Production method of liquor-preserved crab

A production process, the technology of drunk crab, which is applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problem of drunk crabs with insignificant bactericidal effect, affecting taste, easy to deteriorate and change color, etc. problems, to avoid the reduction of appearance and flavor, slow down the efficiency, and ensure the effect of flavor

Inactive Publication Date: 2016-02-03
ZHEJIANG OCEAN UNIV
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems in the existing technology that the bactericidal effect of drunk crab is not obvious, it is easy to deteriorate and change color, affects the taste, and reduces the appetite of eaters, and provides a processing technology of drunk crab that can effectively sterilize and prolong the shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of manufacturing technology of drunken crab, comprises the following steps:

[0022] (1) Cleaning and sterilization: before cleaning, place sea crabs in the compound chlorine dioxide solution and soak for 2 minutes. The content of chlorine dioxide in the compound chlorine dioxide solution is 60 mg / L, and the content of surfactant is 100 mg / L. L, then take out the sea crab and wash it with running water to clean it, then drain it.

[0023] (2) Preparation of drunk brine: first heat the frying pan, add Chinese prickly ash and chili and stir-fry until fragrant, then add clear water and boil, then add aniseed, fennel, star anise, cinnamon, ginger, green onion, white sugar, refined salt, monosodium glutamate , and then boiled for 30 minutes. After the soup was naturally cooled, white wine and antioxidants were added to the soup to prepare a drunken marinade. The specific proportion of each component in the drunk brine is shown in Table 1.

[0024] (3) Marinated pack...

Embodiment 2

[0027] A kind of manufacturing technology of drunken crab, comprises the following steps:

[0028] (1) Cleaning and sterilization: before cleaning, place sea crabs in a compound chlorine dioxide solution and soak for 4 minutes. The content of chlorine dioxide in the compound chlorine dioxide solution is 70 mg / L, and the content of surfactant is 120 mg / L. L, then take out the sea crab and wash it with running water to clean it, then drain it.

[0029] (2) Preparation of drunk brine: first heat the frying pan, add Chinese prickly ash and chili and stir-fry until fragrant, then add clear water and boil, then add aniseed, fennel, star anise, cinnamon, ginger, green onion, white sugar, refined salt, monosodium glutamate , and then boiled for 45 minutes. After the soup was naturally cooled, white wine and antioxidants were added to the soup to prepare a drunken marinade. The specific proportion of each component in the drunk brine is shown in Table 1.

[0030] (3) Marinated packag...

Embodiment 3

[0033] A kind of manufacturing technology of drunken crab, comprises the following steps:

[0034] (1) Cleaning and sterilization: before cleaning, place sea crabs in the compound chlorine dioxide solution and soak for 6 minutes. The content of chlorine dioxide in the compound chlorine dioxide solution is 80mg / L, and the content of surfactant is 140mg / L. L, then take out the sea crab and wash it with running water to clean it, then drain it.

[0035] (2) Preparation of drunk brine: first heat the frying pan, add Chinese prickly ash and chili and stir-fry until fragrant, then add clear water and boil, then add aniseed, fennel, star anise, cinnamon, ginger, green onion, white sugar, refined salt, monosodium glutamate , and then boiled for 60 minutes. After the soup was naturally cooled, white wine and antioxidants were added to the soup to prepare a drunk brine. The specific proportion of each component in the drunk brine is shown in Table 1.

[0036] (3) Marinated packaging: fi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of liquor-preserved crab. The production method solves the problems of unobvious crab-sterilizing effect, easy deterioration and color change, influence to taste and reduced appetite of the consumer; the invention also provides processing technology of the liquor-preserved crab, which can effectively sterilize and prolong shelf life. The production method mainly comprises the following steps: (1) cleaning and sterilizing; (2) preparing liquor brine; (3) brewing and packaging; and (4) performing radiation treatment. Compared with traditional processing technology of the liquor-preserved crab, antioxidant is added in the recipe of the liquor brine, so that the liquor-preserved crab is kept from deteriorating and color-changing caused by oxidation and other effects; moreover, a step of sterilizing by complex chlorine dioxide solution is also added in the production method, so that the advantages of fresh and delicious flavor and the like of the liquor-preserved crab is ensured while food safety hazard in the liquor-preserved crab is reduced. The liquor-preserved crab produced according to the production method of the invention has both good sensory quality and taste; and the liquor-preserved crab completely retains original nutritional components of the crab.

Description

technical field [0001] The invention relates to the technical field of reclaimed aquatic products processing, in particular to a production process of drunken crabs. Background technique [0002] Crab is a common high-nutrition aquatic product, which is widely distributed in fresh water and sea water all over my country. Chinese people have a long history of eating crabs, which can be traced back to the time of Zhou Tianzi. To this day, in the golden autumn season, it is still a great enjoyment for people to hold crabs to fight wine, admire chrysanthemums and recite poems. It can be seen that crabs are recognized as a delicacy in food. Crabs are not only delicious, but also rich in nutrients. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs contain more vitamin A, which is helpful for skin keratinization. Crabs also have anti-tuberculosis effects. Eating crabs is of great benefit to the recovery of tuberculosis. In addit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/20A23L27/00A23L5/41A23B4/015
CPCA23B4/015A23L3/263A23V2002/00A23V2200/02A23V2200/14A23V2200/15A23V2250/30A23V2250/2132
Inventor 黄菊
Owner ZHEJIANG OCEAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap