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Method for processing artificial crab meat

A processing method, crab meat technology, applied in the field of artificial crab meat processing, can solve the problem of high production cost

Inactive Publication Date: 2011-05-11
韦有照
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The imitation crab meat processed by this method is delicious, but due to the use of a large amount of precious sea rice, its production cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] The cost of making artificial crab meat made of surimi is very low. The main raw material is surimi, and various ingredients are 50% surimi, 4% potato starch, 2% waxy starch, 15% egg protein, 2% crab meat, crab Flavor 1%, monosodium glutamate 1%, salt 25%.

[0006] 1. Processing surimi

[0007] Take the fish meat from fresh grass carp, herring, etc., rinse it in water below 0°C, remove thorns, skin and other sundries, and put it in a meat grinder to grind.

[0008] 2. Mixing ingredients

[0009] Put the surimi into the basin, stir quickly for about 10 minutes, and add various ingredients according to the ratio. Stir quickly for another 10-20 minutes to fully blend the surimi mixture into a slurry.

[0010] 3. Gel molding

[0011] Pour the paste-like surimi mixture into a rectangular metal box, with the color of crab roe or crab meat on the top and bottom, then put it into a pot for steaming, gelatinize at 35-45°C for about 60 minutes, and finally Cook at a high tem...

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PUM

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Abstract

The invention discloses a method for processing artificial crab meat. Due to the utilization of the method, the artificial crab meat which has delicious taste and good mouthfeel, and can enable the appearance, the flavor and the nutrition to approach natural crab meat. The invention is realized through the following technical scheme: the artificial crab meat is processed by the following raw materials by weight percent: 50% of minced fillet, 4% of potato starch, 2% of waxy starch, 15% of egg protein, 2% of crab meat, 1% of crab style spice, 1% of monosodium glutamate and 25% of common salt. The minced fillet and various ingredients are uniformly stirred, fully blended into pulp and poured into a rectangular metal box, the color of crab roe or the crab meat is colored on the top surface and the bottom surface of the rectangular metal box, then the rectangular metal box is put into a pot for stewing, gelatinization is carried out for about 60min at the temperature of 35-45 DEG C, and the stewing is finally carried out for about 40min for forming at the high temperature of 90-95 DEG C. Then the product is cut into threads, the threads are centralized into a beam, compressed and adhered tightly, the color of the crab roe or the crab meat is further colored on the surface, and sterilization is further carried out for 10min at the high temperature of 90 DEG C.

Description

Technical field: [0001] The invention relates to a processing method of food, more specifically a processing method of artificial crab meat. Background technique: [0002] The processing of general imitation crabmeat food all is to be main ingredient with sea rice, fish meat, egg, adds seasoning composition to make. The imitation crab meat processed by this method is delicious, but due to the use of a large amount of precious sea rice, its production cost is relatively high. Invention content: [0003] The purpose of the invention is to overcome the shortcoming of prior art, a kind of new artificial crab meat processing technology is provided. The artificial crab meat produced by the technical method has delicious taste and good taste, and is close to natural crab meat in appearance, flavor and nutrition, and can be used for processing crab roe buns, crab soup and other crab products. [0004] The present invention is realized through the following technical scheme: raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 韦有照
Owner 韦有照
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