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Processing method of crab paste

A processing method and technology for crab paste, which are used in ultra-high pressure food processing, preservation of meat/fish by radiation/electricity treatment, food ingredients as taste improvers, etc. And other issues

Active Publication Date: 2021-07-30
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are still some problems to be solved urgently in the application of ultra-high pressure technology to crab paste processing: with the increase of ultra-high pressure treatment pressure, the total number of colonies gradually decreases, and the safety is higher. The structure will be damaged by high pressure, resulting in protein denaturation, myofibril breakage, crab paste hardening, crab roe darkening, crab meat turning white, and ripening phenomenon, which affects the freshness characteristics of crab paste, especially under pressure higher than 400MPa change more
This makes the 500-600MPa or even higher pressure environment suitable for fruit and vegetable juices and other products unsuitable for the sterilization of crab paste, which greatly limits the sterilization effect of ultra-high pressure, and cannot meet the target requirements for crab paste with a high amount of original bacteria.
The remaining bacteria proliferate during the shelf life, which also makes the ultra-high pressure crab paste a safety hazard in shelf sales

Method used

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  • Processing method of crab paste
  • Processing method of crab paste
  • Processing method of crab paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Raw material selection: choose crabs with white and clean body, protruding crab navel, reddish color, paste on both ends of the crab, good freshness frozen swimming crabs, and remove the spoiled crabs;

[0041] (2) making crab paste semi-finished product, comprises the following steps:

[0042] (2.1) Ultra-high pressure assisted shelling: Take four groups of crabs of the same size, 10 in each group, wash off the surface impurities of the crabs, and then treat the four groups of crabs under ultra-high pressure for 2 minutes at 100MPa, 200MPa, 300MPa, and 400MPa respectively to achieve shelling. The meat is separated, and then the inedible parts of the crab are manually removed (the back shell, crab gills, crab mouth, viscera, crab leg ends and crab navel, squeeze out the crab feces and wash them with water,) and finally take out the crab paste or crab roe to obtain semi-finished crab ;

[0043] (2.2) Use a vibrating sieve to separate the crab shells and crab meat: t...

Embodiment 2

[0057] Steps (1) (2) of this embodiment are the same as the 300MPa ultra-high pressure auxiliary shelling treatment group of embodiment 1, and this embodiment also includes step (3):

[0058] Step (3): Add seasoning to the semi-finished crab paste. The seasoning includes salt, white granulated sugar, monosodium glutamate, white wine and rice wine: divide the semi-finished crab paste into five groups, and the quality of white sugar in each group is 1.5% of that of the semi-finished crab paste. %, the quality of monosodium glutamate is 0.1% of the quality of semi-finished crab paste, the quality of white wine is 0.75% of the quality of semi-finished crab paste, the quality of rice wine is 2.5% of the quality of semi-finished crab paste, and the quality of each group of salt is 0.75% of the quality of semi-finished crab paste. 0%, 1%, 3%, 5%, 7%.

[0059] The following table 2 is the rating result of different salt additions to the taste of crab paste after pickling:

[0060] ...

Embodiment 3

[0063] The steps (1)(2)(3) of this embodiment can refer to embodiment 2, and difference is only that the amount of salt added is 2.0% of the semi-finished product quality of crab paste, other is the same as embodiment 2, and this embodiment also includes step ( 4)(5)(6);

[0064] (4) Add anti-pressure protective agent to the crab paste semi-finished product that adds seasoning, described anti-pressure protective agent comprises ice structural protein, trehalose and baking soda, wherein the addition amount of ice structural protein, trehalose, baking soda is as follows shown;

[0065] L 9 (3 4 ) Orthogonal experimental design sees the following table 3:

[0066]

[0067] Any one of the three factors A, B, and C in Table 3 above can be combined with the other two factors at different levels.

[0068] (5) Pickling the processed crabmeat and crab roe in step (3), the pickling conditions are: temperature is 10°C, vacuum degree-0.01Mpa, pickling for 1h, filling and sealing af...

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Abstract

The invention relates to a processing method of crab paste. The processing method comprises the following steps: (1) selecting frozen portunid or fresh living portunid with good freshness; (2) taking out crab cream or crab cream and crab meat of the crabs, and mixing the crab cream or crab cream with the crab meat to prepare a semi-finished product of crab paste; (3) adding seasonings into the semi-finished product of the crab paste; (4) adding a compression-resistant protective agent into the crab paste semi-finished product added with the seasonings; (5) pickling the crab paste semi-finished product treated in the step (4), and filling and sealing the crab paste semi-finished product after pickling; and (6) performing ultrahigh-pressure sterilization treatment on the filled and sealed product at the treatment pressure of 400-600Mpa to finally obtain a finished product. The pressure-resistant protective agent is added, so that protein denaturation in the ultrahigh-pressure sterilization process can be effectively prevented, and the fresh quality of the crab paste can be kept.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of crab paste. Background technique [0002] Crab paste is a nutritious traditional pickled raw aquatic product. It is a characteristic aquatic food in the coastal areas of Jiangsu and Zhejiang, and it is very common for residents to eat. However, due to many manual operations in the processing process, crab paste is easily contaminated by microorganisms, especially pathogenic microorganisms, so it is easy to induce foodborne diseases, and diarrhea incidents occur from time to time after eating. How not to destroy the original flavor of crab paste, but also thoroughly kill the microorganisms therein, extend the shelf life, and improve safety has always been an important issue in the processing of raw aquatic products. [0003] Traditional crab paste production often adds a large amount of salt and wine to sterilize and inhibit bacteria to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23B4/015A23B4/20A23B4/24
CPCA23L17/40A23L17/70A23B4/015A23B4/20A23B4/24A23V2002/00A23V2300/46A23V2200/14A23V2250/636
Inventor 尚海涛凌建刚崔燕宣晓婷林旭东朱麟康孟利
Owner NINGBO ACAD OF AGRI SCI
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