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Dried crab meat floss and preparation method thereof

A crab meat and crab technology, which is applied in the field of crab meat floss and its preparation, can solve problems such as single product form, and achieve the effects of simple preparation method, retention of nutritional value and rich taste.

Inactive Publication Date: 2019-05-28
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem of single product form in the prior art, the present invention provides a kind of crab floss and its preparation method, which can retain the nutritional value of crabs to the greatest extent, and provide a new eating method combining innovation and delicious food, which is suitable for people Wide range, convenient for consumers to supplement the nutrition of crabs at any time

Method used

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  • Dried crab meat floss and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Weighing: Weigh 8 grams of perilla leaves, 6 grams of black pepper, 4 grams of minced green onion, 6 grams of sugar, 3 grams of arowana edible blending oil, and 3 grams of sesame seeds;

[0021] (2) Cooking: wash fresh crabs with clear water, and cook them together with perilla leaves at 100°C for 15 minutes;

[0022] (3) Take meat: take out 80 grams of steamed crab meat, and tear it into filaments according to the texture of crab meat;

[0023] (4) Seasoning: Add black pepper, diced green onion and sugar to the silky crab meat and stir;

[0024] (5) Fried pine: Pour edible oil into the wok, pour the seasoned filamentous crab meat into the wok and stir-fry for 18 minutes at 100°C until the surface is dry and soft and turns golden yellow;

[0025] (6) Finished product: add sesame seeds to the fried loose crab meat, vacuum (vacuum degree: 0.06MPa, vacuum time: 30s) packaging after cooling to obtain crab meat floss.

Embodiment 2

[0027] (1) Weighing: Weigh 10 grams of perilla leaves, 10 grams of black pepper, 6 grams of diced green onion, 10 grams of sugar, 5 grams of arowana edible blending oil, and 5 grams of sesame seeds;

[0028] (2) Cooking: wash fresh crabs with clear water, and cook them together with perilla leaves at 100°C for 15 minutes;

[0029] (3) Take meat: take out 80 grams of steamed crab meat, and tear it into filaments according to the texture of crab meat;

[0030] (4) Seasoning: Add black pepper, diced green onion and sugar to the silky crab meat and stir;

[0031] (5) Fried pine: Pour edible oil into the wok, pour the seasoned filamentous crab meat into the wok and stir-fry for 18 minutes at 100°C until the surface is dry and soft and turns golden yellow;

[0032] (6) Finished product: add sesame seeds to the fried loose crab meat, vacuum (vacuum degree: 0.06MPa, vacuum time: 30s) packaging after cooling to obtain crab meat floss.

Embodiment 3

[0034] (1) Weighing: Weigh 10 grams of perilla leaves, 8 grams of black pepper, 4 grams of diced green onion, 10 grams of sugar, 4 grams of arowana edible blending oil, and 5 grams of sesame seeds;

[0035] (2) Cooking: wash fresh crabs with clear water, and cook them together with perilla leaves at 100°C for 15 minutes;

[0036] (3) Take the meat: take out 100 grams of steamed crab meat, and tear it into filaments according to the texture of the crab meat;

[0037] (4) Seasoning: Add black pepper, diced green onion and sugar to the silky crab meat and stir;

[0038] (5) Fried pine: Pour edible oil into the wok, pour the seasoned filamentous crab meat into the wok and stir-fry for 18 minutes at 100°C until the surface is dry and soft and turns golden yellow;

[0039] (6) Finished product: add sesame seeds to the fried loose crab meat, vacuum (vacuum degree: 0.06MPa, vacuum time: 30s) packaging after cooling to obtain crab meat floss.

[0040] Carry out sensory evaluation to ...

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Abstract

The invention relates to the technical field of food processing, in particular to dried crab meat floss and a preparation method thereof. According to the technical scheme, the dried crab meat floss is prepared from the following raw materials in parts by mass: 80-100 parts of crab meat, 8-10 parts of folia perillae acutae, 6-10 parts of black pepper, 4-6 parts of chopped scallion, 6-10 parts of sugar, 3-5 parts of edible oil and 3-5 parts of sesame. The preparation method is simple, the obtained dried crab meat floss is yellow in color, soft and fluffy, and no food additives are added, so that the dried crab meat floss is suitable for being eaten by any people. In the preparation method, traditional modes of cooking, seasoning while stirring, stir-frying and the like are used, so that theflavor of the product is better enriched.

Description

technical field [0001] The invention relates to crab meat floss and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] There are many kinds of crabs, and my country's crab resources are very rich. Crab is rich in protein and trace elements, and has become one of the most popular seafood because of its tender meat and high nutritional value. Crab meat has short fiber and is easy to absorb. It has the functions of relaxing tendons and replenishing qi, regulating stomach and eliminating food, dredging meridians, dispersing heat, clearing heat, and nourishing yin. It can treat traumatic injuries, tendon injuries and fractures, and allergic dermatitis. In addition, eating crabs has a good curative effect on high blood pressure, arteriosclerosis, cerebral thrombosis, hyperlipidemia and various cancers, and has a good nourishing effect on the body. As a food with high nutritional value, the daily eating method of crab ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L33/00A23L5/10A23L3/3472B65B31/02
Inventor 胡文忠赵曼如高红豆张艳慧宋卤哲于皎雪龙娅
Owner DALIAN NATIONALITIES UNIVERSITY
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