Crayfish cleaning method

A lobster cleaning technology, applied in the direction of food science, can solve the problems of losing nutrients and trace elements of meat, affecting eating, and reducing the taste of meat, so as to promote wounds, prevent human arteriosclerosis, and expand human coronary arteries.

Pending Publication Date: 2022-07-26
陈燕平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The cleaning of the existing crayfish, one is that the gills and intestines of the shrimp are not cleaned, and a large amount of bacteria and toxins remain in the crayfish after cooking; the other is the head, legs, gills and intestines of the crayfish All removal will cause the loss of most of the meat nutrients and trace elements, resulting in a decrease in the taste of the meat and affecting eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The cleaning method for an adult crayfish with a length of about 5.6-11.9 cm, including cleaning safety and cleaning, the specific steps are as follows:

[0023] S1: Soak in water for 2 hours; Preliminary treatment to remove dirt on the surface of the crayfish.

[0024] S2: Cut off the claws of the first pair of feet of the crayfish; in order to prevent the damage of the crayfish to the human body during the cleaning process; to further clean the surface of the crayfish, use a brush to clean the shell of the crayfish.

[0025] S3: Cut off part of the chest shell of the crayfish to expose the gills of the crayfish.

[0026] S4: Cut off all the gills of the crayfish; cut off the black impurities on the head of the crayfish, and keep the yellow shrimp.

[0027] S5: Pull the tail of the crayfish left and right to separate the tail of the crayfish from the shrimp shell.

[0028] S6: Pinch the tail of the crayfish, and pull out the crayfish and shrimp intestines.

[0029] ...

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PUM

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Abstract

The invention discloses a cleaning method of crayfish, which comprises the following steps: safe cleaning and clean cleaning: soaking the crayfish in clear water for 2-3 hours; cutting off shrimp claws of a first pair of step feet of the crayfish; cutting off part of chest shells of the crayfishes to expose gills of the crayfishes; cutting off all gills of the crayfish; pulling the tail section of the crayfish left and right to separate the tail section of the crayfish from the shell of the crayfish; pinching the tail section of the crayfish, and drawing out the intestine of the crayfish; cleaning the crayfish with clean water. According to the method, organs with bacteria and toxins in the bodies of the crayfishes are strictly removed, so that muscle tissues of the crayfishes are reserved to the greatest extent, the eating safety of the crayfishes is ensured, the delicious taste of the crayfishes is reserved and locked, and the nutritional value of the crayfishes is fully exerted.

Description

technical field [0001] The invention relates to the technical field of crayfish processing, in particular to a method for cleaning crayfish. Background technique [0002] Crayfish is a dish that needs to be washed before cooking. The shape of crayfish is large and cylindrical, the carapace is thick, and the carapace is slightly flattened. . The neck groove is obvious. The 1st antennae is short and small, with double whips. The second antennae has more developed scales. All 3 pairs of maxillopods have external limbs. The legs are all single-branched, the first 3 pairs of claws, the first pair is particularly strong and thick, so it is also called crayfish. The last two pairs of legs are simple and claw-shaped. The gills are filamentous. [0003] The protein content of crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for those who are weak and need to take care of themselves after illness; shrimp meat is also rich in magnesium, zi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/20
CPCA23L17/40A23L5/20
Inventor 陈燕平陈汉
Owner 陈燕平
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