Pasteurization method of portunid meat

A sterilization method and shuttle technology, applied in food science, food preservation, application, etc., can solve problems such as unstable quality, high processing technology requirements, claim accidents, etc., achieve good sterilization effect, small loss of nutrients, prolong The effect of shelf life

Inactive Publication Date: 2017-06-30
岱山县通衢水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Pasteurized Portunus meat can greatly increase the added value of low-value products, but the processing technology is relatively high, and the temperature control is particularly strict. If you do not pay attention to it, it will cause unstable quality, which will attract the attention of customers and consumers. In severe cases, it will cause claim accident

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for pasteurizing swimming crab meat: comprising the following steps:

[0019] 1) Rinse the sediment and dirt attached to the crab body with clean water, remove the back shell, crab gills, and belly button, and then clean the crab body with ice water; put the cleaned crab pieces into a stainless steel plate, and put them into In the cabinet type cooker, use steam to cook, the cooking time is 8-12min, and send the cooked crab pieces to the cooling room to cool down to normal temperature; then send the crab pieces to the refrigerator at 0-4°C to cool down and refrigerate , reduce the temperature of the crab pieces to below 4°C within 3 h, and process them within 48 h; Distilled water, essential oils of ivy and geranium to avoid the reduction of nutritional value, meat quality and flavor of hydrolyzed crab meat;

[0020] 2) The meat picking and re-selection steps are: remove the cooked crab meat from the cold storage, keep the temperature in the meat picking works...

Embodiment 2

[0026] Raw crab acceptance→cleaning→cooking→cooling→refrigeration→picking→checking→package acceptance→canning→sealing→pasteurization.

[0027] Pasteurization: The sealed crab meat should be put into a small stainless steel basket immediately, and put into a stainless steel tank for sterilization. The water temperature is kept at 90°C, and the time is kept above 80 minutes. The water bath temperature in the tank is higher than 97°C. Accumulate 70 minutes, and the time to make the center temperature of crab meat reach above 85°C lasts for 25 minutes, and the water temperature of the water tank must be verified by heat distribution. The sterilization process should have temperature automatic monitoring records. The sterilized bagged crab meat was cooled in an ice water tank, and the water temperature was kept at 5 °C for 75 min, so that the central temperature of the crab meat dropped below 3 °C. The residual chlorine content of the cooling water in the tank is controlled at 2mg...

Embodiment 3

[0029] Raw crab acceptance→cleaning→cooking→cooling→refrigeration→picking→checking→package acceptance→canning→sealing→pasteurization.

[0030] Pasteurization: The sealed crab meat should be put into a small stainless steel basket immediately, and put into a stainless steel tank for sterilization. The water temperature is kept at 99°C, and the time is kept above 115 minutes. The time when the temperature of the water bath in the tank is higher than 97°C Accumulatively 78 minutes, the time for the center temperature of the crab meat to reach above 85°C lasts for 29 minutes, and the water temperature of the water tank must be verified by heat distribution. The sterilization process should have temperature automatic monitoring records. The sterilized bagged crab meat was cooled in an ice water tank, and the water temperature was kept at 7 °C for 85 min, so that the central temperature of the crab meat dropped below 3 °C. The residual chlorine content of the cooling water in the t...

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PUM

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Abstract

The invention discloses a pasteurization method and a preparation process of portunid meat. The method comprises the steps of checking and accepting the raw material portunid, cleaning, cooking, cooling, refrigerating, fleshing, checking, checking and accepting a wrapping material, canning, sealing the can and performing pasteurization. By adoption of the production process of the pasteurized portunid meat, the quality and the market competitiveness of the products are greatly improved, the enterprise can obtain high economic benefit, and the income of fishermen is increased. The pasteurization method of the portunid meat is simple, efficient and suitable for large-scale popularization. The pasteurized portunid meat can greatly increase the additional value of low-value products, but the processing process is high in requirement and particularly strict in temperature control, unstable quality can be caused by little carelessness and can cause customers and consumers to pay attention, and claim accident can be caused by seriousness. By the pasteurization method and the preparation process of the portunid meat, provided by the invention, the process production cost is greatly shortened.

Description

technical field [0001] The invention relates to a sterilizing method for swimming crab meat, which uses a pasteurization method to sterilize swimming crab meat. Specifically, it relates to a pasteurization method for swimming crab meat. Background technique [0002] Individuals living on the sandy bottom, the carapace is light gray-green, with a round white spot in the prebranch area, most of the chelicerae are purple-red with white spots, part or the entire ventral surface is white, the first three pairs of legs are long nodes and The wrist joints are also white, the palms are blue-white, the fur is brown, the knuckles are purple-blue or purple-red, the fourth pair of legs are green with white spots, and the fingertips are purple-blue. Individuals living among seagrasses are darker in color. Distributed in the northern and southern seas of China. Generally, from south to north, March-May and September-October are the peak production seasons, and the Liaodong Peninsula in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/10
CPCA23L3/3472A23L3/10
Inventor 周君恩金山周翰波朱军李兆军王阳光
Owner 岱山县通衢水产食品有限公司
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