CN103932245A - 一种健胃消食酒醉大闸蟹及其制备方法 - Google Patents

一种健胃消食酒醉大闸蟹及其制备方法 Download PDF

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CN103932245A
CN103932245A CN201410089311.XA CN201410089311A CN103932245A CN 103932245 A CN103932245 A CN 103932245A CN 201410089311 A CN201410089311 A CN 201410089311A CN 103932245 A CN103932245 A CN 103932245A
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crab
steamed crab
hairy crab
stomach
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田益坤
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Anhui Jin Ying Agricultural Science And Technology Co Ltd
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Anhui Jin Ying Agricultural Science And Technology Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种健胃消食酒醉大闸蟹,是由下述重量份的原料制成:大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6-7、枸杞子4-5、白术3-4、党参1-2、红曲3-4、葡萄籽2-3、冰糖草1-2、牛蒡根4-5、伸筋草2-3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量;本发明将大闸蟹用箬竹叶裹在表面,浸泡在含有多种原料的药酒中,不但使其酒香醉人、竹香浓郁,更具有良好的营养保健功效,添加米醋和桂花蜜,软化蟹壳,使得大闸蟹更加酥脆爽口,口感美味,老少皆宜,是一道不可多得的美食佳肴。

Description

一种健胃消食酒醉大闸蟹及其制备方法
技术领域
[0001] 本发明涉及一种保健蟹,尤其涉及一种健胃消食酒醉大闸蟹及其制备方法。
背景技术
[0002] 大闸蟹营养丰富,味道鲜美,是人们桌上的美食,其有多种吃法,酒醉只是一种,酒醉后的大闸蟹酒香醉人,口感更佳,风味独特,但只用白酒泡制已经不能满足人们的需要,为此本发明将大闸蟹与中药等原料一起泡制,保健功效显著。
发明内容
[0003] 本发明克服了现有技术不足,提供了一种健胃消食酒醉大闸蟹及其制备方法。
[0004] 本发明是通过以下技术方案实现的:
一种健胃消食酒醉大闸蟹,是由下述重量份的原料制成:
大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6_7、枸杞子4_5、白术3_4、党参1_2、红曲3_4、葡萄杆2_3、冰糖草1_2、牛蒡根4_5、伸筋草2_3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量;
所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6-8,蜂蜜和黄
酒适量。
[0005] 一种健胃消食酒醉大闸蟹制备方法,包括以下步骤:
(1)将海参、不老草、裙带菜用沸水漂烫40-60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎,送入黄酒中,加盖隔水煎煮2-3小时,冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉,充分搅拌均匀后得到泡酒;
(3)将新鲜大闸蟹用清水养活2-3小时以吐净体内泥沙,再清洗干净,用洗净的箬竹叶均匀裹在大闸蟹表面,放入上述泡酒中,浸泡30-40小时后取出,将泡好的大闸蟹去杂洗净,送入蒸锅,大火蒸熟后即可食用。
[0006] 不老草:学名草灰蓉,别名列当。拉丁文名Orobanche coerulescens列当科,列当属。人们将其视为长生不老的“神草”,所以称之为“不老草”。
[0007] 与现有技术相比,本发明的优点是:
本发明将大闸蟹用箬竹叶裹在表面,浸泡在含有多种原料的药酒中,不但使其酒香醉人、竹香浓郁,更具有良好的营养保健功效,添加米醋和桂花蜜,软化蟹壳,使得大闸蟹更加酥脆爽口,口感美味,老少皆宜,是一道不可多得的美食佳肴。本发明原料中含有白术与红曲,起有健胃消食的作用。
具体实施方式[0008] 下面结合实施例对本发明作进一步详细描述:
实施例:
一种健胃消食酒醉大闸蟹,是由下述重量(斤)的原料制成:
大闸蟹250、黄酒400、米醋20、桂花蜜14、菊花6、枸杞子4、白术3、党参1、红曲3、葡萄籽2、冰糖草1、牛蒡根4、伸筋草2、葛根粉10、菱角粉8、营养粉8、箬竹叶适量;
所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6,蜂蜜和黄酒适量。
[0009] 一种健胃消食酒醉大闸蟹制备方法,包括以下步骤:
(1)将海参、不老草、裙带菜用沸水漂烫60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制50分钟后取出冷却,冷冻干燥,得到营养粉;
(2)将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎,送入黄酒中,加盖隔水煎煮3小时,冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉,充分搅拌均匀后得到泡酒;
(3)将新鲜大闸蟹用清水养活2小时以吐净体内泥沙,再清洗干净,用洗净的箬竹叶均匀裹在大闸蟹表面,放入上述泡酒中,浸泡30小时后取出,将泡好的大闸蟹去杂洗净,送入蒸锅,大火蒸熟后即可食用。

Claims (2)

1.一种健胃消食酒醉大闸蟹,其特征在于是由下述重量份的原料制成: 大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6_7、枸杞子4_5、白术3_4、党参1_2、红曲3_4、葡萄杆2_3、冰糖草1_2、牛蒡根4_5、伸筋草2_3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量; 所述营养粉是由下述重量比的原料制成:海参:不老草:裙带菜=1:1:6-8,蜂蜜和黄酒适量。
2.一种如权利要求1所述的健胃消食酒醉大闸蟹制备方法,其特征在于包括以下步骤: (1)将海参、不老草、裙带菜用沸水漂烫40-60秒,再立即用冰水冷浸,取出去杂洗净,晾干后将蜂蜜均匀抹在原料表面,送入蒸锅,以黄酒代替水来进行蒸制,中火蒸制40-50分钟后取出冷却,冷冻干燥,得到营养粉; (2)将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎,送入黄酒中,加盖隔水煎煮2-3小时,冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉,充分搅拌均匀后得到泡酒; (3)将新鲜大闸蟹用清水养活2-3小时以吐净体内泥沙,再清洗干净,用洗净的箬竹叶均匀裹在大闸蟹表面,放入上述泡酒中,浸泡30-40小时后取出,将泡好的大闸蟹去杂洗净,送入蒸锅,大火蒸熟后即可食用。
CN201410089311.XA 2014-03-12 2014-03-12 一种健胃消食酒醉大闸蟹及其制备方法 Pending CN103932245A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107232531A (zh) * 2017-06-13 2017-10-10 江苏省淡水水产研究所 一种河蟹香辣冷冻即食产品的加工方法
CN108077800A (zh) * 2017-12-15 2018-05-29 苏州市阳澄湖蟹王水产有限公司 一种桂花醉蟹及其制备方法

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CN1939158A (zh) * 2005-09-30 2007-04-04 刘培洋 一种酒醉蟹的制备方法
CN101366537A (zh) * 2008-08-26 2009-02-18 三门县琴海水产养殖有限公司 醉制青蟹及其加工方法
CN101549077A (zh) * 2008-04-02 2009-10-07 魏贤辉 用于综合治疗小儿腹泻的中药制剂
CN101596004A (zh) * 2009-05-06 2009-12-09 东营市正汉海洋食品有限公司 醉蟹的制作工艺

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006304789A (ja) * 2005-04-01 2006-11-09 Barc:Kk カニ肉の製造方法
CN1939158A (zh) * 2005-09-30 2007-04-04 刘培洋 一种酒醉蟹的制备方法
CN101549077A (zh) * 2008-04-02 2009-10-07 魏贤辉 用于综合治疗小儿腹泻的中药制剂
CN101366537A (zh) * 2008-08-26 2009-02-18 三门县琴海水产养殖有限公司 醉制青蟹及其加工方法
CN101596004A (zh) * 2009-05-06 2009-12-09 东营市正汉海洋食品有限公司 醉蟹的制作工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107232531A (zh) * 2017-06-13 2017-10-10 江苏省淡水水产研究所 一种河蟹香辣冷冻即食产品的加工方法
CN108077800A (zh) * 2017-12-15 2018-05-29 苏州市阳澄湖蟹王水产有限公司 一种桂花醉蟹及其制备方法

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