Crab oil and its preparation

A technology for crab oil and crab paste is applied in the field of crab oil and its preparation, and can solve the problems of insufficient hygiene, inability to fully utilize crab umami, affecting taste and the like

Inactive Publication Date: 2004-01-28
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

[0015] When the present invention prepares crab oil, clean fresh river crabs, put them on the grid in the steamer and steam them until they are cooked. The collector is led out of the steamer through a pipe, so that the umami components separated out during the steaming process of river crabs——the crab paste obtained after cooling is collected. After removing the dirt from the boiled crabs, the crab roe, crab 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 oil, 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, Boil 50 grams of animal oil, 2 grams of vegetable oil and the collected condensate. After the water is evaporated to dryness, cool to about 3...

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PUM

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Abstract

The invention discloses a kind of crab oil and preparing method. It uses the crab as main material, and ribotide, sodium glutamate, crab calcium powder obtained by crushing and drying crab shell, oiland flavoring as assorting materials, assisted with crab paste and condensate, and is decocted with animal oil to get the invention. It can make full use of fresh flavor of the crab, the taste delicious and pure, safe and healthy. During the making course, reduce the loss of crab yolk, oil and microelements as fully as possible.

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 Applications(China)
IPC IPC(8): A23D9/00
Inventor 杨忠和
Owner 杨爱萍
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