Crayfish treatment and processing technology

Abstract

A crayfish treatment and processing technology is provided. The invention relates to the field of aquatic product processing, and particularly relates to the crayfish treatment and processing technology. The technology can realize effective sterilization, standard treatment, and improvement of crayfish meat quality. The technology comprises the following steps: 1) ensuring that crayfishes are fresh and alive, and selecting and cleaning the crayfishes; 2) soaking the crayfishes in clear water; 3) conducting washing with running water for a second time, and conducting sorting and selecting; 4) sorting the crayfishes, and flushing the crayfishes with running water again; 5) separating heads and bodies, pulling out intestines from crayfish tails, stripping crayfish shells, putting all crayfish meat into an acetic acid solution with a concentration of 2% and soaking the crayfish meat for 3-5 minutes, taking out the soaked crayfish meat, and draining out the crayfish meat for later use; 6) soaking green tea in mineral water at a temperature of 80-85 DEG C, as temperature drops to 8-10 DEG C, putting the crayfish meat into green tea soup and soaking the crayfish meat for 5-10 minutes, taking out the soaked crayfish meat, and draining out the crayfish meat for later use; 7) putting the crayfish meat into ice water for cold shock and soaking, wherein soaking time is 20-30 minutes and soaking temperature is 0-4 DEG C; and 8) after soaking in ice water, taking out the crayfish meat, and moving the crayfish meat to a refrigerator for later use. The technology improves the mouth feel of the crayfish meat, and is convenient for standard operation.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a shrimp processing technology. Background technique [0002] Crayfish, scientific name Procambarus clarkii, also known as American crayfish, is native to the southeastern United States, is a freshwater shrimp, crayfish family, is the same order as lobsters, but not a family, and most parts of our country are called "crayfish" mantis". Crayfish generally live in sewage, scavenging plants and animal waste. There are major organs such as gills and stomach on the head, which are relatively concentrated, and it is very easy to have a large number of pathogenic bacteria, lung flukes, Escherichia coli and Vibrio parahaemolyticus. [0003] In the prior art, when people eat, most of them are not sterilized, but cooked after simple treatment, which may easily cause bacterial infection and hospitalization of the eater. Moreover, when enterprises process lobster, there is no sta...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, when people eat, most of them do not go through sterilizing treatment, but cook after simple treatment, which may easily cause the eater to be infected by bacteria, hospitalized, etc.

Moreover, when enterprises process lobster, there are no standardized and standard processing methods, and the reliability is low.