CN109805306A - A kind of crab dried meat floss and preparation method thereof - Google Patents
A kind of crab dried meat floss and preparation method thereof Download PDFInfo
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- CN109805306A CN109805306A CN201910208581.0A CN201910208581A CN109805306A CN 109805306 A CN109805306 A CN 109805306A CN 201910208581 A CN201910208581 A CN 201910208581A CN 109805306 A CN109805306 A CN 109805306A
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- crab
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- dried meat
- meat floss
- sesame
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Abstract
The present invention relates to food processing technology fields, and in particular to a kind of crab dried meat floss and preparation method thereof.It is as follows that technical scheme is as follows: a kind of crab dried meat floss is prepared by the raw material of following mass fraction: 80-100 parts of crab；8-10 parts of perilla leaf；6-10 parts of black pepper；4-6 parts of green onion end；It is 6-10 parts sugared；3-5 parts of edible oil；3-5 parts of sesame.Preparation method of the present invention is simple, obtained crab dried meat floss golden yellow color, soft fluffy, and does not add any food additives, is suitable for that any crowd is edible.The traditional approach such as boiling, seasoning stirring and stir-frying have been used in preparation method, preferably enrich the taste of product.
Description
Technical field
The present invention relates to a kind of crab dried meat floss and preparation method thereof, belong to food processing technology field.
Background technique
Crab is many kinds of, and China's crab resource is even more very abundant.Crab protein rich in and microelement,
Become one of most popular seafood because its is Fresh & Tender in Texture, nutritive value is high.Crab meat fiber is shorter, is easy to absorb, has relaxing muscles and tendons
QI invigorating, reason stomach help digestion, degrading the channel, the function for dissipating all heat, heat-clearing, enriching yin, traumatic injury, injury of tendon and muscle fracture, allergic dermatitis can be treated.
Hypertension, artery sclerosis, cerebral thrombosis, hyperlipidemia and various cancers are had a better effect in addition, eating crab, had very to body
Good tonic effect.As a kind of higher food of nutritive value, crab daily consumption method is more single and fresh phase is shorter,
In addition, crab meat is cold in nature, originally should not excessively eat.
Summary of the invention
For the present invention for the single problem of product form in the prior art, the present invention provides a kind of crab dried meat floss and its preparation
Method, retains the nutritive value of crab to greatest extent, and provides a kind of novel eating method innovated and combined with cuisines, is suitable for
Crowd is wide, supplements the nutrition of crab at any time convenient for consumer.
Technical scheme is as follows: a kind of crab dried meat floss is prepared: crab by the raw material of following mass fraction
80-100 parts；8-10 parts of perilla leaf；6-10 parts of black pepper；4-6 parts of green onion end；It is 6-10 parts sugared；3-5 parts of edible oil；3-5 parts of sesame.
Further, the crab dried meat floss, is prepared by the raw material of following mass fraction: 100 parts of crab；Purple perilla
10 parts of leaf；8 parts of black pepper；4 parts of green onion end；10 parts of sugar；4 parts of edible oil；5 parts of sesame.
The preparation method of the crab dried meat floss is claimed in the present invention simultaneously, including following steps in sequence:
(1) it weighs: weighing perilla leaf, black pepper, green onion end, sugar, edible oil, sesame by mass fraction；
(2) boiling: fresh crab is cleaned with clear water, in 100 DEG C of 15~25min of boiling together with perilla leaf；
(3) it takes meat: 80-100 parts of crab after taking out boiling, filiform is made according to the texture of crab；
(4) it seasons: being put into black pepper, green onion end, sugar stirring in Filamentous crab；
(5) it fries pine: pouring into edible oil in frying pan, seasoned Filamentous crab is poured into pot and is stir-fried 18-25 minutes, until
Dry tack free is soft, fades to golden yellow；
(6) finished product: sesame is added in the crab for frying pine, is vacuum-packed after cooling and obtains crab dried meat floss.
Beneficial effects of the present invention are as follows:
(1) crab vitamin rich in, a large amount of protein and various trace elements, wherein vitamin A is higher than it
Its terrestrial and aquatic animal, vitamin B2 are 5-6 times of meat, are higher by 6-10 times than fish, 2-3 times are higher by than eggs, to body
Body has good tonic effect.The present invention uses crab to keep manufactured dried meat floss product meat fresher as main raw material(s)
Tender, nutrition is higher than most of dried meat floss product on the market, while present invention improves the problem of crab eating method complexity, make consumer with
When can supplement the nutrition of crab.
(2) the stir-fry pine temperature in manufacturing process of the present invention is 100 DEG C -120 DEG C, and the time is 18-25 minutes, obtained dried meat floss
Product meat is fresher and tenderer, while remaining the nutritive value of crab to greatest extent, preferably maintains the new of crab dried meat floss
It is fresh.
(3) perilla leaf has very high nutritive value, amino acid rich in, carrotene, vitamin, dietary fiber
The microelement beneficial etc. a variety of couples of mankind.Crab 15~25min of boiling at 100 DEG C together with perilla leaf, makes in the present invention
The fragrance of the volatile oil such as perillaldehyde, perilla alcohol that perilla leaf contains effectively degrades crab cold air completely into crab,
With sterilization and anticorrosion, deodorization proposes fresh effect.
(4) preparation method of the present invention is simple, obtained crab dried meat floss golden yellow color, soft fluffy, and does not add any food
Product additive is suitable for that any crowd is edible.The traditional approach such as boiling, seasoning stirring and stir-frying are used in production technology, more
The good taste for enriching product.Technically produced using vacuum packaging (vacuum degree: 0.06MPa, pumpdown time: 30s) protection
Product are not contaminated.
Specific embodiment
The present invention is described further combined with specific embodiments below and explains, if without specified otherwise, institute of the present invention
It is the ordinary skill in the art with raw material and equipment.
Embodiment 1
(1) it weighs: weighing 8 grams of perilla leaf, 6 grams of black pepper, 4 grams of green onion end, 6 grams of sugar, 3 grams of Jin Longyu edible blend oil, sesame
3 grams of fiber crops；
(2) boiling: fresh crab is cleaned with clear water, in 100 DEG C of boiling 15min together with perilla leaf；
(3) it takes meat: 80 grams of crab after taking out boiling, being torn into filiform according to the texture of crab；
(4) it seasons: being put into black pepper, green onion end, sugar stirring in Filamentous crab；
(5) it fries pine: pouring into edible oil in frying pan, seasoned Filamentous crab is poured into pot and is stir-fried 18 minutes, is stir-fried
Temperature is 100 DEG C, until dry tack free is soft, fades to golden yellow；
(6) finished product: being added sesame in the crab for frying pine, it is cooling after vacuum (vacuum degree: 0.06MPa, when vacuumizing
Between: 30s) it is packaged to be crab dried meat floss.
Embodiment 2
(1) it weighs: weighing 10 grams of perilla leaf, 10 grams of black pepper, 6 grams of green onion end, 10 grams of sugar, 5 grams of Jin Longyu edible blend oil,
5 grams of sesame；
(2) boiling: fresh crab is cleaned with clear water, in 100 DEG C of boiling 15min together with perilla leaf；
(3) it takes meat: 80 grams of crab after taking out boiling, being torn into filiform according to the texture of crab；
(4) it seasons: being put into black pepper, green onion end, sugar stirring in Filamentous crab；
(5) it fries pine: pouring into edible oil in frying pan, seasoned Filamentous crab is poured into pot and is stir-fried 18 minutes, is stir-fried
Temperature is 100 DEG C, until dry tack free is soft, fades to golden yellow；
(6) finished product: being added sesame in the crab for frying pine, it is cooling after vacuum (vacuum degree: 0.06MPa, when vacuumizing
Between: 30s) it is packaged to be crab dried meat floss.
Embodiment 3
(1) it weighs: weighing 10 grams of perilla leaf, 8 grams of black pepper, 4 grams of green onion end, 10 grams of sugar, 4 grams of Jin Longyu edible blend oil,
5 grams of sesame；
(2) boiling: fresh crab is cleaned with clear water, in 100 DEG C of boiling 15min together with perilla leaf；
(3) it takes meat: 100 grams of crab after taking out boiling, being torn into filiform according to the texture of crab；
(4) it seasons: being put into black pepper, green onion end, sugar stirring in Filamentous crab；
(5) it fries pine: pouring into edible oil in frying pan, seasoned Filamentous crab is poured into pot and is stir-fried 18 minutes, is stir-fried
Temperature is 100 DEG C, until dry tack free is soft, fades to golden yellow；
(6) finished product: being added sesame in the crab for frying pine, it is cooling after vacuum (vacuum degree: 0.06MPa, when vacuumizing
Between: 30s) it is packaged to be crab dried meat floss.
Subjective appreciation is carried out to the crab dried meat floss of embodiment 1-3 preparation, the result is as follows:
Known by upper table, crab dried meat floss unique flavor prepared by the present invention, tasty mouthfeel, delicate flavour is prominent, salty comfortable suitable, nutrition
Health.
Above-described embodiment is only intended to citing and explanation of the invention, and is not intended to limit the invention to described
In scope of embodiments.Furthermore it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (3)
1. a kind of crab dried meat floss, which is characterized in that be prepared by the raw material of following mass fraction:
80-100 parts of crab；
8-10 parts of perilla leaf；
6-10 parts of black pepper；
4-6 parts of green onion end；
It is 6-10 parts sugared；
3-5 parts of edible oil；
3-5 parts of sesame.
2. crab dried meat floss as described in claim 1, which is characterized in that be prepared by the raw material of following mass fraction:
100 parts of crab；
10 parts of perilla leaf；
8 parts of black pepper；
4 parts of green onion end；
10 parts of sugar；
4 parts of edible oil；
5 parts of sesame.
3. the preparation method of crab dried meat floss as described in claim 1, which is characterized in that including following steps in sequence:
(1) it weighs: weighing perilla leaf, black pepper, green onion end, sugar, edible oil, sesame by mass fraction；
(2) boiling: fresh crab is cleaned with clear water, in 100 DEG C of 15~25min of boiling together with perilla leaf；
(3) it takes meat: 80-100 parts of crab after taking out boiling, filiform is made according to the texture of crab；
(4) it seasons: being put into black pepper, green onion end, sugar stirring in Filamentous crab；
(5) it fries pine: pouring into edible oil in frying pan, seasoned Filamentous crab is poured into pot and is stir-fried 18-25 minutes, stir-frying temperature
Degree is 100-120 DEG C, until dry tack free is soft, fades to golden yellow；
(6) finished product: sesame is added in the crab for frying pine, is vacuum-packed after cooling and obtains crab dried meat floss.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910208581.0A CN109805306A (en) | 2019-03-19 | 2019-03-19 | A kind of crab dried meat floss and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910208581.0A CN109805306A (en) | 2019-03-19 | 2019-03-19 | A kind of crab dried meat floss and preparation method thereof |
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| CN201910208581.0A Pending CN109805306A (en) | 2019-03-19 | 2019-03-19 | A kind of crab dried meat floss and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
| CN105285781A (en) * | 2015-11-19 | 2016-02-03 | 集美大学 | Processing method of dried crab meat floss with low allergy |
| CN107874126A (en) * | 2017-12-12 | 2018-04-06 | 安徽福恩食品科技有限公司 | A kind of preparation method of crab meat pine crab cream broad bean valve |
-
2019
- 2019-03-19 CN CN201910208581.0A patent/CN109805306A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
| CN105192760A (en) * | 2015-08-03 | 2015-12-30 | 浙江海洋学院 | Industrial production method for swimming crab dried meat floss |
| CN105285781A (en) * | 2015-11-19 | 2016-02-03 | 集美大学 | Processing method of dried crab meat floss with low allergy |
| CN107874126A (en) * | 2017-12-12 | 2018-04-06 | 安徽福恩食品科技有限公司 | A kind of preparation method of crab meat pine crab cream broad bean valve |
Non-Patent Citations (2)
| Title |
|---|
| 张永贤等: "《选对中药材健康 养生中药TOP100种》", 31 March 2013, 青岛出版社 * |
| 谢超等: "调味蟹肉松休闲食品的工艺研究", 《科学养鱼》 * |
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