Processing method of crab paste mixed with rice

A processing method, technology of crab bibimbap sauce, applied in the processing field of crab bibimbap sauce, can solve problems such as complicated preparation process, and achieve the effect of simple and easy preparation method

Inactive Publication Date: 2016-11-16
谢镜国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The method for preparing crab sauce in the related art has the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 The crab bibimbap sauce was prepared using the following steps: choose brightly colored soybeans and peas, crush the soybeans and peas with a cooking machine and then mature them; The powder is mixed according to the mass ratio of 1:3:5 to obtain the fermentation raw material; the koji with a mass of 15.5% of the raw material is put into the fermentation material for 30 hours, and the fermentation temperature is 25~30°C to obtain the fermentation material; choose small river crabs, rinse After cleaning, mash the crab paste in a pestle; mix the crab paste and fermented material at a mass ratio of 1:1, put it into a canned glass bottle, cook at high temperature for 10 minutes, continue to sterilize at high temperature for 10 minutes, and add it after cooling The lactic acid bacteria with 0.2% of the total mass of the material is packaged as a finished product.

Embodiment 2

[0014] Example 2 The crab bibimbap sauce was prepared using the following steps: choose brightly colored soybeans and peas, crush the soybeans and peas with a cooking machine and then mature them; The powder is mixed according to the mass ratio of 2:1:1 to obtain the fermentation raw material; the koji with 10% of the mass of the raw material is put into the fermentation material for 25 hours, and the fermentation temperature is 30°C to obtain the fermentation material; the small river crab is selected and rinsed. , mash crab sauce in a pestle; mix crab sauce and fermented material according to the mass ratio of 2:1, put it into a canned glass bottle, cook at high temperature for 10 minutes, continue to sterilize at high temperature for 10 minutes, add the total material after cooling The packaged finished product of 0.1% lactic acid bacteria is ready.

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PUM

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Abstract

The invention discloses a processing method of crab paste mixed with rice. The crab paste mixed with rice is prepared by preparing crab paste from crabs and then mixing the crab paste with paste prepared by fermenting soybeans, peas and wheat. The preparation method is simple and practicable. The crab paste mixed with rice prepared by the method has full fragrance, maintains the faint scent of crabs and is very suitable for promoting appetite and going with rice.

Description

technical field [0001] The invention relates to the field of aquatic products, in particular to a processing method of crab bibimbap sauce. Background technique [0002] The method for preparing crab paste in the related art has the following technical problems: the preparation process is complicated. Contents of the invention [0003] In order to solve the above technical problems, the invention provides a processing method of crab bibimbap sauce. [0004] The present invention is realized through the following technical solutions: a processing method of crab bibimbap sauce, comprising the following steps: selecting brightly colored soybeans and peas, crushing the soybeans and peas with a cooking machine and then curing them; selecting Australian high-quality oats, and directly curing them Grinding, mixing oat flour with soybean and pea flour to obtain fermented raw materials; putting in koji for 24-36 hours to ferment at a fermentation temperature of 25-30°C to obtain f...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L17/40A23L11/50
Inventor 谢镜国
Owner 谢镜国
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