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Crab gland oil and its making method

A production method and crab roe technology, applied in food preparation, edible oil/fat, food science and other directions, can solve the problems of poor visual effect, unfavorable health, easy jaw failure, etc., and achieve a reasonable and complete production process, delicious taste, Advanced craftsmanship

Inactive Publication Date: 2007-11-28
YANGZHOU SANHE SIMEI PICKLES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of crab roe, crab oil, and crab meat are the main ingredients, with umami, crab calcium powder, oil and condiments obtained after drying and crushing the crab shells as ingredients, supplemented by distillation, precipitation and cooling during the cooking process of crabs. Crab cream and condensate, crab oil made by boiling animal oil, crab calcium powder is easy to remain in the oil, and the taste is poor. Because it is made of animal oil, it is not good for health, the visual effect is not good, and it is easy to lose the jaw. Paste, generally only suitable for hot food, now many people pay attention to maintenance, especially the elderly and people with high blood pressure and other diseases should not eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Pick:

[0008] Live crabs (mostly female crabs) 150kg; salad oil 60kg; sodium glutamate 1.5kg; I+G 0.05kg; Potassium acid 0.08kg.

[0009] Wash the live crabs (mostly female crabs) with clean water, pour them into the pot several times, cook for 45 minutes, remove them, and after cooling (2hrs), peel off the crab meat (about 30kg) and crab roe (about 20kg), Store separately.

[0010] Pour the salad oil into the pot and slowly raise the temperature to 120-150°C, pour in the crab roe and cook, stirring intermittently, for about 1.5-3 hours. Note that the oil temperature is less than 180°C. When the oil color is clear, add ginger, green onion, and sorbic acid Potassium is then separated into pure crab butter and boiled crab roe, which are stored separately.

[0011] When cooking crab roe, process crab meat simultaneously. Re-steam the crab meat with steam for about 1 hour, cool down slightly to remove the water, add rice wine, salt, monosodium glutamate, I+G, and scall...

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Abstract

A crab roe oil is prepared from living crab, especially the female crab, through washing, steaming for 30-80 min, cooling, separating crab meat from roe, steaming crab meat, mixing it with flavouring wine, salt, gourmet powder, I+G, etc. stirring, decocting the roe in salad oil at 120-180 deg.C, adding ginger and scallion, adding potassium sorbate, separating oil and roe, mixing the roe with said crab meat, stirring, and adding said oil.

Description

technical field [0001] The invention relates to a process for making crab butter with freshwater crabs. Background technique [0002] Freshwater crab is a natural and delicious aquatic product, which has been loved by people since ancient times. Due to different regions, the shape and size of crabs are different, but the delicious taste of crabs and the characteristics of fresh and high-end delicacies remain unchanged. It can be said that after autumn, it has become a custom to have a feast without crabs. Due to the special tissue structure of crabs, it is difficult to preserve for a long time, and it is very easy to cause loss of taste, tissue changes, color changes, and even ammonolytic deterioration, making them inedible. Tasting fresh crab at home all the year round has always been the ideal pursuit of people, and it is also the goal of food workers to tackle key problems. The patent application number is 03131913.0 A kind of crab oil and its preparation, including wa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23L1/33A23D9/00A23L17/40
Inventor 朱立雄管松柏
Owner YANGZHOU SANHE SIMEI PICKLES
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