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Industrial production method of instant crawfishes

A production method and lobster technology, applied in the field of industrialized production of ready-to-eat crayfish, can solve the problems of no unified quality standard, low output, no graded processing, etc., and achieve the effects of uniform and thorough sterilization, short processing time, and convenient eating

Inactive Publication Date: 2013-04-24
宋建民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the low yield caused by the manual processing method of crayfish in the prior art, there is no uniform quality standard, there is no shortage of graded processing, and the consumption of crayfish products is affected by the season , local and real-time restrictions, increase the added value of crayfish products, and make it a delicious, nutritious, safe, convenient and quick food that people love

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1, a kind of concrete production operation step of the industrialized production method of instant crayfish is as follows:

[0032] Grading and material selection: select live lobsters with lively individuals and bright and shiny shells, remove blackened, drop-off, peculiar smell, pesticide-smelling shrimp and dead shrimp, and use a grading machine to classify and select materials. 30kg of small 25-35g / crayfish are processed.

[0033] Cleaning: Rinse the selected fresh and live crayfish under high-pressure water to remove the sediment and impurities on the shrimp body, then put them into a washing machine with a rolling brush and a spray head, and wash them repeatedly with flowing water. The ventral surface and large claws of the cleaned shrimp are manually brushed.

[0034] Remove the head and remove the shrimp line: manually remove the head shell of the crayfish, pull out the shrimp line from the tail, do not bring out the shrimp meat and the first section of the shr...

Embodiment 2

[0041] A kind of industrial production method of ready-to-eat crayfish, concrete production operation steps are as follows:

[0042] (1) Grading and selection: select live lobsters with lively individuals and bright and shiny shells, remove blackened, peculiar smell, pesticide-smelling shrimp and dead shrimp, and use a grader to classify and select smaller individuals. 25-35g / crayfish for processing;

[0043] (2) Cleaning: Rinse the selected and graded fresh and live crayfish under high-pressure water to remove the sediment and impurities on the shrimp body, then put them into a washing machine with a rolling brush and a spray head, and wash them repeatedly with flowing water. Brushing, manually brushing the ventral surface and large claws of shrimps that are not easy to clean;

[0044] (3) Remove the head and remove the shrimp line: manually remove the head shell and shrimp line of the crayfish, and do not bring out the shrimp meat and the first section of the shrimp shell...

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PUM

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Abstract

The invention discloses an industrial production method of instant crawfishes, comprising the steps of sorting in a grading manner, cleaning, removing the head, frying, braising, packing, sterilizing and storing, wherein small-size crawfishes are selected, cleaned without using detergent, fried in batch, sterilized by microwave and packed in vacuum. After the qualified small-sized fresh crawfishes are flushed and brushed, the heads and shrimp lines are removed; and then the crawfishes are rinsed, fried and fired together with moderate seasoning; and after being sterilized by microwave and packed in vacuum, the cooked crawfishes are refrigerated in a refrigeration storage at 5 DEG C below zero. The instant crawfishes provided by the invention are delicious and piquant, nutrient-rich, green, safe and convenient to carry.

Description

technical field [0001] The invention belongs to the technical field of processing aquatic products, and in particular relates to an industrial production method of instant crayfish. Background technique [0002] Freshwater crayfish, scientific name crayfish, also known as red swamp crayfish, is native to northern Mexico and southern United States. In 1918, Japan introduced it from the United States as a bullfrog bait, and in 1929, it was introduced to my country from Japan. Due to the strong adaptability and reproductive ability of this shrimp, it quickly spread along the Yangtze River Basin, and is abundant in rivers, lakes and ponds in the Yangtze River Basin. In recent years, it has become an important resource of freshwater shrimp in my country. Crayfish meat is delicious, unique in flavor, high in nutritional value, high in protein, low in fat, and low in cholesterol. Shrimp roe has the taste of crab roe, rich in calcium, phosphorus, and iron. It is a high-quality aq...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 宋建民
Owner 宋建民
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