CN108850898A - A kind of processing method of quick-frozen seasoning freshwater crayfish - Google Patents
A kind of processing method of quick-frozen seasoning freshwater crayfish Download PDFInfo
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- CN108850898A CN108850898A CN201810636790.0A CN201810636790A CN108850898A CN 108850898 A CN108850898 A CN 108850898A CN 201810636790 A CN201810636790 A CN 201810636790A CN 108850898 A CN108850898 A CN 108850898A
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses a kind of processing methods of quick-frozen seasoning freshwater crayfish, include the following steps：It carries out spitting dirty processing in cleaning solution by being immersed in by the cray of surface silt cleaning treatment, then pulls out and clean up；The cray cleaned up and after draining is subjected to fried processing, oil temperature is lower than 180 DEG C；It will fry ripe and drain the cray after oil and be placed on seasoning and impregnate and carry out Initial Soak seasoning processing in juice；Corresponding baste is added in portions to cray and flavored oils carry out secondary seasoning processing；The good cray of secondary seasoning is subjected to fast frozen by liquid nitrogen flash freezer machine, quick freezing temperature is -80~-105 DEG C, and the time is 8~20 minutes, and central temperature is at -15 DEG C or less.The present invention, after quick-frozen seasoning freshwater crayfish re-heat compared with the fresh cray of tableside cooking, the almost indifference such as the two appearance, flavor, and efficiency is improved, energy consumption and production cost are reduced, it can be achieved that mechanization, standardized industrialized production.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing method of quick-frozen seasoning freshwater crayfish.
Background technique
Freshwater crayfish is the shellfish survived in fresh water, scientific name Procambius clarkii (Panulirus
Stimpsoni), be distributed widely in the In Middle And Lower Reaches of Changjiang River such as Jiangsu, Hubei, Jiangxi, Anhui, yield increases year by year, at
For the Important Economic aquatic products for driving local economic development and foreign exchange earning.
Freshwater crayfish is nutrition and dietotherapy containing high protein, low fat, low in calories and vitamin and mineral abundant
It is worth higher animal food, flavour is delicious, very popular.The practice of freshwater crayfish is mainly with hotel, meal
Based on the tableside cooking of drink shop.With the acceleration of people's life rhythm, the industrialization development trend of traditional dish is increasingly closed
Note.Therefore there is an urgent need to carry out industrialized production processing, exploitation deliciousness, cray product conveniently, safely to freshwater crayfish.
Chinese invention patent CN104366595A discloses a kind of processing method of freshwater crayfish prefabrication, including as follows
Step：1) stepping is selected；2) it cleans；3) fried；4) vacuum cooled；5) baste impregnates；6) nitrogen-filled packaging；7) quick-frozen；8) cold
Freeze storage.This method impregnates cray using special cleaning solution, can allow dirt in cray oneself discharge gutstring, eliminates
The cumbersome process of gutstring is removed by hand；Using high temperature, quickly fried, special baste and special immersion process, solve dragon
Shrimp shrimp albumen is perishable, flavor substance is easy to run off the problem tasty with following process；Using vacuum nitrogen filling preservation technology, prevent
Only Oxidation of Fat and Oils addles in lobster storage.
However, above scheme, on the one hand fried temperature is excessively high, and the acid value and peroxide value for easily causing oil plant increase,
The durability of oil plant is reduced, is wasted larger；On the other hand, the quick-frozen mode that sharp freezing room suddenly freezes is sent into using aluminium foil bag, be easy
The meat fiber of cray is destroyed, the mouthfeel of product gap compared with tableside cooking is larger, and energy consumption is larger.
In view of this, the processing technology to existing quick-frozen seasoning freshwater crayfish is needed to improve, oil plant is improved
Durability guarantees mouthfeel, while reducing energy consumption, improves production efficiency.
Summary of the invention
The technical problem to be solved by the present invention is to existing quick-frozen seasoning freshwater crayfish processing technology, the mouthfeels of product
Gap is larger compared with tableside cooking, and oil plant durability, production efficiency are lower, the larger problem of energy consumption.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that providing a kind of quick-frozen seasoning fresh water small dragon
The processing method of shrimp, includes the following steps：
It carries out spitting dirty processing in cleaning solution by being immersed in by the cray of surface silt cleaning treatment, keeps cray automatic
Net shrimp intestines, the dirt in the shrimp cheek are spat, then pulls out and cleans up；
The cray cleaned up and after draining is subjected to fried processing, oil temperature is lower than 180 DEG C；
It will fry ripe and drain the cray after oil and be placed on seasoning and impregnate and carry out Initial Soak seasoning processing in juice；
Corresponding baste is added in portions to cray and flavored oils carry out secondary seasoning processing；
The good cray of secondary seasoning is subjected to fast frozen by liquid nitrogen flash freezer machine, quick-frozen temperature is：- 80~-105
DEG C, the time is 8~20 minutes, and central temperature is at -15 DEG C or less.
In the above-mentioned methods, when carrying out spitting dirty processing, the mass percentage concentration of each constituent is as follows in cleaning solution：Lemon
Sour 0.2%~0.6%, D-araboascorbic acid sodium 0.1%~0.2%, remaining is water, and immersion while is passed through pressure into cleaning solution
Contracting air.
In the above-mentioned methods, when carrying out Initial Soak seasoning processing, the temperature that juice is impregnated in seasoning is 0~8 DEG C, soaking time
It is 25~45 minutes.
In the above-mentioned methods, the preparation method of baste is as follows：
By clear water 1kg, spicy 1~1.1kg of bottom material, 240~255g of toppings, 280~310g of soy sauce, white granulated sugar 155~
The ratio of 175g prepares raw material, and above-mentioned raw materials are put into jacketed pan and are boiled, continues cooking 5~10 minutes, then uses cooler
Quickly it is down to room temperature.
In the above-mentioned methods, flavored oils are stirred evenly by spicy red oil 1kg, 20~50g of chili oil, 15~20g of Zanthoxylum essential oil
It obtains.
In the above-mentioned methods, will spit it is dirty treated that cray is put into clear water reserviors cleans up, then sprayed with clear water, thoroughly
Remove the cleaning solution with cray.
In the above-mentioned methods, when raw material cray is selected, select that limbs are complete loose, human body consolidation, body colour is bright-coloured,
Cray glossy, without nigrescence phenomenon, and reject dead shrimp, sick shrimp, breakage, old shell shrimp, soft shell shrimp and all dirt.
In the above-mentioned methods, when cray carries out fried processing, oil temperature is 140~180 DEG C, and deep-fat frying time is 30~60
Second.
In the above-mentioned methods, using cooling cooling compressor, the temperature for making seasoning impregnate juice is maintained at 0~8 DEG C.
Method provided by the invention, the fried processing of cray, oil temperature are lower than 180 DEG C, avoid oil plant because high temperature causes
Acid value and peroxide value increase；Fried cray, cooling carry out simultaneously with tasty, guarantee that product is tender and crisp, it is easier to enter
Taste solves the problems, such as that seasoning cray is not tasty, and shrimp moisture guarantee it is more preferable, better ensure that product mouthfeel and go out at
Rate；It is first quick-frozen to pack again using liquid nitrogen flash freezer technology, the more traditional refrigerating process of freeze-off time faster, the meat fiber of cray
Integrality is more preferable, more efficiently ensure that the mouthfeel of product, while improving production efficiency；In addition, obstructed when quick-frozen without packaging,
So that product is faster contacted with refrigerant, reduce energy consumption.
Detailed description of the invention
Fig. 1 is the flow chart of a specific embodiment of the method for the present invention；
Fig. 2 is the meat fiber electron microscope picture that traditional sharp freezing room suddenly freezes -18 DEG C of mode freezing crays；
Fig. 3 is the meat fiber electron microscope picture that traditional sharp freezing room suddenly freezes -36 DEG C of mode freezing crays；
Fig. 4 is the meat fiber electron microscope picture that the liquid nitrogen flash freezer that the present invention uses freezes cray.
Specific embodiment
It is new with tableside cooking after product re-heat the present invention provides a kind of processing method of quick-frozen seasoning freshwater crayfish
Fresh cray is compared, and the almost indifference, and effective improving production efficiency such as the two appearance, flavor reduces energy consumption and production
Cost is, it can be achieved that mechanization, standardized industrialized production.With reference to the accompanying drawings of the specification with specific embodiment to the present invention
It is described in detail.
Realization principle of the invention is：
It uses fried mode to cray progress shortening and in such a way that baste impregnates under cryogenic, solves tune
The not tasty problem of taste cray；In addition, when freezing is effectively guaranteed using liquid nitrogen flash freezer technology prawn meat fiber it is complete
Property, it can get the seasoning cray product of the fresh bullet of meat.
- 18 DEG C of cold storage shelf-lifves of the invention up to 12~18 months, meet consumer it is delicious to lobster product, conveniently, peace
Full demand.
Specifically, the processing method of quick-frozen seasoning freshwater crayfish provided by the invention, the realization packet of main technical schemes
Include following steps：
It carries out spitting dirty processing in cleaning solution by being immersed in by the cray of surface silt cleaning treatment, keeps cray automatic
Net shrimp intestines, the dirt in the shrimp cheek are spat, then pulls out and cleans up；
The cray cleaned up and after draining is subjected to fried processing, oil temperature is lower than 180 DEG C；
It will fry ripe and drain the cray after oil and be placed on seasoning and impregnate and carry out Initial Soak seasoning processing in juice；
Corresponding baste is added in portions to cray and flavored oils carry out secondary seasoning processing；
The good cray of secondary seasoning is subjected to fast frozen by liquid nitrogen flash freezer machine, quick-frozen temperature is：- 80~-105
DEG C, the time is 8~20 minutes, and central temperature is at -15 DEG C or less.
In order to make more clearly explanation and illustration to technical solution of the present invention and implementation, realization introduced below is originally
Several preferred specific embodiments of inventive technique scheme.Obviously, specific embodiment discussed below is only of the invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Every other embodiment obtained under the premise of creative work out, shall fall within the protection scope of the present invention.In the method for the present invention,
It is unless otherwise instructed conventional method, raw material can be gotten from open business unless otherwise instructed.
Specific embodiment 1.
The specific embodiment of the invention 1 provide quick-frozen seasoning freshwater crayfish processing method, as shown in Figure 1, include with
Lower step：
Step 1：The examination of freshwater crayfish raw material.
From the freshwater crayfish of arrival, select that limbs are complete loose, human body consolidation, body colour is bright-coloured, it is glossy, without nigrescence
The cray of phenomenon, and reject the dead shrimp in raw material cray, sick shrimp, damaged shrimp, old shell shrimp, soft shell shrimp and all dirt.
Step 2：Cray is classified.
By the cray of acceptance(check), be classified according to single weight, be divided into it is small, in, big, especially big four grades, weight
Measure is respectively 15~20g/, 20~30g/, 30~40g/, 40~50g/.
Step 3：Silt cleaning treatment in surface is carried out to cray.
The cray of same grade is put into service sink and carries out surface silt cleaning treatment, is washed away on cray outer surface
Silt.
Step 4：Cray is carried out to spit dirty processing.
It will be put by the cleaned cray of surface silt and spit dirty pond and be immersed in cleaning solution, cleaning solution is
The mass percentage concentration of aqueous solution, each constituent is as follows：Citric acid 0.2%~0.6%, D-araboascorbic acid sodium 0.1%~
0.2%, remaining is water.
Such as：The ratio of citric acid and D-araboascorbic acid sodium is as follows in aqueous solution：
| Serial number | Citric acid (%) | D-araboascorbic acid sodium (%) |
| 1 | 0.2 | 0.2 |
| 2 | 0.3 | 0.15 |
| 3 | 0.4 | 0.1 |
| 4 | 0.5 | 0.2 |
| 5 | 0.6 | 0.15 |
While cray is impregnated in cleaning solution, compressed air is constantly passed through into cleaning solution, the soaking and washing time is
60~90 minutes, until cray spits its net intracorporal shrimp intestines, the dirt in the shrimp cheek automatically, by the Fouling Cleaning of cray body surface
It is pulled out after clean.
Cray lives in sludge, easy to carry to endanger human body very big helminth and polluter.Such as：
Shrimp intestines, also referred to as shrimp line are the enteron aisle digestive systems of cray, tend to aggregating heavy metal；Cray came mainly by the shrimp gill
Filter, is the main portions sheltered evil people and countenance evil practices.Tradition scrubs shrimp shell with brush, extracts shrimp line out, and rejecting the manual modes such as the shrimp gill can not fit
For industrialized production.Cleaning solution provided by the invention, can allow dirt in cray oneself discharge shrimp intestines and the shrimp gill, eliminate
The cumbersome process of removal shrimp intestines and the shrimp gill by hand, while can be clean by the Fouling Cleaning of cray body surface, it is small to eliminate scrub
The process of lobster, is greatly saved the human input of production and processing, while also ensuring the cleanliness of cray.
Salt water commonly used in the prior art or salt water+vinegar mode, although a part of dirty east of cray discharge can be allowed
West, but the effect is unsatisfactory；The cleaning solution provided in Chinese invention patent CN104366595A, by 0.4%~0.8% carbon
Sour hydrogen sodium, 0.1%~0.4% citric acid, 1%~1.5% beta-cyclodextrin aqueous solution composition, cleaning effect is also inferior
Cleaning solution in the present invention.Moreover, D-araboascorbic acid sodium is that a kind of new bio type food is anti-in the present invention in cleaning solution
Oxygen, anti-corrosive fresh-keeping assistant toner.Mainly using rice as primary raw material, is produced and obtained using microbial fermentation, it is without any side effects,
Content further reduced the shadow of residue side effect significantly lower than sodium bicarbonate and beta-cyclodextrin in CN104366595A simultaneously
It rings.
Step 5：Cleaning, spray.
Will through spitting it is dirty treated that cray is put into after clear water reserviors clean up, then thoroughly remove cleaning with clear water spray
Draining after liquid.
Step 6：Fried processing is carried out to cray.
Cray after draining is put into chain type fryer and carries out frying with salad oil, oil temperature is 140~180 DEG C, when fried
Between 30~60 seconds, fry it is ripe after drain.
In the method for the present invention, it will be apparent that oil temperature is reduced, to avoid oil plant because of acid value and peroxide value caused by high temperature
It increases, increases the frying tolerance (durability) of oil plant.In the method for the present invention, 50 kilograms of oil plants can 300 kilograms of crays of frying, it is bright
The aobvious high temperature frying (being typically only capable to 240 kilograms of crays of frying) better than 200 DEG C or more.
Step 7：Juice is impregnated using seasoning, low temperature immersion is carried out to fried cray, carried out at Initial Soak seasoning
Reason.
Seasoning is impregnated juice and is mainly formed by salt, sugar and various flavor confects, it is therefore intended that enters fried cray
Bottom taste.Seasoning immersion juice can be used toppings and water added to modulate, and toppings can voluntarily change salt, sugar and various fragrance according to taste
Proportion.
Juice is impregnated in seasoning to be put into chain type leaching juice pond, with cooling cooling compressor, so that the temperature that juice is impregnated in seasoning is protected
Hold at 0~8 DEG C, then by the cray after draining be put into chain type fermentation vat impregnate it is tasty, soaking time 25~45 minutes, be soaked into
Pull draining after taste out.
In the present invention, cooling carries out simultaneously with tasty, fast cooling after cray is fried, guarantees that product is tender and crisp, it is easier to
It is tasty, and shrimp moisture guarantees more preferably, to better ensure that product mouthfeel and yield, while also increasing the wind of cray
Taste.
Step 8：It weighs, balance.
Cray after impregnating draining weighs, and carries out balance by 500~510g/ disk.
Step 9：Secondary seasoning is carried out to cray using baste and flavored oils.
By the cray after weighing balance, every disk adds the low temperature baste of 50~200g, and the flavored oils of 20~100g are right
Cray is seasoned.
Wherein, the preparation method of baste is as follows：
By clear water 1kg, spicy 1~1.1kg of bottom material, 240~255g of toppings, 280~310g of soy sauce, white granulated sugar 155~
The ratio of 175g is stocked up, and is placed in jacketed pan and is boiled, then proceedes to cooking 5~10 minutes, with cooler that baste is quick
It is down to room temperature, obtains baste.
Flavored oils stir evenly acquisition by spicy red oil 1kg, 20~50g of chili oil, 15~20g of Zanthoxylum essential oil.
Present invention employs seasoning+composite seasoning juice secondary seasoning mode is impregnated, product special flavour is increased, finished product is not necessarily to
Secondary seasoning, that is, direct-edible, improves convenience.Baste formula and seasoning oil formula can be according to different product flavor classes
Type and voluntarily change.
Step 10：It is quick-frozen.
The good cray of secondary seasoning is quick-frozen by liquid nitrogen flash freezer machine, and quick freezing temperature is -80~-105 DEG C, the time 8~
20 minutes, central temperature was at -15 DEG C or less.
The integrality of prawn meat fiber when freezing is effectively guaranteed using liquid nitrogen flash freezer technology can get the fresh bullet of meat
Cray product is seasoned, freeze-off time faster compared with convention freezing techniques, extremely efficient improves plant produced efficiency.
Step 11：Vacuum packaging.
Seasoning cray after will be quick-frozen carries out packaging seal, vacuum degree -0.06~-0.08Mpa with vacuum packing machine.Benefit
With vacuum packaging, oxidation and the freezing drying loss of cray product can be prevented, to extend the best edible period of product.
Step 12：Vanning.
The box-packed case of seasoning cray every 10 that vacuum packet is installed.
Step 13：Storage storage.
- 18 DEG C of refrigeration house storages are sent into after vanning.During stored frozen, microorganism does not breed substantially, and can be effective
Nutrition and the flavor for keeping product, make product be always maintained at soft mouthfeel in shelf life, to realize national dispatching.
The method of the present invention, first quick-frozen to pack again, freeze-off time is shorter, and the meat fiber integrality of cray is more preferable, such as schemes
2, shown in Fig. 3 and Fig. 4, more efficient ensure that the mouthfeel of product, while improve production efficiency；In addition, without packaging when quick-frozen
Barrier, so that product is faster contacted with refrigerant, reduces energy consumption.
It tests with the resulting cray product of the processing method of embodiment, final product yield is up to 95%
More than, without obvious quality comparison, the cray re-heat of freezing seasoning and fresh cray are used into phase within stored frozen 12 months
It is cooked with mode, after professional sense organ appraise, the almost indifference such as the two appearance, flavor.With electron microscope observation liquid nitrogen
The integrality of quick-frozen cray meat fiber tissue is substantially better than the quick-frozen mode of tradition.
In conjunction with described above, the method for the present invention has the following advantages compared with prior art (CN104366595A)：
(1) constituent of cleaning solution is few, prepares simplicity, without any side effects, solutes content is low, further reduced
The influence of residue side effect, and cray to spit dirty effect more preferable.
(2) when carrying out fried processing to cray, oil temperature is lower, to avoid oil plant because of acid value and peroxide caused by high temperature
Change value increases, and increases the frying tolerance of oil plant, saves oil plant, save the cost.
(3) after cray is fried, cooling carries out simultaneously with tasty, guarantees that product is tender and crisp, it is easier to and it is tasty, solve seasoning
The not tasty problem of cray, and shrimp moisture guarantees more preferably, to better ensure that product mouthfeel and yield.
(4) first quick-frozen to pack again, faster, the meat fiber integrality of cray is more for the more traditional refrigerating process of freeze-off time
Good, the more efficient mouthfeel that ensure that product, while improving production efficiency；In addition, being obstructed when quick-frozen without packaging, so that product
It is faster contacted with refrigerant, reduces energy consumption.
(5) long shelf-life can keep fresh and tender flavor and mouthfeel for a long time, the loss of nutritional ingredient is effectively reduced, can
Support the Rapid Expansion of chain eatery.
It can be seen that this, the cray product that the method provided by the present invention obtains can be used as the substitute of fresh and alive cray.
The invention is not limited to above-mentioned preferred forms, and anyone should learn that is made under the inspiration of the present invention
Structure change, the technical schemes that are same or similar to the present invention are fallen within the scope of protection of the present invention.
Claims (10)
1. a kind of processing method of quick-frozen seasoning freshwater crayfish, which is characterized in that include the following steps：
It carries out spitting dirty processing in cleaning solution by being immersed in by the cray of surface silt cleaning treatment, spits cray automatically only
Dirt in shrimp intestines, the shrimp cheek, then pulls out and cleans up；
The cray cleaned up and after draining is subjected to fried processing, oil temperature is lower than 180 DEG C；
It will fry ripe and drain the cray after oil and be placed on seasoning and impregnate and carry out Initial Soak seasoning processing in juice；
Corresponding baste is added in portions to cray and flavored oils carry out secondary seasoning processing；
The good cray of secondary seasoning is subjected to fast frozen by liquid nitrogen flash freezer machine, quick-frozen temperature is：- 80~-105 DEG C,
Time is 8~20 minutes, and central temperature is at -15 DEG C or less.
2. the method according to claim 1, wherein when spit dirty processing, each constituent in cleaning solution
Mass percentage concentration is as follows：Citric acid 0.2%~0.6%, D-araboascorbic acid sodium 0.1%~0.2%, remaining is water, is impregnated
While compressed air is passed through into cleaning solution.
3. the method according to claim 1, wherein juice is impregnated in seasoning when carrying out Initial Soak seasoning processing
Temperature is 0~8 DEG C, and soaking time is 25~45 minutes.
4. the method according to claim 1, wherein carry out secondary seasoning processing when, every part of cray 500~
510g, the baste of addition are 50~200g, and flavored oils are 20~100g.
5. according to the method described in claim 4, it is characterized in that, the preparation method of baste is as follows：
By clear water 1kg, spicy 1~1.1kg of bottom material, 240~255g of toppings, 280~310g of soy sauce, 155~175g of white granulated sugar
Ratio prepare raw material, above-mentioned raw materials are put into jacketed pan and are boiled, continue cooking 5~10 minutes, it is then quick with cooler
It is down to room temperature.
6. the method according to claim 1, wherein flavored oils are by spicy red oil 1kg, 20~50g of chili oil, flower
15~20g of green pepper oil stirs evenly acquisition.
7. the method according to claim 1, wherein will spit, dirty treated that cray is put into clear water reserviors cleaning is dry
Only, then with clear water spray, thoroughly remove the cleaning solution with cray.
8. the method according to claim 1, wherein it is completely fertile to select limbs when raw material cray is selected
Greatly, human body consolidation, bright-coloured, glossy, without nigrescence phenomenon the cray of body colour, and reject dead shrimp, sick shrimp, breakage, old shell shrimp, soft
Shell shrimp and all dirt.
9. the method according to claim 1, wherein oil temperature is 140~180 when cray carries out fried processing
DEG C, deep-fat frying time is 30~60 seconds.
10. according to the method described in claim 3, it is characterized in that, making seasoning impregnate the temperature of juice using cooling cooling compressor
Degree is maintained at 0~8 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362861A (en) * | 2018-12-13 | 2019-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | The method of twice ultrasonic wave cleaning cray |
| CN110101038A (en) * | 2019-05-28 | 2019-08-09 | 韩文静 | The flowing water process equipment and its processing technology of quick-frozen spicy lobster |
| CN110463932A (en) * | 2019-09-19 | 2019-11-19 | 湖南百迪乐食品有限公司 | The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy |
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