CN114287586A - Preparation process of instant crayfish - Google Patents
Preparation process of instant crayfish Download PDFInfo
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- CN114287586A CN114287586A CN202210069883.6A CN202210069883A CN114287586A CN 114287586 A CN114287586 A CN 114287586A CN 202210069883 A CN202210069883 A CN 202210069883A CN 114287586 A CN114287586 A CN 114287586A
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Abstract
The invention provides a preparation process of instant crayfish, which comprises the following steps: step S1: unfreezing and cleaning; step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup, boiling for 5-7 minutes, and stopping heating to soak for 3-5 minutes; step S3: draining after cooling; step S4: frying: frying crayfish in oil; step S5: marinating: draining oil from the fried crayfish, and marinating in marinade; step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging; step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag; step S8: high-temperature sterilization: placing the crayfish after vacuumizing and sealing in a high-temperature sterilization furnace for high-temperature sterilization; step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products. The invention provides a preparation process of an instant crayfish, which is fresh and tender in meat quality, Q elastic in taste and long in preservation time.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a preparation process of instant crayfish.
Background
Crayfish, the academic name Procambarus clarkii, has been introduced to the provinces of china, Jiangsu, Anhui, etc. in Japan, and has been increasingly propagated and expanded along the Yangtze river basin, and is now an important freshwater economic shrimp in China. The crayfish has delicious meat, sufficient elasticity and unique flavor, has the nutritional characteristics of high protein, low fat and the like, and is a high-quality aquatic product.
At present, along with the improvement of living standard of people, people enjoy instant leisure snacks day by day. The instant crayfish is a leisure snack widely loved by people. However, the snack needs to pay attention to the process for preventing the shrimp products from rotting, and the shrimp products are rotten and deteriorated by various reasons, such as microorganisms, endogenous enzymes, fat oxidation and the like, wherein the rotting effect of the microorganisms is the greatest. During the storage of shrimp products, the meat quality gradually spoils over time, and by measuring the number of colonies of microorganisms, it is found that the total number of colonies gradually increases, and the microorganisms decompose nutrients and grow and propagate to produce metabolites having bad flavors such as amines, sulfides, alcohols, aldehydes, ketones, and organic acids, and finally cause the spoilage. Therefore, a certain amount of biological preservative is added to the instant food, and the microorganisms need to be killed by high temperature. However, as the meat quality of the crayfish is tender, the sterilization operation at a higher temperature can cause the crayfish meat to shrink too much, so that the meat quality is soft and not tight, and the eating taste of consumers is influenced.
Therefore, a preparation process of the instant crayfish which is fresh and tender in meat quality, Q elastic in taste and long in preservation time needs to be researched.
Disclosure of Invention
The invention aims to provide a preparation process of an instant crayfish with fresh and tender meat, Q elastic mouthfeel and long preservation time.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup, boiling for 5-7 minutes, and stopping heating to soak for 3-5 minutes;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes in an oil pan;
step S5: marinating: draining oil from the fried crayfish, and marinating in marinade;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after vacuumizing and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
As a further improvement of the invention, the blanching soup in the step S3 comprises the following components and proportions by weight: 1000 parts of water, 30-40 parts of salt, 10-15 parts of monosodium glutamate and 0.5-0.8 part of D-sodium erythorbate.
As a further improvement of the invention, in the step S4, the oil pan temperature is 190-200 ℃, and the frying time is 20-30 seconds.
As a further improvement of the invention, the marinade in the step S5 comprises the following components and proportions by weight: 1000 parts of water, 15-20 parts of salt, 30-35 parts of white granulated sugar, 20-25 parts of monosodium glutamate and 0.3-0.5 part of spearmint extract.
As a further improvement of the invention, the health care product also comprises 0.5 to 0.8 portion of 4-ethyl guaiacol by weight.
As a further improvement of the invention, the polysaccharide gum also comprises 0.1 to 0.3 portion of tamarind seed polysaccharide gum by weight portion.
As a further improvement of the invention, the temperature of the high-temperature sterilization in the step S8 is 110-120 ℃, and the time of the high-temperature sterilization is 20-25 minutes.
The invention has the beneficial effects that:
1. the preparation process of the instant crayfish adopts the high-temperature sterilization process of blanching, frying, marinating and lower temperature, so that the water in the crayfish meat is well kept, and the biological preservative in the marinade in the marinating and the high-temperature sterilization are combined to sterilize and preserve in a double mode, so that the freshness of the instant crayfish meat is improved, the crayfish meat is fresh and tender, tastes Q elastic, and has good economic value.
2. The spearmint extract is adopted in the marinating process in the preparation process of the instant crayfish, and can enter cell walls of microbial bacteria by permeation to interfere various enzyme systems in cells, so that the production of bacteria is effectively inhibited, the stability of the instant crayfish product is improved, and the preservation time of the instant crayfish is prolonged.
3. The 4-ethyl guaiacol is also added into the marinade in the preparation process of the instant crayfish, can destroy cell membranes of gram-negative bacteria, and can block the transfer of substances inside and outside cells, so that cell death is caused to inhibit the growth of bacterial colonies, and the 4-ethyl guaiacol can improve the osmosis of the spearmint extract, and can inhibit the growth of the gram-negative bacteria by cooperating with the spearmint extract, so that the preservation time of the crayfish is prolonged.
4. In the preparation process of the instant crayfish, tiny gaps are generated in muscle tissues of the crayfish after the blanching process, the spearmint extract and the 4-ethyl guaiacol permeate into the crayfish meat in the marinating process, the preservation effect is further improved, meanwhile, the tamarind polysaccharide glue in the marinating process can promote the stability of a protein gel layer of the crayfish meat at a high temperature, the storage stability and the permeability of a preservative in the crayfish meat are improved, the spearmint extract and the 4-ethyl guaiacol of the biological preservative are further promoted to play a role while the water storage Q bomb of the crayfish meat is ensured, and the preservation time of the instant crayfish is prolonged.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
First, an embodiment
Example 1
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 5 minutes, turning off the fire to soak for 3 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 30 parts of salt, 10 parts of monosodium glutamate and 0.5 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 20 seconds at the temperature of 190 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 15 parts of salt, 30 parts of white granulated sugar, 20 parts of monosodium glutamate, 0.3 part of spearmint extract, 0.5 part of 4-ethyl guaiacol and 0.1 part of tamarind polysaccharide gum;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 20 minutes at the temperature of 110 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 2
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 7 minutes, turning off the fire to soak for 5 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 40 parts of salt, 15 parts of monosodium glutamate and 0.8 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 30 seconds at the temperature of 200 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 20 parts of salt, 35 parts of white granulated sugar, 25 parts of monosodium glutamate, 0.5 part of spearmint extract, 0.8 part of 4-ethyl guaiacol and 0.3 part of tamarind polysaccharide gum;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 25 minutes at the temperature of 120 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 3
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 6 minutes, turning off the fire to soak for 4 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 35 parts of salt, 12 parts of monosodium glutamate and 0.7 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar, 22 parts of monosodium glutamate, 0.4 part of spearmint extract, 0.7 part of 4-ethyl guaiacol and 0.2 part of tamarind polysaccharide gum;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 4
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 6 minutes, turning off the fire to soak for 4 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 35 parts of salt, 12 parts of monosodium glutamate and 0.7 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar, 22 parts of monosodium glutamate, 0.7 part of 4-ethyl guaiacol and 0.2 part of tamarind polysaccharide gum;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 5
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 6 minutes, turning off the fire to soak for 4 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 35 parts of salt, 12 parts of monosodium glutamate and 0.7 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar, 22 parts of monosodium glutamate, 0.4 part of spearmint extract and 0.2 part of tamarind seed polysaccharide gum;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 6
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 6 minutes, turning off the fire to soak for 4 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 35 parts of salt, 12 parts of monosodium glutamate and 0.7 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar, 22 parts of monosodium glutamate, 0.4 part of spearmint extract and 0.7 part of 4-ethyl guaiacol;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 7
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup to be boiled for 6 minutes, turning off the fire to soak for 4 minutes, wherein the blanching soup comprises the following components in parts by weight: 1000 parts of water, 35 parts of salt, 12 parts of monosodium glutamate and 0.7 part of D-sodium erythorbate;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S5: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar and 22 parts of monosodium glutamate;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
Example 8
A preparation process of instant crayfish comprises the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: frying: frying the drained crayfishes for 25 seconds at the temperature of 195 ℃ in an oil pan;
step S3: marinating: draining the oil of the fried crayfish, and then marinating the crayfish in marinade, wherein the marinade comprises the following components in parts by weight: 1000 parts of water, 18 parts of salt, 32 parts of white granulated sugar, 22 parts of monosodium glutamate, 0.4 part of spearmint extract, 0.7 part of 4-ethyl guaiacol and 0.2 part of tamarind polysaccharide gum;
step S4: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S5: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S6: high-temperature sterilization: placing the crayfish after being vacuumized and sealed in a high-temperature sterilization furnace for high-temperature sterilization for 22 minutes at the temperature of 115 ℃;
step S7: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
The sensory evaluation method comprises the following steps: the sensory evaluation adopts a grading method, the following table 1 shows the sensory evaluation standard of the instant crayfish, a sensory evaluation group is started from three aspects of meat texture, body surface color and smell in the evaluation process, comprehensive grading is carried out according to the requirements of the table 1 by 6 sensory evaluation personnel groups, the final result is the sum of three grades, the average value is taken, the total score is between 9 (extremely fresh) and 0 (completely rotten), and the score below 6 shows that the sample is not edible.
TABLE 1 comprehensive sensory evaluation table for instant crayfish
Determination of the total number of colonies: according to the pouring plate counting method specified in GB/T4789.2-2010, slightly modified, the crayfish is taken out, is subjected to primary treatment, is rapidly cut into pieces under the sterile environment, 1g of cut shrimp meat is taken, 9ml of 0.1% sterile physiological saline is added, and the mixture is shaken and uniformly mixed. After 10-fold dilution the shrimp homogenate was diluted and cultured by decantation with 1mL of several suitable dilutions. The total number of colonies was determined by counting agar using PCA plates, incubating at 37 ℃ for 48 hours, and then counting the number of colonies expressed as the logarithm of the total number of colonies.
Sensory evaluation and measurement are carried out on the crayfish meat of the examples 1 to 8, and the data results shown in the following table 2 are obtained:
TABLE 2 sensory evaluation test results for the respective samples
| Time (d) | 0 | 7d | 14d | 30d |
| Example 1 | 8.84 | 8.41 | 8.21 | 7.85 |
| Example 2 | 8.92 | 8.60 | 8.42 | 8.03 |
| Example 3 | 8.89 | 8.54 | 8.37 | 7.94 |
| Example 4 | 8.64 | 8.21 | 7.56 | 6.41 |
| Example 5 | 8.55 | 8.12 | 7.44 | 6.34 |
| Example 6 | 8.21 | 7.87 | 7.24 | 6.12 |
| Example 7 | 8.07 | 7.28 | 6.14 | 4.41 |
| Example 8 | 8.67 | 8.25 | 7.62 | 6.52 |
The total number of colonies of the crayfish meat of examples 1 to 8 was measured at different times, and the data results shown in the following Table 3 were obtained:
TABLE 3 Total colony count test results (in lg (CFU/g))
| Time (d) | 0 | 7d | 14d | 30d |
| Example 1 | 1.13 | 1.43 | 2.14 | 4.27 |
| Example 2 | 1.04 | 1.37 | 2.04 | 4.03 |
| Example 3 | 1.07 | 1.39 | 2.08 | 4.12 |
| Example 4 | 1.21 | 1.93 | 3.54 | 6.27 |
| Examples5 | 1.24 | 2.14 | 3.95 | 7.14 |
| Example 6 | 1.34 | 2.76 | 4.92 | 9.45 |
| Example 7 | 1.53 | 7.67 | 15.76 | 35.74 |
| Example 8 | 1.42 | 3.14 | 5.56 | 11.47 |
The principles and embodiments of the present invention are explained herein using specific examples, which are set forth only to help understand the method and its core ideas of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (7)
1. The preparation process of the instant crayfish is characterized by comprising the following steps:
step S1: unfreezing and cleaning: taking the crayfish out of the refrigeration house, placing the crayfish in a thawing pool, soaking the crayfish in clear water for thawing, and rinsing the crayfish once after the crayfish is completely thawed;
step S2: blanching: adding blanching soup into a blanching pot, putting the crayfish processed in the step S1 into the boiled blanching soup, boiling for 5-7 minutes, and stopping heating to soak for 3-5 minutes;
step S3: and (3) cooling: putting the blanched crayfish in cold water in time for cooling and draining;
step S4: frying: frying the drained crayfishes in an oil pan;
step S5: marinating: draining oil from the fried crayfish, and marinating in marinade;
step S6: mixing materials: putting seasonings into the seasoning mixing basin, uniformly mixing the seasonings and the crayfish, and discharging;
step S7: filling: filling the stirred crayfish into a packaging bag, and vacuumizing and sealing the packaging bag;
step S8: high-temperature sterilization: placing the crayfish after vacuumizing and sealing in a high-temperature sterilization furnace for high-temperature sterilization;
step S9: washing and drying the bag: and washing, drying and inspecting the finished packaging bags sterilized at high temperature to obtain the finished products, and warehousing the finished products.
2. The preparation process of the instant crayfish according to claim 1, wherein the blanching soup in the step S3 comprises the following components and proportions by weight: 1000 parts of water, 30-40 parts of salt, 10-15 parts of monosodium glutamate and 0.5-0.8 part of D-sodium erythorbate.
3. The process as claimed in claim 2, wherein the oil pot temperature in step S4 is 190 ℃ and 200 ℃, and the frying time is 20-30 seconds.
4. The process for preparing instant crayfish according to claim 1, wherein the marinade in the step S5 comprises the following components and proportions by weight: 1000 parts of water, 15-20 parts of salt, 30-35 parts of white granulated sugar, 20-25 parts of monosodium glutamate and 0.3-0.5 part of spearmint extract.
5. The process for preparing instant crayfish according to claim 4, further comprising 0.5 to 0.8 parts by weight of 4-ethylguaiacol.
6. The process for preparing instant crayfish according to claim 4, further comprising 0.1 to 0.3 parts by weight of tamarind polysaccharide gum.
7. The process as claimed in claim 1, wherein the temperature of the step S8 is 110-120 deg.C, and the time of the step S8 is 20-25 minutes.
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