CN113261655A - Method for reducing amine odor of cooked frozen blue crab - Google Patents
Method for reducing amine odor of cooked frozen blue crab Download PDFInfo
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- CN113261655A CN113261655A CN202110700451.6A CN202110700451A CN113261655A CN 113261655 A CN113261655 A CN 113261655A CN 202110700451 A CN202110700451 A CN 202110700451A CN 113261655 A CN113261655 A CN 113261655A
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- 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
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention discloses a method for reducing the odor of amine of cooked frozen blue crabs, which comprises the following steps: selecting raw materials, cleaning, killing, steaming, cooling, freezing and freezing. The method greatly reduces the amine odor generated by the blue crabs in the cooking process by killing the crabs and the crab cheeks which are sourced from peculiar smell before cooking, simultaneously keeps the crab shells and the body complete, keeps the texture and the flavor of the blue crabs good after being frozen and stored, and is close to a fresh and alive product. The processing technology of the invention is simple, the taste of the cooked frozen blue crab is close to that of a live crab, the quality is good, the industrialization is easy to realize, and the market prospect is wide.
Description
Technical Field
The invention relates to a method for reducing the odor of amine in cooked frozen blue crabs, belonging to the technical field of aquatic product processing and preservation.
Background
The blue crab is known as saw-edge blue crab, commonly known as Chonghong, is one of Chinese mariculture products, is mainly distributed in coastal cities and is produced in Zhejiang, Guangdong and Fujian provinces. The green crab has full and tender meat, delicious taste, rich nutrition and high edible and medicinal value, so the green crab is deeply loved by consumers. At present, the blue crabs are mainly eaten in dining halls, but the transportation of fresh and live blue crabs is difficult and the cost is higher, so that a processing method which can support the cross-regional sale of the blue crabs and can keep the appearance, the meat quality, the taste and the flavor of the blue crabs is urgently needed. The shelf life of the blue crabs can be effectively prolonged by freezing and refreshing the cooked blue crabs, but due to factors such as culture environment or region, and the like, part of the blue crabs generate large amine odor and peculiar smell in the cooking process, crab feet are easy to fall off, and the sensory appearance and the commercial value of the product are seriously influenced.
In the prior published literature reports, the researches on the aspects of blue crab cultivation, crab meat paste and instant blue crab products are more, and the researches on the aspects of blue crab quick freezing and peculiar smell removal are very few. Therefore, it is very important to research a processing method capable of effectively removing the cooking peculiar smell of the blue crabs and keeping the good appearance of the blue crabs.
Disclosure of Invention
The invention provides a method for removing amine odor of cooked frozen blue crabs by utilizing slaughtering pretreatment before cooking. The method greatly reduces the amine odor generated by the blue crabs in the cooking process by killing the crabs and the crab cheeks which are sourced from peculiar smell before cooking, simultaneously keeps the crab shells and the body complete, keeps the texture and the flavor of the blue crabs good after being frozen and stored, and is close to a fresh and alive product.
The invention aims to provide a method for reducing amine odor of cooked frozen blue crabs, which comprises the following steps:
s1, cleaning and draining live blue crabs, and then slaughtering, wherein the slaughtering step comprises the steps of peeling off shells, removing the navel and the cheek of the crabs, cleaning the obtained crab shells and crab bodies with running water, and draining;
s2, cooking the drained crab shells and crab bodies;
s3, quickly cooling the cooked crab shells and crab bodies to below 20 ℃;
s4, cooling and then assembling the crab shells and the crab bodies into the blue crabs with complete shapes;
s5, freezing the blue crabs after assembly, and packaging and refrigerating the frozen blue crabs after freezing.
Further, in the step S1, the green crabs are selected from green crabs with complete and unbroken crab claws, and the weight of each crab is 500-800 g.
Further, in the step S2, the central temperature of the crab body is cooked to 70-75 ℃.
Further, the cooking time is 13-17 min.
Further, in the step S3, the rapid cooling step is to spray cool the mixture to a temperature below 30 ℃ with cold water of 0 to 4 ℃, and then cool the mixture to a temperature below 20 ℃ with circulating cold air.
Further, in step S4, the method further includes arranging the assembled blue crabs in a packing tray.
Further, in the step S5, the central temperature of the blue crabs is frozen to-15 to-20 ℃.
Further, the freezing is performed by adopting liquid nitrogen or air blast.
Further, in the step S5, the cold storage is performed in a freezer at-15 to-20 ℃.
The second purpose of the invention is to provide the cooked frozen blue crab prepared by the method.
The invention has the beneficial effects that:
(1) the research of the invention finds that the amine odor mainly comes from the crab umbilicus and the crab cheek part in the blue crab cooking process, the crab umbilicus and the crab cheek part at the amine odor source part are removed through slaughtering, and then the blue crab cooking process is steamed to solve the problem of amine odor generated in the blue crab cooking process, simultaneously, the invention avoids the diffusion and accumulation of amine odor substances in the crab meat in the freezing process, and improves the quality of the frozen blue crab.
(2) According to the invention, through slaughtering pretreatment, the green crabs cannot struggle violently to cause the crab feet to fall off in the steaming process, and the crab bodies are kept complete.
(3) After cooking and cooling, the crab shells and the crab bodies without the crab hilum are recombined and placed, and the appearance of the crab bodies is kept complete and beautiful while amine peculiar smell substances are removed.
(4) The processing technology of the invention is simple and reasonable, the flavor of the cooked frozen blue crab is well maintained, no amine peculiar smell is generated, the appearance is complete, the appearance is good, the eating and cooking are convenient, the industrial and large-scale production is easy to realize, and the market prospect is wide.
Drawings
FIG. 1 is a process flow diagram of the method for removing amine odor of the boiled and frozen blue crabs by utilizing the slaughtering pretreatment before the cooking of the invention.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
Example 1:
(1) selecting raw materials, namely selecting fresh and alive blue crabs with complete and undamaged crab claws, wherein each crab claw is about 500 g;
(2) cleaning, namely brushing the blue crabs by using flowing clear water, and draining;
(3) slaughtering, peeling, removing navel and cheek, washing with running water, and draining;
(4) steaming, wherein steaming is carried out in a continuous steaming machine for 13min until the central temperature is 75 ℃;
(5) cooling, immediately spraying and cooling to below 30 ℃ by adopting cold water at 0-4 ℃ after cooking, and then cooling to below 20 ℃ by adopting circulating cold air;
(6) placing the dish, recombining the crab shells and the crab bodies without the crab umbilical crab cheeks in a plastic packaging dish one by one after cooking and cooling to discharge the blue crabs with complete appearances without covering and bagging;
(7) freezing, namely freezing the green crabs by liquid nitrogen or air blast until the central temperature of the green crabs is-18 ℃;
(8) packaging and freezing, bagging and sealing, and freezing in a refrigeration house at-18 ℃.
Comparative example 1:
(1) selecting raw materials, namely selecting fresh and alive blue crabs with complete and undamaged crab claws, wherein each crab claw is about 500 g;
(2) cleaning, namely brushing the blue crabs by using flowing clear water, and draining;
(3) steaming, wherein steaming is carried out in a continuous steaming machine for 13min until the central temperature is 75 ℃;
(4) cooling, immediately spraying and cooling to below 30 ℃ by adopting cold water at 0-4 ℃ after cooking, and then cooling to below 10 ℃ by adopting circulating cold air;
(5) placing the cooked and cooled blue crabs into a plastic packaging tray in order without covering and bagging;
(6) freezing, namely freezing the green crabs by liquid nitrogen or air blast until the central temperature of the green crabs is-18 ℃;
(7) packaging and freezing, bagging and sealing, and freezing in a refrigeration house at-18 ℃.
Comparative example 2:
(1) selecting raw materials, namely selecting fresh and alive blue crabs with complete and undamaged crab claws, wherein each crab claw is about 500 g;
(2) cleaning, namely brushing the blue crabs by using flowing clear water, and draining;
(3) slaughtering, peeling off the shell, and removing crab branchia;
(4) steaming, wherein steaming is carried out in a continuous steaming machine for 13min until the central temperature is 75 ℃;
(5) cooling, immediately spraying and cooling to below 30 ℃ by adopting cold water at 0-4 ℃ after cooking, and then cooling to below 10 ℃ by adopting circulating cold air;
(6) placing the dish, recombining the crab shells and the crab bodies without the crab cheeks in a plastic packaging dish one by one after cooking and cooling to discharge the blue crabs with complete appearances without covering and bagging;
(7) freezing, namely freezing the green crabs by liquid nitrogen or air blast until the central temperature of the green crabs is-18 ℃;
(8) packaging and freezing, bagging and sealing, and freezing in a refrigeration house at-18 ℃.
Comparative example 3:
(1) selecting raw materials, namely selecting fresh and alive blue crabs with complete and undamaged crab claws, wherein each crab claw is about 500 g;
(2) cleaning, namely brushing the blue crabs by using flowing clear water, and draining;
(3) slaughtering, peeling off the shell, and removing the navel of the crab;
(4) steaming, wherein steaming is carried out in a continuous steaming machine for 13min until the central temperature is 75 ℃;
(5) cooling, immediately spraying and cooling to below 30 ℃ by adopting cold water at 0-4 ℃ after cooking, and then cooling to below 10 ℃ by adopting circulating cold air;
(6) placing the crab shell and the crab bodies without the crab umbilicals into a plastic packaging tray after cooking and cooling, recombining and discharging the crab shell and the crab bodies one by one into green crabs with complete appearances, and not covering and bagging;
(7) freezing, namely freezing the green crabs by liquid nitrogen or air blast until the central temperature of the green crabs is-18 ℃;
(8) packaging and freezing, bagging and sealing, and freezing in a refrigeration house at-18 ℃.
Testing the quality of the blue crabs:
the frozen blue crabs prepared in example 1 and comparative examples 1 to 3 were subjected to quality tests.
1. Typical change in relative peak area of off-flavor substances
Weighing 2g of minced abdominal crab meat of each treatment group in a sample bottle, adding 2.5mL of saturated NaCl solution, uniformly stirring, extracting substances by a solid phase micro-extraction method, and performing analysis and test by GC-MS
Table 1 typical peak area of odorous substances (. about.10)6)
Note "-" was not detected.
According to the table 1, the crab meat directly cooked by the whole crab has high content of carbon disulfide, dimethyl ethylenediamine, diethyl formamide, dibutyl formamide and isovaleramide, and the content of the substances of the blue crab after killing and removing the crab navel and the crab cheek is obviously reduced. Carbon disulfide has a rancid odor of eggs, and dimethylethylenediamine, diethylformamide, dibutylformamide, and isovaleramide have amine odors. The odor substances of the blue crabs which are removed from the navel or the cheek of the crabs after the slaughtering are reduced, and the content of the blue crabs which are removed from the navel and the cheek of the crabs is the lowest. Therefore, the method is beneficial to removing the peculiar smell of the blue crabs by removing the navel and the cheek of the crabs after slaughtering.
2. Sensory testing
Sensory evaluation was performed by 12 (6 men and 6 women, all ages 20-35) specifically trained sensory evaluators. The appearance, taste, smell and taste of the steamed sample stored for 60 days are subjected to sensory evaluation, the evaluation standard is shown in the table 1-1, and the evaluation result is shown in the table 1-2.
TABLE 2-1 sensory evaluation criteria
TABLE 2-2 sensory scores
| Appearance of the product | Taste of the product | Smell(s) | Taste of the product | |
| Example 1 | 8 | 8 | 8 | 8 |
| Comparative example 1 | 7 | 7 | 3 | 7 |
| Comparative example 2 | 7 | 7 | 7 | 8 |
| Comparative example 3 | 7 | 7 | 6 | 8 |
According to sensory scores in the table, the odor of the green crabs is poor after the live crabs are directly cooked, quick-frozen and frozen for 60 days; the odor of the frozen crabs is improved to a certain extent after the navel or cheek of the crabs is removed; the blue crab with the crab umbilicus and the crab cheek removed simultaneously has the best smell. Therefore, the killing and removing of the crab umbilicus and the crab cheek have obvious effect of improving the flavor quality of the quick-frozen blue crabs.
3. Rate of leg fall after freezing
Selecting 10 crabs with the same specification and complete crab feet, carrying out different treatments, taking out, recording the number W of the legs of the frozen crabs, and calculating the residue breaking rate X according to the following method:
X＝W/100*100％
TABLE 3 leg drop Rate
| Leg loss rate/%) | |
| Example 1 | 0 |
| Comparative example 1 | 56 |
| Comparative example 2 | 0 |
| Comparative example 3 | 0 |
As can be seen from Table 3, the boiled and frozen blue crabs after slaughtering hardly have their legs, while the blue crabs directly cooked without slaughtering have a high leg-falling rate. Therefore, the leg dropping rate of the blue crabs can be effectively reduced by killing the blue crabs before cooking.
The above-mentioned embodiments are merely preferred embodiments for fully illustrating the present invention, and the scope of the present invention is not limited thereto. The equivalent substitution or change made by the technical personnel in the technical field on the basis of the invention is all within the protection scope of the invention. The protection scope of the invention is subject to the claims.
Claims (10)
1. A method for reducing amine odor of cooked frozen blue crabs is characterized by comprising the following steps:
s1, cleaning and draining live blue crabs, and then slaughtering, wherein the slaughtering step comprises the steps of peeling off shells, removing the navel and the cheek of the crabs, cleaning the obtained crab shells and crab bodies with running water, and draining;
s2, cooking the drained crab shells and crab bodies;
s3, quickly cooling the cooked crab shells and crab bodies to below 20 ℃;
s4, cooling and then assembling the crab shells and the crab bodies into the blue crabs with complete shapes;
s5, freezing the blue crabs after assembly, and packaging and refrigerating the frozen blue crabs after freezing.
2. The method as claimed in claim 1, wherein the blue crabs are selected from green crabs having intact crab claws in the S1 amount to 500 to 800 g/crab.
3. The method according to claim 1, wherein the cooking is performed by cooking the central temperature of the crab to 70-75 ℃ in the step S2.
4. The method according to claim 3, wherein the cooking time is 13-17 min.
5. The method according to claim 1, wherein in the step of S3, the rapid cooling step is performed by spraying and cooling with cold water of 0-4 ℃ to below 30 ℃ and then cooling with circulating cold air to below 20 ℃.
6. The method as claimed in claim 1, wherein the S4 step further comprises arranging the assembled blue crabs in order in a packing tray.
7. The method as claimed in claim 1, wherein the freezing is performed by freezing the central temperature of the blue crab to-15 to-20 ℃ in the step of S5.
8. The method of claim 7, wherein said freezing is by liquid nitrogen or air blast.
9. The method according to claim 1, wherein the cold storage is frozen in a cold storage at-15 to-20 ℃ in the step of S5.
10. A boiled frozen blue crab prepared by the method of any one of claims 1 to 9.
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| CN202110700451.6A CN113261655A (en) | 2021-06-23 | 2021-06-23 | Method for reducing amine odor of cooked frozen blue crab |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN102450697A (en) * | 2010-10-21 | 2012-05-16 | 浙江海洋学院 | Processing method for crab meat cuisine with crab carapace |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN107440011A (en) * | 2016-05-30 | 2017-12-08 | 江苏宝龙集团有限公司 | It is a kind of to freeze the processing method for boiling clear water steamed crab |
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- 2021-06-23 CN CN202110700451.6A patent/CN113261655A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| CN102450697A (en) * | 2010-10-21 | 2012-05-16 | 浙江海洋学院 | Processing method for crab meat cuisine with crab carapace |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN107440011A (en) * | 2016-05-30 | 2017-12-08 | 江苏宝龙集团有限公司 | It is a kind of to freeze the processing method for boiling clear water steamed crab |
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