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Processing method of frozen boiled lobster meat

A processing method and technology of lobster meat, which is applied in the field of processing frozen boiled lobster meat, can solve the problems that the meat of lobster meat is easy to stick to the shell, and achieve the effect of simple structure

Pending Publication Date: 2021-05-28
安徽省金源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention is to overcome is the problem that the meat of lobster meat is easily bonded to the shell when it is peeled off, and the purpose is to provide a processing method for frozen boiled lobster meat

Method used

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  • Processing method of frozen boiled lobster meat
  • Processing method of frozen boiled lobster meat
  • Processing method of frozen boiled lobster meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method for frozen boiled lobster meat, the processing steps are as follows:

[0030] (1) Selection of raw materials: take fresh and live crayfish, remove the small shrimp and deformed shrimp, and select the whole shrimp with a specification of more than 20g / piece;

[0031] (2) Cleaning: Use clean water to pre-clean the selected lobsters, place the pre-cleaned lobsters in a soaking pool for 15-20 minutes, add soaking liquid to the soaking pool, soak at a temperature between 20-30°C, and soak After the completion, remove the lobster and rinse it again with clean water. After the rinse is completed, transport the lobster to the bubble cleaner for cleaning;

[0032] (3) Lobster steaming treatment: Put the pre-cleaned lobster into the continuous cooking machine, use normal temperature tap water to cool the cooked lobster first, and use 3- The 8°C ice water cools the shrimp body again, so that the central temperature of the shrimp body drops below 10°C;

[0033...

Embodiment 2

[0038] On the basis of Example 1, if the live lobster is directly put into boiling hot water during the cooking process of the lobster, due to the rapid preheating of the lobster, the lobster's own self-protection awareness will make the lobster meat tight, and then make the lobster The tail is curled up together, thus making it difficult to separate the shell from the meat after the lobster is cooked. By setting up a continuous cooking machine, such as Figure 1-3 As shown, the continuous cooking machine includes a casing 1;

[0039] Transmission rollers 12 are respectively installed inside the box body 1, and the transmission rollers 12 are driven by a drive motor. The transmission rollers 12 are equipped with a feeding conveying mesh belt 13, and driving strips 14 are respectively fixed on both sides of the feeding conveying mesh belt 13;

[0040]The front and rear ends of the box body 1 are respectively provided with limit blocks 21, and guide grooves 22 are arranged on th...

Embodiment 3

[0044] On the basis of Example 1, such as figure 2 Shown; Side chain belt 27 is provided with two, is respectively positioned at feeding conveying mesh belt 13 both sides, and the dividing plate 28 on two side chain belts 27 is symmetrical about feeding conveying mesh belt 13, and dividing plate 28 length is feeding conveying 1 / 2nd of mesh belt 13 widths. The partition boards 28 on both sides of the feeding conveying mesh belt 13 are combined at the upper part of the feeding conveying mesh belt 13, and after being combined, the upper part of the feeding conveying mesh belt 13 is divided into a plurality of independent sections. Move to the lower temperature side of box 1 to ensure the normal heating of the lobster.

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PUM

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Abstract

A processing method of frozen boiled lobster meat comprises the following steps: selecting raw materials, cleaning, cooking lobster, removing heads, shelling, drawing intestine lines, screening, weighing and packaging, treating the lobster to obtain the lobster meat, putting living lobster into a continuous cooking machine in the cooking process, adopting a continuous cooking mode, and adopting a slow heating mode in the cooking process. The cooked lobsters are cooled with normal-temperature tap water in advance and then cooled with cold water to avoid the phenomenon that the lobster meat becomes tight due to the fact that the lobster contacts with heat suddenly, and due to the fact that the cold and hot expansion degrees of the lobsters and shells are different, the lobsters are separated from the shells, and subsequent shelling operation is facilitated.

Description

technical field [0001] The invention relates to the technical field of lobster product production, in particular to a processing method for frozen boiled lobster meat. Background technique [0002] Crayfish are also called Procambarus clarkii, red crayfish and freshwater crayfish. It is shaped like a shrimp and has a hard shell. The adult is about 5.6-11.9 cm long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen. The juvenile body is uniform gray, sometimes with black ripples. Claw long and narrow. The middle part of the carapace is not separated by mesh-like spaces, and there are obvious grains on the carapace. The frontal sword has side spines or the end of the forehead sword has notches. The protein content in crayfish is very high, and the 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 meat is also rich in magnesium, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23P30/00
CPCA23L17/40A23L5/13A23P30/00
Inventor 贾如银贾万辉
Owner 安徽省金源食品有限公司