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Crab-flavored sauce with health preserving effects

A crab taste and effect technology, applied in the direction of food ingredients as taste improver, application, function of food ingredients, etc., can solve problems such as general taste and nutrition that does not meet the requirements of health

Inactive Publication Date: 2021-03-02
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
[0004] Moreover, modern people pay more attention to health and health preservation. Ordinary crab sauce not only has a certain fishy smell, but also fails to meet people's health requirements in terms of nutrition.

Method used

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  • Crab-flavored sauce with health preserving effects

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation method of the crab-flavored sauce with health-preserving effect comprises the following steps:

[0037] S1: Preparation of Chinese medicinal ingredients:

[0038] Get the raw materials, the raw materials include: 10 parts by weight each of angelica and wolfberry, 7 parts by weight of rhubarb, 5 parts by weight of Polygonum multiflorum and Rhizoma Chuanxiong, wash and dry the raw materials, put them in an earthen pot, put them into water, use high fire first, and put the Boil all the medicine and water, and then change to a low heat and cook slowly to keep the water boiling all the time, and the water will not evaporate too fast. After boiling on low heat for 30-40 minutes, fry on high heat for 15-20 minutes That’s it, filter out the residue, and store the medicinal solution for later use;

[0039] S2: Prepare seasoning:

[0040] 5 parts by weight of fennel, 4 parts by weight of garlic, 5 parts by weight of ginger, 20 parts by weight of coriander, 1 par...

Embodiment 2

[0048] S1: Preparation of Chinese medicinal ingredients:

[0049] Get the raw materials, the raw materials include: 10 parts by weight each of angelica and wolfberry, 7 parts by weight of rhubarb, 5 parts by weight of Polygonum multiflorum and Rhizoma Chuanxiong, wash and dry the raw materials, put them in an earthen pot, put them into water, use high fire first, and put the Boil all the medicine and water, and then change to a low heat and cook slowly to keep the water boiling all the time, and the water will not evaporate too fast. After boiling on low heat for 30-40 minutes, fry on high heat for 15-20 minutes That’s it, filter out the residue, and store the medicinal solution for later use;

[0050] S2: Prepare seasoning:

[0051] Get 18 parts by weight of fennel, 12 parts by weight of garlic, 15 parts by weight of ginger, 25 parts by weight of coriander, 6 parts by weight of onion, 14 parts by weight of soy sauce, 14 parts by weight of salt, 11 parts by weight of rice win...

Embodiment 3

[0059] S1: Preparation of Chinese medicinal ingredients:

[0060] Get the raw materials, the raw materials include: 10 parts by weight each of angelica and wolfberry, 7 parts by weight of rhubarb, 5 parts by weight of Polygonum multiflorum and Rhizoma Chuanxiong, wash and dry the raw materials, put them in an earthen pot, put them into water, use high fire first, and put the Boil all the medicine and water, and then change to a low heat and cook slowly to keep the water boiling all the time, and the water will not evaporate too fast. After boiling on low heat for 30-40 minutes, fry on high heat for 15-20 minutes That’s it, filter out the residue, and store the medicinal solution for later use;

[0061] S2: Prepare seasoning:

[0062] Get 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of coriander, 3 parts by weight of onion, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of rice wine a...

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PUM

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Abstract

The invention discloses crab-flavored sauce with health preserving effects. The sauce comprises the following components in parts by weight: 50-70 parts of flavored fermented soya beans, 6-10 parts ofcrabs, 10-20 parts of traditional Chinese medicine components, 5-15 parts of chilies, 10-30 parts of burdocks, 20-40 parts of seasonings, 1-5 parts of lemons, 2-10 parts of carrots and 5-8 parts of longans. According to the crab-flavored sauce with health preserving effects, by adding traditional Chinese medicine components, the lemons, the carrots and other components, on one hand, the crab-flavored sauce is higher in nutritional value and more healthy; and on the other hand, the fishy smell is reduced, the crab-flavored sauce is better to eat and better in taste, the lemons are rich in vitamin b2, protein absorption can be promoted while the fishy smell of crabs is adjusted, and the traditional Chinese medicine components can enrich blood and qi, and can neutralize the cooling propertyof crabs.

Description

technical field [0001] The invention belongs to the field of food, in particular to a crab-flavored sauce with health-preserving 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/20A23L27/10A23L11/50A23L5/20A23L33/105
CPCA23L27/60A23L27/20A23L27/10A23L33/105A23L5/27A23V2002/00A23V2200/16A23V2200/14A23V2200/26A23V2250/21
Inventor 丁建才沈德熊丁翔丁莉
Owner 可可溢香(江苏)味业有限公司