CN104223012B

CN104223012B - A kind of manufacture method of crab cream paste

Info

Publication number: CN104223012B
Application number: CN201410390975.XA
Authority: CN
Inventors: 汪碰良
Original assignee: Long Strong Non-Staple Food In Nanjing Is Processed Co Ltd
Current assignee: Long Strong Non-Staple Food In Nanjing Is Processed Co Ltd
Priority date: 2014-08-08
Filing date: 2014-08-08
Publication date: 2016-08-24
Anticipated expiration: 2034-08-08
Also published as: CN104223012A

Abstract

The present invention discloses the manufacture method of a kind of crab cream paste, explodes ripe including (a) by ripe female Eriocheir sinensis, takes crab roe；B () adds flour with the ratio of mass ratio 8 10:1 after being boiled by Semen sojae atricolor, be fermented into soya sauce；C () adds after crab roe, Herba Alii fistulosi, Bulbus Allii Cepae and Herba Pelargonii Graveolentis boil in soya sauce, pull out in solid sauce, more remaining liquid and add the flavoring agent such as soya sauce, Fructus Capsici powder and crab roe, continue to boil；(d) will boil after sauce cooling after tinning, i.e. obtain crab cream paste；Using scientific method to extract crab roe, retain the nutrient substance in crab roe to greatest extent, after processing, crab cream paste delicious flavour, flavour is good to eat, instant.

Description

A kind of manufacture method of crab cream paste

Technical field

The invention belongs to flavoring agent and make field, the manufacture method of a kind of crab cream paste.

Background technology

Along with the development of aquaculture, Eriocheir sinensis gradually by a kind of high-grade aquatic products, gradually comes into The dining table of huge numbers of families, but crab cultivation is seasonal strong, and listing is concentrated, in addition the edible fiber crops of Eriocheir sinensis Tired, the listing phase easily causes a large amount of Eriocheir sinensis and piles up, dead, affects Eriocheir sinensis and eats and sell.

Containing rich in protein, phospholipid and other nutrient substance in crab roe, it is that in Eriocheir sinensis mouthfeel is Good, nutritious part, receive the welcome of consumers in general, crab cream paste in the market, Quality is very different, and taste is various, but the nutrient substance in crab roe is broken in the course of processing more Bad, this greatly reduces the nutritive value of crab cream paste, and the most scientific and normalization realizes crab roe Beans processing, production, preserving the nutrient substance in crab roe a kind of to greatest extent is that we study Direction.

Summary of the invention

For current Eriocheir sinensis of short duration problem in consumption season, it is provided that the manufacture method of a kind of crab cream paste, Gained crab cream paste is in good taste, and in crab roe, multiple nutrients material is maintained, and the present invention is such reality Existing:

The manufacture method of a kind of crab cream paste, comprises the following steps:

A ripe female Eriocheir sinensis is placed in running water cultivation 4 days by (), after the 5th day feeding analysis for soybean powder, fried Ripe, take crab roe；

B () adds flour with the ratio of mass ratio 8-10:1 after being boiled by Semen sojae atricolor, put into fermentation tank Middle fermentation, takes out dry in the sun 7-9 days after straight Semen Glycines grows mycete；Semen Glycines after dry in the sun is put into Pickling in jar for making or keeping thick soya bean sauce, addition Semen Glycines, water, the mass ratio of salt are 25:25:1, pickle 30-40 After it, i.e. obtain soya sauce；

C (), in the soya sauce that 50kg step b obtains, adds 5kg oil, 1kg step a obtains Crab roe, 1kg Herba Alii fistulosi, after 1.5kg Bulbus Allii Cepae and 0.25kg Herba Pelargonii Graveolentis boil, pull solid beans out The soya sauce that in material, more remaining liquid, addition 40kg step b obtains, Fructus Capsici powder 2.5kg, White sugar 4kg, chicken essence 0.5kg, monosodium glutamate 0.6kg, Chinese liquor 0.25kg, Flos Caryophylli 0.5kg, anistree 0.5kg, Semen Ginkgo 0.5kg, and the crab roe that 2kg step a obtains, continue to boil sauce 3-5 Hour；

(d) step c is boiled after sauce cooling after tinning, i.e. obtain crab cream paste.

Preferably, in the present invention, analysis for soybean powder described in step a is with quality by analysis for soybean powder and flour Form after mixing than 8-10:1.

The present invention uses scientific method to extract crab roe, retains the nutrient substance in crab roe to greatest extent, After processing, crab cream paste delicious flavour, flavour is good to eat, instant, can effectively solve Eriocheir sinensis The listing phase is short, is difficult to the problem eaten, and stops Eriocheir sinensis death and piles up, wastes, promotes that Eriocheir sinensis is supported Grow the development of industry, increase farmers' income.

Detailed description of the invention

Embodiment 1

A () is placed in pond cultivation after being bought by ripe female Eriocheir sinensis, keep water body flow to form running water, Within first 4 days, do not feed any feedstuff, remove rubbish every day, after the 5th day feeding analysis for soybean powder, with deep fat Cruelly explode to ripe, take out crab roe standby；

Described analysis for soybean powder be high quality soybean is boiled after, grind, add flour form, analysis for soybean powder and face The mass ratio of powder is 8:1.

B () adds flour with the ratio of mass ratio 8:1 after being boiled by Semen sojae atricolor, add appropriate rice-koji Mould, aspergillus oryzae is about 2.0x10 with the mass ratio of Semen Glycines^-4: 1, put into fermentation cylinder for fermentation, About one week, Semen Glycines grew yellow mould on surface, took out mouldy Semen Glycines, dry in the sun under sunlight 7-9 days；

Semen Glycines after dry in the sun is put in jar for making or keeping thick soya bean sauce and pickles, add water and salt, added Semen Glycines, water, salt Mass ratio be 25:25:1, seal jar for making or keeping thick soya bean sauce, In Shade, after pickling 30-40 days, I.e. obtain soya sauce；

C (), in the soya sauce that 50kg step b obtains, adds 5kg oil, 1kg step a obtains Crab roe, 1kg Herba Alii fistulosi, 1.5kg Bulbus Allii Cepae and 0.25kg Herba Pelargonii Graveolentis boil 1-2 hour, endure out After crab roe fragrance, pull addition 40kg step b in solid sauce, more remaining liquid sauce out and obtain The soya sauce obtained, and flavouring agent: Fructus Capsici powder 2.5kg, white sugar 4kg, chicken essence 0.5kg, taste Essence 0.6kg, Chinese liquor 0.25kg, Flos Caryophylli 0.5kg, anistree 0.5kg, Semen Ginkgo 0.5kg, and The crab roe that 2kg step a obtains, continues to boil sauce 3-5 hour；

Embodiment 2

Described analysis for soybean powder be high quality soybean is boiled after, grind, add flour form, analysis for soybean powder and face The mass ratio of powder is 10:1.

B () adds flour with the ratio of mass ratio 10:1 after being boiled by Semen sojae atricolor, add appropriate rice Aspergillosis, aspergillus oryzae is about 2.0x10 with the mass ratio of Semen Glycines^-4: 1, put into fermentation cylinder for fermentation, About one week, Semen Glycines grew yellow mould on surface, took out mouldy Semen Glycines, dry in the sun under sunlight 7-9 days；

The above is only the preferred embodiment of the present invention, it is noted that lead for this technology For the those of ordinary skill in territory, under the premise without departing from the principles of the invention, it is also possible to make Some improvements and modifications, as changed formula and the addition etc. of flavouring agent when boiling step, this A little improvements and modifications also should be regarded as protection scope of the present invention.

Claims

1. a manufacture method for crab cream paste, comprises the following steps:

A ripe female Eriocheir sinensis is placed in running water cultivation 4 days by (), after the 5th day feeding analysis for soybean powder, fried ripe, takes crab roe；

B () adds flour with the ratio of mass ratio 8-10:1 after being boiled by Semen sojae atricolor, put into fermentation cylinder for fermentation, takes out dry in the sun 7-9 days after growing mycete to Semen Glycines；Semen Glycines after dry in the sun is put in jar for making or keeping thick soya bean sauce and pickles, add Semen Glycines, water, the mass ratio of salt are 25:25:1, after pickling 30-40 days, soya sauce；

C (), in the soya sauce that 50kg step b obtains, adds 5kg oil, the crab roe that 1kg step a obtains, after 1kg Herba Alii fistulosi, 1.5kg Bulbus Allii Cepae and 0.25kg Herba Pelargonii Graveolentis boil, pull solid sauce out, the soya sauce that 40kg step b obtains, Fructus Capsici powder 2.5kg, white sugar 4kg is added in remaining liquid, chicken essence 0.5kg, monosodium glutamate 0.6kg, Chinese liquor 0.25kg, Flos Caryophylli 0.5kg, anistree 0.5kg, Semen Ginkgo 0.5kg, and the crab roe that 2kg step a obtains, continue to boil sauce 3-5 hour；

The manufacture method of crab cream paste the most according to claim 1, it is characterised in that analysis for soybean powder described in step a be mixed with mass ratio 8-10:1 with flour by analysis for soybean powder after form.