CN111657452A - Method for mechanically collecting crab meat and crab spawn - Google Patents
Method for mechanically collecting crab meat and crab spawn Download PDFInfo
- Publication number
- CN111657452A CN111657452A CN202010520621.8A CN202010520621A CN111657452A CN 111657452 A CN111657452 A CN 111657452A CN 202010520621 A CN202010520621 A CN 202010520621A CN 111657452 A CN111657452 A CN 111657452A
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- Prior art keywords
- crab
- meat
- river
- spawn
- cream
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- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000006071 cream Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 210000000080 chela (arthropods) Anatomy 0.000 claims abstract description 6
- 241000238557 Decapoda Species 0.000 claims description 15
- 210000001015 abdomen Anatomy 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000001179 sorption measurement Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000002699 waste material Substances 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 102000035195 Peptidases Human genes 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 210000000078 claw Anatomy 0.000 claims 1
- 210000002816 gill Anatomy 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 238000002803 maceration Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 235000019833 protease Nutrition 0.000 claims 1
- 210000001113 umbilicus Anatomy 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 6
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 108010067770 Endopeptidase K Proteins 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- 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
-
- 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)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for mechanically collecting crab meat and crab cream, which comprises the following steps: cleaning fresh river crab raw materials, draining, steaming, cooling, performing enzymolysis softening, pretreatment of inedible parts, separation treatment of crab body, crab feet and crab pincers, and then performing collection of river crab spawn by using a roller extrusion and vacuum suction method. Compared with the traditional manual crab meat dismantling process, the method for mechanically collecting the crab meat and the crab spawn effectively solves the problems of high labor intensity, low processing efficiency, more residual meat on the shell, easy artificial pollution in the processing process and the like of the traditional manual crab dismantling process, and realizes intensive and large-scale production.
Description
Technical Field
The invention belongs to the field of fresh water product processing, and particularly relates to a method for mechanically collecting crab meat and crab cream.
Background
The river crab has delicious taste and rich nutrition, and can be used for cooking various dishes, wherein the detached crab meat and crab cream are used as ingredients, such as crab cream soup packets, crab cream bean curds, crab cream sauce and the like.
Because of the special and complicated shape characteristics of the river crabs, the separation of the shell and the meat of the river crabs is one of the most important links in the processing process. At present, the separation mode adopted in China is basically manual separation, and after river crabs are cleaned and cooked, workers scrape and extrude the river crabs by small tools such as knives, scissors, tweezers, spoons, pipes and the like, so that the labor intensity is high, the production efficiency is low, the pollution to crab meat is easily caused, and the quality is influenced. In addition, as labor costs gradually increase, processing enterprises or restaurants pay more and more significant labor cost.
Therefore, the invention collects the river crab meat and river crab cream by means of food mechanical shell and meat separation equipment, can effectively solve the problems, improves the utilization rate and added value of small-size crabs, promotes the industrialized development of river crab processing, and improves the working efficiency by more than 1 time compared with the traditional manual method.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for mechanically collecting crab meat and crab spawn so as to solve the problems of poor effect, potential safety hazard and the like in the prior art.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
(1) fresh and alive river crabs are selected as raw materials, temporarily cultured in a temporary culture pond for 2 to 3 days, and water is changed every day to remove dirt in the body.
(2) Soaking and softening river crab, steaming, and cooling.
(3) Splitting the cooked crab, removing the inedible part, and splitting the edible part into different parts for later use.
(4) And (4) sucking the crab shell and the crab cream and the crab paste on the crab belly by using crab cream adsorption equipment.
(5) And extruding the crab belly, the crab legs and the crab pincers which suck the crab spawns or the crab cream by using a meat extractor to extract meat.
(6) Collecting the collected crab spawn, crab cream and crab meat, weighing according to the packaging requirement, boxing and storing.
Wherein, the used river crab raw materials are fresh and alive, which accords with the regulation of GB 2733. Temporarily culturing in a temporary culture pond for 2-3 days, and changing water every day to remove dirt in the body.
Wherein the river crab is soaked and softened, and the used soaking liquid contains 1000 +/-100U/L protease K and 0.5 +/-0.1 g/L lactic acid for 25-30 min.
Wherein the steaming temperature of the river crabs is 100-105 ℃, and the time is about 10-15 min.
Wherein the cooling conditions are natural wind cooling, normal temperature water and clean cooling water cooling, and the central temperature is reduced to below 20 ℃.
Wherein, when the cooked crab is separated, the inedible part including cheek, stomach, navel and foremost part of foot can be used as waste.
Wherein the edible part is divided into different parts for standby, including crab shell, crab abdomen, crab leg and crab pincer.
Wherein, the crab spawn is adsorbed by a vacuum adsorption machine, and the vacuum degree of the cavity is 0.04-0.08 MPa.
Wherein the aperture of the rolling shaft for extruding and picking meat by the meat picking machine is 5 +/-0.2 mm.
Has the advantages that:
compared with the prior art, the invention has the following advantages:
1. the special and complicated shape characteristics of the river crabs, the meat splitting mode adopted in China at present basically adopts manual separation, the labor intensity is high, the production efficiency is low, and the pollution of the crab meat is easily caused, so that the quality is influenced. The invention can effectively solve the problems, improve the working efficiency by more than 1 time and realize the intensive and large-scale production of crab dismantling.
2. River crab shells are high in brittleness and easy to crush when being extruded, and crushed shells enter products through the holes of the roller of the meat separator, so that the quality of the products is influenced. The dipping softening liquid adopted by the invention is used for softening the raw materials, so that the generation of broken shells in the meat picking process is avoided, and the product quality is improved.
Detailed Description
While the preferred embodiments of the present invention have been described below, it should be understood that various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention.
Examples
Raw materials: fresh and alive river crabs are selected as raw materials, and the specification of GB 2733 is met. Temporarily culturing in a temporary culture pond for 2-3 days, and changing water every day to remove dirt in the body.
Softening: preparing an immersion liquid containing 1000 +/-100U/L protease K and 0.5 +/-0.1 g/L lactic acid, and immersing the river crab raw material in the immersion liquid for 25-30 min.
Steaming and cooling: and fishing out the softened river crabs, draining, putting the river crabs into a steaming drawer, steaming the river crabs for 12-15 min in boiling water, taking out the river crabs, and cooling the river crabs to room temperature.
Manual splitting: the cooked crab is manually split on a splitting table, the first short of the cheek, the stomach, the navel and the foot is directly connected into a waste container, and the rest part is split into a crab shell, a crab belly, crab legs and crab pincers and is conveyed to a meat and yolk collecting device or a transit container by a conveying belt.
Crab spawn adsorption: crab spawn adsorption equipment (the department of science and mechanics, Inc., of all ages) is used, the vacuum degree of a cavity is 0.04-0.08Mpa, crab spawn and crab cream of crab shells and crab abdomens are sucked, the empty crab shells are directly connected into a waste container, and the crab abdomens with crab meat are transferred into a transfer container and are conveyed to a meat harvester.
Crab meat collection: the abdomen, legs and pincers of the crab which have sucked the crab cream or the crab paste are squeezed to collect the meat by a meat collector (the Youchouqiao mechanical Co., Ltd.). The aperture of the rolling shaft for extruding and picking meat by the meat picking machine is 5 +/-0.2 mm.
And (3) product packaging: collecting the collected crab spawn, crab cream and crab meat, weighing and boxing according to the packaging requirement. And (5) putting the mixture into a quick-freezing device, quickly freezing the mixture, taking the mixture out, sealing the box, and warehousing and storing the mixture.
Claims (9)
1. A method for mechanically collecting crab meat and crab spawn is characterized by comprising the following steps:
(1) fresh and alive river crabs are selected as raw materials, temporarily cultured in a temporary culture pond for 2 to 3 days, and water is changed every day to remove dirt in the body.
(2) Soaking and softening river crab, steaming, and cooling.
(3) Splitting the cooked crab, removing the inedible part, and splitting the edible part into different parts for later use.
(4) And (4) sucking the crab shell and the crab cream and the crab paste on the crab belly by using crab cream adsorption equipment.
(5) And extruding the crab belly, the crab legs and the crab pincers which suck the crab spawns or the crab cream by using a meat extractor to extract meat.
(6) Collecting the collected crab spawn, crab cream and crab meat, weighing according to the packaging requirement, boxing and storing.
2. A method according to claim 1, wherein the river crab raw material used must be fresh and alive, in accordance with the regulations of GB 2733. Temporarily culturing in a temporary culture pond for 2-3 days, and changing water every day to remove dirt in the body.
3. The method according to claim 1, wherein the river crab is macerated and softened by using maceration extract containing proteinase K1000 ± 100U/L and lactic acid 0.5 ± 0.1g/L for 25-30 min.
4. The method as claimed in claim 1, wherein the steaming temperature of the river crab is 100-105 ℃ and the steaming time is 10-15 min.
5. The method as claimed in claim 1, wherein the cooling condition is natural wind cooling, normal temperature water, clean cooling water, and the central temperature is reduced to below 20 ℃.
6. The method as claimed in claim 2, wherein the non-edible parts include gills, stomach, umbilicus, and foremost part of the step when the ripe crab is separated, and can be used as waste.
7. The method of claim 1, wherein the edible portion is split into different portions for use, including crab shells, crab abdomens, crab legs, and crab claws.
8. The method of claim 1, wherein the crab spawn is adsorbed by a vacuum adsorber with a vacuum of 0.04-0.08 Mpa.
9. The method of claim 1, wherein the diameter of the aperture of the roller for pressing the meat is 5 ± 0.2 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010520621.8A CN111657452A (en) | 2020-06-09 | 2020-06-09 | Method for mechanically collecting crab meat and crab spawn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010520621.8A CN111657452A (en) | 2020-06-09 | 2020-06-09 | Method for mechanically collecting crab meat and crab spawn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111657452A true CN111657452A (en) | 2020-09-15 |
Family
ID=72386537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010520621.8A Pending CN111657452A (en) | 2020-06-09 | 2020-06-09 | Method for mechanically collecting crab meat and crab spawn |
Country Status (1)
| Country | Link |
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| CN (1) | CN111657452A (en) |
Citations (16)
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|---|---|---|---|---|
| CN102696740A (en) * | 2012-07-06 | 2012-10-03 | 中国水产科学研究院渔业机械仪器研究所 | Method for mechanically separating river crab shell and meat |
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| CN109567079A (en) * | 2017-09-28 | 2019-04-05 | 孙凯 | A kind of extracting method of crab cream |
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-
2020
- 2020-06-09 CN CN202010520621.8A patent/CN111657452A/en active Pending
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