Sauce- preserved crab and the production technics thereof

A production process and crab technology, applied in food preparation, application, food science and other directions, can solve problems such as single preservation method and waste of crabs

Inactive Publication Date: 2008-02-06
陈延学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the preservation method of crabs is single, especially the carapace is discarded, research and invent a kind of sauce crab and its production process, so that sauce crabs appear in the form of instant products, so that people can eat crab meat conveniently Crab carapace, to achieve the purpose of fully developing edible crab carapace and obtaining chitin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Embodiment 1, the weight proportion of each composition of a kind of sauce crab is: crab 10kg, dilute yellow sauce 1010kg; Its manufacturing process is: 1. after fresh and alive, quick-frozen crab is rinsed clean with clear water, steam or boil with pot Cooked, ②, after cooling, put it in a vat or barrel, ③, pour in thin yellow sauce, and completely submerge the crabs; ④, seal the mouth of the vat or barrel, and the finished product will be finished in 3-10 days.

Embodiment 2

[0006] Embodiment 2, the weight ratio of each composition of sauce crab is: 10 parts of crab, 10 parts of thin yellow sauce, 0.5 part of ginger, 0.5 part of green onion, 0.5 part of dried sharp pepper; After rinsing the crabs with clean water, steam or cook them in a pot, ②, after cooling, put them in a tank or barrel, add sliced ​​ginger, green onion, and dried hot peppers, ③, pour in thin yellow sauce, and completely submerge the crabs; ④. Seal the mouth of the vat or barrel, and the finished product will be finished within 3-10 days.

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PUM

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Abstract

A catsup crab comprises the components with the respective weight shares as follows: crab (10 shares) and watery yellow catsup (10 shares), wherein the technical proposal is the following: firstly the fresh and live crabs in deep freeze are washed with clear water, and steamed or boiled in a pot to be ripe, secondly after cooling down, the crabs are arranged inside a jar or a barrel, thirdly, pour into watery yellow catsup to submerge the crabs completely and, fourthly seal the mouth of the jar or the barrel to obtain the final product in 3 to 30 days. The present invention adopts the fresh and living crabs as the main raw material, which is processed to be the catsup crab which is conveniently edible with the crab meat characterized in fresh taste, soft shell, proper salty degree and fragrant catsup flavor, thereby making people chewing partial shell of the edible crab while eating the crab meat, in order to obtain the carapace elements and prevent the carapace element from being wasted, and providing the people with a nutritional cate, which can be widely adopted as a health-care food made from crab.

Description

technical field [0001] The invention belongs to a pickled sauce product of seafood products and a preparation method thereof, and mainly relates to a sauce crab prepared from crabs as a raw material and a preparation process thereof. Background technique [0002] At present, the fresh-keeping method of crab is generally freezing, which brings inconvenience to long-distance transportation, so that people far away from the seaside can not often eat crabs. Especially when people eat fresh crabs and only eat crab meat and throw away their hard carapaces, the chitin rich in animal fibers is wasted, resulting in the loss of natural resources that are beneficial to the human body. It has become an urgent need to solve this problem. . Contents of the invention [0003] The purpose of the present invention is to solve the problem that the preservation method of crabs is single, especially the carapace is discarded, research and invent a kind of sauce crab and its production proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 陈延学
Owner 陈延学
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