CN104621631A - 一种冻冷三疣梭子蟹的加工方法 - Google Patents
一种冻冷三疣梭子蟹的加工方法 Download PDFInfo
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- CN104621631A CN104621631A CN201510066645.XA CN201510066645A CN104621631A CN 104621631 A CN104621631 A CN 104621631A CN 201510066645 A CN201510066645 A CN 201510066645A CN 104621631 A CN104621631 A CN 104621631A
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- portunus trituberculatus
- swimming crab
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- 241001533364 Portunus trituberculatus Species 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 235000010297 nisin Nutrition 0.000 claims abstract description 9
- 239000001632 sodium acetate Substances 0.000 claims abstract description 9
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005243 fluidization Methods 0.000 claims description 31
- 238000002161 passivation Methods 0.000 claims description 25
- 239000005030 aluminium foil Substances 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 6
- 239000002826 coolant Substances 0.000 claims description 5
- 238000006213 oxygenation reaction Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 abstract description 24
- 230000008014 freezing Effects 0.000 abstract description 23
- 238000000034 method Methods 0.000 abstract description 11
- 235000003642 hunger Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052782 aluminium Inorganic materials 0.000 abstract description 2
- 239000011888 foil Substances 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
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- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 13
- 238000010411 cooking Methods 0.000 description 12
- 230000000844 anti-bacterial effect Effects 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 10
- 238000012856 packing Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 241000040710 Chela Species 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
处理组 | 蟹足完整性 | 肉质弹性(mm) | 细菌总数(CFU/g) | 总体感官评分 |
对比组1 | 蟹足脱落严重 | 0.70±0.18 | (3.07±0.13)×103 | 8.15±0.18 |
对比组2 | 完整、无脱落 | 0.81±0.13 | (4.57±0.23)×105 | 8.78±0.13 |
对比组3 | 完整、无脱落 | 0.88±0.15 | (3.92±0.24)×103 | 7.45±0.14 |
本申请试验组 | 完整、无脱落 | 0.95±0.11 | (3.02±0.18)×103 | 9.12±0.12 |
处理组 | 蟹足完整性 | 肉质弹性(mm) | 细菌总数(CFU/g) | 总体感官评分 |
对比组1 | 蟹足脱落严重 | 0.69±0.15 | (3.27±0.13)×103 | 8.02±0.11 |
对比组2 | 完整、无脱落 | 0.82±0.10 | (4.66±0.25)×105 | 8.82±0.15 |
对比组3 | 完整、无脱落 | 0.87±0.11 | (3.81±0.18)×103 | 7.22±0.16 |
本申请试验组 | 完整、无脱落 | 0.94±0.12 | (2.89±0.21)×103 | 9.22±0.18 |
处理组 | 蟹足完整性 | 肉质弹性(mm) | 细菌总数(CFU/g) | 总体感官评分 |
对比组1 | 蟹足脱落严重 | 0.70±0.09 | (3.17±0.21)×103 | 7.89±0.16 |
对比组2 | 完整、无脱落 | 0.81±0.08 | (4.45±0.17)×105 | 8.65±0.12 |
对比组3 | 完整、无脱落 | 0.89±0.10 | (3.78±0.16)×103 | 7.12±0.13 |
本申请试验组 | 完整、无脱落 | 0.95±0.11 | (2.99±0.15)×103 | 9.30±0.20 |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106614191A (zh) * | 2017-01-23 | 2017-05-10 | 岱山县通衢水产食品有限公司 | 一种生冻梭子蟹饼及其制备工艺 |
CN106879717A (zh) * | 2017-01-23 | 2017-06-23 | 岱山县通衢水产食品有限公司 | 超低温熟冻梭子蟹的制备方法 |
CN106901131A (zh) * | 2017-01-23 | 2017-06-30 | 岱山县通衢水产食品有限公司 | 一种梭子蟹肉巴氏灭菌方法 |
CN106973975A (zh) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | 一种三疣梭子蟹的超低温液氮深冷速冻方法 |
CN107232531A (zh) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | 一种河蟹香辣冷冻即食产品的加工方法 |
CN110710480A (zh) * | 2019-11-29 | 2020-01-21 | 江苏省海洋水产研究所 | 一种软壳蟹的生产方法 |
CN112931334A (zh) * | 2021-02-25 | 2021-06-11 | 浙江海洋大学 | 一种三疣梭子蟹快速钝化及保活方法 |
CN113029853A (zh) * | 2021-03-01 | 2021-06-25 | 宁波大学 | 一种适用于拟穴青蟹软壳蟹品质评价的方法 |
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US4336274A (en) * | 1979-04-06 | 1982-06-22 | Ross Kenneth B | Whole blue crab freezing process |
CN1823630A (zh) * | 2006-03-27 | 2006-08-30 | 江南大学 | 保持调理冷冻淡水虾蟹带壳水产品细嫩质构和风味的方法 |
CN101337611A (zh) * | 2008-07-14 | 2009-01-07 | 翁家瑜 | 螃蟹的真空包装保鲜法 |
CN101480269A (zh) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | 速冻熟制全蟹的加工方法 |
CN102106568A (zh) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | 一种保持罐装蟹肉嫩度的加工方法 |
CN103271131A (zh) * | 2013-04-26 | 2013-09-04 | 浙江海洋学院 | 一种远洋船上水产品的保鲜试剂及其制备方法和应用 |
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2015
- 2015-02-09 CN CN201510066645.XA patent/CN104621631B/zh not_active Expired - Fee Related
Patent Citations (6)
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US4336274A (en) * | 1979-04-06 | 1982-06-22 | Ross Kenneth B | Whole blue crab freezing process |
CN1823630A (zh) * | 2006-03-27 | 2006-08-30 | 江南大学 | 保持调理冷冻淡水虾蟹带壳水产品细嫩质构和风味的方法 |
CN101337611A (zh) * | 2008-07-14 | 2009-01-07 | 翁家瑜 | 螃蟹的真空包装保鲜法 |
CN101480269A (zh) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | 速冻熟制全蟹的加工方法 |
CN102106568A (zh) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | 一种保持罐装蟹肉嫩度的加工方法 |
CN103271131A (zh) * | 2013-04-26 | 2013-09-04 | 浙江海洋学院 | 一种远洋船上水产品的保鲜试剂及其制备方法和应用 |
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Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106614191A (zh) * | 2017-01-23 | 2017-05-10 | 岱山县通衢水产食品有限公司 | 一种生冻梭子蟹饼及其制备工艺 |
CN106879717A (zh) * | 2017-01-23 | 2017-06-23 | 岱山县通衢水产食品有限公司 | 超低温熟冻梭子蟹的制备方法 |
CN106901131A (zh) * | 2017-01-23 | 2017-06-30 | 岱山县通衢水产食品有限公司 | 一种梭子蟹肉巴氏灭菌方法 |
CN106973975A (zh) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | 一种三疣梭子蟹的超低温液氮深冷速冻方法 |
CN107232531A (zh) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | 一种河蟹香辣冷冻即食产品的加工方法 |
CN110710480A (zh) * | 2019-11-29 | 2020-01-21 | 江苏省海洋水产研究所 | 一种软壳蟹的生产方法 |
CN112931334A (zh) * | 2021-02-25 | 2021-06-11 | 浙江海洋大学 | 一种三疣梭子蟹快速钝化及保活方法 |
CN112931334B (zh) * | 2021-02-25 | 2022-08-02 | 浙江海洋大学 | 一种三疣梭子蟹快速钝化及保活方法 |
CN113029853A (zh) * | 2021-03-01 | 2021-06-25 | 宁波大学 | 一种适用于拟穴青蟹软壳蟹品质评价的方法 |
CN113029853B (zh) * | 2021-03-01 | 2022-05-20 | 宁波大学 | 一种适用于拟穴青蟹软壳蟹品质评价的方法 |
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