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Seasoning material for Chinese mitten crabs and preparation method thereof

A hairy crab and condiment technology, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of incompatibility with the natural flavor of hairy crab meat, not becoming a seasoning for hairy crabs, and incompatibility with the special flavor of hairy crabs, etc., to promote digestion Effects of fluid secretion, appetite enhancement, and low cost

Inactive Publication Date: 2019-03-01
曹列文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no special seasoning for hairy crabs on the market, although there are a wide variety of seasonings on the market, such as spicy sauce, hoisin sauce, fish sauce, oyster sauce, chicken essence, and even 5'-guanosin disodium phosphate. Freshness aid, but because its characteristic flavor is incompatible with the characteristic flavor of hairy crab itself, it has not been used as a condiment for hairy crabs so far
[0003] Another example is CN200810073956.9 "A kind of umami condiment similar to hairy crab umami taste and its processing method", which uses live fish that are in short supply as raw material, takes its fish meat, and uses the means of food fermentation industry to produce complex processes such as enzymatic hydrolysis. The "protein powder" is obtained, and then mixed with more than 10 kinds of umami flavors and freshness aids including 5'-guanosin phosphate disodium to make "seasoning similar to the umami flavor of hairy crab". The raw materials and the three wastes generated in the production process are treated The cost is high, and it can only replace chicken essence as a food umami seasoning, and it cannot be compatible with the natural flavor of hairy crab meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] A method for preparing seasoning for hairy crabs, comprising the following steps: heating a pot-like container to 40-50°C, adding coconut oil, heating up to 150°C, putting in minced ginger and stir-frying to produce fragrance, adding water and soy sauce, then keeping the temperature at 90-95°C and keeping After 5-60 seconds, add vinegar and rock sugar under stirring to completely dissolve, add perilla and stop heating, then add a small amount of vinegar or ginger, green onion and sesame oil, cool down, and pack into bags to obtain the finished product.

[0019] The above scheme can be implemented according to the following examples: raw materials: 700ml, 120ml soy sauce, 200ml mineral water, 50g ginger, 50g rock sugar, 20ml sesame oil, 20g green onion, 15g perilla, 50ml coconut oil, wine 10ml.

[0020] Production steps: heat an iron pan to 40-50°C, add coconut oil and heat up to 150°C, pour some hot oil into a bowl with scallions to make scallion oil, put minced ginger ...

example 2

[0021] Example 2, raw materials: vinegar 600ml, soy sauce 100ml, water 180ml, ginger 80g, rock sugar 15g, sesame oil 15ml, scallion white 30g, basil 10g, coconut oil 200ml, wine 8ml.

[0022] Production steps: Add coconut oil to an iron pan at 40-50°C, raise the temperature to 150°C, add sliced ​​ginger and stir-fry until fragrant, then add green onion and stir-fry until golden, pour it into a bowl to get onion-ginger oil, then add water to the pot , basil, wine, rock sugar, stirred at a constant temperature of 90-95°C to dissolve completely, stop heating, add sesame oil, onion and ginger oil, cool, and fill.

example 3

[0023] Example 3. Equipment 100 liters of enamel reaction kettle, with electric stirring equipment (device) and steam jacket heating equipment, adjust the stirring rate to 50-60 revolutions per minute; one iron pot is used to prepare perilla water and onion ginger oil.

[0024] Ingredients: 25 liters of vinegar, 4 liters of soy sauce, 12.5 liters of mountain spring water, 7.5 kg of ginger, 500 grams of rock sugar, 500 ml of sesame oil, 1.5 kg of onions, 500 grams of perilla, and 5 liters of coconut oil.

[0025] Production steps: first boil 5 liters of mountain spring water and perilla for 20 minutes to obtain perilla water; then use the method in Example 2 to obtain onion ginger oil. Pour mountain spring water into the enamel kettle, heat and boil, keep the temperature at 90-95°C, add vinegar, soy sauce, and rock sugar under stirring, stir until completely dissolved, stop heating, add remaining vinegar, perilla water, discharge, filter, add sesame oil, Add scallion and ginger...

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PUM

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Abstract

The present invention relates to a seasoning material and a preparation method thereof, and particularly relates to a seasoning material for Chinese mitten crabs and a preparation method thereof. Theseasoning material comprises 5-7 parts of edible vinegar, 0.2-1 part of soy sauce, 0.8-1.5 parts of water, 0.5-1 part of ginger, 0.2-1 part of rock sugar, 0.01-0.03 part of sesame oil, 0.01-0.03 partof shallot, 0-0.01 part of purple perilla, 0-0.02 part of wine, 0-0.02 part of garlic and 0.5-2 parts of coconut oil. Traditional fermented products, vegetables and other raw materials are used, a Chinese cooking technique is used, and the seasoning material is finely prepared and free of any additives, and can be naturally blended with the delicious taste of the Chinese mitten crabs.

Description

technical field [0001] The invention relates to an ingredient and a preparation method thereof, in particular to a seasoning for hairy crabs and a preparation method thereof. Background technique [0002] Hairy crabs are a unique traditional table delicacy in my country. The seasoning for the meal is usually vinegar, supplemented by ginger, basil, and sesame oil. It is temporarily prepared before eating the hairy crabs, and the taste and effect vary. So far, there is no special seasoning for hairy crabs on the market, although there are a wide variety of seasonings on the market, such as spicy sauce, hoisin sauce, fish sauce, oyster sauce, chicken essence, and even 5'-guanosin disodium phosphate. Freshness aid, but because of its characteristic flavor is incompatible with the characteristic flavor of hairy crab itself, it has not become the condiment of hairy crab so far. [0003] Another example is CN200810073956.9 "A kind of umami condiment similar to hairy crab umami tas...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10A23L27/105A23V2002/00A23V2200/14
Inventor 曹列文
Owner 曹列文
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