Processing method for keeping tenderness of canned crab meat

A processing method and crab meat technology are applied in the processing field of maintaining the tenderness of canned crab meat, which can solve the problems of changes in flavor and nutrient components, reducing the nutritional value of crab meat, soft and rotten meat, etc. The effect of microbial reproduction and moisture retention

Inactive Publication Date: 2012-10-31
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, we often find that the meat of canned crab products is soft, liquefied, and quality declines during processing and storage, which not only affects the appearance, but also changes the flavor and nutritional content, reducing the nutritional value of crab meat

Method used

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  • Processing method for keeping tenderness of canned crab meat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pretreatment: Take fresh crabs and wash them with 2-10°C water;

[0029] (2) Bacteria reduction treatment: the cleaned crabs are treated with ozone water for bacteria reduction treatment, the concentration of ozone water is 2.5mg / L, the treatment time is 15min, and the mass ratio of fresh crabs to ozone water is 1:2;

[0030] (3) Cleaning: After ozone treatment, wash the crabs with 2-10°C water until the water is clean;

[0031] (4) Bleeding and meat extraction: After the cleaned and drained crabs are heated in a vacuum heater, the shells are quickly opened for bloodletting and meat extraction. The conditions of the vacuum heating are a vacuum degree of 0.06MPa, a temperature of 55°C, and a treatment time of 20 minutes;

[0032] (5) Sorting and grading: multiple selection to remove impurities and broken shells. Picking and grading according to processing specifications;

[0033] (6) Fresh-keeping treatment: Soak the removed crab meat in a composite treatment solu...

Embodiment 2

[0039] (1) Pretreatment: Take fresh crabs and wash them with 2-10°C water;

[0040] (2) Bacteria reduction treatment: the cleaned crabs are treated with ozone water for bacteria reduction treatment. The concentration of ozone water is 2.8mg / L, the treatment time is 17min, and the mass ratio of fresh crab to ozone water is 1:3;

[0041] (3) Cleaning: After ozone treatment, wash the crabs with 2-10°C water until the water is clean;

[0042] (4) Bleeding and meat extraction: After the cleaned and drained crabs are heated in a vacuum heater, the shells are quickly opened for bloodletting and meat extraction. The conditions of the vacuum heating are vacuum degree of 0.07MPa, temperature of 57°C, and treatment time of 17min;

[0043] (5) Sorting and grading: multiple selection to remove impurities and broken shells. Picking and grading according to processing specifications;

[0044] (6) Fresh-keeping treatment: soak the removed crab meat in a composite treatment solution for 18...

Embodiment 3

[0050] (1) Pretreatment: Take fresh crabs and wash them with 2-10°C water;

[0051] (2) Bacteria reduction treatment: the cleaned crabs are treated with ozone water for bacteria reduction treatment. The concentration of ozone water is 3.0mg / L, the treatment time is 20min, and the mass ratio of fresh crab to ozone water is 1:4;

[0052] (3) Cleaning: After ozone treatment, wash the crabs with 2-10°C water until the water is clean;

[0053] (4) Bleeding and meat extraction: After the cleaned and drained crabs are heated in a vacuum heater, the shells are quickly opened for bloodletting and meat extraction. The conditions of the vacuum heating are a vacuum degree of 0.08MPa, a temperature of 60°C, and a treatment time of 15 minutes;

[0054] (5) Sorting and grading: multiple selection to remove impurities and broken shells. Picking and grading according to processing specifications;

[0055] (6) Fresh-keeping treatment: Soak the removed crab meat in a composite treatment soluti...

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Abstract

The invention discloses a processing method for keeping tenderness of canned crab meat. The method comprises the following steps of: cleaning fresh crabs, performing bacteria reducing treatment by adopting ozone, performing vacuum heating, opening crab shells to take out meat, soaking the crab meat in treatment solution compounded by composite phosphate and nisin, canning, sterilizing, storing and the like. The method can effectively inhibit growth and reproduction of microbes, keeps the elasticity and the tenderness of the meat, and has good practical value and application prospect.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a processing method for maintaining the tenderness of canned crab meat. Background technique [0002] Crab is the main economic crustacean in Fujian sea area. Crab is a delicacy in food, known as the folk proverb "a plate of crabs is the top dish". Crab meat is not only delicious, but also rich in nutrients, rich in protein, fat, a variety of microorganisms and calcium, phosphorus, sodium, potassium, magnesium and iron, zinc, selenium, copper, manganese and other trace elements, which are good for the body. Its nourishing effect is a favorite aquatic product. [0003] In recent years, with the improvement of residents' consumption level, crab products have gradually entered the people's table. Because of its delicious taste and rich nutrition, consumers pay more and more attention to the nutritional and medicinal value of crabs, and the demand for crab prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L3/3571A23L3/358A23L3/16A23L17/40
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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