Dried crayfish meat slices and preparation method thereof

Abstract

The invention provides a preparation method of dried crayfish meat slices. The preparation method comprises the following steps: A) taking crayfish meat; B) performing gravity rolling; C) adding salt,sugar and glutamine transaminase, uniformly stirring, and pickling; D) performing primarily spreading and screening on the pickled crayfish meat, and performing primarily dehydrating and drying the crayfish meat; E) uniformly mixing the crayfish meat subjected to primary dehydration, and carrying out secondary spreading, screening, dehydration and drying; and F) baking, flattening, slicing, cooling and packaging the crayfish meat subjected to secondary dehydration to obtain the dried crayfish meat slices. The gravity rolling is adopted to enable crayfish meat to be in a specific thickness, slicing and chopping are replaced to form meat paste, crayfish meat muscle fibers are in a natural loose connection state, the original length of the crayfish meat muscle fibers is kept, and the final dried meat slice product has the toughness and chewiness of the crayfish meat muscle fibers. The glutamine transaminase is utilized to catalyze covalent cross-linking between shrimp meat proteins, promote adhesion and connection between the shrimp meat of the crayfish into pieces, reduce pores and avoid pores, and finally form the smooth and regular dried crayfish meat slice.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a crayfish jerky 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] The prior art discloses that the preparation of dried pork is mostly: minced pork meat or pork hind legs sliced ​​along the muscle fib...

AI Technical Summary

Problems solved by technology

However, the above-mentioned pork jerky production technology has long muscle fibers and regular texture. The frozen section is not easy to damage the muscle fibers, but the adhesion between the muscle fibers is not high. When drying and baking, the pork slices are prone to separation, and the joints are of different

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