Crayfish tin can product and processing method thereof

A processing method and technology of tinplate cans, which are applied in the field of tinplate braised crayfish cans and their processing, can solve the problems of long shelf life and decline in meat taste, and achieve the effects of short heating time at high temperature, convenient eating, and production cost saving

Pending Publication Date: 2019-08-30
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Crayfish tin can product and processing method thereof
  • Crayfish tin can product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Select fresh and live crayfish, each weighing between 25 and 35g.

[0046] (2) Scrub the crayfish with a brush dipped in water, then place it in a compound bacteria-reducing solution with an effective concentration of immobilized chlorine dioxide of 100 mg / L, ultrasonically clean it at a preset frequency for 1 hour, and then rewash the crayfish with running water until there is no peculiar smell , drain the water. The preset frequency refers to 1min of ultrasound at 25KHz, 1min of ultrasound at 40KHz, and 1min of ultrasound at 25KHz, repeating the above alternating ultrasound steps.

[0047] (3) put the washed and drained crayfish in proportion (the ratio of crayfish and brine is 1:3) into brine with a salt concentration of 4% (wt) and boiled, and cool the brine in the container by a cold bath, Soak for 2h.

[0048] (4) Fry the soaked crayfish in soybean oil at 130°C for 120s, remove from the pan, and cool at room temperature until the shrimp heads are not loosened....

Embodiment 2

[0051] The difference from Example 1 is that in step (5), 50 mL of boiled brine was added.

Embodiment 3

[0053] The difference from Example 1 is that in step (5), staged sterilization (80°C / 15min→100°C / 8min→121°C / 3min).

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/00A23L27/10A23L5/10A23L5/20A23L5/30
CPCA23L17/40A23L5/11A23L27/10A23L27/00A23L5/20A23L5/32
Inventor 陈季旺张一鸣易小平廖鄂楚天奇高常青程水源
Owner WUHAN POLYTECHNIC UNIVERSITY
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