CN106722413A - A kind of processing method of the instant cray of garlic taste - Google Patents
A kind of processing method of the instant cray of garlic taste Download PDFInfo
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- CN106722413A CN106722413A CN201611226756.3A CN201611226756A CN106722413A CN 106722413 A CN106722413 A CN 106722413A CN 201611226756 A CN201611226756 A CN 201611226756A CN 106722413 A CN106722413 A CN 106722413A
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- cray
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Abstract
The invention provides a kind of processing method of the instant cray of garlic taste, belong to the technical field of aquatic product processing in food processing and preservation, the present invention is with fresh and alive freshwater crayfish as raw material, preprocessed, cleaning, fried, frying, packaging, sealing, cold sterilization, storage, it is made the instant cray product that long shelf-life under freezing conditions was up to 60 days, the present invention passes through low temperature water dip sterilization, maintain the original local flavor of cray, texture, color and luster and nutrition, and without any additive, edible safety, instant bagged, it is convenient and swift.
Description
Technical field
The present invention relates to a kind of processing method of the instant cray of garlic taste, there is provided a kind of instant freshwater crayfish plus
Work, sterilizing methods, the technical field of aquatic product processing in belonging to food processing and preserving.
Background technology
Cray, scientific name Procambius clarkii（Procambarus clarkii）, red crayfish or freshwater crayfish are also,
Its is Fresh ＆ Tender in Texture, delicious flavour, and with high protein, low fat, content of mineral substances it is abundant the features such as, thus enjoy a persons sponging on an aristocrat to like
Vigorously.Tableside cooking mode is sold in current cray Duo Yi hotels, hotel, cannot but meet people, especially young
People is to convenient food efficiently demand.Therefore, exploitation mouthfeel is good, cray product that can be instant, will be with good market before
Scape.On the other hand, aquatic products are nutritious because of its, and moisture is high, in storage, are more easy to cooperating microorganisms, cause corruption
Rotten therefore current instant product is lost based on drying or can, and the texture of product and local flavor are changed significantly.
The content of the invention
In view of the above-mentioned state of the art, the technical problems to be solved by the invention are that a kind of garlic taste of offer is instant
The processing method of cray, can be convenient and swift and keep original local flavor with instant bagged, and mouthfeel is good, long shelf-life.
The present invention solve the technical scheme that is used of above-mentioned technical problem for：A kind of processing side of the instant cray of garlic taste
Method, comprises the following steps：
（1）Pretreatment, with fresh and alive freshwater crayfish as raw material, selects the consistent freshwater crayfish of size specification, by it clear
Temporarily supported 12 hours in water, it is fully told sand, period is selected, reject dead shrimp and sick shrimp；
（2）Cleaning, will be by step（1）The freshwater crayfish for the treatment of is scrubbed with brush, removal cray surface dirt, and with pressing
Contracting air-impingement current, rinse to clean, then reject shrimp intestines；
（3）Fried, frying, iron pan is placed on electromagnetic oven, opens electromagnetic oven, and temperature is adjusted to 115 degrees Celsius, after iron pan is heated
Oil is put into, will be by step（2）The freshwater crayfish for the treatment of is put into fried 1 minute in oil, to shell in dark red glossy, pulls drip out
It is dry standby, shredded ginger is continuously added in iron pan, when shredded ginger fragrance occurs, then pour into it is fried after the cray that drains, cray after
It is continuous to decoct 2 minutes, cooking wine, salt, appropriate soy sauce are subsequently poured into, when burning to soup will receive dry, garlic solvent is poured into, go out after then stir-frying
Pot；
（4）Packaging, sealing, will be by step（3）The cray for the treatment of is fitted into vacuum packaging bag, and the shrimp chela of cray closes at shrimp
Belly, it is to avoid shrimp spicula broken bag wall, then vacuum seal；
（5）Sterilization, using cold sterilization, can maximum possible keep nutrition and the local flavor of cray, will be by step（4）Vacuum packet
The cray of dress is placed 30 minutes in 70 C water baths, is then taken out, and is cooled to room temperature；
（6）Storage, will be by step（5）Cray after working process is in -25 degrees Celsius of lower cold storage, and as garlic taste is instant small
Lobster finished product.
Compared with prior art, the advantage of the invention is that：The present invention locates with fresh and alive freshwater crayfish as raw material through pre-
Reason, cleaning, fried, frying, packaging, sealing, cold sterilization, storage, are made long shelf-life under freezing conditions instant up to 60 days
Cray product, the present invention maintains the original local flavor of cray, texture, color and luster and nutrition by low temperature water dip sterilization, and not
Containing any additive, edible safety, instant bagged is convenient and swift.
Specific embodiment
The above of the invention is described in further detail below by way of implementation method.
A kind of processing method of the instant cray of garlic taste, comprises the following steps：
（1）Pretreatment, with fresh and alive freshwater crayfish as raw material, selects the consistent freshwater crayfish of size specification, by it clear
Temporarily supported 12 hours in water, it is fully told sand, period is selected, reject dead shrimp and sick shrimp；
（2）Cleaning, will be by step（1）The freshwater crayfish for the treatment of is scrubbed with brush, removal cray surface dirt, and with pressing
Contracting air-impingement current, are rinsed to clean, then reject shrimp intestines, and flowing water is rinsed and can rinsed dirt well；
（3）Fried, frying, iron pan is placed on electromagnetic oven, opens electromagnetic oven, and temperature is adjusted to 115 degrees Celsius, after iron pan is heated
Oil is put into, will be by step（2）The freshwater crayfish for the treatment of is put into fried 1 minute in oil, to shell in dark red glossy, pulls drip out
It is dry standby, shredded ginger is continuously added in iron pan, when shredded ginger fragrance occurs, then pour into it is fried after the cray that drains, cray after
It is continuous to decoct 2 minutes, cooking wine, salt, appropriate soy sauce are subsequently poured into, when burning to soup will receive dry, garlic solvent is poured into, go out after then stir-frying
Pot；
（4）Packaging, sealing, will be by step（3）The cray for the treatment of is fitted into vacuum packaging bag, and the shrimp chela of cray closes at shrimp
Belly, can avoid shrimp spicula broken bag wall, it is to avoid destruction packaging, then vacuum seal；
（5）Sterilization, using cold sterilization, can maximum possible keep nutrition and the local flavor of cray, will be by step（4）Vacuum packet
The cray of dress is placed 30 minutes in 70 C water baths, is then taken out, and is cooled to room temperature；
（6）Storage, will be by step（5）Cray after working process is in -25 degrees Celsius of lower cold storage, and as garlic taste is instant small
Lobster finished product, cold storage under the conditions of -25 DEG C, the shelf-life can reach 60 days, using test-paper（3M PetrifilmTM）The detection shelf-life
The colony growth situation of interior cray finished product, as a result finds, in the storage period of 60 days, does not have the growth of microorganism, using electricity
Sub- nose（PEN3, Airsense, Germany）The change of cray finished product smell in the shelf-life is further analyzed, is as a result found, it is fresh
Cray and processing after cray have larger difference on smell, the difference is main to be caused by culinary art and all kinds of flavorings
, and in storage, preserve 7-60 days, the smell finger-print of each group cray finished product overlaps, when showing storage
Between change will not allow cray finished product local flavor occur substantially change, said by the test of test-paper and the test of Electronic Nose
Bright cray product of the invention is in 60 days no obvious growth of microorganism of -25 degrees Celsius of storages, and local flavor is not also bright
Aobvious to change, the shelf-life can reach 60 days.
With fresh and alive freshwater crayfish as raw material, preprocessed, cleaning, fried, frying, packaging, sealing, low temperature are killed the present invention
Bacterium, storage, are made the instant cray product that long shelf-life under freezing conditions was up to 60 days, and cray product prepared by the present invention is adopted
Low temperature water dip sterilization is used, the original local flavor of cray, texture, color and luster and nutrition is maintained, and without any additive, eats peace
Entirely, when eating, the cray of cold storage need to only be taken out, simple heating is edible, convenient and swift.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those of skill in the art that it still can be right
Technical scheme described in foregoing embodiments is modified, or which part technical characteristic is replaced on an equal basis；And this
A little modifications are replaced, and do not make the spirit and model of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution
Enclose.
Claims (1)
1. the processing method of the instant cray of a kind of garlic taste, it is characterised in that comprise the following steps：
（1）Pretreatment, with fresh and alive freshwater crayfish as raw material, selects the consistent freshwater crayfish of size specification, by it clear
Temporarily supported 12 hours in water, reject dead shrimp and sick shrimp；
（2）Cleaning, will be by step（1）The freshwater crayfish for the treatment of is scrubbed with brush, removal cray surface dirt, and with pressing
Contracting air-impingement current, rinse to clean, then reject shrimp intestines；
（3）Fried, frying, iron pan is placed on electromagnetic oven, opens electromagnetic oven, and temperature is adjusted to 115 degrees Celsius, after iron pan is heated
Oil is put into, will be by step（2）The fresh water for the treatment of
Cray is put into fried 1 minute in oil, to shell in dark red glossy, pulls out drained and standby, and shredded ginger is continuously added in iron pan,
When shredded ginger fragrance occurs, then pour into it is fried after the cray that drains, cray continues to decoct 2 minutes, be subsequently poured into cooking wine, salt,
Appropriate soy sauce, when burning to soup will receive dry, pours into garlic solvent, is taken the dish out of the pot after then stir-frying；
（4）Packaging, sealing, will be by step（3）The cray for the treatment of is fitted into vacuum packaging bag, and the shrimp chela of cray closes at shrimp
Belly, then vacuum seal；
（5）Sterilization, using cold sterilization, will be by step（4）Vacuum-packed cray places 30 in 70 C water baths
Minute, then take out, it is cooled to room temperature；
（6）Storage, will be by step（5）Cray after working process is in -25 degrees Celsius of lower cold storage, and as garlic taste is instant small
Lobster finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611226756.3A CN106722413A (en) | 2016-12-27 | 2016-12-27 | A kind of processing method of the instant cray of garlic taste |
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|---|---|---|---|
| CN201611226756.3A CN106722413A (en) | 2016-12-27 | 2016-12-27 | A kind of processing method of the instant cray of garlic taste |
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| CN201611226756.3A Pending CN106722413A (en) | 2016-12-27 | 2016-12-27 | A kind of processing method of the instant cray of garlic taste |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056410A (en) * | 2017-12-12 | 2018-05-22 | 天津农学院 | A kind of processing method of instant spicy cray |
| 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 |
| CN109820162A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of processing method improving cray shrimp elasticity |
| CN109820160A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of cold storing and fresh-keeping flavor cray |
| CN109820159A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of instant cray |
| CN110115351A (en) * | 2018-02-06 | 2019-08-13 | 湖北楚虾王食品有限公司 | The canned spicy shrimp tail technology of leisure |
| CN110663902A (en) * | 2019-11-19 | 2020-01-10 | 黄梅康宏生态农业发展有限公司 | Processing method of frozen cooked crayfish for improving meat quality and flavor |
| CN111000167A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Preparation method of crayfish capable of being refrigerated and stored for long time |
| CN111812257A (en) * | 2020-07-18 | 2020-10-23 | 江西师范大学 | Method for identifying tastes and flavors of crayfishes with different tastes |
| CN111869839A (en) * | 2020-08-13 | 2020-11-03 | 四川天味食品集团股份有限公司 | Cooked crayfish and preparation method thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
| CN116508957A (en) * | 2023-04-17 | 2023-08-01 | 江南大学 | Preparation method of instant high-quality frozen drunk seasoned crayfish |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056410A (en) * | 2017-12-12 | 2018-05-22 | 天津农学院 | A kind of processing method of instant spicy cray |
| CN110115351A (en) * | 2018-02-06 | 2019-08-13 | 湖北楚虾王食品有限公司 | The canned spicy shrimp tail technology of leisure |
| 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 |
| CN109820162A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of processing method improving cray shrimp elasticity |
| CN109820160A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of cold storing and fresh-keeping flavor cray |
| CN109820159A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of instant cray |
| CN110663902A (en) * | 2019-11-19 | 2020-01-10 | 黄梅康宏生态农业发展有限公司 | Processing method of frozen cooked crayfish for improving meat quality and flavor |
| CN111000167A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Preparation method of crayfish capable of being refrigerated and stored for long time |
| CN111812257A (en) * | 2020-07-18 | 2020-10-23 | 江西师范大学 | Method for identifying tastes and flavors of crayfishes with different tastes |
| CN111869839A (en) * | 2020-08-13 | 2020-11-03 | 四川天味食品集团股份有限公司 | Cooked crayfish and preparation method thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
| CN116508957A (en) * | 2023-04-17 | 2023-08-01 | 江南大学 | Preparation method of instant high-quality frozen drunk seasoned crayfish |
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