CN103478695A - Spicy ghost crab sauce and preparation method thereof - Google Patents
Spicy ghost crab sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103478695A CN103478695A CN201310461754.2A CN201310461754A CN103478695A CN 103478695 A CN103478695 A CN 103478695A CN 201310461754 A CN201310461754 A CN 201310461754A CN 103478695 A CN103478695 A CN 103478695A
- Authority
- CN
- China
- Prior art keywords
- kilograms
- ghost
- preparation
- raw material
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 241000238121 Ocypodidae Species 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 238000012856 packing Methods 0.000 claims description 10
- 239000000779 smoke Substances 0.000 claims description 10
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 230000000391 smoking effect Effects 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000014102 seafood Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a seafood sauce food which is prepared by taking ghost crabs as main raw materials and adding other auxiliary materials. The invention further discloses a preparation method of the spicy ghost crab sauce. The preparation method comprises the following steps: raw material processing, soaking, pulping, mixing, baking, packaging, sterilizing, storing and the like. The spicy ghost crab sauce with an original seafood flavor is provided for consumers and has a very good market prospect.
Description
Technical field
The present invention relates to food processing field, peppery ghost crab sauce of especially a kind of perfume (or spice) and preparation method thereof.
Background technology
The meat of ghost crab is few, can't bear to eat, only pickle.Being equipped with husky ginger with ghost crab sauce and dipping in chicken or be equipped with peppery ginger garlic rice lemon and so on and dip in duck, is first-class seasoning matter.
Utilize the ghost crab sauce of ghost crab processing that one unique taste is arranged, product of the present invention provides a kind of hoisin sauce food with seafood Normal juice local flavor for the consumer, but preparation method industrial mass production of the present invention, and market prospects are fine.
Summary of the invention
The peppery ghost crab sauce of perfume (or spice) that the purpose of this invention is to provide a kind of taste uniqueness.
Another object of the present invention is to provide the preparation method of the peppery ghost crab sauce of a kind of perfume (or spice).
For achieving the above object, the present invention takes following technical scheme:
The peppery ghost crab sauce of a kind of perfume (or spice), is characterized in that, contains following raw material, by following parts by weight, prepares:
80～100 parts of ghost crabs, 4～6 parts of sharp greens pepper, 1～3 part, Chinese prickly ash, 1～2.5 part of garlic, 2～4 parts of white wine, 1.5～2.5 parts of ginger, 8～10 parts of salt.
The peppery ghost crab sauce of described perfume (or spice), is characterized in that, its concrete steps and technique are:
First step raw material is processed: the lid of the navel at the bottom of the ghost crab abdomen is taken off, and extruded dirt at the bottom of navel;
Second step soaks: the said goods is placed in the clear water of 5～10 ℃ of temperature and soaks 10～20 minutes, pull out and drain;
The 3rd step making beating: by the raw material proportioning by the ghost crab drained pull an oar to granularity be 3～5mm;
The 4th step is mixed: by the raw material proportioning, the said goods and the stirring of other compositions input mixer are mixed in 10～20 minutes;
The 5th step is smoked: above-mentioned material is contained in watt dish and puts into dryer and be warmed to 40～50 ℃ of sections, smoke 2～3 hours, then be warming up to 60～70 ℃ of sections, smoke 3～4 hours;
The 6th packing: the product of smoking is detected to the qualified rear vacuum capping in vial that quantitatively installs to;
The 7th step sterilization: bottled product is put into to microwave disinfection equipment, be warmed to 70～85 ℃ of sections, sterilization 5～8 minutes;
The 8th step is stored: by the said goods case storehouse of packing into, air drying stores.
The present invention has following beneficial effect:
1) product of the present invention has strong sea food flavor.
2) product of the present invention has the promoting digestion and removing indigestion effect.
3) product of the present invention belongs to assistant food, can be used for mixing meal, prepares food, delicatessen dips in material.
The specific embodiment
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Fragrant peppery ghost crab sauce, adopt following raw material, by following weight ratio, prepared:
100 kilograms of ghost crabs, 6 kilograms of sharp greens pepper, 2 kilograms, Chinese prickly ash, 2.5 kilograms of garlics, 4 kilograms of white wine, 2.5 kilograms of ginger, 10 kilograms of salt.
Concrete preparation method:
First step raw material is processed: the lid of the navel at the bottom of the ghost crab abdomen is taken off, and extruded dirt at the bottom of navel.
Second step soaks: the said goods is placed in the clear water of 5～10 ℃ of temperature and soaks 20 minutes, pull out and drain.
The 3rd step making beating: by the raw material proportioning by the ghost crab drained pull an oar to granularity be 3～5mm.
The 4th step is mixed: by the raw material proportioning, the said goods and the stirring of other compositions input mixer are mixed in 20 minutes.
The 5th step is smoked: above-mentioned material is contained in watt dish and puts into dryer and be warmed to 40～50 ℃ of sections, smoke 3 hours, then be warming up to 60～70 ℃ of sections, smoke 4 hours.
The 6th step packing: the product of smoking is detected to the qualified rear vacuum capping in vial that quantitatively installs to.
The 7th step sterilization: bottled product is put into to microwave disinfection equipment, be warmed to 85 ℃, sterilization 5 minutes.
The 8th step is stored: by the said goods case storehouse of packing into, air drying stores.
Embodiment 2
Fragrant peppery ghost crab sauce, adopt following raw material, by following weight ratio, prepared:
80 kilograms of ghost crabs, 4 kilograms of sharp greens pepper, 2 kilograms, Chinese prickly ash, 2 kilograms of garlics, 2.5 kilograms of white wine, 2 kilograms of ginger, 8 kilograms of salt.
Concrete preparation method:
First step raw material is processed: the lid of the navel at the bottom of the ghost crab abdomen is taken off, and extruded dirt at the bottom of navel.
Second step soaks: the said goods is placed in the clear water of 5～10 ℃ of temperature and soaks 20 minutes, pull out and drain.
The 3rd step making beating: by the raw material proportioning by the ghost crab drained pull an oar to granularity be 3～5mm.
The 4th step is mixed: by the raw material proportioning, the said goods and the stirring of other compositions input mixer are mixed in 20 minutes.
The 5th step is smoked: above-mentioned material is contained in watt dish and puts into dryer and be warmed to 40～50 ℃ of sections, smoke 2 hours, then be warming up to 60～70 ℃ of sections, smoke 4 hours.
The 6th step packing: the product of smoking is detected to the qualified rear vacuum capping in vial that quantitatively installs to.
The 7th step sterilization: bottled product is put into to microwave disinfection equipment, be warmed to 70 ℃, sterilization 8 minutes.
The 8th step is stored: by the said goods case storehouse of packing into, air drying stores.
Embodiment 3
Fragrant peppery ghost crab sauce, adopt following raw material, by following weight ratio, prepared:
50 kilograms of ghost crabs, 2 kilograms of sharp greens pepper, 1 kilogram, Chinese prickly ash, 1 kilogram of garlic, 1 kilogram of white wine, 1 kilogram of ginger, 5 kilograms of salt.
Concrete preparation method:
First step raw material is processed: the lid of the navel at the bottom of the ghost crab abdomen is taken off, and extruded dirt at the bottom of navel.
Second step soaks: the said goods is placed in the clear water of 5～10 ℃ of temperature and soaks 15 minutes, pull out and drain.
The 3rd step making beating: by the raw material proportioning by the ghost crab drained pull an oar to granularity be 3～5mm.
The 4th step is mixed: by the raw material proportioning, the said goods and the stirring of other compositions input mixer are mixed in 10～20 minutes.
The 5th step is smoked: above-mentioned material is contained in watt dish and puts into dryer and be warmed to 40～50 ℃ of sections, smoke 2 hours, then be warming up to 60～70 ℃ of sections, smoke 3 hours.
The 6th step packing: the product of smoking is detected to the qualified rear vacuum capping in vial that quantitatively installs to.
The 7th step sterilization: bottled product is put into to microwave disinfection equipment, be warmed to 85 ℃, sterilization 7 minutes.
The 8th step is stored: by the said goods case storehouse of packing into, air drying stores.
Above-described is only embodiments of the present invention.Obviously specific implementation of the present invention is not subject to the restrictions described above; as long as the unsubstantiality that has adopted method design of the present invention and technical scheme to carry out improves; or without improving, design of the present invention and technical scheme are directly applied to other occasions, all within protection scope of the present invention.
Claims (4)
1. peppery ghost crab sauce of perfume (or spice) and preparation method thereof, is characterized in that, the peppery ghost crab sauce of described perfume (or spice) contains following raw material, by following parts by weight, prepares:
80～100 parts of ghost crabs, 4～6 parts of sharp greens pepper, 1～3 part, Chinese prickly ash, 1～2.5 part of garlic, 2～4 parts of white wine, 1.5～2.5 parts of ginger, 8～10 parts of salt.
The concrete steps of described preparation method and technique are:
First step raw material is processed: the lid of the navel at the bottom of the ghost crab abdomen is taken off, and extruded dirt at the bottom of navel.
Second step soaks: the said goods is placed in the clear water of 5～10 ℃ of temperature and soaks 10～20 minutes, pull out and drain.
The 3rd step making beating: by the raw material proportioning by the ghost crab drained pull an oar to granularity be 3～5mm.
The 4th step is mixed: by the raw material proportioning, the said goods and the stirring of other compositions input mixer are mixed in 10～20 minutes.
The 5th step is smoked: above-mentioned material is contained in watt dish and puts into dryer and be warmed to 40～50 ℃ of sections, smoke 2～3 hours, then be warming up to 60～70 ℃ of sections, smoke 3～4 hours.
The 6th packing: the product of smoking is detected to the qualified rear vacuum capping in vial that quantitatively installs to.
The 7th sterilization: bottled product is put into to microwave disinfection equipment, be warmed to 70～85 ℃ of sections, sterilization 5～8 minutes.
The 8th stores: by the said goods case storehouse of packing into, air drying stores.
2. preparation method as claimed in claim 1, is characterized in that, the peppery ghost crab sauce of described perfume (or spice) contains following raw material, by following weight ratio, prepares:
100 kilograms of ghost crabs, 6 kilograms of sharp greens pepper, 2 kilograms, Chinese prickly ash, 2.5 kilograms of garlics, 4 kilograms of white wine, 2.5 kilograms of ginger, 10 kilograms of salt.
3. preparation method as claimed in claim 1, is characterized in that, smoking for the first time in described the 5th step and smoking Best Times with secondary is respectively 3 hours and 4 hours.
4. preparation method as claimed in claim 1, is characterized in that, in described the 7th step, best sterilization temperature and time difference are 70 ℃ and 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310461754.2A CN103478695A (en) | 2013-10-08 | 2013-10-08 | Spicy ghost crab sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310461754.2A CN103478695A (en) | 2013-10-08 | 2013-10-08 | Spicy ghost crab sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478695A true CN103478695A (en) | 2014-01-01 |
Family
ID=49819557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310461754.2A Pending CN103478695A (en) | 2013-10-08 | 2013-10-08 | Spicy ghost crab sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478695A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489612A (en) * | 2014-09-15 | 2015-04-08 | 朱翠帮 | Sea crab sauce and production process thereof |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
| CN107136469A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Seafood sauce and preparation method thereof |
| CN107242515A (en) * | 2017-05-03 | 2017-10-13 | 北海市君梦食品有限公司 | Ghost crab baste and preparation method thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555727A (en) * | 2003-12-31 | 2004-12-22 | 张德友 | Low salt sticking smell less vegetable nutritive convenient fast food shrimp. crab paste |
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production method thereof |
| KR20120018580A (en) * | 2010-08-23 | 2012-03-05 | 허정현 | Solted blue clab sauce added kelp, and cooking method of that |
| CN102488184A (en) * | 2011-12-28 | 2012-06-13 | 苏州市吴中区甪直喜福瑞食品厂 | XO crab paste |
| CN102551033A (en) * | 2011-12-28 | 2012-07-11 | 苏州市吴中区甪直喜福瑞食品厂 | Processing method of XO crab paste |
-
2013
- 2013-10-08 CN CN201310461754.2A patent/CN103478695A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555727A (en) * | 2003-12-31 | 2004-12-22 | 张德友 | Low salt sticking smell less vegetable nutritive convenient fast food shrimp. crab paste |
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production method thereof |
| KR20120018580A (en) * | 2010-08-23 | 2012-03-05 | 허정현 | Solted blue clab sauce added kelp, and cooking method of that |
| CN102488184A (en) * | 2011-12-28 | 2012-06-13 | 苏州市吴中区甪直喜福瑞食品厂 | XO crab paste |
| CN102551033A (en) * | 2011-12-28 | 2012-07-11 | 苏州市吴中区甪直喜福瑞食品厂 | Processing method of XO crab paste |
Non-Patent Citations (1)
| Title |
|---|
| 范航清，等: "《山口红树林滨海湿地与管理》", 30 July 2005, article "沙蟹酱制作方法", pages: 61 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489612A (en) * | 2014-09-15 | 2015-04-08 | 朱翠帮 | Sea crab sauce and production process thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
| CN107136469A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Seafood sauce and preparation method thereof |
| CN107242515A (en) * | 2017-05-03 | 2017-10-13 | 北海市君梦食品有限公司 | Ghost crab baste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224937B (en) | Natural botanical seasoning preservative | |
| CN103478695A (en) | Spicy ghost crab sauce and preparation method thereof | |
| CN103750354B (en) | Pickled pepper bullfrog processing technology | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN103099108A (en) | Comprehensively-nutrient instant rice | |
| CN104543953A (en) | Fermented soya bean chili sauce and processing method thereof | |
| CN101019634A (en) | Sandu sour soup and its making process | |
| CN103932207A (en) | Process for processing cured preserved meat | |
| CN107095275A (en) | A kind of spicy thick chilli sauce preparation technology and spicy thick chilli sauce | |
| CN104351741A (en) | Black garlic beef flavored chili sauce and preparation method thereof | |
| CN103719942A (en) | Spicy undaria pinnatifida and preparation method thereof | |
| CN1706283A (en) | Sausage in bamboo tube and its making process | |
| CN104012909A (en) | Low-salt radish strip preserving method | |
| CN103431362A (en) | Spicy dried scallop sauce and making method thereof | |
| CN106858364A (en) | A kind of fragrant light red Canton style roast pork of fast food | |
| CN106562320A (en) | Cave storage natural fermentation chopped capsicum annuum and production technology thereof | |
| CN103844242A (en) | Asparagus sauce | |
| CN102038199A (en) | Method for making wagyu beef offal | |
| RU2483615C1 (en) | Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste" | |
| CN104544257A (en) | Preservative and fresh-keeping processing technique for Muslim chicken cooked products | |
| CN104055061A (en) | Spicy lemon sauce and preparation method thereof | |
| CN104719909A (en) | Seasoning pickled vegetables and processing method thereof | |
| RU2514848C1 (en) | Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste" | |
| CN103461543B (en) | Edible mushroom flavor seasoning oil and production method thereof | |
| CN102178273B (en) | Method for processing delicious fish bone paste by using fish waste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |