CN110269177B - Processing method of instant crayfish and shrimp clamp - Google Patents
Processing method of instant crayfish and shrimp clamp Download PDFInfo
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- CN110269177B CN110269177B CN201910671760.8A CN201910671760A CN110269177B CN 110269177 B CN110269177 B CN 110269177B CN 201910671760 A CN201910671760 A CN 201910671760A CN 110269177 B CN110269177 B CN 110269177B
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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
- 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
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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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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Abstract
The invention discloses a processing method of instant crayfish and shrimp pincers, which comprises the following steps: (1) selecting raw materials and cleaning; (2) taking out the pliers: cutting the crayfish pincers along the joints by using scissors, and cleaning for later use; (3) pre-cooking: pouring the crayfish pincers into boiling water for precooking, skimming froth, fishing out, cooling and draining; (4) carrying out primary drying; (5) flavoring: putting crayfish pincers into a pickling bag, injecting pickling liquid, sealing, carrying out ultrasonic treatment, taking out after completion, opening the bag, filtering, and draining; (6) carrying out secondary drying; (7) cooking: cooking the crayfish pincers by steam; (8) drying for the third time, taking out and cooling; (9) and (5) packaging and sterilizing. The method can effectively improve the utilization rate of the crayfishes, has simple process and is convenient for industrial production, and the crayfishes processed by the method have quick taste and delicious mouthfeel.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of instant crayfish pincers.
Background
The crayfish is also called procambarus clarkii, is transferred to China in the 30 th century of the 20 th century, is a food with high protein, low fat and low cholesterol because of delicious meat, is widely loved by people and has large demand, is an important economic crayfish for cultivation in China, and has become the world's largest crayfish producing country in China.
However, the crayfish industry is unbalanced in development, the processing industry is backward in development, primary processing and frozen conditioning products are mainly used at the present stage, and the types of processed instant products are few. The existing frozen conditioning products have the problems of high soup proportion, freezing requirement for processing, transportation and storage, high logistics cost and energy consumption, secondary heating requirement and the like. Because the crayfish is irregular in shape, the shrimp clamp is sharp, the shell is hard and can easily puncture the packaging bag, the whole crayfish is processed into fewer instant products, the instant crayfish tail is mainly used, and the yield is not high. In addition, in the daily eating habits of people, the crayfish shell is hard and hard to taste and is often discarded, so that the resource waste is caused. The mature crayfish and shrimp clamp is red and bright in color and full in meat quality, and is a very good food material, and no instant crayfish and shrimp clamp product is found in the current market.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art and provides a processing method of the instant flavored crayfish pincers, which has the advantages of quick tasty effect, simple process and convenience for industrial production. The method provided by the invention fills the blank of the leisure instant crayfish clamp product, enriches the types of the instant crayfish products, is beneficial to improving the utilization rate of the whole crayfish of the crayfish and avoids waste.
In order to solve the technical problems, the invention adopts the following technical scheme:
a processing method of instant crayfish shrimp pincers comprises the following steps:
(1) selecting raw materials and cleaning: selecting fresh and alive crayfishes growing mature and having plump shrimp pincers, removing soft bodies, shells and pincers and peculiar-smell shrimps, and then cleaning;
(2) taking out the pliers: cutting the crayfish pincers along the joints by using scissors, and cleaning for later use;
(3) pre-cooking: pouring the crayfish pincers obtained in the step (2) into boiling water for pre-boiling, then skimming floating foam, taking out and cooling, and draining water;
(4) primary drying: drying the crayfish pincers subjected to moisture draining for the first time;
(5) flavoring: putting the crayfish pincers subjected to primary drying into a curing bag, injecting curing liquid into the curing bag, sealing, then putting the curing bag into an ultrasonic environment for ultrasonic treatment, taking out the curing bag after the ultrasonic treatment is finished, opening the bag, filtering and draining;
(6) and (3) secondary drying: carrying out secondary drying on the crayfish pincers treated in the step (5);
(7) cooking: performing steam cooking on the crayfish pincers subjected to the secondary drying;
(8) and (3) drying for the third time: drying the cooked crayfish pincers for the third time, taking out and cooling;
(9) packaging and sterilizing: and (5) putting the crayfish pincers treated in the step (8) into an aluminum foil bag, vacuumizing, inflating, sealing and sterilizing.
In the processing method of the instant crayfish and shrimp clamp, the first drying temperature is preferably 40-55 ℃ and the first drying time is preferably 20-40 min.
In the processing method of the instant crayfish and shrimp clamp, the temperature for the second drying is preferably 70-85 ℃ and the time is preferably 15-30 min.
In the processing method of the instant crayfish and shrimp pincers, preferably, the third drying temperature is 40-60 ℃ and the third drying time is 60-120 min.
Preferably, the pickling solution comprises, by mass, 3-5% of salt, 0.62-2.13% of water-soluble spice powder, 1-2% of protease and 0.5-1% of potassium sorbate.
In the processing method of the instant crayfish and shrimp pincers, preferably, in the step (5), the ultrasonic treatment time is 10-40 min; the ultrasonic frequency is 25-30 kHz, and the power density is 0.3-0.5W/cm 2 (ii) a The mass ratio of the pickling liquid to the crawfish pincers is 1: 0.8-1.2.
In the processing method of the instant crayfish and shrimp clamp, preferably, in the step (9), the vacuum degree is vacuumized to 0.02-0.06 MPa, and CO is charged 2 And N 2 Mixing the gas of (1) toThe pressure is 0.12-0.25 MPa; the mixed gas contains 50-70% of CO by volume ratio 2 ，30%～50%N 2 ；
The sterilization adopts cobalt 60 irradiation for sterilization, and the radiation dose for sterilization is 3-8 KGY.
Preferably, the water-soluble spices include 0.05-0.2% of water-soluble star anise essence powder, 0.1-0.2% of water-soluble black pepper fine powder, 0.05-0.2% of water-soluble pepper fine powder, 0.1-0.2% of water-soluble white pepper fine powder, 0.1-0.25% of water-soluble nutmeg fine powder, 0.1-0.18% of water-soluble bay leaf fine powder, 0.05-0.3% of water-soluble cinnamon fine powder, 0.02-0.2% of water-soluble pepper fine powder and 0.05-0.4% of water-soluble cumin percentage by mass of the pickling solution.
In the processing method of the instant crayfish and shrimp pincers, preferably, in the step (7), the steam cooking time is 10-20 min.
In the processing method of the instant crayfish pincers, preferably, in the step (2), the method for taking the crayfish pincers is to cut off the crayfish pincers along the third joint which is separated from the body of the crayfish feet by using scissors to obtain the crayfish pincers;
in the step (1), the cleaning specifically includes: the method comprises the steps of firstly cleaning with clear water to remove impurities, and then using compressed air to impact water flow to clean the water flow.
Compared with the prior art, the invention has the advantages that:
1. through a large number of researches, the crayfish clamp is prepared by an innovative process flow of precooking, primary drying, ultrasonic penetration tasty, secondary drying, cooking and tertiary drying, and the problems of difficult utilization, difficult processing, difficult tasty and the like of the crayfish clamp are effectively solved. According to the invention, the prawn clamp is pre-cooked, then the first drying is carried out to greatly improve the absorption capacity of the subsequent prawn clamp on the pickling liquid, then the ultrasonic pickling is carried out to promote the penetration of salt and spices into the flavor, the pickling time is shortened, the product flavor is improved, the second drying is carried out after the pickling and before the cooking to lock flavor substances and reduce the nutrition loss, and the third drying is carried out after the cooking to further improve the taste, so that the meat quality is tight and chewy. According to the invention, through a specific process flow and the mutual synergistic effect among the process steps, the tasty capability is greatly improved, the flavor and the nutrition are effectively reserved, and the instant crayfish and shrimp clamp food with good taste and tasty performance is obtained. The processing method disclosed by the invention is simple and convenient in process, convenient and practical, fully utilizes the resources of the crawfish shrimp clamp, avoids waste, improves the utilization rate of the whole crawfish shrimp, and fills the blank of making instant leisure food by taking the crawfish shrimp clamp as a raw material.
2. All components of the pickling liquid used in the invention are soluble in water and have no residues, and the pickling liquid adopts ultrasonic penetration for tasty, so that soluble spices can quickly and fully permeate into the shrimp pincers through the section cut by the shrimp pincers, and the defect that the shells of the shrimp pincers are hard and difficult to flavour is overcome; meanwhile, a proper amount of protease is added into the pickling liquid, partial hydrolysis of proteins of the crayfish pincers of the crayfish is facilitated under an ultrasonic environment, the delicate flavor of the product is improved, and the earthy taste of the crayfish can be effectively removed by the special water-soluble spice formula.
3. According to the invention, the combination of staged drying for controlling water content, adding the preservative, modified atmosphere preservation and irradiation sterilization is adopted, so that the quality guarantee period and the quality guarantee effect reach the best effect, and the shelf life of the product can be greatly prolonged.
4. According to the invention, by controlling the temperature and time of the sectional drying, the crayfish pincers are beneficial to obtaining a better tasty effect, and the crayfish pincers with higher flavor substance and nutrition retention rate, better taste and better quality guarantee effect are obtained; the time of ultrasound, the parameter conditions of the ultrasound, the composition of the curing liquid and the adding amount of the curing liquid are controlled, so that the crayfish clamp which has no fishy smell, better taste and better mouthfeel can be obtained; the vacuum degree, the air inflation amount, the gas components, the radiation sterilization and other conditions of the vacuumizing are controlled, and the crayfish clamp with better quality guarantee effect can be obtained.
5. In the invention, the product is packaged by inflation, so that the defect that the shrimp clamp is hard and is easy to puncture a conventional packaging bag can be overcome; meanwhile, the mixed gas in the package can play a role in modified atmosphere preservation.
6. The processing method has the characteristics of simple and convenient process, convenience and practicability, and is convenient for industrial production and processing.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.
A processing method of instant flavored crayfish pincers comprises the following steps:
(1) selecting raw materials: selecting mature fresh crayfish with plump shrimp clamp, removing soft body, shell and shell
Pliers and shrimps with peculiar smell.
(2) Cleaning: cleaning the crayfishes selected in the step (1) with clear water to remove impurities, and then impacting water flow with compressed air to clean the crayfishes.
(3) Taking out the pliers: the crayfish pincers are cut along the joints by scissors and are cleaned for standby (the crayfish pincers are cut at the third joint with the feet away from the body).
(4) Pre-cooking: pouring the crayfish pincers obtained in the step (3) into boiling water for pre-boiling for 3-7 min, skimming floating foams, taking out, cooling and draining water.
(5) Primary drying: drying the drained crayfish tongs with hot air at 40-55 ℃ for 20-40 mim; the primary drying aims to reduce the moisture content of the lobster and shrimp clamp and improve the absorption rate of the crayfish and shrimp clamp on the curing liquid.
(6) Preparing a pickling liquid: the pickling liquid contains 3-5% of salt, 0.62-2.13% of water-soluble spice powder, 1-2% of protease and 0.5-1% of potassium sorbate by mass percent, and the components are prepared by dissolving the components in purified water;
the water-soluble spice powder is prepared according to the mass percentage of the pickling liquid and comprises the following components (namely the contents of the following components are calculated relative to the mass of the pickling liquid): 0.05-0.2% of water-soluble star anise essence powder, 0.1-0.2% of water-soluble black pepper fine powder, 0.05-0.2% of water-soluble pepper fine powder, 0.1-0.2% of water-soluble white pepper fine powder, 0.1-0.25% of water-soluble nutmeg fine powder, 0.1-0.18% of water-soluble myrcia fine powder, 0.05-0.3% of water-soluble cinnamon fine powder, 0.02-0.2% of water-soluble pepper fine powder and 0.05-0.4% of water-soluble cumin fine powder. The pickling liquid adopts a water-soluble formula, has no residues, and can be utilized to the maximum extent.
(7) Ultrasonic penetration flavor-entering: weighing the crayfish pincers dried for the first time, transferring the crayfish pincers into a pickling bag, injecting pickling liquid according to the mass ratio of the pickling liquid to the crayfish pincers being 1: 0.8-1.2, and sealing. Placing the sealed salted bag in an ultrasonic environment, wherein the ultrasonic frequency is 25-30 kHz, and the power density is 0.3-0.5W/cm 2 And (4) carrying out ultrasonic treatment for 10-40 min, taking out, opening the bag, filtering and draining.
(8) And (3) secondary drying: placing the crayfish pincers treated in the step (7) into a blast drier, and air-drying for 15-30 min at 70-85 ℃; the secondary drying aims to enable the surface of the shrimp meat in the shrimp clamp to scab and lock the pickling liquid, and is beneficial to reducing the water and nutrition loss of the muscle in the shrimp clamp in the cooking process.
(9) Cooking: and (4) putting the crayfish and shrimp clamp subjected to secondary drying into a steaming and baking oven, and steaming and baking for 10-20 min.
(10) And (3) drying for the third time: putting the cooked crayfish pincers into a forced air drier, drying for 60-120 min at 40-60 ℃, taking out and cooling; the third drying is to reduce the water content of the product, so that the meat quality is compact and chewy, and the product is easy to store.
(11) And (3) air-filled packaging: putting the shrimp pincers in the step (10) into an aluminum foil bag, vacuumizing, inflating and sealing; vacuumizing to 0.02-0.06 MPa, and charging CO 2 And N 2 The pressure of the mixed gas is 0.12-0.25 MPa, and the gas proportion is as follows: CO 2 2 ：50%～70%、N 2 ：30%～50%。
(12) And (3) irradiation sterilization: and (3) performing irradiation sterilization by using cobalt 60, wherein the sterilization dose is 3-8 KGY. Can be stored at normal temperature.
The invention adopts a sectional drying process, and the drying is carried out in three stages, wherein the drying in the first drying stage aims to improve the absorption capacity of the crayfish pincers on the pickling liquid; the secondary drying aims to lock flavor substances and reduce nutrition loss; the purpose of the third drying is to improve the mouthfeel and make the meat texture firm and chewy. Therefore, the product has optimal nutrition, flavor and taste, and the sectional drying of the invention improves the drying efficiency and reduces the cost.
The materials and instruments used in the following examples are commercially available.
Example 1
The invention relates to a processing method of instant crayfish and shrimp pincers, which comprises the following steps:
(1) selecting raw materials: selecting the fresh and alive crayfishes which grow mature and have plump shrimp pincers, and removing the soft, shell-falling, pincers-falling and peculiar-smell crayfishes.
(2) Cleaning: cleaning the crayfishes selected in the step (1) with clear water to remove impurities, and then impacting water flow with compressed air to clean the crayfishes.
(3) Taking out the pliers: cutting off the crayfish forceps from the third joint away from the body by using scissors, cleaning and draining for later use.
(4) Pre-cooking: pouring the crayfish pincers obtained in the step (3) into boiling water for precooking for 3min, skimming froth, fishing out and cooling, and draining water; the precooking can heat, denature and solidify the muscle fiber of the shrimp meat in the crayfish pincers, contract the muscle fiber and reduce the volume of the meat, thereby forming a gap between the muscle in the pincers and the shrimp pincers and being beneficial to the infiltration of the pickling liquid.
(5) Primary drying: drying the drained crayfish pincers with hot air at 40 deg.C for 40 min.
(6) Ultrasonic penetration and flavoring: weighing the crayfish pincers after the primary drying, transferring into a curing bag, injecting curing liquid with equal mass, and sealing. Placing the sealed pickling bag in an ultrasonic environment, and isolating water and ultrasonic waves, wherein the ultrasonic frequency is 25kHz, and the power density is 0.3W/cm 2 And ultrasonic treatment is carried out for 30min, and the mixture is taken out, bagged, filtered and drained.
In the step, the adopted pickling liquid is prepared by the following method: the pickling liquid contains 3.8 mass percent of salt, 1.13 mass percent of water-soluble spice powder, 1 mass percent of protease and 0.5 mass percent of potassium sorbate, and the components are dissolved by purified water to prepare the pickling liquid;
the water-soluble spice is prepared according to the mass percent of the pickling liquid and comprises the following components:
0.05 percent of water-soluble star anise essence powder (namely the amount of the water-soluble star anise essence powder is 0.05 percent of the mass of the pickling liquid), 0.1 percent of water-soluble black pepper essence powder, 0.15 percent of water-soluble pepper essence powder, 0.18 percent of water-soluble white pepper essence powder, 0.1 percent of water-soluble nutmeg essence powder, 0.1 percent of water-soluble myrcia essence powder, 0.2 percent of water-soluble cinnamon essence powder, 0.05 percent of water-soluble pepper essence powder and 0.20 percent of water-soluble cumin essence powder.
(7) And (3) secondary drying: and (4) placing the crayfish pincers treated in the step (6) into a forced air drier, and air-drying for 15min at the temperature of 80 ℃.
(8) Cooking: and (4) putting the crayfish and shrimp clamp subjected to secondary drying into a steaming and baking oven, and steaming and baking for 20 min.
(9) And (3) drying for the third time: placing the cooked crayfish pincers into a forced air drier, drying at 40 deg.C for 120min, taking out, and cooling.
(10) And (3) air-filled packaging: putting the shrimp pincers in the step (9) into an aluminum foil bag, vacuumizing, inflating and sealing; vacuumizing to 0.02MPa, and then filling the mixed gas until the pressure is 0.12MPa, wherein the volume ratio of the gas is as follows: CO 2 2 ：50%、N 2 ：50%。
(11) And (3) irradiation sterilization: sterilizing by cobalt 60 irradiation with a sterilization dose of 8KGY, and storing at normal temperature after sterilization.
Example 2
The invention relates to a processing method of instant crayfish shrimp pincers, which comprises the following steps:
(1) selecting raw materials: selecting the fresh and alive crayfishes which grow mature and have plump shrimp pincers, and removing the soft, shell-falling, pincers-falling and peculiar-smell crayfishes.
(2) Cleaning: cleaning the crayfish selected in the step (1) with clear water to remove impurities, and then impacting water flow with compressed air to clean the crayfish.
(3) Taking out the pliers: cutting off the crayfish pincers from a third joint away from the body by using scissors, cleaning and draining for later use.
(4) Pre-cooking: and (4) pouring the crayfish tongs of the crayfish in the step (3) into boiling water for precooking for 7min, removing floating foams, fishing out, draining water, and precooking to ensure that the muscle fibers of the crayfish meat in the crayfish tongs are heated, denatured and solidified, the muscle fibers are contracted, and the meat volume is reduced, so that the pickling solution can be favorably infiltrated into gaps between the muscles and the crayfish tongs.
(5) Primary drying: drying the drained crayfish pincers at 55 ℃ for 20 min; the drying purpose reduces the water content of the crayfish and shrimp clamp and improves the absorption rate of the crayfish and shrimp clamp to the pickling liquid.
(6) Ultrasonic penetration and flavoring: weighing the crayfish pincers after the primary drying, transferring into a curing bag, injecting equal-mass curing liquid, and sealing. Placing the sealed salted bag in an ultrasonic environment, and separating water from ultrasonic waves, wherein the ultrasonic frequency is 30kHz, and the power density is 0.5W/cm 2 And ultrasonic treatment is carried out for 30min, and the mixture is taken out, bagged, filtered and drained.
In the step, the adopted pickling liquid is prepared by the following method: the pickling liquid contains 5 mass percent of salt, 1.46 mass percent of water-soluble spice powder, 2 mass percent of protease and 1 mass percent of potassium sorbate, and is prepared by dissolving;
wherein the water-soluble spice powder is prepared according to the mass percentage of the pickling liquid and comprises the following components:
0.08 percent of water-soluble star anise essence powder, 0.15 percent of water-soluble black pepper fine powder, 0.10 percent of water-soluble pepper fine powder, 0.15 percent of water-soluble white pepper fine powder, 0.18 percent of water-soluble nutmeg fine powder, 0.15 percent of water-soluble bay leaf fine powder, 0.25 percent of water-soluble cinnamon fine powder, 0.10 percent of water-soluble pepper fine powder and 0.30 percent of water-soluble cumin fine powder.
(7) And (3) secondary drying: placing the crayfish pincers treated in the step (6) into a forced air drying machine, and air-drying for 25min at 70 ℃; the secondary high-temperature drying aims to enable the surfaces of the shrimp meat in the shrimp pincers to scab, lock the pickling liquid and simultaneously facilitate the reduction of water and nutrition loss of muscles in the shrimp pincers in the cooking process.
(8) Cooking: and (4) putting the crayfish and shrimp clamp subjected to secondary drying into a steaming and baking oven, and steaming and baking for 10 min.
(9) And (3) drying for the third time: placing the cooked crayfish pincers into a forced air drier, drying at 60 deg.C for 60min, taking out, and cooling; the water content of the product is reduced, so that the meat quality is compact and chewy, and meanwhile, the reduction of the water content is beneficial to the storage of the product.
(10) And (3) air-filling and packaging: putting the shrimp pincers in the step (9) into an aluminum foil bag, vacuumizing, inflating and sealing; vacuumizing to 0.06MPa, and then filling mixed gas to the pressure of 0.25MPa, wherein the volume ratio of the gas is as follows: CO 2 2 ：70%、N 2 ：30%。
(11) And (3) irradiation sterilization: cobalt 60 is adopted for irradiation sterilization, the sterilization dose is 3KGY, and the product is stored at normal temperature after sterilization.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many variations and modifications to the disclosed embodiments, or equivalent variations, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modifications, equivalent substitutions, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention are within the scope of the technical scheme of the present invention.
Claims (3)
1. The processing method of the instant crayfish shrimp pincers is characterized by comprising the following steps:
(1) selecting raw materials and cleaning: selecting mature and full-bodied live crayfish, removing soft, shell-falling, clamp-falling and peculiar-smell crayfish, and cleaning;
(2) taking out the pliers: cutting off the crayfish pincers along the joints by using scissors, and cleaning for later use;
(3) pre-cooking: pouring the crayfish tongs obtained in the step (2) into boiling water for pre-cooking, then skimming floating foam, taking out and cooling, and draining water;
(4) primary drying: drying the drained crayfish tongs for the first time;
(5) flavoring: putting the crayfish tongs dried for the first time into a pickling bag, injecting pickling liquid into the pickling bag, sealing, then placing the bag in an ultrasonic environment for ultrasonic treatment, taking out the bag after the ultrasonic treatment is finished, opening the bag, filtering and draining;
(6) and (3) secondary drying: carrying out secondary drying on the crayfish pincers treated in the step (5);
(7) cooking: performing steam cooking on the crayfish pincers subjected to the secondary drying;
(8) and (3) drying for the third time: drying the cooked crayfish pincers for the third time, taking out and cooling;
(9) packaging and sterilizing: putting the crayfish clamp processed in the step (8) into an aluminum foil bag, vacuumizing, inflating, sealing and sterilizing;
the temperature of the primary drying is 40-55 ℃, and the time is 20-40 min;
the temperature of the second drying is 70-85 ℃, and the time is 15-30 min;
the temperature of the third drying is 40-60 ℃, and the time is 60-120 min;
the pickling liquid comprises, by mass, 3-5% of salt, 0.62-2.13% of water-soluble spice powder, 1-2% of protease and 0.5-1% of potassium sorbate;
in the step (5), the ultrasonic treatment time is 10-40 min; the ultrasonic frequency is 25-30 kHz, and the power density is 0.3-0.5W/cm 2 (ii) a The mass ratio of the pickling liquid to the crayfish pincers is 1: 0.8-1.2;
in the step (9), the vacuum is pumped to the vacuum degree of 0.02-0.06 MPa, and CO is charged 2 And N 2 Until the pressure of the mixed gas is 0.12-0.25 MPa; the mixed gas contains 50-70% of CO by volume ratio 2 ，30%～50%N 2 ；
The sterilization adopts cobalt 60 irradiation for sterilization, and the sterilization dose is 3-8 KGY.
2. The processing method of the instant crawfish shrimp clamp as claimed in claim 1, wherein in the step (7), the steam cooking time is 10-20 min.
3. The method for processing the instant crayfish and shrimp clamp as claimed in claim 1, wherein in the step (2), the shrimp clamp is taken by cutting the crayfish and the crayfish with scissors along the third joint of the crayfish and the crayfish clamp from the body to obtain the crayfish and shrimp clamp;
in the step (1), the cleaning specifically includes: the method comprises the steps of firstly cleaning with clear water to remove impurities, and then using compressed air to impact water flow to clean the water flow.
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| CN114052194A (en) * | 2021-11-26 | 2022-02-18 | 瑞昌市溢香农产品有限公司 | Processing method of salted duck liquid |
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| CN104366595A (en) * | 2014-12-03 | 2015-02-25 | 德炎水产食品股份有限公司 | Processing method of freshwater crayfish pre-prepared products |
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