CN108056411A - A kind of instant cray is dispelled the processing method of raw meat - Google Patents
A kind of instant cray is dispelled the processing method of raw meat Download PDFInfo
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- CN108056411A CN108056411A CN201711499567.8A CN201711499567A CN108056411A CN 108056411 A CN108056411 A CN 108056411A CN 201711499567 A CN201711499567 A CN 201711499567A CN 108056411 A CN108056411 A CN 108056411A
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- cray
- raw meat
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- soy sauce
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- 235000020995 raw meat Nutrition 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000013547 stew Nutrition 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 235000014347 soups Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 11
- 238000000746 purification Methods 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
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- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 238000009472 formulation Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 3
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 8
- 241000238557 Decapoda Species 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 7
- 235000006886 Zingiber officinale Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- 235000008397 ginger Nutrition 0.000 description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 6
- 240000007232 Illicium verum Species 0.000 description 6
- 235000008227 Illicium verum Nutrition 0.000 description 6
- 244000223014 Syzygium aromaticum Species 0.000 description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 6
- 244000089698 Zanthoxylum simulans Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
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- 239000000052 vinegar Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 240000006927 Foeniculum vulgare Species 0.000 description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 240000004510 Agastache rugosa Species 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
- 244000062241 Kaempferia galanga Species 0.000 description 3
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- 239000006002 Pepper Substances 0.000 description 3
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- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 240000002657 Thymus vulgaris Species 0.000 description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 description 3
- 241000310089 Zingiber kawagoi Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
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- 239000001585 thymus vulgaris Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000001684 chronic effect Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
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- 229910052749 magnesium Inorganic materials 0.000 description 2
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- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of instant cray and dispels raw meat processing method, which is characterized in that including following process：(1) screen：Screen the cray of 30g~40g sizes；(2) impregnate：Cray is impregnated in water purification；(3) clean：By the cray impregnated in water purification rinsed clean；(4) precook：The cray of rinsed clean is cooked in boiling water；(5) dispel raw meat：By after the cray that boiling water cooks drains, put into raw meat soup of dispelling and impregnate；(6) it is fried：Frying in vegetable oil will be placed in by the cray except raw meat；(7) stew in soy sauce：Fried cray is placed in stew in soy sauce in bittern；(8) season：Differently flavoured flavored oils prepared by different formulations spice are proportionally added into the cray after stew in soy sauce and mix thoroughly；(9) pack：Seasoned cray is packed using vacuum packaging mode；(10) sterilize：It will be placed in pressure sterilizer and sterilize by vacuum-packed cray.
Description
Technical field
The present invention relates to cray processing technique field, a kind of processing for raw meat of dispelling more specifically to instant cray
Method.
Background technology
Cray is economic freshwater shrimps, because meat flavour is delicious wide welcomed by the people.Because its omnivorousness, the speed of growth are fast, suitable
Should be able to power it is strong and absolute competitive advantage is formed in local environment.Its scope of ingesting includes water plant, algae, aquatic elder brother
The in vivo protein content of the crays such as worm, spoil is very high.Cray meat is soft, easy to digest, in poor health and
It is fabulous food to need the people raised after being ill；Also rich in magnesium, zinc, iodine, selenium etc. in shrimp, magnesium has cardiomotility important
Adjustment effect can protect cardiovascular system, it can reduce blood cholesterol level, prevent artery sclerosis, while can also expand
Coronary artery is conducive to preventing hypertension and myocardial infarction.In addition, cray can also be used as medicine, energy preventing phlegm from forming and stopping coughing, after promoting operation
Wound myogenic healing.
China's national 480,000 tons of cray yield in 2011, national 840,000 tons of cray yield in 2016, at 2017 8
There is out of stock situation in the whole nation several years in month.In recent years it is found that the business opportunity of cray, for processing instant leisure food, with
The expansion of the market demand, industry also develops therewith.These processing enterprises focus primarily upon the Changsha, Yueyang, Changde in Hunan, especially
It is more concentrated with Yueyang, product sells to all parts of the country.But due to being the new industry newly risen, technology content is not high, processing
Threshold is low, causes processing enterprise very different, and technique falls behind, and especially basic research and application study is weak, the raw meat of cray
Taste (is from the cray trimethylamine that the metabolism of interior organic matter and corruption generate in itself, trimethylamine not only influences appetite, and concentration is high
When eat and nervous centralis can be caused to inhibit, reduce the secretion of the digestive juices such as saliva, gastric juice and intestinal juice, so as to cause appetite not
It shakes, indigestion.) fail thoroughly to remove, manufacture in a rough and slipshod way, illegal addition, result in a kind of snack food full of nutrition into
The stealthy killer of infringement expense person health.It is contemplated that it cooked using water purification immersion, water purification, select the spice for having raw meat effect of dispelling
Immersion of stewing soup is dispelled raw meat, fried multiple raw meat mode of dispelling, and dispels the harmful substances such as ammonia, trimethylamine in cray；Simultaneous selection has anti-
The spice of bacterium preservative efficacy is stewed soup stew in soy sauce, rectifys smelly flavouring, and anti-corrosive fresh-keeping eliminates fish raw meat, chemical preservative to the chronic of human body
Harm, a kind of green and healthy product is provided for consumer.
The content of the invention
It is an object of the invention to provide a kind of spices for having raw meat effect of dispelling using water purification immersion, water purification cooking, selection
It stews soup immersion, fried multiple raw meat mode of dispelling, dispels the harmful substances such as ammonia, trimethylamine in cray；Simultaneous selection has antibacterial to prevent
The spice of rotten effect is stewed soup stew in soy sauce, rectifys smelly flavouring, and anti-corrosive fresh-keeping eliminates fish raw meat, chronic hazard of the chemical preservative to human body,
A kind of green and healthy product is provided for consumer.
The technical solution adopted by the present invention is：A kind of instant cray is dispelled raw meat processing method, which is characterized in that including as follows
Process：
(1) screen：The cray of 30g~40g is screened, dispels sundries；
The screening is the cray that selection meets processing quality standard, with lobster roller classifying equipoment, is selected between classification
Away from for 12.5mm, first time primary screening is carried out, excludes the excessive cray of build.Then will be less than less than build diameter
The cray of 12.5mm is put into lobster roller classifying equipoment, and classification spacing is selected to carry out second for 11mm and is classified.
(2) impregnate：Cray is impregnated in water purification；
The immersion is that 6~8 are impregnated in 2m × 1.5m × 0.8m rustless steel containers by the ratio of cray and water purification 1: 2
Salinity is precipitated in hour, preliminary to discharge fish raw meat.
(3) clean：By the cray impregnated in water purification rinsed clean；；
The cleaning is that the cray that will be impregnated washes away the dirt on cray surface and is attached in bubble washer
Other attachments of cray surface, dispel part fishy smell, until clear water is washed out.
(4) precook：The cray of rinsed clean is cooked in boiling water；
Described precook is that clean cray is placed in 100 DEG C of boiling water to boil 5~6 minutes, and shrimp is boiled pine and is dredged, and allows shrimp
Interior fishy smell is released.
(5) dispel raw meat：By after the cray that boiling water cooks drains, put into raw meat soup of dispelling and impregnate；
The raw meat of dispelling is will to be put into after the cray that boiling water cooks drains after having the tanning of deodorization effect spice to filter
In the hot soup for adding vinegar, cooking wine, catsup, 80~90 DEG C are warming up to by the ratio of cray and raw meat soup 1: 1.5 of dispelling, impregnate 18~
20 minutes, volatilization fishy smell was neutralized again.
It dispels raw meat soup formula：Water 93~95%, spiceleaf 0.3~0.5%, cassia bark 0.3~0.4%, cloves 0.15~0.3%,
Illiciumverum 0.3~0.4%, thyme 0.6~0.7%, ginger 1~1.5%, tsaoko 0.2~0.3, tsaoko, Chinese prickly ash 0.2~
0.3%, pepper 0.15~0.2%, fragrant fruit 2~3%, fennel 0.5~0.6%.Component is absolutely.Slow boiling boils three hours
Vinegar 0.5~0.8% is added after filtering, cooking wine 1~1.5%, catsup 1~1.2%, component is absolutely.
(6) it is fried：Frying in vegetable oil will be placed in by the cray for raw meat of dispelling；
The frying is will to be placed in 180 DEG C~200 DEG C of vegetable oil to fry to bright yellow by the cray for raw meat of dispelling, and is passed through
The oil temperature evaporation water fish raw meat that spares further is volatilized.
(7) stew in soy sauce：Fried cray is placed in stew in soy sauce in bittern；
The stew in soy sauce is the ratio by fried cray and bittern 1: 2, is placed in stew in soy sauce 5~6 in 100 DEG C of bittern pot
Minute, it is realized by stew in soy sauce and rectifys smelly flavouring, anti-corrosive fresh-keeping；
The formula of bittern：Water 92~94%, Chinese prickly ash 0.3~0.4%, illiciumverum 0.2~0.25%, dark plum 0.2~0.35%,
Cassia bark 0.4~0.5%, cloves 0.25~0.3%, fructus amomi 0.25~0.3%, zingiber kawagoii 0.2~0.3%, tsaoko 0.3~0.4%,
White Chloe 0.2~0.3%, galangal 0.4~0.6%, wrinkled giant hyssop 0.5~0.6%, dried orange peel 0.4~0.5%, spiceleaf 0.3~0.4%,
Ginger 1.5~2%, component is absolutely.Slow boiling adds sodium glutamate 0.5~0.6%, refined salt 1 after boiling filtering in three hours
~1.5%, component is absolutely.
(8) season：Differently flavoured flavored oils prepared by different formulations spice are proportionally added into the small dragon after stew in soy sauce
It is mixed thoroughly in shrimp.
The spice is all plants being mainly used to for foodstuff flavouring, and dry cayenne pepper, flower are referred mainly in (8) of the invention
Green pepper, cumin, fennel, ginger, onion etc..
(9) pack：Seasoned cray is packed using vacuum packaging mode；
(10) sterilize：It will be placed in pressure sterilizer and sterilize by vacuum-packed cray.
The sterilization, 121 DEG C of temperature, 15 minutes time.
Specific embodiment
Method and effect are further illustrated the present invention below by implementation, but is not limited the scope of the invention：
Embodiment 1：
(1) screen：The cray for selecting its 11mm~12.5mm diameter weeds out impurity removing；
(2) impregnate：Impregnated by the ratio of cray and water 1: 2 in 2m × 1.5m × 0.8m rustless steel containers 6~8 it is small when
Salinity is precipitated；
(3) clean：By the cray impregnated in bubble washer rinsed clean；
(4) precook：The cray of rinsed clean is boiled 5~6 minutes in 100 DEG C of boiling water；
(5) dispel raw meat：By after the cray that boiling water cooks drains, put into raw meat soup of dispelling and impregnate 18~20 minutes；
It dispels raw meat soup formula：Water 93~95%, spiceleaf 0.3~0.5%, cassia bark 0.3~0.4%, cloves 0.15~0.3%,
Illiciumverum 0.3~0.4%, thyme 0.6~0.7%, ginger 1~1.5%, tsaoko 0.2~0.3, tsaoko, Chinese prickly ash 0.2~
0.3%, pepper 0.15~0.2%, fragrant fruit 2~3%, fennel 0.5~0.6%.Component is absolutely.Slow boiling boils three hours
Vinegar 0.5~0.8% is added after filtering, cooking wine 1~1.5%, catsup 1~1.2%, component is absolutely.The raw meat of dispelling
It is the raw meat soup of dispelling that will fully stir evenly by soup and the cray 1 that cooked：1.5 ratio is warming up to 80~90 DEG C, then will cook
The cray input crossed is impregnated 18~20 minutes, second of neutralization volatilization fishy smell.
(6) it is fried：It is fried being placed in by the cray for raw meat of dispelling in 180 DEG C~200 DEG C of vegetable oil to bright yellow；
The frying be by oil temperature evaporation water spare fishy smell obtain third time volatilize；
(7) stew in soy sauce：The ratio of fried cray and bittern 1: 2 is placed in 5~6 points of stew in soy sauce in 100 DEG C of bittern pot
Clock；
The formula of bittern is：Water 92~94%, Chinese prickly ash 0.3~0.4%, illiciumverum 0.2~0.25%, dark plum 0.2~
0.35%, cassia bark 0.4~0.5%, cloves 0.25~0.3%, fructus amomi 0.25~0.3%, zingiber kawagoii 0.2~0.3%, tsaoko 0.3
~0.4%, White Chloe 0.2~0.3%, galangal 0.4~0.6%, wrinkled giant hyssop 0.5~0.6%, dried orange peel 0.4~0.5%, spiceleaf 0.3
~0.4%, ginger 1.5~2%, component is absolutely.Slow boiling boil three hours filtering after add sodium glutamate 0.5~
0.6%, refined salt 1~1.5%, component is absolutely.
(8) season：Differently flavoured flavored oils prepared by different formulations spice are proportionally added into the small dragon after stew in soy sauce
It is mixed thoroughly in shrimp.
(9) pack：Seasoned cray is packed using vacuum packaging mode；
(10) sterilize：Pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
Embodiment 2：
(1) screen：The cray for selecting a diameter of 11~12.5mm long weeds out impurity removing；
(2) impregnate：It is small that 7~9 are impregnated in 2m × 1.5m × 0.8m rustless steel containers by the ratio of cray and water 1: 2.5
When salinity is precipitated；
(3) clean：By the cray impregnated in bubble washer rinsed clean；
(4) precook：The cray of rinsed clean is boiled 5~6 minutes in 100 DEG C of boiling water；
(5) dispel raw meat：By after the cray that boiling water cooks drains, input with added after spice tanning filtering vinegar,
Cooking wine, catsup hot soup in impregnate 18~20 minutes；
It dispels raw meat soup formula：Water 93~95%, spiceleaf 0.3~0.5%, cassia bark 0.3~0.4%, cloves 0.15~0.3%,
Illiciumverum 0.3~0.4%, thyme 0.6~0.7%, ginger 1~1.5%, tsaoko 0.2~0.3, tsaoko, Chinese prickly ash 0.2~
0.3%, pepper 0.15~0.2%, fragrant fruit 2~3%, fennel 0.5~0.6%.Component is absolutely.Slow boiling boils three hours
Vinegar 0.5~0.8% is added after filtering, cooking wine 1~1.5%, catsup 1~1.2%, component is absolutely.Slow boiling boils
Vinegar 0.6~0.9%, cooking wine 1.5~2.0%, catsup 1.5~1.8%, component percent are added after filtering in three hours
Hundred.The raw meat soup of dispelling fully stirred evenly is warming up to 85~90 DEG C by the ratio of soup and the cray 1: 2.0 cooked, then will be cooked
The cray input crossed is impregnated 8~10 minutes, second of neutralization volatilization fishy smell.
(6) it is fried：It is fried being placed in by the cray for raw meat of dispelling in 180 DEG C~200 DEG C of vegetable oil to bright yellow, passes through oil
Fried evaporation water spare fish raw meat obtain third time volatilize；
(7) stew in soy sauce：The ratio of fried cray and bittern 1: 2.5 is placed in 3~4 points of stew in soy sauce in 100 DEG C of halogen pot
Clock；
The formula of bittern is：Water 91~93%, Chinese prickly ash 0.4~0.5%, illiciumverum 0.3~0.35%, dark plum 0.3~
0.4%, cassia bark 0.5~0.6%, cloves 0.3~0.35%, fructus amomi 0.3~0.35%, zingiber kawagoii 0.3~0.4%, tsaoko 0.4~
0.5%, White Chloe 0.3~0.4%, galangal 0.5~0.7%, wrinkled giant hyssop 0.6~0.8%, dried orange peel 0.5~0.6%, spiceleaf 0.4~
0.5%, ginger 2~2.5%, component is absolutely.
(8) season：Differently flavoured flavored oils prepared by different formulations spice are proportionally added into the small dragon after stew in soy sauce
It is mixed thoroughly in shrimp.
(9) pack：Seasoned cray is packed using vacuum packaging mode；
(10) sterilize：Pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
Claims (1)
1. a kind of instant cray is dispelled, the processing method of raw meat is it is characterised in that it includes following process：
(1) screen：The cray that selection meets processing quality standard weeds out impurity removing；
(2) impregnate：By the ratio of cray and water purification 1: 2 impregnate 6~8 it is small when；
(3) clean：The cray impregnated is cleaned up；
(4) precook：Cray will be cleaned up to boil in 100 DEG C of boiling water 5~6 minutes；
(5) dispel raw meat：By after the cray that boiling water cooks drains, put into raw meat soup of dispelling and impregnate 18~20 minutes；
(6) it is fried：It is fried being placed in by the cray for raw meat of dispelling in 180 DEG C~200 DEG C of vegetable oil to bright yellow；
(7) stew in soy sauce：Fried cray is placed in stew in soy sauce 5~6 minutes in 100 DEG C of bittern；
(8) season：Differently flavoured flavored oils prepared by different formulations spice are proportionally added into the cray after stew in soy sauce
It mixes thoroughly
(9) pack：Seasoned cray is packed using vacuum packaging mode；
(10) sterilize：Pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
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|---|---|---|---|
| CN201711499567.8A CN108056411A (en) | 2017-12-25 | 2017-12-25 | A kind of instant cray is dispelled the processing method of raw meat |
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|---|---|---|---|
| CN201711499567.8A CN108056411A (en) | 2017-12-25 | 2017-12-25 | A kind of instant cray is dispelled the processing method of raw meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056411A true CN108056411A (en) | 2018-05-22 |
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ID=62140633
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333280A (en) * | 2016-08-29 | 2017-01-18 | 田慧彬 | Fish smell removing and preserving method for instant stolephorus commersonnii |
| CN110477303A (en) * | 2019-09-24 | 2019-11-22 | 武汉轻工大学 | A kind of instant cray shrimp tail and preparation method thereof |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN113729180A (en) * | 2021-07-26 | 2021-12-03 | 上海财治食品有限公司 | Crayfish with stomach invigorating and digestion promoting effects |
| CN114287586A (en) * | 2022-01-21 | 2022-04-08 | 湖北省多优多食品有限公司 | Preparation process of instant crayfish |
-
2017
- 2017-12-25 CN CN201711499567.8A patent/CN108056411A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333280A (en) * | 2016-08-29 | 2017-01-18 | 田慧彬 | Fish smell removing and preserving method for instant stolephorus commersonnii |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN110477303A (en) * | 2019-09-24 | 2019-11-22 | 武汉轻工大学 | A kind of instant cray shrimp tail and preparation method thereof |
| CN113729180A (en) * | 2021-07-26 | 2021-12-03 | 上海财治食品有限公司 | Crayfish with stomach invigorating and digestion promoting effects |
| CN114287586A (en) * | 2022-01-21 | 2022-04-08 | 湖北省多优多食品有限公司 | Preparation process of instant crayfish |
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