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Procambarus clarkii compound can and preparation method thereof

The technology of lobster and canned food is applied in the field of composite canned crayfish and its preparation, which can solve the problems of decreased nutritional value of crayfish, destruction of vitamin C, easy residual composite bacteria reduction liquid, etc., so as to prevent external microorganism intrusion and strong sterilization. effect, good color effect

Inactive Publication Date: 2020-07-31
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tinplate cans have good opacity and sealing. Light exposure can cause changes in protein and amino acids, and can also destroy vitamin C. Tinplate cans can well protect the nutrients in the product; however, in ultrasonic cleaning The compound bacteria-reducing solution is used for crayfish, which contains chlorine dioxide, which is easily soluble in water. Therefore, the compound bacteria-reducing solution is likely to remain in the cleaned crayfish, which poses a food safety hazard; in addition, During the production process of this product, the crayfish will be fried in vegetable oil. The temperature during frying is generally higher than 100°C, which will not only destroy the vitamin C in the lobster, but also decompose the protein into various amino acids, further Oxidative decomposition occurs locally, and aggregates into volatile substances and colored substances, which reduces the nutritional value of crayfish, changes color, and loses its own unique flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of crayfish tail meat

[0034] (1) Take 70kg of fresh and live crayfish, remove the head, tail, shell, and shrimp thread, put the shrimp tail meat into a plastic basin with a capacity of 20L, add 15L of tap water, wash with hands for 3 minutes, and then rinse with tap water for 5 minutes, Make sure the crayfish tail meat is cleaned. After cleaning, take out the net plate, drain at room temperature for 40 minutes, and set aside.

[0035] (2) Transfer the crayfish drained in step (1) to a cooking machine with a capacity of 9L, set the temperature parameter to 60°C, and set the time for 10 minutes to perform preliminary half-cooked treatment, and the maturity is controlled at 6 to become the best maturity .

[0036] (3) Take out the crayfish and shrimp tail meat that has been preliminarily cooked in step (2) with a mesh tray, spray with room temperature water for 6 minutes, and cool naturally at room temperature for 3 minutes. Finally, control the tempera...

Embodiment 2

[0069] 1. Preparation of crayfish tail meat

[0070] (2) Take 60kg of fresh and live crayfish, remove the head, tail, shell, and shrimp line, put the shrimp tail meat into a plastic basin with a capacity of 15L, add 10L of tap water, wash with both hands for 1min, and then rinse with tap water for 3min, Make sure the crayfish tail meat is cleaned. After cleaning, take out the net plate, drain at room temperature for 30 minutes, and set aside.

[0071] (2) Transfer the crayfish drained in step (1) to a cooking machine with a capacity of 7L, set the temperature parameter at 50°C, and take 8 minutes for preliminary half-cooked treatment. The maturity is controlled at 5 to become the best degree of maturity .

[0072] (3) Take out the crayfish and shrimp tail meat that has been preliminarily cooked in step (2) with a mesh tray, spray with room temperature water for 5 minutes, and cool naturally at room temperature for 2 minutes. Finally control the temperature of the shrimp bod...

Embodiment 3

[0105] 1. Preparation of crayfish tail meat

[0106] (3) Take 65kg of fresh and live crayfish, remove the head, tail, shell, and shrimp line, put the shrimp tail meat into a plastic basin with a capacity of 18L, add 14L of tap water, wash with both hands for 2 minutes, and then rinse with tap water for 4 minutes, Make sure the crayfish tail meat is cleaned. After cleaning, take out the net plate, drain at room temperature for 35 minutes, and set aside.

[0107] (2) Transfer the crayfish drained in step (1) to a cooking machine with a capacity of 8L, set the temperature parameter at 55°C, and take 9 minutes for preliminary half-cooked treatment. The maturity is controlled at 5 to become the best degree of ripeness .

[0108] (3) Take out the crayfish and shrimp tail meat that has been preliminarily cooked in step (2) with a mesh tray, spray with room temperature water for 6 minutes, and cool naturally at room temperature for 3 minutes. The temperature of the shrimp body was ...

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Abstract

The invention discloses a procambarus clarkii compound can and a preparation method thereof. The can comprises the following raw materials in parts by weight: 50-60 parts of procambarus clarkia tail lobster, 30-40 parts of Ruandou Monopterus albus, 15-20 parts of Ribes burejense Fr. Schmidt fruit liquids, 0.5-1 part of konjaku flour, 10-20 parts of Armillariella mellea (Vahl.ex Fr.) Karst. powder,15-25 parts of Sagittaria trifolia L. var. sinensis (Sims.) Makino sheets, 10-15 parts of Quercus mongolica Fisch. ex Ledeb, 3-5 parts of edible salt, 5-10 parts of peanut oil, 3-4 parts of rhizoma zingiberis recens sheets, 3-4 parts of bulbus allii sativa and 6-8 parts of cooking wine. The can food has a comprehensive nutrient and a long expiration date and is environmentally-friendly and purelynature.

Description

technical field [0001] The invention relates to canned food and a preparation method thereof, in particular to a crayfish composite canned food and a preparation method thereof. Background technique [0002] Crayfish is rich in protein, and its protein content is higher than that of most freshwater and seawater fish and shrimp. Its amino acid composition is better than that of meat. It contains 8 kinds of essential amino acids that are necessary for the human body but cannot be synthesized or synthesized in insufficient amounts in the body; shrimp The meat is rich in magnesium, zinc, iodine, selenium and other minerals and a large amount of fat-soluble vitamins, which play an important role in regulating heart activity and can protect the cardiovascular system; Absorbed unsaturated fatty acids can prevent cholesterol from accumulating in the body, thereby preventing cardiovascular and cerebrovascular diseases. Crayfish is high in protein and low in fat. It can not only brin...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/10A23L19/10A23L33/10A23L33/135A23L19/00A23L25/00A23L27/00A23L27/10
CPCA23V2002/00A23L17/10A23L17/40A23L19/00A23L19/10A23L19/115A23L25/20A23L27/00A23L27/10A23L33/10A23L33/135A23V2200/30
Inventor 聂小宝朱娇娇赵希荣赵立叶华毕艳红王小花李松林
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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