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Crab vacuum-packing fresh-keeping method

A technology of vacuum packaging and crab, which is applied in the direction of packaging, packaging, and wrapping paper under vacuum/special atmosphere, which can solve the problems of low work efficiency, not removing crabs, time-consuming and labor-intensive problems, to extend the shelf life, prevent food poisoning incidents, The effect of alleviating coldness

Inactive Publication Date: 2010-06-02
翁家瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This existing packaging method is inefficient, time-consuming and laborious, and destroys the overall shape of the crab, making the crab unattractive in appearance
In addition, the existing packaging method does not remove the inedible parts of the crab, because when the crab dies, the histidine in the crab body will decompose to produce histamine, and as the death time prolongs, the accumulated histidine toxin becomes more and more serious. Many, even if the crab is cooked, this toxin is not easy to be destroyed, so it is easy to be poisoned after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0014] 1. The specific implementation method includes the following steps:

[0015] (1) crabs are cooked through a pretreatment process;

[0016] (2) Then wrap the cooked crabs with soft toughness sheet packaging material. The soft and tough sheet packaging material is waterproof and oil-proof composite paper or a packaging material made of natural plant fibers. The waterproof and oil-proof composite paper is a composite paper composed of aluminum, plastic and paper, or a composite paper composed of paper and plastic film. The plastic should adopt non-toxic food-grade hygienic plastic. The natural plant fiber adopts plant fiber with certain flexibility such as Raphia fiber (Raphia raffia fiber) or palm fiber.

[0017] (3) Afterwards, put the wrapped crab into a packaging bag (the packaging bag is a composite aluminum foil bag or a high-temperature cooking bag or other packaging bags suitable for vacuum-sealed packaging) for vacuum-sealed packaging. Put the vacuum-sealed an...

Embodiment 1

[0028] Prepare as follows:

[0029] (1) First put fresh live crabs in the resting pond for 30 minutes to make the crabs spit out sewage and impurities; then soak the fresh live crabs that are still alive after soaking in the resting pond into a soaking container filled with water Pour a small amount of white wine to remove the fishy smell of the crab, and soak for 10 minutes; then use a small awl to pierce the tip of the triangle cover on the belly of the crab, stab the crab to death, clean the crab with a brush, and open the shell. Remove the crab gills, crab stomach, alveoli, crab intestines and the triangular cover plate on the crab belly, and finally cover the crab shell and drain the crab;

[0030] (2) Then put the crab processed in step (1) into a metal food container, and place the crab's feet naturally bent in a crawling shape, so that the crab belly of the crab is placed upwards, and place it on the crab body Sprinkle cooking wine and ginger;

[0031] (3) After cove...

Embodiment 2

[0035] Prepare as follows:

[0036] (1) First put the fresh live crabs in the resting pond for 1 hour to make the crabs spit out the sewage and impurities; In the container, pour a small amount of white wine to remove the fishy smell of the crab, and soak for 5 minutes; then use a small awl to pierce the tip of the triangular cover plate on the belly of the crab, stab the crab to death, clean the crab with a brush, and open the crab shell , remove the crab gills, crab stomach, alveoli, crab intestines and the triangular cover plate on the crab belly, and finally cover the crab shell and drain the crab;

[0037] (2) Then put the crab processed in step (1) into a metal food container, and place the crab's feet naturally bent in a crawling shape, so that the crab belly of the crab is placed upwards, and place it on the crab body Sprinkle cooking wine and perilla leaves;

[0038] (3) Put the metal food container filled with crabs into the oven and bake at a temperature of about 20...

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PUM

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Abstract

The invention relates to a vacuum packaging fresh-keeping method for crabs, which is characterized in that the crabs cooked through a pretreatment process are put into a packing bag for vacuum sealingpackaging after being wrapped by using a soft ductile sheet packing material. The vacuum packaging fresh-keeping method for crabs not only can prevent the packing bag from being punctured during theprocess of vacuum packaging for the crabs or during the process of follow-up transportation of the packed crabs, but also has good vacuumization effect, and enables the crabs to have guaranteed quality and keep fresh effectively.

Description

technical field [0001] The invention relates to a vacuum packaging fresh-keeping method for crabs. Background technique [0002] Although crabs are delicious, due to the short supply time, strong seasonality and strong regionality (only grown in coastal areas), people try to vacuum-pack them after ripening to prolong their shelf life and facilitate cross-regional and transnational sales. But because there are many thorns on the crab, it is easy to puncture the packaging bag in the process of vacuum packaging the crab or in the process of subsequent transportation of the packed crab, and the effect of quality preservation cannot be achieved. The existing packaging method is to remove all the burrs, thorns, sharp feet, etc. on the crab before packaging, so as to avoid puncturing the vacuum packaging bag during the packaging process or subsequent transportation. This existing packaging method is inefficient, time-consuming and laborious, and destroys the overall shape of the c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B65D81/20B65D75/04B65D65/02B65D77/24B65D81/34B65D81/18A23L1/33A23L17/40
Inventor 翁家瑜
Owner 翁家瑜
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