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Soft-packed portunid and processing technology thereof

A processing technology and technology of swimming crab, applied in food science and other directions, can solve the problems of low consumer acceptance and insufficient removal of crab meat smell, and achieve the effects of enriching the market, easy industrial production, and stable and reliable quality.

Inactive Publication Date: 2017-09-22
兰溪百晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method has the characteristics of maintaining the taste, flavor and nutritional value of crab meat and improving the storage period, but the removal of crab meat smell is not enough, and the consumer acceptance of the product is low

Method used

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  • Soft-packed portunid and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A soft-packed swimming crab, the ingredients and parts by weight are: 36 parts of swimming crab meat, 4 parts of vegetable oil, 2 parts of salt, 1 part of white sugar, 0.7 parts of ginger, 0.03 parts of citrus lactone, 0.6 parts of pepper powder, 2 parts of chili powder, 0.3 parts of monosodium glutamate, 2 parts of rice wine, 0.8 parts of white vinegar, 0.3 parts of green tea powder and 0.01 parts of ursolic acid. The portunus crab effectively maintains the taste, flavor and nutritional value of crab meat, has no obvious fishy smell, does not add any chemical additives, and has high food safety; it is easy to carry and eat, prolongs the storage period, and increases the economic value of the portunus crab. Citrus lactone and ursolic acid can not only make the seasoning ingredients taste good, but also have the effect of removing fishy smell, so that the taste of swimming crab can be improved, and the color, fragrance and taste are complete.

[0018] A processing techno...

Embodiment 2

[0027] A soft-packed swimming crab, the ingredients and parts by weight are: 40 parts of swimming crab meat, 4 parts of vegetable oil, 3 parts of salt, 4 parts of white sugar, 0.8 parts of ginger, 0.01 part of citrus lactone, 0.7 parts of pepper powder, 2.5 parts of chili powder, 0.3 parts of monosodium glutamate, 5 parts of rice wine, 1 part of white vinegar, 0.3 parts of green tea powder and 0.02 parts of ursolic acid. The portunus crab effectively maintains the taste, flavor and nutritional value of crab meat, has no obvious fishy smell, does not add any chemical additives, and has high food safety; it is easy to carry and eat, prolongs the storage period, and increases the economic value of the portunus crab. Citrus lactone and ursolic acid can not only make the seasoning ingredients taste good, but also have the effect of removing fishy smell, so that the taste of swimming crab can be improved, and the color, fragrance and taste are complete.

[0028] A processing technol...

Embodiment 3

[0037] A soft-packed swimming crab, the ingredients and parts by weight are: 34 parts of swimming crab meat, 5 parts of vegetable oil, 4 parts of salt, 2 parts of white sugar, 1 part of ginger, 0.02 parts of citrus lactone, 0.5 parts of pepper powder, 2 parts of chili powder, 0.2 parts of monosodium glutamate, 2 parts of rice wine, 0.6 parts of white vinegar, 0.3 parts of green tea powder and 0.02 parts of ursolic acid. The portunus crab effectively maintains the taste, flavor and nutritional value of crab meat, has no obvious fishy smell, does not add any chemical additives, and has high food safety; it is easy to carry and eat, prolongs the storage period, and increases the economic value of the portunus crab. Citrus lactone and ursolic acid can not only make the seasoning ingredients taste good, but also have the effect of removing fishy smell, so that the taste of swimming crab can be improved, and the color, fragrance and taste are complete.

[0038] A processing technolo...

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PUM

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Abstract

The invention discloses soft-packed portunid and a processing technology thereof. The soft-packed portunid comprises, by weight, 30-40 parts of portunid meat, 1-5 parts of vegetable oil, 1-5 parts of salt, 0.5-2 parts of white sugar, 0.5-1 part of fresh ginger, 0.01-0.03 part of bergapten, 0.5-1 part of pepper, 1-5 parts of chilli powder, 0.1-0.5 part of monosodium glutamate, 1-5 parts of yellow rice wine, 0.5-1 part of white vinegar, 0.1-0.5 part of green tea powder and 0.01-0.03 part of ursolic acid. The soft-packed portunid has the advantages that taste, flavor and nutritive value of the portunid meat are effectively retained without obvious fishy smell and any chemical additives, and accordingly the soft-packed portunid is high in food safety; the soft-packed portunid is convenient to carry and eat and longer in storage period, enriches the crab food market and increases economic value of the portunid; the soft-packed portunid is simple in processing technology, low in processing cost, stable and reliable in quality, long in shelf life and easy for industrial production.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a soft-packed swimming crab and its processing technology. Background technique [0002] Portunus are widely distributed in the Pacific, Atlantic and Indian Oceans. It is mainly distributed in the waters of Japan, South Korea, the Malaysian archipelago, China and its Taiwan region. In China's coastal areas, they are mainly distributed in the Bohai Sea, Yellow Sea, and East China Sea north of the Taiwan Strait. The East China Sea is the largest group, followed by the South China Sea, and the Yellow Sea and Bohai Sea are the least. Among the crabs on the earth, the swimming crab has the greatest economic value. Swimming crab is a large-scale marine economic crab. It has the advantages of good meat quality, fast growth and high output. It has always been a popular aquatic product for domestic and foreign consumers. resource. Swimming crab meat is fat and tende...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
CPCA23L17/40
Inventor 丁璞
Owner 兰溪百晟食品科技有限公司
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