Cooking method of spicy crabs

A production method and spicy technology, which are used in the preservation of meat/fish with chemicals, etc., can solve the problems of short shelf life of spicy crabs, and achieve the effects of safe and green components, prolong shelf life, and reduce bacterial infection of raw materials.

Active Publication Date: 2018-03-06
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the invention: In order to solve the problem of short shelf life of spicy crabs in the prior art, the present invention provides a method for making spicy crabs

Method used

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  • Cooking method of spicy crabs
  • Cooking method of spicy crabs
  • Cooking method of spicy crabs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Purchase a number of commercially available spicy crab products (manufacturers: Taizhou Qinhu Duan Crab Professional Cooperative, Xuyi Sizhou City Agricultural Development Co., Ltd., Wenzhou Cangnan Baoxin Food Co., Ltd., Wuhan Deyan Aquatic Food Co., Ltd.), and place them at 37°C In the incubator until the jars or bags swell. Take out the rotten and smelly spicy crab sample from the package, cut it into pieces with pre-sterilized scissors, weigh 25g in a sterilized homogenate cup, add 225ml 7.5g / L sterile physiological saline, transfer to In a sterilized 500ml Erlenmeyer flask, shake at 20°C and 100r / min for 10min and then let stand for 5min. The supernatant was diluted 10 times with sterile 7.5g / L physiological saline, and finally three suitable gradient solutions were selected, and 1ml of each gradient solution was poured on the broth medium for 48 hours. According to the appearance characteristics such as the shape, size and color of the colony, a single colony was...

Embodiment 2

[0039] (1) Crab Temporary Cultivation and Cleaning: Fresh and live crabs are selected as raw materials without dead crabs. Put a certain volume of tap water into the temporary cultivation pond, weigh citric acid until the final concentration reaches 0.3g / L, pour it into tap water, and stir to dissolve. Put the crabs into the water until they can be completely submerged, and keep soaking for 30 minutes, then remove them with a grid tool to a clean container, and drain.

[0040] (2) Blanching in boiling water: boil the water until it boils, place the crabs in a stainless steel mesh container, put them into boiling water for 5-10 seconds together, scald the crabs to death, take them out quickly, and drain.

[0041] (3) Frying: Set the oil temperature of the electric fryer to 120°C, pour in soybean oil (the solid-to-liquid ratio of crab and soybean oil is 1kg:4L) and wait until the oil temperature is heated and stabilized. Put the crabs in the frying basket and deep-fry. It is adv...

Embodiment 3

[0047] Method is the same as embodiment 2, and difference is:

[0048] The concentration of the aqueous citric acid solution in step (1) is 0.4g / L, and the dipping time is 25min;

[0049] The oil temperature of electric fryer in step (3) is 140 ℃, and frying time is 60s, and the solid-liquid ratio of crab and soybean oil is 1.8kg:4L;

[0050] In step (4), use a commercially available seasoning packet instead of seasoning (Xuyi County Xuyi Lobster Seasoning Co., Ltd., weigh the required amount and corresponding water according to the instructions), and weigh or measure an appropriate amount of ε- Polylysine hydrochloride, oregano essential oil, and distilled glyceryl monostearate, so that the final concentrations can reach 0.8g / L, 0.5ml / L, and 0.01g / L respectively, dissolve with a small amount of water, and homogenize at high speed for 20s , to obtain a uniform emulsion; pour it into a clean container, add the remaining water required and stir evenly to obtain a preservative s...

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Abstract

The invention discloses a cooking method of spicy crabs. The cooking method comprises the following steps: (1) immersing crabs in a citric acid water solution and temporarily breeding at room temperature, and washing the crabs with clean water; (2) putting the crabs obtained by step (1) in a boiled water bath and leaching; (3) frying the crabs obtained by step (2) with oil and leaching oil; (4) mixing a fresh-keeping agent, an auxiliary agent and a condiment solution to obtain a pickling solution, wherein the fresh-keeping agent is any one or two of epsilon-polylysine hydrochloride and oreganoessential oil; (5) immersing the crabs obtained by step (3) into the pickling solution obtained by step (4) and pickling at room temperature, and then draining; and (6) putting the crabs obtained bystep (5) into a sterile material and packaging, and sterilizing to obtain the spicy crabs. According to the production method disclosed by the invention, the aim of effectively prolonging the shelf life of spicy crabs is realized by comprehensively utilizing raw material sterilization, the compound fresh-keeping agent and a moderate sterilization manner; and the fresh-keeping agent comprises epsilon-polylysine hydrochloride and the oregano essential oil, which have a cooperatively complementary effect to effectively inhibit spoilage bacteria in spicy crabs.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing spicy crab. Background technique [0002] Crabs are rich in nutrition and delicious in taste, and are deeply loved by the masses. They are rich in fat and protein and can be used to make various delicious dishes. Therefore, in recent years, the crab farming industry has developed rapidly and has become the most representative and influential leading industry in special aquatic products. In the process of crab breeding, a certain proportion of "old crabs", also known as stiff crabs, are often produced. The individual size is about 50-100 grams, and they mature about two months earlier than hairy crabs. The price of these old crabs is very low, generally less than 10 yuan per kilogram, but this kind of crab is not inferior crab, and the edible quality is still very good. If it cannot be used, it will be a big economic loss for the farmers. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 刘小莉周剑忠夏秀东范琳琳吴寒魏照辉葛达娥
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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