A kind of processing method of ready-to-eat refrigerated delicious crayfish

A processing method and lobster technology, which is applied in the processing field of ready-to-eat refrigerated delicious crayfish, can solve the problems of weak processing industry, difficult storage of live shrimp in transportation, slow process of deep processing of crayfish, etc., to achieve excellent organizational structure and flavor, expand Effect of sales radius and color retention

Active Publication Date: 2019-06-14
JIANGNAN UNIV
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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 t

Method used

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  • A kind of processing method of ready-to-eat refrigerated delicious crayfish
  • A kind of processing method of ready-to-eat refrigerated delicious crayfish
  • A kind of processing method of ready-to-eat refrigerated delicious crayfish

Examples

Experimental program
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Effect test

Embodiment 1

[0030]Using 1kg of fresh and live freshwater crayfish as raw material, the weight of a single shrimp is 45-60g, and the selected live shrimps are cleaned three times in time. The first and second steps use running water and bubbling to wash away the mud and dirt on the surface of the shrimp body. Some shrimps that are not easy to clean should be scrubbed with a brush, and the third step is to spray and drain with clean water. Soak the cleaned raw shrimp in an aqueous solution containing 0.8% salt for 40 minutes, so that the shrimp body can discharge the dirt in the gills and intestinal glands. Use a sandwich pot with a liner, put 1kg of water, 400ml of beer, 40g of edible salt, 24g of sugar, and 12g of monosodium glutamate into the sandwich pot and boil it. After the liner is filled with lobsters and boiled, add garlic and ginger seasonings and boil. The pretreatment of garlic and ginger seasoning accessories includes mixing 20g of rapeseed oil, 20g of salad oil, and 10g of la...

Embodiment 2

[0032] Using 1kg of fresh and live freshwater crayfish as raw material, the weight of a single shrimp is 35-45g, and the selected live shrimp will be cleaned three times in time. The first and second steps use running water and bubbling to wash away the mud and dirt on the surface of the shrimp body. Some shrimps that are not easy to clean should be scrubbed with a brush, and the third step is to spray and drain with clean water. Soak the cleaned raw shrimp in an aqueous solution containing 0.5% salt for 40 minutes, so that the shrimp body can discharge the dirt in the gills and intestinal glands. Use a sandwich pot with a liner, put 1kg of water, 350ml of beer, 35g of edible salt, 20g of sugar, and 8g of monosodium glutamate into the sandwich pot and boil it. After the liner is filled with lobster and boiled, add garlic and ginger seasonings and boil. The pretreatment of garlic and ginger seasoning accessories includes mixing 30g of rapeseed oil, 30g of salad oil, and 20g of ...

Embodiment 3

[0034] Using 1kg of fresh and live freshwater crayfish as raw material, the weight of a single shrimp is 20-35g, and the selected live shrimp will be cleaned three times in time. The first and second steps use running water and bubbling to wash away the mud and dirt on the surface of the shrimp body. Some shrimps that are not easy to clean should be scrubbed with a brush, and the third step is to spray and drain with clean water. Soak the cleaned raw shrimp in an aqueous solution containing 0.5% salt for 40 minutes, so that the shrimp body can discharge the dirt in the gills and intestinal glands. Use a sandwich pot with a liner, put 1kg of water, 300ml of beer, 30g of edible salt, 15g of sugar, and 6g of monosodium glutamate into the sandwich pot and boil it. After the liner is filled with lobster and boiled, add garlic and ginger seasonings and boil. The pretreatment of garlic and ginger seasoning accessories includes mixing 10g of rapeseed oil, 10g of salad oil, and 15g of ...

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Abstract

The invention discloses a processing method for instant refrigerated delicious crayfishes. The processing method includes the steps that alive freshwater crayfishes are used as the raw material, and a cooked freshwater crayfish product capable of being preserved at the temperature of 0-10 DEG C is prepared through checking, picking, cleaning, cooking, bagging, vacuum packaging, cooling and refrigerating. The shelf life of the refrigerated food is 15-30 days, no chemical preservative is added in the processing process, original flavor, texture, color and nutrition of the freshwater crayfishes are retained, people can eat the instant refrigerated delicious crayfishes conveniently just by opening a package bag, and the requirement for food nutrition, delicacy and rapid-pace life of consumers is met.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing in food processing and preservation, and in particular relates to a processing method of instant refrigerated delicious crayfish. Background technique [0002] Freshwater crayfish is a crustacean that lives in fresh water. The scientific name is Procambarus clarkii, also called red crayfish. It is widely distributed in various provinces and cities in the middle and lower reaches of the Yangtze River. In recent years, it has become an important resource of freshwater shrimp in my country. 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 province, a considerable part of the crayfish on the Jiangsu market comes from surrounding provinces and cities such as Hubei, Jiangxi, Anhui, and Hun...

Claims

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Application Information

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IPC IPC(8): A23L17/40
Inventor 夏文水薛雷姜启兴许艳顺许学勤于沛沛
Owner JIANGNAN UNIV
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