Crawfish crispy crawfish ball product and manufacturing technology thereof

Abstract

The invention belongs to the field of aquatic product processing, particularly relates to a crawfish crispy crawfish ball product and a manufacturing technology thereof, and belongs to an instant food. The manufacturing technology comprises the step of using an entire crawfish, a shrimp with the body length of 5-10 cm and the body weight less than 25 g obtained by the grading of crawfish meat, or an imperfect crawfish as a raw material to obtain a net crawfish shell being subjected to processes of sorting, cleaning, head and intestine removing, boiling with salts for flavoring, crisping of the crawfish shell, secondary flavoring, packaging, and the like to manufacture the crispy crawfish ball product. The crispy crawfish ball product has the characteristics of crispness and tasty, primary color and taste, low fat content, low water activity, long shelf life, and the like. Compared with the prior art, the crispy crawfish ball product adopts the technologies of the crisping of crawfish shell with the combination of slow freezing and vacuum frying, and compound flavoring and humidity control crisp protection with the combination of pre-cook and secondary flavoring, so that not only is the color of the crispy crawfish ball obviously improved, are the fat content and the water activity of the product lowered, is the crisp of the crawfish shell promoted, and is the crisp maintained, but also the oxidation rate of frying oil is obviously slowed down, the usage count of the oil is increased, the manufacturing cost is lowered, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the technical field of processing instant food of aquatic products, and in particular relates to a crayfish crispy shrimp ball product and a production process thereof. Background technique [0002] Crayfish, scientific name Procambarus clarkii, is mainly produced in China, the United States, Mexico, Kenya and other countries. At present, the global crayfish production is about 500,000 tons, of which my country's production reaches 400,000 tons. In the past ten years, my country's crayfish processing industry has developed rapidly, and a series of crayfish products have been developed, such as frozen raw lobster meat, frozen raw lobster tails, frozen raw whole lobsters, frozen cooked lobster shells, frozen cooked whole lobsters, frozen Shrimp yellow, washed lobster meat, chitin, chitosan and glucosamine etc. In terms of leisure food development, Yang Ruijin invented a method of fully utilizing prawns to process seasoned shrimp ...

AI Technical Summary

Problems solved by technology

Small shrimps (body length 5-10cm) and light weight (weight less than 25g / tail) are not suitable for producing whole limbs or shelled shrimps. Generally, they are simply steamed, processed into shrimp tails and sold frozen, resulting in low prices. , Unstable product quality and other issues

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