Crayfish dried meat floss and preparation method thereof

[0026] The invention provides a method for preparing crayfish floss, which includes:

[0027] A) Pretreat the crayfish and take the crayfish meat;

[0028] B) The crayfish meat is extruded with a roller to obtain the extruded crayfish meat;

[0029] C) Pickling the crushed crayfish meat with sugar, salt and papain, heat preservation and enzymatic hydrolysis to obtain enzymatic crayfish meat;

[0030] D) Mix the crayfish meat after enzymolysis with water and cook to obtain cooked crayfish meat;

[0031] E) Season the cooked crayfish meat, and then fry it until there is no soup to obtain the crayfish meat after the soup;

[0032] F) The crayfish meat after the soup is fried, dried, cooled, and packaged to obtain the crayfish meat floss.

[0033] The invention provides a method for preparing crayfish floss. Firstly, the crayfish is pretreated to obtain the crayfish meat.

[0034] The present invention first selects crayfish. The present invention selects fresh crayfish with uniform individual size, 35.0g-40.0g individual weight, and net shrimp meat content of 6.0g-8.0g.

[0035] Then the selected crayfish are pretreated, and the pretreatment is preferably specifically:

[0036] Wash the crayfish, remove the head, and remove the shrimp thread. Put the tail of the shrimp in boiling water and blanch for 10-15s, then remove it, and immediately sublime it in cold water and peel it off.

[0037] After the crayfish meat is obtained, the crayfish meat is squeezed with a roller to obtain the squeezed crayfish meat.

[0038] The rolling roller extrusion of the present invention is specifically: the rolling method of ordinary household noodle pressing machine.

[0039] The shrimp meat is flattened by an extrusion machine with a roller gap of 3mm~5mm. The roller gap can be 3mm, 4mm, 5mm; or a point value between any two of the foregoing.

[0040] The present invention does not limit the extrusion machinery, as long as those skilled in the art are familiar with it, and different models can be selected according to output and efficiency. The pressure of the squeezing can be controlled by adjusting the gap between the rollers of the rollers.

[0041] The crayfish meat is small in size, curved in shape, irregular in the direction of muscle fibers, and there are many connective tissues between the muscle fibers, which are not easy to disperse. It is easy to nodule when fried, which affects the product shape. In the invention, the shrimp meat is extruded before enzymolysis, so that the shrimp muscle fibers are naturally loosened, which facilitates the action of papain and the substrate, makes the shrimp fibers easy to disperse, and makes the crayfish meat floss product maintain the original fiber length as much as possible and present a fluffy state.

[0042] The crushed crayfish meat is marinated together with sugar, salt and papain, and thermally enzymatically hydrolyzed.

[0043] The added quality of the sugar in the present invention is 2.0%-3.0% of the rolled crayfish meat; more preferably 2.2%-2.8%; most preferably 2.5%.

[0044] The added mass of the salt is preferably 1.0% to 2.0% of the rolled crayfish meat; more preferably 1.2% to 1.8%; most preferably 1.5%.

[0045] The added mass of the papain is 0.4-0.6 U/g of the rolled crayfish meat. More preferably, it is 0.5 U/g.

[0046] After heat preservation and enzymolysis, the crayfish meat after enzymolysis is obtained;

[0047] After enzymolysis, mix well, the heat preservation is preferably placed in an electric thermostat, the heat preservation temperature is preferably 40-50°C; the heat preservation time is preferably 50-70 min; more preferably 60 min.

[0048] In the present invention, by controlling the above-mentioned enzymatic hydrolysis and heat preservation parameters, the obtained crayfish meat floss fiber does not break, otherwise, the fiber breaks and affects the taste. The invention utilizes papain to degrade the connective tissue protein between muscle fibers, so that the muscle filaments are easily separated, and the product has the characteristics of floss. At the same time, the taste of floss is improved and it is easy to digest and absorb.

[0049] The crayfish meat after enzymolysis is mixed with water and cooked to obtain cooked crayfish meat.

[0050] The present invention does not limit the specific method of mixing. The crayfish meat after enzymolysis can be placed in water, or water can be added to the crayfish after enzymolysis, and the two can be mixed.

[0051] The mass ratio of crayfish meat to water after enzymatic hydrolysis in the present invention is preferably (1-2): (1-2); more preferably 1: (1-2); most preferably 1:1.5. The cooking time is preferably 20-40 min; more preferably 25-35 min; most preferably 30 min.

[0052] After cooking, remove it for use to obtain cooked crayfish meat.

[0053] Season the cooked crayfish meat, and then fry it until there is no soup to obtain the crayfish meat after the soup;

[0054] The seasoning is specifically: adding soy sauce or seasoning powder to the cooked crayfish meat according to the different flavors of the product; the present invention does not limit the control of the above-mentioned amount, as those skilled in the art are well-known.

[0055] After the seasoning, it is preferably allowed to stand for 20-40 minutes; more preferably 25-35 minutes; most preferably 30 minutes.

[0056] The frying until there is no soup is heated by medium and small fire. That is: Put the seasoned shrimp meat in a wok on a medium-low heat and keep turning it until there is no soup in the pot.

[0057] Fry the crayfish meat after the soup.

[0058] The frying temperature is preferably 90-110°C; more preferably 95-105°C; most preferably 100°C; the frying time is preferably 0.5-1h; more preferably 45min. The frying pine is preferably performed in a frying machine.

[0059] Preferably, the lobster meat after the soup is placed in a special stir-frying machine, and the temperature and time are set. The moisture of the lobster meat fiber will further evaporate and become fluffy, and the color will continue to deepen (or show their own colors due to different seasonings added).

[0060] After frying the floss, dry, cool and pack to obtain the crayfish floss.

[0061] Place the fried semi-finished product in an oven. The present invention does not limit the specific model and specifications of the oven, as long as those skilled in the art are familiar.

[0062] The drying described in the present invention specifically includes: the temperature is preferably 50-60°C; more preferably 55-60°C; most preferably 60°C; the time is preferably 50-70 min; more preferably 55-65 min; most preferably 60 min; Dry until the moisture content of the crayfish meat is below 10%.

[0063] The dried product is quickly cooled to room temperature and packaged in a closed container.

[0064] According to the characteristics of crayfish and shrimp meat, the invention squeezes the shrimp meat before enzymolysis, so that the shrimp muscle fibers are naturally loosened, which is beneficial to the action of papain and the substrate, so that the shrimp meat fibers are easily dispersed during the frying process, and the crayfish meat is loosened. The product keeps the original fiber length as much as possible and is fluffy. The papain added according to the quality of the crayfish and shrimp meat promotes the decomposition of the connective tissue between the crayfish muscle fibers so that the muscle fibers are easily separated, and the product fibers are long and good in quality.

[0065] The invention provides a crayfish meat floss, which is prepared by the preparation method described in any one of the above technical solutions.

[0066] Crayfish and shrimp meat has high protein content, low fat content, and a complete variety of amino acids. Essential amino acids account for more than 36% of the total amino acids, which is a food with high nutritional value. The invention uses crayfish and shrimp meat as raw materials to process into a meat floss product with a special crayfish flavor, increases the types of crayfish products, broadens the consumption channels of crayfish, and makes it more convenient for consumers to eat.

[0067] The present invention provides a method for preparing crayfish floss, which includes: A) pretreating crayfish to take crayfish meat; B) extruding the crayfish meat with a roller to obtain the extruded crayfish meat; C ) The crushed crayfish meat is marinated with sugar, salt and papain, and the heat preservation is enzymatically hydrolyzed to obtain the crayfish meat after enzymolysis; D) The crayfish meat after the enzymolysis is mixed with water and cooked, Obtain the boiled crayfish meat; E) Season the boiled crayfish meat, and then fry until there is no soup to obtain the crayfish meat after the soup; F) fry the crayfish meat after the soup , Drying, cooling, packaging, get crayfish floss.

[0068] In the present invention, the shrimp meat is squeezed before enzymolysis, so that the shrimp muscle fibers are naturally loosened, which facilitates the action of papain and the substrate, makes the shrimp fibers easy to disperse during the frying process, and makes the crayfish meat floss product maintain the original fiber length as much as possible It was fluffy. The invention adopts the method of combining extrusion and papain enzymatic hydrolysis to make the shrimp muscle fibers easy to loosen. Under the condition of keeping the original shape of the shrimp muscle fibers as much as possible, the muscle fibers are processed into loose and complete muscle fibers, light yellow color, and unique crayfish flavor. Meat floss products.

[0070] Example 1

[0071] (1) Crayfish selection: Choose fresh crayfish with uniform size and a single weight of 35-40g from clean waters.

[0072] (2) Take the shrimp meat: clean the crayfish, remove the head and the shrimp thread, leave the belly and tail of the shrimp in boiling water and soak for 15 seconds, then remove it, immediately peel off the shell after cold water and take the shrimp meat.

[0073] (3) Extrusion: The shrimp meat is passed through an extrusion machine with a roller gap of 5 mm and 3 mm in sequence to make the shrimp meat flat.

[0074] (4) Enzymatic hydrolysis: add 2.5% sugar, 1.5% salt, 0.5U/g papain (hydrolyzed) to the extruded crayfish meat, mix well, and place at a constant temperature of 40~50℃. 1h in the box.

[0075] (5) Cooking: Put the enzymatically hydrolyzed shrimp into 1.5 times cold water (the meat can be completely immersed in water), boil for half an hour and then remove the meat for use.

[0076] (6) Seasoning: According to the different flavors of the products, add appropriate amount of soy sauce, seasoning powder, etc. to the cooked meat, mix well and let stand for half an hour.

[0077] (7) Collect the soup: Put the seasoned shrimp meat in a wok and heat it over a medium-low heat and keep pressing until there is no soup in the pot.

[0078] (8) Stir fry: Put the lobster meat after the soup in a special fry fry machine, set the temperature to 100 ℃, for 1.5 hours, the moisture of the lobster meat fiber will further evaporate and become fluffy, and the color will continue to deepen (or due to different seasonings added) Show their respective colors).

[0079] (9) Drying: Place the semi-finished product after frying in an oven at a temperature of 60°C for 1 hour until the moisture content is less than 20%.

[0080] (10) Cooling and packaging: the dried product is quickly cooled to room temperature and packaged in a closed container.

[0122] Example 2

[0123] The sensory quality scoring method of crayfish floss is guided by the "Guidelines for Sensory Analysis of Food Sensory Quality Control" (GB/T29605-2013), and 15 experienced food experts form an appraisal group. The crayfish prepared in this example and comparative examples The shape, color, taste and smell of the meat floss are evaluated. The weights of each index are 30 points, 30 points, and 40 points, with a full score of 100 points. The average of 15 expert scores is taken as the scoring result. The scoring is based on the sensory scoring standard of crayfish floss in Table 1 (refer to GB/T23968-2009 floss).

[0124] Table 1 Sensory evaluation standards of crayfish floss

[0125]

[0126]

[0127] Table 2 Example and comparative example crayfish meat floss sensory score results

[0128] project form Color Taste and smell Total score Example 29 28 39 96 Comparative example 1 20 23 25 68 Comparative example 2 22 25 28 75 Comparative example 3 25 27 32 84 Comparative example 4 27 26 35 88

[0129] The method adopts the method of squeezing the shrimp meat before the enzymolysis, so that the shrimp muscle fibers are naturally loosened, which facilitates the action of papain and the substrate, and makes the shrimp muscle fibers easy to disperse. The invention adopts papain to partially enzymatically hydrolyze the connective tissue between the shrimp muscle fibers, so that the shrimp meat can be naturally loosened after being cooked, instead of tearing, and avoiding the breakage of the shrimp muscle fibers. The combination of extrusion and enzymatic hydrolysis keeps the original fiber length of the shrimp meat to the maximum extent, so that the meat floss product has the original fiber velvet shape, uniform color, and has the flavor of crayfish meat floss, good elasticity, hardness and "bite feeling" "suitable. Comparative Example 1 was torn and loosened according to conventional meat floss preparation, the muscle fibers were not easy to separate, the fry loose was easy to clump, and the torn muscle fibers were also easy to break; Comparative Example 2 and Comparative Example 3 only used one of extrusion and enzymatic hydrolysis, respectively. The muscle fiber is connected, and it is easy to clump when it is fried and loose, and the color is uneven, and the chewing has a hard lumpy or granular feeling; the bromelain of Comparative Example 3 can also hydrolyze protein better to loosen the muscle fiber, but the overall effect is not as good as papain.