CN102048190A - Method for processing artificial crab meat - Google Patents
Method for processing artificial crab meat Download PDFInfo
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- CN102048190A CN102048190A CN2009102128136A CN200910212813A CN102048190A CN 102048190 A CN102048190 A CN 102048190A CN 2009102128136 A CN2009102128136 A CN 2009102128136A CN 200910212813 A CN200910212813 A CN 200910212813A CN 102048190 A CN102048190 A CN 102048190A
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- crab meat
- crab
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- meat
- high temperature
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing artificial crab meat. Due to the utilization of the method, the artificial crab meat which has delicious taste and good mouthfeel, and can enable the appearance, the flavor and the nutrition to approach natural crab meat. The invention is realized through the following technical scheme: the artificial crab meat is processed by the following raw materials by weight percent: 50% of minced fillet, 4% of potato starch, 2% of waxy starch, 15% of egg protein, 2% of crab meat, 1% of crab style spice, 1% of monosodium glutamate and 25% of common salt. The minced fillet and various ingredients are uniformly stirred, fully blended into pulp and poured into a rectangular metal box, the color of crab roe or the crab meat is colored on the top surface and the bottom surface of the rectangular metal box, then the rectangular metal box is put into a pot for stewing, gelatinization is carried out for about 60min at the temperature of 35-45 DEG C, and the stewing is finally carried out for about 40min for forming at the high temperature of 90-95 DEG C. Then the product is cut into threads, the threads are centralized into a beam, compressed and adhered tightly, the color of the crab roe or the crab meat is further colored on the surface, and sterilization is further carried out for 10min at the high temperature of 90 DEG C.
Description
Technical field:
The invention relates to the processing method of food, a kind of processing method of more specifically saying so about artificial crab meat.
Background technology:
The processing of general imitative crab meat food all is to be major ingredient with dried shrimps, the flesh of fish, egg, adds flavouring composition and makes.The imitative crab meat delicious flavour of this method processing, but owing to used a large amount of precious dried shrimps, its production cost is than higher.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new artificial crab meat process technology is provided.The artificial crab meat that utilizes the present technique method to produce, delicious flavour, mouthfeel are good, all near natural crab meat, and can be used for processing crab oil bag, crab custard and other crab goods in outward appearance, local flavor and nutrition.
The present invention is achieved through the following technical solutions: the raw material proportioning is fish gruel 50%, farina 4%, waxy starch 2%, egg protein 15%, crab meat 2%, crab flavor spices 1%, monosodium glutamate 1%, salt 25%.The fish gruel is stirred with various batchings, fully reconcile into pulpous state, pour in the rectangle can, the color of crab oil or crab meat in end face and bottom surface, put into the pot boiling then, gel is about 60 minutes under 35~45 ℃ of temperature, last boiling moulding in about 40 minutes under 90~95 ℃ high temperature.Chopping then concentrates filament the bunchy compression to cling, on the surface again crab oil or crab meat color, sterilization got final product in 10 minutes under 90 ℃ of high temperature.
The specific embodiment:
Very low with the rotten artificial crab meat cost of making of making of fish, primary raw material is the fish gruel, and various batchings are fish gruel 50%, farina 4%, waxy starch 2%, egg protein 15%, crab meat 2%, crab flavor spices 1%, monosodium glutamate 1%, salt 25%.
1, the gruel that cures fish
Take off the flesh of fish on one's body from fresh grass carp, black carp etc., it is clean to be placed in the water below 0 ℃ rinsing, removes foreign material such as thorn, skin, puts into meat grinder and rubs.
2, mix and stir batching
Basin is put in the fish gruel, stirred fast about 10 minutes, add various batchings by proportioning.Stirred fast again 10~20 minutes, the rotten mixture of fish is fully reconciled into pulpous state.
3, gel forming
The rotten mixture of pulpous state fish is poured in the rectangle can, the color of crab oil or crab meat in end face and bottom surface, put into the pot boiling then, gel is about 60 minutes under 35~45 ℃ of temperature, last boiling moulding in about 40 minutes under 90~95 ℃ high temperature.
4, chopping
The rotten mixture of the fish of gel forming is cut into 1 millimeter * 1 millimeter * 30 millimeters filament, concentrates filament the bunchy compression to cling, on the surface again crab oil or crab meat color.Finished product sterilization 10 minutes under 90 ℃ of high temperature can be gone on the market after the vacuum packaging.
Claims (6)
1. the processing method of an artificial crab meat is characterized in that: raw materials usedly be the fish gruel, make through mixing and stirring batching, gel forming, chopping, high temperature sterilization.
2. according to the processing method of the described a kind of artificial crab meat of claim 1, it is characterized in that: described batching is: fish gruel 50%, farina 4%, waxy starch 2%, egg protein 15%, crab meat 2%, crab flavor spices 1%, monosodium glutamate 1%, salt 25%.
3. according to the processing method of the described a kind of artificial crab meat of claim 1, it is characterized in that: described mix and stir the batching be that basin is put in the fish gruel, stir fast about 10 minutes, add various batchings by proportioning.Stirred fast again 10~20 minutes, the rotten mixture of fish is fully reconciled into pulpous state.
4. according to the processing method of the described a kind of artificial crab meat of claim 1, it is characterized in that: described gel forming is that the rotten mixture of pulpous state fish is poured in the rectangle can, the color of crab oil or crab meat in end face and bottom surface, put into the pot boiling then, gel is about 60 minutes under 35~45 ℃ of temperature, last boiling moulding in about 40 minutes under 90~95 ℃ high temperature.
5. according to the processing method of the described a kind of artificial crab meat of claim 1, it is characterized in that: described chopping is to be cut into 1 millimeter * 1 millimeter * 30 millimeters filament.
6. according to the processing method of the described a kind of artificial crab meat of claim 1, it is characterized in that: described high temperature sterilization is sterilization 10 minutes under 90 ℃ of high temperature.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009102128136A CN102048190A (en) | 2009-10-28 | 2009-10-28 | Method for processing artificial crab meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009102128136A CN102048190A (en) | 2009-10-28 | 2009-10-28 | Method for processing artificial crab meat |
Publications (1)
Publication Number | Publication Date |
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CN102048190A true CN102048190A (en) | 2011-05-11 |
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Family Applications (1)
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CN2009102128136A Pending CN102048190A (en) | 2009-10-28 | 2009-10-28 | Method for processing artificial crab meat |
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CN (1) | CN102048190A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103263049A (en) * | 2013-05-23 | 2013-08-28 | 苏州谷力生物科技有限公司 | Artificial crab cream and manufacturing method |
CN103478774A (en) * | 2013-10-10 | 2014-01-01 | 康平 | Instant sea crab slice and its preparation method |
CN107897757A (en) * | 2017-11-13 | 2018-04-13 | 广西吉朋投资有限公司 | A kind of production method of artificial crab meat |
-
2009
- 2009-10-28 CN CN2009102128136A patent/CN102048190A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103263049A (en) * | 2013-05-23 | 2013-08-28 | 苏州谷力生物科技有限公司 | Artificial crab cream and manufacturing method |
CN103478774A (en) * | 2013-10-10 | 2014-01-01 | 康平 | Instant sea crab slice and its preparation method |
CN103478774B (en) * | 2013-10-10 | 2014-10-29 | 康平 | Instant sea crab slice and its preparation method |
CN107897757A (en) * | 2017-11-13 | 2018-04-13 | 广西吉朋投资有限公司 | A kind of production method of artificial crab meat |
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PB01 | Publication | ||
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C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |