CN108813438A - A kind of processing method of quick-frozen seasoning steamed crab - Google Patents
A kind of processing method of quick-frozen seasoning steamed crab Download PDFInfo
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- CN108813438A CN108813438A CN201810729759.1A CN201810729759A CN108813438A CN 108813438 A CN108813438 A CN 108813438A CN 201810729759 A CN201810729759 A CN 201810729759A CN 108813438 A CN108813438 A CN 108813438A
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- steamed crab
- crab
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- frozen
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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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of quick-frozen seasoning steamed crab, include the following steps：Cleaning immerses raw material steamed crab in cleaning solution, makes its discharge enteraden, the dirt in the cheek, then pulls cleaning draining out；Boiling, first by after draining steamed crab carry out inactivation treatment, then by its boiling be ripe crab；Low temperature impregnates, and is that the steamed crab after ripe crab immerses progress Initial Soak seasoning processing in cooling leaching juice immediately by boiling；Secondary seasoning, baste is added in the seasoned steamed crab of Initial Soak and flavored oils carry out secondary seasoning processing；Freezing, the steamed crab after secondary seasoning is quick-frozen using liquid nitrogen flash freezer machine, it then immerses in the baste of low temperature and superscribes one layer of ice clothing.The present invention is impregnated by low temperature and seasoning step is tasty to steamed crab twice, and uses the quick-frozen steamed crab of liquid nitrogen flash freezer machine, is improved the integrality saved to crab meat fiber, be can get seasoning steamed crab product Fresh & Tender in Texture, and extend the best edible period.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing method of quick-frozen seasoning steamed crab.
Background technique
Crab is the higher aquatic products of China's economic value.Contain the necessary amino acid of human body, micro in crab meat and crab cream
Element, collagen, calcium, lecithin, vitamins and other nutritious components.
Steamed crab therein, scientific name Eriocheir sinensis (Eriocheir sinensis), be distributed widely in Jiangsu, Hubei,
The In Middle And Lower Reaches of Changjiang River such as Jiangxi, Anhui, yield increase year by year, have become the weight for driving local economic development and foreign exchange earning
Want economic aquatic products.
Steamed crab is nutrition and food therapy value containing high protein, low fat, low in calories and vitamin and mineral abundant
Higher animal food, flavour is delicious, very popular.At present in China, steamed crab is mainly with hotel, eating and drinking establishment
After the middle cooking based on sale.With the acceleration of people's life rhythm, the industrialization development trend of traditional dish is increasingly closed
Note.Therefore there is an urgent need to carry out industrialized production processing, exploitation deliciousness, quick-frozen seasoning steamed crab conveniently, safely to steamed crab
Product.In the prior art, the mode of refrigeration is mostly used to extend its best edible period limit.Its production method is first by fresh big lock
Crab vacuum sealing, then carries out quick-frozen again, and soup stock bag is generally attached in vacuum packaging, when needing edible, need to match to crab meat
With the common boiling of soup stock, just edible after cooking, mouthfeel is poor, and the time saved is shorter.
For this purpose, Chinese invention patent CN107232531A discloses a kind of processing side of spicy freezing instant product of river crab
Method includes the following steps：S1, cleaning：Fresh river crab is placed in the aqueous solution that mass fraction is 1%~3% salt and is temporarily supported
1.5~2 hours, then dirt silt is washed away with clear water；S2, classification：It is picked up from the river crab after cleaning except dead crab, and crab living is selected to make
For raw material；S3, soup stock modulation：Soup stock prepares raw material as mass fraction, including 2~3% salt, 5% white granulated sugar, 0.2~
0.4% monosodium glutamate, 0~0.1% freshener, 0~0.15% xanthan gum, 2% ginger slice, 8% chilli oil, 5% soy sauce and 5% material
Wine, surplus are water, wherein the modulation process of soup stock includes：Each raw material is weighed according to said ratio, by salt, white granulated sugar and Huang
Virgin rubber is slowly added into water after mixing well, and is heated and is stirred continuously, then be added ginger slice, soy sauce, monosodium glutamate, freshener with
And cooking wine and mix, until stop heating after boiling, and filter and leave and take filtrate and obtain soup stock, then cools down；S4, river crab shortening and title
Weight：Enough clear water are poured into steamer, river crab is placed in steaming tray, the boiled rear 12~15min that steams of water are closed into fire, and weigh rapidly
River crab；It is S5, filling：River crab after weighing is put into packing box, by 1:Cooling soup stock is added simultaneously in packing box in 2 solid-liquid ratio
It is sealed；S6, cold storage：The rapid tunnel of packing box for encapsulating river crab is quick-frozen, it is cold under the conditions of -18 DEG C of temperature below later
Freeze preservation.
However, river crab and soup stock are successively filling into packing box, and direct cold storage, not enough enters after filling in above scheme
Taste, it is poor to the flavor effect of river crab, and the best edible period saved is shorter.
In addition, in the journey of existing seafood frozen food production, mostly use artificial mode remove marine product surface silt,
Dirt and internal organ, are more troublesome, and internal organ are removed not thorough enough.
In view of this, it is desirable to provide a kind of processing method of new river crab freezing instant product can obtain preferable tune
Taste effect, and there is longer the best edible period.
Summary of the invention
The technical problem to be solved by the present invention is to existing river crabs to freeze instant product, and not tasty enough, flavor effect is poor,
The short problem of the best edible period of preservation.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that providing the quick-frozen seasoning steamed crab of one kind
Processing method includes the following steps：
Cleaning immerses raw material steamed crab in cleaning solution, makes its discharge enteraden, the dirt in the cheek, then pulls cleaning drip out
Water；
Boiling, first by after draining steamed crab carry out inactivation treatment, then by its boiling be ripe crab；
Low temperature impregnates, and is that the steamed crab after ripe crab is immersed in cooling leaching juice immediately at progress Initial Soak seasoning by boiling
Reason；
Secondary seasoning, baste is added in the seasoned steamed crab of Initial Soak and flavored oils carry out secondary seasoning processing；
Freezing, the steamed crab after secondary seasoning is quick-frozen using liquid nitrogen flash freezer machine, it then immerses in the baste of low temperature and wraps
Wrap one layer of ice clothing.
In the above-mentioned methods, when carrying out secondary seasoning processing, every part of 500~510g of steamed crab, the baste of addition is 50
~200g, flavored oils are 20~100g.
In the above-mentioned methods, it washes away to immerse in cleaning solution again after the silt on raw material steamed crab surface, dirt and be handled, institute
The solvent for stating cleaning solution is water, and the ingredient and concentration of solute are：Citric acid 0.2%~0.8%, D-araboascorbic acid sodium 0.1%
~0.2%.
In the above-mentioned methods, the water temperature of inactivation treatment is 40~50 DEG C, and heating time is 7~20 minutes.
In the above-mentioned methods, the component and weight ratio of the baste are：1 kilogram of water, 1~1.2 kilogram of spicy bottom material is adjusted
240~260 grams of taste powder, 280~320 grams of soy sauce, 150~180 grams of white granulated sugar.
In the above-mentioned methods, the preparation method of baste is：According to its proportion, raw material is weighed by required, raw material is placed in
In jacketed pan, continue cooking after boiling 5~10 minutes, then it is quickly down to room temperature with cooler, obtains baste.
In the above-mentioned methods, the component and weight ratio of flavored oils are：1 kilogram of spicy red oil, 20~50 grams of chili oil, Chinese prickly ash
15~20 grams of oil.
In the above-mentioned methods, when carrying out Initial Soak seasoning processing, tasty, cooling leaching is impregnated using low temperature chain type fermentation vat
The temperature of juice is maintained at -2~10 DEG C, and soaking time is 25~45 minutes, impregnates tasty rear draining.
In the above-mentioned methods, boiling step is：When boiling steamed crab, vapor (steam) temperature is 110~120 DEG C, and steaming time is
10~20 minutes.
In the above-mentioned methods, in freezing step, using the quick-frozen steamed crab of liquid nitrogen flash freezer machine, quick-frozen temperature is -80~-
115 DEG C, the time is 8~20 minutes, and the thermal center (-tre) temperature of steamed crab is made to be down to -22 DEG C or less.
The present invention is impregnated by low temperature and seasoning step is tasty to steamed crab twice, and quick-frozen big using liquid nitrogen flash freezer machine
Lock crab improves the integrality saved to crab meat fiber, can get seasoning steamed crab product Fresh & Tender in Texture, and extends best
The edible phase.
Detailed description of the invention
Fig. 1 is the flow chart of a specific embodiment of the method for the present invention.
Specific embodiment
The present invention provides a kind of processing methods of quick-frozen seasoning steamed crab, are impregnated by low temperature and seasoning step is right twice
Steamed crab is tasty, and uses the quick-frozen steamed crab of liquid nitrogen flash freezer machine, improves the integrality saved to crab meat fiber, can get meat
Fresh and tender seasoning steamed crab product, and extend the best edible period.With reference to the accompanying drawings of the specification with specific embodiment to this
Invention is described in detail.
Realization principle of the invention is：
It is tasty to steamed crab in two times by the cooling leaching juice, baste and flavored oils of preparation after steamed crab shortening, solution
It has determined and has seasoned the not tasty problem of steamed crab.By inactivation treatment, makes steamed crab loss of activity at low ambient temperatures, both avoided
Crab body, because that stress reflect now to fall leg and fall the phenomenon that clamping, and operates in following process convenient for subsequent boiling.
Using liquid nitrogen flash freezer, the integrality saved when freezing to crab meat fiber is effectively guaranteed, can get Fresh & Tender in Texture
Seasoning steamed crab product.The present invention is, it can be achieved that mechanization, standardized industrialized production, in -18 DEG C of cold storage shelf-lifves up to 12
~18 months, consumer was met to steamed crab product deliciousness, demand conveniently, safe, wide market.
Specifically, it is provided by the invention it is quick-frozen seasoning steamed crab processing method, the realization of main technical schemes include with
Lower step：
Cleaning immerses steamed crab in cleaning solution, makes its discharge enteraden, the dirt in the cheek；
Boiling, first by steamed crab inactivation treatment, then by its boiling；
Low temperature impregnates, and steamed crab is immersed cooling leaching juice；
Seasoning adds baste and flavored oils to steamed crab；
Freezing, steamed crab is quick-frozen, then immerse glazing in the baste of low temperature.
In above step, primary, secondary cleaning is carried out respectively before and after cleaning step；
Primary cleaning, washes away silt, the dirt on steamed crab surface；
Secondary cleaning first sprays steamed crab with clear water and cleans, then draining；
Wherein, the solvent of cleaning solution is water, and the ingredient and concentration of solute are：Citric acid 0.2%~0.8%, D- are different anti-bad
Hematic acid sodium 0.1%~0.2%.
In order to make more clearly explanation and illustration to technical solution of the present invention and implementation, realization introduced below is originally
Several preferred specific embodiments of inventive technique scheme.Obviously, specific embodiment discussed below is only of the invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Every other embodiment obtained under the premise of creative work out, shall fall within the protection scope of the present invention.In the method for the present invention,
It is unless otherwise instructed conventional method, raw material can be gotten from open business unless otherwise instructed.
Specific embodiment 1.
The specific embodiment of the invention 1 provides a kind of processing method of quick-frozen seasoning steamed crab, as shown in Figure 1, specific real
Example 1 is applied to include the following steps：
Step 1：Raw material is checked and accepted.
Raw material steamed crab is selected, selects that limbs are complete loose, human body consolidation, body colour is bright-coloured, it is glossy, without nigrescence
The steamed crab of phenomenon, and reject dead crab, sick crab, damaged crab, soft crab and all dirt.
Step 2：Classification, classification.
Steamed crab after selecting in step 1 is classified according to single weight, be divided into it is small, in, big three grades,
Weight is respectively 80~120g/, 120~170g/, 170~220g/, and is classified according to female, male.
Step 3：Cleaning treatment.
Primary cleaning：Grade same in step 2, same category of steamed crab are placed in service sink, carried out clear for the first time
It washes, washes away silt, the dirt on steamed crab surface.
Secondary cleaning (cleaning is spat dirty)：Steamed crab after primary cleaning is immersed into cleaning and spits soaking and washing in dirty pond, this is clear
It washes to spit and is equipped with cleaning solution in dirty pond, the solvent of cleaning solution is water, citric acid that the ingredient and concentration of solute are 0.2%~0.6%,
0.1%~0.2% D-araboascorbic acid sodium.While secondary cleaning, dirty pond is spat to cleaning and is passed through compressed air.It is secondary clear
In washing, the soaking and washing time 60~90 minutes, until dirt in steamed crab discharge enteraden, the cheek, body surface dirt are cleaned, it will
The steamed crab cleaned up is pulled out.
Such as：The ratio of citric acid and D-araboascorbic acid sodium such as following table in aqueous solution：
| Serial number | Citric acid (%) | D-araboascorbic acid sodium (%) |
| 1 | 0.2 | 0.2 |
| 2 | 0.3 | 0.15 |
| 3 | 0.4 | 0.1 |
| 4 | 0.5 | 0.2 |
| 5 | 0.6 | 0.15 |
Salt water commonly used in the prior art or salt water+vinegar mode, although a part of dirty east of steamed crab discharge can be allowed
West, but the effect is unsatisfactory；For example, Chinese invention patent CN104366595A provides a kind of cleaning solution, by 0.4%~
0.8% sodium bicarbonate, 0.1%~0.4% citric acid, 1%~1.5% beta-cyclodextrin aqueous solution composition, cleaning
Effect is also inferior to the cleaning solution in the present invention.Moreover, D-araboascorbic acid sodium is a kind of new in cleaning solution provided by the invention
Type bion food antioxidant, anti-corrosive fresh-keeping assistant toner.Mainly using rice as primary raw material, is produced and is obtained using microbial fermentation,
It is without any side effects, meanwhile, content is significantly lower than the sodium bicarbonate and β-ring in Chinese invention patent CN104366595A
Dextrin further reduced the influence of residue side effect.
Cleaning (cleaning, spray) three times：Steamed crab after secondary cleaning is put into clear water reserviors, uses clear water after cleaning up again
Spray cleaning, to remove the cleaning solution of steamed crab body surface, then draining.
Step 4：Inactivation treatment.
Steamed crab after cleaning three times is placed in chain type heating water tank, inactivation treatment is carried out, controls the water temperature 40 of sink
~50 DEG C, heating time 7~20 minutes.
Direct boiling after cleaning is avoided to steamed crab inactivation treatment by the way of warm water heating before boiling, can be made big
Lock crab is dead under appropriate conditions, high since steamed crab is also in existing state if direct boiling steamed crab after cleaning
The environment of temperature can make steamed crab acutely struggle, and cause steamed crab to fall pincers, broken leg, after cooking, it is difficult to keep the integrality of crab body, out
It is low at rate, it will have a direct impact on the beauty of vegetable, the consumption experience of consumer is poor, it is difficult to reach the in-mind anticipation of consumer.
For problem above, the present invention uses inactivation treatment before to steamed crab boiling processing, it is therefore intended that guarantees crab body
Integrality, improve the yield of product, guarantee the consumption experience of consumer, by the inactivation treatment before boiling, avoid because
Fall pincers, broken leg phenomenon caused by boiling, ensure that the integrity degree of crab body, thus meets consumer to the need of vegetable appearance, quality
It asks.
Step 5：Boiling.
Steamed crab after draining is placed in chain examination precooker and carries out boiling, control vapor (steam) temperature is 110~120 DEG C, is steamed
Time processed is 10~20 minutes.
Step 6：The cooling leaching juice of preparation.
Cooling leaching juice is modulated with pure water, cooling leaching juice is the aqueous solution that concentration is 6~12% toppings.It will modulate
Cooling leaching juice be added in chain type low temperature fermentation vat, with cooling cooling compressor, the temperature of cooling leaching juice is made to be maintained at -2~10
℃。
Step 7：Low temperature impregnates.
The temperature of cooling leaching juice is -2~10 DEG C in chain type low temperature fermentation vat, soaking time 25~45 minutes, makes steamed crab
Impregnate tasty, draining after immersion is tasty.
It in the present invention, is impregnated by low temperature, makes cooling and tasty while carrying out, fast cooling after steamed crab shortening, guarantee
Product is tender and crisp, it is easier to and it is tasty, and crab meat moisture guarantees more preferably, to better ensure that product mouthfeel and yield, meanwhile, also increase
The flavor of steamed crab is added.
Step 8：It weighs, balance.
Steamed crab after draining is weighed into balance, a disk is only used as with 500~510g or 3~6.It, can be with every disk when packaging
It is packed as a box.
Step 9：Prepare baste.
The component and weight ratio of baste be：1 kilogram of water, 1~1.2 kilogram of spicy bottom material, 240~260 grams of toppings, sauce
280~320 grams of oil, 150~180 grams of white granulated sugar, in seasoning step, for 500~510 grams of steamed crab, the use of baste
Amount is 50~200 grams.
The preparation method of baste is：According to its proportion, raw material is weighed by required, raw material is placed in jacketed pan, is boiled
After continue cooking 5~10 minutes, then it is quickly down to room temperature with cooler, obtains baste.
Step 10：Flavored oils' preparation.
The component and weight ratio of flavored oils be：1 kilogram of spicy red oil, 20~50 grams of chili oil, 15~20 grams of Zanthoxylum essential oil,
In seasoning step, for 500~510 grams of steamed crab, the dosage of flavored oils is 20~100 grams.
Step 11：Seasoning.
Baste, flavored oils are added to steamed crab according to the proportion, steamed crab is seasoned.
Step 12：It is quick-frozen.
Carrying out quick-frozen, quick-frozen temperature to seasoning treated steamed crab by liquid nitrogen flash freezer machine is -80~-105 DEG C, when
Between be 15~25 minutes, make the thermal center (-tre) temperature of steamed crab at -22 DEG C or less.
Step 13：Glazing.
Steamed crab after will be quick-frozen is put into 0 DEG C of baste, superscribes one layer of ice clothing, the solvent of baste is water, molten
The component and concentration of matter be：Edible salt 1%~1.5%；The sugar of sugar 1%~1.5%；Monosodium glutamate 0.5%~1%；Steamed crab is soaked
Bubble 10 seconds, can be completed glazing.Ice clothing can prevent oxidation and the freezing drying loss of the steamed crab product during freezing, to extend
The best edible period of product.
Step 14：Vacuum packaging.
Box is divided to contain steamed crab, and packed to it using vacuum packing machine, control vacuum degree is -0.06~-
0.08Mpa carries out packaging seal with this condition.
Step 15：Vanning.
The box-packed case of the steamed crab that vacuum packet is installed every 10 is sent into -18 DEG C of refrigeration house storage after vanning.
The present invention impregnates steamed crab using cleaning solution, can make dirt in steamed crab discharge enteraden, while can be by steamed crab
The Fouling Cleaning of body surface is clean, the process for eliminating scrub steamed crab；
In processing, using inactivation treatment, the integrality of crab body in process ensure that, impregnated after boiling using low temperature,
Baste and flavored oils are tasty, efficiently solve the problems, such as that seasoning steamed crab is not tasty.It is effectively protected using liquid nitrogen flash freezer technology
The integrality saved when freezing to crab meat fiber has been demonstrate,proved, can get seasoning steamed crab product Fresh & Tender in Texture, freeze-off time relatively passes
Refrigerating process unite faster, during stored frozen, microorganism does not breed substantially, can effectively keep nutrition and the wind of product
Taste makes product be always maintained at soft mouthfeel in shelf life, to realize national dispatching.Thus the production effect of factory is improved
Rate.The present invention is, it can be achieved that mechanization, standardized industrialized production.
It tests with the resulting steamed crab prefabrication of the processing method of embodiment, final product yield is up to 95%
More than, without obvious quality comparison, the steamed crab re-heat of freezing seasoning and fresh steamed crab are used into phase within stored frozen 12 months
It is cooked with mode, after professional sense organ appraise, the almost indifference such as the two appearance, flavor.It can be seen that the steamed crab prefabrication
It can be used as the substitute of fresh and alive steamed crab.
In conjunction with described above, the method for the present invention has as follows compared with prior art (Chinese invention patent CN107232531A)
Advantage：
(1) constituent of cleaning solution is few, prepares simplicity, without any side effects, solutes content is low, further reduced
The influence of residue side effect, and steamed crab to spit dirty effect more preferable.
(2) repeatedly seasoning, tasty effect is good, is seasoned by several times to steamed crab by cooling leaching juice, baste and flavored oils, and
The tasty condition for controlling seasoning has better tasty effect by the cooling leaching juice of low temperature, using baste and flavored oils into
Row seasoning, can get unique flavor.
(3) baste glazing, ice clothing can prevent oxidation and the freezing drying loss of the steamed crab product during freezing, can be effective
The best edible period for extending product, guarantees the mouthfeel of product, and more conducively tasty, and crab meat moisture saves more preferably, preferably
Guarantee product mouthfeel and yield.
(4) first quick-frozen to pack again, faster, the meat fiber integrality of steamed crab is more for the more traditional refrigerating process of freeze-off time
Good, the more efficient mouthfeel that ensure that product, while improving production efficiency.
(5) long shelf-life can keep fresh and tender flavor and mouthfeel for a long time, the loss of nutritional ingredient is effectively reduced, can
Support the Rapid Expansion of chain eatery.
It can be seen that the steamed crab product that the method provided by the present invention obtains can be used as the substitute of fresh and alive steamed crab.It can expire
Sufficient consumer is to steamed crab product deliciousness, demand conveniently, safe, wide market.
The invention is not limited to above-mentioned preferred forms, and anyone should learn that is made under the inspiration of the present invention
Structure change, the technical schemes that are same or similar to the present invention are fallen within the scope of protection of the present invention.
Claims (10)
1. a kind of processing method of quick-frozen seasoning steamed crab, which is characterized in that include the following steps：
Cleaning immerses raw material steamed crab in cleaning solution, makes its discharge enteraden, the dirt in the cheek, then pulls cleaning draining out；
Boiling, first by after draining steamed crab carry out inactivation treatment, then by its boiling be ripe crab；
Low temperature impregnates, and is that the steamed crab after ripe crab immerses progress Initial Soak seasoning processing in cooling leaching juice immediately by boiling；
Secondary seasoning, baste is added in the seasoned steamed crab of Initial Soak and flavored oils carry out secondary seasoning processing；
Freezing, the steamed crab after secondary seasoning is quick-frozen using liquid nitrogen flash freezer machine, it then immerses in the baste of low temperature and superscribes
One layer of ice clothing.
2. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that carry out secondary seasoning
When processing, every part of 500~510g of steamed crab, the baste of addition is 50~200g, and flavored oils are 20~100g.
3. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that wash away the big lock of raw material
It immerses in cleaning solution and is handled again after the silt on crab surface, dirt, the solvent of the cleaning solution is water, the ingredient of solute and dense
Degree is：Citric acid 0.2%~0.8%, D-araboascorbic acid sodium 0.1%~0.2%.
4. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that the water of inactivation treatment
Temperature is 40~50 DEG C, and heating time is 7~20 minutes.
5. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that the baste
Component and weight ratio are：1 kilogram of water, 1~1.2 kilogram of spicy bottom material is 240~260 grams of toppings, 280~320 grams of soy sauce, white
150~180 grams of granulated sugar.
6. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 4, which is characterized in that the preparation of baste
Method is：According to its proportion, raw material is weighed by required, raw material is placed in jacketed pan, continues cooking after boiling 5~10 minutes,
It is quickly down to room temperature with cooler again, obtains baste.
7. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that the component of flavored oils
And weight ratio is：1 kilogram of spicy red oil, 20~50 grams of chili oil, 15~20 grams of Zanthoxylum essential oil.
8. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that carry out Initial Soak
Tasty using the immersion of low temperature chain type fermentation vat when seasoning processing, the temperature of cooling leaching juice is maintained at -2~10 DEG C, and soaking time is
25~45 minutes, impregnate tasty rear draining.
9. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that boiling step is：
When boiling steamed crab, vapor (steam) temperature is 110~120 DEG C, and steaming time is 10~20 minutes.
10. the processing method of the quick-frozen seasoning steamed crab of one kind according to claim 1, which is characterized in that in freezing step
In, using the quick-frozen steamed crab of liquid nitrogen flash freezer machine, quick-frozen temperature is -80~-115 DEG C, and the time is 8~20 minutes, makes steamed crab
Thermal center (-tre) temperature be down to -22 DEG C or less.
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