Method for refreshing water-detacted live portunus tritubercularus

Abstract

The invention discloses a method for refreshing water-detacted live portunus tritubercularus, which comprises the steps of: 1, purifying the portunus tritubercularus in seawater, and then putting the portunus tritubercularus in the 2-5 DEG C seawater for soaking for 3-5min to ensure that the portunus tritubercularus is in a narcosis state, wherein the 2-5 DEG C seawater contains 0.1 percent of stable vitamin C; 2, putting a moisturizing material in the 2-5 DEG C seawater containing 0.1 percent of stable vitamin C for soaking until the moisturizing material is saturated; and 3, firstly placingan oxygenating agent in a cavity in the middle of a package box, then laying one layer of moisturizing material above the oxygenating agent, placing the portunus tritubercularus above the moisturizing material, placing one layer of moisturizing material, i.e. a second layer of moisturizing material, above the portunus tritubercularus and covering the packaging box by the cover thereof. The methoddisclosed by the invention has the advantages of long survival time of the portunus tritubercularus, capability of effectively ensuring the edible value and enlarging the marketing range, clean surface of the portunus tritubercularus body, and low cost.

Description

technical field [0001] The invention relates to a fresh-keeping method for live crabs out of water, in particular to a fresh-keeping method for live crabs out of water. Background technique [0002] Portunus trituberculatus, Scylla serrata and Eriocheir sinensis are the three major economic crabs in my country. The best consumption time of Scylla serrata is in summer and autumn; the best consumption time of Chinese mitten crab is autumn and winter; but the best consumption time of Portunus trituberculatus is winter and spring. The Spring Festival is the biggest traditional festival of the Chinese nation, followed by the Lantern Festival, so the consumption time is relatively long, coupled with the unique nutrition and delicacy of swimming crabs, with the improvement of people's living standards and quality, the market of swimming crabs has changed from the Yangtze River Delta The region is advancing to major consumer cities in the north and south and the central and western...

AI Technical Summary

Problems solved by technology

[0006] 3. Fresh-keeping packaging in foam boxes or cartons. This method washes the harvested swimming crabs with sea water and puts them directly into foam boxes or cartons for fresh-keeping packaging. The 12-hour survival rate does not exceed 50%. Even if it exceeds 12 hours, some Surviving swimming crabs will not only deteriorate the flavor and taste due to lack of water, oxygen, and muscle autolysis, but dead swimming crabs will increase the content of harmful substances such as histamine due to autolysis, which will seriously affect the health of swimming crabs trituberculosis. Nutritional value and food safety

[0007] 4. The method of adding ice cubes to the aquarium for uninterrupted inflation. Put the portunus trituberculatus in the seawater aquarium to cool down by adding ice cubes, and at the same time inflate uninterruptedly. The fresh-keeping time is usually 12-24 hours, but this method is extremely troublesome. The cost is high, and it is not conducive to transportation. It is only suitable for supermarkets and aquatic product stalls for short-term fixed-position preservation, which limits the sales range of live swimming crabs.

[0008] 5. Moisturizing methods such as wood chips, put Portunus trituberculatus in a conventional packing box, use wood chips, rice bran, bagasse, etc. The fresh-keeping effect of this method is better, but the transportation and fresh-keeping costs of this fresh-keeping method are higher

In addition, because crabs tend to shed a lot of liquid and other impurities during the fresh-keeping process, these liquids are mixed with wood chips and other fillers, and further adhere to the surface of the crab body, resulting in dirty and poor appearance of the commercial crab body, which also affects its products. value

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