CN107348406A - A kind of production method of pungent crab meat - Google Patents
A kind of production method of pungent crab meat Download PDFInfo
- Publication number
- CN107348406A CN107348406A CN201710579144.0A CN201710579144A CN107348406A CN 107348406 A CN107348406 A CN 107348406A CN 201710579144 A CN201710579144 A CN 201710579144A CN 107348406 A CN107348406 A CN 107348406A
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- CN
- China
- Prior art keywords
- pungent
- powder
- crab meat
- standby
- chosen
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Abstract
The invention provides a kind of production method of pungent crab meat, comprise the following steps：Pure crab meat is chosen, it is standby；Fragrance powder is chosen, it is standby；Capsaicine, allicin are chosen, is ground into powder, it is standby；By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；Pungent crab meat after stirring is freeze-dried；Dry after terminating, take out, be down to normal temperature, pack, produce.The crab meat produced by the present invention, has pungent, can meet to like peppery person's demand.The present invention is especially added with capsaicine, allicin, in addition to increasing pungent, also has the effect of sterilizing to eater.It is longer by freeze-drying process pungent crab meat, shelf-life.
Description
Technical field
The present invention relates to a kind of production method of pungent crab meat.
Background technology
Crab meat is to tear meat open with crab, helps the food being cooked into dispensing, and it can be matched with a lot of other foods.In Shanghai dishes
The crab meat steamed stuffed bun by small bamboo food steamer in face, but or shaddock ped is boiled in a covered pot over a slow fire in the corruption of crab meat cooked beans, crab meat, crab meat takes off vegetables etc..
The most taste of crab meat of in the market is single, for the people for liking eating pungent, it is impossible to meet its demand.
The content of the invention
To overcome above-mentioned technical problem, the present invention provides a kind of production method of pungent crab meat, produces pungent crab meat, full
Sufficient crowd demand.
A kind of production method of pungent crab meat, comprises the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 5-9g, root of Dahurain angelica 3-8g, spiceleaf 2-10g, perilla leaf 4-9g, dried orange peel 2-5g, hawthorn 10-16g, flos caryophylli are chosen
3-8g, shredded, pulverized respectively, crossed 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 22-38g, allicin 10-15g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, 2-4 hours are freezed under the conditions of -55 DEG C；Then again under 50-60Pa vacuum conditions
Vacuum drying, drying temperature are 60-70 DEG C, and the time is 3-5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Further, comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 6g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 5g, dried orange peel 3g, hawthorn 15g, flos caryophylli 7g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 28g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 55Pa vacuum conditions again
Dry, drying temperature is 65 DEG C, and the time is 7 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Further, comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, the root of Dahurain angelica 4, spiceleaf 8g, perilla leaf 7g, dried orange peel 3g, hawthorn 12g, flos caryophylli 6g are chosen, shredded respectively,
Pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 32g, allicin 13g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 4 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Further, comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 6g, dried orange peel 3g, hawthorn 15g, flos caryophylli 6g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 25g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
The crab meat produced by the present invention, has pungent, can meet to like peppery person's demand.The present invention is especially added with capsicum
Element, allicin, in addition to increasing pungent, also have the effect of sterilizing to eater.By freeze-drying process pungent crab meat,
Shelf-life is longer.
Embodiment
Embodiment 1
A kind of production method of pungent crab meat, comprises the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 6g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 5g, dried orange peel 3g, hawthorn 15g, flos caryophylli 7g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 28g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 55Pa vacuum conditions again
Dry, drying temperature is 65 DEG C, and the time is 7 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Embodiment 2
A kind of production method of pungent crab meat, comprises the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, the root of Dahurain angelica 4, spiceleaf 8g, perilla leaf 7g, dried orange peel 3g, hawthorn 12g, flos caryophylli 6g are chosen, shredded respectively,
Pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 32g, allicin 13g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 4 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Embodiment 3
A kind of production method of pungent crab meat, comprises the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 6g, dried orange peel 3g, hawthorn 15g, flos caryophylli 6g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 25g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
All above-mentioned this intellectual properties of primarily implementation, the not this new product of implementation of setting limitation other forms
And/or new method.Those skilled in the art will utilize this important information, the above modification, to realize similar execution feelings
Condition.But all modifications or transformation belong to the right of reservation based on new product of the present invention.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But it is every without departing from technical solution of the present invention content, the technical spirit according to the present invention is to above example institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection domain of technical solution of the present invention.
Claims (4)
1. a kind of production method of pungent crab meat, it is characterised in that comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 5-9g, root of Dahurain angelica 3-8g, spiceleaf 2-10g, perilla leaf 4-9g, dried orange peel 2-5g, hawthorn 10-16g, flos caryophylli are chosen
3-8g, shredded, pulverized respectively, crossed 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 22-38g, allicin 10-15g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, 2-4 hours are freezed under the conditions of -55 DEG C；Then again under 50-60Pa vacuum conditions
Vacuum drying, drying temperature are 60-70 DEG C, and the time is 3-5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
2. the production method of a kind of pungent crab meat according to claim 1, it is characterised in that comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 6g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 5g, dried orange peel 3g, hawthorn 15g, flos caryophylli 7g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 28g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 55Pa vacuum conditions again
Dry, drying temperature is 65 DEG C, and the time is 7 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
3. the production method of a kind of pungent crab meat according to claim 1, it is characterised in that comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, the root of Dahurain angelica 4, spiceleaf 8g, perilla leaf 7g, dried orange peel 3g, hawthorn 12g, flos caryophylli 6g are chosen, shredded respectively,
Pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 32g, allicin 13g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 4 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
4. the production method of a kind of pungent crab meat according to claim 1, it is characterised in that comprise the following steps：
(1) the pure crab meat 200g that water content is less than 6% is chosen, it is standby；
(2) nutmeg 8g, root of Dahurain angelica 4g, spiceleaf 8g, perilla leaf 6g, dried orange peel 3g, hawthorn 15g, flos caryophylli 6g are chosen, is cut respectively
It is broken, pulverize, cross 200 mesh, obtain fragrance powder, it is standby；
(3) capsaicine 25g, allicin 12g are chosen, is ground into powder, 200 mesh is crossed, obtains pungent powder, it is standby；
By pure crab meat, fragrance powder, pungent powder be sufficiently mixed, stir；
(5), by the pungent crab meat after stirring, freezed 3 hours under the conditions of -55 DEG C；Then vacuum is done under 54Pa vacuum conditions again
Dry, drying temperature is 66 DEG C, and the time is 5 hours；
(6) dry after terminating, take out, be down to normal temperature, pack, produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710579144.0A CN107348406A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of pungent crab meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710579144.0A CN107348406A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of pungent crab meat |
Publications (1)
| Publication Number | Publication Date |
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| CN107348406A true CN107348406A (en) | 2017-11-17 |
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| CN201710579144.0A Withdrawn CN107348406A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of pungent crab meat |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
| CN105325941A (en) * | 2015-09-26 | 2016-02-17 | 佛山市大吉大利电子商务有限公司 | Edible crab flour formula and making technology |
| CN106360607A (en) * | 2016-11-28 | 2017-02-01 | 黄山学院 | Appetite-promoting high-protein seasoning and preparation method thereof |
| CN106690239A (en) * | 2016-10-31 | 2017-05-24 | 广西南宁市唐郎食品有限公司 | Seasoning bag for cooking soup |
-
2017
- 2017-07-17 CN CN201710579144.0A patent/CN107348406A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
| CN105325941A (en) * | 2015-09-26 | 2016-02-17 | 佛山市大吉大利电子商务有限公司 | Edible crab flour formula and making technology |
| CN106690239A (en) * | 2016-10-31 | 2017-05-24 | 广西南宁市唐郎食品有限公司 | Seasoning bag for cooking soup |
| CN106360607A (en) * | 2016-11-28 | 2017-02-01 | 黄山学院 | Appetite-promoting high-protein seasoning and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐烈等: "《低温真空技术》", 30 September 2007, 机械工业出版社 * |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171117 |
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| WW01 | Invention patent application withdrawn after publication |