CN105285780A - Manufacturing method for original-flavor crab meat can - Google Patents
Manufacturing method for original-flavor crab meat can Download PDFInfo
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- CN105285780A CN105285780A CN201510783925.2A CN201510783925A CN105285780A CN 105285780 A CN105285780 A CN 105285780A CN 201510783925 A CN201510783925 A CN 201510783925A CN 105285780 A CN105285780 A CN 105285780A
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- crab meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 113
- 239000000796 flavoring agent Substances 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 28
- 235000014347 soups Nutrition 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 40
- 238000002360 preparation method Methods 0.000 claims description 24
- 230000008569 process Effects 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 9
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 9
- 240000001548 Camellia japonica Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 241000222336 Ganoderma Species 0.000 claims description 9
- 235000013717 Houttuynia Nutrition 0.000 claims description 9
- 240000000691 Houttuynia cordata Species 0.000 claims description 9
- 235000018597 common camellia Nutrition 0.000 claims description 9
- 239000001771 mentha piperita Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 235000013622 meat product Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004382 potting Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000009924 canning Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012958 reprocessing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 239000002932 luster Substances 0.000 description 5
- 206010020751 Hypersensitivity Diseases 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- 208000030961 allergic reaction Diseases 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
A provided manufacturing method for a original-flavor crab meat can comprises steps of disinfecting and cleaning whole crab, preparing crab meat, performing color preserving processing, preparing a soup, canning, exhausting air, sealing, sterilizing and the like. The advantages comprise that the crab-meat blue change problem after the crab meat can is prepared is effectively solved, and the finished product crab meat is red and bright in red; 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 and delicious in taste, the original juice and the original taste of crab meat are kept, and the shelf life is long. Also, the crab meat can is capable of satisfying the reprocessing eating requirement of customers according to demands. The production technology is scientific and reasonable, operationality is strong, and the method is 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 Normal juice 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.Made canned crab meat is nutritious, delicious flavour, maintain the genuineness of crab meat, and long shelf-life, instant, sensitization are low.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of Normal juice 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, and then take out with cold water fast cooling, rinsing, 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: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the crab meat after the process of guarantor's look, 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.
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 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, 10 ~ 20 parts, ginger, gumbo 10 ~ 30 parts, glossy ganoderma 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, dried peppermint leaf 5 ~ 10 parts; The preparation method of keeping color agent is: by cordate houttuynia, cassia bark, ginger, gumbo, glossy ganoderma, camellia leaf, the mixing of dried peppermint leaf raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: cordate houttuynia 15 parts, 15 parts, cassia bark, 15 parts, ginger, gumbo 20 parts, glossy ganoderma 25 parts, 25 parts, camellia leaf, dried peppermint leaf 6 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 Normal juice 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, 20 parts, ginger, gumbo 30 parts, glossy ganoderma 30 parts, 30 parts, camellia leaf, dried peppermint leaf 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: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after the process of guarantor's look, 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 Normal juice 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, 15 parts, ginger, gumbo 20 parts, glossy ganoderma 25 parts, 25 parts, camellia leaf, dried peppermint leaf 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:1ml;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after the process of guarantor's look, 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 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 Normal juice 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, 10 parts, ginger, gumbo 10 parts, glossy ganoderma 20 parts, 20 parts, camellia leaf, dried peppermint leaf 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:3ml;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the crab meat after the process of guarantor's look, 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 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 (8)
1. a preparation method for Normal juice 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, and then take out with cold water fast cooling, rinsing, the amount ratio of crab meat and keeping color agent is 1g:1 ~ 3ml;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the crab meat after the process of guarantor's look, 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 Normal juice 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 Normal juice 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 10 ~ 20 parts, 10 ~ 20 parts, cassia bark, 10 ~ 20 parts, ginger, gumbo 10 ~ 30 parts, glossy ganoderma 20 ~ 30 parts, 20 ~ 30 parts, camellia leaf, dried peppermint leaf 5 ~ 10 parts; The preparation method of keeping color agent is: by cordate houttuynia, cassia bark, ginger, gumbo, glossy ganoderma, camellia leaf, the mixing of dried peppermint leaf raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of Normal juice canned crab meat according to claim 3, 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, 15 parts, ginger, gumbo 20 parts, glossy ganoderma 25 parts, 25 parts, camellia leaf, dried peppermint leaf 6 parts.
5. the preparation method of a kind of Normal juice canned crab meat according to claim 1, is characterized in that, the amount ratio of crab meat and keeping color agent is 1g:3ml.
6. the preparation method of a kind of Normal juice 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.
7. the preparation method of a kind of Normal juice canned crab meat according to claim 1, is characterized in that, in the forming steps of crab meat, the crab meat selected is fresh and alive crab meat.
8. 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201510783925.2A CN105285780A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for original-flavor crab meat can |
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| CN201510783925.2A CN105285780A (en) | 2015-11-16 | 2015-11-16 | Manufacturing method for original-flavor crab meat can |
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| CN105285780A true CN105285780A (en) | 2016-02-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN1359638A (en) * | 2000-04-14 | 2002-07-24 | 甘肃临夏州星月清真食品有限责任公司 | Method for producing soft canned crab |
| CN101982123A (en) * | 2010-10-11 | 2011-03-02 | 集美大学 | Processing method of hypoallergenic canned crab meat |
| CN102640945A (en) * | 2011-12-28 | 2012-08-22 | 苏州市吴中区甪直喜福瑞食品厂 | Crab meal can |
| CN104273578A (en) * | 2014-10-14 | 2015-01-14 | 莆田市汇龙海产有限公司 | Making method of abalone can and abalone can prepared by method |
| CN104621632A (en) * | 2015-02-10 | 2015-05-20 | 方家铺子（莆田）绿色食品有限公司 | Canned abalone and preparation method thereof |
-
2015
- 2015-11-16 CN CN201510783925.2A patent/CN105285780A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359638A (en) * | 2000-04-14 | 2002-07-24 | 甘肃临夏州星月清真食品有限责任公司 | Method for producing soft canned crab |
| CN101982123A (en) * | 2010-10-11 | 2011-03-02 | 集美大学 | Processing method of hypoallergenic canned crab meat |
| CN102640945A (en) * | 2011-12-28 | 2012-08-22 | 苏州市吴中区甪直喜福瑞食品厂 | Crab meal can |
| CN104273578A (en) * | 2014-10-14 | 2015-01-14 | 莆田市汇龙海产有限公司 | Making method of abalone can and abalone can prepared by method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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