Processing technology and device for fresh maintaining of freshwater crayfish
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A freshwater crayfish, processing technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of affecting the appearance and quality of shrimp tails, loss of protection, weak adhesion of ice coat, etc., to achieve good appearance and quality , not easy to deteriorate, bright color effect
Inactive Publication Date: 2019-07-12
柳子豪
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[0005] In view of the above-mentioned problems, the problem to be solved in the present invention is that the glazing process in the prior art has weak glazing adhesion, and in the storage process, it is easy to crack and fall off and lose its protective effect, causing the occurrence of oxidation to cause shrimp Tail corruption, which affects the appearance and quality of shrimp tails
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Embodiment 1
[0026] Please refer to figure 1 , figure 2 , a freshwater crayfish shrimp tail preservation processing technology, comprising the following steps: Step 1: purchasing fresh and live crayfish as raw materials;
[0027] Step 2: raw material cleaning, cooking, ice water cooling;
[0028] Step 3: Grading the raw materials by weight and removing the heads;
[0029] Step 4: quick freezing in the quick freezing machine;
[0030] Rinse the semi-finished shrimp tails to remove oil; drain the water for 3 to 5 minutes; then spread the shrimp tails evenly on the mesh belt of the quick-freezer (they cannot stick to each other, and the internal temperature of the quick-freezer must be controlled at -30 to -35 degrees), and the shrimp tails It must stay in the quick freezer for at least 30 minutes, and then enter the first shrimp tail piercing ice;
[0031] Step 5: Ice the shrimp tails for the first time:
[0032] Come out from the conveyor belt of the quick-freezing machine and enter t...
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Abstract
The invention provides a processing technology and device for fresh maintaining of freshwater crayfish. The processing technology comprises the steps of raw material selection, cleaning and boiling, classification, manual crayfish head removal, first quick-freezing, first ice coating, second quick-freezing, second ice coating and the like. The technology has the advantages that a two-time ice coating technology is adopted, the ice coating is high in adhesion force, and the crayfish are well sealed. In the technology, the two-time ice coating technology is adopted, the ice coating is high in adhesion force, the crayfish are well sealed and are not likely to go bad, and it can be ensured that the crayfish are good in appearance and high in quality. Ice coating crystals are added into an icewater tank, the toughness and the transparency of the ice coating are improved, it is ensured that the crayfish obtained after ice coating are bright in color, lustrous and uniform in size, crayfish meat is higher in toughness, and after being cooked, the crayfish meat is better in taste, delicious and attractive; the elasticity, the tenderness and other texture indexes of the crayfish meat are higher; the storage time is prolonged, however, food cells cannot be destroyed, neither the meat nor the taste is reduced, and the original delicate flavor of the crayfish is reserved.
Description
technical field [0001] The invention relates to the lobster processing industry, in particular to a freshwater crayfish tail fresh-keeping processing technique and ice-piercing equipment thereof. Background technique [0002] Under the existing technology, fresh shrimp tails generally need to be frozen and covered with ice to facilitate transportation and storage. The thickness of the icing on various parts of the shrimp tails tends to be uneven, resulting in the icing of the shrimp tails during transportation and storage. The glazing is easily broken, seriously affecting the appearance of the shrimp tails, and the direct contact of the shrimp tails with the air is easy to oxidize and deteriorate; [0003] Ice-coating treatment can make unsaturated fatty acids, protein and other nutrients in the shrimp tail muscles difficult to contact with the outside world and slow down oxidation; in addition, it is difficult for spoilage microorganisms to directly contact aquatic products...
Claims
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Application Information
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