Manufacture technology of procambarus clarkii food

A production process, lobster technology, applied in the direction of food science, etc., can solve the problems of poor taste, short shelf life of crayfish food, and inability to eat ready-to-eat, etc., to achieve long shelf life, ensure the effect of irradiation and prolong the shelf life

Pending Publication Date: 2017-12-22
马军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the traditional crayfish food has a short shelf life, cannot be eaten immediately, and has poor taste

Method used

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  • Manufacture technology of procambarus clarkii food
  • Manufacture technology of procambarus clarkii food
  • Manufacture technology of procambarus clarkii food

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0067] Step 1, steaming the crayfish;

[0068] Step 2, cooling the crayfish after cooking in step 1;

[0069] Step 3, processing the cooled crayfish in step 2 to obtain net shrimp tails;

[0070] Step 4, boil the net shrimp tails in Step 3;

[0071] Step 5, cooling the net shrimp tails boiled in step 4 again;

[0072] Step 6, frying the cooled net shrimp tails in step 5 and de-oiling after frying;

[0073] Step seven, seasoning the net shrimp tails in step six to obtain crayfish food.

[0074] Such as figure 1 As shown, in the first step, the crayfish is cooked in a cooking machine, the cooking temperature is 100°C to 102°C, and the cooking time is less than 2.5 minutes;

[0075] In said step 2, the crayfish cooked in step 1 is cooled by flowing ice water greater than 5°C so that the temperature of the center of the shrimp body reaches 10°C;

[0076] In said step 3, the crayfish in step 2 are subjected to the process of removing the shrimp intestines and heads, so as to ...

specific Embodiment 2

[0108] Step 1, steaming the crayfish;

[0109] Step 2, cooling the crayfish after cooking in step 1;

[0110] Step 3, processing the cooled crayfish in step 2 to obtain net shrimp tails;

[0111] Step 4, boil the net shrimp tails in Step 3;

[0112] Step 5, cooling the net shrimp tails boiled in step 4 again;

[0113] Step 6, frying the cooled net shrimp tails in step 5 and de-oiling after frying;

[0114] Such as figure 2 As shown, in the first step, the crayfish is cooked in a cooking machine, the cooking temperature is 100°C to 102°C, and the cooking time is less than 2.5 minutes;

[0115] In said step 2, the crayfish cooked in step 1 is cooled by flowing ice water greater than 5°C so that the temperature of the center of the shrimp body reaches 10°C;

[0116] In said step 3, the crayfish in step 2 are subjected to the process of removing the shrimp intestines and heads, so as to obtain the net shrimp tails of the crayfish;

[0117] In the step four, the net shrimp t...

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PUM

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Abstract

The present invention discloses a manufacture technology of procambarus clarkii food. The manufacture technology comprises raw material selecting, grading, washing, cooking, cooling, water boiling, cooling, marinating and draining, or oil-frying. A flavor and a moisture are strictly controlled. An irradiation sterilization technology with a short treatment time replaces a traditional heat sterilization to kill microorganisms in procambarus clarkii. Due to an always used normal temperature during the sterilization process, the manufacture technology can effectively reduce effects on meat quality and solves problems that the traditional procambarus clarkii food is short in shelf life, cannot be eat instantly and is poor in mouthfeel.

Description

technical field [0001] The invention relates to a crayfish food production process. Background technique [0002] Crayfish is a crustacean living in fresh water. Its scientific name is Procambarus clarkii. Because it is larger than other freshwater shrimps, it has delicious meat, unique flavor and rich nutrition. It is a healthy food with high protein and low fat. It is deeply loved by domestic and foreign markets. [0003] At present, most domestic crayfish products are mainly made and sold in the catering industry. They do not have the ability to guarantee long-term quality, or they can be frozen and stored after quick freezing. Although the shelf life can be extended, they need cold chain transportation and storage. Not only is the cost high, but also the eating experience is very bad Poor, because it needs to be thawed for a long time before eating, and needs to be heated, which is not only time-consuming and laborious, but also can only be eaten in specific consumption...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
CPCA23L17/40
Inventor 马军
Owner 马军
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