CN109393423B - Marinating material for marinating procambarus clarkii and preparation method - Google Patents

Marinating material for marinating procambarus clarkii and preparation method Download PDF

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Publication number
CN109393423B
CN109393423B CN201811533196.5A CN201811533196A CN109393423B CN 109393423 B CN109393423 B CN 109393423B CN 201811533196 A CN201811533196 A CN 201811533196A CN 109393423 B CN109393423 B CN 109393423B
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marinating
parts
marinade
shrimps
procambarus clarkii
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CN109393423A (en
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朱祥云
韩东
魏开金
孟涛
徐滨
马宝珊
徐进
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Beijing Spicespirit Food Co ltd
Yangtze River Fisheries Research Institute CAFS
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Beijing Spicespirit Food Co ltd
Yangtze River Fisheries Research Institute CAFS
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

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Abstract

The invention discloses a marinating material for marinating procambarus clarkii, which consists of crayfish, aniseed, cassia bark, pepper, rhizoma kaempferiae, fructus amomi, netmeg, fennel grass, clove, galangal, dried orange peel, lysimachia capillipes hance, lysimachia sikokiana and fennel seed in a certain proportion, and the step of marinating the procambarus clarkii by using the marinating material is as follows: A. fresh crayfish is taken as a raw material, cleaned, boiled in water, heated for one time and then fished out; B. boiling chicken or pork and auxiliary materials together to obtain soup, heating for the second time, and taking out the stewed shrimps; C. fishing out the shrimps subjected to marinating and putting the shrimps and the marinade into a vacuum packaging bag for vacuum sealing; D. heating by temperature-controlled water boiling heating mode, and rapidly cooling; E. and (3) freezing by using liquid nitrogen to instantly cool the product to a stable temperature, and then storing in a refrigerator. Provides the marinated fragrance, the marinade can inhibit the normal propagation and growth of bacteria, does not need to use artificial preservative additives, can kill pathogenic bacteria, and is beneficial to the health of human bodies and the preservation of the marinated shrimps.

Description

Marinating material for marinating procambarus clarkii and preparation method
Technical Field
The invention belongs to the field of processing of marinated products, and particularly relates to a marinating material for marinating procambarus clarkii and a preparation method thereof.
Technical Field
In 2017, the breeding area of procambarus clarkia in China reaches 1200 ten thousand mu, the total output is nearly 113 million tons, the total value of social economy is about 2685 million yuan, and the procambarus clarkia becomes an important economic aquatic product in the middle and lower reaches of Yangtze river or even in the range of China, and is deeply loved by consumers due to delicious meat taste and rich nutrition. The processing modes of the method mainly comprise two processing modes, one processing mode is common braised prawn in the middle and lower reaches of the Yangtze river, the other processing mode is mainly spicy and hot crayfish in the northern area, and the spicy and hot crayfish is mainly spicy and hot in any processing mode, so that part of people who do not like eating the spicy and hot taste is excluded, and further development of the industry is restricted. The stomach, oral cavity and digestive system of eaters are easy to be uncomfortable, and the crayfish sauce stewed food can be only sold in the same processing day, and can be stored for more than 1 day under the refrigeration condition, so that the product hygiene exceeds the standard due to mass propagation of microorganisms. At present, frozen storage is adopted by aquatic product processing enterprises to prolong the shelf life of the crawfish sauce marinated food, however, the taste of the crawfish is deteriorated after the crawfish is frozen and thawed, the crawfish meat tissue becomes compact but not full, rough but not fresh and tender, and the commodity value of the crawfish is seriously influenced.
The invention discloses a Chinese patent with publication number CN108056411A, in particular to a processing method for removing fishy smell of instant crayfish, which uses a frying process to volatilize trimethylamine and remove fishy smell generated by metabolism and putrefaction of organic matters in the crayfish.
The invention patent of China with the publication number of CN107125642A discloses a processing technology of an instant marinated crayfish snack food, which uses a method of twice curing by oil stewing and marinating and a method of vacuum high-temperature high-pressure sterilization to prolong the shelf life.
The invention patent of China with publication number CN105394629A discloses a processing method of sauced crayfish stored at normal temperature, which uses the methods of oil braising, nitrogen gas filling packaging and electron beam sterilization to prolong the shelf life and keep the elasticity of the crayfish meat.
The invention discloses a Chinese patent with publication number CN108056411A, in particular to a processing method for removing fishy smell of instant crayfish, which uses a frying process to volatilize trimethylamine and remove fishy smell generated by metabolism and putrefaction of organic matters in the crayfish.
Marinating after frying can increase marinating time, flavor is not easy to enter, and frying weight loss is high. (the weight loss in frying is generally more than 15%, i.e. the weight of 1kg of shrimp after frying is not more than 850 g).
The invention patent of China with the publication number of CN107125642A discloses a processing technology of an instant marinated crayfish snack food, which uses a method of twice curing by oil stewing and marinating and a method of vacuum high-temperature high-pressure sterilization to prolong the shelf life.
The oil stewing and the marinating are carried out for the second time, because the oil stewing and the marinating are two different processing modes (the oil stewing temperature is about 150 ℃ generally, the marinating temperature is about 100 ℃), the weight loss is increased due to the second time of curing, when the vacuum high-temperature sterilization is carried out (the high-temperature sterilization temperature is about 120 ℃ generally), the main components of the vacuum packaging bag are PE and other materials, the temperature resistance range is (-40 ℃ -85 ℃), harmful substances to human bodies can be separated out or the packaging bag is damaged, and the product is influenced; the shelf life after conventional marinating does not generally exceed 1 month.
The invention patent of China with publication number CN105394629A discloses a processing method of sauced crayfish stored at normal temperature, which uses the methods of oil braising, nitrogen gas filling packaging and electron beam sterilization to prolong the shelf life and keep the elasticity of the crayfish meat.
Like CN107125642A, the marinating process after oil stewing has certain problems and is not adopted, the nitrogen-filled package can not fix the shrimps, so that the crayfish limbs fall off to influence the product, and the nitrogen-filled package can not lock the water in the shrimp meat, so that the meat loses water after long-term storage (more than 50 days), and the product loses value.
The two preparation processes of the three patents adopt two distinct processing modes of frying (oil) and marinating (water), and the following problems are mainly existed: 1. the frying loss is more, and the weight loss is 13-15% at the lowest through one-time frying generally; then, after stewing, the weight loss of water loss twice is more than 20 percent; 2. after frying, an oily hydrophobic layer is formed on the surface of the shrimps, so that the time consumption is long and the effect is poor when the shrimps are stewed for the second time; 3. and (3) marinating after frying, wherein frying oil is separated from marinade to influence the subsequent use of the marinade.
Disclosure of Invention
The invention aims to provide a marinade for marinating procambarus clarkia, which provides marinated fragrance, marinade with a certain concentration can inhibit the normal propagation and growth of most bacteria, and artificial preservative additives (such as sodium benzoate which is an acidic environment when acting, and can cause the taste of the procambarus clarkia to be sour) are not needed.
The invention also aims to provide a method for marinating procambarus clarkia by using the marinating material, which is simple and easy to operate, can kill pathogenic bacteria and most non-pathogenic bacteria, and is beneficial to human health and preservation of the procambarus clarkia.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a marinating material for marinating procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000041
preferably, the marinade for marinating the procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000042
Figure BDA0001906223020000051
preferably, the marinade for marinating the procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000052
Figure BDA0001906223020000061
preferably, the marinade for marinating the procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000062
preferably, the marinade for marinating the procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000063
Figure BDA0001906223020000071
preferably, the marinade for marinating the procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000072
Figure BDA0001906223020000081
in the present invention, the effects and effects of the raw materials used are as follows:
and (3) large material: and (5) flavoring.
Cassia bark: flavoring, one of the ingredients of five spice powder.
And (3) rhizoma kaempferiae: it has effects of enhancing flavor, invigorating stomach, and resolving food stagnation.
Amomum fruit: it has effects in enhancing flavor, and warming and invigorating spleen and stomach.
Nutmeg: remove peculiar smell and increase spicy flavor. Can be used as medicine for strengthening spleen and stomach function and promoting digestion.
Fennel grass, fennel seeds: and (3) a perfume. Can be used as medicine for enhancing spleen and stomach function, promoting digestion and absorption, and enhancing immunity.
Clove and galangal: increasing fragrance and being spicy. It can be used as a medicine for treating stomach cold.
Dried orange peel: spices, slightly bitter and sweet taste. Can be used as a medicine for stimulating appetite and stopping vomiting. Poria cocos and vanilla: and (3) a perfume.
And (4) discharging the vanilla: flavor, slightly sweet. It can be used for warming stomach and stopping vomiting.
In addition, the invention also claims a method for marinating the procambarus clarkia by using the marinating material, which comprises the following specific steps:
A. taking fresh crayfish as raw material, cleaning, heating in boiling water for 1-3 minutes for one time, and fishing out the crayfish;
B. b, cooking chicken or pork and the marinating material together to prepare marinating soup, adding the shrimps in the step A into the marinating soup, heating and cooking for 3-5 minutes for the second time, and fishing out the shrimps subjected to marinating;
C. fishing out the shrimps subjected to marinating and putting the shrimps and the marinade into a vacuum packaging bag for vacuum sealing;
D. heating to 74-76 deg.C by temperature-controlled water boiling heating method, maintaining for 4-6 min, and rapidly cooling to 4 deg.C;
E. freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, stabilizing the temperature, and storing in-18 deg.C refrigerator.
Wherein the preparation method of the marinade in the step C comprises the following steps: calculated by the mass of 4 parts of water, 0.5 part of auxiliary material is added to prepare the water-soluble paint, and the auxiliary material is prepared according to the following parts by weight: 55 parts of aniseed, 50 parts of cassia bark, 30 parts of pepper, 45 parts of rhizoma kaempferiae, 50 parts of fructus amomi, 50 parts of nutmeg, 50 parts of fennel grass, 25 parts of clove, 25 parts of galangal, 30 parts of dried orange peel, 25 parts of lysimachia foenum-graecum hance, 40 parts of lysimachia foenum-graecum and 25 parts of fennel seed.
Further, the mass ratio of the marinade to the shrimps is 0.5:1, adding into a vacuum packaging bag.
In the marinating process of the present invention, the two steps of step A, B function to reduce water loss by the two-cook process, with about 7% water loss on the first heat and about 5% water loss on the second heat, for a total water loss of about 12%. The loss of control moisture is on the one hand for the profit of processing product, and water loss is more, and the total weight loss of product is more promptly, is unfavorable for the product total price, and on the other hand, the loss moisture is mostly the moisture in the meat, loses too much, will influence the taste to a certain extent, or if the meat is too tough to chew, or the meat loses elasticity. The existing marinating mode generally loses about 25 percent of water.
And the step D is that the pasteurization is applied to the processing of the procambarus clarkia, and the temperature range and the time range of the pasteurization are fixed to an accurate value through practice and grope. The existing pasteurization method has larger heating temperature and time range, and is not beneficial to condition control in actual production.
The step E has the effect of quick freezing, so that on one hand, the shrimps quickly pass through the ice crystal formation period, the water in the cells is not lost to influence the mouthfeel when the shrimps are stored for a long time, and the original mouthfeel can be kept when the shrimps are heated again before eating; on the other hand, cold stimulation is formed on part of the living microorganisms, and the shelf life can be prolonged. Under the existing conditions, the quality guarantee period of the marinated shrimps is about 30 days generally under the condition of not adding an antiseptic additive.
Compared with the prior art, the invention has the following advantages and effects:
(1) the raw materials used by the marinade of the invention are aniseed, nutmeg, fennel grass, fennel seed and other ingredients which are composed according to a certain proportion. The main raw materials are supplemented with corresponding ingredients, so that the shrimp meat has the best color and taste, and the yield of the product is highest (the water loss is minimum). The main progress is as follows: 1. the shrimp meat has ruddy color, salty and fragrant taste, smooth and tender mouthfeel, is easily accepted by more people, and has low water loss rate 2. after marinating, the water loss rate is 12 percent and is far lower than about 25 percent of that of the traditional method. 3. After the marinating is finished, the shrimps have no peculiar fishy smell of aquatic products, only have the fragrance of spices, and have good sense of smell. 4. The used spices have the auxiliary effects of strengthening the functions of the spleen and the stomach, promoting digestion and absorption and strengthening the immunity, and are beneficial to the health of the body;
(2) the marinating method adopts a twice heating mode, moisture can be locked after the first heating, the moisture loss in the second heating process is small, the weight loss of the processed procambarus clarkii is about 12%, the moisture loss is about 7% after the first heating, and the moisture loss is about 5% after the second heating. The loss of water is controlled for the profit of the processed product, on one hand, the loss is more, namely, the loss of the total weight of the product is more, which is not beneficial to the profit, on the other hand, the loss of water is mostly the water in the meat, and the loss is too much, which will affect the taste, or if the meat is too tough and difficult to chew, or the meat loses elasticity;
(3) the high-temperature and low-temperature quick-freezing alternative sterilization of the invention has two main effects on the taste, on one hand, the moisture is reasonably controlled, such as the low moisture content of the spiced beef, the possibility of tooth filling (the shrimp cannot fill the teeth due to the muscle fiber characteristic), the chewing difficulty and the like, on the other hand, the fat content can be controlled, the low fat content has stiff taste, and the high fat content has no problem due to the muscle fiber characteristic. Besides the addition of seasonings, the taste is mainly influenced by free fatty acid and free amino acid, on one hand, Maillard reaction in which the fatty acid participates is a main factor for forming meat taste, and on the other hand, the free amino acid, particularly glutamic acid and the like are main flavor amino acids and are main sources of delicate flavor. Excessive water loss of meat quality can be caused by overhigh temperature and overlong time (the specific principle is not clear, but the long-time high-temperature heating sterilization can influence most of meat quality, and the main component of a common packaging bag is PE which cannot resist high-temperature heating (below 85));
(4) according to the invention, the high-temperature and low-temperature quick-freezing alternate sterilization can kill pathogenic bacteria and most non-pathogenic bacteria, is beneficial to human health and preservation of brine shrimps, the main pathogenic bacteria mainly killed are escherichia coli, salmonella, staphylococcus aureus and the like, the non-pathogenic bacteria are mainly bifidobacteria, lactic acid bacteria and the like, and the detection indexes refer to GB 4789-; in addition, the marinade can inhibit the normal reproduction and growth of most bacteria, and an artificial preservative additive is not needed;
(5) the marinating material disclosed by the invention is fragrant in smell, and the marinated shrimps are ruddy in color, mellow in smell, moderate in taste and not spicy in taste, so that the marinating material is particularly suitable for people who do not like spicy taste and do not like light taste;
(6) the invention has long storage period, and the taste and flavor of the product are not changed after the product is stored for 90 days under the condition of continuous cold chain. The mouthfeel changes are mainly as follows: on the one hand, the meat quality is too compact or rough due to water loss, and thus the commercial value is lost, and on the other hand, the meat is rotten due to the propagation of microorganisms during storage at normal temperature. The original taste is lost due to the change of the taste. Over 30 days, water loss easily results in rough meat and loss of elasticity.
Detailed Description
The process and effects of the invention are further illustrated below by way of example, without limiting the scope of protection of the invention:
example 1:
a marinating material for marinating procambarus clarkii is prepared from the following raw materials in parts by weight:
Figure BDA0001906223020000121
Figure BDA0001906223020000131
a method for marinating Procambarus clarkii by using a marinating material comprises the following steps:
A. taking 5.3Kg portions of fresh crayfish as raw materials, cleaning and drying completely, firstly heating in boiling water (about 100 ℃) for 3 minutes for one time, and then fishing out cooked crayfish to obtain cooked crayfish;
B. secondly heating the cooked shrimps in the step A by a marinating soup (a soup made by cooking 250g of chicken or pork and the marinating material together) for 4 minutes, and fishing out the cooked shrimps after marinating;
C. fishing out the cooked shrimps after marinating and putting the cooked shrimps and the marinade into a vacuum packaging bag for vacuum sealing;
D. heating to 75 deg.C by temperature-controlled water boiling heating method, maintaining for 5 min, and rapidly cooling to 4 deg.C;
E. freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, and storing in-18 deg.C refrigerator after the temperature is stable.
Further, the formula of the marinade is as follows: adding 500g of auxiliary materials by weight of 4kg of water, wherein the auxiliary materials are prepared according to the following parts by weight: 55g of aniseed, 50g of cassia bark, 30g of pepper, 45g of rhizoma kaempferiae, 50g of fructus amomi, 50g of nutmeg, 50g of fennel herb, 25g of clove, 25g of galangal, 30g of dried orange peel, 25g of lysimachia foenum-graecum, 40g of lysimachia foenum-graecum and 25g of fennel seed.
After repeated adjustment, when the auxiliary materials reach the proportion, the shrimp meat has the best color and taste (more people are welcomed), and the yield of the product is the highest (the water loss is the least).
Examples 2 to 7
Examples 2-7 the formulation of the marinade for procambarus clarkii and crayfish is given in the following table:
Figure BDA0001906223020000141
the procedure for marinating procambarus clarkii with the marinade of examples 2-7 is the same as in example 1.
Example 8
A method for marinating Procambarus clarkii by using a marinating material comprises the following steps:
A. in 2018, 7 months and 10 days, 5kg of procambarus clarkia and 500g of marinating materials are selected according to the ingredients.
B. Cooking: 5kg of procambarus clarkia is poured into a boiling water pot, boiled for 2 minutes and taken out, and the weight is 4.7 kg.
C. Boiling: pouring 4kg of water into a pot, boiling, adding auxiliary materials, boiling for 15 minutes, pouring the procambarus clarkii into the pot, boiling for 3 minutes and 30 seconds, fishing out and weighing, wherein the weight is 4.4 kg;
D. packaging and sterilizing: subpackaging, wherein each packaging bag is filled with 1kg of procambarus clarkii, the procambarus clarkii and the marinade are filled into vacuum packaging bags, 500g of the marinade is added into each bag, after air is exhausted, sealing is carried out, and high-temperature sterilization is carried out, wherein the sterilization temperature is 75 ℃ for 5 minutes. Then cooled rapidly to 4 ℃.
E. Freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, and freezing and storing in a refrigerator at-18 deg.C after the temperature is stable;
F. taking out after 10 months and 10 days, and after thawing and heating, the taste and the flavor are not obviously changed.
The water loss rate of the product is controlled to be 12% in a twice cooking mode, which is not 25% of the traditional process, so that the yield of the product is greatly increased, and the economic benefit is improved; the preservation period is as long as 90 days; the temperature adopted by the sterilization mode cannot damage the packaging bag material, and the effect is not obviously different from that of the traditional sterilization mode; the marinated shrimp meat is ruddy in color, mellow in smell, moderate in taste and wide in audience population.
Example 9
A method for marinating Procambarus clarkii by using a marinating material comprises the following steps:
A. in 2018, 7 months and 10 days, selecting 5kg of main materials and 500g of auxiliary materials according to the ingredients;
B. cooking: pouring 5kg of procambarus clarkia into a boiling water pot, boiling for 2 minutes, taking out, weighing, and weighing 4.6kg of procambarus clarkia;
C. boiling: pouring 4kg of water and 1kg of soup stock into a pot, adding auxiliary materials to boil for 15 minutes after boiling, pouring the procambarus clarkii into the pot, boiling for 3 minutes and 40 seconds, fishing out and weighing, wherein the weight is 4.5 kg;
D. packaging and sterilizing: subpackaging, wherein each packaging bag is filled with 1kg of procambarus clarkii, the procambarus clarkii and the marinade are filled into vacuum packaging bags, 500g of the marinade is added into each bag, after air is exhausted, sealing is carried out, and high-temperature sterilization is carried out. The sterilization temperature was 75 ℃ for 5 minutes. Then cooled rapidly to 4 ℃. E. Freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, and freezing and storing in a refrigerator at-18 deg.C after the temperature is stable;
F. taking out after 10 months and 10 days, and after thawing and heating, the taste and the flavor are not obviously changed.
The water loss rate of the product is controlled to be 12% in a twice cooking mode, which is not 25% of the traditional process, so that the yield of the product is greatly increased, and the economic benefit is improved; the preservation period is as long as 90 days; the temperature adopted by the sterilization mode cannot damage the packaging bag material, and the effect is not obviously different from that of the traditional sterilization mode; the marinated shrimp meat is ruddy in color, mellow in smell, moderate in taste and wide in audience population.
Example 10:
a method for marinating Procambarus clarkii by using a marinating material comprises the following steps:
A. in 2018, 7 and 11 months, 5kg of main materials and 500g of auxiliary materials are selected according to the ingredients.
B. Cooking: 5kg of procambarus clarkii are poured into a boiling water pot, boiled for 2 minutes and then fished out, and weighed, and the weight is 4.6 kg.
C. Boiling: pouring 3kg of water and 2kg of soup stock into a pot, boiling, adding auxiliary materials, boiling for 15 minutes, pouring the procambarus clarkii into the pot, boiling for 4 minutes, fishing out and weighing, wherein the weight is 4.4 kg.
D. Packaging and sterilizing: subpackaging, wherein each packaging bag is filled with 1kg of procambarus clarkii, the procambarus clarkii and the marinade are filled into vacuum packaging bags, 500g of the marinade is added into each bag, after air is exhausted, sealing is carried out, and high-temperature sterilization is carried out. The sterilization temperature was 75 ℃ for 5 minutes. Then cooled rapidly to 4 ℃.
E. Freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, and freezing and storing in a refrigerator at-18 deg.C after the temperature is stable.
F. Taking out after 10 months and 11 days, and after thawing and heating, the taste and the flavor are not obviously changed.
The water loss rate of the product is controlled to be 12% in a twice cooking mode, which is not 25% of the traditional process, so that the yield of the product is greatly increased, and the economic benefit is improved; the preservation period is as long as 90 days; the temperature adopted by the sterilization mode cannot damage the packaging bag material, and the effect is not obviously different from that of the traditional sterilization mode; the marinated shrimp meat is ruddy in color, mellow in smell, moderate in taste and wide in audience population.
Comparative example 1:
the instant procambarus clarkii marinated food comprises the following auxiliary materials of proper salt and soy sauce (according to personal taste), 5kg of raw materials, and 0.5:1 ratio of marinade to raw materials, and comprises the following processing steps:
(1) boiling 5kg of water, adding 5kg of procambarus clarkia, adding 100g of salt and 100ml of soy sauce, boiling, continuously boiling for 5 minutes, taking out and weighing, wherein the weight is 4.1kg, and the water loss is 0.9kg, namely 18 percent, which is more than a secondary boiling mode;
(2) packaging and sterilizing: subpackaging, wherein each packaging bag is filled with 1kg of procambarus clarkia, the procambarus clarkia and the marinade are filled into vacuum packaging bags, 500g of the sauce is added into each bag, after air is exhausted, sealing is carried out, and high-temperature sterilization is carried out. The sterilization temperature was 75 ℃ for 5 minutes. Then cooled rapidly to 4 ℃. After the temperature is stable, the mixture is put into a refrigerator with the temperature of 18 ℃ below zero for freezing and storage.
(3) After 90 days, the mixture is taken out, thawed and heated, and only has a salt taste and a soy sauce taste. Due to incomplete steps, the shrimp meat loses water, so that the meat quality loses elasticity and toughness, and the chewing taste is similar to cotton wool (frozen bean curd).
The specific embodiments described in this specification are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.

Claims (5)

1. A method for marinating Procambarus clarkii by using a marinating material is characterized by comprising the following specific steps:
A. taking fresh crayfish as raw material, cleaning, boiling with 100 ℃ boiling water for 1-3 minutes, and fishing out the crayfish;
B. b, adding water into the chicken or pork and the marinating material together to cook the chicken or pork into marinating soup, adding the shrimps in the step A into the marinating soup, heating and cooking for 3-5 minutes for the second time, and fishing out the shrimps subjected to marinating;
C. fishing out the shrimps subjected to marinating and putting the shrimps and the marinade into a vacuum packaging bag for vacuum sealing;
D. heating to 74-76 deg.C by temperature-controlled water boiling heating method, maintaining for 4-6 min, and rapidly cooling to 4 deg.C;
E. freezing by liquid nitrogen: freezing with liquid nitrogen to instantly cool the product to-40 deg.C, and storing in-18 deg.C refrigerator after the temperature is stable;
the halogen material is prepared from the following raw materials in parts by weight:
Figure 492561DEST_PATH_IMAGE001
；
wherein the preparation method of the marinade in the step C comprises the following steps: calculated by the mass of 4 parts of water, 0.5 part of auxiliary material is added to prepare the water-soluble paint, and the auxiliary material is prepared according to the following parts by weight: 55 parts of aniseed, 50 parts of cassia bark, 30 parts of pepper, 45 parts of rhizoma kaempferiae, 50 parts of fructus amomi, 50 parts of nutmeg, 50 parts of fennel grass, 25 parts of clove, 25 parts of galangal, 30 parts of dried orange peel, 25 parts of lysimachia foenum-graecum hance, 40 parts of lysimachia foenum-graecum and 25 parts of fennel seed.
2. The method of using a marinade for marinating procambarus clarkii as recited in claim 1, wherein the marinade is made from the following raw materials in parts by weight:
Figure 783865DEST_PATH_IMAGE002
Figure 519740DEST_PATH_IMAGE003
3. the method of using a marinade for marinating procambarus clarkii as recited in claim 2, wherein the marinade is made from the following raw materials in parts by weight:
Figure 187481DEST_PATH_IMAGE004
Figure 325202DEST_PATH_IMAGE005
4. the method of using a marinade for marinating procambarus clarkii as recited in claim 3, wherein the marinade is made from the following raw materials in parts by weight:
Figure 787407DEST_PATH_IMAGE006
5. the method of using a marinade for marinating procambarus clarkii as recited in claim 1, wherein the marinade is made from the following raw materials in parts by weight:
Figure 10578DEST_PATH_IMAGE007
Figure 717896DEST_PATH_IMAGE008
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CN110463932A (en) * 2019-09-19 2019-11-19 湖南百迪乐食品有限公司 The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy
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

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CN104413378A (en) * 2013-08-23 2015-03-18 颜笑天 Lobster seasoning recipe and production method thereof
CN106689890A (en) * 2015-07-28 2017-05-24 重庆市硒浦农业开发有限公司 Quick-frozen lobster production technology
CN107495192A (en) * 2017-08-17 2017-12-22 马军 A kind of cray food production technique

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Publication number Priority date Publication date Assignee Title
CN104413378A (en) * 2013-08-23 2015-03-18 颜笑天 Lobster seasoning recipe and production method thereof
CN106689890A (en) * 2015-07-28 2017-05-24 重庆市硒浦农业开发有限公司 Quick-frozen lobster production technology
CN107495192A (en) * 2017-08-17 2017-12-22 马军 A kind of cray food production technique

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