CN117256816A - Crayfish processing method capable of improving elasticity of shrimp meat - Google Patents

Crayfish processing method capable of improving elasticity of shrimp meat Download PDF

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Publication number
CN117256816A
CN117256816A CN202311302287.9A CN202311302287A CN117256816A CN 117256816 A CN117256816 A CN 117256816A CN 202311302287 A CN202311302287 A CN 202311302287A CN 117256816 A CN117256816 A CN 117256816A
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China
Prior art keywords
crayfish
oil
frying
plate
elasticity
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Pending
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CN202311302287.9A
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Chinese (zh)
Inventor
徐伯春
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Xinliangji Food Technology Beijing Co ltd
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Xinliangji Food Technology Beijing Co ltd
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Priority to CN202311302287.9A priority Critical patent/CN117256816A/en
Publication of CN117256816A publication Critical patent/CN117256816A/en
Pending legal-status Critical Current

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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 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

The invention belongs to the field of crayfish processing, in particular to a crayfish processing method capable of improving the elasticity of crayfish, which aims at solving the problem that the elasticity of the fried crayfish meat is inconsistent due to the fact that the oil temperature and the frying time of each crayfish cannot be accurately controlled in the prior art, and the method comprises the following steps: s1, preparing processing equipment, wherein the processing equipment comprises a base, a frying tank is fixedly arranged at the top of the base, a placing plate is arranged in the frying tank, a plurality of oil leakage holes are formed in the placing plate, a temperature sensor and a timer are arranged on the frying tank, and a heater is arranged on the base and is in contact with the frying tank; s2, pouring the oil into a frying pool, heating the oil by a heater, and monitoring the oil temperature by a temperature sensor.

Description

Crayfish processing method capable of improving elasticity of shrimp meat
Technical Field
The invention relates to the technical field of crayfish processing, in particular to a crayfish processing method capable of improving the elasticity of crayfish.
Background
The crayfish has high protein content in the body, soft meat quality and easy digestion, and is a good food for people who are weak and need to be nurtured after illness; the shrimp meat is also rich in magnesium, zinc, iodine, selenium and the like, and the magnesium has important regulation effect on heart activity, can protect cardiovascular system, can reduce cholesterol content in blood, prevent arteriosclerosis, and can dilate coronary artery, thereby being beneficial to preventing hypertension and myocardial infarction. The crayfish contains astaxanthin, which is a strong antioxidant;
in the prior art, most crayfish processing needs to be fried, but oil temperature and frying time of each crayfish cannot be accurately controlled during frying, so that the elasticity of fried crayfish meat is inconsistent, and therefore, a crayfish processing method capable of improving the elasticity of the crayfish meat is provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defect that the oil temperature and the frying time of each crayfish cannot be accurately controlled in the prior art, so that the elasticity of the fried crayfish meat is inconsistent, and provides a crayfish processing method capable of improving the elasticity of the crayfish meat.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a crayfish processing method capable of improving elasticity of crayfish meat comprises the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base, a frying tank is fixedly arranged at the top of the base, a placing plate is arranged in the frying tank, a plurality of oil leakage holes are formed in the placing plate, a temperature sensor and a timer are arranged on the frying tank, and a heater is arranged on the base and is in contact with the frying tank;
s2, pouring oil into a frying pool, heating the oil by a heater, and monitoring the oil temperature by a temperature sensor;
s3, tiling the crayfish on a placement plate, and after the oil temperature reaches a preset temperature, moving the placement plate downwards to enable the crayfish to be in contact with the oil, and frying;
s4, timing the frying time through a timer, lifting the placing plate after the required time is reached, and enabling oil to fall from the oil leakage holes, so that crayfish is separated from the oil at the same time;
s5, taking the crayfish away from the placing plate, and processing the crayfish.
Preferably, a vertical plate is fixedly arranged on one side of the frying pool, a sliding groove is formed in one side of the vertical plate, a lifting plate is slidably arranged in the sliding groove, an oil discharge pipe is fixedly communicated with one side of the frying pool, and a valve is arranged on the oil discharge pipe.
Preferably, the bottom fixed mounting of lifter plate has the connecting plate, the bottom of connecting plate with place the top fixed connection of board, the top fixed mounting of riser has the motor, fixed mounting has the screw rod on the output shaft of motor, screw rod and lifter plate threaded connection, one side fixed mounting of riser has the controller, controller and motor, temperature sensor, time-recorder electric connection.
Preferably, the controller is used for controlling the motor to operate, drives the screw rod to rotate through the motor, so that the lifting plate in threaded connection with the screw rod moves vertically, drives the connecting plate to move vertically through the lifting plate, and drives the placing plate to move vertically.
Preferably, the oil drain pipe is used for discharging oil, and when the frying pool needs to be cleaned, the valve is opened, so that the oil is discharged from the oil drain pipe.
Preferably, the crayfish is washed to remove shrimp lines prior to frying.
Preferably, in the step S3, the crayfish is laid on a placement plate, and after the oil temperature reaches a predetermined temperature, the predetermined temperature is 150-180 ℃, the placement plate is moved down, so that the crayfish is contacted with the oil, and frying is performed.
Preferably, in the step S4, the frying time is counted by a timer, and after the required time is reached, the placing plate is lifted, the oil falls from the oil leakage hole, and the crayfish is separated from the oil at the same time, wherein the required time is 120-180S.
Preferably, the number of times of frying is recorded when frying, and the oil is replaced when the number of times of frying exceeds a preset number of times.
Preferably, the oil discharged from the oil discharge pipe is collected, filtered and stored.
In the invention, the crayfish processing method capable of improving the elasticity of the crayfish has the beneficial effects that:
according to the invention, the heater is used for heating oil, the temperature sensor is used for monitoring the oil temperature, and the oil temperature is accurately controlled;
the crayfish is paved on a placement plate, after the oil temperature reaches a preset temperature, the placement plate is moved downwards to enable the crayfish to be in contact with the oil for frying, and the crayfish can be simultaneously in contact with the oil by paving, so that uneven frying time is avoided;
the frying time is counted by a timer, after the required time is reached, the placing plate is lifted, oil falls from the oil leakage hole, and the crayfish is separated from the oil at the same time, so that the frying time of the crayfish is the same, and the condition that the elasticity of the crayfish meat is inconsistent is avoided;
according to the invention, the elasticity of the shrimp meat can be improved through frying, and the oil temperature and the frying time can be accurately controlled, so that the crayfish frying time is the same, and the condition of inconsistent elasticity of the crayfish meat is avoided.
Drawings
Fig. 1 is a schematic structural view of processing equipment of a crayfish processing method capable of improving elasticity of crayfish.
In the figure: 1. a base; 2. a frying pool; 3. placing a plate; 4. oil leakage holes; 5. a heater; 6. a temperature sensor; 7. a timer; 8. a riser; 9. a chute; 10. a lifting plate; 11. a connecting plate; 12. a motor; 13. a screw; 14. a controller; 15. and an oil discharge pipe.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments.
Example 1
Referring to fig. 1, a crayfish processing method capable of improving elasticity of crayfish includes the steps of:
s1, preparing processing equipment, wherein the processing equipment comprises a base 1, a frying pool 2 is fixedly arranged at the top of the base 1, a placing plate 3 is arranged in the frying pool 2, a plurality of oil leakage holes 4 are formed in the placing plate 3, a temperature sensor 6 and a timer 7 are arranged on the frying pool 2, a heater 5 is arranged on the base 1, and the heater 5 is in contact with the frying pool 2;
s2, pouring oil into the frying pool 2, heating the oil by a heater 5, and monitoring the oil temperature by a temperature sensor 6;
s3, tiling the crayfish on the placement plate 3, after the oil temperature reaches a preset temperature, the preset temperature is 150 ℃, moving the placement plate 3 downwards to enable the crayfish to be in contact with the oil, and frying;
s4, timing the frying time through a timer 7, and after the frying time reaches the required time, lifting the placing plate 3, and enabling oil to fall from the oil leakage holes 4, wherein crayfish is separated from the oil at the same time, wherein the required time is 120S;
s5, taking the crayfish away from the placing plate 3, and processing the crayfish.
In this embodiment, a riser 8 is fixedly installed on one side of the frying tank 2, a chute 9 is provided on one side of the riser 8, a lifting plate 10 is slidably installed in the chute 9, an oil drain pipe 15 is fixedly communicated with one side of the frying tank 2, and a valve is arranged on the oil drain pipe 15.
In this embodiment, a connecting plate 11 is fixedly installed at the bottom of the lifting plate 10, the bottom of the connecting plate 11 is fixedly connected with the top of the placing plate 3, a motor 12 is fixedly installed at the top of the vertical plate 8, a screw 13 is fixedly installed on an output shaft of the motor 12, the screw 13 is in threaded connection with the lifting plate 10, a controller 14 is fixedly installed on one side of the vertical plate 8, and the controller 14 is electrically connected with the motor 12, the temperature sensor 6 and the timer 7.
In this embodiment, the controller 14 is configured to control the motor 12 to operate, and drive the screw 13 to rotate through the motor 12, so that the lifting plate 10 in threaded connection with the screw 13 moves vertically, and drive the connecting plate 11 to move vertically through the lifting plate 10, and the connecting plate 11 drives the placing plate 3 to move vertically.
In this embodiment, the oil drain pipe 15 is used for draining oil, and when the frying pan 2 needs to be cleaned, the valve is opened, so that the oil is drained from the oil drain pipe 15.
In this example, crayfish is washed to remove shrimp lines prior to frying.
Example two
A crayfish processing method capable of improving elasticity of crayfish meat comprises the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base 1, a frying pool 2 is fixedly arranged at the top of the base 1, a placing plate 3 is arranged in the frying pool 2, a plurality of oil leakage holes 4 are formed in the placing plate 3, a temperature sensor 6 and a timer 7 are arranged on the frying pool 2, a heater 5 is arranged on the base 1, and the heater 5 is in contact with the frying pool 2;
s2, pouring oil into the frying pool 2, heating the oil by a heater 5, and monitoring the oil temperature by a temperature sensor 6;
s3, tiling the crayfish on the placement plate 3, and after the oil temperature reaches a preset temperature, enabling the placement plate 3 to move downwards so that the crayfish contacts with the oil, and frying;
s4, timing the frying time through a timer 7, and after the frying time reaches the required time, lifting the placing plate 3, and enabling oil to fall from the oil leakage holes 4, wherein crayfish is separated from the oil at the same time, wherein the required time is 130S;
s5, taking the crayfish away from the placing plate 3, and processing the crayfish.
In this embodiment, a riser 8 is fixedly installed on one side of the frying tank 2, a chute 9 is provided on one side of the riser 8, a lifting plate 10 is slidably installed in the chute 9, an oil drain pipe 15 is fixedly communicated with one side of the frying tank 2, and a valve is arranged on the oil drain pipe 15.
In this embodiment, a connecting plate 11 is fixedly installed at the bottom of the lifting plate 10, the bottom of the connecting plate 11 is fixedly connected with the top of the placing plate 3, a motor 12 is fixedly installed at the top of the vertical plate 8, a screw 13 is fixedly installed on an output shaft of the motor 12, the screw 13 is in threaded connection with the lifting plate 10, a controller 14 is fixedly installed on one side of the vertical plate 8, and the controller 14 is electrically connected with the motor 12, the temperature sensor 6 and the timer 7.
In this embodiment, the controller 14 is configured to control the motor 12 to operate, and drive the screw 13 to rotate through the motor 12, so that the lifting plate 10 in threaded connection with the screw 13 moves vertically, and drive the connecting plate 11 to move vertically through the lifting plate 10, and the connecting plate 11 drives the placing plate 3 to move vertically.
In this embodiment, the oil drain pipe 15 is used for draining oil, and when the frying pan 2 needs to be cleaned, the valve is opened, so that the oil is drained from the oil drain pipe 15.
In this example, crayfish is washed to remove shrimp lines prior to frying.
Example III
A crayfish processing method capable of improving elasticity of crayfish meat comprises the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base 1, a frying pool 2 is fixedly arranged at the top of the base 1, a placing plate 3 is arranged in the frying pool 2, a plurality of oil leakage holes 4 are formed in the placing plate 3, a temperature sensor 6 and a timer 7 are arranged on the frying pool 2, a heater 5 is arranged on the base 1, and the heater 5 is in contact with the frying pool 2;
s2, pouring oil into the frying pool 2, heating the oil by a heater 5, and monitoring the oil temperature by a temperature sensor 6;
s3, tiling the crayfish on the placement plate 3, and after the oil temperature reaches a preset temperature, the preset temperature is 165 ℃, moving the placement plate 3 downwards to enable the crayfish to be in contact with the oil, and frying;
s4, timing the frying time through a timer 7, and after the frying time reaches the required time, lifting the placing plate 3, and enabling oil to fall from the oil leakage holes 4, wherein crayfish is separated from the oil at the same time;
s5, taking the crayfish away from the placing plate 3, and processing the crayfish.
In this embodiment, a riser 8 is fixedly installed on one side of the frying tank 2, a chute 9 is provided on one side of the riser 8, a lifting plate 10 is slidably installed in the chute 9, an oil drain pipe 15 is fixedly communicated with one side of the frying tank 2, and a valve is arranged on the oil drain pipe 15.
In this embodiment, a connecting plate 11 is fixedly installed at the bottom of the lifting plate 10, the bottom of the connecting plate 11 is fixedly connected with the top of the placing plate 3, a motor 12 is fixedly installed at the top of the vertical plate 8, a screw 13 is fixedly installed on an output shaft of the motor 12, the screw 13 is in threaded connection with the lifting plate 10, a controller 14 is fixedly installed on one side of the vertical plate 8, and the controller 14 is electrically connected with the motor 12, the temperature sensor 6 and the timer 7.
In this embodiment, the controller 14 is configured to control the motor 12 to operate, and drive the screw 13 to rotate through the motor 12, so that the lifting plate 10 in threaded connection with the screw 13 moves vertically, and drive the connecting plate 11 to move vertically through the lifting plate 10, and the connecting plate 11 drives the placing plate 3 to move vertically.
In this embodiment, the oil drain pipe 15 is used for draining oil, and when the frying pan 2 needs to be cleaned, the valve is opened, so that the oil is drained from the oil drain pipe 15.
In this example, crayfish is washed to remove shrimp lines prior to frying.
Example IV
A crayfish processing method capable of improving elasticity of crayfish meat comprises the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base 1, a frying pool 2 is fixedly arranged at the top of the base 1, a placing plate 3 is arranged in the frying pool 2, a plurality of oil leakage holes 4 are formed in the placing plate 3, a temperature sensor 6 and a timer 7 are arranged on the frying pool 2, a heater 5 is arranged on the base 1, and the heater 5 is in contact with the frying pool 2;
s2, pouring oil into the frying pool 2, heating the oil by a heater 5, and monitoring the oil temperature by a temperature sensor 6;
s3, tiling the crayfish on the placement plate 3, and after the oil temperature reaches a preset temperature, enabling the placement plate 3 to move downwards so that the crayfish contacts with the oil, and frying;
s4, timing the frying time through a timer 7, and after the frying time reaches the required time, lifting the placing plate 3, and enabling oil to fall from the oil leakage holes 4, wherein crayfish is separated from the oil at the same time, wherein the required time is 170S;
s5, taking the crayfish away from the placing plate 3, and processing the crayfish.
In this embodiment, a riser 8 is fixedly installed on one side of the frying tank 2, a chute 9 is provided on one side of the riser 8, a lifting plate 10 is slidably installed in the chute 9, an oil drain pipe 15 is fixedly communicated with one side of the frying tank 2, and a valve is arranged on the oil drain pipe 15.
In this embodiment, a connecting plate 11 is fixedly installed at the bottom of the lifting plate 10, the bottom of the connecting plate 11 is fixedly connected with the top of the placing plate 3, a motor 12 is fixedly installed at the top of the vertical plate 8, a screw 13 is fixedly installed on an output shaft of the motor 12, the screw 13 is in threaded connection with the lifting plate 10, a controller 14 is fixedly installed on one side of the vertical plate 8, and the controller 14 is electrically connected with the motor 12, the temperature sensor 6 and the timer 7.
In this embodiment, the controller 14 is configured to control the motor 12 to operate, and drive the screw 13 to rotate through the motor 12, so that the lifting plate 10 in threaded connection with the screw 13 moves vertically, and drive the connecting plate 11 to move vertically through the lifting plate 10, and the connecting plate 11 drives the placing plate 3 to move vertically.
In this embodiment, the oil drain pipe 15 is used for draining oil, and when the frying pan 2 needs to be cleaned, the valve is opened, so that the oil is drained from the oil drain pipe 15.
In this example, crayfish is washed to remove shrimp lines prior to frying.
Example five
A crayfish processing method capable of improving elasticity of crayfish meat comprises the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base 1, a frying pool 2 is fixedly arranged at the top of the base 1, a placing plate 3 is arranged in the frying pool 2, a plurality of oil leakage holes 4 are formed in the placing plate 3, a temperature sensor 6 and a timer 7 are arranged on the frying pool 2, a heater 5 is arranged on the base 1, and the heater 5 is in contact with the frying pool 2;
s2, pouring oil into the frying pool 2, heating the oil by a heater 5, and monitoring the oil temperature by a temperature sensor 6;
s3, tiling the crayfish on the placement plate 3, and after the oil temperature reaches a preset temperature, moving the placement plate 3 downwards to enable the crayfish to be in contact with the oil, and frying;
s4, timing the frying time through a timer 7, and after the frying time reaches the required time, lifting the placing plate 3, and enabling oil to fall from the oil leakage holes 4, wherein crayfish is separated from the oil at the same time, wherein the required time is 180S;
s5, taking the crayfish away from the placing plate 3, and processing the crayfish.
In this embodiment, a riser 8 is fixedly installed on one side of the frying tank 2, a chute 9 is provided on one side of the riser 8, a lifting plate 10 is slidably installed in the chute 9, an oil drain pipe 15 is fixedly communicated with one side of the frying tank 2, and a valve is arranged on the oil drain pipe 15.
In this embodiment, a connecting plate 11 is fixedly installed at the bottom of the lifting plate 10, the bottom of the connecting plate 11 is fixedly connected with the top of the placing plate 3, a motor 12 is fixedly installed at the top of the vertical plate 8, a screw 13 is fixedly installed on an output shaft of the motor 12, the screw 13 is in threaded connection with the lifting plate 10, a controller 14 is fixedly installed on one side of the vertical plate 8, and the controller 14 is electrically connected with the motor 12, the temperature sensor 6 and the timer 7.
In this embodiment, the controller 14 is configured to control the motor 12 to operate, and drive the screw 13 to rotate through the motor 12, so that the lifting plate 10 in threaded connection with the screw 13 moves vertically, and drive the connecting plate 11 to move vertically through the lifting plate 10, and the connecting plate 11 drives the placing plate 3 to move vertically.
In this embodiment, the oil drain pipe 15 is used for draining oil, and when the frying pan 2 needs to be cleaned, the valve is opened, so that the oil is drained from the oil drain pipe 15.
In this example, crayfish is washed to remove shrimp lines prior to frying.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.

Claims (10)

1. A processing method of crayfish capable of improving elasticity of the crayfish is characterized by comprising the following steps:
s1, preparing processing equipment, wherein the processing equipment comprises a base (1), a frying pool (2) is fixedly arranged at the top of the base (1), a placing plate (3) is arranged in the frying pool (2), a plurality of oil leakage holes (4) are formed in the placing plate (3), a temperature sensor (6) and a timer (7) are arranged on the frying pool (2), a heater (5) is arranged on the base (1), and the heater (5) is in contact with the frying pool (2);
s2, pouring oil into the frying pool (2), heating the oil by a heater (5), and monitoring the oil temperature by a temperature sensor (6);
s3, tiling the crayfish on the placement plate (3), and after the oil temperature reaches a preset temperature, moving the placement plate (3) downwards to enable the crayfish to be in contact with the oil for frying;
s4, timing the frying time through a timer (7), lifting the placing plate (3) after the required time is reached, and enabling oil to fall from the oil leakage holes (4) so that crayfish are separated from the oil at the same time;
s5, taking the crayfish away from the placing plate (3) to process the crayfish.
2. The processing method of the crayfish capable of improving the elasticity of the crayfish according to claim 1, wherein a vertical plate (8) is fixedly arranged on one side of the frying pool (2), a sliding groove (9) is formed in one side of the vertical plate (8), a lifting plate (10) is slidably arranged in the sliding groove (9), an oil discharge pipe (15) is fixedly communicated with one side of the frying pool (2), and a valve is arranged on the oil discharge pipe (15).
3. The crayfish processing method capable of improving the elasticity of the crayfish according to claim 2, characterized in that a connecting plate (11) is fixedly installed at the bottom of the lifting plate (10), the bottom of the connecting plate (11) is fixedly connected with the top of the placing plate (3), a motor (12) is fixedly installed at the top of the vertical plate (8), a screw (13) is fixedly installed on an output shaft of the motor (12), the screw (13) is in threaded connection with the lifting plate (10), a controller (14) is fixedly installed on one side of the vertical plate (8), and the controller (14) is electrically connected with the motor (12), the temperature sensor (6) and the timer (7).
4. A crayfish processing method capable of improving elasticity of crayfish according to claim 3, wherein the controller (14) is configured to control the motor (12) to operate, the motor (12) drives the screw (13) to rotate, so that the lifting plate (10) in threaded connection with the screw (13) moves vertically, the lifting plate (10) drives the connecting plate (11) to move vertically, and the connecting plate (11) drives the placing plate (3) to move vertically.
5. A method of processing crayfish to increase the elasticity of the shrimp meat as in claim 4 wherein the oil drain pipe (15) is used to drain oil and when cleaning of the frying pan (2) is desired, the valve is opened to drain oil from the oil drain pipe (15).
6. The method for processing crayfish capable of improving elasticity of shrimp meat of claim 5, wherein the crayfish is washed to remove shrimp lines prior to frying.
7. The method for processing the crayfish capable of improving the elasticity of the crayfish according to claim 6, wherein in the step S3, the crayfish is laid on the placement plate (3), after the oil temperature reaches a predetermined temperature, the predetermined temperature is 150-180 ℃, the placement plate (3) is moved downward, and the crayfish is brought into contact with the oil to be fried.
8. The method for processing the crayfish capable of improving the elasticity of the crayfish according to claim 7, wherein in the step S4, the frying time is counted by a timer (7), the placing plate (3) is lifted up after the required time is reached, the oil falls from the oil leakage hole (4), and the crayfish is separated from the oil at the same time, and the required time is 120-180S.
9. The method for processing crayfish capable of improving elasticity of shrimp meat according to claim 8, wherein the number of times of frying is recorded when the crayfish is fried, and the oil is replaced when the number of times of frying exceeds a preset number of times.
10. A method of processing crayfish capable of improving the elasticity of the shrimp meat as in claim 9, wherein the oil discharged from the oil discharge pipe (15) is collected, filtered and stored.
CN202311302287.9A 2023-10-10 2023-10-10 Crayfish processing method capable of improving elasticity of shrimp meat Pending CN117256816A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202311302287.9A CN117256816A (en) 2023-10-10 2023-10-10 Crayfish processing method capable of improving elasticity of shrimp meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202311302287.9A CN117256816A (en) 2023-10-10 2023-10-10 Crayfish processing method capable of improving elasticity of shrimp meat

Publications (1)

Publication Number Publication Date
CN117256816A true CN117256816A (en) 2023-12-22

Family

ID=89212124

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202311302287.9A Pending CN117256816A (en) 2023-10-10 2023-10-10 Crayfish processing method capable of improving elasticity of shrimp meat

Country Status (1)

Country Link
CN (1) CN117256816A (en)

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