Ocypode sauce and preparation method thereof

A production method and technology of seasoning sauce, which are applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food preservation, etc., can solve the problems of uneven quality and taste of sand crab juice, unscientific ratio of raw materials, fermentation Insufficient effort and other problems, to achieve the effect of expanding the suitable population, reducing interest rate costs, and the process is simple and easy to operate

Inactive Publication Date: 2017-10-13
北海市君梦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality and taste of the sand crab juice produced by these traditional methods in the market are uneven. The reasons are mostly due to substandard washing, incomplete mashing, unsophisticated auxiliary materials, insufficient fermentation time, and unscientific ratio of raw materials, etc.
[0004] At the same time, the shells of sand crabs, shrimps, and crabs are rich in calcium, and conventional production methods are difficult to convert these into calcium that can be absorbed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Weigh raw materials: sand crab 500g, shrimp 200g, fish 200g, crab 120g, ginger 50g, white wine 40g, edible salt 40g, rock sugar 20g, water 120g and additive 3g; seasoning for freshness: kelp 150g, seaweed 200g and shiitake mushroom 60g; Fruit condiments: 10g plums, 10g plums, and 15g hawthorn; and neutralizing condiments: 20g coffee beans, 20g osmanthus, and 30g brown sugar. .

[0033] Cleaning of raw materials: After removing the internal organs of sand crabs, shrimps, fish and crabs, soak them in prepared water for 2 hours, remove them and rinse them twice; add 100g of sodium chloride and 20ml of vinegar to each liter of pure water and stir until chlorine After the sodium chloride was dissolved, the temperature was lowered to 2° C. to obtain the prepared water. Wash the fruit dressing and remove the core. Remove the root of the freshening seasoning and soak for 1 hour, then wash it twice.

[0034] Mashing: Mix sand crab, shrimp, fish, crab, ginger, edible salt, whi...

Embodiment 2

[0040] Weigh raw materials: 300g sand crab, 100g shrimp, 100g fish, 80g crab, 40g ginger, 20g white wine, 20g edible salt, 5g rock sugar, 80g water and 2g additives; fresh seasoning: kelp 100g, seaweed 150g and shiitake mushroom 40g; Fruit condiments: 5g plums, 5g plums, and 10g hawthorn; and neutralizing condiments: 10g coffee beans, 10g osmanthus, and 20g brown sugar. .

[0041] Cleaning of raw materials: After removing the internal organs of sand crabs, shrimps, fish and crabs, soak them in prepared water for 1 hour, remove them and rinse them twice; add 70g of sodium chloride and 10g of vinegar to each liter of pure water and stir until chlorine After the sodium chloride was dissolved, the temperature was lowered to 0°C to obtain the prepared water. Wash the fruit dressing and remove the core. Remove the root of the freshening seasoning and soak for 1 hour, then wash it twice.

[0042] Mashing: Mix sand crab, shrimp, fish, crab, ginger, edible salt, white wine, fruit se...

Embodiment 3

[0048] Weigh raw materials: 400g sand crab, 150g shrimp, 150g fish, 100g crab, 45g ginger, 30g white wine, 30g edible salt, 10g rock sugar, 100g water and 2.5g additives; fresh seasoning: 120g kelp, 120g seaweed and 50g mushroom ;Fruit condiments: 10g plums, 10g plums and 10g hawthorn; and neutralization condiments: 15g coffee beans, 15g osmanthus and 25g brown sugar. .

[0049] Cleaning of raw materials: After removing the internal organs of sand crabs, shrimps, fish and crabs, soak them in prepared water for 2 hours, remove them and rinse them twice; add 80g of sodium chloride and 15ml of vinegar to each liter of pure water and stir until chlorine After the sodium chloride was dissolved, the temperature was lowered to 1° C. to obtain the prepared water. Wash the fruit dressing and remove the core. Remove the root of the freshening seasoning and soak for 1 hour, then wash it twice.

[0050] Mashing: Mix sand crab, shrimp, fish, crab, ginger, edible salt, white wine, fruit ...

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PUM

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Abstract

The invention discloses an ocypode sauce and a preparation method thereof. The raw materials include: 30-50 of ocypode, 10-20 of shrimp, 10-20 of fish, 8-12 of crab, 4-5 of ginger, 2-4 of Baijiu, 2-4 of salt, 0.5-2 of rock sugar, 8-12 of water, and 0.2-0.3 of additive, also include freshness enhancing seasonings composed of 10-15 of kelp, 15-20 of porphyra and 4-6 of letinous edodes, fruit seasonings composed of 0.5-1 of plum, 0.5-1 of greengage and 1-1.5 of hawthorn, as well as neutralization seasonings composed of 1-2 of coffee bean, 1-2 of osmanthus fragrans and 2-3 of brown sugar. The sauce provided by the invention adopts ocypode as the main body, takes shrimp, fish and crab as supplements, not only retains the original flavor of ocypode, but also utilizes shrimp, fish and crab to enhance freshness, and has better taste compared with the traditional ocypode sauce. At the same time, based on equal quality, shrimp, fish and crab are cheaper in price. Therefore, the sauce provided by the invention also lowers the interest cost.

Description

technical field [0001] The invention relates to the technical field of seafood condiments, more specifically, the invention relates to a sand crab sauce and a preparation method thereof. Background technique [0002] Beihai City, Guangxi is very rich in seaside sand crab resources. When the tide is low, it will come out of the hole to move on the beach. Sand crab juice is the juice made of sand crabs. It can be used as a condiment for cooking or as a dipping sauce. Sliced ​​chicken, boiled shrimp, carambola, oranges and other suitable foods are delicious when dipped in sand crab juice, so sand crab juice is widely loved by locals and tourists. [0003] The traditional sand crab juice production process generally includes: material selection, cleaning, crushing, adding auxiliary materials, bottling and exposure to the sun, etc. These steps are interlinked, and any wrong or poorly made process will change the taste of sand crab juice . The quality and taste of the sand crab ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/12A23L27/30A23L3/015A23L3/16A23L5/20A22C25/02A22C29/02
CPCA22C25/02A22C29/021A23L3/0155A23L3/16A23V2002/00A23V2250/1614A23V2200/16A23V2200/15A23V2300/24Y02A40/90
Inventor 周君翠
Owner 北海市君梦食品有限公司
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