A kind of processing method of instant crayfish shrimp tongs

Abstract

The invention discloses a processing method of ready-to-eat crayfish shrimp tongs, comprising the following steps: (1) selecting raw materials and cleaning; (2) taking the tongs: using scissors to cut the crayfish shrimp tongs along the joints, cleaning for use; (3) ) Pre-cooking: Pour the crayfish and shrimp claws into boiling water for pre-cooking, skim off the foam, remove it to cool, and drain the water; (4) Do the first drying; (5) Taste: put the crayfish and shrimp claws in Pickle the bag, pour it into the pickling liquid, seal it, and perform ultrasonic treatment. After completion, take out the bag to filter and drain; (6) Carry out the second drying; (7) Cooking: steam the crayfish and shrimp tongs for cooking (8) Drying for the third time, taking out and cooling; (9) Packaging and sterilization. The method of the invention can effectively improve the utilization rate of the crayfish, the process is simple, and the industrial production is convenient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of instant crayfish and shrimp tongs. Background technique [0002] Crayfish, also known as Crayfish, 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 great demand. It is an important food in our country. Farming economic shrimp, my country has become the world's largest producer of crayfish. [0003] However, the development of the crayfish industry is unbalanced, and the development of the processing industry is backward. At this stage, the main products are primary processing and frozen conditioning products, and there are fewer types of processed 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...

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.