阅读说明：本技术 一种冷冻熟醉蟹制品及其加工方法 (Frozen cooked liquor-saturated crab product and processing method thereof ) 是由 许艳顺 王凤书 孙颖瑛 夏文水 余达威 姜启兴 于 2021-09-10 设计创作，主要内容包括：本发明公开了一种冷冻熟醉蟹制品及其加工方法,涉及食品加工技术领域。本发明以河蟹为主要原料,经过预处理、熟制、冷却醉制、装盒、冻结和包装冻藏等工序制得具有浓郁酒香风味、质构优良的冻熟调味河蟹产品。本发明采用真空浸渍结合醉制液浸没装盒冻结,实现了醉蟹快速入味和冻藏过程中的高品质保持；通过在浸渍液中添加适量的海藻糖,增强蛋白的抗冻特性和保水性,进一步减缓河蟹冻藏和解冻过程中的品质劣化,提升了冻熟醉蟹的食用品质。本发明冷冻熟醉蟹制品不仅口感好、味道鲜美,而且生产工艺简单、生产效率高、产品保质期长,具有广阔的市场前景。(The invention discloses a frozen cooked liquor-saturated crab product and a processing method thereof, relating to the technical field of food processing. The invention takes river crabs as main raw materials, and the frozen cooked seasoning river crab product with strong wine flavor and excellent texture is prepared by the working procedures of pretreatment, cooking, cooling and liquor-infusing, boxing, freezing, packaging, freezing and the like. The method adopts vacuum impregnation combined with liquor-saturated solution immersion boxing for freezing, so that the quick taste-entering and high-quality maintenance in the freezing and storing process of the liquor-saturated crabs are realized; by adding a proper amount of trehalose into the steeping liquor, the anti-freezing property and the water-retaining property of protein are enhanced, the quality deterioration of the river crabs in the processes of freezing storage and unfreezing is further slowed, and the eating quality of the frozen mature wine-soaked crabs is improved. The frozen cooked liquor-saturated crab product of the invention has good taste, delicious taste, simple production process, high production efficiency, long product quality guarantee period and wide market prospect.)

1. A processing method of frozen cooked liquor-saturated crab products is characterized by comprising the following steps:

(1) cleaning river crab after spitting dirt to obtain product A;

(2) steaming the product A to obtain a product B;

(3) cooling the product B to obtain a product C; soaking product C in the liquor-saturated solution, and vacuum soaking to obtain product D;

(4) placing the product D into a container, and adding a liquor-saturated solution to immerse the product D to obtain a product E;

(5) freezing the product E to obtain a product F;

(6) and (5) bagging the F product, sealing, and freezing and storing to obtain a finished product.

2. The process according to claim 1, wherein in the step (2), the article A is steamed to a core temperature of 75 to 80 ℃.

3. The process of claim 1, wherein in step (3), the cooling is ice water cooling or pre-cooled kava cooling.

4. The process according to claim 1, wherein in the step (3), the article B is cooled to a core temperature of 10 to 20 ℃.

5. The process of claim 1, wherein in step (3), the temperature of the kava liquid is 0-10 ℃.

6. The process according to claim 1, wherein in the step (3), the vacuum soaking condition is 0.07-0.085MPa for 2-4 h.

7. The process of claim 1, wherein in the step (3), the kava liquid comprises the following components in percentage by mass: 0.2 to 0.5 percent of pepper, 0.5 to 0.8 percent of monosodium glutamate, 1.0 to 1.2 percent of dried orange peel, 1.0 to 1.2 percent of lemon, 1.0 to 1.2 percent of bay leaf, 1 to 2 percent of trehalose, 1.2 to 1.5 percent of cassia bark, 1.2 to 1.5 percent of star anise, 1.2 to 1.5 percent of shallot, 1.2 to 1.5 percent of onion, 2 to 2.5 percent of salt, 2 to 2.5 percent of ginger slice, 2 to 2.5 percent of garlic slice, 3.5 to 4 percent of cane sugar, 10 to 15 percent of brewed soy sauce, 18 to 20 percent of water and the balance of yellow rice wine.

8. The process of claim 1 or 7, wherein the kava solution is prepared by a process comprising the steps of:

1) according to the mass fraction, 1.0-1.2% of dried orange peel, 1.0-1.2% of lemon, 1.0-1.2% of bay leaf, 1.2-1.5% of cassia bark, 1.2-1.5% of star anise, 1.2-1.5% of shallot, 1.2-1.5% of onion, 2-2.5% of ginger slice and 2-2.5% of garlic slice are put into boiled water to be boiled for 3-4 hours to prepare spice water;

2) adding 0.2-0.5% of pepper, 0.5-0.8% of monosodium glutamate, 1-2% of sugar and 10-15% of brewed soy sauce into the spice water, boiling for 20-30min, cooling and filtering to obtain filtrate;

3) and adding 1-2% of trehalose and yellow rice wine into the filtrate, and uniformly stirring to obtain the liquor-saturated solution.

9. The process according to claim 1, wherein in step (5), the E product is frozen to a central temperature of-20 to-18 ℃.

10. A frozen cooked kava product made by the process of any one of claims 1-9.

Technical Field

The invention relates to the technical field of food processing, in particular to a frozen cooked liquor-saturated crab product and a processing method thereof.

Background

The river crab, the famous eriocheir sinensis, is tender in meat quality and delicious in taste, and is deeply loved by consumers. According to statistics, the river crab culture yield in 2019 of China is nearly 78 ten thousand tons, and is increased by 2.88 percent compared with 2018, so that the river crab culture method is one of important freshwater culture varieties in China.

At present, river crabs are mainly sold fresh, and the eating mode is single. The cooked liquor-saturated crabs are deeply favored by consumers because of unique flavor and delicious taste, but at present, the cooked liquor-saturated crabs are mainly processed in dining hall or workshop ways, and usually need longer liquor-saturated or marinating time, the product has short refrigeration and preservation period, and the quality of the frozen products is easy to decline.

In the prior published literature reports, the patent with the publication number of CN105285773A, namely 'a preparation process of liquor-preserved crabs', discloses a method for sterilizing liquor-preserved crabs by adopting composite chlorine dioxide cleaning and sterilization combined with irradiation treatment, which solves the problems that the liquor-preserved crabs are not obvious in sterilization effect, easy to deteriorate and discolor and the like, but the method needs marinating for 7-13 days; the patent with publication number CN111543603A, "a method for producing wine-soaked Taihu crabs", discloses a method for screening, temporarily culturing and cleaning Taihu crabs in sequence, then carrying out ultrahigh-temperature instantaneous sterilization treatment, then carrying out wine soaking treatment, and then packaging and refrigerating, wherein the shelf life is as long as 30 days, and the method needs wine soaking for 7-28 days; patent publication No. CN109105777A entitled "A Ready-to-eat cooked liquor-saturated crab capable of being preserved for a long time and a preparation method thereof" discloses a method for preparing liquor-saturated crab by sauce preparation, deep crab washing, steaming and cooling, sauce soaking and sterilization preservation, which requires sauce soaking for 36h, thus the marinating time of the liquor-saturated crab is relatively long; the patent publication No. CN109805305A discloses a processing method of boiled wine-soaked crabs, which uses crabs as raw materials and is prepared through steaming, cooling, pickling and refrigerating, compared with boiled wine-soaked crabs prepared by general methods, the method adopts the way that ozone is introduced into temporarily-cultured clear water to help the crabs to discharge dirt, reduce bacteria and remove pesticide residues, so that the quality guarantee period is prolonged, and sorbic acid preservative is used in combination, but the quality guarantee period is still relatively short, the existing boiled-soaked crabs are generally refrigerated and stored, and the quality guarantee period of refrigerated storage is relatively short. Therefore, a method for effectively shortening the drunken period and further prolonging the shelf life of the drunken crabs is needed.

Disclosure of Invention

In order to solve the technical problems, the invention provides a frozen cooked liquor-saturated crab product and a processing method thereof. The method comprises the steps of performing vacuum fast liquor-soaking on the cooked river crabs, adding the trehalose into liquor-soaked liquid according to a proportion, and adopting the liquor-soaked liquid to perform non-freezing treatment, so that the river crabs are tasty more quickly, the quality of the frozen liquor-soaked crabs is improved, the shelf life is prolonged, and the method is favorable for realizing industrial production.

The invention aims to provide a processing method of a frozen cooked liquor-saturated crab product, which comprises the following steps:

(1) cleaning river crab after spitting dirt to obtain product A;

(2) steaming the product A to obtain a product B;

(3) cooling the product B to obtain a product C; soaking product C in the liquor-saturated solution, and vacuum soaking to obtain product D;

(4) placing the product D into a container, and adding a liquor-saturated solution to immerse the product D to obtain a product E;

(5) freezing the product E to obtain a product F;

(6) and (5) bagging the F product, sealing, and freezing and storing to obtain a finished product.

Preferably, in the step (2), the product A is steamed until the central temperature is 75-80 ℃.

Preferably, in the step (3), the cooling is ice water cooling or precooled kava liquid cooling.

Preferably, in the step (3), the B product is cooled to a central temperature of 10-20 ℃.

Preferably, in the step (3), the temperature of the kava liquid is 0-10 ℃.

Preferably, in the step (3), the vacuum soaking condition is 0.07-0.085MPa for 2-4 h.

Further, the liquor-saturated liquid consists of the following components in percentage by mass: 0.2 to 0.5 percent of pepper, 0.5 to 0.8 percent of monosodium glutamate, 1.0 to 1.2 percent of dried orange peel, 1.0 to 1.2 percent of lemon, 1.0 to 1.2 percent of bay leaf, 1 to 2 percent of trehalose, 1.2 to 1.5 percent of cassia bark, 1.2 to 1.5 percent of star anise, 1.2 to 1.5 percent of shallot, 1.2 to 1.5 percent of onion, 2 to 2.5 percent of salt, 2 to 2.5 percent of ginger slice, 2 to 2.5 percent of garlic slice, 3.5 to 4 percent of cane sugar, 10 to 15 percent of brewed soy sauce, 18 to 20 percent of water and the balance of yellow rice wine.

Further, the preparation method of the kava liquid comprises the following steps:

1) according to the mass fraction, 1.0-1.2% of dried orange peel, 1.0-1.2% of lemon, 1.0-1.2% of bay leaf, 1.2-1.5% of cassia bark, 1.2-1.5% of star anise, 1.2-1.5% of shallot, 1.2-1.5% of onion, 2-2.5% of ginger slice and 2-2.5% of garlic slice are put into boiled water to be boiled for 3-4 hours to prepare spice water;

2) adding 0.2-0.5% of pepper, 0.5-0.8% of monosodium glutamate, 1-2% of sugar and 10-15% of brewed soy sauce into the spice water, boiling for 20-30min, cooling and filtering to obtain filtrate;

3) and adding 1-2% of trehalose and yellow rice wine into the filtrate, and uniformly stirring to obtain the liquor-saturated solution.

Preferably, in the step (5), the product E is frozen until the central temperature is-20 to-18 ℃.

Preferably, in the step (6), the temperature of the frozen storage is below-18 ℃, preferably-20 ℃ to-18 ℃.

Compared with the prior art, the invention has the beneficial effects that:

(1) according to the invention, the liquor-marinating is carried out after the river crabs are cooked, so that the river crabs cooked can not only reduce bacteria and kill enzymes and improve the safety during the liquor-marinating and storing period, but also a certain cavity is formed between the shell and the meat after the cooking, thereby being beneficial to the infiltration of liquor-marinating liquid and effectively solving the problems of long liquor-marinating time and slow taste of the traditional liquor-marinated crabs;

(2) according to the method, vacuum impregnation is combined with the soaking and unfreezing of the liquor-saturated solution, so that the pickling efficiency can be accelerated, the liquor-saturated time can be shortened, the quick taste can be realized, the drying loss in the freezing and storing process can be reduced, and the quality and the taste of the liquor-saturated crabs in the freezing and storing process can be maintained to the maximum extent;

(3) according to the invention, 1% -2% of trehalose is added into the liquor-saturated liquid, so that the freezing denaturation resistance of the crab meat and the water retention in the freezing process can be effectively enhanced, and the delicate flavor of the crab meat is improved;

(4) the frozen cooked liquor-saturated crab product has delicious taste, tender and smooth meat quality and strong bouquet, and realizes high-quality maintenance and long-time storage of the frozen cooked liquor-saturated crab product; the processing method is simple, the production efficiency is high, the industrial production of the product is favorably realized, and the method has wide market application value.

Drawings

In order that the present disclosure may be more readily and clearly understood, reference is now made to the following detailed description of the present disclosure taken in conjunction with the accompanying drawings, in which:

FIG. 1 is a flow chart of the processing technique of frozen cooked liquor-saturated crab products of the invention.

Detailed Description

The present invention is further described below in conjunction with the following figures and specific examples so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention.

Example 1:

(1) fresh and alive intact river crabs (about 130-150g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Cooling the cooked river crab with ice water to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution, and vacuum soaking under vacuum degree of 0.070MPa for 2 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) according to the mass fraction, putting 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice into boiled water for boiling for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding trehalose 2% and yellow rice wine into the filtrate, and stirring.

(4) Putting the liquor-saturated crabs into a plastic packaging box in order, and adding the liquor-saturated solution until the river crabs are immersed.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Packaging, sealing, and storing at-20 deg.C.

Example 2:

(1) fresh and alive intact river crabs (about 150 and 180g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Cooling the cooked river crab with ice water to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution, and vacuum soaking under vacuum degree of 0.070MPa for 4 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) according to the mass fraction, putting 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice into boiled water for boiling for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding trehalose 2% and yellow rice wine into the filtrate, and stirring.

(4) Putting the liquor-saturated crabs into a plastic packaging box in order, and adding the liquor-saturated solution until the river crabs are immersed.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Bagging, sealing, and storing at-20 deg.C.

Example 3:

(1) fresh and alive intact river crabs (about 130-150g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Soaking the cooked river crab directly in 10 deg.C liquor-saturated solution, cooling to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution, and vacuum soaking under vacuum degree of 0.070MPa for 2 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) according to the mass fraction, putting 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice into boiled water for boiling for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding trehalose 2% and yellow rice wine into the filtrate, and stirring.

(4) Putting the liquor-saturated crabs into a plastic packaging box in order, and adding the liquor-saturated solution until the river crabs are immersed.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Bagging, sealing, and storing at-20 deg.C.

Examples 4 to 5:

the steaming in the step (2) until the central temperature of the river crab is 75 ℃ is replaced by steaming until the central temperature of the river crab is 80 ℃ or 78 ℃ on the basis of the example 1.

Examples 6 to 7:

the cooling in step (3) to a core temperature of 10 ℃ to a core temperature of 15 ℃ or 20 ℃ was carried out on the basis of example 1.

Examples 8 to 9:

replacing the 10 deg.C solution with 0 deg.C or 5 deg.C solution.

Examples 10 to 11:

the vacuum degree of 0.070MPa is replaced by the vacuum degree of 0.075MPa or 0.080 MPa.

Examples 12 to 13:

the freezing in the step (5) until the central temperature of the river crab is-18 ℃ is replaced by freezing until the central temperature of the river crab is-19 ℃ or-20 ℃ on the basis of the example 1.

Example 14:

the preparation method of the drunken liquid is replaced by the following steps on the basis of the example 1:

1) according to the mass fraction, putting 1.0% of dried orange peel, 1.0% of lemon, 1.0% of bay leaf, 1.2% of cassia bark, 1.2% of star anise, 1.2% of shallot, 1.2% of onion, 2% of ginger slice and 2% of garlic slice into boiled water for boiling for 3 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2% of salt, 3.5% of sugar, 0.2% of pepper, 0.5% of monosodium glutamate and 10% of soy sauce, boiling for 20min, cooling, and taking filtrate;

3) adding trehalose 1% and yellow rice wine into the filtrate, and stirring.

Comparative example 1:

(1) fresh and alive intact river crabs (about 130-150g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Cooling the cooked river crab with ice water to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution under normal pressure for 2 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) the following components in percentage by mass are prepared: 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice, and putting the mixture into boiling water to be boiled for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding trehalose 2% and yellow rice wine into the filtrate, and stirring.

(4) Putting the liquor-saturated crabs into a plastic packaging box in order, and adding the liquor-saturated solution until the river crabs are immersed.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Bagging, sealing, and storing at-20 deg.C.

Comparative example 2:

(1) fresh and alive intact river crabs (about 130-150g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Cooling the cooked river crab with ice water to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution, and vacuum soaking under vacuum degree of 0.070MPa for 2 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) the following components in percentage by mass are prepared: 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice, and putting the mixture into boiling water to be boiled for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding trehalose 2% and yellow rice wine into the filtrate, and stirring.

(4) Taking out the liquor-soaked crab, and placing in a plastic packaging box.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Bagging, sealing, and storing at-20 deg.C.

Comparative example 3:

(1) fresh and alive intact river crabs (about 130-150g each) are selected, temporarily cultured, dirt is spitted out, and the river crabs are washed.

(2) Steaming the river crabs until the central temperature of the river crabs is 75 ℃.

(3) Cooling the cooked river crab with ice water to central temperature of 10 deg.C, soaking in 10 deg.C liquor-saturated solution, and vacuum soaking under vacuum degree of 0.070MPa for 2 hr.

The preparation method of the liquor-saturated liquid comprises the following steps:

1) the following components in percentage by mass are prepared: 1.2% of dried orange peel, 1.2% of lemon, 1.2% of bay leaf, 1.5% of cassia bark, 1.5% of star anise, 1.5% of shallot, 1.5% of onion, 2.5% of ginger slice and 2.5% of garlic slice, and putting the mixture into boiling water to be boiled for 4 hours to prepare spice water;

2) adding the following components in percentage by mass into spice water: 2.5% of salt, 4% of sugar, 0.5% of pepper, 0.8% of monosodium glutamate and 15% of soy sauce, boiling for 30min, cooling, and taking filtrate;

3) adding yellow rice wine into the filtrate, and stirring.

(4) Putting the liquor-saturated crabs into a plastic packaging box in order, and adding the liquor-saturated solution until the river crabs are immersed.

(5) Freezing by using a quick freezer until the central temperature of the river crab is-18 ℃.

(6) Bagging, sealing, and storing at-20 deg.C.

Sensory testing

Sensory evaluation tests were performed on the products prepared in examples 1 to 3 and comparative examples 1 to 3 after frozen storage for 3 months: the panel consisted of 16 (8 men and 8 women, all between 20 and 35 years of age) professional trained sensory assessors to perform sensory assessments of the appearance, taste, odor and mouthfeel of the samples. The sensory evaluation criteria are shown in table 1, and the sensory evaluation results are shown in table 2.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory Scoring results

	Taste of the product	Smell(s)	Taste of the product
				Example 1	8	8	8
Example 2	8	8	9
				Example 3	9	9	8
Comparative example 1	5	5	7
				Comparative example 2	6	5	6
Comparative example 3	7	7	7

As can be seen from table 2, the products obtained in example 1, example 2 and example 3 all had significantly higher taste, odor and mouthfeel scores than comparative example 1, comparative example 2 and comparative example 3, wherein,

under the same other conditions, the taste, smell and mouthfeel of the product prepared by adopting vacuum drunkenness in the example 1 are obviously higher than those of the product prepared by adopting normal-pressure drunkenness in the comparative example 1, and the result shows that the vacuum drunkenness can effectively accelerate mass transfer and improve the taste and smell of the drunkenness crabs;

under the same other conditions, the taste, smell and mouthfeel scores of the product prepared by adding the liquor-saturated solution to submerge the river crabs in the packaging process in the example 1 are obviously higher than those of the product prepared by not adding the liquor-saturated solution to submerge the river crabs in the comparative example 2, and the result shows that the taste and smell of the liquor-saturated crabs can be improved and the meat quality of the frozen liquor-saturated crabs can be improved by adding the liquor-saturated solution for freezing;

under the same conditions, the taste, smell and mouthfeel scores of the product prepared by adding the trehalose in the example 1 are obviously higher than those of the product prepared by not adding the trehalose in the comparative example 3, and the result shows that the taste, smell and meat quality of the drunken crabs are effectively improved after the trehalose is added.

In conclusion, the addition of trehalose to the liquor-saturated solution, the vacuum liquor-saturated solution and the soaking and freezing treatment with the liquor-saturated solution can effectively improve the sensory quality of the frozen liquor-saturated crabs and realize the high-quality maintenance in the long-term freezing and storing process.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.