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Preparation method for seasoning by utilizing ghost crab

A technology of seasoning and sand crab, which is applied in the processing field of seafood seasoning, can solve the problems of affecting the taste, strong fishy smell of sand crab seasoning, and destroying nutrients, so as to facilitate digestion and absorption, good seasoning effect, and nutrition rich effect

Inactive Publication Date: 2014-08-13
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, when sand crabs are used as raw materials to make seasonings, they are prepared by washing and smashing, adding a relatively large amount of salt and white wine to soak for a certain period of time, and the obtained sand crab seasonings can be kept for a long time, but the taste is too Salty, which affects the taste and destroys its nutritional content, and has not passed the high temperature deodorization process, the obtained sand crab seasoning has a strong fishy smell, and the bacteria and parasites carried by the sand crab body are still alive, bringing health risks to the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making seasoning with sand crab, the steps of which are:

[0020] 1) Raw material pretreatment: remove viscera from live sand crabs, rinse them with clean water, put them into a container and pestle them, and obtain sand crab pulp;

[0021] 2) Deodorization: Add 0.15% citric acid and 0.05% tartaric acid to sand crab pulp, mix well, and heat in a water bath at 90°C for 15 minutes;

[0022] 3) Fermentation: Add the deodorized sand crab slurry in step 2) to 50° white wine with 20% of the weight of the sand crab slurry and 5% salt, stir and mix, and seal and ferment at room temperature for 20 days to obtain a fermented sand crab feed liquid;

[0023] 4) Preparation of auxiliary materials: take by weighing 8% ginger, 5% tangerine peel, 5% Magnolia bark, 3% chrysanthemum, 3% monosodium glutamate, 1.5% amomum and 1.5% pepper by weight percentage of sand crab pulp , crushed into a mixture with a particle size of 175 mesh, and dried by microwave at a temperature of...

Embodiment 2

[0026] A method for making seasoning with sand crab, the steps of which are:

[0027] 1) Raw material pretreatment: remove viscera from live sand crabs, rinse them with clean water, put them into a container and pestle them, and obtain sand crab pulp;

[0028] 2) Deodorization: Add 0.2% citric acid and 0.01% tartaric acid to sand crab pulp, mix well, and heat in a water bath at 95°C for 10 minutes;

[0029] 3) Fermentation: Add the deodorized sand crab slurry in step 2) to 48° white wine with 25% of the weight of the sand crab slurry and 5% salt, stir and mix, and seal and ferment at room temperature for 30 days to obtain a fermented sand crab feed liquid;

[0030] 4) Preparation of auxiliary materials: take by weighing 10% ginger, 5% tangerine peel, 35% Magnolia bark, 54% chrysanthemum, 3% monosodium glutamate, 1% amomum and 2% pepper by weight percentage of sand crab pulp , crushed into a mixture with a particle size of 200 meshes, and dried by microwave at a temperature of...

Embodiment 3

[0033] A method for making seasoning with sand crab, the steps of which are:

[0034] 1) Raw material pretreatment: remove viscera from live sand crabs, rinse them with clean water, put them into a container and pestle them, and obtain sand crab pulp;

[0035] 2) Deodorization: Add 0.1% citric acid and 0.1% tartaric acid to sand crab pulp, mix well, and heat in a water bath at 85°C for 20 minutes;

[0036] 3) Fermentation: Add the deodorized sand crab slurry in step 2) to 52° white wine with 22% of the weight of the sand crab slurry and 3% salt, stir and mix, and seal and ferment at room temperature for 10 days to obtain a fermented sand crab feed liquid;

[0037] 4) Preparation of auxiliary materials: take by weighing 8% ginger, 3% tangerine peel, 7% magnolia officinalis, 3% chrysanthemum, 2% monosodium glutamate, 2% amomum and 1.6% pepper by weight percentage of sand crab pulp , crushed into a mixture with a particle size of 150 mesh, and dried by microwave at a temperature...

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Abstract

The invention discloses a preparation method for a seasoning by utilizing ghost crab. The preparation method comprises the following steps: removing the internal organs of the fresh ghost crabs and crushing with a pestle to obtain the ghost crab syrup; removing the odor under high temperature by utilizing citric acid and tartaric acid; adding white spirit for fermentation, blending with the auxiliary material prepared from ginger, dried tangerine peel, mangnolia officinalis, chrysanthemum, monosodium glutamate, amomun fruit and pepper according to a certain ratio; bottling; and then sterilizing. The preparation method is simple and practicable and the ghost crab seasoning is rich in nutrient, mellow and delicious in taste, good in seasoning effect and has the functions of clearing away heat and toxic materials, nourishing the bone marrow and reinforcing spleen to promote digestion.

Description

technical field [0001] The invention relates to a processing method for making seasoning with seafood, in particular to a method for making seasoning with sand crab. Background technique [0002] Sand crabs are hermit crabs that live in the intertidal and supratidal zones of warm seas. Like other crabs, they are cold in nature and salty in taste. It has the effects of adding marrow to bones, nourishing tendons and bones, promoting blood circulation and eliminating phlegm, promoting dampness and reducing jaundice, sharpening limb joints, nourishing liver yin, and filling gastric juice. The body has a very good nourishing effect. [0003] With the improvement of people's life, crabs are used as raw materials to produce a wide variety of crab products (such as crab paste, crab sauce, etc.), which are very popular among people. However, the meat of sand crabs is very small and unfit for consumption, so people usually use sand crabs to make condiments, and dip them in salt for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/23A23L1/223A23L1/30A23L5/20A23L27/14A23L27/24
CPCA23L17/40A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/30A23V2250/2042A23V2250/21
Inventor 佘延英
Owner 佘延英
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