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Preparation method of refrigerated fresh-keeping flavored crayfishes

A technology of lobster and flavor, which is applied in the field of preparation of refrigerated and fresh flavored crayfish, which can solve the problems of limited storage and transportation of crayfish, difficulty in refrigerated storage of crayfish, etc., and achieve high elasticity, long storage and transportation period, and maintain the effect of taste

Inactive Publication Date: 2019-05-31
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, since crayfish itself contains a variety of proteases, they can also autolyze under low temperature conditions, which makes it difficult to store crayfish in cold storage. The quality of crayfish begins to change after 6-8 hours of storage at 5°C, which greatly limits the quality of crayfish. storage and transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] S1: Put the live lobster in clean water for 10 hours to make the lobster spit out the sand in the body.

[0026] S2: Take out the lobster, place it in an aqueous acetic acid solution with a pH of about 6, then add 1g / L of crushed cassia seed, 2g / L of broad bean powder, and 0.5g / L of acacia gum to the aqueous solution, and mix well , so that the lobster is completely submerged in water, cooled, frozen into blocks, and stored at -10°C.

[0027] S3: thaw the ice cubes of lobsters refrigerated for 3 days in water at about 1°C, then wash the lobsters with clean water, and remove the shrimp intestines.

[0028] S4: Put the lobster into a vacuum fryer and fry for 1 min under the condition of vacuum degree of 50KPa, and the frying temperature is 60°C.

[0029] S5: Take out the lobster, pour oil into the pot, heat to 70% hot, put your hand on the oil and you can feel the heat obviously, put in the lobster, add garlic, shredded ginger, salt, onion, soy sauce and other condiments...

Embodiment 2

[0032] S1: Put fresh and live lobsters in clean water for 12 hours to make the lobsters spit out the sand in their bodies.

[0033] S2: Take out the lobster, place it in an aqueous acetic acid solution with a pH of about 5.5, then add 2.3g / L of crushed cassia seed, 2.5g / L of broad bean powder, and 1g / L of acacia gum to the aqueous solution, and mix Evenly, make the lobster completely submerged in water, cool down, freeze into blocks, and store at -15°C for refrigeration.

[0034] S3: thaw the ice cubes of lobsters refrigerated for 5 days in water at about 5°C, then wash the lobsters with clean water, and remove the shrimp intestines.

[0035] S4: Put the lobster into a vacuum fryer and fry for 1 min under the condition of vacuum degree of 60KPa, and the frying temperature is 60°C.

[0036] S5: Take out the lobster, pour oil into the pot, heat to 70% hot, put your hand on the oil and you can feel the heat obviously, put in the lobster, add garlic, shredded ginger, salt, onion,...

Embodiment 3

[0039] S1: Put fresh and live lobsters in clean water for 12 hours to make the lobsters spit out the sand in their bodies.

[0040] S2: Take out the lobster, place it in an aqueous acetic acid solution with a pH of about 5, then add 3 g / L of crushed cassia seeds, 3 g / L of broad bean powder, and 1.5 g / L of acacia gum to the aqueous solution, and mix well , so that the lobster is completely submerged in water, cooled, frozen into blocks, and stored at -20°C.

[0041] S3: Thaw the ice cubes of the lobsters refrigerated for 5 days in water at about 4°C, then wash the lobsters with clean water, and remove the shrimp intestines.

[0042] S4: Put the lobster into a vacuum fryer and fry for 1.5 minutes under the condition of a vacuum degree of 55KPa, and the frying temperature is 70°C.

[0043] S5: Take out the lobster, pour oil into the pot, heat to 70% hot, put your hand on the oil and you can feel the heat obviously, put in the lobster, add garlic, shredded ginger, salt, onion, so...

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PUM

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Abstract

The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of refrigerated fresh-keeping flavored crayfishes. By means of the method,the storage period of the crayfishes can be prolonged, the meat of the refrigerated crayfishes still keeps high protein content and elasticity, the good taste is maintained, and a longer crayfish storage and transportation period is provided for families or production industries. The method is characterized in that fresh crayfishes are placed in clear water for temporary breeding; the crayfishes are fished out and placed in an aqueous solution of acetic acid, semen cassiae, broad bean powder and gleditsia sinenis lam gum are added into the aqueous solution and mixed uniformly, and the crayfishes are completely submerged in water, cooled, frozen into blocks and refrigerated for storage; the refrigerated crayfish ice blocks are unfrozen, and the crayfishes are thoroughly washed and brushed with clear water; the crayfishes are put into a vacuum fryer for deep frying; the crayfishes are fished out and poured into a hot oil pot, seasonings are added, and stir frying is carried out; sauce ispoured into the pot, braising is conducted for 2-3 min, and the crayfishes can be taken out of the pot.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of refrigerated and fresh-keeping flavored crayfish. Background technique [0002] Crayfish, scientific name Procambarus clarkii, also called red crayfish, is a crustacean that lives in fresh water and is widely distributed in various provinces and cities in the middle and lower reaches of the Yangtze River. Crayfish have an absolute competitive advantage in the local ecological environment due to their omnivorous nature, fast growth speed, and strong adaptability. Crayfish are delicious and nutritious, and are very popular among consumers. [0003] However, since crayfish itself contains a variety of proteases, they can also autolyze under low temperature conditions, which makes it difficult to store crayfish in cold storage. The quality of crayfish begins to change after 6-8 hours of storage at 5°C, which greatly limits the q...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23B4/09
Inventor 杨品红雷颂杨祺福徐文思
Owner HUNAN UNIV OF ARTS & SCI
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