CN112493428A - Pretreatment method of canned portunus trituberculatus crab meat - Google Patents
Pretreatment method of canned portunus trituberculatus crab meat Download PDFInfo
- Publication number
- CN112493428A CN112493428A CN202011370736.XA CN202011370736A CN112493428A CN 112493428 A CN112493428 A CN 112493428A CN 202011370736 A CN202011370736 A CN 202011370736A CN 112493428 A CN112493428 A CN 112493428A
- Authority
- CN
- China
- Prior art keywords
- portunus trituberculatus
- canned
- pretreatment
- pretreatment solution
- crab meat
- 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.)
- Pending
Links
- 241001533364 Portunus trituberculatus Species 0.000 title claims abstract description 60
- 235000013372 meat Nutrition 0.000 title claims abstract description 44
- 238000002203 pretreatment Methods 0.000 title claims abstract description 22
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 241000238097 Callinectes sapidus Species 0.000 claims abstract description 14
- 102000011632 Caseins Human genes 0.000 claims abstract description 14
- 108010076119 Caseins Proteins 0.000 claims abstract description 14
- 229920001592 potato starch Polymers 0.000 claims abstract description 14
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 14
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 13
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 230000001953 sensory effect Effects 0.000 abstract description 14
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 210000003205 muscle Anatomy 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 24
- 238000012360 testing method Methods 0.000 description 7
- 241000238557 Decapoda Species 0.000 description 6
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 6
- 229920002521 macromolecule Polymers 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000009924 canning Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 229960001340 histamine Drugs 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000036961 partial effect Effects 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000238017 Astacoidea Species 0.000 description 1
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 238000006388 chemical passivation reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a pretreatment method of a canned blue crab meat, which comprises the following steps: (1) cleaning portunus trituberculatus, draining, placing in pretreatment solution at 8-10 ℃, soaking for 1-2 hours, and taking out; (2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 90-95 ℃, and then cooking for 15-20 minutes. The pretreatment solution in the step (1) and the step (2) is prepared by mixing sodium caseinate, ascorbic acid, water-soluble potato starch, fructo-oligosaccharide and water. The method can effectively reduce the loss rate of protein and soluble nutrient substances in the muscle of the portunus trituberculatus, and improve the yield, the yield and the sensory value of the canned crab meat.
Description
Technical Field
The invention relates to a pretreatment method of a canned food containing portunus trituberculatus and crab meat.
Background
In recent years, with the increase of the consumption level of residents, crab products gradually go to a common people dining table, and due to the delicious taste and rich nutrition, the nutrition and medicinal value of crabs are more and more emphasized by consumers, the demand of the crab products is increased year by year, and new requirements for the diversification of the products are provided. However, the crabs are strong in capturing seasonality, the yield is large generally in 8-12 months, particularly 8-9 months, the temperature in the season is high, the crabs are easy to rot, and pathogenic bacteria in the bodies of the crabs propagate in a large amount after death; in addition, the protein tissue contains more histidine with delicious components, and histamine is generated under the action of decarboxylase, and the more histamine is accumulated in the body along with the increase of death time, so that food poisoning is caused when a certain amount of histamine is accumulated. If the captured crabs cannot be sold or processed in time, the crabs lose the nutritive value, cause resource waste and cause environmental pollution.
At the end of the 80 th year in the last century, aquatic product processing enterprises begin to process crab cutting and export, and at the end of the 90 th year, crab meat cans become one of the main processing varieties of export enterprises, are mainly exported to countries such as America, European Union and the like, and have good economic benefit and earning capacity. The portunus trituberculatus is a large economic crab of Chinese marine products, and enjoys a full name at home and abroad because of delicious meat, rich nutrition and high economic value. At present, the processing process of the canned crab meat of the portunus trituberculatus generally comprises the following steps: the method comprises the steps of portunus trituberculatus raw material → cleaning → cooking → meat selection → rinsing and draining → canning and can sealing → sterilization treatment → heat preservation test → packaging of finished products. In the cleaning treatment and the stewing pretreatment processes, the loss of protein and soluble nutrient substances in the muscle of the portunus trituberculatus is serious, the loss amount is up to 8-12 percent of the whole weight, and the yield, the yield and the sensory value of the canned crab meat are seriously influenced.
Chinese patent with application number CN201210151140.X discloses a processing method of a canned crayfish meat, which comprises the following steps: 1) pretreatment of raw materials: comprises selecting, cleaning and dicing; 2) and (3) vacuum curing: heating the swimming crab blocks under a vacuum condition, wherein the vacuum degree is 0.06-0.08 MPa, the temperature is 60-65 ℃, and the heating time is 10-15 min; 3) acid adjustment and seasoning: soaking the cured crab blocks in a citric acid solution with the mass percentage concentration of 1.5-2%, adjusting the pH value of the crab blocks to 5.8-6.2, taking out the crab blocks, and adding seasonings for seasoning; 4) canning; 5) sterilizing; 6) and (5) finishing. The patent also has the problems of serious loss of protein and soluble nutrient substances and poor yield, yield and sensory value of the crab meat can.
Disclosure of Invention
The invention aims to provide a pretreatment method of canned portunus trituberculatus crab meat, which can effectively reduce the loss rate of protein and soluble nutrient substances in the muscle of portunus trituberculatus, and improve the yield, the yield and the sensory value of canned crab meat.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a pretreatment method of canned portunus trituberculatus crab meat comprises the following steps:
(1) cleaning portunus trituberculatus, draining, placing in pretreatment solution at 8-10 ℃, soaking for 1-2 hours, and taking out;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 90-95 ℃, and then cooking for 15-20 minutes.
Furthermore, the pretreatment solution in the step (1) and the step (2) is prepared by mixing sodium caseinate, ascorbic acid, water-soluble potato starch, fructooligosaccharide and water.
Furthermore, the pretreatment solution in the step (1) and the step (2) contains 1 to 2.5g of sodium caseinate, 0.15 to 0.25g of ascorbic acid, 1.2 to 1.9g of water-soluble potato starch, 0.05 to 0.1g of fructooligosaccharide and the balance of water per 100mL of the pretreatment solution.
Furthermore, in the step (1) of the invention, the weight ratio of the blue crab to the pretreatment solution is 1 (2-5).
Furthermore, in the step (2) of the invention, the weight ratio of the blue crab obtained in the step (1) to the pretreatment solution is 1 (4-8).
Compared with the prior art, the invention has the following beneficial effects:
1) macromolecules can not enter the body of a living crab, and internal and external exchange of water and soluble substances in vivo and in vitro can occur after the crab dies. In the step (1) of the invention, when the pre-treatment solution is used for soaking the portunus trituberculatus, sodium caseinate and water-soluble potato starch macromolecules in the pre-treatment solution can enter the portunus trituberculatus through the joint, gill part and other parts of the shell of the portunus trituberculatus to play a role in binding protein and water, and ascorbic acid can play a role in oxidation inhibition and color protection.
2) In the step (2), the sodium caseinate and the water-soluble potato starch macromolecules entering the portunus trituberculatus body can play a role in inhibiting cooking loss (containing water molecules and soluble proteins), and meanwhile, the sodium caseinate and the water-soluble potato starch macromolecules can be combined with the proteins, lipids and water in the portunus trituberculatus body, so that the loss of nutritional ingredients is reduced, and the yield of the whole crab meat is improved.
3) The pretreatment method for the portunus trituberculatus can effectively reduce the loss rate of protein and soluble nutrient substances in the muscle of the portunus trituberculatus, delay the color change of crab meat in the processing process and improve the yield, the yield and the sensory value of canned crab meat; in addition, the fructooligosaccharide in the pretreatment solution used by the invention can effectively improve the compatibility among the sodium caseinate, the water-soluble potato starch and the ascorbic acid, and is beneficial to further playing the roles of the sodium caseinate, the water-soluble potato starch and the ascorbic acid.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The pretreatment method of the canned portunus trituberculatus crab meat comprises the following steps:
(1) cleaning and draining the portunus trituberculatus, then placing the portunus trituberculatus in a pretreatment solution at the temperature of 9 ℃, soaking for 1.5 hours, and taking out the portunus trituberculatus and the pretreatment solution according to the weight ratio of 1: 3;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 90 ℃, and then cooking for 18 minutes, wherein the weight ratio of the portunus trituberculatus obtained in the step (1) to the pretreatment solution is 1: 6.
Wherein each 100mL of the pretreatment solution in the step (1) and the step (2) contains 2g of sodium caseinate, 0.2g of ascorbic acid, 1.5g of water-soluble potato starch, 0.08g of fructooligosaccharide and the balance of water.
Example 2
The pretreatment method of the canned portunus trituberculatus crab meat comprises the following steps:
(1) cleaning and draining the portunus trituberculatus, then placing the portunus trituberculatus in a pretreatment solution at the temperature of 8 ℃, soaking for 2 hours, and taking out the portunus trituberculatus and the pretreatment solution, wherein the weight ratio of the portunus trituberculatus to the pretreatment solution is 1: 4;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 92 ℃, and then cooking for 16 minutes, wherein the weight ratio of the portunus trituberculatus obtained in the step (1) to the pretreatment solution is 1: 4.
Wherein each 100mL of the pretreatment solution in the step (1) and the step (2) contains 2.5g of sodium caseinate, 0.15g of ascorbic acid, 1.9g of water-soluble potato starch, 0.1g of fructooligosaccharide and the balance of water.
Example 3
The pretreatment method of the canned portunus trituberculatus crab meat comprises the following steps:
(1) cleaning and draining the portunus trituberculatus, then placing the portunus trituberculatus in a pretreatment solution at 10 ℃, soaking for 1 hour, and taking out the portunus trituberculatus and the pretreatment solution, wherein the weight ratio of the portunus trituberculatus to the pretreatment solution is 1: 2;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 95 ℃, and then cooking for 15 minutes, wherein the weight ratio of the portunus trituberculatus obtained in the step (1) to the pretreatment solution is 1: 7.
Wherein each 100mL of the pretreatment solution in the step (1) and the step (2) contains 1.5g of sodium caseinate, 0.25g of ascorbic acid, 1.2g of water-soluble potato starch, 0.05g of fructooligosaccharide and the balance of water.
Example 4
The pretreatment method of the canned portunus trituberculatus crab meat comprises the following steps:
(1) cleaning and draining the portunus trituberculatus, then placing the portunus trituberculatus in a pretreatment solution at the temperature of 9 ℃, soaking for 1.5 hours, and taking out the portunus trituberculatus and the pretreatment solution according to the weight ratio of 1: 5;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 90 ℃, and then cooking for 20 minutes, wherein the weight ratio of the portunus trituberculatus obtained in the step (1) to the pretreatment solution is 1: 8.
Wherein each 100mL of the pretreatment solution in the step (1) and the step (2) contains 1g of sodium caseinate, 0.2g of ascorbic acid, 1.8g of water-soluble potato starch, 0.06g of fructooligosaccharide and the balance of water.
Comparative example 1
The pretreatment method of the portunus trituberculatus crab meat can in the prior art comprises the following steps: cleaning Portunus trituberculatus, draining, and steaming in a cooker at 100 deg.C for 20 min.
Comparative example 2
The difference from the embodiment 1 is that the step (1) is changed into the step of washing and draining the blue crabs, namely, the blue crabs are directly treated in the step (2) without being soaked in a pretreatment solution after being washed.
Comparative example 3
Unlike example 1, fructooligosaccharides were not included in the pretreatment solution.
The first experimental example: loss rate test
The test method comprises the following steps: the portunus trituberculatus processed in examples 1-4 and comparative examples 1-2 were weighed, and the loss rate was calculated according to the following formula:
loss rate (weight before treatment-weight after treatment)/weight before treatment × 100%.
The test results are shown in table 1:
| loss ratio (%) | |
| Example 1 | 4.2 |
| Example 2 | 4.5 |
| Example 3 | 4.4 |
| Example 4 | 4.6 |
| Comparative example 1 | 10.8 |
| Comparative example 2 | 7.9 |
| Comparative example 2 | 6.7 |
TABLE 1
As can be seen from Table 1, the loss rates of the samples 1 to 4 of the invention are obviously lower than that of the sample 1, which shows that the pretreatment method of the invention can effectively reduce the loss rate of protein and soluble nutrient substances in the muscle of the blue crab. The partial steps of the comparative examples 2 and 3 are different from the step 1, and the loss rate of the comparative examples 2 and 3 is increased, which shows that the soaking treatment of the pretreatment solution in the step (1) of the invention on the blue crabs and the fructo-oligosaccharide in the pretreatment solution both contribute to reducing the loss rate of protein and soluble nutrient substances.
Experiment example two: sensory value testing
The test method comprises the following steps: the portunus trituberculatus processed by the embodiments 1-4 and the comparative examples 1-2 are respectively prepared into canned crab meat through the following steps: cooling portunus trituberculatus to normal temperature, removing meat from crab body and crab leg to obtain crab meat, rinsing the crab meat, draining, canning the drained crab meat, covering, sealing, sterilizing the canned crab meat at 90 deg.C for 100 min, and cooling to room temperature.
Selecting 20 food professional evaluators, respectively scoring the color, taste, tissue form and taste of the crab meat in the crab meat cans obtained in the embodiments 1-4 and the comparative embodiments 1-2, wherein the score of each aspect is fully divided by 5 points, the score is higher, the evaluation is better, the total score of the four aspects is summed to obtain the sensory value score of the crab meat, then the average score of the sensory value scores given by the 20 evaluators is calculated to be the sensory value average score, and the test result is shown in table 2:
| average sensory value | |
| Example 1 | 18.3 |
| Example 2 | 18.2 |
| Example 3 | 18.25 |
| Example 4 | 18.15 |
| Comparative example 1 | 13.65 |
| Comparative example 2 | 15.8 |
| Comparative example 3 | 16.5 |
TABLE 2
As can be seen from Table 2, the average sensory values of examples 1-4 of the present invention are significantly higher than those of comparative example 1, which shows that the pretreatment method of the present invention can effectively improve the sensory value of the canned crab meat. The partial steps of the comparative examples 2 and 3 are different from the step 1, the average sensory value of the comparative examples 2 and 3 is reduced, and the soaking treatment of the pretreatment solution in the step (1) of the invention on the blue crabs and the fructo-oligosaccharide in the pretreatment solution are helpful for improving the sensory value of the canned crab meat.
Experiment example three: yield test
The test method comprises the following steps: the portunus trituberculatus before being treated in examples 1-4 and comparative examples 1-2 and the crab meat in the crab meat can prepared by the method in the second experimental example are respectively weighed, and the yield is calculated according to the following formula:
the yield is the weight of crab meat/weight of portunus trituberculatus before treatment multiplied by 100%.
The test results are shown in table 3:
| percent yield (%) | |
| Example 1 | 45.8 |
| Example 2 | 45.2 |
| Example 3 | 45.0 |
| Example 4 | 45.5 |
| Comparative example 1 | 37.3 |
| Comparative example 2 | 41.6 |
| Comparative example 3 | 42.9 |
TABLE 3
As can be seen from Table 3, the yields of the samples of examples 1 to 4 of the present invention are significantly higher than those of comparative example 1, which shows that the pretreatment method of the present invention can effectively improve the yield of crab meat. The partial steps of the comparative examples 2 and 3 are different from the step 1, the yield of the comparative examples 2 and 3 is reduced, and the soaking treatment of the pretreatment solution on the portunus trituberculatus in the step (1) and the fructo-oligosaccharide in the pretreatment solution are helpful for improving the yield of the crab meat.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (5)
1. A pretreatment method of canned portunus trituberculatus crab meat is characterized in that: the method comprises the following steps:
(1) cleaning portunus trituberculatus, draining, placing in pretreatment solution at 8-10 ℃, soaking for 1-2 hours, and taking out;
(2) adding the portunus trituberculatus obtained in the step (1) into the pretreatment solution, heating to 90-95 ℃, and then cooking for 15-20 minutes.
2. The pretreatment method of the canned blue crab meat according to claim 1, characterized in that: the pretreatment solution in the step (1) and the step (2) is prepared by mixing sodium caseinate, ascorbic acid, water-soluble potato starch, fructo-oligosaccharide and water.
3. The pretreatment method of the canned blue crab meat according to claim 2, characterized in that: each 100mL of the pretreatment solution in the step (1) and the step (2) contains 1-2.5g of sodium caseinate, 0.15-0.25g of ascorbic acid, 1.2-1.9g of water-soluble potato starch, 0.05-0.1g of fructooligosaccharide and the balance of water.
4. The pretreatment method of the canned blue crab meat according to claim 2, characterized in that: in the step (1), the weight ratio of the blue crab to the pretreatment solution is 1 (2-5).
5. The pretreatment method of the canned blue crab meat according to claim 2, characterized in that: in the step (2), the weight ratio of the blue crab obtained in the step (1) to the pretreatment solution is 1 (4-8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011370736.XA CN112493428A (en) | 2020-11-30 | 2020-11-30 | Pretreatment method of canned portunus trituberculatus crab meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011370736.XA CN112493428A (en) | 2020-11-30 | 2020-11-30 | Pretreatment method of canned portunus trituberculatus crab meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493428A true CN112493428A (en) | 2021-03-16 |
Family
ID=74967648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011370736.XA Pending CN112493428A (en) | 2020-11-30 | 2020-11-30 | Pretreatment method of canned portunus trituberculatus crab meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493428A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892352A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Convenient prepared food of cooked swimming crabs with shells and processing method of food |
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN109874855A (en) * | 2019-03-13 | 2019-06-14 | 盐城工学院 | A kind of method of feruloylated oligosaccharides keeping fresh aquatic products |
| CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
-
2020
- 2020-11-30 CN CN202011370736.XA patent/CN112493428A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892352A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Convenient prepared food of cooked swimming crabs with shells and processing method of food |
| CN104137997A (en) * | 2014-06-03 | 2014-11-12 | 浙江大学舟山海洋研究中心 | Processing method for flavored swimming crab meat can |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN109874855A (en) * | 2019-03-13 | 2019-06-14 | 盐城工学院 | A kind of method of feruloylated oligosaccharides keeping fresh aquatic products |
| CN110050967A (en) * | 2019-03-29 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of Ovalipes punctatus meat recombination product producing process |
Non-Patent Citations (2)
| Title |
|---|
| 吴海潇;张宾;史周荣;房传栋;邹俊杰;李海波;: "卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用", 食品科学, no. 07, pages 260 - 265 * |
| 高群玉，等: "颗粒状冷水可溶淀粉在食品工业中的应用", 食品研究与开发, pages 154 - 157 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN106262753B (en) | Fermented mushroom flavor sauce and processing method thereof | |
| CN106937726A (en) | Xuanwei ham is low-salt pickled and artificial fermentation's technique | |
| CN101422263A (en) | Preparation method and use method of fishy-smell removing agent of kelp and kelp processed product | |
| CN112741289A (en) | Processing method of low-salt and low-nitrite kohlrabi pickle | |
| CN106036561A (en) | Bioprocessing method for conditioning freshwater fish | |
| CN105558865A (en) | Method for processing low-sodium dry-breezed chickens in flexible packages | |
| KR101847138B1 (en) | Method for producing health-soup using pettitoes for nutrient and tonic | |
| KR102060886B1 (en) | Method for producing chitosan scorched rice and chitosan scorched rice produced by the same method | |
| KR101819282B1 (en) | Method for producing instant herb cooked sauce rice comprising Aster scaber or Hizikia fusiforme | |
| CN112493428A (en) | Pretreatment method of canned portunus trituberculatus crab meat | |
| CN112220003A (en) | Processing method of instant abalone | |
| CN105533094A (en) | Processing method of sulfur-free preserved honey peach with low sugar content | |
| CN112400985A (en) | Pre-packaged clean water bamboo shoot corrosion prevention method | |
| CN109998045A (en) | A kind of method of biogenic amine in reduction boiled salted duck | |
| CN104921094A (en) | Carassius auratus and tofu mixed mushroom soup and preparation method thereof | |
| CN109691636A (en) | A kind of production method of instant pickle beef with capsicum | |
| KR100550448B1 (en) | Tradisional fermented soybeans containing ingredient of persimmon and preparing method thereof, soy sauce and soybean paste made therefrom | |
| CN110934270A (en) | Preparation method of instant bamboo shoots | |
| CN103976381B (en) | Processing technology of diced pork in pot by use of aftertaste pickling method | |
| CN105724994A (en) | Water fennel fresh drink and making method thereof | |
| CN107114695A (en) | A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef | |
| CN104544258A (en) | Method for quickly fermenting goose legs | |
| CN105166849A (en) | Production method of yellow croaker sauce | |
| CN113767975A (en) | Method for preventing brown stain and white bloom of moso bamboo shoots |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210316 |