CN102048190A - Method for processing artificial crab meat - Google Patents

Method for processing artificial crab meat Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
crab meat
crab
artificial
meat
high temperature
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.)
Pending
Application number
CN2009102128136A
Other languages
Chinese (zh)
Inventor
韦有照
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN2009102128136A priority Critical patent/CN102048190A/en
Publication of CN102048190A publication Critical patent/CN102048190A/en
Pending legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
  • 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

The processing method of artificial crab meat
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.
CN2009102128136A 2009-10-28 2009-10-28 Method for processing artificial crab meat Pending CN102048190A (en)

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
CN102048190A true CN102048190A (en) 2011-05-11

Family

ID=43953258

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2009102128136A Pending CN102048190A (en) 2009-10-28 2009-10-28 Method for processing artificial crab meat

Country Status (1)

Country Link
CN (1) CN102048190A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
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

Cited By (4)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
CN102342488A (en) Method for making hot pepper-pumpkin sauce
KR100938267B1 (en) Method for cooking a boiled fish paste cutlet
KR101624470B1 (en) Manufacturing method of dried anglerfish
CN111374322A (en) Plant protein meat manufacturing process
KR101825429B1 (en) Fermentation-suspended kimchi seasoning package and the method of manufacturing the same
CN100484418C (en) Artificial egg shape food and its processing method
CN104187540A (en) Beef flavored seasoning powder and processing method thereof
CN102048190A (en) Method for processing artificial crab meat
KR100329416B1 (en) Method for manufacturing powder type of kimchi seasonings
KR101663261B1 (en) Method of preparing hot pepper paste with of cockle
CN105310017A (en) Frozen dried poultry egg product and making method thereof
CN105639256A (en) Chicken bone essence and preparation method thereof
CN104621616A (en) Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd
CN104413451A (en) A yellow croaker ball and a preparation method thereof
JP2015223080A (en) Food product having flavor of eel broiled in soy-based sauces
CN101697817A (en) Fish paste
CN105533493A (en) Swim bladder meat loafs and preparation method thereof
KR101736490B1 (en) Manufacturing method of collagen loach soup and collagen loach soup manufactured thereby
KR102632117B1 (en) A manufacturing method of the “alternative-meat beef jerky” using heme molecules extracted from “fusiformis”
KR20120120634A (en) Mackerel is a main ingredient of fish cake the manufacturing method and the fish cake
KR20170106585A (en) Method of Preparing Fried Pork Hock
CN104957528A (en) Ash rice dumpling and preparation method thereof
CN104719949A (en) Ass meat balls and production method thereof
CN105767906A (en) Blood-nourishing and lactogenesis-promoting vegetarian meat and preparation method thereof
CN104413458A (en) Codfish ball food and production method thereof

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

Application publication date: 20110511