CN109393008A - It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab - Google Patents
It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab Download PDFInfo
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- CN109393008A CN109393008A CN201811318005.3A CN201811318005A CN109393008A CN 109393008 A CN109393008 A CN 109393008A CN 201811318005 A CN201811318005 A CN 201811318005A CN 109393008 A CN109393008 A CN 109393008A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 55
- 239000000052 vinegar Substances 0.000 title claims abstract description 55
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 43
- OSVXSBDYLRYLIG-UHFFFAOYSA-N chlorine dioxide Inorganic materials O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 238000012545 processing Methods 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000003647 oxidation Effects 0.000 claims abstract description 9
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000004155 Chlorine dioxide Substances 0.000 claims description 18
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 239000004033 plastic Substances 0.000 claims description 8
- 229920003023 plastic Polymers 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 241001533364 Portunus trituberculatus Species 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 238000013268 sustained release Methods 0.000 claims description 7
- 239000012730 sustained-release form Substances 0.000 claims description 7
- 239000000460 chlorine Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 241000234314 Zingiber Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002985 plastic film Substances 0.000 claims description 5
- 229920006255 plastic film Polymers 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- NHYCGSASNAIGLD-UHFFFAOYSA-N Chlorine monoxide Chemical compound Cl[O] NHYCGSASNAIGLD-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 241000790917 Dioxys <bee> Species 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 235000015096 spirit Nutrition 0.000 claims description 2
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 8
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 230000002459 sustained effect Effects 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000010352 sodium erythorbate Nutrition 0.000 description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 238000012009 microbiological test Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical class OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab, process flow are as follows: fresh crab that → bacteria reducing processing (Ozone Water) → is cleaned → is drained → salt marsh (- 5 DEG C)+(seasoning, antioxidant) → and drain → superfreeze (- 38 DEG C) → packaging → merging solid-state ClO2It is sustained packet → vacuum packaging sealing → refrigeration → finished product.Present invention process advantages of simple, it is easy to operate, by sterilization, packaging, oxidation resistanct fresh-keeping processing, ensure it is salty boil in water for a while, then dress with soy, vinegar, etc. crab quality under the premise of, the salty shelf-life for boiling in water for a while, then dress with soy, vinegar, etc. crab can be effectively improved, it is soft to avoid boiling in water for a while, then dress with soy, vinegar, etc. crab cheek oxidation blackening, crab meat qualitative change, so that boil in water for a while, then dress with soy, vinegar, etc. crab has advantage outstanding in terms of color, smell, mouthfeel and quality, clean hygiene simultaneously, it is ensured that edible safety.
Description
Technical field
The invention belongs to technical field of aquatic product processing, more particularly to a kind of salty boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab.
Background technique
Swimming crab that is salty to boil in water for a while, then dress with soy, vinegar, etc. the famous-brand and high-quality specialty that crab is Along The East Coast of Zhejiang And Jiangsu Provinces area, being caught using winter selects full female of stout and strong cream
What crab was processed into eats salt marsh marine product raw, is considered as high-grade aquatic products.Since salty crab processing technology of boiling in water for a while, then dress with soy, vinegar, etc. is special, high temperature is not used
Sterilizing.Therefore traditional diamond-making technique, one product bacterial content is high, and shelf-life short problem could not be resolved very well；Secondly
Salty to boil in water for a while, then dress with soy, vinegar, etc. crab in storage, the cheek is easy to oxidation blackening；Thirdly tradition it is salty boil in water for a while, then dress with soy, vinegar, etc. crab processing use slow freezing, it is salty to boil in water for a while, then dress with soy, vinegar, etc. crab
In slowly freezing (- 18 DEG C), the moisture in space between cells freezes to form nucleus product, and with the progress of freezing, nucleus constantly increases
Greatly, the rupture of cell envelope is caused, product juice loss, quality soften.And novel salty crab processing is boiled in water for a while, then dress with soy, vinegar, etc. using low-temperature quick-freezing technology
(- 38 DEG C), each position of cell are formed uniformly countless tiny crystals, the institutional framework of cell will not by mechanical damage,
To can more fully restore to the original state after its defrosting.Therefore salty crab product of boiling in water for a while, then dress with soy, vinegar, etc. is not in stream juice, and meat is easy softening phenomenon.
Conventional method processing is salty to boil in water for a while, then dress with soy, vinegar, etc. crab, and not only microbiological indicator is exceeded, but also product quality deterioration, is unable to longer-term guarantor
Hiding can only now be done and now sell, be only limited to local sales, it is difficult to open up external domestic markets.
To improve Salted sea crab's preservation term and product quality, the Chinese patent that existing Patent No. is 95111581.2 is " liquor-saturated
Processing of aquatic products technique processed ", be mainly technically characterized by first being cleaned above-mentioned shrimp, crab, amphibious crab, float it is feeding, after be dipped in two
15-20 minutes in the detoxicating solution of chlorine monoxid, then it is put into the liquor-saturated of the special wine containing certain content, salt and other flavouring
Factory can be packed within two days or more in solution processed, a raw process, the small water that will be sterilized can also be increased after the program that disinfects
Product is placed in containing wine 10%~20%, and the solution of salt 10%~20% enters the immersion for carrying out liquor-saturated solution processed again in immersion two days or more.
This method is first soaked with ClO 2 solution, and carry out disinfection sterilization, then carries out salt marsh, although it is a certain amount of micro- to reduce Salted sea crab
Biology, but crab ClO 2 solution impregnate, chlorine dioxide residue can be generated, also, it is salty boil in water for a while, then dress with soy, vinegar, etc. the crab cheek black, crab meat qualitative change it is soft
Problem is again without being resolved.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of simple process, easy to process salty boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing of crab
Method, ensure it is salty boil in water for a while, then dress with soy, vinegar, etc. crab quality under the premise of, can effectively extend the salty preservation term for boiling in water for a while, then dress with soy, vinegar, etc. crab.
The technical scheme of the invention to solve the technical problem is: one kind is salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab,
Be characterized in that the following steps are included:
1) bacteria reducing is handled: fresh swimming crab being impregnated to 20~40 minutes progress sterilization processings in Ozone Water, is then cleaned
Completely and drain；
2) salt marsh seasoning and anti-oxidant treatment: carrying out low temperature salt marsh to crab with the salt marsh liquid prepared, the salt marsh time for 16~
24 hours, while the composite antioxidant that can prevent from boiling in water for a while, then dress with soy, vinegar, etc. the oxidation blackening of the crab cheek being added in salt marsh liquid；
3) super low temperature quick frozen: by the salty crab after salt marsh, carrying out super low temperature quick frozen, makes salty to boil in water for a while, then dress with soy, vinegar, etc. crab central temperature within half an hour
Reach not higher than subzero -35 DEG C；
4) it packs for the first time: salty after quick-frozen of salt marsh is boiled in water for a while, then dress with soy, vinegar, etc. into crab plastic film packaging；
5) pack for second: salty by above-mentioned plastic film packaging boils in water for a while, then dress with soy, vinegar, etc. crab, then vacuumize packing with polybag, simultaneously
Chlorine dioxide slow-release packet is put into polybag；
6) it refrigerates: the product for vacuumizing packaging is put into -18 DEG C of temperature Cold storage in the refrigerator.
As an improvement, the Ozone Water for stating step 1) adds 18~22 grams of ozone powder to be formulated using in water per ton.
Further, the process for preparation of the salt marsh liquid of the step 2) are as follows: 18~22% foods are added in 100% pure water
Salt, 4~6% sugar, monosodium glutamate 2.5~3.5%, 4~6% high spirits, 2.5~3.5% gingers, 0.1~0.5% ISOASCORBIC ACID
Salt marsh liquid is made in sodium, 0.05~0.1% tea polyphenols after mixing.
Further preferably, the process for preparation of the salt marsh liquid of the step 2) are as follows: 20% food is added in 100% pure water
Salt, 5% sugar, monosodium glutamate 3%, 5% high spirit, 3% ginger, 0.1% sodium isoascorbate, 0.05% tea polyphenols, after mixing
Salt marsh liquid is made.
It is preferred that the temperature of the low temperature salt marsh of the step 2) is -5 DEG C, the salt marsh time is 20 hours.
It is preferred that the composite antioxidant of the step 2) is formed by sodium isoascorbate and tea polyphenols mixed preparing.
It is preferred that the super low temperature quick frozen of the step 3) is carried out on Flat fast-freezer.
Further, the chlorine dioxide slow-release packet of the step 5) is to mix chlorine dioxide powder and nontoxic sustained release agent
After even, it is packaged into solid chlorine dioxide sustained release packet with brown paper, the weight configuration of each chlorine dioxide slow-release packet is 5 grams, dioxy
Change chlorine effective component is 100-200mg/kg.
Finally, the salty of the step 5) boils in water for a while, then dress with soy, vinegar, etc. crab and first fill out lining with plastic pallet or plastic casing, then it is inserted in polybag.
Compared with the prior art, the advantages of the present invention are as follows: in salt marsh liquid composite antioxidant is added, in the same of seasoning
When, it can effectively prevent boiling in water for a while, then dress with soy, vinegar, etc. the oxidation blackening of the crab cheek；Super low temperature quick frozen prevents crab meat qualitative change soft to control crab meat change in protein；It adopts
Vacuum-packed technique is closed with secondary package, and using chlorine dioxide slow-release inclusion, so that the release sterilization of chlorine dioxide slow-release packet
Cl2, due to the Cl of release2It is sealed in the packaging bag of product, can achieve the effect that long-time preserving and sterilizing, simultaneously because Cl2
With boil in water for a while, then dress with soy, vinegar, etc. crab also across one layer of plastic foil, avoid having Cl on crab meat2Residual.Present invention process advantages of simple, it is easy to operate, ensuring
It is salty boil in water for a while, then dress with soy, vinegar, etc. crab quality under the premise of, the salty shelf-life for boiling in water for a while, then dress with soy, vinegar, etc. crab can be effectively improved, it is soft to avoid boiling in water for a while, then dress with soy, vinegar, etc. crab cheek oxidation blackening, crab meat qualitative change, makes
Crab must be boiled in water for a while, then dress with soy, vinegar, etc. advantage outstanding, while clean hygiene in terms of color, smell, mouthfeel and quality, it is ensured that edible safety.
Specific embodiment
Present invention is further described in detail with reference to embodiments.
It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab, process flow are as follows: fresh crab → bacteria reducing handles (Ozone Water) → cleaning → drip
Dry → salt marsh (- 5 DEG C)+(seasoning, antioxidant) → drains → superfreeze (- 38 DEG C) → packaging → merging solid-state ClO2
It is sustained packet → vacuum packaging sealing → refrigeration → finished product.
Concrete operation step:
One, raw material: the swimming crab of selection winter fishing selects the full female crab of stout and strong cream, is cleaned up；
Two, bacteria reducing is handled: it is small that the swimming crab cleaned up is placed on Ozone Water (water per ton adds 20 grams of ozone powder) immersion 0.5
Shi Jinhang bacteria reducing processing；
Three, cleaning drains: by the swimming crab of soak with ozone solution sterilization processing, being rushed with water and cleans and drain；
Four, salt marsh, seasoning and anti-oxidant treatment: treated swimming crab is put into salt marsh baste, while
Addition can prevent the composite antioxidant for boiling in water for a while, then dress with soy, vinegar, etc. the oxidation blackening of the crab cheek from salt marsh 20 hours, obtaining salty under -5 DEG C of low temperature in salt marsh liquid
Boil in water for a while, then dress with soy, vinegar, etc. crab；The process for preparation of its medium salting liquid are as follows: 20% salt, 5% sugar, 3%, 5% height of monosodium glutamate are added in 100% pure water
White wine, 3% ginger, 0.1% sodium isoascorbate, 0.05% tea polyphenols, are made salt marsh liquid after mixing；Composite antioxidant
It is to be formed by sodium isoascorbate and tea polyphenols mixed preparing, high spirit is alcoholic strength at 41 degree or more, mostly at 55 degree or more,
Being usually no more than 65 degree could calculated altitude wine.
Five, super low temperature quick frozen: by salt marsh seasoning treated it is salty boil in water for a while, then dress with soy, vinegar, etc. crab, be put into Flat fast-freezer carry out it is quick-frozen, it is desirable that it is salty
It boils in water for a while, then dress with soy, vinegar, etc. crab central temperature in crab 0.5 hour and reaches -35 DEG C, to control crab meat change in protein, tradition is salty to boil in water for a while, then dress with soy, vinegar, etc. crab processing using slowly cold
Freeze, in slowly freezing (- 18 DEG C), the moisture in space between cells freezes to form nucleus salty crab product of boiling in water for a while, then dress with soy, vinegar, etc., and causes the broken of cell envelope
Split, product juice loss, quality soften, and it is novel it is salty boil in water for a while, then dress with soy, vinegar, etc. crab processing using super low temperature quick frozen technology (- 38 DEG C), the tissue of cell
Structure will not be by mechanical damage, therefore salty crab product of boiling in water for a while, then dress with soy, vinegar, etc. is not in stream juice, and meat is easy softening phenomenon.
Six, pack for the first time: salty after will be quick-frozen boils in water for a while, then dress with soy, vinegar, etc. crab PE plastic film packaging；
Seven, second pack: by film packaging it is quick-frozen it is salty boil in water for a while, then dress with soy, vinegar, etc. crab, then vacuumize packing with polybag, at the same
Bag in be put into chlorine dioxide slow-release packet, it is vacuum-packed it is salty boil in water for a while, then dress with soy, vinegar, etc. crab bag in, the built-in solid-state chloride dioxide Cl individually packed2It kills
Bacterium antistaling agent, the Cl for allowing its slow release to sterilize2Gas；Chlorine dioxide slow-release packet is by chlorine dioxide powder and nontoxic sustained release
Agent is packaged into solid chlorine dioxide sustained release packet after mixing, with brown paper, and the weight configuration of each chlorine dioxide slow-release packet is 5
Gram, chlorine dioxide effective component is 100-200mg/kg；
Eight, it refrigerates: the product for vacuumizing packaging being put into -18 DEG C of Cold storage in the refrigerator, it is ensured that never degenerate within finished product 180 days.
In addition, for avoid it is salty boil in water for a while, then dress with soy, vinegar, etc. crab and puncture packaging bag, it is salty to boil in water for a while, then dress with soy, vinegar, etc. crab and first fill out lining with plastic pallet or plastic casing, then be inserted in plastics
In bag and chlorine dioxide slow-release packet is added, vacuumizes packaging seal.
Salty the advantages of boiling in water for a while, then dress with soy, vinegar, etc. crab processing method of the invention, is specifically described below by test:
One, microbiological indicator is substantially reduced,
Microbiological indicator is to evaluate the degree of food microbial contamination, by salty crab in (0 DEG C) storage of temperature 30 days, temperature
(- 18 DEG C) are stored 180 days, and test microbes index, as shown in table 1, total number of bacteria are examined according to GB/T4789.2-2003, greatly
Intestinal flora is according to GB/T4789.3-2003.
1 Micro biological Tests result of table compares
Two, organoleptic indicator improves
The good product of organoleptic examination, physical and chemical inspection and Micro biological Tests are likely to；The bad product of organoleptic examination, it is physical and chemical
It examines and Micro biological Tests is difficult to reach requirement.
2 organoleptic examination result of table compares
By organoleptic examination, the salty crab of new process has advantage outstanding in terms of color, smell, mouthfeel and quality.
Three, the shelf-life
3 shelf-life of table inspection result compares
From above-mentioned test data it follows that salty boil in water for a while, then dress with soy, vinegar, etc. crab by sterilization, packaging, oxidation resistanct fresh-keeping processing, improves and guarantee the quality
Phase, change that tradition is salty to boil in water for a while, then dress with soy, vinegar, etc. crab and now do the marketing method now sold, product appearance is novel, clean hygiene.
Claims (9)
1. one kind is salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab, it is characterised in that the following steps are included:
1) bacteria reducing is handled: fresh swimming crab being cleaned up, is placed in Ozone Water and impregnates 20~40 minutes progress sterilization processings, so
After clean up, drain；
2) salt marsh seasoning and anti-oxidant treatment: low temperature salt marsh is carried out to crab with the salt marsh liquid prepared, the salt marsh time is 16~24 small
When, while the composite antioxidant that can prevent from boiling in water for a while, then dress with soy, vinegar, etc. the oxidation blackening of the crab cheek being added in salt marsh liquid；
3) super low temperature quick frozen: by the salty crab after salt marsh, super low temperature quick frozen is carried out, salty crab central temperature within half an hour of boiling in water for a while, then dress with soy, vinegar, etc. is reached
Not higher than subzero -35 DEG C；
4) it packs for the first time: salty after quick-frozen of salt marsh is boiled in water for a while, then dress with soy, vinegar, etc. into crab plastic film packaging；
5) pack for second: salty by above-mentioned plastic film packaging boils in water for a while, then dress with soy, vinegar, etc. crab, then vacuumize packing with polybag, while moulding
Chlorine dioxide slow-release packet is put into material bag；
6) it refrigerates: the product for vacuumizing packaging is put into -18 DEG C of temperature Cold storage in the refrigerator.
2. processing method according to claim 1, it is characterised in that: the Ozone Water of the step 1) is using in water per ton
18~22 grams of ozone powder are added to be formulated.
3. processing method according to claim 1, it is characterised in that: the process for preparation of the salt marsh liquid of the step 2) are as follows:
In 100% pure water be added 18~22% salt, 4~6% sugar, monosodium glutamate 2.5~3.5%, 4~6% high spirits, 2.5~
3.5% ginger, 0.1~0.5% vitamine C sodium, 0.05~0.1% tea polyphenols, is made salt marsh liquid after mixing.
4. processing method according to claim 3, it is characterised in that: the process for preparation of the salt marsh liquid of the step 2)
Are as follows: 20% salt, 5% sugar, monosodium glutamate 3%, 5% high spirit, 3% ginger are added in 100% pure water, 0.1% different dimension is raw
Plain C sodium, 0.05% tea polyphenols, are made salt marsh liquid after mixing.
5. processing method according to claim 1, it is characterised in that: the temperature of the low temperature salt marsh of the step 2) is -5
DEG C, the salt marsh time is 20 hours.
6. processing method according to claim 1, it is characterised in that: the composite antioxidant of the step 2) is by different dimension
Raw element C sodium and tea polyphenols mixed preparing form.
7. processing method according to claim 1, it is characterised in that: the super low temperature quick frozen of the step 3) is in plate speed
It is carried out on jelly machine.
8. processing method according to claim 1, it is characterised in that: the chlorine dioxide slow-release packet of the step 5) is by two
Chlorine monoxid powder and nontoxic sustained release agent are packaged into solid chlorine dioxide sustained release packet, each dioxy after mixing, with brown paper
The weight configuration for changing chlorine sustained release packet is 5 grams, and chlorine dioxide effective component is 100-200mg/kg.
9. processing method according to claim 1, it is characterised in that: the step 5) it is salty boil in water for a while, then dress with soy, vinegar, etc. crab first use plastic pallet or
Plastic casing fills out lining, then is inserted in polybag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811318005.3A CN109393008A (en) | 2018-11-07 | 2018-11-07 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811318005.3A CN109393008A (en) | 2018-11-07 | 2018-11-07 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
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| CN109393008A true CN109393008A (en) | 2019-03-01 |
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| CN201811318005.3A Pending CN109393008A (en) | 2018-11-07 | 2018-11-07 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
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| CN111084221A (en) * | 2019-12-31 | 2020-05-01 | 东山县国旺水产食品有限公司 | High-quality flat crab pretreatment freezing processing technology |
| CN112697986A (en) * | 2020-12-04 | 2021-04-23 | 华南农业大学 | Method for identifying eriocheir sinensis under different habitat breeding modes and application |
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| CN112697986A (en) * | 2020-12-04 | 2021-04-23 | 华南农业大学 | Method for identifying eriocheir sinensis under different habitat breeding modes and application |
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