CN102845775B - Production method of cray - Google Patents
Production method of cray Download PDFInfo
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- CN102845775B CN102845775B CN201210343460.5A CN201210343460A CN102845775B CN 102845775 B CN102845775 B CN 102845775B CN 201210343460 A CN201210343460 A CN 201210343460A CN 102845775 B CN102845775 B CN 102845775B
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Abstract
The invention discloses a production method of cray, comprising the following preparation steps of: (1) cleaning, (2) soaking and washing, (3) sterilizing, (4) cooking, (5) cooling, (6) sorting and grading, (7) weighing, bagging or panning; (8) quick freezing, (9) boxing, (10) metal detecting, (11) refrigerating, and (12) shipping. Cray raw material is cleaned in mixed solution of salt, critic acid and baking soda through oxygenation by virtue of an air pump, the cray raw material can be thoroughly cleaned, sterilization effect is enhanced through double treatment of microwave and ozone water, and hygienic quality of the cray is guaranteed.
Description
Technical field
The present invention relates generally to the production method of a kind of cray, belongs to food production field.
Background technology
in the technique of traditional mode of production cray, there is cleaning and the halfway problem of sterilization, affecting production and the hygienic quality of cray.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, and the production method of a kind of new cray is provided.
The present invention is achieved by the following technical solutions:
A production method for frozen boiled crawfish, is characterized in that comprising following preparation process:
(1) clean: raw material cray removes the impurity such as silt, pasture and water with clear water spray or rinsing;
(2) foam washing: through the shrimp of cleaning, put into the foam washing liquid that adds 0.5-1% salt, 0.5-1% citric acid, 0.5-1% sodium bicarbonate, use air pump oxygenation foam washing 20～40 minutes, clean with clear water rinsing;
(3) sterilization: clean shrimp is put into micro-wave oven, use low fire heating 1～3 minute, take out, standing to normal temperature, then in the Ozone Water that is 0.4mg/L～0.8mg/L in concentration, soak after 20～40 minutes and clean up with clear water, kill except bacterium;
(4) boiling: the raw material shrimp after sterilization is directly entered to cooking water boiling, 90～100 ℃ of boiling temperatures, time 8-10 minute;
(5) cooling: boiling shrimp first sprays precooling by pre-cold water, more cooling through chilled water, pre-cold water temperature is controlled at 30～40 ℃, and chilled water temperature is controlled at 10～15 ℃;
(6) select, classification: cooling shrimp is distributed to each operating desk, selects, classification, reject inferior Xia， workshop temperature and be controlled at 20～30 ℃;
(7) weigh, pack or sabot;
(8) quick-frozen: quick freezing temperature is-40～-30 ℃, freezing rear product center temperature is-15～-10 ℃;
(9) vanning;
(10) metal detection: after vanning, every case is surveyed through survey meter, metal detector before use, with standard testing piece, carry out sensitivity test afterwards;
(11) refrigeration: after vanning, product is put refrigeration in time in storage, storehouse temperature keeps-18 ℃～-10 ℃;
(12) shipment: adopt refrigerated container shipment, need container to carry out sense organ inspection before vanning, require to clean, after packaging products in boxes, in container, temperature is down to-18 ℃～-10 ℃.
The preparation method of described cray, is characterized in that being placed with the lotus leaf of 2-3%, the barley seedling of the sugarcane top of 2-3%, 2-3% boils altogether in the cooking water in described step (4).
Advantage of the present invention is:
Cray is cleaned by air pump oxygenation in the mixed liquor of salt, citric acid, sodium bicarbonate, can make to clean thoroughly, Ozone Water is processed, strengthened the effect of sterilization, and can keep the freshness of lobster, adopt microwave treatment, increased the fresh and tender mouthfeel of lobster, prevent that water suction too much causes that mouthfeel becomes coarse because poach causes lobster.
The specific embodiment
Embodiment 1
A production method for cray, comprises following preparation process:
(1) clean: raw material cray removes the impurity such as silt, pasture and water with clear water spray or rinsing;
(2) foam washing: put into the foam washing liquid of salt, citric acid, sodium bicarbonate through the shrimp of cleaning, the concentration of salt, citric acid, sodium bicarbonate is 1%, by air pump oxygenation foam washing 40 minutes, clean with clear water rinsing;
(3) sterilization: clean shrimp is put into micro-wave oven, use low fire heating 3 minutes, take out, standing to normal temperature, then in the Ozone Water that is 0.4mg/L in concentration, soak after 40 minutes and clean up with clear water, kill except surface bacteria;
(4) boiling: the raw material shrimp after sterilization is directly entered to the boiling of precooker water, 100 ℃ of boiling temperatures, 8 minutes time; In cooking water, can add again and put 2% lotus leaf, 2% sugarcane top, 2% barley seedling and boil altogether.Owing to containing the health-care components such as polysaccharide in lotus leaf, sugarcane top etc., be of value to health, can promote the faint scent of lobster simultaneously.
(5) cooling: boiling shrimp first sprays precooling by normal-temperature water, more cooling through chilled water, pre-cold water temperature is controlled at 40 ℃, and chilled water temperature is controlled at 15 ℃;
(6) select, classification: cooling shrimp is distributed to each operating desk, selects, classification, reject inferior Xia， workshop temperature and be controlled at 30 ℃;
(7) weigh, pack or sabot;
(8) quick-frozen: quick freezing temperature is-30 ℃, freezes rear product center temperature and is-10 ℃;
(9) vanning;
(10) metal detection: after vanning, every case is surveyed through survey meter, metal detector before use, with standard testing piece, carry out sensitivity test afterwards;
(11) refrigeration: after vanning, product is put refrigeration in time in storage, storehouse temperature keeps-10 ℃;
(12) shipment: adopt refrigerated container shipment, need container to carry out sense organ inspection before vanning, require to clean, after packaging products in boxes, in container, temperature is down to-10 ℃.
Claims (1)
1. a production method for frozen boiled crawfish, is characterized in that comprising following preparation process:
(1) clean: raw material cray removes the impurity such as silt, pasture and water with clear water spray or rinsing;
(2) foam washing: through the shrimp of cleaning, put into the foam washing liquid that adds 0.5-1% salt, 0.5-1% citric acid, 0.5-1% sodium bicarbonate, use air pump oxygenation foam washing 20～40 minutes, clean with clear water rinsing;
(3) sterilization: clean shrimp is put into micro-wave oven, use low fire heating 1～3 minute, take out, standing to normal temperature, then in the Ozone Water that is 0.4mg/L～0.8mg/L in concentration, soak after 20～40 minutes and clean up with clear water, kill except bacterium;
(4) boiling: the raw material shrimp after sterilization is directly entered to cooking water boiling, 90～100 ℃ of boiling temperatures, time 8-10 minute;
(5) cooling: boiling shrimp first sprays precooling by pre-cold water, more cooling through chilled water, pre-cold water temperature is controlled at 30～40 ℃, and chilled water temperature is controlled at 10～15 ℃;
(6) select, classification: cooling shrimp is distributed to each operating desk, selects, classification, reject inferior Xia， workshop temperature and be controlled at 20～30 ℃;
(7) weigh, pack or sabot;
(8) quick-frozen: quick freezing temperature is-40～-30 ℃, freezing rear product center temperature is-15～-10 ℃;
(9) vanning;
(10) metal detection: after vanning, every case is surveyed through survey meter, metal detector before use, with standard testing piece, carry out sensitivity test afterwards;
(11) refrigeration: after vanning, product is put refrigeration in time in storage, storehouse temperature keeps-18 ℃～-10 ℃;
(12) shipment: adopt refrigerated container shipment, need container to carry out sense organ inspection before vanning, require to clean, after packaging products in boxes, in container, temperature is down to-18 ℃～-10 ℃;
In cooking water in described step (4), be placed with the lotus leaf of 2-3%, the barley seedling of the sugarcane top of 2-3%, 2-3% boils altogether.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210343460.5A CN102845775B (en) | 2012-09-17 | 2012-09-17 | Production method of cray |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210343460.5A CN102845775B (en) | 2012-09-17 | 2012-09-17 | Production method of cray |
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| Publication Number | Publication Date |
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| CN102845775A CN102845775A (en) | 2013-01-02 |
| CN102845775B true CN102845775B (en) | 2014-01-15 |
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| CN201210343460.5A Expired - Fee Related CN102845775B (en) | 2012-09-17 | 2012-09-17 | Production method of cray |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365814B (en) * | 2013-08-13 | 2016-12-28 | 江苏浙萃食品有限公司 | Processed meat food stuff raw material automatic washing boiling equipment |
| CN103462088A (en) * | 2013-09-25 | 2013-12-25 | 雷鉴源 | Lobster food treated under electronic programmed control for killing parasite boa at low temperature |
| CN103689674A (en) * | 2013-12-11 | 2014-04-02 | 湖北楚玉食品有限公司 | Method for preparing frozen-cooked freshwater crayfish meat |
| CN104000239B (en) * | 2014-06-26 | 2016-07-06 | 四川南春特种水产科技有限公司 | The method of the brewed Misgurni anguillicaudati food of liquid fermentation |
| CN109363109A (en) * | 2018-12-10 | 2019-02-22 | 湖北楚玉莱信克食品科技有限公司 | A kind of processing method for freezing cooking material cray |
| CN111631362A (en) * | 2020-06-29 | 2020-09-08 | 湖北美斯特食品有限公司 | Processing technology of clear water whole-limb crayfish |
| CN112011416A (en) * | 2020-09-01 | 2020-12-01 | 中盐工程技术研究院有限公司 | Crayfish cleaning salt and preparation method thereof |
| CN112841570B (en) * | 2021-01-27 | 2024-02-20 | 安徽省金源食品有限公司 | Continuous cooking machine for cooking lobsters |
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| CN101258934A (en) * | 2008-03-05 | 2008-09-10 | 湖北省潜江市华山水产食品有限公司 | Freeze-boiling fresh water crayfish and production control fresh-keeping technique thereof |
| CN102342543A (en) * | 2011-08-25 | 2012-02-08 | 江南大学 | Processing method of instant refrigerated cooked red swamp crawfish |
| CN102640971A (en) * | 2012-05-15 | 2012-08-22 | 淮阴工学院 | Method for quickly freezing cooked crayfish meat at low temperature |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101258934A (en) * | 2008-03-05 | 2008-09-10 | 湖北省潜江市华山水产食品有限公司 | Freeze-boiling fresh water crayfish and production control fresh-keeping technique thereof |
| CN102342543A (en) * | 2011-08-25 | 2012-02-08 | 江南大学 | Processing method of instant refrigerated cooked red swamp crawfish |
| CN102640971A (en) * | 2012-05-15 | 2012-08-22 | 淮阴工学院 | Method for quickly freezing cooked crayfish meat at low temperature |
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Owner name: ANHUI SANYING AQUATIC BREEDING CO., LTD. Free format text: FORMER OWNER: ANHUI SHAOFENG INDUSTRIAL GROUP CO., LTD. Effective date: 20150505 |
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Effective date of registration: 20150505 Address after: 237200, the south side of Anhui Industrial Park, Heng Mountain Town, Mount Holyoke County, China Patentee after: Anhui 3win marine breeding Co. Ltd. Address before: 237299 No. 1 Heng Mountain North Road, Heng Mountain Town, Mount Holyoke County, Anhui, Lu'an Patentee before: Anhui Shao Feng Industrial (Group) Co., Ltd. |
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