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Sweet and sour crab and production method thereof

A production method and technology of crabs, which are applied in the field of food processing, can solve the problems of destroying nutrients and not maintaining the natural taste of seafood raw materials, and achieve the effects of improving flavor, rich seafood flavor, and extending shelf life

Inactive Publication Date: 2013-12-25
周杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current seafood ready-to-eat products are mainly marinated and fried, which can neither maintain the natural taste of seafood raw materials, but also destroy the nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Sweet and sour blue crab, using the following raw materials, prepared according to the following weight ratio:

[0026] 110 kg of blue crabs, 10 kg of 38-degree white wine, 130 kg of glutinous rice white vinegar, 1 kg of honey, and 10 kg of sugar.

[0027] Specific production method:

[0028] The first step of material selection: select fresh blue crabs (each weighing 50-150 grams) according to the proportion of raw materials.

[0029] The second step of raw material processing: remove the legs, shells, gills, sandbags and viscera of the selected blue crabs.

[0030] The third step of soaking: according to the ratio of raw materials, add 38% white wine to ten times the weight of water and mix evenly. Soak the processed blue crabs in the mixed solution with a temperature controlled at 5-10°C for 20 minutes, remove and drain.

[0031] The fourth step is to cut into pieces: cut the drained blue crabs into 40-50 grams (weight of each piece).

[0032] The fifth step is st...

Embodiment 2

[0038] The sweet and sour stone crab adopts the following raw materials and prepares them according to the following weight ratios.

[0039] 80 kg of stone crabs, 6 kg of 38-degree liquor, 100 kg of glutinous rice white vinegar, 0.8 kg of honey, and 9 kg of sugar.

[0040] Specific production method:

[0041] The first step of material selection: select fresh stone crabs (each weighing 50-150 grams) according to the proportion of raw materials.

[0042] The second step of raw material processing: remove the legs, shells, gills, sandbags and internal organs of the selected stone crabs.

[0043] The third step of soaking: according to the proportion of raw materials, add 38-degree liquor to ten times the weight of water and mix evenly. Soak the processed stone crabs in the mixed solution with a temperature controlled at 5-10°C for 20 minutes, remove and drain.

[0044] The fourth step is to cut into pieces: cut the drained stone crab into 40-50 grams (weight of each piece).

...

Embodiment 3

[0051] Sweet and sour Portunus, using the following raw materials, prepared according to the following weight ratio:

[0052] Portunus crab 60 kg, 38-degree white wine 6 kg, glutinous rice white vinegar 50 kg, honey 0.3 kg, sugar 5 kg.

[0053] Specific production method:

[0054] The first step of material selection: select fresh swimming crabs (each weighing 50-150 grams) according to the proportion of raw materials.

[0055] The second step of raw material processing: remove the crab legs, crab shells, gills, sandbags and viscera of the selected swimming crabs.

[0056] The third step of soaking: according to the proportion of raw materials, add 38% white wine to ten times the weight of water and mix evenly. Soak the treated swimming crab in the mixed solution with a temperature controlled at 5-10°C for 15 minutes, remove and drain.

[0057] The fourth step is to cut into pieces: cut the drained swimming crab into 40-50 grams (weight of each piece).

[0058] The fifth st...

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PUM

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Abstract

The invention provides a ready-to-eat seafood which is prepared by taking crabs as main raw materials and adding other auxiliary materials. The invention further discloses a production method of a sweet and sour crab. The production method comprises the following steps: selecting materials, treating the raw materials, immersing, slicing, cooking, preparing seasoning liquid, packaging, sterilizing, cooling and the like. The sweet and sour crab contains abundant proteins and microelements and has a good nourishing effect on a body; the production process adopts a microwave sterilization technology so that the flavor of the crab is improved and the shelf life of the crab is prolonged greatly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method using crab as the main raw material. Background technique [0002] Crabs are rich in protein (protein food), trace elements (trace element food) and other nutrients, which have a good nourishing effect on the body. Crabs also have an anti-tuberculosis effect. Eating crabs is of great benefit to the recovery of tuberculosis; crabs can clear away heat and detoxify , nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging meridians, sharpening limb joints, continuing to heal wounds, nourishing liver yin, and filling gastric juice. It has a certain dietary effect on diseases such as congestion, injury, jaundice, waist and leg pain, and rheumatoid arthritis. [0003] Current seafood ready-to-eat products are mainly pickled and fried, which can neither maintain the natural taste of seafood raw materials, but also destroy the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/015A23L3/01A23L17/40A23L5/20
Inventor 周杰
Owner 周杰
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