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Seasoning for cooking crabs

A seasoning and crab technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of inability to effectively neutralize the cold poison of crabs, and the inability to draw out the aroma of crabs, so as to remove the fishy smell of crabs, protect body functions, and neutralize The effect of crab cold poison

Inactive Publication Date: 2013-01-30
董蓉蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Crabs are delicious and loved by people. The two methods that can best reflect the deliciousness of crabs are steaming and cooking. The current traditional method does not add any seasoning when steaming, which not only cannot effectively neutralize the cold poison of crabs, but also cannot draw out the aroma of crabs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: boil 10 crabs, use 10 grams of seasoning of the present invention, every 10 grams of this seasoning has the following active ingredients and content:

[0021] Perilla leaves 5.5g

[0022] Dried ginger 3 grams

[0023] Chenpi 1.5 grams.

Embodiment 2

[0024] Embodiment two: boil 10 crabs, with 10 grams of condiment of the present invention, have following active ingredient and content in every 10 grams of this condiment:

[0025] Perilla leaves 4.5g

[0026] Dried Ginger 2.5g

[0027] Chenpi 1.5g

[0028] 1.5 grams of table salt.

Embodiment 3

[0029] Embodiment three: 15 boiled crabs, with 20 grams of condiment of the present invention, have following active ingredient and content thereof in every 20 grams of this condiment:

[0030] Perilla leaves 10g

[0031] Dried ginger 5 grams

[0032] Tangerine peel 3 grams

[0033] 2 grams of table salt.

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PUM

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Abstract

The invention relates to a seasoning for cooking crabs. The seasoning is characterized in that the seasoning comprises the following active ingredients or is prepared from the following active ingredients by weight percent: 45-65% of perilla leaf, 25-40% of dried ginger and 10-15% of dried orange peel. The seasoning for cooking crabs follows the modern traditional Chinese medicine principle, the three materials, namely the perilla leaf, the dried ginger and the dried orange peel are compatibly used, the characteristics of the single material can be fully exerted, and in the meanwhile, the effects of the three materials can be better interacted and supplement each other. When the seasoning is used for cooking the crabs, the crab typhotoxin can be effectively neutralized, the fishy smell of the crabs can be removed, and the crabs can have totally delicious tastes, so that the body functions of eaters having the crabs can be protected from being damaged from various aspects while the eaters enjoy the delicious crabs.

Description

technical field [0001] The invention relates to the field of crab processing, in particular to a seasoning for cooking crabs. When cooking crabs, add this seasoning, which can effectively neutralize the cold poison of crabs and bring out the fresh flavor of crabs. Background technique [0002] Chinese medicine believes that crabs are cold in nature, and people with chronic gastroenteritis and weak spleen and stomach should not eat more. If improper consumption of crabs can easily cause poisoning. Crabs are delicious and loved by people. The two methods that can best reflect the deliciousness of crabs are steaming and cooking. The current traditional method does not add any seasoning when steaming, which not only cannot effectively neutralize the cold poison of crabs, but also cannot draw out the aroma of crabs. . Contents of the invention [0003] The purpose of the present invention is to provide a seasoning that can effectively neutralize the cold poison of crabs, so t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/33A23L27/10A23L17/40
Inventor 董蓉蓉
Owner 董蓉蓉
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