CN115053947A - Raw pickled liquor-saturated crab product and processing method thereof - Google Patents
Raw pickled liquor-saturated crab product and processing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- 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
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Abstract
The invention discloses a processing method of a raw pickled liquor-saturated crab product, belonging to the technical field of fresh water product processing. The crab processing method takes the crabs as main raw materials, and the processing is completed by carrying out temporary breeding, ultrasonic cleaning, seasoning, packaging and ultrahigh pressure sterilization on the crabs. A temporary culture step is added before cleaning, so that endogenous microorganisms of the crabs can be effectively removed; diluted acid is added in the cleaning step and ultrasonic treatment is carried out, so that the original bacteria carrying capacity of the crabs can be better reduced, and the manual cleaning time and cost are reduced; by using the ultrahigh-pressure sterilization technology, the loss of a large amount of flavor substances and nutrient substances of the crab meat can be avoided while the appearance form of the liquor-saturated crab is not influenced, the hardness, elasticity and chewiness of the crab meat are effectively enhanced, the pickling efficiency is improved, the taste of the crab meat is further improved, the crab meat is delayed from being corrupted, and the shelf life is prolonged. The raw pickled liquor-soaked crabs processed by the method can better keep the integrity and the nutrient content of crab meat, has good taste and long preservation time, and is beneficial to popularization.
Description
Technical Field
The invention relates to a raw pickled liquor-saturated crab product and a processing method thereof, belonging to the technical field of fresh water product processing.
Background
The marinated wine-soaked crabs are traditional food of Jiangsu in China, and are deeply welcomed by local restaurants and dining tables of residents. The raw pickled liquor-saturated crab is made up by using fresh whole crab including shell, legs and internal organs, and adding yellow wine, soy sauce, honey and other spices containing scallion, ginger and caraway, etc. Typical crab taste, fragrant mouthfeel and good nutrition are the characteristics of the traditional raw pickled drunk crabs.
Although the raw pickled drunken crabs have high nutritive value and good flavor, the raw pickled drunken crabs are easily polluted by microorganisms due to the characteristics of high protein, high moisture and raw eating.
In the prior art, methods for preserving the drunk crabs by adding natural spices also exist, but the shelf life of products prepared by the methods is still short, and the sale and the eating of the products are influenced.
Disclosure of Invention
[ problem ] to
The invention aims to solve the technical problem that the quality guarantee period of the liquor-saturated crabs obtained by the existing liquor-saturated crab preparation process is short and can only reach 3 days.
[ solution ]
The invention provides a processing method of a raw pickled liquor-saturated crab product, which can effectively preserve the nutrient components and the appearance of crab meat, is convenient to eat, has long preservation time, and is safe and nontoxic.
The processing method comprises the following steps:
1) crab obtaining: selecting fresh and alive crabs;
2) temporary culture: putting the selected crabs into a water tank with an air pump for temporary culture for 1-5 d, ensuring that the water surface is 1-10 cm higher than the crabs, fully discharging the dirt in the intestines and the stomach of the crabs, and in the process, paying attention to timely water change and removing dead and diseased crabs;
therefore, metabolic waste and the own earthy smell in the bodies of the crabs can be removed, the crabs can fully spit dirt, intestinal microorganisms of the crabs are removed, and meanwhile, the cheeks of the crabs are cleaned;
3) ultrasonic washing: putting the crabs into a dilute acid solution with the mass fraction of 0.5-5%, wherein the dilute acid solution is malic acid, lactic acid or citric acid solution and the like, and the ultrasonic frequency is 10-100 Hz, and the ultrasonic intensity is 1.0-5.0 kW/m 2 Ultrasonic treatment is carried out for 1 to 5 times under the condition of (1),carrying out ultrasonic treatment for 10-100 seconds each time, wherein the interval time between two adjacent ultrasonic treatments is 10-100 seconds, then taking out the crabs, draining, putting the crabs into cold boiled water for repeated cleaning for 1-5 times, wiping off water, and then placing the crabs in a draining basket for 0.5-2 hours to ensure that the river crabs fully spit water so as to reduce the water in the river crabs;
4) seasoning: the marinating liquid of each 10kg of raw crab comprises 200-300 g of shallot, 100-300 g of ginger, 50-100 g of caraway, 10-50 grains of cardamom, 10-50 bay leaves, 10-50 g of cassia bark, 3000-4000 g of Chubang delicious fresh soy sauce, 3000-5000 ml of bagged yellow wine, 1000-2000 g of white granulated sugar, 2000-3000 g of honey and 10-50 g of dried pepper;
5) pickling: putting the washed liquor-saturated crabs into a sealing bag, adding a halogen solution until the mass-volume ratio of the crab body to the halogen solution is 1: 3-1: 5(g/mL), and pickling for 4-72 h at 4 ℃; all appliances must be clean and sanitary and be subjected to disinfection and sterilization pretreatment;
6) ultra-high pressure sterilization: carrying out ultrahigh pressure sterilization on the crabs salted in the step 5) by adopting ultrahigh pressure, wherein the ultrahigh pressure sterilization condition is 200-600 Mpa for 1-10 min.
In one embodiment of the invention, the concentration of the dilute acid such as malic acid, lactic acid, citric acid and the like in the step 3) is 0.5-5%, which is beneficial for the crabs to fully spit dirt and clean intestinal tracts and gills.
In one embodiment of the invention, the ultrasonic frequency in the step 3) is 10-100 Hz, and the ultrasonic intensity is 1.0-5.0 kW/m 2 The ultrasonic treatment times are 1-5 times under the condition, the ultrasonic treatment time of each connection is 10-100 seconds, and the interval time between two adjacent ultrasonic treatments is 10-100 seconds. Compared with other ultrasonic cleaning strategies, the ultrasonic cleaning strategy is beneficial to fully cleaning the dirt on the surface of the crabs, simultaneously ensures the integrity of the crabs and improves the survival rate of the crabs. The ultrasonic frequency of 10-100 Hz is favorable for fully cleaning materials with different cleaning degrees. The ultrasonic treatment time is 10-100 seconds each time, which is beneficial to fully cleaning materials with different life activities. The interval time between two adjacent ultrasonic treatments is 10-100 seconds, which is beneficial to the sufficient cleaning of materials with different water temperatures.
In one embodiment of the invention, the solid-to-liquid ratio in the step 5) is 1:3 to 1:5 (w/v). Compared with other solid-to-liquid ratios, the solid-to-liquid ratio of 1: 3-1: 5(w/v) is more beneficial to fully soaking the marinating materials for the crabs, is more tasty, and simultaneously isolates oxygen to prevent the growth of microorganisms.
In one embodiment of the present invention, the ultrahigh pressure in step 6) is 200 to 600Mpa for 1 to 10 min.
In one embodiment of the present invention, the dilute acid solution of step 3) is a 1% lactic acid solution.
In one embodiment of the invention, the crabs are put into a 1% lactic acid solution in the step 3), and the ultrasonic frequency is 40-80 Hz, and the ultrasonic intensity is 2.5-5.0 kW/m 2 The ultrasonic treatment is carried out for 3-5 times under the condition of (1), each time is connected with the ultrasonic treatment for 30-60 seconds, the interval time between two adjacent ultrasonic treatments is 20-50 seconds, then the obtained product is taken out and drained, and the obtained product is placed in cold boiled water for repeated cleaning for 2-3 times.
In one embodiment of the present invention, the formula of the halogen solution in step 4) is: the crab marinating liquid comprises 240g of shallot, 200g of ginger, 80g of caraway, 40 grains of cardamom, 30 slices of bay leaves, 20g of cassia bark, 3400g of Chubang delicious fresh soy sauce, 4000ml of bagged yellow wine, 1200g of white granulated sugar, 2400g of honey and 20g of dried chili pepper per 10kg of raw material.
In one embodiment of the invention, the step 2) ensures that the water level is 3-5 cm higher than the crabs.
In one embodiment of the present invention, the ultra-high pressure sterilization condition in step 6) is 400Mpa and 5 min.
[ advantageous effects ]
(1) The crab is temporarily raised, so that metabolic waste and own earthy smell in the crab body can be removed, the crab can fully spit dirt, intestinal microorganisms of the crab are eliminated, and meanwhile, the cheek is cleaned.
(2) During cleaning, the crab is cleaned by ultrasonic washing and simultaneously diluted acids such as malic acid, lactic acid, citric acid and the like are added, so that the crab can not die, crab legs can not fall off, dirt on the surface of the crab can be effectively cleaned, the original bacteria carrying amount of the crab is reduced, and the manual cleaning time and cost are reduced. And moreover, compared with the commonly used raw materials of oxalic acid, sodium pyrosulfite and the like in the market, such as 'shrimp washing powder', the diluted acid such as malic acid, lactic acid, citric acid and the like is safer, has no environmental pollution and is harmless to human bodies.
(3) The packaged liquor-saturated crabs are sterilized under ultrahigh pressure, so that non-thermal quick sterilization is realized, the pickling materials can quickly enter the insides of the crabs through instantaneous high pressure, the flavor is better, the loss of a large amount of flavor substances and nutrient substances of the crab meat is avoided while the appearance form of the liquor-saturated crabs is not influenced, the hardness, elasticity and chewiness of the crab meat are effectively enhanced, the pickling efficiency is improved, the taste of the crab meat is further improved, the decay and deterioration of the crab meat is delayed, and the shelf life is prolonged.
(4) The quality guarantee period of the liquor-preserved crab prepared by the process can reach 4 ℃ and 42 days.
Drawings
FIG. 1 shows the change of microbiological indicator in different comparative examples after 30 days of cold storage.
FIG. 2 is a flow chart of one embodiment of the method of the present invention.
Fig. 3 shows the appearance (belly) of the raw crab for different washing treatments.
Fig. 4 shows the appearance (gills and belly hairs) of the raw crab for different cleaning treatments.
FIG. 5 shows the variation of colony counts of raw crabs for different washing treatments.
Detailed Description
The invention provides a processing method of a raw pickled liquor-saturated crab product, which is characterized in that a steamed crab is deeply cleaned twice by adding dilute acid and ultrasonic waves, and the liquor-saturated crab is sterilized by adopting an ultrahigh pressure technology, so that a pickling material can enter the inside of the steamed crab to a greater extent, the integrity of crab fiber storage is improved while the taste is improved, a seasoning steamed crab product with fresh and tender meat quality is obtained, and the quality guarantee period is prolonged. The invention is described in detail below with reference to the drawings and the detailed description.
Example 1 processing method of refrigerated seasoned hairy crabs
As shown in fig. 2, the method comprises the following steps:
the method comprises the following steps: and (5) obtaining a crab source.
Selecting hairy crabs as raw materials, selecting hairy crabs which have complete and fat limbs, compact flesh, bright body color, luster and no blackening phenomenon, and removing dead crabs, diseased crabs, damaged crabs, soft-shell crabs and all impurities.
Step two: and (5) temporarily culturing.
Putting the selected river crabs into a water tank with an air pump for temporary culture for 2-3 d, ensuring that the water surface is 3-5 cm higher than the crabs, fully discharging the dirt in the intestines and stomach, paying attention to change water in time, and removing dead and diseased crabs.
Step three: and (5) cleaning.
Putting the crabs into lactic acid with the mass fraction of 1%, wherein the ultrasonic frequency is 40-80 Hz, and the ultrasonic intensity is 2.5-5.0 kW/m 2 The ultrasonic treatment is carried out for 3-5 times under the condition of (1), each time of the ultrasonic treatment is connected for 30-60 seconds, the interval time between two adjacent ultrasonic treatments is 20-50 seconds, then the obtained product is taken out and drained, and the obtained product is placed in cold boiled water for repeated cleaning for 2-3 times.
Step four: and (6) draining.
Wiping off water, and placing in a draining basket for 2h to make the river crab spit water sufficiently so as to reduce the water in the river crab.
Step five: and (4) preparing a curing material.
The crab marinating liquid comprises 240g of shallot, 200g of ginger, 80g of caraway, 40 grains of cardamom, 30 slices of bay leaves, 20g of cassia bark, 3400g of Chubang delicious fresh soy sauce, 4000ml of bagged yellow wine, 1200g of white granulated sugar, 2400g of honey and 20g of dried chili pepper per 10kg of raw material.
Step six: and (6) bagging.
Putting the pickled wine-soaked crabs into a sealed bag, and adding a halogen liquid until the solid-to-liquid ratio is 1:3, and pickling for 60 days under the refrigeration condition; all instruments must be clean and sanitary and be subjected to disinfection and sterilization pretreatment.
Step seven: and (5) sealing.
Sealing the crabs filled with marinade in an aluminum foil sealing bag, and vacuum packaging to prevent the marinade from being putrefactive due to air contact.
Step eight: and (5) sterilizing.
And (5) sterilizing the crabs treated in the step eight under the ultrahigh pressure for 5min at the pressure of 400 MPa.
Step nine: and (5) finishing.
And (4) putting the liquor-saturated crab finished product subjected to the ultrahigh pressure treatment in the step nine into a refrigeration house at the temperature of 4 ℃ for storage.
To better illustrate the technical effects of the invention, the raw material crab is analyzed for the color, texture, curing effect and colony count of the raw cured kava product produced by the method of the invention.
TABLE 1 comparison of physical and chemical indexes, curing efficiency and microorganism indexes of raw cured wine-soaked crab products
The control group in table 1 was prepared by replacing the diluted acid with water and omitting the ultra-high pressure sterilization treatment on the basis of example 1. Therefore, the raw pickled liquor-saturated crab product is obviously superior to liquor-saturated crabs produced by a control method in aspects of color, texture, curing material absorption rate, sanitation and the like, and particularly, the processing method of the raw pickled liquor-saturated crabs adopts a lactic acid combined ultrasonic cleaning method and an ultrahigh pressure sterilization technology, so that the bacteria carrying capacity of raw material crabs is greatly reduced, the safety degree of the prepared product is high, the stable quality of the produced raw pickled liquor-saturated crab product is ensured, and the method is very favorable for batch production of industrial products.
Comparative example 1 No addition of Dilute acid
Dilute acid was replaced with water on the basis of example 1. As a result, the total number of colonies of the crabs reaches 5.43lg CFU/g at the 30 th day of refrigeration, which exceeds 4.70lg CFU/g of the limit of microorganisms in the national food safety standard of animal aquatic products.
Comparative example 2 Effect of Dilute acid dosage on liquor-saturated crab products
The diluted acid concentration is changed on the basis of example 1, and the result shows that when the diluted acid concentration is lower than 0.5%, the total number of colonies of the crabs reaches 5.60lg CFU/g on the 30 th day, and the bacteria reduction effect is not obvious. When the concentration of the dilute acid is higher than 5.0%, the survival rate of the crabs is lower than 50%.
Comparative example 3 Effect of different ultrasonic cleaning conditions on liquor-soaked crab products
The ultrasonic cleaning conditions were changed based on example 1, and as a result, the total number of colonies of crabs was 6.5lg CFU/g at an ultrasonic frequency of 10Hz and an ultrasonic time of 5 seconds, and no significant bacteria-reducing effect was exhibited. When the ultrasonic frequency is 150Hz, the legs of the crabs are broken, and the integrity of the crabs cannot be ensured, so that the consideration is not given.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing a raw pickled drunken crab product is characterized by comprising the following steps:
1) crab obtaining: selecting fresh and alive crabs;
2) temporary culture: putting the selected crabs into a water tank with an air pump for temporary culture for 1-5 d, ensuring that the water surface is 1-10 cm higher than the crabs, and timely changing water and removing dead and diseased crabs in the temporary culture process;
3) ultrasonic washing: putting the crabs into a dilute acid solution with the mass fraction of 0.5-5%, wherein the dilute acid solution is malic acid, lactic acid or citric acid solution and the like, and the ultrasonic frequency is 10-100 Hz, and the ultrasonic intensity is 1.0-5.0 kW/m 2 Carrying out ultrasonic treatment for 1-5 times under the condition (1-5), carrying out ultrasonic treatment for 10-100 seconds each time, wherein the interval time between two adjacent ultrasonic treatment times is 10-100 seconds, then taking out and draining the crabs, then putting the crabs into cold boiled water for repeatedly cleaning for 1-5 times, wiping off water, and then placing the crabs in a draining basket for 0.5-2 hours;
4) seasoning: preparing marinating liquid for pickling the crabs;
5) pickling: putting the washed liquor-saturated crabs into a sealing bag, adding the halogen liquid prepared in the step (4) until the mass-volume ratio of the crab body to the halogen liquid is (1:3) - (1:5), and pickling for 4-72 h;
6) ultra-high pressure sterilization: carrying out ultrahigh pressure sterilization on the crabs salted in the step 5) by adopting ultrahigh pressure, wherein the ultrahigh pressure sterilization condition is 200-600 Mpa for 1-10 min.
2. The method of claim 1, wherein the halide fluid formulation of step (4) is: the marinating liquid of each 10kg of raw material crabs comprises 200-300 g of shallot, 100-300 g of ginger, 50-100 g of caraway, 10-50 grains of cardamom, 10-50 bay leaves, 10-50 g of cassia bark, 3000-4000 g of Chubang delicious fresh soy sauce, 3000-5000 ml of bagged yellow wine, 1000-2000 g of white granulated sugar, 2000-3000 g of honey and 10-50 g of dried pepper.
3. The method of claim 1, wherein the recipe of the brine in step 4) is: the crab marinating liquid comprises 240g of shallot, 200g of ginger, 80g of caraway, 40 grains of cardamom, 30 slices of bay leaves, 20g of cassia bark, 3400g of Chubang delicious fresh soy sauce, 4000ml of bagged yellow wine, 1200g of white granulated sugar, 2400g of honey and 20g of dried chili pepper per 10kg of raw material.
4. The method of claim 1, wherein the dilute acid solution of step 3) is a 1% lactic acid solution.
5. The method as set forth in claim 1, wherein the ultrasonic frequency in the step 3) is 40 to 80Hz, and the ultrasonic intensity is 2.5 to 5.0kW/m 2 。
6. The method according to claim 5, wherein the ultrasonication is performed 3 to 5 times.
7. The method according to claim 5, wherein each successive sonication is carried out for 30 to 60 seconds, and the interval between two adjacent sonications is 20 to 50 seconds.
8. The method according to claim 1, wherein the step 2) ensures that the water level is 3-5 cm higher than the crabs.
9. The method according to claim 1, wherein the ultra-high pressure sterilization condition in step 6) is 400Mpa and 5 min.
10. The raw pickled drunken crab product prepared by the method of any one of claims 1 to 8.
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