CN109805305A - A kind of processing method of ripe wine preserved crab - Google Patents
A kind of processing method of ripe wine preserved crab Download PDFInfo
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- CN109805305A CN109805305A CN201910195208.6A CN201910195208A CN109805305A CN 109805305 A CN109805305 A CN 109805305A CN 201910195208 A CN201910195208 A CN 201910195208A CN 109805305 A CN109805305 A CN 109805305A
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Abstract
The invention discloses a kind of processing methods of ripe wine preserved crab, including following method: clean 5-6 jin crab being put into pot and is cooked, then takes out and is cooled down for use；The crab cooled down is put into and is used in marinated container, in a reservoir the condiment such as ginger slice 0.8-1 jins of addition, garlic slice 1-1.5 two；Sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then stirs evenly the condiment being put into container and crab；After being stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.The present invention is by meticulous selection, and in strict accordance with corresponding proportion production, rich in nutrition content, fine and tender taste, delicious flavour, promotion appetite, safety and sanitation, unlatching is instant, and convenient, the shelf-life is longer.Ripe wine preserved crab made from conventional method can guarantee the quality or so two weeks, and the present invention can guarantee the quality at least one moon.
Description
Technical field
The invention belongs to food processing technology fields, more particularly to a kind of processing method of ripe wine preserved crab.
Background technique
Crab is a kind of delicious food, is suitable for nourishing, is the essential big vegetable of major feast, but crab is cool
Property, it is daily to eat more.In daily life, people normally steam in clear soup and eat, since crab is compared with raw meat, so usually dipping in vinegar, ginger etc.
Condiment is eaten, and the open date for crab of steaming in clear soup is limited, and general existing steam now is eaten, and not only mouthfeel is bad every other day, nutrition loss, and is easy
Bacterium is bred, wants that eating crab will now also make troubles to the crowd for eating crab in steaming every time.
Summary of the invention
It is an object of the invention to provide a kind of processing methods of ripe wine preserved crab, can be fully solved above-mentioned the deficiencies in the prior art
Place.
The purpose of the present invention is realized by following technical proposals:
A kind of processing method of ripe wine preserved crab, including following method:
1) clean 5-6 jin crab is put into pot and cooks by, then takes out and is cooled down for use；
2) crab cooled down is put into and is used in marinated container by, and ginger slice 0.8-1 jins, garlic slice 1- are added in a reservoir
1.5 liang, 0.8-1 jins of sucrose, 0.5 liang of monosodium glutamate, yellow rice wine 3-5 two, dried orange peel 1.5-2 two, 0.5 liang of pepper, Chinese prickly ash 1-2 two, do it is peppery
Green pepper 3-5 two, spiceleaf 0.8-1 two, cassia bark 1-1.5 two, illiciumverum 1-1.5 two, 1-1.2 jins of spring onion, 0.5-0.8 jins of onion, hot millet
2-2.5 two, castor oil 2-3 two, camellia seed oil 3-4 two, lemon 2-3 two, 0.5-1.5 grams of sorbic acid；
3) sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then will put
The condiment and crab entered in container stirs evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
Further, including following method:
1) 6 jin of clean crabs are put into pot and cook by, then take out and are cooled down for use；
2) crab cooled down is put into and is used in marinated container by, in a reservoir be added 1 jin of ginger slice, 1.5 liang of garlic slice,
1 jin of sucrose, 0.5 liang of monosodium glutamate, 5 liang of yellow rice wine, 2 liang of dried orange peel, 0.5 liang of pepper, 2 liang of Chinese prickly ash, 5 liang of chilli, 1 liang of spiceleaf, cassia bark
1.5 liang, octagonal 1.5 liang, 1.2 jin of spring onion, 0.8 jin of onion, 2.5 liang of hot millet, 3 liang of castor oil, 4 liang of camellia seed oil, lemon 3
Two, 1.5 grams of sorbic acid；
3) sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then will put
The condiment and crab entered in container stirs evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
Further, method 1) in clean crab mode be: by crab in clear water support 10-12 hours, centre is changed 3-5 times
Water is roused 20-30 minutes ozone into clear water using ozone generator, crab is then placed on tap after changing water every time
It is lower to be scrubbed clean with brush, then be placed in the basin for do not have water to put and make within 2-3 hours its surface moisture dry, while is more in the crab body that spues
Remaining moisture.
Further, crab selects female crab in November to the next year 2 months Yangcheng Lake steamed crab salvaged.
Further, method 2) in for marinated container be ceramic pot or glass jar.
Compared with prior art, the beneficial effects of the present invention are: the present invention by meticulous selection, in strict accordance with accordingly matching
Than production, rich in nutrition content, fine and tender taste, delicious flavour, promotion appetite, safety and sanitation, unlatching is instant, convenient,
Shelf-life is longer.Ripe wine preserved crab made from conventional method can guarantee the quality or so two weeks, and the present invention can guarantee the quality at least one moon.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below.
Embodiment one
A kind of processing method of ripe wine preserved crab, including following method:
1) 5 jin of clean crabs are put into pot and cook by, then take out and are cooled down for use；
2) crab cooled down is put into the curing container of ceramic pot or glass jar by, in a reservoir be added 0.8 jin of ginger slice,
1 liang of garlic slice, 0.8 jin of sucrose, 0.5 liang of monosodium glutamate, 3 liang of yellow rice wine, 1.5 liang of dried orange peel, 0.5 liang of pepper, 1 liang of Chinese prickly ash, chilli 3
Two, 0.8 liang of spiceleaf, 1 liang of cassia bark, octagonal 1 liang, 1 jin of spring onion, 0.5 jin of onion, 2 liang of hot millet, 2 liang of castor oil, camellia seed oil 3
Two, 2 liang of lemon, 0.5 gram of sorbic acid；
3) sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then will put
The condiment and crab entered in container stirs evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
Wherein, method 1) in clean crab mode be: by crab in clear water support 10-12 hours, centre is changed 3-5 times
Water is roused 20-30 minutes ozone into clear water using ozone generator, crab is then placed on tap after changing water every time
It is lower to be scrubbed clean with brush, then be placed in the basin for do not have water to put and make within 2-3 hours its surface moisture dry, while is more in the crab body that spues
Remaining moisture.Crab selects female crab in November to the next year 2 months Yangcheng Lake steamed crab salvaged.
Embodiment two
A kind of processing method of ripe wine preserved crab, including following method:
1) 6 jin of clean crabs are put into pot and cook by, then take out and are cooled down for use；
2) crab cooled down is put into the curing container of ceramic pot or glass jar by, and 1 jin of ginger slice, big is added in a reservoir
1.5 liang of garlic pieces, 1 jin of sucrose, 0.5 liang of monosodium glutamate, 5 liang of yellow rice wine, 2 liang of dried orange peel, 0.5 liang of pepper, 2 liang of Chinese prickly ash, 5 liang of chilli, perfume
1 liang of leaf, 1.5 liang of cassia bark, octagonal 1.5 liang, 1.2 jin of spring onion, 0.8 jin of onion, 2.5 liang of hot millet, 3 liang of castor oil, camellia seed oil 4
Two, 3 liang of lemon, 1.5 grams of sorbic acid；
3) 0.5 jin of soup halogen using plant enzyme production is added in a reservoir again, so that its wine preserved crab is more had flavor in this way, is conducive to
Digestion.Sheep soy sauce is added simultaneously, until the crab in container is just completely soaked by sheep soy sauce, then will be put into container
Condiment and crab stir evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
Wherein, method 1) in clean crab mode be: by crab in clear water support 10-12 hours, centre is changed 3-5 times
Water rouses 20-30 minutes ozone using ozone generator after changing water every time into clear water.Ozone is conducive to crab discharge tripe
Interior dirt, is effectively sterilized, and removal pesticide residue.Then crab is put to be scrubbed with brush under a tap and is done
Only, it then is placed in the basin for do not have water to put and makes within 2-3 hours its surface moisture dry, while excessive moisture in the crab body that spues.Crab choosing
The female crab in Yangcheng Lake steamed crab salvaged with November to next year 2 months.
In the manufacturing process of ripe wine preserved crab, the quality of the quality of crab and other condiment can be according to both examples above
In proportion carry out, according to reducing in proportion just.It, must because the crab for cooking wine preserved crab requires crab cream foot in above-described embodiment
It must be female crab.Public crab crab cream is few, in addition public crab crab claw staple length, does unclean.The crab for cooking wine preserved crab does not have to too greatly, and too big is bad
Liquor-saturated, what is generally chosen is 1.5--2.5 liangs/pcs.Time be generally 11 months at the beginning of to the Spring Festival.The 8-10 month can also be with this when
Crab is less than normal, and 1.5 liang of female crab is in the majority, but also be all it is minor, this season will be paid special attention to choose crab, and otherwise not enough fertilizer is done
Out bad.Quality is deteriorated after the Spring Festival, unsuitable to cook wine preserved crab.When cleaning crab, the tong of crab, bottom are mainly cleaned
Face will also break the female crab cleaning of crab into two with one's hands, the enteron aisle in female crab be extracted quiet, otherwise will affect taste.Marinated container also must
It must be Ceramics tank or glass jar, plastics cannot be used, plastic tank will affect flavor, not pure enough.It is needed when selecting soy sauce
The sheep soy sauce for selecting Hangzhou to produce does not need additionally to add salt again because color and salinity are just.It is also exactly that joined lemon
Lemon, it is sour sweet, mild-natured, enter liver, stomach meridian；There is preventing phlegm from forming and stopping coughing, promote the production of body fluid, the effect of invigorating the spleen；Mainly treating bronchitis, pertussis, dimension life
Plain C deficiency disease, heatstroke polydipsia, loss of appetite, pregnant woman's disorder of stomach-energy, receive subtract, gas etc..Irritated especially suitable for hot summer weather dry,
Indigestion person, hypovitaminosis C person, the pregnant woman of threatened abortion, kidney stone patient, hypertension, myocardial infarction person.Castor oil medicine
Mild-natured, acrid flavour is sweet, returns large intestine channel, has relax bowel and defecation, is conducive to dry constipation of intestines person.Camellia seed oil is from Wild Woody oil section
Plant " camellia oleifera fruit " is extracted, and is one of big famous xylophyta oil in the world four, goes through the imperial tribute of category in China.Its after
The rain and dew in autumn, winter, spring, summer, the civil good title for having " it is pregnant to embrace son ", can be rated as " human world surprise fruit ".Oil tea is the distinctive oil plant in China
Tree species, tea oil are even more the distinctive high quality food oil in China, and grade can compare favourably with olive oil.Oil tea whole body is all precious, tea seed warp
It crosses made of cold pressing or low-temperature extraction.Tea oil is a kind of high quality food oil, and the good taste of color is fragrant, full of nutrition, reduce blood pressure,
The effects of blood lipid and softening blood vessel.The skin delicacy of long-term consumption, people is moist, and hair is pitch-black shinny, and increases body immunity,
With high beauty, health value.Sorbic acid is that the anti-corrosion of the highly effective and safe of international food and agricultural organization and Health Organisation recommendations is protected
It is fresh dose, all inhibited to yeast, mould and many fungies, it is conducive to extend the shelf-life of ripe wine preserved crab.
The present invention is made, rich in nutrition content, fine and tender taste by meticulous selection in strict accordance with corresponding proportion as a result,
Delicious flavour promotes appetite, and safety and sanitation, unlatching is instant, and convenient, the shelf-life is longer.Ripe wine preserved crab made from conventional method
It can guarantee the quality or so two weeks, the present invention can guarantee the quality at least one moon.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (5)
1. a kind of processing method of ripe wine preserved crab, which is characterized in that including following method:
1) clean 5-6 jin crab is put into pot and cooks by, then takes out and is cooled down for use；
2) crab cooled down is put into and is used in marinated container by, and ginger slice 0.8-1 jins, garlic slice 1- are added in a reservoir
1.5 liang, 0.8-1 jins of sucrose, 0.5 liang of monosodium glutamate, yellow rice wine 3-5 two, dried orange peel 1.5-2 two, 0.5 liang of pepper, Chinese prickly ash 1-2 two, do it is peppery
Green pepper 3-5 two, spiceleaf 0.8-1 two, cassia bark 1-1.5 two, illiciumverum 1-1.5 two, 1-1.2 jins of spring onion, 0.5-0.8 jins of onion, hot millet
2-2.5 two, castor oil 2-3 two, camellia seed oil 3-4 two, lemon 2-3 two, 0.5-1.5 grams of sorbic acid；
3) sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then will put
The condiment and crab entered in container stirs evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
2. the processing method of ripe wine preserved crab according to claim 1, which is characterized in that including following method: 1) by clean
6 jin of crabs are put into pot and cook, and then take out and are cooled down for use；
2) crab cooled down is put into and is used in marinated container by, in a reservoir be added 1 jin of ginger slice, 1.5 liang of garlic slice,
1 jin of sucrose, 0.5 liang of monosodium glutamate, 5 liang of yellow rice wine, 2 liang of dried orange peel, 0.5 liang of pepper, 2 liang of Chinese prickly ash, 5 liang of chilli, 1 liang of spiceleaf, cassia bark
1.5 liang, octagonal 1.5 liang, 1.2 jin of spring onion, 0.8 jin of onion, 2.5 liang of hot millet, 3 liang of castor oil, 4 liang of camellia seed oil, lemon 3
Two, 1.5 grams of sorbic acid；
3) sheep soy sauce is added in a reservoir again, until the crab in container is just completely soaked by sheep soy sauce, then will put
The condiment and crab entered in container stirs evenly；
4) after is stirred, it in container cover, will be put into refrigerator and refrigerate that it can be served 1-2 days.
3. the processing method of ripe wine preserved crab according to claim 2, which is characterized in that method 1) in clean crab mode
Be: crab supported 10-12 hour in clear water, 3-5 water is changed in centre, it is each change water after, using ozone generator to clear water
Middle bulging 20-30 minutes ozone, then puts crab and is scrubbed clean under a tap with brush, then be placed in the basin for do not have water and put 2-
Make within 3 hours its surface moisture dry, while excessive moisture in the crab body that spues.
4. the processing method of ripe wine preserved crab according to claim 3, which is characterized in that crab is selected November to next year 2 months and beats
Female crab in the Yangcheng Lake steamed crab of fishing.
5. the processing method of ripe wine preserved crab according to claim 2, which is characterized in that method 2) in for marinated container be
Ceramic pot or glass jar.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910195208.6A CN109805305A (en) | 2019-03-14 | 2019-03-14 | A kind of processing method of ripe wine preserved crab |
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| CN201910195208.6A CN109805305A (en) | 2019-03-14 | 2019-03-14 | A kind of processing method of ripe wine preserved crab |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543617A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Liquor-marinated food, production method and use method thereof |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN113812584A (en) * | 2021-09-10 | 2021-12-21 | 江苏宝龙集团有限公司 | Frozen cooked liquor-saturated crab product and processing method thereof |
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| CN106135936A (en) * | 2015-04-15 | 2016-11-23 | 胡培芹 | A kind of processing technology of vacuum cooked crab |
| CN107006796A (en) * | 2016-01-27 | 2017-08-04 | 洪泽祥源水产有限公司 | A kind of Sautéed Crab in Hot Spicy Sauce formula and processing technology |
| CN108077800A (en) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | A kind of sweet osmanthus wine preserved crab and preparation method thereof |
| CN109105777A (en) * | 2018-09-20 | 2019-01-01 | 上海食蟹志餐饮品牌管理有限公司 | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof |
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2019
- 2019-03-14 CN CN201910195208.6A patent/CN109805305A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135936A (en) * | 2015-04-15 | 2016-11-23 | 胡培芹 | A kind of processing technology of vacuum cooked crab |
| CN107006796A (en) * | 2016-01-27 | 2017-08-04 | 洪泽祥源水产有限公司 | A kind of Sautéed Crab in Hot Spicy Sauce formula and processing technology |
| CN108077800A (en) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | A kind of sweet osmanthus wine preserved crab and preparation method thereof |
| CN109105777A (en) * | 2018-09-20 | 2019-01-01 | 上海食蟹志餐饮品牌管理有限公司 | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543617A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Liquor-marinated food, production method and use method thereof |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN113812584A (en) * | 2021-09-10 | 2021-12-21 | 江苏宝龙集团有限公司 | Frozen cooked liquor-saturated crab product and processing method thereof |
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Application publication date: 20190528 |