CN107712702A - A kind of processing method of crab - Google Patents
A kind of processing method of crab Download PDFInfo
- Publication number
- CN107712702A CN107712702A CN201710984389.1A CN201710984389A CN107712702A CN 107712702 A CN107712702 A CN 107712702A CN 201710984389 A CN201710984389 A CN 201710984389A CN 107712702 A CN107712702 A CN 107712702A
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- crab
- meat
- processing method
- processing
- crab meat
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004904 shortening Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses a kind of processing method of crab, it using crab as primary raw material, by crab is cleaned, temporarily support, pre-process, pressurization shortening, cooling take meat, seasoning and vacuum packaging and complete to process.Hay extract solution is employed in pre-treatment step, can effectively remove the fishy smell of crab, while the growth of bacterium can be suppressed to a certain extent；The water-retaining property of crab meat can effectively be strengthened, and then improve dressing percentage and ensure the mouthfeel of crab；Crab meat and crab shell are subjected to separating treatment, improve edible convenience；Crab meat is put into pressure vessel, then baste is sprayed onto in pressure vessel by sprayer unit, has both realized the seasoning of crab meat, the percentage of damage of crab meat can be reduced again and keep the outward appearance of crab meat, while be also avoided that a large amount of losses of crab meat flavor substance and nutriment.Crab is processed using the inventive method, can preferably keep the integrality and nutritional ingredient of crab meat, it is in good taste, holding time length, it is beneficial to promote.
Description
Technical field
The present invention relates to crab class manufacture field, and in particular to a kind of processing method of crab, belongs to marine products processing technology neck
Domain.
Background technology
Crab meat fertilizer is delicate, and delicious flavour is nutritious, is one of the main aquatic products that Chinese exports are earned foreign exchange.Due to crab
The fresh goods resting period can not be easily putrid and deteriorated too long, therefore the crab of extreme portions is all directly freezed into raw product at present
Carry out export sales.
Crab carries housing, it is more inconvenient to eat, and the Chinese patent application of Application No. 201410224516.4 is a kind of salty
The processing method of crab, after crab is carried out pre-preg and heating by it, crab is broken for atherosclerotic fluid, then mixed with sauce
Post package is sterilized, and this method is crushed crab, convenient processing and seasoning, but crab meat and crab shell crush together, have impact on crab
Integrality, while crab shell be not suitable for eat, not only unhealthful, mouthfeel is also poor.
Also have in the prior art after being separated crab meat and crab shell, the related report of rear sterilization packaging is seasoned to crab meat
Road, but these methods are stirred product is made by the way that flavouring is added directly into crab meat, and stirring destroys crab meat
Integrality, it have impact on the sense organ of people, it is suppressed that the appetite of people.
The content of the invention
For above-mentioned deficiency, the present invention provides a kind of processing method of crab, it can effectively preserve the nutrition of crab meat into
Divide and outward appearance, instant edible, and holding time are grown, it is safe and non-toxic.
To achieve the above object, the present invention is achieved through the following technical solutions：
A kind of processing method of crab, comprises the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 1~3 day,
When adding clear water, ensure that the water surface is higher by 3~5cm of crab；
3) pre-process：Crab by step 2) processing is entered to advance using hay extract solution and soaks 10~20min, then
Taking-up drains, and is put into cold boiling water and cleans repeatedly 2~3 times；
4) pressurize shortening：Steam is carried out to the crab by step 3) processing using high steam and heats 3~7min；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body,
Meat in crab leg is picked out, and obtains crab meat；
6) season：The crab meat that step 5) obtains is put into pressure vessel, baste is sprayed into pressure by sprayer unit
In container, and pressurize is for a period of time, is then placed in sterile cooling device and cools down；
7) it is vacuum-packed：- 3~-5 DEG C of freezers are placed in after crab meat after cooling is vacuum-packed with polybag to preserve.
In such scheme, the concentration of step 3) the hay extract solution is 7~15%.
In such scheme, the step 4) steam pressure is 3Mpa~5Mpa.
In such scheme, step 5) is described quickly to be cooled to be cooled to 1~5 DEG C in 30~50s.
In such scheme, the step 6) dwell time is 20~25min.
Beneficial effects of the present invention are：
(1) pretreatment employs hay extract solution, can effectively remove the fishy smell of crab, while to a certain extent can
Suppress the growth of bacterium；The water-retaining property of crab meat can effectively be strengthened, and then improve dressing percentage, and can enough ensures enough mouthfeels
And flavor.
(2) crab meat and crab shell are separated, it is a little improves edible convenience.
(3) crab meat is put into pressure vessel, then baste is sprayed onto in pressure vessel by sprayer unit, both realized
The seasoning of crab meat, the percentage of damage of crab meat can be reduced again, and can keeps the outward appearance of crab meat well, but also can avoid crab meat wind
A large amount of losses of taste material and nutriment.
(4) heated with steam, then quick cooling, facilitates the separation of crab meat and crab shell, improves dressing percentage, avoids wasting.
Embodiment
The present invention is further explained with reference to specific embodiment, but the present invention and be confined in detail below
Embodiment.
Embodiment 1
A kind of processing method of crab, comprises the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 1 day, add
When entering clear water, ensure that the water surface is higher by crab 5cm；
3) pre-process：Crab by step 2) processing is entered to advance using hay extract solution and soaks 10min, is then taken out
Drain, be put into cold boiling water and clean repeatedly 3 times；Wherein the concentration of hay extract solution is 7%；
4) pressurize shortening：Steam heating 3min is carried out to the crab by step 3) processing using high steam；Wherein institute
It is 5Mpa to state steam pressure；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body,
Meat in crab leg is picked out, and obtains crab meat；The quick cooling is specially crab is cooled to 5 DEG C in 30s；
6) season：The crab meat that step (5) obtains is put into pressure vessel, baste is sprayed into pressure by sprayer unit
In container, and pressurize is for a period of time, is then placed in sterile cooling device and cools down；
7) it is vacuum-packed：- 5 DEG C of freezers are placed in after crab meat after cooling is vacuum-packed with polybag to preserve.
In such scheme, the step 6) dwell time is 20min, and the baste presses the conventional flavouring method system of food
.
Embodiment 2
A kind of processing method of crab, comprises the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 3 days, add
When entering clear water, ensure that the water surface is higher by crab 3cm；
3) pre-process：Crab by step 2) processing is entered to advance using hay extract solution and soaks 20min, is then taken out
Drain, be put into cold boiling water and clean repeatedly 2 times；The concentration of wherein described hay extract solution is 15%；
4) pressurize shortening：Steam heating 7min is carried out to the crab by step 3) processing using high steam；The height
The pressure for pressing steam is 3Mpa；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body,
Meat in crab leg is picked out, and obtains crab meat；Wherein, the quick cooling is specially that 5 DEG C are cooled in 30~50s；
(6) season：The crab meat that step 5) obtains is put into pressure vessel, baste is sprayed into pressure by sprayer unit
In container, and pressurize is for a period of time, is then placed in sterile cooling device and cools down.
(7) it is vacuum-packed：- 3 DEG C of freezers are placed in after crab meat after cooling is vacuum-packed with polybag to preserve.
In such scheme, the step 6) dwell time is 20min, and step (6) described baste is adjusted by the conventional of food
Taste method is made.
Embodiment 3
A kind of processing method of crab, comprises the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 2 days, add
When entering clear water, ensure that the water surface is higher by crab 4cm；
3) pre-process：Crab by step 2) processing is entered to advance using hay extract solution and soaks 15min, is then taken out
Drain, be put into cold boiling water and clean repeatedly 2 times；Wherein, the concentration of the hay extract solution is 10%；
4) pressurize shortening：Steam heating 5min is carried out to the crab by step 3) processing using high steam；Wherein, institute
It is 4Mpa to state steam pressure；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body,
Meat in crab leg is picked out, and obtains crab meat；Wherein, the quick cooling is specially that 3 DEG C are cooled in 35s；
6) season：The crab meat that step 5) obtains is put into pressure vessel, baste is sprayed into pressure by sprayer unit
In container, and pressurize is for a period of time, is then placed in sterile cooling device and cools down；
7) it is vacuum-packed：- Cool Room 4 DEG C preservation is placed in after crab meat after cooling is vacuum-packed with polybag.
In such scheme, the step 6) dwell time is 22min, and the baste presses the conventional flavouring method system of food
.
Embodiment 4
A kind of processing method of crab, comprises the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 1 day, add
When entering clear water, ensure that the water surface is higher by crab 5cm；
3) pre-process：Crab by step 2) processing is subjected to immersion 15min using hay extract solution, then takes out drip
It is dry, it is put into cold boiling water and cleans repeatedly 3 times；Wherein, the concentration of the hay extract solution is 11%；
4) pressurize shortening：Steam heating 6min is carried out to the crab by step 3) processing using high steam；Wherein institute
It is 5Mpa to state steam pressure；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body,
Meat in crab leg is picked out, and obtains crab meat；The quick cooling is specially that 4 DEG C are cooled in 36s；
6) season：The crab meat that step 5) obtains is put into pressure vessel, baste is sprayed into pressure by sprayer unit
In container, and pressurize is for a period of time, is then placed in sterile cooling device and cools down；
7) it is vacuum-packed：- Cool Room 4 DEG C preservation is placed in after crab meat after cooling is vacuum-packed with polybag.
In such scheme, the step 6) dwell time is 23min, and the baste presses the conventional flavouring method system of food
.
Explanation embodiments of the present invention are these are only, are not intended to limit the invention, for those skilled in the art
For, within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in this hair
Within bright protection domain.
Claims (5)
1. a kind of processing method of crab, it is characterised in that comprise the following steps：
1) crab source obtains：Select fresh and alive crab；
2) clean, temporarily support：Using flowing clear water, it is put into after being cleaned up with banister brush in tank, adds clear water temporary 1~3 day, is added
During clear water, ensure that the water surface is higher by 3~5cm of crab；
3) pre-process：Crab by step 2) processing is entered to advance using hay extract solution and soaks 10~20min, is then taken out
Drain, be put into cold boiling water and clean repeatedly 2~3 times；
4) pressurize shortening：Steam is carried out to the crab by step 3) processing using high steam and heats 3~7min；
5) cooling takes meat：Crab by step 4) processing is placed in cold wind and quickly cooled down, is then taken out, by crab body, crab leg
In meat pick out, obtain crab meat；
6) season：The crab meat that step 5) obtains is put into pressure vessel, baste is sprayed into pressure vessel by sprayer unit
It is interior, and pressurize is for a period of time, is then placed in sterile cooling device and cools down；
7) it is vacuum-packed：- 3~-5 DEG C of freezers are placed in after crab meat after cooling is vacuum-packed with polybag to preserve.
A kind of 2. processing method of crab according to claim 1, it is characterised in that：Step 3) the hay extract solution it is dense
Spend for 7~15%.
A kind of 3. processing method of crab according to claim 1, it is characterised in that：Step 4) the steam pressure be 3~
5Mpa。
A kind of 4. processing method of crab according to claim 1, it is characterised in that：Step 5) is described to be quickly cooled to 30
1~5 DEG C is cooled in~50s.
A kind of 5. processing method of crab according to claim 1, it is characterised in that：Step 6) the dwell time be 20~
25min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710984389.1A CN107712702A (en) | 2017-10-20 | 2017-10-20 | A kind of processing method of crab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710984389.1A CN107712702A (en) | 2017-10-20 | 2017-10-20 | A kind of processing method of crab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712702A true CN107712702A (en) | 2018-02-23 |
Family
ID=61213057
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710984389.1A Pending CN107712702A (en) | 2017-10-20 | 2017-10-20 | A kind of processing method of crab |
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| Country | Link |
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| CN (1) | CN107712702A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264796A (en) * | 2018-12-05 | 2020-06-12 | 江苏壳知味食品有限公司 | Production method of crab-shaped sculpture |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7087257B1 (en) * | 2003-05-12 | 2006-08-08 | Alfred Prestenbach | Crustacean seafood process |
| CN103040029A (en) * | 2012-12-06 | 2013-04-17 | 浙江国际海运职业技术学院 | Preparation method of frozen cooked mussel meat |
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
-
2017
- 2017-10-20 CN CN201710984389.1A patent/CN107712702A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7087257B1 (en) * | 2003-05-12 | 2006-08-08 | Alfred Prestenbach | Crustacean seafood process |
| CN103040029A (en) * | 2012-12-06 | 2013-04-17 | 浙江国际海运职业技术学院 | Preparation method of frozen cooked mussel meat |
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 崔桂友主编: "《烹饪原科学》", 30 April 2001 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264796A (en) * | 2018-12-05 | 2020-06-12 | 江苏壳知味食品有限公司 | Production method of crab-shaped sculpture |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
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Application publication date: 20180223 |