Honey crab

Abstract

The invention discloses a honey crab which is prepared by salting a small-size Yangcheng lake crab less than 150 g in honey juice; the honey juice comprises 50%-70% of wild honey, 10%-20% of purified water, 5%-10% of perilla leaves, and 5%-10% of polygonum tinctorium; the honey crab of the invention has unique taste, high nutrition value, and good economic benefits, and the manufacturing method of the honey crab is simple.

Description

technical field [0001] The invention relates to a honey crab and belongs to the technical field of food and its processing method. Background technique [0002] Honey crab is a non-staple food. Its main ingredients are small crabs from Yangcheng Lake and wild honey. The nutritional content of honey is sugar, which accounts for more than 3 / 4 of the total amount of honey, including monosaccharides, disaccharides and polysaccharides. The sum of fructose and glucose accounts for 85%-95% of honey sugar. The mineral content is generally 0.04%-0.06%, including iron, copper, potassium, sodium, tungsten, manganese, magnesium, phosphorus, silicon, lead, chromium, nickel and cobalt, etc. Dark honey contains more than light honey functional minerals. Vitamins; Contains B vitamins, as well as vitamin C, niacin, pantothenic acid, biotin, niacin. Crabs have been known as "four flavors" since ancient times: "thigh meat", short and slender, tastes like scallops; "calf meat", long and tend...

AI Technical Summary

Problems solved by technology

[0003] In the market, small Yangcheng Lake crabs have poor economic benefits, and some even cannot be sold. Therefore, it is necessary to develop a deep processing technology for small Yangcheng Lake crabs to improve economic benefits.