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Making method for room temperature spicy crayfish tail dish

A production method, lobster technology, applied in food preservation, food science, meat/fish preservation, etc., can solve problems such as unfavorable long-distance transportation, restricted product sales management, unfavorable product flavor maintenance and long-term storage

Pending Publication Date: 2021-08-20
北京必盛博科投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing product technology is based on cold storage, which has a short shelf life and is not conducive to long-distance transportation; while the product is delicious, the value of microorganisms increases rapidly, and the natural state of food at 5°C to 57°C is the worst for the biochemical reaction of the food itself. Optimum temperature has greatly shortened the shelf life of most foods in terms of color, aroma, taste, shape, and nutrition, making it impossible to popularize high-end and high-end foods that can only be cooked and eaten now.
It is not conducive to the flavor maintenance and long-term storage of the product, which seriously restricts the sales management of the product

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0023] The present invention will be further described in detail through specific implementation examples below.

[0024] The present embodiment provides a kind of preparation method of normal temperature spicy crayfish tail dish food, comprises the following steps:

[0025] 1) Select fresh and frozen small seafood tails (cooked after cleaning) that meet the requirements as raw materials for production;

[0026] 2) Thaw the frozen lobster tails naturally, the center temperature of the thawing product is 0-2 degrees, and the ambient temperature is controlled at 15 degrees Celsius;

[0027] 3) making crayfish tail compound sauce;

[0028] 4) UV-sterilize the packaging bag for more than 30 minutes in advance, put the crayfish tail into the bag according to the standard specification, pour in the appropriate compound seasoning sauce, vacuumize the packaging and seal;

[0029] 5) Put the packaged spicy crayfish tails into a fully automatic water bath sterilizer, spread them evenl...

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PUM

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Abstract

The invention relates to a making method for a room temperature spicy crayfish tail dish. The method includes raw material acceptance, thawing, compound sauce making, packaging and sealing, high-temperature sterilization, and storage at room temperature. An industrial operation mode is adopted. The made compound sauce is taken as primary, fresh vegetables are added, and fragrant spicy sauce is formed, so as to perfectly fuse with crayfish tails. After vacuum packaging, with the assistance of an automatic water bath sterilization process, the tender and elastic taste of a spicy crayfish tail product can be maintained, and room temperature shelf life of the product can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing spicy crayfish tail dishes at room temperature. Background technique [0002] Chinese food products are delicious and nutritious. You need to go to the restaurant to taste the taste and flavor of the ingredients. One meal is one taste, not standard, and it is difficult to form a large-scale effect. The traditional central kitchen processing method has unstable quality, random index control and poor stability, making it difficult to achieve precise operation of normal temperature chain products. [0003] The taste and flavor of food come first from the freshness of the ingredients, and it is very important to choose good ingredients. [0004] Most of the existing product technology is based on cold storage, which has a short shelf life and is not conducive to long-distance transportation; while the product is delicious, the value of micr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23L27/10A23B4/005
CPCA23L17/00A23L27/00A23L27/10A23L27/105A23B4/0053
Inventor 王昳吴东民谢保卫
Owner 北京必盛博科投资有限公司
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