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Sauced female crab

A technology of soy sauce and female crab, which is applied in application, food preparation, food science, etc., can solve the problem of bad taste, and achieve the effect of attractive color, rich nutrition, tender and palatable crab meat

Active Publication Date: 2012-05-30
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 used are only salt, onion, ginger, soy sauce, aniseed, etc. The method is simple, but the taste is not good when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Sauce making process: first prepare the sauce: based on 10 kg of female crabs made in sauce. Choose 5 kg of imported brewed soy sauce, add 300 grams of rice wine, 4 grams of cloves, 2 grams of wolfberry, 4.5 grams of Codonopsis pilosula, 2.5 grams of Ganoderma lucidum, 5.5 grams of cinnamon, 4.5 grams of grass fruit, 2.5 grams of vanilla, 4.5 grams of fennel, and 2.5 grams of sand ginger Boil more than a dozen Chinese herbal medicines at 90°C for 50 minutes, cool to 2°C, add 23 grams of turmeric, 23 grams of red pepper, 450 grams of green onion, 23 grams of celery root, 23 grams of coriander root, 5 grams of bay leaf and other ingredients , made into a sauce;

[0016] Pickling: Take out the spare quick-frozen female swimming crab and slow-freeze (dry slowly without adding water to avoid loss of freshness), place at 17°C for 2.5 hours (not fully slow-open), then immerse the crab roe in the prepared sauce, and store at 2°C marinated in a refrigerator, and can be eaten wi...

Embodiment 2

[0018] Sauce making process: first prepare the sauce: based on 10 kg of female crabs made in sauce. Select 4.5 kg of imported brewed soy sauce, add 250 grams of rice wine, 3.5 grams of cloves, 1.5 grams of wolfberry, 4 grams of Codonopsis, 2 grams of Ganoderma lucidum, 5 grams of cinnamon, 4 grams of grass fruit, 2 grams of vanilla, 4 grams of fennel, and 2 grams of sand ginger Boil more than a dozen Chinese herbal medicines at 80°C for 60 minutes, cool to 0°C, add 20 grams of turmeric, 20 grams of red pepper, 400 grams of green onion, 20 grams of celery root, 20 grams of coriander root, 4.5 grams of bay leaf and other ingredients , made into a sauce;

[0019] Pickling: Take out the spare quick-frozen female Portunus and slow-freeze (dry slowly without adding water to avoid loss of freshness), place at 16°C for 3 hours (not fully open slowly), then immerse the crab roe in the prepared sauce and store at 0°C Freezer marinade, ready to eat within 24 hours.

Embodiment 3

[0021] Sauce making process: first prepare the sauce: based on 10 kg of female crabs made in sauce. Select 5.5 kg of imported brewed soy sauce, add 350 grams of rice wine, 4.5 grams of cloves, 2.5 grams of wolfberry, 5 grams of Codonopsis pilosula, 3 grams of Ganoderma lucidum, 6 grams of cinnamon, 5 grams of grass fruit, 3 grams of vanilla, 5 grams of fennel, and 3 grams of sand ginger Boil more than a dozen Chinese herbal medicines at 100°C for 40 minutes, cool to 4°C, add 25 grams of turmeric, 25 grams of red pepper, 500 grams of green onion, 25 grams of celery root, 25 grams of coriander root, 5.5 grams of bay leaf and other ingredients , made into a sauce;

[0022] Pickling: Take out the spare quick-frozen female portunus and slow-freeze (dry slowly without adding water to avoid loss of freshness), place at 18°C ​​for 2 hours (not fully slow-open), then immerse the crab roe in the prepared sauce, and store at 4°C Marinate in a refrigerator and serve within 18 hours.

[...

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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 ofpure 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 迟学平
Owner 迟学平
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