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
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  • 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

Method used

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  • Crayfish dried meat floss and preparation method thereof
  • Crayfish dried meat floss and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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...

Example Embodiment

[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 flavor...

Example Embodiment

[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 Example29283996 Comparative example 120232568 Comparative example 222252875 Comparative example 325273284 Comparat...

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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

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Application Information

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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
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