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Processing method for flavored swimming crab meat can

A processing method and technology of Portunus, applied in the fields of application, food preparation, food science, etc., can solve the problems of high cooking temperature, inconvenient eating, long cooking time, etc., and achieve the effect of improving economic value, simple process steps, and good economic benefits

Active Publication Date: 2014-11-12
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: (1) The cooking method adopts high-temperature steam cooking, the cooking temperature reaches 95-105°C, and the cooking time reaches 8-15 minutes. It produces overheating smell and reduces the quality of Portunus; (2) The product still has a shell, which is inconvenient to eat; (3) When cooling, put it directly into ice water to cool down, the crab meat is easily broken, and the flavor substances and nutrients in the crab meat Substances are easily soluble in water, resulting in the loss of flavor substances and nutrients of swimming crabs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for seasoning canned swimming crab meat, comprising the following steps:

[0027] (1) Take the meat: remove the shells, gills, and cream of fresh swimming crabs with a body weight of ≥ 200g, cut them in half, wash them, and drain them for later use to obtain crab pieces.

[0028] (2) Vacuum cooking: Under vacuum conditions, steam is used to flash the crab pieces, the flash temperature is 70°C, and the flash time is 20s.

[0029] (3) Cooling and taking meat: add the crab pieces in step (2) into the cooling liquid and cool to 10°C, then take them out, drain, and the mass percentage of each component in the cooling liquid is: 0.03% sodium polyacrylate , 0.1% vitamin C, 0.5% trehalose, and the balance is purified water.

[0030] (4) Seasoning: Based on the quality of crab meat, add 3% salt, 1% pepper and 0.01% glucose oxidase to the crab meat and mix well.

[0031] (5) Water control: The seasoned crab meat is subjected to two-stage microwave vacuum dry...

Embodiment 2

[0035] A processing method for seasoning canned swimming crab meat, comprising the following steps:

[0036] (1) Take the meat: remove the shells, gills, and cream of fresh swimming crabs with a body weight of ≥ 200g, cut them in half, wash them, and drain them for later use to obtain crab pieces.

[0037] (2) Vacuum cooking: Under vacuum conditions, steam is used to flash the crab pieces, the flash temperature is 80°C, and the flash time is 20s.

[0038] (3) Cool the meat: add the crab pieces in step (2) into the cooling liquid, cool to 20°C, take it out, drain, and the mass percentage of each component in the cooling liquid is: 0.05% sodium polyacrylate , 0.3% vitamin C, 1% trehalose, and the balance is purified water.

[0039] (4) Seasoning: Based on the quality of crab meat, add 5% salt, 3% pepper and 0.03% glucose oxidase to the crab meat and mix well.

[0040] (5) Water control: The seasoned crab meat is subjected to two-stage microwave vacuum drying. The specific meth...

Embodiment 3

[0044] A processing method for seasoning canned swimming crab meat, comprising the following steps:

[0045] (1) Take the meat: remove the shells, gills, and cream of fresh swimming crabs with a body weight of ≥ 200g, cut them in half, wash them, and drain them for later use to obtain crab pieces.

[0046] (2) Vacuum cooking: Under vacuum conditions, steam is used to flash the crab pieces, the flash temperature is 75°C, and the flash time is 16s.

[0047] (3) Cooling and taking meat: add the crab meat in step (2) into the cooling liquid and cool it to a temperature of 12°C, then take it out and drain it. The mass percentage of each component in the cooling liquid is: 0.04% sodium polyacrylate , 0.2% vitamin C, 0.6% trehalose, and the balance is purified water.

[0048] (4) Seasoning: Based on the quality of crab meat, add 4% salt, 2% pepper and 0.02% glucose oxidase to the crab meat and mix well.

[0049](5) Water control: The seasoned crab meat is subjected to two-stage mic...

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PUM

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Abstract

The invention discloses a processing method for a flavored swimming crab meat can. The processing method comprises the following steps: (1) pretreating raw materials; (2) performing vacuum cooking; (3) cooling the raw materials and taking out meat; (4) performing flavoring; (5) draining water; and (6) performing canning. The technological steps of the processing method are simple and reasonable; a deep processing technology for swimming crabs is developed; the swimming crabs are processed into the flavored swimming crab meat can; the flavored swimming crab meat can is convenient to eat; the taste, flavor and nutritional value of crab meat can be effectively retained; furthermore, the economical value of the swimming crabs is increased; the flavored swimming crab meat can has extremely high economic benefits.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for seasoned canned swimming crab meat. [0002] Background technique [0003] Swimming crab meat is fat and tender, delicious and nutritious. It is one of the main aquatic products that China exports to earn foreign exchange. Since the fresh products of swimming crabs cannot be stored for too long and are easily spoiled, most of the swimming crabs are directly frozen into raw products for export sales. Although the lipid oxidation of Portunus crabs after freezing is inhibited to a certain extent, the activity of lipolytic enzymes does not stop at low temperatures. Slow oxidation and hydrolysis cause crab meat to brown, affecting the taste and flavor of crab meat. In addition, frozen swimming crabs still have a shell, which makes it inconvenient to eat, which limits their sales in European and American countries. [0004] Publication numb...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40
Inventor 杨水兵余海霞杨志坚胡亚芹鲁珺董开成
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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