Alaska Dry Fish,Best Alaska Fish,Dry Fish Alaska Yanji Yongzhen Food Co., Ltd , https://www.yanjiyongzhenfood.com
Low-grade high-quality crab meat processing technology
The microbiological standards for boiled crab meat must meet FDA requirements: in 10 samples, E. coli, Salmonella, and Staphylococcus should not be detected. The count of E. coli should be less than 30 per 100 grams, and the total bacterial count should be under 100,000 per gram.
1. **Processing Flow**
Raw materials are first inspected and accepted, followed by washing, cooking, meat picking, selection, rinsing, draining, weighing, packing, sealing, sterilization, cooling, freezing, final packaging, and storage.
2. **Key Operational Points**
Live crabs used must be fresh, with a normal color, white and shiny ventral carapace, and no visible stomach markings on the umbilicus. Never use dead or substandard crabs. Rinse crabs thoroughly under running water, using a brush to remove dirt and contaminants from fishing and transport. These impurities can easily harbor bacteria.
Steaming is preferred, though boiling is also acceptable. When boiling, ensure sufficient water is used to prevent burning. Cook for approximately 20 minutes until the shell turns yellow and the protein coagulates, making it easier to separate the meat from the shell. Allow the crabs to cool naturally after steaming.
Carefully open the shell using a stainless steel knife, removing the internal organs, mouth, and umbilical parts. Rinse the meat with clean water, cut the body in half, remove the inner shell, and extract the meat from the body and shoulders. Finally, remove the flesh while keeping the meat as intact as possible.
Place the crab meat on a clean stainless steel surface, and manually pick out any bones, shells, or tentacles. Transfer the meat into a sieve and immerse it in ice-cold water (3°C–4°C). Gently shake the sieve to remove any remaining sediment or impurities, preserving the natural color of the meat.
When preparing the meat for packaging, avoid overfilling the containers. Half-filled is ideal. After rinsing, place the sieve on an inclined rack to allow excess moisture to drip off. Use a calibrated scale to measure the weight accurately, adding 8% of the net weight in water.
All plastic containers must be hygienic, heat-resistant, and suitable for low temperatures. Avoid direct contact between the crab meat and the edges of the container. Each box should hold either 1 kg or 2 kg of product. Before sealing, use a heat sealer to remove any moisture or meat clinging to the edges to ensure a proper seal. The seal must be smooth, wrinkle-free, and free of folds.
Sterilize the product using steam in a sterilization pot. Based on temperature and time testing, the optimal sterilization conditions involve heating to 105°C for 12 minutes after a 3-minute pre-heating period. Once sterilized, the product is packed into 1 kg or 2 kg plastic boxes with a thickness of 4 cm.
Cool the product naturally, but if needed, supplement with ice cooling to reach about 37°C quickly before freezing. Freezing can be done using a flat freezer or air blast freezer. When using a flat freezer, the temperature should reach -15°C before removal. For air freezing, the temperature must be below -25°C, and the core temperature of the product should reach -15°C within 14 hours.
Final packaging should be sturdy, clean, and suitable for long-distance transportation. Each box must clearly label the product name, factory name, weight, production date, batch number, and "steamed." Store the finished product in a cold room at a temperature below 18°C, ensuring the temperature remains stable to maintain quality.