CN107836666A - 一种特色香辣蟹的加工方法 - Google Patents
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Abstract
本发明公布了一种特色香辣蟹的加工方法通过将河蟹预处理、清洗、沥水、蒸熟,汤料腌制、装盒,真空封口、杀菌工艺,制成产品,通过该加工方法加工的河蟹无需后续加工即可直接食用,具有方便快捷的特点。同时,该加工方法将整只河蟹进行加工,保留了河蟹的完整性,通过腌制,使汤料充分进入河蟹体内,使河蟹风味独特,口感好;通过本发明生产的特色香辣蟹,提高了河蟹的附加值,使不宜于出售的低价值的河蟹资源加工成一种高附加值的产品,而且该加工方法工艺简单,也可应用于小龙虾的工业化大批量生产。
Description
技术领域
本发明属于食品加工技术领域,特别是涉及一种特色香辣蟹的加工方法。
背景技术
中华绒螯蟹(Eriocheir sinensis),又称大闸蟹、毛蟹、清水蟹、河蟹或螃蟹,肉味鲜美,经济价值较高,深受广大消费者的喜爱。营养分析测试表明,蟹肉和蟹黄中含有人体必须的氨基酸、微量元素、胶原蛋白、钙、卵磷脂、维生素等营养成份。中医认为河蟹有清热解毒、补骨添髓、养筋活血、通经络、利肢节、续绝伤、滋肝阴、充胃液之功效。
香辣蟹一道四川省经典的传统名菜,是用肉蟹辅以葱、姜、花椒、干辣椒等制成的佳肴,具有香、辣、鲜、脆,味道鲜美,营养丰富。家庭烹饪加工步骤繁琐,加工时间较长,而且对厨艺也有一定的要求。随着人们生活节奏的加快,迫切需要一种方便即食的香辣蟹产品,以满足日益增长的美食需求。另外,在河蟹养殖中,通常会出现性早熟的一龄河蟹以及小规格的二龄河蟹,如果作为鲜活水产品销售,价格极低,所以也需要进行香辣蟹的制作来增加附加值。在现有香辣蟹制作技术中,河蟹通常是切块油炸,再加入汤料灌装,破坏了河蟹的完整性,而且油炸对河蟹的营养也有一定的破坏。
发明内容
本发明目的在于针对目前香辣蟹加工方法中存在的问题,提供一种全保留了河蟹的形态,而且还具有香辣蟹菜肴原有的风味、质构、色泽和营养的特色香辣蟹的加工方法。
本发明为实现上述目的,采用如下技术方案:
一种特色香辣蟹的加工方法,其特征在于包括下述步骤:
(1)预处理:将挑选好的河蟹放置于水泥池内,池内注入清水,河蟹暂养在池内24 h以上,吐去泥沙;
(2)清洗、沥水:预处理后的河蟹清洗杂质,清净,沥水控干,作为香辣蟹原料;
(3)蒸熟:将河蟹放入蒸屉中蒸熟;
(4)配料腌制:用配制的汤料腌制蒸熟的河蟹;汤料配方为:每500g河蟹,配黄酒500g、酱油3-5g、陈皮4-6g、白芷4-6g、豆蔻4-6g、香叶8-10片、花椒4-6g、话梅4-6g、生姜10-12g、白糖4-6g,细盐3-5g;汤料制作工艺包括:按上述配比称量各原料,混合在一起,煮沸,并保持微沸0.8h~1h,捞出香料,过滤留取滤液,冷却,倒入腌制容器中,制备成腌制河蟹的汤料;将蒸熟的河蟹放入腌制容器,腌制24h,使汤料进入河蟹体内,充分入味;
(5)装盒:将腌制好的河蟹放入保鲜盒中;
(6)真空封口:将装好香辣蟹的保鲜盒抽真空;
(7)杀菌:将盒装后的产品进行紫外线杀菌。
优选的:所述步骤(3)中水烧开后蒸15-18min,河蟹呈红色即可取出。
所述步骤(5)中保鲜盒为食品级塑料材质制成,其体积为1200mL,根据河蟹规格大小确定重量,加少许汤料补足。
所述步骤(6)中真空度为0.04MPa~0.06Mpa。
本发明的有益效果:
本发明提供的一种特色香辣蟹的加工方法通过将河蟹预处理、清洗、沥水、蒸熟,汤料腌制、装盒,真空封口、杀菌工艺,制成产品,通过该加工方法加工的河蟹无需后续加工即可直接食用,具有方便快捷的特点。同时,该加工方法将整只河蟹进行加工,保留了河蟹的完整性,通过腌制,使汤料充分进入河蟹体内,使河蟹风味独特,口感好;通过本发明生产的特色香辣蟹,提高了河蟹的附加值,使不宜于出售的低价值的河蟹资源加工成一种高附加值的产品,而且该加工方法工艺简单,也可应用于小龙虾的工业化大批量生产。
附图说明
图1 为本发明加工方法流程框图。
具体实施方式
一种特色香辣蟹的加工方法,以新鲜河蟹为原料,将河蟹预处理、清洗、沥水、蒸熟,汤料腌制、装盒,真空封口、杀菌工艺,制成产品。包括以下步骤:
1)预处理:将挑选好的河蟹放置于水泥池内,池内注入清水,河蟹暂养在池内24小时以上,吐去泥沙。
2)清洗、沥水:预处理后的河蟹用自动清洗机清洗河蟹杂质,清洗干净,沥水控干,作为香辣蟹原料。
3)蒸熟:向蒸锅内加入足够清水,河蟹称重后,将河蟹放入蒸屉中,水烧开后蒸15-18min,河蟹呈红色即可取出。
4)配料腌制:用汤料腌制蒸熟的河蟹。汤料配方为:以500g河蟹为例,黄酒500g、酱油3-5g、陈皮4-6g、白芷4-6g、豆蔻4-6g、香叶8-10片、花椒4-6g、话梅4-6g、生姜10-12g、白糖4-6g,细盐3-5g。汤料制作工艺包括:按上述配比称量各原料,混合在一起,煮沸,并保持微沸0.8h~1h,捞出香料,过滤留取滤液,冷却,倒入腌制容器中,制备成腌制河蟹的汤料。将蒸熟的河蟹放入腌制容器,腌制24h,使汤料进入河蟹体内,充分入味。
5)装盒:将腌制好的河蟹放入保鲜盒中,保鲜盒为食品级塑料材质制成,其体积为1200mL,根据河蟹规格大小确定重量,加少许汤料补足。
6)真空封口是指将装好香辣蟹的保鲜盒抽真空,其真空度为0.04MPa~0.06MPa。
7)杀菌:将盒装后的产品进行紫外线杀菌。杀菌后4℃以下冷藏7天。
Claims (4)
1.一种特色香辣蟹的加工方法,其特征在于包括下述步骤:
(1)预处理:将挑选好的河蟹放置于水泥池内,池内注入清水,河蟹暂养在池内24 h以上,吐去泥沙;
(2)清洗、沥水:预处理后的河蟹清洗杂质,清净,沥水控干,作为香辣蟹原料;
(3)蒸熟:将河蟹放入蒸屉中蒸熟;
(4)配料腌制:用配制的汤料腌制蒸熟的河蟹;汤料配方为:每500g河蟹,配黄酒500g、酱油3-5g、陈皮4-6g、白芷4-6g、豆蔻4-6g、香叶8-10片、花椒4-6g、话梅4-6g、生姜10-12g、白糖4-6g,细盐3-5g;汤料制作工艺包括:按上述配比称量各原料,混合在一起,煮沸,并保持微沸0.8h~1h,捞出香料,过滤留取滤液,冷却,倒入腌制容器中,制备成腌制河蟹的汤料;将蒸熟的河蟹放入腌制容器,腌制24h,使汤料进入河蟹体内,充分入味;
(5)装盒:将腌制好的河蟹放入保鲜盒中;
(6)真空封口:将装好香辣蟹的保鲜盒抽真空;
(7)杀菌:将盒装后的产品进行紫外线杀菌。
2.根据权利要求1所述的特色香辣蟹的加工方法,其特征在于:所述步骤(3)中水烧开后蒸15-18min,河蟹呈红色即可取出。
3.根据权利要求1所述的特色香辣蟹的加工方法,其特征在于:所述步骤(5)中保鲜盒为食品级塑料材质制成,其体积为1200mL,根据河蟹规格大小确定重量,加少许汤料补足。
4.根据权利要求1所述的特色香辣蟹的加工方法,其特征在于:所述步骤(6)中真空度为0.04MPa~0.06Mpa。
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CN109349554A (zh) * | 2018-10-23 | 2019-02-19 | 杨振丰 | 一种醉蟹及其制作方法 |
CN109938298A (zh) * | 2018-08-30 | 2019-06-28 | 贵州辣得笑食品有限公司 | 一种香辣蟹的制备方法 |
CN110663901A (zh) * | 2019-11-05 | 2020-01-10 | 江南大学 | 一种常温保藏即食孜然味河蟹的加工方法 |
CN111264795A (zh) * | 2018-12-05 | 2020-06-12 | 江苏壳知味食品有限公司 | 一种香辣大闸蟹的加工方法 |
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CN103263044A (zh) * | 2013-05-14 | 2013-08-28 | 江南大学 | 一种方便即食香辣蟹的加工方法 |
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