CN106333284A - Crab processed product and making method thereof - Google Patents
Crab processed product and making method thereof Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- eriocheir sinensiss
- rhizoma zingiberis
- bulbus allii
- zingiberis recenss
- sinensiss
- 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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Links
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 241000371997 Eriocheir sinensis Species 0.000 claims description 64
- 238000009835 boiling Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 150000002496 iodine Chemical class 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims 1
- 230000014860 sensory perception of taste Effects 0.000 abstract description 5
- 230000035917 taste Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 241000758706 Piperaceae Species 0.000 abstract 2
- 241000032846 Zanthoxylum bungeanum Species 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 240000004499 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000238557 Decapoda Species 0.000 abstract 1
- 240000007329 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 208000008425 Protein Deficiency Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001256 tonic Effects 0.000 description 1
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744797.5A CN106333284A (en) | 2016-08-29 | 2016-08-29 | Crab processed product and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744797.5A CN106333284A (en) | 2016-08-29 | 2016-08-29 | Crab processed product and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333284A true CN106333284A (en) | 2017-01-18 |
Family
ID=57823977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610744797.5A Withdrawn CN106333284A (en) | 2016-08-29 | 2016-08-29 | Crab processed product and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333284A (en) |
Cited By (2)
| 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)
| 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 |
-
2016
- 2016-08-29 CN CN201610744797.5A patent/CN106333284A/en not_active Withdrawn
Patent Citations (5)
| 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)
| 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 |