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Crab-flavoured sauce with beautifying effect

A crab taste and efficacy technology, applied in the functions of food ingredients, food ingredients as taste modifiers, food ultrasonic treatment and other directions, can solve problems such as general taste, achieve delicious taste, improve beauty and beauty effects, and delay aging.

Pending Publication Date: 2021-02-26
可可溢香(江苏)味业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing crab sauce has simple ingredients, which are made by directly adding salt, green onion, ginger, soy sauce, aniseed ingredients, etc., and the taste is average

Method used

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  • Crab-flavoured sauce with beautifying effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Weigh 60 parts of crab, 40 parts of broccoli, 16 parts of saffron, 16 parts of kudzu root, 40 parts of soybean, 10 parts of wax gourd, 10 parts of asparagus, and 20 parts of seasoning in corresponding weight parts, and then wash them.

[0033] (2) The parts by weight of seasoning components are: 8 parts of pepper, 4 parts of garlic, 4 parts of ginger, 4 parts of coriander, 4 parts of spring onion, 6 parts of soy sauce, 6 parts of salt, 4 parts of rice wine and 4 parts of sesame oil

[0034] (3) After the soybeans are cooked at 100°C for 20 minutes, remove them, sprinkle them evenly on a clean sieve plate, cover the top with a cage cloth, and place the sieve plate in a cool place for 7 days; Rub the mold on the soybeans with hands and set aside;

[0035] (4) Cut the crab and broccoli into 0.5cm pieces, slice the kudzu root, wax gourd, garlic and ginger, cut the saffron, asparagus, pepper, coriander and green onion into sections for later use, and chop the crab and br...

Embodiment 2

[0039] (1) Weigh 65 parts of crab, 45 parts of broccoli, 18 parts of saffron, 18 parts of kudzu root, 45 parts of soybean, 15 parts of wax gourd, 15 parts of asparagus, and 25 parts of seasoning, and then wash them.

[0040] (2) The parts by weight of seasoning components are: 10 parts of pepper, 6 parts of garlic, 6 parts of ginger, 6 parts of coriander, 6 parts of green onion, 8 parts of soy sauce, 8 parts of salt, 6 parts of rice wine and 6 parts of sesame oil

[0041] (3) After the soybeans are cooked at 100°C for 20 minutes, remove them, sprinkle them evenly on a clean sieve plate, cover the top with a cage cloth, and place the sieve plate in a cool place for 7 days; Rub the mold on the soybeans with hands and set aside;

[0042] (4) Cut the crab and broccoli into 0.5cm pieces, slice the kudzu root, wax gourd, garlic and ginger, cut the saffron, asparagus, pepper, coriander and green onion into sections for later use, and chop the crab and broccoli and Sliced ​​kudzu roo...

Embodiment 3

[0046] (1) Weigh 70 parts of crab, 50 parts of broccoli, 20 parts of saffron, 20 parts of kudzu root, 50 parts of soybean, 20 parts of wax gourd, 20 parts of asparagus, and 30 parts of seasoning, and then wash them.

[0047] (2) The parts by weight of seasoning components are: 12 parts of pepper, 8 parts of garlic, 8 parts of ginger, 8 parts of coriander, 8 parts of green onion, 10 parts of soy sauce, 10 parts of salt, 8 parts of rice wine and 8 parts of sesame oil

[0048] (3) After the soybeans are cooked at 100°C for 20 minutes, remove them, sprinkle them evenly on a clean sieve plate, cover the top with a cage cloth, and place the sieve plate in a cool place for 7 days; Rub the mold on the soybeans with hands and set aside;

[0049] (4) Cut the crab and broccoli into 0.5cm pieces, slice the kudzu root, wax gourd, garlic and ginger, cut the saffron, asparagus, pepper, coriander and green onion into sections for later use, and chop the crab and broccoli and Sliced ​​kudzu roo...

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PUM

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Abstract

The invention is applicable to the field of foods, and provides a crab-flavoured sauce with a beautifying effect. The crab-flavoured sauce comprises the following components in parts by weight: 60-80parts of crabs, 40-60 parts of broccoli, 16-24 parts of saffron crocus, 16-24 parts of radix puerariae, 40-60 parts of soybeans, 10-30 parts of wax gourds, 10-30 parts of asparagus and 20-40 parts ofseasonings. Due to combined use of the broccoli and the saffron crocus, the beauty-maintaining and young-keeping effects of the crab-flavoured sauce can be improved; senescence can be delayed; meanwhile, the crab-flavoured sauce is delicious in taste through addition of the radix puerariae, the soybeans, the wax gourds and the asparagus; and the crab-flavoured sauce has the effects of losing weight and building body through combined use of the wax gourds and the crabs, and is suitable for people suffering from heart diseases, sugar diseases and obesity to eat.

Description

technical field [0001] The invention belongs to the field of food, in particular to a crab-flavored sauce with cosmetic effect. Background technique [0002] Crabs are also known as crabs, soft carapaces of the phylum Arthropoda. The number of such biological genetic material is complex and has great differences, often as many as more than 100 pairs. Common crabs include hairy crabs (river crabs, hairy crabs, clear water crabs), swimming crabs, etc. Chinese crabs are very rich in resources, among which hairy crabs from Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake, Xielou hairy crabs, Xinghua hairy crabs and Hongze Lake hairy crabs in the lower reaches of the Yangtze River are the top grade. [0003] Crab-flavored sauce is a pickled food of seafood. It is a food made by marinating crabs in soy sauce made with various seasonings such as garlic and ginger. "Zhou Li" contains "Crab Xu", which is said to be a kind of crab paste. It can be seen that crabs have appeared...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/24A23L17/00A23L5/30A23L27/60A23L33/00A23L33/10A23L11/50
CPCA23L27/60A23L17/40A23L17/65A23L27/24A23L5/32A23L33/00A23L33/10A23V2002/00A23V2200/16A23V2200/30A23V2200/302A23V2200/318A23V2200/332A23V2300/48
Inventor 丁建才沈德熊丁翔丁莉
Owner 可可溢香(江苏)味业有限公司
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