YE Tao, CHEN Zhina, LIU Rui, ZHANG Peipei, WANG Yun, WANG Shunchang, LU Jianfeng
Crab yolk, crab meat, duck egg yolk and palm oil were used as the main raw materials to prepare crab roe sauce to enrich the variety of processed Chinese mitten crab (Eriocheir sinensis) products. The basic process of the sauce was established. The formulation of the sauce was optimized by single factor and orthogonal experiment using sensory score as index. Total bacterial count (TBC) of the main raw materials, semi-finished products and the key equipment were detected to evaluate the hygienic safety of this process. The main process included thawing (at 4 ℃ for 12 h), mixing (3 500 r/min, 2 min), cooking (100 ℃, 10 min), frying (120 ℃, 10 min), filling, venting (95 ℃, 5 min) and pasteurization (95 ℃, 20 min). The optimized ingredient was as follow: salted duck egg yolk (50%), sugar (1.5%), salt (3.5%), palm oil (125%), crab meat (15%), white pepper powder (0.5%), ginger powder (0.25%), vinegar (10%), cooking wine(8%), monosodium glutamate (0.6%) and disodium succinate (0.3%).The amounts of the ingredients were based on the weight percentage of frozen crab yolk (100%). The obtained crab roe sauce showed golden color, uniform tissue state, rich and harmonious aroma, and delicious taste. The results of microbiological examination showed that the TBC in semi-finished products after the mixing, cooking, frying, filling and sterilizing process were (5.60±0.10) lg (CFU/g), (3.01±0.02) lg(CFU/g), less than 1 lg(CFU/g), (2.28±0.18) lg(CFU/g) and less than 1 lg(CFU/g), respectively. The above process could be used to prepare crab roe sauce. The raw materials, mixing and filling process were the main source of contaminating microorganisms, while the frying and sterilization were the key process to control the contamination of the microorganisms.
