CN115067487A - High-quality frozen cooked crayfish and preparation method thereof - Google Patents
High-quality frozen cooked crayfish and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a high-quality frozen cooked crayfish and a preparation method thereof. The invention compares the influences of different purification processes and different cooking parameters on the physical and chemical qualities of crayfish such as color difference, texture, microorganisms and the like, obtains a processing process capable of effectively improving the cleanliness and quality of crayfish, and solves the problem that the quality and texture of the crayfish are reduced due to the fact that the crayfish is cooked industrially depending on empirical parameters. The invention can improve the yield of the frozen boiled crayfish, improve the eating quality of the crayfish, reduce the energy consumption of equipment, increase the economic benefit for factories, meet the requirements of consumers on the quality of the crayfish texture, provide guarantee for the industrialized continuous production and have better application prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a high-quality frozen cooked crayfish and a preparation method thereof.
Background
The crayfish, the academic name of procambarus clarkia, is an important freshwater economic shrimp in China. In 2020, the total culture area of the Chinese crayfishes reaches 14560 square kilometers, the total culture yield reaches 239.37 million tons, and the total yield exceeds 3440 million yuan. The crayfish has the characteristics of high protein and low fat, is delicious in meat quality and unique in flavor, becomes one of the most valuable aquatic products next to freshwater fish, and has a very wide consumer market. However, the seasonal production and regional breeding of crayfish limit the development of the industry. In order to solve these problems, the crayfish processing industry has been rapidly developed in recent years, and various processed products have been endless. The current product types mainly comprise frozen boiled crayfish meat, quick-frozen cooked crayfish tails, quick-frozen cooked whole-limb crayfish and the like. However, the key technology and process for producing the products are immature, and the deep development of the crayfish industry is limited to a certain extent.
Purification and cooking are two important process steps in the production process of crayfish products. Because the unique body structure and life habit of the crayfish cause a great amount of silt and microorganisms to be attached to the body surface and the body of the crayfish, the crayfish is easy to decay and deteriorate if the crayfish is controlled improperly in the processing, storage and transportation processes, and therefore the crayfish needs to be purified in the processing process to reduce the initial microorganism amount and further improve the product safety through the cooking process. Meanwhile, the crayfish can be endowed with bright red color, compact and elastic texture and unique flavor by cooking, and the crayfish can also promote the moderate hydroxylation of nutrient substances and is beneficial to the digestion and absorption of human bodies. However, the crawfish purification process is not sufficiently attenuated to increase the intensity required for the cooking process, and long heating not only increases energy consumption but also causes deterioration in texture and loss of part of nutrients. Conversely, a short cooking time may also lead to insufficient microbial kill, increasing the unsafety of the crawfish product. Therefore, reasonable purge and cooking conditions become key parameters for producer control. In industrial production, cooking parameters are often determined according to empirical values, and manufacturers often choose to increase the heat treatment degree by prolonging the time for ensuring the edible safety of crayfish, thereby sacrificing a part of the edible quality. At present, frozen and cooked crayfish products with unique flavor and fresh and tender mouthfeel gradually go to mass consumption, the quality guarantee period is long, the consumption requirements of crayfish in light and vigorous seasons can be balanced, and the frozen and cooked crayfish products do not usually comprise a post-sterilization step, so that the purification and cooking process becomes a key process for controlling the safety of the crayfish products. On the premise of ensuring the safety of the product, the quality and structure of the crayfish are improved, the nutrition loss is reduced, and the yield is improved, so that the method becomes an important direction for crayfish processing research.
So far, no public report is available about a method for reducing the initial bacteria number of the crayfish by controlling the sand spitting and the bacteria reduction treatment of the crayfish and improving the texture quality and the safety of the crayfish by controlling the cooking temperature and the cooking time.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the present invention is to provide a method for preparing high-quality frozen cooked crayfishes, which overcomes the disadvantages of the prior art.
In order to solve the technical problems, the invention provides the following technical scheme: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, and grading according to weight;
soaking and sand spitting: putting crayfish of the same grade into the sand spitting liquid, and enabling the crayfish to spit dirt out of the body under the action of an oxygen pump;
soaking and bacterium reduction: putting the crayfishes of the same grade into a bacterium reducing solution for soaking and bacterium reducing, and then taking out and draining;
and (3) cooking: cooking the drained crayfishes;
and (3) cooling: cooling the boiled crayfish to room temperature by using tap water and then ice water for subsequent processing;
and (3) placing a plate for watering: placing the cooled crayfish in a special tray, wherein the crayfish is opposite to the cooled crayfish, and pouring the pre-cooked sauce;
and (3) vacuum packaging: covering a gasket on the tray containing the crayfish, and carrying out vacuum packaging;
quick-freezing and storing: and (4) quickly freezing the vacuum-packaged crayfishes, and then freezing and storing the crayfishes.
As a preferable aspect of the present invention, wherein: the soaking sand spitting is characterized in that the mass ratio of the sand spitting liquid to the crayfish is 5:1, the soaking time is 80-100 min.
As a preferable aspect of the present invention, wherein: the sand-spitting liquid comprises 0.4% of citric acid, 0.4% of sodium bicarbonate and 0.15% of D-sodium erythorbate.
As a preferable aspect of the present invention, wherein: soaking and bacteria reduction are carried out, wherein the mass ratio of the bacteria reduction liquid to the crayfish is 5:1, the soaking time is 30-50 min.
As a preferable aspect of the present invention, wherein: the bacterium reducing liquid is chlorine dioxide solution with the concentration of 30-50 mg/L.
As a preferable aspect of the present invention, wherein: and (3) cooking, wherein the cooking time is 3-5min, and the cooking temperature is 93-98 ℃.
As a preferable aspect of the present invention, wherein: the tray-swinging gravy comprises sauce, sauce and crayfish in a mass ratio of 1: 3.
as a preferable aspect of the present invention, wherein: the preparation method of the sauce comprises boiling, maintaining with slow fire for 20min, cooling, and blending.
As a preferable aspect of the present invention, wherein: and (3) quick-freezing and storing, wherein the quick-freezing is performed for 40min by using a-35 ℃ blast quick-freezing machine, and the storage temperature is-18 ℃.
It is a further object of the present invention to overcome the deficiencies of the prior art and to provide a high quality frozen cooked crawfish product.
The invention has the beneficial effects that:
(1) the invention adopts a purification means of combining sand-spitting agent and chlorine dioxide soaking treatment, can greatly reduce the initial bacteria number of the crayfishes, and the chlorine dioxide solution has no adverse effect on the physical and chemical indexes of crayfishes such as survival rate, pH, color, texture, lipid oxidation degree and the like.
(2) Compared with the existing frozen boiled crayfish, the invention has the advantages that the bacteria content of the crayfish before being boiled is lower through the bacteria reduction pretreatment of the crayfish, so that the boiling time is shortened, the boiling condition is optimized on the basis, the crayfish and the bacteria content are synergistic, the boiling loss of the crayfish is reduced, the yield is improved, the safety of crayfish products can be ensured, the product quality of the crayfish after being subjected to heat treatment is improved, and better high-efficiency processing conditions are provided for large-scale industrial production.
(3) The crayfish prepared by the invention can meet the requirement of the frozen crayfish on long shelf life, and the crayfish after the pretreatment, bacterium reduction and cooking processes in the early stage is stored for a long time under the condition of freezing storage at-18 ℃, so that the product quality is not obviously changed, the content change of microorganisms and biogenic amine is small, and the crayfish has edible safety.
(4) The method has the advantages of simple process, short time consumption, lower requirement on equipment and low processing cost, and is suitable for industrial production and application.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a process flow diagram of the preparation method of the high-quality frozen cooked crawfish of the present invention.
FIG. 2 is a texture performance diagram of crayfishes obtained in examples 4 to 8 of the present invention.
FIG. 3 is a graph showing the water content of crayfishes produced in examples 4 to 8 of the present invention.
FIG. 4 is a graph showing the total number of colonies of crayfish produced in examples 4 to 8 of the present invention.
FIG. 5 is a microstructure diagram of crayfish produced in examples 4 to 8 of the present invention.
Fig. 6 shows the texture change of the crayfish during the frozen storage process in the embodiment 9 of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The method for analyzing various performances of the crayfish comprises the following steps:
and (3) texture analysis: and (3) carrying out full-texture measurement by using a TA-XTplus physical property analyzer, wherein the type of the probe is P/5, the speed before measurement is 2mm/s, the test speed is 2mm/s, the return speed is 5mm/s, the test deformation is 30 percent, and the trigger force is 5 g.
And (3) measuring the moisture content: refer to GB5009.3-2016 (national food safety Standard) for determination of moisture content in food).
And (3) counting colonies: refer to GB4789.2-2016 (national food safety Standard food microbiology test colony Total determination).
Color: and cutting the second tail section of the crayfish, and measuring by using a portable handheld color difference meter close to the tangent plane.
Example 1
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g crayfishes;
soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% of citric acid, 0.4% of sodium bicarbonate and 0.15% of D-sodium erythorbate, spitting sand for 80min under the action of an oxygen increasing pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1;
soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
Comparative example 1
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: soaking the crayfish in clear water for 100min, wherein the mass ratio of the clear water to the crayfish is 5: 1.
Comparative example 2
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 100min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Comparative example 3
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and bacterium reduction: soaking the crayfish in 50mg/L chlorine dioxide solution for 100min, taking out and draining, wherein the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
The colony count of gill parts of the crayfish after the treatment of the example 1 and the comparison examples 1-3 is analyzed, and the analysis results are shown in the table 1:
TABLE 1 Cray gill colony count analysis
Note: the different letters in the same column indicate significant difference (P <0.05)
As can be seen from the table 1, the sand spouting treatment and the chlorine dioxide soaking treatment can effectively reduce the number of initial microorganisms in the crayfish, the sand spouting treatment can improve the apparent cleanliness of the crayfish, and the crayfish can discharge partial in-vivo dirt to achieve the purification effect; chlorine dioxide has strong oxidizing property, has inactivation effect on various bacteria, and is safe and efficient. The embodiment 1 shows that the bacteria reduction method combining sand spitting and chlorine dioxide soaking treatment can greatly improve the bacteria reduction effect, and the bacteria reduction rate is over 99 percent.
Example 2
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g crayfishes;
soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% of citric acid, 0.4% of sodium bicarbonate and 0.15% of D-sodium erythorbate, spitting sand for 80min under the action of an oxygen increasing pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1;
soaking and bacterium reduction: the crayfish is placed into 50mg/L chlorine dioxide solution to be soaked for 10 min, 20min, 30min, 40min and 50min respectively, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
The survival rate of the crayfish treated in example 2 and the colony count of the crayfish meat were analyzed, and the results are shown in tables 2 and 3:
TABLE 2 Effect of different chlorine dioxide treatment times on crayfish survival Rate
TABLE 3 influence of different chlorine dioxide treatment times on the crayfish meat germ reduction rate
Example 3
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g crayfishes;
soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% of citric acid, 0.4% of sodium bicarbonate and 0.15% of D-sodium erythorbate, spitting sand for 80min under the action of an oxygen increasing pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1;
soaking and bacterium reduction: respectively soaking the crayfishes in chlorine dioxide solution with the concentration of 10 mg/L, 20 mg/L, 30 mg/L, 40mg/L and 50mg/L for 30min, taking out and draining, wherein the mass ratio of the chlorine dioxide solution to the crayfishes is 5: 1.
The crayfish treated in example 3 was analyzed for total shrimp colonies and the results are shown in Table 4:
TABLE 4 influence of different chlorine dioxide treatment concentrations on the crayfish meat germ reduction rate
The results of the influence of different chlorine dioxide treatment conditions on the survival rate of crayfish and the bacteria reduction rate of shrimp meat are shown in tables 2-4, and researches show that the number of microorganisms on the gill of the crayfish is gradually reduced along with the increase of the concentration of a chlorine dioxide solution, the bacteria reduction effect of the crayfish treated by the concentration of more than 40mg/L is good, and the reduction rate of pseudomonas and coliform bacteria can even exceed 99.8%. Considering the industrial production cost and the survival rate of crayfish, the scheme of soaking for 30min by using 40mg/L chlorine dioxide is the best.
Example 4
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: the sterilized crayfish is cooked at 90 deg.C for 1, 3, 5, 7, and 9 min.
And (3) cooling: taking out the boiled crayfish, and cooling the crayfish to room temperature by using tap water for later use.
Example 5
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: steaming the sterilized crayfish at 93 deg.C for 1, 3, 5, 7, and 9 min.
And (3) cooling: fishing out the cooked crayfish, and cooling the crayfish to room temperature by using tap water for later use.
Example 6
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: the sterilized crayfish is cooked at 95 deg.C for 1, 3, 5, 7, and 9 min.
And (3) cooling: taking out the boiled crayfish, and cooling the crayfish to room temperature by using tap water for later use.
Example 7
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: the sterilized crayfish is cooked at 98 deg.C for 1, 3, 5, 7, and 9 min.
And (3) cooling: taking out the boiled crayfish, and cooling the crayfish to room temperature by using tap water for later use.
Example 8
Sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: steaming the sterilized crayfish at 100 deg.C for 1, 3, 5, 7, and 9min respectively.
And (3) cooling: taking out the boiled crayfish, and cooling the crayfish to room temperature by using tap water for later use.
The physical and chemical quality analysis of the crayfishes treated in examples 4 to 8 showed the results shown in table 5 and fig. 2, 3 and 4.
TABLE 5 color change of crayfish tails under different cooking conditions
Note: the difference in capital letters (a-D) indicates a significant difference between cooking temperatures (P < 0.05); the difference in lower case letters (a-e) indicates a significant difference in cooking time (P <0.05)
As can be seen from table 2, the crawfish tail meat showed significant increases in brightness (L), redness (a), and yellowness (b) (P <0.05) after cooking. The heating time had a significant effect on the color change of the crayfish tail 3min before the cooking process (P < 0.05). However, as the cooking time was further extended, no significant change was observed in the Δ Ε values at each temperature (P >0.05) since the proteins in the muscle of the crayfish were completely denatured.
As can be seen from figure 2, the hardness and chewiness of the crayfish are increased and then decreased along with the cooking time, because the higher temperature is favorable for improving the texture quality of the crayfish meat, the hardness value of the crayfish meat is lower at the cooking temperature of 90 ℃, the texture property is relatively better when the crayfish meat is cooked for 3-5min at the temperature of 93-95 ℃, the hardness can reach 330.63-373.46g, and the chewiness reaches 236.50-257.77; however, the hardness of the shrimp meat is lower as the cooking time is longer, and the hardness of the shrimp meat cooked at 100 ℃ for 9min is obviously lower than that of the shrimp meat cooked at 100 ℃ for 3min, mainly because the cooking time is too long, and the texture of the crayfish is deteriorated due to excessive dehydration and shrinkage of myofibril.
As can be seen from FIG. 3, the water content of the boiled crayfish was significantly reduced compared to the raw crayfish. Crayfish cooked at higher temperatures (100 ℃) lose more water than the other groups.
From the results of the microorganisms in FIG. 4, it can be seen that the total number of colonies of the meat and gill of the crayfish decreased sharply within 5min before the cooking, and then, although slightly fluctuated, the population tended to be flat. The total number of colonies cooked at 90 ℃ was generally higher than the other groups, indicating that lower temperatures were less effective at killing microorganisms. Overall, the cooking temperature has less influence on the crayfish microorganism count.
FIG. 5 is a microscopic structure of the crayfish prepared in examples 4 to 8, and it can be seen from FIG. 5 that the muscle of the crayfish starts to degenerate and slightly contract before cooking, but the structure of the muscle tunica externa and the muscle tunica interna is relatively intact; when cooked for 5min at 98 ℃ and 100 ℃, further perimuscular contraction was observed, with gaps beginning to appear between the muscle fibers; while when cooked at 90-95 deg.C for 5min, the muscle fibers still remain tightly connected. In the later stage of cooking, the muscle intima is damaged to different degrees, the gaps between muscle bundles are further increased, and the interior of the myofibril becomes loose after 9min of cooking. Higher cooking temperatures more easily lead to gaps in myofibrils. This is consistent with the change of physicochemical quality, which indicates that the long-time high-temperature cooking is not beneficial to the texture quality of the crayfish, and in comparison, the microstructure of the crayfish is better when the crayfish is cooked at 93-95 ℃ for 5min and at 98 ℃ for 3 min.
Example 9
In the embodiment, crayfish products prepared by steaming and boiling in water at 100 ℃ for 3.5min after sand spitting and bacteria reduction are taken as research objects, and the crayfish products are respectively placed into refrigerators at 18 ℃ below zero and 7 ℃ below zero to be subjected to freezing storage stability experiments, so that the texture, the microbial number and the change condition of biogenic amine of the crayfish after being frozen are respectively researched. The results are as follows:
the change of the texture of the crayfish during the freezing storage process is shown in fig. 6, and the hardness and the chewiness of the crayfish are obviously reduced (P <0.05) compared with the initial values at two groups of temperatures at the 4 th week of the freezing storage, but the crayfish is not obviously changed in the subsequent freezing storage process. The elasticity and the resilience change slightly in the storage process, and have no significant difference with the initial value after 12 weeks of storage. The deterioration of crayfish texture is caused by the combined action of internal and external factors such as loss of water from muscles due to ice crystal formation, destruction of muscle tissues, denaturation of proteins by endogenous enzymes, etc., and the texture is lowered to some extent, and then the threshold value is reached and maintained. The texture characteristics of crayfish observed at 12 weeks had significantly less elasticity at-18 ℃ frozen storage than at-7 ℃, indicating that significant differences in texture will occur between the two groups of temperatures after longer frozen storage times.
TABLE 6 variation of microbial population during crayfish storage
As can be seen from Table 6, the total number of colonies of the shrimp gills was 3.55log in the initial stage of freezing for the crayfish 10 CFU/g, 2.66log of staphylococcal count 10 CFU/g, total number of colonies in shrimp meat is 2.06log 10 CFU/g, no staphylococci was detected in shrimp meat. After the crayfish is frozen at the temperature of minus 7 ℃ for two weeks, the total number of colonies of the crayfish is obviously reduced, and no colonies can be detected in the crayfish meat, which shows that part of microorganisms are difficult to adapt to gradual death due to the frozen storage environment, or certain flora exists, so that the competitive advantage is achieved, and part of microorganisms are forced to die. During the later freezing storage process, the dragonThe shrimp microorganisms do not have obvious change, which shows that the frozen storage environment can inhibit the growth and the propagation of the crayfish microorganisms, and the effect of maintaining the quality of crayfish products for a long time is achieved.
Table 7 crayfish storage biogenic amine profile:
the change in biogenic amine content of crayfish at the two freezing temperatures is shown in table 7. The main biogenic amines in the frozen crayfish are putrescine and spermine, the spermine has no obvious change in the freezing storage process at the temperature of 18 ℃ below zero, the remarkable increase (P <0.05) is observed when the crayfish is frozen at the temperature of 7 ℃ below zero for 10 weeks, and the change of the putrescine in the freezing storage process has no obvious rule. The total amount of biogenic amine of the crayfish frozen at the temperature of 18 ℃ below zero is always kept at a low level, so that the eating safety can be ensured.
Example 10
The embodiment is a production process of finished crayfish under the optimal process conditions:
sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, classifying according to weight, and selecting 25g of shrimps.
Soaking and sand spitting: putting crayfish into sand spitting liquid containing 0.4% citric acid, 0.4% sodium bicarbonate and 0.15% D-sodium erythorbate, and spitting sand for 80min under the action of an oxygen pump, wherein the mass ratio of the sand spitting liquid to the crayfish is 5: 1.
Soaking and bacterium reduction: the crayfish is placed into 40mg/L chlorine dioxide solution to be soaked for 30min, then the crayfish is taken out and drained, and the mass ratio of the chlorine dioxide solution to the crayfish is 5: 1.
And (3) cooking: steaming the sterilized crayfish at 98 deg.C for 3 min.
And (3) cooling: taking out the boiled crayfish, and cooling the crayfish to room temperature by using tap water for later use.
And (3) placing a plate for watering: the sauce is prepared from 1% of white granulated sugar, 0.1% of thirteen spices, 1.2% of soy sauce, 0.2% of monosodium glutamate, 2% of salt, 1.5% of edible oil, 0.3% of white spirit, 0.2% of anise, 0.4% of cinnamon, 0.2% of pepper and 0.5% of pepper by mixing and boiling, keeping the mixture with a small fire for 20min, cooling and using the mixture.
Putting the cooled crayfish in a special tray, wherein the crayfish is opposite to the cooled crayfish, and pouring the pre-cooked sauce, and the mass ratio of the sauce to the crayfish is 1: 3.
And (3) vacuum packaging: and (3) covering a pad on the tray containing the crayfish to prevent the crayfish from piercing the packaging bag, and then carrying out vacuum packaging for 17s and cooling for 2 s.
Quick-freezing and storing: and (3) quickly freezing the vacuum-packaged crayfish for 40min by using a-35 ℃ blast quick freezer, and then freezing and storing the crayfish at-18 ℃.
In conclusion, the crayfish is subjected to the bacteria reduction pretreatment by adopting the purification process of combining chlorine dioxide with sand spitting, so that the bacteria content of the crayfish before cooking is lower, the cooking time is shortened, the cooking condition is optimized on the basis, and the crayfish and the chlorine dioxide are cooperated to act synergistically, so that the cooking loss of the crayfish is reduced, the yield is improved, the safety of crayfish products can be ensured, the product quality of the heat-treated crayfish is improved, and better high-efficiency processing conditions are provided for large-scale industrial production.
The crayfish prepared by the invention can meet the requirement of long shelf life of the frozen crayfish, and the crayfish after pretreatment in the early stage, bacteria reduction and cooking processes is stored for a long time under the condition of freezing storage at the temperature of 18 ℃ below zero, so that the product quality is not obviously changed, the content change of microorganisms and biogenic amine is small, and the crayfish has edible safety.
The invention compares the influences of different purification processes and different cooking parameters on the physical and chemical qualities of crayfish such as color difference, texture, microorganisms and the like, obtains a processing process capable of effectively improving the cleanliness and quality of crayfish, and solves the problem that the quality and texture of the crayfish are reduced due to the fact that the crayfish is cooked industrially depending on empirical parameters. The related process is simple, short in time consumption, low in equipment requirement and low in processing cost, and is suitable for industrial production and application.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of high-quality frozen cooked crayfishes is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
sorting and grading the crayfishes: sorting raw material crayfishes, removing dead shrimps and amputated shrimps, and grading according to weight;
soaking and sand spitting: putting crayfish of the same grade into the sand spitting liquid, and enabling the crayfish to spit dirt in the body under the action of the oxygen increasing pump;
soaking and bacterium reduction: putting the crayfishes of the same grade into a bacterium reducing solution for soaking and bacterium reducing, and then taking out and draining;
and (3) cooking: cooking the drained crayfishes;
and (3) cooling: cooling the boiled crayfish to room temperature by using tap water and then ice water for subsequent processing;
and (3) placing a plate for watering: placing the cooled crayfish in a special tray, wherein the crayfish is opposite to the cooled crayfish, and pouring the pre-cooked sauce;
and (3) vacuum packaging: covering a gasket on the tray containing the crayfish, and carrying out vacuum packaging;
quick-freezing and storing: and (4) quickly freezing the vacuum-packaged crayfishes, and then freezing and storing the crayfishes.
2. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1, wherein: the soaking sand spitting is characterized in that the mass ratio of the sand spitting liquid to the crayfish is 5:1, the soaking time is 80-100 min.
3. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1 or 2, wherein: the sand-spitting liquid comprises 0.4% of citric acid, 0.4% of sodium bicarbonate and 0.15% of D-sodium erythorbate.
4. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1, wherein: soaking and bacteria reduction are carried out, wherein the mass ratio of the bacteria reduction liquid to the crayfish is 5:1, the soaking time is 30-50 min.
5. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1 or 4, wherein: the bacterium reducing liquid is chlorine dioxide solution with the concentration of 30-50 mg/L.
6. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1, wherein: and (3) cooking, wherein the cooking time is 3-5min, and the cooking temperature is 93-98 ℃.
7. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1, wherein: the tray-swinging gravy comprises sauce, sauce and crayfish in a mass ratio of 1: 3.
8. the method for producing a high-quality frozen cooked crayfish as claimed in claim 1 or 7, wherein: the preparation method of the sauce comprises boiling, maintaining with slow fire for 20min, cooling, and blending.
9. The method for producing a high-quality frozen cooked crayfish as claimed in claim 1, wherein: and (3) quick-freezing and storing, wherein the quick-freezing is performed for 40min by using a-35 ℃ blast quick-freezing machine, and the storage temperature is-18 ℃.
10. The crawfish product produced by the method for producing high-quality frozen cooked crawfish according to any one of claims 1 to 9.
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