CN1600170A - Packaging method for processed salted crabs - Google Patents
Packaging method for processed salted crabs Download PDFInfo
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- CN1600170A CN1600170A CNA031511104A CN03151110A CN1600170A CN 1600170 A CN1600170 A CN 1600170A CN A031511104 A CNA031511104 A CN A031511104A CN 03151110 A CN03151110 A CN 03151110A CN 1600170 A CN1600170 A CN 1600170A
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Abstract
A salted crab is prepared from fresh crab through washing, salting, loading the salted crab along with bagged disinfectant in plastic bag, vacuumizing, sealing and cold storage. It has high antistaling effect.
Description
Technical field
The present invention relates to a kind of processing of aquatic products method and technology field, refer in particular to the processing and packaging method of salty crab.
Background technology
The salt marsh crab is the famous-brand and high-quality special product in coastal area, Jiangsu and Zhejiang Provinces, and with the crab of fishing for winter, that selects that the full female crab of stout and strong cream is processed into eats the salt marsh marine product raw, is regarded as high-grade aquatic products.Though the salty crab of tradition has long history, but still do not emerge there to be the exposed product of packing, product is extremely unhygienic, bacterial content is high, can only market one's own products, the problem of guaranteeing the quality does not solve for a long time, and especially summer, exposed salt marsh crab bacterium exceeded standard, food and cause the diarrhoea incident often to take place.Thereby traditional salty crab processing can not the longer-term preservation, can only now do cash sale, is only limited to local sales, is difficult to open up the domestic and foreign markets, and influences further developing of the sector.
For improving salty crab preservation term and product quality, application number is that the solution of 95111581.2 (open day is on October 2nd, 1996) its denomination of invention " process for processing liquor-saturated aquatic products " proposition application chlorine dioxide soaked 15-20 minute, salt marsh is carried out in the sterilization that carries out disinfection again.This method can only temporarily reduce a certain amount of bacteriums of aquatic products such as salty crab, but, after crab is taken out from ClO 2 solution, because the rapid volatilization of disinfectant, the effect of its sterilization fresh-keeping decays rapidly, so the bacterium that is not killed in the salt marsh preserving process still can growth and breeding, the preservation time is long slightly, salty crab just is rotten, thus can not preserve and solve disinfection long-term effectively to salty crab, so its processing method awaits to improve.
Summary of the invention
Technical problem to be solved by this invention provides the long period preservation of a kind of energy, and can the permanent fresh-keeping salty crab processing and packaging method of disinfection.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of salty crab processing and packaging method is characterized in that processing step is as follows successively: 1) select materials: select bright crab, it is cleaned up; 2) pickled: it is pickled that the bright crab that will clean up is put into the pickling liquid for preparing in advance; 3) packing: the salty crab after pickled is carried out vacuum packaging, put into packed disinfectant in the vacuum packaging bag, this packed disinfectant slowly releases sterilization gas and the crab that salts down is carried out sterilizing from bag; 4) refrigeration: in low temperature, refrigerate the finished product after the vacuum packaging for sale.
Preferred technical application scheme is, above-mentioned disinfectant adopts the chlorine dioxide solid pulvis, consumption is the 10-500 mg/kg, the solid powder that contains in this slowly-releasing bag can slowly release chlorine and the crab that salts down is carried out sterilizing from bag, because it is very general that chlorine dioxide is used on food as disinfection sanitizer, and confirm it is safe, the U.S. FDA tissue is confirmed as high effect nontoxic, select 10-500 mg/kg use amount for use, can play good sterilization effect, can save simultaneously the consumption of disinfectant, reduce use cost.
For preventing that the aquatic products oxidation is spoiled, also can add antioxidant in above-mentioned chlorine dioxide antiseptic disinfectant, as: Tea Polyphenols, V
C-Na or the like, its use amount is decided with general use experience according to actual needs.
For preventing aquatic products turning black and changing color such as crab shrimps, also can in above-mentioned disinfectant, add the antityrosinase chemicals, as: sodium hydrogensulfite, phytic acid or the like, its use amount are according to actual needs and general use experience and deciding.
In order to improve the effect of cleaning, above-mentioned cleaning adopts Ozone Water to clean.
As improving with further perfect, above-mentioned bright crab can also increase the disinfection processing step one before pickled cleaning up the back, it is put into the 10-200ppm ClO 2 solution for the bright crab after will cleaning and soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, carry out pickled after draining again; The liquor that bright crab after perhaps will cleaning is put into the 38-65 degree soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab was taken out from thimerosal, carried out pickled after draining again; Or the bright crab after will cleaning is put into 10-200ppm ClO 2 solution immersion 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, the liquor of putting into the 38-65 degree again soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, carry out pickled after draining again.
Generally, above-mentioned pickling liquid generally is to adopt the water that adds salt, and the content of salt is 10-30%, is mass percent, in order to improve salty crab taste, make it have better taste, above-mentioned pickling liquid can add the 0.05-2% asccharin, 2-10% white sugar, the 1-6% monosodium glutamate, liquor is an amount of, is mass percent, or even the pickling liquid of the novel taste that goes out of own developmental research or the like.
What have outstanding effect is, above-mentioned pickled and refrigeration is pickled at low temperatures, and temperature is controlled at-10 ℃-0 ℃, and optimizing the pickled time is 8-24 hour, can prolong the shelf-life of aquatic products, makes salty crab keep good freshness and mouthfeel.
At last, the above-mentioned vacuum-packed plastic film bag vacuum packaging of adopting, the inner lining protection layer as pallet, box or thick bag, punctures packaging bag with the hard thorn that prevents crab, causes vacuum-packed the inefficacy.
Compared with prior art, the invention has the advantages that salty crab process technology of the present invention, be in the vacuum packaging bag of salty crab, putting into the disinfection antistaling agent is the solid-state chloride dioxide powder, allow it slowly discharge disinfection gas, confined gas is in bag, can play long-time sterilization effect, thereby prolong shelf life of products, also improve exterior quality, reach the fresh-keeping effect of permanent disinfection, effective, method is simple and practical, and use cost is low, fool proof to food, without any side effect.Result of the test shows that salty crab bacterium index reduces greatly:
Soaking with chlorine dioxide pulvis and ClO 2 solution is example, and the result of the test data are as follows:
| Group | Fate | Total number of bacteria (individual/gram) | Escherichia coli (individual/100 grams) |
| ??CK | ????0 | ????3400 | ????≥30 |
| ????5 | ????11000 | ????≥30 | |
| ????10 | ????∝ | ????≥30 | |
| ClO 2 solution | ????0 | ????670 | ????≤30 |
| ????5 | ????1100 | ????≤30 | |
| ????10 | ????8900 | ????≤30 | |
| Put the chlorine dioxide pulvis after soaking ClO 2 solution earlier | ????0 | ????680 | ????≤30 |
| ????5 | ????670 | ????≤30 | |
| ????10 | ????840 | ????≤30 |
In the table
1) CK-non-processor;
2) ClO 2 solution was handled 20 minutes, 10 ℃ of temperature, put after 0,5,10 day and measured total number of bacteria, Escherichia coli;
3) ClO 2 solution was handled 20 minutes, put into 10-500mg/kg dioxy chlorine pulvis again in vacuum packaging, then 10 ℃ of temperature, put the microbial biomass of measuring after 0,5,10 day.
As seen from the table: traditional crab total number of bacteria 〉=10000/g, Escherichia coli＞30/100g; And the crab total number of bacteria of ClO 2 solution immersion treatment is at 600-9000/g, Escherichia coli＜30/100g; The crab of ClO 2 solution immersion treatment is put into stable≤1000/g of salty crab total number of bacteria of chlorine dioxide pulvis again in vacuum packaging, Escherichia coli＜30/100g.The commodity value that the present invention has also improved greatly: salty crab changes traditional salty crab and can only now do the exposed marketing method of cash sale through vacuum-packed Preservation Treatment, the product clean hygiene, and the outward appearance novelty, thus improve commodity value.Also have through product processed of the present invention, can make things convenient for the discriminating of consumer:, make plastic film packaging bag the bag that rises occur in case vacuum-packed salty crab bacterial growth breeding just can produce gas to product.And traditional salty crab does not have packing, even if deteriorating items is difficult to also distinguish that therefore, judge from outward appearance, the salty crab of vacuum packaging bag deflation is the product of safe and sanitary, can be relieved edible.And in vacuum packaging bag, put into the bactericide of solid shape in the processing method of the present invention, make it slowly release sterilization gas and packaging product is carried out this one technology of long-term sterilizing, fresh-keeping applicable to half-dried and drying aquatic products also, as: roasting shrimp, dried fish, dried eel etc.
The specific embodiment
Below in conjunction with executing example the present invention is described in further detail.
Embodiment one:
Its Salted sea crab's processing and packaging method in turn includes the following steps:
Select materials: can select for use that fish for winter and select the full female swimming crab conduct of stout and strong cream to process raw material, water cleans up it, is preferably to adopt Ozone Water to clean, and improves and improve cleaning performance, plays preliminary sterilization;
Pickled: that the swimming crab that cleans up was put into pickling liquid pickled at normal temperatures 16 hours, or pickled temperature-10 ℃-0 ℃ pickled 10 hours down, pickling liquid is for adding the water of salt, salt content is 20%, be mass percent, do not have particular restriction on pickled time and the temperature stricti jurise, each producer can make one's options according to actual conditions and the experience of oneself, makes the pickled best effect that obtains;
Packing: the product after pickled is carried out vacuum packaging; and in vacuum packaging bag, put into packed chlorine dioxide pulvis; this packed chlorine dioxide pulvis is the solid shape; consumption is 250 mg/kg; be placed in the slowly-releasing packaging bag that to send gas thoroughly; but the chlorine dioxide pulvis can not ooze out from sack; the packaging bag that similar bag is made tea; thereby reach the chlorine that from bag, slowly releases pickled swimming crab is carried out long-term disinfection; for the hard thorn that prevents crab punctures packaging bag, cause vacuum-packed the inefficacy, the vacuum packaging of vacuum-packed employing plastic film bag; the inner lining protection layer is as pallet; box or thick bag.
Refrigeration: the product after the vacuum packaging is refrigerated for sale in low temperature, low temperature generally is controlled at-10 ℃-0 ℃ for good.
For preventing that the aquatic products oxidation is spoiled, also can add antioxidant as Tea Polyphenols, V in above-mentioned chlorine dioxide bactericide
C-Na.For preventing the swimming crab turning black and changing color, also can in above-mentioned chlorine dioxide bactericide, add the antityrosinase chemicals as sodium hydrogensulfite, phytic acid.Consumption is decided with general use experience as required.But the mentioned reagent mixed together is wrapped together and is placed venting bags, also can be packaged in respectively in each compartment in the venting bags, though the amount of chlorine that appears is less, but sterilizing rate is very strong, therefore can not produce the expansion of vacuum bag, and has only when Salted sea crab is rotten, the gas that Salted sea crab's macro-corrosion is produced, amount increases greatly and only and does not have and subtract, thereby causes the expansion of vacuum bag, and the consumer can identify at an easy rate that this product has gone bad and edible not like this.
Embodiment two:
Pickling liquid is for adding the water of salt, and content is 10%, is mass percent.The pickled time is 24 hours.Pickled temperature is controlled at-10 ℃-0 ℃.Chlorine dioxide pulvis consumption is 10 mg/kg or 50 mg/kg.Other is similar to embodiment one.
Embodiment three:
Pickling liquid is for adding the water of salt, and content is 25%, is mass percent.The pickled time is 8 hours.Pickled temperature is controlled at-10 ℃-0 ℃.Chlorine dioxide pulvis consumption is 300 mg/kg.Other is similar to embodiment one.
Embodiment four:
Pickling liquid is for adding the water of salt, and content is 30%, is mass percent.The pickled time is 12 hours.Pickled temperature is controlled at-10 ℃-0 ℃.Chlorine dioxide pulvis consumption is 500 mg/kg.Other is similar to embodiment one.
Embodiment five:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, bright swimming crab after cleaning is put into the 100ppm ClO 2 solution to be soaked 1 hour, to shuttle in the crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment six:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, bright swimming crab after cleaning is put into the 10ppm ClO 2 solution to be soaked 2 hours, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment seven:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, bright swimming crab after cleaning is put into the 200ppm ClO 2 solution to be soaked 0.5 hour, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment eight:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, the liquor of bright swimming crab after cleaning being put into 65 degree soaked 0.5 hour, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment nine:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, the liquor of bright swimming crab after cleaning being put into 38 degree soaked 2 hours, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment ten:
The step of its Salted sea crab's processing technology is identical with embodiment one, different is described bright swimming crab increases by one disinfection technology before pickled after cleaning, the liquor of bright swimming crab after cleaning being put into 65 degree soaked 0.5 hour, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal and drain, swimming crab being put into the 100ppm ClO 2 solution soaked 1 hour again, to the swimming crab sterilization that carries out disinfection, then swimming crab is taken out from thimerosal, carry out pickled after draining again.And in the slowly-releasing bag, can put into chlorine dioxide bactericide and antioxidant and antityrosinase chemicals.
Embodiment 11:
The step of its Salted sea crab's processing technology is identical with embodiment one or embodiment five, different is can also add 1% asccharin in the salty stain liquid, 5% white sugar, 3% monosodium glutamate, liquor is an amount of, be mass percent, or even the salty stain liquid of the novel taste that goes out of own developmental research, as add an amount of capsicum or the like.
Claims (10)
1, a kind of salty crab processing and packaging method is characterized in that processing step is as follows successively:
1) selects materials: select bright crab, it is cleaned up;
2) pickled: it is pickled that the bright crab that will clean up is put into the pickling liquid for preparing in advance;
3) packing: the salty crab after pickled is carried out vacuum packaging, put into packed disinfectant in the vacuum packaging bag, this packed disinfectant slowly releases sterilization gas and the crab that salts down is carried out sterilizing from bag;
4) refrigeration: in low temperature, refrigerate the finished product after the vacuum packaging for sale.
2, according to the described processing and packaging method of claim 1, it is characterized in that described disinfectant is the chlorine dioxide solid pulvis, consumption is the 10-500 mg/kg, and the solid powder that contains in this slowly-releasing bag can slowly release chlorine and the crab that salts down is carried out sterilizing from bag.
3, according to claim 1 or 2 described processing and packaging methods, it is characterized in that to add antioxidant in the described disinfectant, as Tea Polyphenols or Vc-Na, can also add the antityrosinase chemicals in the described disinfectant, as sodium hydrogensulfite or phytic acid.
4,, it is characterized in that the cleaning of described cleaning employing Ozone Water according to the described processing and packaging method of claim 3.
5, according to the described processing and packaging method of claim 1, it is characterized in that described bright crab can also increase the disinfection processing step before pickled cleaning up the back, it is put into the 10-200ppm ClO 2 solution for the bright crab after will cleaning and soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, carry out pickled after draining again; The liquor that bright crab after perhaps will cleaning is put into the 38-65 degree soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab was taken out from thimerosal, carried out pickled after draining again; Or the bright crab after will cleaning is put into 10-200ppm ClO 2 solution immersion 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, the liquor of putting into the 38-65 degree again soaked 0.5-2 hour, to the crab sterilization that carries out disinfection, then crab is taken out from thimerosal, carry out pickled after draining again.
6, according to the described processing and packaging method of claim 1, it is characterized in that described pickling liquid for adding the water of salt, salt content is 10-30%, is mass percent.
7, according to the described processing and packaging method of claim 6, it is characterized in that described pickling liquid is adding 0.05-2% asccharin, 2-10% white sugar, the 1-6% monosodium glutamate, liquor is an amount of, is mass percent.
8, according to the described processing and packaging method of claim 1, it is characterized in that described pickled and refrigeration is pickled at low temperatures, temperature is controlled at-10 ℃-0 ℃, and optimizing the pickled time is 8-24 hour.
9,, it is characterized in that it is the packaging bag with slow releasing function that described packed disinfectant adopts packaging bag according to the described processing and packaging method of claim 1.
10, according to the described processing and packaging method of claim 1, it is characterized in that the described vacuum-packed plastic film bag vacuum packaging of adopting, the inner lining protection layer is as pallet, box or thick bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031511104A CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
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| CNB031511104A CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
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| CN1600170A true CN1600170A (en) | 2005-03-30 |
| CN1279850C CN1279850C (en) | 2006-10-18 |
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| CNB031511104A Expired - Fee Related CN1279850C (en) | 2003-09-22 | 2003-09-22 | Packaging method for processed salted crabs |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101337611B (en) * | 2008-07-14 | 2010-06-02 | 翁家瑜 | Crab vacuum-packing fresh-keeping method |
| CN103876194A (en) * | 2014-03-14 | 2014-06-25 | 宁波大学 | Method for controlling microbes of crab paste |
| CN104068422A (en) * | 2014-05-26 | 2014-10-01 | 奉化市兴达海产食品有限公司 | Processing method of salty crabs |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
-
2003
- 2003-09-22 CN CNB031511104A patent/CN1279850C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101337611B (en) * | 2008-07-14 | 2010-06-02 | 翁家瑜 | Crab vacuum-packing fresh-keeping method |
| CN103876194A (en) * | 2014-03-14 | 2014-06-25 | 宁波大学 | Method for controlling microbes of crab paste |
| CN103876194B (en) * | 2014-03-14 | 2015-11-11 | 宁波大学 | A kind of crab sticks with paste the control method of microorganism |
| CN104068422A (en) * | 2014-05-26 | 2014-10-01 | 奉化市兴达海产食品有限公司 | Processing method of salty crabs |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1279850C (en) | 2006-10-18 |
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Effective date of registration: 20061013 Address after: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Patentee after: Wanli College, Zhejiang Address before: 315100 Zhejiang Wanli University, Ningbo, Zhejiang, Hunan Road 8, China Patentee before: Yang Xingmin |
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Owner name: ZHEJIANG WANLI UNIVERSITY; FENGHUA CITY-OCEAN FISH Free format text: FORMER NAME OR ADDRESS: ZHEJIANG WANLI UNIVERSITY |
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Address after: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Co-patentee after: Fenghua Xingyang Sea Food Co.,Ltd Patentee after: Wanli College, Zhejiang Address before: 315100 No. 8, Qian Hunan Road, Zhejiang, Ningbo Patentee before: Wanli College, Zhejiang |
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Granted publication date: 20061018 Termination date: 20091022 |