Making method of bighead atractylodes rhizome flavored spider crab dried bean curds

A production method, Atractylodes technique, applied in the field of food processing

Inactive Publication Date: 2017-03-29
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizoma Atractylodes Rhizome and Spider Crab as main raw materials, Yanfuzi and Goujingling as health-care raw materials, a nutritious and health-care dried bean curd has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of preparation method of Atractylodes macrocephala flavor spider crab dried bean curd, adopts the following steps:

[0026] A. Atractylodes pretreatment: take fresh Atractylodes macrocephala, wash it, add water 10 times the weight of Atractylodes macrocephala, soak for 4 hours, decoct for 2 hours, and then make Atractylodes pulp with a beater together with the decoction liquid, add 1% Atractylodes pulp The fruit wine yeast, sealed and left to ferment after stirring, until the alcohol content reaches 0.8% volume ratio, the fermentation is ended;

[0027] B. Spider crab pretreatment: clean the spider crab, take out the crab meat, soak in clean water for 60-120 minutes, and then put it into a meat grinder to obtain spider crab mud;

[0028] C. Soymilk production: choose soybeans without mildew and bright color, clean them, add water 5 times the weight of soybeans, soak for 6 hours, drain, put them into an 80-mesh refiner and grind them into soybean m...

Embodiment 2

[0036] Embodiment 2, a kind of preparation method of Atractylodes macrocephala flavor spider crab dried bean curd, adopts the following steps:

[0037] A. Atractylodes pretreatment: take fresh Atractylodes macrocephala, wash it, add water 12 times the weight of Atractylodes macrocephala, soak for 5 hours, decoct for 3 hours, and then make Atractylodes pulp with a beater together with the decoction liquid, add 1% Atractylodes pulp The fruit wine yeast is sealed and left to ferment after stirring, and the fermentation ends when the alcohol content reaches 1% volume ratio;

[0038] B. Spider crab pretreatment: clean the spider crab, take out the crab meat, soak in clean water for 100 minutes, and then put it into a meat grinder to obtain spider crab mud;

[0039] C. Soymilk production: choose soybeans without mildew and bright color, clean them, add water 6 times the weight of soybeans, soak for 8 hours, drain, put them into a 90-mesh refiner and grind them into soybean milk; ...

Embodiment 3

[0052] Embodiment 3, a kind of preparation method of Atractylodes macrocephala flavor spider crab dried bean curd, adopts the following steps:

[0053] A. Atractylodes pretreatment: take fresh Atractylodes macrocephala, clean it, add water 15 times the weight of Atractylodes macrocephala, soak for 6 hours, and decoct for 4 hours, and then make Atractylodes pulp with a beater together with the decoction liquid, add 3% Atractylodes pulp The fruit wine yeast, sealed and left to ferment after stirring, until the alcohol content reaches 1.2% volume ratio, the fermentation is ended;

[0054] B. Spider crab pretreatment: clean the spider crab, take out the crab meat, soak in clean water for 120 minutes, and then put it into a meat grinder to obtain spider crab mud;

[0055] C. Soymilk production: choose soybeans without mildew and bright color, clean them, add water 10 times the weight of soybeans, soak for 12 hours, drain, put them into a 100-mesh refiner and grind them into soybe...

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PUM

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Abstract

The invention discloses a making method of bighead atractylodes rhizome flavored spider crab dried bean curds. According to the making method disclosed by the invention, bighead atractylodes rhizomes and spider crabs are used as raw materials, and rhus chinensis and crotalaria ferruginea are added, so that the bighead atractylodes rhizome flavored spider crab dried bean curds are made. The nutrient value of the bighead atractylodes rhizomes and the nutrient value of the spider crabs are fully utilized, and the bighead atractylodes rhizomes, the spider crabs and traditional Chinese medicines are in mutual compatibility and synergistic interaction, so that the bighead atractylodes rhizome flavored spider crab dried bean curds have the efficacies of invigorating the spleen, benefiting qi, promoting blood circulation and eliminating phlegm. According to the making method disclosed by the invention, traditional Chinese medicine materials are subjected to primary fermentation with fruit wine distiller's yeast, so that aromatic taste is increased for products, prepared finished products are fine and smooth in mouth feel, aromatic in taste, outstanding in health care functions and easy to preserve, and after the bighead atractylodes rhizome flavored spider crab dried bean curds are eaten for a long term, the discomfort of crowds suffering from inappetency can be obviously alleviated. The bighead atractylodes rhizome flavored spider crab dried bean curds are simple in making technology and easy to realize, conform to market development needs, and can be in large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kind of Atractylodes macrocephala flavored spider crab dried bean curd prepared by taking Atractylodes macrocephala and spider crab as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Baizhu, this product is the dried rhizome of Baizhu. It is an irregular hypertrophic mass, 3-13cm long and 1.5-7cm in diameter. The surface is gray-yellow or gray-brown, with tumor-like protrusions, intermittent longitudinal wrinkles and grooves, fibrous root scars, and residual stem base and bud scars on the top. The texture is hard and not easy to break, the cross-section is uneven, yellow-white to light brown, with scattered brown-yellow dot-like oil chambers; the cross-section of the dried one is horny-like, darker in color or has cracks. The air is fragrant, sweet, slightly pungent, slightly sticky when chewed. Atractylodes macrocep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A61K36/9062A61K36/898A61K36/48A61P1/14A61K35/612A23L11/45
CPCA61K36/898A61K36/9062A23C20/025A61K35/612A61K36/09A61K36/22A61K36/23A61K36/284A61K36/48A61K36/73A23C2240/15A61K2236/19A61K2236/331A61K2300/00
Inventor 张艳
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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