Processing method of instant crayfish claws

Abstract

The invention discloses a processing method of instant crayfish claws. The processing method comprises the following steps: (1) selecting and cleaning raw materials; (2) taking claws, wherein crayfish claws are cut off along the joints by scissors and are cleaned for later use; (3) precooking wherein the crayfish claws are poured into boiling water for precooking, bubbles are scummed, the claws are taken out for cooling, and water is drained; (4) carrying out first-time drying; (5) tasting, wherein the crayfish claws are put into a pickling bag, pickling liquid is injected, the bag is sealed, ultrasonic treatment is carried out, the bag is taken out and opened for filtering and water draining after the treatment is completed; (6) carrying out second-time drying; (7) executing cooking, wherein the crayfish claws are steamed and cooked; (8) carrying out third-time drying, executing taking out and cooling; (9) packaging and sterilization. The method can effectively improve the crayfish utilization rate, is simple in process and convenient for industrial production, and the crayfish claws processed by the method are quick to taste and delicious in mouthfeel.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for processing instant crayfish and shrimp tongs. Background technique [0002] Crayfish, also known as Procambarus clarkii, was introduced to my country in the 1930s. Because of its delicious meat, it is a high-protein, low-fat, and low-cholesterol food. It is widely loved by people and is in high demand. It is important in my country. Farming economic shrimp, my country has become the world's largest crayfish producer. [0003] However, the development of the crayfish industry is unbalanced, and the processing industry is backward. At this stage, it mainly focuses on primary processing and frozen preparation products, and there are fewer types of processed ready-to-eat products. Existing frozen conditioning products have a high proportion of soup, processing, transportation and storage require freezing, high logistics costs and energy consumption, and the need for secondary hea...

AI Technical Summary

Problems solved by technology

[0003] However, the development of the crayfish industry is unbalanced, and the development of the processing industry is backward. At this stage, it mainly focuses on primary processing and frozen conditioning products, and there are fewer types of processed and ready-to-eat products.

The existing frozen conditioning products have a high proportion of soup, processing, transportation and storage need to be frozen, logistics costs and energy consumption are high, and secondary heating is required.

Due to the irregular shape of crayfish, sharp claws, and hard shell, it is easy to pierce the packaging bag. Few whole shrimp are processed into ready-to-eat products. The main products are ready-to-eat shrimp tails, and the yield rate is not high.

In addition, in people's daily eating habits, crayfish and shrimp claws are often discarded because the shell is hard and difficult to taste, resulting in a waste of resources

In fact, mature crayfish claws are red in color and full of meat, which is a very good food material. At present, no ready-to-eat crayfish claws have been found in the market.