Oil cooked shrimp and manufacturing method thereof

Abstract

The invention relates to an oil cooked shrimp and a manufacturing method thereof. The method comprises the following steps of S101, selecting full and strong fresh water live shrimps; then, performingwashing and shearing treatment; S102, boiling seasoning oil by gentle fire for 20 to 50min; boiling bean paste by gentle fire for 50 to 100min; S103, boiling edible oil to the oil temperature being 60-percent hot; pouring the lobsters into the pot; fishing out the lobsters after 8 to 12s; S104, cleanly washing the pot; pouring edible oil and boiled seasoning oil; boiling the oil until the oil temperature is 6-percent hot; then, adding auxiliary materials; next, putting boiled bean paste and chili; performing stir-frying by strong fire until fragrance gives out; S105, adding lobsters; performing stir-frying; next, putting seasoning materials and water; next, adding rest raw materials; performing stewing for 8 to 25 min; performing thickening with mixture of cornstarch and water; discharging the materials out from a pot to obtain the oil cooked shrimp. The oil cooked shrimp provided by the invention has the advantages that the taste is fresh and delicious; the nutrition is rich; the oilcooked shrimp is delicious and hot and has the appetite stimulating effect; various nutrition ingredients required by the human body are richly contained; the bacterium content is low; deteriorationcannot easily occur; the intestine and stomach digestion can be effectively promoted; the appetite is enhanced; the oil cooked shrimp is necessary for modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a braised shrimp in oil and a preparation method thereof. Background technique [0002] Crayfish, also known as Procambarus clarkii, red crayfish, and freshwater crayfish, are shrimp-like and have a hard shell. The adult is about 5.6-11.9 cm long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen. The juvenile body is uniform gray, sometimes with black ripples. As a freshwater economical shrimp, crayfish is widely welcomed by people because of its delicious meat. In recent years, crayfish has become an important economic breeding species in my country. [0003] However, although my country is a big consumer of crayfish, the processing technology of crayfish is relatively lagging behind, and most of them are eaten fresh, or frozen and preserved after quick freezing. And the multiple production methods of crayfish...

AI Technical Summary

Problems solved by technology

[0003] However, although my country is a big consumer of crayfish, the processing technology of crayfish is relatively lagging behind, and most of them are eaten fresh, or frozen and preserved after quick freezing

And the multiple production methods of crayfish that exist in the prior art all have many problems, as: complex processing technology, low meat yield, high production cost, high bacterial content of crayfish products obtained, easy to deteriorate and difficult to preserve, or In-depth disinfection and sterilization have been carried out, but the freshness and flavor of crayfish are affected, and the taste effect is not good. It is difficult to meet the needs of consumers who need to ensure hygiene and pursue delicious food.

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