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Processing method of quick-frozen seasoning freshwater lobster

The technology of a freshwater crayfish and a processing method, which is applied in the field of food processing, can solve the problems of oil durability, low production efficiency, large energy consumption, and large gap, and achieve the effects of reducing energy consumption, improving production efficiency, and fast freezing time.

Inactive Publication Date: 2018-11-23
信良记食品科技(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is that the existing quick-frozen seasoned freshwater crayfish processing technology has a large gap in the taste of the product compared with on-site cooking, and the oil durability and production efficiency are low, and the energy consumption is relatively large.

Method used

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  • Processing method of quick-frozen seasoning freshwater lobster
  • Processing method of quick-frozen seasoning freshwater lobster
  • Processing method of quick-frozen seasoning freshwater lobster

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specific Embodiment 1

[0040] The processing method of the quick-frozen seasoning freshwater crayfish that specific example 1 of the present invention provides, such as figure 1 shown, including the following steps:

[0041] Step 1: Acceptance of freshwater crayfish raw materials.

[0042] From the freshwater crayfish that arrives, select the crayfish that have complete and hypertrophic limbs, firm flesh, bright, shiny body, and no blackening phenomenon, and remove dead shrimp, diseased shrimp, damaged shrimp, and old crayfish from the raw crayfish. Shell shrimp, soft shell shrimp and all impurities.

[0043] Step 2: Grading the crayfish.

[0044] Crayfish that pass the inspection will be graded according to the weight of each individual, and divided into four grades: small, medium, large, and extra large. 50g / piece.

[0045] Step 3: Clean the surface sediment of the crayfish.

[0046] Put the crayfish of the same grade into the cleaning tank for surface silt cleaning treatment, and wash away t...

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Abstract

The invention discloses a processing method of quick-frozen seasoning freshwater lobster. The method comprises the following steps of soaking the lobster subjected to surface silt cleaning treatment into cleaning liquid for dirt spitting treatment; then fishing out the lobster for clean cleaning; frying the cleanly cleaned and drained lobster in oil at the oil temperature being lower than 180 DEGC; putting the fried and oil drained lobster into seasoning soaking juice for primary soaking seasoning treatment; adding corresponding seasoning juice and seasoning oil into the lobster according tothe parts for secondary seasoning treatment; performing quick-frozen treatment on the lobster through liquid nitrogen quick-freezing machine, wherein the quick-freezing temperature is -80 to -105 DEGC; the time is 8 to 20 minutes; the center temperature is below -15 DEG C. After the quick-frozen seasoning freshwater lobster is reheated, compared with the fresh lobster cooked on site, the quick-frozen seasoning freshwater lobster has the advantages that the appearance, flavor and the like are identical; the efficiency is improved; the energy consumption and the production cost are reduced; themechanical and standard industrialized production can be realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing quick-frozen seasoned freshwater crayfish. Background technique [0002] Freshwater crayfish is a crustacean that lives in fresh water. Its scientific name is Panulirus stimpsoni. It is widely distributed in the middle and lower reaches of the Yangtze River, such as Jiangsu, Hubei, Jiangxi, Anhui, etc. The output is increasing year by year. It is an important economic aquatic product that earns foreign exchange through export. [0003] Freshwater crayfish contain high protein, low fat, low calorie and rich in vitamins and minerals. It is an animal food with high nutritional and therapeutic value. It tastes delicious and is very popular among consumers. The practice of freshwater crayfish is mainly based on on-site cooking in hotels and restaurants. With the quickening pace of people's life, the industrialization of traditional dishes has attracte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L3/36A23L27/00A23L5/10
CPCA23L3/36A23L5/10A23L17/40A23L27/00Y02P60/85
Inventor 徐伯春陈棋余连超朱祥洪卢言
Owner 信良记食品科技(北京)有限公司
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