Crayfish shell seasoning powder and processing method thereof

Abstract

The invention belongs to the field of aquatic product processing, and particularly relates to crayfish shell seasoning powder and a processing method thereof. The processing method comprises the following steps: cooking cleaned crayfish shells in brine to remove fishy smell, then carrying out drying, carrying out superfine grinding, carrying out sieving, and performing mixing with auxiliary materials to obtain a finished product of the crayfish shell powder. The technological process of performing cooking to remove fishy smell, performing drying, superfine grinding and addition of the auxiliary materials for flavor enhancement is adopted, compared with a traditional shrimp seasoning process, the technological process is simple and convenient, technological parameters are reasonable, crayfish leftovers are fully utilized, and the production cost is low; on the premise of removing fishy smell, the color and taste of the crayfish shell powder are ensured, and the rich flavor of crayfish is reserved. The implementation of the method is beneficial to green value-added utilization of crayfish resources, and healthy and sustainable development of the crayfish industry is promoted.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a crayfish shell seasoning powder and a processing method thereof. Background technique [0002] Crayfish (Procambarus clarkill), also known as Procambarus clarkii, is a crustacean that lives in fresh water. Crayfish meat has high protein content and low fat content, and is an animal food with high edible value. Crayfish are rich in nutrition and delicious in meat, and are deeply loved by consumers. Due to the absolute competitive advantage formed in the local ecological environment due to its fast growth speed, omnivorous nature, and strong adaptability, crayfish has become a common freshwater economic shrimp in the middle and lower reaches of the Yangtze River. Hubei, Anhui, Hunan, Jiangsu, Jiangxi, etc. The main origin of crayfish. In recent years, the aquaculture area and output of crayfish in my country have grown rapidly, and China has become the...

AI Technical Summary

Problems solved by technology

But above method exists the leftovers utilization rate is low, has only guaranteed the taste of condiment, does not have the smell of rich shrimp and good color and luster (publication number CN101524163); The concentration of leftovers slurry is 50%~66.7%, and enzymolysis The solid content in the liquid is only 5% to 10%, and there are other problems of waste generation after enzymolysis (publication number CN105639582A), for example, a large amount of chitosan is thrown away as waste

[0004] The edible parts of crayfish are mainly shrimp tails and shrimp shells, and the proportion of edible parts is only 16%. A large number of shrimp shells are discarded and wasted, seriously polluting the environment

Decomposing and destroying it will consume a lot of manpower, material resources and social resources

In addition, the shrimp shells of crayfish are often recycled as animal feed, with low added value

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