CN105011234A - Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature - Google Patents
Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature Download PDFInfo
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- CN105011234A CN105011234A CN201510492070.8A CN201510492070A CN105011234A CN 105011234 A CN105011234 A CN 105011234A CN 201510492070 A CN201510492070 A CN 201510492070A CN 105011234 A CN105011234 A CN 105011234A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature is characterized in that on the basis that the flavor of Wuqi braised crawfishes is kept, an improved formula and an improved production technology are adopted, and the produced crawfish ready-to-eat canned food can be preserved for 12 months at normal temperature. The processing technology includes the formula and the technological process. Firstly, according to the formula, 900 g of crawfishes, 220 ml of edible oil, 16 garlic cloves, 38 g of fresh ginger, 60 g of fistular onion stalks, 20 g of dry red peppers, 10 g of Chinese prickly ash, 20 g of white sugar, 20 g of salt, 30 g of thick broad-wine sauce, 2 bottles of beers, 10 g of gourmet powder, 15 g of chicken essence, 15 g of white vinegar, 15 g of cooking wine and 60 g of bouquet garni are adopted for each part; secondly, the technological process includes the steps of purging the guts of the fresh crawfishes and performing guttation, cleaning the fresh crawfishes, trimming and sorting the crawfishes, frying and stewing the crawfishes till the crawfishes become savory, frying the crawfishes, braising the crawfishes, seasoning the crawfishes and removing the crawfishes from a pot, containing the crawfishes in cans and sealing the cans, performing high-temperature and high-pressure sterilization, cleaning the cans and drying the cans in air, and containing the finished products in boxes and putting the finished products into a warehouse.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of can normal temperature preserve braise cray and food canned food processing technology.
Background technology
Cray is a kind of shellfish survived in fresh water, and formal name used at school Procambius clarkii, is also red crayfish or freshwater crayfish.Cray because of build larger than other Freshwater shrimps, the reason of the many and delicious meat of meat, likes by a person sponging on an aristocrat deeply.Cray protein content is high; meat is soft; be easy to digestion; also be rich in magnesium, zinc, iodine, selenium etc. in shrimp, to cardiomotility, there is important regulating action, cardiovascular system can be protected; reduce blood cholesterol level; prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and miocardial infarction.Cray contains astaxanthin, and astaxanthin is a kind of very strong antioxidant, helps " jet lag " eliminating and produce because of jet lag.In addition, cray also can be used as medicine, and energy preventing phlegm from forming and stopping coughing, promotes that postoperative wound myogenic heals.
Qianjiang is national important freshwater crayfish production base, and the cradle of shrimp rice continuous cropping is also five or seven braised prawn cradles.Qianjiang cray rice field integrated culture area in 2014 260000 mu, cray output 4.2 ten thousand tons.
Braised prawn cradle, Qianjiang is in " five or seven " (" five or seven " are called for short in Jianghan Oil-field predecessor " five or seven factory " general headquarters location) end of the bridge west side (existing Jianghan Oil-field Zuan Qian community), become a course for Jianghan Plain most popularity gradually, five or seven braised prawn gain national fame at present, only in shrimp shop, more than 1.7 ten thousand, Wuhan City, just there are more than 8000 families in the shop being turned on Qianjiang 57 or 57 braised prawn.
Cray is now cooked except cash sale except catering trade, and existing market processing method mainly fresh cryogenic freezing is preserved and the preservation of slaking cryogenic freezing.Because Cord blood and transport all have particular/special requirement to equipment, cray is made to become domestic market sales short-term food, particularly ecommerce is fast-developing, shopping online has become increasing consumer's shopping way, because logistics and express company do not have special cold chain transportation vehicle, the single Cord blood mode of cray has become the obstacle of online spending, people be badly in need of can normal temperature preserve cray ready-to-eat food.
Summary of the invention
For current people be badly in need of can normal temperature preserve cray ready-to-eat food lack problem.Our company invent a kind of can normal temperature preserve braise cray and food canned food processing technology.The present invention is on maintenance five or seven braised prawn local flavor basis, adopt improved formulations and production technology, produced braise cray and food canned food normal temperature under can preserve 12 months, the cray cooked food product that terminated is preserved, transport, sell and rely on the history of cold chain, and also having filled up China's freshwater crayfish can the blank of normal temperature preservation and food canned food.
The present invention a kind of can normal temperature preserve braise cray and food canned food processing technology is as follows:
1, (every part) is filled a prescription
Cray 900g; Edible oil 220ml; Garlic bulblet 16; Ginger 38g;
Bulbus Allii Fistulosi 60g; Extra dry red wine green pepper 20g; Chinese prickly ash 10g; White sugar 20g; Refined salt 20g;
Thick broad-bean sauce 30g; Beer 2 bottles; Monosodium glutamate 10g; Chickens' extract 15g; Light-coloured vinegar 15g;
Cooking wine 15g; Spices bag 60g(anise, cassia bark, spiceleaf, dried orange peel, fragrant fruit, tsaoko, cloves, fructus amomi, hawthorn, kaempferia galamga, the root of Dahurain angelica, in vain cool, galingal, matrimony vine, Radix Glycyrrhizae, fennel seeds etc.).
, technological process
Fresh shrimp gut purge guttation → → cleaning → → prune arrange → → fry perfume (or spice) endure perfume (or spice) → → fry shrimp → → to braise → → seasoning is off the pot → → tinning sealing → → HTHP physical sterilization → → clean air-dry → → finished product vanning to put in storage.
, technological process resolve
(1) fresh shrimp gut purge guttation:fresh cray is placed on 4-6 hour in clear water, makes its natural gut purge guttation.
(2) clean:carefully clean shrimp body with special brush, particularly cray belly will carefully clean up.
(3) arrangement is pruned
a: remove shrimp intestines:pinch a slice in the middle of shrimp afterbody three run-out shell, 180 degree screw after pull out shrimp intestines.
arrange:below shrimp-roe eyes, cut shrimp head point from shrimp head, pull outward along band simultaneously, the ballast of shrimp head is taken out of together, note retaining shrimp yellow.Then pulling off straight line from empennage cuts to head, tasty when being convenient to smoldering, peels off when also conveniently eating shrimp; Put into clear water after arrangement to embathe, not handy circulating water rinses, in order to avoid wash out shrimp Huang.
(4) fry perfume (or spice) and endure perfume (or spice):put into ginger splices, dry green pepper, Chinese prickly ash, garlic grain, spices makes popular together, add edible oil, little fire is endured 3 minutes spices and is got out for subsequent use.
(5) shrimp is fried:pour the cray put in order after rusting heat into, the big fire shrimp shell that stir-fries reddens; Pour the spices endured into continue to stir-fry, then put into thick broad-bean sauce and stir-fry.
(6) braise:pour beer (not living shrimp with wine liquid to be as the criterion), refined salt, cooking wine, light-coloured vinegar, white sugar into, it is ripe that the boiled pot cover of big fire turns little fiery smoldering to 8.
(7) seasoning takes the dish out of the pot:add monosodium glutamate, chickens' extract, green onion silk, small oil fry and evenly to take the dish out of the pot.
(8) tinning:the stewing cray made is together with machine pressure seal mouth in soup juice tank filling.
(9) HTHP physical sterilization:cray after sealed cans enters sterilizing kettle in sterilization, further slaking, and key is sterilization temperature, sterilization pressure, sterilizing time adjustment cooperation.
(10) clean air-dry:cray can after sterilizing enters the outer greasy dirt of cleaning air drying line purge tank, chooses defective work, air-dry.
(11) finished product vanning warehouse-in:clean air-dry after product through inspection without gas leakage damage load packing case warehouse-in.
beneficial effect of the present invention:
(1) beneficial effect of filling a prescription:fragrance formulations incorporates also medicine and also eats Chinese medicine, and shrimp perfume companion medicine is fragrant, and delicious food is body-building again.
(2) beneficial effect of technique:
a,adopt post cure technique: cray to be braised to 9 ripe early stage, and cray food reaches complete slaking again when HTHP physical sterilization, this technique solves the destruction problem to cray product phase and taste of HTHP physical sterilization after a slaking.
, change filling storage at normal temperature into by food refrigerated for traditional cray, increase HTHP physical sterilization operation is killed in cray and is easily caused rotten bacterium, preserve for a long time under being beneficial to normal temperature, this technology key point is according to pressure in cray food properties reasonable disposition sterilization temperature, sterilizing time, sterilization kettle, and guaranteeing neither to destroy cray food product phase mouthfeel again can long storage periods under normal temperature.The cray cooked food product that terminated is preserved, transport, sell and rely on the history of cold chain, and also having filled up China's freshwater crayfish can the blank of normal temperature preservation and food canned food.
(3) beneficial effect preserved:cray and food canned food can storage at normal temperature, and period of storage is long, can preserve 12 months under normal temperature.
Detailed description of the invention
1,
formula (every part)
Cray 900g; Edible oil 220ml; Garlic bulblet 16; Ginger 38g;
Bulbus Allii Fistulosi 60g; Extra dry red wine green pepper 20g; Chinese prickly ash 10g; White sugar 20g; Refined salt 20g;
Thick broad-bean sauce 30g; Beer 2 bottles; Monosodium glutamate 10g; Chickens' extract 15g; Light-coloured vinegar 15g;
Cooking wine 15g; Spices bag 60g(anise, cassia bark, spiceleaf, dried orange peel, fragrant fruit, tsaoko, cloves, fructus amomi, hawthorn, kaempferia galamga, the root of Dahurain angelica, in vain cool, galingal, matrimony vine, Radix Glycyrrhizae, fennel seeds etc.).
, technological process
Fresh shrimp gut purge guttation → → cleaning → → prune arrange → → fry perfume (or spice) endure perfume (or spice) → → fry shrimp → → to braise → → seasoning is off the pot → → tinning sealing → → HTHP physical sterilization → → clean air-dry → → finished product vanning to put in storage.
, technological process resolve
(1) fresh shrimp gut purge guttation:fresh cray is placed on 4-6 hour in clear water, makes its natural gut purge guttation.
(2) clean:carefully clean shrimp body with special brush, particularly cray belly will carefully clean up.
(3) arrangement is pruned
a: remove shrimp intestines:pinch a slice in the middle of shrimp afterbody three run-out shell, 180 degree screw after pull out shrimp intestines.
arrange:below shrimp-roe eyes, cut shrimp head point from shrimp head, pull outward along band simultaneously, the ballast of shrimp head is taken out of together, note retaining shrimp yellow.Then pulling off straight line from empennage cuts to head, tasty when being convenient to smoldering, peels off when also conveniently eating shrimp; Put into clear water after arrangement to embathe, not handy circulating water rinses, in order to avoid wash out shrimp Huang.
(4) fry perfume (or spice) and endure perfume (or spice):put into ginger splices, dry green pepper, Chinese prickly ash, garlic grain, spices makes popular together, add edible oil, little fire is endured 3 minutes spices and is got out for subsequent use.
(5) shrimp is fried:pour the cray put in order after rusting heat into, the big fire shrimp shell that stir-fries reddens; Pour the spices endured into continue to stir-fry, then put into thick broad-bean sauce and stir-fry.
(6) braise:pour beer (not living shrimp with wine liquid to be as the criterion), refined salt, cooking wine, light-coloured vinegar, white sugar into, it is ripe that the boiled pot cover of big fire turns little fiery smoldering to 8.
(7) seasoning takes the dish out of the pot:add monosodium glutamate, chickens' extract, green onion silk, small oil fry and evenly to take the dish out of the pot.
(8) tinning:the stewing cray made is together with machine pressure seal mouth in soup juice tank filling.
(9) HTHP physical sterilization:cray after sealed cans enters sterilizing kettle in sterilization, further slaking, and key is sterilization temperature, sterilization pressure, sterilizing time adjustment cooperation.
(10) clean air-dry:cray can after sterilizing enters the outer greasy dirt of cleaning air drying line purge tank, chooses defective work, air-dry.
(11) finished product vanning warehouse-in:clean air-dry after product through inspection without gas leakage damage load packing case warehouse-in.
Claims (1)
1. one kind can normal temperature preserve braise cray and food canned food processing technology, it is characterized in that on maintenance five or seven braised prawn local flavor basis, adopt improved formulations and production technology, produced braise cray and food canned food normal temperature under can preserve 12 months, the cray cooked food product that terminated is preserved, transport, sell the history relying on cold chain, also having filled up China's freshwater crayfish can the blank of normal temperature preservation and food canned food, and processing technology of the present invention is as follows:
1, (every part) is filled a prescription
Cray 900g; Edible oil 220ml; Garlic bulblet 16; Ginger 38g; Bulbus Allii Fistulosi 60g; Extra dry red wine green pepper 20g; Chinese prickly ash 10g; White sugar 20g; Refined salt 20g; Thick broad-bean sauce 30g; Beer 2 bottles; Monosodium glutamate 10g; Chickens' extract 15g; Light-coloured vinegar 15g; Cooking wine 15g; Spices bag 60g;
2, technological process
Fresh shrimp gut purge guttation → → cleaning → → prune arrange → → fry perfume (or spice) endure perfume (or spice) → → fry shrimp → → to braise → → seasoning is off the pot → → tinning sealing → → HTHP physical sterilization → → clean air-dry → → finished product vanning to put in storage;
3, technological process is resolved
(1) fresh shrimp gut purge guttation:fresh cray is placed on 4-6 hour in clear water, makes its natural gut purge guttation;
(2) clean:carefully clean shrimp body with special brush, particularly cray belly will carefully clean up;
(3) arrangement is pruned
a: remove shrimp intestines:pinch a slice in the middle of shrimp afterbody three run-out shell, 180 degree screw after pull out shrimp intestines;
b: arrange:below shrimp-roe eyes, cut shrimp head point from shrimp head, pull outward along band simultaneously, the ballast of shrimp head is taken out of together, note retaining shrimp yellow; Then pulling off straight line from empennage cuts to head, tasty when being convenient to smoldering, peels off when also conveniently eating shrimp; Put into clear water after arrangement to embathe, not handy circulating water rinses, in order to avoid wash out shrimp Huang;
(4) fry perfume (or spice) and endure perfume (or spice):put into ginger splices, dry green pepper, Chinese prickly ash, garlic grain, spices makes popular together, add edible oil, little fire is endured 3 minutes spices and is got out for subsequent use;
(5) shrimp is fried:pour the cray put in order after rusting heat into, the big fire shrimp shell that stir-fries reddens; Pour the spices endured into continue to stir-fry, then put into thick broad-bean sauce and stir-fry;
(6) braise:pour beer (not living shrimp with wine liquid to be as the criterion), refined salt, cooking wine, light-coloured vinegar, white sugar into, it is ripe that the boiled pot cover of big fire turns little fiery smoldering to 8;
(7) seasoning takes the dish out of the pot:add monosodium glutamate, chickens' extract, green onion silk, small oil fry and evenly to take the dish out of the pot;
(8) tinning:the stewing cray made is together with machine pressure seal mouth in soup juice tank filling;
(9) HTHP physical sterilization:cray after sealed cans enters sterilizing kettle in sterilization, further slaking, and key is sterilization temperature, sterilization pressure, sterilizing time adjustment cooperation;
(10) clean air-dry:cray can after sterilizing enters the outer greasy dirt of cleaning air drying line purge tank, chooses defective work, air-dry;
(11) finished product vanning warehouse-in:clean air-dry after product through inspection without gas leakage damage load packing case warehouse-in.
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| CN107125642A (en) * | 2017-05-16 | 2017-09-05 | 湖北省功明长鑫食品有限公司 | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation |
| CN108850899A (en) * | 2018-07-11 | 2018-11-23 | 潜江侠铸网络科技有限公司 | Braise shrimp and preparation method thereof |
| CN109549115A (en) * | 2018-12-27 | 2019-04-02 | 海南海岛八号餐饮管理有限公司 | One kind braising cray and preparation method thereof |
| CN109805304A (en) * | 2018-08-13 | 2019-05-28 | 冠利达（茂名）食品有限公司 | A kind of canned shrimp food and preparation method thereof |
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| CN110179074A (en) * | 2019-07-02 | 2019-08-30 | 武汉轻工大学 | A kind of tinplate pot-stewed fowl cray can and its processing method |
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| CN107125642A (en) * | 2017-05-16 | 2017-09-05 | 湖北省功明长鑫食品有限公司 | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation |
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| CN108850899A (en) * | 2018-07-11 | 2018-11-23 | 潜江侠铸网络科技有限公司 | Braise shrimp and preparation method thereof |
| CN109805304A (en) * | 2018-08-13 | 2019-05-28 | 冠利达（茂名）食品有限公司 | A kind of canned shrimp food and preparation method thereof |
| CN109549115A (en) * | 2018-12-27 | 2019-04-02 | 海南海岛八号餐饮管理有限公司 | One kind braising cray and preparation method thereof |
| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
| CN110179074A (en) * | 2019-07-02 | 2019-08-30 | 武汉轻工大学 | A kind of tinplate pot-stewed fowl cray can and its processing method |
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