CN102805379A - Method for producing canned crab meat - Google Patents
Method for producing canned crab meat Download PDFInfo
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- CN102805379A CN102805379A CN2012102387221A CN201210238722A CN102805379A CN 102805379 A CN102805379 A CN 102805379A CN 2012102387221 A CN2012102387221 A CN 2012102387221A CN 201210238722 A CN201210238722 A CN 201210238722A CN 102805379 A CN102805379 A CN 102805379A
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Abstract
The invention discloses a method for producing canned crab meat. The method comprises the following steps of: (1) cleaning raw material crabs, blanching the cleaned raw material crabs at low temperature; (2) cooling the raw material crabs which are blanched at low temperature, and breaking crab carapaces to take crab meat; (3) boiling the taken crab meat until the crab meat is cooked; (4) cooling the cooked crab meat, canning and sealing; and (5) sterilizing the sealed crab meat, and cooling to obtain the canned crab meat serving as a finished product. According to the method, the crab meat is taken by a low-temperature blanching process, so that the crab meat is subjected to sterilized heat treatment, and also has delicious flavor and palatable elasticity. The crab meat is immersed by using a mixed solution of ethylene diamine tetraacetic acid (EDTA) and citric acid and is boiled until the crab meat is cooked, so that the problem of the blue-changing of the crab meat in the processing process is solved effectively; and due to the adoption of a three-stage mild sterilization method, the problem of non-uniform sterilization caused by direct steam heating and non-uniform air temperature in the conventional can sterilization process is solved, and the phenomenon of deformation of cans in the high-pressure sterilization process is avoided.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of production method of canned crab meat.
Background technology
Canned crab meat has special local flavor and abundant nutrition, and the holding time is permanent, thereby is well received by consumers.The production method of existing canned crab meat all adopts high temperature to get meat, and the crab meat quality that causes being obtained is hard, lacks flexibility, and blue problem occurs turing easily.
Summary of the invention
The objective of the invention is to overcome the prior art defective, a kind of production method of canned crab meat is provided.
Technical scheme of the present invention is following:
A kind of production method of canned crab meat comprises the steps:
(1) the raw material crab that cleaning is finished carries out semi-scalding;
(2) meat is got in the cooling of the raw material crab behind semi-scalding back broken shell;
(3) crab meat that takes out is boiled;
(4) the crab meat cooling back of boiling is canned, and the envelope jar;
(5) after the crab meat after will sealing jar is sterilized, the cooling canned crab meat that gets product.
In a preferred embodiment of the invention, said step (1) is: the raw material crab that cleaning is finished uses 75 ~ 85 ℃ hot water to carry out blanching with after ice-cooled again.
In a preferred embodiment of the invention, said step (3) is: the crab meat that takes out is soaked in the mixed solution of EDTA and citric acid and boils after the immersion.
In a preferred embodiment of the invention, said step (3) is: the crab meat that takes out is soaked in soak after 5 ~ 10 minutes in the mixed solution of 0.01 ~ 0.02%EDTA and 0.2 ~ 0.4% citric acid and boils.
In a preferred embodiment of the invention, said step (3) is: the crab meat that takes out is soaked in soak after 5 ~ 10 minutes in the mixed solution of 0.01%EDTA and 0.3% citric acid and boils.
In a preferred embodiment of the invention, the sterilization in the said step (5) is gentle formula bactericidal assay of three stages, is specially:
Phase I: with 10 ~ 12 minutes initial temperature is risen to 80 ℃ ~ 85 ℃, and be incubated 1.5 ~ 3 minutes;
Second stage: with 8 ~ 10 minutes temperature is risen to 100 ℃ ~ 105 ℃ from 80 ℃ ~ 85 ℃, and be incubated 2.5 ~ 4 minutes;
Phase III: with 1.5 ~ 3.5 minutes temperature is risen to 121 ℃-123 ℃ from 100 ℃ ~ 105 ℃, and insulation is 3 ~ 5 minutes;
Stop heating and cool off, be 2 ~ 4 minutes cool time.
In a preferred embodiment of the invention, the sterilization in the said step (5) is gentle formula bactericidal assay of three stages, is specially:
Phase I: with 12 minutes initial temperature is risen to 80 ℃ ~ 85 ℃, and be incubated 2 minutes;
Second stage: with 10 minutes temperature is risen to 100 ℃ ~ 105 ℃ from 80 ℃ ~ 85 ℃, and be incubated 3 minutes;
Phase III: with 3 minutes temperature is risen to 121 ℃-123 ℃ from 100 ℃ ~ 105 ℃, and insulation is 4 minutes;
Stop heating and cool off, be 3 minutes cool time.
In a preferred embodiment of the invention, also comprise step (6): with the finished product canned crab meat in storing below-18 ℃.
The invention has the beneficial effects as follows:
1, the present invention adopts semi-scalding technology to strip crab meat, has both made crab meat obtain slubbing bacteria reducing heat-transmission and has handled, and has avoided problems such as crab meat meat flexibility decrease that the conventional high-temperature blanching causes, chewiness difference again, lets crab meat have delicious local flavor and agreeable to the taste elasticity.
2, the present invention boils after adopting EDTA and citric acid mixed solution immersion treatment, efficiently solves the blue problem of change that crab meat occurs in process.
3, gentle formula bactericidal assay of three stages is adopted in sterilization of the present invention, has avoided the traditional heating of can sterilization process live (open) steam, inhomogeneous sterilization problem of non-uniform that causes of gas temperature, and has prevented that tank body from producing metaboly in high-pressure sterilizing course.
The specific embodiment
Below technical scheme of the present invention further explained and described through the specific embodiment.Embodiment 1
(1) the raw material crab that cleaning is finished removes the crab pin with after ice-cooled, carries out blanching with 75 ℃ hot water again.
(2) meat is got in the cooling of the raw material crab behind semi-scalding back broken shell;
(3) crab meat that takes out is soaked in to soak in the mixed solution of 0.01%EDTA and 0.3% citric acid boils after 5 ~ 10 minutes;
(4) the crab meat cooling back of boiling is canned, and the envelope jar;
(5) crab meat after will sealing jar carries out sterilization through the gentle formula sterilization of three stages, and is specific as follows:
Phase I: with 8 minutes initial temperature is risen to 80 ℃, and be incubated 2 minutes;
Second stage: with 10 minutes temperature is risen to 100 ℃ from 80 ℃, and be incubated 3 minutes;
Phase III: with 2 minutes temperature is risen to 121 ℃ from 100 ℃, and insulation is 4 minutes;
Stop heating and cool off, be 3 minutes cool time;
Canned crab meat gets product after the cooling.
(6) with the finished product canned crab meat in storing below-18 ℃.
Total number of bacteria≤13 in the crab in the canned crab meat of producing with method of the present invention (individual/g), the tender degree shearing force≤40N of crab meat, crab meat do not have and turn blue phenomenon;
Embodiment 2
(1) the raw material crab that cleaning is finished removes the crab pin with after ice-cooled, uses 75 ~ 85 ℃ hot water to carry out blanching again.
(2) meat is got in the cooling of the raw material crab behind semi-scalding back broken shell;
(3) crab meat that takes out is soaked in to soak in the mixed solution of 0.02%EDTA and 0.2% citric acid boils after 5 ~ 10 minutes;
(4) the crab meat cooling back of boiling is canned, and the envelope jar;
(5) crab meat after will sealing jar carries out sterilization through the gentle formula sterilization of three stages, and is specific as follows:
Phase I: with 12 minutes initial temperature is risen to 85 ℃, and be incubated 3 minutes;
Second stage: with 8 minutes temperature is risen to 105 ℃ from 85 ℃, and be incubated 4 minutes;
Phase III: with 3 minutes temperature is risen to 123 ℃ from 105 ℃, and insulation is 5 minutes;
Stop heating and cool off, be 3 minutes cool time;
Canned crab meat gets product after the cooling.
(6) with the finished product canned crab meat in storing below-18 ℃.
Total number of bacteria≤13 in the crab in the canned crab meat of producing with method of the present invention (individual/g), the tender degree shearing force≤40N of crab meat, crab meat do not have and turn blue phenomenon;
The above is merely preferred embodiment of the present invention, so can not limit the scope that the present invention implements according to this, the equivalence of promptly doing according to claim of the present invention and description changes and modifies, and all should still belong in the scope that the present invention contains.
Claims (8)
1. the production method of a canned crab meat is characterized in that: comprise the steps:
(1) the raw material crab that cleaning is finished carries out semi-scalding;
(2) meat is got in the cooling of the raw material crab behind semi-scalding back broken shell;
(3) crab meat that takes out is boiled;
(4) the crab meat cooling back of boiling is canned, and the envelope jar;
(5) after the crab meat after will sealing jar is sterilized, the cooling canned crab meat that gets product.
2. the production method of a kind of canned crab meat as claimed in claim 1, it is characterized in that: said step (1) is: the raw material crab that cleaning is finished uses 75 ~ 85 ℃ hot water to carry out blanching with after ice-cooled again.
3. the production method of a kind of canned crab meat as claimed in claim 1, it is characterized in that: said step (3) is: the crab meat that takes out is soaked in the mixed solution of EDTA and citric acid and boils after the immersion.
4. the production method of a kind of canned crab meat as claimed in claim 3, it is characterized in that: said step (3) is: the crab meat that takes out is soaked in soak after 5 ~ 10 minutes in the mixed solution of 0.01 ~ 0.02%EDTA and 0.2 ~ 0.4% citric acid and boils.
5. the production method of a kind of canned crab meat as claimed in claim 4, it is characterized in that: said step (3) is: the crab meat that takes out is soaked in soak after 5 ~ 10 minutes in the mixed solution of 0.01%EDTA and 0.3% citric acid and boils.
6. the production method of a kind of canned crab meat as claimed in claim 1 is characterized in that: the sterilization in the said step (5) is gentle formula bactericidal assay of three stages, is specially:
Phase I: with 10 ~ 12 minutes initial temperature is risen to 80 ℃ ~ 85 ℃, and be incubated 1.5 ~ 3 minutes;
Second stage: with 8 ~ 10 minutes temperature is risen to 100 ℃ ~ 105 ℃ from 80 ℃ ~ 85 ℃, and be incubated 2.5 ~ 4 minutes;
Phase III: with 1.5 ~ 3.5 minutes temperature is risen to 121 ℃-123 ℃ from 100 ℃ ~ 105 ℃, and insulation is 3 ~ 5 minutes;
Stop heating and cool off, be 2 ~ 4 minutes cool time.
7. the production method of a kind of canned crab meat as claimed in claim 6 is characterized in that: the sterilization in the said step (5) is gentle formula bactericidal assay of three stages, is specially:
Phase I: with 12 minutes initial temperature is risen to 80 ℃ ~ 85 ℃, and be incubated 2 minutes;
Second stage: with 10 minutes temperature is risen to 100 ℃ ~ 105 ℃ from 80 ℃ ~ 85 ℃, and be incubated 3 minutes;
Phase III: with 3 minutes temperature is risen to 121 ℃-123 ℃ from 100 ℃ ~ 105 ℃, and insulation is 4 minutes;
Stop heating and cool off, be 3 minutes cool time.
8. like the production method of the described a kind of canned crab meat of arbitrary claim in the claim 1 to 5, it is characterized in that: also comprise step (6): with the finished product canned crab meat in storing below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102387221A CN102805379A (en) | 2012-07-10 | 2012-07-10 | Method for producing canned crab meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102387221A CN102805379A (en) | 2012-07-10 | 2012-07-10 | Method for producing canned crab meat |
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| CN102805379A true CN102805379A (en) | 2012-12-05 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN104687113A (en) * | 2015-02-11 | 2015-06-10 | 莆田市海帝食品有限公司 | Method for preparing canned abalone |
| CN105361016A (en) * | 2015-11-16 | 2016-03-02 | 广西立扬建筑装饰工程有限公司 | Method for manufacturing canned crabmeat |
| CN105533512A (en) * | 2016-01-22 | 2016-05-04 | 叶芳 | Preparation method of hairy crab flavored eggplant can |
| CN106332947A (en) * | 2016-08-18 | 2017-01-18 | 浙江渔婆婆食品有限公司 | Multistage heating mild sterilization method for normal temperature preservation of crab meat products |
| CN110679648A (en) * | 2019-08-09 | 2020-01-14 | 浙江海洋大学 | Canned crab meat quality guarantee method |
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| CN101708061A (en) * | 2009-11-11 | 2010-05-19 | 山东好当家海洋发展股份有限公司 | Gas cooking processing method for crabs |
| CN101982123A (en) * | 2010-10-11 | 2011-03-02 | 集美大学 | Processing method of hypoallergenic canned crab meat |
| CN102106568A (en) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | Processing method for keeping tenderness of canned crab meat |
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2012
- 2012-07-10 CN CN2012102387221A patent/CN102805379A/en active Pending
Patent Citations (3)
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| CN101708061A (en) * | 2009-11-11 | 2010-05-19 | 山东好当家海洋发展股份有限公司 | Gas cooking processing method for crabs |
| CN101982123A (en) * | 2010-10-11 | 2011-03-02 | 集美大学 | Processing method of hypoallergenic canned crab meat |
| CN102106568A (en) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | Processing method for keeping tenderness of canned crab meat |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN104137997B (en) * | 2014-06-03 | 2016-03-02 | 浙江大学舟山海洋研究中心 | A kind of processing method of seasoning swimming crab canned meat |
| CN104687113A (en) * | 2015-02-11 | 2015-06-10 | 莆田市海帝食品有限公司 | Method for preparing canned abalone |
| CN105361016A (en) * | 2015-11-16 | 2016-03-02 | 广西立扬建筑装饰工程有限公司 | Method for manufacturing canned crabmeat |
| CN105533512A (en) * | 2016-01-22 | 2016-05-04 | 叶芳 | Preparation method of hairy crab flavored eggplant can |
| CN106332947A (en) * | 2016-08-18 | 2017-01-18 | 浙江渔婆婆食品有限公司 | Multistage heating mild sterilization method for normal temperature preservation of crab meat products |
| CN110679648A (en) * | 2019-08-09 | 2020-01-14 | 浙江海洋大学 | Canned crab meat quality guarantee method |
| CN110679648B (en) * | 2019-08-09 | 2023-02-14 | 浙江海洋大学 | Canned crab meat quality guarantee method |
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Application publication date: 20121205 |