KR880000977B1 - Manufacturing process for canned crab-fresh - Google Patents

Abstract

The prepn. of the canned crab meat comprises (a) selecting crabs having the freshness at pH 6.8-7.2, removing impurities (internal organs, carapases, pinnas), washing, separating crab meat with inner skin from body and leg. and washing; (b) boiling them in 3% salt soln. for 5-6min at 50-60≰C and chilling; (c) gathering only crab meat by rolling with a press, passing though a press agitator and screening with a sieve shaker; (d) boiling crab meat obtd. from body and leg., separately, at 100≰C for 1-2min and 2-2.5min, respectively, and desicating using a sieve of 0.5mm; (e) wrapping crab meat with an oiled paper, canning, sealing, degassing for 12min at 75≰C to 90≰C, and sterilizing at 80-90≰C.

Description

How to make canned pink crab meat

The present invention mainly uses the pink crab (Chionoecetes Japonicus) belonging to a relatively large crab whose pink shell is inhabited in the deep seas (approximately 1000-2000m) of the East Sea and the West Sea of Korea. It is processed and processed to have the quality of crab meat. Protein and extract powder and glycogen (Glycogen) and a method for producing canned pink crab meat containing the unique sweet ingredients of fat, minerals, sulfur, glycine, alanine, betaine .

In the present invention, foods made of crab as raw materials have been simply harvested from crab meat, frozen processed, and exported to Gumi, Japan, or the domestic market. However, not only did the market co-operate in Korea, but also in the Western and Japanese markets, it was difficult to get the price of the product properly due to the fierce competition from other competitors and similar products.

In particular, the rapid growth of the global economy since the 1970s has led to the rise of crustacean products, which were used only in some upper-class consumer groups, to the middle class, and the demand is piggybacking. As the supply of foods cannot meet the demand, recently, artificial crab meat (artificial products added with artificial sweetener to pollack meat and colored outside) has been introduced.

Some of such raw material dogs use king crabs and snow crabs, centered on Alaska, which have very low catches and high price, making it extremely difficult to improve productivity.

Therefore, in order to replace this, canned foods made from crabs and similar crabs are produced in Taiwan, Malaysia, and Taeguk, but it is difficult to maintain the freshness of raw materials for a long time due to the local climate caused by tropical climate. It was difficult and there were many problems in sanitation, which greatly reduced the annoyance of the product.

In the present invention, pink crabs inhabiting the deep seas of the East Sea of Korea, which have been almost discarded in the past, are harvested in large quantities with low labor cost, and the body and legs are separated, and only pure meat is processed to process and process the original taste of pink crabs. Its purpose is to provide high quality canned foods made from pink crab meat containing many nutritional values such as freshness and protein and Axis powder at low prices.

In general, crab can be used as raw materials for canned crab, but crabs are caught in the Bering Sea, and crabs are caught in South Hamgyong and Hokkaido in Japan, and young crabs are caught near the east coast. It was somewhat difficult to use as a raw material for canned crabs.

In the present invention, however, the crab and the freshness of the crab that can be maintained for a long time without any deterioration under any climatic conditions in terms of its taste and meat are almost discarded until now as the main raw material of canned crab. In the method of manufacturing canned pink crab meat of the present invention, which can be manufactured and supplied at a low price while increasing the utilization of aquatic resources that catch a large amount of pink crabs, the raw material is first selected from the freshness of PH6.8 to 7.2 in the first step. Only the crabs that have them are treated with raw materials that can be cooked, and they are then separated into the second and second stages of the cooking process. Package it in a heritage place, put it in a clean vacancy, go through sterilization and degassing, and then break the outside of the sealed cooled tube. By washing clean, it provides canned food made with high nutritional value and delicious crabmeat, so that it can be easily stored without regard to place or climate.

The present invention will be described in detail by the following festival.

1st (Washing process)

Only the crabs with a freshness of pH 6.8∼7.2 are selected from the catched pink crabs and immediately degasser (脫 甲) to remove fins and crabs, washed with fresh water, and the flesh is separated from the trunk and legs again and washed again.

2nd hole (Home cooking process)

Put the washed raw material in the stainless basket, and the shell is blown in 3% of the brine as it is. So let's cook it at 50 ℃ ~ 60 ℃ according to the raw material for about 5-6 minutes according to the PH diagram. Since it can be grown in a healthy manner, it is quenched after the first cooking and condensed meat.

In the second cooking, the body and leg meat are cooked separately.The body meat is sorted with impurities such as raw materials and fins before placing the raw material on the conveyor of the meat picker, and then the body is placed in the roller compactor and pressed. Pass the (rotary barrel with a hole in the tank containing water) to separate the crab shell and the crab meat, adjust the crab meat particles and remove impurities on the vibration screen, and solidify the crab meat through the water. Put it in a basket made of PVC in 100 ℃ boiled water and let it simmer for 1 ~ 2 minutes depending on the raw material condition and quench it to completely dehydrate the water with 0.5m / m mesh. .

And trim the legs evenly put into the meat remover and then degreased in boiled water at 100 ℃ for 2 to 2.5 minutes to dehydrate the water with 0.5m / m mesh again and select them by size.

3rd process (Canning process)

Selected again to completely remove the impurities in the final raw material (crab meat), packed first in a wrapping paper and sealed in a clean vacant space, degassed for about 12 minutes from 75 ℃ to 90 ℃ degassing and 110 ℃ Sterilization at 80 ° C to 90 ° C.

And in a sterilized state to cool in the tank at room temperature for about 12 to 24 hours and then clean the outside of the tube to complete the canning. The manufacturing process of the present invention is a general component of crab meat, such as epidermal tissue, bound tissue, gelatin, and muscular flux, which has been the most problematic problem in manufacturing canned crab until now. Glycogen of protein and extract of chemical composition and 1% of glycogen of organic compound, and 23% of fat, 1.5% of minerals, and very high sulfur content, and glycine Due to the presence of a pigment protein called alanine and betaine, various characteristics that make red crab meat are fully considered.

However, in the case of conventional canned crab, sometimes the calcined sulfur is combined with the pipe material to maintain hydrogen, and to form sulfide and iron sulfide or to form sulfide by metal material in crab meat components, which is abnormal in canned canned food. When the freshness of the crab meat was lowered, the pH increased due to the generation of various basic substances, and the generation of hydrogen sulfide by heating increased. This phenomenon occurs mainly during the high-temperature process in the high-pressure cooker, so even if stored for a long period of time as long as there is no hole in the diplomatic tube does not cause a problem of deterioration in canning. Therefore, in the present invention, dehydration immediately after importing the raw materials prevents a factor that adversely affects the product by decomposing the gastric bath due to enzymes in the liver or worsening self-efficiency, thereby rapidly cooling and preventing freshness and weakening the muscles immediately after heat coagulation. Condensation of the protein facilitates degassering during degreasing and at the same time, inhibits thermophiles and provides a more widespread effect by mass production of canned crab.

Claims (1)

Remove only crab shells, fins and intestines with fresh PH of 0.8 ~ 7.2 freshness, separate body and legs, wash 1, 2, and 50% ~ 60 with the skin attached to 3% saline. After condensing into meat and cold-quenched at ℃, the re-selected torso was re-selected with a stirrer and crushed into shells and crab meat with particles on the screen. After about 1 ~ 2 minutes or 2 ~ 2.5 minutes of self-cooling in 100 ℃ of cut water, dehydrated with 0.5m / m of mesh, and the trunk and legs are divided into equal parts as the heritage site. The method for producing canned crab meat, characterized in that it is degassed for about 12 minutes from 75 ° C. to 90 ° C. and sterilized at 110 ° C. to 80 ° C. to 90 ° C.