Pasteurized crab meat canning processing technology

Because crab meat is rich in nutrients, tender and delicious, it is favored by consumers and has good economic benefits and foreign exchange potential. Acceptance of raw crabs→ Cleaning→ Steaming→ Cooling→ Refrigeration→ Meat removal
Remove the back shell, gills, and belly navel of qualified raw crabs, scrub the crab body with a brush, and then clean the crab body with ice water. Then send the crab pieces to a refrigerator with a set temperature of 0～4℃ for cooling and refrigeration. Within 3 hours, the temperature of the crab pieces will be reduced to 4℃ or below (Note: in 7.Packaging inspection and acceptance personnel shall receive " empty cans8.Canning Before canning crab meat, empty cans should be spray-rinsed with 82℃ hot water. The amount of can washing should be consistent with the production volume of the day. 9.After canning, the crab meat must be sent to the canning machine immediately for sealing. 10.After pasteurization and sealing, the crab meat should be immediately put into a small stainless steel basket and sent to a stainless steel tank for sterilization. The water temperature should be maintained at 11.Ice water cooling Place the pasteurized canned crab meat into an ice water tank to cool, keeping the water temperature below 2℃, and the ice bath time is 12.