Processing method of flavored crawfish-tail conditioned food

Abstract

The invention belongs to the fields of food processing, and specifically relates to a processing method of a flavored crawfish-tail conditioned food. The processing method of the flavored crawfish-tail conditioned food comprises the following steps of carrying out vacuum rolling and marinating, carrying out microwave pretreatment, carrying out oil-frying, carrying out flavoring, carrying out packaging, and carrying out electron beam sterilization. According to the processing method, rapid low-salt-content marinating is performed on the crawfish tails with shell by adopting vacuum rolling and marinating so as to realize water retention and color protection of the crawfish meat, and thus, color, luster, texture, tenderness and taste quality of the crawfish meat can be relatively well preserved; a microwave processing technology is adopted so as to realize rapid pre-drying and slight expansion of the crawfish meat; moisture of the crawfish meat is controlled by utilizing combination of microwave processing and a subsequent oil-frying technology so as to ensure relatively good tenderness and chewiness of the crawfish meat, and thus, original taste quality of the crawfish meat can be preserved; and finally, vacuum packaging and an electron beam sterilization process are combined so that shelf life of the flavored crawfish-tail conditioned food in cold storage at 4 DEG C can be up to 6 months or longer. Compared with other frozen crawfish-tail conditioned food, the flavored crawfish-tail conditioned food is better in texture characteristic indexes, including crawfish meat elasticity, tenderness, chewiness and so on.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of crayfish tail flavor prepared food. Background technique [0002] The scientific name of freshwater crayfish is Procambarus clarkii, which is the largest freshwater shrimp. After years of breeding and marketing, it has become the most popular freshwater shrimp in the middle and lower reaches of the Yangtze River. The domestic sales of crayfish are mainly fresh and live, and most of the processed products are exported. It is an important freshwater export shrimp in my country. The products mainly include frozen shrimps and frozen conditioned whole lobsters. Crayfish start to go on the market from April to May every year. After September, the market is in short supply. The fresh sale of crayfish and its product processing and sales are all affected by its seasonality. At present, my country's crayfish processing mainly has problems such as high raw...

AI Technical Summary

Problems solved by technology

At present, my country's crayfish processing mainly has problems such as high raw material cost, high logistics cost, quality decline, and low technical content: (1) Shrimp processing and whole shrimp conditioning processing have higher requirements on the individual size of crayfish, and the yield of shrimp is relatively low. Low, about 20%, the individual quality of crayfish that does not meet the requirements of processed shrimp or whole shrimp is screened out as unqualified raw materials during the processing process, resulting in a great waste of resources; (2) crayfish processed products are all frozen Conditioning products, processing and storage need to be frozen, and the protein denaturation of shrimp meat after freezing reduces the original flavor and taste of fresh and live crayfish; (3) It is processed into shrimp meat instant food by high temperature and high pressure sterilization, and its products can be stored at room temperature for 9 ~December, but the texture of the shrimp meat is loose and loose, and it loses its elasticity and taste, making it difficult to meet the needs of consumers; 4) The processing of crayfish is mainly primary processing. The technical content involved is not high

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