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Langouste production process stored and transferred under normal temperature

A production process, lobster technology, applied in the preservation of meat/fish, preservation of meat/fish through freezing/cooling, preservation of meat/fish with chemicals, etc., can solve the problems of short shelf life and high cost in the circulation field, and achieve extended Shelf life, overcoming adverse changes, and the effect of reducing the total amount of bacteria

Inactive Publication Date: 2008-09-03
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is: to provide a kind of lobster production process that can be stored and circulated at normal temperature, the lobster industrially produced by this production process can be stored and circulated at normal temperature, and the shelf life can reach 6 months, which overcomes the shelf life of refrigerated food. The shortcomings of short term and high cost in the circulation field make it easier for more people to eat lobster

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] 1) Weigh 2.5kg of Shisanxiang seasoning, add 30kg of water, heat and boil in a pot, and keep boiling slightly for 60 minutes, then filter to obtain spice water; weigh 3kg of sugar, 1kg of salt, and 10kg of water, heat, dissolve and filter to obtain sugar salt water; 2kg Heat vegetable oil to 170°C, pour in appropriate amount of green onion, ginger, pepper, garlic, fry until yellow and filter to obtain sesame oil; add spice water, sugar salt water, soy sauce 2.5kg to the sesame oil and heat to boil, then add appropriate amount of monosodium glutamate and 2.5kg of wine, 0.75kg of citric acid, 0.125kg of sodium citrate, 0.25kg of vitamin C, 0.01kg of EDTA, and 0.025kg of BHT were used to prepare 50kg of seasoning liquid, cooled to 0°C to 5°C for later use;

[0028] 2) Select 50kg of fresh, plump, and pollution-free Hongze Lake lobsters with a weight between 40g and 60g; put the lobsters into a pool containing 400kg of aqueous solution containing 0.5% salt and 0.1% citric ac...

example 2

[0030]1) Weigh 2.5kg of Shisanxiang seasoning, add 30kg of water, heat and boil in a pot, and keep boiling slightly for 60 minutes, then filter to obtain spice water; weigh 3kg of sugar, 1kg of salt, and 10kg of water, heat, dissolve and filter to obtain sugar salt water; 2kg Heat vegetable oil to 170°C, pour in appropriate amount of green onion, ginger, pepper, garlic, fry until yellow and filter to obtain sesame oil; add spice water, sugar salt water, soy sauce 2.5kg to the sesame oil and heat to boil, then add appropriate amount of monosodium glutamate and 2.5kg of wine, 0.075kg of citric acid, 0.125kg of sodium citrate, 0.25kg of vitamins, 0.01kg of EDTA, and 0.025kg of BHT were used to prepare a total of 50kg of seasoning liquid, which was cooled to 0°C to 5°C for later use;

[0031] 2) Select 50kg of fresh, plump, and pollution-free Hongze Lake lobsters with a weight between 40g and 60g; put the lobsters into a pool containing 400kg of aqueous solution containing 0.8% sal...

example 3

[0033] 1) Weigh 2.5kg of Shisanxiang seasoning, add 30kg of water, heat and boil in a pot, and keep boiling slightly for 60 minutes, then filter to obtain spice water; weigh 3kg of sugar, 1kg of salt, and 10kg of water, heat, dissolve and filter to obtain sugar salt water; 2kg Heat the vegetable oil to 170°C, pour in an appropriate amount of green onion, ginger, pepper, and garlic, and fry until yellow to obtain sesame oil; add spice water, sugar salt water, and 2.5kg of soy sauce to the sesame oil and heat until boiling, then add appropriate amount of monosodium glutamate and 2.5kg Wine, 0.075kg citric acid, 0.125kg sodium citrate, 0.25kg vitamin C, 0.01kg EDTA, 0.025kg BHT to prepare 50kg seasoning liquid, cooled to 0℃~5℃ for later use;

[0034] 2) Select 50kg of fresh, plump, and pollution-free Hongze Lake lobsters with a weight between 40g and 60g; put the lobsters into a pool containing 400kg of aqueous solution containing 1.0% salt and 0.2% citric acid for 60 minutes; Th...

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Abstract

The invention discloses a lobster manufacture technology capable of storing and transporting at a common temperature. The technology sequentially includes picking and checking the material lobster, cleaning, frying, cooling, seasoning, weighing, packaging and sterilizing. The technology includes: (1) soaking the qualified material lobster in the water for 30-60 min, the material and the water is at a weight ratio of 1:8; (2) washing the soil stain on the surface of the lobster by compressed air and impact pressure water flow; (3) soaking in the ozonic water for 3-10 min, the concentration of the ozonic water is 0.4mg / L-0.8mg / L; frying the cleaned lobster in the vegetable oil at the temperature of 170-220 DEG C for 1-3 min; cooling and seasoning the fried lobster in the flavor liquid for 30-60 min; weighing and laying the cooled and seasoned lobster on the dish, adding the flavor liquid, vacuuming, filling in the nitrogen and packaging and sterilizing the packaged lobster in a multi-phase manner of heating up and sharp cooling. The technology is applicable to industrialized manufacture, storage and transport at common temperature with a shelf life of 6 months.

Description

technical field [0001] The invention relates to a lobster production process which can be stored and circulated at normal temperature. The lobster obtained according to the production process has a shelf life of up to 6 months. The lobster is ready to eat after opening the bag and has a unique flavor. It belongs to the field of food processing, especially a The technical field of finishing of various freshwater aquatic products. Background technique [0002] Xuyi lobster, that is: freshwater lobster (Crawfish), scientific name Procambarus Clarkii (Procambarus Clarkii), belongs to the phylum Arthropoda, Crustacea, Shrimpidae, and the genus Procambarus. A sort of. Originally produced in Europe and America, it was introduced to Japan in the early 20th century, and was introduced to my country's Yangtze River Basin by Japan during World War II. It is now distributed in more than 10 provinces (cities) and regions such as Jiangsu, Zhejiang, Hubei, Hunan, Anhui, Shanghai, Shandon...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/16A23B4/24A23B4/03A23B4/06A23B4/005A23B4/20A23L1/33A23L17/40
Inventor 陈晓明
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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