CN104366595A - Processing method of freshwater crayfish pre-prepared products - Google Patents
Processing method of freshwater crayfish pre-prepared products Download PDFInfo
- Publication number
- CN104366595A CN104366595A CN201410720217.XA CN201410720217A CN104366595A CN 104366595 A CN104366595 A CN 104366595A CN 201410720217 A CN201410720217 A CN 201410720217A CN 104366595 A CN104366595 A CN 104366595A
- Authority
- CN
- China
- Prior art keywords
- cray
- crayfish
- baste
- nitrogen
- processing method
- 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.)
- Granted
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of freshwater crayfish pre-prepared products. The method includes the steps of firstly, selecting and grading; secondly, cleaning; thirdly, frying; fourthly, vacuum cooling; fifthly, soaking with seasoning liquids; sixthly, nitrogen-filled packing; seventhly, quick-freezing; eighthly, performing cold storage. The method has the advantages that the crayfish is soaked with special cleaning fluids to allow the crayfish to spit out dirt in the intestine line, and complex manual intestine line removing is avoided; high-temperature fast frying and special soaking with special seasoning liquids are used, and the difficulties that crayfish meat protein deteriorates easily, flavor substances lose easily and flavor cannot enter the crayfish in subsequent processing are solved; the vacuumizing and nitrogen filling freshness keeping technology is used, and the crayfish is prevented from being oxidized by oil acid during storage.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to a kind of processing method of freshwater crayfish prefabrication, be applicable to the processing of China's freshwater crayfish.
Background technology
Cray also claims Procambius clarkii, and growth is fast, and strong adaptability is a kind of high-quality aquatic products of China Yangtze river basin, and because it is nutritious, unique flavor, has now become the economic aquatic products that China is important.In recent years, various places cray cultivation scale and industry size are all progressively expanding.Compared with cray aquaculture, domestic cray deep processing process is comparatively slow, the weakness of processing industry governs the development of cray industry, make China cray at present mainly with fresh or live aquatic products direct marketing, the processing of small part lobster boils shrimp and frozen skinless shrimp is main mainly with freezing, product category is few, processing capacity is little, and major part exports to overseas market, and domestic market possession share is low.The export trade of China cray is in recent years subject to technology barriers restriction, and export volume and export amount significantly decline, and therefore opens up domestic market, develops the key that the product being applicable to domestic consumption demand is cray industry development.
China's domestic cray vegetable increased popularity, the particularly ever more popular such as braised prawn, salted shrimp gravy in recent years, the consumer group is without obvious areal variation.On market, high-quality cray resource is also thereupon well sold and in short supply, and particularly in non-cray producing region, non-cray output season, often supply falls short of demand for high-quality lobster resource.Also there is the process technology of some crays at present, such as, freeze and boil shrimp and frozen skinless shrimp.Freeze and boil the class preservation technique that shrimp is quick-frozen after being precooked by cray, compared to frozen skinless shrimp, freeze that to boil shrimp process technology simple and easy, loss is few, yield is high, and the overall organoleptic quality of prawn is destroyed little, the most important thing is to freeze to boil the substitute that shrimp can be used as shrimp raw material alive on market, solve the shrimp that lives seasonal strong, not easily preserve the difficult problems such as transport.Nitrogen Vehicles Collected from Market there is not perfect freezing to boil shrimp technical standard temporarily, add various places self difference of cray raw material, market freezes, and to boil shrimp quality uneven, and the long boiling of cray easily causes, and shrimp albumen heated denaturalization meat is aging, the problem of taste bad.
Summary of the invention
For solving above-mentioned prior art Problems existing, the invention provides a kind of processing method of freshwater crayfish prefabrication, the method adopts special cleaning fluid to soak cray, cray oneself can be allowed to spue dirt in gutstring, eliminate the manual cumbersome process removing gutstring; Adopt baste and special immersion process that high temperature is fried, special fast, solve the difficult problem that lobster shrimp albumen is perishable, flavor substance easily runs off and following process is tasty; Adopt vacuum nitrogen filling preservation technique, prevent fatty acid oxidation in lobster storage from addling.
Realizing the technical scheme that above-mentioned purpose of the present invention takes is:
A processing method for freshwater crayfish prefabrication, comprises the steps:
1) stepping is selected:
Raw material cray is selected, after selecting, carries out stepping according to the weight of lobster;
2) clean:
The cray of same gear is put into cleaning fluid soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the aqueous solution of the beta-schardinger dextrin-of 1%-1.5%, and in cleaning fluid, pass into compressed air simultaneously, until make cray spue gutstring, dirt in the cheek, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is carried out Ultrasonic Cleaning, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and clean, and then the cray cleaned up being placed in concentration is that the hypochlorite solution of 30-50 ppm soaks 5-8 minute, drain through clear water spray again,
3) fried:
By step 2) in spray the cray salad oil that drains and carry out fried, control frying temperature is 210-235 DEG C, fried 8-12 second;
4) vacuum cooled:
Cray in step 3) after fried is cooled to rapidly less than 10 DEG C under vacuum, and cooling is placed in hothouse stand-by;
5) baste dipping:
By step 4) in be placed in hothouse cray be immersed in baste, this baste is the solution of the salt of 0.3-1.2%, the composite phosphate of 0.05-0.1%, the trehalose of 0.2-0.5%, the citric acid of 0.05-0.2%, the sodium ascorbate of 0.05-0.3% containing mass percentage concentration, to load in hermetically sealed can after cray and baste mixing, being evacuated to pressure is 0.05-0.08MPa, soak after 5-8 minute, in baste, pass into the nitrogen of 0.01-0.02 MPa and maintain 30-60 second, the step of repeat to vacuumize immersion, leading to nitrogen 2-3 time;
6) nitrogen-filled packaging:
Cray in step 5) after baste soaks is picked up and drains, then neatly puts rear loading aluminium foil bag, then vacuumize, inflated with nitrogen and sealing;
7) quick-frozen:
The aluminium foil bag that cray is housed sealed in step 6) is sent into the anxious temperature of freezing to cray product of sharp freezing room and drop to less than-18 DEG C;
8) keep in cold storage:
By cray good for quick-frozen in step 7) case after at-18 DEG C stored under refrigeration.
Improve further technique scheme, the method selected in step 1) is: the complete hypertrophy of picking individual, human body consolidation, and body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt; In step 1), the method for stepping is: be divided into large, medium and small three class, and weight is respectively 50-60g/ only, and only, only, and the cray size of same gear should uniformity for 30-40g/ for 40-50g/; Step 2) in the condition of ultrasonic cleaning as follows: cray is placed in supersonic wave cleaning machine and soaks, the mass ratio of cray and water is 1:5-1:6, soak time is 50-60 minute, and every the ultrasonic 0.5-1 minute of material that 10-15 minute will soak, supersonic frequency 25-30KHz, power density 0.4-0.5 W/cm
2; Vacuum after vacuumizing in step 6) is 0.05-0.08MPa, and filling the pressure after nitrogen is 0.1-0.2Mpa.
As shown from the above technical solution, first the method carries out stepping to cray, and the cray of same gear is carried out subsequent treatment, and the convenient parameter controlling subsequent treatment process, saves energy consumption, improves quality and efficiency.The process employs following important treatment process: adopt special cleaning fluid to soak cray, this special cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the solution of the beta-schardinger dextrin-of 1%-1.5%, compared with conventional clean agent, in this cleaning fluid, sodium acid carbonate and citric acid collocation use, this cleaning fluid is made to have PH cushioning effect, be convenient to the disengaging of surface blot, the embedding of cyclodextrin simultaneously can remove crude removal and peculiar smell to a certain extent, cray is soaked through this cleaning fluid, can not only the clean cray of Rapid Cleaning silt and foreign material with it, cray oneself can also be allowed to spue gutstring, dirt in the cheek, solve and need artificial brush to scrub cray and manual problem of going gutstring to cause operation loaded down with trivial details, first adopt the quick fried cray of high temperature, fried rear cray is soaked again by special baste back-pressure, this special baste be containing mass percentage concentration be the salt of 0.3-1.2%, the composite phosphate of 0.05-0.1%, the trehalose of 0.2-0.5%, the citric acid of 0.05-0.2%, the solution of the sodium ascorbate of 0.05-0.3%, fried shrimp head and the afterbody shell of making splits, shrimp Huang solidifies, and then it is more easily tasty to make cray be immersed in baste, evenly tasty, the quality of this baste to cray has maintenance effect simultaneously, in the process that particularly cray is soaked in baste, vacuumize and the hocketing of logical nitrogen, vacuum is made to produce fluctuation, baste is impelled to immerse cray better, cray is more tasty, the packaging bag of packaging cray is vacuumized, sealed after inflated with nitrogen again, prevents cray fatty acid oxidation in storage transportation from addling, protect the integrality of shrimp simultaneously, by sealing packaging cray packaging bag IQF after in freezer preservation, ensure that the mouthfeel that cray is Fresh & Tender in Texture, prevent from going bad, extend the shelf-life.
In a word, after above-mentioned series of process process, clean, Fresh & Tender in Texture, that mouthfeel is good, delicious shortening local flavor cray prefabrication can be obtained, facilitate following process.This cray prefabrication, through process such as vacuum nitrogen filling gas bag dress, quick-frozen and refrigerated storages, extends the shelf-life, can longer-term storage transport.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1:
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.6%, the citric acid of 0.3%, the aqueous solution of the beta-schardinger dextrin-of 1%, and simultaneously to bubbling in cleaning fluid, soak 20 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray and water quality are than 1: 6, soak 60 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 1 minute every 10min, control supersonic frequency is 30KHz simultaneously, power density 0.4 W/cm
2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carries out cleaning 3 minutes, and then the cray cleaned up is placed in concentration be 50ppm hypochloric acid water solution soak 6 minutes, then through clear water spray drain.
3) by step 2) in spray the cray that drains and carry out fried with salad oil in continous way chain oils is complained and quarrel loudly, controlling frying temperature is 210 DEG C, and fried 12 seconds, shrimp head and tail portion shell is split, and shrimp Huang solidified, and shrimp surface takes on a red color.
4) cray in step 3) after fried is placed in vacuum cooled machine and is cooled to rapidly 10 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration be 0.8% salt, 0.05% composite phosphate, 0.4% trehalose, the citric acid of 0.1%, the sodium ascorbate of 0.2% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.05MPa, soak after 5 minutes, in baste, pass into 0.01MPa nitrogen and maintain 30 seconds, repeating the step 3 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) cray in step 5) after baste soaks is picked up and drains, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.06MPa, then inflated with nitrogen is 0.1 Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) aluminium foil bag that cray is housed sealed in step 6) being sent into temperature is that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to-18 DEG C;
8) by cray good for quick-frozen in step 7) case after at-18 DEG C stored under refrigeration.
Embodiment 2:
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%, the citric acid of 0.1%, the aqueous solution of the beta-schardinger dextrin-of 1.5%, and simultaneously to bubbling in cleaning fluid, soak 40 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray and water quality are than 1: 6, soak 60 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 1 minute every 15min, control supersonic frequency is 30KHz simultaneously, power density 0.5 W/cm
2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carries out cleaning 3 minutes, and then the cray cleaned up is placed in concentration be 30ppm hypochloric acid water solution soak 8 minutes, then through clear water spray drain.
3) by step 2) in spray the cray that drains and carry out fried with salad oil in continous way chain oils is complained and quarrel loudly, controlling frying temperature is 220 DEG C, and fried 10 seconds, shrimp head and tail portion shell is split, and shrimp Huang solidified, and shrimp surface takes on a red color.
4) cray in step 3) after fried is placed in vacuum cooled machine and is cooled to rapidly 5 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration be 1.2% salt, 0.08% composite phosphate, 0.5% trehalose, the citric acid of 0.05%, the sodium ascorbate of 0.3% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.08MPa, soak after 8 minutes, in baste, pass into 0.03 MPa nitrogen and maintain 60 seconds, repeating the step 2 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) cray in step 5) after baste soaks is picked up and drains, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.05MPa, then inflated with nitrogen is 0.2Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) aluminium foil bag that cray is housed sealed in step 6) being sent into temperature is that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to-18 DEG C;
8) by cray good for quick-frozen in step 7) case after at-18 DEG C stored under refrigeration.
Embodiment 3:
A processing method for freshwater crayfish prefabrication, the steps include:
1) selected by raw material cray, the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.Carry out stepping according to the weight of lobster after selecting, be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/, 30-40g/, and the cray size of same gear should uniformity.
2) cray of same gear is put into cleaning fluid to soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.8%, the citric acid of 0.4%, the aqueous solution of the beta-schardinger dextrin-of 1.25%, and simultaneously to bubbling in cleaning fluid, soak 30 minutes, cray is spued gutstring, in the cheek after dirt, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is placed in supersonic wave cleaning machine to soak, cray compares 1:5 with water quality, soak 50 minutes, ultrasonic wave maker is passed through by ultrasonic for the cray in supersonic wave cleaning machine 0.5 minute every 10min, control supersonic frequency is 25KHz simultaneously, power density 0.4 W/cm
2, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and carries out cleaning 5 minutes, and then the cray cleaned up is placed in concentration be 45ppm hypochloric acid water solution soak 7 minutes, then through clear water spray drain.
3) by step 2) in spray the cray that drains and carry out fried with salad oil in continous way chain oils is complained and quarrel loudly, controlling frying temperature is 235 DEG C, and fried 8 seconds, shrimp head and tail portion shell is split, and shrimp Huang solidified, and shrimp surface takes on a red color.
4) cray in step 3) after fried is placed in vacuum cooled machine and is cooled to rapidly 2 DEG C, cooling is placed in hothouse stand-by;
5) by step 4) in be placed in hothouse cray be immersed in baste, this baste be containing mass percentage concentration be 0.3% salt, 0.1% composite phosphate, 0.2% trehalose, the citric acid of 0.2%, the sodium ascorbate of 0.05% solution, to load in hermetically sealed can after cray and baste mixing again, being evacuated to pressure is 0.07MPa, soak after 7 minutes, in baste, pass into 0.02MPa nitrogen and maintain 40 seconds, repeating the step 3 time vacuumizing immersion, logical nitrogen.This step makes cray have certain local flavor, and for follow-up deep processing provides convenient, the short speed of soak time is fast simultaneously, does not have an impact to cray profile.
6) cray in step 5) after baste soaks is picked up and drains, accurately take 5000 grams of crays, then neatly put rear loading aluminium foil bag, be then evacuated to 0.06MPa, then inflated with nitrogen is 0.15 Mpa to pressure, finally seals.After filling nitrogen, cray has certain cushioning effect to outside mechanical collision, is convenient to keep profile, is beneficial to transport, reduces contacting with oxygen simultaneously, suppresses product oxidation deterioration.
7) aluminium foil bag that cray is housed sealed in step 6) being sent into temperature is that the anxious temperature of freezing to cray product of the sharp freezing room of-40 DEG C drops to-18 DEG C;
8) by cray good for quick-frozen in step 7) case after at-18 DEG C stored under refrigeration.
The cray prefabrication of the processing method gained with embodiment 1-3 is tested, final product yield can reach more than 86%, stored frozen 10 months is without obvious quality comparison, cray prefabrication after thawing and fresh cray are adopted same way culinary art, after professional sense organ appraise, both only have nuance, there was no significant difference at outward appearance, local flavor etc.As can be seen here this, this cray prefabrication can be used as the substitute of fresh and alive cray.
Claims (5)
1. a processing method for freshwater crayfish prefabrication, is characterized in that comprising the steps:
1) stepping is selected:
Raw material cray is selected, after selecting, carries out stepping according to the weight of lobster;
2) clean:
The cray of same gear is put into cleaning fluid soak, this cleaning fluid be containing mass percentage concentration be the sodium acid carbonate of 0.4%-0.8%, the citric acid of 0.1%-0.4%, the aqueous solution of the beta-schardinger dextrin-of 1%-1.5%, and in cleaning fluid, pass into compressed air simultaneously, until make cray spue gutstring, dirt in the cheek, then first wash is carried out with flowing water, in flowing water, pass into compressed air simultaneously, subsequently cray is carried out Ultrasonic Cleaning, then cray is proceeded in the oscillation cleaning machine with automatic banister brush and clean, and then the cray cleaned up being placed in concentration is that the hypochlorite solution of 30-50 ppm soaks 5-8 minute, drain through clear water spray again,
3) fried:
By step 2) in spray the cray salad oil that drains and carry out fried, control frying temperature is 210-235 DEG C, fried 8-12 second;
4) vacuum cooled:
Cray in step 3) after fried is cooled to rapidly less than 10 DEG C under vacuum, and cooling is placed in hothouse stand-by;
5) baste dipping:
By step 4) in be placed in hothouse cray be immersed in baste, this baste is the solution of the salt of 0.3-1.2%, the composite phosphate of 0.05-0.1%, the trehalose of 0.2-0.5%, the citric acid of 0.05-0.2%, the sodium ascorbate of 0.05-0.3% containing mass percentage concentration, to load in hermetically sealed can after cray and baste mixing, being evacuated to pressure is 0.05-0.08MPa, soak after 5-8 minute, the nitrogen of 0.01-0.03 MPa is passed in baste, and maintain 30-60 second, the step of repeat to vacuumize immersion, leading to nitrogen 2-3 time;
6) nitrogen-filled packaging:
Cray in step 5) after baste soaks is picked up and drains, then neatly puts rear loading aluminium foil bag, then vacuumize, inflated with nitrogen and sealing;
7) quick-frozen:
The aluminium foil bag that cray is housed sealed in step 6) is sent into the anxious temperature of freezing to cray product of sharp freezing room and drop to less than-18 DEG C;
8) keep in cold storage:
By cray good for quick-frozen in step 7) case after at-18 DEG C stored under refrigeration.
2. the processing method of freshwater crayfish prefabrication according to claim 1, it is characterized in that the method selected in step 1) is: the complete hypertrophy of picking individual, human body consolidation, body colour is bright-coloured, glossy, nothing is turned white or the cray of blackening phenomena, and rejects dead shrimp, old shell shrimp and all dirt.
3. the processing method of freshwater crayfish prefabrication according to claim 1, it is characterized in that the method for stepping in step 1) is: be divided into large, medium and small three class, weight is only respectively 50-60g/, 40-50g/ only, 30-40g/, and the cray size of same gear should uniformity.
4. the processing method of freshwater crayfish prefabrication according to claim 1, it is characterized in that step 2) in the condition of ultrasonic cleaning as follows: cray is placed in supersonic wave cleaning machine and soaks, the mass ratio of cray and water is 1:5-1:6, soak time is 50-60 minute, and every the ultrasonic 0.5-1 minute of material that 10-15 minute will soak, supersonic frequency 25-30KHz, power density 0.4-0.5 W/cm
2.
5. the processing method of freshwater crayfish prefabrication according to claim 1, is characterized in that: the vacuum after vacuumizing in step 6) is 0.05-0.08MPa, and filling the pressure after nitrogen is 0.1-0.2Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410720217.XA CN104366595B (en) | 2014-12-03 | 2014-12-03 | Processing method of freshwater crayfish prefabricated product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410720217.XA CN104366595B (en) | 2014-12-03 | 2014-12-03 | Processing method of freshwater crayfish prefabricated product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104366595A true CN104366595A (en) | 2015-02-25 |
| CN104366595B CN104366595B (en) | 2017-01-04 |
Family
ID=52545986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410720217.XA Active CN104366595B (en) | 2014-12-03 | 2014-12-03 | Processing method of freshwater crayfish prefabricated product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366595B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
| CN106387009A (en) * | 2016-08-30 | 2017-02-15 | 湖南省食安天下农业开发有限公司 | Fresh keeping technique of crayfish through deep-frying and quick-freezing |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
| CN106722413A (en) * | 2016-12-27 | 2017-05-31 | 宁波大学 | A kind of processing method of the instant cray of garlic taste |
| CN106720184A (en) * | 2016-12-29 | 2017-05-31 | 北京麻辣诱惑食品有限公司 | A kind of preparation method of lobster |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
| CN108850898A (en) * | 2018-06-20 | 2018-11-23 | 信良记食品科技（北京）有限公司 | A kind of processing method of quick-frozen seasoning freshwater crayfish |
| CN108935636A (en) * | 2018-07-30 | 2018-12-07 | 安徽新梦想农产品冷链仓储有限公司 | Product is rapidly frozen fresh-keeping method to lobster at high temperature |
| CN109362861A (en) * | 2018-12-13 | 2019-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | The method of twice ultrasonic wave cleaning cray |
| CN110101038A (en) * | 2019-05-28 | 2019-08-09 | 韩文静 | The flowing water process equipment and its processing technology of quick-frozen spicy lobster |
| CN110179074A (en) * | 2019-07-02 | 2019-08-30 | 武汉轻工大学 | A kind of tinplate pot-stewed fowl cray can and its processing method |
| CN110269177A (en) * | 2019-07-24 | 2019-09-24 | 湖南省农产品加工研究所 | A kind of processing method of instant cray shrimp pincers |
| CN111000167A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Preparation method of crayfish capable of being refrigerated and stored for long time |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN115349547A (en) * | 2022-08-10 | 2022-11-18 | 江南大学 | Two-stage freezing and thawing method for fresh freshwater crayfishes |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214067A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing food with alive shrimp as rough material and using soak |
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| KR20110029659A (en) * | 2009-09-16 | 2011-03-23 | 채영규 | Salt meat to take advantage vacuum |
| CN102224837A (en) * | 2011-05-17 | 2011-10-26 | 扬州大学 | Method for decontamination of edible crayfish |
| 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 |
| CN103054085A (en) * | 2013-01-22 | 2013-04-24 | 宋建民 | Industrial production method of instant crawfishes |
| CN103960697A (en) * | 2013-02-22 | 2014-08-06 | 顾炎林 | Crayfish food as well as preparation method and production equipment thereof |
-
2014
- 2014-12-03 CN CN201410720217.XA patent/CN104366595B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214067A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing food with alive shrimp as rough material and using soak |
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| KR20110029659A (en) * | 2009-09-16 | 2011-03-23 | 채영규 | Salt meat to take advantage vacuum |
| CN102224837A (en) * | 2011-05-17 | 2011-10-26 | 扬州大学 | Method for decontamination of edible crayfish |
| 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 |
| CN103054085A (en) * | 2013-01-22 | 2013-04-24 | 宋建民 | Industrial production method of instant crawfishes |
| CN103960697A (en) * | 2013-02-22 | 2014-08-06 | 顾炎林 | Crayfish food as well as preparation method and production equipment thereof |
Non-Patent Citations (1)
| Title |
|---|
| 丁志华 等: "真空注入法在功能性食品加工中的试验研究", 《工程热物理学报》 * |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
| CN104921189B (en) * | 2015-06-30 | 2018-07-24 | 湖北洪湖渔家水产食品有限公司 | A kind of processing method of clear water cray |
| CN106387009A (en) * | 2016-08-30 | 2017-02-15 | 湖南省食安天下农业开发有限公司 | Fresh keeping technique of crayfish through deep-frying and quick-freezing |
| CN106616552A (en) * | 2016-09-29 | 2017-05-10 | 宁波市农业科学研究院 | Chicken lobster shelling and lobster flesh quality improving pretreatment method |
| CN106722413A (en) * | 2016-12-27 | 2017-05-31 | 宁波大学 | A kind of processing method of the instant cray of garlic taste |
| CN106720184A (en) * | 2016-12-29 | 2017-05-31 | 北京麻辣诱惑食品有限公司 | A kind of preparation method of lobster |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
| CN108850898A (en) * | 2018-06-20 | 2018-11-23 | 信良记食品科技（北京）有限公司 | A kind of processing method of quick-frozen seasoning freshwater crayfish |
| CN108935636A (en) * | 2018-07-30 | 2018-12-07 | 安徽新梦想农产品冷链仓储有限公司 | Product is rapidly frozen fresh-keeping method to lobster at high temperature |
| CN109362861A (en) * | 2018-12-13 | 2019-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | The method of twice ultrasonic wave cleaning cray |
| CN110101038A (en) * | 2019-05-28 | 2019-08-09 | 韩文静 | The flowing water process equipment and its processing technology of quick-frozen spicy lobster |
| CN110179074A (en) * | 2019-07-02 | 2019-08-30 | 武汉轻工大学 | A kind of tinplate pot-stewed fowl cray can and its processing method |
| CN110269177A (en) * | 2019-07-24 | 2019-09-24 | 湖南省农产品加工研究所 | A kind of processing method of instant cray shrimp pincers |
| CN110269177B (en) * | 2019-07-24 | 2022-07-26 | 湖南省农产品加工研究所 | Processing method of instant crayfish and shrimp clamp |
| CN111000167A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Preparation method of crayfish capable of being refrigerated and stored for long time |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN115349547A (en) * | 2022-08-10 | 2022-11-18 | 江南大学 | Two-stage freezing and thawing method for fresh freshwater crayfishes |
| CN115349547B (en) * | 2022-08-10 | 2023-09-26 | 江南大学 | Two-stage freezing and thawing method for fresh freshwater crayfish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104366595B (en) | 2017-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366595B (en) | Processing method of freshwater crayfish prefabricated product | |
| CN102342543B (en) | Processing method of instant refrigerated cooked red swamp crawfish | |
| CN104921189B (en) | A kind of processing method of clear water cray | |
| JP4838322B2 (en) | A method of swelling and dehydrating fruit and vegetable foods at room temperature | |
| CN106889501A (en) | A kind of processing method of clear water cray | |
| CN103416788B (en) | Crawfish crispy crawfish ball product and manufacturing technology thereof | |
| CN101480269A (en) | Processing method of quick-freezing cooked complete crab | |
| CN105077390A (en) | Preparing method of quick-frozen squid coated-powder product | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN105011234A (en) | Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature | |
| CN105475891B (en) | The processing method of flavor long tail anchovy | |
| CN108850898A (en) | A kind of processing method of quick-frozen seasoning freshwater crayfish | |
| CN103931737B (en) | A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application | |
| CN105167007A (en) | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature | |
| CN102919871A (en) | Processing method for domestic geese | |
| CN104222958B (en) | Novel crab taste soup stock and preparation method thereof | |
| CN103005516B (en) | Method for processing loose structure type seasoning flavor marinated fish | |
| CN103549496B (en) | Making method for quick-frozen greenling double fillet | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| CN109363104A (en) | A kind of quick-freezing type three delicacies fish cake and its processing method | |
| CN101455415A (en) | Production method of flavor cured fish | |
| CN112931807A (en) | Processing method of frozen seasoned seafood | |
| KR20100028283A (en) | The preserving method about crab preserved in soy sauce for long time | |
| CN107874168A (en) | A kind of processing method of instant spicy taste river crab | |
| CN107125642A (en) | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20181214 Granted publication date: 20170104 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20191012 Granted publication date: 20170104 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220304 Address after: 433200 No. 146-383, Nanhe village, Xindi street, Honghu City, Jingzhou City, Hubei Province Patentee after: Honghu wannong Aquatic Food Co.,Ltd. Address before: 433200 new dyke Avenue, Honghu City, Jingzhou, Hubei Province, No. 1 Patentee before: DEYAN AQUATIC PRODUCTS AND FOOD Co.,Ltd. |