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Production process of fine-point round-toe crab meat recombined product

A production process and technology of crab meat, applied in the direction of food ingredients as antimicrobial preservation, food ingredients, food ingredients functions, etc., can solve the problem of underutilization, easy blackening, and economic losses of small-pointed round-toed crabs, etc. problems, to achieve the effect of good flavor and taste, high elasticity, and low equipment requirements

Active Publication Date: 2019-07-26
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the output of the crab is huge, it is very prone to blackening, resulting in poor perception, lower quality, and affecting sales. The small-pointed round-toed crab is not fully utilized in the local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses

Method used

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  • Production process of fine-point round-toe crab meat recombined product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Meat harvesting: After washing the fresh round-toed crabs, open the shells and harvest the meat, and store the harvested crab meat at a temperature below 0°C for temporary storage until use;

[0026](2) Color protection: Soak crab meat in color protection solution for 15 minutes, remove and drain. The color protection solution is an aqueous solution containing 0.01% EDTA and 0.3% citric acid, crab meat and color protection solution The mass ratio is 1:8), and the temperature of the color protection solution is controlled at 10°C;

[0027] (3) Empty beating: put crab meat, sea fish meat with 15% crab meat mass and pig fat with 8% crab meat mass in a vacuum chopping machine for chopping and mixing for 3 minutes to get thick crab meat. The temperature of the air beating is controlled at 10°C;

[0028] (4) Salt beating and ultrasonic treatment: Based on the mass of the thick crab meat, add 3% salt and 10% ice water, chop and mix in a vacuum for 5 minutes, put the thick...

Embodiment 2

[0047] (1) Meat harvesting: After washing the fresh round-toed crabs, open the shells and harvest the meat, and store the harvested crab meat at a temperature below 0°C for temporary storage until use;

[0048] (2) Color protection: Soak crab meat in color protection solution for 12 minutes, remove and drain. The color protection solution is an aqueous solution containing 0.007% EDTA and 0.28% citric acid, crab meat and color protection solution The mass ratio is 1:6, and the temperature of the color protection solution is controlled at 6°C;

[0049] (3) Empty beating: put crab meat, sea fish meat with 12% crab meat mass and pig fat with 6% crab meat mass in a vacuum chopping machine for chopping and mixing for 2 minutes to obtain thick crab meat. The temperature of the air beating is controlled at 8°C;

[0050] (4) Salt beating and ultrasonic treatment: Based on the mass of the coarse crab meat, add 2.5% salt and 9% ice water, chop and mix in a vacuum for 4 minutes, put the ...

Embodiment 3

[0056] (1) Meat harvesting: After washing the fresh round-toed crabs, open the shells and harvest the meat, and store the harvested crab meat at a temperature below 0°C for temporary storage until use;

[0057] (2) Color protection: Soak the crab meat in the color protection solution for 10 minutes, remove and drain, the color protection solution is an aqueous solution containing 0.005% EDTA and 0.25% citric acid, crab meat and color protection solution The mass ratio is 1:5, and the temperature of the color protection solution is controlled at 5°C;

[0058] (3) Empty beating: put crab meat, sea fish meat with 10% crab meat mass and pig fat with 5% crab meat mass in a vacuum chopping machine for chopping and mixing for 1 min to obtain thick crab meat. The temperature of the air beating is controlled at 0°C;

[0059] (4) Salt beating and ultrasonic treatment: Based on the mass of the thick crab meat, add 2% salt and 8% ice water, chop and mix in a vacuum for 3 minutes, put the...

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Abstract

The invention discloses a production process of a fine-point round-toe crab meat recombinant product. The production process comprises the following steps: (1) collecting meat; (2) protecting color; (3) executing coarse rolling; (4) executing salt rolling and ultrasonic treatment; (5) executing seasoning and grinding; (6) executing gelling; (7) executing cooking; (8) executing packaging and refrigeration. The fine-point round crab meat recombinant product production process is developed and designed by taking fine-point round crabs as a main raw material and is simple in process steps, strongin operability, low in equipment requirement and suitable for industrial production, the produced fine-point round-toe crab meat recombinant product is compact and uniform in structure, rich in elasticity, good in flavor and taste and good in product quality, provides a feasible new way for deep processing of the fine-point round toe crabs, and is beneficial to improvement of the economic value ofthe fine-point round toe crabs.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a production process for a recombined product of round toe crab meat. Background technique [0002] Ovalipes punctatus belongs to Portunidae, Ovalipes punctatus, commonly known as "sand crab", it likes to live in sandy or silty waters, it is distributed in the Yellow Sea, East China Sea, and South my country Sea, and is abundant in the Yellow Sea and East China Sea , which is an important medium-sized economic crab with the largest population and the highest resource density in the outer seas of eastern Fujian. [0003] Although the output of the slender crab is huge, it is prone to blackening, resulting in poor perception, lower quality, and affecting sales. The round-toed crab is not fully utilized in local aquatic product processing in Zhoushan, and is often treated as leftovers, causing certain economic losses. Therefore, developing a new processing route ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40A23L29/00A23L29/30
CPCA23L17/40A23L17/70A23L29/30A23L29/035A23L29/015A23L29/06A23L29/35A23L29/04A23V2002/00A23V2200/02A23V2200/10A23V2200/206A23V2200/242A23V2200/048A23V2250/032A23V2250/5118A23V2250/5112A23V2250/636A23V2250/708
Inventor 许丹张小军陈瑜朱剑
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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