Processing technology of steamed crab soft can

Processing technology of steamed crab soft can

First, the main raw materials and equipment
1. The main raw materials and requirements 1 crab: requirements of fresh, large, clean, no dead crab; 2 ginger: fresh and full, tissue and tender, containing less crude fiber, not mildew, spicy taste, without miscellaneous smell 3 salt: white, dry, containing more than 98.5% sodium chloride; 4 white sugar: dry, loose, white, more than 99% purity; 5 MSG: white, no impurities, containing more than 80% of sodium glutamate; 6 cooking Bag: Three-layer composite PET/Al/OPP cooking bag, specification 160220mm, sealing strength 3kg/15mm or more, peel strength 800g/15mm or more, oxygen and vapor transmission rate is zero.
2. The main equipment 1DZ500/2SB double chamber vacuum packaging machine 2QZW-1000 high temperature steam sterilization pot Second, the process flow crab - cleaning - bundling - cooking - soaking - toe chela - weighing - bagging - with soup - sealing - sterilization - Cooling - Insulation - Packaging - Finished Products
1. Cleaning: It is required to scrub the surface dirt one by one with a brush and rinse it clean;
2. Bundling: Bundle crab legs and chelants with cotton thread to prevent cooking from affecting cooking during cooking;
3. Cooking: The crab loading tray high temperature cooking for 20 minutes, naturally let cool, dehydration rate of about 35%;
4. Soaking: soak the crab in a 0.2% citric acid aqueous solution for 15 to 20 minutes, and rinse once to drain and soak for 10% to 20% of the weight of the soaking solution.
5. Weighing and bagging: The crab body is directly bagged, the paw is coated with sulfuric acid paper, 300 g of solids, and 60 g of soup;
6. Sealing: vacuum sealing method, preheating temperature 130 °C ~ 140 °C, voltage 15V, vacuum time 20 seconds, vacuum degree greater than 700mmHg, heat sealing time 4 seconds, bad sealing should be disassembled and reinstalled;
7. Sterilization: The crabs should be sterilized immediately after being bagged and sealed. The time should not exceed 30 minutes. The sterilization formula is: 10'-30'-15'/121°C, back pressure 1292mmHg;
8. Insulation: Remove bactericidal cooling and incubate at 37°C for one week to see if the bag is up.
Fourth, the process description 1 processing process must be fast, non-Fe, Cu and other metal contact, in order to prevent discoloration.
2 crab claw chelator requirements wrapped with sulfuric acid paper to prevent scratching the inner membrane, affecting the performance of cooking bag. Sulfuric acid paper must be boiled with 0.5% citric acid for 30 minutes before use.
3 Because the body of crab raw material contains autolytic digestive enzymes, storage at room temperature is easy to make the internal tissue and protein self-consumption caused by a rapid decline in freshness, it should be immediately cooked immediately after fishing, in order to destroy the activity of digestive enzymes, cooking must steam enough High temperature.
4 The choice of cooking bag, cooking bag performance must have good heat sealing, heat resistance, water resistance and insulation. In the development process, three-layer composite bag PET/Al/OPP is used. PET has good mechanical strength and heat resistance, good fragrance protection, non-toxicity, moisture resistance, low gas permeability, and resistance to oil, solvent and acid. Al can block the light and gas transmission, as the middle layer to meet the requirements of the composite bag material cans, OPP after cooking, dimensional stability, non-toxic, moisture, low water vapor permeability, while the heat sealing performance is good cooking Bags General inner material.
5 During the sterilization and heating process, when the mercury temperature reaches 100°C, the exhaust valve is properly closed and the air is pumped into the back pressure to prevent bag breakage. The back pressure is 1140 to 1292 mmHg. When cooling, slowly open the inlet valve and pay attention to the pressure change of the pressure gauge. When the pressure drops, close the inlet valve immediately and open the inlet valve. When the pressure rises, slowly open the inlet valve until the pressure does not drop. When you open the inlet valve, close the inlet valve, wait until the water submerged products, the pot temperature can be visual, such as the water temperature is too high, you can open the drainage, exhaust valve, cooling cycle, until the water temperature is below 40 °C, before Close the inlet valve and open the inlet valve to drain.
V. Quality requirements
1. Sensory Index 1 Color: Crab shell is pink, crab meat is white, yellowish white, slightly grayish; 2 taste and smell: with steamed crab meat canned taste and smell, no odor; 3 organization and morphology: Crab body requirements are complete; 4 impurities: does not allow existence.
2. Physical and chemical indicators 1 Net weight: 360 grams, per bag allowed 5%; 2 solids: not less than 85% of the net weight; 3 sodium chloride content: 0.5% to 1.8%.
3. Microbiological indicators: There is no symbol of corruption caused by pathogenic bacteria and microorganisms.
4. Soft can sealing performance test 1 compression test; 2 heat seal strength test; 3 residual air volume measurement; 4 drop test.

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