A kind of stewed raw material of Procambarus clarkii and its preparation method

Abstract

The invention discloses a stewed raw material of Procambarus clarkii, which consists of a certain proportion of crayfish, aniseed, cinnamon, pepper, kaempferia, amomum, nutmeg, fennel grass, cloves, galangal, tangerine peel and ling vanilla , vanilla and fennel seeds, the preparation steps of using this marinade to prepare shrimp marinade are: A. Use fresh and live crayfish as raw materials, clean them, first heat them in boiling water, and then remove the shrimps; B. Mix chicken or pork with The soup made by boiling the auxiliary materials together, after the second heating, remove the marinated shrimp; C. Remove the marinated shrimp and marinade and put them into a vacuum packaging bag and vacuum seal; D. Use temperature-controlled boiling to heat , and then rapidly cooled; E, use liquid nitrogen to freeze, so that the product temperature is instantly cooled to a minimum, and after the temperature is stable, put it into a cold storage for storage. The marinated fragrance is provided, and the marinade can inhibit the normal reproduction and growth of bacteria without using artificial antiseptic additives, can kill pathogenic bacteria, and is beneficial to human health and the preservation of marinated shrimp.

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. [0002] technical background [0003] 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 restric...

AI Technical Summary

Problems solved by technology

[0012] Same as CN107125642A, there are certain problems in stewing in oil and then the marinating process cannot be adopted. 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

[0013] 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

Images