Fresh keeping method of ready-to-eat seasoned crayfish

A fresh-keeping method, lobster technology, applied in food ingredients as antimicrobial preservation, food science, food ingredients, etc., can solve problems affecting product appearance, product quality, packaging collapse, etc., to ensure the appearance of the box and increase the sales radius , The effect of extending the shelf life

Inactive Publication Date: 2018-02-09
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally believed that the higher the concentration of carbon dioxide, the better the antibacterial effect, but because carbon dioxide is easily soluble in water, the higher the concentration of carbon dioxide, the easier it is to cause the collapse of the package and affect the appearance of the product; after the package collapses, the cover film will also squeeze the product, resulting in Dehydration affects product quality
Many studies so far have not considered the effect of

Method used

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  • Fresh keeping method of ready-to-eat seasoned crayfish
  • Fresh keeping method of ready-to-eat seasoned crayfish
  • Fresh keeping method of ready-to-eat seasoned crayfish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The fresh-keeping method of instant seasoned crayfish comprises the following steps:

[0031] (1) Classification: select crayfish with a specification of 25g or more, and upgrade to a grade for every 5g increase. Raw materials are required to be cleaned.

[0032] (2) Frying: Oil temperature is 170°C-180°C, put in the crayfish and fry until the shells are red and shiny, remove and drain the oil.

[0033] (3) Ingredients: seasoning A: mix pepper, dried chili, ginger, garlic, green onion and thirteen spices in proportion; seasoning B: mix light soy sauce, cooking wine and sugar in proportion.

[0034] (4) Cooking: first take a small amount of oil and fry the seasoning A to release the fragrance, then add the fried crayfish and the same weight of water to cook together, after boiling, control the temperature at 92°C-95°C and simmer for 15-20min. Add seasoning B 5 minutes after boiling.

[0035] (5) Let stand at low temperature to taste: put the cooked crayfish together w...

Embodiment 2

[0040] The fresh-keeping method of instant seasoned crayfish comprises the following steps:

[0041] (1) Grading: Choose crayfish with a specification of 25g or more, and upgrade to a grade for every 5g increase. Raw materials are required to be cleaned.

[0042] (2) Frying: Oil temperature is 170°C-180°C, put in crayfish and fry until the shells are red and shiny, remove and drain the oil.

[0043] (3) Ingredients: seasoning A: mix pepper, dried chili, ginger, garlic, green onion and thirteen spices in proportion; seasoning B: mix light soy sauce, cooking wine and sugar in proportion.

[0044] (4) Cooking: first take a small amount of oil and fry the seasoning A to release the fragrance, then add the fried crayfish and the same weight of water to cook together, after boiling, control the temperature at 92°C-95°C and simmer for 15-20min. Add seasoning B 5 minutes after boiling.

[0045](5) Let stand at low temperature to taste: put the cooked crayfish together with the soup...

Embodiment 3

[0050] The fresh-keeping method of instant seasoned crayfish comprises the following steps:

[0051] (1) Classification: select crayfish with a specification of 25g or more, and upgrade to a grade for every 5g increase. Raw materials are required to be cleaned.

[0052] (2) Frying: Oil temperature is 170°C-180°C, put in the crayfish and fry until the shells are red and shiny, remove and drain the oil.

[0053] (3) Ingredients: seasoning A: mix pepper, dried chili, ginger, garlic, green onion and thirteen spices in proportion; seasoning B: mix light soy sauce, cooking wine and sugar in proportion.

[0054] (4) Cooking: first take a small amount of oil and fry the seasoning A to release the fragrance, then add the fried crayfish and the same weight of water to cook together, after boiling, control the temperature at 92°C-95°C and simmer for 15-20min. Add seasoning B 5 minutes after boiling.

[0055] (5) Let stand at low temperature to taste: put the cooked crayfish together w...

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PUM

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Abstract

The invention discloses a fresh keeping method of ready-to-eat seasoned crayfish. The fresh keeping method comprises the following steps of performing modified atmosphere packaging on seasoned and cooked crayfish, performing irradiation sterilization treatment with cobalt 60, wherein gas inflated for modified atmosphere packaging consists of the following substances in percentage by volume: 25-40%of CO2 and 60-75% of N2, and the irradiation dose is 4kGy-8kGy. According to the fresh keeping method disclosed by the invention, the shelf life of the ready-to-eat flavored crayfish can be notably prolonged, and the ready-to-eat flavored crayfish is free from residues, so that the selling range of the ready-to-eat flavored crayfish is greatly enlarged. On the basis of guaranteeing the bacteria resisting effect, the appearance of boxes can be well guaranteed, the condition that the packing boxes are sunken can be avoided, the condition that shrimp meat protein is denatured is not liable to cause, and the elasticity of the shrimp meat can be guaranteed.

Description

technical field [0001] The invention relates to a fresh-keeping method for cooked food. More specifically, the present invention relates to a fresh-keeping method of instant seasoned crayfish. Background technique [0002] Crayfish is fresh and tender, delicious, high in protein, low in fat, and high in nutritional value. It is the best-selling freshwater shrimp in the current market in my country. Especially in recent years, restaurants and food stalls that have become popular all over the country have become delicacies on people's tables, and are very popular among consumers in China and developed countries in Europe and America. But people's consumption of this food is limited by crayfish origin, season and instant consumption, and for a long time crayfish food is usually handmade in family or restaurants, stalls, and its processing quality, packaging and hygiene indicators are all unsatisfactory . Most of the existing fresh-keeping methods in China are processed by an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/16
CPCA23B4/015A23B4/16A23V2002/00A23V2200/10A23V2250/11A23V2250/124
Inventor 张新笑吴海虹诸永志卞欢陈琳王道营徐为民经莹
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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