CN102450697B - Processing method for crab meat cuisine with crab carapace - Google Patents
Processing method for crab meat cuisine with crab carapace Download PDFInfo
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- CN102450697B CN102450697B CN2010105185701A CN201010518570A CN102450697B CN 102450697 B CN102450697 B CN 102450697B CN 2010105185701 A CN2010105185701 A CN 2010105185701A CN 201010518570 A CN201010518570 A CN 201010518570A CN 102450697 B CN102450697 B CN 102450697B
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- 238000005303 weighing Methods 0.000 claims abstract description 9
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- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000005057 refrigeration Methods 0.000 claims abstract 2
- 238000010411 cooking Methods 0.000 claims description 21
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for crab meat cuisine with a crab carapace. The method comprises: conducting pretreatment; boiling a crab block and taking meat, and selecting a crab carapace for standby use; carrying out seasoning with cooked crab meat, a condiment and a crab meat flavor relish in a mass ratio of 1000:30-50:10-20; weighing 23-27g of flavored crab meat and filling it in a crab carapace, which is then frozen in a rapid freezer at a temperature lower than -20DEG C for 8-12min for shaping; performing powder spraying and sizing; wrapping the sized crab meat with sugar-free white bread crumbs, thus obtaining crab meat cuisine, with the weight controlled at 45g-48g/cuisine; freezing the cuisine at a temperature of -33- -37DEG C for 20-40min, and controlling the temperature of the final product at a temperature lower than -18DEG C for inspection, and performing packaging as well refrigeration after passing the inspection. Employing fresh crabs as raw materials, the method of the invention is characterized by simple preparation technology, reasonable procedure and high utilization rate. The prepared crab meat cuisine is not only free of nutrition loss but also rich in protein, fat, vitamin A and trace elements, etc. With natural taste, pure mouthfeel, and delicious flavor, the crab meat cuisine product of the invention is also very convenient for eating.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, is a kind of take crab meat as raw material specifically, with the processing method of the crab meat of crab carapace splendid attire cooking.
Background technology
Crab is rich in protein, fat, vitamin A and trace element, and is nutritious, and delicious flavour is very popular, and its nutritive value and economic worth surpass general fish.Because the listing of crab has seasonality, and the nutrition of transportation in can consumer becomes thin crab, and is dead rotten easily, gives transportation and fresh-keepingly bring very large inconvenience, make a lot of in the consumer on the ground bright sea crab that can not throughout the year have delicious flavour.
At present, a lot of enterprises adopt pickled, steamed, the method such as fried is processed with Shelf-life crab, but these methods exist a lot of not enough, serious such as nutritive loss, edible inconvenient, mouthfeel is delicious not, outward appearance is not tempting etc., affect its nutritive value and economic worth, manufacture craft such as a kind of vacuum cooked crab of Chinese patent of the patent No. 200610096991.3, belong to vacuum cooked field of food, take fresh and alive crab as raw material, through cleaning-with it spine burr of sterilization-cause death-remove crab-sterilization-vacuum packaging-thermophilic digestion-cool off to get finished product, this method has prolonged the supply phase of crab, but edible inconvenient.Also there is enterprise to adopt many different materials to copy crab meat, crab oil, formed the bionic foods of various different flavors and characteristic, to satisfy the demands of consumers, but wherein be no lack of the synthetic perfume of interpolation or synthetic dyestuff, improve sense of smell, vision and the mouthfeel texts of Bionic product, aspect consumer healthy, have potential safety hazard.In addition, imitation crab meat all is to make cake to roll up row again in the prior art, packs in the soft plastic bag of packing into, and technology of the package is loaded down with trivial details, and can not intuitively reflect the flesh and blood of product, must chopping or again flavouring material, relatively inconvenience of strip when edible.
Summary of the invention
Technical problem to be solved by this invention is the defective that exists for prior art, provides a kind of take crab meat as raw material, and with the processing method that the crab meat of crab carapace splendid attire is arranged, manufacture craft is simple, and operation is reasonable, and cost is lower, and the product increment is higher.
The present invention solves the problems of the technologies described above the technical scheme that adopts: a kind of processing method of the crab meat cooking with the crab carapace is characterized in that may further comprise the steps:
1) preliminary treatment: with the clean cheek that goes of crab, separate crab carapace and crab piece;
2) meat is got in the boiling of pretreated crab piece, it is stand-by simultaneously the crab carapace to be selected rear poach cooling;
3) be in mass ratio ripe crab meat: flavoring: crab meat taste=1000: 30～50: 10～20 (preferred 1000: 40: 15) carry out seasoning;
4) filling/shaping: take by weighing seasoning mixing crab meat 23～27g and fill out and pile up in the crab carapace, be lower than-20 ℃ urgency in temperature and freeze and freeze to carry out in 8～12 minutes shaping in the storehouse;
5) the seasoning mixing crab meat that will fill after the shaping is played powder and starching;
6) wrap sugar-free white crumbs the crab meat surface uniform after starching, wrap up in behind the bits crab meat cooking Weight control at 45g-48g/ only;
7) will wrap up in crab meat product after the crumbs and put into-33～-37 ℃ mono-frozen machine and freezed 20～40 minutes, the product temperature control is below-18 ℃, and adhesion overlaps each other between avoiding every during quick-frozen;
8) test at last, qualified rear packing, and product refrigerated in the cryogenic freezing below-18 ℃.
As improvement, preliminary treatment in the described step 1 is specially: the crab that selects the true qualities that meet crab, fresh, full, pollution-free, free from extraneous odour, with the appended silt of mobile clear water flushing crab shell appearance, be placed on the work top cheek that crab shelled, inner membrance in the crab carapace, crab palpus, eye shell and other foreign material are removed, the crab piece is scrubbed with brush.
Boiling in the described step 2 is that pretreated crab piece is evenly divided on the stainless (steel) wire sheet, cooks the crab piece with steam, after cooling ripe crab piece central temperature is dropped to about 30～37 ℃, evenly is divided in the vinyl disc; The described meat of getting is that the crab pin is cut, from crab piece, crab pin, take out crab meat with special stainless steel instrument, or tweezer and clamp the crab piece that shears first, again tweeter is beaten the edge of plastics shallow bid, make the meat shake in the crab piece fall in the clean container effect that the meat that flakes separates; Described selecting is that crab meat is roughly selected, checked under selected, the uviol lamp, uses the stainless steel clamp to remove soft shell, crab oil, broken cheek silk in the crab meat; Described crab carapace is selected and is referred to choose the crab carapace without breakage, blackspot of diameter between 7.5～8.5cm, and described poach is crab carapace weighing 3.5～4.5Kg to be one basket put into saucepan, and water temperature 95-100 ℃, more than 1 minute; Immersed immediately in≤4 ℃ of frozen water cooling after during described cooling well-done crab carapace being pulled out 2-4 minute, sabot behind the draining.
Flavoring in the described step 3 comprises the composition of the 10%-20% such as cooking wine 30%-60%, salt 10%-30%, vinegar 10%-30% and flavor substance such as ginger, sootiness material or/and sugar, is mass percent, in flavoring; Described crab meat taste is the composition of crab monosodium glutamate 10%-35%, starch 50%-85%, salad oil 0.5%-15% and salt 0.5%-10%, is mass percent, in the crab meat taste.The ratio of each component can be adjusted according to different mouthfeels.
The described powder of beating is to spill one deck powder at filling seasoning crab meat surface uniform; Described starching is that the crab meat surface behind the economy-combat powder is coated with all thin slurries of last layer, and powder slurry Weight control is at 5-10g, described slurries are take flour: starch is 2～4: 1, adds suitable quantity of water and stirs into pulpous state, coils if overweight then flows backwards back unnecessary slurry.
Check in the described step 8 is carried out one by one metal detection to product, and the precision of metal detection is
Non-
The concrete steps of packing are: taking by weighing 40 of qualified crab meat cookings is box packing, crab meat cooking head down, the tripe anticline fold proper alignment, per 20 crab meats cooking is one deck, the centre separates with blue PE plastic film chip, gets 6 box packaging products in boxes again.
Compared with prior art, the invention has the advantages that: the present invention adopts fresh crab as raw material, and take the crab carapace as container utensil, manufacture craft is simple, and operation is reasonable, and utilization rate is higher; The crab meat cooking product that makes also is rich in protein, fat, vitamin A and trace element etc. not only without nutrition leak, and the product taste is natural, mouthfeel is pure, delicious flavour, and edible also very convenient; Adopt crumbs to be rolled in the crab meat surface, the novel uniqueness of method, visual appearance, reduction fishy smell, the fine and smooth mouthfeel of increase; Product is through microwave instant, instant; And this crab meat cooking product can be deposited 18 months at low temperatures, and product is easy to preserve and market circulation.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
Learning from else's experience, (diameter is that 8cm ± 0.5cm), 95 ℃ of lower poach of water temperature were pulled cooling out and drained after 4 minutes to the crab shell of selecting flushing removal inner membrance, crab palpus, eye shell and other foreign material; Learn from else's experience and select the crab piece that cleans the impurity elimination thing and cook with steam, ripe crab piece central temperature is dropped to about 35 ℃ through cold is cold naturally, cut the crab pin, from crab piece, crab pin, take out crab meat with special stainless steel instrument.Get ripe crab meat 1000g, flavoring 40g, crab meat taste 15g carry out seasoning to be mixed, and wherein flavoring is pure mellow wine 15g, salt 10g, vinegar 10g, ginger 2g, sootiness material 3g; The crab meat taste is crab monosodium glutamate 3g, starch 10g, salad oil 1g, salt 1g; Take by weighing seasoning mixing crab meat 23g and naturally fill out and pile up in the crab carapace, freeze in the urgency of temperature-25 ℃ and freeze 10 minutes in the storehouse; Play powder and starching to filling seasoning mixing crab meat, powder slurry consumption is 6g; Wrap 8 purpose sugar-frees white crumbs crab meat surface uniform after pasting, only wrap up in crab meat cooking product weight behind the bits and be 45g/; Crab meat is arranged product freezed 30 minutes in-35 ℃ IQF mono-frozen machine, the product temperature control is arranged the packing of product, the qualified laggard luggage case of metal detection, product net weight 1800g/ box * 6 boxes=10.8Kg/ case at-20 ℃ with crab meat; It is attractive in appearance to obtain mode of appearance, tasty mouthfeel, nutritious crab meat cooking product.
Embodiment 2
Learning from else's experience, (diameter is that 8cm ± 0.5cm), 100 ℃ of lower poach of water temperature were pulled cooling out and drained after 2 minutes to the crab shell of selecting flushing removal inner membrance, crab palpus, eye shell and other foreign material; Learn from else's experience and select the crab piece that cleans the impurity elimination thing and cook with steam, blowing on through electric fan drops to about 35 ℃ ripe crab piece central temperature, cuts the crab pin, tweezers and clamps the crab piece that shears first, again tweeter is beaten the edge of plastics shallow bid, the meat shake in the crab piece is fallen in the clean container.Get ripe crab meat 2000g, flavoring 80g, crab meat taste 30g carry out seasoning to be mixed, and wherein flavoring is yellow rice wine 40g, salt 15g, vinegar 15g, ginger 5g, granulated sugar 5g; The crab meat taste is crab monosodium glutamate 5g, starch 20g, salad oil 3g, salt 2g; Take by weighing seasoning mixing crab meat 27g and naturally fill out and pile up in the crab carapace, freeze in the urgency of temperature-30 ℃ and freezed approximately in the storehouse 9 minutes.Play powder and starching to filling seasoning mixing crab meat, powder slurry consumption is 9g; Wrap 8 purpose sugar-frees white crumbs crab meat surface uniform after pasting, only wrap up in crab meat cooking product weight behind the bits and be 48g/; Crab meat is arranged product freezed 30 minutes in-40 ℃ IQF mono-frozen machine, the product temperature control is at-25 ℃; Crab meat is arranged the packing of product, the qualified laggard luggage case of metal detection, product net weight 1800g/ box * 6 boxes=10.8Kg/ case; It is attractive in appearance to obtain mode of appearance, and taste is natural, and mouthfeel is pure, nutritious crab meat cooking product.
Claims (6)
1. processing method with the cooking of the crab meat of crab carapace is characterized in that may further comprise the steps:
1) preliminary treatment: with the clean cheek that goes of crab, separate crab carapace and crab piece;
2) meat is got in the boiling of pretreated crab piece, it is stand-by simultaneously the crab carapace to be selected rear poach cooling;
3) be in mass ratio ripe crab meat: flavoring: crab meat taste=1000: 30-50: 10-20 carries out seasoning, described crab meat taste is the composition of crab monosodium glutamate 10%-35%, starch 50%-85%, salad oil 0.5%-15% and salt 0.5%-10%, be mass percent, in the crab meat taste;
4) filling/shaping: take by weighing seasoning mixing crab meat 23～27g and fill out and pile up in the crab carapace, the urgency in temperature＜-20 ℃ is frozen and is freezed to carry out in 8～12 minutes shaping in the storehouse;
5) the seasoning mixing crab meat that will fill after the shaping is played powder and starching;
6) wrap crumbs, the crab meat cooking product weight of wrapping up in behind the bits only is controlled at 45g-48g/ the crab meat surface uniform after starching;
7) will wrap up in crab meat cooking product after the crumbs and put into-33～-37 ℃ mono-frozen machine and freezed 20～40 minutes, temperature is controlled at below-18 ℃, and adhesion overlaps each other between avoiding every during quick-frozen;
8) test at last, qualified rear packing, and with product freezing and refrigeration under the low temperature below-18 ℃.
2. processing method according to claim 1, it is characterized in that the preliminary treatment in the described step 1 is specially: the crab that selects the true qualities that meet crab, fresh, full, pollution-free, free from extraneous odour, with the appended silt of mobile clear water flushing crab shell appearance, be placed on the work top cheek that crab shelled, inner membrance in the crab carapace, crab palpus, eye shell and other foreign material are removed, the crab piece is scrubbed with brush.
3. processing method according to claim 1, it is characterized in that the boiling in the described step 2 is that pretreated crab piece is evenly divided on the stainless (steel) wire sheet, cook the crab piece with steam, after cooling, make ripe crab piece central temperature drop to 30～37 ℃, evenly be divided in the vinyl disc; The described meat of getting is that the crab pin is cut, and takes out crab meat with the stainless steel instrument from crab piece, crab pin, or tweezers and clamp the crab piece that shears first, tweeter is beaten the edge of vinyl disc again, makes the meat shake in the crab piece fall in the clean container effect that the meat that flakes separates; And crab meat roughly selected, checks under selected, the uviol lamp, use the stainless steel clamp to remove soft shell, crab oil, broken cheek silk in the crab meat; Described crab carapace is selected and is referred to choose the crab carapace without breakage, blackspot of diameter between 7.5～8.5cm, and described poach is crab carapace weighing 3.5～4.5Kg to be one basket put into saucepan, and water temperature 95-100 ℃, more than 1 minute; Described cooling is to immerse in≤4 ℃ of frozen water immediately after well-done crab carapace is pulled out to cool off sabot behind the draining 2-4 minute.
4. processing method according to claim 1 is characterized in that flavoring in the described step 3 comprises the composition of cooking wine 30%-60%, salt 10%-30%, vinegar 10%-30% and flavor substance 10%-20%, is mass percent, in flavoring.
5. processing method according to claim 1 is characterized in that the described powder of beating is to spill one deck flour at filling seasoning crab meat surface uniform; Described starching is that the crab meat surface behind the economy-combat powder is coated with all thin slurries of last layer, and powder slurry Weight control is at 5-10g, and described slurries are take flour: starch is 2～4: 1, adds suitable quantity of water and stirs into pulpous state.
6. processing method according to claim 1, it is characterized in that the check in the described step 8 carries out one by one metal detection to product, the concrete steps of packing are: taking by weighing 40 qualified of crab meat cookings is box packing, crab meat cooking head down, the tripe anticline is folded proper alignment, per 20 crab meats cooking is one deck, and the centre separates with blue PE plastic film chip, gets 6 box packaging products in boxes again.
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| CN2010105185701A CN102450697B (en) | 2010-10-21 | 2010-10-21 | Processing method for crab meat cuisine with crab carapace |
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| CN2010105185701A CN102450697B (en) | 2010-10-21 | 2010-10-21 | Processing method for crab meat cuisine with crab carapace |
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| CN102450697B true CN102450697B (en) | 2013-05-29 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103504341A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Making method of bread flour breast cut |
| CN104068422B (en) * | 2014-05-26 | 2016-06-22 | 奉化市兴达海产食品有限公司 | A kind of processing method of salty Eriocheir sinensis |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN113261655A (en) * | 2021-06-23 | 2021-08-17 | 江苏欣悦海食品科技有限公司 | Method for reducing amine odor of cooked frozen blue crab |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN101032338A (en) * | 2007-04-23 | 2007-09-12 | 裴振军 | Shellfish food item and its fabricating methods |
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN101595906A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The method of freezing live fresh water crab steamed in clear soup |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030161936A1 (en) * | 2002-02-26 | 2003-08-28 | Johnston Barry L. | Process for preparing crabmeat appetizers |
| JP2006304789A (en) * | 2005-04-01 | 2006-11-09 | Barc:Kk | Method for producing crab meat |
| JP4701193B2 (en) * | 2007-02-19 | 2011-06-15 | マル海光洋水産株式会社 | Process for producing processed foods for crabs |
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2010
- 2010-10-21 CN CN2010105185701A patent/CN102450697B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN101032338A (en) * | 2007-04-23 | 2007-09-12 | 裴振军 | Shellfish food item and its fabricating methods |
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN101595906A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The method of freezing live fresh water crab steamed in clear soup |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2006-304789A 2006.11.09 |
| JP特开2008-199939A 2008.09.04 |
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| CN102450697A (en) | 2012-05-16 |
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