CN108013390A - A kind of preparation method of swimming crab canned food - Google Patents
A kind of preparation method of swimming crab canned food Download PDFInfo
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- CN108013390A CN108013390A CN201711496992.1A CN201711496992A CN108013390A CN 108013390 A CN108013390 A CN 108013390A CN 201711496992 A CN201711496992 A CN 201711496992A CN 108013390 A CN108013390 A CN 108013390A
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- 241001533364 Portunus trituberculatus Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 2
- 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
- 241000238557 Decapoda Species 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 102000000496 Carboxypeptidases A Human genes 0.000 claims description 8
- 108010080937 Carboxypeptidases A Proteins 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 3
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 3
- 229960003681 gluconolactone Drugs 0.000 claims description 3
- 108010091326 Cryoglobulins Proteins 0.000 claims 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 102000035195 Peptidases Human genes 0.000 description 9
- 239000002994 raw material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 241001131796 Botaurus stellaris Species 0.000 description 1
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- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
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- 235000021028 berry Nutrition 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
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- 239000003337 fertilizer Substances 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to aquatic products technical field, and in particular to a kind of preparation method of swimming crab canned food.Comprise the following steps：（1）Swimming crab is slaughtered, and is cleaned out；Soaked 5 10 minutes, drained with 3 5% saline solution；（2）Crab block is pickled 5 10 minutes using pickling liquid；（3）Crab block steam 12 minutes using steam；（4）Crab block after steaming is soaked 35 minutes using flavor material, is then steamed 23 minutes under steam again；（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands 20 30min at 30 DEG C first, is then preserved 5 10 days at 02 DEG C.This method can remove the fishy smell of swimming crab and bitter taste, while add a kind of taste of unique characterized by meat for crab meat, so as to improve the flavor of crab meat, improve the mouthfeel of crab meat.
Description
Technical field
The present invention relates to aquatic products technical field, and in particular to a kind of preparation method of swimming crab canned food.
Background technology
Swimming crab, some places are commonly called as " Blue Swimming Crab ".Because carapace is in shuttle shape, therefore named shuttle.The center of crust has three
Projection, so also known as " Portunus trituberculatus Miers ", belonging to arthropod.Male navel is sharp and smooth, and chela grows up, shell surface band cyan；Female
Navel justifies villous, and shell surface is in reddish brown, or spottiness.Shuttle crab meat fertilizer is delicious, there is higher nutritive value and economic value, and suitable
It is suitable for seawater temporarily to support getting fat.Carapace fusiformis, wide is almost long 2 times；Carapace surface has 2 covered with tiny particle
Particle transverse direction Long Di and 3 verrucas；Volume has 2 sharp mouths；Cephalolateral margin has 9 sharp mouths, and the last long thorn-like of tooth is outstanding.Chela
Foot is sturdy, and length is grown compared with body width；Meropodium is prismatic, and male meropodium is more slender, and leading edge has 4 sharp spine.
It is swimming crab fine and tender taste, pure white, rich in protein, fat and several mineral materials.Swimming crab is wandered trip season in the winter time
Individual is the most healthy and the strongest, general 250 grams or so of weight, maximum up to 500 grams.The female red cream of crab completely covers, excellent in taste.Swimming crab can be fresh
Food, or steam or decoct or fry, or one slices into halves stewed beans plate sauce, or with crab fried rice cake, to fry salted vegetables, cooked beans rotten, be region following the line of the sea residence
Normal dish on people's dining table.Also can salt down food, exactly put into bittern fresh swimming crab and soak, and it can be served after a few days, be commonly called as " new
Wind robs crab '.Past, fisherman often select cream crab completely living, Huang are picked in bowl, exposes to the weather and makes its solidification because swimming crab yield is high,
" crab berry cake ", flavor is particularly good, but yield is few, and common people's difficulty tastes this taste.Crab contains abundant protein and trace element, right
Body has good tonic effect.Crab also has treating tuberculosis effect, and eat crab has greatly help to rehabilitation lungy.
A kind of Publication No. CN101480269A, the Chinese patent that publication date is on July 15th, 2009, disclose a kind of speed
Freeze cooked complete crab processing method, using fresh and alive crab for raw material by raw material prepare, cleaning classification, freeze dormancy sizing, boiling, cooling,
Freeze, the process processing such as packaging of weighing and refrigeration.Its deficiency is：The method of shortening uses high-temperature steam boiling, digestion time compared with
It is long so that meat starts aging, taste bad, meanwhile, its flavor substance and nutriment are lost in, and are unfavorable for the mouth for meeting a person sponging on an aristocrat
Taste.
The content of the invention
The purpose of the present invention is to solve the above problem, there is provided a kind of preparation method of swimming crab canned food.
In order to reach foregoing invention purpose, the present invention uses following technical scheme：
A kind of preparation method of swimming crab canned food, comprises the following steps：
（1）Swimming crab is slaughtered, and is cleaned out；Soaked 5-10 minutes, drained with the saline solution of 3-5%；
（2）Crab block is pickled 5-10 minutes using pickling liquid；
（3）Crab block steam 1-2 minutes using steam；
（4）Crab block after steaming is soaked 3-5 minutes using flavor material, is then steamed 2-3 minutes under steam again；
（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands 20- at 30 DEG C first
30min, then preserves 5-10 days at 0-2 DEG C.
The method of the present invention improves flavor by pickling liquid, is then steamed by two-step method steam and carries out tasty, and used
Saccharomycete coordinates cold-adapted protease deodorant to take off hardship, so that it is guaranteed that the taste of crab meat is delicious.
Preferably, pickling liquid is to prepare citric acid that mass concentration is 1-2% and the gluconic acid-δ-interior of 0.5-0.7%
Ester mixed solution, then adds asparatate, sucrose, Carboxypeptidase A, asparatate, sucrose, Carboxypeptidase A, mix molten with original
The ratio of liquid is followed successively by 5：4：2：300-350.
The pickling liquid uses Maillard reaction, is configured to a kind of unique pickling liquid, and crab meat is carried out by the pickling liquid
It is marinated, the flavor of crab meat can be improved.
Preferably, the flavor material is：By 5-8 parts of basyleaves, 4-7 parts of cassia barks, 2-3 portions of cloves, 5-8 portions of gingers, 2-3 parts
Chinese prickly ash, 6-8 part mushroom boil in 200 parts of water to be formed.
Preferably, the fountain height of the cold-adapted protease is to spray 0.5-0.8g per 100g crabs block.
Preferably, the fountain height of the saccharomycete is to spray 3-5g per 100g crabs block.
Compared with prior art, the present invention beneficial effect is：This method can remove the fishy smell of swimming crab and bitter taste, together
When for crab meat add a kind of taste of unique characterized by meat, so as to improve the flavor of crab meat, improve the mouthfeel of crab meat.
Embodiment
Explanation is further described to technical scheme below by specific embodiment.
If without specified otherwise, the raw material employed in the embodiment of the present invention is raw material commonly used in the art, is implemented
Method employed in example, is the conventional method of this area.
Embodiment 1：
A kind of preparation method of swimming crab canned food, comprises the following steps：
（1）Swimming crab is slaughtered, and is cleaned out；Soaked 10 minutes, drained with 3% saline solution；
（2）Crab block is pickled 5 minutes using pickling liquid；Pickling liquid is to prepare the citric acid and 0.5% Portugal that mass concentration is 2%
Grape saccharic acid-delta-lactone mixed solution, then adds asparatate, sucrose, Carboxypeptidase A, asparatate, sucrose, carboxypeptidase
A, 5 are followed successively by with the ratio of former mixed solution：4：2：350；
（3）Crab block steam 1 minute using steam；
（4）Crab block after steaming is soaked 5 minutes using flavor material, is then steamed 2 minutes under steam again；Flavor material is：By 8 parts
Basyleave, 4 parts of cassia barks, 3 portions of cloves, 5 portions of gingers, 3 portions of Chinese prickly ashes, 6 parts of mushrooms are boiled in 200 parts of water and formed；
（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands at 30 DEG C first
30min, then preserves 10 days at 02 DEG C.The fountain height of cold-adapted protease is to spray 0.5g per 100g crabs block；The saccharomycete
Fountain height be that 5g is sprayed per 100g crabs blocks.
Embodiment 2：
A kind of preparation method of swimming crab canned food, comprises the following steps：
（1）Swimming crab is slaughtered, and is cleaned out；Soaked 5 minutes, drained with 5% saline solution；
（2）Crab block is pickled 10 minutes using pickling liquid；Pickling liquid is to prepare the citric acid and 0.7% that mass concentration is 1%
Glucono-δ-lactone mixed solution, then adds asparatate, sucrose, Carboxypeptidase A, asparatate, sucrose, carboxylic peptide
Enzyme A, 5 are followed successively by with the ratio of former mixed solution：4：2：300；
（3）Crab block steam 2 minutes using steam；
（4）Crab block after steaming is soaked 3 minutes using flavor material, is then steamed 3 minutes under steam again；Flavor material is：By 5 parts
Basyleave, 7 parts of cassia barks, 2 portions of cloves, 8 portions of gingers, 2 portions of Chinese prickly ashes, 8 parts of mushrooms are boiled in 200 parts of water and formed；
（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands at 30 DEG C first
20min, then preserves 5 days at 2 DEG C.The fountain height of cold-adapted protease is to spray 0.8g per 100g crabs block；The saccharomycete
Fountain height is to spray 3g per 100g crabs block.
Embodiment 3：
A kind of preparation method of swimming crab canned food, comprises the following steps：
（1）Swimming crab is slaughtered, and is cleaned out；Soaked 6 minutes, drained with 4% saline solution；
（2）Crab block is pickled 8 minutes using pickling liquid；Pickling liquid is to prepare the citric acid and 0.5% that mass concentration is 1.5%
Glucono-δ-lactone mixed solution, then adds asparatate, sucrose, Carboxypeptidase A, asparatate, sucrose, carboxylic peptide
Enzyme A, 5 are followed successively by with the ratio of former mixed solution：4：2：350；
（3）Crab block steam 1 minute using steam；
（4）Crab block after steaming is soaked 5 minutes using flavor material, is then steamed 2 minutes under steam again；Flavor material is：By 6 parts
Basyleave, 5 parts of cassia barks, 3 portions of cloves, 5 portions of gingers, 3 portions of Chinese prickly ashes, 6 parts of mushrooms are boiled in 200 parts of water and formed；
（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands at 30 DEG C first
23min, then preserves 5 days at 0 DEG C.The fountain height of cold-adapted protease is to spray 0.6g per 100g crabs block；The saccharomycete
Fountain height is to spray 4g per 100g crabs block.
The results of sensory evaluation of the product of each embodiment such as following table：
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Flavour | 9 | 9 | 8 |
| Smell | 8 | 8 | 7 |
| Organize quality | 7 | 8 | 9 |
| Color and luster | 8 | 6 | 9 |
The physics and chemistry and microbiological indicator of each embodiment：
| Index | Unit | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| pH | 6.7 | 6.6 | 6.8 | |
| Total number of bacteria | CFU/g | 3.63×107 | 2.8×107 | 5.86×107 |
| Coliform | MPN/100g | 28 | 25 | 24 |
| Staphylococcus | Do not detect | Do not detect | Do not detect | |
| Listeria | Do not detect | Do not detect | Do not detect | |
| Detection of Salmonella | Do not detect | Do not detect | Do not detect |
By product Physico-chemical tests and microorganism detection, no pathogenic bacteria detect, and meet the sanitary standard of Related product, GB10138-
2005《Salt marsh fish sanitary standard》.
Claims (5)
1. a kind of preparation method of swimming crab canned food, it is characterised in that comprise the following steps：
（1）Swimming crab is slaughtered, and is cleaned out；Soaked 5-10 minutes, drained with the saline solution of 3-5%；
（2）Crab block is pickled 5-10 minutes using pickling liquid；
（3）Crab block steam 1-2 minutes using steam；
（4）Crab block after steaming is soaked 3-5 minutes using flavor material, is then steamed 2-3 minutes under steam again；
（5）Crab block surface sprinkling cold-adapted protease and saccharomycete after steaming, then tinning, stands 20- at 30 DEG C first
30min, then preserves 5-10 days at 0-2 DEG C.
2. the preparation method of a kind of swimming crab canned food according to claim 1, it is characterised in that pickling liquid is preparation
Mass concentration is the citric acid of 1-2% and the glucono-δ-lactone mixed solution of 0.5-0.7%, then adds asparagine
Acid, sucrose, Carboxypeptidase A, asparatate, sucrose, Carboxypeptidase A, 5 are followed successively by with the ratio of former mixed solution：4：2：300-350.
A kind of 3. preparation method of swimming crab canned food according to claim 1, it is characterised in that the flavor material
For：By 5-8 parts of basyleaves, 4-7 parts of cassia barks, 2-3 portions of cloves, 5-8 portions of gingers, 2-3 portions of Chinese prickly ashes, 6-8 parts of mushrooms are in 200 parts of water
Boil and form.
A kind of 4. preparation method of swimming crab canned food according to claim 1, it is characterised in that the suitable cryoproteins
The fountain height of enzyme is to spray 0.5-0.8g per 100g crabs block.
5. the preparation method of a kind of swimming crab canned food according to claim 1, it is characterised in that the saccharomycete
Fountain height is to spray 3-5g per 100g crabs block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711496992.1A CN108013390A (en) | 2017-12-31 | 2017-12-31 | A kind of preparation method of swimming crab canned food |
Applications Claiming Priority (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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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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| 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: 20180511 |