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Method for processing cooked frozen swimming crabs

A processing method, swimming crab technology, applied in food freezing, meat/fish preservation, heating and preservation of meat/fish, etc., can solve problems such as high tripping rate, quality deterioration, etc., to reduce tripping rate, save cost, solve The effect of high drop rate

Pending Publication Date: 2021-03-23
江苏欣悦海食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a processing method of high-quality cooked and frozen swimming crabs, which can not only effectively solve the problem of quality deterioration caused by microorganisms and endogenous enzymes during frozen storage of swimming crabs, but also significantly improve the quality of swimming crabs ; and there is no need for binding in the processing process, which is conducive to the realization of industrial production; and it can solve the problem of high turnover rate during the cooking and circulation of swimming crabs

Method used

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  • Method for processing cooked frozen swimming crabs
  • Method for processing cooked frozen swimming crabs

Examples

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Embodiment 1

[0035] This embodiment provides a kind of processing method of boiled and frozen swimming crab, comprising the following steps:

[0036] (1) Raw material selection: choose swimming crabs with complete claws and no damage, each about 100-150g;

[0037] (2) Cleaning: Clean the portunus with flowing water and drain the surface moisture;

[0038] (3) Pre-freezing: place the cleaned and drained swimming crabs in a blast freezer, and pre-freeze them with blast at -28~-35°C for 5 minutes, so that the vitality of the swimming crabs will be reduced but not frozen, and the vitality and fresh state will be maintained;

[0039] (4) Steaming: take the pre-frozen swimming crabs out of the blast freezer, transfer them to a continuous cooking machine within 10 minutes and steam them for 8 minutes until the center temperature of swimming crabs is 70-75°C;

[0040] (5) Cooling: After the portunus is steamed, it is immediately cooled to below 30°C by spraying with 0-4°C cold water, and then coo...

Embodiment 2

[0045] This embodiment provides a kind of processing method of boiled and frozen swimming crab, comprising the following steps:

[0046] (1) Raw material selection: choose swimming crabs with complete claws and no damage, each about 300-350g;

[0047] (2) Cleaning: Clean the portunus with flowing water and drain the surface moisture;

[0048] (3) Pre-freezing: place the cleaned and drained swimming crabs in a blast freezer, and pre-freeze them with blast at -28 to -35°C for 10 minutes, so that the vitality of the swimming crabs will be reduced but not frozen, and the vitality and fresh state will be maintained;

[0049] (4) Steaming: take the pre-frozen swimming crabs out of the blast freezer, transfer them to a continuous steamer within 10 minutes and steam them for 10 minutes until the central temperature of the swimming crabs is 70-75°C;

[0050] (5) Cooling: After the portunus is steamed, it is immediately cooled to below 30°C by spraying with 0-4°C cold water, and then c...

Embodiment 3

[0055] This embodiment provides a kind of processing method of boiled and frozen swimming crab, comprising the following steps:

[0056] (1) Raw material selection: choose swimming crabs with complete claws and no damage, each about 450-500g;

[0057] (2) Cleaning: Clean the portunus with flowing water and drain the surface moisture;

[0058] (3) Pre-freezing: place the cleaned and drained swimming crabs in a blast freezer, and pre-freeze them with blast at -28 to -35°C for 15 minutes, so that the vitality of the swimming crabs will be reduced but not frozen, and the vitality and fresh state will be maintained;

[0059] (4) Steaming: Take the pre-frozen swimming crabs out of the blast freezer, transfer them to a continuous cooking machine within 10 minutes and steam them for 12 minutes until the center temperature of swimming crabs is 70-75°C;

[0060] (5) Cooling: After the portunus is steamed, immediately use 0-4°C cold water spray to cool to below 30°C, and then use circul...

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Abstract

The invention discloses a method for processing cooked frozen swimming crabs. The method comprises the following steps: (1) selecting swimming crabs, cleaning the swimming crabs, and draining off water on the surfaces of the swimming crabs; (2) placing the swimming crabs in order and pre-freezing the swimming crabs for 5-15 minutes to enable the swimming crabs are in a frozen sleep state; (3) steaming the frozen swimming crabs for 8-12 minutes; (4) spraying the swimming crabs with cold water at 0-4 DEG C to cool the swimming crabs to be below 30 DEG C, and then cooling the swimming crabs to be10 DEG C or below by adopting circulating cold air; (5) putting the swimming crabs into a packaging tray, and filling the packaging tray with 1-1.5 percent of saline water with the height of 1.5-2cmwithout a cover or a bag; (6) freezing the swimming crabs until the central temperature is negative 18 DEG C or below; and (7) capping or bagging the packaging tray, performing sealing, and freezing the swimming crabs in a refrigeratory at the temperature of negative 18 DEG C or below. The method for processing the cooked frozen swimming crabs can effectively solve the problem of quality degradation of swimming crabs caused by microorganisms and endogenous enzymes in the frozen storage period, and can solve the problem of high falling rate of crab legs and pincers in the swimming crab cookingand circulating processes.

Description

technical field [0001] The invention relates to the technical field of frozen aquatic products processing, in particular to a processing method for cooked and frozen swimming crabs. Background technique [0002] Swimming crabs, commonly known as white crabs and swimming crabs three-spotted crabs, have fresh and tender meat, delicious taste, and high nutritional value. It has strong fecundity, rapid growth, and rich breeding profits. It is an important marine fishing and breeding species in my country. Portunus after capture are extremely easy to die, and the flavor and quality of the dead crabs will rapidly decline under the action of microorganisms and enzymes, and then spoilage. Therefore, it is of great significance to improve the storage quality to prolong the shelf life of swimming crabs for their sales and circulation. [0003] At present, for the frozen processing method of portunus, there are many open documents to report. For example, the patent "A kind of micro-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L29/00A23B4/005
CPCA23L17/40A23L29/015A23B4/0056A23V2002/00A23V2300/20
Inventor 阮天书张文霞阮双剑池学鑫
Owner 江苏欣悦海食品科技有限公司
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