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Preparation method of crayfish leftover composite arrack

A technology of leftovers and lobsters, which is applied in the field of compound shochu preparation of crayfish leftovers, can solve problems such as waste of resources, and achieve the effects of strong nitrogen fixation ability, rich nutrition, and increased health care value

Pending Publication Date: 2020-07-24
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, relevant researches have been done on the extraction of chitin, astaxanthin, chitosan and other substances in lobster shells, but there is no report on using crayfish leftovers to brew composite shochu
Therefore, be necessary to develop a kind of shochu prepared with crayfish leftovers, crayfish leftovers are prepared into shochu through fermentation and distillation, to solve the resource waste problem of its leftovers

Method used

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  • Preparation method of crayfish leftover composite arrack
  • Preparation method of crayfish leftover composite arrack
  • Preparation method of crayfish leftover composite arrack

Examples

Experimental program
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Effect test

preparation example Construction

[0035] 1. Preparation of crayfish offal powder

[0036] (1) Weigh 20kg of crayfish scraps (mainly shrimp shells), rinse them with tap water for 30 minutes, use a 3.0mm sieve to remove the scraps, filter out impurities, drain at room temperature, and set aside.

[0037] (2) Select the model as HB-8000 ultrasonic cleaning machine, put the crayfish scraps initially cleaned in step (1) into the ultrasonic cleaning machine, set the parameters as ultrasonic frequency 25Khz, time 10min, temperature 50°C. Remove from the grid tray, drain at room temperature, transfer to a 20L stainless steel basin, and refrigerate at 4°C for later use.

[0038] (3) Select the model DHG-9241A electric heating constant temperature drying oven, set the temperature at 60°C, and set the time for 3 hours. Put the crayfish scraps in step (2) into the drying oven for 1.2 hours. Turn on the oven, turn it over, continue drying, repeat 3 times. After the drying is completed, take it out, and cool it at room te...

Embodiment 2

[0101] Embodiment 2 (the difference with embodiment 1 is as follows)

[0102] Preparation of crayfish leftovers compound shochu:

[0103] (1) Mix 40g of crayfish offal powder in step 1 and 20g of wheat bran powder in step 2, then moisten, stir evenly, so that the powder is fully dissolved in distilled water, and set aside.

[0104] (2) Add the mixed powder solution obtained in step (1) into a cooking pot with a capacity of 5L, stir while heating, and cook for 10 minutes to further absorb water, expand and gelatinize the starch on the basis of moistening, and transfer to The capacity is in a stainless steel basin of 5L, for spare use.

[0105] (3) Mix the powder solution of the above step (2), 20g of bamboo shoots in step 3, 10g of purple yam pulp in step 4, 5g of dried vetch flower in step 5, 10g of lavender hydrosol in step 6, and 20g of grapefruit juice in step 7, and select The model is B5MIXER mixer, the setting parameters are 100rpm, the time is 1h, put it into a glass ...

Embodiment 3

[0112] Embodiment 3 (the difference with embodiment 1 is as follows)

[0113] Preparation of crayfish leftovers compound shochu:

[0114] (1) Mix 45g of crayfish offal powder in step 1 and 25g of wheat bran powder in step 2, then moisturize, stir evenly, so that the powder is fully dissolved in distilled water, and set aside.

[0115] (2) Add the mixed powder solution obtained in step (1) into a cooking pot with a capacity of 7L, stir while heating, and boil for 15 minutes to further absorb water, expand and gelatinize the starch on the basis of moistening, and transfer to The capacity is in a 7L stainless steel basin for spare use.

[0116] (3) Mix the mixed powder solution of the above step (2), 25g of bamboo shoots in step 3, 14g of purple yam pulp in step 4, 8g of dried vetch flower in step 5, 16g of lavender hydrosol in step 6, and 23g of grapefruit juice in step 7, and select The model is B5MIXER mixer, the setting parameters are 140rpm, the time is 1.3h, put it into a...

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Abstract

The invention discloses a preparation method of crayfish leftover composite arrack. The preparation method comprises the following steps: preparing raw materials including crayfish leftovers, wheat bran, bamboo shoot slices, lavender, purple yam, astragalus smicus, grapefruit and purified water; preparing the crayfish leftovers into powder, preparing the wheat bran into powder, pretreating the bamboo shoot slices, preparing the purple yam into pulp, preparing the astragalus smicus into dried astragalus smicus flowers, preparing the lavender into lavender hydrolat, and squeezing the grapefruitsinto juice; mixing the crayfish leftover powder and the wheat bran powder, and dissolving the mixture in distilled water; cooking the mixed powder solution; mixing and stirring the product with the bamboo shoot slices, the purple yam pulp, the dried astragalus smicus flowers, the lavender hydrolat and the grapefruit juice, and performing refrigerating; adding nitric nitrogen and purified water ordeionized water into the product, and perfroming stirring; adding distiller's yeast for fermentation; preparing the arrack by a solid fermented grain distillation method. The arrack prepared by the method has the effects of rich fragrance, full color, health care and the like.

Description

technical field [0001] The invention relates to a preparation method of shochu, in particular to a preparation method of crayfish leftovers compound shochu. Background technique [0002] With the development of the crayfish industry, the amount of crayfish used by people has also increased rapidly. However, when people eat crayfish, they often only eat the shrimp meat and discard the inedible shrimp shells. The overall utilization rate of lobsters in the process is not high, and if the shrimp shells produced are not handled properly, it will cause environmental pollution and waste of resources. [0003] It is found through research that the lobster shell has rich development and utilization value. The shell contains 20%-30% chitin, 20%-30% protein and other organic matter, and 30%-40% calcium and other inorganic matter. At present, related studies have been carried out to extract chitin, astaxanthin, chitosan and other substances in the shells of lobsters, but it has not be...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/021C12G3/024C12G3/026
CPCC12G3/02C12G3/021C12G3/026C12G3/024
Inventor 聂小宝蒋倩男方智坤顾容祯陈晓明李松林田宝霞王小花白青云
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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