CN105265939A - Crab claw accompaniment food and processing method thereof - Google Patents
Crab claw accompaniment food and processing method thereof Download PDFInfo
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- CN105265939A CN105265939A CN201510239591.2A CN201510239591A CN105265939A CN 105265939 A CN105265939 A CN 105265939A CN 201510239591 A CN201510239591 A CN 201510239591A CN 105265939 A CN105265939 A CN 105265939A
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Abstract
The present invention relates to a crab claw accompaniment food which consists of crab claws, aquatic product meat and supplementary materials. The mass ratio of the crab claws and the aquatic product meat is 1 : 0.5-0.8. The supplementary materials according to the total mass of the crab claws and the aquatic product meat are as follows: 2-5% of spices, 0.1-0.3% of natural antioxidant, 0.1-0.5% of antibacterial agent, and 3-7% of edible oil. The present invention also relates to a processing method of the crab claw accompaniment food. The crab claws are used as raw materials, and are rich in sources of raw materials, natural and healthy. The broken claws produced in the processes of crab fishing and processing are taken full advantage of, and precious marine resources are fully utilized. The processing method is simple, the loss of nutrients processed in the process is less, and the prepared accompaniment food is delicious in taste, is healthy, and has good prospects for industrial development.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly relate to a kind of crab foot appetizing food and processing method thereof.
Background technology
Appetizing food is dish to go with rice, steamed buns etc again, and be food common on a kind of dining table, mainly play the effect of rendering palatable, as delicate flavour, saline taste, pungent etc., common appetizing food has fermented bean curd, thick chilli sauce etc.The appetizing food increasing delicate flavour generally realizes by adding sodium glutamate, and this material need be prepared by multiple tracks chemical program.At present, research finds monosodium glutamate (i.e. sodium glutamate) and overweightly has certain relation, and the ratio of crowd's Overweight and obesity that monosodium glutamate is daily consumed more than 1 gram is 37%, and lower than 1 gram be 28%, take in monosodium glutamate every day accumulative more than 2.2 grams, overweight risk significantly increases.Meanwhile, infant, in a large number after edible monosodium glutamate, can make the zinc in blood be transformed in zinc glutamate punching urine and excessively excrete, thus cause acute zinc deficiency, and lack zinc can cause retarded, yctalopia, property are late-maturing and the situation such as adult nanism.In addition, too much after edible monosodium glutamate, the content of glutamic acid in blood of human body raises, and hinders the absorption of calcium and magnesium, thus cause the headache of short-term, heartbeat, the symptom such as to feel sick, and harmful effect can be produced to reproductive system.Visible, render palatable effective and health is the new demand that current people propose appetizing food.
Crab is a kind of common aquatic products, and delicious flavour, is subject to the favor of people.Crab is being fished for in process, and crab foot easily drops, and crab foot is not of uniform size, the girth of a garment is uneven, generally abandons as leftover bits and pieces, causes the waste of aquatic products resource.Crab delicious flavour, prepares appetizing food with crab foot for raw material, will meet the double requirements of people to appetizing food delicate flavour and edible safety.
Summary of the invention
First technical problem to be solved by this invention provides a kind of crab foot appetizing food being raw material, delicious flavour with crab foot.
Second technical problem to be solved by this invention is the processing method providing a kind of above-mentioned crab foot appetizing food for prior art.
The present invention solves the technical scheme that first technical problem adopt: a kind of crab foot appetizing food, it is characterized in that being made up of crab foot, aquatic products meat and auxiliary material, wherein said crab foot is 1:0.5 ~ 0.8 with the mass ratio of aquatic products meat, described auxiliary material adds by crab foot and aquatic products meat gross mass percentage: spice 2 ~ 5%, natural 0.1 ~ 0.3%, antiseptic 0.1 ~ 0.5%, edible oil 3 ~ 7%.
As preferably, described aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.3 ~ 1:0.5, and wherein crab meat can increase the delicate flavour of this crab foot appetizing food further, and squid meat is while increase delicate flavour, the taste good of this appetizing food can be made.
As preferably, described natural is at least one in Tea Polyphenols or bamboo extractive, and Tea Polyphenols and bamboo extractive are all natural materials of extremely strong scavenging free radicals, antidotal non-enzyme antioxidant, natural, healthy, less to the qualitative effects of appetizing food.
As preferably, described antiseptic is polylysine, and this antibacterial antiplaque agent is effective, safe and efficient, no side effects.
The present invention solves the technical scheme that second technical problem adopt:
(1) get fresh crab foot, after cleaning, vapour cooking 10 ~ 15min, collects the juice produced in digestion process for subsequent use, obtains crab foot first product;
(2) above-mentioned crab foot first product is put into vinegar to soak, soaking temperature is 40 ~ 50 DEG C, and soak time is 5 ~ 10min;
(3) the crab foot first product fried 5 ~ 10min under oil temperature 80 ~ 110 DEG C, vacuum 0.08 ~ 0.95MPa condition after being soaked by vinegar, then by broken for the crab foot after fried crab foot raw material;
(4) in obtained crab foot raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains crab foot appetizing food, finally the JUICE CONCENTRATION collected in step (1) is joined in obtained appetizing food, bottling after stirring.
As preferably, described aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.3 ~ 0.5.
As preferably, described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
Compared with prior art, the invention has the advantages that: the present invention with crab foot for raw material, this abundant raw material source, healthy natural, the disconnected foot that can make full use of that crab is fished for, produce in process, makes valuable marine resources be fully used; Processing method is simple, and process Middle nutrition material runs off few, and appetizing food delicious flavour, the health made, have good prospect of industrial development.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:
First, select fresh crab foot, after cleaning, vapour cooking 10min, collects the juice produced in digestion process for subsequent use, obtains crab foot first product.Above-mentioned crab foot first product is put into vinegar soak, soaking temperature is 40 DEG C, and soak time is 10min.Crab foot first product fried 10min under oil temperature 110 DEG C, vacuum 0.08MPa condition after being soaked by vinegar, then by broken for the crab foot after fried crab foot raw material.In obtained crab foot raw material, add the aquatic products meat that mass ratio is 1:0.5 and mix, this aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.3, and wherein aquatic products meat is acinous through break process.Subsequently, add respectively in above-mentioned crab foot raw material and aquatic products meat mixtures the spice of its mass percent 2%, the natural of 0.1%, the antiseptic of 0.1% and 3% edible oil, frying obtains crab foot appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 2:
First, select fresh crab foot, after cleaning, vapour cooking 15min, collects the juice produced in digestion process for subsequent use, obtains crab foot first product.Above-mentioned crab foot first product is put into vinegar soak, soaking temperature is 50 DEG C, and soak time is 5min.Crab foot first product fried 5min under oil temperature 80 DEG C, vacuum 0.95MPa condition after being soaked by vinegar, then by broken for the crab foot after fried crab foot raw material.In obtained crab foot raw material, add the aquatic products meat that mass ratio is 1:0.8 and mix, this aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.5, and wherein aquatic products meat is acinous through break process.Subsequently, add respectively in above-mentioned crab foot raw material and aquatic products meat mixtures the spice of its mass percent 5%, the natural of 0.3%, the antiseptic of 0.5% and 7% edible oil, frying obtains crab foot appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 3:
First, select fresh crab foot, after cleaning, vapour cooking 12min, collects the juice produced in digestion process for subsequent use, obtains crab foot first product.Above-mentioned crab foot first product is put into vinegar soak, soaking temperature is 45 DEG C, and soak time is 7min.Crab foot first product fried 8min under oil temperature 100 DEG C, vacuum 0.5MPa condition after being soaked by vinegar, then by broken for the crab foot after fried crab foot raw material.In obtained crab foot raw material, add the aquatic products meat that mass ratio is 1:0.6 and mix, this aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.4, and wherein aquatic products meat is acinous through break process.Subsequently, add respectively in above-mentioned crab foot raw material and aquatic products meat mixtures its mass percent be 3% spice, the natural of 0.2%, the antiseptic of 0.3% and 5% edible oil, frying obtains crab foot appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
The quality index of crab foot appetizing food obtained in the various embodiments described above is as follows:
1, form evaluation group by 10 subjective appreciation professionals, carry out subjective appreciation to crab foot appetizing food color and luster, smell, form, mouthfeel four factors, and arrange four grades and see the following form 1, results of sensory evaluation is as following table 2.
Table 1 subjective appreciation standard
Table 2 results of sensory evaluation
2, physical and chemical index:
Protein content >=19.8g/100g, moisture >=8.9g/100g, fat content >=55.3%g/100g.
Claims (7)
1. a crab foot appetizing food, it is characterized in that being made up of crab foot, aquatic products meat and auxiliary material, wherein said crab foot is 1:0.5 ~ 0.8 with the mass ratio of aquatic products meat, described auxiliary material adds by crab foot and aquatic products meat gross mass percentage: spice 2 ~ 5%, natural 0.1 ~ 0.3%, antiseptic 0.1 ~ 0.5%, edible oil 3 ~ 7%.
2. crab foot appetizing food as claimed in claim 1, it is characterized in that, described aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.3 ~ 0.5.
3. crab foot appetizing food as claimed in claim 1 or 2, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive.
4. crab foot appetizing food as claimed in claim 1 or 2, it is characterized in that, described antiseptic is polylysine.
5. a processing method for crab foot appetizing food as claimed in claim 1, is characterized in that comprising the following steps:
(1) get fresh crab foot, after cleaning, vapour cooking 10 ~ 15min, collects the juice produced in digestion process for subsequent use, obtains crab foot first product;
(2) above-mentioned crab foot first product is put into vinegar to soak, soaking temperature is 40 ~ 50 DEG C, and soak time is 5 ~ 10min;
(3) the crab foot first product fried 5 ~ 10min under oil temperature 80 ~ 110 DEG C, vacuum 0.08 ~ 0.95MPa condition after being soaked by vinegar, then by broken for the crab foot after fried crab foot raw material;
(4) in obtained crab foot raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains crab foot appetizing food, finally the JUICE CONCENTRATION collected in step (1) is joined in obtained appetizing food, bottling after stirring.
6. the processing method of crab foot appetizing food as claimed in claim 5, it is characterized in that, described aquatic products meat is made up of crab meat and squid meat, and the mass ratio of crab meat and squid meat is 1:0.3 ~ 0.5.
7. the processing method of crab foot appetizing food as claimed in claim 5, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510239591.2A CN105265939A (en) | 2015-05-11 | 2015-05-11 | Crab claw accompaniment food and processing method thereof |
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| CN201510239591.2A CN105265939A (en) | 2015-05-11 | 2015-05-11 | Crab claw accompaniment food and processing method thereof |
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| CN105265939A true CN105265939A (en) | 2016-01-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751348A (en) * | 2017-11-09 | 2018-03-06 | 江苏省农业科学院 | A kind of preparation method of Sautéed Crab in Hot Spicy Sauce |
| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
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| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| CN1339271A (en) * | 2001-09-20 | 2002-03-13 | 夏平 | Crab smell seasoning and its preparation |
| CN101268823A (en) * | 2007-03-20 | 2008-09-24 | 白桦 | Fragrant and hot crab paste |
| CN103876193A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Processing method for fried crab sticks with egg white |
| CN104041911A (en) * | 2013-03-13 | 2014-09-17 | 浙江海洋学院 | Compound biological preservative |
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2015
- 2015-05-11 CN CN201510239591.2A patent/CN105265939A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| CN1339271A (en) * | 2001-09-20 | 2002-03-13 | 夏平 | Crab smell seasoning and its preparation |
| CN101268823A (en) * | 2007-03-20 | 2008-09-24 | 白桦 | Fragrant and hot crab paste |
| CN104041911A (en) * | 2013-03-13 | 2014-09-17 | 浙江海洋学院 | Compound biological preservative |
| CN103876193A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Processing method for fried crab sticks with egg white |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751348A (en) * | 2017-11-09 | 2018-03-06 | 江苏省农业科学院 | A kind of preparation method of Sautéed Crab in Hot Spicy Sauce |
| CN107751348B (en) * | 2017-11-09 | 2021-06-01 | 江苏省农业科学院 | Method for preparing spicy crabs |
| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
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Application publication date: 20160127 |
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