Crayfish tin can product and processing method thereof

Abstract

The invention discloses a crayfish tin can product and a processing method thereof. The processing method includes the following steps of immersing washed crayfish in brine, draining, frying, cooling,then placing in a tin can filled with brine, sealing, sterilizing at 75 to 125 DEG C for 12 to 43 minutes and performing back pressure cooling to obtain the crayfish tin can product. According to theprocessing method of the invention, the process of first immersing and frying, and then adding marinade, canning and sterilizing (the marinating process and the sterilization process are combined into one) can shorten the heating time of the crayfish under the premise of ensuring the taste of the product, not only can the energy consumption of processing and production is reduced, but also the meat quality of the product is improved, and the elasticity of the crayfish is maintained; the food needs of producers and consumers are met.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a tinplate braised crayfish can and a processing method thereof. Background technique [0002] Crayfish, also known as freshwater crayfish and Procambarus clarkii, are high in protein and low in fat, and are animal foods with high edible value. In recent years, my country's crayfish farming area and output have continued to grow rapidly, and China has become the world's largest crayfish producer. From 2007 to 2017, the output of crayfish farming in my country increased from 265,500 tons to 1,129,700 tons, an increase of 325%. However, the production and supply of crayfish has obvious seasonal characteristics. It starts to go on the market in March every year, and the supply of fresh shrimp is small, and the market is in short supply; after June, it will go on the market in large quantities until September. In addition, crayfish are highly adaptable, hav...

AI Technical Summary

Problems solved by technology

The marinated crayfish processed by this method has good taste, fresh and tender meat, strong flavor, and a long shelf life, which solves the problem of the decline in the taste of the meat caused by long-term high-temperature treatment in the process of marinating and sterilizing crayfish, and can satisfy producers and consumers. consumer needs

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