Leisure crayfish claw product and preparation method thereof

Abstract

The invention discloses a leisure crayfish claw product and a preparation method thereof. The preparation method comprises the steps that cleaned crayfish claws are placed in brine, marinating is performed at 0.18-0.25MPa, and then draining, deep frying, drying and vacuum packing are performed to obtain a finished product. According to the preparation method, technological processes (integrating ahigh-pressure cooking process and a marinating process into a whole) of firstly adopting high-pressure marinating, deep frying and drying and then adopting vacuum packing are adopted, under the premise of softening the crayfish claws, the heating time of the crayfish claws is shortened, not only can processing production consumption be reduced, but also sterilization and fishy flavor removal canbe performed, thereby ensuring the flavor of the crayfish claws, and meeting the eating needs of producers and consumers.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and more particularly relates to a leisure crayfish and shrimp pincer product and a preparation method thereof. Background technique [0002] Crayfish is a crustacean that survives in fresh water. Its scientific name (Procambarus clarkill), also known as Crayfish, is high in protein and low in fat. It is an animal food with high edible value. Crayfish is rich in nutrition and delicious meat, and is very popular among consumers. Due to its absolute competitive advantage in the local ecological environment due to its omnivorous nature, fast growth rate and strong adaptability, crayfish has become a common freshwater economic shrimp in provinces and cities in the middle and lower reaches of the Yangtze River. Hubei, Anhui, Hunan, Jiangsu, Jiangxi and other places It is the main producing area of ​​crayfish. In recent years, my country's crayfish aquaculture area and output have grown rapi...

AI Technical Summary

Problems solved by technology

But there is not fully utilizing shrimp claws (publication number CN108244547A) in above method, the mouthfeel of shrimp claws is not good (publication number CN109170652A), the shortcoming of shelf life shorter (publication number CN109170652A)

[0005] The edible parts of crayfish are mainly shrimp tails and shrimp shells, and the proportion of edible parts is only 16%. A large number of shrimp claws are discarded and wasted, resulting in low added value of crayfish

And discarded shrimp claws are difficult to recycle. Decomposing and destroying them will consume a lot of manpower, material resources and social resources, and will seriously pollute the surrounding environment

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