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Formula for guaranteeing quality of ready-to-eat canned ovalipes punctatus product and preparation thereof

A technology for products and cans, applied in the field of formula and preparation to ensure the quality of instant canned round toe crab products, can solve the problems of crab meat protein deterioration, crab meat taste and texture deterioration, reproduction, etc.

Pending Publication Date: 2020-04-17
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This application focuses on solving a series of problems such as the reproduction of residual microorganisms, the degradation of crab meat protein caused by hydrolysis of endogenous enzymes, and the deterioration of the taste and texture of ready-to-eat crab meat products in the process of low-temperature refrigeration, market circulation and sales.

Method used

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  • Formula for guaranteeing quality of ready-to-eat canned ovalipes punctatus product and preparation thereof
  • Formula for guaranteeing quality of ready-to-eat canned ovalipes punctatus product and preparation thereof
  • Formula for guaranteeing quality of ready-to-eat canned ovalipes punctatus product and preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] Preparation of crab meat of mildly heat-processed crab meat: wash, steam and boil live crab meat, and extract meat from shells (remove crab roe).

[0021] TVBN content determination method: The TVBN content determination method is carried out according to GB 5009.228-2016 National Food Safety Standard "Determination of Volatile Basic Nitrogen in Food".

[0022] Determination method of the total number of colonies lg (cfu / g): The determination method of the total number of colonies is carried out according to the GB 4789.2-2016 national food safety standard "Food Microbiological Examination - Determination of the Total Number of Colonies".

Embodiment 1

[0024] A formula for guaranteeing the quality of ready-to-eat canned round toed crab products:

[0025] 1g theaflavin, 1.5g DL-sodium malate, 5g potassium sorbate, 15g erythritol; 1000g of round toe crab meat prepared after mild thermal processing.

[0026] A kind of preparation of the prescription that guarantees the quality of ready-to-eat canned round-toed crab products comprises the following:

[0027] 1) After 1000 g of the crab meat (excluding crab roe) prepared after mild thermal processing is rapidly rinsed with sterile distilled water for 2 to 5 seconds;

[0028] 2) Immediately add 1g of theaflavin, 1.5g of DL-sodium malate, 5g of potassium sorbate, and 15g of erythritol, and mix well at 4°C, then aseptically pack the cooked crab meat and store it.

[0029] blank group

[0030] 1) After 1000 g of the crab meat (excluding crab roe) prepared after mild thermal processing is rapidly rinsed with sterile distilled water for 2 to 5 seconds;

[0031] 2) Carry out aseptic ...

Embodiment 2

[0050] A formula for guaranteeing the quality of ready-to-eat canned round toed crab products:

[0051] 0.6g theaflavin, 3g DL-sodium malate, 7g potassium sorbate, 18g erythritol; 1000g mild heat-processed crabmeat of round toe crab;

[0052] A kind of preparation of the prescription that guarantees the quality of ready-to-eat canned round-toed crab products comprises the following:

[0053] 1) After 1000 g of the crab meat (excluding crab roe) prepared after mild thermal processing is rapidly rinsed with sterile distilled water for 2 to 5 seconds;

[0054] 2) Immediately add 0.6g of theaflavin, 3g of DL-sodium malate, 7g of potassium sorbate, and 18g of erythritol, mix well at 4°C, then aseptically pack the cooked crab meat and store it.

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Abstract

The invention relates to a method for guaranteeing the quality of canned ovalipes punctatus, in particular to a formula for guaranteeing the quality of a ready-to-eat canned ovalipes punctatus product. The formula comprises the following components in percentage by weight relative to the weight of ovalipes punctatus meat prepared by light hot processing treatment: 0.06-0.15% (w / w) of theaflavin, 0.15%-0.30% (w / w) of DL-sodium malate, 0.40%-0.70% (w / w) of potassium sorbate, and 1.0-1.8% (w / w) of erythritol. The invention aims to develop a high-quality ready-to-eat slightly-processed crab meat product, the storage and consumption quality of the crab meat product is synergistically guaranteed in multiple aspects according to a fence technology and a synergistic interaction principle, and meanwhile, the inventor accidentally finds that when the amount of erythritol and crab meat is controlled to be 1.5% (w / w), the quality of the crab meat is greatly improved.

Description

technical field [0001] The invention relates to a method for ensuring the quality of canned round-toed crab, in particular to a formula for ensuring the quality of ready-to-eat canned round-toed crab and a preparation method thereof. [0002] technical background [0003] The slender-spotted crab is an important marine economic crab with the largest population and the highest resource density in my country's coastal areas. It is widely distributed in Japan, Australia, the Indian Ocean and other sea areas. Pinto crab is abundant in production, but it is prone to blackening and rapid quality deterioration, resulting in poor appearance, reducing edible value and affecting market sales. At present, round toed crab is mainly processed into canned crabmeat or frozen prepared crabmeat products, or directly processed into feed or feed additives. The fine-pointed round-toed crab meat has the characteristics of high protein, high free histidine content, and high endogenous enzyme acti...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L3/3472A23L3/3508A23L3/3562
CPCA23L17/40A23L3/3472A23L3/3508A23L3/3562A23V2002/00A23V2250/6402
Inventor 董凯璇王钰李敏杰张思宇岳澳冬林靖博张宾
Owner ZHEJIANG OCEAN UNIV
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