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Crab oil and its preparation

A technology of crab meat and crab body, applied in the field of crab oil and its preparation, which can solve the problems of unhygienic, affecting the taste, loss of crab roe, crab oil, trace elements, etc.

Inactive Publication Date: 2005-06-01
杨爱萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this method to manufacture, the whole crab is baked at high temperature, causing a large loss of crab roe, crab oil, and trace elements, and the umami taste of the crab cannot be fully utilized, which affects the umami flavor of the crab
In addition, when the whole crab is crushed, the dirt is not removed, which is not hygienic and affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] When the present invention prepares crab oil, clean fresh river crabs, put them on the grid in the steamer and steam them with steam. The stew collector is led out of the steamer through a pipe, so that the umami ingredients separated out during the steaming process of the river crab—the paste obtained after cooling is collected. After removing the dirt from the boiled crabs, the crab roe, crab body oil and crab meat are taken out; the remaining crab meat and crab shells are continuously dried and ground into powder to obtain crab calcium powder. Take the corresponding raw materials according to the proportion of ingredients: 24 grams of crab roe, crab body oil and crab meat, 12 grams of crab calcium powder, 0.6 grams of salt, 3 grams of ginger powder, 0.05 grams of vinegar slices; 3 grams of egg yolk powder, 0.35 grams of nucleotides , 50 grams of animal oil, 2 grams of vegetable oil and the collected condensate are boiled together, after the water is evaporated to dry...

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PUM

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Abstract

The invention discloses crab oil with crab as the main ingredient and preparation thereof. It uses crab as the main ingredient, umami nucleotide, sodium glutamate, crab calcium powder, oil and condiments obtained after drying and crushing the crab shell as ingredients, supplemented by distillation and precipitation during the crab cooking process. The paste and condensate are boiled with animal oil. Its main components are as follows: crab roe, crab body oil and crab meat are 15%-40%, animal oil is 30%-50%, umami nucleoside The acid is 0.2%-0.5%, the sodium glutamate is 0.1%-0.4%, the crab calcium powder is 10%-20%, and the paste is 0.5%-5% and 1-5% vegetable oil. The crab oil prepared by the method can make full use of the fresh taste of the crab, has a delicious and pure taste, is safe and hygienic, and minimizes the loss of crab roe, crab oil and trace elements during the manufacturing process.

Description

technical field [0001] The invention relates to crab oil with crab as the main ingredient and its preparation. Background technique [0002] Chinese patent CN1339271A discloses a seasoning, which is based on whole crabs. The whole crabs are steamed, dried, crushed, ground, mixed with ingredients, granulated and packaged to obtain a finished product. When the method is adopted, whole crabs are baked at high temperature, so that a large amount of crab roe, crab oil and trace elements are lost, and the umami taste of the crabs cannot be fully utilized, so that the umami flavor of the crabs is affected. In addition, the dirt is not removed when the whole crab is crushed, which is not hygienic enough and affects the taste. Contents of the invention [0003] The invention provides high-fresh, hygienic crab oil and its preparation, which can make full use of the umami taste of crabs and reduce the loss of crab roe, crab oil and trace elements as much as possible during the manuf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00
Inventor 杨忠和杨爱萍
Owner 杨爱萍