A kind of processing method of clear water crayfish

A processing method and lobster technology, applied in shrimp/lobster processing, crustacean processing, slaughtering, etc., can solve the problems of weak processing industry, difficult preservation of live shrimp in transportation, restriction of crayfish market and output value, etc. Time-consuming, labor-intensive and environmentally worrying effects of transportation and settlement

Active Publication Date: 2018-07-24
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

[0004] The scale of crayfish farming and industry is gradually expanding. At present, crayfish in my country are mostly sold directly as fresh aquatic products. Since crayfish is a seasonal and regional product, and live shrimp is not easy to store and transport, the production of crayfish is limited. Market and output value. On the other hand, the deep processing of domestic crayfish is relatively slow, and the weakness of the processing industry also restricts the development of the crayfish industry.

Method used

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  • A kind of processing method of clear water crayfish
  • A kind of processing method of clear water crayfish
  • A kind of processing method of clear water crayfish

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Embodiment 1

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

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

[0031] 2) Soak the crayfish in the same stall in the cleaning solution, which is an aqueous solution containing 0.4% sodium bicarbonate, 0.2% citric acid, and 1.2% β-cyclodextrin , and at the same time bubbling into the cleaning solution, soaking for 45 minutes, so that the crayfish spit out the guts and the dirt in the gills, and then wash it with running wate...

Embodiment 2

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

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

[0041] 2) Soak the crayfish in the same stall in the cleaning solution, which is an aqueous solution containing 0.6% sodium bicarbonate, 0.3% citric acid, and 1% β-cyclodextrin , and at the same time bubble into the cleaning solution, soak for 35 minutes, let the crayfish spit out the guts and dirt in the gills, and then use running water for initial cleaning, ...

Embodiment 3

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

[0050] 1) Select the crayfish as the raw material, select the crayfish that are complete and hypertrophic, with firm flesh, bright and shiny body color, no whitish or blackening phenomenon, and remove dead shrimp, old shell shrimp and all impurities. After the selection, the lobsters are divided into three grades according to the weight of the lobster, which are divided into three grades: large, medium and small. The weights are 50-60g / piece, 40-50g / piece, 30-40g / piece, and the crayfish in the same gear 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, 0.2% citric acid, and 1.5% β-cyclodextrin , and at the same time bubbling into the cleaning solution, soaking for 50 minutes, so that the crayfish spit out the guts and dirt in the gills, and then wash it with running water fo...

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Abstract

The invention discloses a clear water crayfish processing method. The method includes the steps of 1, selecting and grading; 2, washing; 3, steaming and boiling; 4, cooling in vacuum; 5, soaking through liquid seasoning; 6, injecting nitrogen and packaging; 7, freezing rapidly; 8, freezing and storing. The crayfish are soaked through special washing liquid and vomit own gut dirt, and the complex manual gut removal procedure is omitted; high-temperature steaming and boiling are adopted, sterilization is implemented, the original nutrients of meat are maintained, and the meat is prevented from being tasted greasy; by means of the special liquid seasoning and special soaking method, the problems that the meat protein gets perishable easily, the shelf life is short and the tasty effect is difficult to achieved through the subsequent processing are solved; the evacuating and nitrogen injecting technology is adopted, the crayfish is prevented from rotting due to fatty acid oxidation in the storing process.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing method of clear water crayfish, which is suitable for processing fresh water 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. Crayfish has strong production capacity. Due to its high nutritional value and delicious taste, it is very popular in the market. During the crayfish fishing season from May to September every year, there is a "shrimp-eating economy" everywhere, and the supply of crayfish is in short supply. [0003] In 2014, the total annual output of crayfish nationwide was about 600,000 tons, and the annual output of crayfish in Jiangsu was about 100,000 tons, while Jiangsu Province consumed about 200,000 tons of crayfish a year. In addition to those in the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A22C29/02
CPCA22C29/021
Inventor 卢德炎
Owner 洪湖市万农水产食品有限公司
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