CN1600170A - Packaging method for processed salted crabs - Google Patents
Packaging method for processed salted crabs Download PDFInfo
- Publication number
- CN1600170A CN1600170A CNA031511104A CN03151110A CN1600170A CN 1600170 A CN1600170 A CN 1600170A CN A031511104 A CNA031511104 A CN A031511104A CN 03151110 A CN03151110 A CN 03151110A CN 1600170 A CN1600170 A CN 1600170A
- Authority
- CN
- China
- Prior art keywords
- crab
- pickled
- bag
- packaging
- packaging method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 24
- 238000004806 packaging method and process Methods 0.000 title claims description 24
- 241000238557 Decapoda Species 0.000 title description 3
- 239000000645 desinfectant Substances 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 54
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 44
- 238000012545 processing Methods 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004140 cleaning Methods 0.000 claims description 25
- 239000004155 Chlorine dioxide Substances 0.000 claims description 22
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000009461 vacuum packaging Methods 0.000 claims description 17
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 15
- 229940033663 thimerosal Drugs 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 5
- 239000000460 chlorine Substances 0.000 claims description 5
- 229910052801 chlorine Inorganic materials 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002985 plastic film Substances 0.000 claims description 4
- 229920006255 plastic film Polymers 0.000 claims description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 238000011068 loading method Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241001533364 Portunus trituberculatus Species 0.000 description 30
- 238000005516 engineering process Methods 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 9
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 239000003899 bactericide agent Substances 0.000 description 9
- 241000588724 Escherichia coli Species 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000013022 venting Methods 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 241001515806 Stictis Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Group | Fate | Total number of bacteria (individual/gram) | Escherichia coli (individual/100 grams) |
??CK | ????0 | ????3400 | ????≥30 |
????5 | ????11000 | ????≥30 | |
????10 | ????∝ | ????≥30 | |
ClO 2 solution | ????0 | ????670 | ????≤30 |
????5 | ????1100 | ????≤30 | |
????10 | ????8900 | ????≤30 | |
Put the chlorine dioxide pulvis after soaking ClO 2 solution earlier | ????0 | ????680 | ????≤30 |
????5 | ????670 | ????≤30 | |
????10 | ????840 | ????≤30 |
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB031511104A CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB031511104A CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1600170A true CN1600170A (en) | 2005-03-30 |
CN1279850C CN1279850C (en) | 2006-10-18 |
Family
ID=34659851
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB031511104A Expired - Fee Related CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1279850C (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101337611B (en) * | 2008-07-14 | 2010-06-02 | 翁家瑜 | Crab vacuum-packing fresh-keeping method |
CN103876194A (en) * | 2014-03-14 | 2014-06-25 | 宁波大学 | Method for controlling microbes of crab paste |
CN104068422A (en) * | 2014-05-26 | 2014-10-01 | 奉化市兴达海产食品有限公司 | Processing method of salty crabs |
CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | 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 |
-
2003
- 2003-09-22 CN CNB031511104A patent/CN1279850C/en not_active Expired - Fee Related
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101337611B (en) * | 2008-07-14 | 2010-06-02 | 翁家瑜 | Crab vacuum-packing fresh-keeping method |
CN103876194A (en) * | 2014-03-14 | 2014-06-25 | 宁波大学 | Method for controlling microbes of crab paste |
CN103876194B (en) * | 2014-03-14 | 2015-11-11 | 宁波大学 | A kind of crab sticks with paste the control method of microorganism |
CN104068422A (en) * | 2014-05-26 | 2014-10-01 | 奉化市兴达海产食品有限公司 | Processing method of salty crabs |
CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | 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 |
Also Published As
Publication number | Publication date |
---|---|
CN1279850C (en) | 2006-10-18 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
ASS | Succession or assignment of patent right |
Owner name: ZHEJIANG WANLI UNIVERSITY Free format text: FORMER OWNER: YANG XINGMIN Effective date: 20061013 |
|
C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20061013 Address after: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Patentee after: Wanli College, Zhejiang Address before: 315100 Zhejiang Wanli University, Ningbo, Zhejiang, Hunan Road 8, China Patentee before: Yang Xingmin |
|
C56 | Change in the name or address of the patentee |
Owner name: ZHEJIANG WANLI UNIVERSITY; FENGHUA CITY-OCEAN FISH Free format text: FORMER NAME OR ADDRESS: ZHEJIANG WANLI UNIVERSITY |
|
CP03 | Change of name, title or address |
Address after: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Co-patentee after: Fenghua Xingyang Sea Food Co.,Ltd Patentee after: Wanli College, Zhejiang Address before: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Patentee before: Wanli College, Zhejiang |
|
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061018 Termination date: 20091022 |