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Low-salt fermentation preparation method of ghost crab juice

A technology for sand crab juice and sand crab, which is applied in the field of low-salt fermentation and preparation of sand crab juice, can solve the problems of limited sales scope and insufficient flavor, and achieve the effects of eliminating fishy smell, improving effect and promoting growth.

Pending Publication Date: 2022-02-08
北海职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Insufficient fermentation microbial flora leads to insufficient flavor of the product, and it has a certain fishy smell, which is difficult for foreign tourists to accept, which greatly limits its sales scope

Method used

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  • Low-salt fermentation preparation method of ghost crab juice

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preparation example Construction

[0021] Such as figure 1 As shown, the invention provides a method for preparing sand crab juice low-salt fermentation, comprising the steps of:

[0022] S1. Sand crabs washed, drained and weighed

[0023] Wash, drain, and weigh the purchased fresh sand crabs with tap water, and record the weight of the sand crabs; the tap water used for washing must meet the quality requirements stipulated in the national standard "GB5749-2006, Hygienic Standards for Drinking Water";

[0024] S2, crushed

[0025] The washed and drained fresh and live sand crabs are placed in a screw-type meat grinder, and water of 60% of the weight of the sand crabs is added, smashed to obtain sand crab slurry; wherein, the particle size of the sand crab slurry (wherein the sand crab slurry is The size of the pieces) is controlled by the discharge baffle of the screw-type meat grinder, and a discharge baffle with an aperture of 8-10mm is generally used. The added water is required to meet the quality requir...

Embodiment 1

[0031] The fresh and live sand crab of purchase is washed clean with tap water, therefrom takes by weighing 6.5kg, grinds with screw type meat grinder, adds the drinking water of 3.9kg (60% fresh and live sand crab weight) during this period, collects the sand crab of ground Put the slurry in a plastic bucket with a lid, add 1.56kg of salt and 1.04kg of white sugar, change the lid of the plastic bucket, put the material in a 4°C freezer, and leave it for fermentation at 4°C for 20 days. After the fermentation reaches the time, take it out immediately, open the bung, add 0.98kg of salt, stir evenly, and make the salt dissolve completely, and pack into 500g products in glass bottles. The appearance of the obtained sand crab juice product is exactly the same as that of the existing sand crab juice product circulating on the market, which is dark gray, but the gloss of the product is better than that of the existing product, and the flavor is more delicious without any perceivable ...

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Abstract

The invention relates to the field of food processing, in particular to a low-salt fermentation preparation method of ghost crab juice, which comprises the following steps: washing purchased fresh ghost crabs with tap water, draining, weighing, recording the weight of the ghost crabs, putting the ghost crabs into a screw type meat grinder, adding water accounting for 60% of the weight of the ghost crabs, mashing, collecting ghost crab slurry, adding 24% of table salt and 16% of white granulated sugar according to the weight of the fresh ghost crabs, uniformly stirring to completely dissolve the table salt and the white granulated sugar, containing, sealing, fermenting at 4 DEG C for 20 days, immediately taking out the fermented material, supplementing and adding the table salt which is 15% of the weight of the fresh ghost crabs, uniformly stirring until the table salt is completely dissolved and the salt content of the product reaches 18%, and sub-packaging into clean containers according to specifications, to obtain the product. According to the invention, a low-salinity and low-temperature fermentation mode is adopted, and sugar is added cooperatively, so that the growth of microorganisms in the fermentation process is promoted, and the effect of the microorganisms in the fermentation process is improved, so that the flavor of the product is improved, and the fishy smell of the product is eliminated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-salt fermentation preparation method of sand crab juice. Background technique [0002] Sand crab juice is a traditional seafood condiment prepared by the local people in Beihai with a "cave-dwelling" crustacean sand crab as raw material and a natural high-salt pickling method. It has a history of more than two hundred years and is delicious. , with a mellow taste, it is deeply loved by the local people in Beihai. However, due to the significant regional nature of this product, there have been few research reports on it. In 2017, Liu Tiantian used molecular sensory technology to systematically study the flavor components of sand crab juice. In 2018, Liang Zhongyong detected the substances that cause bad flavor in sand crab juice, and studied the process of removing these bad flavor substances. In 2019, Chen Leilei carried out research on the fermentation mechanism of sand c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L17/40A23L17/00A23L29/30
CPCA23L27/00A23L17/40A23L17/65A23L29/30
Inventor 陈卫黄晓婷易灵红韦倩妮韦立峰姚燕燕彭长君
Owner 北海职业学院