CN104921189B - A kind of processing method of clear water cray - Google Patents
A kind of processing method of clear water cray Download PDFInfo
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- CN104921189B CN104921189B CN201510371730.7A CN201510371730A CN104921189B CN 104921189 B CN104921189 B CN 104921189B CN 201510371730 A CN201510371730 A CN 201510371730A CN 104921189 B CN104921189 B CN 104921189B
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 54
- 241000238557 Decapoda Species 0.000 claims abstract description 37
- 238000004140 cleaning Methods 0.000 claims abstract description 33
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 241000238565 lobster Species 0.000 claims abstract description 14
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 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
- 239000000243 solution Substances 0.000 claims description 27
- 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
- 239000005030 aluminium foil Substances 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 229920000858 Cyclodextrin Polymers 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- 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
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000007596 consolidation process Methods 0.000 claims description 4
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 2
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 102000004316 Oxidoreductases Human genes 0.000 abstract description 3
- 108090000854 Oxidoreductases Proteins 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
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- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 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
- 235000013882 gravy Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 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
Abstract
The invention discloses a kind of processing methods of clear water cray, and this method comprises the following steps：1) stepping is selected；2) it cleans；3) boiling；4) vacuum cooled；5) baste impregnates；6) nitrogen-filled packaging；7) quick-frozen；8) it keeps in cold storage.This method impregnates cray using special cleaning solution, can allow dirt in cray oneself discharge gutstring, eliminates the cumbersome process for removing gutstring by hand；Using thermophilic digestion, sterilizing while, remains the original nutrition of shrimp, shrimp mouthfeel non-greasy；Special baste and special immersion process solve the problem that shrimp albumen is perishable, and the shelf-life is not grown and following process hardly possible is tasty；Using vacuum nitrogen filling preservation technology, prevent grease acid oxidase in lobster storage from addling.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of processing method of clear water cray is suitable for
The processing of China's freshwater crayfish.
Background technology
Cray is also referred to as Procambius clarkii, and growth is fast, adaptable, is a kind of high-quality aquatic products of China Yangtze river basin,
Cray production capacity is strong, since nutritive value is higher and its delicious flavour, is favored by market very much.Annual 5 to September cray
" eating shrimp economy " is presented in catching season, various regions, and supply falls short of demand for cray.
National about 600,000 tons of cray gross annual output amount in 2014, about 100,000 tons of Jiangsu cray annual output, and Jiangsu Province one
Year will eat up about 200,000 tons of crays.The cray of Jiangsu in the market is in addition to inside the province, there is quite a few from Hubei, river
The peripheries provinces and cities such as west, Anhui, Hunan.Especially Hubei, cray yield are the first in the nation.According to relevant departments' incomplete statistics,
For Hubei Province's cray yield in 2014 up to 38.8 ten thousand tons, the cultivation output value increases by 14.6 hundred million yuan on a year-on-year basis up to 136.2 hundred million yuan；The whole province passes through
The dining room quantity for seeking cray is more than 1.4 ten thousand, and the food and drink output value is up to 255.8 hundred million yuan, counts processing in and export output value, the whole province are small
Lobster integrate the output value up to 487.2 hundred million yuan, increase by 21.8% on a year-on-year basis.Other than Jiangsu Province, Hefei province cray annual consumption is more than 2
Ten thousand tons, 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 small every year
Lobster.It can be seen that cray vegetable increased popularity, however high-quality cray resource is also well sold and in short supply therewith in the market.With it is steamed,
The ever more populars such as braised prawn, salted shrimp gravy, the consumer group is without apparent areal variation, especially in non-cray producing region, non-small dragon
In shrimp output season, often supply falls short of demand for high-quality lobster resource.
Cray cultivates scale and industry size is all gradually expanding, currently, China cray is at present mostly with fresh or live aquatic products
Direct marketing, since cray is seasonal and regional product, and shrimp living is not easy to be stored in transport, limits the city of cray
Field and the output value, on the other hand domestic cray deep processing process is more slow, and the weakness of processing industry also constrains cray industry
Development.
Invention content
To solve the above-mentioned problems of the prior art, the present invention provides a kind of processing methods of clear water cray, should
Method impregnates cray using special cleaning solution, can allow dirt in cray oneself discharge gutstring, eliminates and removes gutstring by hand
Cumbersome process；Using high temperature, short time boiling, special baste and special immersion process, solves crayfish meat albumen
Perishable, flavor substance is easy to run off the problem tasty with following process；Using vacuum nitrogen filling preservation technology, prevent lobster from storing
Grease acid oxidase addles in the process.
Realize that the technical solution that above-mentioned purpose of the present invention is taken is：
A kind of processing method of clear water cray, includes the following steps：
1) stepping is selected：
Raw material cray is selected, stepping is carried out according to the weight of lobster after selecting；
2) it cleans：
The cray of the same gear is put into cleaning solution and is impregnated, it is 0.4%- which, which is containing mass percentage concentration,
0.8% sodium bicarbonate, the citric acid of 0.1%-0.4%, 1%-1.5% beta-cyclodextrin aqueous solution, and simultaneously to cleaning
It is passed through compressed air in liquid, until make dirt in cray discharge gutstring, the cheek, then carries out first wash with flowing water, while to
It is passed through compressed air in flowing water, cray is then subjected to ultrasonic cleaning, then cray is transferred to automatic banister brush
Oscillation cleaning machine in cleaned, and then the cray cleaned up is placed in the hypochlorite solution of a concentration of 30-50ppm
Middle immersion 5-8 minutes, then drained through clear water spray；
3) boiling：
The cray that spray drains in step 2) is subjected to boiling, control boiling temperature is 98-100 DEG C, time 5-10
Minute；
4) vacuum cooled：
Cray in step 3) after boiling is sprayed with ice water rapidly, is cooled fast to 4 DEG C hereinafter, after cooling
It is placed in hothouse for use；
5) baste impregnates：
The cray being placed in step 4) in hothouse is immersed in baste, which is to contain mass percentage concentration
For the salt of 1.5-3.0%, the ascorbic acid of the chitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, 0.1-0.5%
Solution, will after cray and baste mixing be packed into hermetically sealed can in, be evacuated to pressure be 0.03-0.06MPa, impregnate 15-
After 30 minutes, to baste in be passed through the nitrogen of 0.1-0.3MPa, and maintain 10-20 seconds, repetition vacuumizes immersions, leads to nitrogen
Step 2-3 times；
6) nitrogen-filled packaging：
Cray in step 5) after baste impregnates is picked up and is drained, aluminium foil bag is packed into after then neatly putting, then
It vacuumizes, inflated with nitrogen and sealing；
7) quick-frozen：
The temperature that the aluminium foil bag equipped with cray sealed in step 6) is sent into sharp freezing room urgency jelly to cray product is dropped
To -18 DEG C or less；
8) it keeps in cold storage：
By after quick-frozen good cray vanning in step 7) at -18 DEG C stored under refrigeration.
Above-mentioned technical proposal is further improved, the method selected in step 1) is：The complete hypertrophy of picking individual, the human body are tight
Real, body colour is bright-coloured, glossy, nothing is whitened or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt；Step
1) method of stepping is in：Be divided into large, medium and small three class, weight be respectively 50-60g/ only, 40-50g/ only, 30-40g/
Only, and the cray size of the same gear should uniformity；The condition being cleaned by ultrasonic in step 2) is as follows：Cray is set
It is impregnated in supersonic wave cleaning machine, the mass ratio of cray and water is 1:5-1:6, soaking time is 50-60 minutes, and every
10-15 minutes material ultrasounds 0.5-1 minutes, supersonic frequency 25-30KHz, power density 0.4-0.5W/cm by immersion2；Step
6) vacuum degree after being vacuumized in is 0.03-0.06MPa, and the pressure after nitrogen charging is 0.1-0.2MPa.
As shown from the above technical solution, this method first to cray carry out stepping, by the cray of the same gear into
Row subsequent processing facilitates the parameter of control subsequent treatment process, saves energy consumption, improves quality and efficiency.The process employs with
Under several important treatment process：Cray is impregnated using special cleaning solution, which is to contain mass percentage concentration
For the sodium bicarbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, 1%-1.5% beta-cyclodextrin solution, with tradition
Cleaning agent is compared, and sodium bicarbonate and citric acid collocation use, make the cleaning solution have PH cushioning effects, be convenient for table in the cleaning solution
The disengaging of face spot, while the embedding of cyclodextrin can remove crude removal and peculiar smell to a certain extent, cray is impregnated through the cleaning solution,
It can not only silt and sundries with the clean cray of Rapid Cleaning, moreover it is possible to allow dirt in cray oneself discharge gutstring, the cheek, solve
It needs manually with brush scrub cray and the problem of go the gutstring to cause tedious process by hand；First use the small dragon of thermophilic digestion
Shrimp, then with cray after special baste back-pressure soaking cooking, it is 1.5- which, which is containing mass percentage concentration,
3.0% salt, the chitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, 0.1-0.5% ascorbic acid solution,
Microorganism can effectively be killed or be inhibited to thermophilic digestion, ensure edible safety, can also make protein denaturation, make connective group
Softening is knitted, it is tasty convenient for follow-up condiment, while the baste there is holding effect, especially cray to exist the quality of cray
It during being impregnated in baste, vacuumizes with logical nitrogen alternately, so that vacuum degree is generated fluctuation, promote baste more preferable
Ground immerses cray, and cray is more tasty；Packaging bag to packing cray is vacuumized, is sealed again after inflated with nitrogen, is prevented small
Lobster grease acid oxidase in storing transportational process addles, while protecting the integrality of shrimp；By the packet of the packaging cray of sealing
In freezer preservation after pack rapid freezing, it ensure that cray mouthfeel Fresh ＆ Tender in Texture, prevent from going bad, extend the shelf-life.
In short, the clear water cray as obtained by this method working process had not only remained the intrinsic flavor of shrimp living, but also ensure
Edible shrimp clean hygiene also transports suitable for long-term storage, can make full use of seasonal, regional cray resource.It packs cold
The cuisines for the fresh shrimp mouthfeel that matches in excellence or beauty can be become after the baste heating of particular modulation by being equipped with before clear water cray behind Tibetan is edible, and one
Aspect solves the problems, such as that summer making braised prawn is time-consuming and laborious and environment causes anxiety, and the clear water cray on the other hand packed is just
In storage and transport, can meet non-cray production district and non-cray abounds with a needs of phase persons sponging on an aristocrat are to cray,
Working clan can be convenient for make delicious lobster by oneself.
Specific implementation mode
With reference to specific embodiment, the present invention is described in detail.
Embodiment 1：
A kind of processing method of freshwater crayfish prefabrication, step are：
1) raw material cray is selected, picking individual is complete loose, human body consolidation, body colour is bright-coloured, it is glossy, without hair
White or blackening phenomena cray, and reject dead shrimp, old shell shrimp and all dirt.It is carried out according to the weight of lobster after selecting
Stepping, is divided into large, medium and small three class, weight be respectively 50-60g/ only, 40-50g/ only, 30-40g/ only, and the same shelves
The cray size of position should uniformity.
2) cray of the same gear is put into cleaning solution and is impregnated, which is to be containing mass percentage concentration
0.4% sodium bicarbonate, 0.2% citric acid, 1.2% beta-cyclodextrin aqueous solution, and be bubbled, soak into cleaning solution simultaneously
Bubble 45 minutes makes in cray discharge gutstring, the cheek after dirt, then to carry out first wash with flowing water, while being passed through into flowing water
Cray is then placed in supersonic wave cleaning machine and impregnates by compressed air, and cray is with water quality than 1:5, immersion 50 minutes, often
It is by ultrasonic wave generator that the cray in supersonic wave cleaning machine is 0.8 minute ultrasonic every 12min, while controlling supersonic frequency and being
30KHz, power density 0.5W/cm2, then cray is transferred in the oscillation cleaning machine with automatic banister brush and carries out cleaning 3
Minute, and then the cray cleaned up is placed in the hypochloric acid water solution of a concentration of 50ppm and is impregnated 6 minutes, then through clear
Water spray drains.
3) cray that spray drains in step 2) is subjected to boiling, control boiling temperature is 98 DEG C, and the time is 8 minutes；
4) cray in step 3) after boiling is placed in vacuum cooled machine and is quickly cooled to 4 DEG C, cooling is placed on
It is for use in hothouse；
5) cray being placed in step 4) in hothouse is immersed in baste, which is that percentage containing quality is dense
Spend the solution of 2.0% salt, 0.05% chitosan, 0.3% citric acid, 0.3% ascorbic acid, then by cray and
After baste mixing be packed into hermetically sealed can in, be evacuated to pressure be 0.06MPa, impregnate after twenty minutes, to baste in be passed through
0.2MPa nitrogen simultaneously maintains 10 seconds, the step 2 time that repetition vacuumizes immersion, leads to nitrogen.The step makes cray have certain wind
Taste provides facility for follow-up deep processing, while the short speed of soaking time is fast, is not had an impact to cray shape.
6) cray in step 5) after baste impregnates is picked up and is drained, accurately weigh 5000 grams of crays, then
It is packed into aluminium foil bag after neatly putting, is then evacuated to 0.06MPa, then inflated with nitrogen to pressure is 0.1Mpa, is finally sealed.Nitrogen charging
Cray has certain cushioning effect to external mechanical collision afterwards, convenient for keeping shape, is conducive to transport, while reducing and being connect with oxygen
It touches, inhibits product oxidation deterioration.
7) aluminium foil bag equipped with cray sealed in step 6) the sharp freezing room that temperature is -40 DEG C is sent into suddenly to freeze to small dragon
The temperature of shrimp products drops to -18 DEG C；
8) by after quick-frozen good cray vanning in step 7) at -18 DEG C stored under refrigeration.
Embodiment 2
A kind of processing method of freshwater crayfish prefabrication, step are：
1) raw material cray is selected, picking individual is complete loose, human body consolidation, body colour is bright-coloured, it is glossy, without hair
White or blackening phenomena cray, and reject dead shrimp, old shell shrimp and all dirt.It is carried out according to the weight of lobster after selecting
Stepping, is divided into large, medium and small three class, weight be respectively 50-60g/ only, 40-50g/ only, 30-40g/ only, and the same shelves
The cray size of position should uniformity.
2) cray of the same gear is put into cleaning solution and is impregnated, which is to be containing mass percentage concentration
0.6% sodium bicarbonate, 0.3% citric acid, 1% beta-cyclodextrin aqueous solution, and be bubbled, impregnate into cleaning solution simultaneously
35 minutes, make in cray discharge gutstring, the cheek after dirt, then to carry out first wash with flowing water, while being passed through pressure into flowing water
Cray is then placed in supersonic wave cleaning machine and impregnates by contracting air, and cray is with water quality than 1:6, it impregnates 55 minutes, every
15min is 1 minute ultrasonic by the cray in supersonic wave cleaning machine by ultrasonic wave generator, while controlling supersonic frequency and being
25KHz, power density 0.4W/cm2, then cray is transferred in the oscillation cleaning machine with automatic banister brush and carries out cleaning 4
Minute, and then the cray cleaned up is placed in the hypochloric acid water solution of a concentration of 35ppm and is impregnated 8 minutes, then through clear
Water spray drains.
3) cray that spray drains in step 2) is subjected to boiling, control boiling temperature is 99 DEG C, and the time is 6 minutes；
4) cray in step 3) after boiling is placed in vacuum cooled machine and is quickly cooled to 4 DEG C, cooling is placed on
It is for use in hothouse；
5) cray being placed in step 4) in hothouse is immersed in baste, which is that percentage containing quality is dense
Spend the solution of 1.5% salt, 0.08% chitosan, 0.5% citric acid, 0.4% ascorbic acid, then by cray and
After baste mixing be packed into hermetically sealed can in, be evacuated to pressure be 0.04MPa, impregnate 15 minutes after, to baste in be passed through
0.1MPa nitrogen simultaneously maintains 20 seconds, the step 3 time that repetition vacuumizes immersion, leads to nitrogen.The step makes cray have certain wind
Taste provides facility for follow-up deep processing, while the short speed of soaking time is fast, is not had an impact to cray shape.
6) cray in step 5) after baste impregnates is picked up and is drained, accurately weigh 5000 grams of crays, then
It is packed into aluminium foil bag after neatly putting, is then evacuated to 0.05MPa, then inflated with nitrogen to pressure is 0.2Mpa, is finally sealed.Nitrogen charging
Cray has certain cushioning effect to external mechanical collision afterwards, convenient for keeping shape, is conducive to transport, while reducing and being connect with oxygen
It touches, inhibits product oxidation deterioration.
7) aluminium foil bag equipped with cray sealed in step 6) the sharp freezing room that temperature is -40 DEG C is sent into suddenly to freeze to small dragon
The temperature of shrimp products drops to -18 DEG C or less；
8) by after quick-frozen good cray vanning in step 7) at -18 DEG C stored under refrigeration.
Embodiment 3
A kind of processing method of freshwater crayfish prefabrication, step are：
1) raw material cray is selected, picking individual is complete loose, human body consolidation, body colour is bright-coloured, it is glossy, without hair
White or blackening phenomena cray, and reject dead shrimp, old shell shrimp and all dirt.It is carried out according to the weight of lobster after selecting
Stepping, is divided into large, medium and small three class, weight be respectively 50-60g/ only, 40-50g/ only, 30-40g/ only, and the same shelves
The cray size of position should uniformity.
2) cray of the same gear is put into cleaning solution and is impregnated, which is to be containing mass percentage concentration
0.8% sodium bicarbonate, 0.2% citric acid, 1.5% beta-cyclodextrin aqueous solution, and be bubbled, soak into cleaning solution simultaneously
Bubble 50 minutes makes in cray discharge gutstring, the cheek after dirt, then to carry out first wash with flowing water, while being passed through into flowing water
Cray is then placed in supersonic wave cleaning machine and impregnates by compressed air, and cray is with water quality than 1:6, immersion 60 minutes, often
It is by ultrasonic wave generator that the cray in supersonic wave cleaning machine is 0.5 minute ultrasonic every 10min, while controlling supersonic frequency and being
Cray is then transferred in the oscillation cleaning machine with automatic banister brush and carries out cleaning 3 by 30KHz, power density 0.4W/cm2
Minute, and then the cray cleaned up is placed in the hypochloric acid water solution of a concentration of 40ppm and is impregnated 8 minutes, then through clear
Water spray drains.
3) cray that spray drains in step 2) is subjected to boiling, control boiling temperature is 98 DEG C, and the time is 10 minutes；
4) cray in step 3) after boiling is placed in vacuum cooled machine and is quickly cooled to 4 DEG C, cooling is placed on
It is for use in hothouse；
5) cray being placed in step 4) in hothouse is immersed in baste, which is that percentage containing quality is dense
Spend the solution of 2.5% salt, 0.1% chitosan, 0.8% citric acid, 0.2% ascorbic acid, then by cray and
After baste mixing be packed into hermetically sealed can in, be evacuated to pressure be 0.04MPa, impregnate after twenty minutes, to baste in be passed through
0.1MPa nitrogen simultaneously maintains 15 seconds, the step 3 time that repetition vacuumizes immersion, leads to nitrogen.The step makes cray have certain wind
Taste provides facility for follow-up deep processing, while the short speed of soaking time is fast, is not had an impact to cray shape.
6) cray in step 5) after baste impregnates is picked up and is drained, accurately weigh 5000 grams of crays, then
It is packed into aluminium foil bag after neatly putting, is then evacuated to 0.06MPa, then inflated with nitrogen to pressure is 0.15Mpa, is finally sealed.It fills
Cray has certain cushioning effect to external mechanical collision after nitrogen, convenient for keeping shape, is conducive to transport, while reducing and being connect with oxygen
It touches, inhibits product oxidation deterioration.
7) aluminium foil bag equipped with cray sealed in step 6) the sharp freezing room that temperature is -40 DEG C is sent into suddenly to freeze to small dragon
The temperature of shrimp products drops to -18 DEG C；
8) by after quick-frozen good cray vanning in step 7) at -18 DEG C stored under refrigeration.
To being tested with the cray prefabrication obtained by the processing method of embodiment 1-3, final product yield is reachable
90% or more, clear water cray frozen product color is red gorgeous, and shrimp body is complete after defrosting, and shrimp moisture is up to 70% or more.It is improved
Boiling, disinfection, seasoning fresh-keeping liquid impregnate, quick-frozen packed technique, the pretreatment shrimp after freezing can store 24 months without apparent product
Qualitative change.Clear water cray and new fresh and alive shrimp after defrosting are cooked using same way, after professional sense organ appraise, outside the two
Sight, flavor etc. only have nuance, and there was no significant difference.
Since the purpose of the present invention is a kind of clear water crays of standardized production of making to replace shrimp living to meet differently
Domain, Various Seasonal and crowd will be of the invention in order to illustrate this processing method innovation and practicality to eating the demand of cray
The clear water cray of making carries out consumption survey.
Cray is eaten for convenience of the crowd of investigation, applicant has also prepared spicy lobster sauce and the halogen of salted shrimp gravy
Material formula, will freeze the clear water cray that installs of back pkt. and sauce, halogen material sample are distributed to various regions dealer, catering industry and disappear
Fei Zhe, it is desirable that subject fires cray with same raw material (commercially available shrimp living, freezing clear water cray), dispensing and cooking methods
Eat and be directed to cray appearance mouthfeel, price etc., which is given, feeds back.The feedback received is as follows：
1. dealer of table feeds back
2. catering industry of table is fed back
3. consumer feedback of table
As can be seen that the clear water cray of packed freezing, substantially each consumer group can connect well from table 1.2.3
By, compared with shrimp living, the clear water cray of industrialized production is much cleaner, convenience in transport and storage, appearance and mouthfeel and shrimp living without
Notable difference.Since there is shrimp living very strong seasonal and region, clear water cray can not only meet non-cray production
Area and non-cray abound with demand of the phase persons sponging on an aristocrat to cray, can promote cray aquaculture, catering trade, processing industry production
The expansion and development of industry scale.
Claims (5)
1. a kind of processing method of clear water cray, it is characterised in that include the following steps：
1) stepping is selected：
Raw material cray is selected, stepping is carried out according to the weight of lobster after selecting；
2) it cleans：
The cray of the same gear is put into cleaning solution and is impregnated, it is 0.4%- which, which is containing mass percentage concentration,
0.8% sodium bicarbonate, the citric acid of 0.1%-0.4%, 1%-1.5% beta-cyclodextrin aqueous solution, and simultaneously to cleaning
It is passed through compressed air in liquid, until make dirt in cray discharge gutstring, the cheek, then carries out first wash with flowing water, while to
It is passed through compressed air in flowing water, cray is then subjected to ultrasonic cleaning, then cray is transferred to automatic banister brush
Oscillation cleaning machine in cleaned, and then the cray cleaned up is placed in the hypochlorite solution of a concentration of 30-50ppm
Middle immersion 5-8 minutes, then drained through clear water spray；
3) boiling：
The cray that spray drains in step 2) is subjected to boiling, control boiling temperature is 98-100 DEG C, boiling 5-10 minutes；
4) vacuum cooled：
Cray in step 3) after boiling is sprayed with ice water rapidly, is cooled fast to 4 DEG C hereinafter, cooling is placed on
It is for use in hothouse；
5) baste impregnates：
The cray being placed in step 4) in hothouse is immersed in baste, which is to be containing mass percentage concentration
The ascorbic acid of the salt of 1.5-3.0%, the chitosan of 0.03-0.15%, the citric acid of 0.15-0.8%, 0.1-0.5%
Solution will be packed into after cray and baste mixing in hermetically sealed can, and it is 0.03-0.06MPa to be evacuated to pressure, impregnates 15-30
After minute, to baste in be passed through the nitrogen of 0.1-0.3MPa, and maintain 10-20 second, the step that repetition vacuumizes immersion, leads to nitrogen
It is 2-3 times rapid；
6) nitrogen-filled packaging：
Cray in step 5) after baste impregnates is picked up and is drained, aluminium foil bag is packed into after then neatly putting, then is taken out true
Empty, inflated with nitrogen and sealing；
7) quick-frozen：
The aluminium foil bag equipped with cray sealed in step 6) is sent into the temperature that sharp freezing room suddenly freezes to cray product and drops to -18
DEG C or less；
8) it keeps in cold storage：
By after quick-frozen good cray vanning in step 7) at -18 DEG C stored under refrigeration.
2. the processing method of clear water cray according to claim 1, it is characterised in that the method selected in step 1) is：
The complete loose, human body consolidation of picking individual, body colour is bright-coloured, glossy, nothing is whitened 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 characterised in that the method for stepping is in step 1)：
Be divided into large, medium and small three class, weight be respectively 50-60g/ only, only, only, and the same gear is small by 30-40g/ by 40-50g/
Lobster size should uniformity.
4. the processing method of clear water cray according to claim 1, it is characterised in that the item being cleaned by ultrasonic in step 2)
Part is as follows：Cray is placed in supersonic wave cleaning machine and is impregnated, the mass ratio of cray and water is 1:5-1:6, soaking time is
50-60 minutes, and every 10-15 minutes material ultrasounds 0.5-1 minutes, supersonic frequency 25-30KHz by immersion, power was close
Spend 0.4-0.5W/cm2。
5. the processing method of clear water cray according to claim 1, it is characterised in that：It is true after being vacuumized in step 6)
Reciprocal of duty cycle is 0.03-0.06MPa, and the pressure after nitrogen charging is 0.1-0.2MPa.
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| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
| WO2017201303A1 (en) * | 2016-05-18 | 2017-11-23 | Morris & Associates, Inc. | Systems and methods for vacuum chilling poultry products |
| CN107495192A (en) * | 2017-08-17 | 2017-12-22 | 马军 | A kind of cray food production technique |
| CN107549279B (en) * | 2017-10-09 | 2020-03-03 | 任凤 | Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver |
| CN108813438B (en) * | 2018-07-05 | 2022-04-05 | 信良记食品科技（北京）有限公司 | Processing method of quick-frozen seasoned hairy crabs |
| 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 |
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