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Processing method of garlic-fragrance instant crayfishes

A processing method and technology of freshwater crayfish, applied in the field of aquatic product processing in food processing and storage, can solve the problems of spoilage, product texture and flavor change, etc., and achieve the effect of eating safety and maintaining flavor

Inactive Publication Date: 2017-05-31
NINGBO UNIV
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  • Abstract
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  • Claims
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Problems solved by technology

On the other hand, because of its rich nutrition and high water content, aquatic products are more likely to breed microorganisms and cause spoilage during storage. Therefore, the current ready-to-eat products are mainly dried or canned, and the texture and flavor of the products are significantly affected. Change

Method used

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Embodiment Construction

[0012] The above-mentioned content of the present invention will be further described in detail through embodiments below.

[0013] A processing method for garlic-flavored instant crayfish, comprising the following steps:

[0014] (1) Pretreatment, using fresh and live freshwater crayfish as raw materials, select freshwater crayfish of the same size and specification, and temporarily raise them in clean water for 12 hours to make them fully spit sand, and select during the period to remove dead shrimp and diseased shrimp shrimp;

[0015] (2) Cleaning, scrub the freshwater crayfish treated in step (1) with a brush to remove the mud on the surface of the crayfish, and use compressed air to shock the water flow, rinse until clean, then remove the shrimp intestines, rinse with running water to clean the mud ;

[0016] (3) Frying and frying, put the iron pot on the induction cooker, turn on the induction cooker, adjust the temperature to 115 degrees Celsius, put the oil in the ir...

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Abstract

The invention provides a processing method of garlic-fragrance instant crayfishes, belonging to the technical fields of foods and preserved aquatic products. According to the processing method, the fresh and alive fresh water crayfishes are taken as the raw materials and are subjected to pretreatment, cleaning, deep frying, frying, packaging, sealing, low-temperature sterilization and storage, and an instant crayfish product with a guarantee period of 60 days under a freezing condition is produced. By utilizing low-temperature water bath sterilization, the original flavor, texture, color and nutrients of the crayfishes are preserved, and the garlic-fragrance instant crayfishes do not contain any additive, are safe to eat and can be instantly, conveniently and rapidly eaten after a packaging bag is opened.

Description

technical field [0001] The invention relates to a processing method of garlic-flavored instant crayfish, provides a processing and sterilization method of instant freshwater crayfish, and belongs to the technical field of aquatic product processing in food processing and storage. Background technique [0002] Crayfish, scientific name Procambarus clarkii (Procambarus clarkii), also known as red crayfish or freshwater crayfish, its meat is fresh and tender, delicious, and has high protein, low fat, rich mineral content, etc., so it is very popular among diners like. Present crayfish are mostly sold with on-the-spot cooking methods in hotels and guesthouses, but they cannot satisfy people, especially young people's needs for convenient and quick food. Therefore, the development of good mouthfeel, ready-to-eat crayfish products will have a good market prospect. On the other hand, because of its rich nutrition and high water content, aquatic products are more likely to breed m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L33/00
Inventor 徐放李晔罗妮
Owner NINGBO UNIV
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