CN104921189A - Clear water crayfish processing method - Google Patents
Clear water crayfish processing method Download PDFInfo
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- CN104921189A CN104921189A CN201510371730.7A CN201510371730A CN104921189A CN 104921189 A CN104921189 A CN 104921189A CN 201510371730 A CN201510371730 A CN 201510371730A CN 104921189 A CN104921189 A CN 104921189A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 241000238017 Astacoidea Species 0.000 title abstract description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 54
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- 238000004140 cleaning Methods 0.000 claims description 38
- 241000238557 Decapoda Species 0.000 claims description 29
- 239000012530 fluid Substances 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 239000005030 aluminium foil Substances 0.000 claims description 10
- 241000238565 lobster Species 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 206010020880 Hypertrophy Diseases 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000007596 consolidation process Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 4
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
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- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
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- 230000001932 seasonal effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
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- 238000009360 aquaculture Methods 0.000 description 1
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- 230000003796 beauty Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a clear water crayfish processing method. The method includes the steps of 1, selecting and grading; 2, washing; 3, steaming and boiling; 4, cooling in vacuum; 5, soaking through liquid seasoning; 6, injecting nitrogen and packaging; 7, freezing rapidly; 8, freezing and storing. The crayfish are soaked through special washing liquid and vomit own gut dirt, and the complex manual gut removal procedure is omitted; high-temperature steaming and boiling are adopted, sterilization is implemented, the original nutrients of meat are maintained, and the meat is prevented from being tasted greasy; by means of the special liquid seasoning and special soaking method, the problems that the meat protein gets perishable easily, the shelf life is short and the tasty effect is difficult to achieved through the subsequent processing are solved; the evacuating and nitrogen injecting technology is adopted, the crayfish is prevented from rotting due to fatty acid oxidation in the storing process.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to the processing method of a kind of clear water cray, be applicable to the processing of China's freshwater crayfish.
Background technology
Cray also claims Procambius clarkii, and growth is fast, and strong adaptability is a kind of high-quality aquatic products of China Yangtze river basin, and cray production capacity is strong, because nutritive value is higher and its delicious flavour, favors by market very much.Annual 5 to September cray catching season, various places all present " eating shrimp economy ", and supply falls short of demand for cray.
National cray gross annual output amount about 600,000 tons in 2014, Jiangsu cray annual production about 100,000 tons, and Jiangsu Province will eat up about 200,000 tons of crays for 1 year.Cray on market, Jiangsu, except inside the province, has quite a few from periphery provinces and cities such as Hubei, Jiangxi, Anhui, Hunan.Especially Hubei, cray output is the first in the nation.According to relevant departments' incomplete statistics, within 2014, Hubei Province's cray output reaches 38.8 ten thousand tons, and the cultivation output value reaches 136.2 hundred million yuan, increases by 14.6 hundred million yuan on a year-on-year basis; The whole province manages the dining room quantity of cray more than 1.4 ten thousand, and the food and drink output value is up to 255.8 hundred million yuan, and count processing and export output value in, the whole province's cray synthesize quality reaches 487.2 hundred million yuan, increases by 21.8% on a year-on-year basis.Except Jiangsu Province, Hefei province cray year consumption figure is more than 20,000 tons, and the cray output value has reached 3,000,000,000 yuan, and the five-year is expected to realize 6,000,000,000 yuan.Shanghai people can consume 1.5 ten thousand tons of crays every year.As can be seen here, cray vegetable increased popularity, but on market, high-quality cray resource is also thereupon well sold and in short supply.Along with the ever more popular such as steamed, braised prawn, salted shrimp gravy, the consumer group is without obvious areal variation, and particularly in non-cray producing region, non-cray output season, often supply falls short of demand for high-quality lobster resource.
Cray cultivation scale and industry size are all progressively expanding, at present, China cray is at present mainly with fresh or live aquatic products direct marketing, because cray is seasonal and region product, and the shrimp that lives not easily is stored in transport, limits market and the output value of cray, domestic cray deep processing process is comparatively slow on the other hand, the weakness of processing industry, also constrains the development of cray industry.
Summary of the invention
For solving above-mentioned prior art Problems existing, the invention provides the processing method of a kind of clear water cray, the method adopts special cleaning fluid to soak cray, cray oneself can be allowed to spue dirt in gutstring, eliminate the manual cumbersome process removing gutstring; Adopt high temperature, short time boiling, special baste and special immersion process, solve the difficult problem that lobster shrimp albumen is perishable, flavor substance easily runs off and following process is tasty; Adopt vacuum nitrogen filling preservation technique, prevent fatty acid oxidation in lobster storage from addling.
Realizing the technical scheme that above-mentioned purpose of the present invention takes is:
A processing method for clear water cray, comprises the steps:
1) stepping is selected:
Raw material cray is selected, after selecting, carries out stepping according to the weight of lobster;
2) clean:
The cray of same gear is put into cleaning fluid soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the aqueous solution of the beta-schardinger dextrin-of 1%-1.5%, and in cleaning fluid, pass into compressed air simultaneously, until make cray spue gutstring, dirt in the cheek, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is carried out Ultrasonic Cleaning, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and clean, and then the cray cleaned up being placed in concentration is that the hypochlorite solution of 30-50ppm soaks 5-8 minute, drain through clear water spray again,
3) boiling:
By step 2) in spray the cray that drains and carry out boiling, control boiling temperature is 98-100 DEG C, and the time is 5-10 minute;
4) vacuum cooled:
By step 3) in cray after boiling spray with frozen water rapidly, be cooled fast to less than 4 DEG C, cooling is placed in hothouse stand-by;
5) baste dipping:
By step 4) in be placed in hothouse cray be immersed in baste, this baste is the solution of the salt of 1.5-3.0%, the shitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, the ascorbic acid of 0.1-0.5% containing mass percentage concentration, to load in hermetically sealed can after cray and baste mixing, being evacuated to pressure is 0.03-0.06MPa, soak after 15-30 minute, the nitrogen of 0.1-0.3MPa is passed in baste, and maintain 10-20 second, the step of repeat to vacuumize immersion, leading to nitrogen 2-3 time;
6) nitrogen-filled packaging:
By step 5) in cray after baste soaks pick up and drain, then neatly put rear loading aluminium foil bag, then vacuumize, inflated with nitrogen and sealing;
7) quick-frozen:
By step 6) in the aluminium foil bag that cray is housed of sealing send into the anxious temperature of freezing to cray product of sharp freezing room and drop to less than-18 DEG C;
8) keep in cold storage:
By step 7) in quick-frozen good cray vanning after at-18 DEG C stored under refrigeration.
Technique scheme is improved further, step 1) in the method selected be: the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, without turning white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt; Step 1) in the method for stepping be: be divided into large, medium and small three class, weight is only respectively 50-60g/, and only, only, and the cray size of same gear should uniformity for 30-40g/ for 40-50g/; Step 2) in the condition of ultrasonic cleaning as follows: cray is placed in supersonic wave cleaning machine and soaks, the mass ratio of cray and water is 1:5-1:6, soak time is 50-60 minute, and every the ultrasonic 0.5-1 minute of material that 10-15 minute will soak, supersonic frequency 25-30KHz, power density 0.4-0.5W/cm
2; Step 6) in vacuumize after vacuum be 0.03-0.06MPa, filling the pressure after nitrogen is 0.1-0.2MPa.
As shown from the above technical solution, first the method carries out stepping to cray, and the cray of same gear is carried out subsequent treatment, and the convenient parameter controlling subsequent treatment process, saves energy consumption, improves quality and efficiency.The process employs following important treatment process: adopt special cleaning fluid to soak cray, this special cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the solution of the beta-schardinger dextrin-of 1%-1.5%, compared with conventional clean agent, in this cleaning fluid, sodium acid carbonate and citric acid collocation use, this cleaning fluid is made to have PH cushioning effect, be convenient to the disengaging of surface blot, the embedding of cyclodextrin simultaneously can remove crude removal and peculiar smell to a certain extent, cray is soaked through this cleaning fluid, can not only the clean cray of Rapid Cleaning silt and foreign material with it, cray oneself can also be allowed to spue gutstring, dirt in the cheek, solve and need artificial brush to scrub cray and manual problem of going gutstring to cause operation loaded down with trivial details, first adopt thermophilic digestion cray, again with cray after special baste back-pressure soaking cooking, this special baste be containing mass percentage concentration be the salt of 1.5-3.0%, the shitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, the solution of the ascorbic acid of 0.1-0.5%, thermophilic digestion can effectively be killed or suppress microorganism, ensure edible safety, also protein denaturation can be made, connective tissue is softened, be convenient to follow-up condiment tasty, the quality of this baste to cray has maintenance effect simultaneously, in the process that particularly cray is soaked in baste, vacuumize and the hocketing of logical nitrogen, vacuum is made to produce fluctuation, baste is impelled to immerse cray better, cray is more tasty, the packaging bag of packaging cray is vacuumized, sealed after inflated with nitrogen again, prevents cray fatty acid oxidation in storage transportation from addling, protect the integrality of shrimp simultaneously, by sealing packaging cray packaging bag IQF after in freezer preservation, ensure that the mouthfeel that cray is Fresh & Tender in Texture, prevent from going bad, extend the shelf-life.
In a word, both remained the intrinsic local flavor of shrimp alive by the method processing process gained clear water cray, in turn ensure that edible shrimp clean hygiene, also suitable longer-term storage transport, can make full use of seasonality, region cray resource simultaneously.The cuisines of the fresh shrimp mouthfeel that matches in excellence or beauty can be become after being equipped with the baste heating of particular modulation before clear water cray after pack refrigeration eats, solve on the one hand and make braised prawn summer and waste time and energy and the problem that causes anxiety of environment, the clear water cray of pack is convenient to storage and transport on the other hand, non-cray production area can be met and non-cray abounds with the demand of phase persons sponging on an aristocrat to cray, also can be convenient to working clan and make delicious lobster by oneself.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1:
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%, the citric acid of 0.2%, the aqueous solution of the beta-schardinger dextrin-of 1.2%, and simultaneously to bubbling in cleaning fluid, soak 45 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray compares 1:5 with water quality, soak 50 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 0.8 minute every 12min, control supersonic frequency is 30KHz simultaneously, power density 0.5W/cm
2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carries out cleaning 3 minutes, and then the cray cleaned up is placed in concentration be 50ppm hypochloric acid water solution soak 6 minutes, then through clear water spray drain.
3) by step 2) in spray the cray that drains and carry out boiling, controlling boiling temperature is 98 DEG C, and the time is 8 minutes;
4) by step 3) in cray after boiling be placed in vacuum cooled machine and be cooled to rapidly 4 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration 2.0% salt, 0.05% shitosan, the citric acid of 0.3%, the ascorbic acid of 0.3% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.06MPa, soak after 20 minutes, in baste, pass into 0.2MPa nitrogen and maintain 10 seconds, repeating the step 2 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) by step 5) in cray after baste soaks pick up and drain, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.06MPa, then inflated with nitrogen be 0.1Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) by step 6) in the aluminium foil bag that cray is housed of sealing to send into temperature be that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to-18 DEG C;
8) by step 7) in quick-frozen good cray vanning after at-18 DEG C stored under refrigeration.
Embodiment 2
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.6%, the citric acid of 0.3%, the aqueous solution of the beta-schardinger dextrin-of 1%, and simultaneously to bubbling in cleaning fluid, soak 35 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray compares 1:6 with water quality, soak 55 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 1 minute every 15min, control supersonic frequency is 25KHz simultaneously, power density 0.4W/cm
2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carries out cleaning 4 minutes, and then the cray cleaned up is placed in concentration be 35ppm hypochloric acid water solution soak 8 minutes, then through clear water spray drain.
3) by step 2) in spray the cray that drains and carry out boiling, controlling boiling temperature is 99 DEG C, and the time is 6 minutes;
4) by step 3) in cray after boiling be placed in vacuum cooled machine and be cooled to rapidly 4 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration 1.5% salt, 0.08% shitosan, the citric acid of 0.5%, the ascorbic acid of 0.4% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.04MPa, soak after 15 minutes, in baste, pass into 0.1MPa nitrogen and maintain 20 seconds, repeating the step 3 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) by step 5) in cray after baste soaks pick up and drain, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.05MPa, then inflated with nitrogen be 0.2Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) by step 6) in the aluminium foil bag that cray is housed of sealing to send into temperature be that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to less than-18 DEG C;
8) by step 7) in quick-frozen good cray vanning after at-18 DEG C stored under refrigeration.
Embodiment 3
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.8%, the citric acid of 0.2%, the aqueous solution of the beta-schardinger dextrin-of 1.5%, and simultaneously to bubbling in cleaning fluid, soak 50 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray compares 1:6 with water quality, soak 60 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 0.5 minute every 10min, control supersonic frequency is 30KHz simultaneously, power density 0.4W/cm2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carry out cleaning 3 minutes, and then the cray cleaned up is placed in concentration be 40ppm hypochloric acid water solution soak 8 minutes, drain through clear water spray again.
3) by step 2) in spray the cray that drains and carry out boiling, controlling boiling temperature is 98 DEG C, and the time is 10 minutes;
4) by step 3) in cray after boiling be placed in vacuum cooled machine and be cooled to rapidly 4 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration 2.5% salt, 0.1% shitosan, the citric acid of 0.8%, the ascorbic acid of 0.2% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.04MPa, soak after 20 minutes, in baste, pass into 0.1MPa nitrogen and maintain 15 seconds, repeating the step 3 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) by step 5) in cray after baste soaks pick up and drain, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.06MPa, then inflated with nitrogen be 0.15Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) by step 6) in the aluminium foil bag that cray is housed of sealing to send into temperature be that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to-18 DEG C;
8) by step 7) in quick-frozen good cray vanning after at-18 DEG C stored under refrigeration.
Test the cray prefabrication of the processing method gained with embodiment 1-3, final product yield can reach more than 90%, and clear water cray freezes that product color is red gorgeous, and after thawing, shrimp body is complete, and shrimp moisture reaches more than 70%.Boiling through improveing, sterilization, the immersion of seasoning fresh-keeping liquid, the packed technique of quick-frozen, the pretreatment shrimp after freezing can deposit 24 months without obvious quality comparison.Clear water cray after thawing and new fresh and alive shrimp adopt same way culinary art, and after professional sense organ appraise, both only have nuance at outward appearance, local flavor etc., there was no significant difference.
Because the clear water cray that the object of the invention is to make a kind of standardized production replaces living shrimp to meet different geographical, Various Seasonal and crowd are to the demand of edible cray, in order to this processing method novelty and practicality are described, the clear water cray that the present invention makes is carried out consumption survey.
Crowd for convenience of investigation eats cray, applicant has also prepared the halogen material formula of spicy lobster sauce and salted shrimp gravy, the clear water cray installed by freezing back pkt. and sauce, halogen material sample are distributed to various places dealer, catering industry and consumer, require that experimenter fires cray with same raw material (commercially available shrimp alive, freezing clear water cray), batching and cooking methods edible and feed back for aspects such as cray outward appearance mouthfeel, prices.The feedback received is as follows:
Table 1. dealer feeds back
Table 2. catering industry feeds back
Table 3. consumer feedback
As can be seen from table 1.2.3, packed freezing clear water cray, each consumer group all can well accept substantially, and compared with the shrimp that lives, the clear water cray of suitability for industrialized production is much cleaner, convenient transport and storage, outward appearance and mouthfeel and shrimp no significant difference of living.Because the shrimp that lives has very strong seasonality and region, clear water cray not only can meet non-cray production area and non-cray abounds with the demand of phase persons sponging on an aristocrat to cray, can promote expansion and the development of cray aquaculture, catering trade, processing industry industry size.
Claims (5)
1. a processing method for clear water cray, is characterized in that comprising the steps:
1) stepping is selected:
Raw material cray is selected, after selecting, carries out stepping according to the weight of lobster;
2) clean:
The cray of same gear is put into cleaning fluid soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the aqueous solution of the beta-schardinger dextrin-of 1%-1.5%, and in cleaning fluid, pass into compressed air simultaneously, until make cray spue gutstring, dirt in the cheek, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is carried out Ultrasonic Cleaning, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and clean, and then the cray cleaned up being placed in concentration is that the hypochlorite solution of 30-50ppm soaks 5-8 minute, drain through clear water spray again,
3) boiling:
By step 2) in spray the cray that drains and carry out boiling, control boiling temperature is 98-100 DEG C, boiling 5-10 minute;
4) vacuum cooled:
By step 3) in cray after boiling spray with frozen water rapidly, be cooled fast to less than 4 DEG C, cooling is placed in hothouse stand-by;
5) baste dipping:
By step 4) in be placed in hothouse cray be immersed in baste, this baste is the solution of the salt of 1.5-3.0%, the shitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, the ascorbic acid of 0.1-0.5% containing mass percentage concentration, to load in hermetically sealed can after cray and baste mixing, being evacuated to pressure is 0.03-0.06MPa, soak after 15-30 minute, the nitrogen of 0.1-0.3MPa is passed in baste, and maintain 10-20 second, the step of repeat to vacuumize immersion, leading to nitrogen 2-3 time;
6) nitrogen-filled packaging:
By step 5) in cray after baste soaks pick up and drain, then neatly put rear loading aluminium foil bag, then vacuumize, inflated with nitrogen and sealing;
7) quick-frozen:
By step 6) in the aluminium foil bag that cray is housed of sealing send into the anxious temperature of freezing to cray product of sharp freezing room and drop to less than-18 DEG C;
8) keep in cold storage:
By step 7) in quick-frozen good cray vanning after at-18 DEG C stored under refrigeration.
2. the processing method of clear water cray according to claim 1, it is characterized in that step 1) in the method selected be: the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.
3. the processing method of clear water cray according to claim 1, it is characterized in that step 1) in the method for stepping be: be divided into large, medium and small three class, weight is only respectively 50-60g/, and 40-50g/ is only, 30-40g/, and the cray size of same gear should uniformity.
4. the processing method of clear water cray according to claim 1, it is characterized in that step 2) in the condition of ultrasonic cleaning as follows: cray is placed in supersonic wave cleaning machine and soaks, the mass ratio of cray and water is 1:5-1:6, soak time is 50-60 minute, and every the ultrasonic 0.5-1 minute of material that 10-15 minute will soak, supersonic frequency 25-30KHz, power density 0.4-0.5W/cm
2.
5. the processing method of clear water cray according to claim 1, is characterized in that: step 6) in vacuumize after vacuum be 0.03-0.06MPa, filling the pressure after nitrogen is 0.1-0.2Mpa.
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| CN107549279A (en) * | 2017-10-09 | 2018-01-09 | 任凤 | The method that high temperature quality improver removes microorganism in siphonopods aquatic products |
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| CN108813438A (en) * | 2018-07-05 | 2018-11-16 | 信良记食品科技（北京）有限公司 | A kind of processing method of quick-frozen seasoning steamed crab |
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| CN108935636A (en) * | 2018-07-30 | 2018-12-07 | 安徽新梦想农产品冷链仓储有限公司 | Product is rapidly frozen fresh-keeping method to lobster at high temperature |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN115720996A (en) * | 2022-10-31 | 2023-03-03 | 湖南文和友乔口小龙虾养殖有限公司 | Method for cleaning lobsters |
| WO2024124646A1 (en) * | 2022-12-15 | 2024-06-20 | 江苏省农业科学院 | Green cleaning and bacteria reduction method for shrimps using ultrasound-coupled jet plasma activated water |
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