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Crayfish food as well as preparation method and production equipment thereof

A kind of production equipment and lobster technology, applied in the field of snack food, can solve the problems of lack of automatic production equipment, etc., achieve good market prospects, improve the effect of less products and long shelf life

Inactive Publication Date: 2014-08-06
顾炎林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention also solves the technical problems that the existing crayfish food mainly relies on manual processing and lacks corresponding automatic production equipment.

Method used

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  • Crayfish food as well as preparation method and production equipment thereof
  • Crayfish food as well as preparation method and production equipment thereof
  • Crayfish food as well as preparation method and production equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: choose 100 parts of shrimp balls through selection and deshelling, put them into an ultrasonic foaming cleaning machine and clean them for 3 minutes, after cleaning, carry out wind blowing and spreading to cool, and the shrimp shells are cleaned and drained to make chitosan Standby; then put the shrimp balls into the deep fryer with water and oil and fry them at 150°C for 5 minutes; put the fried shrimp balls into the marinating machine for stewing for 5 minutes Minutes, after stewing, let the wind blow and cool; send the stewed shrimp balls into a multi-stage mixer, add spices to the first-stage mixer, and add glutamyl aminotransferase, nisin, etc. to the follow-up mixer in turn Food additive, after fully mixing, let it stand at 30°C for 3 hours; send the evenly stirred shrimp balls into a vacuum packaging machine for vacuum packaging; send the packaged shrimp balls into a pasteurization machine for low-temperature sterilization , keep at 70°C for 20 minu...

Embodiment 2

[0044] Embodiment 2: Embodiment 1: choose 100 parts of shrimp balls through selection, shelling, put into the ultrasonic foam cleaning machine and clean for 4 minutes, after cleaning, carry out wind blowing and spread cool, and the shrimp shells are made into chitosan for subsequent use; Put the shrimp balls into the deep frying machine mixed with water and oil to fry, the oil temperature is 175°C, and the frying time is 4 minutes; After cooking, let the wind blow and cool; send the marinated shrimp balls into a multi-stage mixer, add spices into the first-stage mixer, and add food additives such as glutamyl transaminase and nisin in sequence in the follow-up mixer, After fully mixing, let it stand at 30°C for 3.5 hours; send the evenly stirred shrimp balls into a vacuum packaging machine for vacuum packaging; send the packed shrimp balls into a pasteurization machine for low-temperature sterilization, and keep 70 ℃ for 25 minutes; put the low-temperature sterilized shrimp bal...

Embodiment 3

[0047] Embodiment 3: Embodiment 1: choose 100 parts of shrimp balls through selection, shelling, put into the ultrasonic foaming cleaning machine and clean for 5 minutes, after cleaning, carry out wind blowing and cool, and the shrimp shells are made into chitosan for subsequent use; Put the shrimp balls into the deep frying machine mixed with water and oil for frying, the oil temperature is 200°C, and the frying time is 3 minutes; After cooking, let the wind blow and cool; send the marinated shrimp balls into a multi-stage mixer, add spices into the first-stage mixer, and add food additives such as glutamyl transaminase and nisin in sequence in the follow-up mixer, After fully mixing, let it stand at 30°C for 4 hours; send the evenly stirred shrimp balls into a vacuum packaging machine for vacuum packaging; send the packaged shrimp balls into a pasteurization machine for low-temperature sterilization, and keep 70 ℃ for 30 minutes; put the low-temperature sterilized shrimp bal...

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PUM

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Abstract

Crayfish food comprises ingredients in parts by weight as follows: 100 parts of crayfish, 50 parts of vegetable oil, 10.6-15.2 parts of spice, 0.3-0.5 parts of transglutaminase, 0.3-0.5 parts of nisin, 0.2-0.5 parts of konjac glucomannan, 0.2-0.4 parts of chitosan, 0.4-0.5 parts of lecithin and 0.08-0.16 parts of delta-gluconolactone. According to the crayfish food, crayfish balls are used for preparing instant food, crayfish shells are used for preparing chitosan, and raw materials are sufficiently utilized; transglutaminase in the raw materials prompts crosslinking of crayfish meat protein crosslinking amino acid, tenderness of a product is improved, natural food antiseptics such as nisin and the like meet requirements of people for food health, and at the same time, the guarantee period of the crayfish food is prolonged to 12 months; and defects that crayfish products which can be stored at the normal temperature are less, the guarantee period is short and the like are overcome, and the crayfish food has good market prospect.

Description

technical field [0001] The invention relates to a leisure food, in particular to a preparation method of crayfish food. Background technique [0002] Crayfish are native to Louisiana in the south of the United States. They entered my country in the early 20th century. After decades of diffusion, they have become the most common freshwater economic shrimps in the country. They are widely distributed in Shandong and the provinces and cities in the middle and lower reaches of the Yangtze River. Because of its larger size than other freshwater shrimps, its meat is high in protein and low in fat, so it is deeply loved by the general public. [0003] At present, most domestic crayfish products are processed into frozen crayfish meat, such as frozen crayfish meat, frozen whole limb crayfish, etc. However, the cost of processing, storage, and transportation of frozen products is relatively high, and the shelf life at 0-4 degrees Celsius is generally 15-30 days. There are relatively...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/30A23L1/27A22C29/02A21B5/08A23P1/16B08B3/12C08B37/08A23L5/40A23L17/40A23P30/40
CPCA23L5/20A61L2/18A61L2202/17B08B3/12C02F1/46109C02F2001/46119C02F2001/46138C02F2001/46142
Inventor 顾炎林孙亚伦许月辉杨丽英
Owner 顾炎林
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