Spicy crab formula and processing technique

• Main Author: HU ZHONGLIN
• Format: Patent
• Language: Chinese; English
• Published: 04.08.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a spicy crab formula and a processing technique. Cortex cinnamomi and fennel are added into a formula, the cortex cinnamomi is spicy and sweet in taste, hot in nature natured and has efficacies for supplementing kidney-yang, warming the spleen and stomach, removing accumulated cold, invigorating coronary circulation, alleviating the pain and curing diarrhea; and the fennel contains minerals, carotene and volatile oil and has efficacies of warming the kidney for dispelling the cold and harmonizing the stomach and rectifying Qi and has a good effect on nourishing the body. The crab contains a lot of vitamin A and facilitates the keratinization of the skin. The crab also has an antituberculous effect, and eating crabs has great benefit for the rehabilitation of the tuberculosis. However, the crab is cold in nature; by adding the cortex cinnamomi and the fennel, not only can the fragrance be increased, but also the coldness can be neutralized, vinegar can remove the crab toxicity, wine ha