CN102450697A - Processing method for crab meat cuisine with crab carapace - Google Patents
Processing method for crab meat cuisine with crab carapace Download PDFInfo
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- CN102450697A CN102450697A CN2010105185701A CN201010518570A CN102450697A CN 102450697 A CN102450697 A CN 102450697A CN 2010105185701 A CN2010105185701 A CN 2010105185701A CN 201010518570 A CN201010518570 A CN 201010518570A CN 102450697 A CN102450697 A CN 102450697A
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Abstract
The invention relates to a processing method for crab meat cuisine with a crab carapace. The method comprises: conducting pretreatment; boiling a crab block and taking meat, and selecting a crab carapace for standby use; carrying out seasoning with cooked crab meat, a condiment and a crab meat flavor relish in a mass ratio of 1000:30-50:10-20; weighing 23-27g of flavored crab meat and filling it in a crab carapace, which is then frozen in a rapid freezer at a temperature lower than -20DEG C for 8-12min for shaping; performing powder spraying and sizing; wrapping the sized crab meat with sugar-free white bread crumbs, thus obtaining crab meat cuisine, with the weight controlled at 45g-48g/cuisine; freezing the cuisine at a temperature of -33- -37DEG C for 20-40min, and controlling the temperature of the final product at a temperature lower than -18DEG C for inspection, and performing packaging as well refrigeration after passing the inspection. Employing fresh crabs as raw materials, the method of the invention is characterized by simple preparation technology, reasonable procedure and high utilization rate. The prepared crab meat cuisine is not only free of nutrition loss but also rich in protein, fat, vitamin A and trace elements, etc. With natural taste, pure mouthfeel, and delicious flavor, the crab meat cuisine product of the invention is also very convenient for eating.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, be specifically a kind of be raw material with the crab meat, with the processing method of the crab meat of crab carapace splendid attire cooking.
Background technology
Crab is rich in protein, fat, vitamin A and trace element, and is nutritious, and delicious flavour is very popular, and its nutritive value and economic worth surpass general fish.Because the listing of crab has seasonality, and the nutrition of transportation in can consumer becomes thin crab, and is dead easily rotten, brings very big inconvenience with fresh-keeping for transportation, make a lot of in the consumer on the ground bright sea crab that can not throughout the year have delicious flavour.
At present, a lot of enterprises adopt method such as pickled, steamed, fried that crab is processed prolonging shelf life, but there are a lot of deficiencies in these methods; Serious like nutritive loss, edible inconvenient, mouthfeel is delicious inadequately, outward appearance is tempting or the like; Influence its nutritive value and economic worth, the manufacture craft like a kind of vacuum cooked crab of Chinese patent of the patent No. 200610096991.3 belongs to vacuum cooked field of food; With fresh and alive crab is raw material; Through on one's body spine burr-sterilization-vacuum packaging-thermophilic digestion of cleanings-sterilization-cause death-remove crab-cool off finished product, this method has prolonged the supply phase of crab, still eats inconvenience.Also there is enterprise to adopt many different materials to copy crab meat, crab oil; Formed the bionic foods of various different flavors and characteristic; To satisfy the demands of consumers; Add synthetic perfume or synthetic dyestuff but wherein be no lack of, improve the effects such as sense of smell, vision and mouthfeel of bionical goods, aspect consumer healthy, have potential safety hazard.In addition, imitation crab meat all is to make cake to roll up row again in the prior art, packs in the soft plastic bag of packing into, and technology of the package is loaded down with trivial details, and can not intuitively reflect the flesh and blood of product, must chopping or strip flavouring material, relatively inconvenience again when edible.
Summary of the invention
Technical problem to be solved by this invention is the defective that exists to prior art, and providing a kind of is raw material with the crab meat, and with the processing method that the crab meat of crab carapace splendid attire is arranged, manufacture craft is simple, and operation is reasonable, and cost is lower, and the product increment is higher.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of processing method of the crab meat cooking with the crab carapace is characterized in that may further comprise the steps:
1) preliminary treatment:, separate crab carapace and crab piece with the clean cheek that goes of crab;
2) meat is got in the boiling of pretreated crab piece, it is for use simultaneously the crab carapace to be selected back poach cooling;
3) be ripe crab meat by mass ratio: flavoring: seasoning is carried out in crab meat taste=1000: 30～50: 10～20 (preferred 1000: 40: 15);
4) filling/shaping: take by weighing seasoning mixing crab meat 23～27g and fill out and pile up in the crab carapace, be lower than-20 ℃ urgency in temperature and freeze and freeze to carry out in 8～12 minutes shaping in the storehouse;
5) the seasoning mixing crab meat that will fill after the shaping is played powder and starching;
6) the crab meat surface after starching wraps sugar-free white crumbs equably, wrap up in behind the bits crab meat cooking Weight control at 45g-48g/ only;
7) will wrap up in crab meat product after the crumbs and put into-33～-37 ℃ mono-frozen machine and freezed 20～40 minutes, the article temperature control is below-18 ℃, and adhesion overlaps each other between avoiding every during quick-frozen;
8) test at last, pack qualified back, and product is refrigerated in the cryogenic freezing below-18 ℃.
As improvement; Preliminary treatment in the said step 1 is specially: the crab that selects the true qualities that meet crab, fresh, full, pollution-free, free from extraneous odour; With the appended silt of flushing with clean water crab shell appearance that flows; Be placed on the work top the crab cheek that shells, with the inner membrance in the crab carapace, crab must, eye shell and other foreign material remove, the crab piece is scrubbed with brush.
Boiling in the said step 2 is that pretreated crab piece is evenly divided on the stainless (steel) wire sheet, cooks the crab piece with steam, after cooling, ripe crab piece central temperature is dropped to about 30～37 ℃, evenly is divided in the vinyl disc; The said meat of getting is that the crab pin is cut; From crab piece, crab pin, take out crab meat with special stainless steel instrument, or tweezer and clamp the crab piece that shears earlier, beat tweeter the edge of plastics shallow bid again; Make the meat shake in the crab piece fall in the clean container effect that the meat that flakes separates; Said select be to crab meat roughly select, the inspection down of selected, uviol lamp, use the stainless steel clamp to remove soft shell, crab oil, broken cheek silk in the crab meat; Said crab carapace is selected and is meant and chooses that the nothing of diameter between 7.5～8.5cm is damaged, the crab carapace of blackspot, and said poach is crab carapace weighing 3.5～4.5Kg to be one basket put into saucepan, and water temperature 95-100 ℃, more than 1 minute; Immersed in≤4 ℃ of frozen water cooling after during said cooling well-done crab carapace being pulled out immediately 2-4 minute, sabot behind the draining.
Flavoring in the said step 3 comprise cooking wine 30%-60%, salt 10%-30%, vinegar 10%-30% and flavor substance such as ginger, sootiness material perhaps/and the composition of 10%-20% such as sugar, be mass percent, in flavoring; Said crab meat taste is the composition of crab monosodium glutamate 10%-35%, starch 50%-85%, salad oil 0.5%-15% and salt 0.5%-10%, is mass percent, in the crab meat taste.The ratio of each component can be adjusted according to different mouthfeels.
The said powder of beating is evenly to spill one deck powder on filling seasoning crab meat surface; Said starching is all thin slurries of crab meat surfaces coated last layer behind the economy-combat powder, and powder slurry Weight control is at 5-10g, said slurries are with flour: starch is 2～4: 1, adds suitable quantity of water and stirs into pulpous state, coils if overweight then flows backwards back unnecessary slurry.
Check in the said step 8 is carried out metal detection one by one to product; The precision of metal detection for the concrete steps of
non-
packing is: taking by weighing 40 qualified of crab meat cookings is box packing; Crab meat cooking head down; The tripe anticline is folded proper alignment; Per 20 crab meats cooking is one deck; The centre separates with blue PE plastic film chip, gets 6 box packaging products in boxes again.
Compared with prior art, the invention has the advantages that: the present invention adopts fresh crab as raw material, is container utensil with the crab carapace, and manufacture craft is simple, and operation is reasonable, and utilization rate is higher; The crab meat cooking product that makes does not only have nutrition leak, also is rich in protein, fat, vitamin A and trace element etc., and the product taste is natural, mouthfeel is pure, delicious flavour, and edible also very convenient; Adopt crumbs to be rolled in the crab meat surface, the novel uniqueness of method, visual appearance, reduction fishy smell, the fine and smooth mouthfeel of increase; Product is through microwave instant, instant; And this crab meat cooking product can be deposited 18 months at low temperatures, and product is easy to preserve and market circulation.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
Learning from else's experience, (diameter is that 8cm ± 0.5cm), 95 ℃ of following poach of water temperature were pulled cooling out and drained after 4 minutes to the crab shell of selecting flushing removal inner membrance, crab palpus, eye shell and other foreign material; The crab piece of learning from else's experience and selecting the cleaning and removing foreign material and cooking with steam coldly drops to about 35 ℃ ripe crab piece central temperature through cold naturally, cuts the crab pin, from crab piece, crab pin, takes out crab meat with special stainless steel instrument.Get ripe crab meat 1000g, flavoring 40g, crab meat taste 15g carry out seasoning to be mixed, and wherein flavoring is pure mellow wine 15g, salt 10g, vinegar 10g, ginger 2g, sootiness material 3g; The crab meat taste is crab monosodium glutamate 3g, starch 10g, salad oil 1g, salt 1g; Take by weighing seasoning mixing crab meat 23g and fill out naturally and pile up in the crab carapace, freeze in the urgency of temperature-25 ℃ and freeze 10 minutes in the storehouse; Play powder and starching to filling seasoning mixing crab meat, powder slurry consumption is 6g; Crab meat surface after pasting wraps 8 purpose sugar-frees white crumbs equably, only wraps up in crab meat cooking product weight behind the bits and be 45g/; Crab meat is arranged product in-35 ℃ IQF mono-frozen machine, freezed 30 minutes, the article temperature control is arranged the packing of product, the qualified laggard luggage case of metal detection, product net weight 1800g/ box * 6 boxes=10.8Kg/ case at-20 ℃ with crab meat; It is attractive in appearance to obtain mode of appearance, tasty mouthfeel, nutritious crab meat cooking product.
Embodiment 2
Learning from else's experience, (diameter is that 8cm ± 0.5cm), 100 ℃ of following poach of water temperature were pulled cooling out and drained after 2 minutes to the crab shell of selecting flushing removal inner membrance, crab palpus, eye shell and other foreign material; The crab piece of learning from else's experience and selecting the cleaning and removing foreign material and cooking with steam; Blowing on through electric fan drops to about 35 ℃ ripe crab piece central temperature, cuts the crab pin, tweezers and clamps the crab piece that shears earlier; Beat tweeter the edge of plastics shallow bid again, the meat shake in the crab piece is fallen in the clean container.Get ripe crab meat 2000g, flavoring 80g, crab meat taste 30g carry out seasoning to be mixed, and wherein flavoring is yellow rice wine 40g, salt 15g, vinegar 15g, ginger 5g, granulated sugar 5g; The crab meat taste is crab monosodium glutamate 5g, starch 20g, salad oil 3g, salt 2g; Take by weighing seasoning mixing crab meat 27g and fill out naturally and pile up in the crab carapace, freeze in the urgency of temperature-30 ℃ and freezed approximately in the storehouse 9 minutes.Play powder and starching to filling seasoning mixing crab meat, powder slurry consumption is 9g; Crab meat surface after pasting wraps 8 purpose sugar-frees white crumbs equably, only wraps up in crab meat cooking product weight behind the bits and be 48g/; Crab meat is arranged product in-40 ℃ IQF mono-frozen machine, freezed 30 minutes, the article temperature control is at-25 ℃; Crab meat is arranged the packing of product, the qualified laggard luggage case of metal detection, product net weight 1800g/ box * 6 boxes=10.8Kg/ case; It is attractive in appearance to obtain mode of appearance, and taste is natural, and mouthfeel is pure, nutritious crab meat cooking product.
Claims (6)
1. processing method with the cooking of the crab meat of crab carapace is characterized in that may further comprise the steps:
1) preliminary treatment:, separate crab carapace and crab piece with the clean cheek that goes of crab;
2) meat is got in the boiling of pretreated crab piece, it is for use simultaneously the crab carapace to be selected back poach cooling;
3) be ripe crab meat by mass ratio: flavoring: crab meat taste=1000: 30-50: 10-20 carries out seasoning;
4) filling/shaping: take by weighing seasoning mixing crab meat 23～27g and fill out and pile up in the crab carapace, the urgency in temperature＜-20 ℃ is frozen and is freezed to carry out in 8～12 minutes shaping in the storehouse;
5) the seasoning mixing crab meat that will fill after the shaping is played powder and starching;
6) the crab meat surface after starching wraps crumbs equably, and the crab meat cooking product weight of wrapping up in behind the bits only is controlled at 45g-48g/;
7) will wrap up in crab meat cooking product after the crumbs and put into-33～-37 ℃ mono-frozen machine and freezed 20～40 minutes, temperature is controlled at below-18 ℃, and adhesion overlaps each other between avoiding every during quick-frozen;
8) test at last, qualified back packing, and with product freezing and refrigeration under the low temperature below-18 ℃.
2. processing method according to claim 1; It is characterized in that the preliminary treatment in the said step 1 is specially: the crab that selects the true qualities that meet crab, fresh, full, pollution-free, free from extraneous odour; With the appended silt of flushing with clean water crab shell appearance that flows; Be placed on the work top the crab cheek that shells, with the inner membrance in the crab carapace, crab must, eye shell and other foreign material remove, the crab piece is scrubbed with brush.
3. processing method according to claim 1; It is characterized in that the boiling in the said step 2 is that pretreated crab piece is evenly divided on the stainless (steel) wire sheet; Cook the crab piece with steam, after cooling, make ripe crab piece central temperature drop to 30～37 ℃, evenly be divided in the vinyl disc; The said meat of getting is that the crab pin is cut, and from crab piece, crab pin, takes out crab meat with the stainless steel instrument, or tweezers and clamp the crab piece that shears earlier, beats tweeter the edge of vinyl disc again, makes the meat shake in the crab piece fall in the clean container effect that the meat that flakes separates; And to crab meat roughly select, the inspection down of selected, uviol lamp, use the stainless steel clamp to remove soft shell, crab oil, broken cheek silk in the crab meat; Said crab carapace is selected and is meant and chooses that the nothing of diameter between 7.5～8.5cm is damaged, the crab carapace of blackspot, and said poach is crab carapace weighing 3.5～4.5Kg to be one basket put into saucepan, and water temperature 95-100 ℃, more than 1 minute; Immersed in≤4 ℃ of frozen water cooling after during said cooling well-done crab carapace being pulled out immediately 2-4 minute, sabot behind the draining.
4. processing method according to claim 1 is characterized in that flavoring in the said step 3 comprises the composition of cooking wine 30%-60%, salt 10%-30%, vinegar 10%-30% and flavor substance 10%-20%, is mass percent, in flavoring; Said crab meat taste is the composition of crab monosodium glutamate 10%-35%, starch 50%-85%, salad oil 0.5%-15% and salt 0.5%-10%, is mass percent, in the crab meat taste.
5. processing method according to claim 1 is characterized in that the said powder of beating is evenly to spill one deck flour on filling seasoning crab meat surface; Said starching is all thin slurries of crab meat surfaces coated last layer behind the economy-combat powder, and powder slurry Weight control is at 5-10g, and said slurries are with flour: starch is 2～4: 1, adds suitable quantity of water and stirs into pulpous state.
6. processing method according to claim 1; It is characterized in that the check in the said step 8 carries out metal detection one by one to product, the concrete steps of packing are: taking by weighing 40 qualified of crab meat cookings is box packing, and crab meat cooking head down; The tripe anticline is folded proper alignment; Per 20 crab meats cooking is one deck, and the centre separates with blue PE plastic film chip, gets 6 box packaging products in boxes again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105185701A CN102450697B (en) | 2010-10-21 | 2010-10-21 | Processing method for crab meat cuisine with crab carapace |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105185701A CN102450697B (en) | 2010-10-21 | 2010-10-21 | Processing method for crab meat cuisine with crab carapace |
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| CN102450697A true CN102450697A (en) | 2012-05-16 |
| CN102450697B CN102450697B (en) | 2013-05-29 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504341A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Making method of bread flour breast cut |
| 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 |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN113261655A (en) * | 2021-06-23 | 2021-08-17 | 江苏欣悦海食品科技有限公司 | Method for reducing amine odor of cooked frozen blue crab |
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| US20030161936A1 (en) * | 2002-02-26 | 2003-08-28 | Johnston Barry L. | Process for preparing crabmeat appetizers |
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| JP2006304789A (en) * | 2005-04-01 | 2006-11-09 | Barc:Kk | Method for producing crab meat |
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| JP2008199939A (en) * | 2007-02-19 | 2008-09-04 | Marukai Koyo Suisan Kk | Manufacturing method for crab processed food |
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN101595906A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The method of freezing live fresh water crab steamed in clear soup |
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2010
- 2010-10-21 CN CN2010105185701A patent/CN102450697B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030161936A1 (en) * | 2002-02-26 | 2003-08-28 | Johnston Barry L. | Process for preparing crabmeat appetizers |
| JP2006304789A (en) * | 2005-04-01 | 2006-11-09 | Barc:Kk | Method for producing crab meat |
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| JP2008199939A (en) * | 2007-02-19 | 2008-09-04 | Marukai Koyo Suisan Kk | Manufacturing method for crab processed food |
| CN101032338A (en) * | 2007-04-23 | 2007-09-12 | 裴振军 | Shellfish food item and its fabricating methods |
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN101595906A (en) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | The method of freezing live fresh water crab steamed in clear soup |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504341A (en) * | 2013-09-30 | 2014-01-15 | 河南省淇县永达食业有限公司 | Making method of bread flour breast cut |
| 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 |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN113261655A (en) * | 2021-06-23 | 2021-08-17 | 江苏欣悦海食品科技有限公司 | Method for reducing amine odor of cooked frozen blue crab |
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| Publication number | Publication date |
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| CN102450697B (en) | 2013-05-29 |
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Granted publication date: 20130529 Termination date: 20181021 |