Amphibious crab pickling method

Abstract

The invention discloses a method to bloat amphibious crab. The producing method is: First, sterilize the fresh amphibious crab with saturated brine. Secondly, after preparing, selecting, and sterilizing under low temperature, marinate and bloat in the solution combined with 75%-85%, 8úÑú¡12úÑ wine and 8úÑú¡12úÑ sugar. The method of the invention can sterilize the fresh amphibious crab efficiently and preserve the greenness degree of the amphibious crab. The shrimp oil can make the taste good and the wine and the sugar can sterilize the amphibious crab and make its taste good. Moreover, you can make it at anytime and it can be stored for a long time.

Description

Technical field [0001] The present invention relates to the field of food, more specifically, to a method for preparing pickled crabs using crabs and shrimp oil as main raw materials, and more specifically, to a crab that grows in tide water on a beach The method of pickling. Background technique [0002] There are many types of crabs, mainly marine crabs and freshwater crabs. There are also many ways to eat crabs. Different crabs have different ways of eating. For example, river crabs can be processed into fresh crab juice, marinated drunken crabs or fried in oil. At the estuary of the Yellow River, there is a kind of small crabs called crabs, commonly known as "duluzi" by the locals. The taste of this small crab is very delicious. The locals usually use shrimp oil to soak the small crabs. Some manufacturers produce and sell them in large quantities after marinating with shrimp oil. Although this kind of small crabs marinated in shrimp oil is more delicious, it has the problem o...

AI Technical Summary

Problems solved by technology

At the mouth of the Yellow River, there is a kind of small crabs called crabs that commonly grow on the beach. The locals commonly call them "duluzi". The taste of this small crab is very delicious. The locals usually soak the small crabs with shrimp oil For food, some manufacturers use shrimp oil to marinate and then mass-produce and sell them. However, although the taste of this kind of small crabs simply marinated with shrimp oil is relatively delicious, there is a problem of easy mildew. Crabs are generally marinated in winter and eaten around the Spring Festival. They are generally not preserved in summer, and the time for processing and storage is very limited. Moreover, the taste of small crabs that are simply soaked in shrimp oil changes over time, affecting freshness of consumption