CN105285778A - Manufacturing method for crab meat can - Google Patents
Manufacturing method for crab meat can Download PDFInfo
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- CN105285778A CN105285778A CN201510782715.1A CN201510782715A CN105285778A CN 105285778 A CN105285778 A CN 105285778A CN 201510782715 A CN201510782715 A CN 201510782715A CN 105285778 A CN105285778 A CN 105285778A
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Abstract
A provided manufacturing method for a crab meat can comprises steps of sterilization cleaning of a whole crab, preparation of crab meat, color-preserving processing, preparation of a soup, canning, gas exhausting, sealing, sterilization and the like. The advantages comprise that the problem that crab meat changes blue after the crab meat can is prepared is effectively solved, and the finished product crab meat is red and bright in color; also, the problems that crab meat is hardened and is bad in elasticity and chewiness after crab meat subjected to high-temperature boiling is taken out, the sterilization time of canned crab meat is effectively shortened, low-temperature sterilization is realized, original elasticity and flavor of the meat are kept, the heat-sensitive nutrients are furthest reserved, and water loss is prevented. The prepared crab meat can is convenient to eat, the crab meat is tender and smooth in mouthfeel, delicious in taste and long in shelf life. The production technology is scientific and reasonable, strong in operationality, and suitable for industrialized production application.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of canned crab meat.
[background technology]
Canned crab meat has special local flavor and abundant nutrition, and the holding time is permanent, is thus well received by consumers.The production method of existing canned crab meat all adopts high temperature to get meat, causes acquired crab meat quality hard, lacks flexibility, owing to seldom carrying out color retention to crab meat, cause the color and luster that crab meat appearance luster is gloomy, affect finished product crab meat, easily occur turing blue problem.The anaphylactogen existed in crab meat, can produce corresponding allergic reaction, jeopardize human body health after people are edible.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
[summary of the invention]
The object of the invention is to overcome prior art defect, provide a kind of canned crab meat that prevents to make dimmed, the blue preparation method become of rear crab meat color and luster.Meanwhile, solve crab meat and after thermophilic digestion, get meat again cause meat hardening, the problem of elasticity and chewiness difference, effectively shorten canned after sterilizing time, and realize cold sterilization, make meat keep intrinsic elasticity and local flavor, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss.The canned crab meat instant made, mouthfeel is soft, delicious flavour, long shelf-life.Production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of canned crab meat, comprises the following steps:
A. whole crab sterilization cleaning: whole crab is put into liquor natrii hypochloritis's immersion 5 ~ 10min that concentration is 0.3% ~ 0.5%, remove the silt appended by the external table of crab and dirt, then rinse 1 ~ 2 time with clear water; Preferably, selected crab is fresh and alive whole crab;
B. the producing of crab meat: the whole crab after previous step process is removed crab lid shell, the crab gill, abdomen navel, uses clear water rinsed clean, then water pouring once with starting of boiling, be then placed on ice cube and cool 10 minutes, meat is got in broken shell;
C. look process protected by crab meat: put into by the crab meat produced in the keeping color agent of 70 ~ 80 DEG C and soak 8 ~ 12min, then take out with cold water fast cooling, rinsing, described keeping color agent is made up of the raw material of following weight portion: cordate houttuynia 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, radix rehmanniae recen 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, honeysuckle 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, peppermint 5 ~ 10 parts; The preparation method of keeping color agent is: by cordate houttuynia, cassia bark, radix rehmanniae recen, piper cubeba, honeysuckle, camellia leaf, the mixing of peppermint raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml; The amount ratio of crab meat and keeping color agent is 1g:1 ~ 3ml; Preferably, the amount ratio of crab meat and keeping color agent is 1g:2ml;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the crab meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally canned crab meat is put into high-pressure water heating fountain retort, when crab meat central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e canned crab meat at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described canned crab meat product.
Preferably, described keeping color agent is made up of the raw material of following weight portion: cordate houttuynia 15 parts, 15 parts, cassia bark, radix rehmanniae recen 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, peppermint 6 parts.
Preferably, each raw material of soup juice forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.Preparation method is: cleaned up by each raw material, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, be then transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining.
Preferably, each raw material of described soup juice forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
Preferably, often canned enter the percentage by weight of crab meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Preferably, the utensil material of getting crab meat used is all stainless steel.
Compared with prior art, the present invention has following beneficial effect:
1. canned crab meat preparation method of the present invention, after producing crab meat, carries out the process of guarantor's look immediately, makes the glow of finished product crab meat color and luster, efficiently solves canned crab meat and makes dimmed, the blue problem become of rear crab meat color and luster.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of canned crab meat more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.Crab meat simultaneously after this keeping color agent process, effectively reduces its anaphylaxis.
4. the first step of the present invention first easily to carry out disinfection sterilizing with clorox to whole crab, reach the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that canned crab meat finished product is good and the flexible object of meat.
5. the canned crab meat made by the present invention is nutritious, delicious flavour, long shelf-life, instant.And client can be met reprocess edible demand as required.Be applicable to the compatibility of any soup juice, production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for canned crab meat, comprises the following steps:
A. whole crab sterilization cleaning: choose fresh and alive whole crab, putting it into concentration is soak 5 ~ 10min in the liquor natrii hypochloritis of 0.3% ~ 0.5%, with brush by after the silt only scrubbed appended by the external table of removal crab and dirt, takes out, rinses 1 ~ 2 time with clear water;
B. the producing of crab meat: the whole crab after previous step process is removed crab lid shell, the crab gill, abdomen navel, with the clear water rinsed clean of flowing, then water pouring once with starting of boiling, be then placed on immediately on preprepared ice cube and cool 10 minutes, get meat with stainless steel ware broken shell;
C. look process protected by crab meat: the raw material taking weight portion: cordate houttuynia 20 parts, 20 parts, cassia bark, radix rehmanniae recen 20 parts, piper cubeba 30 parts, honeysuckle 30 parts, 30 parts, camellia leaf, peppermint 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the crab meat produced in the keeping color agent of 70 DEG C and soak 12min, then take out with cold water fast cooling, rinsing, the amount ratio of crab meat and keeping color agent is 1g:2ml;
D. the preparation of soup juice: take 40 parts, the pig's feet of weight portion, remove the peel 30 parts, native chicken, 20 parts, leg of pork bone, shank 20 parts, day lily 10 parts, 10 parts, ginger, matrimony vine 8 parts, red date 8 parts, anistree 5 parts, Chinese cassia tree 5 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of crab meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally canned crab meat is put into high-pressure water heating fountain retort, when crab meat central temperature reaches 95 DEG C, be exhausted 10min, sterilization 30min at 110 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned crab meat, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned crab meat product.
Embodiment 2
A preparation method for canned crab meat, comprises the following steps:
A. whole crab sterilization cleaning: choose fresh and alive whole crab, putting it into concentration is soak 5 ~ 10min in the liquor natrii hypochloritis of 0.3% ~ 0.5%, with brush by after the silt only scrubbed appended by the external table of removal crab and dirt, takes out, rinses 1 ~ 2 time with clear water;
B. the producing of crab meat: the whole crab after previous step process is removed crab lid shell, the crab gill, abdomen navel, with the clear water rinsed clean of flowing, then water pouring once with starting of boiling, be then placed on immediately on preprepared ice cube and cool 10 minutes, get meat with stainless steel ware broken shell;
C. look process protected by crab meat: the raw material taking weight portion: cordate houttuynia 15 parts, 15 parts, cassia bark, radix rehmanniae recen 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, peppermint 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the crab meat produced in the keeping color agent of 75 DEG C and soak 10min, then take out with cold water fast cooling, rinsing, the amount ratio of crab meat and keeping color agent is 1g:3ml;
D. the preparation of soup juice: take 35 parts, the pig's feet of weight portion, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2.5h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of crab meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally canned crab meat is put into high-pressure water heating fountain retort, when crab meat central temperature reaches 95 DEG C, be exhausted 10min, sterilization 25min at 110 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned crab meat, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned crab meat product.
Embodiment 3
A preparation method for canned crab meat, comprises the following steps:
A. whole crab sterilization cleaning: choose fresh and alive whole crab, putting it into concentration is soak 5 ~ 10min in the liquor natrii hypochloritis of 0.3% ~ 0.5%, with brush by after the silt only scrubbed appended by the external table of removal crab and dirt, takes out, rinses 1 ~ 2 time with clear water;
B. the producing of crab meat: the whole crab after previous step process is removed crab lid shell, the crab gill, abdomen navel, with the clear water rinsed clean of flowing, then water pouring once with starting of boiling, be then placed on immediately on preprepared ice cube and cool 10 minutes, get meat with stainless steel ware broken shell;
C. look process protected by crab meat: the raw material taking weight portion: cordate houttuynia 10 parts, 10 parts, cassia bark, radix rehmanniae recen 10 parts, piper cubeba 10 parts, honeysuckle 20 parts, 20 parts, camellia leaf, peppermint 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the crab meat produced in the keeping color agent of 80 DEG C and soak 8min, then take out with cold water fast cooling, rinsing, the amount ratio of crab meat and keeping color agent is 1g:1ml;
D. the preparation of soup juice: take 30 parts, the pig's feet of weight portion, remove the peel 20 parts, native chicken, 10 parts, leg of pork bone, shank 10 parts, day lily 5 parts, 5 parts, ginger, matrimony vine 5 parts, red date 5 parts, anistree 2 parts, Chinese cassia tree 2 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 times, first boil with big fire, be then transferred to slow fire and endure 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of crab meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally canned crab meat is put into high-pressure water heating fountain retort, when crab meat central temperature reaches 95 DEG C, be exhausted 10min, sterilization 20min at 110 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned crab meat, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned crab meat product.
By canned crab meat obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
The canned crab meat that the present invention makes, confirmed as before 50 and eaten crab meat allergy sufferers, wherein 37 people are without allergic phenomena, and 10 people's degree of allergic reactions want the end than the crab meat after edible boiling, only have 3 people to have allergic reaction.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. a preparation method for canned crab meat, is characterized in that, preparation method comprises the following steps:
A. whole crab sterilization cleaning: whole crab is put into liquor natrii hypochloritis's immersion 5 ~ 10min that concentration is 0.3% ~ 0.5%, remove the silt appended by the external table of crab and dirt, then rinse 1 ~ 2 time with clear water;
B. the producing of crab meat: the whole crab after previous step process is removed crab lid shell, the crab gill, abdomen navel, uses clear water rinsed clean, then water pouring once with starting of boiling, be then placed on ice cube and cool 10 minutes, meat is got in broken shell;
C. look process protected by crab meat: put into by the crab meat produced in the keeping color agent of 70 ~ 80 DEG C and soak 8 ~ 12min, then take out with cold water fast cooling, rinsing, described keeping color agent is made up of the raw material of following weight portion: cordate houttuynia 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, radix rehmanniae recen 10 ~ 20 parts, piper cubeba 10 ~ 30 parts, honeysuckle 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, peppermint 5 ~ 10 parts; The preparation method of keeping color agent is: by cordate houttuynia, cassia bark, radix rehmanniae recen, piper cubeba, honeysuckle, camellia leaf, the mixing of peppermint raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml; The amount ratio of crab meat and keeping color agent is 1g:1 ~ 3ml;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the crab meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally canned crab meat is put into high-pressure water heating fountain retort, when crab meat central temperature reaches 95 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 110 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of canned crab meat according to claim 1, is characterized in that, by cooled for step e canned crab meat at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described canned crab meat product.
3. the preparation method of a kind of canned crab meat according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: cordate houttuynia 15 parts, 15 parts, cassia bark, radix rehmanniae recen 15 parts, piper cubeba 20 parts, honeysuckle 25 parts, 25 parts, camellia leaf, peppermint 6 parts.
4. the preparation method of a kind of canned crab meat according to claim 1, it is characterized in that, in steps d, each raw material forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.
5. the preparation method of a kind of canned crab meat according to claim 4, is characterized in that: each raw material forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
6. the preparation method of a kind of canned crab meat according to claim 1, is characterized in that, the amount ratio of crab meat and keeping color agent is 1g:2ml.
7. the preparation method of a kind of canned crab meat according to claim 1, it is characterized in that, often canned enter the percentage by weight of crab meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
8. the preparation method of a kind of canned crab meat according to claim 1, is characterized in that, in the forming steps of crab meat, the crab selected is fresh and alive whole crab.
9. the preparation method of a kind of Normal juice canned crab meat according to claim 1, is characterized in that, the utensil material of getting crab meat used is all stainless steel.
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| CN201510782715.1A CN105285778A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for crab meat can |
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| CN201510782715.1A CN105285778A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for crab meat can |
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| CN106262022A (en) * | 2016-08-29 | 2017-01-04 | 许海波 | A kind of raw canned crab and preparation method thereof |
| CN106333284A (en) * | 2016-08-29 | 2017-01-18 | 许海波 | Crab processed product and making method thereof |
| CN108967937A (en) * | 2018-08-08 | 2018-12-11 | 东山县吉兴水产加工有限公司 | A kind of preparation method of crab canned food |
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| CN1123629A (en) * | 1994-11-21 | 1996-06-05 | 辽宁省东郭苇场河蟹开发公司 | Preparation of fresh crab juice |
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Cited By (3)
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| CN106262022A (en) * | 2016-08-29 | 2017-01-04 | 许海波 | A kind of raw canned crab and preparation method thereof |
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| CN108967937A (en) * | 2018-08-08 | 2018-12-11 | 东山县吉兴水产加工有限公司 | A kind of preparation method of crab canned food |
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Application publication date: 20160203 |