Crabmeat paste and making method thereof

A production method and crab meat technology, applied in food science and other directions, can solve the problem of single taste of seasoning sauce, and achieve the effect of orange and bright texture, mellow and smooth taste, and rich nutrition.

Inactive Publication Date: 2018-04-24
泰州鼎煊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc.

Method used

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Embodiment Construction

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below.

[0016] A kind of crab meat paste provided by the present invention, its raw material composition is by mass percentage by 41.6% crabmeat, 12.5% ​​vegetable rapeseed oil, 1.65% chili powder, 28.5% soybean paste, 4% salt, 1.9% chicken essence, 2% White sugar, 1.65% cooking wine, 2% ginger, 2% green onions, 2% garlic, 0.2% secret spices, the raw materials of the secret spices include the following weights: 0.2g fennel, 0.3g pepper, 0.5g cinnamon, cloves 0.8g, star anise 0.3g, bay leaves 0.8g, kaempferia 0.5g, dendrobium 0.2g, grass fruit 0.3g, woody 0.1g.

[0017] A kind of preparation method of crab meat paste, comprises the following steps:

[0018] 1) Fresh hairy crabs are manually selected first, then cleaned, steamed in a steamer, and fresh crab roe and crab meat are manually extracted;

[0019] 2) Select green onions, ginger and garlic, wash them an...

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PUM

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Abstract

The invention discloses a crabmeat sauce and a making method thereof. The crabmeat sauce consists of the following raw material components in percentage by mass of 41.6% of crabmeat, 12.5% of plant rapeseed oil, 1.65% of chili powder, 28.5% of a soybean sauce, 4% of salt, 1.9% of chicken essence, 2% of white sugar, 1.65% of cooking wine, 2% of ginger, 2% of scallions, 2% of garlic and 0.2% of secretly-made spice. The crabmeat sauce disclosed by the invention is orange and fresh bright in texture, has rich sauce fragrance and fresh fragrance of eriocheir sinensis, and is mellow and smooth in mouth feel, and rich in nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a crab meat sauce and a preparation method thereof. Background technique [0002] At present, most of the seasoning sauces on the market are sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; meat sauce and fish sauce are not common as seasoning sauces. [0003] The freshness and delicacy of hairy crabs have captured the love of diners all over the country, and have become a popular national snack. [0004] Existing seasoning sauces have a relatively single taste. As people's requirements for food taste are getting higher and higher, people hope to have more and more flavors of seasoning sauces, which can not only achieve delicious taste, but also be used for banquets, feasts, etc. . Contents of the invention [0005] In order to solve the problems in the above-mentioned background technology, the object of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40
CPCA23L17/40A23L27/60
Inventor 余长生
Owner 泰州鼎煊食品有限公司
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