Processing method of salty crabs

Abstract

The invention provides a novel processing method of salty crabs, and the processing method is low in requirements for material selection, meets the demands of long-time storage and transportation and enables the meat of the salty crabs to be delicious; the processing method is characterized by mainly comprises the steps of (1) washing: cleaning the freshly caught crabs or frozen crabs by clear water; (2) pre-soaking: presoaking the cleaned crabs by concentrated seawater mixed solution mainly containing tea essence, glycine and glycinate; (3) heating: after the crabs are presoaked, removing the mixed solution for pre-soaking, putting into hot clear water and heating; (4) crushing: crushing the heated crabs in a crushing device until the crabs become mushy state fluid; (5) mixing and soaking: fully mixing the crushed mushy state fluid and sauce for pickling, and then soaking; and (6) packaging and sterilizing: packaging the soaked salty crabs, and carrying out distillation sterilization to obtain the final product.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology for crustacean aquatic products, in particular to a processing method for salty crabs. Background technique [0002] Salted crab is a traditional specialty food in the coastal areas of Jiangsu and Zhejiang. It mainly uses crabs such as swimming crabs caught by fishermen. The fat and creamy female crabs are used to marinate the brine with salt water seasoning, etc., and then put them in a pickling container for storage until they need to be eaten. Take it out and put it with rice vinegar, etc., it can be used for wine and food, and it can also be used with rice. [0003] However, in the traditional preparation method of salty crab, it is often directly salted without any treatment after being caught, and placed naked without any packaging after salting until eaten. The salty crab product obtained by such a preparation method is extremely ...

AI Technical Summary

Problems solved by technology

However, this method can only temporarily reduce the number of salty crab bacteria. After the fungicide volatilizes, its fresh-keeping effect will disappear, and the unkilled bacteria will continue to multiply rapidly during the subsequent preservation process. Hard to avoid spoilage

[0005] Although the patent application No. 03151110.1 has further improved the previous salty crab processing technology by adopting vacuum packaging and low-temperature sterilization, it has not made any progress in ensuring the freshness and flavor of aquatic products. The treatment method is still obviously insufficient for long-term storage requirements, and the requirements for raw materials of aquatic products are also high, and freshly caught swimming crabs that are fat and full of cream are needed