Method for manufacturing canned crabmeat

A production method, crab meat technology, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of meat hardening, poor elasticity and chewiness, shortening sterilization time, etc., and achieve long storage period and good tenderness Improve meat elasticity and shorten sterilization time

Inactive Publication Date: 2016-03-02
GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problem of hardening, poor elasticity and chewiness of crab meat after cooking at high temperature, effectively shortens the sterilization time after cannin...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of canned crabmeat, comprises the following steps:

[0026] a. Disinfection and cleaning of whole crabs: select fresh whole crabs, soak them in a sodium hypochlorite solution with a concentration of 0.3% to 0.5% for 5 to 10 minutes, and use a brush to scrub one by one to remove the sediment and dirt attached to the surface of the crab body After cleaning, take it out and rinse it with clean water 1-2 times;

[0027] b. Preparation of crab meat: Remove the crab cover shell, crab gills, and belly button from the whole crab treated in the previous step, rinse it with flowing water, then pour it once with boiling water, and then immediately place it in the prepared Cool on ice cubes for 10 minutes, use stainless steel utensils to break the shell and take the meat;

[0028] c. Crab meat color retention treatment: Weigh the raw materials in parts by weight: 20 parts of black medicine, 20 parts of wolfberry, 20 parts of chicken bone grass, 30 part...

Embodiment 2

[0033] A kind of preparation method of canned crabmeat, comprises the following steps:

[0034] a. Disinfection and cleaning of whole crabs: select fresh whole crabs, soak them in a sodium hypochlorite solution with a concentration of 0.3% to 0.5% for 5 to 10 minutes, and use a brush to scrub one by one to remove the sediment and dirt attached to the surface of the crab body After cleaning, take it out and rinse it with clean water 1-2 times;

[0035] b. Preparation of crab meat: Remove the crab cover shell, crab gills, and belly button from the whole crab treated in the previous step, rinse it with flowing water, then pour it once with boiling water, and then immediately place it in the prepared Cool on ice cubes for 10 minutes, use stainless steel utensils to break the shell and take the meat;

[0036] c. Crabmeat meat color preservation treatment: Weigh the raw materials in parts by weight: 15 parts of black medicine, 15 parts of wolfberry, 15 parts of chicken bone grass, ...

Embodiment 3

[0041] A kind of preparation method of canned crabmeat, comprises the following steps:

[0042] a. Disinfection and cleaning of whole crabs: select fresh whole crabs, soak them in a sodium hypochlorite solution with a concentration of 0.3% to 0.5% for 5 to 10 minutes, and use a brush to scrub one by one to remove the sediment and dirt attached to the surface of the crab body After cleaning, take it out and rinse it with clean water 1-2 times;

[0043] b. Preparation of crab meat: Remove the crab cover shell, crab gills, and belly button from the whole crab treated in the previous step, rinse it with flowing water, then pour it once with boiling water, and then immediately place it in the prepared Cool on ice cubes for 10 minutes, use stainless steel utensils to break the shell and take the meat;

[0044] c. Crabmeat meat color preservation treatment: Weigh the raw materials in parts by weight: 10 parts of black medicine, 10 parts of wolfberry, 10 parts of chicken bone grass, ...

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PUM

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Abstract

The invention provides a method for manufacturing canned crabmeat. The method includes whole crab cleaning and disinfection, preparation of crabmeat, color retention treatment, preparation of a soup, canning, exhausting, sealing, and sterilization. The invention has the advantages that the method effectively solves the problem of bluing canned crabmeat, and the finished crabmeat has bright red color; at the same time, the method solves the problem of meat hardening and weak elasticity and chewiness after high temperature steaming, effectively shortens the sterilization time after canning, realizes low-temperature sterilization, and keeps the original elasticity and flavor of meat, maximizes the retention of heat sensitive nutrients, and prevents moisture loss. The prepared canned crabmeat is convenient to eat, tender and smooth in mouth feel, delicious in taste, and long in shelf life. The manufacturing process is scientific, reasonable, strong in operationality and applicable to industrial production.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for making canned crab meat. 【Background technique】 [0002] Canned crab meat has a special flavor and rich nutrition, and can be stored for a long time, so it is deeply loved by consumers. The existing production methods of canned crab meat all use high temperature to take the meat, resulting in hard texture and lack of elasticity of the obtained crab meat. Because the color protection treatment is rarely performed on the crab meat, the appearance of the crab meat is gray and the color of the finished crab meat is affected. , prone to blue problems. The allergens in crab meat can produce corresponding allergic reactions after people eat them, endangering human health. In addition, we know that different tastes and flavors can be obtained by adding different auxiliary ingredients in the process of food production and processing. 【Content of inventio...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L5/41A23B4/20
CPCA23B4/20
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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