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Material for stewing meat crabs and preparation method for material

A raw material, pepper technology, applied in the field of meat and crab stew and its preparation, can solve the problems of poor infusion effect and bad taste of soup, and achieve the effect of increasing appetite, balanced nutrition and rich nutrition

Inactive Publication Date: 2017-05-10
田光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the eating methods of meat crabs on the market are basically baked with salt or steamed and then fried. A small amount of meat crabs are used to cook soup. The ratio is just simple stacking, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A meat and crab stew material, including the following raw materials: 30kg of white pepper, 15kg of Chinese prickly ash, 7kg of grass fruit, 45kg of star anise, 35kg of cinnamon, 15kg of amomum, 10kg of cardamom, 20kg of perilla, 70kg of chicken bone fragrance, 15kg of yeast extract, white Sugar 5kg, ham 15kg, beef bone 5kg, black tiger palm 20kg, bamboo shoot 6kg, delicious porcini 5kg.

[0037] The preparation method comprises the following steps:

[0038] (1) Each raw material is dried to constant weight under the condition of 45°C;

[0039] (2) The dried raw materials were pulverized respectively, then the pulverized raw materials were mixed, and stirred at a speed of 55 r / min for 25 min until uniformly mixed to obtain a fineness of 85 mesh mixed powder;

[0040] (3) Sterilize the mixed powder to obtain meat and crab stew.

Embodiment 2

[0042] A meat crab stew material is made from the following raw materials:

[0043] White pepper 40kg, Chinese prickly ash 5kg, grass fruit 3kg, star anise 35kg, cinnamon 45kg, amomum 5kg, cardamom 20kg, perilla 10kg, chicken bone incense 90kg, yeast extract 5kg, white sugar 15kg, ham 5kg, beef bone 15kg, black Tiger palm 10kg, bamboo shoots 10kg, delicious boletus 15kg.

[0044] The preparation method comprises the following steps:

[0045] (1) Each raw material is dried to constant weight under the condition of 40°C;

[0046](2) Grinding the dried raw materials respectively, then mixing the pulverized raw materials, and stirring at a speed of 50 r / min for 30 min until uniformly mixed to obtain a mixed powder with a fineness of 90 mesh;

[0047] (3) The mixed powder was sterilized by microwave at 60° C. for 20 minutes to obtain meat crab stew.

Embodiment 3

[0049] A meat crab stew material is made from the following raw materials:

[0050] 35kg white pepper, 10kg prickly ash, 5kg grass fruit, 40kg star anise, 30kg cinnamon, 10kg amomum, 15kg cardamom, 15kg perilla, 80kg chicken bone incense, 10kg yeast extract, 10kg white sugar, 10kg ham, 10kg beef bone, black Tiger palm 15kg, bamboo shoots 8kg, delicious boletus 10kg.

[0051] The preparation method comprises the following steps:

[0052] (1) Each raw material is dried to constant weight under the condition of 50°C;

[0053] (2) Pulverize the dried raw materials respectively, then mix the pulverized raw materials, and stir at a speed of 60 r / min for 20 minutes until the mixture is evenly mixed to obtain a mixed powder with a fineness of 80 mesh;

[0054] (3) The mixed powder was sterilized by microwave at 70° C. for 10 minutes to obtain meat crab stew.

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Abstract

The invention relates to a material for stewing meat crabs and a preparation method for the material. The material for stewing the meat crabs is prepared from raw materials such as tsaoko cardamon, pericarpium zanthoxyli, aniseeds, a yeast extract, ham, bovine bones, dried sarcodon aspratus, boletus edulis and the like through preparation processes such as crushing and mixing. The material for stewing the meat crabs and the preparation method for the material have the beneficial effects that the tsaoko cardamon, the pericarpium zanthoxyli, the aniseeds, cassia, fructus piperis alba and cardamom contained in the material for stewing the meat crabs, provided by the invention, exert the action of flavorings and can be used for removing a fishy smell and stimulating the appetite; the yeast extract, the ham, the bovine bones, the dried sarcodon aspratus and the boletus edulis are properly matched with proteins, fats and carbohydrates, particularly amino acids therein, so that a finished product is delicious in taste and is more balanced in nutrition; amomum fruits and purple perilla are in synergism with radix crotonis crassifolii, so that the health-care actions of resolving dampness and stimulating the appetite and relaxing muscles and tendons and promoting blood circulation are better exerted. All the raw materials are processed into powder after being matched, so that the meat crabs are better fused with stewed soup, and nutrition of the meat crabs is completely integrated with the stewed soup.

Description

technical field [0001] The invention relates to a seasoning, in particular to a meat and crab cooking material and a preparation method thereof. Background technique [0002] Among the blue crabs, those with a triangular belly button are meat crabs. Meat crab is the most beautiful meat. The crab meat of high-quality meat crab is plump, smooth and sweet, and has a fragrance. The meat crab is not only delicious, but also has high nutritional value. It is rich in fat and protein. The effects of invigorating the spleen, nourishing the heart and calming the nerves are deeply loved by consumers. [0003] At present, the eating methods of meat crabs on the market are basically baked with salt or steamed and then fried. A small amount of meat crabs are used to cook soup. The ratio is just simple stacking, and the taste is not good. Contents of the invention [0004] In order to solve the above-mentioned problems existing in the prior art, the present invention provides a meat a...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00A23L23/00
Inventor 田光
Owner 田光