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Processing method of frozen portunus trituberculatus

A technology of Portunus trituberculatus and its processing method, which is applied in the fields of freezing/cooling preservation of meat/fish, food preparation, food science, etc. It can solve the problems of no antibacterial treatment, complicated processing procedures, long processing time, etc., and achieve muscle The tissue fiber state is delicious, the processing steps are optimized, and the effect of ensuring food safety

Active Publication Date: 2015-05-20
南通北渔人和水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has played a certain role in the freezing and freshness of portunus crabs, the processing procedure is relatively complicated, the processing time is long, and no antibacterial treatment has been carried out. The processed products can only be stored for a short period of time. spoilage of crabmeat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for frozen portunus trituberculatus, comprising the following steps:

[0018] 1) After fishing the live Portunus trituberculatus, oxygenate in the water body, fast and starve for 5 hours;

[0019] 2) The live swimming crabs are then directly submerged in the fluidized ice-solid-liquid mixed system for passivation, wherein the solid particle ice content in the fluidized ice-solid-liquid mixed system is 25% (w / v), CO 2 The concentration in the cooling medium solution phase is 0.025mol / L, the volume ratio of swimming crab and fluidized ice-solid-liquid mixed system is 1:15, and the soaking passivation time is 3min; the fluidized ice-solid-liquid mixed system uses 3.5% NaCl Solution preparation.

[0020] 3) Then, the active portunus crabs that have been passivated and lost their ability to move are steamed for 6 minutes;

[0021] 4) Prepare an aqueous solution containing 0.1g / L nisin and 0.2g / L sodium diacetate, then make crushed ice cubes, completely ...

Embodiment 2

[0028] A processing method for frozen portunus trituberculatus, comprising the following steps:

[0029] 1) After the live Portunus trituberculatus is caught, it is oxygenated in the water body, fasted and starved for 7 hours;

[0030] 2) The live swimming crabs were then directly submerged in the fluidized ice-solid-liquid mixed system for passivation, wherein the solid particle ice content in the fluidized ice-solid-liquid mixed system was 20% (w / v), CO 2 The concentration in the cooling medium solution phase is 0.025mol / L, the volume ratio of swimming crab and fluidized ice-solid-liquid mixed system is 1:15, and the soaking passivation time is 4min; the fluidized ice-solid-liquid mixed system uses 3% NaCl Solution preparation.

[0031] 3) Then, the active portunus crabs that have been passivated and lost their ability to move are steamed for 6 minutes;

[0032] 4) Prepare an aqueous solution containing 0.1g / L nisin and 0.2g / L sodium diacetate, then make crushed ice cubes,...

Embodiment 3

[0039] A processing method for frozen portunus trituberculatus, comprising the following steps:

[0040] 1) After the live Portunus trituberculatus is caught, it is oxygenated in the water body, fasted and starved for 8 hours;

[0041] 2) Then the live Portunus crabs were directly submerged in the fluidized ice-solid-liquid mixed system for passivation, wherein the solid particle ice content in the fluidized ice-solid-liquid mixed system was 35% (w / v), CO 2 The concentration in the cooling medium solution phase is 0.02mol / L, the volume ratio of swimming crab and fluidized ice-solid-liquid mixed system is 1:10, and the soaking passivation time is 2min; the fluidized ice-solid-liquid mixed system is made of 4% NaCl Solution preparation.

[0042] 3) Then steam the active portunus crabs that have been passivated and lost their mobility for 8 minutes;

[0043] 4) Prepare an aqueous solution containing 0.1g / L nisin and 0.2g / L sodium diacetate, then make crushed ice cubes, complete...

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PUM

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Abstract

The invention discloses a processing method of frozen portunus trituberculatus. The method comprises the following steps: filling a water body of a living body portunus trituberculatus with oxygen, and carrying out fasting hunger temporary rearing for 4-8 hours; immersing into fluidized ice solid-liquid mixing system, and passivating, wherein the volume ratio of the portunus trituberculatus to the fluidized ice solid-liquid mixing system is (1:10) to (1:20); and the soaking time is 2-5 minutes; steaming the pasivated active portunus trituberculatus with water vapor for 4-8 minutes; preparing 0.05-0.15g / L of nisin and 0.1-0.3g / L of sodium diacetate water solution, and preparing broken ice; completely immersing the steamed portunus trituberculatus into the broken ice, wherein the volume ratio of the portunus trituberculatus to the broken ice is (1:10) to (1:20); cooling for 12-24 minutes; carrying out single vacuum package on the cooled portunus trituberculatus with an aluminum foil vacuum bag; and instantly freezing, and storing at -20 to -30 DEG C. The processing method disclosed by the invention is simple and reasonable in process; the phenomena that a lot of muscle tissues are dewatered after traditional frozen portunus trituberculatus is unfrozen, and the taste seriously become poor are avoided; excessive loss of nutrients is avoided; unique delicate taste and special flavor of the portunus trituberculatus can be kept; cheliped is prevented from falling off; the overall aesthetic property is ensured; and the storage period of the product is prolonged.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and relates to a processing method for frozen portunus trituberculatus. Background technique [0002] Portunus trituberculatus, commonly known as Portunus trituberculatus, is mainly distributed in Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, Fujian and other sea areas in my country. It is one of the most important export products in China, and the scale of breeding has remained high. Portunus crab meat is white and tender, rich in protein, fat and various minerals. Its crab roe has unique flavor and delicious taste, and is the top grade among seafood. Fresh swimming crabs cannot be stored for too long, so swimming crabs are often used as frozen products, processed and exported, such as canned crab meat. However, Portunus is an aquatic product with high protein content and strong enzyme activity in the body. Although the lipid oxidation of Portunus after freezing has ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23B4/09
Inventor 张宾易福冬史周荣邓尚贵
Owner 南通北渔人和水产有限公司
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