Production method of cray
A production method and lobster technology, applied in the fields of application, food preparation, food science, etc., can solve problems affecting the production and hygiene quality of crayfish, incomplete cleaning and sterilization, etc., so as to prevent the taste from becoming rough, increase the fresh taste, The effect of maintaining freshness
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[0022] A production method of crayfish, including the following preparation steps:
[0023] (1) Cleaning: spray or rinse the raw crayfish with clean water to remove impurities such as sand, aquatic plants, etc.;
[0024] (2) Soak washing: Put the cleaned shrimp into a soaking lotion that has been added salt, citric acid, and baking soda. The concentration of salt, citric acid and baking soda are all 1%. Use an air pump to add oxygen to soak and wash 40 Minutes, rinse with water;
[0025] (3) Sterilization: Put the washed shrimp in a microwave oven, heat it on low heat for 3 minutes, take it out, let it stand to room temperature, and soak it in ozone water with a concentration of 0.4mg / L for 40 minutes, then wash it with clean water and kill it. In addition to surface bacteria;
[0026] (4) Cooking: Put the sterilized raw shrimp directly into the cooking machine water for cooking at a temperature of 100°C for 8 minutes; add 2% lotus leaves, 2% sugar cane leaves, and 2% barley seedling...
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