CN-122004426-A - Cooked ultralow-temperature quick-frozen hairy crab and manufacturing process thereof

Abstract

The invention discloses a cooked ultralow-temperature quick-frozen hairy crab and a preparation process thereof, wherein the preparation process comprises the steps of screening the hairy crab; the preparation method comprises the steps of screening hairy crabs, cleaning the hairy crabs obtained by screening, shearing and polishing spines and sharp corners on the cleaned hairy crabs, cleaning and vacuum packaging, carrying out high-temperature cooking on the vacuum packaged hairy crabs, and freezing the steamed and ultra-low-temperature quick-frozen hairy crabs by liquid nitrogen.

Inventors

• YANG LONGLONG

Assignees

• 杨龙龙

Dates

Publication Date

20260512

Application Date

20260209

Claims (7)

1. 1. The preparation process of the cooked ultralow-temperature quick-frozen hairy crabs is characterized by comprising the following steps: (a) Screening hairy crabs; (b) Cleaning the screened hairy crabs; (c) Cutting and polishing the spines and sharp corners on the cleaned hairy crabs, cleaning and vacuum packaging; (d) And (3) carrying out high-temperature cooking on the steamed hairy crabs after vacuum packaging, and then freezing the steamed hairy crabs by liquid nitrogen to obtain the steamed ultralow-temperature quick-frozen hairy crabs.
2. 2. The process of claim 1, wherein in step (a), the screening comprises removing dead and residual crabs.
3. 3. The process according to claim 1, wherein in the steps (b) and (c), the cleaning is performed by using a bubble washer for removing foreign matter on the surface of the hairy crab.
4. 4. The process of claim 1, wherein in step (c), the vacuum packaging bag is a high temperature resistant puncture resistant retort pouch.
5. 5. The process according to claim 1, wherein in the step (d), the high temperature steaming temperature is 120-125 ℃, the pressure is 0.2-0.4 mpa, and the time is 20-30 min.
6. 6. The process according to claim 1, wherein in the step (d), the liquid nitrogen freezing time is 15-30 min.
7. 7. The cooked ultralow temperature quick-frozen hairy crab prepared by the preparation process of any one of claims 1-6.

Description

Cooked ultralow-temperature quick-frozen hairy crab and manufacturing process thereof Technical Field The invention relates to the technical field of food processing, in particular to a cooked ultralow-temperature quick-frozen hairy crab and a manufacturing process thereof. Background The hairy crabs generally refer to Eriocheir sinensis (Eriocheir sinensis of Eriocheir in Eriocheir of Eriocheir), which is a favorite traditional aquatic product, and the Tang Dynasty Li Baizeng praise on crab chelation, namely gold liquid. The eriocheir sinensis is rich in nutrition and contains rich proteins and mineral elements, and has the effects of tonifying bone marrow, nourishing liver yin, filling gastric juice, nourishing tendons and activating blood, clearing heat, dissipating blood, continuing injury, treating tendons and bones injury and the like. The conventional frozen hairy crabs are directly frozen or salted after being steamed, the water loss of the products is serious due to the conventional process, the original fresh and fragrant taste of the hairy crabs is lost, and meanwhile, the hairy crabs as high-protein-content products have serious risk of microbial flora breeding. The product is completely exposed in the air in the processing process, the taste of the product is greatly lost along with links such as cooking, freezing, packaging and the like, the product can be in repeated cross contact with production equipment, facilities, personnel and the like in the processing process, and the risk of breeding microbial flora is very high. Disclosure of Invention The invention aims to provide a cooked ultralow-temperature quick-frozen hairy crab and a preparation process thereof, wherein the preparation process is prepared by water-proof steaming and ultralow-temperature freezing fresh-locking process, so that the original taste and mouthfeel of the hairy crab can be completely reserved, the breeding of microorganisms is effectively prevented, the edible safety is higher, the thawing is convenient, and the limitation of seasonal quality degradation of fresh hairy crabs is avoided. In order to achieve the above object of the present invention, the following technical solutions are specifically adopted: the first aspect of the invention provides a process for preparing cooked ultralow-temperature quick-frozen hairy crabs, which comprises the following steps: (a) Screening hairy crabs; (b) Cleaning the screened hairy crabs; (c) Cutting and polishing the spines and sharp corners on the cleaned hairy crabs, cleaning and vacuum packaging; (d) And (3) carrying out high-temperature cooking on the steamed hairy crabs after vacuum packaging, and then freezing the steamed hairy crabs by liquid nitrogen to obtain the steamed ultralow-temperature quick-frozen hairy crabs. Preferably, in said step (a), the screening comprises removing dead and residual crabs. Preferably, in the steps (b) and (c), the cleaning is performed by using a bubble cleaner for removing foreign matters on the surface of the hairy crabs. Preferably, in the step (c), the packaging bag used for vacuum packaging is a high-temperature-resistant puncture-resistant steaming bag. Preferably, in the step (d), the high-temperature steaming temperature is 120-125 ℃, the pressure is 0.2-0.4 MPa, and the time is 20-30 min. Preferably, in the step (d), the liquid nitrogen freezing time is 15-30 min. The second aspect of the invention provides a cooked ultralow-temperature quick-frozen hairy crab prepared by the preparation process. Compared with the prior art, the invention has the beneficial effects that at least: The preparation process disclosed by the invention is prepared by a water-proof steaming and boiling and ultralow-temperature freezing fresh-locking process, so that the original taste and mouthfeel of the hairy crabs can be completely reserved, the breeding of microorganisms is effectively eradicated, the edible safety is higher, the thawing is convenient, and the limitation of seasonal quality degradation of the fresh hairy crabs is avoided. Detailed Description Embodiments of the technical scheme of the present invention will be described in detail below with reference to the embodiments. The following examples are only for more clearly illustrating the technical aspects of the present invention, and thus are merely examples, and are not intended to limit the scope of the present invention. It is noted that unless otherwise indicated, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this application belongs. The embodiment of the invention provides a process for preparing cooked ultralow-temperature quick-frozen hairy crabs, which comprises the following steps: (a) Screening hairy crabs; (b) Cleaning the screened hairy crabs; (c) Cutting and polishing the spines and sharp corners on the cleaned hairy crabs, cleaning and vacuum packaging; (d) And (3) carrying out