CN115381052A - Liquor-saturated crab and preparation method thereof - Google Patents
Liquor-saturated crab and preparation method thereof Download PDFInfo
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- 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
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Classifications
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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
- 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
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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
- A23B4/14—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
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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
- 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
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- 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.
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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 |
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2021
- 2021-05-20 CN CN202110550188.7A patent/CN115381052A/en not_active Withdrawn
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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 |
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Title |
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徐浪: "辐照在醉蟹保质中的应用", 扬州大学烹饪学报, no. 04 * |
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