Fecha de publicación: 16/09/2022 Fuente: WIPO Wine The invention discloses a processing method of a raw salted crab product, and belongs to the technical field of fresh water product processing. According to the method, crabs are used as main raw materials, and the crabs are subjected to temporary rearing, ultrasonic cleaning, seasoning, packaging and ultrahigh-pressure sterilization to complete processing. The step of temporary rearing is added before cleaning, so that endogenous microorganisms of the crabs can be effectively removed; dilute acid and ultrasonic treatment are added in the cleaning step, so that the original bacterium carrying amount of the crabs can be better reduced, and the manual cleaning time and cost are reduced; by using an ultrahigh-pressure sterilization technology, massive loss of flavor substances and nutrient substances of crab meat can be avoided while the appearance of the wine-preserved crabs is not influenced, the hardness, elasticity and chewiness of the crab meat are effectively enhanced, the pickling efficiency is improved, the taste of the crab meat is further improved, the spoilage of the crab meat is delayed, and the shelf life is prolonged. By adopting the method disclosed by the invention to process the marinated wine-preserved crabs, the integrity and nutritional ingredients of crab meat can be well maintained, and the marinated wine-preserved crabs are good in taste, long in preservation time and beneficial to popularization.