KR20180096956A - Method for manufacturing the chilled red snow crab meat - Google Patents

Abstract

The present invention relates to a method for manufacturing chilled red snow crab meat, which comprises the following steps: steaming fresh red snow crabs with shells (S100); separating crab meat from the steamed red snow crabs (S200); sterilizing the separated crab meat at low temperature (S300); and freeze-storing the crab meat sterilized at low temperature (S400). According to the present invention, microorganisms can be sterilized from the crab meat through low temperature sterilization and freeze-storage, while maintaining the unique texture and taste of red snow crabs and extending the shelf life of the crab meat. Thus, fresh crab meat products without the mixture of separate additives can be produced and distributed.

Description

{METHOD FOR MANUFACTURING THE CHILLED RED SNOW CRAB MEAT}

The present invention relates to a method for producing crab meat, and more particularly, to a method for manufacturing crab crab of Hongjie which improves the texture and flavor by maintaining the delicious ingredients of Honggeo by pasteurization and refrigeration.

Red sea crab is also called red sea anemone. It lives in the deep sea of NLL and Ulleungdo. It contains a lot of seawater in the body to withstand the water pressure of the deep sea, so it is a clean seafood with a soft texture and a unique taste and aroma and a low fat content. .

Domestic red sea bream can be caught throughout the year except July to August, so it is more stable and cheaper than most fishes, so it is used in various foods and is widely used for crab meat production.

Typical crab meat manufacturing process is frozen at 100 ℃ for sterilization and frozen storage in order to prevent blackening and reduce the number of microorganisms. This process causes juice leaching and yield reduction by protein thermal deformation, resulting in texture of crab meat and texture There is a problem in that.

Background Art [0002] As a prior art for manufacturing crab meat of Hongge, in Japanese Patent Laid-Open No. 10-2016-0140419, there is disclosed a method for producing crab meat using semi-ripening, in which peeled crabs are semi-ripened with mature water at 30 ° C to 90 ° C, A process for producing crab meat, comprising the steps of fermenting crab meat in a crab-like crab-containing shell, and a step of heating crab meat crab with steam at 90 ° C or more.

However, in the above document, there is no disclosure on pasteurization since it relates to a process of storing crab meat in refrigeration or freezing after pasteurization.

In addition, Korean crab meat products are mainly kept frozen for storage and distribution, and crab meat processed with red crab is more watery than other kinds of crab, so there is a loss of flavor and flavor specific to red crab when thawed after freezing.

It is an object of the present invention to solve the problems of pasteurization and cryopreservation during the crab making process of the conventional crab crab as described above. It is an object of the present invention to sterilize microorganisms through pasteurization and refrigeration storage, The present invention also provides a method for manufacturing crab crab of Honggeo which can be extended.

In order to accomplish the object of the present invention, the method for manufacturing crab crab of Hongge crab according to the present invention comprises the steps of:

A step (S200) of picking crab meat from the matured red sea bream in the shell state in the step S100;

Sterilizing the crab collected in step S200 (S300);

(S400) of refrigerating the pasteurized crab in step S300.

Preferably, in the step (S100) of ripening the bark of the bark, the ripening is carried out at 96 DEG C for 3 minutes to 5 minutes.

Further, in the step (S300) of pasteurizing the crab meat, the pasteurization is carried out at 50 to 80 DEG C for 45 to 70 minutes.

Further, in the step (S400) of refrigerating the pasteurized crab, the refrigeration temperature is 0 ° C to 5 ° C.

 As described above, according to the present invention, it is possible to sterilize microorganisms through pasteurization and refrigerated storage, and to prolong the shelf life while maintaining a unique taste and texture, thereby enabling the production and distribution of fresh crab products without additional additive mixture .

FIG. 1 is a flowchart illustrating a method for manufacturing Crab crab crab in Honggea according to the present invention.
FIG. 2 is a flowchart illustrating an embodiment of a method for manufacturing Crab crab crab according to the present invention.
FIG. 3 is a chart showing the results of a test in which the frog crab crab products according to the present invention were pasteurized at 50 to 55 ° C for 70 minutes and then refrigerated.
FIG. 4 is a chart showing the results of a test in which cold storage of frog crab crab products according to the present invention was subjected to pasteurization at 55 to 60 ° C for 65 minutes, followed by refrigerated storage.
FIG. 5 is a chart showing the results of a test in which cold storage of frog crab crab products according to the present invention was subjected to pasteurization at 65 to 70 ° C for 55 minutes, followed by refrigerated storage.
FIG. 6 is a chart showing the results of a test in which cold storage of frog crab crab products according to the present invention was subjected to pasteurization at 70 to 75 ° C for 55 minutes, followed by refrigerated storage.
FIG. 7 is a chart showing the results of a test in which cold storage of frog crab crab products according to the present invention was subjected to pasteurization at 75 to 80 ° C for 45 minutes, followed by refrigerated storage.

The present invention is described in detail based on an exemplary embodiment of the present invention. In the following description of the present invention, reference will be made to the accompanying drawings. The configurations and operations described in detail herein are not intended to be limiting and are set forth for the purpose of teaching the ordinary skill in the art to which the present invention pertains for various embodiments of the invention.

Hereinafter, an embodiment of a method for manufacturing Crab crab crab according to the present invention will be described in detail with reference to the accompanying drawings.

1. Self-education (S100)

The crab of the present embodiment is crab meat of a living creature.

The barked red sea bream is matured at 96 ° C for 3 minutes to 5 minutes.

At this time, when the mashing is carried out over the temperature and time range of the mashing, the juice containing the delicious ingredients of the biological mashing spills out into the mashing water, and the unique taste and flavor of the mushroom is lost.

2. Feeding stage (S200)

The crab meat is harvested from the red sea bream which is in the shell state which has been immersed in the dipping stage (S100). At this time, it is necessary to use red ginseng as a raw material within 3 days from the removal of red ginseng to maintain the red color and taste of red ginseng. In the case of crab legs, it can be squeezed while squeezing the crab between the rollers. At this time, crabs and crabs should be completely removed from the crab shell.

3. Pasteurization step (S300)

Food sterilization methods are classified into heat sterilization, dry heat sterilization and cold sterilization, and the heat sterilization methods include pasteurization and pasteurization.

Domestic processed crab meat products are mainly sterilized at high temperature during the process. Hot pasteurization is a method of completely sterilizing microorganisms that form heat resistant spores at high temperatures of 100 DEG C or higher.

However, when the pasteurization of crab meat is performed at high temperature, juice leaching and yield deterioration due to protein thermal deformation are caused, resulting in texture of crab meat and hard texture, so that it is inevitable to mix the additive liquid to maintain the yield.

On the other hand, pasteurization is a method of killing hospital microorganisms by heat treatment at a relatively low temperature of 100 ° C or less, for foods in which the flavor may be destroyed due to heat treatment at a high temperature.

The pasteurization time is longer than that of the pasteurization at high temperature, but pasteurization of crab is carried out in the present invention in order to maintain the unique taste and soft texture of the red paste.

At this time, pasteurization is carried out at 50 ° C to 80 ° C for 45 minutes to 70 minutes.

If the temperature and time range are exceeded, the elasticity of crab meat may be lowered and the texture may become hard and brittle.

4. Refrigeration storage step (S400)

Pasteurization is not a method of killing all microorganisms in food, and thermophilic spoilage microorganisms that form heat resistant spores may remain. Therefore, in order to prevent corruption, the pasteurized crab must be refrigerated in the pasteurization step (S300).

At this time, the refrigeration temperature is preferably 0 to 5 ° C.

Next, with reference to Fig. 2, an example of a method for manufacturing crab crab meat according to the present invention will be further described.

1) Washing and desorption step (S80)

As a raw material, fresh redfish is selected fresh from the ship within 2 to 3 working days, and the gills, rust and seaweed are removed by using a washing machine, and then the gills, crabs and crab lids are completely removed.

2) Cutting step (S90)

The leg portion of the crab with the removed shell is cut in the washing and removing step S80. At this time, when the accurate leg is cut, the rate of genuine product is high.

3) Liquefaction, cooling, and refrigeration storage step (S100)

The crab legs in the state of being peeled in the cutting step (S90) are matured at 96 DEG C for 3 minutes to 5 minutes. Immerse the foot of the crab in a cool water for 5 minutes, cool rapidly, and store at 0 ~ 5 ℃. The temperature of the cooling water is preferably 15 ° C or less, and the temperature rise should be prevented by supplementing the ice.

At this time, when the central meat temperature of the red sea bream is more than 25 캜, the moisture may be lost and the elasticity of crab meat may be lowered.

5) Filling step (S200)

The legs of the crab stored in the mature, cooled, and refrigerated storage step (S100) are decalcified by a roller, and then the genuine leg flesh is selected, and the residual flesh and legs are completely removed.

At this time, it is preferable to use within 3 days from the date of removal the raw meat to maintain the color and taste inherent in crab meat, and genuine leg flesh is preferably 6 cm or more.

6) Vacuum (Sealing) Packing Step (S210)

The fish crab collected in the above-mentioned fishing step (S200) is packed into a product packaging container and vacuum-sealed (packed).

7) pasteurization step (S300)

In the vacuum (seal) packing step (S210), the vacuum packed crab is pasteurized.

At this time, pasteurization is carried out at 50 ° C to 80 ° C for 45 minutes to 70 minutes.

If the temperature and time range are exceeded, the elasticity of crab meat may be lowered and the texture may become hard or brittle.

8) Cooling and packaging step (S310)

Sterilized crab meat in the pasteurization step (S300) is immersed in ice water for at least 20 minutes so as to be kept at 5 ° C or less, cooled rapidly, and packed in a box.

10) Refrigeration storage step (S400)

The packaged crab products in the packaging step (S320) are refrigerated.

At this time, the refrigeration temperature is preferably 0 ° C to 5 ° C.

According to the embodiment of the present invention, the frozen crab meat crab products can be sterilized by microbes by refrigeration after pasteurization, and the shelf life can be extended, so that fresh crabs can be supplied to domestic and foreign consumers.

Hereinafter, the results of sensory evaluation on TPC (total plate counts), E. coli , pH test results, and coloring, taste and smell according to temperature and pasteurization time of crab crab crab products according to the present invention will be described. At this time, the unit of TPC is CFU / g, and it is announced beforehand that the measurement error due to the inflowing bacteria may be included while closing the door of the refrigerator. In the E. coli test, the number of negative and positive Escherichia coli was measured per 1 g of crab meat. If the TPC exceeds 100,000 CFU / g, or if the pH is above 9, the product will begin to deteriorate and the domestic and international distribution of crab meat products will be impossible.

The sensory evaluation of color, taste, and smell is shown in [Table 1].

Display standard Color flavor smell ○ Good The unique red color of crab meat You can taste the unique taste of crab meat There is a fresh smell unique to crab meat. △ Mimi The crab's own red color becomes tender Taste of crab meat Fresh smell of crab meat × Poor The red color of crab meat turns yellow I can not feel the unique taste of crab meat Fresh smell of crab meat changes

FIG. 3 shows the results of a cold storage of frog crab crab products according to the present invention at a temperature of 0 to 5 ° C after pasteurization at 50 to 55 ° C for 70 minutes from November 4, 2013 to November 19, 2013 .

TPC was highest at 5,000 after 15 days of initial onset, E. coli was not detected during the test period, and the pH remained at 7.76 to 8.35.

The color was yellowish on the 15th day after 14 days after the start of the crab, but turned yellow on the 15th day. The taste of the crab meat remained until the 12th day, but from the 13th day it became tender and it could not be felt on the 15th day. The distinctive fresh smell of red sea bream was retained until the 12th day, and gradually became tangible from the 13th day.

That is, if the cold weather crazing product according to the present invention is pasteurized for 70 minutes at 50 to 55 ° C, the product can be stored and distributed until 14 days after the start of the cold storage.

FIG. 4 shows the result of the pasteurization of frog crab crab meat according to the present invention at 55 to 60 ° C for 65 minutes from May 14, 2013 to May 29, 2013, followed by refrigerated storage at 0 to 5 ° C .

TPC was the highest at 11,000 after 15 days of onset, E. coli was not detected during the test period, and the pH remained at 7.56 to 8.55.

The coloring was reddish intrinsic to the crab until 10 days after the start, gradually became yellow on the 15th day, and the original taste of crab meat remained until the 11th day, but it did not taste on the 15th day. The distinctive fresh smell of red sea bream was maintained until 11th day, and it became tender from 12th day.

In other words, if the frozen crab crab product according to the present invention is pasteurized at 55 to 60 ° C for 65 minutes and then refrigerated, the product can be stored and distributed until 14 days after the start.

FIG. 5 shows the result of a cold storage of frog crab crab meat according to the present invention at a temperature of 0 to 5 ° C after pasteurization at 65 to 70 ° C for 55 minutes from April 2, 2013 to April 24, 2013 .

TPC was the highest at 9,600 on the 21st day after the beginning of the shoot, E. coli was not detected during the test period, and the pH remained at 7.22 to 8.57.

The color was yellowish on the 22nd day, and the taste of the crab meat remained until the 18th day, gradually became tender and could not feel the taste on the 22nd day. The distinctive fresh smell of red sea bream was maintained until the 18th day, and gradually became tangible from the 19th day.

That is, when the cold weather crab meat product according to the present invention is pasteurized at 65-70 ° C for 55 minutes, the product can be stored and distributed until 20 ~ 21 days after the start.

FIG. 6 shows the result of a cold storage of frog crab crab meat according to the present invention at a temperature of 0 to 5 ° C after pasteurization at 70 to 75 ° C for 55 minutes from June 3, 2013 to July 4, 2013 .

TPC was the highest at 16,000 on the 29th day after the start of the experiment, while E. coli was not detected during the test period and the pH was maintained at 7.12 to 8.57.

The color was yellowish on the 31st day after being reddish by the 24th day after the start of the crab, and the flavor of the crab meat remained until the 24th day, gradually became tender and the taste could not be felt on the 31st day. The distinctive fresh smell of red mildew was maintained until the 26th day, after which it gradually became tender and the smell changed on the 31st day.

That is, when the frozen crab crab product according to the present invention is pasteurized at 70 to 75 ° C for 55 minutes, it can be stored and distributed until 29 to 30 days after the start of the frost.

FIG. 7 shows the results of a cold storage of frog crab crab meat according to the present invention at a temperature of 0 to 5 ° C for 45 minutes at 75 to 80 ° C for 45 minutes from October 1, 2013 to November 1, 2013 .

TPC was the highest at 12,000 after 30 days of initial onset, E. coli was not detected during the test period and pH was maintained at 7.48 to 8.57.

The color was yellowish on the 31st day after being reddish by the 24th day after the start of the crab, and the flavor of the crab meat remained until the 24th day, gradually became tender and the taste could not be felt on the 31st day. The distinctive fresh smell of red sea bream was maintained until the 22nd day, then gradually became tender and the smell changed on the 31st day.

In other words, if the frozen crab crab product according to the present invention is pasteurized for 45 minutes at 75 to 80 ° C and refrigerated, the product can be stored and distributed until 29 to 30 days after the start.

The shelf life of crab crab crab products according to the present invention is as follows: pasteurization at 50 to 60 ° C for 65 to 70 minutes followed by 14 days at 0 to 5 ° C for storage, pasteurization at 65 to 70 ° C for 55 minutes , It is maximum 21 days when refrigerated at 0 ~ 5 ℃. It is 30 days maximum when refrigerated at 0 ~ 5 ℃ after pasteurization at 70 ~ 80 ℃ for 45 ~ 55 minutes.

That is, it is possible to sterilize microorganism by cold pasteurization and sterilization of frog crab crab meat according to the present invention, and it is possible to extend the shelf life up to 30 days after the start of freshness, so that fresh crab can be supplied to domestic and foreign consumers.

Hereinafter, the sensory evaluation results of the crab crab crab according to the present invention will be described. The sensory evaluation was performed on 30 general panel members and compared with crab meat frozen after freezing. The results were as shown in Table 2 below. (5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor)

division smell flavor Texture color Moisture content Overall likelihood Frozen crab 3.8 3.8 3.5 4.5 3.5 3.7 Chilled crab 4.7 4.8 4.8 4.5 4.3 4.6

According to the above Table 2, it was evaluated that the crab crab crab according to the present invention had better moisture content than frozen crab crab, resulting in a smoother texture. The distinctive odor of Hongge was more common in frozen crab than in frozen crab, and the color of frozen crab meat and frozen crab was the same as red color.

As described above, the frozen crab crab products according to the present invention can be kept in a refrigerated state after sterilization at low temperature to maintain a reddish color and flavor and flavor as well as a soft texture unique to red sea bream.

Although the embodiment of the present invention has been described, this embodiment is presented as an example and is not intended to limit the scope of the invention. The present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The foregoing embodiments and modifications thereof are included in the scope and spirit of the invention and are included in the scope of equivalents of the invention described in the claims.

Claims (4)

A method for manufacturing crab crab meat of red sea crab, comprising the steps of dipping (S100) a barked red sea bream;
A step (S200) of picking crab meat from the matured red sea bream in the shell state in the step S100;
Sterilizing the crab collected in step S200 (S300);
(S400) of refrigerating the pasteurized crab in step S300 (S400). The method according to claim 1,
The method for manufacturing crab meat crab of red sea crab according to claim 1, wherein the ripening is carried out at 96 占 폚 for 3 minutes to 5 minutes in the step (S100) of immersing the bark in the shell state. The method according to claim 1,
Wherein the pasteurization of the crab meat is carried out at 50 to 80 DEG C for 45 to 70 minutes in a step (S300) of pasteurizing the crab meat. The method according to claim 1,
Wherein the refrigerating temperature is 0 ° C to 5 ° C in the step S400 of refrigerating the pasteurized crab meat.

Images