Crab meal and preparation method thereof

Abstract

The invention provides crab meal with Chinese mitten crabs as a raw material and a preparation method of the crab meal, and the crab meal is an instant dish product prepared by separating steamed Chinese mitten crab meat from crab spawn, taking out the separated Chinese mitten crab meat and crab spawn, decocting crab oil by using residual crab shells, and then stir-frying the crab oil and other auxiliary materials. The product fully retains the natural flavor and nutritional ingredients of the eriocheir sinensis, is rich in nutrient substances such as high-quality protein, unsaturated fatty acid, vitamin A and vitamin E, and also contains rich trace elements such as calcium, phosphorus and zinc. The ginger and chive in the ingredients not only improve the fragrance and flavor of the crab meal, but also have a certain health-care effect. After scientific processing and sterilization treatment, the product can be stored for more than 180 days at-18 DEG C, and is convenient to store and carry.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to crab powder and a preparation method thereof. Background Art

[0002] At present, there are few types of crab meat products and the price is relatively high. Crabs are not easy to store out of season and the storage cost is high. Crab meat and crab roe contain a variety of high-quality proteins, vitamins and unsaturated fatty acids, which have health functions and high economic value. Onions and ginger contain a variety of trace elements, and the crab powder produced is not only delicious but also nutritious. The product can be eaten with meals after thawing and heating, which is convenient and quick. This product can not only enrich the variety of crab products, but also help solve the problem of crab storage, improve product value, and further promote the diversification of aquatic food processing. Summary of the invention

[0003] The following is a detailed description of an embodiment of the present invention in conjunction with the accompanying drawings: This embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation method and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

[0004] The technical problem to be solved by the invention is to provide a crab powder with high nutritional value and long shelf life and a preparation method thereof.

[0005] To achieve the above object, the technical solution of the present invention is as follows:

[0006] A crab roe, characterized in that the ingredients of the crab roe are as follows, measured in parts by weight:

[0007]

[0008]

[0009] A method for preparing crab roe, the method comprising the following steps:

[0010] (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt;

[0011] (2) Collecting crab meat and crab roe: remove the inedible parts such as gills, stomach, intestines, and heart of the steamed crab, and then pick out the crab meat, crab roe, and crab shell for later use;

[0012] (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers;

[0013] (4) Preparation of crab roe: Heat an empty pot to 150° C., add 800-1000 g of soybean oil, heat the soybean oil to 120-160° C., add 200-300 g of lard, continue heating to 120-150° C., add 400-500 g of ginger slices and 100-120 g of scallion segments, boil for 15-20 min, remove from the pot, then add 400-500 g of crab shells, boil for 10-15 min, remove from the pot, add 300-400 g of crab roe and stir-fry for 3 min, then add 600-800 g of crab meat and continue stir-frying for 3 min;

[0014] (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, use high-temperature steam to sterilize, exhaust, package, and then store.

[0015] As a preferred embodiment, in the step (1), the cleaned crab is placed with its abdomen facing upward and steamed in a steamer with water for 15 minutes.

[0016] As a preferred embodiment, in the step (3), the ginger is cut into 1-2 mm thin slices for later use.

[0017] As a preferred embodiment, in step (3), the shallots are cut into 5 mm segments for later use.

[0018] As a preferred embodiment, in step (4), 15-20 g of sugar, 10-13 g of salt and 100-120 g of cooking wine are added for seasoning, and the mixture is further stir-fried for 8-10 minutes.

[0019] As a preferred embodiment, in step (5), high temperature steam is used for heating for 20-25 minutes for sterilization, exhaust and packaging.

[0020] As a preferred embodiment, the step (5) is stored at -18°C.

[0021] Through the above technical solution, the beneficial effects of the present invention are:

[0022] The crab powder product of the present invention is rich in various high-quality proteins, vitamins, minerals, unsaturated fatty acids and other nutrients, has health care functions and high economic value. The product is convenient and quick to eat, can be stored for a long time, can enrich the variety of crab products, help solve the crab storage problem, improve product value, and further promote the diversification of aquatic food processing.

[0023] The crab powder prepared by the invention has the advantages of being rich in nutrition, delicious in taste, not easy to deteriorate, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 It is a process flow chart of the production method of the present invention. DETAILED DESCRIPTION

[0026] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below with reference to specific diagrams.

[0027] Example 1

[0028] The invention discloses crab roe. The ingredients of the crab roe are as follows, measured by weight:

[0029]

[0030] like Figure 1 As shown, when preparing the crab roe of the present invention, the crab, ginger and shallot need to be pre-processed first, and then the ingredients are added in a predetermined amount during the cooking process, and after frying, the ingredients are packaged, sterilized and frozen for storage.

[0031] The specific preparation steps are as follows:

[0032] (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt. Place the washed crab with its abdomen facing upwards in a steamer and steam for 15 minutes.

[0033] (2) Collecting crab meat and crab roe: Remove the inedible parts such as gills, stomach, intestines, and heart from the steamed crabs, and pick out the crab meat, crab roe, and crab shell for later use.

[0034] (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers; cut ginger into 1-2 mm thin slices and chives into 5 mm thick segments for later use.

[0035] (4) Preparation of crab roe: Heat an empty pot to 150°C, add 500g of soybean oil, and when the soybean oil is heated to 120°C, add 500g of lard. Continue to heat to 150°C, add 500g of ginger slices and 100g of scallion segments, simmer for 18 minutes, then remove from the pot. Add 500g of crab shells, simmer for 15 minutes, then remove from the pot. Add 400g of crab roe and stir-fry for 3 minutes at an oil temperature of 120°C, then add 600g of crab meat and continue to stir-fry for 3 minutes. Add 20g of sugar, 12g of salt, and 120g of cooking wine for seasoning, and continue to stir-fry for 10 minutes.

[0036] (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, heat them with high-temperature steam for 20 minutes to sterilize, vent, and package them, and then store them at -18°C.

[0037] The product in Example 1 has a larger proportion of lard added, and the taste is more obvious. A large amount of crab roe is added, and more crab roe is visible.

[0038] Example 2

[0039] The invention discloses crab roe. The ingredients of the crab roe are as follows, measured by weight:

[0040]

[0041]

[0042] like Figure 1 As shown, when preparing the crab roe of the present invention, the crab, ginger and shallot need to be pre-processed first, and then the ingredients are added in a predetermined amount during the cooking process, and after frying, the ingredients are packaged, sterilized and frozen for storage.

[0043] The specific preparation steps are as follows:

[0044] (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt. Place the washed crab with its abdomen facing upwards in a steamer and steam for 15 minutes.

[0045] (2) Collecting crab meat and crab roe: Remove the inedible parts such as gills, stomach, intestines, and heart from the steamed crabs, and pick out the crab meat, crab roe, and crab shell for later use.

[0046] (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers; cut ginger into 1-2 mm thin slices and chives into 5 mm thick segments for later use.

[0047] (4) Preparation of crab powder: Heat an empty pot to 150°C, add 800g soybean oil, and when the soybean oil is heated to 120°C, add 200g lard. Continue to heat to 150°C, add 450g ginger slices and 80g scallion segments, simmer for 18 minutes, then remove from the pot. Add 400g crab shells, simmer for 15 minutes, then remove from the pot. Add 300g crab roe and stir-fry for 3 minutes at an oil temperature of 120°C, then add 750g crab meat and continue to stir-fry for 3 minutes. Add 15g sugar, 10g salt, and 100g cooking wine for seasoning, and continue to stir-fry for 10 minutes.

[0048] (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, heat them with high-temperature steam for 20 minutes to sterilize, vent, and package them, and then store them at -18°C.

[0049] Compared with Example 1, the product in Example 2 reduces the amount of crab roe added, increases the proportion of crab meat added, reduces some granularity, reduces the amount of lard added, and the aroma of the crab meat itself is more obvious.

[0050] Example 3

[0051] The invention discloses crab roe. The ingredients of the crab roe are as follows, measured by weight:

[0052]

[0053] like Figure 1 As shown, when preparing the crab roe of the present invention, the crab, ginger and shallot need to be pre-processed first, and then the ingredients are added in a predetermined amount during the cooking process, and after frying, the ingredients are packaged, sterilized and frozen for storage.

[0054] The specific preparation steps are as follows:

[0055] (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt. Place the washed crab with its abdomen facing upwards in a steamer and steam for 15 minutes.

[0056] (2) Collecting crab meat and crab roe: Remove the inedible parts such as gills, stomach, intestines, and heart from the steamed crabs, and pick out the crab meat, crab roe, and crab shell for later use.

[0057] (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers; cut ginger into 1-2 mm thin slices and chives into 5 mm thick segments for later use.

[0058] (4) Preparation of crab powder: Heat an empty pot to 150°C, add 800g of soybean oil, and when the soybean oil is heated to 120°C, add 200g of lard. Continue to heat to 160°C, add 400g of ginger slices and 100g of scallion segments, simmer for 15 minutes, then remove from the pot. Add 500g of crab shells, simmer for 15 minutes, then remove from the pot. Add 400g of crab roe and stir-fry for 3 minutes at an oil temperature of 120°C, then add 680g of crab meat and continue to stir-fry for 3 minutes. Add 15g of sugar, 10g of salt, and 100g of cooking wine for seasoning, and continue to stir-fry for 10 minutes.

[0059] (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, heat them with high-temperature steam for 20 minutes to sterilize, vent, and package them, and then store them at -18°C.

[0060] Compared with Examples 1 and 2, Example 3 has a more balanced taste, and the ratio of crab meat to crab roe is more appropriate.

[0061] Example 4

[0062] The invention discloses crab roe. The ingredients of the crab roe are as follows, measured by weight:

[0063]

[0064]

[0065] like Figure 1 As shown, when preparing the crab roe of the present invention, the crab, ginger and shallot need to be pre-processed first, and then the ingredients are added in a predetermined amount during the cooking process, and after frying, the ingredients are packaged, sterilized and frozen for storage.

[0066] The specific preparation steps are as follows:

[0067] (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt. Place the washed crab with its abdomen facing upwards in a steamer and steam for 15 minutes.

[0068] (2) Collecting crab meat and crab roe: Remove the inedible parts such as gills, stomach, intestines, and heart from the steamed crabs, and pick out the crab meat, crab roe, and crab shell for later use.

[0069] (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers; cut ginger into 1-2 mm thin slices and chives into 5 mm thick segments for later use.

[0070] (4) Preparation of crab powder: Heat an empty pot to 150°C, add 800g of soybean oil, and when the soybean oil is heated to 120°C, add 200g of lard. Continue to heat to 160°C, add 400g of ginger slices and 100g of scallion segments, simmer for 15 minutes, then remove from the pot. Add 500g of crab shells, simmer for 15 minutes, then remove from the pot. Add 300-400g of crab roe and stir-fry for 3 minutes at an oil temperature of 120°C, then add 700g of crab meat and continue to stir-fry for 3 minutes. Add 15g of sugar, 10g of salt, and 100g of cooking wine for seasoning, and continue to stir-fry for 10 minutes.

[0071] (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, heat them with high-temperature steam for 20 minutes to sterilize, vent, and package them, and then store them at -18°C.

[0072] Compared with Examples 1 and 2, the product has a more balanced taste, with a proper ratio of crab meat to crab roe. The taste is similar to that of Example 3, but the cost is reduced.

[0073] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A crab roe, characterized in that: In parts by weight, the ingredients of the crab roe are as follows:

2. The method for preparing crab roe according to claim 1, characterized in that: The preparation method comprises the following steps: (1) Crab pretreatment: Wash the fresh Chinese mitten crab under running water to remove dirt; (2) Collecting crab meat and crab roe: remove the inedible parts such as gills, stomach, intestines, and heart of the steamed crab, and then pick out the crab meat, crab roe, and crab shell for later use; (3) Pretreatment of ginger and chives: Wash fresh ginger and chives with tap water, peel ginger and remove chive whiskers; (4) Preparation of crab roe: Heat an empty pot to 150° C., add 800-1000 g of soybean oil, heat the soybean oil to 120-160° C., add 200-300 g of lard, continue heating to 120-150° C., add 400-500 g of ginger slices and 100-120 g of scallion segments, boil for 15-20 min, remove from the pot, then add 400-500 g of crab shells, boil for 10-15 min, remove from the pot, add 300-400 g of crab roe and stir-fry for 3 min, then add 600-800 g of crab meat and continue stir-frying for 3 min; (5) Packaging: Use clean glass canning bottles, steam and sterilize them for later use, weigh an appropriate amount of crab roe, use high-temperature steam to sterilize, exhaust, package, and then store.

3. The method for preparing crab roe according to claim 2, characterized in that: In the step (1), the cleaned crab is placed with its abdomen facing upwards, and steamed in a steamer for 15 minutes.

4. The method for preparing crab roe according to claim 2, characterized in that: In the step (3), the ginger is cut into 1-2 mm thin slices for later use.

5. The method for preparing crab roe according to claim 2, characterized in that: In step (3), the chives are cut into 5 mm segments for later use.

6. The method for preparing crab roe according to claim 2, characterized in that: In step (4), add 15-20 g of sugar, 10-13 g of salt and 100-120 g of cooking wine for seasoning, and continue frying for 8-10 minutes.

7. The method for preparing crab roe according to claim 2, characterized in that: In the step (5), high temperature steam is used for heating for 20-25 minutes for sterilization, exhaust and packaging.

8. The method for preparing crab roe according to claim 2, characterized in that: In the step (5), the mixture is stored at -18°C.

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