CN108850899A - Braise shrimp and preparation method thereof - Google Patents
Braise shrimp and preparation method thereof Download PDFInfo
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- CN108850899A CN108850899A CN201810757635.4A CN201810757635A CN108850899A CN 108850899 A CN108850899 A CN 108850899A CN 201810757635 A CN201810757635 A CN 201810757635A CN 108850899 A CN108850899 A CN 108850899A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 31
- 239000003921 oil Substances 0.000 claims abstract description 30
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 22
- 240000006677 Vicia faba Species 0.000 claims abstract description 22
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 239000002304 perfume Substances 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 230000008719 thickening Effects 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims description 26
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 18
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 240000007232 Illicium verum Species 0.000 claims description 13
- 235000008227 Illicium verum Nutrition 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 12
- 244000061520 Angelica archangelica Species 0.000 claims description 12
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 244000062250 Kaempferia rotunda Species 0.000 claims description 10
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 210000001015 abdomen Anatomy 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 210000004185 liver Anatomy 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 241000404030 Anacyclus clavatus Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 241000238565 lobster Species 0.000 claims 1
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- 230000001580 bacterial effect Effects 0.000 abstract description 6
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- 239000007787 solid Substances 0.000 abstract description 5
- 208000018522 Gastrointestinal disease Diseases 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
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- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
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- 230000000366 juvenile effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to one kind to braise shrimp and preparation method thereof.Include the following steps：S101：Full solid clear water shrimp living is selected, carries out washing later cutting processing.S102：Small fire boils 20~50min of flavored oils；Small fire boils 50~100min of thick broad-bean sauce.S103：By edible rusting to oil temperature 6 at heat, cray is poured into, is pulled out after 8~12s.S104：Pot is cleaned, and is poured into edible oil and tanning flavored oils, is burnt to oil temperature 6 into heat, auxiliary material is added later, and tanning thick broad-bean sauce and capsicum, big hot perfume (or spice) are then placed in.S105：Cray stir-frying is added, is put into flavourings cooking wine and water later, adds surplus stock, thickening soup takes the dish out of the pot after 8~25min of stewing system, obtains braising shrimp.It is provided by the invention to braise that shrimp appetizing delicious in taste, full of nutrition, spicy, the multiple nutritional components rich in needed by human body, bacterial content is low is unlikely to deteriorate, gastrointestinal disturbances can be effectively facilitated, are improved a poor appetite, are the daily indispensabilities of modern.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to one kind braises shrimp and preparation method thereof.
Background technique
Cray, also referred to as Procambius clarkii, red crayfish and freshwater crayfish, are similar to shrimp and crust is hard.Adult is about 5.6
~11.9 centimetres, kermesinus, the nearly black in crust part, belly back side has a wedge-shaped striped.Juvenile prawn body is uniform grey, sometimes
Has black ripple.Cray is as economic freshwater shrimps, because meat flavour is delicious wide welcomed by the people.In recent years, cray at
For the important economic breed variety in China.
However, although China is the consumption big country of cray, but the processing technology of cray relatively lags behind, mostly to eat raw,
Or quick-frozen rear freezing.And a variety of production methods of cray existing in the prior art all have problems, such as：Add
Work complex process, dressing percentage is low, high production cost, and obtained cray product bacterial content is high, apt to deteriorate not easy to maintain, or
It is to have carried out profound sterilization, but affect the fresh and flavor of cray, mouthfeel effect is bad, it is difficult to meet food
User had not only needed to guarantee hygiene and health but also had pursued delicious demand.
For these reasons and the deficiencies in the prior art, provide a kind of novel sense organ is more preferable, mouthfeel more preferably and nutrition at
Divide more significant cray processing method particularly important.
Summary of the invention
For the defects in the prior art, the present invention is intended to provide one kind braises shrimp and preparation method thereof.The present invention provides
Braise shrimp it is delicious in taste, full of nutrition, spicy appetizing, the multiple nutritional components rich in needed by human body, bacterial content is low to be not easy
It is rotten, and gastrointestinal disturbances can be effectively facilitated, it improves a poor appetite, is the daily indispensability of modern.The present invention braises in shrimp manufacturing process,
Selection is natural, and condiment ratio and flavouring method science make the mouthfeel for braising shrimp and nutritional ingredient while promoting fragrance
It is greatly improved and improves.
For this purpose, the present invention provides the following technical solutions：
In a first aspect, the present invention, which provides one kind, braises shrimp, raw material components in terms of the cray of 6000 parts by weight, including：Water
3000~4000 parts by weight, 1000~2000 parts by weight of edible oil, 300~500 parts by weight of thick broad-bean sauce, 150~300 weight of cooking wine
Part, 100~200 parts by weight of ginger, 100~200 parts by weight of garlic, 100~200 parts by weight of white granulated sugar, 50~100 weight of edible salt
Part, 30~80 parts by weight of sweet fermented flour sauce, 20~50 parts by weight of black pepper, 20~50 parts by weight of Thirteen Spice, 10~30 parts by weight of monosodium glutamate,
10~30 parts by weight of chickens' extract, 10~30 parts by weight of Chinese prickly ash, 10~30 parts by weight of fecula, 10~30 parts by weight of shallot, capsicum 5~20
Parts by weight, detain 1~10 parts by weight, 1~10 parts by weight of galanga, 1~10 parts by weight of cassia bark, illiciumverum 1 at 2~10 parts by weight of the root of Dahurain angelica always
1~10 parts by weight of~10 parts by weight, 1~10 parts by weight of tsaoko and spiceleaf.
Preferably, raw material components further include：White button 1~10 weight of 1~10 parts by weight, 1~10 parts by weight of Sha Ren and kaempferia galamga
Part.
Preferably, edible oil specifically selects edible vegetable oil, and thick broad-bean sauce specifically selects Pixian bean sauce, and cooking wine is specifically selected
Flavourings cooking wine.
Preferably, it is 1 that cray, which selects the ratio of head and tail,：(0.8~1.2), and preferably 1:1, weight 20
The clear water of~100g shrimp living.
Second aspect, the present invention provide a kind of preparation method for braising shrimp, include the following steps：S101：By cray into
Row, which is washed, cuts processing, removes impurity；S102：Flavored oils are boiled, are during which kept stirring, and small fire is kept to boil 20~50min；Tanning
During which thick broad-bean sauce is kept stirring, and small fire is kept to boil 50~100min；S103：Removal impurity is poured into after edible oil is heated
Cray afterwards is pulled out after 8~12s, obtains the good cray of frying；S104：Edible oil and tanning flavored oils are heated, later
Auxiliary material is added, is then placed in tanning thick broad-bean sauce and capsicum, carries out big hot perfume (or spice)；S105：The good cray stir-frying 1 of addition frying~
3min is put into flavourings cooking wine and water later, adds surplus stock component, and thickening soup takes the dish out of the pot after 8~25min of stewing system, is braised
Shrimp.
Preferably, it in S101, washes and cuts processing and specifically include：S201：With the clear water of flowing, using banister brush first from the head of shrimp
Portion has been washed, and the abdomen of shrimp is then brushed, and to the tail of shrimp, removes impurity；S202：With the scissors of stainless steel, the head of shrimp is first cut off
Portion, completely chooses the liver of shrimp with scissors later, then cuts off shrimp foot, later with the clear water repeated flushing of flowing.
Preferably, in S102：The raw material components of flavored oils include：It is edible oil, ginger, Chinese prickly ash, capsicum, cassia bark, illiciumverum, white
Button and tsaoko.
Preferably, in S103：By edible rusting to oil temperature 6 at heat.
Preferably, in S104：By edible oil and tanning seasoning rusting to oil temperature 6 at heat；The raw material components of auxiliary material include：It is raw
Ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and kaempferia galamga.
Above-mentioned technical proposal provided by the invention has the following advantages that：
(1) applicant has found by many experiments：It is provided by the invention to braise that shrimp is delicious in taste, full of nutrition, spicy to open
Stomach, the multiple nutritional components rich in needed by human body, bacterial content is low to be unlikely to deteriorate, and can effectively facilitate gastrointestinal disturbances, is promoted
Appetite is the daily indispensability of modern.The present invention braises in shrimp manufacturing process, and selection is natural, condiment ratio and flavouring method section
It learns, makes the mouthfeel for braising shrimp and nutritional ingredient be greatly improved and improve while promoting fragrance.
(2) raw material components that the present invention braises in shrimp manufacturing process select organic, safe food materials, prescription proportion section
Learn, safe without toxic side effect, it is easy to digest absorb, easy to carry, production is simple and direct, bacterial content is low, convenient storage and transport and
Long shelf-life.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The embodiment of technical solution of the present invention will be described in detail below.Following embodiment is only used for clearer
Illustrate technical solution of the present invention, therefore be only used as example, and not intended to limit the protection scope of the present invention.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from conventional reagent shop unless otherwise specified.Quantitative test in following embodiment, is all provided with
Three repeated experiments are set, data are the average value or mean+SD of three repeated experiments.
The present invention provides one kind and braises shrimp, raw material components in terms of the cray of 6000 parts by weight, including：Water 3000~4000
Parts by weight, 1000~2000 parts by weight of edible oil, 300~500 parts by weight of thick broad-bean sauce, 150~300 parts by weight of cooking wine, ginger 100
~200 parts by weight, 100~200 parts by weight of garlic, 100~200 parts by weight of white granulated sugar, 50~100 parts by weight of edible salt, sweet fermented flour sauce
30~80 parts by weight, 20~50 parts by weight of black pepper, 20~50 parts by weight of Thirteen Spice, 10~30 parts by weight of monosodium glutamate, chickens' extract 10~
30 parts by weight, 10~30 parts by weight of Chinese prickly ash, 10~30 parts by weight of fecula, 10~30 parts by weight of shallot, 5~20 parts by weight of capsicum,
2~10 parts by weight of the root of Dahurain angelica detain 1~10 parts by weight, 1~10 parts by weight of galanga, 1~10 parts by weight of cassia bark, octagonal 1~10 weight always
Part, 1~10 parts by weight of 1~10 parts by weight of tsaoko and spiceleaf；And raw material components it is also preferable to include：White button 1~10 parts by weight, Sha Ren
1~10 parts by weight of 1~10 parts by weight and kaempferia galamga.
In addition, braising shrimp for provided by the invention, applicant specially devises preparation method, includes the following steps：
S101：The ratio for selecting head and tail is 1:1 or so, shrimp tail is full solid, and weight is the Qianjiang of 20~100g
Rice field clear water work shrimp, it is first from being washed the head of shrimp using banister brush later with the clear water of flowing, the abdomen of shrimp is then brushed, is arrived
The tail of shrimp removes impurity；Then the scissors for using stainless steel, first cuts off the head of shrimp, completely chooses the liver of shrimp with scissors later
It is dirty, shrimp foot is then cut off, later with the clear water repeated flushing of flowing.
S102：Tanning flavored oils (ingredient be edible oil, ginger, Chinese prickly ash, capsicum, cassia bark, illiciumverum, it is white buckle and tsaoko), the phase
Between keep stirring, and keep small fire boil 20~50min；Thick broad-bean sauce is boiled, is during which kept stirring, and holding small fire tanning 50~
100min。
S103：Edible oil is poured into pot, the small dragon to oil temperature 6 at hot (257 DEG C of boiling point), after pouring into removal impurity is burnt
Shrimp is pulled out after 8~12s, obtains the good cray of frying.
S104：Pot is cleaned, and edible oil and tanning flavored oils are poured into, and is burnt to oil temperature 6 at hot (257 DEG C of boiling point), is added later
Auxiliary material (ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and kaempferia galamga), is then placed in tanning thick broad-bean sauce
And capsicum, carry out big hot perfume (or spice).
S105：The good cray 1~3min of stir-frying of frying is added, is put into flavourings cooking wine and water later, adds remaining original
Expect component (edible salt, chickens' extract, white granulated sugar, black pepper, sweet fermented flour sauce and Thirteen Spice), thickening soup takes the dish out of the pot after 8~25min of stewing system, obtains
Braise shrimp.
It is illustrated With reference to embodiment：
Embodiment one
The present embodiment provides one kind to braise shrimp, raw material components in terms of the cray of 6000 parts by weight, including：4000 weight of water
Part, 1000 parts by weight of edible oil, 500 parts by weight of thick broad-bean sauce, 150 parts by weight of cooking wine, 200 parts by weight of ginger, 100 parts by weight of garlic,
200 parts by weight of white granulated sugar, 50 parts by weight of edible salt, 80 parts by weight of sweet fermented flour sauce, 20 parts by weight of black pepper, 50 parts by weight of Thirteen Spice,
10 parts by weight of monosodium glutamate, 30 parts by weight of chickens' extract, 10 parts by weight of Chinese prickly ash, 30 parts by weight of fecula, 10 parts by weight of shallot, 20 weight of capsicum
Part, 2 parts by weight of the root of Dahurain angelica, 10 parts by weight of old button, 1 parts by weight of galanga, 10 parts by weight of cassia bark, octagonal 1 parts by weight, 10 weight of tsaoko
Part, 10 parts by weight of white button, 1 parts by weight of 1 parts by weight of Sha Ren, 0 parts by weight of kaempferia galamga and spiceleaf.
In addition, shrimp is braised in the method preparation provided according to the present invention, include the following steps：
S101：The ratio for selecting head and tail is 1:1 or so, shrimp tail is full solid, and weight is the Qianjiang rice of 50~80g
Then clear water work shrimp in field brushes the abdomen of shrimp from being washed the head of shrimp using banister brush is first, arrives shrimp later with the clear water of flowing
Tail, remove impurity；The scissors for using stainless steel later, first cuts off the head of shrimp, completely chooses the liver of shrimp with scissors later,
Then shrimp foot is cut off, later with the clear water repeated flushing of flowing.
S102：Tanning flavored oils (ingredient be edible oil, ginger, Chinese prickly ash, capsicum, cassia bark, illiciumverum, it is white buckle and tsaoko), the phase
Between keep stirring, and keep small fire boil 50min；Thick broad-bean sauce is boiled, is during which kept stirring, and small fire is kept to boil 50min.
S103：Edible oil is poured into pot, the small dragon to oil temperature 6 at hot (257 DEG C of boiling point), after pouring into removal impurity is burnt
Shrimp is pulled out after 12s, obtains the good cray of frying.
S104：Pot is cleaned, and edible oil and tanning flavored oils are poured into, and is burnt to oil temperature 6 at hot (257 DEG C of boiling point), is added later
Auxiliary material (ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and kaempferia galamga), is then placed in tanning thick broad-bean sauce
And capsicum, carry out big hot perfume (or spice).
S105：The good cray stir-frying 3min of frying is added, is put into flavourings cooking wine and water later, adds surplus stock group
Divide (edible salt, chickens' extract, white granulated sugar, black pepper, sweet fermented flour sauce and Thirteen Spice), thickening soup takes the dish out of the pot after stewing 20min processed, obtains braising shrimp.
Embodiment two
The present embodiment provides one kind to braise shrimp, raw material components in terms of the cray of 6000 parts by weight, including：3000 weight of water
Part, 2000 parts by weight of edible oil, 300 parts by weight of thick broad-bean sauce, 300 parts by weight of cooking wine, 100 parts by weight of ginger, 200 parts by weight of garlic,
100 parts by weight of white granulated sugar, 100 parts by weight of edible salt, 30 parts by weight of sweet fermented flour sauce, 50 parts by weight of black pepper, 20 parts by weight of Thirteen Spice,
30 parts by weight of monosodium glutamate, 10 parts by weight of chickens' extract, 30 parts by weight of Chinese prickly ash, 10 parts by weight of fecula, 30 parts by weight of shallot, 5 parts by weight of capsicum,
It is 10 parts by weight of the root of Dahurain angelica, 1 parts by weight of old button, 10 parts by weight of galanga, 1 parts by weight of cassia bark, octagonal 10 parts by weight, 1 parts by weight of tsaoko, white
Detain 1 parts by weight, 10 parts by weight of 10 parts by weight of Sha Ren, 1 parts by weight of kaempferia galamga and spiceleaf.
In addition, shrimp is braised in the method preparation provided according to the present invention, include the following steps：
S101：The ratio for selecting head and tail is 1:1 or so, shrimp tail is full solid, and weight is the Qianjiang rice of 50~80g
Then clear water work shrimp in field brushes the abdomen of shrimp from being washed the head of shrimp using banister brush is first, arrives shrimp later with the clear water of flowing
Tail, remove impurity；The scissors for using stainless steel later, first cuts off the head of shrimp, completely chooses the liver of shrimp with scissors later,
Then shrimp foot is cut off, later with the clear water repeated flushing of flowing.
S102：Tanning flavored oils (ingredient be edible oil, ginger, Chinese prickly ash, capsicum, cassia bark, illiciumverum, it is white buckle and tsaoko), the phase
Between keep stirring, and keep small fire boil 20min；Thick broad-bean sauce is boiled, is during which kept stirring, and small fire is kept to boil 100min.
S103：Edible oil is poured into pot, the small dragon to oil temperature 6 at hot (257 DEG C of boiling point), after pouring into removal impurity is burnt
Shrimp is pulled out after 8s, obtains the good cray of frying.
S104：Pot is cleaned, and edible oil and tanning flavored oils are poured into, and is burnt to oil temperature 6 at hot (257 DEG C of boiling point), is added later
Auxiliary material (ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and kaempferia galamga), is then placed in tanning thick broad-bean sauce
And capsicum, carry out big hot perfume (or spice).
S105：The good cray stir-frying 2min of frying is added, is put into flavourings cooking wine and water later, adds surplus stock group
Divide (edible salt, chickens' extract, white granulated sugar, black pepper, sweet fermented flour sauce and Thirteen Spice), thickening soup takes the dish out of the pot after stewing 15min processed, obtains braising shrimp.
Embodiment three
The present embodiment provides one kind to braise shrimp, raw material components in terms of the cray of 6000 parts by weight, including：4000 weight of water
Part, 1000 parts by weight of edible oil, 500 parts by weight of thick broad-bean sauce, 150 parts by weight of cooking wine, 200 parts by weight of ginger, 100 parts by weight of garlic,
200 parts by weight of white granulated sugar, 50 parts by weight of edible salt, 80 parts by weight of sweet fermented flour sauce, 20 parts by weight of black pepper, 50 parts by weight of Thirteen Spice,
10 parts by weight of monosodium glutamate, 30 parts by weight of chickens' extract, 10 parts by weight of Chinese prickly ash, 30 parts by weight of fecula, 10 parts by weight of shallot, 20 weight of capsicum
Part, 2 parts by weight of the root of Dahurain angelica, 10 parts by weight of old button, 1 parts by weight of galanga, 10 parts by weight of cassia bark, octagonal 1 parts by weight, 10 parts by weight of tsaoko
With 1 parts by weight of spiceleaf.
In addition, shrimp is braised in the method preparation provided according to the present invention, include the following steps：
S101：The ratio for selecting head and tail is 1:1 or so, shrimp tail is full solid, and weight is the Qianjiang rice of 50~80g
Then clear water work shrimp in field brushes the abdomen of shrimp from being washed the head of shrimp using banister brush is first, arrives shrimp later with the clear water of flowing
Tail, remove impurity；The scissors for using stainless steel later, first cuts off the head of shrimp, completely chooses the liver of shrimp with scissors later,
Then shrimp foot is cut off, later with the clear water repeated flushing of flowing.
S102：Tanning flavored oils (ingredient be edible oil, ginger, Chinese prickly ash, capsicum, cassia bark, illiciumverum, it is white buckle and tsaoko), the phase
Between keep stirring, and keep small fire boil 50min；Thick broad-bean sauce is boiled, is during which kept stirring, and small fire is kept to boil 50min.
S103：Edible oil is poured into pot, the small dragon to oil temperature 6 at hot (257 DEG C of boiling point), after pouring into removal impurity is burnt
Shrimp is pulled out after 12s, obtains the good cray of frying.
S104：Pot is cleaned, and edible oil and tanning flavored oils are poured into, and is burnt to oil temperature 6 at hot (257 DEG C of boiling point), is added later
Auxiliary material (ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and kaempferia galamga), is then placed in tanning thick broad-bean sauce
And capsicum, carry out big hot perfume (or spice).
S105：The good cray stir-frying 3min of frying is added, is put into flavourings cooking wine and water later, adds surplus stock group
Divide (edible salt, chickens' extract, white granulated sugar, black pepper, sweet fermented flour sauce and Thirteen Spice), thickening soup takes the dish out of the pot after stewing 20min processed, obtains braising shrimp.
In addition, the shrimp of braising that each embodiment is prepared carries out flavor evaluation.Specifically, call-up age 20~60 years old
Volunteer 100, what trial test various embodiments of the present invention were prepared braises shrimp, then evaluates its mouthfeel.
Evaluation content：Including the embodiment of the present invention one to embodiment three is provided the mouthfeel satisfaction for braising shrimp, fragrance
Satisfaction and total satisfactory grade；To the mouthfeel satisfaction, fragrance satisfaction and total satisfactory grade of commercially available cray.Shrimp will be braised
Mouthfeel satisfaction, fragrance satisfaction and total satisfactory grade evaluation be divided into 3 grades (>80 points, 60~80 points,<60 points), estimator
Satisfaction for every effect is given a mark according to the score value for experiencing details accordingly, and total score is then calculated.Specifically such as
Shown in table 1.
Each embodiment of table 1 braises shrimp trial effect evaluation table
Certainly, the case where being enumerated in addition to embodiment one to embodiment three, the type and weight percent of other raw material components,
Condition and parameter in preparation process etc. are also possible.
It is provided by the invention braise shrimp it is delicious in taste, full of nutrition, spicy appetizing, a variety of nutrition rich in needed by human body at
Point, bacterial content is low to be unlikely to deteriorate, and can effectively facilitate gastrointestinal disturbances, is improved a poor appetite, and is the daily indispensability of modern.The present invention
It braises in shrimp manufacturing process, selection is natural, and condiment ratio and flavouring method science to braise shrimp while promoting fragrance
Mouthfeel and nutritional ingredient be greatly improved and improve.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (9)
1. one kind braises shrimp, which is characterized in that raw material components in terms of the cray of 6000 parts by weight, including：
3000~4000 parts by weight of water, 1000~2000 parts by weight of edible oil, 300~500 parts by weight of thick broad-bean sauce, cooking wine 150~
300 parts by weight, 100~200 parts by weight of ginger, 100~200 parts by weight of garlic, 100~200 parts by weight of white granulated sugar, edible salt 50~
100 parts by weight, 30~80 parts by weight of sweet fermented flour sauce, 20~50 parts by weight of black pepper, 20~50 parts by weight of Thirteen Spice, monosodium glutamate 10~30
It is parts by weight, 10~30 parts by weight of chickens' extract, 10~30 parts by weight of Chinese prickly ash, 10~30 parts by weight of fecula, 10~30 parts by weight of shallot, peppery
5~20 parts by weight of green pepper, detain 1~10 parts by weight, 1~10 parts by weight of galanga, 1~10 weight of cassia bark at 2~10 parts by weight of the root of Dahurain angelica always
Part, octagonal 1~10 parts by weight, 1~10 parts by weight of 1~10 parts by weight of tsaoko and spiceleaf.
2. according to claim 1 braise shrimp, which is characterized in that further include：
White button 1~10 parts by weight of 1~10 parts by weight, 1~10 parts by weight of Sha Ren and kaempferia galamga.
3. according to claim 1 braise shrimp, it is characterised in that：
The edible oil specifically selects edible vegetable oil, and the thick broad-bean sauce specifically selects Pixian bean sauce, and the cooking wine specifically selects
Use flavourings cooking wine.
4. according to claim 1 braise shrimp, it is characterised in that：
It is 1 that the cray, which selects the ratio of head and tail,：(0.8~1.2), the clear water that weight is 20~100g shrimp living.
5. braising the preparation method of shrimp described in any one of Claims 1 to 4, which is characterized in that include the following steps：
S101：Cray wash and cuts processing, removes impurity；
S102：Flavored oils are boiled, are during which kept stirring, and small fire is kept to boil 20~50min；Thick broad-bean sauce is boiled, is not during which stopped
Stirring, and small fire is kept to boil 50~100min；
S103：Cray after pouring into the removal impurity after edible oil is heated, pulls out after 8~12s, obtains good small of frying
Lobster；
S104：Edible oil and tanning flavored oils are heated, auxiliary material is added later, is then placed in the tanning thick broad-bean sauce and capsicum,
Carry out big hot perfume (or spice)；
S105：The good cray 1~3min of stir-frying of the frying is added, is put into flavourings cooking wine and water later, adds remaining original
Expect component, thickening soup takes the dish out of the pot after 8~25min of stewing system, obtains described braising shrimp.
6. the preparation method according to claim 5 for braising shrimp, it is characterised in that：
In the S101, described wash is cut processing and is specifically included：
S201：With the clear water of flowing, using banister brush first from being washed the head of shrimp, the abdomen of shrimp is then brushed, to the tail of shrimp,
Remove impurity；
S202：With the scissors of stainless steel, the head of shrimp is first cut off, completely chooses the liver of shrimp with scissors later, then cuts off shrimp
Foot, later with the clear water repeated flushing of flowing.
7. the preparation method according to claim 5 for braising shrimp, it is characterised in that：
In the S102：
The raw material components of the flavored oils include：Edible oil, Chinese prickly ash, capsicum, cassia bark, illiciumverum, white is buckled and tsaoko ginger.
8. the preparation method according to claim 5 for braising shrimp, it is characterised in that：
In the S103：
By edible rusting to oil temperature 6 at heat.
9. the preparation method according to claim 5 for braising shrimp, it is characterised in that：
In the S104：
By edible oil and tanning seasoning rusting to oil temperature 6 at heat；
The raw material components of the auxiliary material include：Ginger, garlic, white granulated sugar, illiciumverum, cassia bark, tsaoko, fennel seeds, Chinese prickly ash, the root of Dahurain angelica and mountain
How.
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