CN1121155C - Crab sausage and its making process - Google Patents
Crab sausage and its making process Download PDFInfo
- Publication number
- CN1121155C CN1121155C CN00110455A CN00110455A CN1121155C CN 1121155 C CN1121155 C CN 1121155C CN 00110455 A CN00110455 A CN 00110455A CN 00110455 A CN00110455 A CN 00110455A CN 1121155 C CN1121155 C CN 1121155C
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- Prior art keywords
- crab
- sausage
- crab meat
- meat
- slurry
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Abstract
The present invention relates to crab meat sausage which uses crab meat as a main raw material, and a preparation method of the crab meat sausage. The crab meat sausage comprises the following components of the parameter weight ratio: 52 to 60% of crab meat, 38.8 to 47.2% of water and 0.8 to 1.2% of table salt. The preparation method of the crab meat sausage comprises the following steps: a fresh crab which is cleaned is stirred, water is added into the fresh crab to be stirred into dilute paste, and then, residue shells and crab meat pulp are separated by a filter screen; after the table salt of proper quantity is added into the pulp, the mixture is poured in an edible sausage casing to be conveyed into a heating container to be steamed and boiled, and then, mature food can be formed. A finished product which is prepared by the method of the present invention has the seafood flavor of the raw juice of crabs, and is convenient to store and transport; when people eat the crabs, people's mouths can not be injured.
Description
The present invention relates to a kind of food, particularly relating to the crab is the crab sausage and the preparation method of primary raw material.
Crab has profuse nutritive value to human body, and it is that people extremely like the marine product eaten.And,, make the consumer be difficult to enjoy the natural peculiar flavour that crab has because the elongation of distance between the place of production and the consumer causes the crab local flavor to descend for people away from the coastal area.In addition, crab has a relatively hard shell, though crab meat is nice, but the crab shell can't eat, people are in order to have that delicious crab meat, must the crab shell be bitten into pieces with tooth and take off, so be with many inconvenience to eating crab, crab is not only eaten unclean, hesitates to discard, and when eating crab, do not add careful crab shell and also can scratch mouth.
The purpose of this invention is to provide a kind ofly be convenient to store, a kind of crab sausage and the preparation method of tasty mouthfeel, instant.
The object of the present invention is achieved like this: a kind of crab sausage is characterized in that: the ingredients by weight ratio of described crab sausage is:
Crab meat: 52～60%
Salt: 0.8～1.2%
Water: remaining amount
The processing step of making above-mentioned crab sausage is as follows:
At first the fresh crab of cleaning is rubbed, in the crab slurry of rubbing, add entry then and stir into scattered paste shape, skull is separated with the crab meat slurry, after the crab meat slurry adding salt after separating is stirred with screen pack, pour in the edible casing and seal, send into the interior boiling of heating container and become delicatessen.
The batching that crab sausage of the present invention adopted is: 52～60 parts of crab meats, 0.8～1.2 part of salt, 38.8～47.2 parts of total moisture contents, water content for crab sausage can not be too much, can not be very few, reduce the mouthfeel of crab sausage greater than 47.2% meeting when water content, when water content is lower than 38.8%, the crab slurry is too thick, and crab meat is difficult to break away from skull, and crab meat can not filter out fully.
Because changes of seasons, the fertile one-tenth degree of the meat of crab is different, and in the season of crab meat plumpness, it is 50% that crab contains the meat amount, and crab contains the meat amount in thin season be 30%, and the own water content of crab is 8%.Now getting the fertile crab of 120 kg and 173 kilograms of thin crabs respectively is that example is set forth production technology of the present invention, by above-mentioned reckoning as can be known the 120 kg crab to contain the meat amount be 60 kilograms, water content is 9.6 kilograms, it is 52 kilograms that 173 kilograms of crabs contain the meat amount, water content is 13.8 kilograms, and the technological parameter weight ratio that can get crab sausage of the present invention thus is as follows:
Crab meat 52～60%
Water 38.8～47.2%
Salt 0.8～1.2%
Concrete preparation method of the present invention:
1, articulation: fresh crab water is cleaned up, put into the fragment that electrical meat mincer or the articulation of auger machine become 2～4mm.
2, stir: the crab slurry that has skull and crab meat that will rub is poured in the container, stirs after adding water, and available artificial or mechanical means stirs, and is stirred to till the disengaging of crab meat and skull.
3, filter: will stir into the crab slurry of scattered paste shape, be that the screen pack of 0.5～1mm filters out the crab meat slurry with mesh.
4, seasoning: the crab meat slurry after filtering adds salt and stirs.
5, can: the crab meat slurry that seasoning is good pours in the edible casing with artificial or ligation bottle placer and seals.
6, cooking disinfection: the crab sausage that can is good places the heating container boiling 10～15 minutes of 100～120 ℃ of temperature, and cooling takes the dish out of the pot.
The present invention has following advantage: it does not contain other composition, keeps the Normal juice sea food flavor of crab.The crab sausage that the present invention makes, be convenient to store and transportation, even do not have live crab in the winter time and can enjoy delicious unusual crab sausage away from the people of coastal area, avoided biting the crab shell into pieces with tooth simultaneously and just can eat the inconvenience that crab meat brings, mouth preserved from when the present invention can guarantee to eat crab meat.
Below in conjunction with embodiment the present invention is further narrated, with clearer understanding the present invention.
Embodiment 1
Get the fresh crab of 120 kg, at first clean up, put into the fragment that electrical meat mincer rubs into 2～4mm, the crab slurry that will have skull and crab meat is poured in the container, add 28.2 kilograms in water, be stirred to till the disengaging of crab meat and skull, the screen pack that with mesh is 0.5～1mm filters out the crab meat slurry, after 0.8 kilogram of salt of crab meat slurry adding after filtering stirs, pour in the edible casing with the ligation bottle placer, sent into temperature and be in 100 ℃ the heating container boiling 15 minutes, the cooling back is in order to edible.
Embodiment 2
Get 173 kilograms of fresh crabs, at first clean up, put into the fragment that the auger machine rubs into 2～4mm, the crab slurry that will have skull and crab meat is poured in the container, add 33.4 kilograms in water, be stirred to till the disengaging of crab meat and skull, the screen pack that with mesh is 0.5～1mm filters out the crab meat slurry, after 1.2 kilograms of salt of crab meat slurry adding after filtering stir, method by hand pours in the edible casing and seals, sent into temperature and be in 120 ℃ the heating container boiling 10 minutes, the cooling back is in order to edible.
Claims (2)
1, a kind of crab sausage is characterized in that: described crab sausage be by: be
The 52-60% crab meat,
0.8-1.2% salt,
And the water of remaining amount is formed.
2, the preparation method of crab sausage according to claim 1, it is characterized in that: at first the fresh crab of cleaning is rubbed, in the crab slurry that rubs, add entry then and stir into scattered paste shape, with screen pack skull is separated with the crab meat slurry, after the crab meat slurry adding salt stirring after separating, pour in the edible casing and seal, send into the interior boiling of heating container and become delicatessen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110455A CN1121155C (en) | 2000-05-23 | 2000-05-23 | Crab sausage and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110455A CN1121155C (en) | 2000-05-23 | 2000-05-23 | Crab sausage and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1324581A CN1324581A (en) | 2001-12-05 |
| CN1121155C true CN1121155C (en) | 2003-09-17 |
Family
ID=4580444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00110455A Expired - Fee Related CN1121155C (en) | 2000-05-23 | 2000-05-23 | Crab sausage and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1121155C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305411C (en) * | 2004-04-20 | 2007-03-21 | 大连轻工业学院 | River crab bionic food and its preparing method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20020441A1 (en) * | 2002-03-04 | 2003-09-04 | Prinz G M B H | PROCEDURE FOR PREPARING A PRODUCT THAT SLICED PLACES A MOLLUSCS AND / OR CRUSTACEANS HUNTING |
| CN103371379A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Nutritional tender sausage |
| CN103371377A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Method for manufacturing nutritional tender sausage |
| CN111838584A (en) * | 2020-08-06 | 2020-10-30 | 东山远隆食品有限公司 | Crab meat roll and preparation method thereof |
-
2000
- 2000-05-23 CN CN00110455A patent/CN1121155C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305411C (en) * | 2004-04-20 | 2007-03-21 | 大连轻工业学院 | River crab bionic food and its preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1324581A (en) | 2001-12-05 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |