清蒸蟹肉罐头的生产工艺技术

The technology of producing the poached crab muscle can

本文叙述了清蒸蟹肉罐头的生产工艺流程及其操作要点,其主要特点是采用二次煮熟法及浸泡柠檬酸、EDTA混合溶液,调整 pH6.4,从而达到防止蟹肉罐头的蓝变。

This article describes the course of the manufacture and the emphasis operational points of the poached crab muscle Can. The main characteristic is poaching twice and marinating the crab muscle in the citric acid and EDTA solution, adjusting the pH to 6. 4. These operations are to prevent the crab muscle can turn blue.