Method for preparing ghost crab sauce

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: 2017-01-11
周君翠
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Preparation of cooking wine: take 10 kg of wampee peel, 10 kg of wampee fruit leaves, 10 kg of tangerine peel, 10 kg of mountain yellow bark, and 10 kg of cinnamon bark, wash, dry, and grind them into particles with a particle size of 2-5 mm. 50 kg of coarse grains, add 150 kg of 53-degree rice wine, seal and soak for 5 days, take out and filter to obtain cooking wine for later use;

[0014] (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;

[0015] (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;

[0016] (4) Add edible salt to the sand crab sauce, so that the sal...

Embodiment 2

[0019] (1) Preparation of cooking wine: take 10 kg of wampee peel, 10 kg of wampee fruit leaves, 10 kg of tangerine peel, 10 kg of mountain yellow bark, and 10 kg of cinnamon bark, wash, dry, and grind them into particles with a particle size of 2-5 mm. 50 kg of coarse grains, add 250 kg of 45-degree rice wine, seal and soak for 8 days, take out and filter to obtain cooking wine for later use;

[0020] (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;

[0021] (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;

[0022] (4) Add edible salt to the sand crab sauce, so that the salt c...

Embodiment 3

[0025] (1) Preparation of cooking wine: take 10 kg of wampee peel, 10 kg of wampee fruit leaves, 10 kg of tangerine peel, 10 kg of mountain yellow bark, and 10 kg of cinnamon bark, wash, dry, and grind them into particles with a particle size of 2-5 mm. 50 kg of coarse grains, add 200 kg of 50-degree rice wine, seal and soak for 7 days, take out and filter to obtain cooking wine for later use;

[0026] (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;

[0027] (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;

[0028] (4) Add edible salt to the sand crab sauce, so that the...

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PUM

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Abstract

The invention discloses a method for preparing ghost crab sauce. By the aid of the method, problems that ghost crab sauce made of ghost crabs is a traditional condiment manufactured by coastal fishermen in the Beihai city, is manually manufactured by the fishermen and is not upgraded to reach the realm of an industrial product, quality standards and unified manufacturing technological requirements are deficient and accordingly the ghost crab sauce is externally impressed as a low-grade household condiment can be solved. The method includes technical measures of cooking wine preparing, cleaning, mashing and crushing, salting, fermenting, compounding and packaging. The method has the advantages that effective components of raw materials can be extracted by grain wine for cooking wine, taste of the ghost crab sauce can be conditioned by the effective components, cold nature of the ghost crab sauce can be inhibited, the problem of adverse impact of cold nature of existing ghost crab sauce on human bodies can be solved, and the shortcoming of abdominal pain and diarrhea of susceptive people due to the traditional ghost crab sauce can be overcome; the ghost crab sauce prepared by the aid of the method has unique flavor and tastes delicious, effects of helping digestion and losing weights can be realized, and industrial production requirements can be met by standard preparation processes.

Description

technical field [0001] The invention relates to a method for preparing sand crab seasoning sauce, which belongs to the technical field of food seasoning 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 made from sand crab is a traditional condiment made by fishermen along the coast of Beihai City, but because the fisherman’s production methods are all handmade, it has not risen to the realm of industrial products, there is no quality standard and no unified production process requirements, so The outside world has the impression of low-grade home seasoning. According to the search, sand crabs are rich in protein, proteolytic enzymes, vitamin B group elements, niacin, selenium, zinc and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/332A23V2250/21
Inventor 周君翠
Owner 周君翠
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