Sauced female crab

A technology of soy sauce mother and female crab, applied in application, food preparation, food science and other directions, can solve problems such as poor taste, and achieve the effect of attractive color, pure taste and appetite enhancement.

Active Publication Date: 2010-06-23
迟学平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional methods of making sauce for shrimp and crab are all directly salted, and the seasonings use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] Sauce making process: first prepare the sauce: take the 10kg female crab in the sauce as the benchmark. Choose imported brewed soy sauce 5kg, add 300g rice wine, 4g cloves, 2g wolfberry, Codonopsis 4.5g, 2.5g Ganoderma lucidum, 5.5g cinnamon, 4.5g grass fruit, 2.5g vanilla, 4.5g fennel, 2.5g sand ginger It is made by simmering more than a dozen Chinese herbal medicines at 90°C for 50 minutes, cooling to 2°C, adding 23 grams of yellow ginger, 23 grams of red dried peppers, 450 grams of green onions, 23 grams of celery root, 23 grams of coriander root, 5 grams of bay leaves and other ingredients , Made into sauce;

[0016] Marinating: Take out the spare quick-frozen female swimming crabs and slowly freeze them (dry slowly without adding water to avoid loss of freshness), place them at 17°C for 2.5 hours (not fully open), then immerse the crabs in the prepared sauce and store at 2°C Marinated in the freezer and can be eaten for 21 hours. During the slow-ope...

Example Embodiment

[0017] Example 2

[0018] Sauce making process: first prepare the sauce: take the 10kg female crab in the sauce as the benchmark. Choose imported brewed soy sauce 4.5kg, add 250g yellow wine, 3.5g clove, 1.5g wolfberry, 4g Codonopsis, 2g Ganoderma lucidum, 5g cinnamon, 4g grass fruit, 2g vanilla, 4g fennel, 2g ginger It is made by simmering more than a dozen Chinese herbal medicines at 80°C for 60 minutes, cooling to 0°C, adding 20 grams of yellow ginger, 20 grams of dried red pepper, 400 grams of green onion, 20 grams of celery root, 20 grams of coriander root, 4.5 grams of bay leaves and other ingredients , Made into sauce;

[0019] Marinating: Take out the spare quick-frozen female swimming crabs and slowly freeze them (dry slowly without adding water to avoid loss of freshness), place them at 16°C for 3 hours (not all slowly open), then immerse the crabs in the prepared sauce and store them at 0°C Pickled in the freezer and ready for consumption within 24 hours.

Example Embodiment

[0020] Example 3

[0021] Sauce making process: first prepare the sauce: take the 10kg female crab in the sauce as the benchmark. Choose imported brewed soy sauce 5.5kg, add 350g rice wine, clove 4.5g, goji berry 2.5g, codonopsis 5g, ganoderma lucidum 3g, cinnamon 6g, grass fruit 5g, vanilla 3g, fennel 5g, sand ginger 3g It is made by simmering more than a dozen Chinese herbal medicines at 100°C for 40 minutes, cooling to 4°C and adding 25 grams of yellow ginger, 25 grams of dried red peppers, 500 grams of green onions, 25 grams of celery root, 25 grams of coriander root, 5.5 grams of bay leaves and other ingredients , Made into sauce;

[0022] Marinating: Take out the spare quick-frozen female swimming crabs and slowly freeze them (dry slowly without adding water to avoid loss of freshness), place them at 18°C ​​for 2 hours (not fully open), then immerse the crabs in the prepared sauce and store them at 4°C Pickled in the freezer and ready for consumption in 18 hours.

[0023] In...

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PUM

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Abstract

The invention relates to a sauced food, in particular to a sauced female crab, which is sauced according to the following process: taking 10kg of female crabs as the benchmark, 1) decocting 4.5-5.5kg of soy sauce, 250-350g of rice wine, 3.5-4.5g of clove, 1.5-2.5g of wolfberry, 4-5g of codonopsis pilosula, 2-3g of glossy ganoderma, 5-6g of cinnamon, 4-5g of fructus tsaoko, 2-3g of vanilla, 4-5g of fennel and 2-3 of sand ginger at the temperature of 80-100 DEG C for 40-60 minutes, cooling to 0-4 DEG C, adding ingredients of 20-25g of yellow ginger, 20-25g of red dry pepper, 400-500g of fresh onion, 20-25g of celery root, 20-25g of coriander root and 4.5-5.5g of bay leaf, and preparing sauce; and 2) carrying out slow-freezing on female portunus trituberculatus after quick-freezing, immersing the crabs in the well prepared sauce for pickling at the temperature of 0-4 DEG C, and obtaining a sauced female crab finished product after 18-24 hours. The sauced female crab has the advantages of pure taste, abundant nutrition and attractive color and luster.

Description

technical field [0001] The invention relates to a sauce-made food, in particular to a soy sauce crab. Background technique [0002] The sauce making method of traditional shrimp and crab all adopts direct salty system, and the seasoning that it adopts also only is salt, onion, ginger, soy sauce, aniseed etc., and making method is simple, but tastes bad when eating. Contents of the invention [0003] The purpose of the present invention is to provide a kind of soy sauce female crab with pure taste and rich nutrition. [0004] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present invention is: 1. self-frozen live swimming crabs in early winter; 2. self-prepared more than ten kinds of spices; 3. self-made imported brewed soy sauce; 4. original low-temperature sauce production; [0005] A kind of soy sauce female crab, which can be prepared according to the following process, based on 10 kilograms of soy sauce female crabs, [0006] 1) ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 迟学平
Owner 迟学平
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