CN113317460A - Preparation process of crayfish food - Google Patents
Preparation process of crayfish food Download PDFInfo
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- CN113317460A CN113317460A CN202110671760.5A CN202110671760A CN113317460A CN 113317460 A CN113317460 A CN 113317460A CN 202110671760 A CN202110671760 A CN 202110671760A CN 113317460 A CN113317460 A CN 113317460A
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- crayfish
- water
- shrimps
- cooling
- crawfish
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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
- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a crayfish food production process, which comprises the following steps: (1) selecting; (2) cleaning; (3) quickly boiling the shrimps in water; (4) preparing cooling water; (5) cooling; (6) preparing marinade; (7) soaking; (8) draining; (9) lemon slices; (10) boxing; (11) sealing the cover; (12) warehousing: cooling the product to the central temperature of 0-4 ℃, sticking a label at the bottom, and drawing the product into a 0-4 ℃ refrigeration house for storage. The crayfish is marinated by the seasoning, is delicious in taste, is improved in taste by the fresh keeping of the lemon, is ready to eat after being opened after being boxed, is extremely good in taste, meets the edible requirements of consumers, and can be stored at normal temperature.
Description
Technical Field
The invention relates to the field of food, in particular to a crawfish food production process.
Background
The crayfish is a crustacean living in fresh water, namely the proto crayfish of scholar, is a healthy food with high protein and low fat because the crayfish has a larger body size than other freshwater shrimps, has delicious meat quality, unique flavor and rich nutrition, and is deeply loved by domestic and foreign markets.
At present, domestic crayfish products are mainly sold in the catering industry at present and do not have the capacity of long-term quality guarantee, or are frozen and stored after quick freezing, although the quality guarantee period can be prolonged, the crayfish products need to be transported and stored in a cold chain, the cost is high, meanwhile, the eating experience is very poor, the crayfish products need to be unfrozen for a long time when being eaten, and need to be heated, so that the time and the labor are wasted, and the crayfish products can only be limited to be eaten under a specific consumption scene. And the taste is not good enough and does not meet the eating requirements of consumers, so the existing processing technology for preserving the crayfish at normal temperature is not well accepted by the market.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a crawfish food production process, which comprises the steps of marinating with seasonings, enabling the crawfish food to be delicious, refreshing with lemons, improving the taste, boxing, and opening for eating.
In order to achieve the aim of the invention, the invention adopts the specific scheme that:
a crawfish food production process comprises the following steps:
(1) selecting: putting the fed crayfish into a big white barrel, simply picking out dead shrimps and dirty shrimps, putting the picked shrimps into a water tank, and making the shrimps spit sand until the water quality is clear;
(2) cleaning: cleaning live lobsters in normal-temperature water once, removing foreign matters, cleaning, weighing weight, and conveying the lobsters to a workshop by using a turnover basket;
(3) boiling the shrimps in water: adding water at normal temperature of 1:1.5 into the jacketed kettle, boiling, adding cleaned lobster, adding appropriate amount of ginger slices and flavoring wine, and boiling for 6-9 minutes;
(4) preparing cooling water: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with a film, and freezing at-18 deg.C for cooling cooked shrimp;
(5) and (3) cooling: fishing out the boiled crayfish, and cooling the crayfish in cooling water;
(6) preparing marinade: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with film, and cooling to 0-4 deg.C in a refrigerating room;
(7) soaking: taking out cooled crayfish, draining, adding into marinade, sealing, soaking in 0-4 deg.C cold storage room for 2.5-6 hr, pressing with perforated strainer at the upper part, making a small interlayer with holes at the lower part, and stirring at interval of 1 hr to make the upper part and the lower part uniform;
(8) draining: after soaking, fishing out the crayfish, putting the crayfish into a sterilized stainless steel tray with holes, and draining for 10-15 minutes when the temperature in a refrigerating room is 0-4 ℃;
(9) lemon slices: slicing lemon into slices with thickness of 6mm with a slicing machine;
(10) boxing: boxing is carried out according to the specification of 500 g/box, stacking is orderly, and a lemon slice is placed above;
(11) and (4) capping: putting the box filled with the product into a box sealing device (after the temperature reaches 220 ℃), putting an aluminum foil cover, pulling down a handle, and pressing for 1.5-3 seconds;
(12) warehousing: cooling the product to the central temperature of 0-4 ℃, sticking a label at the bottom, and drawing the product into a 0-4 ℃ refrigeration house for storage.
Preferably, the seasoning ratio in the charging basket is as follows: shrimp 5kg, salt: 350-420g, sugar: 950 + 1550g, chicken essence: 90-150g, monosodium glutamate: 180 and 280g of yellow rice wine: 600 plus 950g of shrimp additive, 1.2 percent of the shrimp amount, and 6 to 9 jin of cold boiled water or purified water are added and evenly stirred.
Preferably, the soaking time of 46 shrimps in the step (7) is 2.5-5 hours, and the soaking time of 79 shrimps is 3-6 hours.
Preferably, the box is sterilized in advance before boxing in the step (10).
Preferably, the label in step (12) is a 6 x 8 waterproof label.
The invention has the beneficial effects that:
the crayfish is marinated by the seasoning, is delicious in taste, is improved in taste by the fresh keeping of the lemon, is ready to eat after being opened after being boxed, is extremely good in taste, meets the edible requirements of consumers, and can be stored at normal temperature.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
A crawfish food production process comprises the following steps:
(1) selecting: putting the fed crayfish into a big white barrel, simply picking out dead shrimps and dirty shrimps, putting the picked shrimps into a water tank, and making the shrimps spit sand until the water quality is clear;
(2) cleaning: cleaning live lobsters in normal-temperature water once, removing foreign matters, cleaning, weighing weight, and conveying the lobsters to a workshop by using a turnover basket;
(3) boiling the shrimps in water: adding water at normal temperature of 1:1.5 into the jacketed kettle, boiling, adding cleaned lobster, adding appropriate amount of ginger slices and flavoring wine, and boiling for 6-9 minutes;
(4) preparing cooling water: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with a film, and freezing at-18 deg.C for cooling cooked shrimp;
(5) and (3) cooling: fishing out the boiled crayfish, and cooling the crayfish in cooling water;
(6) preparing marinade: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with film, and cooling to 0-4 deg.C in a refrigerating room;
(7) soaking: taking out cooled crayfish, draining, adding into marinade, sealing, soaking in 0-4 deg.C cold storage room for 2.5-6 hr, pressing with perforated strainer at the upper part, making a small interlayer with holes at the lower part, and stirring at interval of 1 hr to make the upper part and the lower part uniform;
(8) draining: after soaking, fishing out the crayfish, putting the crayfish into a sterilized stainless steel tray with holes, and draining for 10-15 minutes when the temperature in a refrigerating room is 0-4 ℃;
(9) lemon slices: slicing lemon into slices with thickness of 6mm with a slicing machine;
(10) boxing: boxing is carried out according to the specification of 500 g/box, stacking is orderly, and a lemon slice is placed above;
(11) and (4) capping: putting the box filled with the product into a box sealing device (after the temperature reaches 220 ℃), putting an aluminum foil cover, pulling down a handle, and pressing for 1.5-3 seconds;
(12) warehousing: cooling the product to the central temperature of 0-4 ℃, sticking a label at the bottom, and drawing the product into a 0-4 ℃ refrigeration house for storage.
The seasoning in the charging basket comprises the following components in percentage by weight: shrimp 5kg, salt: 350-420g, sugar: 950 + 1550g, chicken essence: 90-150g, monosodium glutamate: 180 and 280g of yellow rice wine: 600 plus 950g of shrimp additive, 1.2 percent of the shrimp amount, and 6 to 9 jin of cold boiled water or purified water are added and evenly stirred. In the step (7), the soaking time of 46 shrimps is 2.5-5 hours, and the soaking time of 79 shrimps is 3-6 hours. Before boxing in the step (10), the box needs to be disinfected in advance. The label in step (12) is a 6 x 8 waterproof label.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. A crayfish food preparation process is characterized by comprising the following steps:
(1) selecting: putting the fed crayfish into a big white barrel, simply picking out dead shrimps and dirty shrimps, putting the picked shrimps into a water tank, and making the shrimps spit sand until the water quality is clear;
(2) cleaning: cleaning live lobsters in normal-temperature water once, removing foreign matters, cleaning, weighing weight, and conveying the lobsters to a workshop by using a turnover basket;
(3) boiling the shrimps in water: adding water at normal temperature of 1:1.5 into the jacketed kettle, boiling, adding cleaned lobster, adding appropriate amount of ginger slices and flavoring wine, and boiling for 6-9 minutes;
(4) preparing cooling water: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with a film, and freezing at-18 deg.C for cooling cooked shrimp;
(5) and (3) cooling: fishing out the boiled crayfish, and cooling the crayfish in cooling water;
(6) preparing marinade: boiling water at normal temperature in a jacketed kettle, pouring into a barrel sterilized with alcohol, covering with film, and cooling to 0-4 deg.C in a refrigerating room;
(7) soaking: taking out cooled crayfish, draining, adding into marinade, sealing, soaking in 0-4 deg.C cold storage room for 2.5-6 hr, pressing with perforated strainer at the upper part, making a small interlayer with holes at the lower part, and stirring at interval of 1 hr to make the upper part and the lower part uniform;
(8) draining: after soaking, fishing out the crayfish, putting the crayfish into a sterilized stainless steel tray with holes, and draining for 10-15 minutes when the temperature in a refrigerating room is 0-4 ℃;
(9) lemon slices: slicing lemon into slices with thickness of 6mm with a slicing machine;
(10) boxing: boxing is carried out according to the specification of 500 g/box, stacking is orderly, and a lemon slice is placed above;
(11) and (4) capping: putting the box filled with the product into a box sealing device (after the temperature reaches 220 ℃), putting an aluminum foil cover, pulling down a handle, and pressing for 1.5-3 seconds;
(12) warehousing: cooling the product to the central temperature of 0-4 ℃, sticking a label at the bottom, and drawing the product into a 0-4 ℃ refrigeration house for storage.
2. The crawfish food preparation process of claim 1, wherein the crawfish food is prepared by the following steps: the seasoning in the charging basket comprises the following components in percentage by weight: shrimp 5kg, salt: 350-420g, sugar: 950 + 1550g, chicken essence: 90-150g, monosodium glutamate: 180 and 280g of yellow rice wine: 600 plus 950g of shrimp additive, 1.2 percent of the shrimp amount, and 6 to 9 jin of cold boiled water or purified water are added and evenly stirred.
3. The crawfish food preparation process of claim 1, wherein the crawfish food is prepared by the following steps: in the step (7), the soaking time of 46 shrimps is 2.5-5 hours, and the soaking time of 79 shrimps is 3-6 hours.
4. The crawfish food preparation process of claim 1, wherein the crawfish food is prepared by the following steps: before boxing in the step (10), the box needs to be disinfected in advance.
5. The crawfish food preparation process of claim 1, wherein the crawfish food is prepared by the following steps: the label in step (12) is a 6 x 8 waterproof label.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110671760.5A CN113317460A (en) | 2021-06-17 | 2021-06-17 | Preparation process of crayfish food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110671760.5A CN113317460A (en) | 2021-06-17 | 2021-06-17 | Preparation process of crayfish food |
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| CN113317460A true CN113317460A (en) | 2021-08-31 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104366594A (en) * | 2014-11-19 | 2015-02-25 | 江南大学 | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN107183552A (en) * | 2017-06-30 | 2017-09-22 | 海安润思达食品有限公司 | A kind of preparation method of chicken claw |
| CN112890130A (en) * | 2020-10-28 | 2021-06-04 | 江苏正源创辉食品科技发展有限公司 | Fresh-keeping process, cooling temporary storage and feeding system for production and processing of soup-stock crayfishes |
-
2021
- 2021-06-17 CN CN202110671760.5A patent/CN113317460A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104366594A (en) * | 2014-11-19 | 2015-02-25 | 江南大学 | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN107183552A (en) * | 2017-06-30 | 2017-09-22 | 海安润思达食品有限公司 | A kind of preparation method of chicken claw |
| CN112890130A (en) * | 2020-10-28 | 2021-06-04 | 江苏正源创辉食品科技发展有限公司 | Fresh-keeping process, cooling temporary storage and feeding system for production and processing of soup-stock crayfishes |
Non-Patent Citations (1)
| Title |
|---|
| 李锐: "即食麻辣小龙虾加工工艺研究", 《食品研究与开发》 * |
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Application publication date: 20210831 |