Method for making quick-frozen cooked lobsters and device used in method

A production method and technology of lobster, applied in the application, food preparation, food science and other directions, can solve the problem of unstable product quality, and achieve the effect of being suitable for long-distance transportation, stable product quality and long storage time

Inactive Publication Date: 2012-02-08
盐城市福到乐水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the existing lobster production method can only meet the needs of consumers who are in season, short distance from the place of production, and consumed immediately, and the product quality is not stable.

Method used

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  • Method for making quick-frozen cooked lobsters and device used in method
  • Method for making quick-frozen cooked lobsters and device used in method
  • Method for making quick-frozen cooked lobsters and device used in method

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Embodiment 1

[0023] Embodiment 1: the preparation method of the present invention also comprises the following steps after material selection:

[0024] Temporary cultivation and purification: Add a bubbling agent to the bubbling temporary cultivation tank and turn on the bubbling device to fully dissolve the bubbling agent; put the live lobster into the bubbling temporary cultivation tank, and keep the bubbling state for 40 minutes until the lobster is in a bubbling state. There is basically no dirt in the intestines. During this process, continuous inspection should be performed. If dead shrimp are found, they should be removed and stored in isolation.

[0025] Cleaning: Take out the temporarily purified lobster and put it into a bubble cleaning machine, and wash the lobster with running tap water for 2 minutes.

[0026] Drain: The cleaned lobster is transported to the conveyor chain, the surface water of the shrimp body is drained on the conveyor chain, and a special person is arranged t...

Embodiment 2

[0035] Embodiment 2: the preparation method of the present invention also comprises the following steps after material selection:

[0036] Temporary cultivation and purification: add a bubbling agent to the bubbling temporary cultivation tank and turn on the bubbling device to fully dissolve the bubbling agent; put the live lobster into the bubbling temporary cultivation tank, and keep the bubbling state for 30 minutes until the lobster is in a bubbling state. There is basically no dirt in the intestines. During this process, continuous inspection should be performed. If dead shrimp are found, they should be removed and stored in isolation.

[0037] Cleaning: Take out the temporarily purified lobster and put it into a bubble cleaning machine, and wash the lobster with running tap water for 2 minutes.

[0038] Drain: The cleaned lobster is transported to the conveyor chain, the surface water of the shrimp body is drained on the conveyor chain, and a special person is arranged t...

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Abstract

The invention discloses a method for making quick-frozen cooked lobsters and a device used in the method. The method comprises the following steps of: selecting materials, temporarily culturing, cleaning, draining, frying, stewing, cooling, putting the cooked lobsters into a disk / packaging the cooked lobsters into a bag, quickly freezing, packaging and the like. The method has the advantages that: lobsters can be made in batches, the quality of the product is stable, the preservation time is long, and the lobsters are suitable for long-distance transportation and long-term storage.

Description

technical field [0001] The invention relates to a preparation method of quick-frozen cooked lobster and a device used therefor. Background technique [0002] The consumption of lobster is generally by purchasing fresh crayfish in small batches, and then, each restaurant cooks for a short period according to its own recipes and cooking methods. [0003] The above methods can only meet the needs of consumers who are in the season, short distances from the production area, and immediate consumption. When the growing season of this kind of shrimp is exceeded, or because the technology of transportation and preservation cannot satisfy long-distance consumers to consume such products, when the product is consumed over a certain period of time, due to the cooling of the food, the original flavor, taste and taste cannot be guaranteed when eaten. Nutrition. In addition, due to the small batches of cooking in restaurants, the variability of different batches is large and cannot be m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A01K63/00A01K63/04A23L17/40
Inventor 夏芝萍
Owner 盐城市福到乐水产食品有限公司
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