Method for producing canned crab meat

A production method and technology for crab meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of lack of elasticity, hard texture of crab meat, turning blue, etc., to achieve delicious elasticity, prevent deformation, and avoid the effect of reducing the elasticity of meat quality.

Inactive Publication Date: 2012-12-05
张煌辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing production methods of canned crab meat all use high temperature to extract the meat, resulting in hard crab meat, lack of elasticity, and prone to bluish problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Cool the cleaned raw crabs with ice, remove the crab legs, and then blanch them with 75°C hot water.

[0032] (2) After cooling the raw crabs blanched at low temperature, the shells are broken to get the meat;

[0033] (3) Soak the removed crab meat in a mixed solution of 0.01% EDTA and 0.3% citric acid for 5-10 minutes and then cook;

[0034] (4) After the cooked crab meat is cooled, canned and sealed;

[0035] (5) Sterilize the sealed crab meat through three-stage mild sterilization, as follows:

[0036] The first stage: take 8 minutes to raise the initial temperature to 80°C and keep it warm for 2 minutes;

[0037] The second stage: take 10 minutes to raise the temperature from 80°C to 100°C, and keep it warm for 3 minutes;

[0038] The third stage: It takes 2 minutes to raise the temperature from 100°C to 121°C, and keep it warm for 4 minutes;

[0039] Stop heating for cooling, the cooling time is 3 minutes;

[0040] After cooling, the finished product cann...

Embodiment 2

[0044] (1) Cool the cleaned raw crabs with ice, remove the crab legs, and then blanch them with hot water at 75-85°C.

[0045] (2) After cooling the raw crabs blanched at low temperature, the shells are broken to get the meat;

[0046] (3) Soak the removed crab meat in a mixed solution of 0.02% EDTA and 0.2% citric acid for 5-10 minutes and then cook;

[0047] (4) After the cooked crab meat is cooled, canned and sealed;

[0048] (5) Sterilize the sealed crab meat through three-stage mild sterilization, as follows:

[0049] The first stage: take 12 minutes to raise the initial temperature to 85°C and keep it warm for 3 minutes;

[0050] The second stage: take 8 minutes to raise the temperature from 85°C to 105°C, and keep it warm for 4 minutes;

[0051] The third stage: It takes 3 minutes to raise the temperature from 105°C to 123°C, and keep it warm for 5 minutes;

[0052] Stop heating for cooling, the cooling time is 3 minutes;

[0053] After cooling, the finished produc...

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PUM

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Abstract

The invention discloses a method for producing canned crab meat. The method comprises the following steps of: (1) cleaning raw material crabs, blanching the cleaned raw material crabs at low temperature; (2) cooling the raw material crabs which are blanched at low temperature, and breaking crab carapaces to take crab meat; (3) boiling the taken crab meat until the crab meat is cooked; (4) cooling the cooked crab meat, canning and sealing; and (5) sterilizing the sealed crab meat, and cooling to obtain the canned crab meat serving as a finished product. According to the method, the crab meat is taken by a low-temperature blanching process, so that the crab meat is subjected to sterilized heat treatment, and also has delicious flavor and palatable elasticity. The crab meat is immersed by using a mixed solution of ethylene diamine tetraacetic acid (EDTA) and citric acid and is boiled until the crab meat is cooked, so that the problem of the blue-changing of the crab meat in the processing process is solved effectively; and due to the adoption of a three-stage mild sterilization method, the problem of non-uniform sterilization caused by direct steam heating and non-uniform air temperature in the conventional can sterilization process is solved, and the phenomenon of deformation of cans in the high-pressure sterilization process is avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of canned crab meat. Background technique [0002] Canned crab meat has a special flavor and rich nutrition, and can be stored for a long time, so it is deeply loved by consumers. The existing production methods of canned crab meat all adopt high temperature to extract the meat, resulting in hard texture of the obtained crab meat, lack of elasticity, and prone to bluish problems. Contents of the invention [0003] The purpose of the invention is to overcome the defects of the prior art and provide a production method of canned crab meat. [0004] Technical scheme of the present invention is as follows: [0005] A production method of canned crab meat, comprising the steps of: [0006] (1) Blanch the cleaned raw crabs at low temperature; [0007] (2) After cooling the raw crabs blanched at low temperature, the shells are broken to get the meat; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 张煌辉
Owner 张煌辉
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