CN116508957A - Preparation method of instant high-quality frozen drunk seasoned crayfish - Google Patents
Preparation method of instant high-quality frozen drunk seasoned crayfish Download PDFInfo
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- CN116508957A CN116508957A CN202310408454.1A CN202310408454A CN116508957A CN 116508957 A CN116508957 A CN 116508957A CN 202310408454 A CN202310408454 A CN 202310408454A CN 116508957 A CN116508957 A CN 116508957A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic 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
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/276—Treatment with inorganic compounds
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- 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 invention discloses a preparation method of a re-heated instant high-quality frozen cooked drunk seasoned crayfish, which takes crayfish as a main raw material and prepares the frozen drunk seasoned crayfish product with rich bouquet flavor, excellent texture, rich nutrition and unique flavor through the procedures of temporary culture and evacuation, grading screening, soaking and sand-spitting, soaking and bacteria-reducing, heat treatment, drunk preparation, cooling, boxing and juice pouring, vacuum packaging, quick-frozen preservation and the like. The invention integrates the process technologies of green bacteria reduction, drunk water retention, quick-freezing fresh locking and the like, and realizes development of the drunk shrimps with the flavor of storage-resistant seasoning and high-quality retention in the process of freezing and storing. The invention develops the processing method of the crayfish prefabricated dish with the new taste and the coexistence of the bouquet and the flavoring flavor, effectively maintains the quality of frozen cooked drunk crayfish products and improves the flavor of drunk crayfish, and has wide commercial popularization value and market prospect.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of a re-heated instant high-quality frozen drunk seasoned crayfish.
Background
The crayfish, namely the procambarus clarkia, is rich in high protein and low fat, delicious in meat quality and unique in flavor, so that the crayfish is deeply favored by consumers in China and has a very wide consumer market. The crayfish has high water content, strong endogenous enzyme activity, territory and seasonality, and is mainly sold at present, and the eating mode and the product form are single, so that the industrial development of the crayfish is severely limited. In recent years, the instant and deep-processed aquatic products are deeply favored by consumers. The crayfish processing industry is also rapidly evolving, forming a series of crayfish primary processed products including: frozen crayfish tails, frozen boiled crayfish meat, quick-frozen cooked crayfish tails, quick-frozen cooked whole-limb crayfish, and the like. The patent of CN201610438088.4 discloses a processing method of instant cold-stored delicious crayfish, which comprises the following steps: checking, selecting, grading, cleaning, boiling, vacuum bagging, vacuum sealing, cooling and refrigerating to obtain the instant refrigerated delicious crayfish product. At present, the high-quality crayfish is not mature in deep processing, and products such as garlic-flavor crayfish, spicy crayfish and braised crayfish are mainly formed, so that development of the crayfish with diversified new flavors is delayed, and sustainable development of the crayfish industry is severely restricted.
Drunk processing can give drunk processed products unique quality characteristics. The drunk product is deeply favored by consumers because of unique and delicious flavor, and the processing method of the drunk product of the crayfish is not disclosed and reported.
At present, drunk products are mainly processed in dining hall foods or workshops, and longer drunk or marinating time is usually required; the drunk crab product is usually eaten directly after drunk, but the safety of the drunk crab product is difficult to ensure; and the conventional drunk product has short fresh-keeping period and is easy to cause quality degradation. The patent with publication number CN109805305A discloses a processing method for preparing the cooked drunk crabs by taking the crabs as raw materials and steaming, airing, curing and refrigerating, and compared with the cooked drunk crabs prepared by a common method, the processing method has the advantages that ozone is introduced into temporarily-raised clear water to help the crabs to discharge dirt and reduce bacteria, the shelf life is prolonged, and a sorbic acid preservative is combined, but the shelf life is still relatively short. In addition, crayfish requires a seasoning process for its unique meat quality, which is a commercial product.
Therefore, how to develop a crayfish drunk product with a longer shelf life and excellent quality can solve the consumption requirement of crayfish in light and vigorous seasons is a technical problem to be solved in the field.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of the instant high-quality frozen drunk seasoned crayfish.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of a re-heated instant high-quality frozen drunk seasoned crayfish, which comprises the following steps of,
pretreating the crayfish to obtain pretreated crayfish;
placing the pretreated crayfish into a solution with the mass percent of 1% NaCl and 0.5% NaHCO 3 Soaking in the aqueous solution, and cleaning and taking out the crayfish after the soaking is finished to obtain the soaked crayfish;
soaking the soaked crayfish in 0.03mg/L chlorine dioxide solution, and cleaning and draining the crayfish by clean water after the soaking is finished to obtain cleaned crayfish;
steam heating and curing the cleaned crayfish, cooling the steamed crayfish with ice water, and then soaking the cooled crayfish in drunk liquid to obtain drunk crayfish;
placing the drunk crayfish in a special plastic box, and then pouring pre-fried seasoning liquid;
covering a gasket on a tray containing crayfish, vacuum packaging, and quick-freezing the vacuum packaged crayfish and preserving;
the drunk liquid consists of the following components in percentage by mass:
1.5 to 2.0 percent of ginger slices, 1.0 to 1.5 percent of dried orange peel, 0.5 to 1.0 percent of onion, 2 to 3 percent of white granulated sugar, 1 to 2 percent of trehalose, 0.3 percent of sodium tripolyphosphate and the balance of mixed liquor to complement 100 percent; the mixed wine is prepared by compounding yellow wine, white wine and yellow rice wine, and the volume ratio of the compound wine is 1:4:1.
as a preferred embodiment of the preparation process according to the invention, there is provided: the crayfish pretreatment comprises the steps of,
temporary culture and evacuation: temporarily culturing the crayfish in clear water for 5 days to completely drain the dirt in the stomach and intestine;
and (3) classifying and screening: and (3) removing dead shrimps, weak shrimps and broken shrimps from raw materials, grading and selecting the crayfish according to the size of each head, and collecting crayfish of the same grade to obtain the pretreated crayfish.
As a preferred embodiment of the preparation process according to the invention, there is provided: the pretreated crayfish is put into the mixture with the mass percent of 1 percent NaCl and 0.5 percent NaHCO 3 Soaking in the mixed aqueous solution, wherein the mass ratio of the pretreated crayfish to the mixed aqueous solution is 1:4, and the soaking time is 80min.
As a preferred embodiment of the preparation process according to the invention, there is provided: and soaking the soaked crayfish in a chlorine dioxide solution of 0.03mg/L, wherein the soaking time is 20min, and the mass ratio of the chlorine dioxide solution to the crayfish is 4:1.
As a preferred embodiment of the preparation process according to the invention, there is provided: the steam heating curing treatment is carried out, wherein the temperature of the steam is 98-100 ℃, and the heating time is 12-15 min.
As a preferred embodiment of the preparation process according to the invention, there is provided: and cooling the ice water for 15-20 min.
As a preferred embodiment of the preparation process according to the invention, there is provided: the preparation method of the drunk liquid comprises the following steps:
mixing 1.5 to 2.0 percent of ginger slices, 1.0 to 1.5 percent of dried orange peel and 0.5 to 1.0 percent of onion according to mass fraction, crushing and filtering to obtain spice water;
and adding 2-3% of white granulated sugar, 1-2% of trehalose, 0.3% of sodium tripolyphosphate and mixed liquor according to mass fraction, and uniformly stirring to obtain the drunk liquid.
As a preferred embodiment of the preparation process according to the invention, there is provided: the method is characterized in that the method is placed into drunk liquid for soaking, wherein the mass ratio of the drunk liquid to the crayfish is 2-4:1, the drunk temperature is 10-15 ℃, and the drunk time is 120-180 min.
As a preferred embodiment of the preparation process according to the invention, there is provided: the flavoring comprises the following components in parts by weight:
8-10 parts of soybean oil, 3-5 parts of lard, 3-5 parts of old ginger slices, 5-15 parts of minced garlic, 2-4 parts of thick broad-bean sauce, 1-2 parts of white sugar, 0.3-0.5 part of green pepper, 0.1-0.5 part of fresh rattan pepper, 0.1-0.4 part of thirteen spice powder, 0.1-0.2 part of oyster sauce, 0.5-1 part of red Shang Jiangyou, 0.3-0.6 part of chicken essence and 1.5-2 parts of salt, and the balance of water is supplemented to 100 parts;
the preparation method of the seasoning comprises the following steps of,
mixing soybean oil and adeps Sus Domestica, heating to 150deg.C, adding rhizoma Zingiberis recens slice, bulbus Allii paste, bean paste, pericarpium Zanthoxyli, fresh fructus Zanthoxyli, and thirteen spices powder, and parching for 3min;
directly adding white sugar, oyster sauce, red Shang Jiangyou, salt, chicken essence and water after the stir-frying is finished, stirring and boiling for 2-3 min.
As a preferred embodiment of the preparation process according to the invention, there is provided: the mass ratio of the sauce to the drunk crayfish is 1:1-1.5;
and (3) quick-freezing the crayfish subjected to vacuum packaging and preserving, wherein an air blast quick freezer is adopted in the quick-freezing process, the cold air flow temperature is between minus 35 ℃ and minus 40 ℃, the quick-freezing time is between 35 min and 45min, and the crayfish is transferred to minus 20 ℃ for long-term freezing after quick-freezing.
The invention has the beneficial effects that:
(1) The invention provides a preparation method of a re-heated instant high-quality frozen cooked drunk seasoned crayfish for the first time, the crayfish is subjected to sand spitting, fungus reduction pretreatment, steam heating and freezing storage, the microbial content difference is small when the crayfish is stored for 12 months under the freezing condition, the crayfish is still in the freshness range, the product quality is not obviously changed, and the reference is provided for large-scale industrial production of drunk crayfish; meanwhile, the process is simple, short in time consumption, low in equipment requirement and low in processing cost, and is suitable for industrial production and application.
(2) The invention adopts 1% NaCl and 0.5% NaHCO 3 The method combines 0.03mg/L of chlorine dioxide solution to soak the crayfish, can greatly reduce the initial bacteria number of the crayfish, and has the advantages of lower chlorine dioxide concentration, less consumption, low cost, shorter treatment time and higher efficiency.
(3) According to the invention, the mixed wine is compounded according to the yellow wine, the white wine and the yellow wine, and the trehalose and the sodium tripolyphosphate are adopted to jointly preserve water, so that the crayfish is rich in flavor and excellent in quality, the safety of drunk crayfish products is improved, and the production technical problems of difficult taste, firewood quality and poor flavor of crayfish are solved; meanwhile, the invention prefers yellow wine, white wine and yellow rice wine, and realizes the best effect of texture and sensory quality.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
fig. 1 is a flow chart of the processing technology of the instant high-quality frozen drunk seasoned crayfish of the present invention.
FIG. 2 is a graph showing the effect of the combination of a sand spitting treatment and a chlorine dioxide treatment on the total number of crayfish gill colonies according to the present invention.
FIG. 3 shows the microbial change of the products of examples 1-3 of the present invention within 12 months of freezing.
FIG. 4 shows the compound organoleptic scores of the products of examples 1-3 of the present invention at the initial stage of freezing and after 12 months.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
The embodiment provides a processing method of minced garlic taste re-heated instant high-quality frozen cooked drunk seasoned crayfish, which comprises the following operation steps:
(1) Temporarily culturing the crayfish in clear water for 5 days to drain all the dirt in the stomach and intestine completely, and draining for later use;
(2) Sorting and grading the crayfish, removing dead crayfish, weak crayfish and broken crayfish as raw materials, sorting and grading the crayfish according to the size of each head, and taking about 30g of a single crayfish for processing;
(3) Putting the crayfish of the same grade into a sand-spitting liquid (1% NaCl and 0.5% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 80 minutes, then the crayfish soaked for sand is soaked in 0.03mg/L chlorine dioxide solution for 20 minutes, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained;
(4) Steam heating the cleaned and drained crayfish for 12min, and then cooling the crayfish with ice for 15 min;
(5) Mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion according to mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of compound wine according to mass fraction, and mixing the following components in percentage by mass: white spirit: the yellow rice wine is 1:4:1, compounding and uniformly stirring to obtain drunk liquid; drunk making for 120min according to the mass ratio of drunk making liquid to crayfish of 4:1, wherein the drunk making temperature is 15 ℃;
(6) Mixing 8 parts of soybean oil and 5 parts of lard, heating to 150 ℃, adding 3 parts of old ginger slices, 15 parts of minced garlic, 2 parts of thick broad-bean sauce, 0.3 part of green pepper, 0.1 part of fresh rattan pepper and 0.2 part of thirteen spice powder, and frying the seasoning for 3min; directly adding 1 part of white sugar, 0.2 part of oyster sauce, 0.5 part of red soup soy sauce, 2 parts of salt and 0.5 part of chicken essence after the stir-frying, and stirring and boiling the rest of tap water for 2 minutes;
(7) Putting the cooled crayfish in a special plastic box, wherein the crayfish is in a box of 10 ends and is chelated with each other, and the mass ratio of the sauce to the crayfish is 1:1.5, so that all the crayfish is fully soaked and tasty;
(8) According to the packaging specification, filling the crayfish, the solid curing material and a small amount of liquid curing material into a tray of the crayfish, and then vacuumizing and sealing to obtain a finished product.
(9) The crayfish after vacuum packaging is quick frozen and then preserved at-20 ℃, and the process flow chart is shown in figure 1.
Example 2
The embodiment provides a processing method of spicy and hot taste re-heating instant high-quality frozen cooked drunk seasoned crayfish, which comprises the following operation steps:
(1) Temporarily culturing the crayfish in clear water for 5 days to drain all the dirt in the stomach and intestine completely, and draining for later use;
(2) Sorting and grading the crayfish, removing dead crayfish, weak crayfish and broken crayfish as raw materials, sorting and grading the crayfish according to the size of each head, and taking about 30g of a single crayfish for processing;
(3) Putting the crayfish of the same grade into a sand-spitting liquid (1% NaCl and 0.5% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 80 minutes, then the crayfish soaked for sand is soaked in 0.03mg/L chlorine dioxide solution for 25 minutes, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained;
(4) Steam heating the cleaned and drained crayfish for 12min, and then cooling the crayfish with ice for 15 min;
(5) Mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion according to mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of compound wine according to mass fraction, and mixing the following components in percentage by mass: white spirit: the yellow rice wine is 1:4:1, compounding and uniformly stirring to obtain drunk liquid; drunk making for 120min according to the mass ratio of drunk making liquid to crayfish of 4:1, wherein the drunk making temperature is 15 ℃;
(6) Mixing 10 parts of soybean oil and 5 parts of lard, heating to 150 ℃, adding 5 parts of old ginger slices, 5 parts of minced garlic, 4 parts of thick broad-bean sauce, 0.5 part of green pepper, 0.3 part of fresh rattan pepper and 0.4 part of thirteen spice powder, and frying the seasoning for 3min; directly adding 1 part of white sugar, 0.2 part of oyster sauce, 1 part of red soup soy sauce, 2 parts of salt and 0.6 part of chicken essence after the stir-frying, and stirring and boiling the rest of tap water for 2 minutes;
(7) Putting the cooled crayfish in a special plastic box, wherein the crayfish is in a box of 10 ends and is chelated with each other, and the mass ratio of the sauce to the crayfish is 1:1.3, so that all the crayfish is fully soaked and tasty;
(8) According to the packaging specification, filling the crayfish, the solid curing material and a small amount of liquid curing material into a tray of the crayfish, and then vacuumizing and sealing to obtain a finished product.
(9) And (5) quick-freezing the crayfish after vacuum packaging, and preserving at-20 ℃.
Example 3
The processing method of the high-quality frozen cooked drunk seasoned crayfish with the rattan pepper taste instant after reheating provided by the embodiment comprises the following operation steps:
(1) Temporarily culturing the crayfish in clear water for 5 days to drain all the dirt in the stomach and intestine completely, and draining for later use;
(2) Sorting and grading the crayfish, removing dead crayfish, weak crayfish and broken crayfish as raw materials, sorting and grading the crayfish according to the size of each head, and taking about 30g of a single crayfish for processing;
(3) Putting the crayfish of the same grade into a sand-spitting liquid (1% NaCl and 0.5% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 82min, then the crayfish soaked for sand is soaked in 0.03mg/L chlorine dioxide solution for 18min, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained;
(4) Steam heating the cleaned and drained crayfish for 12min, and then cooling the crayfish with ice for 15 min;
(5) Mixing 2.0% of ginger slices, 1.5% of dried orange peel and 0.5% of onion according to mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of compound wine according to mass fraction, and mixing the following components in percentage by mass: white spirit: the yellow rice wine is 1:4:1, compounding and uniformly stirring to obtain drunk liquid; drunk making for 120min according to the mass ratio of drunk making liquid to crayfish of 4:1, wherein the drunk making temperature is 15 ℃;
(6) Mixing 10 parts of soybean oil and 5 parts of lard, heating to 150 ℃, adding 5 parts of old ginger slices, 5 parts of minced garlic, 4 parts of thick broad-bean sauce, 0.3 part of green pepper, 0.5 part of fresh rattan pepper and 0.4 part of thirteen spice powder, and frying the seasoning for 3min; directly adding 1 part of white sugar, 0.2 part of oyster sauce, 0.8 part of red soup soy sauce, 2 parts of salt and 0.5 part of chicken essence into the mixture after the stir-frying is finished, stirring and boiling for 2 minutes;
(7) Putting the cooled crayfish in a special plastic box, wherein the crayfish is in a box of 10 ends and is chelated with each other, and the mass ratio of the sauce to the crayfish is 1:1.5, so that all the crayfish is fully soaked and tasty;
(8) According to the packaging specification, filling the crayfish, the solid curing material and a small amount of liquid curing material into a tray of the crayfish, and then vacuumizing and sealing to obtain a finished product.
(9) And (5) quick-freezing the crayfish after vacuum packaging, and preserving at-20 ℃.
The crayfish was subjected to sand-spitting and sterilization treatment, and found that the sand-spitting agent 1% NaCl and 0.5% NaHCO was used 3 The method combines 0.03mg/L of chlorine dioxide solution to soak the crayfish, so that the initial bacteria number of the crayfish can be greatly reduced. Colony counting was performed with reference to GB4789.2-2016, food safety national Standard food microbiology assay colony count determination, see FIG. 2.
The initial frozen and boiled crayfish and the commercially available frozen and seasoned crayfish prepared in examples 1 to 3 were subjected to a sensory test after re-heating, and 50 persons, 28 men and 22 women, were randomly selected, and had an average age of 28.4. The sensory evaluation criteria are shown in table 1.
TABLE 1
As can be seen from Table 2, the color, mouthfeel, taste, and odor scores of the products prepared in examples 1, 2, and 3 at the initial stage of freezing were significantly higher than those of the boiled and commercially available crayfishes.
TABLE 2
The crayfish and the boiled crayfish and the commercial crayfish prepared in examples 1 to 3 were measured for their whole texture by using a TA-XTPlus physical property analyzer, the probe type was P/5 type, the pre-measurement speed was 2mm/s, the test speed was 2mm/s, the return speed was 5mm/s, the test deformation amount was 30%, and the trigger force was 5g. The results are shown in Table 3.
TABLE 3 Table 3
| Project | Hardness/g | Elasticity of | Masticatory properties | Sensory score |
| Boiled crayfish | 463.5 | 0.61 | 234.6 | 6.8 |
| Commercially available XiaolongShrimp (shrimp) | 503.3 | 0.75 | 291.4 | 6.0 |
| Example 1 | 515.2 | 0.73 | 283.5 | 9.0 |
| Example 2 | 523.5 | 0.77 | 277.4 | 8.5 |
| Example 3 | 528.1 | 0.74 | 289.1 | 8.8 |
From table 3, it can be seen that the process provided by the present invention provides a greater improvement in hardness, elasticity, chewiness and sensory scores over the process of poached products, which are stronger in flavor than steamed products. In conclusion, the crayfish processed by the method has compact meat quality and good flavor.
The results of colony counting and product reheat sensory evaluation of the crayfishes prepared in examples 1 to 3 are shown in fig. 3 and 4.
As can be seen from FIG. 3, the products of examples 1-3 have small microbial count at the early stage of freezing storage, are not detected, and then slowly increase, and the total number of the colony of the samples 1-3 groups implemented by 12 months is lower than 3log cfu/g, so that the edible safety quality of the products is kept good; as can be seen from fig. 4, the product of examples 1 to 3 was slightly reduced in the heat recovery comprehensive sensory score after freezing for 12 months compared with the initial frozen product, but the product comprehensive sensory score remained around 7, and the product acceptance was high, indicating that the products of examples 1 to 3 were still in a fresh state after freezing for 12 months.
Example 4
The embodiment is used for comparing the meat quality difference of the crayfish under different cooling conditions after steaming and curing:
(1) Temporarily culturing the crayfish in clear water for 5 days to drain all the dirt in the stomach and intestine completely, and draining for later use;
(2) Sorting and grading the crayfish, removing dead crayfish, weak crayfish and broken crayfish as raw materials, sorting and grading the crayfish according to the size of each head, and taking about 30g of a single crayfish for processing;
(3) Putting the crayfish of the same grade into a sand-spitting liquid (1% NaCl and 0.5% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 80 minutes, then the crayfish soaked for sand is soaked in 0.03mg/L chlorine dioxide solution for 20 minutes, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained;
(4) Steam heating is carried out on the cleaned and drained crayfish for 12min;
(5) Dividing the cooked crayfish into two groups, and cooling one group of crayfish at room temperature by air blast for 30 minutes; the other group is to directly put the crayfish after being cooked into ice water for quick cooling for 15 minutes.
By comparing the tastes of the two groups of shrimp meat, the taste of the ice water quick cooling crayfish is obviously higher than that of the shrimp meat cooled by air blast at room temperature according to the elasticity and the Q sense.
Comparative example 1
Under the conditions of example 1, the formulation of the sand-spitting liquid in the step (3) was controlled differently, and the other conditions were the same as those of example 1, and the conditions were as follows:
test 1: and (3) putting the crayfish of the same grade into a sand-spitting liquid (1.5% NaCl solution by mass percent) for soaking for 80min, then putting the crayfish soaked and sand-spitted into a 0.03mg/L chlorine dioxide solution for soaking for 20min, wherein the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then taking out, washing and draining.
Test 2: putting the crayfish of the same grade into a sand-spitting liquid (1.5% NaHCO by mass percent) 3 Soaking in 0.03mg/L chlorine dioxide solution for 20min at a mass ratio of chlorine dioxide solution to crayfish of 4:1, and then taking out, cleaning and draining
Test 3: putting the crayfish of the same grade into a sand-spitting liquid (0.4% citric acid and 0.4% NaHCO by mass percent) 3 And 0.15% ascorbic acid) for 80min, then placing the soaked crayfish into 20mg/L chlorine dioxide solution for soaking for 40min, wherein the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then taking out, washing and draining.
Test 4: putting the crayfish of the same grade into a sand-spitting liquid (0.5% NaCl and 1% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 80 minutes, then the crayfish soaked for sand spitting is soaked in 0.03mg/L chlorine dioxide solution for 20 minutes, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained.
Test 5: putting the crayfish of the same grade into a sand-spitting liquid (1% NaCl and 0.5% NaHCO by mass percent) 3 The aqueous solution of the components) is soaked for 80 minutes, then the crayfish soaked for sand spitting is soaked in 0.03mg/L chlorine dioxide solution for 20 minutes, the mass ratio of the chlorine dioxide solution to the crayfish is 4:1, and then the crayfish is taken out, washed and drained.
TABLE 4 Table 4
| Test 1 | Test 2 | Test 3 | Test 4 | Test 5 | |
| Crayfish gill colony count (lgcfu/g) | 3.82 | 3.53 | 3.64 | 3.42 | 2.04 |
As can be seen from Table 4, 1% NaCl and 0.5% NaHCO 3 The aqueous solution has the advantages of optimal soaking effect, lower concentration of chlorine dioxide, less consumption, low cost, shorter treatment time and higher efficiency.
Comparative example 2
Under the conditions of example 1, the formulation of the drunk liquid in the step (5) was controlled differently, and the other conditions were the same as in example 1, provided that:
test 6: mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion by mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of yellow wine by mass fraction, and uniformly stirring to obtain drunk liquid; drunk making for 120min according to the mass ratio of drunk making liquid to crayfish of 4:1, wherein the drunk making temperature is 15 ℃;
test 7: mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion by mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of white wine by mass fraction, and uniformly stirring to obtain drunk liquid; drunk making for 120min according to the mass ratio of drunk making liquid to crayfish of 4:1, wherein the drunk making temperature is 15 ℃;
test 8: mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion according to mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of compound wine according to mass fraction, and mixing the following components in percentage by mass: white spirit: the yellow rice wine is 1:2:1, compounding and uniformly stirring to obtain drunk liquid; drunk according to the mass ratio of drunk liquid to crayfish of 4:1 for 120min, and drunk temperature of 15 DEG C
Test 9: mixing 1.5% of ginger slices, 1.0% of dried orange peel and 0.5% of onion according to mass fraction, crushing, filtering to obtain spice water, adding 2% of white granulated sugar, 1% of trehalose, 0.3% of sodium tripolyphosphate and the balance of compound wine according to mass fraction, and mixing the following components in percentage by mass: white spirit: the yellow rice wine is 1:6:1, compounding and uniformly stirring to obtain drunk liquid; the drunk preparation is carried out for 120min according to the mass ratio of the drunk preparation liquid to the crayfish of 4:1, and the drunk preparation temperature is 15 ℃.
The results are shown in Table 3.
TABLE 3 Table 3
| Project | Hardness/g | Elasticity of | Masticatory properties | Sensory score |
| Test 6 | 498.2 | 0.71 | 279.3 | 7.5 |
| Test 7 | 506.7 | 0.72 | 280.6 | 7.8 |
| Experiment 8 | 511.3 | 0.74 | 281.9 | 8.6 |
| Test 9 | 517.3 | 0.70 | 279.3 | 8.7 |
As can be seen from table 3, the mixed wine is prepared by mixing yellow wine, white wine and yellow rice wine according to the following ratio of 1:4:1, the best results are achieved in terms of hardness, elasticity, chewiness and sensory scores. The mixed wine is compounded to not only promote the flavor of crayfish, but also produce a larger effect on the texture of the product, and possibly because different wine compounding systems in drunk systems have influence on the water retention effect of trehalose and sodium tripolyphosphate, and the compounding ratio of yellow wine, white wine and yellow rice wine is 1:4: at 1, the texture reaches an optimal level.
In summary, the invention provides a preparation method of a re-heated instant high-quality frozen drunk seasoned crayfish for the first time, the crayfish is subjected to sand spitting, fungus reduction pretreatment, steam heating and freezing storage, the microbial content difference is small when the crayfish is stored for 12 months under the freezing condition, the crayfish is still in the freshness range, the product quality is not obviously changed, and the reference is provided for large-scale industrial production of the drunk crayfish; meanwhile, the process is simple, short in time consumption, low in equipment requirement and low in processing cost, and is suitable for industrial production and application.
The invention discloses a processing method and a preparation method of a re-heated instant high-quality frozen cooked drunk seasoned crayfish. The initial bacteria number of the crayfish can be greatly reduced through soaking treatment of the sand spitting agent and the chlorine dioxide solution; the crayfish product has strong wine flavor and good quality through the processes of cooking, quick cooling, drunk making, water retention, seasoning, quick freezing and the like, solves the production technical problems of difficult taste, firewood quality and poor flavor of the crayfish, and can develop the multi-flavor cooked drunk seasoned crayfish product through proper adjustment of the formula. The invention ensures that the freshness quality of the crayfish is kept good under the freezing storage condition by the processes of bacteria control, tightening, fresh locking and the like, and the product has soft and diversified tastes on the basis of strong bouquet; the method has the advantages of simple process, short time consumption, lower requirement on equipment and low processing cost, and is suitable for industrial production and application. The invention can meet the requirements of consumers on the texture, flavor and muscle quality of the crayfish prefabricated dishes, provides guarantee for industrial production, and has better application prospect.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, and it should be covered in the scope of the present invention.
Claims (10)
1. A preparation method of a re-heated instant high-quality frozen cooked drunk seasoned crayfish is characterized by comprising the following steps: comprising the steps of (a) a step of,
pretreating the crayfish to obtain pretreated crayfish;
placing the pretreated crayfish into a solution with the mass percent of 1% NaCl and 0.5% NaHCO 3 Soaking in the aqueous solution, and cleaning and taking out the crayfish after the soaking is finished to obtain the soaked crayfish;
soaking the soaked crayfish in 0.03mg/L chlorine dioxide solution, and cleaning and draining the crayfish by clean water after the soaking is finished to obtain cleaned crayfish;
steam heating and curing the cleaned crayfish, cooling the steamed crayfish with ice water, and then soaking the cooled crayfish in drunk liquid to obtain drunk crayfish;
placing the drunk crayfish in a special plastic box, and then pouring pre-fried seasoning liquid;
covering a gasket on a tray containing crayfish, vacuum packaging, and quick-freezing the vacuum packaged crayfish and preserving;
the drunk liquid consists of the following components in percentage by mass:
1.5 to 2.0 percent of ginger slices, 1.0 to 1.5 percent of dried orange peel, 0.5 to 1.0 percent of onion, 2 to 3 percent of white granulated sugar, 1 to 2 percent of trehalose, 0.3 percent of sodium tripolyphosphate and the balance of mixed liquor to complement 100 percent; the mixed wine is prepared by compounding yellow wine, white wine and yellow rice wine, and the volume ratio of the compound wine is 1:4:1.
2. the method of manufacturing according to claim 1, wherein: the crayfish pretreatment comprises the steps of,
temporary culture and evacuation: temporarily culturing the crayfish in clear water for 5 days to completely drain the dirt in the stomach and intestine;
and (3) classifying and screening: and (3) removing dead shrimps, weak shrimps and broken shrimps from raw materials, grading and selecting the crayfish according to the size of each head, and collecting crayfish of the same grade to obtain the pretreated crayfish.
3. The method of manufacturing according to claim 1, wherein: the pretreated crayfish is put into the mixture with the mass percent of 1 percent NaCl and 0.5 percent NaHCO 3 Soaking in a mixed aqueous solution, wherein, the pretreatmentThe mass ratio of the crayfish to the mixed aqueous solution is 1:4, and the soaking time is 80min.
4. The method of manufacturing according to claim 1, wherein: and soaking the soaked crayfish in a chlorine dioxide solution of 0.03mg/L, wherein the soaking time is 20min, and the mass ratio of the chlorine dioxide solution to the crayfish is 4:1.
5. The method of manufacturing according to claim 1, wherein: the steam heating curing treatment is carried out, wherein the temperature of the steam is 98-100 ℃, and the heating time is 12-15 min.
6. The method of manufacturing according to claim 1, wherein: and cooling the ice water for 15-20 min.
7. The method of manufacturing according to claim 1, wherein: the preparation method of the drunk liquid comprises the following steps:
mixing 1.5 to 2.0 percent of ginger slices, 1.0 to 1.5 percent of dried orange peel and 0.5 to 1.0 percent of onion according to mass fraction, crushing and filtering to obtain spice water;
and adding 2-3% of white granulated sugar, 1-2% of trehalose, 0.3% of sodium tripolyphosphate and mixed liquor according to mass fraction, and uniformly stirring to obtain the drunk liquid.
8. The method of manufacturing according to claim 1, wherein: the method is characterized in that the method is placed into drunk liquid for soaking, wherein the mass ratio of the drunk liquid to the crayfish is 2-4:1, the drunk temperature is 10-15 ℃, and the drunk time is 120-180 min.
9. The method of manufacturing according to claim 1, wherein: the flavoring comprises the following components in parts by weight:
8-10 parts of soybean oil, 3-5 parts of lard, 3-5 parts of old ginger slices, 5-15 parts of minced garlic, 2-4 parts of thick broad-bean sauce, 1-2 parts of white sugar, 0.3-0.5 part of green pepper, 0.1-0.5 part of fresh rattan pepper, 0.1-0.4 part of thirteen spice powder, 0.1-0.2 part of oyster sauce, 0.5-1 part of red Shang Jiangyou, 0.3-0.6 part of chicken essence and 1.5-2 parts of salt, and the balance of water is supplemented to 100 parts;
the preparation method of the seasoning comprises the following steps of,
mixing soybean oil and adeps Sus Domestica, heating to 150deg.C, adding rhizoma Zingiberis recens slice, bulbus Allii paste, bean paste, pericarpium Zanthoxyli, fresh fructus Zanthoxyli, and thirteen spices powder, and parching for 3min;
directly adding white sugar, oyster sauce, red Shang Jiangyou, salt, chicken essence and water after the stir-frying is finished, stirring and boiling for 2-3 min.
10. The method of manufacturing according to claim 1, wherein: the mass ratio of the sauce to the drunk crayfish is 1:1-1.5;
and (3) quick-freezing the crayfish subjected to vacuum packaging and preserving, wherein an air blast quick freezer is adopted in the quick-freezing process, the cold air flow temperature is between minus 35 ℃ and minus 40 ℃, the quick-freezing time is between 35 min and 45min, and the crayfish is transferred to minus 20 ℃ for long-term freezing after quick-freezing.
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