CN111264796A

CN111264796A - Production method of crab-shaped sculpture

Info

Publication number: CN111264796A
Application number: CN201811483427.6A
Authority: CN
Inventors: 沙莎
Original assignee: Jiangsu Shell Zhiwei Food Co ltd
Current assignee: Jiangsu Shell Zhiwei Food Co ltd
Priority date: 2018-12-05
Filing date: 2018-12-05
Publication date: 2020-06-12

Abstract

The invention relates to the technical field of food processing, in particular to a production method of yellow river crabs. The technical scheme adopted by the invention is as follows: intensively putting the collected crabs into a pool for temporary rearing; carrying out artificial foot removing treatment on the temporarily raised crabs; carrying out automatic cleaning by adopting ultrasonic waves; putting the washed crabs into an automatic cooking line for steam cooking; putting the steamed crabs into the carved designs for brewing and flavoring; putting the soaked crabs into a packaging bag for vacuum packaging; and preserving the packaged vacuum package by liquid nitrogen cooling. The invention has the advantages that: the crab food can be soaked into various positions in the crab with better taste, does not damage the nutritional ingredients in the crab, ensures the original nutritional value of the crab, and can effectively prolong the storage time of the crab food.

Description

Production method of crab-shaped sculpture

Technical Field

The invention relates to the technical field of food processing, in particular to a production method of yellow river crabs.

Background

With the continuous improvement of living standard of people and the demand of people for diversified dietary ways, the traditional steamed crabs can embody the original taste and flavor of the crabs, but can not meet the demand of people for diversified dietary development.

Disclosure of Invention

The crab produced by the production method can be soaked into each position in the crab with better taste, does not damage nutritional ingredients in the crab, guarantees the original nutritional value of the crab, can effectively prolong the storage time of the crab food, is more efficient in the whole production process, and is lower in the whole production cost. The technical scheme of the invention is as follows:

a production method of crab engravure is characterized by comprising the following steps: 1) intensively putting the collected crabs into a pool for temporary rearing; 2) the step of carrying out artificial foot removing treatment on the temporarily raised crabs; 3) automatically cleaning by adopting ultrasonic waves; 4) putting the cleaned crabs into an automatic cooking line for steam cooking; 5) putting the steamed crabs into the carved designs for brewing and flavoring; 6) putting the soaked crabs into a packaging bag for vacuum packaging; 7) and preserving the packaged vacuum package through liquid nitrogen cooling.

Further, the ingredients of the carved designs are prepared from the following ingredients:

8000-15000g of purified water is put into a frying pan and rapidly heated to 50 ℃, and then 1500g of soft sugar 1000-one

And (2) continuously stirring 20-50g of dried orange peel until the temperature in the frying pan reaches 100 ℃, taking the dried orange peel out of the frying pan, putting the dried orange peel into a charging basket, sealing, and naturally cooling until the temperature of the soup reaches 10-20 ℃.

Further, the cooled charging basket is continuously put into the daughter red 6500-

And 5-10g of chive powder, uniformly stirring, putting all the residues into a yarn bag, tightly binding, and continuously soaking.

Further, when the boiled crabs are put into the carved flower ingredients for soaking and flavoring, the crabs are completely immersed in the carved flower ingredients, and then the crabs are sealed and put into a refrigerator for soaking for 24 hours.

The invention has the beneficial effects that:

the crab food with the carved taste can be stored for a long time, so that people can eat more delicious crab food in different seasons.

Detailed Description

The crab produced by the production method can be better soaked into each position in the crab, and cannot damage nutritional ingredients in the crab, the original nutritional value of the crab is guaranteed, the storage time of the crab food can be effectively prolonged, the integral production process is more efficient, and the integral cost during production is lower. The invention comprises the following steps: 1) the collected crabs are intensively put into the water pool for temporary rearing, so that the condition that the purchased crabs die is prevented, the later-stage produced crabs are healthier, the activity of the crabs can be better in the step, and the nutrition cost in the crabs can be more comprehensively stored in the later stage. In addition, the crabs can better spit out the sundries in the crabs in the step, and the death of the crabs can be effectively prevented. 2) And the step of carrying out artificial foot removing treatment on the temporarily raised crabs, so that the crabs are more easily tasty integrally in the later processing process. 3) And the step of carrying out automatic cleaning by adopting ultrasonic waves enables the whole crab to be cleaner and more sanitary. 4) The step of putting the cleaned crabs into an automatic cooking line for steam cooking enables the cooking effect to be better and bacteria to be thoroughly eliminated. 5) And putting the cooked crabs into the carved flower ingredients for soaking and flavoring, so that the crabs can be processed into food with the flavor of the carved flowers. 6) The step of filling the infused crabs into a packaging bag for vacuum packaging ensures that the crabs can be stored for a longer time and has better taste preservation effect. 7) And a step of preserving the packaged vacuum package through liquid nitrogen cooling, so that the vacuum package can be preserved more safely before being sold, and the preservation time is longer.

Preferably, the Huadiao ingredient is prepared from the following ingredients:

And (2) continuously stirring 20-50g of dried orange peel until the temperature in the frying pan reaches 100 ℃, taking the dried orange peel out of the frying pan, putting the dried orange peel into a charging basket, sealing, and naturally cooling until the temperature of the soup reaches 10-20 ℃, so that the taste of the Huadiao ingredients is better, and the Huadiao ingredients can be kept for a longer time when being stored.

Preferably, the cooled charging basket is continuously put into the daughter red

6500-8000g

And 5-10g of chive powder, uniformly stirring, putting all the residues into a yarn bag, tightly binding, and continuously soaking. The ingredient is ensured to have better taste, and the crabs soaked by the ingredient have better taste.

Preferably, when the steamed crabs are placed into the carved flower ingredients to be infused and tasty, the crabs are completely immersed in the carved flower ingredients, and then the steamed crabs are sealed and placed into the refrigerator to be soaked for 24 hours, so that the crabs can completely absorb the taste of all the materials in the ingredients, the taste inside and outside the crabs is more uniform, and the whole taste effect is better.

50g of dried orange peel enables the tastes of all ingredients not to be influenced mutually and can generate a deeper ingredient taste.

The foregoing is a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications or substitutions can be made without departing from the principle of the present invention, and these modifications or substitutions should also be considered as the protection scope of the present invention.

Claims

1. A production method of crab engravure is characterized by comprising the following steps: 1) intensively putting the collected crabs into a pool for temporary rearing; 2) the step of carrying out artificial foot removing treatment on the temporarily raised crabs; 3) automatically cleaning by adopting ultrasonic waves; 4) putting the cleaned crabs into an automatic cooking line for steam cooking; 5) putting the steamed crabs into the carved designs for brewing and flavoring; 6) putting the soaked crabs into a packaging bag for vacuum packaging; 7) and preserving the packaged vacuum package through liquid nitrogen cooling.

2. The method for producing yellow river crabs according to claim 1, wherein the method comprises the following steps: the Huadiao ingredient is prepared from the following ingredients:

1000 g of rock sugar and 1400g of rock sugar;

800g of monosodium glutamate 450-;

100-300g of chicken essence;

300-500g of edible salt;

5-10g of cassia bark;

5-10g of bay leaves;

5-10g of anise;

10-30g of sweet osmanthus;

8-20g of tsaoko amomum fruits;

30-60g of momordica grosvenori;

10-30g of vanilla;

2-5g of clove;

3. The method for producing yellow river crabs according to claim 2, wherein the method comprises the following steps: continuously placing the cooled charging basket into a daughter red 6500-

1000-2000g of light soy sauce;

1000-2000g of aromatic grain bittern;

400g of Dongguyixiaxian;

80-100g of dark soy sauce;

150-300g of fresh lemon;

50-120g of fresh orange peel;

80-120g of ginger;

20-35g of preserved plums;

4. The method for producing yellow river crabs according to claim 1, wherein the method comprises the following steps: and (3) when the boiled crabs are put into the carved designs for soaking and flavoring, completely immersing the crabs in the carved designs, sealing the crabs, and putting the crabs into a refrigerator for soaking for 24 hours.