CN104068422A - Processing method of salty crabs - Google Patents
Processing method of salty crabs Download PDFInfo
- Publication number
- CN104068422A CN104068422A CN201410224516.4A CN201410224516A CN104068422A CN 104068422 A CN104068422 A CN 104068422A CN 201410224516 A CN201410224516 A CN 201410224516A CN 104068422 A CN104068422 A CN 104068422A
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- crab
- salty
- crabs
- processing method
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 241000238557 Decapoda Species 0.000 title abstract 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000013535 sea water Substances 0.000 claims abstract description 24
- 239000011259 mixed solution Substances 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000004471 Glycine Substances 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- 238000004821 distillation Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 230000003143 atherosclerotic effect Effects 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 10
- 238000005538 encapsulation Methods 0.000 claims description 9
- 238000013467 fragmentation Methods 0.000 claims description 8
- 238000006062 fragmentation reaction Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 235000020279 black tea Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 3
- 239000011449 brick Substances 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000003014 ion exchange membrane Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 4
- 238000004806 packaging method and process Methods 0.000 abstract 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-M Aminoacetate Chemical compound NCC([O-])=O DHMQDGOQFOQNFH-UHFFFAOYSA-M 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 15
- 239000000047 product Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241001533364 Portunus trituberculatus Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013905 glycine and its sodium salt Nutrition 0.000 description 1
- 239000004247 glycine and its sodium salt Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229940029258 sodium glycinate Drugs 0.000 description 1
- WUWHFEHKUQVYLF-UHFFFAOYSA-M sodium;2-aminoacetate Chemical compound [Na+].NCC([O-])=O WUWHFEHKUQVYLF-UHFFFAOYSA-M 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L17/40—Shell-fish
-
- 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 provides a novel processing method of salty crabs, and the processing method is low in requirements for material selection, meets the demands of long-time storage and transportation and enables the meat of the salty crabs to be delicious; the processing method is characterized by mainly comprises the steps of (1) washing: cleaning the freshly caught crabs or frozen crabs by clear water; (2) pre-soaking: presoaking the cleaned crabs by concentrated seawater mixed solution mainly containing tea essence, glycine and glycinate; (3) heating: after the crabs are presoaked, removing the mixed solution for pre-soaking, putting into hot clear water and heating; (4) crushing: crushing the heated crabs in a crushing device until the crabs become mushy state fluid; (5) mixing and soaking: fully mixing the crushed mushy state fluid and sauce for pickling, and then soaking; and (6) packaging and sterilizing: packaging the soaked salty crabs, and carrying out distillation sterilization to obtain the final product.
Description
Technical field
The present invention relates to the technical field of processing of aquatic products, particularly a kind of processing technology of Species of Crustacea, the specifically processing method of a kind of salty crab.
Background technology
Salty crab is the traditional characteristics food in Along The East Coast of Zhejiang And Jiangsu Provinces area, the main crab classes such as swimming crab that adopt fisherman to catch, get the female crab that its stout and strong cream is full, with after the pickled bittern such as salt solution condiment, putting into curing container preserves, by the time need to take out when edible put with rice vinegar etc., both can, for food and drink, can help meal again.
Yet in the preparation method of traditional salty crab, direct salt marsh and without any processing after catching often, after salt marsh also without the direct exposed placement of any packing until edible, the salty crab product that such preparation method obtains is extremely unhygienic, bacterial content is very high, can not preserve for a long time, normally now does cash sale, local sales, make original very high-grade aquatic products lose due value, be difficult to effectively open up market both domestic and external and affected further developing of the sector.
Application number is to disclose a kind of method that improves salty crab preservation term and product quality in 95111581.2 patent, and it specifically soaks fresh crab with disinfection in ClO 2 solution, carries out subsequently salt marsh again.Yet this method can only temporarily reduce the quantity of salty crab bacterium, after by the time bactericide volatilization, its fresh-keeping effect also disappears thereupon, and not killed bacterium still can continue Fast-propagation in preserving process subsequently, of long duration is still difficult to avoid rotten.
Although salty crab processing technology has before been carried out to further improvement in the patent of application number 03151110.1, adopted the PROCESS FOR TREATMENT of vacuum packaging and cold sterilization, but it is guaranteeing to there is no progress aspect the fresh and local flavor of aquatic products, its processing mode adopting remains obvious deficiency for the requirement of permanent preservation simultaneously, also higher for the raw-material requirement of aquatic products, need catch and swimming crab that stout and strong cream is full with fresh.
Summary of the invention
For the deficiency of the salty crab processing method of tradition, the object of the present invention is to provide a kind of selecting materials to require low, to adapt to permanent storage and transport needs and meat delicate flavour U.S. new salty crab processing method.
For achieving the above object, the salty crab processing method that the present invention adopts mainly comprises the following steps:
1) washing: the fresh crab catching or freezing crab are cleaned with clear water;
2) pre-preg: adopt the concentrated mixed solution of seawater that mainly contains tealeaves elite, glycine and salt thereof to carry out pre-preg the crab after washing;
3) heating: crab after pre-preg is removed to pre-preg mixed solution, put into hot clear water and heat;
4) fragmentation: the crab after heating is broken in disintegrating apparatus, until crab becomes atherosclerotic fluid;
5) stir dipping: the atherosclerotic fluid after fragmentation and pickled sauce are fully uniformly mixed to rear dipping;
6) encapsulation sterilizing: by after the salty crab encapsulation of having flooded, distill sterilizing, obtain final product.
Preferably, in described step 1) washing, clear water temperature is 2-5 ℃, and washing time is 15-20min;
Preferably, described step 2) in pre-preg, tealeaves elite is that the ratio mix and blend with mass ratio 1:1 is placed in closed container by black tea and yellow rice wine, be heated to 90 ℃ of after fermentation 2 days, use 90 ℃ of hot-water soaks of 30 times of quality of original material with by water soluble ingredient stripping tunning subsequently, obtain the solution that contains tealeaves elite; The concentrated mixed solution of described seawater is first to adopt ion exchange membrane that natural sea-water is concentrated, to obtain brine concentration at the seawater concentrate of 12-15wt%, then by the tealeaves elite solution making before and seawater concentrate by volume 1:1 be mixed, adding glycine and salt thereof so that calculate its content by glycine is 2-3wt% again, the pH value of regulator solution is 6-7 subsequently, finally obtains the concentrated mixed solution of seawater; The time of described pre-preg is 10-15h, and temperature is 5-10 ℃, and the part by weight of the concentrated mixed solution of crab and seawater is 1:2-3;
Further preferred, described black tea is the black brick in Hunan, and described yellow rice wine is shao-hsing rice wine;
Preferably, described step 3) adds hankers, and clear water temperature is 85-90 ℃, and the heat time is 1-2min;
Preferably, described step 5) stirs in dipping, the main component of described pickled sauce and part by weight thereof are, mushroom essence: salt: capsicum: Glucose Liquid: white granulated sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, the part by weight of pickled sauce and atherosclerotic fluid is 1:2-2.5; Described dip time is 1-2 days;
Preferably, in described step 6) encapsulation sterilizing, what described encapsulation adopted is distillation sterilizing bag, and the temperature of described distillation is 110-115 ℃, and distillation time is 15-20min.
The beneficial effect of the inventive method is:
1) clean and used the clear water of lower temperature to clean in advance, make the meat of crab more fresh and tender, particularly for the freezing crab of waiting for death, it can effectively avoid further embrittlement and the sclerosis of crab meat fiber, for subsequent treatment provides assurance.
2) the pre-preg mixed solution adopted applicant's particular arrangement is processed in pre-preg, and the tealeaves elite that wherein black tea and yellow wine fermentation refining obtain is the fishy smell of place to go aquatic products effectively, the growth that the while to a certain extent can anti-bacteria; And the interpolation of glycine and salt thereof can either effectively strengthen the water-retaining property of crab meat, prevent the violent contraction that heating subsequently causes, and then improve dressing percentage, can guarantee enough mouthfeels and local flavor again; In concentrated seawater, contain a large amount of divalent metal ions, can either play the effect of water-retaining property, can soften crab meat again; Meanwhile, pre-preg is processed with mixed solution and is remained on neutrality or omit slant acidity, also can improve water-retaining property, and improve mouthfeel and local flavor.
3) effect of heating can make fragmentation subsequently more easy and abundant, broken can guarantee to flood abundant smooth, the while also make the packing of salty crab and accumulating more convenient.
4) the pickled sauce that dipping adopts is that applicant obtains through repeatedly attempting in a large number summing up, and through the sufficient dipping of appropriateness, can obtain taste excellence, is easy to the salty crab product of preserving.
5) even if distillation sterilization can make salty crab product also can adapt to long accumulating at normal temperature state.
The specific embodiment
Embodiment 1
1) washing: be that 3 ℃ of clear water clean 20min by water temperature by freezing crab;
2) pre-preg: adopt the concentrated mixed solution of seawater that mainly contains tealeaves elite, glycine and salt thereof to carry out pre-preg the crab after washing; Concrete, tealeaves elite is that the ratio mix and blend with mass ratio 1:1 is placed in closed container by the black brick in Hunan and shao-hsing rice wine, be heated to 90 ℃ of after fermentation 2 days, use 90 ℃ of hot-water soaks of 30 times of quality of original material with by water soluble ingredient stripping tunning subsequently, obtain the solution that contains tealeaves elite; The concentrated mixed solution of described seawater is first to adopt ion exchange membrane that natural sea-water is concentrated, to obtain brine concentration at the seawater concentrate of 12-15wt%, then by the tealeaves elite solution making before and seawater concentrate by volume 1:1 be mixed, adding weight ratio is that glycine and the Sodium Glycinate of 1:1 is 3wt% so that calculate its content by glycine again, the pH value of regulator solution is 6 subsequently, finally obtains the concentrated mixed solution of seawater; The time of described pre-preg is 12h, and temperature is 8 ℃, and the part by weight of the concentrated mixed solution of crab and seawater is 1:2;
3) heating: crab after pre-preg is removed to pre-preg mixed solution, and the clear water of putting into 85 ℃ heats 1.5min;
4) fragmentation: the crab after heating is broken in disintegrating apparatus, until crab becomes atherosclerotic fluid;
5) stir dipping: the atherosclerotic fluid after fragmentation and pickled sauce are fully uniformly mixed to rear dipping; Concrete, the main component of described pickled sauce and part by weight thereof are, mushroom essence: salt: capsicum: Glucose Liquid: white granulated sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, the part by weight of pickled sauce and atherosclerotic fluid is 1:2.5; Described dip time is 1 day;
6) encapsulation sterilizing: the salty crab of having flooded is encapsulated into after distillation sterilizing bag, distills sterilizing 20min at 110 ℃, obtain final product.
As a comparison, comparative example 1A-1F has adopted respectively following fabrication process condition:
Comparative example 1A has adopted normal temperature clear water (25 ℃) to wash;
It is 0.2:1 by the volume ratio of tealeaves elite solution in mixed solution and seawater concentrate that comparative example 1B pre-preg is processed;
It is 1wt% that comparative example 1C calculates its content by glycine, and the pH value of mixed solution is 9;
The hot water temperature of comparative example 1D heating is 70 ℃, and the heat time is 1min;
In comparative example 1E, the part by weight of pickled sauce and atherosclerotic fluid is 1:3, and dip time is 1 day;
The temperature of comparative example 1F distillation sterilizing is 100 ℃, and the time is 10min.
Embodiment 1 and contrast are listed in table 1 for the test result of example 1A-1F.
Table 1
| ? | Dressing percentage | Stretch breaking strength | Bacterial index | Fishy smell | Local flavor |
| 1 | 89 | 570 | + | + | + |
| 1A | 82 | 950 | + | + | + |
| 1B | 88 | 580 | - | - | - |
| 1C | 79 | 820 | + | + | - |
| 1D | 82 | 1070 | + | + | + |
| 1E | 88 | 600 | - | - | - |
| 1F | 87 | 580 | - | + | + |
Wherein, in table 1, each test result is described as follows:
Dressing percentage refers to, final salty crab product and the weight ratio (%) between crab raw material;
Stretch breaking strength refers to, before fragmentation, adopts the draw speed of 20mm/min to be broken maximum load value (g) used crab meat after shelling;
Bacterial index refers to, final salty crab product is placed after January at normal temperature (25 ℃), records Escherichia coli and staphylococcic quantity, if quantity is less than 10/g, be qualified (+), over 10/g, is defective (-);
Fishy smell and local flavor refer to, random selection 10 bit test personnel make it respectively tested product be take to embodiment 1 as benchmark compares, and are worse than being designated as of embodiment 1 defective (-), otherwise are qualified (+);
Applicant's statement, the present invention illustrates detailed process equipment and process flow process of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned detailed process equipment and process flow process, do not mean that the present invention must rely on above-mentioned detailed process equipment and process flow process and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to the selection of the interpolation of the equivalence replacement of each raw material of product of the present invention and auxiliary element, concrete mode etc., within all dropping on protection scope of the present invention and open scope.
Claims (6)
1. a novel salty crab processing method, is characterized in that described processing method mainly comprises the following steps:
1) washing: the fresh crab catching or freezing crab are cleaned with clear water;
2) pre-preg: adopt the concentrated mixed solution of seawater that mainly contains tealeaves elite, glycine and salt thereof to carry out pre-preg the crab after washing;
3) heating: crab after pre-preg is removed to pre-preg mixed solution, put into hot clear water and heat;
4) fragmentation: the crab after heating is broken in disintegrating apparatus, until crab becomes atherosclerotic fluid;
5) stir dipping: the atherosclerotic fluid after fragmentation and pickled sauce are fully uniformly mixed to rear dipping;
6) encapsulation sterilizing: by after the salty crab encapsulation of having flooded, distill sterilizing, obtain final product.
2. a salty crab processing method according to claim 1, is characterized in that: in described step 1) washing, clear water temperature is 2-5 ℃, and washing time is 15-20min.
3. a salty crab processing method according to claim 1, it is characterized in that: described step 2) in pre-preg, tealeaves elite is that the ratio mix and blend with mass ratio 1:1 is placed in closed container by black tea and yellow rice wine, be heated to 90 ℃ of after fermentation 2 days, use 90 ℃ of hot-water soaks of 30 times of quality of original material with by water soluble ingredient stripping tunning subsequently, obtain the solution that contains tealeaves elite; The concentrated mixed solution of described seawater is first to adopt ion exchange membrane that natural sea-water is concentrated, to obtain brine concentration at the seawater concentrate of 12-15wt%, then by the tealeaves elite solution making before and seawater concentrate by volume 1:1 be mixed, adding glycine and salt thereof so that calculate its content by glycine is 2-3wt% again, the pH value of regulator solution is 6-7 subsequently, finally obtains the concentrated mixed solution of seawater; The time of described pre-preg is 10-15h, and temperature is 5-10 ℃, and the part by weight of the concentrated mixed solution of crab and seawater is 1:2-3; Preferably, described black tea is the black brick in Hunan, and described yellow rice wine is shao-hsing rice wine.
4. a salty crab processing method according to claim 1, is characterized in that: described step 3) adds hankers, and clear water temperature is 85-90 ℃, and the heat time is 1-2min.
5. a salty crab processing method according to claim 1, it is characterized in that: described step 5) stirs in dipping, the main component of described pickled sauce and part by weight thereof are, mushroom essence: salt: capsicum: Glucose Liquid: white granulated sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, the part by weight of pickled sauce and atherosclerotic fluid is 1:2-2.5; Described dip time is 1-2 days.
6. a salty crab processing method according to claim 1, is characterized in that: in described step 6) encapsulation sterilizing, what described encapsulation adopted is distillation sterilizing bag, and the temperature of described distillation is 110-115 ℃, and distillation time is 15-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224516.4A CN104068422B (en) | 2014-05-26 | 2014-05-26 | A kind of processing method of salty Eriocheir sinensis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224516.4A CN104068422B (en) | 2014-05-26 | 2014-05-26 | A kind of processing method of salty Eriocheir sinensis |
Publications (2)
| Publication Number | Publication Date |
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| CN104068422A true CN104068422A (en) | 2014-10-01 |
| CN104068422B CN104068422B (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410224516.4A Expired - Fee Related CN104068422B (en) | 2014-05-26 | 2014-05-26 | A kind of processing method of salty Eriocheir sinensis |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232531A (en) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | A kind of processing method of the spicy freezing instant product of river crab |
| CN107897628A (en) * | 2017-11-24 | 2018-04-13 | 上海海洋大学 | A kind of Sautéed Crab in Hot Spicy Sauce das Beinfleisch and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600170A (en) * | 2003-09-22 | 2005-03-30 | 杨性民 | Packaging method for processed salted crabs |
| CN1943437A (en) * | 2006-10-23 | 2007-04-11 | 葛修来 | Process for producing vacuum cooked crab |
| CN102450697A (en) * | 2010-10-21 | 2012-05-16 | 浙江海洋学院 | Processing method for crab meat cuisine with crab carapace |
| CN102669641A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Preparation method of tomato juice prawn and crab sauce |
-
2014
- 2014-05-26 CN CN201410224516.4A patent/CN104068422B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600170A (en) * | 2003-09-22 | 2005-03-30 | 杨性民 | Packaging method for processed salted crabs |
| CN1943437A (en) * | 2006-10-23 | 2007-04-11 | 葛修来 | Process for producing vacuum cooked crab |
| CN102450697A (en) * | 2010-10-21 | 2012-05-16 | 浙江海洋学院 | Processing method for crab meat cuisine with crab carapace |
| CN102669641A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Preparation method of tomato juice prawn and crab sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232531A (en) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | A kind of processing method of the spicy freezing instant product of river crab |
| CN107897628A (en) * | 2017-11-24 | 2018-04-13 | 上海海洋大学 | A kind of Sautéed Crab in Hot Spicy Sauce das Beinfleisch and preparation method thereof |
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| CN104068422B (en) | 2016-06-22 |
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| C14 | Grant of patent or utility model | ||
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Inventor after: Qiu Lina Inventor after: Jiang Wan Inventor before: Qiu Lina |
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| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 315500 Jinping street, Fenghua District, Ningbo, Zhejiang Patentee after: Ningbo Fenghua District Xingda seafood Co., Ltd. Address before: 315500 Jinping street, Fenghua, Ningbo, Zhejiang Patentee before: Fenghua City Xingda Marine Foods Co., Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160622 Termination date: 20200526 |