CN107373474A - 一种蟹泥及其制作方法 - Google Patents
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Abstract
本发明涉及水产加工技术领域，尤其是一种蟹泥及其制作方法。该蟹泥的原料包括螃蟹、食用淀粉、蒜泥、白醋、食盐和茶多酚，还可以添加肥瘦比为3：7的猪肉分割肉，也可以添加全蛋或者蛋清；其原料及其重量比配方为：螃蟹100，3：7猪分割肉5‑20，蛋清5‑20，食用淀粉10‑30，蒜粉0.5‑1，食盐1‑2，瓜尔豆胶0.5‑1，葱姜水1‑10，茶多酚0.1‑0.5。本发明的蟹泥，先用螃蟹制作螃蟹肉泥，再添加食用淀粉等其他配料经过斩拌加工成蟹泥，用以代替鱼糜原料制作蟹味馅料、蟹糕、蟹黄制品、灌制食品和速冻调理食品，既能丰富螃蟹精加工产品的种类，又能大幅提高螃蟹、尤其是低值小螃蟹的附加值。
Description
技术领域
本发明涉及水产加工技术领域，尤其是一种蟹泥及其制作方法。
背景技术
螃蟹肉味鲜美、营养丰富，含有大量蛋白质和脂肪，较多的钙、磷、铁、维生素等物质。每500克螃蟹中含蛋白质49.6克、脂肪9.3克、糖类27.2克、磷1.088毫克、铁33.6毫克和适量维生素A等。螃蟹食品深受人们的喜爱。
目前螃蟹食品除整蟹清蒸或醉制外，精加工产品主要是蟹黄制品，以蟹肉为原料的精加工产品较少。
发明内容
为提高低值小螃蟹的经济价值，开发螃蟹精加工产品，本发明提供一种蟹泥及其制作方法，先用螃蟹制作螃蟹肉泥，再添加食用淀粉等其他配料经过斩拌加工成蟹泥，用以代替鱼糜原料制作蟹味馅料、蟹糕、蟹黄制品、灌制食品和速冻调理食品，既能丰富螃蟹精加工产品的种类，又能大幅提高螃蟹、尤其是低值小螃蟹的附加值。
本发明通过以下技术方案得以实现：
一种蟹泥，其特征在于所述蟹泥的原料包括螃蟹、食用淀粉、蒜泥、白醋、食盐和茶多酚。
本发明的蟹泥，其原料中还可以添加肥瘦比为3：7的猪肉分割肉，也可以添加全蛋或者蛋清，以增加蟹泥的营养价值和产品口感。
本发明的蟹泥，其原料及其重量比配方为：螃蟹100，3：7猪分割肉5-20，蛋清5-20，食用淀粉10-30，蒜粉0.5-1，食盐1-2，瓜尔豆胶0.5-1，葱姜水2-5，茶多酚0.1-0.5。优选的原料及其重量比配方为：鲜蟹100，3：7猪分割肉15，蛋清10，食用玉米淀粉20，蒜粉0.5，食盐1，瓜尔豆胶1，葱姜水2，茶多酚0.2。
本发明的蟹泥，所述食用淀粉为玉米淀粉、马铃薯淀粉或者其他食用淀粉。
本发明的蟹泥，所述葱姜水的配方为：小葱：生姜=1：1-3，其制作方法为：先将小葱去须切碎，生姜拍松切碎，然后添加1-3倍水浸泡0.5-2小时，过滤而成。添加适量的葱姜水可以减少蟹泥的腥味，还能提鲜。
本发明的蟹泥，所述原料中的瓜尔豆胶为鱼鳔胶或者卡拉胶，以改善蟹泥的组织结构和口感，增加产品的弹性。
本发明的蟹泥，所述原料中蒜粉也可以用蒜泥，用量为1-2，使用更加方便。
本发明的蟹泥的制作方法，包括以下步骤：
（1）螃蟹初加工：活鲜螃蟹清水饿养5天以上，加入清洗剂清洗消毒，清理干净；喷洒重量0.1-0.5%的食用酒精，加入粉碎机粗碎后，添加5-10%的机制碎冰，再加入刀板孔径为3毫米的绞肉机绞碎，压滤得螃蟹肉泥，0-5℃冷藏；
（2）其他配料加工：3：7猪分割肉绞碎；蛋清过滤；食用淀粉过筛；
（3）配料斩拌：按产品配方称取原料，入斩拌机斩拌30-45分钟，出锅冷藏即可。
本发明的蟹泥，可以用于蟹味馅料、蟹糕、蟹黄制品、蟹味灌制品和速冻调理食品。
具体实施方式
下面通过具体实施例对本发明进一步说明。
实施例1：
一种蟹泥，其原料及其重量比配方为：鲜蟹100，3：7猪分割肉15，蛋清10，玉米淀粉20，蒜粉0.5，食盐1，瓜尔豆胶1，葱姜水2，茶多酚0.2。所述葱姜水的配方为：小葱：生姜=1：3，其制作方法为：先将小葱去须切碎，生姜拍松切碎，然后添加3倍水浸泡1小时，过滤而成。
实施例2：
一种蟹泥，其原料及其重量比配方为：螃蟹100，3：7猪分割肉10，蛋清10，马铃薯淀粉20，蒜泥1，食盐1，鱼鳔胶0.5，葱姜水3，茶多酚0.1。所述葱姜水的配方为：小葱：生姜=1：2，其制作方法为：先将小葱去须切碎，生姜拍松切碎，然后添加2倍水浸泡2小时，过滤而成。
实施例3：
一种实施例1的蟹泥的制作方法，包括以下步骤：
（1）螃蟹初加工：活鲜螃蟹清水饿养5天以上，加入清洗剂清洗消毒，清理干净；喷洒重量0.2%的食用酒精，加入粉碎机粗碎后，添加10%碎冰，再加入刀板孔径为3毫米的绞肉机绞碎，压滤得螃蟹肉泥，0-5℃冷藏；
（2）其他配料加工：3：7猪分割肉绞碎；蛋清过滤；食用淀粉过筛；
（3）配料斩拌：按产品配方称取原料，入斩拌机斩拌30分钟，出锅冷藏即可。
实施例4：
一种实施例1所述的蟹泥的用途，蟹泥，用于蟹味包子馅料。
Claims (10)
1.一种蟹泥，其特征在于所述蟹泥的原料包括螃蟹、食用淀粉、蒜泥、白醋、食盐和茶多酚。
2.如权利要求1所述的蟹泥，其特征在于所述蟹泥原料中添加肥瘦比为3：7的猪肉分割肉。
3.如权利要求1所述的蟹泥，其特征在于所述蟹泥原料中添加全蛋或者蛋清。
4.如权利要求1所述的蟹泥，其特征在于所述蟹泥的原料及其重量比配方为：螃蟹100，3：7猪分割肉5-20，蛋清5-20，食用淀粉10-30，蒜粉0.5-1，食盐1-2，瓜尔豆胶0.5-1，葱姜水2-5，茶多酚0.1-0.5。
5.如权利要求4所述的蟹泥，其特征在于所述蟹泥的原料及其重量比配方为：鲜蟹100，3：7猪分割肉15，蛋清10，食用淀粉20，蒜粉0.5，食盐1，瓜尔豆胶1，葱姜水2，茶多酚0.2。
6.如权利要求4所述的蟹泥，其特征在于所述食用淀粉为玉米淀粉或者马铃薯淀粉。
7.如权利要求4所述的蟹泥，其特征在于所述葱姜水的配方为：小葱：生姜=1：1-3，其制作方法为：先将小葱去须切碎，生姜拍松切碎，然后添加1-3倍水浸泡0.5-2小时，过滤而成。
8.如权利要求4所述的蟹泥，其特征在于所述原料中的卡拉胶为鱼鳔胶或者卡拉胶。
9.如权利要求4所述的蟹泥，其特征在于所述原料中蒜粉为蒜泥，用量为1-2。
10.如权利要求4所述的蟹泥的制作方法，其特征在于包括以下步骤：
（1）螃蟹初加工：活鲜螃蟹清水饿养5天以上，加入清洗剂清洗消毒，清理干净；喷洒重量0.1-0.5%的食用酒精，加入粉碎机粗碎后，添加5-10%碎冰，再加入刀板孔径为3毫米的绞肉机绞碎，压滤得螃蟹肉泥，0-5℃冷藏；
（2）其他配料加工：3：7猪分割肉绞碎；蛋清过滤；食用淀粉过筛；
（3）配料斩拌：按产品配方称取原料，入斩拌机斩拌30-45分钟，出锅冷藏即可。
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| CN110050967A (zh) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | 一种细点圆趾蟹肉重组制品生产工艺 |
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