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Method for improving reheating quality of crab cream and crabmeat through freezing conditioning

A technology of frozen conditioning and crab roe, which is applied to the preservation of meat/fish by freezing/cooling, preservation of meat/fish, food preservation, etc., can solve the problems of poor taste, loss of tissue elasticity, loss of nutrients and flavor substances, etc. Improve water retention and water retention, optimize flavor quality and, improve the effect of flavor quality

Inactive Publication Date: 2018-08-03
YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, calcium chloride can cause the shrimp to produce a bitter taste, which affects the flavor of the shrimp, and the osmotic pressure of calcium chloride is high, which can easily cause the flavor substances and nutrients in the shrimp to dissolve during the soaking process, resulting in the loss of nutrients and flavor substances. Calcium chloride is easy to promote the gelatinization of the muscle tissue of the shrimp, making the tissue lose its elasticity and hardening the taste; It is very easy to cause the brokenness of the shrimp, affect the appearance quality, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Combined preservation and reheating treatment of frozen crab roe

[0040] With cooked and peeled crab roe as raw material, spray a certain amount of compound antistaling agent in proportion to the collected crab roe after peeling, spray 10mL preservative for every 500g crab roe, and the raw materials described in the compound antistaling agent are in the following weight percentages Composition: 8% of ginger extract, 8% of garlic extract, 8% of nano-zinc oxide (particle size 80-100nm), 15% of α-tocopherol, 20% of ascorbic acid, and the preservative solution is diluted 20-30 times during use. Vacuum pack 500g of crab roe (length 9cm×width 9cm×thickness 6cm), freeze in a blast freezer for 2 hours at a low temperature (cold air temperature -35°C, wind speed 8m / s), and then place the crab roe in a -18°C freezer Long-term storage in freezer. When thawing, pack the frozen crab roe in a combined ultrasonic temperature control box, add water to the box to the dep...

Embodiment 2

[0042] Embodiment 2: Combined water retention and reheating treatment of frozen crabmeat

[0043] Use cooked and peeled crab meat as raw material, apply a certain amount of compound water-retaining agent to the crab meat collected after peeling in proportion, apply 20mL water-retaining agent for every 500g of crab meat, each The raw materials are composed according to the following weight percentages: 8% of trehalose, 1% of chitosan, 0.5% of sodium caseinate, and the rest is pure water. Vacuum pack 500g of crab meat (length 9cm×width 9cm×thickness 6cm), and freeze it in a blast freezer for 2 hours at a low temperature (cold air temperature -35°C, wind speed 8m / s), and then pack the crab meat in a -18 Long-term storage in a freezer at ℃. When thawing, pack the frozen crab meat in a combined ultrasonic temperature control box, add water to the box to the depth of just submerging the crab meat, control the water temperature at 16±1°C, and use variable frequency ultrasonic to tha...

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PUM

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Abstract

The invention discloses a method for improving reheating quality of crab cream and crabmeat through freezing conditioning, and belongs to the technical feed of processing of aquatic products. The method comprises the steps of using crab cream and crab meat which are obtained by the processing course of steaming for cooking, stripping and the like as raw materials, adding a composite fresh keepingagent to the crab cream in a spraying manner, applying a recompounded water retaining agent for the crabmeat, performing vacuum packing on the treated crab cream or the crabmeat to obtain packed crabcream or packed crabmeat, placing the packed crab cream or the packed crabmeat in a blower instant freezer for low-temperature freezing for 2 hours, and then placing the frozen crab cream or the frozen crabmeat in a freezer of minus 18 DEG C for long-term preservation. The reheating course comprises early-stage frequency-conversion ultrasonic wave-soaking combined unfreezing and later-stage radio-frequency quick reheating. The method integrates fresh keeping, water retention and a reheating technique, so that the flavor and the quality frozen storage cooked crab cream can be improved to the maximum extent, the texture quality of the crabmeat is improved to the maximum extent, massive frozen crab cream and massive frozen crabmeat can be reheated once, and later-stage industrialized production is facilitated.

Description

technical field [0001] The invention relates to a method for improving the reheating quality of frozen-conditioned crab roe and crab meat, and belongs to the technical field of aquatic product processing. Background technique [0002] River crab is a special aquatic product in my country, with delicious taste and high nutritional value. Crab roe refers to the gonad and hepatopancreas in female crabs. It is rich in unsaturated fatty acids, lecithin and vitamins A, D, and E. The crude protein and crude fat contents are 29.79% and 44.3% respectively. The reproduction of crabs is seasonal. Every September and October is the peak season for crabs to go on the market. Enterprises often cook a large number of crabs at one time, peel off and collect the crab meat and crab roe, and transport them to factories or restaurants for further processing and sales after freezing, so as to satisfy consumers. Annual consumption demand for crabs. [0003] After the crab is steamed, the proces...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/10A23B4/06A23B4/07A23L17/40
CPCA23B4/068A23B4/07A23B4/10A23B4/20A23B4/24A23L17/40
Inventor 张慜蒋宏瑶刘下权曹平
Owner YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO
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