CN103892353A - Cooked shelled ovalipes punctatus conveniently prepared food and processing method thereof - Google Patents
Cooked shelled ovalipes punctatus conveniently prepared food and processing method thereof Download PDFInfo
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- CN103892353A CN103892353A CN201410147021.6A CN201410147021A CN103892353A CN 103892353 A CN103892353 A CN 103892353A CN 201410147021 A CN201410147021 A CN 201410147021A CN 103892353 A CN103892353 A CN 103892353A
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- crab
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- ovalipes punctatus
- ovalipes
- punctatus
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- 241000312537 Ovalipes punctatus Species 0.000 title claims abstract description 68
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 48
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000009966 trimming Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 16
- 238000004904 shortening Methods 0.000 claims description 16
- 230000003750 conditioning effect Effects 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229920000615 alginic acid Polymers 0.000 claims description 9
- 235000010443 alginic acid Nutrition 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 241000040710 Chela Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000012634 fragment Substances 0.000 claims description 5
- 210000003625 skull Anatomy 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 240000008866 Ziziphus nummularia Species 0.000 claims description 2
- 230000009471 action Effects 0.000 claims description 2
- 230000008439 repair process Effects 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 210000000080 chela (arthropods) Anatomy 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 150000002500 ions Chemical group 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002351 wastewater Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food processing, and particularly relates to a cooked shelled ovalipes punctatus conveniently prepared food and a processing method thereof, which solve the problem of serious waste of ovalipes punctatus source caused by severe loss of crab endoplasm during processing of ovalipes punctatus. The cooked shelled ovalipes punctatus conveniently prepared food comprises the steps of washing and trimming, bagging, steaming and cooling; according to the step of washing and trimming, ovalipes punctatus is washed cleanly and is subjected to carapaces, navels and pincers removal; according to the bagging step, the trimmed ovalipes punctatus is packaged into a packaging bag and filled with ovalipes punctatus soup to just completely immerse the ovalipes punctatus into the soup and then sealed; according to the steaming step, the sealed ovalipes punctatus product with soup is steamed till the central temperature of the product is over 85 DEG C; and according to the cooling step, the steamed ovalipes punctatus product with soup is cooled and quickly frozen till the central temperature of the product is minus 18 DEG C below.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of shortening band shell Ovalipes punctatus product and processing method thereof.
Background technology
Ovalipes punctatus meat is pure white, delicate, is rich in protein, fat and several mineral materials, its crab oil unique flavor, delicious flavour.Ovalipes punctatus output is large, but price is low, easy black change, and being conventionally processed into shells raw freezes cutting crab or canned crab meat is main.But for export freeze product and processed goods need be cut whole crab open and remove crab oil conventionally, and crab oil is the elite part of crab, delicious flavour, nutritious, therefore the processing method of existing Ovalipes punctatus product is very serious to the Ovalipes punctatus wasting of resources, and also abundant not to the utilization of inferior Ovalipes punctatus.Moreover, when processing canned crab meat, need manually from crab shell, to choose meat, cost is very high; And be processed into the raw cutting crab of freezing, promote not high to Ovalipes punctatus added value.
Summary of the invention
First object of the present invention is to provide a kind of shortening band shell Ovalipes punctatus and facilitates conditioning food, runs off serious and causes the problem of Ovalipes punctatus serious waste of resources to solve crab endoplasm in current Ovalipes punctatus process.
The present invention is achieved through the following technical solutions foregoing invention object: described shortening band shell Ovalipes punctatus facilitates conditioning food to comprise crab body and crab soup, adds at least one following material: 1-5% starch phosphate, 1-5% crosslinked starch, 0.5-3% algin, 1-3% sea-tangle, 1-3% tealeaves in crab soup.
Above-mentioned crab soup is that Ovalipes punctatus and/or its residual body fragment are removed to not edible position, cleans up, and fragmentation, then adds water and add ginger the boiling of Ovalipes punctatus quality 1-5%, then removes crab skull, then decant filters and obtains.
Second object of the present invention is to provide a kind of shortening band shell Ovalipes punctatus and facilitates the processing method of conditioning food.
The present invention is achieved through the following technical solutions foregoing invention object: described shortening band shell Ovalipes punctatus facilitates the processing method of conditioning food, comprises
(1) clean and repair: Ovalipes punctatus being cleaned up, at least remove Ovalipes punctatus carapace sharp mouth, lunge shape end tooth piercing portion, the sharp sour jujube part of chela pin, crab navel and mouthpart;
(2) pack: by the Ovalipes punctatus body pack trimming, pour into crab soup simultaneously, described crab body is immersed in crab soup completely, sealing;
(3) boiling: by the band soup Ovalipes punctatus boiling of pack to more than product center temperature to 85 DEG C;
The method for making of above-mentioned crab soup is that Ovalipes punctatus and/or its residual body fragment are removed to not edible position, cleans up, and fragmentation, then adds water, and adds the ginger of Ovalipes punctatus quality 1-5% simultaneously, and then boiling removes skull, and decant filters and obtains crab soup.
In above-mentioned crab soup, also add sea-tangle or 1～3% tealeaves of 1-5% starch phosphate or 1～5% crosslinked starch or 0.5～3% algin or 1～3%.
Above-mentioned processing method can also comprise cutting action,, before pack, Ovalipes punctatus is cut into two halves of the same size from centre; Also can comprise refrigerating work procedure, be with cooling after the boiling of soup crab, quick-frozen to its central temperature to reach below-18 DEG C.
Advantage of the present invention is: the nutritive value that can increase product with soup Ovalipes punctatus of the present invention, can retain again the original local flavor of Ovalipes punctatus, and can also improve value-added content of product.Before pack, remove Ovalipes punctatus chela pin with soup, can prevent that chela pin from poking packaging bag, make product keep packaging bag not damaged in transport and sales process, product never degenerates, and eats the requirement of delicious Ovalipes punctatus to meet non-place of production crowd.And this band soup Ovalipes punctatus product is relatively complete, has substantially retained the outward appearance that fresh and alive Ovalipes punctatus is complete, has better image product.Crab is cold food.Ginger is hot food, has wind dispelling dispelling cold, appetizing body-building function.In crab soup, add cold that ginger can gentle crab soup.
Because the density of crab shell is large, can sink to bottom, and in crab soup except soluble solid, also have the elite materials such as insoluble crab meat mincing, crab cream.But in the elite materials such as these crab meat mincing, crab cream, liposoluble substance content is high, thereby density is little, can be suspended in crab soup, adopt after coarse filtration, then decant filtration removal crab shell impurity in small, broken bits, can retain as much as possible crab soup solid content, retain crab nutriment.
Because the liposoluble substance content in crab soup and content thereof is high, and some one-tenth solid shape, some becomes flow-like, causes crab soup system inhomogeneous, adds starch phosphate can increase emulsibility and the freeze-thaw stability of crab soup; Add algin can increase the denseness of crab soup, when freezing, also can suppress ice crystal and grow up.Algin is a kind of non-digestibility polysaccharide, can reduce the absorption of human body to crab oil cholesterol.Because environmental pollution is at present serious, in seafood, generally have micro heavy ion residues, and algin has selective absorption to heavy metal ion.In crab soup, add sea-tangle, the iodine in sea-tangle can play to some Population at risk the effect of enriching the iodine.Sweet mellow wine in sea-tangle has tasty and refreshing sweet taste, is a kind of low sugar sweetener, is applicable to diabetes patient.In sea-tangle, contain a large amount of algins and fucoidin.Fucoidin can improve physical function, improve immunity.Add tealeaves, the Tea Polyphenols in tealeaves is natural antioxidant, and unrighted acid in product is played to antioxidation, also can reduce the extra large fishy smell of soup stock, and can not change the taste that is of product.
Detailed description of the invention
Describe the present invention in detail below in conjunction with detailed description of the invention.
Embodiment mono-
Shortening band shell Ovalipes punctatus facilitates the processing method of conditioning food to comprise
Classification: select fresh complete, coefficient of condition good, regular shape, weight be at the Ovalipes punctatus of 120g-160g;
Clean: in 0-3 DEG C of frozen water, clean up, and remove foreign matter;
Finishing: remove Ovalipes punctatus carapace, navel and chela pin and the gill and mouthpart;
Cutting: above-mentioned trimmed Ovalipes punctatus is cut into two halves of the same size from centre;
Pack: every half Ovalipes punctatus dressed up one bag, put vertical side, installs in backward bag and pour into Ovalipes punctatus soup, and soup amount is: Ovalipes punctatus is just immersed in crab soup completely, vacuum-pumping and sealing, vacuum is 0.050-0.055MPa;
Boiling: by packing in the boiling vessel in cage car with soup Ovalipes punctatus after sealing, pass into steam, at 95-100 DEG C of boiling 15-20 minute, make product center temperature more than 85 DEG C;
Cooling: after band soup Ovalipes punctatus after boiling is cooling in frozen water, be laid in below-30 DEG C, quick-frozen 3-5 hour, reaches below-18 DEG C product center temperature;
Refrigeration: cooling band soup Ovalipes punctatus is cased after the assay was approved, and below-18 DEG C freezing and refrigeration.
Wherein, the method for making of Ovalipes punctatus soup is: Ovalipes punctatus and/or its residual body fragment are removed to unedible position and other foreign matter, in 0-3 DEG C of frozen water, clean up, after attrition crushing, add the ginger of material quality 1-5% and boiling 15-20 minute in boiling water, remove crab skull, decant filters and obtains crab soup.The ratio of Ovalipes punctatus and water is 1:2.
Embodiment bis-
Described shortening band shell Ovalipes punctatus facilitates the processing method of conditioning food, when soup processed, also adds sea-tangle or the 1-3% tealeaves of 1-5% starch phosphate or 1-5% crosslinked starch or 0.5-3% algin or 1-3% in prepared crab soup.Other operation is with embodiment mono-.
Embodiment tri-
Described shortening band shell Ovalipes punctatus facilitates in the processing method of conditioning food, and it is after soaking disinfection, to rinse well with purifying waste water in 0-3 DEG C of ice Ozone Water that Ovalipes punctatus cleans again.
Claims (7)
1. shortening band shell Ovalipes punctatus facilitates a conditioning food, comprises crab body and crab soup, it is characterized in that: in described crab soup, add at least one following material: 1-5% starch phosphate, 1-5% crosslinked starch, 0.5-3% algin, 1-3% sea-tangle, 1-3% tealeaves.
2. shortening band shell Ovalipes punctatus as claimed in claim 1 facilitates conditioning food, it is characterized in that: described crab soup is that Ovalipes punctatus and/or its residual body fragment are removed to not edible position, clean up, broken, then add water and add ginger the boiling of Ovalipes punctatus quality 1-5%, then remove skull, decant filters and obtains.
3. shortening band shell Ovalipes punctatus facilitates a processing method for conditioning food, comprises
(1) clean and repair: Ovalipes punctatus being cleaned up, at least remove Ovalipes punctatus carapace sharp mouth, lunge shape end tooth piercing portion, the sharp sour jujube part of chela pin, crab navel and mouthpart;
(2) pack: by the crab body pack trimming, pour into crab soup simultaneously, described crab body is immersed in crab soup completely, sealing;
(3) boiling: by the band soup crab body boiling of pack to more than product center temperature to 85 DEG C.
4. shortening band shell Ovalipes punctatus as claimed in claim 3 facilitates the processing method of conditioning food, it is characterized in that: the method for making of described crab soup is that Ovalipes punctatus and/or its residual body fragment are removed to not edible position, clean up, broken, then add water, add the ginger of described crab weight 1-5%, boiling simultaneously, then remove skull, then decant filtration obtains crab soup.
5. the shortening band shell Ovalipes punctatus as described in claim 3 or 4 facilitates the processing method of conditioning food, it is characterized in that: the sea-tangle or 1～3% tealeaves that in described crab soup, add 1-5% starch phosphate or 1～5% crosslinked starch or 0.5～3% algin or 1～3%.
6. the shortening band shell Ovalipes punctatus as described in one of claim 3～5 facilitates the processing method of conditioning food, it is characterized in that: also comprise cutting action,, before described pack, described crab body is cut into two halves of the same size from centre.
7. shortening band shell Ovalipes punctatus as claimed in claim 4 facilitates the processing method of conditioning food, it is characterized in that: also comprise refrigerating work procedure, be with cooling after the boiling of soup crab body, quick-frozen to its central temperature to reach below-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410147021.6A CN103892353A (en) | 2014-04-14 | 2014-04-14 | Cooked shelled ovalipes punctatus conveniently prepared food and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410147021.6A CN103892353A (en) | 2014-04-14 | 2014-04-14 | Cooked shelled ovalipes punctatus conveniently prepared food and processing method thereof |
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| CN103892353A true CN103892353A (en) | 2014-07-02 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050966A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product property modifying agent and preparation method thereof |
| CN114698798A (en) * | 2022-04-20 | 2022-07-05 | 武汉潜贝贝信息科技有限公司 | Crab roe seasoning bag, instant product containing crab roe seasoning bag and preparation method of instant product |
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2014
- 2014-04-14 CN CN201410147021.6A patent/CN103892353A/en active Pending
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| JPS61268158A (en) * | 1985-05-21 | 1986-11-27 | Kanitani:Kk | Method for cooking processed food containing crab |
| JPS62195268A (en) * | 1986-02-19 | 1987-08-28 | Happy Foods Kk | Production of processed crab meat food |
| CN1939158A (en) * | 2005-09-30 | 2007-04-04 | 刘培洋 | Production of liquor-saturated crab |
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| CN101366536A (en) * | 2008-08-26 | 2009-02-18 | 三门县琴海水产养殖有限公司 | Instant blue crab foods and its processing method |
| CN102078013A (en) * | 2010-12-10 | 2011-06-01 | 中国海洋大学 | Seafood-containing soup can and manufacturing method thereof |
| CN102669742A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method of swimming crab block can |
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| CN110050966A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product property modifying agent and preparation method thereof |
| CN110050966B (en) * | 2019-03-29 | 2022-03-08 | 浙江省海洋水产研究所 | Quality improver for fine-spot round-toe crab meat recombined product and preparation method thereof |
| CN114698798A (en) * | 2022-04-20 | 2022-07-05 | 武汉潜贝贝信息科技有限公司 | Crab roe seasoning bag, instant product containing crab roe seasoning bag and preparation method of instant product |
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