Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of crab roe, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of tissue change, inedibility, ammonia decomposition deterioration, etc., and achieve reasonable and complete production process, scientific and convenient process, and delicious taste Effect
Inactive Publication Date: 2020-02-11
徐小芹
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Due to the special tissue structure of crabs, it is difficult to preserve for a long time, and it is very easy to cause taste loss, tissue changes, color changes, and even ammoniacal deterioration, making them inedible
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0007] Take: 150kg of live crabs (mostly female crabs); 60kg of salad oil; 1.5kg of sodium glutamate; 0.05kg of I+G; 0.05kg of scallops; ; Potassium sorbate 0.08kg.
[0008] Wash the live crabs (mostly female crabs) with clean water, pour them into the pot several times, cook for 45 minutes, remove them, and after cooling (2hrs), peel off the crab meat (about 30kg) and crab roe (about 20kg), Store separately.
[0009] Pour the salad oil into the pot and slowly heat up to 120-150°C, pour in the crab roe and cook, stirring intermittently, for about 1.5-3 hours, pay attention to the oil temperature is less than 180°C, when the oil color is clear, add ginger, green onion, sorbic acid Potassium is then separated into pure crab butter and boiled crab roe, which are stored separately.
[0010] When cooking crab roe, process crab meat simultaneously. Re-steam the crab meat with steam for about 1 hour, cool down slightly to remove the water, add rice wine, salt, monosodium glutamate...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a making method of crab spawn oil. The making method comprises the steps that fresh and alive crabs (taking mother crabs as the main) are cleaned and cooked for 30-80 minutes,and after cooling, crab meat and crab spawn are stripped; the stripped crab meat is steamed again through steam for 30-90 minutes or baked and boiled through a microwave for 5-15 minutes (the temperature of the crab meat reaches 90-105 DEG C), after slight cooling, cooking wine, salt, monosodium glutamate, I+G and disodium succinate are added, and stirring is conducted to form steam crab meat; thestripped crab spawn is poured into salad oil with the temperature being 120-180 DEG C to be boiled, when the oil color is clear, ginger and green onion are poured, boiling is conducted for 1.5-4 hours, potassium sorbate is poured just before the crab spawn is taken out of a pan, and then the crab spawn is separated into pure crab spawn oil and boiled crab spawn; and the steam crab meat and the boiled crab spawn are mixed and stirred, then the pure crab spawn oil is added to make the crab spawn oil. According to the making method, a technology is advanced, scientific and convenient, material choosing is careful, the fresh and alive crabs are fresh and healthy, the production technology procedure is reasonable and complete, high-temperature sterilization and vacuum packaging are conducted,the quality is stable, eating is convenient, and reasonable utilization of the crab resources is achieved.
Description
technical field [0001] The invention relates to a preparation method of crab butter. Background technique [0002] Freshwater crab is a natural and delicious aquatic product, which has been loved by people since ancient times. Due to different regions, the shape and size of crabs are different, but the delicious taste of crabs and the characteristics of fresh and high-end food have never changed. It can be said that after autumn, it has become a custom to have a feast without crabs. Due to the special tissue structure of crabs, it is difficult to preserve for a long time, and it is very easy to cause taste loss, tissue changes, color changes, and even ammoniacal deterioration, making them inedible. Tasting fresh crab at home throughout the year has always been an ideal pursuit of people, and it is also the goal of food workers to tackle key problems. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of crab...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more