CN103416789A - Frozen steamed crab processing technology - Google Patents
Frozen steamed crab processing technology Download PDFInfo
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- CN103416789A CN103416789A CN2013103275618A CN201310327561A CN103416789A CN 103416789 A CN103416789 A CN 103416789A CN 2013103275618 A CN2013103275618 A CN 2013103275618A CN 201310327561 A CN201310327561 A CN 201310327561A CN 103416789 A CN103416789 A CN 103416789A
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Abstract
The invention discloses a frozen steamed crab processing technology which comprises the following steps: (1) raw materials are accepted: the varieties of crabs are great, all edible crabs with fresh quality can be accepted as raw materials; (2) cleaning: the crabs are cleaned in running fresh water by adopting a softer nylon brush, and soil and sand on the crabs are removed through washing to prevent the soil and sand from mixing in crab meat. The frozen steamed crab processing technology provided by the invention has the advantage that the self nutritional ingredients of the steamed crabs are preserved, the damage and ulceration of the steamed crabs are prevented, and the food quality is ensured.
Description
Technical field
The present invention relates to the freezing processing method of aquatic products, specifically a kind of processing method of steamed crab.
Background technology
Eriocheir sinensis claims again river crab, eriocheir sinensis, clear water crab, steamed crab or crab, and delicious flavour is nutritious, is a kind of economic crab, is one of traditional famous and precious aquatic products of China.
Existing steamed crab Time To Market is very short, can not meet the social consumption needs, and people are just by the freezing preservation of steamed crab, but the steamed crab of this preservation is after freezing, and mouthfeel is not good, and nutrition leak can not meet people's consumer need.
Summary of the invention
The purpose of this invention is to provide a kind of freezing steamed crab processing technology, mouthfeel and the nutrition that can preserve preferably fresh steamed crab.
Technical scheme of the present invention is as follows:
Freezing steamed crab processing technology is characterized in that comprising the following steps:
(1), raw material checks and accepts: the kind of crab is a lot, so long as edible steamed crab, requires that quality is fresh all can;
(2), clean: adopt flowing freshwater, clean with softer nylon bruss, clean silt and sneak in crab meat to prevent silt;
(3), boiling: clean crab is poured in basket, put into rapidly the digester boiling, move the crab claw, can take crab claw meat out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab after boiling is cooling, removes pincers, pawl, shell, and places separately;
(5), get crab willow, crab oil, crab meat etc.;
5.1 the crab willow: crab claw shells, and the crab willow is chosen, and places separately;
5.2 the crab claw: male crab claw band shell packing; The female crab claw shell, and keep the integrality of crab claw meat, separately packing;
5.3 crab oil, cream: male crab body white paste is crab cream, takes out, and places separately; Female crab body Neihuang County look block is crab oil, takes out, and removes the top layer black film, places separately;
5.4 crab meat: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, pack;
(7), vacuum seal: with vacuum sealer sealing, after sealing, by the special messenger, carry out shaping, and check one by one, guarantee in bag without bubble, sealing line is straight, air tight;
(8), quick-frozen: the semi-finished product of vacuum well are put into to Flat fast-freezer and carry out quick-frozen, the Flat fast-freezer temperature must not be higher than-36oC;
(9), vanning, refrigeration: packaged product is sent to freezer immediately, and cold store temperature remains on-below 18oC.
Described freezing steamed crab processing technology, is characterized in that described preserving and sterilizing liquid made by the raw material of following weight portion: lentinan 1-2, citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2, forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2,1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is mixed and is added to the water dissolving and get final product with other material.
Effect of the present invention is: preserve the nutritional labeling of steamed crab itself, prevent from damaging ulceration, guarantee food quality.
The specific embodiment
Freezing steamed crab processing technology comprises the following steps:
(1), raw material checks and accepts: the kind of crab is a lot, so long as edible steamed crab, requires that quality is fresh all can;
(2), clean: adopt flowing freshwater, clean with softer nylon bruss, clean silt and sneak in crab meat to prevent silt;
(3), boiling: clean crab is poured in basket, put into rapidly the digester boiling, move the crab claw, can take crab claw meat out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab after boiling is cooling, removes pincers, pawl, shell, and places separately;
(5), get crab willow, crab oil, crab meat etc.;
5.1 the crab willow: crab claw shells, and the crab willow is chosen, and places separately;
5.2 the crab claw: male crab claw band shell packing; The female crab claw shell, and keep the integrality of crab claw meat, separately packing;
5.3 crab oil, cream: male crab body white paste is crab cream, takes out, and places separately; Female crab body Neihuang County look block is crab oil, takes out, and removes the top layer black film, places separately;
5.4 crab meat: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, pack;
(7), vacuum seal: with vacuum sealer sealing, after sealing, by the special messenger, carry out shaping, and check one by one, guarantee in bag without bubble, sealing line is straight, air tight;
(8), quick-frozen: the semi-finished product of vacuum well are put into to Flat fast-freezer and carry out quick-frozen, the Flat fast-freezer temperature must not be higher than-36oC;
(9), vanning, refrigeration: packaged product is sent to freezer immediately, and cold store temperature remains on-below 18oC.
Described preserving and sterilizing liquid is made by the raw material of following weight portion (kilogram): lentinan 1, citric acid 2, Sodium Benzoate 1, calcium chloride 1, malic acid 1, forestry greenstar root 4, maidenhair 1, clustered knotweed herb 2, dandelion 4, finelydivided phtheirospermum root 1, polished bard lagochilline 1,1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is dehydrated with other material and mixes and be added to the water dissolving and get final product.
Effect of the present invention is: preserve the nutritional labeling of steamed crab itself, prevent from damaging ulceration, guarantee food quality.
Claims (2)
1. freezing steamed crab processing technology is characterized in that comprising the following steps:
(1), raw material checks and accepts: the kind of crab is a lot, so long as edible steamed crab, requires that quality is fresh all can;
(2), clean: adopt flowing freshwater, clean with softer nylon bruss, clean silt and sneak in crab meat to prevent silt;
(3), boiling: clean crab is poured in basket, put into rapidly the digester boiling, move the crab claw, can take crab claw meat out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab after boiling is cooling, removes pincers, pawl, shell, and places separately;
(5), get crab willow, crab oil, crab meat etc.;
5.1 the crab willow: crab claw shells, and the crab willow is chosen, and places separately;
5.2 the crab claw: male crab claw band shell packing; The female crab claw shell, and keep the integrality of crab claw meat, separately packing;
5.3 crab oil, cream: male crab body white paste is crab cream, takes out, and places separately; Female crab body Neihuang County look block is crab oil, takes out, and removes the top layer black film, places separately;
5.4 crab meat: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, pack;
(7), vacuum seal: with vacuum sealer sealing, after sealing, by the special messenger, carry out shaping, and check one by one, guarantee in bag without bubble, sealing line is straight, air tight;
(8), quick-frozen: the semi-finished product of vacuum well are put into to Flat fast-freezer and carry out quick-frozen, the Flat fast-freezer temperature must not be higher than-36oC;
(9), vanning, refrigeration: packaged product is sent to freezer immediately, and cold store temperature remains on-below 18oC.
2. freezing steamed crab processing technology according to claim 1, is characterized in that described preserving and sterilizing liquid made by the raw material of following weight portion: lentinan 1-2, citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2, forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2,1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is mixed and is added to the water dissolving and get final product with other material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327561.8A CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327561.8A CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
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| Publication Number | Publication Date |
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| CN103416789A true CN103416789A (en) | 2013-12-04 |
| CN103416789B CN103416789B (en) | 2016-02-17 |
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| CN201310327561.8A Expired - Fee Related CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN115140400A (en) * | 2022-07-19 | 2022-10-04 | 福建岳海水产食品有限公司 | Turnover box and method for keeping body color of large yellow croaker |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN1823630A (en) * | 2006-03-27 | 2006-08-30 | 江南大学 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
| 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 |
-
2013
- 2013-07-31 CN CN201310327561.8A patent/CN103416789B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN1823630A (en) * | 2006-03-27 | 2006-08-30 | 江南大学 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN115140400A (en) * | 2022-07-19 | 2022-10-04 | 福建岳海水产食品有限公司 | Turnover box and method for keeping body color of large yellow croaker |
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| Publication number | Publication date |
|---|---|
| CN103416789B (en) | 2016-02-17 |
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