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Preparation method of ovalipes punctatus crab sauce

A preparation method and crab paste technology are applied in the direction of food ingredients as antioxidants, food ingredients as odor modifiers, and food ingredients as anti-microbial preservation, etc. To achieve the effect of strengthening processing and utilization, good food safety and stability, and uniform and fine sauce quality

Inactive Publication Date: 2019-03-01
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the existing technical problems such as obsolete technology, long fermentation period, high salt content (generally 25-30%), water-oil separation and poor viscosity in the prior art crab sauce production process, which lead to The quality is more difficult to control, and it is difficult to realize industrialized production, which greatly restricts the market development. A method for making crab paste with simple steps, strong operability, and suitable for industrial production is provided, and the prepared round-toed crab Crab sauce is low in salt, has a fresh and fragrant smell, light fishy smell, good food safety and stability, even and delicate sauce, and moderate viscosity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Cleaning and removing impurities: take fresh round-toed crabs, wash them with clean water, remove the crab gills and crab stomach, then wash them with clean water and drain them to get crab pieces;

[0027] (2) Bacteria reduction: Spray the crab pieces with ozone water with a concentration of 7mg / L and a temperature of 3-5°C for 3 minutes, then drain and set aside;

[0028] (3) Softening: Soak crab pieces in citric acid aqueous solution with a temperature of 3°C and a mass concentration of 10% for 10 minutes, remove and drain, and set aside. The ratio of solid to liquid between crab pieces and citric acid aqueous solution is 1: 8;

[0029] (4) Mashing: mash the crab lumps into a paste with a uniform structure. Based on the quality of the crab lumps, add 15% salt, 3% white sugar, and 0.2% monosodium glutamate, and stir evenly to obtain a fermented material;

[0030] (5) Fermentation: Put the fermented material in the fermenter, press it tightly and smooth it, poke s...

Embodiment 2

[0033] (1) Cleaning and removing impurities: take fresh round-toed crabs, wash them with clean water, remove the crab gills and crab stomach, then wash them with clean water and drain them to get crab pieces;

[0034] (2) Bacteria reduction: Spray the crab pieces with ozone water at a concentration of 9mg / L and a temperature of 5°C for 2 minutes, then drain and set aside;

[0035](3) Softening: Soak the crab pieces in a citric acid aqueous solution with a temperature of 5°C and a mass concentration of 15% for 10 minutes, remove and drain, and set aside. The ratio of solid to liquid between crab pieces and citric acid aqueous solution is 1: 10;

[0036] (4) Mashing: mash the crab lumps into a paste with a uniform structure. Based on the quality of the crab lumps, add 18% salt, 4% white sugar, and 0.3% monosodium glutamate, and stir evenly to obtain a fermented material;

[0037] (5) Fermentation: Put the fermented material in the fermenter, press it tightly and smooth it out, ...

Embodiment 3

[0040] (1) Cleaning and removing impurities: take fresh round-toed crabs, wash them with clean water, remove the crab gills and crab stomach, then wash them with clean water and drain them to get crab pieces;

[0041] (2) Bacteria reduction: Spray the crab pieces with ozone water at a concentration of 8mg / L and a temperature of 4°C for 2.5 minutes, then drain and set aside;

[0042] (3) Softening: Soak crab pieces in citric acid aqueous solution with a temperature of 4°C and a mass concentration of 12% for 5-10 minutes, remove and drain, and set aside for use. The solid-liquid ratio of crab pieces to citric acid aqueous solution is 1:9;

[0043] (4) Mashing: mash the crab lumps into a paste with a uniform structure. Based on the quality of the crab lumps, add 16% salt, 3.5% white sugar, and 0.25% monosodium glutamate, and stir evenly to obtain a fermented material;

[0044] (5) Fermentation: Put the fermented material in the fermenter, press it tightly and smooth it out, poke...

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Abstract

The invention discloses a preparation method of ovalipes punctatus crab sauce, and relates to the technical field of aquatic product processing. The preparation method comprises the following steps: (1) cleaning and impurity removal; (2) bacterium reduction; (3) softening; (4) mashing; (5) fermentation; and (6) canning. The preparation method takes ovalipes punctatus as a raw material, is based atraditional natural fermentation method for preparing crab sauce, combines innovative processing techniques such as bacterium reduction by spraying ozone water, softening with a citric acid solution,and fermentation by spraying Baijiu and prickling holes, and improves a traditional crab sauce production process. The preparation method has simple process steps and high operability and is suitablefor industrial production; the prepared ovalipes punctatus crab sauce has low salt, delicious and fragrant smell, light fishy smell, good food safety and stability, uniform and fine sauce quality andmoderate viscosity; and the preparation method has promoting effects on utilization of ovalipes punctatus for standardized production of crab sauce products, is favorable for enhancing processing andutilization of low-value marine crabs, and has broad development prospects.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing crab paste with small-pointed round-toed crabs. Background technique [0002] Thin-pointed round-toed crab ( Ovalipes punctatus ) belongs to Portunidae, the genus Crab, commonly known as "sand crab", distributed in Japan, Australia, New Zealand, Madagascar, South Africa, Peru and China's Yellow Sea, East China Sea, and South China Sea. It is abundant in the Yellow Sea and East China Sea. Wide-temperature and wide-salt species. [0003] The round-toed crab is rich in resources. It is currently the edible crab with the largest population and the highest resource density among the crabs in the East China Sea. It is also a crab resource with the most development potential. Although the output of the crab is huge, it is very prone to blackening, resulting in poor perception, lower quality, and affecting sales, and Portunus trituberculatus ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L29/00A23L5/10
CPCA23V2002/00A23L5/10A23L5/27A23L27/60A23L29/035A23V2200/15A23V2200/10A23V2200/02A23V2200/048A23V2250/032A23V2250/708
Inventor 顾捷张小军陈瑜黄丽英
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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