Preparation method of dried crawfishes

A technology of dried lobster and shrimp, which is applied in food drying, dry preservation of meat/fish, food science, etc. It can solve problems affecting consumer acceptance, unable to meet dehydration requirements, unfavorable storage and transportation, etc., to improve quality and storage Performance, convenient transportation and eating, and the effect of reducing nutritional loss

Inactive Publication Date: 2017-04-05
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microwave drying has fast speed and high thermal efficiency, can better preserve the color, aroma and taste of food, and reduce the nutritional loss of materials during the drying process. High dehydration requirements for materials, and at the same time, it is easy to over-dry, and the edges or sharp corners of the food will be burnt, which will affect the acceptance of consumers
Moreover, the existing crayfish processed products need cold chain preservation, which is not conducive to storage and transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 500g fresh and live crayfish with uniform body length and complete appearance. Soak crayfish in a solution containing 0.3% salt and 0.2% citric acid for 5 hours to make them spit out the dirt in the lobster intestinal glands and stomach, and use a brush to clean the dirt on the surface of the lobster. Prepare a salt solution with a mass concentration of 3%, put in the lobster after boiling, and cook for 8 minutes. Quickly put the salt-boiled shrimp into cold water at about 15°C to cool down. Then place on a rack to drain. The drained crayfish were placed in an electric blast drying oven at 50°C, and dried with hot air for 6 hours until the moisture content of the wet basis at the transition point was 50%, and then dried with a 600W microwave until the moisture content of the wet basis was 35%. The crayfish are cooled, packaged and stored at room temperature.

Embodiment 2

[0022] Select 700g fresh crayfish with uniform body length and complete appearance. Soak the crayfish in a solution containing 0.5% salt and 0.3% citric acid for 4 hours to make it spit out the dirt in the lobster intestinal glands and stomach, and use a brush to clean the dirt on the surface of the lobster. Prepare a salt solution with a mass concentration of 5%, put in the lobster after boiling, and cook for 10 minutes. Quickly put the salt-boiled shrimp into cold water at about 10°C to cool down. Then put it on the shelf to drain the water, put the drained crayfish in an electric blast drying oven at 55°C, and dry it with hot air for 5 hours, until the moisture content of the wet basis at the conversion point is 52%, then use 500W microwave to dry to wet The base moisture content is 38%. The crayfish are cooled, packaged and stored at room temperature.

[0023] The crayfish pre-products obtained by the processing method of Example 1-2 were tested, and the final product y...

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PUM

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Abstract

The invention discloses a preparation method of dried crawfishes. The method comprises the following steps of (1) selection and classification; (2) soaking and decontamination; (3) boiling with a salt solution; (4) cooling; (5) hot air drying; (6) microwave drying; and (7) sealed packaging. According to the preparation method of the dried crawfishes, combined processing through hot air and microwaves is adopted, the preparation method for a crawfish instant product which can be preserved at the room temperature and contains the high moisture content is provided, the limit that the crawfish product needs a cold-chain guarantee is broken through, and the product can be preserved at the room temperature and convenient to transport, carry and eat.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of dried crayfish and shrimp. Background technique [0002] Crayfish are now widely distributed in many areas. Because they are rich in protein, calcium, vitamins and other nutrients needed by the human body and have unique flavors, they have become an important economic aquatic product for local exports to earn foreign exchange. In recent years, the scale of crayfish farming and industry in various places has been gradually expanding. Compared with the aquaculture 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, the processed products of crayfish are mainly The processing, storage and transportation of fresh low-temperature cryopreservation products and mature low-temperature cryopreservation pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23B4/03
CPCA23B4/03A23V2002/00A23V2300/10
Inventor 董志俭孙丽平瞿桂香唐劲松张焕新张静祁兴普王海波
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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