CN115381052A - Liquor-saturated crab and preparation method thereof - Google Patents
Liquor-saturated crab and preparation method thereof Download PDFInfo
- Publication number
- CN115381052A CN115381052A CN202110550188.7A CN202110550188A CN115381052A CN 115381052 A CN115381052 A CN 115381052A CN 202110550188 A CN202110550188 A CN 202110550188A CN 115381052 A CN115381052 A CN 115381052A
- Authority
- CN
- China
- Prior art keywords
- crabs
- crab
- liquor
- jar
- saturated
- 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.)
- Withdrawn
Links
- 229920006395 saturated elastomer Polymers 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000238557 Decapoda Species 0.000 claims abstract description 58
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 13
- 244000082204 Phyllostachys viridis Species 0.000 claims description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 240000003889 Piper guineense Species 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 239000011425 bamboo Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 9
- 239000001301 oxygen Substances 0.000 claims description 9
- 229910052760 oxygen Inorganic materials 0.000 claims description 9
- 229910052573 porcelain Inorganic materials 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 7
- 235000008227 Illicium verum Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 241000213006 Angelica dahurica Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 3
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 241000733943 Hapalogaster mertensii Species 0.000 claims description 3
- 235000009120 camo Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000005607 chanvre indien Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 239000011487 hemp Substances 0.000 claims description 3
- 238000009434 installation Methods 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000005201 scrubbing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 244000059800 Amomum compactum Species 0.000 claims description 2
- 235000016426 Amomum compactum Nutrition 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 239000000203 mixture Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 6
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 abstract description 5
- 229910000037 hydrogen sulfide Inorganic materials 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 102000004506 Blood Proteins Human genes 0.000 abstract description 2
- 108010017384 Blood Proteins Proteins 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015598 salt intake Nutrition 0.000 abstract description 2
- 244000248349 Citrus limon Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000000080 chela (arthropods) Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000001113 umbilicus Anatomy 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses liquor-saturated crabs and a preparation method thereof. In the raw material formula and the preparation process, the traditional liquor-saturated crab preparation process is optimized and innovated, the flavor of the liquor-saturated crab is increased, and meanwhile, the two-time sterilization process is added, so that when people taste delicious food, the food safety is further ensured; the seasoning raw materials are fried at high temperature, so that the fragrance can be enhanced, the sterilization can be realized, and the pollution in the pickling process can be reduced; the lemon juice and the like are adopted for soaking so as to reduce the generation amount of hydrogen sulfide in the crab meat processing process and reduce the influence of the hydrogen sulfide on the crab residual in blood protein, the salt intake is reduced in the formula of the marinating material, and various purely natural seasonings or beneficial medicinal materials are compounded; the pickled liquor-preserved crab does not need seasoning, and has delicious taste and rich nutrition.
Description
Technical Field
The invention relates to the field of pickled aquatic products, and in particular relates to liquor-preserved crabs and a preparation method thereof.
Background
The liquor-saturated crabs are deep-processed foods of crabs, are favored by food lovers due to the rare yield, delicious taste and tender meat quality, and are well-known in the sea and in the foreign countries. The aquatic products are good sources of essential nutrients, proteins and the like for human bodies, and simultaneously provide good substrates for microorganisms such as bacteria, mold and the like, so that the drunk crabs are very susceptible to the microorganisms during production and storage, and generate unpleasant smells such as trimethylamine, hydrogen sulfide, ammonia and the like and toxic substances, so that the drunk crabs are decayed and lose the edible value. In the traditional process, more salt is added for bacteriostasis, the salt content is up to more than 20 percent, the taste is seriously reduced, and the flavor of the crabs is destroyed; the liquor-saturated crabs are unique, cannot be steamed or heated for the second time, can seriously damage the taste and the quality of crab meat, and high-temperature sterilization and chemical additive sterilization not only can influence the taste, but also can damage the body; meanwhile, in the pickling process, some moulds and halophilic bacteria are gradually bred, the generation of the moulds and bacteria directly influences the taste and quality of the product, and therefore the mould and bacteria need to be inhibited in time or killed as much as possible, the crab yield is doubled along with the development of rural aquaculture nowadays, and the liquor-saturated crab products are also developed rapidly, while in the traditional method, no secondary sterilization process exists, so that the pollution risk exists in the pickling process of less than 10 days and more than 30 days.
Therefore, the drunken crab formula which is suitable for processing the drunken crab, is simple, convenient, efficient, safe and sanitary and has unique flavor and the preparation method are tried to be provided.
Disclosure of Invention
The invention aims to provide liquor-preserved crabs and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a liquor-saturated crab and its preparation method are provided.
The liquor-preserved crab is prepared from the following raw materials: (each part of the formula is composed of the raw materials in parts by weight)
1000-1200 g of crab, 15-20 g of salt, 100-200 g of fistular onion stalk, 100-200 g of ginger, 150-200 g of high-alcohol white spirit, 3500-4000 g of yellow rice wine, 250-300 g of white wine, 300-500 g of rock sugar, 400-500 g of light soy sauce, 30-50 g of dark soy sauce, 3-6 g of pepper, 3-6 g of spicy pepper, 1-3 g of round cardamom, 1-3 g of angelica dahurica, 200-300 g of apple, 2-5 g of clove, 5-10 g of cassia bark, 3-5 g of lemongrass, 2-3 g of star anise, 0.5-2 g of bay leaf, 10-20 g of dried pepper, 8-10 g of angelica, 30-50 g of lemon juice, 200-250 g of plum with kernel, 5-8 g of dried orange peel, 3-8 g of garlic, 50-80 g of fennel and 1-3 g of sesame oil.
The preparation method of the liquor-saturated crab comprises the following steps:
(1) Crab selection: selecting fresh live hairy crabs in clean water areas for more than 2 years after winter every year, and simultaneously screening the breed phase, namely, selecting female crabs with the weight of about 100g, hard backs and plump crab cream, wherein the crabs with lack of excrescence, broken feet and poor activity are removed during selection;
(2) Temporary culture: putting the selected crabs into a bamboo basket in a centralized manner, putting the bamboo basket into a clean flowing water pool with the temperature of 10-18 ℃, hanging and culturing for 2 days, and carrying out dirt spitting treatment; an oxygen pump is additionally arranged at the bottom of the bamboo basket to supply oxygen to the water area in the bamboo basket to ensure sufficient oxygen;
(3) And (3) dehydrating: after being fished out of the fence, the crabs are placed in a clean hay box and are placed in a dry and ventilated place for 1 day, so that the crabs can spit water fully;
(4) Cleaning: putting the dehydrated crab into a special cleaning tank, scrubbing the crab body by using normal-temperature circulating tap water, removing mud and hair on the crab shell and the crab clamp and dirt in the crab navel, fishing out, and bundling by using a hemp rope or a cotton rope which meets the food safety requirement;
(5) Pre-sterilization: putting the crabs bundled with the cotton ropes into edible white spirit with the alcohol content of 75 percent, soaking for 1 hour, and then fishing out;
(6) Steaming: taking out, putting the crabs with the backs facing downwards on a steaming tray, stuffing a ginger slice on a binding rope near each crab leg of the crabs, adjusting the temperature of a steaming cabinet to be 100-103 ℃, and steaming for 20 minutes;
(7) And (3) cooling: steaming, taking out, removing the binding rope and ginger slices, and naturally cooling for 1 hour in a low-temperature sterilized cooling room;
(8) And (3) frying materials: stir-frying the solid seasoning accessories in the raw materials by using a small amount of hot oil, quickly stirring and stir-frying salt, star anise, fistular onion stalk, ginger, pepper, pimento, cardamom, angelica dahurica, clove, cassia bark, lemongrass, star anise, bay leaves, dried pepper, plum with core, angelica, dried orange peel, fennel and garlic for 5 minutes by using a small fire in an iron pan, turning and stir-frying the mixed raw materials for frying, turning off the fire after the mixed raw materials are fried to be fragrant, and naturally cooling the mixed raw materials;
(9) Preparing liquor-saturated crab sauce: mixing Chinese liquor, yellow wine, white wine, crystal sugar, light soy sauce, dark soy sauce, lemon juice and apple in proportion, monitoring the alcohol content until the alcohol content is higher than 22 degrees after blending, pouring various fried materials obtained in the step (8), fully stirring and mixing, and standing for 10 minutes;
(10) Cylinder installation: preparing a porcelain jar, putting a bamboo grate at the bottom of the porcelain jar, putting the crabs cooled in the step (7) into the porcelain jar in order, and pouring mixed feed liquid mixed and prepared in the step (9) into the porcelain jar together, wherein the feed liquid is immersed in the crabs;
(11) Sealing the cylinder: 3-5 drops of sesame oil are firstly dropped into the jar to isolate air and increase flavor, meanwhile, the mouth of the jar is sealed by a preservative film, and then a wooden cover is added on the jar to cover the jar in a dark place. Refrigerating the porcelain jar in an environment of 0-5 ℃, and pickling for 2 days;
(12) Cylinder turning: after the pickling day 2, opening the sealing cover, slightly turning the crabs up and down by using a special clamp, interchanging the positions of the crabs at the upper part and the bottom part, and sealing the opening of the pot after the turning is finished;
(13) And (5) secondary sterilization: and (5) within 24 hours after the process of the step (12), adopting 60Co137Cs gamma rays for irradiation sterilization, measuring the irradiation amount to be 3 kGy-6 kGy, and continuously pickling for 2-12 days after irradiation.
The blending auxiliary materials adopted by the invention are in accordance with the corresponding national food safety standard; the reuse of the liquor-saturated crab juice is in accordance with the relevant regulations of food safety law and food sanitation general standard.
Compared with the prior art, the invention has the beneficial effects that:
the raw material formula and the preparation process of the invention optimize and innovate the traditional preparation process of the liquor-saturated crabs according to the GB4789.2.3.4.5.10 food hygiene microorganism inspection standard and detection regulations, increase the flavor of the liquor-saturated crabs, and simultaneously increase the process of two times of sterilization treatment, so that when people taste delicious food, the food safety is further ensured; the first sterilization of the invention is that live crabs are put into 75 percent alcohol, and the high alcohol can quickly absorb the water of microbial protein to ensure that the microorganisms are dehydrated, denatured and solidified, thereby achieving the sterilization effect, having obvious sterilization effect and no residue; the seasoning raw materials are fried at high temperature, so that the fragrance can be enhanced, the sterilization can be realized, and the pollution in the pickling process can be reduced; the secondary irradiation sterilization is carried out in the pickling process, and the method has the advantages of high sterilization speed, simple and convenient operation, no damage to human bodies, effective inhibition of bacterial proliferation for a long time after sterilization, and no damage to the flavor of food at low temperature. In the ingredients, the lemon juice and the apple pieces are adopted for soaking so as to increase the fruit fragrance, meanwhile, the natural fruit acid is used for reducing the generation amount of hydrogen sulfide in the crab meat processing process, reducing the influence of the hydrogen sulfide on the crab residual in blood protein, removing fishy smell and enhancing flavor, and increasing the taste level, and in the formula of the marinating material, the salt intake is reduced, namely the traditional salt content of about 20 percent is reduced to about 4 percent, and a plurality of pure natural seasonings or beneficial medicinal materials are compounded; therefore, the pickled liquor-soaked crabs do not need seasoning when being eaten, and the taste is more delicious and rich in nutrition. According to the method, through sterilization and pickling treatment, the preservation period of the liquor-saturated crabs is effectively prolonged, meanwhile, the sanitation potential safety hazards in each link are actively reduced, the mouthfeel is greatly enriched, the crab meat is tasty, slightly spicy and sweet, the crab spawn is delicious, full and flowing oil is full, and the crab spawn is fragrant and beneficial to people; the liquor-saturated crab prepared by the process is simple and convenient to operate, sanitary and safe, and is free of food preservatives and chemicals; the preservation period after being taken out is longer, and the fresh-keeping can be carried out for 5 days at the temperature of 2-6 ℃ and for more than 30 days at the temperature of-18 ℃.
Detailed Description
The technical solutions in the embodiments of the present invention will be described in detail, clearly and completely in the following with reference to the specific embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention.
A liquor-saturated crab and its preparation method are provided.
The liquor-preserved crab is prepared from the following raw materials: (each part of the formula is composed of the raw materials in parts by weight)
1000g of crab, 15g of salt, 150g of fistular onion stalk, 150g of ginger, 180g of high-alcohol white spirit, 3500g of yellow rice wine, 250g of white wine, 400g of rock candy, 450g of light soy sauce, 40g of dark soy sauce, 5g of pepper, 5g of spicy pepper, 2g of cardamom, 2g of angelica dahurica, 260g of apple, 3g of clove, 6g of cassia bark, 4g of lemongrass, 2g of star anise, 1g of bay leaf, 15g of dried chilli, 6g of angelica, 40g of lemon juice, 230g of plum with core, 6g of dried orange peel, 5g of fennel, 60g of garlic and 3g of sesame oil.
The preparation method of the liquor-saturated crab comprises the following steps:
(1) Crab selection: selecting fresh live hairy crabs in clean water areas for more than 2 years after winter every year, and simultaneously screening the breed phase, namely, selecting female crabs with the weight of about 100g, hard backs and plump crab cream, and removing the crabs with lack of excrescence, broken legs and poor activity.
(2) Temporary culture: putting the selected crabs into a bamboo basket in a centralized manner, then putting the crabs into a clean flowing water pool with the temperature of 10-18 ℃ for hanging and raising for 2 days, and carrying out dirt spitting treatment; an oxygen pump is additionally arranged at the bottom of the bamboo basket to supply oxygen to the water area in the bamboo basket, so that sufficient oxygen is ensured. The step is used for fully digesting the residual food in the crab bodies, reducing pollution in the subsequent process, keeping the activity of the crabs, preventing the deterioration of crab bells in the pickling process and removing earthy taste and foreign flavor.
(3) And (3) dehydrating: after being fished out, the raised crabs are placed in a clean hay box and are placed in a dry and ventilated place for 1 day, so that the crabs can fully spit water.
(4) Cleaning: and (3) putting the dehydrated crabs into a special cleaning tank, scrubbing crab bodies by using normal-temperature circulating tap water, removing mud and hair on crab shells and crab pincers and dirt in crab umbilicus, fishing out, and bundling by using hemp ropes or cotton ropes meeting the food safety requirements.
(5) Pre-sterilization: and (3) putting the crab wrapped with the thread rope into edible white spirit with the alcohol content of 75%, soaking for 1 hour, and then fishing out. The crab shell sterilization agent aims to effectively kill bacterial communities inside and outside crab shells because 75% alcohol and most bacterial cells in crabs have similar osmotic pressure and are easily absorbed by bacteria.
(6) Steaming: taking out, putting the crabs with the backs facing downwards on a steaming tray, stuffing a ginger slice on a binding rope near each crab leg of the crabs, adjusting the temperature of a steaming cabinet to be 100-103 ℃, and steaming for 20 minutes, wherein the aim of the method is to further remove fishy smell and sterilize, and simultaneously, steaming excess alcohol; and (3) cooling: steaming, taking out, removing the binding rope and ginger slices, and naturally cooling for 1 hour in a low-temperature sterilized cooling room.
(7) And (3) frying materials: mixing the solid adjuvants with a small amount of hot oil, parching, rapidly stirring and parching salt, fructus Anisi Stellati, bulbus Allii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Amomi rotundus, radix Angelicae Dahuricae, flos Caryophylli, cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, fructus Anisi Stellati, folium Neocinnamomi Delavayi, dried Capsici fructus, preserved plum with kernel, radix Angelicae sinensis, pericarpium Citri Tangerinae, fructus Foeniculi and Bulbus Allii with small fire for 5 min, parching, and naturally cooling. The aim is to remove moisture, kill microorganisms in the seasoning, and enhance flavor.
(8) Preparing liquor-saturated crab sauce: mixing Chinese liquor, yellow wine, white wine, crystal sugar, light soy sauce, dark soy sauce, lemon juice and peeled apple pieces in proportion, monitoring alcohol content until the alcohol content is higher than 22%, adding the fried materials obtained in the step (8), stirring and mixing thoroughly, and standing for 10 min.
(9) Cylinder installation: preparing a porcelain jar, placing the bamboo grate at the bottom of the jar, placing the crabs cooled in the step (7) into the jar in order, pouring the mixed feed liquid mixed and prepared in the step (9) into the jar together, immersing the crabs in the feed liquid, and compacting by using masonry.
(11) Sealing the cylinder: 3-5 drops of sesame oil are firstly dropped into the jar to isolate air and increase flavor, meanwhile, the mouth of the jar is sealed by a preservative film, and then a wooden cover is added on the jar to cover the jar in a dark place. The porcelain jar is refrigerated at the temperature of 0-5 ℃, and is pickled for 2 days.
(12) Cylinder turning: and (3) opening the sealing cover after the pickling day 2, slightly turning the crabs up and down by using a special clamp, interchanging the positions of the crabs at the upper part and the bottom part, and sealing the opening of the pot after the turning is finished.
(13) And (3) secondary sterilization: and (3) performing irradiation sterilization within 24 hours after the process of the step (12) by adopting 60Co137Cs gamma rays, wherein the irradiation dosage is 3 kGy-6 kGy.
The auxiliary materials adopted by the invention all meet the corresponding national food safety standard, and the reuse of the liquor-saturated crab juice is in accordance with the relevant regulations of food safety law and food sanitation general standard.
The test cases are as follows:
after 5kGy of irradiation is measured in the step (13), the pickled chicken is pickled at the low temperature of 0-5 ℃, samples are taken on the 7 th day and the 15 th day, the bacterial colony number does not obviously rise, the measured value on the 15 th day is taken, the total bacterial number is less than 30 (No./g), wherein the Escherichia coli group is less than 15 (No./100 g), and both the salmonella group and the staphylococcus aureus are detected; and the total number of bacteria is more than 300 (No./g) when the pickled sample is taken on the 15 th day under the non-irradiation condition, which shows that the bacteriostatic effect of the pickled sample is obviously superior to that of the traditional alcohol soaking process.
Free amino acid and soluble nitrogen exist in the muscle of the crustacean aquatic product, so that a large amount of volatile alkaline nitrogen TVB-N is generated by crab initial decay, and the content determination in the standard can indicate the freshness or the decay degree of the crab in storage, after the drunk crab is pickled for 15 days, the crab meat is sampled on culture dishes at 2 ℃ for refrigeration on 3 days and 5 days, and the TVB-N value is observed to be less than 1mg/100g, which accords with the standard that the TVB-N value is lower than 25mg/100g when the sea crab can be eaten as specified in GB 27431995.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (2)
1. A liquor-preserved crab and a preparation method thereof, which comprises the raw material composition of the liquor-preserved crab and the preparation method, and is characterized in that: the liquor-preserved crabs are prepared from the following raw materials: (each part of the formula is composed of the raw materials in parts by weight)
1000-1200 g of crab, 15-20 g of salt, 100-200 g of fistular onion stalk, 100-200 g of ginger, 150-200 g of high-alcohol white spirit, 3500-4000 g of yellow rice wine, 250-300 g of white wine, 300-500 g of rock sugar, 400-500 g of light soy sauce, 30-50 g of dark soy sauce, 3-6 g of pepper, 3-6 g of spicy pepper, 1-3 g of round cardamom, 1-3 g of angelica dahurica, 200-300 g of apple, 2-5 g of clove, 5-10 g of cassia bark, 3-5 g of lemongrass, 2-3 g of star anise, 0.5-2 g of bay leaf, 10-20 g of dried pepper, 8-10 g of angelica, 30-50 g of lemon juice, 200-250 g of plum with kernel, 5-8 g of dried orange peel, 3-8 g of garlic, 50-80 g of fennel and 1-3 g of sesame oil.
2. The drunk crab of claim 1, wherein the preparation method comprises: the preparation method of the liquor-saturated crab comprises the following steps:
(1) Selecting crabs: selecting live hairy crabs in clean water areas for more than 2 years, and simultaneously screening the appearance, namely, removing crabs with lack of excrescence, broken legs and poor activity during selection, and selecting female crabs with the weight of about 100g, hard backs and plump crab cream;
(2) Temporary culture: putting the selected crabs into a bamboo basket in a centralized manner, then putting the crabs into a clean flowing water pool with the temperature of 10-18 ℃ for hanging and raising for 2 days, and carrying out dirt spitting treatment; an oxygen pump is additionally arranged at the bottom of the bamboo basket to supply oxygen to the water area in the bamboo basket to ensure sufficient oxygen;
(3) And (3) dehydrating: after being fished out of the fence, the crabs are placed in a clean hay box and are placed in a dry and ventilated place for 1 day, so that the crabs can spit water fully;
(4) Cleaning: putting the dehydrated crabs into a special cleaning tank, scrubbing crab bodies by using normal-temperature circulating tap water, removing mud, hair and dirt in the navel of the crabs and the shells and the crabs, fishing out, and binding by using hemp ropes or cotton ropes which meet the food safety requirement;
(5) Pre-sterilization: putting the crabs bundled with the cotton ropes into edible white spirit with the alcohol content of 75 percent, soaking for 1 hour, and then fishing out;
(6) Steaming: taking out, putting the crabs with the backs facing downwards on a steaming tray, stuffing a ginger slice into a binding rope near the crab feet of each crab, adjusting the temperature of a steaming cabinet to be 100-103 ℃, and steaming for 20 minutes;
(7) And (3) cooling: steaming, taking out, removing the binding rope and ginger slices, and naturally cooling for 1 hour in a low-temperature sterilized cooling room;
(8) Material frying: stir-frying the solid seasoning accessories in the raw materials by using a small amount of hot oil, quickly stir-frying salt, star anise, fistular onion stalk, ginger, pepper, spicy pepper, cardamom, angelica dahurica, clove, cassia bark, lemongrass, star anise, bay leaves, dried pepper, plum with kernels, angelica, dried orange peel, fennel and garlic for 5 minutes by using a small fire in an iron pot, turning off the fire after the mixed raw materials are fried to be fragrant, and naturally cooling;
(9) Preparing liquor-saturated crab sauce: mixing Chinese liquor, yellow wine, white wine, crystal sugar, light soy sauce, dark soy sauce and lemon juice in proportion, monitoring alcohol content until the alcohol content is higher than 22 degrees after blending, pouring various fried materials obtained in the step (8), fully stirring and mixing, and standing for 10 minutes;
(10) Cylinder installation: preparing a porcelain jar, placing the bamboo grate at the bottom of the jar, placing the crabs cooled in the step (7) into the jar in order, and pouring the mixed material liquid mixed and prepared in the step (9) into the jar together, wherein the crabs are immersed in the material liquid;
(11) Sealing the cylinder: 3-5 drops of sesame oil are firstly dropped into the jar to isolate air and increase flavor, meanwhile, the mouth of the jar is sealed by a preservative film, and then a wooden cover is added on the jar to cover the jar in a dark place. Refrigerating the porcelain jar in an environment of 0-5 ℃, and pickling for 2 days;
(12) Cylinder turning: after the pickling day 2, opening the sealing cover, slightly turning the crabs up and down by using a clamp, interchanging the positions of the crabs at the upper part and the bottom part, and sealing the opening of the jar after the turning is finished;
(13) And (3) secondary sterilization: and (5) within 24 hours after the process of the step (12), adopting 60Co137Cs gamma rays for irradiation sterilization, measuring the irradiation amount to be 3 kGy-6 kGy, and continuously pickling for 2-12 days after irradiation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110550188.7A CN115381052A (en) | 2021-05-20 | 2021-05-20 | Liquor-saturated crab and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110550188.7A CN115381052A (en) | 2021-05-20 | 2021-05-20 | Liquor-saturated crab and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115381052A true CN115381052A (en) | 2022-11-25 |
Family
ID=84114117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110550188.7A Withdrawn CN115381052A (en) | 2021-05-20 | 2021-05-20 | Liquor-saturated crab and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115381052A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939158A (en) * | 2005-09-30 | 2007-04-04 | 刘培洋 | Production of liquor-saturated crab |
| CN105285773A (en) * | 2015-06-29 | 2016-02-03 | 浙江海洋学院 | Production method of liquor-preserved crab |
| CN109349554A (en) * | 2018-10-23 | 2019-02-19 | 杨振丰 | A kind of wine preserved crab and preparation method thereof |
-
2021
- 2021-05-20 CN CN202110550188.7A patent/CN115381052A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939158A (en) * | 2005-09-30 | 2007-04-04 | 刘培洋 | Production of liquor-saturated crab |
| CN105285773A (en) * | 2015-06-29 | 2016-02-03 | 浙江海洋学院 | Production method of liquor-preserved crab |
| CN109349554A (en) * | 2018-10-23 | 2019-02-19 | 杨振丰 | A kind of wine preserved crab and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 徐浪: "辐照在醉蟹保质中的应用", 扬州大学烹饪学报, no. 04 * |
| 陈煜, 孙访欧: "醉蟹生产工艺与标准探讨", 食品科学, no. 10, pages 53 - 55 * |
| 陈秀兰, 沈庆康, 包建忠, 曹宏, 张永泰, 韩月澎: "醉蟹辐照灭菌保质加工工艺研究", 核农学报, no. 04 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103053972B (en) | Pickling method of green fig fruits | |
| CN105394596A (en) | Fermented preserved meat and preparation method thereof | |
| CN105995628A (en) | Preparation method of canned liquid-smoked procypris mera | |
| CN105053970A (en) | Cordate houttuynia green pepper sauce and preparation method thereof | |
| CN102204666A (en) | Shrimp sauce and preparation method thereof | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| KR100859848B1 (en) | A method for processing abalone can | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN112205596A (en) | Processing method of pickled bamboo shoots with special flavor | |
| KR100775927B1 (en) | Sanitary salicornia herbacea dried yellow corvina and manufacture method thereof | |
| CN115381052A (en) | Liquor-saturated crab and preparation method thereof | |
| KR102039450B1 (en) | Processing method for marine products | |
| KR101742975B1 (en) | Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane | |
| KR20070005954A (en) | The biofunctional dried fish and pickled fish manufacture method | |
| CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
| KR100645899B1 (en) | Dried brown seaweed manufacturing method and product thereof | |
| KR20070084862A (en) | Manufacturing method for processed fish products containing fruit juice | |
| KR102603762B1 (en) | Manufacturing mehtod of steamed and dried yellow corvina with barley using carrot and green tea | |
| CN104687108B (en) | A kind of preparation method of dried oyster | |
| KR102467705B1 (en) | Smoked salmon with improved preservation and flavor and manufacturing method therefor | |
| KR101426004B1 (en) | Method for preparing canned salted fermented anchovy fillet and canned salted fermented anchovy fillet prepared thereby | |
| CN113575899B (en) | Golden soup Buddha jumping wall stock, golden soup Buddha jumping wall and preparation method thereof | |
| KR102486327B1 (en) | Chitosan seasoning method |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20221125 |