CN109997899A - A kind of freshwater crayfish shrimp tail fresh-keeping process technique and equipment - Google Patents
A kind of freshwater crayfish shrimp tail fresh-keeping process technique and equipment Download PDFInfo
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- CN109997899A CN109997899A CN201910341403.5A CN201910341403A CN109997899A CN 109997899 A CN109997899 A CN 109997899A CN 201910341403 A CN201910341403 A CN 201910341403A CN 109997899 A CN109997899 A CN 109997899A
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- Prior art keywords
- ice
- shrimp tail
- shrimp
- transmission net
- tail
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
Abstract
A kind of freshwater crayfish shrimp tail fresh-keeping process technique, including select raw material, cleaning boiling, classification, artificial decaptitating, it is quick-frozen for the first time, wear ice for the first time, second quick-frozen, wearing ice for the second time；It the advantage is that ice clothing adhesive force is strong, shrimp tail good airproof performance using secondary plating ice technique；The present invention uses secondary plating ice technique, and ice clothing adhesive force is strong, shrimp tail good airproof performance, it is not easy to and it is rotten, it can guarantee that shrimp tail has good appearance and quality；It is brilliant added with ice clothing in ice model tank, the toughness and bright property of ice clothing are enhanced, guarantees that the shrimp tail of Bao Binghou is bright-colored, uniformly unifies rich in gloss, Individual Size, shrimp has more toughness, and more preferably, fresh perfume is tempting for mouthfeel after culinary art；The texture characteristics indexs such as shrimp elasticity, tenderness are more preferably；Storage time is extended, but not destroys the cell of food, meat, mouthfeel will not all give a discount, and retain the original delicate flavour of shrimp.
Description
Technical field
The present invention relates to lobster processing industry, specially a kind of freshwater crayfish shrimp tail fresh-keeping process technique and its wears ice and set
It is standby.
Background technique
Under the prior art, fresh shrimp tail generally need to be transported and be saved coated with ice clothing with refrigerating process, but due to
Shrimp tail is that appearance is irregular and fresh commodity of rapid wear with obvious flanging, therefore when coated with ice clothing, the ice at each position of shrimp tail
Clothing is easy became uneven, causes shrimp tail in transport and storage, and ice clothing is easy to break, seriously affects the appearance of shrimp tail product, and
And shrimp tail is directly contacted with air, it is easy to oxidize rotten；
Plating water glaze processing can make that the nutritional ingredients such as unsaturated fatty acid, protein in shrimp musculus caudalis meat are not easy and the external world connects
Touching, slows down oxidation；In addition, putrefactive microorganisms etc. are difficult to directly contact aquatic products, delay since outer layer ice clothing completely cuts off
The putrefaction of microorganism.
But the plating water glaze technique in currently available technology usually only plates one layer of ice clothing, and it is weaker that there are adhesive force, was storing
The crack Cheng Zhong, Yi Fasheng and fall off and lose protective effect, cause oxidation to cause shrimp tail corrupt, influence outside shrimp tail
Sight and quality.
Summary of the invention
In view of the above-mentioned problems, the problem to be solved in the present invention is that there are ice clothing adhesive force for plating water glaze technique in the prior art
It is weaker, in storage, the crack Yi Fasheng and fall off and lose protective effect, cause oxidation to cause shrimp tail rotten
The problem of losing, influencing shrimp tail appearance and quality.
The technical solution of the present invention is as follows: a kind of freshwater crayfish shrimp tail fresh-keeping process technique, includes the following steps:
Step 1: purchasing fresh and alive cray is raw material；
Step 2: raw material cleaning, boiling, ice water are cooling；
Step 3: classification and decaptitating are carried out by single weight to the raw material after boiling；
Step 4: quick-frozen in instant freezer；
The rinsing of shrimp tail semi-finished product is deoiled；Draining 3~5 minutes；Then shrimp tail is uniformly layered on instant freezer mesh belt (each other not
Can mutually glue and stick, instant freezer internal temperature temperature must be controlled to be spent -30~-35), shrimp tail must be in the transmission net band of instant freezer
On at least stop 30 minutes, subsequently into wearing ice for the first time；Step 5: first time shrimp tail wears ice:
Bring out that (shrimp tail must impregnate 40~45 seconds, ice water in ice model tank into ice model tank from the transmission net of instant freezer
Temperature must be controlled adds ice clothing crystalline substance, the weight ratio of water and ice clothing crystalline substance are as follows: one thousandth is to thousand points in -2~2 degree, ice water
Two), after immersion be passed to instant freezer transmission net band on it is quick-frozen；In this case, the weight of ice is shrimp ice total weight after quick-frozen
10%~15%；
Step 6: quick-frozen in instant freezer；
After first time shrimp tail wears ice, into secondary quick-frozen.(the internal temperature temperature control of instant freezer spends~-32-28
Degree, quick-frozen time are no less than 10 minutes, wear ice into secondary)；
Step 7: second of shrimp tail wears ice (weight of ice is the 25%~35% of shrimp ice total weight)；
The shrimp tail brought out from the transmission net of instant freezer in step 6 enters ice model tank, and (shrimp tail must impregnate in ice model tank
35~40 seconds, ice water temperature must control brilliant, the weight ratio of water and ice clothing crystalline substance are as follows: thousand that adds ice clothing in -2~2 degree, ice water
2/1 mono- to thousand), last shrimp tail enters finished product by transmission net band and consolidates ice maker, Gu the ice time is 8 minutes.
The equipment that above-mentioned technique is used includes instant freezer and ice model tank；The instant freezer include shell, evaporator, blower,
Transmission net band and wear ice track；The evaporator and blower are located at the upper end of shell；The transmission net band includes No.1 transmission net
Band, No. two transmission net bands, No. three transmission net bands and No. four transmission net bands；The ice track of wearing includes that No.1 wears ice track, No. two
Wear ice track；
No.1 transmission net band is arranged in upper layer, and No. two transmission net band arrangements are in middle level；No.1 wears ice track, No. three transmission nets
Band, No. two wear ice track and No. four transmission net bands are arranged in lower layer from left to right and head and the tail successively connect；
One end of No.1 transmission net band is communicated with feed inlet, and No. four transmission net bands are communicated with discharge port；No.1 wear ice track,
No. two lower ends for wearing ice track are immersed respectively in No.1 ice model tank and No. two ice model tanks, and upper end is stretched out outside ice model tank obliquely
Portion.
Beneficial effects of the present invention and feature are: 1, using secondary plating ice technique, ice clothing adhesive force is strong, shrimp tail leakproofness
It is good, it is not easy to it is rotten, it can guarantee that shrimp tail has good appearance and quality；2, brilliant added with ice clothing in ice model tank, enhance ice
The toughness of clothing and bright property guarantee that the shrimp tail of Bao Binghou is bright-colored, uniformly unifies rich in gloss, Individual Size, and shrimp has more
Toughness, more preferably, fresh perfume is tempting for mouthfeel after culinary art；The texture characteristics indexs such as shrimp elasticity, tenderness are more preferably；3, when extending storage
Between, but not the cell of food is destroyed, meat, mouthfeel will not all give a discount, and retain the original delicate flavour of shrimp.
Detailed description of the invention
Fig. 1 is the overall structure diagram of present device；
Fig. 2 is the component decomposition texture schematic diagram (direction of travel that arrow is material) of Fig. 1；
Fig. 3 is using the comparison pictorial diagram after this technique and common process processing shrimp tail.
Specific embodiment
Invention is further explained with reference to the accompanying drawing:
Embodiment 1
Fig. 1, Fig. 2 are please referred to, a kind of freshwater crayfish shrimp tail fresh-keeping process technique includes the following steps: step 1: purchase
Fresh and alive cray is raw material；
Step 2: raw material cleaning, boiling, ice water are cooling；
Step 3: being graded by weight raw material and decaptitating；
Step 4: quick-frozen in instant freezer；
The rinsing of shrimp tail semi-finished product is deoiled；Draining 3~5 minutes；Then shrimp tail is uniformly layered on instant freezer mesh belt (each other not
Can mutually glue and stick, instant freezer internal temperature temperature must be controlled to be spent -30~-35), shrimp tail must at least stop in instant freezer
30 minutes, ice was worn subsequently into first time shrimp tail；
Step 5: first time shrimp tail wears ice:
Come out from the transmission net band of instant freezer enter No.1 ice model tank 2-1 (shrimp tail must impregnate 40 in ice model tank~
45 seconds, ice water temperature must control brilliant, the ratio of water and ice clothing crystalline substance are as follows: thousand points that should be properly added ice clothing in -2~2 degree, ice water
One of to 2/1000ths), be passed to after immersion quick-frozen on the transmission net band of instant freezer；In this case, the weight of ice is shrimp after quick-frozen
Ice total weight 10%~15%；
Step 6: quick-frozen in instant freezer；
After first time shrimp tail wears ice, into secondary quick-frozen, (internal temperature control of instant freezer is spent -28~-32, quick-frozen
Time is no less than 10 minutes, wears ice into secondary)；
Step 7: second of shrimp tail wears ice；
The shrimp tail that the transmission net of instant freezer is brought out from step 6 enters No. two ice model tank 2-2, and (shrimp tail must be in ice water
It is impregnated in pond 35~40 seconds, ice water temperature must be controlled should be properly added that ice clothing is brilliant, and water and ice clothing are brilliant in -2~2 degree, ice water
Ratio are as follows: one thousandth to 2/1000ths), last shrimp tail enters finished product by transmission net band and consolidates ice maker, Gu the ice time be 8 points
Clock, in this case, the weight of ice is the 25%~35% of shrimp ice total weight.
Equipment used in freshwater crayfish shrimp tail fresh-keeping process technique described above, including instant freezer 1 and ice model tank 2；
The instant freezer 1 includes shell 1-1, evaporator 1-2, blower 1-3, transmission net band and wears ice track；The evaporator 1-2 and wind
Machine 1-3 is located at the upper end of shell 1-1；The transmission net band includes No.1 transmission net band 1-4, No. two transmission net band 1-5, No. three biographies
Send mesh belt 1-6 and No. four transmission net band 1-7；It is described wear ice track include No.1 wear ice track 1-8, No. two wear ice track 1-9；
No.1 transmission net band 1-4 is arranged in upper layer, and No. two transmission net band 1-5 are arranged in middle level；No.1 wear ice track 1-8,
No. three transmission nets wear ice track 1-9 with 1-6, No. two and No. four transmission nets band 1-7 are arranged in lower layer and head and the tail successively from left to right
Connect；
The one end of No.1 transmission net with 1-4 is communicated with feed inlet 1-10, No. four transmission nets band 1-7 and discharge port 1-11 phases
It is logical；No.1 wears ice track 1-8, No.1 ice model tank 2-1 and No. two ice model tank 2-2 are immersed in No. two lower ends for wearing ice track 1-9 respectively
In, upper end is stretched out outside ice model tank obliquely.
Fig. 3 illustrates the comparison pictorial diagram after this technique and common process processing shrimp tail, it can be seen that this technique was processed
Shrimp tail has beautiful color, can guarantee that shrimp tail has good appearance and quality.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The structural relation and principle of invention, without departing from the spirit and scope of the present invention, the present invention also have various change and
It improves, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended power
Sharp claim and its equivalent thereof.
Claims (2)
1. a kind of freshwater crayfish shrimp tail fresh-keeping process technique, which comprises the steps of:
Step 1: purchasing fresh and alive cray is raw material；
Step 2: raw material cleaning, boiling, ice water are cooling；
Step 3: classification and decaptitating are carried out by single weight to the raw material after boiling；
Step 4: quick-frozen in instant freezer；
The rinsing of shrimp tail semi-finished product is deoiled；Draining 3~5 minutes；Then shrimp tail is uniformly layered on instant freezer transmission net band, and guaranteed
Mutually viscous not glutinous each other, instant freezer internal temperature control must at least stop 30 in~-35 degree of -30 degree, shrimp tail in instant freezer
Minute, it is ready for wearing ice into first time shrimp tail；
Step 5: first time shrimp tail wears ice:
The shrimp tail brought out from the transmission net of the instant freezer of step 4 enters No.1 ice model tank (2-1), at No.1 ice model tank (2-1)
Middle to impregnate 40~45 seconds, the control of ice water temperature spends~2 degree -2, and ice clothing crystalline substance, the weight of water and ice clothing crystalline substance are properly added in ice water
Ratio are as follows: one thousandth to 2/1000ths is passed to quick-frozen on the transmission net band of instant freezer after immersion；In this case, ice after quick-frozen
Weight be shrimp ice total weight 10%~15%；
Step 6: quick-frozen in instant freezer；
After first time shrimp tail wears ice, into secondary quick-frozen, the temperature control of instant freezer internal temperature is spent in -28 degree~-32, quick-frozen
Time is no less than 10 minutes, wears ice into second of shrimp tail；
Step 7: second of shrimp tail wears ice；
The shrimp tail that the transmission net of instant freezer is brought out from step 6 enters No. two ice model tanks (2-2), and shrimp tail must be in ice model tank
It is middle impregnate 35~40 seconds, ice water temperature must control spend~2 degree -2, should be properly added ice clothing in ice water brilliant, water and ice clothing crystalline substance
Weight ratio are as follows: one thousandth to 2/1000ths, last shrimp tail enters finished product by transmission net band and consolidates ice maker, Gu the ice time is
8 minutes, in this case, the weight of ice is the 25%~35% of shrimp ice total weight.
2. equipment used in freshwater crayfish shrimp tail fresh-keeping process technique described in claim 1, it is characterised in that: including quick-frozen
Machine (1) and ice model tank (2)；The instant freezer (1) include shell (1-1), evaporator (1-2), blower (1-3), transmission net band and
Wear ice track；The evaporator (1-2) and blower (1-3) are located at the upper end of shell (1-1)；The transmission net band includes that No.1 passes
Send mesh belt (1-4), No. two transmission net bands (1-5), No. three transmission net bands (1-6) and No. four transmission net bands (1-7)；It is described to wear ice rail
Road include No.1 wear ice track (1-8), No. two wear ice track (1-9)；
No.1 transmission net band (1-4) is arranged in upper layer, and No. two transmission net band (1-5) arrangements are in middle level；No.1 wears ice track (1-
8), No. three transmission net bands (1-6), No. two wear ice track (1-9) and No. four transmission net bands (1-7) are arranged in lower layer simultaneously from left to right
Head and the tail successively connect；
One end of No.1 transmission net band (1-4) is communicated with feed inlet (1-10), No. four transmission net bands (1-7) and discharge port (1-11)
It communicates；No.1 wears ice track (1-8), No. two lower ends for wearing ice track (1-9) are immersed in ice model tank (2), and upper end is stretched out obliquely
It is external to enter ice model tank (2).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910341403.5A CN109997899A (en) | 2019-04-26 | 2019-04-26 | A kind of freshwater crayfish shrimp tail fresh-keeping process technique and equipment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910341403.5A CN109997899A (en) | 2019-04-26 | 2019-04-26 | A kind of freshwater crayfish shrimp tail fresh-keeping process technique and equipment |
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| CN109997899A true CN109997899A (en) | 2019-07-12 |
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| CN201910341403.5A Pending CN109997899A (en) | 2019-04-26 | 2019-04-26 | A kind of freshwater crayfish shrimp tail fresh-keeping process technique and equipment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506781A (en) * | 2019-09-20 | 2019-11-29 | 顺祥食品有限公司 | Preservation of fishery technique |
| CN112715636A (en) * | 2020-12-29 | 2021-04-30 | 江苏优普保鲜技术有限公司 | Adhesion agent for crayfish tail ice coating and application method of adhesion agent in crayfish tail ice coating |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506781A (en) * | 2019-09-20 | 2019-11-29 | 顺祥食品有限公司 | Preservation of fishery technique |
| CN112715636A (en) * | 2020-12-29 | 2021-04-30 | 江苏优普保鲜技术有限公司 | Adhesion agent for crayfish tail ice coating and application method of adhesion agent in crayfish tail ice coating |
| CN112715636B (en) * | 2020-12-29 | 2024-04-12 | 南通华普生物科技有限公司 | Adhesive for ice coating of crayfish tail and application method of adhesive to ice coating of crayfish tail |
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Application publication date: 20190712 |
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