CN104366594A - Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes - Google Patents
Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes Download PDFInfo
- Publication number
- CN104366594A CN104366594A CN201410661598.9A CN201410661598A CN104366594A CN 104366594 A CN104366594 A CN 104366594A CN 201410661598 A CN201410661598 A CN 201410661598A CN 104366594 A CN104366594 A CN 104366594A
- Authority
- CN
- China
- Prior art keywords
- cray
- matrimony vine
- green pepper
- instant
- normal temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 53
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000238017 Astacoidea Species 0.000 title abstract 10
- 235000002566 Capsicum Nutrition 0.000 title abstract 6
- 235000015468 Lycium chinense Nutrition 0.000 title abstract 6
- 239000006002 Pepper Substances 0.000 title abstract 5
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 5
- 235000017804 Piper guineense Nutrition 0.000 title abstract 5
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 5
- 244000203593 Piper nigrum Species 0.000 title 1
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 49
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 5
- 108010053775 Nisin Proteins 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000004309 nisin Substances 0.000 claims description 5
- 235000010297 nisin Nutrition 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 4
- 241000758706 Piperaceae Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 241000238557 Decapoda Species 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000002893 slag Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes. The method comprises the following steps: by taking fresh and alive crayfishes as raw materials, selecting, cleaning, removing the heads and frying, soaking in a seasoning liquid, adding wolfberry and pickled peppers, performing vacuum packaging, thereby obtaining the wolfberry and pickled pepper crayfishes. The wolfberry and pickled pepper crayfishes do not need to be sterilized at a high temperature and high pressure, the texture of the crayfish meat can be maintained, and the crayfishes have unique flavors, are delicious and tasty and have obvious effects of tonifying kidney and building the body. Meanwhile, the wolfberry and pickled pepper crayfish product is instant when being opened, can be preserved at normal temperature for over 60 days and has the quality guarantee period of over 120 days under refrigeration conditions, and after the crayfish product is preserved in the quality guarantee period for a period of time and when the crayfishes are eaten when being opened, a mellow, fresh and tasty flavor can be produced.
Description
Technical field
The present invention be more particularly directed to the industrialized process for preparing of a kind of normal temperature instant matrimony vine bubble green pepper cray, belong to food processing technology field.
Background technology
China is cray consumption big country, but the process technology of cray relatively lags behind, mainly with eating raw, or freezing after quick-frozen.Because such product needed cold chain, cost is high; Need long period to dissolve when it is edible simultaneously, and separately need heating, waste time and energy, do not accomplish instant target.So cray frozen product now is also generally sold to restaurant as semi-finished product.
Meanwhile, normal temperature instant cray product needed high temperature sterilization, and high temperature sterilization can cause the matter structure of cray muscle to lose, and becomes soft rotten.Up to now, existing preservation under room temperature cray process technology does not all obtain commercial conversion.
In addition, bubble green pepper cray be at the restaurant in existing vegetable, but market not yet occurs can the bubble green pepper cray product preserved of industrial normal temperature.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide the industrial production process of a kind of normal temperature instant matrimony vine bubble green pepper cray.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
An industrialized process for preparing for normal temperature instant matrimony vine bubble green pepper cray, comprising: take cray as raw material, selected, cleaning, fried after, then to soak in baste, add matrimony vine and bubble green pepper Vacuum Package afterwards, obtained normal temperature instant matrimony vine bubble green pepper cray.
Further, this preparation method comprises: select fresh and alive cray as raw material, successively after choosing, clean, decaptitating, carries out fried process.
As one of better embodiment, in this preparation method, the condition of fried process comprises: fried with palm oil, and oil temperature 160 DEG C-180 DEG C, deep-fat frying time is 20s-150s.
Further, this preparation method also comprises: the cray after fried is soaked into baste, and soaking temperature is 4 DEG C, and soak time is 5-48h.
As one of better embodiment, the preparation method of described flavouring liquid comprises: in every kg water, add salt 10-50g, monosodium glutamate 0.5-10g, bubble green pepper 5-40g, bubble ginger 5-40g, cardamom 0.1-2 g, Chinese prickly ash 5-50 g, anistree 2-20 g, garlic 0.5-10 g, matrimony vine 2-20 g, more than boiling 60min, filter, get filtrate and be cooled to room temperature, and with edible lactic acid adjust ph to 2.0-5.0, then in every kilogram of filtrate, dissolve in potassium sorbate 0.05-0.075g, nisin 0.2-0.5g and vitamin C 0.1-0.5g, and be cooled to 4 DEG C of preservations.
Further, if the pH value of wherein obtained flavouring liquid diminishes, then regulate with sodium bicarbonate and pH value is maintained at 2.0-5.0.
Further, this preparation method comprises: taken out by the cray after being soaked by baste, do not drain, and soaks vacuum seal together with swelling matrimony vine with cold water and load with bubble green pepper retort pouch of sterilizing.
Preferably, this preparation method comprises: coordinate every cray and add matrimony vine 2-5 grain, bubble green pepper 1-2.
Further, this preparation method comprises: the sterilization retort pouch that cray is housed is placed in 15-60min in boiling water, then cools fast in cold water.
Further, this preparation method comprises: dried by cooled sterilization retort pouch, and preservation under room temperature.
Compared with prior art, advantage of the present invention comprises: after cray is fried, soak with special baste, be equipped with bubble green pepper again, matrimony vine etc., obtained matrimony vine bubble green pepper cray, without the need to high temperature high pressure sterilizing, the matter structure of shrimp can be kept, and make it have peculiar flavour, more tasty, and also show significant kidney-tonifying health-care effect, simultaneously, this matrimony vine bubble green pepper cray product instant bagged, more than 60 days can be preserved at normal temperatures, shelf-life under refrigerated conditions more reaches more than 120 days, and in the shelf-life after the preservation of a period of time, open the local flavor that more can produce more mellow fresh perfume (or spice) when bag eats.
Detailed description of the invention
As previously mentioned, in view of deficiency of the prior art, inventor, through studying for a long period of time and putting into practice in a large number, is proposed technical scheme of the present invention.To be further explained this technical scheme, its implementation process in conjunction with some comparatively typical case study on implementation as follows.
embodiment 1the concrete steps of the industrialized process for preparing of this normal temperature instant bubble green pepper matrimony vine cray are as follows:
Raw material cray needs fresh and alive, after selection, cleaning, decaptitates.Utilize palm oil fried.Fried condition is: oil temperature 160 DEG C, deep-fat frying time be 150s. fried after drain cooling.
Flavouring liquid is prepared: every kg water adds salt 15g, monosodium glutamate 10g, bubble green pepper 40g, bubble ginger 5g, cardamom 2 g, Chinese prickly ash 5 g, anistree 2g, garlic 10 g, matrimony vine 20 g.Flavouring liquid is boiling 60min in pressure vessel, filters away filter residue.Filtrate is cooled to room temperature, by edible lactic acid adjust ph to 5.0, adds potassium sorbate 0.075g, nisin 0.5g, vitamin C 0.5g, dissolves.As pH value has decline, regulate with sodium bicarbonate.Baste be cooled to 4 DEG C for subsequent use.
The cray of deep fryer is soaked into baste, and maintain 48 hours, soaking temperature is 4 DEG C.Take out cray, do not drain, slightly baste, and add bubble green pepper and cold water soaks swelling matrimony vine, every cray adds 2-5 grain matrimony vine and 1-2 bubble green pepper, encloses sterilization retort pouch together, vacuum seal.
Cray packaging bag after sealing, is placed in 15min in boiling water, be placed in cold water and cool fast, Packing Sound crack-free in this process.
Dry packaging bag, labeling is cased, can preservation under room temperature 60 days, stored refrigerated 180 days.
Matrimony vine bubble green pepper cray obtained in the present embodiment is clearly agreeable to the taste, and strength chewed by shrimp, with fresh to boil cray local flavor substantially identical.
embodiment 2the concrete steps of the industrialized process for preparing of this normal temperature instant bubble green pepper matrimony vine cray are as follows:
Raw material cray needs fresh and alive, after selection, cleaning, decaptitates.Utilize palm oil fried.Fried condition is: oil temperature 180 DEG C, deep-fat frying time be 20s. fried after drain cooling.
Flavouring liquid is prepared: every kg water adds salt 50g, monosodium glutamate 0.5g, bubble green pepper 5g, bubble ginger 40g, cardamom 0.1 g, Chinese prickly ash 50 g, anistree 20 g, garlic 0.5 g, matrimony vine 2 g.Flavouring liquid is boiling 60min in pressure vessel, filters away filter residue.Filtrate is cooled to room temperature, by edible lactic acid adjust ph to 2.0, adds potassium sorbate 0.05g, nisin 0.2g, vitamin C 0.1g, dissolves.As pH value has decline, regulate with sodium bicarbonate.Baste be cooled to 4 DEG C for subsequent use.
The cray of deep fryer is soaked into baste, and maintain 5 hours, soaking temperature is 4 DEG C.Take out cray, do not drain, slightly baste, and add bubble green pepper and cold water soaks swelling matrimony vine, every cray adds 2-5 grain matrimony vine and 1-2 bubble green pepper, encloses sterilization retort pouch together, vacuum seal.
Cray packaging bag after sealing, is placed in 60min in boiling water, be placed in cold water and cool fast, Packing Sound crack-free in this process.
Dry packaging bag, labeling is cased, can preservation under room temperature 60 days, stored refrigerated 180 days.
Matrimony vine bubble green pepper cray acid obtained in the present embodiment is refreshing, shrimp clean taste, with fresh to boil cray local flavor substantially identical.
embodiment 3the concrete steps of the industrialized process for preparing of this normal temperature instant bubble green pepper matrimony vine cray are as follows:
Raw material cray needs fresh and alive, after selection, cleaning, decaptitates.Utilize palm oil fried.Condition is: oil temperature 170 DEG C, deep-fat frying time be 70s. fried after drain cooling.
Flavouring liquid is prepared: every kg water adds salt 30g, monosodium glutamate 5g, bubble green pepper 20g, bubble ginger 15g, cardamom 0.5 g, Chinese prickly ash 20 g, anistree 10 g, garlic 5 g, matrimony vine 10 g.Flavouring liquid is boiling 60min in pressure vessel, filters away filter residue.Filtrate is cooled to room temperature, by edible lactic acid adjust ph to 3.0, adds potassium sorbate 0.06g, nisin 0.4g, vitamin C 0.3g, dissolves.As pH value has decline, regulate with sodium bicarbonate.Baste be cooled to 4 DEG C for subsequent use.
The cray of deep fryer is soaked into baste, and maintain 30 hours, soaking temperature is 4 DEG C.Take out cray, do not drain, slightly baste, and add bubble green pepper and cold water soaks swelling matrimony vine, every cray adds 2-5 grain matrimony vine and 1-2 bubble green pepper, encloses sterilization retort pouch together, vacuum seal.
Cray packaging bag after sealing, is placed in 30min in boiling water.Be placed in cold water and cool fast, Packing Sound crack-free in this process.
Dry packaging bag, labeling is cased, can preservation under room temperature 60 days, stored refrigerated 180 days.
Matrimony vine bubble green pepper cray obtained in the present embodiment is clearly agreeable to the taste, and shrimp hardness is moderate, with fresh to boil cray local flavor substantially identical.When after normal temperature preserves 50 days, unpacking eats, shrimp mouthfeel is more tender, and local flavor is aromatic.
reference examples 1this reference examples is substantially the same manner as Example 1, but the fried condition of cray is: fried with salad oil, soya-bean oil or rapeseed oil, oil temperature 150 DEG C, and deep-fat frying time is 200s.
Matrimony vine bubble green pepper cray mouthfeel obtained in this reference examples is slightly aobvious greasy, and meat is slightly tough.When after 30 days, unpacking eats in preservation, shrimp meat is loose, has obvious slag sense, and oil is highly seasoned.
reference examples 2this reference examples is substantially the same manner as Example 1, but the fried condition of cray is: oil temperature 200 DEG C, and deep-fat frying time is 150s.
Matrimony vine bubble green pepper cray color and luster obtained in this reference examples is partially dark, and meat is loose, and when after 30 days, unpacking eats in preservation, shrimp is loose slag sheet, and mouthfeel is poor.
reference examples 3this reference examples is substantially the same manner as Example 1, but the flavouring liquid process for preparation wherein adopted is as follows: every kg water adds salt 15g, monosodium glutamate 10g, bubble green pepper 40g, bubble ginger 5g, cardamom 2 g, Chinese prickly ash 5 g, anistree 2g, garlic 10 g, matrimony vine 20 g.Flavouring liquid is boiling 60min in pressure vessel, filters away filter residue.Filtrate is cooled to room temperature, by edible lactic acid adjust ph to 6.0, adds potassium sorbate 0.075g.
Namely go bad after matrimony vine bubble green pepper cray normal temperature obtained in the present embodiment preserves 30 days.
In addition, inventor is by eating for a long time, (amount is about 30-50/week, edible time is about 1-2 month) crowd (mainly the staff of cooperation manufacturer) of matrimony vine bubble green pepper cray of the present invention carries out also finding very unexpectedly when following up a case by regular visits to statistics, wherein the physique of part kidney deficiency and bodily weakness crowd also has clear improvement.
Should be appreciated that above-described embodiment is only and technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (10)
1. the industrialized process for preparing of a normal temperature instant matrimony vine bubble green pepper cray, it is characterized in that comprising: take cray as raw material, selected, cleaning, fried after, then to soak in baste, add matrimony vine and bubble green pepper Vacuum Package afterwards, obtained normal temperature instant matrimony vine bubble green pepper cray.
2. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 1, it is characterized in that comprising: select fresh and alive cray as raw material, successively after choosing, clean, decaptitating, carries out fried process.
3. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 1, and it is characterized in that the condition of wherein fried process comprises: fried with palm oil, oil temperature 160 DEG C-180 DEG C, deep-fat frying time is 20s-150s.
4. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 1, and it is characterized in that comprising: the cray after fried is soaked into baste, soaking temperature is 4 DEG C, and soak time is 5-48h.
5. according to claim 1 or 4, the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray, it is characterized in that the preparation method of described flavouring liquid comprises: in every kg water, add salt 10-50g, monosodium glutamate 0.5-10g, bubble green pepper 5-40g, bubble ginger 5-40g, cardamom 0.1-2 g, Chinese prickly ash 5-50 g, anistree 2-20 g, garlic 0.5-10 g, matrimony vine 2-20 g, more than boiling 60min, filter, get filtrate and be cooled to room temperature, and with edible lactic acid adjust ph to 2.0-5.0, potassium sorbate 0.05-0.075g is dissolved in again in every kilogram of filtrate, nisin 0.2-0.5g and vitamin C 0.1-0.5g, and be cooled to 4 DEG C of preservations.
6. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 5, if it is characterized in that, the pH value of obtained flavouring liquid diminishes, then regulate with sodium bicarbonate and pH value is maintained at 2.0-5.0.
7. according to claim 1 or 4, the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray, it is characterized in that comprising: the cray after being soaked by baste is taken out, do not drain, and soak vacuum seal together with swelling matrimony vine with cold water and load with bubble green pepper retort pouch of sterilizing.
8. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 7, it is characterized in that comprising: coordinate every cray and add matrimony vine 2-5 grain, bubble green pepper 1-2.
9. the instant matrimony vine of a kind of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 7, it is characterized in that comprising: the sterilization retort pouch that cray is housed is placed in 15-60min in boiling water, then cools fast in cold water.
10. the instant matrimony vine of normal temperature steeps the industrialized process for preparing of green pepper cray according to claim 9, it is characterized in that comprising: dried by cooled sterilization retort pouch, and preservation under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661598.9A CN104366594A (en) | 2014-11-19 | 2014-11-19 | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661598.9A CN104366594A (en) | 2014-11-19 | 2014-11-19 | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366594A true CN104366594A (en) | 2015-02-25 |
Family
ID=52545985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410661598.9A Pending CN104366594A (en) | 2014-11-19 | 2014-11-19 | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366594A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189810A (en) * | 2020-09-29 | 2021-01-08 | 江苏欣悦海食品科技有限公司 | Processing method of low-intensity sterilized instant penaeus vannamei boone |
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
| CN113317460A (en) * | 2021-06-17 | 2021-08-31 | 雷武沛 | Preparation process of crayfish food |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| KR20090091445A (en) * | 2008-02-25 | 2009-08-28 | 박진식 | Fleshy prawn preserved in soy sauce process |
| CN101543300A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Instant spiced crayfish preserved with soy sauce and method for producing the same |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101946915A (en) * | 2010-08-11 | 2011-01-19 | 潜江市利荣红透天水产实业有限公司 | Fried crawfishes with peppers and preparation method thereof |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN103315317A (en) * | 2013-06-06 | 2013-09-25 | 四川农业大学 | Preparation method of duck feet with pickled chili |
| CN103416788A (en) * | 2012-11-03 | 2013-12-04 | 华中农业大学 | Crawfish crispy crawfish ball product and manufacturing technology thereof |
| CN103960697A (en) * | 2013-02-22 | 2014-08-06 | 顾炎林 | Crayfish food as well as preparation method and production equipment thereof |
-
2014
- 2014-11-19 CN CN201410661598.9A patent/CN104366594A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090091445A (en) * | 2008-02-25 | 2009-08-28 | 박진식 | Fleshy prawn preserved in soy sauce process |
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| CN101543300A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Instant spiced crayfish preserved with soy sauce and method for producing the same |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101946915A (en) * | 2010-08-11 | 2011-01-19 | 潜江市利荣红透天水产实业有限公司 | Fried crawfishes with peppers and preparation method thereof |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN103416788A (en) * | 2012-11-03 | 2013-12-04 | 华中农业大学 | Crawfish crispy crawfish ball product and manufacturing technology thereof |
| CN103960697A (en) * | 2013-02-22 | 2014-08-06 | 顾炎林 | Crayfish food as well as preparation method and production equipment thereof |
| CN103315317A (en) * | 2013-06-06 | 2013-09-25 | 四川农业大学 | Preparation method of duck feet with pickled chili |
Non-Patent Citations (2)
| Title |
|---|
| 即食小龙虾的研究与开发;刘敏;《农村实用技术》;20110301;第53页 * |
| 巴氏灭菌即食小龙虾特定腐败菌的16SrRNA鉴定;张永进 等;《渔业现代化》;20131220;第40卷(第6期);第46-51页 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189810A (en) * | 2020-09-29 | 2021-01-08 | 江苏欣悦海食品科技有限公司 | Processing method of low-intensity sterilized instant penaeus vannamei boone |
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
| CN113317460A (en) * | 2021-06-17 | 2021-08-31 | 雷武沛 | Preparation process of crayfish food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102078013A (en) | Seafood-containing soup can and manufacturing method thereof | |
| CN101773259A (en) | Method for processing instant flexibly-packaged penaeus vannamei boone | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN103355703A (en) | Bread shrimp and preparation method thereof | |
| CN103689670A (en) | Method for preparing grilled cod fillet food | |
| CN104366594A (en) | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes | |
| KR20130061799A (en) | Beef bulgogi sauce for improving flavour and preparation method of beef bulgogi using it | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| CN109363104A (en) | A kind of quick-freezing type three delicacies fish cake and its processing method | |
| CN105475982A (en) | Processing method of cedrela sinensis sauce | |
| CN105394625A (en) | Making method for soaked herring fillets dried through cold air | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| JP5732092B2 (en) | Manufacturing method of kimchi sauce | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| CN103719934A (en) | Preparation method for baked mackerel fillet food | |
| CN104026533A (en) | Preparation process of crispy cucumber | |
| CN108094911A (en) | A kind of preparation method of chicken steak | |
| CN103783575A (en) | Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials | |
| CN103892309B (en) | A kind of preparation method of steeping the yellow larynx of green pepper yak | |
| CN103549305B (en) | A kind of preparation method of moyashi catsup and pickled vegetables | |
| KR101523317B1 (en) | Manufacturing method for pepper0pot soup of catfish | |
| KR101325161B1 (en) | a Manufacturing Method of Instant Sea Urchin Soup | |
| KR101860277B1 (en) | Stock for cold noodle using a lotus and method thereof | |
| KR100917682B1 (en) | Method for preparing seasoned and smoked shrimp, and the product obtained therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |
|
| RJ01 | Rejection of invention patent application after publication |