Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of instant refrigerated cooked red swamp crawfish

A technology of freshwater crayfish and processing methods, applied in the field of aquatic product processing, to achieve the effects of expanding sales radius, improving market competitiveness, and eating convenience

Active Publication Date: 2013-06-12
JIANGNAN UNIV
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention uses industrialization to produce a refrigerated cooked freshwater crayfish product, which is refrigerated at 0-10°C, has a shelf life of 7-10 days or 20-30 days, can be eaten immediately after simple heating, and completely maintains the original freshwater crayfish product. Flavor, texture, color and nutrition, this processing method has not yet been reported on the industrial production of refrigerated cooked freshwater crayfish products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of instant refrigerated cooked red swamp crawfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Fresh and live freshwater crayfish are used as raw materials, and the weight of shrimp is 50-60g / piece. After acceptance and selection, soak in an aqueous solution containing 0.7% salt and 0.1% citric acid for 40 minutes, and bubble to make the shrimp body spit out the gills and intestines. Then wash the dirt in the glands three times with running water and bubbling. The first step is to soak the lobster in water for 60 minutes. The mass ratio of shrimp to water is 1:8. The second is to wash the mud on the surface of the lobster with compressed air. Some shrimps that are not easy to clean should be scrubbed with a brush. The third is to soak the washed shrimps in ozone water for 10 minutes, and the concentration is 0.4mg / L; then spray and drain with clean water. Using a continuous fryer, fry the drained shrimp in salad oil at a temperature of 210°C for 5 seconds; divide the fried shrimp into two rows in a single layer, with the shrimp claws facing each other Arrange the...

Embodiment 2

[0021] Use fresh freshwater crayfish as raw material, the weight of the shrimp is 40-50g / piece, after acceptance and selection, put it into the aqueous solution containing 0.55% of salt and 0.2% of citric acid for 30 minutes, bubbling, so that the shrimp body spits out the gills and intestines The dirt in the gland is then cleaned in three steps, using running water and bubbling. The first step is to soak the lobster in water for 45 minutes, and the mass ratio of shrimp to water is 1:8. Some shrimps that are not easy to clean should be scrubbed with a brush. The third is to soak the washed shrimps in ozone water for 7 minutes, and the concentration is 0.6mg / L; Dried shrimps are fried in salad oil at a temperature of 195°C for 10 seconds; the fried shrimps are divided into two rows in a single layer, and the shrimp claws are opposite to each other, and the shrimp claws are placed on a plate. Each plate weighs 1 kg. Flatten the shrimp claws on the surface as much as possible to ...

Embodiment 3

[0023] Use fresh freshwater crayfish as raw material, the weight of the shrimp is 30-40g / piece, after acceptance and selection, put it into the aqueous solution containing 0.4% of salt and 0.3% of citric acid for 20 minutes, bubbling, so that the shrimp body spits out the gills and intestines The dirt in the gland is then cleaned in three steps, using running water and bubbling. The first step is to soak the lobster in water for 30 minutes. The mass ratio of shrimp to water is 1:8. The second step is to wash the mud on the surface of the lobster with compressed air. Some shrimps that are not easy to clean should be scrubbed with a brush. The third is to soak the washed shrimps in ozone water for 3 minutes, and the concentration is 0.8mg / L; Dried shrimps are fried in salad oil at a temperature of 180°C for 15 seconds; the fried shrimps are divided into two rows in a single layer, and the shrimp claws are placed opposite to each other on a plate. Each plate weighs 1 kg. Flatten ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of instant refrigerated cooked red swamp crawfish and provides an industrized production method of cooked red swamp crawfish, belonging to the technical field of aquatic product processing in food processing and storing. In the invention, fresh red swamp crawfish is used as the raw material to be prepared into a cooked red swamp crawfish product capableof being stored at 0-10 DEG C through checking, picking up, cleaning, frying, boiling or not boiling, laying on a disk, pouring sauce, sealing, sterilizing, cooling and refrigerating. The red swamp crawfish product prepared by using the method provided by the invention completely remains the original flavor, texture, color, luster and nutrition of the red swamp crawfish, has no addition of any chemical preservative in the processing process and is safety in eating. In addition, the instant refrigerated cooked red swamp crawfish can be eaten by simply heating, thereby being convenient to eat and meeting the requirement of modern consumers for nutritious and delicious foods and quick rhythm life.

Description

technical field [0001] The invention discloses a processing method of instant refrigerated cooked freshwater crayfish, provides an industrialized production method of cooked freshwater crayfish, and belongs to the technical field of aquatic product processing in food processing and preservation. Background technique [0002] Freshwater crayfish are crustaceans that live in fresh water. The scientific name is Procambarus clarkii, also known as red crayfish. It is widely distributed in various provinces and cities in the middle and lower reaches of the Yangtze River. Freshwater crayfish are rich in nutrition and delicious, and are very popular among consumers. At present in our country, freshwater crayfish are mainly sold after being cooked in hotels and guesthouses. With the acceleration of people's life rhythm, this processing method cannot meet the needs of modern consumers for convenient and fast food. Therefore, there is an urgent need for a kind of industrialized produc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 夏文水姜启兴张路遥许学勤许艳顺
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com