CN110179073A - A kind of processing method and its production line of cray shrimp tail - Google Patents

A kind of processing method and its production line of cray shrimp tail Download PDF

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Publication number
CN110179073A
CN110179073A CN201910549491.8A CN201910549491A CN110179073A CN 110179073 A CN110179073 A CN 110179073A CN 201910549491 A CN201910549491 A CN 201910549491A CN 110179073 A CN110179073 A CN 110179073A
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CN
China
Prior art keywords
shrimp
cray
tail
plate
shrimp tail
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Pending
Application number
CN201910549491.8A
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Chinese (zh)
Inventor
刘冬敏
王建辉
李文
程志敏
皮佳婷
胡志强
张永生
徐佳辉
李林
王严
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Changsha University of Science and Technology
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Changsha University of Science and Technology
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Priority to CN201910549491.8A priority Critical patent/CN110179073A/en
Publication of CN110179073A publication Critical patent/CN110179073A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
    • A22C29/022—Deveining shellfish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A22C29/023—Conveying, feeding or aligning shellfish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A22C29/028—Beheading shellfish
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy compounds
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

Abstract

The present invention relates to a kind of processing methods of cray shrimp tail, it includes sorting, cleaning, decaptitating, removes line, removes pincers, crossing marinated wine, high temperature stir-frying and enter the processes such as tank packaging, the invention further relates to a kind of machining production lines of cray shrimp tail, it includes cleaning device, cray shrimp tail separator, crosses wine salting apparatus, stir-frying device and filling apparatus；The object of the present invention is to provide the processing methods and its production line of a kind of cray shrimp tail, using processing method and production line of the invention, it may be implemented cray shrimp tail to be efficiently separated and crossed the marinated seasoning of wine, also create new shrimp tail meat flavor while guaranteeing shrimp quality mouthfeel.

Description

A kind of processing method and its production line of cray shrimp tail
Technical field
The present invention relates to cray manufacture field more particularly to a kind of processing methods and its production line of cray shrimp tail.
Background technique
Freshwater crayfish scientific name is Procambius clarkii, is the biggish shrimps of individual in Freshwater shrimps, by the breeding of many years Cultivation is promoted with the market cultivation, it has also become the most popular Freshwater shrimps in In Middle And Lower Reaches of Changjiang River.Cray is sold mainly interiorly It is based on fresh and alive, it to be the important water outlet shrimps in China, product mainly has freezing shrimp that there are also most of converted products outlets Benevolence, freezing improve whole limb lobster.Cray starts to list annual 4~May, and until September part, supply falls short of demand in market, small The fresh of lobster is sold and products thereof processing and is sold all by its seasonal influence.
China cray processing at present be primarily present cost of material is high, logistics cost is big, quality decline, technology content not The problem of high aspect: (1) peeled shrimp processing and the conditioning processing of whole shrimp are more demanding to cray Individual Size, and peeled shrimp is produced Rate is lower, and about 20%, Individual Quality does not meet the cray of peeled shrimp or the processing of whole shrimp, is screened out makees in process For underproof raw material, the great wasting of resources is caused；(2) cray converted products is all freezing conditioning products, processing and storage Hiding needs to freeze, and albuminous degeneration after shrimp freezing reduces the original flavor and taste of fresh and alive cray；(3) high using high temperature Shrimp ready-to-eat food is processed into pressure sterilization, and product can be stored for 9~December in room temperature, but shrimp quality pine is rotten, follows the string Mouthfeel is difficult to meet consumer demand；4) cray processing is mainly primary processing, and cray freezing conditioning produces in the market Product are more, and fresh conditioning products are less, and the technology content being related to is not high.
Summary of the invention
The object of the present invention is to provide the processing methods and its production line of a kind of cray shrimp tail, using processing of the invention Method and production line may be implemented cray shrimp tail to be efficiently separated and crossed the marinated seasoning of wine, guaranteeing shrimp quality mouth Also new shrimp flavor is created while sense.
In order to achieve the goal above, the technical solution adopted by the present invention are as follows: a kind of processing method of cray shrimp tail, it is wrapped Include following steps:
1., sorting, select body colour bright-coloured, glossy, individual complete, loose, human body consolidation, without whitening or the fresh water of blackening phenomena Cray；Reject dead shrimp, old shell shrimp and all dirt；
2., cleaning, by check and accept select after fresh and alive freshwater crayfish be put into 0.6%-0.8% containing salt, citric acid 0.4%-0.5% matter It measures in the aqueous solution of concentration and impregnates 25-30min, and the cray after immersion is carried out to machine washing and scrub manually respectively；
3., decaptitating, by step 2. in the cray that cleans up be sent into cray sorting separator, it is carried out at decaptitating Reason；
4., remove line, to step 3. in the cray of decaptitating carry out line and handle；
5., go to clamp, to step 4. obtained in cray carry out pincers and handle, and the shelled shrimp tail finally obtained is sent into next A procedure of processing；
6., cross wine, using step 5. obtained in band shell be used as raw material, with the ratio of 200ml/kg addition white wine pickling liquid, to band Shell cray shrimp tail is pickled, after pickling, pre- cold standby under the conditions of 4 DEG C；
7., stir-frying, by step 6. in pickle band shell cray shrimp tail carry out high temperature stir-frying, and during stir-frying addition stir-fry Material is seasoned, and is uniformly mixed；
8., enter tank packaging, by step 7. obtained in cray shrimp tail it is quantitatively entered tank packaging；It is then transferred to steady Between fixed, after product reaches best stabilized state, case.
Preferably, step 6. described in contain 40 degree of white wine 30wt% ~ 40wt%, salt 2wt% ~ 3wt%, sea in white wine pickling liquid Algae sugar 1wt% ~ 3wt%, sodium isoascorbate 1wt% ~ 2wt%.
Preferably, step 7. in cook the Thirteen Spice for ‰ ~ 4wt of 2wt ‰, the cumin powder of ‰ ~ 3wt of 2wt ‰ and 4wt ‰ ~ The chilli powder of 5wt ‰.
A kind of machining production line of cray shrimp tail of another scheme of the invention, it includes cleaning device, the cleaning Device is connected with cray shrimp tail separator, and the cray shrimp tail separator was connected to wine by material conveyor Salting apparatus, the wine salting apparatus of crossing are connected with stir-frying device, and the stir-frying device is connected to filling apparatus；The cleaning dress It sets, cray shrimp tail separator, wine salting apparatus, stir-frying device and filling apparatus excessively are all connected to automatic control system.
Further, the cray shrimp tail separator include include conveyer belt and setting folder shrimp on a moving belt Plate；The folder shrimp plate includes the head fixed plate that its front part sides is arranged in, and head fixed plate top is hingedly provided with head The fixed lid in portion；The folder shrimp plate is arranged in parallel with two shrimp pincers cutting grooves along its length on the outside of the fixed plate of head；The folder Thorn plate of the surface with spine is set up at shrimp plate center；The folder shrimp plate is provided with rib, the rib in thorn plate two sides Outside is provided with side slot；The folder shrimp plate is provided with shrimp head cutting groove in the width direction between head fixed plate and rib；Institute Conveyor belt two sides are stated to be provided with for cooperating the shrimp of shrimp pincers cutting groove to clamp cast-cutting saw slice device；The conveyor belt two sides setting is useful In the shrimp head cast-cutting saw slice device of cooperation shrimp head cutting groove.
Further, folder shrimp plate two sides are provided with folder shrimp plate fixed block, and uniform intervals setting is useful on conveyer belt In the limiting slot for matching co-clip shrimp plate fixed block.
Further, shrimp tail triggering roller is provided with below the conveyer belt, shrimp tail triggering roller both ends are hinged with connection Bar；The connecting rod bottom is provided with pressure activated switch；It is each provided with the jacking block that truncates up and down in front of the shrimp tail triggering roller, institute It states the jacking block that truncates to be arranged on driving motor, the driving motor is electrically connected with pressure activated switch.
Further, folder shrimp plate lower section between the fixed plate of head is provided with blanking through slot.
Further, spray head is provided in front of the shrimp pincers cast-cutting saw slice device and shrimp head cast-cutting saw slice device.
The invention has the benefit that
1, technique of the invention uses supermatic equipment, by selecting cleaning from raw material, arrives efficient and convenient small Lobster sorting separation, then arrived wine and pickle and high temperature stir-frying；Whole process, which is got off, may be implemented, and both maintain in cray shrimp tail Shrimp mouthfeel and hygienic quality, also create new shrimp flavor；It not only greatly improves in cray treatment process Processing efficiency, while labor intensity is reduced, take full advantage of each position value of cray.
2, by configuring pickling liquid with white wine in technique of the invention, what flavor was pickled is being carried out to cray shelled shrimp tail Meanwhile moisture therein is also further absorbed, the mouthfeel for allowing shrimp tail to keep compact bullet sliding during subsequent high temperature stir-frying；And one Determine to play the role of sterilizing in degree.
3, the device of the invention have passed through controller whole-process control, realize automated job, substantially increase operation Efficiency reduces manpower work.
4, the setting of the folder shrimp plate in present device may be implemented to carry out each position of cray quick subregion and consolidate It is fixed, the guarantee of accurate positionin is provided for subsequent mechanically decoupled sorting；This design has cast aside subsequent artefacts and has separated sorting The labor burden of heavy complexity, while also more safety and sanitation；So that whole process efficient stable.
5, the limiting slot on folder shrimp plate fixed block and conveyer belt cooperates, and also further improves the smooth order of processing, Help to improve slaughter yield rate and treatment effeciency.
6, the situation that shrimp head disorderly flies after the setting that lid is fixed on head can cut to avoid prawn head；Cooperate blanking through slot simultaneously It may be implemented that the shrimp head of well cutting is fallen into lower section automatically, avoid shrimp head and stop the feelings for causing accidentally to block or obscure on a moving belt Condition has also efficiently carried out separation and collection.
7, the situation of shrimp tail on induction folder shrimp plate not only may be implemented in shrimp tail triggering roller, while can help to unfold one The shrimp tail crimped a bit, in order to which subsequent folder tail goes line to operate.
8, the effect help operator for piercing plate on shrimp plate is pressed from both sides when toward placement cray on folder shrimp plate, is preferably fixed The position of cray；The setting of side slot facilitates operator's quick set-down and picks up folder shrimp plate.
9, the later period compatibility of this system is stronger, and the type that can adapt to production composite flavor is more, it is only necessary to adjust The technological parameter of production can be achieved with technical purpose, reduce production cost.
Detailed description of the invention
Fig. 1 is a kind of process flow diagram of the processing method of cray shrimp tail.
Fig. 2 is a kind of structural schematic diagram of the machining production line of cray shrimp tail.
Fig. 3 is the schematic perspective view that shrimp plate is pressed from both sides in the present invention.
Fig. 4 is the step 3. application schematic diagram in production line in processing method of the present invention.
Fig. 5 is the step 4. application schematic diagram in production line in processing method of the present invention.
Fig. 6 is the step 5. application schematic diagram in production line in processing method of the present invention.
Label character as shown in the figure indicates are as follows: 1, conveyer belt；2, spray head；3, shrimp head cast-cutting saw slice device；4, shrimp plate is pressed from both sides；5, Head fixed plate；6, the fixed lid in head；7, blanking through slot；8, shrimp head cutting groove；9, shrimp clamps cutting groove；10, plate is pierced；11, rib； 12, side slot；13, shrimp plate fixed block is pressed from both sides；14, limiting slot；15, shrimp tail triggers roller；16 connecting rods；17, pressure-sensitive switch；18, Driving motor；19, tail jacking block is pressed from both sides；20, shrimp clamps cast-cutting saw slice device.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, with reference to the accompanying drawing to the present invention into Row detailed description, the description of this part be only it is exemplary and explanatory, should not have any limitation to protection scope of the present invention Effect.
As shown in figs 1 to 6, a kind of machining production line of cray shrimp tail of the present invention, it includes cleaning device, described clear Cleaning device is connected with cray shrimp tail separator, and the cray shrimp tail separator was connected to by material conveyor Wine salting apparatus, the wine salting apparatus of crossing are connected with stir-frying device, and the stir-frying device is connected to filling apparatus；The cleaning Device, cray shrimp tail separator, wine salting apparatus, stir-frying device and filling apparatus excessively are all connected to automatic control system.
Preferably, the cray shrimp tail separator include include conveyer belt 1 and the folder shrimp plate that is arranged on conveyer belt 1 4；The folder shrimp plate 4 includes the head fixed plate 5 that its front part sides is arranged in, and 5 top of head fixed plate is hingedly provided with Lid 6 is fixed on head；The folder shrimp plate 4 is arranged in parallel with two shrimp pincers cutting grooves 9 in 5 outside of head fixed plate along its length； Thorn plate 10 of the surface with spine is set up at folder 4 center of shrimp plate；The folder shrimp plate 4 is provided with gear in thorn 10 two sides of plate Side 11 is provided with side slot 12 on the outside of the rib 11；The folder shrimp plate 4 is between head fixed plate 5 and rib 11 along width side To be provided with shrimp head cutting groove 8；1 two sides of conveyer belt are provided with for cooperating the shrimp pincers cast-cutting saw of shrimp pincers cutting groove 9 on chip Set 20；1 two sides of conveyer belt are provided with the shrimp head cast-cutting saw slice device 3 for cooperating shrimp head cutting groove 8.
Preferably, 4 two sides of folder shrimp plate are provided with folder shrimp plate fixed block 13, and uniform intervals are provided on conveyer belt 1 For matching the limiting slot 14 of co-clip shrimp plate fixed block 13.
Preferably, shrimp tail triggering roller 15 is provided with below the conveyer belt 1, the shrimp tail triggering 15 both ends of roller are hinged with company Extension bar 16；16 bottom of connecting rod is provided with pressure activated switch 17；15 front of shrimp tail triggering roller is each provided with up and down Truncate jacking block 19, and the jacking block 19 that truncates is arranged on driving motor 18, the driving motor 18 and 17 electricity of pressure activated switch Connection.
Preferably, the folder shrimp plate 4 lower section between head fixed plate 5 is provided with blanking through slot 7.
Preferably, shrimp pincers material collecting tank 20 is provided with below the shrimp pincers cast-cutting saw slice device 20；The shrimp head cast-cutting saw slice Shrimp head material collecting tank 5 is provided with below device 3.
Preferably, spray head 2 is provided in front of the shrimp pincers cast-cutting saw slice device 20 and shrimp head cast-cutting saw slice device 3.
Wherein the working principle of cray shrimp tail separator is as follows: being operated first personnel and fixes cray adjustment position On folder shrimp plate, and place on a moving belt；Subsequent shrimp head cast-cutting saw slice device can prolong shrimp head cutting groove in the position set Shrimp head is cut；When being then passed through shrimp tail triggering roller, the part shrimp tail for drooping or being crimped onto folder shrimp plate rear can be unfolded, and be touched The pressure-sensitive switch below shrimp tail triggering roller is sent out, pressure-sensitive switch controls driving motor cooperative movement up and down, so that up and down The jacking block that truncates clamp wing in shrimp tail and pull shrimp line together；When finally by shrimp pincers cast-cutting saw slice device, shrimp clamps cast-cutting saw Sheet devices can prolong shrimp pincers cutting groove in the position set and cut shrimp pincers；So far the separation of cray shrimp tail is with regard to this completion.
Using above equipment it is a kind of based on temperature uniformly continuous variation composite flavor preparation process implementation for example Under:
Embodiment 1
A kind of processing method of cray shrimp tail, it includes the following steps:
1., sorting, select body colour bright-coloured, glossy, individual complete, loose, human body consolidation, without whitening or the fresh water of blackening phenomena Cray；Reject dead shrimp, old shell shrimp and all dirt；
2., cleaning, by check and accept select after fresh and alive freshwater crayfish be put into the water containing salt 0.6%, 0.4% mass concentration of citric acid 25min is impregnated in solution, and the cray after immersion is carried out to machine washing and scrub manually respectively；
3., decaptitating, by step 2. in the cray that cleans up be sent into cray sorting separator, it is carried out at decaptitating Reason；
4., remove line, to step 3. in the cray of decaptitating carry out line and handle；
5., go to clamp, to step 4. obtained in cray carry out pincers and handle, and the shelled shrimp tail finally obtained is sent into next A procedure of processing；
6., cross wine, using step 5. obtained in band shell be used as raw material, with the ratio of 200ml/kg addition white wine pickling liquid, to band Shell cray shrimp tail is pickled, after pickling, pre- cold standby under the conditions of 4 DEG C；
7., stir-frying, by step 6. in pickle band shell cray shrimp tail carry out high temperature stir-frying, and during stir-frying addition stir-fry Material is seasoned, and is uniformly mixed；
8., enter tank packaging, by step 7. obtained in cray shrimp tail it is quantitatively entered tank packaging；It is then transferred to steady Between fixed, after product reaches best stabilized state, case.
Wherein, step 6. described in white wine pickling liquid containing 40 degree white wine 30wt%, salt 2wt%, trehalose 1wt%, different resist Bad hematic acid sodium 1wt%；Step 7. in cook the chilli powder of the Thirteen Spice for 2wt ‰, the cumin powder of 2wt ‰ and 4wt ‰.
Embodiment 2
A kind of processing method of cray shrimp tail, it includes the following steps:
1., sorting, select body colour bright-coloured, glossy, individual complete, loose, human body consolidation, without whitening or the fresh water of blackening phenomena Cray；Reject dead shrimp, old shell shrimp and all dirt；
2., cleaning, by check and accept select after fresh and alive freshwater crayfish be put into the water containing salt 0.8%, 0.5% mass concentration of citric acid 30min is impregnated in solution, and the cray after immersion is carried out to machine washing and scrub manually respectively；
3., decaptitating, by step 2. in the cray that cleans up be sent into cray sorting separator, it is carried out at decaptitating Reason；
4., remove line, to step 3. in the cray of decaptitating carry out line and handle；
5., go to clamp, to step 4. obtained in cray carry out pincers and handle, and the shelled shrimp tail finally obtained is sent into next A procedure of processing；
6., cross wine, using step 5. obtained in band shell be used as raw material, with the ratio of 200ml/kg addition white wine pickling liquid, to band Shell cray shrimp tail is pickled, after pickling, pre- cold standby under the conditions of 4 DEG C；
7., stir-frying, by step 6. in pickle band shell cray shrimp tail carry out high temperature stir-frying, and during stir-frying addition stir-fry Material is seasoned, and is uniformly mixed；
8., enter tank packaging, by step 7. obtained in cray shrimp tail it is quantitatively entered tank packaging；It is then transferred to steady Between fixed, after product reaches best stabilized state, case.
Wherein, step 6. described in white wine pickling liquid containing 40 degree white wine 40wt%, salt 3wt%, trehalose 3wt%, different resist Bad hematic acid sodium 2wt%；Step 7. in cook the chilli powder of the Thirteen Spice for 4wt ‰, the cumin powder of 3wt ‰ and 5wt ‰.
It should be noted that, in this document, the terms "include", "comprise" or its any other variant are intended to non-row His property includes, so which element is the process, method, article or equipment for including a series of elements not only include, and And further include other elements that are not explicitly listed, or further include for this process, method, article or equipment institute it is intrinsic Element.
Used herein a specific example illustrates the principle and implementation of the invention, the explanation of above example It is merely used to help understand method and its core concept of the invention.The above is only a preferred embodiment of the present invention, it answers When pointing out due to the finiteness of literal expression, and objectively there is unlimited specific structure, for the common skill of the art For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.

Claims (9)

1. a kind of processing method of cray shrimp tail, which is characterized in that it includes the following steps:
1., sorting, select body colour bright-coloured, glossy, individual complete, loose, human body consolidation, without whitening or the fresh water of blackening phenomena Cray；Reject dead shrimp, old shell shrimp and all dirt；
2., cleaning, by check and accept select after fresh and alive freshwater crayfish be put into 0.6%-0.8% containing salt, citric acid 0.4%-0.5% matter It measures in the aqueous solution of concentration and impregnates 25-30min, and the cray after immersion is carried out to machine washing and scrub manually respectively；
3., decaptitating, by step 2. in the cray that cleans up be sent into cray sorting separator, it is carried out at decaptitating Reason；
4., remove line, to step 3. in the cray of decaptitating carry out line and handle；
5., go to clamp, to step 4. obtained in cray carry out pincers and handle, and the shelled shrimp tail finally obtained is sent into next A procedure of processing；
6., cross wine, using step 5. obtained in band shell be used as raw material, with the ratio of 200ml/kg addition white wine pickling liquid, to band Shell cray shrimp tail is pickled, after pickling, pre- cold standby under the conditions of 4 DEG C；
7., stir-frying, by step 6. in pickle band shell cray shrimp tail carry out high temperature stir-frying, and during stir-frying addition stir-fry Material is seasoned, and is uniformly mixed；
8., enter tank packaging, by step 7. obtained in cray shrimp tail it is quantitatively entered tank packaging；It is then transferred to steady Between fixed, after product reaches best stabilized state, case.
2. a kind of processing method of cray shrimp tail according to claim 1, which is characterized in that step 6. described in white wine Contain 40 degree of white wine 30wt% ~ 40wt%, salt 2wt% ~ 3wt%, trehalose 1wt% ~ 3wt%, sodium isoascorbate 1wt% in pickling liquid ~2wt%。
3. a kind of processing method of cray shrimp tail according to claim 1, which is characterized in that step 7. in cook for The chilli powder of the Thirteen Spice of ‰ ~ 4wt of 2wt ‰, the cumin powder of ‰ ~ 3wt of 2wt ‰ and ‰ ~ 5wt of 4wt ‰.
4. a kind of machining production line of cray shrimp tail, which is characterized in that it includes cleaning device, and the cleaning device is connected with Cray shrimp tail separator, the cray shrimp tail separator were connected to wine salting apparatus by material conveyor, The wine salting apparatus of crossing is connected with stir-frying device, and the stir-frying device is connected to filling apparatus；The cleaning device, cray Shrimp tail separator, excessively wine salting apparatus, stir-frying device and filling apparatus are all connected to automatic control system.
5. a kind of machining production line of cray shrimp tail according to claim 4, which is characterized in that the cray shrimp tail Separator includes the folder shrimp plate (4) for including conveyer belt (1) and setting on conveyer belt (1)；The folder shrimp plate (4) includes setting In the head fixed plate (5) of its front part sides, head fixed plate (5) top is hingedly provided with the fixed lid (6) in head；It is described Folder shrimp plate (4) is arranged in parallel with two shrimp pincers cutting groove (9) along its length on the outside of head fixed plate (5)；The folder shrimp plate (4) thorn plate (10) of the surface with spine is set up at center；The folder shrimp plate (4) is provided with rib in thorn plate (10) two sides (11), side slot (12) are provided on the outside of the rib (11)；The folder shrimp plate (4) head fixed plate (5) and rib (11) it Between be provided in the width direction shrimp head cutting groove (8)；Shrimp tail triggering roller (15), the shrimp are provided with below the conveyer belt (1) Tail triggering roller (15) both ends are hinged with connecting rod (16)；Connecting rod (16) bottom is provided with pressure activated switch (17)；Institute It states and is each provided with the jacking block that truncates (19) up and down in front of shrimp tail triggering roller (15), the jacking block that truncates (19) is arranged in driving motor (18) on, the driving motor (18) is electrically connected with pressure activated switch (17).
6. a kind of machining production line of cray shrimp tail according to claim 4, which is characterized in that the folder shrimp plate (4) Two sides are provided with folder shrimp plate fixed block (13), and uniform intervals are provided with for co-clip shrimp plate fixed block on conveyer belt (1) (13) limiting slot (14).
7. a kind of machining production line of cray shrimp tail according to claim 4, which is characterized in that the conveyer belt (1) Two sides are provided with shrimp pincers cast-cutting saw slice device (20) for cooperating shrimp pincers cutting groove (9)；Conveyer belt (1) two sides are provided with For cooperating the shrimp head cast-cutting saw slice device (3) of shrimp head cutting groove (8).
8. a kind of machining production line of cray shrimp tail according to claim 4, which is characterized in that the folder shrimp plate (4) Lower section is provided with blanking through slot (7) between head fixed plate (5).
9. a kind of machining production line of cray shrimp tail according to claim 4, which is characterized in that the shrimp clamps cast-cutting saw Spray head (2) are provided in front of sheet devices (20) and shrimp head cast-cutting saw slice device (3).
CN201910549491.8A 2019-06-24 2019-06-24 A kind of processing method and its production line of cray shrimp tail Pending CN110179073A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657333A (en) * 2020-06-18 2020-09-15 武汉轻工大学 Head removing device for crayfishes
CN111685161A (en) * 2020-06-18 2020-09-22 武汉轻工大学 Crayfish removes head shell device
CN114788567A (en) * 2022-03-23 2022-07-26 陈燕平 Cleaning method for crayfishes
CN115968931A (en) * 2022-12-19 2023-04-18 江苏省淡水水产研究所 Head removing and shell removing device for crayfish deep processing and using method

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* Cited by examiner, † Cited by third party
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CN103054085A (en) * 2013-01-22 2013-04-24 宋建民 Industrial production method of instant crawfishes
CN104187870A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Preparation method of instant opened lobster meat ball product
CN108029739A (en) * 2018-01-04 2018-05-15 宋宏亮 One kind automation cray takes meat equipment

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
CN103054085A (en) * 2013-01-22 2013-04-24 宋建民 Industrial production method of instant crawfishes
CN104187870A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Preparation method of instant opened lobster meat ball product
CN108029739A (en) * 2018-01-04 2018-05-15 宋宏亮 One kind automation cray takes meat equipment

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657333A (en) * 2020-06-18 2020-09-15 武汉轻工大学 Head removing device for crayfishes
CN111685161A (en) * 2020-06-18 2020-09-22 武汉轻工大学 Crayfish removes head shell device
CN111685161B (en) * 2020-06-18 2022-04-12 武汉轻工大学 Crayfish removes head shell device
CN111657333B (en) * 2020-06-18 2022-06-21 武汉轻工大学 Head removing device for crayfishes
CN114788567A (en) * 2022-03-23 2022-07-26 陈燕平 Cleaning method for crayfishes
CN115968931A (en) * 2022-12-19 2023-04-18 江苏省淡水水产研究所 Head removing and shell removing device for crayfish deep processing and using method

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