Preparation method for processing peeled shrimp by utilization of crayfish

Abstract

The invention relates to the field of peeled shrimp processing and is a preparation method for processing peeled shrimp by the utilization of crayfish. The preparation method comprises the following steps: making several stainless steel water tanks with the capacity of 2-4 tons of water according to the output, filling the stainless steel water tanks with drinking water which accords with the national standard, adding salt according to the ratio of 500g of salt per ton of water to keep the salinity of the water body at a thousandth of 0.5, immersing selected and washed fresh crayfish in a salt-containing water body for about 8 minutes, adding 122g of rice vinegar per ton of water, uniformly stirring, immersing for 15 minutes, draining for 5 minutes for later use, and boiling. By the adoption of the technical scheme provided by the invention, mucus outside crayfish can be rapidly decomposed, crayfish is convenient to wash, mud fishy smell of crayfish itself can be rapidly eliminated, prevention of nutrition loss during the boiling process of crayfish is effectively guaranteed, crayfish can be uniformly boiled during the boiling process, labor intensity is mitigated, crayfish shells are easy to process during deep processing, and environmental pollution is further reduced during the deep processing process of the crayfish shells after removing the mud fishy smell of the crayfish itself by the use of salt.

Description

technical field [0001] The invention relates to the field of shrimp processing, and relates to a preparation method for processing shrimp with crayfish. Background technique [0002] Crayfish is a kind of freshwater shrimp, which is easy to survive, grows fast, tastes good, and has high nutritional value. At present, it has a large industrial chain in the country, and it is especially favored by consumers in European and American countries for processing. Difficult processing: Difficult to clean due to crayfish’s feeding habits and living environment; Difficult to cook, sterilize, and peel crayfish due to their thick and hard shells; Crayfish’s rectum is difficult to absorb nutrients in the stomach and intestines. There is a problem of easy loss of nutrition; there is a problem of easy loss of water after cooking, which affects the color and integrity of the process. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparatio...

AI Technical Summary

Problems solved by technology

[0002] Crayfish is a kind of freshwater shrimp, which is easy to survive, grows fast, tastes good, and has high nutritional value. At present, it has a large industrial chain in the country, and it is especially favored by consumers in European and American countries for processing. Difficult processing: Difficult to clean due to crayfish’s feeding