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, belonging to the technical field of food and its processing method. Background technique [0002] Honey crab is a kind of non-staple food. Its main ingredients are Yangcheng Lake small crab and wild honey. The nutrient content of honey is sugar. It 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 the sugar in honey. 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 colored honey Functional minerals. Vitamins; contains B vitamins, as well as vitamin C, niacin, pantothenic acid, biotin, niacin. Crab has the "four flavors" since ancient times: "thigh meat", the meat is short and slender, and tastes the same as scallops; "shank mea...

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.