CN110663901B - 一种常温保藏即食孜然味河蟹的加工方法 - Google Patents
一种常温保藏即食孜然味河蟹的加工方法 Download PDFInfo
- Publication number
- CN110663901B CN110663901B CN201911070054.4A CN201911070054A CN110663901B CN 110663901 B CN110663901 B CN 110663901B CN 201911070054 A CN201911070054 A CN 201911070054A CN 110663901 B CN110663901 B CN 110663901B
- Authority
- CN
- China
- Prior art keywords
- cumin
- crabs
- percent
- crab
- river
- 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
- 241000238557 Decapoda Species 0.000 title claims abstract description 84
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 55
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 48
- 238000009835 boiling Methods 0.000 claims description 39
- 239000000796 flavoring agent Substances 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 32
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 29
- 240000007232 Illicium verum Species 0.000 claims description 22
- 235000008227 Illicium verum Nutrition 0.000 claims description 22
- 244000291564 Allium cepa Species 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 19
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 19
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 19
- 235000017803 cinnamon Nutrition 0.000 claims description 19
- 235000004611 garlic Nutrition 0.000 claims description 19
- 239000001702 nutmeg Substances 0.000 claims description 19
- 108010010803 Gelatin Proteins 0.000 claims description 18
- 229920002907 Guar gum Polymers 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 18
- 239000008273 gelatin Substances 0.000 claims description 18
- 229920000159 gelatin Polymers 0.000 claims description 18
- 235000019322 gelatine Nutrition 0.000 claims description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- 239000000665 guar gum Substances 0.000 claims description 18
- 229960002154 guar gum Drugs 0.000 claims description 18
- 235000010417 guar gum Nutrition 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 18
- 240000006927 Foeniculum vulgare Species 0.000 claims description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 17
- 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 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 239000004223 monosodium glutamate Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 15
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
- 235000013824 polyphenols Nutrition 0.000 claims description 9
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 8
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 8
- 235000010081 allicin Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000008373 pickled product Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000013372 meat Nutrition 0.000 abstract description 13
- 238000007781 pre-processing Methods 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 44
- 235000019634 flavors Nutrition 0.000 description 35
- 239000000047 product Substances 0.000 description 30
- 235000002639 sodium chloride Nutrition 0.000 description 27
- 235000014347 soups Nutrition 0.000 description 20
- 239000000126 substance Substances 0.000 description 18
- 241000498779 Myristica Species 0.000 description 17
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 16
- 238000002791 soaking Methods 0.000 description 14
- 240000002943 Elettaria cardamomum Species 0.000 description 13
- 241000159443 Myrcia Species 0.000 description 13
- 235000005300 cardamomo Nutrition 0.000 description 13
- 239000000499 gel Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 9
- 239000013505 freshwater Substances 0.000 description 9
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 150000001298 alcohols Chemical class 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 150000003254 radicals Chemical class 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000021588 free fatty acids Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 229930195733 hydrocarbon Natural products 0.000 description 3
- 150000002430 hydrocarbons Chemical class 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 210000002565 arteriole Anatomy 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- 230000003727 cerebral blood flow Effects 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000000852 hydrogen donor Substances 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000006722 reduction reaction Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- SZHOJFHSIKHZHA-UHFFFAOYSA-N tridecanoic acid Chemical compound CCCCCCCCCCCCC(O)=O SZHOJFHSIKHZHA-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- 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
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000238017 Astacoidea Species 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000733943 Hapalogaster mertensii Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- ACIAHEMYLLBZOI-ZZXKWVIFSA-N Unsaturated alcohol Chemical compound CC\C(CO)=C/C ACIAHEMYLLBZOI-ZZXKWVIFSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000004996 alkyl benzenes Chemical class 0.000 description 1
- -1 alkyl radicals Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 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
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical group 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000007937 eating Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 150000002432 hydroperoxides Chemical group 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 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
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000002898 organic sulfur compounds Chemical class 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000012764 semi-quantitative analysis Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种常温保藏即食孜然味河蟹的加工方法,包括,以新鲜河蟹为原料,经过预处理、油炸、腌制、真空包装、杀菌冷却,制成真空包装即食孜然味河蟹产品;其中,预处理是将新鲜河蟹原料经清洗后,放入含食盐0.2~0.8%、柠檬酸0.1~0.4%的水溶液中浸泡20~40min。本发明提供了一种低值河蟹深加工的方法,不仅能够更大限度地利用河蟹资源,而且能够增加河蟹的附加值,产品安全、方便、美味,避免了蟹腿肉质因为长时间高温处理出现肉质变柴,因为失水而肉质变差的情况。
Description
技术领域
本发明属于水产品加工技术领域,具体涉及一种常温保藏即食孜然味河蟹的加工方法。
背景技术
河蟹,又称毛蟹、清水蟹、螃蟹等,是我国经济价值较高的水产品。河蟹作为我国特有的名优水产品,养殖规模巨大,其中中小规格河蟹占总产量的20%以上。现代分析测试表明,螃蟹有清热解毒、补骨添髓、养筋活血、通经络、利肢节、续绝伤、滋肝阴、充胃液之功效。蟹肉和蟹黄中含有人体必须的氨基酸、微量元素、胶原蛋白、钙、卵磷脂、维生素等营养成份。
即食河蟹是用肉蟹辅以葱、蒜、辣椒等制成的佳肴,其香味浓郁,口味丰富,可以满足众多人的口味。蟹香、鲜、脆,味道鲜美,营养丰富,受到广大消费者的青睐。在我国,河蟹主要以餐桌中菜肴的形式消费,随着人们生活节奏的加快,这种加工方式满足不了现代消费者对食品方便快捷的需求。
因此,迫切需要方便即食河蟹产品的工业化生产,以满足日益增长的消费需求。目前,市场上的螃蟹产品丰富,近年来围绕食品口味升级创新,使得螃蟹产品的种类更多,为消费者提供了很大的选择空间,但当前口味蟹类产品难以入味,保质期短易长菌变质。同时,现有的口味蟹产品在进行油炸或杀菌时,难以保持蟹肉的质构及完整性,虽然油炸或杀菌可以赋予螃蟹一定的风味,但容易导致汁液流失及脂肪酸的氧化。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
鉴于上述的技术缺陷,提出了本发明。
因此,作为本发明其中一个方面,本发明克服现有技术中存在的不足,提供一种常温保藏即食孜然味河蟹的加工方法。
为解决上述技术问题,本发明提供了如下技术方案:一种常温保藏即食孜然味河蟹的加工方法,包括,
以新鲜河蟹为原料,经过预处理、油炸、腌制、真空包装、杀菌冷却,制成真空包装即食孜然味河蟹产品;其中,
所述预处理是将新鲜河蟹原料经清洗后,放入含食盐0.2~0.8%、柠檬酸0.1~0.4%的水溶液中浸泡20~40min。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述预处理前,还包括原料验收及拣选,其中,所述原料验收是自然环境下养殖的鲜活或冷冻河蟹,所述拣选是选出河蟹完整、无病害、肌肉紧密、有弹性的个体。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述油炸,是将沥干后的螃蟹,用150~180℃条件下处理3~10min。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述腌制,指油炸后的螃蟹在腌制液中浸泡2~4h。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述腌制,其中,螃蟹和腌制液质量比为1:1.5~3,腌制液中多酚含量为0.2~0.3mg/g,大蒜素含量为0.34~0.38mg/g。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述腌制液,包括,孜然、小茴香、月桂皮、八角、肉豆蔻、香叶、草果、葱、姜、蒜、味精、糖、盐和料酒,其中,以水质量为100%计,所述孜然为4.5%~6.5%,所述小茴香为0.5%~1%,所述月桂皮为0.2%~0.6%,所述八角为0.3%~0.8%,所述肉豆蔻为0.5%~1%,所述香叶为0.05%~0.1%,所述草果为0.1%~0.2%,所述葱为1%~1.5%,所述姜为0.8%~1.5%,所述蒜为1%~1.5%,所述味精为0.5%~1%,所述糖为0.8%~1.5%,所述盐为1.5%~2.5%。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述腌制液,其制备方法,包括,
以水质量100%计,取1.5%~2.5%孜然粒,0.5%~1%小茴香,0.2%~0.6%月桂皮,0.3%~0.8%八角,0.5%~1%肉豆蔻,0.05%~0.1%香叶,0.1%~0.2%草果,1%~1.5%葱,0.8%~1.5%姜,1%~1.5%蒜,用纱布包成料包;
将3%~4%孜然粉,0.5%~1%味精,0.8%~1.5%糖,1.5%~2.5%盐,以及上述料包放入1500g水中分两段煮制:280℃~300℃煮10~15min,170℃~200℃煮5~10min,再加入0.8%~1.5%料酒煮5min后,即得孜然味腌制液。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述腌制液,还包括明胶和瓜尔胶,以水质量为100%计,所述明胶为0.05~0.1%,所述瓜尔胶为0.05~0.1%。
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述包装,是将腌制好的产品按照步骤A或者步骤B进行包装:
步骤A:将加工好的螃蟹装入防戳的铝箔袋中,抽真空封口;
步骤B:将加工好的螃蟹装入马口铁罐中,用封罐机进行封罐;
作为本发明所述的常温保藏即食孜然味河蟹加工方法的一种优选方案:所述杀菌冷却是在110~120℃,20~45min灭菌后,用流动的清水将其迅速冷却
本发明的有益效果:(1)本发明提供了一种低值河蟹深加工的方法,不仅能够更大限度地利用河蟹资源,而且能够增加河蟹的附加值,产品安全、方便、美味。
(2)本发明将清洗后的螃蟹放入含食盐0.2~0.8%、柠檬酸0.1~0.4%的水溶液中浸泡20~40min,不仅可以清除螃蟹外表部分杂物和微生物,也可以使螃蟹吐出体内的脏物,同时,将沥干后的螃蟹,用150℃~180℃油温炸3~10min,短时间的油炸,能够赋予河蟹诱人色泽,而且避免了蟹腿肉质因为长时间高温处理出现肉质变柴,因为失水而肉质变差的情况,此外一定时间的油炸处理,对河蟹进行预熟,有利于后续加工中的入味,也起到了一定的预杀菌效果。
(3)本发明在制备腌制液过程中,加入月桂皮、八角、肉豆蔻、草果和香叶,这些香料中的风味物质相互协同,可以掩盖螃蟹的土腥味,赋予螃蟹独特风味。两段式煮制孜然味汤料可以使香料中的风味物质更完全溶入汤料,大大增强汤料的味道强度,有益于螃蟹腌制过程中的入味。将油炸后的螃蟹完全浸泡在腌制液中浸泡2~4h,使其充分入味,同时加入明胶、瓜尔胶,冷却时凝固起到固定河蟹的作用,避免河蟹蟹腿的脱落,保证河蟹运输保藏过程的完整。
(4)本发明生产的河蟹产品,蛋白质含量高,而且富含人体所必须的氨基酸成分,此外蟹黄当中还含有利于智力发育的EPA、 DHA等活性成分,对于提高生活水平和保护人类健康都有重要作用。既可以当作休闲小吃直接食用,又可与其他食物根据食用或营养保健要求按照一定比例调配制备营养健康的功能性产品,满足了现代消费者对食品营养、健康、美味及方便的需要。
(5)本发明技术可推广应用到其他虾类、鱼贝类等水产品深加工的工业化生产中去,对于提高我国水产品加工业的深加工技术水平具有重要意义。
附图说明
为了更清楚地说明本发明实施例的技术方案,下面将对实施例描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其它的附图。其中:
图1为本发明实施例1中方便即食河蟹的加工方法流程图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂,下面结合具体实施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是本发明还可以采用其他不同于在此描述的其它方式来实施,本领域技术人员可以在不违背本发明内涵的情况下做类似推广,因此本发明不受下面公开的具体实施例的限制。
其次,此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例,也不是单独的或选择性的与其他实施例互相排斥的实施例。
实施例1
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用170℃油温炸3min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡3.5h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,115℃,30min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例2
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%柠檬酸、0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用150℃油温炸5min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡2.5h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.6%月桂皮,0.8%八角,0.5%肉豆蔻,0.1%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮10min,200℃煮10min,再加入1.5%料酒煮5min后即得腌制液。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,115℃,40min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例3
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%柠檬酸、0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用160℃油温炸3min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡3h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,0.5%小茴香,0.3%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.1%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.8%味精,0.8%糖,2%盐,以及上述料包放入1500g水中280℃煮15min,170℃煮5min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,110℃,25min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例4
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用180℃油温炸4min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡2h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,0.5%肉豆蔻,0.05%香叶,0.2%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.8%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,200℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,120℃,30min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例5
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用150℃油温炸3min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡2h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中280℃煮10min,170℃煮5min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,115℃,40min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例6
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用180℃油温炸10min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡2h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,0.8%八角,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中280℃煮10min,200℃煮5min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,115℃,40min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例7
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用170℃油温炸3min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡3.5h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中大火转中火煮25min,再加,1.5%料酒煮5min后即得孜然味汤料。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,110℃,20min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例8
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用170℃油温炸3min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡3.5h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角, 1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中280℃煮10min,170℃煮5min,再加入1.5%料酒煮5min后即得孜然味汤料。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,110℃,25min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
实施例9
(1)一种孜然味蟹产品,将验收挑选后的原料蟹经清洗后,放入含食盐0.6%、柠檬酸0.4%的水溶液中浸泡25min,将螃蟹捞出后沥干,沥干后的螃蟹,用170℃油温炸10min左右螃蟹通体呈金黄色至红色即可捞出,备用。
(2)油炸后的螃蟹室温下在腌制液中浸泡2h,料液比为1:2,以腌制液能够完全淹没螃蟹为准。腌制液的配制:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中280℃煮10min,200℃煮5min,再加入0.8%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
(3)将加工好的螃蟹装入马口铁罐中,真空封罐后,110℃,30min灭菌后,用流动的清水将其迅速冷却至中心温度40℃以下,即可得所述的常温保藏即食孜然味口味蟹;本实验中的河蟹可用其他淡水蟹代替。
本发明所得即食孜然味河蟹感官评分标准见表1。
表1
感官质量评定及方法:要求14位评定人员按国家标准要求对产品进行感官质量的评定。
本发明实施例1~9中制得的产品感官评分表见表2。
表2
本发明实施例1~9质构指标和感官评价,见表3。
表3
从表3可以看出,170℃油温炸3min,腌制液浸泡3.5h,115℃杀菌30min,使得蟹肉质构较好,弹性和咀嚼性都较佳,综合感官评价达92分;低温短时油炸不仅可以赋予螃蟹一定的风味与色泽,还可以熟化蟹肉,使蟹肉蛋白变性,
实施例10
1、挥发性成分测定用TSQ Quantum XLS气质联用仪(包含DB-WAX柱子,30m×0.25mm×0 .25um)测定。载气(氦气)的流速为0.90 mL/min;程序升温条件:初始柱温为40℃,并保持3 min,然后以5 ℃/min的速度上升至90 ℃,再以10 ℃/min的速度上升至230℃,保持7 min,接口温度 250 ºC。质谱条件如下:离子源EI源,发射电流80 μA,电子电压70eV,扫描范围30-500 m/z。采用NIST2005和Willey 7标准图库自动检索。通过化合物的峰面积进行半定量分析。
本发明实施例1,5,6,8制得的产品中主要挥发性物质成分(单位:ug/kg)测定结果,见表4。
表4
碳氢化合物和醇类是螃蟹肉挥发性风味物质的主要成分,其次为醛类化合物和其他种类的化合物。碳氢化合物可能是通过烷基自由基的脂质自氧化过程或类胡萝卜素的分解生成。烷烃对于食品整体风味贡献很小,但当涉及到支链的烷烃时,化合物2,4,l0,14-四甲基-十五烷被报告赋予加工的小龙虾废物一种清香甜香。烷基苯类化合物可能是存在于环境中的污染物。醇类可能由脂肪酸的二级氢过氧化物的分解、脂质氧化酶对脂肪酸的作用、脂肪的氧化分解生成,或由羰基化合物还原生成醇。醇类一般对于食品的风味贡献很小,因为它们是高阈值的,除非它们以高浓度存在或者是不饱和的。直链饱和醇的香味对于肉制品的风味贡献很小,但随着碳链的增长,香味增加,可以产生出清香、木香、脂肪香的特征;不饱和醇阈值较低,具有蘑菇味和类似金属味。值得注意的是化合物1-辛烯-3-醇,一种亚油酸的氢过氧化物的降解产物,具有似蘑菇的泥土般的气味。
同时发明人发现,实施例1制得的孜然味即食河蟹中吡嗪类物质含量较高,吡嗪类物质的阈值较低,可以明显去除河蟹鱼腥味,同时增强令人愉悦的芳香味,吡嗪类物质的存在赋予即食河蟹独特风味,部分吡嗪类物质能改善脑血流、抗血小板凝集、扩张小动脉,对人体器官具有预防、治疗疾病的保护作用。
2、通过 GC 测定螃蟹蟹肉的游离脂肪酸含量及组成。首先提取粗脂肪,然后从粗脂肪中进一步分离出游离脂肪酸,添加十三烷酸作为内标物,甲酯化后进行气相色谱分析,其条件如下:弹性毛细管柱,30 m×0.32 mm;分流比,1:8;柱初温 120 ºC,维持 3 min,然后以 10 ºC/min 的速率升温至 190 ºC,再以 2 ºC/min 的升温速率升至 220 ºC,保持15 min,接口温度 250 ºC。载气:氮气,流速 3 ml/min。
本发明实施例1,4,8,9主要游离脂肪酸成分(单位:%)测定结果见表5。
表5
不饱和脂肪酸(unsaturated fatty acid,UFA)在四个实施例中的含量都要远超于饱和脂肪酸(saturated fatty acid,SFA)的含量,这在一定程度上能够说明螃蟹具有良好的风味和营养的原因,且实施例1的UFA含量更高。有研究表明 UFA 在加热的过程中更容易氧化降解形成具有独特香气的小分子物质,如烃类、醛类、醇类和酮类等化合物,这也与我们的实验结果相符。UFA中含量较高的主要是油酸和亚油酸、棕榈油酸,SFA中含量较高的是棕榈酸和硬脂酸。C20:5(EPA)和C22:6(DHA)为两种重要的必需脂肪酸,具有重要的营养价值。在加热过程中,UFA与SFA均有减少,且随着油炸温度的提高与油炸时间的延长,游离脂肪酸含量逐渐降低。
实施例11
在实施例1的试验基础上,腌制液的配制改为一段是蒸煮:取2.5%孜然粒,1%小茴香,0.6%月桂皮,0.8%八角,0.5%肉豆蔻,0.1%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮20min,再加入1.5%料酒煮5min后即得腌制液。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
质构指标和感官评价,见表6。
表6
可以看出,通过为一段是蒸煮制得的腌制液,由此加工制得的即食河蟹,其感官评分和质构指标均有所降低。可能由于通过两段式煮制,加入的月桂皮、八角、肉豆蔻、草果、香叶和大蒜中的生物活性成分物质,能更好的溶解出来,赋予即食河蟹产品较好的风味的同时,可能由于此类生物活性成分物质中含有多酚类物质和大蒜素,具有抗氧化活性,且对肉质中的一些内源蛋白酶活性产生影响,因此对产品肉质构也产生一定影响。
实施例12
在实施例1的基础上,
腌制液的配制设计:
试验1:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
试验2:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状;
试验3:取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状;
试验4:取2.5%孜然粒,1%小茴香,0.8%月桂皮,1%八角,2%肉豆蔻,0.1%香叶,0.2%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后即得孜然味汤料。加入明胶、瓜尔胶适量,冷却后可以结成胶状。
抗氧化能力清除率,依如下公式计算
清除率(%)=(Ai-Aj)/Ai×100%
其中,Ai为加空白乙醇的DPPH·吸光值,Aj为加样品反应后的DPPH·吸光值。
测定腌制液中多酚含量和大蒜素含量,测定结果结果见表7。
表7
可能由于腌制液中的含有的多酚类物质与能够有效阻断自由基的引发连锁反应,其将氢供给自由基,自身转变为自由基,产生的自由基因其稳定性降低了自动氧化链反应的传递速度,作为自由基吸收剂而更好的起到抗氧化作用;大蒜素中有机硫化合具有还原性,其又作为供氢体,能还原被氧化的自由基,在腌制液配方中,腌制液多酚含量(0.2~0.3mg/g),大蒜素含量为0.34~0.38mg/g,此时多酚类物质与大蒜素的质量比能够相互促进使得制得腌制液中抗氧化性(表现为不饱和脂肪酸氧化程度最低,不饱和脂肪酸含量较高)最佳。但是超出这一范围,其抗氧化性能有所降低,可能由于其原因是供氢体过量存在遏制了还原反应的进行。
综上,本发明本发明在制备腌制液过程中,加入月桂皮、八角、肉豆蔻、草果和香叶,这些香料中的风味物质相互协同,可以掩盖螃蟹的土腥味,赋予螃蟹独特风味。两段式煮制孜然味汤料可以使香料中的风味物质更完全溶入汤料,大大增强汤料的味道强度,有益于螃蟹腌制过程中的入味。同时,优选腌制液的配方,在腌制液配方中,腌制液多酚含量0.2~0.3mg/g,大蒜素含量为0.34~0.38mg/g,此时多酚类物质与大蒜素的质量比能够相互促进使得制得腌制液中抗氧化性,制得的河蟹产品不饱和脂肪酸氧化程度最低,不饱和脂肪酸含量较高。
将油炸后的螃蟹完全浸泡在腌制液中浸泡2~4h,使其充分入味,同时加入明胶、瓜尔胶,冷却时凝固起到固定河蟹的作用,避免河蟹蟹腿的脱落,保证河蟹运输保藏过程的完整。
同时发明人发现,实施例1制得的孜然味即食河蟹中吡嗪类物质含量较高,可能由于腌制液配方和特定的加工条件所致,吡嗪类物质的阈值较低,可以明显去除河蟹鱼腥味,同时增强令人愉悦的芳香味,吡嗪类物质的存在赋予即食河蟹独特风味,部分吡嗪类物质能改善脑血流、抗血小板凝集、扩张小动脉,对人体器官具有预防、治疗疾病的保护作用。
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (4)
1.一种常温保藏即食孜然味河蟹的加工方法,其特征在于:包括,
以新鲜河蟹为原料,经过预处理、油炸、腌制、真空包装、杀菌冷却,制成真空包装即食孜然味河蟹产品;其中,
所述预处理是将新鲜河蟹原料经清洗后,放入含食盐0.2~0.8%、柠檬酸0.1~0.4%的水溶液中浸泡20~40min;
所述油炸,是将沥干后的螃蟹,用150~180℃条件下处理3~10min;
所述腌制,指油炸后的螃蟹在腌制液中浸泡2~4h,其中,螃蟹和腌制液质量比为1:1.5~3;
腌制液中多酚含量为0.25mg/g,大蒜素含量为0.36mg/g;腌制液制备方法,包括,
以水质量100%计,取2.5%孜然粒,1%小茴香,0.4%月桂皮,0.8%八角,1%肉豆蔻,0.05%香叶,0.15%草果,1%葱,0.8%姜,1.5%蒜,用纱布包成料包;
将4%孜然粉,0.5%味精,0.8%糖,2%盐,以及上述料包放入1500g水中分两段煮制:300℃煮15min,170℃煮10min,再加入1.5%料酒煮5min后,即得孜然味腌制液;
所述杀菌冷却是在110~120℃,20~45min灭菌后,用流动的清水将其迅速冷却。
2.如权利要求1所述的常温保藏即食孜然味河蟹的加工方法,其特征在于:所述预处理前,还包括原料验收及拣选,其中,所述原料验收是自然环境下养殖的鲜活或冷冻河蟹,所述拣选是选出河蟹完整、无病害、肌肉紧密、有弹性的个体。
3.如权利要求1所述的常温保藏即食孜然味河蟹的加工方法,其特征在于:所述腌制液,还包括明胶和瓜尔胶,以水质量为100%计,所述明胶为0.05~0.1%,所述瓜尔胶为0.05~0.1%。
4.如权利要求1所述的常温保藏即食孜然味河蟹的加工方法,其特征在于:所述包装,是将腌制好的产品按照步骤A或者步骤B进行包装:
步骤A:将加工好的螃蟹装入防戳的铝箔袋中,抽真空封口;
步骤B:将加工好的螃蟹装入马口铁罐中,用封罐机进行封罐。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911070054.4A CN110663901B (zh) | 2019-11-05 | 2019-11-05 | 一种常温保藏即食孜然味河蟹的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911070054.4A CN110663901B (zh) | 2019-11-05 | 2019-11-05 | 一种常温保藏即食孜然味河蟹的加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN110663901A CN110663901A (zh) | 2020-01-10 |
CN110663901B true CN110663901B (zh) | 2023-06-27 |
Family
ID=69085980
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911070054.4A Active CN110663901B (zh) | 2019-11-05 | 2019-11-05 | 一种常温保藏即食孜然味河蟹的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110663901B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115381053A (zh) * | 2022-07-21 | 2022-11-25 | 武汉潜贝贝信息科技有限公司 | 一种蟹脚调料包及其制备方法 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001275620A (ja) * | 2000-03-30 | 2001-10-09 | Maruha Corp | 調味液をゼリー化した魚介類のレトルト食品 |
CN1843213A (zh) * | 2005-04-06 | 2006-10-11 | 戴振东 | 一种含有凝胶状汤汁的海参罐头及制作方法 |
CN101822390A (zh) * | 2010-03-26 | 2010-09-08 | 江南大学 | 一种可常温保藏的小龙虾整肢虾即食产品的制备方法 |
CN102342543B (zh) * | 2011-08-25 | 2013-06-12 | 江南大学 | 一种即食冷藏熟制淡水小龙虾的加工方法 |
CN103263044B (zh) * | 2013-05-14 | 2014-10-01 | 江南大学 | 一种方便即食香辣蟹的加工方法 |
CN105942305B (zh) * | 2016-06-19 | 2019-06-14 | 江南大学 | 一种即食冷藏鲜味小龙虾的加工方法 |
CN107751348B (zh) * | 2017-11-09 | 2021-06-01 | 江苏省农业科学院 | 一种香辣蟹的制作方法 |
CN107836666A (zh) * | 2017-12-06 | 2018-03-27 | 江苏诺亚方舟农业科技有限公司 | 一种特色香辣蟹的加工方法 |
CN108813438B (zh) * | 2018-07-05 | 2022-04-05 | 信良记食品科技(北京)有限公司 | 一种速冻调味大闸蟹的加工方法 |
-
2019
- 2019-11-05 CN CN201911070054.4A patent/CN110663901B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN110663901A (zh) | 2020-01-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100756826B1 (ko) | 천연과일 추출액을 이용한 생선 또는 패류의 조미 염장방법 | |
KR101407351B1 (ko) | 포장용 양념 고등어의 제조방법 및 이에 의해 제조된 포장용 양념 고등어 | |
KR101722365B1 (ko) | 닭꼬치 제조방법 | |
Li et al. | Effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp (Ctenopharyngodon idellus) fillets | |
KR20120125056A (ko) | 돼지껍데기 한방편육의 제조방법 | |
CN104473230A (zh) | 一种冷风干燥调味鲐鱼片的制作方法 | |
CN103549492B (zh) | 一种粘粉秋刀鱼片的制作方法 | |
KR101700439B1 (ko) | 삼채 농축액을 이용한 고등어의 가공방법 | |
KR100824308B1 (ko) | 과일을 곁들인 야채 장아찌의 제조 방법 및 그에 따른 야채장아찌 | |
CN110663901B (zh) | 一种常温保藏即食孜然味河蟹的加工方法 | |
KR101652424B1 (ko) | 간장게장 풍미 소스 및 이를 이용한 간장 간장게장 풍미 냉동밥 | |
JPH0581214B2 (zh) | ||
KR20030048370A (ko) | 식품 보존제 조성물 및 이를 포함하는 식품 | |
KR102419756B1 (ko) | 간장 새우장 제조방법 | |
KR102253774B1 (ko) | 생선껍질 튀김의 제조방법 | |
KR101301813B1 (ko) | 초절임 샐러드 제조방법 | |
CN111955686A (zh) | 一种海茸的脱腥方法及即食海茸的制备方法 | |
JPH0646801A (ja) | ドコサヘキサエン酸を強化した魚肉食品の製造方法 | |
CN109259137A (zh) | 一种即食珍笋及其制备方法 | |
Taleb et al. | Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils. | |
KR102551504B1 (ko) | 인삼이 함유된 제육볶음의 제조방법 | |
CN111743073A (zh) | 一种酱香鸭的制作方法 | |
KR102694818B1 (ko) | 소고기 육개장의 제조방법 | |
KR102352219B1 (ko) | 과일 양념치킨의 제조방법 | |
KR102612054B1 (ko) | 콜라겐을 함유한 기능성 치킨 소시지 제조 방법 |
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 |