Processing method of ready-to-eat spicy river crabs

A processing method, the technology of river crab, which is applied in the direction of processing crustaceans, shrimp/lobster processing, food ingredients as taste improvers, etc., can solve the problems of single species, weak development of deep processing, and prolong the shelf life of river crabs, so as to achieve delicious taste, The effect of reducing the degree of thermal processing and alleviating circulation problems

Inactive Publication Date: 2018-04-06
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a processing method of ready-to-eat fragrant and spicy river crabs, so as to solve the problem that the crabs are sold in a single variety and the development of deep processing is weak. shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In an embodiment of the present invention, a processing method of instant spicy river crab comprises the following steps:

[0030] (1) River crab selection: remove dead crabs, remnant crabs, and diseased crabs, and choose crabs with hard shells, robust and vigorous energy;

[0031] (2) Ultrasonic cleaning: the ratio of river crab to water is 1:7-1:8, the ultrasonic frequency is 40KHz, and the time is 8min. Rinse with water for 1 min after ultrasonication;

[0032] (3) High-temperature frying: Use soybean oil, when the oil temperature reaches 160-180°C, add drained river crabs and fry for 1 minute. After the hard shells of river crabs turn bright red, remove them immediately, drain the oil, and put them in a box ;

[0033] (4) Add the spicy seasoning and seasoning oil to the fried river crab according to 18% of the river crab weight, and fully stir evenly;

[0034] (5) Vacuum packaging: put the mixed river crab into a special vacuum packaging bag (requires high materi...

Embodiment 2

[0038] In an embodiment of the present invention, a processing method of instant spicy river crab comprises the following steps:

[0039] (1) River crab selection: remove dead crabs, remnant crabs, and diseased crabs, and choose crabs with hard shells, robust and vigorous energy;

[0040] (2) Ultrasonic cleaning: the ratio of river crab to water is 1:7-1:8, the ultrasonic frequency is 40KHZ, and the time is 8 minutes. Rinse with water for 1 min after ultrasonication;

[0041] (3) High-temperature frying: Use soybean oil, when the oil temperature reaches 160-180°C, add drained river crabs and fry for 1 minute. After the hard shells of river crabs turn bright red, remove them immediately, drain the oil, and put them in a box ;

[0042] (4) Add the spicy seasoning and seasoning oil to the fried river crab according to 20% of the weight of the river crab, and fully stir evenly;

[0043] (5) Vacuum packaging: put the mixed river crab into a special vacuum packaging bag (requires...

Embodiment 3

[0048] In an embodiment of the present invention, a processing method of instant spicy river crab comprises the following steps:

[0049] (1) River crab selection: remove dead crabs, remnant crabs, and diseased crabs, and choose crabs with hard shells, robust and vigorous energy;

[0050] (2) Ultrasonic cleaning: the ratio of river crab to water is 1:7-1:8, the ultrasonic frequency is 40KHZ, and the time is 8 minutes. Rinse with water for 1 min after ultrasonication;

[0051] (3) High-temperature frying: Use soybean oil, when the oil temperature reaches 160-180°C, add drained river crabs and fry for 1 minute. After the hard shells of river crabs turn bright red, remove them immediately, drain the oil, and put them in a box ;

[0052] (4) Add the spicy seasoning and seasoning oil to the fried river crab according to 25% of the weight of the river crab, and fully stir evenly;

[0053] (5) Vacuum packaging: put the mixed river crab into a special vacuum packaging bag (requires...

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PUM

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Abstract

The invention discloses a processing method of ready-to-eat spicy river crabs. The processing method comprises the following steps of (1) sorting river crabs; (2) performing ultrasonic cleaning; (3) performing high-temperature deep frying; (4) uniformly stirring the deep-fried river crab with composite seasonings; (5) performing vacuum packing; (6) enabling the packed river crabs to be tasteful and sterilized by ultra-high pressure; and (7) performing refrigerating storage or freeze storage. According to the processing method disclosed by the invention, the cleanliness of the river crabs can be improved through ultrasonic cleaning; high-temperature short-time deep frying and an ultra-high pressure sterilizing technology are effectively combined, so that in a short time, the river crabs canpresent attractive red and maintain the mouth feel fresh and tender, and the safety of the eating quality of the river crabs is guaranteed; special flavor is provided for the river crabs by adding the unique seasonings, and the quality of the products in the freeze storage period is the same as that of products before freeze storage; after the seasonings are added, vacuum packing is directly performed, so that the processing time of the products is short; and by the ultra-high pressure sterilizing technology, the seasonings can be effectively promoted to infiltrate into tissues of the river crabs. The finished products can maintain good sense organ and safe quality after refrigerating storage for 3 weeks or freeze storage for 6 months; and the product and the processing method thereof aresuitable for large-scale industrialization production, medium-scale industrialization production and small-scale industrialization production.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing formula and method of ready-to-eat spicy river crab. Background technique [0002] The scientific name of river crab is Chinese mitten crab, which is a rare freshwater product with delicious taste, rich nutrition and high economic value. At present, most of the river crab products on the market are fresh river crabs and drunk crabs, which are sold in a single variety and are not suitable for long-distance transportation. At the same time, the deep processing of river crab is slow, and the industrial development is limited. The research and development of river crab products with various flavors, long shelf life and suitable for long-distance transportation meet the needs of the market and consumers, meet the needs of the development of deep processing of river crabs, and meet the needs of the industrialization of river crabs. Content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/00A22C29/02A23B4/015A23B4/16A23B4/005
CPCA22C29/021A23B4/0053A23B4/015A23B4/16A23L17/40A23L27/00A23V2002/00A23V2200/16A23V2200/14
Inventor 王洋吴晨燕杨梅周伟熊凤娇马俪珍
Owner TIANJIN AGRICULTURE COLLEGE
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