CN103416789B - Freezing steamed crab processing technology - Google Patents
Freezing steamed crab processing technology Download PDFInfo
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- CN103416789B CN103416789B CN201310327561.8A CN201310327561A CN103416789B CN 103416789 B CN103416789 B CN 103416789B CN 201310327561 A CN201310327561 A CN 201310327561A CN 103416789 B CN103416789 B CN 103416789B
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Abstract
The invention discloses a kind of freezing steamed crab processing technology, comprise the following steps: (1), raw material are checked and accepted: the kind of crab is a lot, as long as edible steamed crab, requires that quality is fresh; (2), cleaning: adopt flowing freshwater, with the cleaning of softer nylon bruss, clean silt and be mixed in crab meat to prevent silt; Effect of the present invention is: the nutritional labeling of preserving steamed crab itself, prevents from damaging ulceration, ensures food quality.
Description
Technical field
The present invention relates to aquatic products freeze cutting method, specifically a kind of processing method of steamed crab.
Background technology
Eriocheir sinensis is also known as river crab, eriocheir sinensis, clear water crab, steamed crab or crab, and delicious flavour, nutritious, being a kind of economic crab, is one of famous and precious aquatic products of Chinese tradition.
Existing steamed crab Time To Market is very short, can not meet social consumption needs, and people are just by steamed crab freezen protective, but the steamed crab of this preservation is after freezing, and mouthfeel is not good, nutrition leak, can not meet people's consumer need.
Summary of the invention
The object of this invention is to provide a kind of freezing steamed crab processing technology, mouthfeel and the nutrition of fresh steamed crab can be preserved preferably.
Technical scheme of the present invention is as follows:
Freezing steamed crab processing technology, is characterized in that comprising the following steps:
(1), raw material is checked and accepted: the kind of crab is a lot, as long as edible steamed crab, requires that quality is fresh;
(2), cleaning: adopt flowing freshwater, with the cleaning of softer nylon bruss, clean silt and be mixed in crab meat to prevent silt;
(3), boiling: clean crab is poured in basket, puts into rapidly digester boiling, move the crab claw, crab claw meat can be taken out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab cooling after boiling, remove pincers, pawl, shell, and place separately;
(5) crab willow, crab oil, crab meat etc., are got;
5.1 crab willows: crab claw shells, choose crab willow, place separately;
5.2 crab claw: male crab claw band shell packaging; The female crab claw shell, and keep the integrality of crab claw meat, pack separately;
5.3 crab oils, cream: male crab body white paste is crab cream, take out, place separately; Ci Xie body Neihuang County look block is crab oil, takes out, removes top layer black film, place separately;
5.4 crab meats: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, packs;
(7), vacuum seal: with vacuum sealer sealing, carry out shaping by special messenger after sealing, and check one by one, ensure bubble-free in bag, sealing line is straight, air tight;
(8), quick-frozen: the semi-finished product of vacuum well are put into Flat fast-freezer and carries out quick-frozen, Flat fast-freezer temperature must not higher than-36oC;
(9), case, refrigerate: packaged product is sent to freezer immediately, and cold store temperature remains on below-18oC.
Described freezing steamed crab processing technology, is characterized in that described preserving and sterilizing liquid is made up of the raw material of following weight portion: lentinan 1-2, citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2, forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2,1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water extraction are got, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is mixed with other material and is added to the water dissolving and get final product.
Effect of the present invention is: the nutritional labeling of preserving steamed crab itself, prevents from damaging ulceration, ensures food quality.
Detailed description of the invention
Freezing steamed crab processing technology, comprises the following steps:
(1), raw material is checked and accepted: the kind of crab is a lot, as long as edible steamed crab, requires that quality is fresh;
(2), cleaning: adopt flowing freshwater, with the cleaning of softer nylon bruss, clean silt and be mixed in crab meat to prevent silt;
(3), boiling: clean crab is poured in basket, puts into rapidly digester boiling, move the crab claw, crab claw meat can be taken out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab cooling after boiling, remove pincers, pawl, shell, and place separately;
(5) crab willow, crab oil, crab meat etc., are got;
5.1 crab willows: crab claw shells, choose crab willow, place separately;
5.2 crab claw: male crab claw band shell packaging; The female crab claw shell, and keep the integrality of crab claw meat, pack separately;
5.3 crab oils, cream: male crab body white paste is crab cream, take out, place separately; Ci Xie body Neihuang County look block is crab oil, takes out, removes top layer black film, place separately;
5.4 crab meats: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, packs;
(7), vacuum seal: with vacuum sealer sealing, carry out shaping by special messenger after sealing, and check one by one, ensure bubble-free in bag, sealing line is straight, air tight;
(8), quick-frozen: the semi-finished product of vacuum well are put into Flat fast-freezer and carries out quick-frozen, Flat fast-freezer temperature must not higher than-36oC;
(9), case, refrigerate: packaged product is sent to freezer immediately, and cold store temperature remains on below-18oC.
Described preserving and sterilizing liquid is made up of the raw material of following weight portion (kilogram): lentinan 1, citric acid 2, Sodium Benzoate 1, calcium chloride 1, malic acid 1, forestry greenstar root 4, maidenhair 1, clustered knotweed herb 2, dandelion 4, finelydivided phtheirospermum root 1, polished bard lagochilline 1,1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water extraction are got, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is dehydrated to mix with other material and be added to the water dissolving and get final product.
Effect of the present invention is: the nutritional labeling of preserving steamed crab itself, prevents from damaging ulceration, ensures food quality.
Claims (1)
1. freezing steamed crab processing technology, is characterized in that comprising the following steps:
(1), raw material is checked and accepted: the kind of crab is a lot, as long as edible steamed crab, requires that quality is fresh;
(2), cleaning: adopt flowing freshwater, with the cleaning of softer nylon bruss, clean silt and be mixed in crab meat to prevent silt; (3), boiling: clean crab is poured in basket, puts into rapidly digester boiling, move the crab claw, crab claw meat can be taken out of and just can take the dish out of the pot; Put into preserving and sterilizing liquid and soak 30-45 minute;
(4), remove steamed crab pincers, pawl, shell: the crab cooling after boiling, remove pincers, pawl, shell, and place separately;
(5) crab willow, crab oil, crab meat, is got;
5.1 crab willows: crab claw shells, choose crab willow, place separately;
5.2 crab claw: male crab claw band shell packaging; The female crab claw shell, and keep the integrality of crab claw meat, pack separately;
5.3 crab oils, cream: male crab body white paste is crab cream, take out, place separately; Ci Xie body Neihuang County look block is crab oil, takes out, removes top layer black film, place separately;
5.4 crab meats: remove the crab body after crab oil, half-and-half cut off, choose crab meat, place separately;
(6), weigh, pack: the various product of crab is weighed respectively, packs;
(7), vacuum seal: with vacuum sealer sealing, carry out shaping by special messenger after sealing, and check one by one, ensure bubble-free in bag, sealing line is straight, air tight;
(8), quick-frozen: semi-finished product vacuum sealed are put into Flat fast-freezer and carried out quick-frozen, and Flat fast-freezer temperature must not higher than-36oC;
(9), case, refrigerate: packaged product is sent to freezer immediately, and cold store temperature remains on below-18oC;
Described preserving and sterilizing liquid is made up of the raw material of following weight portion: lentinan 1-2, citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2, forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water extraction are got, obtain extract, extract, through ultrafiltration membrance filter, obtains extract; Extract is mixed with other material and is added to the water dissolving and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327561.8A CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310327561.8A CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
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| Publication Number | Publication Date |
|---|---|
| CN103416789A CN103416789A (en) | 2013-12-04 |
| CN103416789B true CN103416789B (en) | 2016-02-17 |
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| CN201310327561.8A Expired - Fee Related CN103416789B (en) | 2013-07-31 | 2013-07-31 | Freezing steamed crab processing technology |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146290B (en) * | 2014-06-03 | 2016-05-04 | 浙江大学舟山海洋研究中心 | The processing method of the quick-freezing cooked shuttle crab meat of a kind of original flavor |
| CN104757619A (en) * | 2015-03-16 | 2015-07-08 | 周兵兵 | Quick frozen crab meat processing method |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN1823630A (en) * | 2006-03-27 | 2006-08-30 | 江南大学 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
| 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 |
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2013
- 2013-07-31 CN CN201310327561.8A patent/CN103416789B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
| CN1823630A (en) * | 2006-03-27 | 2006-08-30 | 江南大学 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
| 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 |
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| CN103416789A (en) | 2013-12-04 |
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