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

Method for processing instant spicy crayfish

A processing method and technology of lobster, applied in the fields of food preservation, food science, food heat treatment, etc., to achieve the effect of extending shelf life and simple operation

Inactive Publication Date: 2018-05-22
TIANJIN AGRICULTURE COLLEGE
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a processing method of instant spicy crayfish to solve the circulation restriction problem caused by the region and growth habit of crayfish, to give crayfish a unique flavor, and to facilitate the processing method of industrial production

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In the embodiment of the present invention, a kind of processing method of instant spicy crayfish, comprises the following steps:

[0032] (1) Crayfish: choose crayfish with hard shell, dark red color and robustness;

[0033] (2) Cleaning: Rinse the live crayfish repeatedly with flowing water for 10 minutes, stirring continuously during the period, and draining the water;

[0034] (3) Frying: Use vegetable oil, when the oil temperature reaches 160-180°C, add the drained crayfish and fry for 1 min. After the hard shell of the crayfish turns bright red, immediately remove and drain the oil;

[0035] (4) Add seasoning: add spicy seasoning and seasoning oil (the ratio of the two is 8:2) into the fried crayfish according to 18% of the weight of the crayfish, and mix well;

[0036] (5) Vacuum packaging: put the mixed crayfish into a special vacuum packaging bag (the material thickness and tolerance are required to be relatively high, and there is a PE box as a liner inside t...

Embodiment 2

[0040] In the embodiment of the present invention, a kind of processing method of instant spicy crayfish, comprises the following steps:

[0041] (1) Crayfish: choose crayfish with hard shell, dark red color and robustness;

[0042] (2) Cleaning: Rinse the live crayfish repeatedly with flowing water for 10 minutes, stirring continuously during the period, and draining the water;

[0043] (3) Frying: Use vegetable oil, when the oil temperature reaches 160-180°C, add the drained crayfish and fry for 1 min. After the hard shell of the crayfish turns bright red, immediately remove and drain the oil;

[0044] (4) Add seasoning: add spicy seasoning and seasoning oil (the ratio of the two is 8:2) into the fried crayfish according to 20% of the weight of the crayfish, and mix well;

[0045] (5) Vacuum packaging: put the mixed crayfish into a special vacuum packaging bag (the material thickness and tolerance are required to be relatively high, and there is a PE box as a liner inside t...

Embodiment 3

[0050] In the embodiment of the present invention, a kind of processing method of instant spicy crayfish, comprises the following steps:

[0051] (1) Crayfish: choose crayfish with hard shell, dark red color and robustness;

[0052] (2) Cleaning: Rinse the live crayfish repeatedly with flowing water for 10 minutes, stirring continuously during the period, and draining the water;

[0053] (3) Frying: Use vegetable oil, when the oil temperature reaches 160-180°C, add the drained crayfish and fry for 1 min. After the hard shell of the crayfish turns bright red, immediately remove and drain the oil;

[0054] (4) Add seasoning: add spicy seasoning and seasoning oil (the ratio of the two is 8:2) to the fried crayfish according to 25% of the weight of the crayfish, and mix well;

[0055] (5) Vacuum packaging: put the mixed crayfish into a special vacuum packaging bag (the material thickness and tolerance are required to be relatively high, and there is a PE box as a liner inside to ...

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

No PUM Login to View More

Abstract

The invention discloses a method for processing instant spicy crayfish. The method comprises the following steps: (1) selecting living crayfish; (2) washing the crayfish; (3) deep frying the crayfish;(4) adding seasonings into the crayfish and performing uniform stirring; (5) performing vacuum package; (6) performing sterilization, including normal-pressure boiling sterilization and super-high-pressure sterilization; and (7) performing storage by refrigeration or freezing. According to the method, attractive appearance and excellent flavor are given to the crayfish; vacuum package is directlyperformed after seasonings are added into the crayfish, and the flavoring enhancing effect can be continuously achieved in subsequent processing and storing processes; due to double effects of deep frying and twice sterilization after package, on the premise of keeping delicious taste of the spicy crayfish, the shelf life of spicy crayfish can be prolonged, and the problems of sale and circulation of crayfish because of season and region can be effectively solved. Furthermore, the method is suitable for large-scale industrial production of crayfish and can realize industrial operation.

Description

technical field [0001] The invention relates to the technical field of edible and aquatic product processing, in particular to a processing method of instant spicy crayfish. Background technique [0002] With the acceleration of people's life rhythm, the people's growing need for a better life has also accelerated the pace of industrialization of Chinese food, and the industrialization of traditional dishes is unstoppable. [0003] Crayfish is nutritious and delicious, and has always been loved by consumers. However, the growing season restricts crayfish to be eaten only in autumn and winter, and geographical conditions limit the consumption and popularization of crayfish in northern regions. SUMMARY OF THE INVENTION [0004] The technical problem to be solved by the present invention is to provide a processing method of instant spicy crayfish, so as to solve the problem of circulation restriction caused by the region and growth habit of the crayfish, and can give the cra...

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): A23L17/40A23L5/10A23B4/005
CPCA23B4/0053A23L5/11A23L17/40A23V2002/00A23V2300/24
Inventor 马俪珍吴晨燕周伟熊凤娇杨梅李秀明陈梦迪仇泓博
Owner TIANJIN AGRICULTURE COLLEGE
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