Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty

A freshwater crayfish and processing method technology, applied in the fields of aquatic product processing, food processing and preservation, to achieve the effects of high safety, pollution reduction and extended shelf life

Active Publication Date: 2012-08-15
JIANGNAN UNIV
View PDF4 Cites 26 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on the method of producing delicious frozen cooked crayfish by using seasoning crushing technology, dehydration dipping technology and vacuum infiltration technology.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty
  • Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Fresh and live freshwater crayfish are used as raw materials, which are selected, cleaned and fried for later use. Use a pulverizer to crush the spices until the average particle size is less than 200 μm, and then put them in a sandwich pot according to the ratio of 1kg water, 80-120g crushed spices, 8-12g seasoning salt, 80-100g sugar, and 5-8g monosodium glutamate. Cook for 15-20 minutes, cool to room temperature, and centrifuge at 2500r / min for 10 minutes to remove seasoning residues to obtain seasoning soup; cool the seasoning soup to 0-4°C with a plate heat exchanger to obtain low-temperature seasoning soup; fry and dehydrate Put the crayfish into the basket with the lifting device, put the crayfish: low-temperature seasoning soup mass ratio 1:3~1:5, put it into the temperature-controlled pool with refrigeration device equipped with low-temperature seasoning soup, cool and dip for 1 ~3 minutes, so that the seasoning substances can quickly penetrate into the shrimp ...

Embodiment 2

[0028] Fresh and live freshwater crayfish are used as raw materials, which are selected, cleaned and fried for later use. Use a pulverizer to crush the spices until the average particle size is less than 200 μm, and then put them in a sandwich pot according to the ratio of 1kg water, 80-120g crushed spices, 8-12g seasoning salt, 80-100g sugar, and 5-8g monosodium glutamate. After cooking for 15-20 minutes, use a 200-mesh filter to remove seasoning residues to obtain seasoning soup; cool the seasoning soup to 0-4°C with a plate heat exchanger to obtain low-temperature seasoning soup; fry and dehydrate the crayfish Put it into a basket with a lifting device, put the crayfish: low-temperature seasoning soup at a mass ratio of 1:3 to 1:5, put it in a temperature-controlled pool with a refrigeration device equipped with low-temperature seasoning soup, cool and soak for 1-3 minutes, Make the seasoning substances penetrate into the shrimp body quickly; remove the cooled and dipped cr...

Embodiment 3

[0030] Fresh and live freshwater crayfish are used as raw materials, which are selected, cleaned and fried for later use. Use a pulverizer to crush the spices until the average particle size is less than 200 μm, and then put them in a sandwich pot according to the ratio of 1kg water, 80-120g crushed spices, 8-12g seasoning salt, 80-100g sugar, and 5-8g monosodium glutamate. After cooking for 15-20 minutes, centrifuge at 4000r / min for 5 minutes to remove seasoning residues to obtain seasoning soup; cool the seasoning soup to 0-4°C with a plate heat exchanger to obtain low-temperature seasoning soup; fry and dehydrate the crayfish Put it into a basket with a lifting device, put the crayfish: low-temperature seasoning soup at a mass ratio of 1:3 to 1:5, put it in a temperature-controlled pool with a refrigeration device equipped with low-temperature seasoning soup, cool and soak for 1-3 minutes, Make the seasoning substances penetrate into the shrimp body quickly; remove the cool...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Average particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention provides a processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty and belongs to the technical field of food processing and preservation. The processing method comprises the following steps of: based on cleanly-washed chicken lobsters as raw materials, frying the chicken lobsters by oil for future use; utilizing crushed condiments to boilsoup and cooling to obtain low-temperature seasoning soup; cooling and immersing the fried chicken lobsters, placing the chicken lobsters on a plate and pouring the soup; and penetrating in vacuum and quickly freezing to prepare the delicious cropped freshwater chicken lobster product. The processing method applies a condiment crushing technology, a dewatering, immersing and taste penetration technology and a vacuum and taste penetration technology to accelerating diffusion and penetration of seasoning substances in lobster meat, and solves the technical problems that the taste penetration needs to boil the chicken lobsters for a long period of time to cause that the protein of the lobster meat is deformed by heating, the meat is aged and the taste is poor, so as to obtain the cropped chicken lobsters with fresh meat and delicious taste. The processing method can realize mechanical and standardized industrial production and the freezing quality guarantee period at -18 DEG C is 9-12 months, so as to meet the requirements of customers on delicious, convenient and safe chicken lobster product; and therefore, the market prospect is wide.

Description

technical field [0001] The invention provides a fast and delicious processing method of frozen cooked freshwater crayfish, provides an industrial production method of delicious crayfish, and belongs to the technical field of food processing and preservation, especially the technical field of aquatic product processing. Background technique [0002] Freshwater crayfish are crustaceans that live in freshwater, and the scientific name is Procambarus clarkii ( Panulirus stimpsoni ), are widely distributed in Jiangsu, Hubei, Jiangxi, Anhui and other middle and lower reaches of the Yangtze River. The output has increased year by year, and it has become an important economic aquatic product that drives local economic development and exports. [0003] Freshwater crayfish contain high protein, low fat, low calorie and rich in vitamins and minerals. It is an animal food with high nutritional and therapeutic value. It tastes delicious and is very popular among consumers. At present in...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/33A23L17/40
Inventor 夏文水许艳顺张刘蕾姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com