Marinating material for marinated procambarus clarkii and preparation method thereof

Abstract

The present invention discloses a marinating material for marinated procambarus clarkii. The marinating material is composed of a certain proportion of procambarus clarkii, aniseeds, cassia bark, Chinese prickly ash, rhizoma kaempferiae, fructus amomi, netmegs, foeniculum vulgare, cloves, galangal, dried tangerine peels, lysimachia foenum-graecum, giant hyssop and fennel seeds. Steps for marinating the procambarus clarkii by using the marinating material are as follows: A, fresh and alive procambarus clarkii is used as a raw material, the procambarus clarkii is washed clean, firstly the washedprocambarus clarkii is treated with boiling water, and after the first heating, the procambarus clarkii is taken out; B, chicken or pork and accessory materials are boiled together into soup and after a second heating, the marinated procambarus clarkii is taken out; C, the taken out marinated procambarus clarkii and marinating juice are loaded together into a vacuum packaging bag for vacuum sealing; D, a temperature-controlled water boiling heating method is used for heating, and then quick-cooling is conducted; and E, liquid nitrogen freezing is used to enable a temperature of the product tobe cooled instantaneously and after the temperature is stable, the product is stored in a cold storage. The marinating material provides a marinating fragrance, the marinating juice can inhibit normal production and growth of bacteria, and the marinating material is free of artificial preservative additives, can kill pathogenic bacteria, and is conducive to human body health and preservation of the marinated procambarus clarkii.

Description

technical field [0001] The invention belongs to the field of processing marinated products, and in particular relates to a marinated material of Procambarus clarkii for marinating and a preparation method thereof. technical background [0002] In 2017, the national Procambarus clarkii aquaculture area reached 12 million mu, the total output was nearly 1.13 million tons, and the total social and economic output value was about 268.5 billion yuan. It has become an important economic aquatic product in the middle and lower reaches of the Yangtze River and even the whole country. Delicious and nutritious, deeply loved by consumers. There are two main processing methods, one is braised prawns, which is common in the middle and lower reaches of the Yangtze River, and the other is spicy crayfish, which is more common in the northern region. No matter which processing method is used, it is mainly spicy. The taste excludes some people who don't like spicy food, which restricts the f...

AI Technical Summary

Problems solved by technology

[0011] Same as CN107125642A, there are certain problems in stewing in oil and then not adopted in the brine process. Nitrogen-filled packaging cannot fix the shrimp, which will cause the claws to fall and affect the product. Nitrogen-filled packaging cannot lock the moisture in the shrimp meat, such as long-term storage (more than 50 days) ), will cause the meat to lose water and make the product lose its value

[0012] The two preparations before and after the above three patents have adopted two distinct processing methods of deep-frying (oil) and stewing in marinade (water). The lowest weight loss is 13-15%; after stewing in marinade, the weight loss will exceed 20% after two times of water loss; 2. After frying, an oily hydrophobic layer is formed on the surface of the shrimp, which leads to a long time-consuming and poor effect in the second stewing. Poor; 3. After deep-frying and marinating, the oil used for frying will be precipitated in the marinade, which will affect the subsequent use of the marinade

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