CN112314898A - Processing method of instant crayfish - Google Patents
Processing method of instant crayfish Download PDFInfo
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- CN112314898A CN112314898A CN202011162838.2A CN202011162838A CN112314898A CN 112314898 A CN112314898 A CN 112314898A CN 202011162838 A CN202011162838 A CN 202011162838A CN 112314898 A CN112314898 A CN 112314898A
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- crayfish
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- 241000238017 Astacoidea Species 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 241000238557 Decapoda Species 0.000 claims abstract description 60
- 238000004140 cleaning Methods 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 238000012216 screening Methods 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000010802 sludge Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 10
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000012414 sterilization procedure Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241000238565 lobster Species 0.000 abstract description 5
- 241000234314 Zingiber Species 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of processing of instant crayfish and discloses a processing method of instant crayfish, which comprises the following steps: the method comprises the following steps: screening crayfish, will die lobster and old shell shrimp manual work choose, the less lobster of volume sieves out to carry out the classification of lobster volume according to the size of lobster in proper order, carry out standby treatment, step two: the crayfish cleaning device comprises a crayfish cleaning device, a soaking process is carried out on the screened crayfish, a plurality of cleaning processes are used for cleaning sludge and impurities on the surface of the crayfish, and finally clear water is adopted for carrying out overall cleaning effect on the crayfish to reach the standard of food sanitation edible permission. According to the invention, strict screening of the crayfishes and multiple cleaning of the crayfishes are adopted, so that the quality and cleanness of the crayfishes are controlled, and the quality of crayfish meat is ensured, thereby greatly improving the eating safety of the crayfishes and ensuring the eating taste.
Description
Technical Field
The invention relates to the technical field of processing of instant crayfishes, in particular to a processing method of instant crayfishes.
Background
At present, the meat of the crayfish is delicious, the flavor is unique, the protein content is high, the fat content is low, the crayfish roe has the crab roe flavor, particularly the contents of calcium, phosphorus and iron are rich, the crayfish roe is an animal food with higher nutritional value, and the crayfish is utilized as a delicious dish.
Through search, the Chinese granted patent No. 201711350251.2 discloses a processing method of instant crayfish, comprising the following steps: cleaning, vacuum pickling, vacuum frying, marinating, baking, coating with paste and seasoning, wherein the coating with paste and seasoning is to bake, uniformly mix the cooled crayfish and the coating with paste and seasoning, and vacuum package to obtain the finished product.
But in the normal production process, the quality of the lobsters can not be ensured, so that the use mouthfeel and the overall edible safety of the subsequent finished products of the crayfishes are influenced, and the technical scheme is realized. Therefore, a processing method of the instant crayfish is provided.
Disclosure of Invention
The invention aims to provide a processing method of instant crayfish, which adopts strict screening of crayfish and multi-channel cleaning of the crayfish to control the quality and cleanness of the crayfish and ensure the quality of crayfish meat, thereby greatly improving the eating safety of the crayfish and ensuring the eating taste and solving the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of instant crayfish comprises the following steps:
the method comprises the following steps: screening the crayfishes, manually picking out dead lobsters and old-shell lobsters, screening out lobsters with smaller volume, and sequentially classifying the lobsters according to the size of the lobsters for standby treatment;
step two: cleaning crayfish, soaking the screened crayfish, cleaning the sludge and impurities on the surface of the crayfish through a plurality of cleaning processes, and finally performing the integral cleaning effect on the crayfish by adopting clear water to reach the standard of food sanitation and eating permission;
step three: cooking and cooling the crayfish, placing the cleaned crayfish into a cooking machine for cooking, cooking for different time according to the size of the crayfish, and performing a water soaking cooling process on the crayfish after cooking to cool the crayfish;
step four: peeling and sterilizing, namely, peeling crayfish, removing a first shrimp shell of a crayfish body, peeling shrimp meat in the crayfish shell, separating shrimp wires, uniformly collecting the processed shrimp meat, uniformly collecting the shrimp shell and the shrimp wires, preparing electrolyzed water by adopting a pulse high-energy radio instrument to clean shrimp meat, and sterilizing the shrimp meat;
step five: adding materials and boxing, adding water, cooked lard, yellow wine, onion sections, ginger slices, edible salt, monosodium glutamate, chicken essence, sugar, citric acid and a preservative in the adding process to prepare seasoning liquid, boiling, cooling the seasoning, adding the cooled seasoning liquid into shrimp meat for bagging, completing the preparation, and storing in a cold storage mode.
In a preferred embodiment of the present invention, the soaking step in the second step is performed by soaking with white vinegar for 60-120 min.
In a preferred embodiment of the invention, the cooking machine in the third step is a cooking machine with 100 ℃, and the cooking time is 7min, 6min and 5min according to the large, medium and small specification of the lobsters.
In a preferred embodiment of the present invention, in the cooling step of the third step, the treatment time of the cooling step is 3 to 5 min.
In a preferred embodiment of the present invention, in the peeling step in the fourth step, the shells of the lobsters are separated by using tweezers or scissors.
In a preferred embodiment of the present invention, in the sterilization step in the fourth step, the shrimp meat is soaked in the electrolyzed water for 10min for cleaning, so as to ensure the cleaning quality.
In a preferred embodiment of the present invention, the adding step in the fifth step is performed in a ratio of 100kg of water, 2kg of lard stearin, 35kg of yellow wine, 45kg of shallot segments, 45kg of ginger slices, 45kg of edible salt, 2.5kg of monosodium glutamate, 2.5kg of chicken essence, 15kg of sugar, 0.3kg of citric acid and 100g of preservative.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the crayfish is strictly screened and cleaned in multiple ways, so that the quality and cleanness of the crayfish are controlled, and the quality of crayfish meat is ensured, therefore, the eating safety of the crayfish is greatly improved, and the eating taste of the crayfish is ensured.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a processing method of instant crayfish of the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a processing method of instant crayfish comprises the following steps:
the method comprises the following steps: screening the crayfishes, manually picking out dead lobsters and old-shell lobsters, screening out lobsters with smaller volume, and sequentially classifying the lobsters according to the size of the lobsters for standby treatment;
step two: cleaning crayfish, soaking the screened crayfish, cleaning the sludge and impurities on the surface of the crayfish through a plurality of cleaning processes, and finally performing the integral cleaning effect on the crayfish by adopting clear water to reach the standard of food sanitation and eating permission;
step three: cooking and cooling the crayfish, placing the cleaned crayfish into a cooking machine for cooking, cooking for different time according to the size of the crayfish, and performing a water soaking cooling process on the crayfish after cooking to cool the crayfish;
step four: peeling and sterilizing, namely, peeling crayfish, removing a first shrimp shell of a crayfish body, peeling shrimp meat in the crayfish shell, separating shrimp wires, uniformly collecting the processed shrimp meat, uniformly collecting the shrimp shell and the shrimp wires, preparing electrolyzed water by adopting a pulse high-energy radio instrument to clean shrimp meat, and sterilizing the shrimp meat;
step five: adding materials and boxing, adding water, cooked lard, yellow wine, onion sections, ginger slices, edible salt, monosodium glutamate, chicken essence, sugar, citric acid and a preservative in the adding process to prepare seasoning liquid, boiling, cooling the seasoning, adding the cooled seasoning liquid into shrimp meat for bagging, completing the preparation, and storing in a cold storage mode.
Further, in the soaking step in the second step, white vinegar is adopted for soaking, and the soaking time is 60-120 min.
Further, the cooking machine in the third step adopts a 100 ℃ cooking machine for cooking, the lobsters are classified according to large, medium and small specifications, and the cooking time is 7min, 6min and 5min respectively.
Furthermore, in the cooling procedure in the third step, the treatment time of the cooling procedure is 3-5 min.
In the fourth step, in the peeling step, the shells of the lobsters are separated by using tweezers or scissors.
Further, in the sterilization procedure in the fourth step, the sterilization time is to soak the shelled shrimps in the electrolyzed water for cleaning for 10min, so that the cleaning quality is ensured.
Further, in the feeding step in the fifth step, the proportion of the feeding step is 100kg of water, 2kg of cooked lard, 35kg of yellow wine, 45kg of onion sections, 45kg of ginger slices, 45kg of edible salt, 2.5kg of monosodium glutamate, 2.5kg of chicken essence, 15kg of sugar, 0.3kg of citric acid and 100g of preservative.
When the processing method of the instant crayfish is used, the crayfish is screened, the dead lobster and the old crayfish are manually selected out, the lobsters with small volume are screened out, the lobsters with good quality are reserved for later use, the lobsters are classified according to the size of the lobsters and are divided into three types, namely large, medium and small, the crayfish is cleaned, the screened crayfish is soaked, dirt on gills can be forced to be spit out by adopting a white vinegar soaking mode, the soaked lobsters are very clean, the crayfish is washed by using clear water finally, an efficient cleaning effect is formed, the food sanitation and edible approval standard is met, the crayfish is cooked and cooled, the cleaned crayfish is placed into a cooking machine for cooking, the cooking is carried out for different times according to the sizes of the crayfish, the crayfish is subjected to a water soaking cooling process after the cooking, the cooling is formed for the crayfish, and the shells of the crayfish are peeled by tweezers, removing a first shrimp shell of a shrimp body, stripping shrimp meat in the shrimp shell, separating shrimp wires, uniformly collecting the treated shrimp meat, uniformly collecting the shrimp shell and the shrimp wires, preparing electrolyzed water by adopting a pulse high-energy radio instrument, cleaning shrimp meat, sterilizing the shrimp meat, finally adding materials and boxing, adding water, cooked lard, yellow wine, onion sections, ginger slices, edible salt, monosodium glutamate, chicken essence, sugar, citric acid and a preservative in the adding process to prepare seasoning liquid for boiling, cooling the seasoning, adding the seasoning liquid into the shrimp meat for bagging, finishing the preparation, and storing in a refrigerating mode.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. The processing method of the instant crayfish is characterized by comprising the following steps:
the method comprises the following steps: screening the crayfishes, manually picking out dead lobsters and old-shell lobsters, screening out lobsters with smaller volume, and sequentially classifying the lobsters according to the size of the lobsters for standby treatment;
step two: cleaning crayfish, soaking the screened crayfish, cleaning the sludge and impurities on the surface of the crayfish through a plurality of cleaning processes, and finally performing the integral cleaning effect on the crayfish by adopting clear water to reach the standard of food sanitation and eating permission;
step three: cooking and cooling the crayfish, placing the cleaned crayfish into a cooking machine for cooking, cooking for different time according to the size of the crayfish, and performing a water soaking cooling process on the crayfish after cooking to cool the crayfish;
step four: peeling and sterilizing, namely, peeling crayfish, removing a first shrimp shell of a crayfish body, peeling shrimp meat in the crayfish shell, separating shrimp wires, uniformly collecting the processed shrimp meat, uniformly collecting the shrimp shell and the shrimp wires, preparing electrolyzed water by adopting a pulse high-energy radio instrument to clean shrimp meat, and sterilizing the shrimp meat;
step five: adding materials and boxing, adding water, cooked lard, yellow wine, onion sections, ginger slices, edible salt, monosodium glutamate, chicken essence, sugar, citric acid and a preservative in the adding process to prepare seasoning liquid, boiling, cooling the seasoning, adding the cooled seasoning liquid into shrimp meat for bagging, completing the preparation, and storing in a cold storage mode.
2. The processing method of instant crayfish as claimed in claim 1, wherein: and in the soaking step in the second step, white vinegar is adopted for soaking for 60-120 min.
3. The processing method of instant crayfish as claimed in claim 1, wherein: the cooking machine in the third step adopts a 100 ℃ cooking machine for cooking, the lobsters are classified according to large, medium and small specifications, and the cooking time is 7min, 6min and 5min respectively.
4. The processing method of instant crayfish as claimed in claim 1, wherein: in the cooling procedure in the third step, the treatment time of the cooling procedure is 3-5 min.
5. The processing method of instant crayfish as claimed in claim 1, wherein: in the peeling procedure in the fourth step, the shells of the lobsters are separated by using tweezers or scissors.
6. The processing method of instant crayfish as claimed in claim 1, wherein: in the sterilization procedure in the fourth step, the sterilization time is that the peeled shrimps are soaked in the electrolyzed water for cleaning for 10min, so that the cleaning quality is ensured.
7. The processing method of instant crayfish as claimed in claim 1, wherein: and in the feeding step in the fifth step, the proportion of the feeding step is 100kg of water, 2kg of cooked lard, 35kg of yellow wine, 45kg of scallion sections, 45kg of ginger slices, 45kg of edible salt, 2.5kg of monosodium glutamate, 2.5kg of chicken essence, 15kg of sugar, 0.3kg of citric acid and 100g of preservative.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011162838.2A CN112314898A (en) | 2020-10-27 | 2020-10-27 | Processing method of instant crayfish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011162838.2A CN112314898A (en) | 2020-10-27 | 2020-10-27 | Processing method of instant crayfish |
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| CN112314898A true CN112314898A (en) | 2021-02-05 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640971A (en) * | 2012-05-15 | 2012-08-22 | 淮阴工学院 | Method for quickly freezing cooked crayfish meat at low temperature |
| CN103251079A (en) * | 2013-06-08 | 2013-08-21 | 湖南三兄特色农业开发有限公司 | Processing method of fresh-water lobster meat |
| CN204710766U (en) * | 2015-06-08 | 2015-10-21 | 河北农业大学 | Prawn cleaning machine with electrolytic device |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN107373470A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | The preparation method of spiced peeled shrimp |
| CN107495192A (en) * | 2017-08-17 | 2017-12-22 | 马军 | A kind of cray food production technique |
-
2020
- 2020-10-27 CN CN202011162838.2A patent/CN112314898A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640971A (en) * | 2012-05-15 | 2012-08-22 | 淮阴工学院 | Method for quickly freezing cooked crayfish meat at low temperature |
| CN103251079A (en) * | 2013-06-08 | 2013-08-21 | 湖南三兄特色农业开发有限公司 | Processing method of fresh-water lobster meat |
| CN204710766U (en) * | 2015-06-08 | 2015-10-21 | 河北农业大学 | Prawn cleaning machine with electrolytic device |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN107373470A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | The preparation method of spiced peeled shrimp |
| CN107495192A (en) * | 2017-08-17 | 2017-12-22 | 马军 | A kind of cray food production technique |
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