A kind of processing method of instant crayfish shrimp tongs
A processing method and technology of shrimp claws, which are applied in the processing field of instant crayfish and shrimp claws, can solve problems such as processing, transportation and storage that require freezing, unbalanced development of the crayfish industry, and few types of processed instant products, so as to achieve firm and effective meat quality. Effects of chewiness, reduction of nutrient loss, and retention of flavor and nutrition
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Embodiment 1
[0053] A processing method of instant crayfish and shrimp tongs of the present invention, comprising the following steps:
[0054] (1) Selection of raw materials: Select live crayfish that are mature and full of claws, and remove the shrimps that are soft, shell-off, claws and peculiar smells.
[0055] (2) Cleaning: Wash the crayfish selected in step (1) with clean water to remove impurities, and then use compressed air to impact the water flow to rinse it clean.
[0056] (3) Take the forceps: Use scissors to cut off the crayfish forceps from the third joint away from the body, wash and drain for use.
[0057] (4) Pre-cooking: Pour the crayfish and shrimp tongs in step (3) into boiling water and pre-cook for 3 minutes, skim off the foam, remove it to cool, and drain the water; pre-cooking can make the shrimp meat in the crayfish and shrimp tongs The muscle fibers are heated, denatured and solidified, the muscle fibers contract, and the meat volume becomes smaller, so that a g...
Embodiment 2
[0069] A processing method of instant crayfish and shrimp tongs of the present invention, comprising the following steps:
[0070] (1) Selection of raw materials: Select live crayfish that are mature and full of claws, and remove the shrimps that are soft, shell-off, claws and peculiar smells.
[0071] (2) Cleaning: Wash the crayfish selected in step (1) first with clean water to remove impurities, and then use compressed air to impact the water flow to rinse it clean.
[0072] (3) Take the tongs: Use scissors to cut off the crayfish shrimp tongs from the third joint away from the body, wash and drain for use.
[0073] (4) Pre-cooking: Pour the crayfish shrimp tongs in step (3) into boiling water and pre-cook for 7 minutes, remove the foam, remove and drain the water. The purpose of pre-cooking is to make the shrimp muscle fibers in the crayfish shrimp tongs. Heating denatures and solidifies, muscle fibers shrink, and the meat volume becomes smaller, which facilitates the inf...
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