CN105876677A - Canned crab meat and preparation method thereof - Google Patents
Canned crab meat and preparation method thereof Download PDFInfo
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- CN105876677A CN105876677A CN201610228339.6A CN201610228339A CN105876677A CN 105876677 A CN105876677 A CN 105876677A CN 201610228339 A CN201610228339 A CN 201610228339A CN 105876677 A CN105876677 A CN 105876677A
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- crab meat
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- eriocheir sinensis
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- 235000013372 meat Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 23
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 23
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 12
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 41
- 241000371997 Eriocheir sinensis Species 0.000 claims description 31
- 150000001875 compounds Chemical class 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 235000013324 preserved food Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 230000011218 segmentation Effects 0.000 claims description 6
- 210000002784 stomach Anatomy 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 5
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 230000000968 intestinal effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 abstract description 9
- 230000008020 evaporation Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000020238 sunflower seed Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000004308 accommodation Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides canned crab meat and a preparation method thereof. The canned crab meat is prepared from the following components in parts by weight: 100 parts of crab meat, 8-10 parts of egg yolk, 5-8 parts of white sesame seeds, 5-8 parts of sunflower seed kernels, and 20-25 parts of concentrated broth. The preparation method of the concentrated broth is as follows: red dates, longans, Chinese wolfberry fruits, (sliced) fresh gingers, dried rose petals, and edible salt are blended into mixed materials at weight ratios of 1 : 1 : 0.5 : 0.5 : 0.2 : 1, water at 5 times the weight of the mixed materials is added, the mixture is boiled for 25-30 min, the residues are removed and the juice is taken, and the juice is concentrated by evaporation to obtain the concentrated broth at 1/10 of the original volume. The canned crab meat is prepared by using the crab meat as main raw materials, contains high-quality proteins of the egg yolk, white sesame seeds, and sunflower seed kernels, has complex tastes and is rich in nutrition.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of canned crab meat and preparation method thereof.
Background technology
Canned crab meat has special local flavor and nutrition, and the holding time is permanent, thus deep by consumer
Like.
Existing canned crab meat nutritional labeling is mainly derived from crab meat itself, and source of nutrition is the most single.And
The canned crab meat taste prepared is single, cold, is not suitable for anemia of pregnant woman and special body constitution crowd eats.
Summary of the invention
The present invention provides a kind of canned crab meat, and it is nutritious, is suitable for masses edible, and the present invention also provides for
Its preparation method.
The present invention is achieved through the following technical solutions:
A kind of canned crab meat, includes that following component is made: crab meat 100 parts, egg yolk by ratio of weight and the number of copies
8-10 part, Semen sesami Albae 5-8 part, Semen Helianthi 5-8 part, concentration decoction 20-25 part.
The preparation method of described concentration decoction is: Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens (section), dry Flos Rosae Rugosae
Flower petal, Sal become compound by the weight ratio compatibility of 1:1:0.5:0.5:0.2:1, add 5 times of compounds
The decocting in water 25-30min of weight, remove slag extracting juice, the 1/10 of evaporation and concentration to original volume, obtains concentrating decoction.
The preparation method of a kind of canned crab meat, comprises the following steps:
(1) clean Eriocheir sinensis, remove Carapax Eriocheir sinensis, the Eriocheir sinensis cheek, Eriocheir sinensis intestinal, Eriocheir sinensis stomach, the inedible position of the Eriocheir sinensis heart, obtain
Crab meat；
(2) first at 63-65 DEG C, boil 4-5min, cool down 10-15min with the cold water water proofs of 10 DEG C, then will
Crab meat boils 2-3min at 95-100 DEG C；
Again by 1wt% citric acid solution immersion treatment 8min；
(3) egg boils, and removes removing protein, obtains egg yolk, is pulverized by egg yolk；Semen sesami Albae fries, powder
It is broken into 200 whitish eye Semen Sesami powder；Semen Helianthi fries, and is ground into 200 mesh Semen Helianthi powder；
(4) Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens (section), dry Flos Rosae Rugosae petal, Sal are pressed
1:1:0.5:0.5:0.2:1 weight ratio compatibility become compound, add the decocting in water of 5 times of compound weight
25-30min, remove slag extracting juice, the 1/10 of evaporation and concentration to original volume, obtains concentrating decoction；
(5) crab meat after above-mentioned steps processes, egg yolk, Semen sesami Albae, Semen Helianthi enter with concentration decoction
Row mix homogenously；
(6) tinning, sealing
(7) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
Segmentation alternating temperature process for sterilizing, solves crab meat because of fine and tender taste not consolidation, and connective tissue is few, uses
Too high calorific intensity of crossing causes soft rotten, the problem of quality deterioration of matter structure.
(8) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 0-2 DEG C, and the ice bath time is 60min,
Canned food central temperature is made to reach less than 3 DEG C；Groove cools down water contents of residual chlorine control at 3-5ppm.
The beneficial effects are mainly as follows the following aspects:
(1) canned crab meat of the present invention is with crab meat as main material, and containing egg yolk, Semen sesami Albae, sunflower seed
These high quality proteins of core, composite flavor, nutritious.
(2) Eriocheir sinensis is cold in nature, uses the concentration that Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal prepare
Decoction compatibility, warming middle-JIAO for easing the stomach, it is suitable for masses edible.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate present disclosure.Should be appreciated that the reality of the present invention
Executing and be not limited to the following examples, any pro forma accommodation being made the present invention and/or change are all
Scope will be fallen into.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, all of equipment
All it is commercially available with raw material etc. or the industry is conventional.Method in following embodiment, as without special
Do not mentionlet alone bright, be the conventional method of this area.
Embodiment 1
A kind of canned crab meat, includes that following component is made: crab meat 100 parts, egg yolk by ratio of weight and the number of copies
9 parts, Semen sesami Albae 6 parts, Semen Helianthi 5 parts, concentrate decoction 22 parts.
The preparation method of described concentration decoction is: Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal,
Sal becomes compound by the weight ratio compatibility of 1:1:0.5:0.5:0.2:1, adds the water of 5 times of compound weight
Boiling 25min, remove slag extracting juice, the 1/10 of evaporation and concentration to original volume, obtains concentrating decoction.
The preparation method of above-mentioned canned crab meat, comprises the following steps:
(1) clean Eriocheir sinensis, remove Carapax Eriocheir sinensis, the Eriocheir sinensis cheek, Eriocheir sinensis intestinal, Eriocheir sinensis stomach, the inedible position of the Eriocheir sinensis heart, obtain
Crab meat；
(2) first at 65 DEG C, boil 4min, cool down 12min with the cold water water proofs of 10 DEG C, then crab meat is existed
3min is boiled at 95 DEG C；
Again by 1wt% citric acid solution immersion treatment 8min；
(3) egg boils, and removes removing protein, obtains egg yolk, is pulverized by egg yolk；Semen sesami Albae fries, powder
It is broken into 200 whitish eye Semen Sesami powder；Semen Helianthi fries, and is ground into 200 mesh Semen Helianthi powder；
(4) 1:1:0.5:0.5:0.2:1 pressed by Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal, Sal
Weight ratio compatibility become compound, add the decocting in water 25min of 5 times of compound weight, remove slag extracting juice, evaporation
It is concentrated into the 1/10 of original volume, obtains concentrating decoction；
(5) crab meat after above-mentioned steps processes, egg yolk, Semen sesami Albae, Semen Helianthi enter with concentration decoction
Row mix homogenously；
(6) tinning, sealing
(7) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(8) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 0 DEG C, and the ice bath time is 60min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 3ppm.
Embodiment 2
A kind of canned crab meat, includes that following component is made: crab meat 100 parts, egg yolk by ratio of weight and the number of copies
8 parts, Semen sesami Albae 8 parts, Semen Helianthi 7 parts, concentrate decoction 25 parts.
The preparation method of described concentration decoction is: Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal,
Sal becomes compound by the weight ratio compatibility of 1:1:0.5:0.5:0.2:1, adds the water of 5 times of compound weight
Boiling 30min, remove slag extracting juice, the 1/10 of evaporation and concentration to original volume, obtains concentrating decoction.
The preparation method of above-mentioned canned crab meat, comprises the following steps:
(1) clean Eriocheir sinensis, remove Carapax Eriocheir sinensis, the Eriocheir sinensis cheek, Eriocheir sinensis intestinal, Eriocheir sinensis stomach, the inedible position of the Eriocheir sinensis heart, obtain
Crab meat；
(2) first at 64 DEG C, boil 5min, cool down 10min with the cold water water proofs of 10 DEG C, then crab meat is existed
2min is boiled at 98 DEG C；
Again by 1wt% citric acid solution immersion treatment 8min；
(3) egg boils, and removes removing protein, obtains egg yolk, is pulverized by egg yolk；Semen sesami Albae fries, powder
It is broken into 200 whitish eye Semen Sesami powder；Semen Helianthi fries, and is ground into 200 mesh Semen Helianthi powder；
(4) 1:1:0.5:0.5:0.2:1 pressed by Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal, Sal
Weight ratio compatibility become compound, add the decocting in water 30min of 5 times of compound weight, remove slag extracting juice, evaporation
It is concentrated into the 1/10 of original volume, obtains concentrating decoction；
(5) crab meat after above-mentioned steps processes, egg yolk, Semen sesami Albae, Semen Helianthi enter with concentration decoction
Row mix homogenously；
(6) tinning, sealing
(7) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(8) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 2 DEG C, and the ice bath time is 60min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 4ppm.
Embodiment 3
A kind of canned crab meat, includes that following component is made: crab meat 100 parts, egg yolk by ratio of weight and the number of copies
10 parts, Semen sesami Albae 5 parts, Semen Helianthi 8 parts, concentrate decoction 20 parts；
The preparation method of described concentration decoction is: Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal,
Sal becomes compound by the weight ratio compatibility of 1:1:0.5:0.5:0.2:1, adds the water of 5 times of compound weight
Boiling 30min, remove slag extracting juice, the 1/10 of evaporation and concentration to original volume, obtains concentrating decoction.
The preparation method of above-mentioned canned crab meat, comprises the following steps:
(1) clean Eriocheir sinensis, remove Carapax Eriocheir sinensis, the Eriocheir sinensis cheek, Eriocheir sinensis intestinal, Eriocheir sinensis stomach, the inedible position of the Eriocheir sinensis heart, obtain
Crab meat；
(2) first at 63 DEG C, boil 4min, cool down 15min with the cold water water proofs of 10 DEG C, then crab meat is existed
2min is boiled at 100 DEG C；
Again by 1wt% citric acid solution immersion treatment 8min；
(3) egg boils, and removes removing protein, obtains egg yolk, is pulverized by egg yolk；Semen sesami Albae fries, powder
It is broken into 200 whitish eye Semen Sesami powder；Semen Helianthi fries, and is ground into 200 mesh Semen Helianthi powder；
(4) 1:1:0.5:0.5:0.2:1 pressed by Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal, Sal
Weight ratio compatibility become compound, add the decocting in water 30min of 5 times of compound weight, remove slag extracting juice, evaporation
It is concentrated into the 1/10 of original volume, obtains concentrating decoction；
(5) crab meat after above-mentioned steps processes, egg yolk, Semen sesami Albae, Semen Helianthi enter with concentration decoction
Row mix homogenously；
(6) tinning, sealing
(7) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(8) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 2 DEG C, and the ice bath time is 60min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 5ppm.
Although technical scheme has been done the most detailed elaboration and has enumerated by inventor, it should
Understand, for the those skilled in the art of one, this area, above-described embodiment is made amendment or adopts
By the replacement scheme of equivalent, this is it is clear that without departing from this to those skilled in the art
These modifications or improvements on the basis of bright spirit, belong to the scope of protection of present invention.
Claims (3)
1. a canned crab meat, it is characterised in that: include that following component is made: crab meat by ratio of weight and the number of copies
100 parts, egg yolk 8-10 part, Semen sesami Albae 5-8 part, Semen Helianthi 5-8 part, concentrate decoction 20-25
Part.
2. a kind of canned crab meat as claimed in claim 1, it is characterised in that: the system of described concentration decoction
Preparation Method is: Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal, Sal are by 1:1:0.5:0.5:0.2:1
Weight ratio compatibility become compound, add the decocting in water 25-30min of 5 times of compound weight, remove slag extracting juice, steam
Send out and be concentrated into the 1/10 of original volume, obtain concentrating decoction.
The preparation method of a kind of canned crab meat the most as claimed in claim 2, it is characterised in that: include with
Lower step:
(1) clean Eriocheir sinensis, remove Carapax Eriocheir sinensis, the Eriocheir sinensis cheek, Eriocheir sinensis intestinal, Eriocheir sinensis stomach, the inedible position of the Eriocheir sinensis heart, obtain
Crab meat；
(2) crab meat first boils 4-5min at 63-65 DEG C, cools down 10-15min with the cold water water proofs of 10 DEG C,
Again crab meat is boiled 2-3min at 95-100 DEG C；
Again by 1wt% citric acid solution immersion treatment 8min；
(3) egg boils, and removes removing protein, obtains egg yolk, is pulverized by egg yolk；Semen sesami Albae fries, powder
It is broken into 200 whitish eye Semen Sesami powder；Semen Helianthi fries, and is ground into 200 mesh Semen Helianthi powder；
(4) 1:1:0.5:0.5:0.2:1 pressed by Fructus Jujubae, Arillus Longan, Fructus Lycii, Rhizoma Zingiberis Recens, dry Flos Rosae Rugosae petal, Sal
Weight ratio compatibility become compound, add the decocting in water 25-30min of 5 times of compound weight, remove slag extracting juice, steam
Send out and be concentrated into the 1/10 of original volume, obtain concentrating decoction；
(5) crab meat after above-mentioned steps processes, egg yolk, Semen sesami Albae, Semen Helianthi enter with concentration decoction
Row mix homogenously；
(6) tinning, sealing
(7) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(8) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 0-2 DEG C, and the ice bath time is 60min,
Canned food central temperature is made to reach less than 3 DEG C；Groove cools down water contents of residual chlorine control at 3-5ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610228339.6A CN105876677A (en) | 2016-04-13 | 2016-04-13 | Canned crab meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610228339.6A CN105876677A (en) | 2016-04-13 | 2016-04-13 | Canned crab meat and preparation method thereof |
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| CN105876677A true CN105876677A (en) | 2016-08-24 |
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Cited By (4)
| 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 |
| CN107811230A (en) * | 2017-09-29 | 2018-03-20 | 青岛河澄知识产权有限公司 | A kind of soft shell canned crab |
| CN107811229A (en) * | 2017-09-29 | 2018-03-20 | 青岛河澄知识产权有限公司 | A kind of preparation method of soft shell canned crab |
| CN108013390A (en) * | 2017-12-31 | 2018-05-11 | 舟山市常青海洋食品有限公司 | A kind of preparation method of swimming crab canned food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880000977B1 (en) * | 1985-08-22 | 1988-06-10 | 정경호 | Manufacturing process for canned crab-fresh |
| 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 |
| CN105361016A (en) * | 2015-11-16 | 2016-03-02 | 广西立扬建筑装饰工程有限公司 | Method for manufacturing canned crabmeat |
-
2016
- 2016-04-13 CN CN201610228339.6A patent/CN105876677A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880000977B1 (en) * | 1985-08-22 | 1988-06-10 | 정경호 | Manufacturing process for canned crab-fresh |
| 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 |
| CN105361016A (en) * | 2015-11-16 | 2016-03-02 | 广西立扬建筑装饰工程有限公司 | Method for manufacturing canned crabmeat |
Cited By (4)
| 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 |
| CN107811230A (en) * | 2017-09-29 | 2018-03-20 | 青岛河澄知识产权有限公司 | A kind of soft shell canned crab |
| CN107811229A (en) * | 2017-09-29 | 2018-03-20 | 青岛河澄知识产权有限公司 | A kind of preparation method of soft shell canned crab |
| CN108013390A (en) * | 2017-12-31 | 2018-05-11 | 舟山市常青海洋食品有限公司 | A kind of preparation method of swimming crab canned food |
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Application publication date: 20160824 |