Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A preparation method of spiced ghost crab bechamel

A technology for seasoning sauce and sand crab, which is applied in the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc., which can solve the problems of lost taste and far different flavors.

Inactive Publication Date: 2017-01-04
周君翠
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some technical disclosures of sand crab seasoning sauce. When preparing sand crab seasoning sauce, ingredients such as tomatoes, onions, apples, goat milk or cow milk are added. The addition of such materials is obviously far from the flavor of traditional sand crab sauce in Beihai. Lost the traditional taste, this approach is not advisable

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Preparation of cooking wine: Take 10 kg of anise, 10 kg of cumin, 10 kg of kale, 10 kg of grass fruit, and 10 kg of sand kernels, wash, dry, and crush them into coarse grains with a particle size of 2-5 mm. 50 kg grains, add 150 kg 53 degree rice wine, seal and soak for 5 days, take out and filter to get cooking wine for later use;

[0015] (2) Cleaning: Take the live sand crabs and rinse them with sea water, and temporarily raise them in sea water for 2 hours. After the sand crabs are expelled from the body, take them out, remove the belly button, rinse them with sea water filtered through a filter, and drain them for later use;

[0016] (3) Mashing and crushing: take the sand crab obtained in step (2), add clean water in the mashing equipment with a weight ratio of sand crab to water of 1:1, and process it into a paste to obtain sand crab sauce;

[0017] (4) Add edible salt to the sand crab sauce, so that the salt concentration in the sand crab sauce reaches 11-13...

Embodiment 2

[0020] (1) Preparation of cooking wine: take 10 kg of anise, 10 kg of fennel, 10 kg of kale, 10 kg of grass fruit, and 10 kg of sand kernels, wash, dry, and crush into coarse grains with a particle size of 2-5 mm 50 kg, add 250 kg of 45-degree rice wine, seal and soak for 8 days, take out and filter to get cooking wine for later use;

[0021] (2) Cleaning: Take live sand crabs and rinse them with sea water, and temporarily raise them in sea water for 1 hour. After the sand crabs are expelled from the body, take them out, remove the belly button, rinse them with sea water filtered through a filter, and drain them for later use;

[0022] (3) Mashing and crushing: take the sand crab obtained in step (2), add clean water in the mashing equipment with a weight ratio of sand crab to water of 1:1.5, and process it into a paste to obtain sand crab sauce;

[0023] (4) Add edible salt to the sand crab sauce, so that the salt concentration in the sand crab sauce reaches 11-13 Bº Baume, a...

Embodiment 3

[0026] (1) Preparation of cooking wine: take 10 kg of anise, 10 kg of fennel, 10 kg of kale, 10 kg of grass fruit, and 10 kg of sand kernels, wash, dry, and crush into coarse grains with a particle size of 2-5 mm 50 kg, add 200 kg of 50-degree rice wine, seal and soak for 7 days, take out and filter to get cooking wine for later use;

[0027] (2) Cleaning: Take the live sand crabs and rinse them with sea water, and temporarily raise them in sea water for 2 hours. After the sand crabs are expelled from the body, take them out, remove the belly button, rinse them with sea water filtered through a filter, and drain them for later use;

[0028] (3) Pounding and crushing: take the sand crab obtained in step (2), add clean water in the crushing equipment with a weight ratio of sand crab to water of 1:1.3, and process it into a paste to obtain sand crab sauce;

[0029] (4) Add edible salt to the sand crab sauce, so that the salt concentration in the sand crab sauce reaches 11-13 Bº B...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Login to View More

Abstract

This invention discloses a preparation method of spiced ghost crab bechamel. The pickled crab made from ghost crab is a traditional seasoning manufactured by the coastal fishermen manually in Beihai City, which does not realize the realm of industrial products without quality standard or uniform manufacture technology. Thus, it gives the outside world an impression as the low-level household seasoning. This invention comprises the technical measures of: preparing cooking wine, washing, smashing and stirring, salting, leavening, compounding and packaging. Anise, fennel, resurrection lily rhizome, amomum tsao-ko and interior eardamom are added to the ghost crab bechamel in this invention, which are prepared to cooking wine and then added into the ghost crab bechamel. Such raw materials can regulate the taste of the ghost crab bechamel, control the cold nature of the ghost crab and overcome the negative influence of the cold nature of ghost crab for the human body, improving the disadvantage of resulting in abdominal pain and diarrhea of the traditional ghost crab bechamel for the susceptive group. The ghost crab seasoning gotten from this invention has special flavour, delicious taste and helps digestion weight losing, whose normative preparation technology adapts the production requirements of industrialization.

Description

technical field [0001] The invention relates to a preparation method of spiced sand crab seasoning sauce, which belongs to the technical field of food condiment preparation. Background technique [0002] Sand crabs are dominant crabs living in the intertidal and supratidal zones of warm seas. They live in deep holes on the beach and are widely distributed on the coastal beaches of southern my country, especially in the coastal beaches of Beihai City, Guangxi Zhuang Autonomous Region. Sand crab juice is a traditional condiment made by coastal fishermen in Beihai City. It is purely prepared with sand crab and salt. There is no quality standard and no uniform production process requirements, so the impression to the outside world is that it is a low-grade household seasoning. According to the search, sand crabs are rich in protein, proteolytic enzymes, vitamin B group elements, niacin, selenium, zinc and other trace elements and nutrients, unique flavor, rich nutrition, can deco...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60A23L17/40A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/332A23V2200/16A23V2200/30A23V2250/21
Inventor 周君翠
Owner 周君翠
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com