Processing and preservation of ready-to-eat crayfish

Abstract

The invention discloses a processing and preservation method of ready-to-eat crayfish. The method includes the steps of selecting materials, cooking the materials, adding a preservative and fresh-keeping agent, performing sterilization and storing the cooked crayfish. According to the method, the special preservative and fresh-keeping agent is employed with normal pressure steam cooking and vacuum packaging, so that the method, through scientific optimization and cooperative effect, has very excellent preservation effect on the cooked crayfish. The special preservative and fresh-keeping agent is added to the raw material crayfish before and after the cooking process is finished, and then the crayfish is vacuum-packaged and steam-cooked under normal pressure, and finally is refrigerated in a refrigerator being lower than 5 DEG C. The ready-to-eat crayfish can maintain pure color, refreshing flavor and moderate tissue hardness within shelf life being 6 months, and has a special taste of crayfish.

Description

technical field [0001] The invention belongs to the technical field of processing and preservation of aquatic products, in particular to a method for processing and preserving 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...

AI Technical Summary

Problems solved by technology

The ready-to-eat crayfish produced by this processing and fresh-keeping method has a good taste, fresh and tender meat, and a long shelf life, which solves the problems of decreased meat taste and nutritional loss caused by high-temperature processing in the existing crayfish processing technology. At the same time, this processing and fresh-keeping method also changes the existing The hygienic quality of cooked shrimp in the technology is low and the consumption of crayfish products is subject to seasonal, local and real-time restrictions, so as to increase the added value of crayfish products and make them a safe, convenient and fast food that people love