RU2738897C1 - Method for treatment and storage of crayfish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to a method for treatment and storage of fresh-water crayfish without deterioration of their taste properties. Method involves sorting live crayfish by size, washing crayfish in running water and boiling-out of crayfish in brine. Brine contains salt, sugar, dill seeds, allspice, fresh garlic and laurel leaf. After boiling, crayfish is washed in hot salted water for at least 2 minutes. Then crayfish is placed into hot brine containing salt, sugar, dill seeds, allspice, fresh garlic, laurel leaf for at least 20 minutes. Then the crayfish are packed with brine into packages for evacuation. Packages are evacuated, and then shock freezing is performed and further storage is provided at temperature not higher than -18 °C.

EFFECT: use of invention provides higher quality of end product.

1 cl

Description

The present invention relates to the food industry, in particular to a method for processing and storing freshwater crayfish without impairing their taste.

A known method of preparing crustaceans for the production of finished products, including sorting of raw materials, in which culling is carried out, separation, taking into account further processing, then each group is sent for cutting, according to the category of raw materials, and washing. After carrying out the specified preparation, the raw materials are sent to technological operations, for example cooking, (see the Handbook of the fish industry technologist, vol. 3. Edited by VM Novikov. - M .: "Food Industry", 1972, p.197- 218).

However, this method has a number of disadvantages associated mainly with denaturation of muscle proteins during processing and storage, as a result of which, upon further defrosting of crustaceans that have undergone such processing and long-term storage in frozen form, there is an intense loss of tissue juice, and the final product is obtained dry, tough.

The technical result of the claimed method is to improve the functional and technological properties and organoleptic characteristics of boiled crayfish for long-term storage in frozen form.

The technical result is achieved due to the fact that the method of processing and storing crayfish includes sorting live crayfish by size, washing crayfish in running water, boiling crayfish in brine containing salt, sugar, dill seeds, allspice peas, fresh garlic, bay leaves, characterized in that after boiling, the crayfish are washed in hot salted water for at least 2 minutes, then the crayfish are placed in a hot brine containing salt, sugar, dill seeds, allspice peas, fresh garlic, bay leaf, for at least 20 minutes, crayfish with brine are packed into bags for evacuation, the bags are evacuated and then shock freezing is carried out and further storage is provided at a temperature not higher than -18 ° C.

According to the claimed method, live crayfish are sorted out, sorted by size, and placed in a pool with running water and aeration. The crayfish are washed until the water becomes clear. Then the crayfish are placed in a container with boiling brine. Preferably, the brine composition per 1 liter of water includes:

table salt - 60g,

sugar - 15g,

dill seeds - 5 g,

allspice peas - 2g,

fresh garlic - 7g,

Bay leaf.

The proportions of the brine ingredients can be changed depending on the taste preferences of the consumer.

After boiling, depending on the size, the crayfish are boiled in boiling brine, preferably for 5 to 7 minutes. At the end of cooking, the crayfish are removed from the brine and allowed to drain. After that, the crayfish are placed in hot salted water, where they are rinsed for at least 2 minutes, and removed for further packaging.

After washing, the crayfish are placed in a container with a hot brine, which, preferably, is based on 1 liter of water;

salt - 30g,

sugar - 15g,

dill seeds - 5g,

black peppercorns - 2g,

fresh garlic - 7g,

Bay leaf.

The proportions of the brine ingredients can be changed depending on the taste preferences of the consumer.

The crayfish are kept in brine for at least 20 minutes to saturate the taste. Crayfish are packed in bags for evacuation; for convenience, you can use trays placed in bags. The crayfish bags are filled with brine in which the crayfish were kept.

Packages with finished products are placed in a blast freezer. After the expiration of the time required for freezing, the finished product is transferred to the freezer for storage at a temperature not exceeding -18 ° C. ^... The recommended shelf life of the received products reaches 24 months from the date of manufacture.

Additional washing of boiled crayfish in hot water and the use of shock freezing allow preserving the organoleptic properties of boiled crayfish during long-term storage in frozen form. Thanks to the use of shock freezing, the structure of the crayfish meat remains unchanged. The use of additional washing of boiled crayfish before freezing allows you to eliminate the sediment formed during the cooking of protein products. Application of the claimed invention allows for long-term storage of boiled crayfish without the use of preservatives.

Claims (1)

A method of processing and storing crayfish, including sorting live crayfish by size, washing crayfish in running water, boiling crayfish in a brine containing salt, sugar, dill seeds, allspice peas, fresh garlic, bay leaf, characterized in that after boiling, they are washed crayfish in hot salted water for at least 2 minutes, then the crayfish are placed in a hot brine containing salt, sugar, dill seeds, allspice peas, fresh garlic, bay leaf, for at least 20 minutes, crayfish are packed with brine in bags for evacuation, the bags are evacuated and then shock freezing is carried out and further storage at a temperature not exceeding -18 ° C.