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Frozen cooked wine-preserved crab product and processing method thereof

A processing method and technology of drunken crab, which is applied in the field of frozen cooked drunken crab products and its processing, can solve problems such as ineffective sterilization of drunken crab, easy deterioration and discoloration, and long brine time, etc., and achieve broad market application value and high production efficiency , The effect of simple processing method

Pending Publication Date: 2021-12-21
JIANGSU BAOLONG GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the existing published literature reports, the patent "a production process of drunk crabs" with the publication number CN105285773A discloses a method of sterilizing drunk crabs by using compound chlorine dioxide cleaning and sterilization combined with irradiation treatment, which solves the problem of drunk crabs. The bactericidal effect of crabs is not obvious, easy to deteriorate and change color, etc., but this method needs to be marinated for 7-13 days; the patent "A Production Method for Taihu Drunk Crabs" with the publication number CN111543603A discloses a method for sequentially screening Taihu Lake crabs, temporarily After nourishing and cleaning treatment, carry out ultra-high temperature instantaneous sterilization treatment, then carry out intoxication treatment, and then pack and refrigerate the method, the shelf life is as long as 30 days, and this method needs intoxication for 7-28 days; Publication No. CN109105777A patent "one A kind of cooked drunk crab that can be stored for a long time and ready-to-eat and its preparation method” discloses a kind of prepared by sauce preparation, deep washing crab, steaming and cooling, soaking sauce and sterilizing preservation, the method requires sauce soaking It can be seen that the marinating time of drunk crabs is still relatively long; the patent "a processing method of cooked drunk crabs" with the publication number CN109805305A discloses a crab as raw material, which is steamed, cooled and pickled. Compared with the processing method of cooked drunk crabs prepared by cold storage, compared with the cooked drunk crabs prepared by the general method, this method adopts the method of introducing ozone into the temporary fresh water to help the crabs discharge dirt, reduce bacteria, and remove pesticide residues. The shelf life is extended, and the sorbic acid preservative is used in combination, but the shelf life is still relatively short. The existing drunken crabs are generally stored in cold storage, and the shelf life of cold storage is relatively short

Method used

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  • Frozen cooked wine-preserved crab product and processing method thereof
  • Frozen cooked wine-preserved crab product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Select fresh and complete river crabs (about 130-150g each), spit out and clean the river crabs temporarily.

[0035] (2) Steam the river crab until the central temperature of the river crab is 75°C.

[0036] (3) Cool the cooked river crabs with ice water to a center temperature of 10°C, intoxicate in an intoxicating solution at 10°C, and soak in vacuum for 2 hours at a vacuum degree of 0.070 MPa.

[0037] The preparation method of drunk liquid is as follows:

[0038] 1) According to the mass fraction, put tangerine peel 1.2%, lemon 1.2%, bay leaf 1.2%, cinnamon 1.5%, star anise 1.5%, shallot 1.5%, onion 1.5%, ginger slice 2.5%, garlic slice 2.5%, put into boiling Boil in the water for 4 hours to obtain spice water;

[0039] 2) Add the following components in the spice water: 2.5% salt, 4% sugar, 0.5% pepper, 0.8% monosodium glutamate and 15% soy sauce, cook for 30 minutes, cool, and take the filtrate;

[0040] 3) Add 2% trehalose and Huadiao wine to the filtrate...

Embodiment 2

[0045] (1) Select fresh and complete river crabs (about 150-180g each), spit out and clean the river crabs temporarily.

[0046] (2) Steam the river crab until the central temperature of the river crab is 75°C.

[0047] (3) Cool the cooked river crabs with ice water to a central temperature of 10°C, intoxicate in an intoxicating solution at 10°C, and soak in vacuum for 4 hours under the condition of a vacuum degree of 0.070 MPa.

[0048] The preparation method of drunk liquid is as follows:

[0049] 1) According to the mass fraction, put tangerine peel 1.2%, lemon 1.2%, bay leaf 1.2%, cinnamon 1.5%, star anise 1.5%, shallot 1.5%, onion 1.5%, ginger slice 2.5%, garlic slice 2.5%, put into boiling Boil in the water for 4 hours to obtain spice water;

[0050] 2) Add the following components in the spice water: 2.5% salt, 4% sugar, 0.5% pepper, 0.8% monosodium glutamate and 15% soy sauce, cook for 30 minutes, cool, and take the filtrate;

[0051] 3) Add 2% trehalose and Huadiao...

Embodiment 3

[0056] (1) Select fresh and complete river crabs (about 130-150g each), spit out and clean the river crabs temporarily.

[0057] (2) Steam the river crab until the central temperature of the river crab is 75°C.

[0058] (3) The cooked river crabs are directly immersed in the intoxicating solution at 10°C and cooled to a center temperature of 10°C, then intoxicated in the intoxicating solution at 10°C, and soaked in vacuum for 2 hours at a vacuum degree of 0.070 MPa.

[0059] The preparation method of drunk liquid is as follows:

[0060] 1) According to the mass fraction, put tangerine peel 1.2%, lemon 1.2%, bay leaf 1.2%, cinnamon 1.5%, star anise 1.5%, shallot 1.5%, onion 1.5%, ginger slice 2.5%, garlic slice 2.5%, put into boiling Boil in the water for 4 hours to obtain spice water;

[0061] 2) Add the following components in the spice water: 2.5% salt, 4% sugar, 0.5% pepper, 0.8% monosodium glutamate and 15% soy sauce, cook for 30 minutes, cool, and take the filtrate;

...

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Abstract

The invention discloses a frozen cooked wine-preserved crab product and a processing method thereof and relates to the technical field of food processing. According to the frozen cooked wine-preserved crab product and the processing method thereof, river crabs are used as main raw materials, and the frozen cooked seasoned river crab product with strong vinous flavor and excellent texture is prepared through the working procedures of pretreatment, cooking, cooling and wine-soaking, boxing, freezing, packaging and freezing storage and the like. According to the frozen cooked wine-preserved crab product and the processing method thereof, vacuum impregnation is combined with immersion in a wine-preserved liquid, and boxing and freezing, so that the wine-preserved crabs can be tasty rapidly, and high quality in a freezing storage process can be maintained; and a proper amount of trehalose is added into the impregnation liquid, so that the anti-freezing property and the water-retaining property of proteins are enhanced, the quality degradation of the river crabs in freezing and unfreezing processes is further slowed down, and the eating quality of the frozen cooked wine-preserved crabs is improved. The frozen cooked wine-preserved crab product has the advantages of good mouthfeel, delicious taste, simple production process, high production efficiency and long shelf life and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a frozen cooked drunk crab product and a processing method thereof. Background technique [0002] River crab, scientifically known as Chinese mitten crab, has tender meat and delicious taste, and is deeply loved by consumers. According to statistics, the output of river crab farming in my country in 2019 was nearly 780,000 tons, an increase of 2.88% compared with 2018. It is one of the important freshwater aquaculture species in my country. [0003] At present, river crabs are mainly sold fresh, and the way of eating them is relatively simple. Cooked drunken crabs are popular among consumers for their unique flavor and delicious taste, but currently cooked drunken crabs are mainly eaten in restaurants or processed in workshops, and usually require a long time for drunken or marinated products, and the products are refrigerated The fresh-keeping period is short, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L29/30A23L27/00
CPCA23L17/40A23L29/30A23L27/00A23V2002/00A23V2250/636A23V2300/20
Inventor 许艳顺王凤书孙颖瑛夏文水余达威姜启兴
Owner JIANGSU BAOLONG GROUP
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