CN1123629A - Preparation of fresh crab juice - Google Patents

Abstract

The fresh crab juice is made of fresh crab and features containing rich protein and low fat contents, and amino acid, mineral calcium and VA contents.

Description

A kind of preparation method of fresh crab juice

The present invention relates to a kind of preparation method of fresh crab juice, belong to the food-processing method technical field.

Nutritious, the delicious flavour of bright crab, be one of food of liking of people, yet food service industry is being perplexed in the storage of bright crab processing always, simple method of freezing does not satisfy people and pursue scientific, nutrient laden, diversified demand on dietary structure, with the crab is the serial aquatic products of raw material processing and fabricating crab, and keep the natural flavour mountaineous of crab, the storage period of prolongation crab makes crab meat have elasticity and certain freshness is the crab processing storage urgency problem to be solved that industry faced.

The objective of the invention is to provide the preparation method of a kind of bright crab at the problem of above-mentioned existence, this method is, and to be raw material with bright crab become fresh crab juice through the processing Processing of Preparation, this crab juice contains rich in protein, fat is lower and contain several amino acids, mineral calcium and the vitamin A of needed by human body, its rich nutrient contents is easy to human consumption and absorbs, and prolonged the storage period of bright crab, kept the natural flavour mountaineous of bright crab.

The object of the present invention is achieved like this:

A kind of preparation method of fresh crab juice:

1. raw material is selected and is handled

With bright crab is raw material, carries out strictness and selects, and rejects dead crab, and the contaminated crab of peculiar smell is arranged.

2. washing and processing

Soak with clear water and to pull out after crab stirs, cyclic washing is 3-4 times like this, pulls out after totally, breaks navel off with the fingers and thumb, scrubs off with the dirt of hairbrush with navel and crab foot of a chela surface again, guarantees its sanitation and hygiene.

3. sterilization:

Be that 3% liquor natrii hypochloritis puts into by 1: 300-400 times of dilute with water handle and the crab of weight such as dilution with concentration, stir, allow crab fully contact with thimerosal, sterilizing time is 4-5 minutes, pull out again to be immersed in another pond clear water and wash repeatedly 3-4 times, eliminate the sterilization water taste that remains in the crab surface.

4. frozen water soaks

In place below 10 ℃ the crab of sterilization afterwash is removed lid and internal organ, immerse fully cooling in 3-5 minutes in 0 ℃ of frozen water immediately,, also avoid pulverizing simultaneously back crab body temperature and increase, the loss nutritional labeling to guarantee to handle freshness and the elasticity of back crab.

5. pulverizing filtration treatment

Pulverize with pulverizer, make it be the tiny rotten shape of crab meat, in pulverizing process, raise, keep its temperature to be no more than 10 ℃, should add a spot of trash ice for avoiding crab body temperature.The crab meat temperature can be reduced like this, the effect of in the crab meat gruel, adding water can be played again.

In the crab gruel, add earlier during filtration with its etc. the clear water of weight, water temperature is 0-3 ℃, mixing and stirring, add the equivalent clear water and make the most weak protein solubility minimum of crab protein hydration, the product nutritional labeling is improved, and protein content is in 7.0-10% scope, and water content is below 88%, to stir well the crab meat slurry filtration that is stable state with crocus cloth crab meat will be extracted fully, will shorten filtration time during filtration as far as possible.

6. pack

Crab meat after filtering was starched static 2-3 minutes, the solids precipitation of greater density is separated out.Also unlikely generation sediment and be the stable homogeneous state after the pack like this.

Get polypropylene, polyethylene complex pocket or nontoxic complex pocket crab juice is packed into, seal with vacuum packing machine immediately, enter quick-freezing room rapidly, be finished product in storage below-18 ℃ in quick-frozen below-30 ℃.Its color and luster is taupe, and smell has the normal smell of bright river crab, and free from extraneous odour, structural state are the sticking feel of freezing shape, nothing, free from admixture.

In above-mentioned processing method, be no more than 1 hour from crab removal lid and internal organ to entering quick-freezing room, the job shop temperature is not higher than 10 ℃, to guarantee freshness and the elasticity of crab.

Advantage of the present invention is:

1. adopt fresh crab juice protein content 〉=5.0 of this method preparation, fat is lower, have human body various amino acids necessary, mineral calcium and vitamin A etc., it is nutritious, absorbed by human consumption easily, being particularly suitable for children and the elderly, also is the desirable health food of hypertension, high fat of blood and patients with coronary heart disease simultaneously.

2. the cooking is edible simple and convenient, can do chafing dish seasoning, also can cook, rationally garnishes with the green vegetables collocation, improve nutritive value, this fresh crab juice crab meat that is heated is cotton-shaped and separates out, and that are good for the sense organ state, can improve a poor appetite, promote digestion, its delicious flavour, freshness is a secondary, is the ultimate food in Modern Family, hotel, restaurant.

3. rational exploitation and utilization natural resources, Dongguo reed field, Liaoning Province river crab ABUNDANT NATUREAL RESOURSES, the annual production thousands of tons of, except that part is directly edible, also have a large amount of river crabs can only do feed, hello fish, hello the shrimp of aquaculture, greatly reduce the economic worth of river crab, produce considerable economic and social benefit for the feedstock production fresh crab juice can make this area with the river crab.

4. adopt the fresh crab juice of this method preparation, the storage life is long, is storing below-18 ℃, and its shelf-life is 6 months.

Describe the present invention in detail below in conjunction with embodiment:

Embodiment 1:

1. raw material is selected and is handled:

With the Chinese lint-free crab in the river crab is raw material (be commonly called as salt crab, no fine hair, the foot of a chela is greyish white, individuality is less), carries out strictness and selects, rejects dead crab, and the contaminated crab of peculiar smell is arranged, and it is stand-by to select 500g.

2. washing and processing

Soak with clear water (" Drinking Water " sanitary standard that meets national regulation) and to pull out after crab stirs, cyclic washing is 3 times like this, pulls out after totally and breaks navel off with the fingers and thumb, scrubs off with the dirt of hairbrush with navel and crab foot of a chela surface again, guarantees its sanitation and hygiene.

3. sterilization:

Be that 3% liquor natrii hypochloritis puts into the pond by 1: 300 times of dilute with water handle with the crab of weight such as dilution and fully stirs evenly with concentration, allow crab fully contact with thimerosal, can strengthen germicidal efficiency, can shorten sterilizing time again, sterilizing time is 5 minutes, pull out again to be immersed in another pond clear water and wash repeatedly 4 times, elimination remains in the sterilization water taste on crab surface, the purpose of sterilization is to kill the harmful microorganism bacterium, Escherichia coli, especially Escherichia coli there is special efficacy, disinfective action is not only arranged with clorox, can also decontamination, deodorizing, if liquor natrii hypochloritis's concentration is excessive, not only peculiar smell is difficult for removing, and influences the quality and the local flavor of product, and concentration is low excessively, the total number of bacteria measured value of product is not ideal enough, liquor natrii hypochloritis's concentration is 1: 300 in the present embodiment, and the total number of bacteria measured value is 68000/g, meets food hygienic standard fully.

4. frozen water soaks and handles

In 5 ℃ of places the crab of sterilization afterwash is removed lid and internal organ, immerse fully cooling in 3 minutes in 0 ℃ of frozen water immediately,, also avoid pulverizing simultaneously back crab body temperature and increase to guarantee to handle freshness and the elasticity of back crab, the loss nutritional labeling, thus cause color that dark variation takes place.

5. pulverize, filtration treatment

Use pulverizer, make it be the rotten shape of tiny crab meat, in the process, for avoiding crab body temperature to raise, keep it to be no more than 10 ℃, can add a small amount of trash ice, reduce the crab meat temperature, if surpass 10 ℃, can cause the protein receptor thermal denaturation cause the sulfur-containing group that is hidden in originally in the protein molecule (as-SH) expose, product is done has peculiar smell to overflow after ripe.

During filtration, in the crab gruel, add 500g water earlier, water temperature is 1 ℃, mixing and stirring, the concentration that how much determines product that adds water, influence the physical and chemical index value, as every gram globular preteins mass-energy in conjunction with 0.2g water, so the pH value of solution has remarkable influence to the hydration of protein, add the equivalent clear water and make crab protein hydration the most weak, the protein solubility minimum, the product nutritional labeling is improved, protein content is 7.5%, and moisture 88% will stir well the even crab meat slurry that is stable state with crocus cloth and filter twice, because protein viscosity is big, the mixed liquor flow resistance is also big, crab meat must be extracted fully, will shorten filtration time during filtration, oxygen in the crab body, nitrogen, gases such as carbon dioxide add and enter or be adsorbed on the rotten surface of crab man-hour with dissolved state, owing to contacting the content that has increased gas with air, a large amount of oxygen can make that vitamin A is destroyed in the crab juice, influences nutrient composition content and product color local flavor.

6. pack

Crab meat after filtering was starched static 3 minutes, the solids precipitation of greater density is separated out, get the polyethylene complex pocket crab juice is packed into, seal with vacuum packing machine immediately, enter quick-freezing room quick-frozen under-30 ℃ of temperature rapidly, be finished product in storage below-18 ℃.

Be no more than 1 hour from crab removal lid and internal organ operation to entering quick-freezing room, the job shop temperature is not higher than 10 ℃, to guarantee freshness and the elasticity of crab.

In the contrast test of the foregoing description, do not remove crab lid and internal organ, when not carrying out sterilization processing, its actual measurement index is:

Protein 7.3% water 88% VBN 0.25mg/100g

Arsenic＜1.0mg/kg Pb＜1.0mg/kg total number of bacteria 10 ⁸Individual/g

By analysis: the Escherichia coli sum exceeds standard in the crab, and one of reason is not remove in crab lid and internal organ, the laggard people's finished product of pulverizing, causes product colour to be taupe, and pungent peculiar smell is arranged when eating, and has slight earth, taste not good in the sediment.

Formerly therefore two do not adopt the liquor natrii hypochloritis to carry out sterilization processing.

Embodiment 2:

1. raw material is selected and is handled:

With the lint-free crab of China is raw material, and it is stand-by to pick out bright crab 500g.

2. washing and processing:

Soak with clear water and to pull out after crab stirs, cyclic washing 3 times is broken navel off with the fingers and thumb, scrubs off with the dirt of hairbrush with navel and crab foot of a chela surface again.

3. sterilization:

300 times of NaClO liquid thin ups with 3% putting into sterilization 4 minutes with the crab of weight such as dilution, are pulled out repeatedly and are cleaned, and remove the disinfectant peculiar smell that remains in the crab surface.

4. frozen water soaks

The crab of sterilization afterwash removed lid and internal organ in 4 ℃ of places, immersed in 0 ℃ of frozen water 5 minutes fully cooling at once.

5. pulverize and filtration treatment

Pulverize with pulverizer, make it be the tiny rotten shape of crab meat, in pulverizing process, add a spot of trash ice, be no more than 10 ℃ to keep the crab meat temperature.

Be to improve protein content, filter more fully again, the clear water of getting should be equal in weight with the crab gruel, and protein content is 7.80% after tested, and moisture is 88.9%.Other index all meets the food inspection standard, total number of bacteria: 68000/g.

6. pack

Crab meat after filtering was starched static 3 minutes, got Polythene Bag crab juice is packed into, seal with vacuum packing machine immediately, enter quick-freezing room rapidly, be finished product in storage below-18 ℃ in quick-frozen below-30 ℃.

Required time is 50 minutes the quick-freezing room process to entering to remove lid and internal organ from crab in the above-mentioned example, has guaranteed freshness and the elasticity of crab, and freshness is national secondary freshness, and mouthfeel is near fresh and alive crab when edible.

Pulverize in the contrast test of filtering at present embodiment, promptly do not add trash ice in crushing process, heat energy increases during owing to the machine acting, the rotten temperature measured value of crab is 20 ℃, protein receptor temperature effect generation sex change like this, color and luster is crineous, has influenced product quality and color and luster.In filter process, add the clear water amount and be 2/3 o'clock of the rotten weight of crab, water weight is 333g, because the viscosity of protein own is big, cause that to filter the crab meat that extracts incomplete, but the protein content measured value of product but reaches 10%.If add the clear water amount and be 4/3 o'clock of the rotten weight of crab, water weight is 666g, stirs the back and filters easily, but protein content is 5.3%, and this moment, protein solubility was not a minimum of a value, for improving protein content, filter more fully again, be equal in weight for the crab gruel so get clear water weight.

Claims (1)

1. the preparation method of a fresh crab juice is characterized in that:

(1) raw material is selected and is handled

With bright crab is raw material, carries out strictness and selects, and rejects dead crab, and the contaminated crab of peculiar smell is arranged;

(2) washing and processing

Soak with clear water and to pull out after crab stirs, cyclic washing is 3-4 times like this, pulls out after totally, breaks navel off with the fingers and thumb, scrubs off with the dirt of hairbrush with navel and crab foot of a chela surface again, guarantees its sanitation and hygiene;

(3) sterilization:

Be that 3% liquor natrii hypochloritis puts into by 1: 300-400 times of dilute with water handle and the crab of weight such as dilution with concentration, stir, allow crab fully contact with thimerosal, sterilizing time is 4-5 minutes, pull out again to be immersed in another pond clear water and wash repeatedly 3-4 times, eliminate the sterilization water taste that remains in the crab surface;

(4) frozen water soaks

In place below 10 ℃ the crab of sterilization afterwash is removed lid and internal organ, immerse fully cooling in 3-5 minutes in 0 ℃ of frozen water immediately,, also avoid pulverizing simultaneously back crab body temperature and increase, the loss nutritional labeling to guarantee to handle freshness and the elasticity of back crab;

(5) pulverize filtration treatment

Pulverize with pulverizer, make it be the tiny rotten shape of crab meat, in pulverizing process, raise, keep its temperature to be no more than 10 ℃, should add a spot of trash ice for avoiding crab body temperature; The crab meat temperature can be reduced like this, the effect of in the crab meat gruel, adding water can be played again;

In the crab gruel, add earlier during filtration with its etc. the clear water of weight, water temperature is 0-3 ℃, mixing and stirring, add the equivalent clear water and make the most weak protein solubility minimum of crab protein hydration, the product nutritional labeling is improved, and protein content is in 7.0-10% scope, and water content is below 88%, to stir well the crab meat slurry filtration that is stable state with crocus cloth crab meat will be extracted fully, will shorten filtration time during filtration as far as possible;

(6) pack

Crab meat after filtering was starched static 2-3 minutes, the solids precipitation of greater density is separated out; Also unlikely generation sediment and be the stable homogeneous state after the pack like this;

Getting polypropylene, polyethylene complex pocket or nontoxic complex pocket packs crab juice into, seal with vacuum packing machine immediately, enter quick-freezing room rapidly in quick-frozen below-30 ℃, be finished product in storage below-18 ℃, its color and luster is taupe, and smell has the normal smell of bright river crab, free from extraneous odour, structural state is the sticking feel of freezing shape, nothing, free from admixture;

In above-mentioned processing method, be no more than 1 hour from crab removal lid and internal organ to entering quick-freezing room, the job shop temperature is not higher than 10 ℃, to guarantee freshness and the elasticity of crab.