CN101596004A - The manufacture craft of wine preserved crab - Google Patents
The manufacture craft of wine preserved crab Download PDFInfo
- Publication number
- CN101596004A CN101596004A CNA200910015046XA CN200910015046A CN101596004A CN 101596004 A CN101596004 A CN 101596004A CN A200910015046X A CNA200910015046X A CN A200910015046XA CN 200910015046 A CN200910015046 A CN 200910015046A CN 101596004 A CN101596004 A CN 101596004A
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- crab
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- manufacture craft
- china
- pickled
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- 235000014101 wine Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000001514 detection method Methods 0.000 claims abstract description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000003337 fertilizer Substances 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 229910052573 porcelain Inorganic materials 0.000 claims description 2
- 238000005201 scrubbing Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000589562 Brucella Species 0.000 description 1
- 241000040710 Chela Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- KIPLYOUQVMMOHB-MXWBXKMOSA-L [Ca++].CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O.CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O Chemical compound [Ca++].CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O.CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O KIPLYOUQVMMOHB-MXWBXKMOSA-L 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- -1 body are strong Substances 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 210000004943 gill filament Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002969 morbid Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 229940063650 terramycin Drugs 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of manufacture craft of pickling aquatic products, specifically is a kind of manufacture craft of wine preserved crab.The present invention is realized by following steps: raw material is selected, and detects, and cleans, drains, and batching is prepared, and is pickled, sterilization, detection.Effect of the present invention is: on the basis of eliminating regional and seasonal restriction, more added its unique local flavor characteristics, and nutritious, delicious flavour is loved by the people.
Description
One, technical field:
The present invention relates to a kind of manufacture craft of pickling aquatic products, specifically is a kind of manufacture craft of wine preserved crab.
Two, background technology:
Wine preserved crab is a kind of aquatic products that people prefer to use, but common method of pickling steamed crab, because its technology is not mature enough, be that pickle in workshop among the people mostly, because factors such as temperature and environment cause in curing process, kill pathogens also causes nutriment and taste to change preferably.
Three, summary of the invention:
Purpose of the present invention is exactly the defective that exists at prior art, and a kind of meat exquisiteness is provided, and is delicious U.S. unique, the manufacture craft of the wine preserved crab that sweet-smelling is strong.
The present invention is realized by following steps:
1) raw material is selected, selection fat fertilizer, the HUANGHE ESTUARY steamed crab that body is strong, cream is fertile, fat is full;
2) detect, carry out in strict accordance with standard among the issue NY 5064-2005 of The Ministry of Agriculture of the People's Republic of China, MOA " pollution-free food fresh water crab ";
3) clean, drain: with mobile clear water the raw material crab is cleaned up, can not embathe, simultaneously, reject the ropy steamed crab of leaving over, drain the water;
4) batching is prepared, by 50 kilograms of wine preserved crabs of processing, and 25 kilograms of glutinous rice wines, 8 kilograms of refined salt, 6 kilograms of white sugar, each 4 kilograms of ginger, green onions.Monosodium glutamate 400 grams, Chinese prickly ash 200 grams, anistree, each 500 gram of cassia bark, the hundreds of grains of fennel, 20 of pimientos, 10 of orange peels, the ratio proportioning that Daqu spirit of China is 1.5 kilograms;
5) pickled: as earlier with porcelain altar washing and sterilizing, glutinous rice wine and liquor-saturated saltwater brine to be poured into, taken out liquor-saturated material crab again, by only scrubbing cleaning, put into altar more one by one, after crab has been put, pour the Daqu spirit of China front cover into, cover side plate and compress, fasten a pickled week with brown paper or lotus leaf capping and with cord on the altar mouth.
6) sterilization, detection are incubated 20 madman with the steamed crab after the pickled good packing and sterilize about 70 ℃, detect, and carry out in strict accordance with standard among the issue NY 5064-2005 of The Ministry of Agriculture of the People's Republic of China, MOA " pollution-free food fresh water crab ".
Certainly the making method of described batching is: frying pan burns heat, after putting into Chinese prickly ash and frying out fragrance, adds clear water and boils, and puts into refined salt, white sugar, anise, fennel, cassia bark, green onion, ginger, monosodium glutamate, orange peel, pimiento then, becomes liquor-saturated saltwater brine after cooling off naturally.
Effect of the present invention is: on the basis of eliminating regional and seasonal restriction, more added its unique local flavor characteristics, and nutritious, delicious flavour is loved by the people.
Four, specific embodiment example:
Below by embodiment, the present invention is described further:
Embodiment: selecting the above HUANGHE ESTUARY steamed crab of 200g that fat fertilizer, body are strong, cream is fertile, fat is full for use is raw material, in the selection of raw material crab, this product in strict accordance with among the The Ministry of Agriculture of the People's Republic of China, MOA issue NY 5064-2005 " pollution-free food fresh water crab " sense organ require, safety index detects.
Table 1 organoleptic indicator
| Project | Index |
| The figure | The figure is well-balanced, does not have deformity, does not have morbid state, and crust is hard, and is glossy, and the foot of a chela, step are connected closely with body |
| Body colour | The back is normal color and lusters such as cyan, cinerous, blackish green, bluish yellow look, yellow, and belly is white in color, milky, normal color and lusters such as canescence or faint yellow, grey, yellow |
| The crab body action | Be quick on the draw, movable strong |
| The cheek | The gill filament is clear, white or little brown, and no foreign matter is as good as stink |
| Parasite | Must not detect |
Table 2 safety requirements
| Project | Index |
| Mercury (in Hg), mg/kg | 0.5 |
| Arsenic (in As), mg/kg | 0.5 |
| Plumbous (in Pb), mg/kg | 0.5 |
| Cadmium (in Cd), mg/kg | 0.5 |
| Terramycin, mg/kg | 100 |
The raw material that chooses, through cleaning, drain, filler, pickled, canned after, utilize pasteurize that it is carried out sterilization, even product is incubated 20 minutes about 70 ℃.Pasteurize can make pathogenic microorganisms death such as Brucella, tubercle bacillus, shigella dysenteriae, typhoid bacillus, can make total number of bacteria reduce 90%-95%.So this superior product quality, edible safety are to make the relieved edible product of consumer.
Claims (2)
1, the manufacture craft of wine preserved crab, it is characterized in that: it is realized by following steps:
1) raw material is selected, selection fat fertilizer, the HUANGHE ESTUARY steamed crab that body is strong, cream is fertile, fat is full;
2) detect, carry out in strict accordance with standard among the issue NY 5064-2005 of The Ministry of Agriculture of the People's Republic of China, MOA " pollution-free food fresh water crab ";
3) clean, drain: with mobile clear water the raw material crab is cleaned up, can not embathe, simultaneously, reject the ropy steamed crab of leaving over, drain the water;
4) batching is prepared, by 50 kilograms of wine preserved crabs of processing, and 25 kilograms of glutinous rice wines, 8 kilograms of refined salt, 6 kilograms of white sugar, each 4 kilograms of ginger, green onions.Monosodium glutamate 400 grams, Chinese prickly ash 200 grams, anistree, each 500 gram of cassia bark, the hundreds of grains of fennel, 20 of pimientos, 10 of orange peels, the ratio proportioning that Daqu spirit of China is 1.5 kilograms;
5) pickled: as earlier with porcelain altar washing and sterilizing, glutinous rice wine and liquor-saturated saltwater brine to be poured into, taken out liquor-saturated material crab again, by only scrubbing cleaning, put into altar more one by one, after crab has been put, pour the Daqu spirit of China front cover into, cover side plate and compress, fasten a pickled week with brown paper or lotus leaf capping and with cord on the altar mouth.
6) sterilization, detection are incubated 20 madman with the steamed crab after the pickled good packing and sterilize about 70 ℃, detect, and carry out in strict accordance with standard among the issue NY 5064-2005 of The Ministry of Agriculture of the People's Republic of China, MOA " pollution-free food fresh water crab ".
2, the manufacture craft of wine preserved crab according to claim 1, it is characterized in that: the making method certainly of described batching is: frying pan burns heat, after putting into Chinese prickly ash and frying out fragrance, add clear water and boil, put into refined salt, white sugar, anise, fennel, cassia bark, green onion, ginger, monosodium glutamate, orange peel, pimiento then, become liquor-saturated saltwater brine after the cooling naturally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910015046XA CN101596004A (en) | 2009-05-06 | 2009-05-06 | The manufacture craft of wine preserved crab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910015046XA CN101596004A (en) | 2009-05-06 | 2009-05-06 | The manufacture craft of wine preserved crab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101596004A true CN101596004A (en) | 2009-12-09 |
Family
ID=41417743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200910015046XA Pending CN101596004A (en) | 2009-05-06 | 2009-05-06 | The manufacture craft of wine preserved crab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101596004A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232573A (en) * | 2010-05-06 | 2011-11-09 | 苏州市七欣天餐饮管理连锁有限公司 | Processing method of flavored aquatic product and spice composition |
| WO2014101291A1 (en) * | 2012-12-27 | 2014-07-03 | 盐城市好运文具有限公司 | Soft-shell crustacean active product rich in calcium invertase |
| CN103932245A (en) * | 2014-03-12 | 2014-07-23 | 安徽金鹰农业科技有限公司 | Stomach-strengthening digestion-helping drunken hairy crab and preparation method thereof |
| CN104223027A (en) * | 2014-09-27 | 2014-12-24 | 安徽省滨江农业科技有限公司 | Preparation method of crab chilli paste |
| CN105558992A (en) * | 2016-01-22 | 2016-05-11 | 徐晨曦 | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs |
| CN109105777A (en) * | 2018-09-20 | 2019-01-01 | 上海食蟹志餐饮品牌管理有限公司 | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof |
| CN109349554A (en) * | 2018-10-23 | 2019-02-19 | 杨振丰 | A kind of wine preserved crab and preparation method thereof |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
-
2009
- 2009-05-06 CN CNA200910015046XA patent/CN101596004A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232573A (en) * | 2010-05-06 | 2011-11-09 | 苏州市七欣天餐饮管理连锁有限公司 | Processing method of flavored aquatic product and spice composition |
| CN102232573B (en) * | 2010-05-06 | 2012-12-19 | 苏州市七欣天餐饮管理连锁有限公司 | Processing method of flavored aquatic product and spice composition |
| WO2014101291A1 (en) * | 2012-12-27 | 2014-07-03 | 盐城市好运文具有限公司 | Soft-shell crustacean active product rich in calcium invertase |
| CN103932245A (en) * | 2014-03-12 | 2014-07-23 | 安徽金鹰农业科技有限公司 | Stomach-strengthening digestion-helping drunken hairy crab and preparation method thereof |
| CN104223027A (en) * | 2014-09-27 | 2014-12-24 | 安徽省滨江农业科技有限公司 | Preparation method of crab chilli paste |
| CN105558992A (en) * | 2016-01-22 | 2016-05-11 | 徐晨曦 | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs |
| CN109105777A (en) * | 2018-09-20 | 2019-01-01 | 上海食蟹志餐饮品牌管理有限公司 | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof |
| CN109349554A (en) * | 2018-10-23 | 2019-02-19 | 杨振丰 | A kind of wine preserved crab and preparation method thereof |
| CN111543603A (en) * | 2020-06-10 | 2020-08-18 | 朱佶熠 | Production method of Taihu lake drunk crabs |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091209 |