CN108813438B - Processing method of quick-frozen seasoned hairy crabs - Google Patents
Processing method of quick-frozen seasoned hairy crabs Download PDFInfo
- Publication number
- CN108813438B CN108813438B CN201810729759.1A CN201810729759A CN108813438B CN 108813438 B CN108813438 B CN 108813438B CN 201810729759 A CN201810729759 A CN 201810729759A CN 108813438 B CN108813438 B CN 108813438B
- Authority
- CN
- China
- Prior art keywords
- crabs
- seasoning
- hairy
- crab
- soaking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000733943 Hapalogaster mertensii Species 0.000 title claims abstract description 89
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 70
- 241000238557 Decapoda Species 0.000 claims abstract description 50
- 238000004140 cleaning Methods 0.000 claims abstract description 50
- 238000002791 soaking Methods 0.000 claims abstract description 47
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 210000004347 intestinal mucosa Anatomy 0.000 claims abstract description 6
- 230000000415 inactivating effect Effects 0.000 claims abstract description 5
- 210000002816 gill Anatomy 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 230000002779 inactivation Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- 235000013555 soy sauce 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 13
- 238000004321 preservation Methods 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 27
- 238000000034 method Methods 0.000 description 20
- 230000000694 effects Effects 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 235000014347 soups Nutrition 0.000 description 9
- 239000013505 freshwater Substances 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 241000371997 Eriocheir sinensis Species 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000238367 Mya arenaria Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000080 chela (arthropods) Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940026231 erythorbate Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- -1 ll Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Images
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
Landscapes
- 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)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of quick-frozen seasoned hairy crabs, which comprises the following steps: cleaning, namely soaking the raw material hairy crab into cleaning solution to spit out dirt in intestinal glands and gills, and then fishing out the crab for cleaning and draining; cooking, namely inactivating the drained hairy crabs, and cooking the crabs into cooked crabs; soaking at low temperature, namely immediately soaking the steamed hairy crabs which are cooked into cooked crabs into the cooling soaking juice for primary soaking seasoning treatment; secondary seasoning, namely adding the sauce and the seasoning oil into the steamed crab subjected to primary soaking and seasoning for secondary seasoning; and (4) freezing, namely quickly freezing the steamed crabs subjected to secondary seasoning by using a liquid nitrogen quick freezer, and then immersing the steamed crabs into low-temperature seasoning liquid to wrap a layer of ice coat. According to the invention, the steamed crab is flavored twice through the steps of low-temperature soaking and seasoning, and the steamed crab is quickly frozen by adopting the liquid nitrogen instant freezer, so that the completeness of crab meat fiber preservation is improved, the seasoning steamed crab product with fresh and tender meat quality can be obtained, and the optimal edible period is prolonged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of quick-frozen seasoned hairy crabs.
Background
The crabs are aquatic products with higher economic value in China. The crab meat and crab spawn contain essential amino acids, trace elements, collagen, calcium, lecithin, vitamins and other nutritious components.
The hairy crabs, the scholarly name of Eriocheir sinensis (Eriocheir sinensis), are widely distributed in middle and downstream areas of Yangtze river, Hubei, Jiangxi, Anhui and the like, the yield is increased year by year, and the hairy crabs become important economic aquatic products for driving local economic development and earning foreign exchange through exports.
The hairy crab has high protein, low fat, low calorie and abundant vitamins and minerals, is an animal food with higher nutrition and dietary therapy value, has delicious taste and is deeply welcomed by consumers. At present, in China, the hairy crabs are mainly sold after being cooked in hotels and restaurants. With the acceleration of the pace of life of people, the industrialized development trend of traditional dishes is more and more concerned. Therefore, the industrial production and processing of the live fresh water crabs are urgently needed, and delicious, safe and convenient quick-frozen seasoning live fresh water crab products are developed. In the prior art, the best edible period is prolonged by adopting a refrigeration mode. The preparation method comprises the steps of firstly vacuum sealing the fresh hairy crabs, then quickly freezing, adding the soup packages into vacuum packages generally, cooking the crab meat together with the soup when eating is needed, and eating after cooking, wherein the taste is poor and the preservation time is short.
Therefore, the Chinese invention patent CN107232531A discloses a processing method of a river crab spicy frozen instant product, which comprises the following steps: s1, cleaning: putting fresh river crabs into a salt solution with the mass fraction of 1% -3% for temporary culture for 1.5-2 hours, and washing away dirt and mud with clear water; s2, grading: removing dead crabs from the washed river crabs, and selecting live crabs as raw materials; s3, blending soup bases: the soup base comprises the following raw materials, by mass, 2-3% of salt, 5% of white granulated sugar, 0.2-0.4% of monosodium glutamate, 0-0.1% of a freshener, 0-0.15% of xanthan gum, 2% of ginger slices, 8% of chili oil, 5% of soy sauce, 5% of cooking wine and the balance of water, wherein the preparation process of the soup base comprises the following steps: weighing the raw materials according to the proportion, fully and uniformly mixing the salt, the white granulated sugar and the xanthan gum, slowly adding the mixture into water, heating and continuously stirring, then adding the ginger slices, the soy sauce, the monosodium glutamate, the freshener and the cooking wine, mixing, stopping heating after boiling, filtering to obtain filtrate to obtain soup bases, and then cooling; s4, cooking and weighing the river crabs: pouring enough clear water into the steamer, putting the river crabs into the steaming drawer, boiling the water, steaming for 12-15 min, turning off the fire, and quickly weighing the river crabs; s5, filling: putting the weighed river crabs into a packaging box, adding the cooled soup bases into the packaging box according to the material-liquid ratio of 1:2, and sealing; s6, freezing and storing: quickly quick freezing the packaging box for packaging river crab in tunnel, and then freezing and preserving at the temperature below-18 ℃.
However, in the scheme, the river crabs and the soup bases are sequentially filled into the packaging boxes, and the river crabs and the soup bases are directly frozen after being filled, so that the river crabs are not tasty enough, the seasoning effect on the river crabs is poor, and the optimal edible period for storage is short.
In addition, during the process of making the existing seafood frozen food, the silt, dirt and viscera on the surface of the seafood are removed in an artificial mode, which is troublesome and the viscera are not removed thoroughly.
In view of the above, there is a need to provide a new processing method of frozen instant river crab products, which can achieve better flavoring effect and have longer optimal eating period.
Disclosure of Invention
The invention aims to solve the technical problems that the existing frozen river crab instant products are not tasty enough, have poor seasoning effect and short best preservation period.
In order to solve the technical problems, the technical scheme adopted by the invention is to provide a processing method of quick-frozen seasoned hairy crabs, which comprises the following steps:
cleaning, namely soaking the raw material hairy crab into cleaning solution to spit out dirt in intestinal glands and gills, and then fishing out the crab for cleaning and draining;
cooking, namely inactivating the drained hairy crabs, and cooking the crabs into cooked crabs;
soaking at low temperature, namely immediately soaking the steamed hairy crabs which are cooked into cooked crabs into the cooling soaking juice for primary soaking seasoning treatment;
secondary seasoning, namely adding the sauce and the seasoning oil into the steamed crab subjected to primary soaking and seasoning for secondary seasoning;
and (4) freezing, namely quickly freezing the steamed crabs subjected to secondary seasoning by using a liquid nitrogen quick freezer, and then immersing the steamed crabs into low-temperature seasoning liquid to wrap a layer of ice coat.
In the method, when the secondary seasoning treatment is carried out, 500-510 g of the crab cream is added, 50-200 g of the seasoning juice is added, and 20-100 g of the seasoning oil is added.
In the method, the raw material hairy crab is washed to remove silt and dirt on the surface and then is immersed into cleaning liquid for treatment, the solvent of the cleaning liquid is water, and the solute comprises the following components in percentage by concentration: 0.2 to 0.8 percent of citric acid and 0.1 to 0.2 percent of D-sodium erythorbate.
In the method, the water temperature for inactivation treatment is 40-50 ℃, and the heating time is 7-20 minutes.
In the method, the sauce comprises the following components in parts by weight: 1 kg of water, 1-1.2 kg of spicy base materials, 240-260 g of seasoning powder, 280-320 g of soy sauce and 150-180 g of white granulated sugar.
In the above method, the preparation method of the sauce comprises: weighing the raw materials according to the proportion, placing the raw materials in a jacketed kettle, boiling, continuing to boil for 5-10 minutes, and quickly cooling to room temperature by using a cooler to obtain the sauce.
In the method, the flavoring oil comprises the following components in percentage by weight: 1 kg of spicy and hot red oil, 20-50 g of spicy and hot oil and 15-20 g of zanthoxylum oil.
In the method, when primary soaking seasoning treatment is carried out, a low-temperature chain type soaking pool is adopted for soaking for flavoring, the temperature for cooling the soaking juice is kept at-2-10 ℃, the soaking time is 25-45 minutes, and water is drained after the soaking for flavoring.
In the above method, the cooking step is: when the hairy crabs are cooked, the steam temperature is 110-120 ℃, and the steaming time is 10-20 minutes.
In the method, in the freezing step, the hairy crab is quickly frozen by a liquid nitrogen quick freezer at the temperature of between 80 ℃ below zero and 115 ℃ below zero for 8 to 20 minutes, so that the hot center temperature of the hairy crab is reduced to below 22 ℃ below zero.
According to the invention, the steamed crab is flavored twice through the steps of low-temperature soaking and seasoning, and the steamed crab is quickly frozen by adopting the liquid nitrogen instant freezer, so that the completeness of crab meat fiber preservation is improved, the seasoning steamed crab product with fresh and tender meat quality can be obtained, and the optimal edible period is prolonged.
Drawings
FIG. 1 is a flow chart of one embodiment of the method of the present invention.
Detailed Description
The invention provides a processing method of quick-frozen seasoning steamed crab, which is characterized in that the steamed crab is flavored twice through the steps of low-temperature soaking and seasoning, and the steamed crab is quickly frozen by a liquid nitrogen instant freezer, so that the completeness of crab meat fiber preservation is improved, a seasoning steamed crab product with fresh and tender meat quality can be obtained, and the optimal edible period is prolonged. The invention is described in detail below with reference to the drawings and the detailed description.
The realization principle of the invention is as follows:
after the hairy crabs are cooked, the prepared cooling extract, sauce and seasoning oil are used for seasoning the hairy crabs twice, so that the problem that the seasoned hairy crabs cannot be seasoned is solved. Through inactivation treatment, the live fresh water crabs lose activity in a low-temperature environment, so that the phenomenon that legs and tongs fall off due to stress reaction in subsequent processing of crab bodies is avoided, and the subsequent cooking operation is facilitated.
The liquid nitrogen is adopted for quick freezing, the completeness of crab meat fiber preservation during freezing is effectively guaranteed, and the seasoning hairy crab product with fresh and tender meat quality can be obtained. The invention can realize mechanized and standardized industrial production, the shelf life of the frozen crab reaches 12-18 months at-18 ℃, the requirements of consumers on delicious, convenient and safe hairy crab products are met, and the market prospect is wide.
Specifically, the processing method of the quick-frozen seasoning steamed crab provided by the invention mainly adopts the technical scheme that the processing method comprises the following steps:
cleaning, namely soaking the hairy crabs into cleaning solution to ensure that the hairy crabs spit dirt in intestinal glands and cheek;
cooking, namely inactivating the hairy crabs, and cooking;
soaking at low temperature, namely soaking the hairy crabs into the cooling soaking juice;
seasoning, namely adding sauce and seasoning oil into the hairy crabs;
freezing, namely quickly freezing the hairy crabs, and then soaking the crabs into low-temperature seasoning liquid for ice coating.
In the above steps, the cleaning is performed once and twice before and after the cleaning step;
washing for the first time to remove silt and dirt on the surface of the live fresh water crabs;
secondary cleaning, namely spraying clean water to clean the hairy crabs firstly, and then draining;
wherein, the solvent of the cleaning fluid is water, and the components and the concentration of the solute are as follows: 0.2 to 0.8 percent of citric acid and 0.1 to 0.2 percent of D-sodium erythorbate.
In order to make the technical solution and implementation of the present invention more clearly explained and illustrated, several preferred embodiments for implementing the technical solution of the present invention are described below. It should be understood that the specific embodiments described below are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In the process of the present invention, the starting materials can be obtained commercially from publicly known sources unless otherwise specified.
Example 1.
The specific embodiment 1 of the invention provides a processing method of quick-frozen flavored steamed crabs, and as shown in fig. 1, the specific embodiment 1 comprises the following steps:
the method comprises the following steps: and (5) checking and accepting the raw materials.
Selecting hairy crabs as raw materials, selecting hairy crabs which have complete and fat limbs, compact flesh, bright body color, luster and no blackening phenomenon, and removing dead crabs, diseased crabs, damaged crabs, soft-shell crabs and all impurities.
Step two: and (5) grading and classifying.
Classifying the hairy crabs selected in the step 1 according to the weight of a single crab, classifying the crabs into small, medium and large grades, wherein the weights of the crabs are 80-120 g/crab, 120-170 g/crab and 170-220 g/crab respectively, and classifying the crabs according to the female and male properties.
Step three: and (5) cleaning.
Primary cleaning: and (3) putting the live fresh water crabs of the same grade and the same category in the step (2) into a cleaning pool, and cleaning for the first time to remove silt and dirt on the surfaces of the live fresh water crabs.
Secondary cleaning (cleaning and spitting): soaking and cleaning the hairy crabs subjected to primary cleaning in a cleaning dirt spitting pool, wherein a cleaning solution is arranged in the cleaning dirt spitting pool, the solvent of the cleaning solution is water, the solute comprises 0.2-0.6% of citric acid and 0.1-0.2% of sodium D-isoascorbate. And introducing compressed air into the cleaning dirt spitting pool while cleaning for the second time. In the secondary cleaning, the soaking and cleaning time is 60-90 minutes until the hairy crabs spit dirt in intestinal glands and cheek, the dirt on the body surface is cleaned, and the cleaned hairy crabs are fished out.
For example: the ratio of citric acid and sodium D-erythorbate in the aqueous solution is as follows:
| serial number | Citric acid (%) | D-sodium erythorbate (%) |
| 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 |
The common salt water or the salt water and vinegar mode in the prior art can cause the hairy crabs to spit out a part of dirty objects, but the effect is not ideal; for example, chinese patent CN104366595A provides a cleaning solution comprising 0.4-0.8% of sodium bicarbonate, 0.1-0.4% of citric acid, and 1-1.5% of aqueous solution of β -cyclodextrin, which is inferior to the cleaning solution of the present invention. In addition, in the cleaning solution provided by the invention, the D-sodium erythorbate is a novel biological food antioxidant, preservative and fresh-keeping color-assisting agent. Mainly uses rice as a main raw material, is obtained by microbial fermentation production, has no toxic or side effect, and simultaneously has the content obviously lower than that of sodium bicarbonate and beta-cyclodextrin in Chinese invention patent CN104366595A, thereby further reducing the influence of the side effect of residues.
Third cleaning (cleaning, spraying): and (3) putting the steamed crabs subjected to secondary cleaning into a clean water tank, cleaning, spraying clean water for cleaning so as to remove the cleaning liquid on the body surfaces of the steamed crabs, and draining.
Step four: and (5) inactivation treatment.
And (3) putting the steamed crabs washed for the third time into a chain type heating water tank, and inactivating, wherein the water temperature of the water tank is controlled to be 40-50 ℃, and the heating time is 7-20 minutes.
The hairy crab is inactivated by warm water heating before cooking, direct cooking after cleaning is avoided, the hairy crab can die under proper conditions, if the hairy crab is directly cooked after cleaning, the hairy crab still is in a survival state, the hairy crab can be struggled violently under the high-temperature environment, the hairy crab breaks down pincers and breaks legs, the integrity of the crab body is difficult to maintain after cooking, the yield is low, the attractiveness of dishes can be directly influenced, the consumption experience of consumers is poor, and the psychological expectation of the consumers is difficult to achieve.
For the problems, the inactivation treatment is adopted before the steamed crab is steamed, the completeness of the crab body is ensured, the yield of the product is improved, the consumption experience of consumers is ensured, the phenomena of clamp falling and leg breaking caused by steaming are avoided through the inactivation treatment before the steaming, the completeness of the crab body is ensured, and therefore the requirements of the consumers on the appearance and the quality of the dish are met.
Step five: and (5) cooking.
And (3) putting the drained hairy crabs into a chain test cooking machine for cooking, controlling the steam temperature to be 110-120 ℃, and the cooking time to be 10-20 minutes.
Step six: preparing the cooling extract.
And (3) preparing cooling extract with purified water, wherein the cooling extract is an aqueous solution of seasoning powder with the concentration of 6-12%. And adding the prepared cooling soaking juice into a chain type low-temperature soaking pool, and cooling by using a cooling compressor to keep the temperature of the cooling soaking juice at-2-10 ℃.
Step seven: and (5) soaking at low temperature.
And (3) cooling the juice in the chain type low-temperature soaking pool at the temperature of-2-10 ℃, and soaking for 25-45 minutes to enable the hairy crabs to be soaked for tasty, and draining after the delicious hairy crabs are soaked for tasty.
According to the invention, through low-temperature soaking, cooling and tasty are carried out simultaneously, the steamed crab is cooled quickly after being cooked, so that the product is crisp and tender and tasty more easily, the water content of crab meat is better ensured, the taste and the yield of the product are better ensured, and meanwhile, the flavor of the steamed crab is also increased.
Step eight: and (5) weighing and placing a plate.
Weighing and placing 500-510 g or 3-6 crabs as one dish after draining. When packaged, each tray can be used as a box package.
Step nine: preparing the sauce.
The sauce comprises the following components in percentage by weight: 1 kg of water, 1-1.2 kg of spicy base materials, 240-260 g of seasoning powder, 280-320 g of soy sauce and 150-180 g of white granulated sugar, wherein in the seasoning step, the dosage of the sauce is 50-200 g for 500-510 g of hairy crabs.
The preparation method of the sauce comprises the following steps: weighing the raw materials according to the proportion, placing the raw materials in a jacketed kettle, boiling, continuing to boil for 5-10 minutes, and quickly cooling to room temperature by using a cooler to obtain the sauce.
Step ten: and (4) preparing the seasoning oil.
The seasoning oil comprises the following components in percentage by weight: 1 kg of spicy red oil, 20-50 g of spicy oil and 15-20 g of zanthoxylum oil, wherein in the seasoning step, the using amount of the seasoning oil is 20-100 g for 500-510 g of hairy crabs.
Step eleven: and (5) seasoning.
Adding sauce and flavoring oil into the hairy crab according to the proportion to season the hairy crab.
Step twelve: and (5) quick-freezing.
And (3) quickly freezing the flavored live fresh water crabs by a liquid nitrogen quick freezer at the temperature of between 80 ℃ below zero and 105 ℃ below zero for 15 to 25 minutes to ensure that the hot center temperature of the live fresh water crabs is below 22 ℃ below zero.
Step thirteen: and (5) coating ice coat.
Putting the quick-frozen hairy crabs into seasoning liquid at 0 ℃, wrapping a layer of ice coat, wherein the solvent of the seasoning liquid is water, and the solute comprises the following components in percentage by weight: 1 to 1.5 percent of edible salt; 1-1.5% sugar; 0.5 to 1 percent of monosodium glutamate; and soaking the hairy crabs for 10 seconds to finish the ice coating. The ice coating can prevent oxidation of the hairy crab product during freezing and freeze drying, thereby prolonging the optimal service life of the product.
Fourteen steps: and (7) vacuum packaging.
The hairy crabs are separately contained in boxes and are packed by a vacuum packing machine, the vacuum degree is controlled to be-0.06 to-0.08 Mpa, and the packing and sealing are carried out under the condition.
Step fifteen: and (5) boxing.
And (3) packing the vacuum-packed hairy crabs into boxes every 10 boxes, and then sending the boxes into a refrigeration house at the temperature of-18 ℃ for storage.
According to the method, the hairy crabs are soaked in the cleaning solution, so that the hairy crabs can spit dirt in intestinal glands, and meanwhile, the dirt on the body surfaces of the hairy crabs can be cleaned, so that the working procedure of brushing the hairy crabs is omitted;
in the processing, inactivation treatment is adopted, the integrity of the crab body in the processing process is ensured, low-temperature soaking, sauce and seasoning oil are adopted for flavoring after cooking, and the problem that the flavored hairy crab is not flavored is effectively solved. The integrity of crab fiber preservation during freezing is effectively guaranteed by adopting a liquid nitrogen quick-freezing technology, the seasoning steamed crab product with fresh and tender meat quality can be obtained, the freezing time is faster than that of the traditional freezing technology, microorganisms are not basically propagated in the freezing storage process, the nutrition and the flavor of the product can be effectively kept, the product is enabled to keep tender and smooth taste all the time in the shelf life, and therefore national distribution is realized. Thereby improving the production efficiency of the factory. The invention can realize mechanized and standardized industrial production.
The testing of the hairy crab pre-product obtained by the processing method of the embodiment shows that the final product yield can reach more than 95%, no obvious quality change exists after the hairy crab is stored for 12 months in a freezing way, the frozen seasoned hairy crab and the fresh hairy crab are cooked in the same way, and after professional sensory evaluation, the appearance, the flavor and the like of the two crabs are almost not different. Therefore, the hairy crab pre-product can be used as a substitute of fresh hairy crabs.
In combination with the above description, the method of the present invention has the following advantages compared with the prior art (chinese invention patent CN 107232531A):
(1) the cleaning solution has the advantages of few components, simple and convenient preparation, no toxic or side effect, low solute content, further reduction of the influence of the side effect of residues, and better dirt spitting effect of the hairy crabs.
(2) The hairy crab is seasoned for many times, the seasoning effect is good, the hairy crab is seasoned by cooling the dip, the sauce and the seasoning oil for many times, the seasoning condition is controlled, the low-temperature cooling dip has a better seasoning effect, and the sauce and the seasoning oil are used for seasoning, so that unique flavor can be obtained.
(3) The seasoning liquid is coated with the ice coating, the ice coating can prevent the oxidation and the freezing dry loss of the hairy crab products during the freezing period, the optimal edible period of the products can be effectively prolonged, the mouthfeel of the products is ensured, the taste can be better promoted, the water content of the crab meat is better preserved, and the mouthfeel and the yield of the products are better ensured.
(4) Quick-freezing and packaging are carried out, the freezing time is faster than that of the traditional freezing process, the muscle fiber integrity of the hairy crabs is better, the taste of the product is guaranteed more efficiently, and meanwhile, the production efficiency is improved.
(5) The shelf life is long, the fresh and tender flavor and taste can be kept for a long time, the loss of nutrient components is effectively reduced, and the rapid expansion of catering chain enterprises can be supported.
Therefore, the hairy crab product obtained by the method can be used as a substitute of fresh hairy crabs. Can meet the requirements of consumers on delicious, convenient and safe hairy crab products, and has wide market prospect.
The present invention is not limited to the above-mentioned preferred embodiments, and any structural changes made under the teaching of the present invention shall fall within the scope of the present invention, which is similar or similar to the technical solutions of the present invention.
Claims (6)
1. A processing method of quick-frozen seasoned hairy crabs is characterized by comprising the following steps:
washing, namely washing off silt and dirt on the surface of the raw material hairy crab, and then immersing the raw material hairy crab into a cleaning solution for treatment, wherein the solvent of the cleaning solution is water, and the solute comprises the following components in percentage by weight: 0.2-0.8% of citric acid and 0.1-0.2% of D-sodium erythorbate, and simultaneously introducing compressed air into the cleaning spitting pool to spit out dirt in intestinal glands and gills, then putting the steamed crabs subjected to secondary cleaning into a clean water pool, cleaning the steamed crabs by spraying clean water to remove cleaning liquid on the body surfaces of the steamed crabs, and then draining;
cooking, namely inactivating the drained hairy crabs, and cooking the crabs into cooked crabs; the water temperature for inactivation treatment is 40-50 ℃, and the heating time is 7-20 minutes; when the hairy crabs are cooked, the steam temperature is 110-120 ℃, and the steaming time is 10-20 minutes;
soaking at low temperature, namely immediately soaking steamed hairy crabs which are cooked into cooked crabs into cooling soaking juice for primary soaking seasoning treatment, soaking and flavoring in a low-temperature chain type soaking pool at the temperature of-2-10 ℃ for 25-45 minutes when primary soaking seasoning treatment is carried out, and draining after soaking and flavoring;
secondary seasoning, namely adding the sauce and the seasoning oil into the steamed crab subjected to primary soaking and seasoning for secondary seasoning;
freezing, namely quickly freezing the steamed crab subjected to secondary seasoning by using a liquid nitrogen quick freezer, and then immersing the steamed crab into low-temperature seasoning liquid to wrap a layer of ice coat; the quick-frozen hairy crab is put into seasoning liquid at 0 ℃, a layer of ice coating is wrapped on the quick-frozen hairy crab, the solvent of the seasoning liquid is water, and the solute comprises the following components in percentage by concentration: 1 to 1.5 percent of edible salt; 1-1.5% sugar; 0.5 to 1 percent of monosodium glutamate; and (5) soaking the hairy crabs for 10 seconds to finish the ice coating.
2. The processing method of the quick-frozen seasoned hairy crabs as claimed in claim 1, wherein 500-510 g of hairy crabs are added with 50-200 g of seasoning juice and 20-100 g of seasoning oil in the secondary seasoning treatment.
3. The processing method of the quick-frozen seasoned hairy crabs as claimed in claim 1, wherein the sauce comprises the following components in parts by weight: 1 kg of water, 1-1.2 kg of spicy base materials, 240-260 g of seasoning powder, 280-320 g of soy sauce and 150-180 g of white granulated sugar.
4. The processing method of the quick-frozen seasoned hairy crabs as claimed in claim 3, wherein the preparation method of the sauce comprises the following steps: weighing the raw materials according to the proportion, placing the raw materials in a jacketed kettle, boiling, continuing to boil for 5-10 minutes, and quickly cooling to room temperature by using a cooler to obtain the sauce.
5. The processing method of the quick-frozen flavored steamed crab as claimed in claim 1, wherein the flavoring oil comprises the following components by weight: 1 kg of spicy and hot red oil, 20-50 g of spicy and hot oil and 15-20 g of zanthoxylum oil.
6. The processing method of the quick-frozen seasoning steamed crab as claimed in claim 1, wherein in the freezing step, the steamed crab is quickly frozen by a liquid nitrogen quick freezer, the temperature of the quick freezing is-80 to-115 ℃, and the time is 8 to 20 minutes, so that the thermal center temperature of the steamed crab is reduced to below-22 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729759.1A CN108813438B (en) | 2018-07-05 | 2018-07-05 | Processing method of quick-frozen seasoned hairy crabs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729759.1A CN108813438B (en) | 2018-07-05 | 2018-07-05 | Processing method of quick-frozen seasoned hairy crabs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108813438A CN108813438A (en) | 2018-11-16 |
| CN108813438B true CN108813438B (en) | 2022-04-05 |
Family
ID=64135439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810729759.1A Active CN108813438B (en) | 2018-07-05 | 2018-07-05 | Processing method of quick-frozen seasoned hairy crabs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813438B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264796A (en) * | 2018-12-05 | 2020-06-12 | 江苏壳知味食品有限公司 | Production method of crab-shaped sculpture |
| CN110250452A (en) * | 2019-08-02 | 2019-09-20 | 炫烁贸易(上海)有限公司 | A kind of method for production of crisp crab |
| CN110663901B (en) * | 2019-11-05 | 2023-06-27 | 江南大学 | Processing method of instant cumin-flavored river crabs preserved at normal temperature |
| CN114376171A (en) * | 2020-10-21 | 2022-04-22 | 江苏你好鸭食品有限公司 | Standardized processing method of steamed crab instant dish |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187871A (en) * | 2014-08-22 | 2014-12-10 | 浙江工商大学 | Vacuum freeze drying processing method of shrimp meat |
| CN104542890A (en) * | 2015-01-15 | 2015-04-29 | 浙江舟富食品有限公司 | Processing method of frozen and blanched shrimp meat |
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
| CN106889501A (en) * | 2015-12-18 | 2017-06-27 | 巴东县丰太农业专业合作社 | A kind of processing method of clear water cray |
| CN107996675A (en) * | 2017-12-12 | 2018-05-08 | 深圳前海无虾不欢餐饮管理有限公司 | Method for preserving hairy crab by liquid nitrogen freezing and freshness locking |
-
2018
- 2018-07-05 CN CN201810729759.1A patent/CN108813438B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187871A (en) * | 2014-08-22 | 2014-12-10 | 浙江工商大学 | Vacuum freeze drying processing method of shrimp meat |
| CN104542890A (en) * | 2015-01-15 | 2015-04-29 | 浙江舟富食品有限公司 | Processing method of frozen and blanched shrimp meat |
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
| CN106889501A (en) * | 2015-12-18 | 2017-06-27 | 巴东县丰太农业专业合作社 | A kind of processing method of clear water cray |
| CN107996675A (en) * | 2017-12-12 | 2018-05-08 | 深圳前海无虾不欢餐饮管理有限公司 | Method for preserving hairy crab by liquid nitrogen freezing and freshness locking |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108813438A (en) | 2018-11-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN101715983B (en) | Technology for finely and further processing drunk pearl mussel | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN101331962B (en) | Quick-freezing two-tailed sticks shrimp food and production method thereof | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN100340194C (en) | Method for processing instant fresh sea cucumber | |
| CN103689670A (en) | Method for preparing grilled cod fillet food | |
| CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
| CN101380124A (en) | Making method of instant crisp fried, tingle and hot croaker | |
| CN101317675A (en) | Quick freezing sleeve-fish vegetable steak food and preparation thereof | |
| CN102948824A (en) | Processing method of instant seasoning scallop | |
| CN102845774A (en) | Multi-taste instant seafood products and preparation method thereof | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| CN101069567A (en) | Method for preparing erythroculter ilishaeformis | |
| CN104997069A (en) | Fresh fish cake and preparation method thereof | |
| CN112244243A (en) | Production process of crayfish packaged in modified atmosphere | |
| CN107125642A (en) | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation | |
| CN103704779B (en) | A kind of manufacture method roasting scad slice foodstuffs | |
| CN109757663A (en) | A kind of preconditioned bamboo shoot roasted beef and preparation method thereof | |
| CN109480218A (en) | A kind of preparation method of instant seasoning ice fish | |
| KR102585226B1 (en) | Method for producing frozen Gimbap including material for diet | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| CN103719934A (en) | Preparation method for baked mackerel fillet food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |