Processing method of frozen cooked crayfishes with soup

Abstract

The invention discloses a processing method of frozen cooked crayfishes with soup, and relates to the technical field of crayfish processing. The processing method of the frozen cooked crayfishes withsoup comprises the following steps: (1) carrying out pretreatment; (2) carrying out selecting and sorting; (3) carrying out washing; (4) carrying out soaking-washing; (5) carrying out steaming; (6) carrying out normal-temperature water washing; (7) carrying out cooling by using refrigeration water; (8) carrying out re-selecting and grading; (9) carrying out semi-finished product detection; (10) carrying out ozone rinsing; (11) carrying out batch weighing; (12) adding soup; (13)carrying out vacuum bag-sealing; (14) carrying out freezing; (15) carrying out metal detection; and (16) carrying outpackaging and frozen storage. Original nutrients of fresh crayfishes are preserved in the crayfishes processed by the processing method disclosed by the invention with internal chemical and heavy metal residues reduced; and thus, the frozen cooked crayfishes with soup is delicious in taste and suitable for most people to eat.

Description

technical field [0001] The invention relates to the technical field of crayfish processing, in particular to a processing method for frozen and boiled soup crayfish. Background technique [0002] Crayfish, known scientifically as Procambarus clarkii, contains no less nutrients than livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimps contain high protein and low fat, the protein content accounts for about 16%~20% of the total, and the fat content is less than 0.2%, and the fat contained is mainly composed of unsaturated fatty acids. Absorbed by the human body, the content of trace elements such as zinc, iodine, and selenium in shrimp meat is higher than that of other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb. Crayfish is not only white and tender, delicious, high in protein, low in fat, rich in nutrition, but also has medicinal value, which can reduce phlegm and relieve cough, ...

AI Technical Summary

Problems solved by technology

However, the growth cycle of crayfish is relatively short, and the time to eat crayfish is generally only from May to August, which cannot satisfy people's desire to eat crayfish throughout the year. Therefore, many crayfish processing and production enterprises gradually appeared in the market. It is mainly to extend the shelf life of crayfish and ensure that people can eat crayfish all year round by performing a series of sterilization and disinfection treatments on fresh and live crayfish and then freezing them.

[0004] However, in the existing crayfish processing and production enterprises, when the crayfish is processed, the disinfection and sterilization are not thorough enough to ensure that the crayfish will not deteriorate during long-term storage. Meanwhile, the existing crayfish processing method produces The meat quality of the crayfish is not delicate enough, the taste is not delicious enough, and the existing crayfish are generally only sterilized and frozen separately. When eating, they need to be cooked, which cannot meet the needs of young people.