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A kind of processing method of crab paste

A processing method, crab paste technology, applied in ultra-high pressure food processing, chemical preservation of meat/fish, food ingredients as taste improvers, etc., can solve problems such as protein denaturation, crab paste hardening, myofibril breakage, etc. Achieve the effects of preventing protein denaturation, maintaining fresh quality, and high food safety

Active Publication Date: 2022-06-21
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are still some problems to be solved urgently in the application of ultra-high pressure technology to crab paste processing: with the increase of ultra-high pressure treatment pressure, the total number of colonies gradually decreases, and the safety is higher. The structure will be damaged by high pressure, resulting in protein denaturation, myofibril breakage, crab paste hardening, crab roe darkening, crab meat turning white, and ripening phenomenon, which affects the freshness characteristics of crab paste, especially under pressure higher than 400MPa change more
This makes the 500-600MPa or even higher pressure environment suitable for fruit and vegetable juices and other products unsuitable for the sterilization of crab paste, which greatly limits the sterilization effect of ultra-high pressure, and cannot meet the target requirements for crab paste with a high amount of original bacteria.
The remaining bacteria proliferate during the shelf life, which also makes the ultra-high pressure crab paste a safety hazard in shelf sales

Method used

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  • A kind of processing method of crab paste
  • A kind of processing method of crab paste
  • A kind of processing method of crab paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Selection of raw materials: select the crabs that are white and clean, the crab umbilicus is prominent and reddish, the two ends of the crabs have paste, and the frozen swimming crabs with good freshness are selected, and the metamorphic crabs are removed;

[0041] (2) making semi-finished products of crab paste, including the following steps:

[0042] (2.1) Ultra-high pressure assisted shelling: take four groups of crabs of the same size, 10 crabs in each group, wash the surface impurities of the crabs, and then treat the four groups of crabs under ultra-high pressure at 100MPa, 200MPa, 300MPa, 400MPa for 2 minutes respectively, to achieve shelling The meat is separated, and then the inedible parts of the crab (back shell, crab gills, crab mouth, internal organs, crab legs and crab navel are removed by hand, and the crab dung is squeezed out and washed with water.) Finally, the crab paste or crab roe is taken out to obtain semi-finished crabs. ;

[0043] (2.2) Sep...

Embodiment 2

[0057] Steps (1) (2) of this embodiment are the same as the 300MPa ultra-high pressure auxiliary shelling treatment group of Embodiment 1, and this embodiment also includes step (3):

[0058] Step (3): adding seasonings to the semi-finished crab paste, including salt, white granulated sugar, monosodium glutamate, white wine and rice wine: dividing the semi-finished crab paste into five groups, and the quality of the white sugar in each group is 1.5% of the quality of the semi-finished crab paste. %, the quality of monosodium glutamate is 0.1% of the quality of semi-finished crab paste, the quality of liquor is 0.75% of the quality of semi-finished crab paste, the quality of rice wine is 2.5% of the quality of semi-finished crab paste, and the quality of each group of salt is 0.75% of the semi-finished quality of crab paste. 0%, 1%, 3%, 5%, 7%.

[0059] Table 2 below is the scoring results of different salt additions on the taste of crab paste after pickling:

[0060] ...

Embodiment 3

[0063] The steps (1) (2) (3) of this embodiment can refer to the embodiment 2, the difference is only that the amount of salt added is 2.0% of the quality of the semi-finished product of the crab paste. 4)(5)(6);

[0064] (4) adding a pressure-resistant protective agent to the semi-finished crab paste added with seasoning, the pressure-resistant protective agent includes ice structure protein, trehalose and baking soda, wherein the addition amounts of ice structure protein, trehalose and baking soda are as shown in the following table shown;

[0065] L 9 (3 4 ) Orthogonal experimental design is shown in Table 3 below:

[0066]

[0067] Any of the three factors A, B, and C in Table 3 above can be combined with the other two factors at different levels.

[0068] (5) pickling the crab meat and crab roe processed in step (3), and the pickling conditions are: temperature is 10° C., vacuum degree -0.01Mpa, pickling for 1 hour, filling and sealing after pickling;

[0069] (6)...

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Abstract

The invention relates to a processing method of crab paste, which comprises the following steps: (1) selecting frozen swimming crabs or fresh swimming crabs with good freshness; Mix it with crab meat to make a semi-finished crab paste; (3) add seasoning to the semi-finished crab paste; (4) add anti-pressure protection agent to the semi-finished crab paste with seasoning; (5) add the The processed crab paste semi-finished product is pickled, filled and sealed after pickling; (6) the product after filling and sealing is sterilized by ultra-high pressure, and the treatment pressure is 400-600Mpa, and finally the finished product is obtained. The addition of anti-pressure protection agent can effectively prevent protein denaturation during ultra-high pressure sterilization, which is conducive to maintaining the fresh quality of crab paste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of crab paste. Background technique [0002] Crab paste is a nutrient-rich traditional pickled raw aquatic product. It is a characteristic aquatic food in the coastal areas of Jiangsu and Zhejiang. It is very common for residents. However, due to many manual operations in the processing process, crab paste is easily contaminated by microorganisms, especially pathogenic microorganisms, so it is easy to induce food-borne diseases, and diarrhea after eating occurs from time to time. How to not destroy the original flavor of crab paste, but also completely kill the microorganisms in it, prolong the shelf life and improve the safety, has always been an important topic in the processing of raw food and aquatic products. [0003] Traditional crab paste production often adds a lot of salt and wine to sterilize and inhibit bacteria to prolong the sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L17/00A23B4/015A23B4/20A23B4/24
CPCA23L17/40A23L17/70A23B4/015A23B4/20A23B4/24A23V2002/00A23V2300/46A23V2200/14A23V2250/636
Inventor 尚海涛凌建刚崔燕宣晓婷林旭东朱麟康孟利
Owner NINGBO ACAD OF AGRI SCI