Production method of cray

A production method and lobster technology, applied in application, food preparation, food science and other directions, can solve the problems of incomplete cleaning and sterilization, affecting the production and hygienic quality of crayfish, and achieve the purpose of preventing the taste from becoming rough, increasing the fresh taste, The effect of enhancing the effect of sterilization

Inactive Publication Date: 2013-01-02
安徽三赢生态农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the traditional production process of crayfish, there are problems of incomplete cleaning and sterilization, which affects the production and hygienic quality of crayfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A production method of crayfish, comprising the following preparation steps:

[0023] (1) Cleaning: Spray or rinse raw crayfish with water to remove impurities such as sediment and aquatic plants;

[0024] (2) Soaking: Put the cleaned shrimp into the soaking solution that has added salt, citric acid, and baking soda. The concentrations of salt, citric acid, and baking soda are all 1%. minutes, rinse with clean water;

[0025] (3) Sterilization: Put the cleaned shrimps into a microwave oven, heat them on low heat for 3 minutes, take them out, let them stand at room temperature, soak them in ozone water with a concentration of 0.4mg / L for 40 minutes, and then wash them with clean water to kill them. remove surface bacteria;

[0026] (4) Cooking: Put the sterilized raw shrimp directly into the cooking machine water for cooking at 100°C for 8 minutes; add 2% lotus leaves, 2% sugarcane leaves, and 2% barley seedlings to the cooking water Cook together. Because lotus leav...

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PUM

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Abstract

The invention discloses a production method of cray, comprising the following preparation steps of: (1) cleaning, (2) soaking and washing, (3) sterilizing, (4) cooking, (5) cooling, (6) sorting and grading, (7) weighing, bagging or panning; (8) quick freezing, (9) boxing, (10) metal detecting, (11) refrigerating, and (12) shipping. Cray raw material is cleaned in mixed solution of salt, critic acid and baking soda through oxygenation by virtue of an air pump, the cray raw material can be thoroughly cleaned, sterilization effect is enhanced through double treatment of microwave and ozone water, and hygienic quality of the cray is guaranteed.

Description

technical field [0001] The invention mainly relates to a production method of crayfish, which belongs to the field of food production. Background technique [0002] In the traditional production process of crayfish, there are problems of incomplete cleaning and sterilization, which affects the production and hygienic quality of crayfish. Contents of the invention [0003] The object of the invention is to provide a new production method of crayfish in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A production method of frozen and boiled crayfish is characterized in that it comprises the following preparation steps: [0006] (1) Cleaning: Spray or rinse raw crayfish with water to remove impurities such as sediment and aquatic plants; [0007] (2) Soak washing: Put the cleaned shrimp into the soaking liquid with 0.5-1% salt, 0.5-1% citric acid, and 0.5-1% baking soda, and use ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 桂少锋程善群姚道斌陈义虎徐婷玉李德江
Owner 安徽三赢生态农业股份有限公司
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