CN112425766A - Crab-flavored sauce with health preserving effect - Google Patents
Crab-flavored sauce with health preserving effect Download PDFInfo
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Classifications
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- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses crab-flavored sauce with a health preserving effect, which comprises the following components in parts by weight: 50-70 parts of flavored fermented soya beans, 6-10 parts of crabs, 10-20 parts of traditional Chinese medicine components, 5-15 parts of hot peppers, 10-30 parts of burdock, 20-40 parts of seasonings, 1-5 parts of lemons, 2-10 parts of carrots and 5-8 parts of longan.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to crab-flavored sauce with a health-preserving effect.
Background
Crabs are otherwise known as crabs, of the phylum Arthropoda, and Arthropoda. The number of such biogenetic materials is complex and varies widely, often as many as 100 pairs. Common crabs include hairy crabs (river crabs, hairy crabs and clean water crabs), portunids and the like. The Chinese crabs have rich resources, wherein the top products are the live crabs produced by Gucheng lake hairy crabs, Taihu lake hairy crabs, Gaoyou lake hairy crabs, Yangcheng lake hairy crabs, crab lou hairy crabs, Xinghua hairy crabs and Hongze lake hairy crabs.
Crab-flavored sauce is a pickled food of marine products, and is prepared by pickling crab in soy sauce prepared from various seasonings such as garlic and ginger. "Xianchu" is said to be a crab paste, and it is seen that crabs appear as food on banquet of our ancestors as early as two thousand years ago. The existing crab paste is simple in flavor auxiliary materials, is prepared by directly adding salt, scallion, ginger, soy sauce, aniseed and the like, and has a common taste.
Moreover, modern people pay more attention to health and health preservation, and the common crab paste has certain fishy smell and does not meet the requirements of people on health in the aspect of nutrition.
Disclosure of Invention
The invention aims to provide crab-flavored sauce with health preserving effect to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a crab-flavored sauce with health preserving effect comprises the following components in parts by weight:
50-70 parts of flavored fermented soya beans, 6-10 parts of crabs, 10-20 parts of traditional Chinese medicine components, 5-15 parts of hot peppers, 10-30 parts of burdock, 20-40 parts of seasonings, 1-5 parts of lemons, 2-10 parts of carrots and 5-8 parts of longan.
As a further scheme of the invention: the crab-flavored sauce comprises the following components in parts by weight:
55-65 parts of flavored fermented soya beans, 7-9 parts of crabs, 12-18 parts of traditional Chinese medicine components, 7-13 parts of hot peppers, 15-25 parts of burdock, 25-35 parts of seasonings, 2-4 parts of lemons, 3-9 parts of carrots and 6-7 parts of longan.
As a further scheme of the invention: the crab-flavored sauce comprises the following components in parts by weight:
60 parts of flavored fermented soya beans, 8 parts of crabs, 14-16 parts of traditional Chinese medicine components, 9-11 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 5-7 parts of carrots and 6 parts of longan.
As a further scheme of the invention: the traditional Chinese medicine comprises the following components in parts by weight:
10 parts of angelica and medlar respectively, 7 parts of rhubarb and 5 parts of tuber fleeceflower root and szechuan lovage rhizome respectively.
As a further scheme of the invention: the seasoning comprises the following components in parts by weight:
5-18 parts of fennel, 4-12 parts of garlic, 5-15 parts of ginger, 20-25 parts of caraway, 1-6 parts of shallot, 6-14 parts of soy sauce, 6-14 parts of salt, 3-11 parts of yellow wine and 3-9 parts of sesame oil.
As a further scheme of the invention: the seasoning comprises the following components in parts by weight:
13 parts of fennel, 8 parts of garlic, 10 parts of ginger, 23 parts of caraway, 3 parts of shallot, 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of sesame oil.
As a further scheme of the invention: the paint comprises the following components in parts by weight:
60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan.
As a further scheme of the invention: the preparation method of the crab-flavor sauce with health preserving effect comprises the following steps:
s1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of caraway, 3 parts by weight of shallot, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of yellow wine and 6 parts by weight of sesame oil according to the weight parts; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Compared with the prior art, the invention has the beneficial effects that:
according to the crab-flavor sauce with the health preserving function, the traditional Chinese medicine components, the lemon, the carrot and other components are added, so that the crab-flavor sauce is improved in nutritive value and more health preserving, on the other hand, the fishy smell is reduced, the crab-flavor sauce is better tasted, the lemon is rich in vitamin b2, the absorption of protein can be promoted while the fishy smell of the crabs is regulated, the traditional Chinese medicine components can enrich blood and tonify qi, and the coolness of the crabs can be neutralized.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
The preparation method of the crab-flavor sauce with health preserving effect comprises the following steps:
s1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
5 parts of fennel, 4 parts of garlic, 5 parts of ginger, 20 parts of caraway, 1 part of shallot, 6 parts of soy sauce, 6 parts of salt, 3 parts of yellow wine and 3 parts of sesame oil; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Example 2
S1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 18 parts by weight of fennel, 12 parts by weight of garlic, 15 parts by weight of ginger, 25 parts by weight of caraway, 6 parts by weight of shallot, 14 parts by weight of soy sauce, 14 parts by weight of salt, 11 parts by weight of yellow wine and 9 parts by weight of sesame oil; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 50 parts of flavored fermented soya beans, 6 parts of crabs, 20 parts of traditional Chinese medicine components, 5 parts of hot peppers, 10 parts of burdock, 20 parts of seasonings, 1 part of lemons, 2 parts of carrots and 5 parts of longan, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Example 3
S1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of caraway, 3 parts by weight of shallot, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of yellow wine and 6 parts by weight of sesame oil according to the weight parts; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 70 parts of flavored fermented soya beans, 10 parts of crabs, 20 parts of traditional Chinese medicine components, 15 parts of hot peppers, 30 parts of burdock, 40 parts of seasoning, 5 parts of lemons, 10 parts of carrots and 8 parts of longan by weight, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Example 4
S1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 5 parts by weight of fennel, 4 parts by weight of garlic, 5 parts by weight of ginger, 20 parts by weight of caraway, 1 part by weight of scallion, 6 parts by weight of soy sauce, 6 parts by weight of salt, 3 parts by weight of yellow wine and 3 parts by weight of sesame oil according to the weight; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 55 parts of flavored fermented soya beans, 7 parts of crabs, 12 parts of traditional Chinese medicine components, 7 parts of hot peppers, 15 parts of burdock, 25 parts of seasoning, 2 parts of lemons, 3 parts of carrots and 6 parts of longan by weight, and then the steps of cleaning and removing the skin and the core of the longan are carried out.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Example 5
S1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 18 parts by weight of fennel, 12 parts by weight of garlic, 15 parts by weight of ginger, 25 parts by weight of caraway, 6 parts by weight of shallot, 14 parts by weight of soy sauce, 14 parts by weight of salt, 11 parts by weight of yellow wine and 9 parts by weight of sesame oil; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 65 parts of flavored fermented soya beans, 9 parts of crabs, 18 parts of traditional Chinese medicine components, 13 parts of hot peppers, 25 parts of burdock, 35 parts of seasoning, 4 parts of lemons, 9 parts of carrots and 7 parts of longan by weight, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating in the sealed container for 20min at 80-150 deg.C while stirring, adding the first mixture, squeezing fructus Citri Limoniae, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
Comparative example 1
The preparation method of the crab-flavor sauce with health preserving effect comprises the following steps:
s1, preparing seasonings:
weighing 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of caraway, 3 parts by weight of shallot, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of yellow wine and 6 parts by weight of sesame oil according to the weight parts; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan, and then the flavored fermented soya beans are cleaned, and the longan is peeled and denucleated.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
and putting the second mixture into a closed container, heating the second mixture in the closed container for 20min at the temperature of 80-150 ℃, adding the first mixture while stirring while heating, squeezing the lemons, adding the mixture, uniformly stirring, cooling, and standing for 6-8 days to obtain the product.
Comparative example 2
The preparation method of the crab-flavor sauce with health preserving effect comprises the following steps:
s1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of caraway, 3 parts by weight of shallot, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of yellow wine and 6 parts by weight of sesame oil according to the weight parts; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 6 parts of carrots and 6 parts of longan, and then cleaning the longan, and removing the skin and the core of the longan.
S4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus and Burdock into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating at 80-150 deg.C for 20min while stirring, adding the first mixture and the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
The following table is obtained by selecting white mice cultured in a unified manner, feeding the mice with the above examples and comparative examples, and examining the data.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (8)
1. The crab-flavored sauce with the health preserving effect is characterized by comprising the following components in parts by weight:
50-70 parts of flavored fermented soya beans, 6-10 parts of crabs, 10-20 parts of traditional Chinese medicine components, 5-15 parts of hot peppers, 10-30 parts of burdock, 20-40 parts of seasonings, 1-5 parts of lemons, 2-10 parts of carrots and 5-8 parts of longan.
2. The crab-flavored sauce with health preserving effect as claimed in claim 1, which comprises the following components in parts by weight:
55-65 parts of flavored fermented soya beans, 7-9 parts of crabs, 12-18 parts of traditional Chinese medicine components, 7-13 parts of hot peppers, 15-25 parts of burdock, 25-35 parts of seasonings, 2-4 parts of lemons, 3-9 parts of carrots and 6-7 parts of longan.
3. The crab-flavored sauce with health preserving effect as claimed in claim 1, which comprises the following components in parts by weight:
60 parts of flavored fermented soya beans, 8 parts of crabs, 14-16 parts of traditional Chinese medicine components, 9-11 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 5-7 parts of carrots and 6 parts of longan.
4. The crab flavor sauce with health preserving effect according to claim 1, wherein the traditional Chinese medicine components comprise the following components in parts by weight:
10 parts of angelica and medlar respectively, 7 parts of rhubarb and 5 parts of tuber fleeceflower root and szechuan lovage rhizome respectively.
5. The crab-flavored sauce with health preserving effect as claimed in claim 1, wherein the seasoning comprises the following components in parts by weight:
5-18 parts of fennel, 4-12 parts of garlic, 5-15 parts of ginger, 20-25 parts of caraway, 1-6 parts of shallot, 6-14 parts of soy sauce, 6-14 parts of salt, 3-11 parts of yellow wine and 3-9 parts of sesame oil.
6. The crab-flavored sauce with health preserving effect as claimed in claim 1, wherein the seasoning comprises the following components in parts by weight:
13 parts of fennel, 8 parts of garlic, 10 parts of ginger, 23 parts of caraway, 3 parts of shallot, 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of sesame oil.
7. The crab-flavored sauce with health preserving effect as claimed in claim 1, which comprises the following components in parts by weight:
60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan.
8. The crab-flavored sauce with health preserving effect as claimed in any one of claims 1 to 7, wherein the preparation method of the crab-flavored sauce with health preserving effect comprises the following steps:
s1, preparing the traditional Chinese medicine components:
taking raw materials, wherein the raw materials comprise: 10 parts of each of Chinese angelica and Chinese wolfberry, 7 parts of rhubarb and 5 parts of each of tuber fleeceflower root and Szechuan lovage rhizome, cleaning and airing the raw materials, putting the raw materials into a crock, boiling all the medicines and water by using big fire after putting the raw materials into water, then boiling the medicines and the water slowly by using small fire, keeping the water to be always boiling, not evaporating the water too fast, boiling the medicines and the water for 30 to 40 minutes by using the small fire, then decocting the medicines and the water slowly by using the big fire for 15 to 20 minutes, filtering out residues, and storing the liquid medicine for later use;
s2: preparing seasonings:
weighing 13 parts by weight of fennel, 8 parts by weight of garlic, 10 parts by weight of ginger, 23 parts by weight of caraway, 3 parts by weight of shallot, 9 parts by weight of soy sauce, 10 parts by weight of salt, 7 parts by weight of yellow wine and 6 parts by weight of sesame oil according to the weight parts; cutting herba Coriandri and herba Alii Fistulosi into segments, and cutting rhizoma Zingiberis recens and Bulbus Allii into powder;
s3: weighing raw materials in parts by weight:
the raw materials comprise: 60 parts of flavored fermented soya beans, 8 parts of crabs, 15 parts of traditional Chinese medicine components, 10 parts of hot peppers, 20 parts of burdock, 30 parts of seasonings, 3 parts of lemons, 6 parts of carrots and 6 parts of longan, and then cleaning the flavored fermented soya beans, the longan and the longan to remove the peel and the core;
s4: preparing sauce:
cutting Eriocheir sinensis into 0.5-1cm pieces, cutting Capsici fructus, Burdock and radix Dauci Sativae into small pieces, adding all the materials into bean paste, mixing, adding flavoring agents such as fructus Foeniculi and yellow wine, and stirring to obtain first mixture;
heating sesame oil for later use, adding scallion, ginger and garlic and caraway, frying, fishing out, reserving the sesame oil for later use, putting the first mixture into a closed container, adding 9 parts of soy sauce, 10 parts of salt, 7 parts of yellow wine and 6 parts of fried scallion, ginger and garlic sesame oil, and then stirring and mixing to obtain a second mixture;
placing the second mixture into a sealed container, heating at 80-150 deg.C for 20min while stirring, adding the first mixture, squeezing fructus Citri Limoniae juice, adding the mixture together with the Chinese medicinal liquid, stirring, cooling, and standing for 6-8 days to obtain the final product.
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