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A processing method of instant spicy crab

A processing method and spicy technology, applied in food preparation, food science, application, etc., can solve problems such as preservation technology not involved, and achieve the effects of protecting human health, convenient eating, and high nutritional value

Active Publication Date: 2014-10-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of the reported river crab processing is reflected in the patent CN102485049A, but it directly packs seasoned spicy crabs into dishes and does not involve preservation technology

Method used

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  • A processing method of instant spicy crab

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example 1

[0019] A spicy crab product. Fresh and live river crabs are placed in a large pond for temporary breeding to remove sediment. The ratio of the mixed solution of salt and water is 3:100, and the water surface of the mixed solution is only 5cm higher than the crab. After 2 hours of temporary storage, pour the white wine into the mouth of the crab, open it again after 20 minutes, and remove the crab gills (the large crab is cut into large pieces). Heat the oil to 170°C, put in the crabs, and fry for 15 seconds until the whole body of the crabs turns golden yellow to red, then remove and set aside. Spice oil preparation: Heat the salad oil to 170°C, add dried peppers and stir-fry according to the spice oil recipe for 1 minute, then add onion, ginger, garlic, sugar, white wine and dark soy sauce and cook for 3 minutes; preparation of seasoning soup: The seasoning soup formula is calculated by mass percentage, red pepper powder 2%, white sugar 2%, salt 0.5%, soy sauce 1.0%, star ani...

example 2

[0021] A spicy crab product. Fresh and live river crabs are temporarily raised in a large pond to remove the sediment. The ratio of the mixture of salt and water is 2:100, and the water surface of the mixture is only 3cm higher than the river crab. After 2 hours of temporary storage, pour the white wine into the mouth of the crab, open it again after 20 minutes, and remove the crab gills (the large crab is cut into large pieces). Heat the oil to 190°C, put in the crabs, and fry for 10 seconds until the whole body of the crabs turns golden yellow to red, then remove and set aside. Spice oil preparation: heat the salad oil to 190°C, add dried peppers and fry according to the spice oil recipe for 30 seconds, then add onion, ginger, garlic, sugar, white wine and dark soy sauce and cook for 2 minutes; seasoning soup preparation: The formula of seasoning soup is calculated by mass percentage, red pepper powder 1%, white sugar 3%, salt 0.3%, soy sauce 2.0%, star anise 0.3%, cinnamon ...

example 3

[0023] A spicy crab product. Fresh and live river crabs are placed in a large pond for temporary breeding to remove sediment. The ratio of the mixture of salt and water is 3:100, and the water surface of the mixture should be 4cm higher than the river crab. After 2 hours of temporary storage, pour the white wine into the mouth of the crab, open it again after 20 minutes, and remove the crab gills (the large crab is cut into large pieces). Heat the oil to 180°C, put in the crabs, and deep-fry for 12 seconds until the whole body of the crabs turns golden yellow to red, then remove and set aside. Spice oil preparation: heat the salad oil to 180°C, add dried peppers and fry according to the spice oil recipe for 40 seconds, then add green onions, ginger, garlic, sugar, white wine and dark soy sauce and cook for 2.5 minutes; seasoning soup preparation : Seasoning soup formula in mass percentage, red chili powder 1.5%, white sugar 2.5%, salt 0.4%, soy sauce 1.5%, star anise 0.2%, cin...

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Abstract

The invention discloses a processing method of convenient ready-to-eat spicy crabs. Fresh river crabs are used as main raw materials, and a convenient ready-to-eat spicy crab product which is canned is prepared by using the processes of raw material acceptance, pretreatment, frying, seasoning, canning, vacuum sealing, sterilizing and cooling. The spicy crab product manufactured by using the processing method is packaged by tins, so that the spicy crab product can be preserved at room temperature after being sterilized at high temperature, and the shelf life can reach more than 12 months; and the spicy crab product can be refrigerated below the temperature of 4 DEG C after being pasteurized, and the shelf life can reach 15 to 30 days. Any chemical preservative is not added in the manufacturing process, and therefore, the spicy crab product can be safely eaten; the delicious taste of crabs is kept, and the utilization value of the crabs is increased; and the finished product has the advantages of delicious taste, nutrient enrichment and convenience in eating and is high-grade delicious food.

Description

technical field [0001] The invention discloses a processing method of instant spicy crab, which provides an industrial production method of spicy crab, and belongs to the technical field of food processing and preservation, especially the technical field of aquatic product processing. Background technique [0002] River crabs, also known as hairy crabs, clear water crabs, crabs, etc., are aquatic products with high economic value in my country. River crabs, as a famous and high-quality aquatic product unique to my country, have a huge breeding scale, among which small and medium-sized river crabs account for more than 20% of the total output. Modern analysis and tests show that crabs have the effects of clearing heat and detoxifying, nourishing bones and marrow, nourishing tendons and activating blood, dredging meridians, sharpening limbs, healing wounds, nourishing liver yin, and filling gastric juice. Crab meat and crab roe contain essential amino acids, trace elements, c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 夏文水许艳顺吕霞姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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