CN101422260B - Preparation method of minced freshwater crayfish - Google Patents
Preparation method of minced freshwater crayfish Download PDFInfo
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- CN101422260B CN101422260B CN2008102360307A CN200810236030A CN101422260B CN 101422260 B CN101422260 B CN 101422260B CN 2008102360307 A CN2008102360307 A CN 2008102360307A CN 200810236030 A CN200810236030 A CN 200810236030A CN 101422260 B CN101422260 B CN 101422260B
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Abstract
The invention relates to a preparation method of a freshwater lobster mince, pertaining to the technical field of aquatic product processing. The freshwater lobster mince is prepared by taking frost freshwater lobster meat as a raw material and undergoing thawing, rinsing, dehydrating, mixing and kneading and refrigerating. During the processing of freshwater lobsters, a lot of small lobsters are difficult to be processed, thus resulting in the loss of enterprises. The adoption of the small lobster meat to prepare the freshwater lobster mince is a new method against the processing of frost lobster meat.
Description
Technical field
A kind of preparation method of minced freshwater crayfish belongs to technical field of aquatic product processing.
Background technology
Freshwater lobster (Crawfish) is being commonly called as of Ke Shi huge legendary turtle shrimp (Procambarus clarki), claim cray again, originate in south, North America, Japan is transplanted as the bullfrog feed in the back, import area, China Yangtze river basin into by Japan during the Second World War, now in the existing extensively distribution in a lot of areas of China.This shrimp adaptability is strong, can extensively move in the water bodys such as freshwater lake, river, pond, ditch, rice field.Along with expansion and the human breed activity of natural population, this shrimp now is distributed widely in China northeast, North China, northwest, southwest, East China, Central China, south China and Taiwan, and formation can be for the natural population that utilizes.Cray meat flavour deliciousness, nutritious.The edible ratio of Procambius clarkii is 20%-30% after measured, the 15%-18% of shrimp tail meat percentage of liveweight.Protein content accounts for 17.62% of fresh weight in the shrimp, and fat is 0.29%, and total amino acid content accounts for 77.2% of protein.Its protein content is higher than general fish, surpasses the protein content of egg, is a kind of high protein, low-fat healthy food.
The wind of edible freshwater lobster originates from Europe.After the industrial revolution began, Europe and American caught the usefulness of freshwater lobster FYA, and along with the beginning of the industrial revolution, Swede and Frenchman begin to make freshwater lobster food.In China, 1988, Dafeng County freezing processing factory in Jiangsu Province's is under the help of Yancheng commodity inspection and testing bureau at that time, the seizure freshwater lobster is developed ripe product and is placeed goods on trial sale American-European market, from then on drawn back the prelude that China's outlet freshwater lobster industry is risen, the domestic very fast economic industry of outlet freshwater lobster that has formed seizure, breed, purchase, processing, one continuous line such as for sale, and progressively to be developed to the Yangtze river basin from Jiangsu be main more than 10 province (city) and area.
Because Procambius clarkii meat flavour deliciousness is nutritious, is subjected to the welcome of domestic and international market deeply, it not only becomes the delicious food on China urban and rural residents dining table, also is that China exports American-European important freshwater fish in a large number.China has become output big country and the big export country of Procambius clarkii, causes the concern of countries in the world.
Freshwater lobster add have man-hour a lot of small dimension shrimps be difficult to processing, cause damage to enterprise.The present invention utilizes the small dimension peeled shrimp to prepare minced freshwater crayfish, is a kind of new method at freezing shrimp meat processing.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of minced freshwater crayfish adds man-hour unmanageable small dimension shrimp to freshwater lobster and provides a kind of new method of processing.
Technical scheme of the present invention: a kind of preparation method of minced freshwater crayfish: with frozen fresh water lobster peeled shrimp is raw material, through thaw, rinsing, dehydration, arena are burst, refrigeration and making.Step is:
1.. thaw: frozen fresh water lobster peeled shrimp is thawed through running water;
2.. rinsing:
I. earlier with clear water rinsing 2-3 time, water temperature is controlled at below 10 ℃;
II. use the NaHCO of 0.1%-2% again
3The rinsing liquid formulated with the NaCl of 0.1%-2% cleans 1-2 time, and water temperature also is controlled at below 10 ℃.The rinsing liquid consumption is advisable to flood peeled shrimp, mixes with write by hand then and cleans.The rinsing main purpose is rotten water-solubility protein and the prejudicial material of removing in the peeled shrimp of the rotten quality of other prawns that forms gelinite of obstruction shrimp, as enzyme, blood, coloring matter, fat, remaining shell bits, fishy smell material, inorganic salts etc.
3.. dehydration: adopt the dehydration of gauze strand dry method, be about to the good peeled shrimp of rinsing and be put in the gauze, wrap then, firmly strand is done to the surface not obviously water stain getting final product.
4.. beat and burst: the control temperature is not stopped that along a direction peeled shrimp is stirred the arena and is burst, in peeled shrimp weight at 10 ℃ and following, adding salt adding amount is 1%-5%, sodium pyrophosphate 0.1%-0.5%, sodium phosphate trimer 0.1%-0.5%, starch 1%-10%, and gradation is added; The arena time of bursting was controlled at 15-20 minute;
5. refrigeration: will beat the good shrimp gruel of bursting and be contained in the container, and seal, and put into-20～5 ℃ refrigerator refrigeration 20min, and help being shaped, product minced freshwater crayfish quality is increased to improve the rotten gel strength of shrimp with preservative film.Shrimp gruel this moment can be described as shrimp glue, can seasoning and make arbitrary shape with edible.
Beneficial effect of the present invention: freshwater lobster add have man-hour a lot of small dimension shrimps be difficult to processing, cause damage to enterprise.The present invention utilizes the small dimension peeled shrimp to prepare minced freshwater crayfish, is a kind of new method at freezing shrimp meat processing.
The instantiation mode
Embodiment 1
Freshwater lobster through thaw and the clear water rinsing after, the formulated rinsing liquid of NaHCO3 with 0.1% and 2% NaCl cleaning 1-2 time, water temperature is controlled at below 10 ℃.
When beat bursting, in 10 ℃ of the control temperature, do not stop the prawn gruel along a direction and stir to beat and burst, the salt addition is 1%, sodium pyrophosphate 0.1%, and sodium phosphate trimer 0.5%, and gradation adds, and adds starch 1%.The arena time of bursting was controlled at 15-20 minute.
The rotten finished product color and luster of shrimp is ruddy, and afterwards elasticity is general but the shrimp gruel is boiled.
Embodiment 2
Freshwater lobster through thaw and the clear water rinsing after, the NaHCO with 2%
3The rinsing liquid formulated with 0.1% NaCl cleans 1-2 time, and water temperature also is controlled at below 10 ℃.
When beat bursting, in 10 ℃ of the control temperature, do not stop the prawn gruel along a direction and stir to beat and burst, the salt addition is 5%, sodium pyrophosphate 0.5%, and sodium phosphate trimer 0.1%, and gradation adds, and adds starch 10%.The arena time of bursting was controlled at 15-20 minute.
The rotten finished product color and luster of shrimp is ruddy, and afterwards hardness is bigger but the shrimp gruel is boiled.
Embodiment 3
Freshwater lobster through thaw and the clear water rinsing after, the NaHCO with 0.5%
3The rinsing liquid formulated with 1% NaCl cleans 1-2 time, and water temperature also is controlled at below 10 ℃.
When beat bursting, in 10 ℃ of the control temperature, do not stop the prawn gruel along a direction and stir to beat and burst, the salt addition is 2%, sodium pyrophosphate 0.2%, and sodium phosphate trimer 0.3%, and gradation adds, and adds starch 6%.The arena time of bursting was controlled at 15-20 minute.
The rotten finished product color and luster of shrimp is ruddy, and hardness was moderate after the shrimp gruel was boiled.
Claims (1)
1. the preparation method of a minced freshwater crayfish is characterized in that with frozen fresh water lobster peeled shrimp be raw material, through thaw, rinsing, dehydration, arena are burst, refrigeration and making; Step is:
1. thaw: frozen fresh water lobster peeled shrimp is thawed through running water;
2. rinsing:
I. earlier with clear water rinsing 2-3 time, water temperature is controlled at below 10 ℃;
II. use the NaHCO of 0.1%-2% again
3The rinsing liquid formulated with the NaCl of 0.1%-2% cleans 1-2 time, and water temperature also is controlled at below 10 ℃; The rinsing liquid consumption is advisable to flood peeled shrimp, mixes with write by hand then and cleans;
3. dehydration: adopt the dehydration of gauze strand dry method, be about to the good peeled shrimp of rinsing and be put in the gauze, wrap then, firmly strand is done to the surface obviously not water stain;
4. beat and burst: the control temperature is not stopped that along a direction peeled shrimp is stirred the arena and is burst, in peeled shrimp weight below 10 ℃ or 10 ℃, adding salt adding amount is 1%-5%, sodium pyrophosphate 0.1%-0.5%, sodium phosphate trimer 0.1%-0.5%, starch 1%-10%, and gradation is added; The arena time of bursting was controlled at 15-20 minute;
5. refrigeration: will beat the good shrimp gruel of bursting and be contained in the container, and seal with preservative film, and put into-20～5 ℃ refrigerator refrigeration 20min, minced freshwater crayfish gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102360307A CN101422260B (en) | 2008-11-12 | 2008-11-12 | Preparation method of minced freshwater crayfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102360307A CN101422260B (en) | 2008-11-12 | 2008-11-12 | Preparation method of minced freshwater crayfish |
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| Publication Number | Publication Date |
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| CN101422260A CN101422260A (en) | 2009-05-06 |
| CN101422260B true CN101422260B (en) | 2011-01-26 |
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| CN2008102360307A Expired - Fee Related CN101422260B (en) | 2008-11-12 | 2008-11-12 | Preparation method of minced freshwater crayfish |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336669A (en) * | 2014-10-24 | 2015-02-11 | 广东海洋大学 | Method for producing frozen minced shrimps by use of low-value marine shrimps |
| CN105325938A (en) * | 2015-07-08 | 2016-02-17 | 浙江海洋学院 | Low-value red shrimp travelling food and processing method thereof |
| CN105146562A (en) * | 2015-07-10 | 2015-12-16 | 浙江国际海运职业技术学院 | Fenneropenaeus chinensis conditioning food and processing method thereof |
| CN106172677A (en) * | 2016-07-15 | 2016-12-07 | 河南禾胜合食品有限公司 | A kind of processing method of fresh duck intestine |
| CN106962747A (en) * | 2017-03-02 | 2017-07-21 | 尚德盛 | A kind of krill wheaten food and preparation method thereof |
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435128A (en) * | 2002-10-12 | 2003-08-13 | 赵遵强 | Process for producing frozen cooked lobster and whole lobster having shell and producing process thereof |
| CN101058934A (en) * | 2007-06-07 | 2007-10-24 | 上海交通大学 | Automatic water supply regulating system for washing machine |
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2008
- 2008-11-12 CN CN2008102360307A patent/CN101422260B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435128A (en) * | 2002-10-12 | 2003-08-13 | 赵遵强 | Process for producing frozen cooked lobster and whole lobster having shell and producing process thereof |
| CN101058934A (en) * | 2007-06-07 | 2007-10-24 | 上海交通大学 | Automatic water supply regulating system for washing machine |
Non-Patent Citations (5)
| Title |
|---|
| 程裕东.鱼糜加工技术及其研究进展.《渔业现代化》.2001,35－39. |
| 袁春红 |
| 袁春红;陈舜胜;程裕东.鱼糜加工技术及其研究进展.《渔业现代化》.2001,35-39. * |
| 陈昌茂.冷冻毛虾糜加工技术.《海洋渔业》.1999,38. * |
| 陈舜胜 |
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| CN101422260A (en) | 2009-05-06 |
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