CN1943437A - Process for producing vacuum cooked crab - Google Patents
Process for producing vacuum cooked crab Download PDFInfo
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- CN1943437A CN1943437A CNA2006100969913A CN200610096991A CN1943437A CN 1943437 A CN1943437 A CN 1943437A CN A2006100969913 A CNA2006100969913 A CN A2006100969913A CN 200610096991 A CN200610096991 A CN 200610096991A CN 1943437 A CN1943437 A CN 1943437A
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- crab
- vacuum
- sterilization
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Abstract
The invention discloses a preparation technique for vacuum ripening crab and said method is in the field of vacuum ripening food. Taking fresh crab as materials through the following steps: washing; sterilizing; causing death of the fresh crab; discarding the down and hair of the crab; sterilizing; vacuum packing; steaming in high temperature and cooling, thus to get the ready product.
Description
Technical field
The invention belongs to vacuum cooked food, be specifically related to a kind of manufacture craft of vacuum cooked crab.
Background technology
The crab delicious flavour, but the seasonality of supply is very strong, and a lot of people attempt crab is carried out vacuum packaging, processing slaking, extend the shelf life, still, the one, because the thorniness of crab own, penetrate packaging bag easily, the 2nd, the physiological structure owing to crab self causes vacuumizing and takes out flat distortion easily, and the 3rd, because the self-contained susceptible bacterium of crab is more, the sterilization difficulty is bigger, actual production is got up, and it is constant to be difficult to reach profile, the standard of taste genuineness.Disclosed Chinese 200510094887.6 patent applications disclose a kind of preparation technology of vacuum cooked crab, but its use is conventional vacuum-packed technique and sterilization technology, can't realize the vacuum cooked making of crab.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of manufacture craft of vacuum cooked crab is provided.Some processing by to crab packing and sterilization aspect reach the effect of vacuum-packed genuine instant bagged, and prolong the supply phase of crab.
The objective of the invention is to be achieved through the following technical solutions:
A kind of manufacture craft of vacuum cooked crab is that raw material is made with fresh and alive crab, and concrete preparation process is as follows:
1) cleans with clear water;
2) sterilization: the crab after will cleaning is placed on saliferous 10% or contains potassium sorbate 1.25% or contain in the aqueous solution of bacterium gram 5% soaks taking-up in 5-10 minute;
3) cause death: the crab after will sterilizing places 70-100 ℃ of heating container boiling to cause death in 3-5 minute;
4) remove crab all spines, burr on one's body, prevent to puncture packaging bag;
5) sterilization: the crab that will remove spine, burr is put into step 2 solution immersion taking-up in 5-10 minute again;
6) vacuum packaging: with thickness is that the food grade packaging material of double-deck 18-24 silk wrap up the crab whole body, wraps up one deck at least, prevents to puncture vacuum packaging bag; Be double-deck 24 food grade vacuum bag packages again with thickness, seal then and vacuumize;
7) vacuum-packed crab is packed in the heating container in 100-121 ℃ of following boiling 25-30 minute slaking, sterilization;
8) be cooled to normal temperature and get finished product.
The invention has the beneficial effects as follows that manufacture craft is simple, be easy to suitability for industrialized production, realized the effect of the vacuum-packed genuine instant bagged of crab, prolonged the supply phase of crab.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment.
Embodiment 1
Preparation process:
1) crab is cleaned with clear water;
2) sterilization: the crab after will cleaning is placed on soaks taking-up in 10 minutes in the aqueous solution of saliferous 10%;
3) cause death: the crab after will sterilizing places heating container dead to crab 70-100 ℃ of following boiling 5 minutes;
4) remove crab all spines, burr on one's body with the method for polishing;
5) sterilization: the crab that will remove spine, burr is put into step 2 solution immersion taking-up in 8 minutes again;
6) vacuum packaging: the food grade packaging material that with thickness are double-deck 18-24 silk are the food grade vacuum bag packages of 24 of bilayers with thickness with crab whole body parcel one deck again, seal then to vacuumize;
7) vacuum-packed crab is packed in the heating container in 100-121 ℃ of following boiling slaking in 30 minutes, sterilization;
8) be cooled to normal temperature and get finished product.
Embodiment 2
Preparation process:
1) crab is cleaned with clear water;
2) sterilization: the crab after will cleaning is placed on to soak in the aqueous solution that contains potassium sorbate 1.25% and took out in 5 minutes;
3) cause death: the crab after will sterilizing places heating container dead to crab 70-100 ℃ of following boiling 4 minutes;
4) wipe out crab all spines, burr on one's body;
5) sterilization: the crab that will remove spine, burr is put into step 2 solution immersion taking-up in 10 minutes again;
6) vacuum packaging: the food grade packaging material that with thickness are double-deck 18-24 silk are the food grade vacuum bag packages of 24 of bilayers with thickness with crab whole body parcel one deck again, seal then to vacuumize;
7) vacuum-packed crab is packed in the heating container in 100-121 ℃ of following boiling slaking in 25 minutes, sterilization;
8) be cooled to normal temperature and get finished product.
After testing, the sanitary index of embodiment 1 and embodiment 2 gained finished products all meets food hygienic standard, has kept the genuineness of crab, and the shelf-life reached more than 6 months.
Claims (1)
1, a kind of manufacture craft of vacuum cooked crab is that raw material is made with fresh and alive crab, it is characterized in that: concrete preparation process is as follows:
1) cleans with clear water;
2) sterilization: the crab after will cleaning is placed on saliferous 10% or contains potassium sorbate 1.25% or contain in the aqueous solution of bacterium gram 5% soaks taking-up in 5-10 minute;
3) cause death: the crab after will sterilizing places heating container to cause death at 70-100 ℃ of following boiling 3-5 minute;
4) remove crab all spines, burr on one's body;
5) sterilization: the crab that will remove spine, burr is put into step 2 solution immersion taking-up in 5-10 minute again;
6) vacuum packaging: with thickness is that the food grade packaging material of double-deck 18-24 silk wrap up the crab whole body, wraps up one deck at least; Be that double-deck 24 food grade vacuum bag wires up crab with thickness again, seal then to vacuumize;
7) vacuum-packed crab is packed in the heating container in 100-121 ℃ of following boiling 25-30 minute slaking, sterilization;
8) be cooled to normal temperature and get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100969913A CN1943437A (en) | 2006-10-23 | 2006-10-23 | Process for producing vacuum cooked crab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100969913A CN1943437A (en) | 2006-10-23 | 2006-10-23 | Process for producing vacuum cooked crab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1943437A true CN1943437A (en) | 2007-04-11 |
Family
ID=38043249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100969913A Pending CN1943437A (en) | 2006-10-23 | 2006-10-23 | Process for producing vacuum cooked crab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1943437A (en) |
Cited By (3)
| 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 |
| CN101804869A (en) * | 2010-02-26 | 2010-08-18 | 四川沱牌药业有限责任公司 | Application of double-layer aseptic vacuum technique in external package of large volume injection |
| 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 |
-
2006
- 2006-10-23 CN CNA2006100969913A patent/CN1943437A/en active Pending
Cited By (3)
| 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 |
| CN101804869A (en) * | 2010-02-26 | 2010-08-18 | 四川沱牌药业有限责任公司 | Application of double-layer aseptic vacuum technique in external package of large volume injection |
| 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 |
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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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070411 |