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Instant crab leg processing method

A processing method, crab leg technology, applied in the field of instant crab leg processing, can solve the problems such as difficult to reduce the allergenicity of TM and AK, and achieve the effects of reducing allergenicity, easy large-scale production, and low cost

Inactive Publication Date: 2016-07-20
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These characteristics make it difficult to eliminate TM and AK sensitization by conventional processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: adopt the processing method of galactose and arabinose mixed salt sugar water treatment (2.0% galactose, 2.0% arabinose, 1.0% salt, 95% water, pH8.5) to produce instant crab legs, comprising the following steps:

[0041] (1) Pre-treatment of crab legs: choose live crabs or frozen crabs as raw materials, wash the mud and dirt attached to the surface of the crab body with clean water, take the crab legs with complete shape and wash them with ice water; place the crab legs Soak in salt-sugar water (2.0% galactose, 2.0% arabinose, 1.0% salt, 95% water, pH8.5) at 4°C for 20 minutes, the ratio of crab legs to salt-sugar water is 1:2 (w:v);

[0042] (2) Pre-cooking: put the soaked crab legs into a steamer, and pre-cook them at 100°C for 3 minutes; cool the boiled crab legs to room temperature, and send them to a 4°C freezer;

[0043] (3) Low-temperature marinating: soak the crab legs again in salted sugar water (2.0% galactose, 2.0% arabinose, 1.0% salt, 95% wate...

Embodiment 2

[0046] Embodiment 2: adopt the processing method of galactose and arabinose mixed salt sugar water treatment (1% galactose, 3% arabinose, 2% salt, 94% water, pH8.0) to produce instant crab legs, comprising the following steps:

[0047] (1) Pre-treatment of crab legs: choose live crabs or frozen crabs as raw materials, wash the mud and dirt attached to the surface of the crab body with clean water, take the crab legs with complete shape and wash them with ice water; place the crab legs Soak in salt-sugar water (1% galactose, 3% arabinose, 2% salt, 94% water, pH 8.0) at 4°C for 15 minutes, the ratio of crab legs to salt-sugar water is 1:1 (w:v);

[0048] (2) Pre-cooking: put the soaked crab legs into a steamer, and pre-cook them at 100°C for 5 minutes; cool the boiled crab legs to room temperature, and send them to a 4°C freezer;

[0049] (3) Low-temperature marinating: soak the crab legs in salt-sugar water (1% galactose, 3% arabinose, 2% salt, 94% water, pH8.0) at 4°C for 1.5 ...

Embodiment 3

[0052] Embodiment 3: Separation and purification of TM and AK and Maillard reaction

[0053] (1) TM purification Fresh crab meat was placed in 10 times the volume (v / w) of ice-cold 20mmol / LTris-HCl (pH=7.5), mashed with a tissue grinder, centrifuged at 8000g, 4°C for 10min, and left Take the precipitate part; re-mash the precipitate in 10 times the volume of Tris-HCl buffer, repeat the above steps (mash, centrifuge) 4 times; dissolve the precipitate obtained by the last centrifugation in 100mmol / L Tris-HCl buffer (pH7.5, containing 0.5mol / LNaCl); prepare the above solution into acetone powder, and then dissolve the acetone powder in 10 times the volume (v / w) of 20mmol / LTris-HCl (pH=7.5) solution (containing 1mol / LKCl and 10mmol / Lβ-mercaptoethanol), and stirred overnight; centrifuged at 20,000g, 4°C for 20min, took the supernatant, added 1mol / LHCl to adjust the pH to 4.5, and allowed TM to precipitate near the isoelectric point, and let it stand for 2h. , centrifuged at 15000...

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Abstract

The present invention discloses an instant crab leg processing method and relates to the crab processing. The processing method includes the following steps: 1) crab leg pre-treating: crab legs are washed and the washed crab legs are placed into salt and sugar water to be soaked; 2) pre-cooking: the soaked crab legs are put into a steaming and cooking machine to be pre-cooked, and the pre-cooked crab legs are cooled to a room temperature; 3) low-temperature pickling: the pre-cooked crab legs are immersed in the salt and sugar water again to conduct a low-temperature pickling; and 4) packaging: the low-temperature pickled crab legs are loaded into a compound packaging bag according to specifications, the loaded pickled crab legs are vacuum packaged, and the vacuum packaged crab legs are subjected to a high-temperature and high-pressure steam sterilization to thereby obtain a flexibly packaged crab leg finished product. In the production processing process of the instant crab legs, the salt and sugar water is used to conduct a short-time soaking, so that the crab meat proteins and the reducing sugar produce a Maillard reaction in the pre-cooking and the high-temperature and high-pressure sterilization process. The processing method significantly reduces the sensitization of the crab leg products, solves the cost problem that the crab leg meat obtaining needs a large amount of manual costs, and is simple in operation, low in cost, easy to achieve a large-scale production, etc.

Description

technical field [0001] The invention relates to crab processing, in particular to a processing method for instant crab feet. Background technique [0002] In recent years, the output of crabs in my country has continued to rise, reaching 141,000 tons in 2014, and the output of Fujian Province exceeded 1 / 5 of the national total (Administrative Administration of Fisheries and Amateurs of the Ministry of Agriculture. China Fisheries Yearbook. Beijing: China Agricultural Press, 2015:225.). Crab meat is delicious and has high nutritional value. It is a traditional valuable seafood. At present, the processing methods of crabs mainly include canned crab meat, crab meat floss, etc., and the crab meat is obtained from the whole crab; the crab legs, which are the by-products of processing, do not contain much meat, and the time-consuming and labor-intensive extraction of the meat leads to high costs. Not taking meat is a waste of resources. [0003] As one of the most common allergi...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L5/20
CPCA23V2002/00A23V2200/304
Inventor 刘光明韩欣宇曹敏杰陈小锋张凌晶曾斌昌
Owner JIMEI UNIV
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