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Dried crayfish meat slices and preparation method thereof

A technology for lobster and dried meat, applied in the direction of food science, can solve the problems of increasing defective rate, uneven shape, poor taste, etc., and achieve the effect of reducing pores and promoting adhesion

Pending Publication Date: 2020-06-12
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned pork jerky production technology has long muscle fibers and regular texture. The frozen section is not easy to damage the muscle fibers, but the adhesion between the muscle fibers is not high. When drying and baking, the pork slices are prone to separation, and the joints are of different sizes. cracks and pores, uneven shape, increasing the rate of defective products, and minced pork will cause poor taste
[0004] Crayfish shrimp meat is small in size, irregular in shape, thin and short in muscle fibers, and irregular in direction. How to prepare a kind of dried crayfish meat is a problem to be solved

Method used

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  • Dried crayfish meat slices and preparation method thereof
  • Dried crayfish meat slices and preparation method thereof
  • Dried crayfish meat slices and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0025] The invention provides a kind of preparation method of dried crayfish meat, comprising:

[0026] A) pretreating the crayfish, and taking the crayfish meat;

[0027] B) Gravity rolling the crayfish meat to obtain the rolled crayfish meat;

[0028] C) mixing the crushed crayfish meat with salt, sugar and transglutaminase, stirring, and marinating to obtain marinated crayfish meat;

[0029] D) spreading the marinated crayfish meat on a bamboo sieve for the first time, and then dehydrating and drying to obtain the once dehydrated and dried crayfish meat;

[0030] E) spreading the crayfish meat after the first dehydration and drying on the bamboo sieve for the second time, and then dehydration and drying to obtain the crayfish meat after the second dehydration and drying;

[0031] F) Roasting the crayfish meat after secondary dehydration and drying, flattening, slicing, cooling, and packaging to obtain dried crayfish meat.

[0032] The invention provides a method for prep...

Embodiment 1

[0073] (1) Crayfish selection: select fresh and live crayfish with uniform individual size, individual weight of 35.0g-40.0g, and net shrimp meat content of 6.0g-8.0g.

[0074] (2) Take the shrimp meat: wash the crayfish, remove the head and the shrimp line, put the shrimp tail in boiling water for 15 seconds, and then remove it.

[0075] (3) Rolling: Gravity crushes the shrimp meat to a thickness of 5.0-8.0 mm, and the muscle fibers of the shrimp meat are naturally loose and connected.

[0076] (4) Pickling: Add 2% salt, 2% sugar, and 2U / g transglutaminase to the processed crayfish meat, mix well, and marinate at 4°C for 2 hours.

[0077] (5) One-time spreading sieve: evenly smear edible vegetable oil on the surface of the bamboo sieve, and spread the marinated crayfish meat on the bamboo sieve, with a thickness of 5.0-8.0mm.

[0078] (6) One-time dehydration and drying: the spread bamboo sieve is placed in an electric blast drying oven at a temperature of 50-60° C., dehydra...

Embodiment 2

[0123] Evaluation method for the sensory quality of dried crayfish meat: under the guidance of "Guidelines for Sensory Analysis of Food Sensory Quality Control" (GB / T29605-2013), an appraisal team composed of 10 experienced food experts conducted an evaluation of Example 1 and Comparative Example 1. 1. Evaluate the color, texture, taste and mouthfeel of the dried crayfish meat prepared in Comparative Example 2. The weights of each index are 0.2, 0.3, 0.3, 0.2 respectively, and the full score is 100 points, and the average value of 10 expert scores is taken as a scoring result. Table 1 The sensory evaluation criteria of crayfish dried shrimp refer to GB / T31406-2015 dried meat.

[0124] Table 1 Sensory evaluation criteria of crayfish preserved shrimp

[0125]

[0126] Table 2 Example 1 and Comparative Example 1, Comparative Example 2, Comparative Example 3 Crayfish Jerky Sensory Evaluation Results

[0127]

[0128]

[0129] In the present invention, the gravitational ...

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Abstract

The invention provides a preparation method of dried crayfish meat slices. The preparation method comprises the following steps: A) taking crayfish meat; B) performing gravity rolling; C) adding salt,sugar and glutamine transaminase, uniformly stirring, and pickling; D) performing primarily spreading and screening on the pickled crayfish meat, and performing primarily dehydrating and drying the crayfish meat; E) uniformly mixing the crayfish meat subjected to primary dehydration, and carrying out secondary spreading, screening, dehydration and drying; and F) baking, flattening, slicing, cooling and packaging the crayfish meat subjected to secondary dehydration to obtain the dried crayfish meat slices. The gravity rolling is adopted to enable crayfish meat to be in a specific thickness, slicing and chopping are replaced to form meat paste, crayfish meat muscle fibers are in a natural loose connection state, the original length of the crayfish meat muscle fibers is kept, and the final dried meat slice product has the toughness and chewiness of the crayfish meat muscle fibers. The glutamine transaminase is utilized to catalyze covalent cross-linking between shrimp meat proteins, promote adhesion and connection between the shrimp meat of the crayfish into pieces, reduce pores and avoid pores, and finally form the smooth and regular dried crayfish meat slice.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a crayfish jerky and a preparation method thereof. Background technique [0002] my country is a big breeding country for freshwater crayfish, with a huge annual output of about 2 million tons. Freshwater crayfish are delicious and have a unique flavor, and are deeply loved by consumers. Freshwater crayfish has the characteristics of high protein, low fat, high mineral content, and low calorie. It has a complete range of amino acids, and the content of essential amino acids accounts for more than 36% of the total amino acids. It is a food with high nutritional value. However, the eating form of crayfish is relatively simple, mainly fresh, seasonal and regional, and inconvenient to eat and carry, and the consumption of crayfish is limited. [0003] The prior art discloses that the preparation of dried pork is mostly: minced pork meat or pork hind legs sliced ​​along the muscle fib...

Claims

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Application Information

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IPC IPC(8): A23L17/40
CPCA23L17/40A23L17/65Y02A40/90
Inventor 瞿桂香展跃平陈玉勇董志俭马文慧
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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