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Sauced female river crab

A technology of river crab and soy sauce mother, applied in the functions of food ingredients, food preparation, food science and other directions, can solve problems such as poor taste, and achieve the effect of attractive color, pure taste and appetite enhancement.

Inactive Publication Date: 2014-01-29
李吉庆
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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: mix 10 kg of soy sauce, 400 grams of rice wine, 4 grams of wolfberry, 4 grams of Codonopsis pilosula, 2 grams of ganoderma lucidum, 6 grams of grass fruit, 3 grams of vanilla, 6 grams of fennel, and 3 grams of sand ginger, and cook at 100 ° C For about 40 minutes, cool to 6°C, add 6kg of rice wine, 50g of red pepper, 400g of green onion, 20g of celery root, 20g of coriander root, and 5g of fragrant leaves, boil at 33°C, filter, and make sauce.

[0016] Marinating: Take out the cleaned female river crabs, put them in the sauce, control the ambient temperature within 10-15°C, let the female river crabs suck the sauce in the most suitable environment, and after 3 hours, fish out the river crabs and hang them , Empty the sauce in the crab body, after 30 minutes, put the crab back into the new sauce (the sauce made by the above steps has never been used) and wait for 24 hours, then pack the hairy crabs in airtight fresh-keeping jars, and The outside wo...

Embodiment 2

[0018] Sauce making process: 10 kg of soy sauce, 400 grams of rice wine, 3.5 grams of wolfberry, 5 grams of Codonopsis pilosula, 3 grams of ganoderma lucidum, 7 grams of grass fruit, 4 grams of vanilla, 7 grams of fennel, 4 grams of sand ginger, at 80-100 ° C Boil for about 40 minutes, cool to 6°C, add 20kg rice wine, 100g red pepper, 500g green onion, 40g celery root, 40g coriander root, 10g bay leaves, boil at 40°C, filter, Make a sauce.

[0019] Marinating: Take out the washed female river crab, put it in the sauce, control the ambient temperature at 10~15°C, let the female river crab eat the sauce as much as you want, after 4 hours, fish out the river crab and hang it to empty the excess water in the crab Sauce, after 40 minutes, completely soak the crabs in the remaining sauce. After 24 hours, divide the crabs into airtight fresh-keeping jars, isolate them from the outside world to kill microorganisms, and eat them after 7 hours.

Embodiment 3

[0021] Sauce making process: 10 kg of soy sauce, 450 grams of rice wine, 4 grams of wolfberry, 5 grams of Codonopsis pilosula, 3 grams of ganoderma lucidum, 7 grams of grass fruit, 4 grams of vanilla, 7 grams of fennel, and 4 grams of sand ginger, at 80-100 ° C Boil for about 40 minutes, cool to 6°C, add 20kg rice wine, 400g red pepper, 500g green onion, 50g celery root, 50g coriander root, 10g bay leaf, boil at 40°C, filter, Make a sauce.

[0022] Marinating: Take out the washed female river crab, put it into the sauce, control the ambient temperature within 12°C, let the female river crab suck the sauce as much as possible, after 3 hours, fish out the river crab and hang it, empty the sauce inside the river crab, After 30 minutes, completely soak the river crab in the sauce, and take it out after 48 hours.

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PUM

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Abstract

The invention relates to a sauced female river crab. The sauced female river crab is prepared by the following steps: boiling 8.5-10kg of soy sauce, 400-450g of yellow rice wine, 3.5-4g of medlar, 4-5g of codonopsis pilosula, 2-3g of rhinacanthus nasutus, 6-7g of black cardamom, 3-4g of vanilla, 6-7g of foeniculum vulgare and 3-4g of kaempferiae at 80-100 DEG C, cooling to 4-10 DEG C, adding yellow rice wine, red dry pepper, green Chinese onion, celery root, parsley root and myrcia, and preparing sauce; washing fresh female river crab, putting the fresh female river crab into the sauce, keeping in an environment with a temperature of 10-15 DEG C, taking the female river crab for eating, or fully immersing the female river crab in the rest sauce or the sauce which is not used in the step (1) for 24-30 hours, then putting the female river crab in a sealed preservation pot, thus obtaining a sauced female river crab finished product after 5-7 hours. The sauced female river crab, disclosed by the invention is pure in taste, rich in nutrition and attractive in color.

Description

technical field [0001] The invention relates to a sauce-made food, in particular to a river crab with soy sauce. 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 object of the present invention is to provide a pure-tasting, nutritious soy sauce crab. [0004] In order to achieve the above-mentioned purpose, the technical scheme adopted in the present invention is: 1. High-quality live female river crab; 2. More than ten kinds of spices prepared by oneself; 3. Constant temperature refrigeration; 4. Original sealed fresh-keeping tank; [0005] A kind of soy sauce mother river crab, which can be made according to the following process, using 10 kilograms of soy sauce mother river crab as the basic raw material, [0006] 1)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
CPCA23L23/00A23L17/40A23L33/00A23V2002/00A23V2200/20A23V2200/30
Inventor 李吉庆
Owner 李吉庆
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