Producing process for crab foodstuff

A technology of processed food and technology, which is applied in the field of production technology of canned drunk crab, can solve the problem that the number of colonies in crab processed food does not meet the new national standard, and achieve the effect of basically no residue, high food safety and obvious effect

Inactive Publication Date: 2007-02-07
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the number of colonies of crab processed food does not meet the new national standard, establish a new production process ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] According to every 200mL blended wine contains 50 ml of 52% liquor, 16 grams of salt, 12 grams of white sugar, and 0.8 grams of monosodium glutamate to prepare the blended wine for later use.

[0021] Take the frozen Portunus crab, soak in cold boiled water to thaw, cut into crab pieces, soak in acidic oxidation potential water (pH2. Wash in boiling water, marinate in 30% salt water at room temperature for 8 hours, trim the crab corners with scissors, soak in cold boiled water to wash off the salt, add 200mL mixed wine / 260g crab pieces, add citric acid to adjust to pH4.1, add Benzoic acid, sorbic acid 0.1g / kg crab pieces, put in 500Ml glass jars, basically each jar contains 260g crab pieces, and then cover and refrigerate at 4°C. After 30 days, the total number of detected bacterial colonies was 4300cfu / g.

Embodiment 2

[0023] Take the frozen swimming crab, soak in cold boiled water to thaw, cut into crab pieces, soak in acidic oxidation potential water (pH2. Wash in boiling water, marinate in 30% salt water at room temperature for 8 hours, trim the crab corners with scissors, soak in cold boiled water to wash off the salt, add the blended wine prepared in Example 1 according to 200mL blended wine / 260g crab pieces, add citric acid to adjust To pH 4.1, add 0.1g / kg crab pieces of benzoic acid and sorbic acid, put into 500Ml glass jars, basically each jar contains 260g crab pieces, and then cover and refrigerate at 4°C. After 30 days, the total number of detected bacterial colonies was 4100cfu / g.

Embodiment 3

[0025] Take the frozen Portunus crab, soak in cold boiled water to thaw, cut into crab pieces, soak in acidic oxidation potential water (pH2. Wash in boiling water, marinate in 30% salt water at room temperature for 8 hours, trim the crab corners with scissors, soak in cold boiled water to wash off the salt, add the blended wine prepared in Example 1 according to 200mL blended wine / 260g crab pieces, add citric acid to adjust To pH 4.1, add 0.1g / kg crab pieces of benzoic acid and sorbic acid, put into 500Ml glass jars, basically each jar contains 260g crab pieces, and then cover and refrigerate at 4°C. After 30 days, the total number of detected bacterial colonies was 4500cfu / g.

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Abstract

The invention discloses a manufacturing technology of wine preserved crab can, which comprises the following steps: immersing crab in the acidifying oxide electric potential water for 30-60 min; washing through pure water; soaking through 16-22% ozone water for 1-3 h; washing through pure water; immersing through 30-40% edible salt for over 8 h; repairing crab; washing salt; adding allocated wine; sealing; freezing.

Description

(1) Technical field [0001] The invention relates to a production process of processed crab food, in particular to a production process of canned drunk crab. (2) Background technology [0002] Crab processed food has always been one of the favorite foods of the people in the coastal areas. Among them, canned crabs are promoted. Canned crabs are canned crabs processed with edible wine, salt and other daily seasonings. They are very popular among people in the coastal areas of Zhejiang Province. like. At present, there are only 40 to 50 production and processing enterprises of various kinds of drunken crabs in Zhejiang Province, with an annual output value of over 100 million yuan, but basically follow the traditional family or workshop production process. However, aquatic food has always been considered high-risk food because various bacteria are easy to multiply, and it is even banned in many cities during the high temperature season in summer. In the traditional process, a...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 杨开何荣军孙培龙孟祥河
Owner ZHEJIANG UNIV OF TECH
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