Processing method of freshwater crayfish pre-prepared products

A freshwater crayfish and processing method technology, which is applied in the field of aquatic product processing, can solve problems such as poor taste, thermal denaturation of shrimp meat protein and aging of meat quality, uneven quality of frozen boiled shrimp, etc.

Active Publication Date: 2015-02-25
洪湖市万农水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nitrogen Currently, there is no perfect technical standard for frozen boiled shrimp in the market, coupled with the differences in the raw materials of crayfish in different regions, the quality of fr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of freshwater crayfish pre-product, its steps are:

[0030] 1) Select the raw crayfish, select the crayfish that are complete and hypertrophic, with firm flesh, bright and shiny body color, no whitening or blackening, and remove dead shrimp, old shell shrimp and all impurities. After the selection, the lobsters are divided into three grades according to their weight, which are divided into three grades: large, medium and small. The weights are 50-60g / pc, 40-50g / pc, 30-40g / pc, and crayfish in the same category The size should be uniform.

[0031] 2) Soak the crayfish in the same stall in the cleaning solution, which is an aqueous solution containing 0.6% sodium bicarbonate, 0.3% citric acid, and 1% β-cyclodextrin , and at the same time bubble into the cleaning solution, soak for 20 minutes, let the crayfish spit out the guts and the dirt in the gills, and then use running water for initial cleaning, and at the same time pass compressed...

Embodiment 2

[0039] A kind of processing method of freshwater crayfish pre-product, its steps are:

[0040] 1) Select the raw crayfish, select the crayfish that are complete and hypertrophic, with firm flesh, bright and shiny body color, no whitening or blackening, and remove dead shrimp, old shell shrimp and all impurities. After the selection, the lobsters are divided into three grades according to their weight, which are divided into three grades: large, medium and small. The weights are 50-60g / pc, 40-50g / pc, 30-40g / pc, and crayfish in the same category The size should be uniform.

[0041] 2) Soak the crayfish in the same stall in the cleaning solution, which is an aqueous solution containing 0.4% sodium bicarbonate, 0.1% citric acid, and 1.5% β-cyclodextrin , and at the same time bubble into the cleaning solution, soak for 40 minutes, let the crayfish spit out the guts and dirt in the gills, and then wash with running water for the first time, and put compressed air into the ru...

Embodiment 3

[0049] A kind of processing method of freshwater crayfish pre-product, its steps are:

[0050] 1) Select the raw crayfish, select the crayfish that are complete and hypertrophic, with firm flesh, bright and shiny body color, no whitening or blackening, and remove dead shrimp, old shell shrimp and all impurities. After the selection, the lobsters are divided into three grades according to their weight, which are divided into three grades: large, medium and small. The weights are 50-60g / pc, 40-50g / pc, 30-40g / pc, and crayfish in the same category The size should be uniform.

[0051] 2) Soak the crayfish in the same stall in the cleaning solution, which is an aqueous solution containing 0.8% sodium bicarbonate, 0.4% citric acid, and 1.25% β-cyclodextrin , and bubble into the cleaning solution at the same time, soak for 30 minutes, let the crayfish spit out the guts and dirt in the gills, and then wash with running water for the first time, and put compressed air into the r...

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Abstract

The invention discloses a processing method of freshwater crayfish pre-prepared products. The method includes the steps of firstly, selecting and grading; secondly, cleaning; thirdly, frying; fourthly, vacuum cooling; fifthly, soaking with seasoning liquids; sixthly, nitrogen-filled packing; seventhly, quick-freezing; eighthly, performing cold storage. The method has the advantages that the crayfish is soaked with special cleaning fluids to allow the crayfish to spit out dirt in the intestine line, and complex manual intestine line removing is avoided; high-temperature fast frying and special soaking with special seasoning liquids are used, and the difficulties that crayfish meat protein deteriorates easily, flavor substances lose easily and flavor cannot enter the crayfish in subsequent processing are solved; the vacuumizing and nitrogen filling freshness keeping technology is used, and the crayfish is prevented from being oxidized by oil acid during storage.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing method for freshwater crayfish pre-products, which is suitable for processing freshwater crayfish in my country. Background technique [0002] Crayfish, also known as Procambarus clarkii, grows fast and has strong adaptability. It is a high-quality aquatic product in the Yangtze River Basin of my country. Because of its rich nutrition and unique flavor, it has become an important economic aquatic product in my country. In recent years, the scale of crayfish farming and industrial scale in various places has gradually expanded. Compared with the crayfish farming industry, the domestic crayfish deep processing process is relatively slow, and the weakness of the processing industry restricts the development of the crayfish industry. At present, most of the crayfish in my country are directly sold as fresh aquatic products, and a small part...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40
Inventor 卢德炎
Owner 洪湖市万农水产食品有限公司
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