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Processing method of swimming crab block can

A processing method and crab block technology, which is applied in the processing field of canned portunus crab, can solve the problems of blue staining of canned crab meat, prevent crab meat from blue staining, meat hardening, and blue staining Effect

Inactive Publication Date: 2012-09-19
FUZHOU JINFULIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method is aimed at the processing of crab meat, and cannot effectively solve the blue stain phenomenon of canned crab meat, and must be refrigerated after processing

Method used

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  • Processing method of swimming crab block can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Pretreatment: Select fresh and live swimming crabs of similar size, and remove dead crabs and swimming crabs with unqualified size.

[0025] 2) Cleaning: Use a brush to scrub the dirt on the carapace surface of the fresh Portunus one by one, and rinse until the water is clean. The temperature of the cleaning water is 2-10°C.

[0026] 3) Cutting into pieces: Cut the Portunus crabs with shells of uniform size and an area of ​​about 15cm×10cm into 4 pieces on average.

[0027] 4) Vacuum curing: Heat the crab pieces under vacuum conditions, control the vacuum degree to 0.06MPa, and heat at 60°C for 10 minutes.

[0028] 5) Seasoning and sour adjustment: Soak the cooked crab pieces in a citric acid solution with a concentration of 1.5% by mass, and adjust the pH value of the crab pieces to 5.8-6.2; add 3g of crab pieces per 100g of crab pieces after soaking Soy sauce, 1g sugar, 1g Chinese prickly ash, 1.5g ginger are used for seasoning.

[0029] 6) Canning: Put crab meat...

Embodiment 2

[0033] 1) Pretreatment: Select fresh and live swimming crabs of similar size, and remove dead crabs and swimming crabs with unqualified size.

[0034] 2) Cleaning: Use a brush to scrub the dirt on the carapace surface of the fresh Portunus one by one, and rinse until it is clean with water. Washing water temperature 2-10 ℃.

[0035] 3) Cutting into pieces: Cut the Portunus crabs with shells of uniform size and an area of ​​about 15cm×10cm into 4 pieces on average.

[0036] 4) Vacuum curing: Heat the crab pieces under vacuum conditions, control the vacuum degree to 0.08MPa, and heat at 65°C for 15 minutes.

[0037] 5) Seasoning and sour adjustment: Soak the cooked crab pieces with 2% citric acid solution, adjust the pH value of the crab pieces to 5.8-6.2; add 4g per 100g crab pieces to the soaked crab pieces Soy sauce, 1.5g sugar, 1.5g Chinese prickly ash, 2.5g ginger are used for seasoning.

[0038] 6) Canning: Put crab meat into tinplate cans, the net filling capacity of e...

Embodiment 3

[0042] 1) Pretreatment: Select fresh and live swimming crabs of similar size, and remove dead crabs and swimming crabs with unqualified size.

[0043] 2) Cleaning: Use a brush to scrub the dirt on the carapace surface of the fresh Portunus one by one, and rinse until it is clean with water. Washing water temperature 2-10 ℃.

[0044] 3) Cutting into pieces: Cut the Portunus crabs with shells of uniform size and an area of ​​about 15cm×10cm into 4 pieces on average.

[0045] 4) Vacuum curing: Heat the crab pieces under vacuum conditions, control the vacuum degree to 0.07MPa, and heat at 62°C for 13 minutes.

[0046] 5) Seasoning and acid adjustment: Soak the cooked crab pieces in a citric acid solution with a concentration of 1.8% by mass, and adjust the pH value of the crab pieces to 5.8-6.2; add 3g of crab pieces per 100g of crab pieces after soaking Soy sauce, 1.5g sugar, 1g Chinese prickly ash, 2.5g ginger are used for seasoning.

[0047] 6) Canning: Put crab meat into ti...

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Abstract

The invention discloses a processing method of a swimming crab block can. The method comprises the following steps of 1) pretreatment: picking, cleaning and block cutting are carried out; 2) vacuum curing; 3) acid seasoning and seasoning; 4) can filling; 5) sterilization; and 6) finished product obtaining. The vacuum curing is adopted, so the steaming and boiling temperature of the fresh swimming crabs is lowered, the tender degree of the crab meat is effectively maintained, and in addition, the crab meat is prevented from becoming green; citric acid is adopted for regulating the pH value of the crab meat to 5.8 to 6.2 which is far away from the crab meat deterioration pH value, the generation of hydrogen sulfide in the crab block can sterilization process is inhibited, and the crab block can bluing and meat hardening phenomena are prevented; and the normal-temperature and normal-pressure sterilization is adopted, and the meat hardening phenomenon generated during the high-temperature and high-pressure sterilization is effectively avoided. The method provided by the invention has good practical values and application prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for canned Portunus crab. 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 products It is also increasing year by y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L3/16A23L17/40
Inventor 傅学霖
Owner FUZHOU JINFULIN FOOD
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