Processing method and production line of crayfish tails

Abstract

The invention relates to a processing method of crayfish tails. The method comprises the steps of materials selection, cleaning, head removing, line removing, pincer removing, pickling with wine, stir-frying at high temperature, and canning and packaging. The invention also relates to a processing production line of the crayfish tails. The production line comprises a cleaning device, a crayfish tail separating device, a wine pickling device, a stir-frying device and a filling device. The invention aims to provide the processing method and the production line of crayfish tails. The processing method and the production line of the invention are adopted to realize the high-efficiency separation and wine pickling seasoning on the crayfish tails, and create a new shrimp tail meat flavor while ensuring the quality and mouth feel of shrimp meat.

Description

technical field [0001] The invention relates to the field of crayfish processing, in particular to a method for processing crayfish tails and a production line thereof. Background technique [0002] The scientific name of freshwater crayfish is Procambarus clarkii, which is the largest freshwater shrimp. After years of breeding and marketing, it has become the most popular freshwater shrimp in the middle and lower reaches of the Yangtze River. The domestic sales of crayfish are mainly fresh and live, and most of the processed products are exported. It is an important freshwater export shrimp in my country. The products mainly include frozen shrimps and frozen conditioned whole lobsters. Crayfish start to go on the market from April to May every year. After September, the market is in short supply. The fresh sale of crayfish and its product processing and sales are all affected by its seasonality. [0003] At present, my country's crayfish processing mainly has problems such...

AI Technical Summary

Problems solved by technology

[0003] At present, my country's crayfish processing mainly has problems such as high raw material cost, high logistics cost, quality decline, and low technical content: (1) Shrimp processing and whole shrimp conditioning processing have higher requirements on the individual size of crayfish, and the yield of shrimp is relatively low. Low, about 20%, the individual quality of crayfish that does not meet the requirements of processed shrimp or whole shrimp is screened out as unqualified raw materials during the processing process, resulting in a great waste of resources; (2) crayfish processed products are all frozen Conditioning products, processing and storage need to be frozen, and the protein denaturation of shrimp meat after freezing reduces the original flavor and taste of fresh and live crayfish; (3) It is processed into shrimp meat instant food by high temperature and high pressure sterilization, and its products can be stored at room temperature for 9 ~December, but the texture of the shrimp meat is loose and loose, and it loses its elasticity and taste, making it difficult to meet the needs of consumers; 4) The processing of crayfish is mainly primary processing. The technical content involved is not high

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