CN104223012A - Production method of crab roe sauce - Google Patents
Production method of crab roe sauce Download PDFInfo
- Publication number
- CN104223012A CN104223012A CN201410390975.XA CN201410390975A CN104223012A CN 104223012 A CN104223012 A CN 104223012A CN 201410390975 A CN201410390975 A CN 201410390975A CN 104223012 A CN104223012 A CN 104223012A
- Authority
- CN
- China
- Prior art keywords
- crab
- sauce
- roes
- obtains
- soya
- 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.)
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
Abstract
The invention discloses a production method of crab roe sauce. The production method comprises the following steps: (1) frying mature female crabs and taking crab roes; (b) cooking soybeans and adding flour at a ratio of the soybeans to the crab roes of (8-10) to 1, and fermenting to obtain soybean paste; (c) adding the crab roes, green Chinese onions, onions and bay leaves, and boiling; fishing out solid sauce; adding seasonings, namely the soybean paste, chili powder and the like and the crab roes into a residual liquid, and continually boiling; and (d) cooling the boiled sauce and filling to obtain the crab roe sauce. According to the production method, the crab roes are extracted by using a scientific method so that the nutrient substances in the crab roes are kept to the greatest extent; and after being processed, the crab roe sauce has delicious and palatable taste and is convenient to eat.
Description
Technical field
The invention belongs to flavouring and make field, particularly a kind of preparation method of crab cream paste.
Background technology
Along with the development of aquaculture, crab by the high-grade aquatic products of one, comes into the dining table of huge numbers of families gradually gradually, but crab cultivation is seasonal strong, and listing is concentrated, the edible trouble of crab in addition, the listing phase easily causes a large amount of crab to pile up, dead, affects crab and eats and sell.
Containing rich in protein, phosphatide and other nutriments in crab oil, that in crab, mouthfeel is best, nutritious part, receives the welcome of consumers in general, crab cream paste in the market, quality is very different, taste is various, but the nutriment in crab oil is destroyed more in process, and this greatly reduces the nutritive value of crab cream paste, therefore how scientific and normalization realizes crab cream paste processing, produces, and preserves a kind of direction being us and studying of nutriment in crab oil to greatest extent.
Summary of the invention
For the problem that current crab consumption season is of short duration, provide a kind of preparation method of crab cream paste, gained crab cream paste mouthfeel is good, and in crab oil, multiple nutrients material is kept, and the present invention is achieved in that
A preparation method for crab cream paste, comprises the following steps:
A female crab of maturation is placed in running water and cultivates 4 days by (), after the 5th day feeding analysis for soybean powder, fried ripe, gets crab oil;
B () adds flour with the ratio of mass ratio 8-10:1 after being boiled by soybean, put into fermentation cylinder for fermentation, takes out airing 7-9 days after straight soya bean growing mould; Soya bean after airing is put into jar for making or keeping thick soya bean sauce pickle, add soya bean, water, salt mass ratio be 25:25:1, after pickling 30-40 days, namely obtain soya sauce;
In c soya sauce that () obtains at 50kg step b, add 5kg oil, the crab oil that 1kg step a obtains, 1kg shallot, after 1.5kg onion and 0.25kg spiceleaf boil, pulls solid sauce out, the soya sauce that 40kg step b obtains is added again, chilli powder 2.5kg, white sugar 4kg in remaining liquid, chickens' extract 0.5kg, monosodium glutamate 0.6kg, white wine 0.25kg, cloves 0.5kg, anistree 0.5kg, gingko 0.5kg, and the crab oil that 2kg step a obtains, continue to boil sauce 3-5 hour;
(d) step c is boiled after sauce cooling after tinning, namely obtain crab cream paste.
Preferably, in the present invention, analysis for soybean powder described in step a forms after being mixed with mass ratio 8-10:1 with flour by analysis for soybean powder.
The present invention adopts scientific method to extract crab oil, retain the nutriment in crab oil to greatest extent, after processing, crab cream paste delicious flavour, flavour is good to eat, instant, it is short effectively can to solve the crab listing phase, not easily edible problem, stops that crab death is piled up, waste, promote the development of crab cultivation industry, increase farmers' income.
Detailed description of the invention
Embodiment 1
A preparation method for crab cream paste, comprises the following steps:
A () is placed in pond after being bought by female crab of maturation and cultivates, keep water body flow to form running water, within first 4 days, do not feed any feed, every day removes rubbish, and after the 5th day feeding analysis for soybean powder, cruelly explodes to ripe with deep fat, takes out crab oil for subsequent use;
Described analysis for soybean powder, after being boiled by high quality soybean, grinds, and adds flour and form, and the mass ratio of analysis for soybean powder and flour is 8:1.
B () adds flour with the ratio of mass ratio 8:1 after being boiled by soybean, then add appropriate aspergillus oryzae, and the mass ratio of aspergillus oryzae and soya bean is about 2.0x10
-4: 1, put into fermentation cylinder for fermentation, about one week, soya bean grew yellow mould on the surface, took out mouldy soya bean, airing 7-9 days under sunlight;
Soya bean after airing is put into jar for making or keeping thick soya bean sauce pickle, adds water and salt, add soya bean, water, salt mass ratio be 25:25:1, sealing jar for making or keeping thick soya bean sauce, In Shade, after pickling 30-40 days, namely obtain soya sauce;
In c soya sauce that () obtains at 50kg step b, add 5kg oil, the crab oil that 1kg step a obtains, 1kg shallot, 1.5kg onion and 0.25kg spiceleaf boil 1-2 hour, after enduring out crab oil fragrance, pull solid sauce out, the soya sauce that 40kg step b obtains is added again in remaining liquid sauce, and flavoring: chilli powder 2.5kg, white sugar 4kg, chickens' extract 0.5kg, monosodium glutamate 0.6kg, white wine 0.25kg, cloves 0.5kg, anistree 0.5kg, gingko 0.5kg, and the crab oil that 2kg step a obtains, continue to boil sauce 3-5 hour;
(d) step c is boiled after sauce cooling after tinning, namely obtain crab cream paste.
Embodiment 2
A preparation method for crab cream paste, comprises the following steps:
A () is placed in pond after being bought by female crab of maturation and cultivates, keep water body flow to form running water, within first 4 days, do not feed any feed, every day removes rubbish, and after the 5th day feeding analysis for soybean powder, cruelly explodes to ripe with deep fat, takes out crab oil for subsequent use;
Described analysis for soybean powder, after being boiled by high quality soybean, grinds, and adds flour and form, and the mass ratio of analysis for soybean powder and flour is 10:1.
B () adds flour with the ratio of mass ratio 10:1 after being boiled by soybean, then add appropriate aspergillus oryzae, and the mass ratio of aspergillus oryzae and soya bean is about 2.0x10
-4: 1, put into fermentation cylinder for fermentation, about one week, soya bean grew yellow mould on the surface, took out mouldy soya bean, airing 7-9 days under sunlight;
Soya bean after airing is put into jar for making or keeping thick soya bean sauce pickle, adds water and salt, add soya bean, water, salt mass ratio be 25:25:1, sealing jar for making or keeping thick soya bean sauce, In Shade, after pickling 30-40 days, namely obtain soya sauce;
In c soya sauce that () obtains at 50kg step b, add 5kg oil, the crab oil that 1kg step a obtains, 1kg shallot, 1.5kg onion and 0.25kg spiceleaf boil 1-2 hour, after enduring out crab oil fragrance, pull solid sauce out, the soya sauce that 40kg step b obtains is added again in remaining liquid sauce, and flavoring: chilli powder 2.5kg, white sugar 4kg, chickens' extract 0.5kg, monosodium glutamate 0.6kg, white wine 0.25kg, cloves 0.5kg, anistree 0.5kg, gingko 0.5kg, and the crab oil that 2kg step a obtains, continue to boil sauce 3-5 hour;
(d) step c is boiled after sauce cooling after tinning, namely obtain crab cream paste.
The above is only the preferred embodiment of the present invention; should be understood that; for those skilled in the art; under the premise without departing from the principles of the invention; some improvements and modifications can also be made; as changed the formula of flavoring and addition etc. when boiling step, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a preparation method for crab cream paste, comprises the following steps:
A female crab of maturation is placed in running water and cultivates 4 days by (), after the 5th day feeding analysis for soybean powder, fried ripe, gets crab oil;
B () adds flour with the ratio of mass ratio 8-10:1 after being boiled by soybean, put into fermentation cylinder for fermentation, takes out airing 7-9 days after straight soya bean growing mould; Soya bean after airing is put into jar for making or keeping thick soya bean sauce pickle, add soya bean, water, salt mass ratio be 25:25:1, after pickling 30-40 days, soya sauce;
In c soya sauce that () obtains at 50kg step b, add 5kg oil, the crab oil that 1kg step a obtains, 1kg shallot, after 1.5kg onion and 0.25kg spiceleaf boil, pulls solid sauce out, the soya sauce that 40kg step b obtains is added again, chilli powder 2.5kg, white sugar 4kg in remaining liquid, chickens' extract 0.5kg, monosodium glutamate 0.6kg, white wine 0.25kg, cloves 0.5kg, anistree 0.5kg, gingko 0.5kg, and the crab oil that 2kg step a obtains, continue to boil sauce 3-5 hour;
(d) step c is boiled after sauce cooling after tinning, namely obtain crab cream paste.
2. the preparation method of crab cream paste according to claim 1, it is characterized in that, analysis for soybean powder described in step a forms after being mixed with mass ratio 8-10:1 with flour by analysis for soybean powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390975.XA CN104223012B (en) | 2014-08-08 | 2014-08-08 | A kind of manufacture method of crab cream paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410390975.XA CN104223012B (en) | 2014-08-08 | 2014-08-08 | A kind of manufacture method of crab cream paste |
Publications (2)
| Publication Number | Publication Date |
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| CN104223012A true CN104223012A (en) | 2014-12-24 |
| CN104223012B CN104223012B (en) | 2016-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410390975.XA Expired - Fee Related CN104223012B (en) | 2014-08-08 | 2014-08-08 | A kind of manufacture method of crab cream paste |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995928A (en) * | 2016-05-27 | 2016-10-12 | 宁德师范学院 | Crab roe sauce and preparation method thereof |
| CN105995926A (en) * | 2016-05-25 | 2016-10-12 | 合肥栖龙阁生态农业有限公司 | Crab roe sauce |
| CN106107921A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Eriocheir sinensis mixes the processing method of meal beans |
| CN107865319A (en) * | 2017-12-12 | 2018-04-03 | 安徽福恩食品科技有限公司 | A kind of preparation method of crab meat flavor bitter buckwheat soya sauce |
| CN108077761A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of production method of mustard crab cream beans sauce |
| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH104927A (en) * | 1996-06-21 | 1998-01-13 | Hachinohe Suisan Kakougiyou Kyodo Kumiai Rengokai | Pasty food |
| KR0155427B1 (en) * | 1995-02-16 | 1998-10-01 | 김영자 | Sandwich salad composition and process for preparing it |
| CN1568791A (en) * | 2003-07-21 | 2005-01-26 | 周婧 | Production method of crab cream paste |
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production method thereof |
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
-
2014
- 2014-08-08 CN CN201410390975.XA patent/CN104223012B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0155427B1 (en) * | 1995-02-16 | 1998-10-01 | 김영자 | Sandwich salad composition and process for preparing it |
| JPH104927A (en) * | 1996-06-21 | 1998-01-13 | Hachinohe Suisan Kakougiyou Kyodo Kumiai Rengokai | Pasty food |
| CN1568791A (en) * | 2003-07-21 | 2005-01-26 | 周婧 | Production method of crab cream paste |
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production method thereof |
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995926A (en) * | 2016-05-25 | 2016-10-12 | 合肥栖龙阁生态农业有限公司 | Crab roe sauce |
| CN105995928A (en) * | 2016-05-27 | 2016-10-12 | 宁德师范学院 | Crab roe sauce and preparation method thereof |
| CN106107921A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Eriocheir sinensis mixes the processing method of meal beans |
| CN108077761A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of production method of mustard crab cream beans sauce |
| CN107865319A (en) * | 2017-12-12 | 2018-04-03 | 安徽福恩食品科技有限公司 | A kind of preparation method of crab meat flavor bitter buckwheat soya sauce |
| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
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| Publication number | Publication date |
|---|---|
| CN104223012B (en) | 2016-08-24 |
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