Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crayfish dried meat floss and preparation method thereof

A technology of lobster and meat floss, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of irregular shape bending, thin muscle fibers of shrimp meat, and irregular direction, etc., to achieve appropriate hardness and muscle fiber Loose and complete, "bite effect"

Pending Publication Date: 2020-06-12
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, crayfish shrimp meat is small in size, irregular in shape, thin and short in muscle fibers, and irregular in direction. How to prepare a kind of crayfish meat floss is a problem to be solved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Crayfish dried meat floss and preparation method thereof
  • Crayfish dried meat floss and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The invention provides a kind of preparation method of crayfish floss, comprising:

[0027] A) pretreating the crayfish, and taking the crayfish meat;

[0028] B) extruding the crayfish meat with a rolling stick to obtain the extruded crayfish meat;

[0029] C) marinating the rolled crayfish meat with sugar, salt and papain, heat preservation and enzymolysis to obtain enzymolysis crayfish meat;

[0030] D) mixing the enzymatically hydrolyzed crayfish meat with water, and boiling to obtain the cooked crayfish meat;

[0031] E) seasoning the boiled crayfish meat, and then frying until there is no soup, to obtain the crayfish meat after the soup is collected;

[0032] F) Stir-fry the crayfish floss after collecting the soup, dry, cool, and pack to obtain the crayfish floss.

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

[0034] The present invention first selects crayfish, and th...

Embodiment 1

[0071] (1) Selection of crayfish: select fresh and live crayfish with uniform individual size and a single weight of 35-40 g from clean waters.

[0072] (2) Shrimp meat: Clean the crayfish, remove the head and thread, leave the belly and tail of the shrimp and blanch in boiling water for 15 seconds, then remove, immediately submerge in cold water, peel the shell and get the shrimp meat.

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

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

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

[0076] (6) Seasoning: According to the different fl...

Embodiment 2

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

[0124] The sensory evaluation standard of table 1 crayfish floss

[0125]

[0126]

[0127] Table 2 embodiment and comparative example crayfish floss sensory evaluation result

[0128] project form color taste and smell total score Example 29 28 39 96 Comparative example 1 20 23 25 68 Comparative ex...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of crayfish dried meat floss. The preparation method comprises the following steps: A) taking crayfish meat; B) extruding the shrimp belly meat by a grinding roller; C) adding sugar, salt and papain, uniformly stirring, and carrying out enzymolysis and pickling; D) adding water into the crayfish meat subjected to enzymolysis, and boiling; E) performing seasoning and soup reduction; and F) frying the dried meat floss, drying, cooling and packaging to obtain the crayfish dried meat floss. According to the method, the shrimp meat is extruded before enzymolysis, so that muscle fibers of the shrimp meat are in a natural loose state, the action of papain and a substrate is enhanced, and the enzymolysis effect is improved. According to the invention, papain is used for enzymolysis of connective tissues among shrimp meat muscle fibers; the shrimp meat can be naturally loosened after being cooked; tearing is replaced, breakage of shrimp meat muscle fibers and caking during stir-frying are avoided, the length of original shrimp meat fibers is kept to the maximum extent, and the processed crayfish dried meat floss product is loose and complete in muscle fibers, velvet-shaped, uniform in color and luster and faint yellow, has the flavor and taste of crayfish dried meat floss, and is good in elasticity and appropriate in hardness and biting feeling.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a crayfish floss and a preparation method thereof. Background technique [0002] my country is a big breeding country for freshwater crayfish, with a huge annual output of about 2 million tons. Freshwater crayfish are delicious and have a unique flavor, and are deeply loved by consumers. Freshwater crayfish has the characteristics of high protein, low fat, high mineral content, and low calorie. It has a complete range of amino acids, and the content of essential amino acids accounts for more than 36% of the total amino acids. It is a food with high nutritional value. However, the eating form of crayfish is relatively simple, mainly fresh, seasonal and regional, and inconvenient to eat and carry, and the consumption of crayfish is limited. [0003] Currently meat floss products are mainly pork floss and beef floss, with a small amount of fish floss. And crayfish shrimp meat volume...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L17/40
CPCA23L17/40A23L17/65A23V2002/00A23V2200/044A23V2200/14A23V2200/16
Inventor 瞿桂香展跃平陈玉勇王正云钱文霞
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com