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Preparation process of vegetable-flavored modified atmosphere packaged crayfish

A technology for modified atmosphere packaging and preparation technology, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and oil-containing food ingredients, etc. and other problems to achieve the effect of improving production efficiency, fast processing, and increasing product sales.

Inactive Publication Date: 2021-01-22
湖北周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the manufacturing process of instant cooked shrimp products is complicated at present, the manufacturing process is difficult to control, and the production efficiency is low, which is not conducive to large-scale production of production enterprises, and needs to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation process of packaged crayfish flavored with vegetables, comprising the following steps:

[0048] S1, crayfish cleaning: cleaning the crayfish;

[0049] S2. Fried crayfish: fry the cleaned crayfish in heated soybean oil, the frying temperature is controlled at 160°C, and the frying time is 3 minutes;

[0050] S3. Stir-frying with vegetable-flavored sauce: pour soybean oil into the frying pan, heat up to 150°C, add green peppers, stir-fry for 30 minutes, add curry powder, continue frying brown sugar for 6 minutes, then add oyster sauce, chicken broth, Mix the spicy fresh dew evenly, continue frying for 6 minutes, add rattan pepper oil, and raise the overall temperature to 1000°C; the weight parts (kg) of each component added in this step are as follows:

[0051] Soybean oil: 10 parts

[0052] Green peppers: 20 servings

[0053] Curry powder: 1 part

[0054] Yellow rock sugar: 2 parts

[0055] Fuel consumption: 2 servings

[0056] Chicken broth: 5 servin...

Embodiment 2

[0063] A preparation process of packaged crayfish flavored with vegetables, comprising the following steps:

[0064] S1, crayfish cleaning: cleaning the crayfish;

[0065] S2. Fried crayfish: fry the cleaned crayfish in heated soybean oil, the frying temperature is controlled at 170°C, and the frying time is 2 minutes;

[0066] S3. Stir-frying with vegetable-flavored sauce: pour soybean oil into the frying pan, heat up to 160°C, add green peppers, stir-fry for 23 minutes, add curry powder, continue frying yellow rock sugar for 5 minutes, then add oyster sauce, chicken broth, Mix the spicy fresh dew evenly, continue frying for 5 minutes, add rattan pepper oil, and raise the temperature to 950°C as a whole; the weight parts (kg) of each component added in this step are as follows:

[0067] soybean oil: 17 servings

[0068] Green peppers: 25 servings

[0069] Curry powder: 2 parts

[0070] Yellow rock sugar: 2 parts

[0071] Fuel consumption: 2 servings

[0072] Chicken bro...

Embodiment 3

[0079] A preparation process of packaged crayfish flavored with vegetables, comprising the following steps:

[0080] S1, crayfish cleaning: cleaning the crayfish;

[0081] S2. Fried crayfish: fry the cleaned crayfish in heated soybean oil, the frying temperature is controlled at 170°C, and the frying time is 3 minutes;

[0082] S3. Stir-frying with vegetable-flavored sauce: pour soybean oil into the frying pan, heat up to 160°C, add green peppers, stir-fry for 25 minutes, add curry powder, continue frying yellow rock sugar for 5 minutes, then add oyster sauce, chicken broth, Mix the spicy fresh dew evenly, continue frying for 6 minutes, add rattan pepper oil, and raise the temperature to 950°C as a whole; the weight parts (kg) of each component added in this step are as follows:

[0083] Soybean oil: 25 parts

[0084] Green pepper: 30 parts

[0085] Curry powder: 3 parts

[0086] Yellow rock sugar: 4 parts

[0087] Fuel consumption: 4 servings

[0088] Chicken broth: 7 s...

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PUM

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Abstract

The invention relates to a preparation process of vegetable-flavored modified atmosphere packaged crayfish, and belongs to the technical field of crayfish food processing. The preparation process comprises the following steps: S1, crayfish cleaning: namely cleaning crayfish; S2, crayfish deep-frying: namely putting the cleaned crayfish into heated soybean oil for deep-frying, and controlling the deep-frying temperature to be 160-180 DEG C and the deep-frying time to be 1-3 min; S3, vegetable-flavored sauce stir-frying: namely pouring soybean oil into a pot, performing heating to 150-200 DEG Cand then adding green pepper, performing stir-frying for 10-30 min and then adding curry powder and yellow crystal sugar, continuously performing stir-frying for 1-6 min, then adding oyster sauce, chicken juice and spicy fresh dew and performing uniform mixing, continuously performing stir-frying for 1-6 min and then adding rattan pepper oil, and integrally performing heating to 900-1000 DEG C; S4, pickling: namely mixing the prepared vegetable-flavored sauce with the crayfish, and performing standing for pickling; S5, steaming: namely steaming the crayfish obtained in the step S4 at the temperature of 100 DEG C for 10-25 min; and S6, packaging. According to the preparation process, the production efficiency is improved, the vegetable-flavored sauce enriches the taste of shrimps, and remarkable characteristics are achieved.

Description

technical field [0001] The application relates to the technical field of crayfish food processing, in particular to a preparation process of vegetable-flavored and modified-packaged crayfish. Background technique [0002] Shrimp is rich in nutrition, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness. Shrimp is rich in magnesium. Magnesium has an important regulating effect on heart activity and can protect the cardiovascular system. It can reduce blood cholesterol levels, prevent arteriosclerosis, and expand coronary arteries at the same time, which is beneficial to prevent high blood pressure. and myocardial infarction. [0003] However, the manufacturing process of instant cooked shrimp products is complicated at present, the manufacturing process is difficult to control, and the production efficiency is low, which is unfavorable for large-scale production of production enterprises, a...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L5/10A23L27/60
CPCA23L17/40A23L27/60A23L5/11A23L5/13A23V2002/00A23V2200/16A23V2200/14A23V2250/18
Inventor 张宇周富裕田宏伟柳丽梅
Owner 湖北周黑鸭食品工业园有限公司