KR20010107833A - Crawfish for fried in oil and it's manufacturing process - Google Patents

Abstract

The present invention is to propose a freshwater lobster for frying prepared by frying the claws of the crayfish to the body aft end obtained by shelling the tail of the freshwater lobster and a method of manufacturing the same after thawing and washing the frozen lobster Detach the torso by separating the two chests and the tail, separate the tongs from the two chests, and attach one tongs separated from the two chests to the torso, and knead and bread flour to the torso where the tongs are attached. The fresh water crayfish for frying and torso and tongs separation process characterized in that the body and the tongs legs are formed integrally by quenching; Dough forming process of mixing bread flour and flour with water to form a dough, joining tong legs, joining dough to coat dough around the body, and primary quenching process to attach dough, torso and tongs integrally And, after attaching the bread powder and the second quenching step; Characterized in that the manufacturing method consisting of a packaging process for leaving the packaging in quenching.

Description

Freshwater crayfish for fried and method for manufacturing the same {Crawfish for fried in oil and it's manufacturing process}

The present invention relates to a freshwater lobster for frying and a method for manufacturing the same, and more particularly, to a freshwater lobster for frying and manufacturing the same, which are prepared for frying by attaching claws of the crayfish to the trunk aft obtained by shelling the tail of the lobster will be.

Freshwater lobsters are arthropods belonging to the family Shrimp, which have the shape of a "head thorax" with a torso that combines the head and chest, five pairs of legs on the belly and a pair of large tongs attached to the head, and the torso is calcareous skin. It is enclosed in the form of human beings, and only 40% of the whole body, the part of the torso removed, can be eaten.

In addition, freshwater lobster is commonly eaten by frying, baking, or fully cooking because it is a parasitic waste larvae. The lobster's torso is very rich in protein, lipids, calcium, phosphorus and vitamins, and has excellent taste and aroma. Many people prefer it, but it is not convenient to buy because it is not commercialized by mass production, and it is used as a way to buy raw processed crayfish and use it as a snack or to add it to Maeuntang. There was.

In addition, even when used in a normal home or restaurant, it was inconvenient to eat after exfoliating the keratin, especially in the case of eating it made of frying, it is not easy to eat because it is necessary to grab hot fry by hand in the state without peeling the keratin. If you eat fried after peeling off, as well as unhygienic, such as oil on the hands, the taste and aroma of chitin contained in the keratin is fried in a removed state, there was a problem that the unique taste and aroma of freshwater lobster is reduced.

The present invention is to present a freshwater crayfish for frying, so that anyone can easily buy and eat fried lobster, holding the leg portion by hand to present the fried crayfish of the structure attached to the tongs of the crayfish, convenient and hygienic To improve the appetite by improving the aesthetics by frying in the form of legs attached to the torso, and the keratin that makes up the tongs, as well as the body, so that the crayfish can have its own taste and aroma. Have a purpose to do.

In addition, the present invention has an object to enable hygiene and mass production by attaching by the quenching method in attaching the lobster leg to the body.

1 is a state diagram of the torso and tongs combined

Figure 2 is a structural diagram of the completed freshwater lobster

Figure 3 is a manufacturing process of fresh water crayfish for frying according to the present invention

* Description of the major symbols

1.Thickness 2.Tongs 3.Dough

4.bread powder

Hereinafter, the present invention will be described in detail.

The present invention thaws frozen crawfish and washes the two chests and tails to separate the torso, separates the tongs from the two chests, and attaches one to the thighs separated from the two chests. , By quenching the dough and breadcrumbs on the torso portion attached to the tongs, characterized in that the body and the tongs are formed integrally.

Freshwater lobster is about 3-7cm long, and when the tail is shelled off, the body of the tail and flesh combined form is separated, and the body meat of about 2-3cm length is obtained.

Since the torso is not bent when cooked, there is no need to make a separate sheath on the torso (similar form of fried shrimp, barbecued shrimp is bent at the waist when cooked. It should be cut off to prevent bending.).

The tongs are obtained by separating them from the two chests, and if you cut the nodes so that the tongs are included, you can get 3-3.5cm long tongs with grooves inside the cutting plane.

In the state where the torso 1 obtained by the above method is fixed to the groove of the tongs 2 as shown in FIG. 1, the dough 3 is uniformly buried up to the adhesive part of the torso and the tongs, When quenched, the torso, tongs and flour dough are combined together.

When finished in the form of semi-finished products, put them in a product container formed with partitions and distribute them in a frozen state. Consumers purchase them, soak them in water dough, and fry them with bread powder (4) to fry them.

In the case of distribution in the form of finished products, take the claws and the body meat attached by the above-mentioned quenching process, put them in the water kneading container, soak them in water buckets, and quench them again with bread crumbs. In this case, the freshwater lobster fry is completed by frying the consumer without having to bury the separate breadcrumbs.

Figure 2 shows the state after frying, the tongs leg part is exposed to the length of about 2-3cm from the body part buried in the frying powder, and the tongs are cooked by heat and become discolored red.

Therefore, it is very convenient to eat with wine snacks because it can be eaten by hand, and it can be easily eaten by foreigners who are not familiar with chopsticks. do.

In addition, chitin contained in the legs of the tongs during the frying process retains the unique taste and aroma of the crayfish, and gives a more savory taste than when only the body is fried.

Figure 3 illustrates the manufacturing process of the freshwater crayfish for frying according to the present invention will be described in detail as follows.

In the manufacturing process of the freshwater crayfish for frying according to the present invention, after thawing and washing the frozen crayfish, the two chests and tails are separated and the torso is separated, and the torso and tongs are separated from the two chests. Process; A dough-forming step of forming a dough by mixing bread flour and flour with water, and a forceps-legged process of combining a forceps leg and a trunk meat by inserting a forceps leg at the end of the trunk meat; A dough joining step of dropping the dough formed on the torso part to which the tongs are coupled to coat the dough around the torso; The primary quenching process to complete the semi-finished freshwater lobster semi-finished product, which is quenched while the dough, torso and tongs are combined to attach the dough, torso and tongs integrally, and the semi-finished product is soaked in the kneader and then fried powder A second quenching step of attaching bread crumbs by quenching and placing the product in a partitioned product container; It consists of a packaging process of leaving the quench and packaging.

In the process of separating the torso and tongs, the torso is used to select the torso having a weight of about 3g per piece obtained by deflecting the tail and head chest of the crawfish, and the tongs are 3-3.5cm in size. Cut it to use.

The batter forming process is a batter forming process for applying frying powder to the lobster's torso and kneading at a ratio of approximately 1g of flour, 2.5g of frying flour, 1.5g of breadcrumbs and 4g of water for one lobster torso (about 3g).

The tongs leg joining process is a process of joining the body meat and the tongs leg by inserting the end of the torso into the groove part of the tongs leg and made by manpower. This is done by placing the flesh in each partition.

Dough joining process is a process of coating a dough of about 9g on the torso body combined with the tongs by arranging the individual body in the container and then dropping the dough is made to combine the body and the dough.

The primary quenching process is achieved by integrating dough, torso and tongs integrally and freezing with the container for 24 hours at a temperature of approximately -45 ° C. in a process to ensure that the tongs are firmly attached to the torso.

In the second quenching process, the semi-finished product after completing the first quenching process is taken out of the container in order to give the savory and crispy taste of the tempura, and then wet with each water dough (a thin dough made by pouring a lot of water in flour, bread flour, and frying powder). Bread powder is attached to the outside of the frozen dough by placing it in a container and then quenching the powder to maintain the quenching state at a temperature of approximately -45 ° C. for 12 hours.

The packaging process is a step of packaging the outside of the container by completing the packaging so that the product container (tray) contains approximately 30 freshwater lobster fried.

In the case of shipping the product in the form of semi-finished products, the secondary quenching process is omitted.

Freshwater lobster for frying prepared by such a method is frozen and distributed in a frozen state (-5 ° C) so that the original shape can be maintained and fresh.

The present invention by the above configuration has a unique taste and aroma of freshwater lobster, and the beauty of the taste is improved by the red-colored tongs legs, and the appetite effect is effective, and can be eaten by hand in the hot state by the tongs, oil, etc. It doesn't get on your hands and it has a hygienic effect.

In addition, the body and the legs of the tongs are fried together, so that useful ingredients such as chitin included in the tongs are enhanced, and the taste and aroma are improved, and the tongs are attached and bonded by the quenching method so that they are not separated or separated during frying. Have

Claims (2)

After thawing and washing the frozen crayfish, the two chests and tails are stripped to separate the torso, the tongs are separated from the two chests, and one tongs separated from the two chests is attached to the torso. The freshwater crayfish for frying, characterized in that the body and the tongs are formed integrally by quenching by applying dough and breadcrumbs on the torso. Thawing and washing frozen lobsters, and then separating the chest and tail portions to separate the trunk, and separating the tong legs from the two chests; A dough-forming step of forming a dough by mixing bread flour and flour with water, and a forceps-legged process of combining a forceps leg and a trunk meat by inserting a forceps leg at the end of the trunk meat; A dough joining step of dropping the dough formed on the torso part to which the tongs are coupled to coat the dough around the torso; The primary quenching process to complete the semi-finished freshwater lobster semi-finished product, which is quenched while the dough, torso and tongs are combined to attach the dough, torso and tongs integrally, and the semi-finished product is soaked in the kneader and then fried powder A second quenching step of attaching the frying powder by quenching and placing it in a product container in which a partition is formed; The freshwater crayfish manufacturing method for frying according to claim 1, comprising a packaging step of shipping from the quench and packaging.