KR20160140419A - Red snow crab meat processed to be half-cooked and processing methods of the crab meat - Google Patents

Abstract

Provided is red snow crab meat having good taste and suppressing yield reduction. A processing method of crab meat comprises the steps of: (S100) half-steaming crabs having shells with steaming water at a temperature lower than the boiling temperature; (S200) collecting crab meat from the half-steamed crabs having shells; and (S300) heating the collected crab meat with steam.

Description

{RED SNOW CRAB MEAT PROCESSED TO BE HALF-COOKED AND PROCESSING METHODS OF THE CRAB MEAT}

The present invention relates to a method of processing crab meat and crab meat of semi-boiled red crab. In particular, it relates to crab meat crab which improves the efficiency of crab meat picking from Hongge and improves taste.

Hongge is a seafood (crab) which is mostly caught and processed in the East Sea (Sea of Japan). Hongge is stable fish for 10 months of the year because it is a kind of deep sea fish species and its waters are as wide as 1,000 meters in depth. Therefore, the price is stable and there is little depletion of resources, which is a good fishery resource. In other words, it is a marine product (crab) that is cheaper than most crabs, and the risk of depletion of resources is small.

Hongge is low in crab meat because it is deep sea fish and it is low in crab meat and water content. It has low treatment from traders and consumers in comparison with crab meat. Especially, after frozen and thawed, It is not. On the other hand, generally it is full and it is treated as the first grade.

Creature redfish has a sweetness in crab meat, and it is attractive that many juices are. However, when the creature redfish is boiled, the juice of redfish is leaked out (reason why there is a gap between the shell and crab), and when frozen and thawed, The taste is definitely lower than that. Therefore, only a small number of people know the original flavor, and most people do not know the original flavor.

As a method of processing red coral reef, Patent Document 1 can be cited, and Patent Document 1 describes as follows. When the heat sterilization is performed in the final step in order to reduce the number of bacteria in the shredded product, since the protein is thermally denatured and the juice flows out, the yield is lowered, the taste is lost, and the unique flavor of the shredded fish is also damaged. Thus, in Patent Document 1, a method of processing red sea bream is described as follows. (1) First, decapitate the organism, cut it in half from the shoulder, and wash it. After that, about 30 kg is put into a basket, and it is boiled at 100 ° C for about 10 minutes, and then cooled to suppress quality deterioration. (2) After cooling, cut red legs and apply flesh with roller (leg flesh). (3) Pull out the rest of the flesh of the shoulder with a drum or the like, and take a paste-like flesh (body flesh).

Thereafter, in the technique of Patent Document 1, a yield-maintaining agent is added to crab meat to suppress the yield reduction due to thermal deformation of the protein. Specifically, (4) 2 g of natural gum containing xanthan gum or the like is added to 1 kg of the red ginseng, and mixed. This is placed in a suitable container and sterilized by heating at 80 ° C for 10 minutes. According to this method, by the addition of the yield-maintaining agent, it is possible to prevent the yield reduction, the flavor loss, discoloration, and the like caused by the heat sterilization (or the subsequent freezing) and to obtain a high quality crab processed product with a small number of bacteria.

Patent Document 2 discloses a method for heat treatment of crustaceans such as shrimp, crab, and the like. In Patent Document 2, all the heat treatments of crustaceans such as shrimp are made by boiling or steaming, and when boiled or steamed, the flavor and nutrients of shrimp and crab are leaked out, it is known that the drips are dripped and the taste is decreased, and the volume is decreased, so that the weight loss is increased. This is especially true when thawing frozen after heat treatment.

Thus, in Patent Document 2, in view of the fact that the taste and the weight loss can be solved by far-infrared heating, but crustaceans-specific red flesh can not be obtained, the crustaceans were heated in far infrared rays in the presence of water vapor in the heating chamber. By this method, it is described that uniform heating can be performed by the radial action of far-infrared rays, and a bright red color can be obtained.

Patent Document 1: JP-A-8-205763 Patent Document 2: JP-A-63-129973

The inventors of the present invention have conducted various studies to make crab meat crab meat as a first class product. Especially, we aimed to inform the consumers of the good taste of Hong - eui, and also to protect the high quality crabs, which are concerned about the depletion of resources.

First, the first method is as follows. After removing the red sea bream (removing the gills and the gills under it), boil in the shell (boil for the temperature and time until the temperature of the crab crab becomes 90 ° C or higher), and then cool the crab crab Sowing. The picked crab is sorted (refrigerated) or frozen after sorting (including inspection) and packaging.

In this case, living creatures are boiled water (boiling water to make the temperature of core crab 90 ° C or higher) boiled, so that the juicy juice of fresh crab is melted in boiling water (boiling water) . Therefore, the crab meat of boiled red sea crab tastes.

The red ginseng after dipping is transferred to the crazing process of crab meat after cooling. When the processing step after heating is prolonged, problems such as contamination and propagation of bacteria tend to occur. Therefore, careful and rapid processing is required, the level of processing required is extremely high, and as a result, the sanitary management level, the manufacturing facility, the skill level of the operator, and the like become high, making it difficult to reduce the manufacturing cost.

When the technique disclosed in Patent Document 1 is used, the juicy juice of the biological red ginseng is melted in the boiled water (hot water) by the ingestion in the same manner as the above-mentioned germination process, because the ginseng is cooked at 100 ° C for about 10 minutes. That is, with the technique of Patent Document 1, the taste of crab meat is reduced.

Further, in the technique of Patent Document 1, natural gum (yield-keeping agent) is added to and mixed with red gruel which is harvested after being cooked and cooled, followed by heat sterilization at 80 DEG C for 10 minutes. As a result, a decrease in the yield can be prevented, and flavor loss, discoloration and the like can be prevented. However, even if natural gums (yield-keeping agents) are added, the taste is not restored as it is matured at 100 ° C for about 10 minutes. Furthermore, the addition of natural gums (yield-keeping agents) to pickled red ginseng leaves a problem different from the original taste.

In addition, the inventors of the present invention have also verified a method of processing meat by steam-heating the red sea bream with a shell. In other words, it is a method of heating the skin of red sea bream with steam of about 100 ° C, and then flesh of the red sea bream. In this case, since the heating temperature of the steam is as high as about 100 캜, overheating or underheating occurs depending on the size of the steamer. That is, it is very difficult to control the heating because the heating is uneven depending on the size of the redness. Furthermore, there is a tendency to overheat so as to prevent under-heating, and there arises a problem that the juice escape from the red sea bream is increased and the yield is lowered accordingly. In addition, when a shortage of heating occurs in a large size red rust, there is a possibility that a blackening phenomenon may occur.

In the technique of Patent Document 2, the crustacean is heated by far-infrared rays in the presence of water vapor in the heating room, but there still arises a problem that uneven heating occurs depending on the size of red sea bream. More specifically, in the case of using the technique of Patent Document 2 to completely eat the red sea bream to peel the skin in a state of coloring the skin with a bright red color, the skin can be treated with a little excess heating. However, when red ginseng is heated in far infrared rays in the presence of water vapor and then harvested in red ginseng shells, there is a problem in that yield is lowered because there are many juices flowing out from red ginseng.

Under the circumstances, the inventor of the present invention succeeded in making crab crab (crab which was harvested in the shell) which suppresses the yield reduction and tastes good, as a result of a careful examination to make crab meat of the crab crab as a first class product.

SUMMARY OF THE INVENTION The present invention has been made in view of this point, and its main object is to provide crab meat crab with reduced yield and tasted. Another object of the present invention is to provide a crab meat processing method capable of improving the efficiency of harvesting and improving the taste.

According to the present invention, crab meat of the present invention is prepared by semi-ripening the crab bark in shell state with boiling water lower than the boiling water temperature, then immersing the crab in the semi-ripened crab shell with steam, , And the semi-live crab contains tryptophan.

 In a preferred embodiment, the semi-ripened crab meat has a higher amount of all amino acids such as glycine, alanine and arginine, compared with the boiled crab meat of boiled red crab as boiled mature water.

In a preferred embodiment, the rate of yield reduction of the semi-ripened crab is between 1% and 10%.

The food according to the present invention is a food having crab meat, and the food is one selected from the group consisting of rice ball, sushi, salad, sandwich, fried rice and pizza.

The method for processing crab meat according to the present invention includes the steps of semi-ripening a crab in a shell state at a temperature lower than the boiling temperature with water of a boiling temperature, a step of fermenting the crab in a crab state with the half- And heating with steam.

In one preferred embodiment, the crab with the shell is a living crab, and the temperature of the matured water in the semi-ripening process is from 30 ° C to 90 ° C. In the step of harvesting, the semi-ripened crust Crabs are picked through the roller, so that crab-free crab is obtained.

In a preferred embodiment, the rate of decrease of the crab mass after the step of heating with steam is performed in the crab mass after the fishing process is performed is 1% or more and 10% or less.

In the step of heating with steam, the shell-free crab is heated in a space filled with steam consisting of saturated water vapor.

In a preferred embodiment, in the step of heating with steam, a step of recovering the juice flowing out from the crab meat is carried out.

According to the present invention, crabs (in particular, crabgrass) in a state of being peeled are semi-ripened with mature water at a temperature lower than the boiling temperature, and crabs with semi-ripened husk are harvested, do. As a result, yield deterioration is suppressed as compared with crab meat of fully cooked red crab, and crab crab (semi-crab crab) with good taste is obtained.

Specifically, in the case of semi-slaughter crab, the crab itself has a good moisturizing condition (delicious juicy remains in crab meat), and the yield of crab meat is also good, compared with the fully-cooked crab. In addition, the amount of amino acids (amino acids such as glycine, alanine, and arginine) important for crab taste is more in the semi-ripened crab than in the fully ripened crab. In addition, tryptophan, which is not detected in fully ripened crab meat, is contained in semi-ripened crab meat.

In addition, in the present invention, the surface attachment of the skin and flesh is deteriorated by the semi-ripening, and as a result, the efficiency of the crab meat is improved. In addition, in the case of fully-ripened crab meat, the processing time is prolonged since the processing step is repeated several times after the ripening, and it is likely to be contaminated in the processing step. On the other hand, in the case of the present invention, steam heating is performed on the crab meat to be harvested, so that there is an effect that the post-process is quick and the human work and the machine work are also small and the contamination and bacterial growth are small.

1 is a flow chart for explaining a crab meat processing method according to an embodiment of the present invention.
2 is a flowchart for explaining an example of a crab processing method according to an embodiment of the present invention.
Fig. 3 is a table showing the composition of amino acids and taurine of crab meat crab (semi-stick steaming crab) according to the embodiment of the present invention.
4 is an evaluation table of Examples and Comparative Examples according to the embodiment of the present invention.
5 is a steam heating apparatus 100 for producing crab meat (semi-steamed crab meat crab) according to the embodiment of the present invention
6 is a perspective view showing a conveyor portion of the steam heating apparatus 100 according to the embodiment of the present invention.
7 is a cross-sectional view schematically showing the structure of the steam generator 80. As shown in Fig.
8 is a cross-sectional view schematically showing the structure of the steam generator 80. As shown in Fig.

The inventor of the present invention has conducted various studies to make crab crab as a first class product, and there are some limitations in providing crab as a food ingredient. First, the problem of "black color" (black color change) must be solved. It is very easy to cause blackness, and it is discolored in only about three hours. This blackening phenomenon is caused by the fact that tyrosine, an amino acid contained in crab meat, is oxidized by the action of oxidase tyrosinase to produce melanin pigment. This black color can be inactivated by heating the crab at 90 DEG C or higher and can be prevented.

In other words, it is necessary to survive enough even if taste is slightly sacrificed, because black germ occurs when the red ginseng or crab meat is not enough, and the value of the product drops considerably. Here, red sea bream is more water than usual, so if you boil it to prevent black shade, you will usually have more juice than you. Therefore, it is generally more delicious than red pepper, even if it is processed in the same manner. On the other hand, if you reduce the time to boil in consideration of such a reddish brown, the problem of black color occurs.

Further, in crab processing, if crab meat during processing is in a normal temperature state for a long time, there is a high possibility that the bacteria will proliferate even if thorough sanitary management is carried out. Therefore, it is common knowledge of experts to try to reduce the number of bacteria as much as possible. The inventor of the present invention has succeeded in examining the common sense and improving it, thus leading to the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. In the following drawings, the same reference numerals are given to members and parts having the same function for the sake of simplification of description, and redundant descriptions may be omitted or simplified. In addition, the dimensional relationships (length, width, thickness, and the like) in the drawings do not necessarily accurately reflect actual dimensional relationships.

In addition, matters other than those specifically mentioned in the present specification, and matters necessary for carrying out the present invention can be grasped as a design matter of a person skilled in the art on the basis of the prior art in the field. The present invention can be carried out based on the contents disclosed in this specification and the drawings and technical knowledge in the relevant field. In addition, the present invention is not limited to the following embodiments.

Brief Description of the Drawings Fig. 1 is a flow chart for explaining a crab processing method (fishing method) according to an embodiment of the present invention. The crab of this embodiment is crab meat of Hongge. C. japonicus is a relative of Chionoecetes opilio and is caught in the East Sea, North Korea, and Russia. Sponges are slightly soft and thin compared to the crab. Crab meat is easy to shrink when it is heated, but crab meat is more sweet than crab meat crab.

In the processing method of the present embodiment, red sea bream with a husk is semi-matured (step S100), followed by harvesting in a semi-mature crab crab (step S200), and thereafter, (Step S300).

The red sea bream in a shell state of the present embodiment is red sea crab or chilled (or frozen) red sea crab. The life and death of a crab is irrelevant, but here it is a crab before boiling. The crab before boiling can be called "fresh crab" (or crab).

First, the term " half-mature " in the half-matured step (S100) of the present embodiment means boiling crabs in the mature water lower than the boiling temperature. Specifically, the living red ginseng is boiled in water at a temperature of, for example, 30 캜 to 90 캜 (typically about 50 캜, for example, 45 캜 to 65 캜). Unlike boiling (boiling) water (about 100 ℃), boiling (whole cooking), in semi-boiled, boil the center of crab meat at 30 ℃ ~ 90 ℃. The boiling time varies depending on, for example, the case where the temperature is set within a predetermined time range from about 50 ° C to about 50 ° C, and the case where the product is boiled for a short time at a high temperature of about 90 ° C. It is only necessary to select an appropriate time in consideration of the time required for the operation.

Next, in the fermentation process (S200), crab meat is harvested from semi-ripened red sea bream (red sea bream). In the case of Hongge, the leg flesh can be squeezed by sandwiching it between the rollers. Also, crab meat on the shoulder is harvested by sandwiching the shoulder between the mesh roller and the belt. The red skin is smooth and the skin and the body are spaced more than usual, so you can pull crab meat by roller. In addition, it is also possible to grill crab meat with the hand of a person without using a roller.

Thereafter, the crab meat obtained in the steam process (S300) is heated with steam. In the present embodiment, the crab meat that has been harvested is heated with steam to become semi-lean crab (or semi-lean steam crab). Semi-deep-fried crab meat is heated by steam after semi-ripening, preventing blackening even though it is not fully cooked crab, and furthermore, the effect of preventing bacterial growth is high because direct heat treatment is carried out on steam crab surface. Also. In the case of steam-heating a biological crab in a shell state, the difference in crab size leads to uneven heating as it is. In the case of the present embodiment, however, not the whole crab- This is easy.

In the conventional method, the peel and the flesh were separated by fully matured at a high temperature (about 100 ° C) in a shell state, and then harvested. On the other hand, in the semi-ripened crab meat of the present embodiment, the semi-ripened crab meat is not completely cooked but semi-ripened and cooked, and the crab is steamed. According to the method of the present embodiment, when the semi-matured heating (semi-matured heating + steam heating) is carried out, the moisturizing condition of the crab itself is good, that is, the delicious juice contained in crab meat remains as compared with the completely-

Further, it was found that, when the semi-ripening process (S100) was carried out, the surface adhesion between the skin and the flesh of the crab with a shell after semi-ripening was reduced, and the fishing was easy. As a result, the efficiency of the sifting process (S200) is increased, and the processing capability of the crab processing is also improved. In addition, the peel is softened by the semi-ripening, and the peel is hardly broken, thereby improving the efficiency of the fermentation process (S200). Also, by making it hard to break, the skin is less entrained in crab meat, resulting in less complaints from traders and consumers.

It was also found that the crab (semi-ripened crab) obtained by the processing method of the present embodiment is tastier than the fully-cooked crab. Specifically, when the amino acid content of the semi-ripened crab meat is analyzed, the three amino acids glycine, alanine and arginine, which are indicators of crab taste, are higher than those of fully-cooked crab. Further, in the semi-ripened crab meat of the present embodiment, undetectable tryptophan was detected in the fully immature crab. Therefore, in the case where tryptophan is contained in the crab meat, it is highly likely that the crab meat was obtained by using the processing method of the present embodiment.

In addition, the rate of yield reduction of the crab (semolina crab) of the present embodiment is 1% or more and 10% or less, and therefore the yield is high and the product value is high. In other words, since crab products are traded in terms of mass, the product value decreases as the mass is reduced by processing the crab, so the technical significance of the yield method is great. Here, the yield reduction ratio is based on the crab mass after the semi-ripening process (S100). That is, the change in the mass of crab meat after the steaming process (S200) from the crab mass after the semi-ripening process (S100) is the yield reduction ratio. When the shell is boiled, it takes time because it requires heating energy in the shell. On the other hand, in the case of only crab meat that has been harvested, it is 1/2 to 1/3 of the shell weight, The amount of heat energy absorbed increases, and the heating time can be shortened. When the method of this embodiment is used, the improvement in yield is shown as 2% to 10%.

According to the processing method of the present embodiment, crab (crab) in a shell state is semi-immersed (S100), crab is sieved from a crab with semi-immature shell (S200) (S300). This makes it possible to obtain crab crab (semi-crab crab) with reduced yield and tasted better than crab crab of fully cooked crab.

Also, in the case of crab meat completely cooked, the processing time is prolonged due to several processing steps after dipping, which is liable to be contaminated in the processing step. On the other hand, in the case of the method of the present embodiment, since steam heating is performed on crab meat after already being harvested, there is an effect that the post-process is quick, the manpower and the machine work are small, and the contamination and bacterial growth are small.

Next, referring to Fig. 2, an example of the crab processing method of this embodiment will be further described. Fig. 2 is a flowchart for explaining an example of the machining method of the present embodiment.

First, the organisms are prepared (S80). Specifically, it removes the back skin of Hongge, the gill under it, and crab inside. Here, the back skin and crab inside are collected and used. The back skin can be used, for example, as a container for crab gratin and the like. The crab organs are, for example, raw materials for crab-containing products.

Next, the unglazed red spots are cut (S90). In this example, the shoulder portion and the five leg portions located under the back skin are cut into one compartment (section). The organisms cut into the section state are brought into an aligned state for the next half-sake (S100). For example, the container may be filled with a certain amount of water (several kg) or arranged on a belt conveyor. The shoulder and the legs may be made into one lump (section), the shoulder may be made into one lump (section), and the legs and legs may be made into one lump (section).

Next, the living thing in the section state is immersed (S100). In half-matured, the temperature at the center of the crab meat is boiled at between 30 ° C and 90 ° C, and the meat is stopped before becoming completely cooked. When the container is immersed in a living thing, the living thing (section state) in the container is boiled in a batch manner. If you are immersed in a belt conveyor (or a net conveyor), consecutively boil the organism (section state). The half-ripening time (S100) is shorter than the ripening time (or the self-sustaining energy), so that the energy efficiency is good and the processing cost can be further reduced.

Next, the semi-ripe crab is cooled (S110). In this cooling step (S110), the heat that has been half-cooked is lowered. In the half-ripening process (S100), when the container is semi-ripened, the container is taken out from the cooking pot and the container is naturally cooled at room temperature. When it is matured with a belt conveyor, semi-ripened crab is placed (arranged) at a predetermined position and naturally cooled at room temperature.

Next, the crab is harvested from the crab in a shell state where heat is easily cooled and handled (S200). Spruce can be carried out using rollers (or equivalent equipment). The meat is softened by semi-ripening, so that the efficiency or speed of the picking improves and the efficiency of the picking operation is improved even when the cracks of the shell are eliminated. The pickled crab is placed in a container (heat-resistant container) for the next steam heating preparation. The container is, for example, a container made of heat resistant plastic (container, Butt) or stainless steel container. The upper portion of the heat-resistant container may be an open type or a cap type. It is also possible to mix a seasoning, a pH adjuster, an antioxidant (sulfur dioxide, vitamin C), and the like to the crab meat that has been harvested before steam heating.

Next, steamed crab meat is squeezed (S300). Specifically, crab meat is put into a heat-resistant container in a fixed amount (for example, 1 kg), and the container is steamed with steam (steam). In the present embodiment, crab (crab in a heat-resistant container) is put into a steaming heating atmosphere of 90 ° C or more, and the crab is heated until the crab temperature reaches 90 ° C or higher. Further, in the case of incorporating an antioxidant into crab meat in an amount exceeding the allowable limit, a heating temperature of about 80 캜 or 80 캜 or more may be acceptable.

In the steam heating (S300) of the present embodiment, it is preferable that the steam is heated by steam (water vapor) composed of saturated water vapor rather than boiler steam. In this embodiment, heating is carried out by arranging crab meat, which is harvested, in a space filled with steam (water vapor) made of saturated water vapor.

When the boiler steam (high-temperature steam heated by the high pressure in the boiler) is sprayed on the crab, there is a great difference between the portion where the boiler steam having a high flow velocity and the portion where the boiler steam is not easily contacted with crab meat. In addition, in the case of boiler steam having a high flow rate, heating control is extremely difficult, and it is not suitable for extremely delicate temperature control (heating temperature control) of crab (sweetness) heating. Moreover, since the boiler steam contains impurities (e.g., strong alkaline components), when the boiler steam touches the crab (food), it affects the taste. Since the boiler steam contains air, the air functions as a heat insulating material, and uneven heating occurs.

The steam used in the steam heating (S300) of the present embodiment is boiling water vapor (saturated steam) of atmospheric pressure (micro steam), and unlike steam steam of high temperature and high pressure, the air content is also small. The steam of this embodiment is, for example, 0.12 MPaA (104 DEG C) or steam (clean steam) before and after it, and is steam (water vapor) not containing impurities such as strong alkali. In addition, since the flow velocity is slow, the temperature control can be easily controlled. As a result, since the temperature can be controlled precisely, a delicious food in which denaturation of proteins constituting crab can be suppressed can be produced. In addition, in the configuration of the present embodiment, since it is a substantially atmospheric pressure operation using water vapor, there is a great advantage in terms of safety. That is, in the case of using the boiler steam of high temperature and high pressure, it is difficult to construct an open type heating apparatus, and in the case of the heating apparatus using the boiler steam of high temperature and high pressure, . On the other hand, in the case of the configuration of the present embodiment, since steam at normal pressure is used, it can be safely operated.

One method of steam heating (S300) of the present embodiment is a batch method. The crab (crab placed in the heat-resistant container) is placed in a sealing device (a sealable heating kiln), the inside of the sealing device is heated in a steam heating atmosphere of 90 ° C or more, and the crab is heated until the crab temperature reaches 90 ° C or higher. Another method is to arrange crab meat (crab placed in a heat-resistant container) on a belt conveyor, operate the belt conveyor to pass crab meat in a steam heating atmosphere of 90 캜 or higher, and when the crab temperature reaches 90 캜 or higher . By this steam heating, the unique red color of the crab can be clarified, and it can be made to look delicious even in the view.

Drip (juice) comes out from the crab by heating, but this juice is kept in the heat-resistant container, so that the reduction in the yield of crab can be suppressed. Further, heating by steam (water vapor) derived from saturated steam can suppress drying of crab meat even in a process of raising the crab meat temperature (so-called steaming process). Therefore, it is possible to increase the moisture content of crab meat (yield is also good), to suppress the drying of crab meat, and consequently to process delicious crab meat.

Here, after the steam heating (S300), the drip (juice) from the crab is stored in the heat-resistant container, and the juice has high utilization as a crab liquor. Specifically, the BRIX of the drip of the present embodiment is high (BRIX: 3 to 7). Therefore, this juice can be recycled as a crab, and in this case, when making a crab, it takes a short time to produce a crab, low energy cost, and also taste of the lobster. On the other hand, the drip obtained when completely cooked has a low BRIX (BRIX: 1 to 3), takes a long time to be made into a crab, increases energy costs, and is not even better. The method of the present embodiment is also advantageous as a method for manufacturing a crab liquor, and the crab liquor has a good taste. It is more delicious when it is used as condiments of crab meat or alone as seasoning liquid of crab taste with enriched liquor. As the concentration method, vacuum low-temperature concentration is preferable.

Herein, "BRIX" (or BRIX value) is used to measure the so-called sugar content of sucrose (so-called sugar), fructose, phosgene, glucose, etc. in wine, refined sugar, to be. The BRIX value is defined as a value corresponding to the mass percentage of sucrose solution at 20 캜. When 100 g of an aqueous solution containing only 1 g of sucrose as a solute is measured by a BRIX refractometer, the indicator BRIX value is 1%. That is, the BRIX value is 30% in a sucrose solution having a mass fraction of 30% (30 g of sucrose (70 g of water) in 100 g of a solution). BRIX values are generally recognized as sugar content.

After the steam heating process (S300), good products such as crab meat (semi-slaughter crab or semi-steamed crab crab) are selected and filled into a pack (S400). In the steam heating step (S300), in this embodiment, since the crab meat surface is heated after the crab meat is harvested, contamination or bacterial growth is less than crab meat (completely cooked product) which is completely cooked. In other words, in the case of full ripening, after being harvested and then packed into a pack, good products are picked up and packed in packs, so that the processing steps after heating become longer, and crab meat is easily contaminated by the operation of the long process, . On the other hand, in the case of this embodiment, since the crab meat surface is heated after the crab meat is harvested, there is an advantage that the post-process is short and the contamination and the bacterial growth are less.

Thereafter, it is stored in a refrigerated state or in a frozen state if necessary (S410). Refrigerated or frozen crab (Semi-grilled crab) should be placed in the warehouse until shipment or shipped immediately. The crab (semi-slaughter crab) of the present embodiment has an advantage that there is little pollution or bacterial growth, and the risk of food disposal is low.

The shrimp crab (semen-like crab) of this embodiment is more delicious than the fully-cooked crab. As an example of good taste, FIG. 3 shows an amino acid analysis table. The table shown in Fig. 3 compares the amino acid 18 types and taurine with the comparative example (fully cooked crab) and the example (semi-skilled crab). 3, the left bar graph is a comparative example, and the right bar graph is an embodiment.

As shown in Fig. 3, the amount of amino acids such as glycine, alanine, and arginine, which are indicative of taste, is higher than that of the comparative example (completely cooked). Therefore, it can be understood that the taste of the crab in the example is remarkably higher than that of the comparative example. Further, in the case of the examples, the undetectable tryptophan was detected in the comparative example. Therefore, in the case where tryptophan is contained in crab meat, it is highly likely that the crab meat is obtained using the processing method of this embodiment.

In addition, since the embodiment has a higher yield than that of the comparative example, it is possible to taste the juicy juice contained in the biological red ginseng. In addition, the creature has a sweet taste of crab meat, and the crab meat is very attractive, but only a limited number of people are able to eat it. And when I cooked the creatures' red ginseng, the ginseng flowed out and the taste dropped, and the evaluation of the red ginseng was low. However, the red ginseng (semi-raw crab) using the method of the present embodiment can eat delicious red crab (crab meat) which retains delicious juice and has a high moisture content, even though it is self-sufficient . Because this red sea crab can be shipped to the whole country in the state of refrigerated preservation or cryopreservation, crab meat (anti-sake crab) which changes evaluation of red sea crab which evaluation has been low so far is widely distributed nationwide Can also be distributed overseas.

Fig. 4 shows the result of evaluating the crab meat (semi-sago crab) of the embodiment and the crab meat of the comparative example (full ripeness). The crab evaluated was used so that the difference in taste could be well known (or considering the case where it was distributed throughout the country), and the fish was once frozen and thawed.

In addition, Example 1 and Comparative Example 1 are leg fur, and Example 2 and Comparative Example 2 are shoulder flesh. The evaluation was made by the 4-point method, and it was rated as very good (4 points), good (3 points), normal (2 points), and not good (1 point). There are a total of eight tasting men and women.

As shown in Fig. 4, Example 1 (legged) had 32 points (average 4.0 points), which was the power full scale (4 points). On the other hand, Comparative Example 1 (legged) had 24 points (average 3.0 points) of three power sources. That is, Example 1 was evaluated as a one-stage taste (1.3-fold evaluation) as compared with Comparative Example 1.

In addition, Example 2 (shoulder-to-shoulder) was evaluated including 3 points and 4 points, and the total was 29 points (average 3.6 points). On the other hand, the comparative example 2 (shoulder part) was evaluated including one point and two points, and the total was 13 points (average 1.6 points). That is, in Example 2, the taste was evaluated to be two steps higher than that in Comparative Example 2 (2.2-fold evaluation).

Both the amino acid and taurine levels, moisture retention (yield, amount of juice), and actual taste according to the tasting were all found to be better in the example crab than in the comparative example.

The crab (semi-sour crab) of the present embodiment can be eaten as crab sashimi because it is juicy even if it is cooked as it is. The crab meat of the present embodiment can be used as a cooking material. For example, it can be used for rice balls, sushi, salad topping, sandwich, fried rice, frozen food, and pizza. Here, as an example of this embodiment, it can be provided not only as a crab meat but also as a rice ball, a sushi, a salad, a sandwich, a fried rice, a pizza or the like to a trader or a consumer.

In this embodiment, red sea bream was used as a living thing. This is due to the low value of the product (low price) compared to the usual. Moreover, raising the product value of Honggeo is advantageous in terms of technical and resource point, since consumers can eat cheap and delicious food, and Honggeo is stable in price and depletion of resource amount is also small. And, it is expected that the taste of Hongge will be re-recognized by the crab meat (semi-sashimi crab) processed and produced by the method of this embodiment, not by the craving. This will also help to curb resource depletion.

On the other hand, in the present embodiment, red sea bream was used, but even in other crabs (crustaceans) such as king crab, semi-ripening and steam heating treatment are possible. However, considering the aspect of improvement of the commodity value, the viewpoint of the resource depletion, etc., it is preferable to use the red crab as the crab of the present embodiment. In particular, crab meat crab (leek crab meat) of the present embodiment is one-tasted in taste, and taste is the same level in comparison with the crab crab and other high-grade crab.

In this embodiment, the semi-ripening step (S100) and the steam heating step (S300) are performed. Here, in the semi-ripening process (S100), it is relatively easy to control the temperature and the ripening time of the ripening water, so it is not difficult to control and execute the semi-ripening process with high precision. On the other hand, the steam heating step (S300) is a temperature control by a gas (water vapor), and it is preferable that the temperature space is uniformly controlled uniformly in the heating space as much as possible.

In the steam heating step (S300), it is possible to directly use, for example, steam reduced in the boiler-type boiler steam. It is also possible to use not only the batch type but also the steam with the reduced pressure of the continuous type boiler steam. When the impurities in the boiler steam are to be prevented from adhering to the crab, the steam may be used to heat the crab using the indirect steam generator which generates steam by using the boiler steam of high temperature and high pressure as the heating source.

In one configuration example of the present embodiment, the steam heating apparatus 100 as shown in Fig. 5 can be used. Fig. 5 shows a side construction of the steam heating apparatus (heating apparatus) 100 of the present embodiment. 5 is a diagram showing a combination of the heating apparatus 100 of the present embodiment and the steam generator 80 for sending steam to the heating apparatus (steam treatment apparatus) 100. As shown in Fig.

The heating apparatus 100 according to the present embodiment includes a transfer device 10 for transferring an object to be heated (a container containing crab meat), a dome portion 20 for covering the upper portion of the transfer device 10, a dome portion 20, And a base portion 30 located at a lower portion. In the conveying device 10, the object to be heated can be moved to a conveyor (belt conveyor). The structure of the present embodiment is provided with steam introducing portions 42 and 43 for introducing the steam 45 into the space 50 surrounded by the dome portion 20 and the base portion 30. The vessel containing the crab is passed through a heating space (enclosed space or substantially enclosed space) 50 of the steam 45 by the conveyor, and steam heating is performed in the space 50.

The base portion 30 of the present embodiment has a horizontal member 35 that defines a region 36 in which the conveyor of the transfer device 10 moves. A base (30) is disposed on the pedestal (60), and a wheel (or a stopper) (66) is disposed on a portion of the pedestal (60) The conveying device 10 of this embodiment is a conveying device that moves the object to be heated in the heating device 100 from the upstream side 100a to the downstream side 100b. The transfer device 10 starts the process from the entrance opening 99a (upstream side 100a) of the heating device 100 to bring the object to be heated into the heating device 100 and then The object to be heated is moved, and finally the object to be heated is taken out from the outlet opening 99b (downstream 100b) of the heating apparatus 100.

The conveying apparatus 10 of the present embodiment is a heat resistant conveying apparatus, for example, a belt conveyor type conveying apparatus, a roller conveyor type conveying apparatus, a chain conveyor type conveying apparatus, a net conveying apparatus, and the like. The illustrated conveying device 10 is a chain conveyor type conveying device in which metal roller pins are arranged in parallel and each roller pin is connected to a chain and the chain is moved in an infinite track manner, no. The metal net may be moved, or the object to be heated may be moved by a plurality of rotating rollers.

5, an exhaust chamber 70 is formed near the inlet 100a (99a) and / or the outlet 100b (99b) of the heating apparatus 100. [ The exhaust chamber 70 is a tower-shaped chamber for evacuating the steam 45 in the space 50 of the heating apparatus 100. The air shutoff chamber 72 is disposed beside the exhaust chamber 70 (both upstream and downstream in this example). The air shutoff chamber 72 is a chamber for shutting off the flow of air (outside air) entering from the inlet 100a (99a) and / or the outlet 100b (99b) of the heating apparatus 100. This air blocking chamber 72 makes it difficult for the steam 45 in the space 50 to be influenced by the air coming from the outside, and it is easy to perform a stable and uniform heat treatment process. The air shutoff chamber 72 may be provided on either side of the exhaust chamber 70, but it is more effective to install the air shutoff chamber 72 on both sides.

6, instead of the exhaust chamber 70, the windshield hood 161 may be provided at the outlet 99b. Fig. 6 is a perspective view showing an example of the structure around the outlet 99b in the heating apparatus 100 of the present embodiment. In this example, the conveying apparatus 10 is composed of a combination of the roller pin 11 and the chain conveyor 15. [ The conveying device 10 is switched by the direction switching roller 19 and returned to the inlet 99a.

The steam sent to the heating device 100 may be a boiler steam generated in the boiler. However, since there are the following drawbacks in the boiler steam, it is preferable to use the steam generator 80 of the present embodiment.

First, when boiler steam (high-temperature and high-pressure steam) is introduced into the heating device 100 and sprayed to the object to be heated (crab meat or crab), the boiler steam, It is difficult to become a delicious heated food. Further, in the case of this boiler steam having a high flow rate, heating control is extremely difficult, and thus it is not suitable for extremely delicate temperature control (heating temperature control) of heating food. Moreover, because the boiler steam contains impurities (e.g., strong alkaline components), the boiler steam will affect the taste when it touches the food. In addition, since the boiler steam contains air, the air functions as a heat insulating material, resulting in uneven heating.

The steam generated in the steam generator 80 of the present embodiment is heat steam (saturated steam) of atmospheric pressure (steam pressure). That is, the steam (water vapor) generated in the steam generator 80 is less in the air content than the high-temperature high-pressure steam vapor. In the steam generator 80 of the present embodiment, water vapor (clean steam) of, for example, 0.12 MPaA (104 캜) is supplied to the heat exchanger 81 using a heat exchanger 81 (in other words, (Water vapor) not containing impurities can be generated, and the temperature control can be easily controlled because the flow rate is slow. As a result, a precise temperature control can be carried out, and therefore, a delicious food in which protein denaturation is suppressed can be produced. In addition, since the structure of the present embodiment is substantially an atmospheric pressure operation, the safety advantage is significant. That is, in the case of using the boiler steam of high temperature and high pressure, it is necessary to take a safety device when using the open type heating device 100. However, in the case of the configuration of the present embodiment, can do.

The term " steam " in the present embodiment means not steam, such as boiler steam, but steam. In other words, "steam" as used herein is unpressurized steam (for example, steam having an absolute pressure of 0.12 MPaA or less), unlike steam steam of high temperature and high pressure. Further, the "steam" is a steam at a low pressure, and it is not limited to a state where steam (water vapor) is generated from hot water and the steam becomes a small droplet and is white smoke. That is, the steam may be in a state of white smoke or a state of being transparent.

The steam generating device 80 connected to the heating device 100 heats a predetermined amount of water (or liquid) with heating means (for example, a boiler, an electric heater, a high frequency heating device, etc.) . In a more preferable form, there is a configuration shown in Figs. 7 and 8. Fig. In order to stably generate water vapor (unipressed steam) in the steam generator (water vapor generator) 80, it is preferable to control the water level (liquid level) in the water vapor generator 81 to be constant and easy to control. Such a steam generator 80 will be described below.

The steam generator 80 of this embodiment sends the boiler vapor from the boiler unit 85 to the heat exchanger 81 and guides the generated steam to the connection pipe 86 to the heating unit 100 . In the example shown in Fig. 5, the connection to the steam supply pipe 43 and the steam inlet 42 is shown. Here, the steam generator 80 of the present embodiment has the following structure so that steam can be stably generated and continuously supplied.

7 is a cross-sectional view schematically showing the configuration of the steam generator 80 of the present embodiment. The steam generator 80 includes a water storage tank 82 in which liquid (water) 82a is stored and a heat exchanger (steam generator) 81 connected to the water storage tank 82 through a communicating pipe 83 . The heat exchanger (water vapor generating portion) 81 can generate the water vapor 80a by heating the liquid 82a supplied from the water storage tank 82. [ In the illustrated steam generator 80, the water level WL1 of the liquid 82a of the water storage tank 82 and the water level WL2 of the liquid 82a of the heat exchanger 81 coincide with each other. The reason why the positive water levels WL1 and WL2 are coincident is that the principle of Pascal is used by using the communicating tube 83. [

In addition, the illustrated water vapor generating portion 81 is a heat exchanger and has a liquid path 81a and a vapor path 81b which are mutually independent. In this heat exchanger (water vapor generating section) 81, heat exchange is performed between the liquid flowing in the liquid path 81a and the heating steam flowing in the steam path 81b. High-pressure steam (boiler steam) from the boiler 85 is introduced into the steam path 81b of the heat exchanger 81. [ On the other hand, the liquid path 81a of the heat exchanger 81 is connected to the open water storage tank 82 through the communicating pipe 83. The open water storage tank 82 is provided with a water level indicator (for example, a buoy) 82b indicating the water level. Here, the open water storage tank 82 means an atmospheric pressure state, and the open water storage tank 82 may be provided with a lid or the like.

A pipe (for example, water pipe) 82c for supplying liquid (water) is connected to the open water storage tank 82. The water level WL1 of the water storage tank 82 matches the water level WL2 of the liquid path 81a since the water storage tank 82 and the liquid path 81a are connected by the communicating pipe 83 as described above. Therefore, according to the configuration of the present embodiment, it is possible to easily control the level (liquid level) WL2 by using the atmospheric pressure.

The steam generating device (steam generating device) 80 may be the one shown in Fig. The water vapor generator 80 shown in Fig. 8 includes a water vapor generator 81. The water vapor generating section 81 is composed of an electrothermal heater 81d for heating the liquid 82a and a housing 81c for housing the electrothermal heater 81d and holding the liquid 82a. The housing 81c and the water storage tank 82 are connected to each other by a communicating pipe 83. [ 7 in that the housing 81c and the water storage tank 82 are connected to each other through the communicating tube 83. The liquid level WL2 in the housing 81c and the water level in the water storage tank 81c, The water level WL1 of the liquid 82a in the water tank 82 becomes in a state of being in agreement. Therefore, also with the configuration shown in Fig. 8, it is possible to easily control the level (liquid level) WL2 by using the atmospheric pressure.

A water supply tank 82d for supplying the liquid 82a is connected to the water storage tank 82 through a pipe 82c. When the liquid 82a in the reservoir tank 82 is consumed, the liquid 82a is appropriately supplied from the replenishment tank 82d. In this example, the water storage tank 82 is provided with a water level indicator (for example, a buoy) 82b indicating the water level WL1 of the liquid 82a. Therefore, the liquid level indicator 82b can be used to supply the liquid 82a from the supply tank 82d in accordance with the level WL1 displayed on the level indicator 82b. It is also possible to connect a faucet (not shown) to the supply tank 82d to introduce tap water into the supply tank 82d. It is also possible to connect the faucet to the reservoir tank 82 without using the refueling tank 82d and to supply the liquid 82a from the faucet.

In the example shown in Fig. 8, the communicating tube 83 has at least two connecting ends on the side of the water storage tank 82. [ The communicating tubes 83 (83a, 83b) in this example are of two configurations. One end of each of the communicating tubes 83a and 83b is connected to the water storage tank 82 and the other common end of the communicating tube 83 is connected to the housing 81c. In other words, the communicating tube 83 has a two- Respectively. The liquid level of the liquid 82a in the housing 81c is set to be higher than the liquid level of the liquid level in the housing 81c It is possible to suppress temporary shaking.

More specifically, when the communicating tube 83 is provided, the intermittent inflow is likely to occur as compared with the case where the communicating tube 83 is branched (83a, 83b). At this time, the liquid level of the liquid 82a in the housing 81c It happens to shake temporarily. On the other hand, by branching like the communicating tubes 83a and 83b, intermittent inflow can be suppressed, and as a result, smooth inflow of the liquid 82a into the housing 81c from the communicating tube 83 can be achieved. Therefore, it is possible to suppress the liquid level of the liquid 82a in the housing 81c from shaking, so that it becomes easy to stabilize the liquid level in the water vapor generating portion 81. [ That is, in this configuration, the communicating tube 83b is used as an intermittent inflow preventing pipe.

An electrothermal heater 81d (for example, a plug heater, a flange heater, or the like) is inserted into the housing 81c of the water vapor generating portion 81 and the electrothermal heater 81d heats the liquid 82a, The water vapor 80a is generated. In the steam generating section 81, heating is performed at an internal pressure substantially equal to the atmospheric pressure (for example, an internal pressure of 1.2 atmospheres or less) at the time of operation. The housing 81c is made of metal (for example, stainless steel or the like), and the electrothermal heater 81d is inserted in the rear portion of the housing 81c. A fin 81e for increasing the heat transfer area is mounted on the electrically heated heater 81d and a plurality of pins 81e are mounted on the electrically heated heater 81d in this embodiment.

The water vapor generated in the water vapor generating portion 81 is transferred from the housing 81c to the pipe 81f (see arrow 80a) and thereafter introduced into the pipe 80b for connection to the heating device 100. [ Since the water vapor is a vapor of minute pressure, unlike the high-temperature and high-pressure steam vapor, the steam moves slowly through the pipe 80b and reaches the space 50 of the heating device 100. [ The electrothermal heater 81d of the present embodiment is, for example, an electrothermal heater (for example, a plug heater, a flange heater, etc.) of several kilowatts or so.

While the present invention has been described with reference to the preferred embodiments, it is to be understood that such description is not intended to be construed in a limiting sense. For example, in the heating apparatus 100 of the present embodiment, a seasoning and / or a coloring agent may be added to the steam 45 to perform a process of flavoring and / or coloring the steam 45 with the steam heating process.

According to the present invention, it is possible to provide a crab meat of Hongjing which is suppressed in yield reduction and tastes good.

10 Feeding device
11 Roller pin
15 Chain conveyor
19 Direction Roller
20 dome
30 base portion
35 horizontal member
42 steam inlet
43 Steam supply piping
45 steam
50 steam heating space
60 pedestal
70 exhaust chamber
72 Airblock
80 Steam generator (steam generator)
81 Heat Exchanger (Water Vapor Generator)
82 Reservoir tank (Open reservoir tank)
83 Communicators
85 Boiler
86 Connecting piping
100 Steam heating device (heating device)

Claims (9)

As crab meat,
It is composed of semi-ripened crab meat which has been cooked in semi-ripened crusted red crab, steamed with steam,
The semi-live crab is crab meat crab containing tryptophan. The method of claim 1, wherein
The semi-ripened crab meat is characterized in that the amount of amino acids including glycine, alanine and arginine is higher than that of boiled crab meat in boiled water. 3. The method according to claim 1 or 2,
The yield reduction ratio of the semi-ripened crab is not less than 1% and not more than 10%. A food having crab meat according to claim 1 or 2,
Wherein the food is any one selected from the group consisting of rice ball, sushi, salad, sandwich, fried rice, and pizza. As a processing method of crab meat,
A step of semi-ripening the crab in a shell state at the temperature lower than the boiling temperature,
A step of picking crab meat from the crab with semi-ripened husk,
And heating the picked crab with steam. 6. The method of claim 5,
The crab in the shell state is a creature redfish,
In the semi-ripening step, the temperature of the matured water is from 30 캜 to 90 캜,
In the above-mentioned step of harvesting, the crab with semi-ripened husk is pulled through a roller to obtain crab-free crab. The method according to claim 5 or 6,
Wherein in the mass of the crab meat after the step of harvesting, the reduction rate of the mass of crab meat after the step of heating with steam is 1% to 10%. 8. The method according to any one of claims 5 to 7,
Wherein in the step of heating with steam, the crab is heated in a space filled with steam consisting of saturated water vapor. 9. The method according to any one of claims 5 to 8,
And in the step of heating with steam, a step of recovering the juice flowing out from the crab meat is carried out.

Images