Instant spiced crayfish preserved with soy sauce and method for producing the same

A technology for the preparation and production of spiced sauce, which is applied in food preparation, food science, application, etc. It can solve the problems of affecting gastric function, gastric bleeding, and stomach pain, etc., and achieves the effects of easy mastery, easy digestion, and low production cost

Inactive Publication Date: 2009-09-30
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current method is mainly spicy, although it can satisfy people's taste to a certain extent, but the disadvantage is that it contains more spicy ingredients, which will affect the function of the stomach, and there is a risk of stomach pain or even gastric bleeding

Method used

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Examples

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Effect test

Embodiment

[0017] Weigh 5000 grams of crayfish, 30 grams of soy sauce, 125 grams of salt, 120 grams of sugar, 45 grams of anise, 45 grams of cinnamon, 15 grams of aniseed, 20 grams of peppercorns, 2 grams of cloves, 70 grams each of green onions and ginger. Now remove the legs and whiskers, as well as the intestines and gills of the crayfish, and then rinse them with clean water. Classify the shrimp according to the size of the shrimp body, put them in a boiling water pot for 1-2 minutes, wash off the blood stains and bubbles, take them out, and put them in a cold water pot, add the above-mentioned soy sauce, sugar, green onion, ginger and cloth-wrapped seasoning bag ( There are anise, cinnamon, aniseed, Chinese prickly ash, cloves, etc.) into the pot, boil on high heat, skim off the foam, blend the soup into red sauce, turn to low heat, keep the temperature of the soup at about 95°C, slowly Cook for about 20 minutes to thicken the soup. Microwave sterilization after cooling, the microw...

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PUM

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Abstract

The present invention discloses a spiced crayfish preserved with soy sauce and a method for producing the same, the batching is composed of 25-40g of sauce, 125-200g of salt, 100-200g of white sugar, 30-50g of aniseed, 30-50g of cassia bark, 10-20g of star anise, 15-30g of Chinese red pepper, 2-3g of cloves, 50-100g of welsh onion, and 50-100g of ginger. Each batching may be made into 2500-5000g of crayfish. The production process includes steps of removing the leg, whisker, gut and gills of the crayfish, cleaning, grading, dipping and scalding, spiced preserving with soy sauce, sterilizing with microwave and vacuum packaging and the like. By means of preserved with soy sauce by employing scenting agents, the spiced crayfish tastes well and is adapted to popular taste.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to an instant crayfish made with five-spice sauce and a preparation method thereof. technical background [0002] Crayfish is rich in nutrients and is currently one of the most popular freshwater products among consumers. The protein content in crayfish is relatively high, accounting for about 16-20% of the total, and the fat content is less than 0.2%. , iodine, selenium and other trace elements are higher than other foods. In addition, crayfish can also be used as medicine, which can reduce phlegm and relieve cough, and promote wound healing after surgery. [0003] The current method is mainly based on spicy food. Although it can satisfy people's taste to a certain extent, the disadvantage is that it contains more spicy materials, which will affect the function of the stomach, and there is a risk of stomach pain or even gastric bleeding. Eating too much irritating food c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/22A23L1/01A23L5/10A23L17/40A23L27/00
Inventor 武杰许晖张斌曾卫国徐静杨国辉
Owner BENGBU COLLEGE
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