CN1602747A - Amphibious crab pickling method - Google Patents
Amphibious crab pickling method Download PDFInfo
- Publication number
- CN1602747A CN1602747A CNA2004100360431A CN200410036043A CN1602747A CN 1602747 A CN1602747 A CN 1602747A CN A2004100360431 A CNA2004100360431 A CN A2004100360431A CN 200410036043 A CN200410036043 A CN 200410036043A CN 1602747 A CN1602747 A CN 1602747A
- Authority
- CN
- China
- Prior art keywords
- crab
- preparation
- pickles
- shrimp sauce
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method to bloat amphibious crab. The producing method is: First, sterilize the fresh amphibious crab with saturated brine. Secondly, after preparing, selecting, and sterilizing under low temperature, marinate and bloat in the solution combined with 75%-85%, 8%-12% wine and 8%-12% sugar. The method of the invention can sterilize the fresh amphibious crab efficiently and preserve the greenness degree of the amphibious crab. The shrimp oil can make the taste good and the wine and the sugar can sterilize the amphibious crab and make its taste good. Moreover, you can make it at anytime and it can be stored for a long time.
Description
Technical field
The present invention relates to field of food, in particular, relating to a kind of is a kind of preparation method who pickles crab Qi of primary raw material with crab Qi, shrimp sauce, in particular, relates to the method for salting of a kind of crab Qi that grows in the tidewater of seabeach.
Background technology
The kind of crab has multiple, mainly contains the branch of sea crabs and fresh water crab.The eating method of crab is also varied, and different crabs has various characteristic eating method, just can be processed into fresh crab juice, pickle wine preserved crab or with multiple ways such as the systems of stirring fry in oil as river crab.At the Yellow River estuary, a kind of little crab that is crab Qi is generally growing on the seabeach, the locals is commonly called as " bunch ", the taste of this little crab is very delicious, the locals generally soaks little crab with shrimp sauce and pickles back eating, the a large amount of production and sales in back are pickled with shrimp sauce by the producer that also has, though but this simple little crab taste of pickling with shrimp sauce is relatively more delicious, but there is the problem of going mouldy easily, so producer or individual pickle little crab and generally pickle in the winter time, edible about the Spring Festival, generally preserve less than summer, processing and all very restrictions of time that store, and this little crab time of soaking with shrimp sauce merely grown taste and changed the freshness that influence is edible to some extent.
Summary of the invention
It is all unrestricted to the purpose of this invention is to provide a kind of processing and storage time, a kind of preparation method who pickles crab Qi that taste is better.
For achieving the above object, the technical solution of the utility model is: a kind of preparation method who pickles crab Qi,
Its preparation method is:
(1), sterilization and preparation
The crab Qi that will live fully soaks with the height saturated brine, carries out the work of kill bacteria, makes crab Qi alive be in dead or the half-dead state of dying simultaneously, carries out the preparation of selecting, and injury meets accident when avoiding selecting.
(2), crab Qi's selects
Crab Qi after saturated brine soaks is pulled out, and that carries out strictness selects the crab Qi that removes substandard products, peculiar smell is arranged or polluted.
(3), cryopreservation sterilization
Pack into after the crab Qi of select soaked fully with shrimp sauce in the container, behind the good seal, immediately it is carried out cryogenic freezing and handle, and guarantee certain storage time, help abundant kill bacteria under the low-temperature condition and keep freshness.
(4), pickle the stage
To soak fully with the solution that shrimp sauce, liquor, granulated sugar are made into through the crab Qi of certain hour cryogenic freezing, enter the stage of pickling, behind certain hour, promptly make the crab Qi that pickles of the present invention.
As a kind of preparation method more specifically, the formula rate of described shrimp sauce, liquor, granulated sugar wiring solution-forming is shrimp sauce 75～85%, liquor 8～12%, granulated sugar 8～12%.
As another kind preparation method more specifically, when soaking with the height saturated brine, its soak time is about one hour.
As another preparation method more specifically, cryopreservation sterilization stage, its cryogenic temperature are below-18 ℃, and storage time is more than 10 days.
Method for salting of the present invention, at first with the sterilization of the advanced line height saturated brine of crab Qi, can effectively the bacterium in crab Qi body surface and the body be killed, carrying out strictness then selects, rotten crab Qi spoiled or that polluted is removed, further avoid high-quality crab Qi by the phenomenon of these rotten spoiled or crab Qi repeated contamination of being polluted, further eliminate the bacteriological aftergrowth problem that is caused because of the quality problems of crab Qi own, carrying out cryogenic freezing more rapidly handles, this superfreeze is handled effectively kill bacteria, and can keep the freshness of crab Qi and batching thereof, through shrimp sauce, liquor, after granulated sugar soaks, shrimp sauce and crab Qi play increases effect delicious in taste, liquor, granulated sugar more can play sterilization and make the better effect of its taste, the three comprehensively makes the mouthfeel of crab Qi better, this method of pickling is more thorough than pickling sterilization with shrimp sauce merely, therefore be not subjected to the restriction of time in season process time, all can pickle in the summer that temperature is higher, the time that stores is also longer, can pass through the summer of high temperature and mildew phenomena does not take place, keep making its taste better outside the original delicious degree.
The specific embodiment
Embodiment 1, a kind of preparation method who pickles crab Qi, and its preparation method is:
(1), sterilization and preparation
The crab Qi that will live fully soaked one hour with the height saturated brine, carried out the work of kill bacteria, made crab Qi alive be in dead or the half-dead state of dying simultaneously, carried out the preparation of selecting, and injury meets accident when avoiding selecting.
(2), crab Qi's selects
Crab Qi after saturated brine soaks is pulled out, and that carries out strictness selects the crab Qi that removes substandard products, peculiar smell is arranged or polluted.
(3), cryopreservation sterilization
Pack into after the crab Qi of select soaked fully with shrimp sauce in big jar, behind the good seal, put it into immediately in the freezer, be cooled to-20 ℃ rapidly, keeping frozen storage time then is 20 days, is beneficial to abundant kill bacteria and keeps freshness.
(4), pickle the stage
To divide through the crab Qi of above-mentioned cryogenic freezing and install in the container of good seal, soak fully with the solution that is made in following ratio shrimp sauce 80%, liquor 10%, granulated sugar 10%, enter the stage of pickling, behind certain hour, promptly make the crab Qi that pickles of the present invention.
Embodiment 2, a kind of preparation method who pickles crab Qi, and its preparation method is:
(1), sterilization and preparation
The crab Qi that will live fully soaked one hour with the height saturated brine, carried out the work of kill bacteria, made crab Qi alive be in dead or the half-dead state of dying simultaneously, carried out the preparation of selecting, and injury meets accident when avoiding selecting.
(2), crab Qi's selects
Crab Qi after saturated brine soaks is pulled out, and that carries out strictness selects the crab Qi that removes substandard products, peculiar smell is arranged or polluted.
(3), cryopreservation sterilization
Pack into after the crab Qi of select soaked fully with shrimp sauce in big jar, behind the good seal, put it into immediately in the freezer, be cooled to-18 ℃ rapidly, keeping frozen storage time then is 10 days, is beneficial to abundant kill bacteria and keeps freshness.
(4), pickle the stage
To divide through the crab Qi of above-mentioned cryogenic freezing and install in the container of good seal, soak fully with the solution that is made in following ratio shrimp sauce 80%, liquor 12%, granulated sugar 8%, the first-class shrimp sauce that described shrimp sauce can select for use Shouguang Yang Kou to produce, enter the stage of pickling, behind certain hour, promptly make the crab Qi that pickles of the present invention.
The present invention makes, and to pickle the crab Qi storage time longer, and process time is unrestricted, and makes its taste better when keeping freshness.It is low-temperature storage that product that the present invention makes stores best mode, can guarantee that color, taste all do not change, if non-low-temperature storage, color can change, but its taste can not change, and under the situation that qualitative change does not take place, can not influence edible.
Claims (5)
1, a kind of preparation method who pickles crab Qi is characterized in that:
(1), sterilization and preparation
The crab Qi that will live fully soaks with the height saturated brine, carries out the work of kill bacteria, makes crab Qi alive be in dead or the half-dead state of dying simultaneously, carries out the preparation of selecting, and injury meets accident when avoiding selecting.
(2), crab Qi's selects
Crab Qi after saturated brine soaks is pulled out, and that carries out strictness selects the crab Qi that removes substandard products, peculiar smell is arranged or polluted.
(3), cryopreservation sterilization
Pack into after the crab Qi of select soaked fully with shrimp sauce in the container, behind the good seal, immediately it is carried out cryogenic freezing and handle, and guarantee certain storage time, help abundant kill bacteria under the low-temperature condition and keep freshness.
(4), pickle the stage
To soak fully with the solution that shrimp sauce, liquor, granulated sugar are made into through the crab Qi of certain hour cryogenic freezing, enter the stage of pickling, behind certain hour, promptly make the crab Qi that pickles of the present invention.
2, a kind of preparation method who pickles crab Qi as claimed in claim 1 is characterized in that: the formula rate of described shrimp sauce, liquor, granulated sugar wiring solution-forming is shrimp sauce 75～85%, liquor 8～12%, granulated sugar 8～12%.
3, a kind of preparation method who pickles crab Qi as claimed in claim 1 or 2 is characterized in that: when soaking with the height saturated brine, its soak time is about one hour.
4, a kind of preparation method who pickles crab Qi as claimed in claim 3, it is characterized in that: cryopreservation sterilization stage, its cryogenic temperature are below-18 ℃, storage time is more than 10 days.
5, a kind of preparation method who pickles crab Qi as claimed in claim 1 or 2, it is characterized in that: cryopreservation sterilization stage, its cryogenic temperature are below-18 ℃, storage time is more than 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100360431A CN1602747A (en) | 2004-10-29 | 2004-10-29 | Amphibious crab pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100360431A CN1602747A (en) | 2004-10-29 | 2004-10-29 | Amphibious crab pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1602747A true CN1602747A (en) | 2005-04-06 |
Family
ID=34664384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100360431A Pending CN1602747A (en) | 2004-10-29 | 2004-10-29 | Amphibious crab pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1602747A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
-
2004
- 2004-10-29 CN CNA2004100360431A patent/CN1602747A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Rejano et al. | Table olives: varieties and variations | |
| CN102511538A (en) | Pseudosciaena crocea ice temperature fresh-keeping method | |
| CN103349068A (en) | Method for fresh-keeping of wet walnuts in all seasons | |
| CN1887114A (en) | Process of making frozen light pickled seasoning vegetable | |
| CN102488249A (en) | Processing method of instant jellyfish | |
| CN1836527A (en) | Breeding fish fumigation product processing method | |
| CN106577984A (en) | Fresh-keeping water glaze for frozen aquatic product and making method thereof | |
| CN101006799A (en) | Air conditioned fresh-keeping method for pseudosciaena crocea | |
| CN1256042C (en) | Processing method of instant seafood | |
| CN101869320B (en) | Refrigerated prepared instant sharkskin and preparation method thereof | |
| CN103431030A (en) | Non-living body preservation method of bamboo shoot | |
| CN101828749A (en) | Modified atmosphere production method for edible jellyfish | |
| CN102524904B (en) | Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN102669745B (en) | Processing method for normal-temperature storage of instant mussels | |
| CN103053668A (en) | Method for preserving seawater fishes through super cooling seawater | |
| CN103125590A (en) | Grape biological fresh-keeping agent and preparation method thereof | |
| CN106857790A (en) | A kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent | |
| CN1602747A (en) | Amphibious crab pickling method | |
| CN100336459C (en) | Method for producing low-sugar crisp plum | |
| CN102894321A (en) | Processing technology for low-salt and low-nitrite fermented vegetable | |
| CN109832327A (en) | A kind of mackerel coating-film fresh-keeping method | |
| KR101407396B1 (en) | Method for Pickled Korean Cabbage | |
| CN115067487A (en) | High-quality frozen cooked crayfish and preparation method thereof | |
| CN103976410A (en) | Processing method for instant shelled seasoning tegillarca granosa |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |