Method for quickly freezing cooked crayfish meat at low temperature

Abstract

The invention belongs to the technical field of food processing and provides a method for quickly freezing cooked crayfish meat at low temperature. The method has the following beneficial effects: under the condition of higher low temperature, the preservation time of the cooked crayfish meat can be lengthened to at least six months, thus the quality of the crayfish meat is assured; the crayfish meat at the moment does not obviously differ from the just cooked crayfish meat in quality, has unique flavor and strong delicate flavor, meets the requirement of people for crayfish all the year round, is quickly frozen at minus 20 DEC C and is stored and circulated under the condition of cold chain at minus 18 DEG C, thus not only lowering the freezing treatment costs of enterprises but also solving the problems that the raw crayfish meat is difficult to strip off the crayfish and is easy to pollute and the whole structure and beauty of the crayfish meat are easier to damage in the processing process; meanwhile, the crayfish is not easy to pollute and the product is not easy to perish; and the method has extensive prospect and advantages in the crayfish industry and has stronger popularization and application values.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for quick-freezing cooked crayfish meat at low temperature. Background technique [0002] Crayfish, scientific name Procambarus clarkia (Procambarus clarkia), English name crayfish, is a kind of freshwater crayfish, is a kind of precious aquatic economic animal, has rich nutritional value and health function, is a real high protein , low-fat, low-cholesterol products, rich in trace elements and vitamins. Crayfish meat is delicious, unique in flavor, and rich in umami, and is deeply loved by people. [0003] At present, crayfish are still mainly eaten fresh at home and abroad, which is difficult to meet people's demand for crayfish throughout the year; raw crayfish meat is difficult to peel off the shrimp body, and is easy to pollute, and it is easier to damage the overall structure and quality of the shrimp meat. Beautiful; the overall quick-frozen ...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a low-temperature quick-freezing method for cooked crayfish shells, aiming to solve the problem that crayfish are still eaten fresh at home and abroad, and it is difficult to meet people's demand for lobsters throughout the year; raw crayfish shells It is difficult to peel off the shrimp body, it is easy to pollute, and it is easy to damage the overall structure and appearance of the shrimp; the overall quick-frozen crayfish is too large, and the intestinal microorganisms in the body can easily cause contamination of the shrimp body and lead to product corruption.

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