Processing method for improving elasticity of crayfish meat

A technology of crayfish and shrimp processing methods, which is applied in the fields of chemical preservation of meat/fish, food science, food preservation, etc., can solve the problems of high preparation cost and difficulty in application, achieve good taste, prolong shelf life, and improve improvement the effect of sex

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

[0005] However, the shrimp meat improver disclosed above uses transglutaminase and various amino acids, making the preparation cost of this shrimp meat improver relatively high, and it is difficult to apply in real life and industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1: Place the fresh live lobster in clean water overnight, and let the lobster spit out the sand in the body. After washing the body of the lobster with a brush, remove the intestines from the tail.

[0028] S2: The lobster is heated by microwave, the microwave condition is 108kw, 1min.

[0029] S3: Put the microwave-heated lobster into an oil pan and stir-fry, add schisandra with 0.1% lobster mass and oolong tea dry tea with 0.05% lobster mass into the oil pan, and stir-fry for 1 min.

[0030] S4: Put the lobster into a vacuum fryer and fry it for 2 minutes at a vacuum of 70KPa, and the frying temperature is 60℃.

[0031] S5: Remove the lobster, pour it into the pot, add garlic, ginger, salt, green onion and soy sauce and other condiments, stir-fry for 3 minutes, and then it can be out of the pot.

Embodiment 2

[0033] S1: Place the fresh live lobster in clean water overnight, and let the lobster spit out the sand in the body. After washing the body of the lobster with a brush, remove the intestines from the tail.

[0034] S2: The lobster is heated by microwave, the microwave condition is 108kw, 1min.

[0035] S3: Put the microwave-heated lobster into an oil pan and stir-fry. Add 0.1% lobster schisandra in the oil. The schisandra is soaked in aged vinegar for 1d in advance. Each 10g schisandra is broken into pieces and soaked in 20mL aged vinegar. When processing the lobster, pour the schisandra and vinegar extract into the oil pan in the same proportion. In addition, dry oolong tea leaves with 0.05% lobster quality are added and stir-fried for 1 min.

[0036] S4: Put the lobster into a vacuum fryer and fry it for 2 minutes at a vacuum of 70KPa, and the frying temperature is 60℃.

[0037] S5: Remove the lobster, pour it into the pot, add garlic, ginger, salt, green onion and soy sauce and o...

Embodiment 3

[0039] S1: Place the fresh live lobster in clean water overnight, and let the lobster spit out the sand in the body. After washing the body of the lobster with a brush, remove the intestines from the tail.

[0040] S2: The lobster is heated by microwave, the microwave conditions are 118kw, 3min.

[0041] S3: Put the microwave-heated lobster into a frying pan, add 0.2% lobster schisandra in the frying pan, soak the schisandra in old vinegar for 1.5d in advance, and soak every 10g of schisandra in 20mL old vinegar after breaking into pieces , When processing the lobster, pour the schisandra and the vinegar extract into the oil pan in the same proportion. In addition, dry oolong tea leaves with a lobster quality of 0.08% are added and stir-fried for 2 minutes.

[0042] S4: Put the lobster into a vacuum fryer and fry it for 1 min under the condition of a vacuum degree of 80KPa. The frying temperature is 65°C.

[0043] S5: Remove the lobster, pour it into the pot, add garlic, ginger, sal...

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PUM

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Abstract

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a processing method for improving the elasticity of crayfish meat. The crayfish meat prepared by means of the method is high in elasticity and oxidation resistance, and the texture of the crayfish meat is improved. The processing method is characterized by comprising the steps of removing crayfish intestines after fresh crayfishes are brushed thoroughly with clear water; conducing microwave heating on the crayfishes; putting the crayfishes after microwave heating treatment into a fryingpan for stir-frying, putting fructus schizandrae which accounts for 0.1-0.3% of the mass of the crayfishes and tea leaves which account for 0.05-0.1% of the mass of the crayfishes into the frying fan,and conducting stir-frying for 1-2 min; putting the crayfishes into a vacuum deep-frying pan for deep-frying, conducting deep-frying for 1-2 min under the vacuum degree of 70-80 KPa, wherein the deep-drying temperature is 60-70 DEG C; fishing out the crayfishes, pouring the crayfishes into the pan, adding condiments, conducting stir-frying for 3-5 min, and then transferring the crayfish meat outof the pan.

Description

Technical field [0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method for improving the elasticity of crayfish and shrimp meat. Background technique [0002] Crayfish, scientific name Procambarus clarkii, also known as red crayfish, is a crustacean that lives in freshwater and is widely distributed in various provinces and cities in the middle and lower reaches of the Yangtze River. Crayfish forms an absolute competitive advantage in the local ecological environment due to omnivorous, fast growth and strong adaptability. Crayfish is delicious and nutritious, and is very popular among consumers. [0003] In order to extend the shelf life of crayfish, aquatic product operators often use chemical products to treat the shrimps to make the shrimps look bright and pleasing in appearance, but the meat is jerky when eaten, with poor elasticity and lack of umami taste. [0004] The Chinese invention patent with the...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L33/10A23L3/3472A23B4/20
Inventor 杨品红徐文思王芙蓉杨祺福
Owner HUNAN UNIV OF ARTS & SCI
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