CN106333284A - Crab processed product and making method thereof - Google Patents

Crab processed product and making method thereof Download PDF

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Publication number
CN106333284A
CN106333284A CN201610744797.5A CN201610744797A CN106333284A CN 106333284 A CN106333284 A CN 106333284A CN 201610744797 A CN201610744797 A CN 201610744797A CN 106333284 A CN106333284 A CN 106333284A
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China
Prior art keywords
eriocheir sinensiss
rhizoma zingiberis
bulbus allii
zingiberis recenss
sinensiss
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CN201610744797.5A
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Chinese (zh)
Inventor
许海波
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许海波
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Priority to CN201610744797.5A priority Critical patent/CN106333284A/en
Publication of CN106333284A publication Critical patent/CN106333284A/en
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Abstract

The invention discloses a crab processed product and a making method thereof. The crab processed product comprises, by weight, 2-5% of red cluster peppers, 3-5% of iodised salt, 1-3% of fennel, 2-5% of anise, 1-3% of Chinese prickly ash, 2-5% of fresh ginger, 2-5% of garlic, 3-5% of dried tangerine peels, 2-3% of cassia bark, 2-5% of vegetable oil and the balance crabs. The component materials of the crab processed product are easy to obtain, and on the basis of adding the red cluster peppers, fennel, anise and Chinese prickly ash, the crab processed product is pungent, spicy and fragrant and has a unique taste. The method is simple in step, easy to implement and beneficial for industrial production in a large-batch mode.

Description

A kind of Eriocheir sinensiss converted productss and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of Eriocheir sinensiss converted productss and preparation method thereof.
Background technology
Eriocheir sinensiss are relatively common food on dining table, and there are different tastes in each area.Eriocheir sinensiss contain rich in protein, micro- The nutrition such as secondary element, have good tonic effect to body.Crab paste is the flavoring agent of salt adding after fermentation.Now existing multiple on the market Crab paste, but people to dietetic requirement higher and higher today, the crab paste of new taste becomes a kind of demand.
Content of the invention
For above-mentioned deficiency, it is an object of the invention to provide a kind of novel taste Eriocheir sinensiss converted productss and preparation method thereof.
For reaching above-mentioned purpose, the present invention adopts the following technical scheme that
A kind of Eriocheir sinensiss converted productss, component and percentage by weight are: Fructus Capsici: 2-5%, iodine salt: 3-5%, Fructus Foeniculi: 1-3%, anistree: 2- 5%, Pericarpium Zanthoxyli: 1-3%, Rhizoma Zingiberis Recenss: 2-5%, Bulbus Allii: 2-5%, Pericarpium Citri Reticulatae: 3-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2-3%, vegetable oil: 2-5%, remaining is Eriocheir sinensiss.
Optionally, component and percentage by weight are: Fructus Capsici: 3-5%, iodine salt: 4-5%, Fructus Foeniculi: 2-3%, anistree: 3-5%, Pericarpium Zanthoxyli: 2-3%, Rhizoma Zingiberis Recenss: 3-5%, Bulbus Allii: 3-5%, Pericarpium Citri Reticulatae: 4-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2-3%, vegetable oil: 3-5%, remaining is Eriocheir sinensiss.
Optionally, component and percentage by weight are: Fructus Capsici: 5%, iodine salt: and 5%, Fructus Foeniculi: 3%, anistree: 5%, Pericarpium Zanthoxyli: 3%, Rhizoma Zingiberis Recenss: 5%, Bulbus Allii: 3%, Pericarpium Citri Reticulatae: 5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 3%, vegetable oil: 5%, remaining is Eriocheir sinensiss.
Present invention also offers the preparation method of Eriocheir sinensiss converted productss described above, comprise the following steps:
(1) raw Eriocheir sinensiss are prepared: described raw Eriocheir sinensiss are placed in 2-3 days in clear water, change a water within every 12 hours;
(2) prepare condiment: by ready described Rhizoma Zingiberis Recenss and Bulbus Allii chopping, then by the described Rhizoma Zingiberis Recenss of chopping and Bulbus Allii and described fennel Fragrant, anistree and Pericarpium Zanthoxyli is placed in pot, then adds described vegetable oil quick-fried 3-5 minute;Ready described Fructus Capsici is minced;
(3) Eriocheir sinensiss are boiled: with pot, clear water is boiled, then put into ready Eriocheir sinensiss in pot and boil, the time is 20-30 minute, described life Eriocheir sinensiss are picked up with strainer after boiling and drain;
(4) tinning: ready ripe Eriocheir sinensiss are put into tank together with described Fructus Capsici, iodine salt, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recenss and Bulbus Allii In, and fully mix, finally sealed can get described Eriocheir sinensiss converted productss.
Compared with prior art, the invention has the beneficial effects as follows: the present invention provide Eriocheir sinensiss converted productss component material obtain Easily, on the basis of adding Fructus Capsici, Fructus Foeniculi, anise and Pericarpium Zanthoxyli, the Eriocheir sinensiss converted productss that the present invention provides are spicy fragrant complete, taste Unique.Present invention also offers the preparation method of described Eriocheir sinensiss converted productss, methods described step is simple, it is easy to accomplish, beneficial to big The commercial production of batch.
Specific embodiment
Technical scheme in the embodiment of the present invention will be clearly and completely described below.Obviously, described enforcement Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common The every other embodiment that technical staff is obtained under the premise of not making creative work, broadly falls into the model of present invention protection Enclose.
Embodiment 1
A kind of Eriocheir sinensiss converted productss, component and percentage by weight are: Fructus Capsici: 2%, iodine salt: and 3%, Fructus Foeniculi: 1%, anistree: 2%, Pericarpium Zanthoxyli: 1%, Rhizoma Zingiberis Recenss: 2%, Bulbus Allii: 2%, Pericarpium Citri Reticulatae: 3%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2%, vegetable oil: 2%, remaining is Eriocheir sinensiss.
Embodiment 2
A kind of Eriocheir sinensiss converted productss, component and percentage by weight are: Fructus Capsici: 3%, iodine salt: and 4%, Fructus Foeniculi: 2%, anistree: 3%, Pericarpium Zanthoxyli: 2%, Rhizoma Zingiberis Recenss: 3%, Bulbus Allii: 3%, Pericarpium Citri Reticulatae: 4%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2%, vegetable oil: 3%, remaining is Eriocheir sinensiss.
Embodiment 3
A kind of Eriocheir sinensiss converted productss, component and percentage by weight are: Fructus Capsici: 5%, iodine salt: and 5%, Fructus Foeniculi: 3%, anistree: 5%, Pericarpium Zanthoxyli: 3%, Rhizoma Zingiberis Recenss: 5%, Bulbus Allii: 3%, Pericarpium Citri Reticulatae: 5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 3%, vegetable oil: 5%, remaining is Eriocheir sinensiss.
Embodiment 4
Embodiments provide a kind of preparation method of Eriocheir sinensiss converted productss, comprise the following steps:
(1) raw Eriocheir sinensiss are prepared: described raw Eriocheir sinensiss are placed in 2 days in clear water, change a water within every 12 hours.
(2) prepare condiment: by ready described Rhizoma Zingiberis Recenss and Bulbus Allii chopping, then by chopping described Rhizoma Zingiberis Recenss and Bulbus Allii with described Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) are placed in pot, then add described vegetable oil quick-fried 3 minutes;Will be ready described Fructus Capsici minces.
(3) Eriocheir sinensiss are boiled: with pot, clear water is boiled, then put into ready Eriocheir sinensiss in pot and boil, the time is 20 minutes, described life Eriocheir sinensiss are picked up with strainer after boiling and drain.
(4) tinning: by ready ripe Eriocheir sinensiss and described Fructus Capsici, iodine salt, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), life Rhizoma Zingiberis Recens, Bulbus Allii are put in tank together, and fully mix, and finally sealed can get described Eriocheir sinensiss converted productss.
Embodiment 5
Embodiments provide a kind of preparation method of Eriocheir sinensiss converted productss, comprise the following steps:
(1) raw Eriocheir sinensiss are prepared: described raw Eriocheir sinensiss are placed in 3 days in clear water, change a water within every 12 hours.
(2) prepare condiment: by ready described Rhizoma Zingiberis Recenss and Bulbus Allii chopping, then by chopping described Rhizoma Zingiberis Recenss and Bulbus Allii with described Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) are placed in pot, then add described vegetable oil quick-fried 4 minutes;Will be ready described Fructus Capsici minces.
(3) Eriocheir sinensiss are boiled: with pot, clear water is boiled, then put into ready Eriocheir sinensiss in pot and boil, the time is 25 minutes, described life Eriocheir sinensiss are picked up with strainer after boiling and drain.
(4) tinning: by ready ripe Eriocheir sinensiss and described Fructus Capsici, iodine salt, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss Put in tank together with Bulbus Allii, and fully mix, finally sealed can get described Eriocheir sinensiss converted productss.
Embodiment 6
Embodiments provide a kind of preparation method of Eriocheir sinensiss converted productss, comprise the following steps:
(1) raw Eriocheir sinensiss are prepared: described raw Eriocheir sinensiss are placed in 3 days in clear water, change a water within every 12 hours.
(2) prepare condiment: by ready described Rhizoma Zingiberis Recenss and Bulbus Allii chopping, then by chopping described Rhizoma Zingiberis Recenss and Bulbus Allii with described Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) are placed in pot, then add described vegetable oil quick-fried 5 minutes;Will be ready described Fructus Capsici minces.
(3) Eriocheir sinensiss are boiled: with pot, clear water is boiled, then put into ready Eriocheir sinensiss in pot and boil, the time is 30 minutes, described life Eriocheir sinensiss are picked up with strainer after boiling and drain.
(4) tinning: by ready ripe Eriocheir sinensiss and described Fructus Capsici, iodine salt, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss Put in tank together with Bulbus Allii, and fully mix, finally sealed can get described Eriocheir sinensiss converted productss.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any Those familiar with the art the invention discloses technical scope in, the change or replacement that can readily occur in, all answer It is included within the scope of the present invention.Therefore, protection scope of the present invention with described scope of the claims should be Accurate.

Claims (4)

1. a kind of Eriocheir sinensiss converted productss are it is characterised in that component and percentage by weight are: Fructus Capsici: 2-5%, iodine salt: 3-5%, fennel Fragrant: 1-3%, anistree: 2-5%, Pericarpium Zanthoxyli: 1-3%, Rhizoma Zingiberis Recenss: 2-5%, Bulbus Allii: 2-5%, Pericarpium Citri Reticulatae: 3-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2-3%, vegetable oil: 2- 5%, remaining is Eriocheir sinensiss.
2. Eriocheir sinensiss converted productss according to claim 1 are it is characterised in that component and percentage by weight are: Fructus Capsici: 3- 5%, iodine salt: 4-5%, Fructus Foeniculi: 2-3%, anistree: 3-5%, Pericarpium Zanthoxyli: 2-3%, Rhizoma Zingiberis Recenss: 3-5%, Bulbus Allii: 3-5%, Pericarpium Citri Reticulatae: 4-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 2-3%, vegetable oil: 3-5%, remaining is Eriocheir sinensiss.
3. Eriocheir sinensiss converted productss according to claim 1 are it is characterised in that component and percentage by weight are: Fructus Capsici: 5%, Iodine salt: 5%, Fructus Foeniculi: 3%, anistree: 5%, Pericarpium Zanthoxyli: 3%, Rhizoma Zingiberis Recenss: 5%, Bulbus Allii: 3%, Pericarpium Citri Reticulatae: 5%, Cortex cinnamomi japonici (Ramulus Cinnamomi): 3%, vegetable oil: 5%, remaining For Eriocheir sinensiss.
4. a kind of preparation method of the Eriocheir sinensiss converted productss described in claim 1 is it is characterised in that comprise the following steps:
(1) raw Eriocheir sinensiss are prepared: raw Eriocheir sinensiss are placed in 2-3 days in clear water, change a water within every 12 hours;
(2) prepare condiment: by ready described Rhizoma Zingiberis Recenss and Bulbus Allii chopping, then by the described Rhizoma Zingiberis Recenss of chopping and Bulbus Allii and described fennel Perfume, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) are placed in pot, then add described vegetable oil quick-fried 3-5 minute;Will be ready described Fructus Capsici minces;
(3) Eriocheir sinensiss are boiled: with pot, clear water is boiled, then put into ready Eriocheir sinensiss in pot and boil, the time is 20-30 minute, described life Eriocheir sinensiss are picked up with strainer after boiling and drain;
(4) tinning: by ready ripe Eriocheir sinensiss and described Fructus Capsici, iodine salt, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss and Bulbus Allii Put in tank together, and fully mix, finally sealed can get described Eriocheir sinensiss converted productss.
CN201610744797.5A 2016-08-29 2016-08-29 Crab processed product and making method thereof Withdrawn CN106333284A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107647336A (en) * 2017-09-25 2018-02-02 农德志 A kind of garlic product
CN109349554A (en) * 2018-10-23 2019-02-19 杨振丰 A kind of wine preserved crab and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551113A (en) * 2011-12-28 2012-07-11 苏州市吴中区甪直喜福瑞食品厂 Method for processing crab meal can
CN102640945A (en) * 2011-12-28 2012-08-22 苏州市吴中区甪直喜福瑞食品厂 Crab meal can
CN105231339A (en) * 2015-11-16 2016-01-13 广西立扬建筑装饰工程有限公司 Making method of canned crabmeat with original taste
CN105285778A (en) * 2015-11-16 2016-02-03 广西立扬建筑装饰工程有限公司 Manufacturing method for crab meat can
CN105361016A (en) * 2015-11-16 2016-03-02 广西立扬建筑装饰工程有限公司 Method for manufacturing canned crabmeat

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551113A (en) * 2011-12-28 2012-07-11 苏州市吴中区甪直喜福瑞食品厂 Method for processing crab meal can
CN102640945A (en) * 2011-12-28 2012-08-22 苏州市吴中区甪直喜福瑞食品厂 Crab meal can
CN105231339A (en) * 2015-11-16 2016-01-13 广西立扬建筑装饰工程有限公司 Making method of canned crabmeat with original taste
CN105285778A (en) * 2015-11-16 2016-02-03 广西立扬建筑装饰工程有限公司 Manufacturing method for crab meat can
CN105361016A (en) * 2015-11-16 2016-03-02 广西立扬建筑装饰工程有限公司 Method for manufacturing canned crabmeat

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107647336A (en) * 2017-09-25 2018-02-02 农德志 A kind of garlic product
CN109349554A (en) * 2018-10-23 2019-02-19 杨振丰 A kind of wine preserved crab and preparation method thereof

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Application publication date: 20170118