阅读说明：本技术 一种辣粉速冻小龙虾加工工艺 (Processing technology of spicy powder quick-frozen crayfishes ) 是由 马银霞 于 2020-06-29 设计创作，主要内容包括：本发明属于小龙虾加工技术领域,特别涉及一种辣粉速冻小龙虾加工工艺,包括S1原料验收、S2分选、S3清洗、S4浸泡排泄、S5二次清洗、S6蒸煮、S7冷却、S8二次分选、S9装盒、S10后处理。本发明的优点在于：本品在冷却过程中使用了由罗汉果多糖、龙虾壳提取物、抗坏血酸钠和植酸复配而成保护剂,可以在龙虾表面形成保护膜,在急冻前保持龙虾的水分,在急冻后保护龙虾的表层肌肉,最大程度的维持龙虾本身的口感,并且保护膜在化冻进行二次加工时极易去除,不会影响龙虾二次加工时的味道和口感。(The invention belongs to the technical field of crayfish processing, and particularly relates to a processing technology of spicy powder quick-frozen crayfish, which comprises the steps of checking and accepting S1 raw materials, sorting S2, cleaning S3, soaking and draining S4, cleaning for the second time of S5, cooking S6, cooling S7, sorting for the second time of S8, boxing S9 and post-processing S10. The invention has the advantages that: the protective agent compounded by momordica grosvenori polysaccharide, lobster shell extract, sodium ascorbate and phytic acid is used in the cooling process, a protective film can be formed on the surface of the lobsters, the moisture of the lobsters is kept before the lobsters are frozen suddenly, the surface muscles of the lobsters are protected after the lobsters are frozen suddenly, the taste of the lobsters is maintained to the greatest extent, the protective film is easy to remove during secondary processing of defrosting, and the taste of the lobsters during secondary processing cannot be influenced.)

1. A processing technology of spicy powder quick-frozen crayfishes is characterized by comprising the following steps:

s1, raw material acceptance: the method comprises the following steps of (1) quarantining fresh crayfish as a raw material, and using the qualified quarantined crayfish as the next step;

s2, sorting: dead shrimps, shrimp shells and sludge stones are removed from the sorting table;

s3, cleaning: washing the selected qualified shrimps, and washing away silt;

s4, soaking and draining: soaking the primarily cleaned shrimps in water containing an irritant and cleaning the shrimps by bubbles;

s5, secondary cleaning: putting the shrimps which are processed in the step S4 and spit good intestinal glands into a bubble cleaning machine, and cleaning the shrimps by using clear water;

s6, cooking: feeding the shrimps which are cleaned in the step S5 into a cooking machine for cooking;

s7, cooling: cooling the steamed shrimps in the S6 by using cold water;

s8, secondary sorting: selecting the shrimps cooled in the step S7, grading the shrimps according to sizes, and removing the defective shrimps;

s9, mixing: uniformly mixing the graded shrimps in the step S8 with a spicy agent, and bagging the mixed shrimps;

s10, boxing: respectively putting the classified shrimps in the step S9 into boxes, putting seasoning bags into the boxes, and sealing the boxes;

s11, post-processing: and (4) freezing the crayfish loaded in the S10 boxing box in an emergency freezing device until the central temperature of the product is below 18 ℃ below zero, boxing the crayfish after being detected by a metal detector, and refrigerating the crayfish in a refrigerator after boxing.

2. The processing technology of the spicy powder quick-frozen crayfishes according to claim 1, characterized by comprising the following steps: the cleaning in step S3 is required to be performed until the surface is free from macroscopic sludge and the cleaning water does not change color.

3. The processing technology of the spicy powder quick-frozen crayfishes according to claim 1, characterized by comprising the following steps: the stimulator is prepared by adding 1 part of stimulator into 1 part of clear water, wherein the stimulator comprises baking soda, ascorbic acid, cornel extract and citric acid, and the stimulator is prepared by adding the following components in parts by mass into 100 parts of clear water:

baking soda: 10-15 parts of

Ascorbic acid: 6 to 8 portions of

Cornel extract: 12 to 18 portions of

Capsaicin: 5-7 parts of

Citric acid: 3-5 parts.

4. The processing technology of the spicy powder quick-frozen crayfishes according to claim 3, characterized by comprising the following steps: the ascorbic acid, citric acid and baking soda must be irradiated by ultraviolet sterilizing lamp for at least one hour before blending, and the fructus evodiae extract must be boiled for at least 10 minutes after adding.

5. The processing technology of the spicy powder quick-frozen crayfishes according to claim 1, characterized by comprising the following steps: in the step S9, the spicy agent is required to be irradiated by ultraviolet rays for at least one hour before being added, the use mode is that 150 parts of the spicy agent is used for mixing every 100 parts of lobsters in parts by mass, and the residual spicy agent is mixed and mixed with new spicy agent for use.

6. The processing technology of the spicy powder quick-frozen crayfishes according to claim 5, characterized by comprising the following steps: the spicy agent comprises the following components in parts by mass:

glycyrrhizic acid: 1-1.5 parts

Lobster shell extract: 1-3 parts of

And (3) pepper powder: 10-15 parts of

Cornel extract: 3-5 parts of

Sodium ascorbate: 1-1.5 parts

Phytic acid: 0.1 to 0.3 portion.

7. The processing technology of the spicy powder quick-frozen crayfishes according to claim 6, characterized by comprising the following steps: the shrimp shell extract is prepared by the following steps:

A1. pretreatment: collecting lobster shells of waste gas in the production process, cleaning, and crushing into lobster shell powder;

A2. removing minerals: adding clear water into the lobster shell parts, uniformly mixing, then adding hydrochloric acid in small amount one by one, continuously stirring each time when adding the hydrochloric acid until no bubbles are generated after adding the hydrochloric acid, and filtering to obtain mineral substance-removed lobster shell powder;

A3. primary refining: washing the mineral-removed lobster shell powder obtained in A2 to neutrality, adding into alkali liquor, quickly freezing-thawing in waste low-temperature nitrogen discharged from the quick freezing equipment in step S11, stirring for 10-15min after thawing completely each time, repeating for 5-7 times to obtain viscous solution, standing for clarification, skimming surface scum and bottom sediment, and taking the middle clarification layer to obtain a primary refined solution;

A4. secondary refining: stirring the clear solution obtained from A3 at 40-60 deg.C for 3-5 hr, heating to 100 deg.C, heating at constant temperature for 4-6 hr, separating out solid from the solution, separating solid, and washing the solid to neutral to obtain lobster extract.

8. The processing technology of the spicy powder quick-frozen crayfishes according to any one of claims 3 or 6, characterized by comprising the following steps: the cornel extract is prepared by the following steps which are counted according to parts by mass:

b1: mashing 10-15 parts of fresh cornel or soaked cornel, adding 1-1.5 parts of ginger, mashing with a mortar, adding 12-15 parts of 70% edible ethanol, and stirring to obtain a mixed solution;

b2: quickly freezing the mixed solution obtained in B1 in waste low-temperature nitrogen discharged from the quick freezing equipment in the step S11, thawing, repeating for 3-5 times, filtering to obtain primary extract, and retaining filter residue;

b3: adding 10-12 parts of water into the filter residue in the B2, stirring and decocting for 2-4 hours at 110 ℃ in a sealed environment, filtering again, and taking clear residue-free filtrate, namely secondary extracting solution;

b4: mixing the primary extractive solution and the secondary extractive solution, and decocting at 70 deg.C to obtain fructus evodiae extract.

Technical Field

The invention belongs to the technical field of crayfish processing, and particularly relates to a processing technology of spicy powder quick-frozen crayfish.

Background

The crayfish is a freshwater economic crayfish and is popular with people because of delicious meat taste. In the traditional treatment process, the crayfish is killed and made at present, and the requirements of consumers who consume the crayfish in short distance with the production place in the same season can only be met. When the growth season of the crayfish is exceeded, or the technology of transportation and preservation cannot meet the requirement of consumers in long distance for consuming the crayfish, the crayfish quick-freezing technology is developed. However, the traditional crayfish processing technology, such as the patent publication number "CN 105639503A" named "a quick-frozen spicy crayfish and a making method thereof, and the patent publication number" CN107960618A "named" an industrialized spicy crayfish and a making method thereof, adopts the traditional seasoning method, so that the taste level is insufficient, the novelty is not good, and the storage time is not long enough.

Disclosure of Invention

The invention aims to provide a processing technology of spicy powder quick-frozen crayfishes, which enables the processed crayfishes to have multi-level and high-complexity fragrance and spicy taste, has lasting quality guarantee capability and also provides secondary processing capability.

The technical purpose of the invention is realized by the following technical scheme:

a processing technology of spicy powder quick-frozen crayfishes comprises the following steps:

s1, raw material acceptance: the method comprises the following steps of (1) quarantining fresh crayfish as a raw material, and using the qualified quarantined crayfish as the next step;

s2, sorting: dead shrimps, shrimp shells and sludge stones are removed from the sorting table;

s3, cleaning: washing the selected qualified shrimps, and washing away silt;

s4, soaking and draining: soaking the primarily cleaned shrimps in water containing an irritant and cleaning the shrimps by bubbles;

s5, secondary cleaning: putting the shrimps which are processed in the step S4 and spit good intestinal glands into a bubble cleaning machine, and cleaning the shrimps by using clear water;

s6, cooking: feeding the shrimps which are cleaned in the step S5 into a cooking machine for cooking;

s7, cooling: cooling the steamed shrimps in the S6 by using cold water;

s8, secondary sorting: selecting the shrimps cooled in the step S7, grading the shrimps according to sizes, and removing the defective shrimps;

s9, mixing: uniformly mixing the graded shrimps in the step S8 with a spicy agent, and bagging the mixed shrimps;

s10, boxing: respectively putting the classified shrimps in the step S9 into boxes, putting seasoning bags into the boxes, and sealing the boxes;

s11, post-processing: and (4) freezing the crayfish loaded in the S10 boxing box in an emergency freezing device until the central temperature of the product is below 18 ℃ below zero, boxing the crayfish after being detected by a metal detector, and refrigerating the crayfish in a refrigerator after boxing.

By adopting the technical scheme, the quick-frozen crayfish is stimulated by the cornel extract, the capsaicin, the citric acid and the like, so that the lobster spits the thymus more thoroughly, a large amount of cornel extract and the capsaicin are sucked in the vomiting process, the interior of the lobster also has the peppery taste, a specially-made peppery agent is added in the mixing process, a special flavor is given, and the crayfish is seasoned by using a mixing method instead of a marinating method, so that a consumer can carry out secondary modulation according to the preference of the consumer.

The invention is further provided with: the cleaning in step S3 is required to be performed until the surface is free from macroscopic sludge and the cleaning water does not change color.

The invention is further provided with: the irritant comprises baking soda, ascorbic acid, cornel extract and citric acid, and is prepared by adding the following components in parts by mass into 100 parts of clear water:

baking soda: 10-15 parts of

Ascorbic acid: 6 to 8 portions of

Cornel extract: 12 to 18 portions of

Capsaicin: 5-7 parts of

Citric acid: 3-5 parts.

The invention is further provided with: the ascorbic acid, citric acid and baking soda must be irradiated by ultraviolet sterilizing lamp for at least one hour before blending, and the fructus evodiae extract must be boiled for at least 10 minutes after adding.

By adopting the technical scheme, the quick-frozen crayfish is subjected to multiple stimulations of the cornel extract, the capsaicin, the citric acid and the like, so that the lobster spits the thymus more completely, and a large amount of cornel extract and the capsaicin are sucked in the vomiting process, so that the interior of the lobster also has the peppery taste.

The invention is further provided with: in the step S9, the spicy agent is required to be irradiated by ultraviolet rays for at least one hour before being added, the use mode is that 150 parts of the spicy agent is used for mixing every 100 parts of lobsters in parts by mass, and the residual spicy agent is mixed and mixed with new spicy agent for use.

The invention is further provided with: the spicy agent comprises the following components in parts by mass:

glycyrrhizic acid: 1-1.5 parts

Lobster shell extract: 1-3 parts of

And (3) pepper powder: 10-15 parts of

Cornel extract: 3-5 parts of

Sodium ascorbate: 1-1.5 parts

Phytic acid: 0.1 to 0.3 portion.

By adopting the technical scheme, the lobster shell extract is mainly a mixture of chitin and chitosan, and after the spicy agent is mixed, a complex flavor component is formed, wherein glycyrrhizic acid is used for keeping moisture and providing a small amount of sweet taste at the same time, so that the spicy taste is more prominent, and the chilli powder and the fructus evodiae extract provide multi-level spicy taste, so that the flavor is changeable and not single. And the glycyrrhizic acid and the lobster shell extract can generate synergistic effect. The glycyrrhizic acid is a micromolecular polyhydroxy substance, has water absorption and is easily connected with the chitosan, so that the glycyrrhizic acid and the lobster shell extract are combined with each other to form a composite film, a water sub-layer can be formed on the surface of the composite film due to the common water absorption effect of the chitosan and the glycyrrhizic acid, and therefore a coating formed by the pungent agent on the surface of the lobster has better water retention capacity, the coating is not dried too much before quick freezing, and an ice coating with proper size is formed on the outer side of the composite film during quick freezing. After quick freezing, even if the central temperature of the lobster reaches-18 ℃, due to the anti-freezing effect of the lobster shell extract-glycyrrhizic acid composite film, the lobster shell extract-glycyrrhizic acid composite film is still in a colloid state flow state near the composite film in the ice coating, so that the movement of fragrance molecules cannot be hindered, the solid ice coating can effectively hinder the diffusion of the fragrance molecules, so that fragrance substances emitted by the cornel extract embedded in the composite film can be continuously diffused to the lobsters without loss, and the taste of the quick-frozen lobsters under the condition of long-term storage can be effectively improved. Moreover, because of the coating effect of the lobster shell extract, the cornel extract and the chilli powder in the spicy agent are bonded together through the lobster shell extract-glycyrrhizic acid composite film, even if the lobster shell extract-glycyrrhizic acid composite film is thawed, only a small amount of spicy components on the surface of the composite film are melted away by an ice layer, and the influence on the overall spicy taste is small; cornel is also a common antibacterial drug, and cornel extract and lobster shell extract have antibacterial ability together, and can provide longer antiseptic protection by matching with sodium ascorbate and phytic acid with oxidation resistance.

The invention is further provided with: the shrimp shell extract is prepared by the following steps:

A1. pretreatment: collecting lobster shells of waste gas in the production process, cleaning, and crushing into lobster shell powder;

A2. removing minerals: adding clear water into the lobster shell parts, uniformly mixing, then adding hydrochloric acid in small amount one by one, continuously stirring each time when adding the hydrochloric acid until no bubbles are generated after adding the hydrochloric acid, and filtering to obtain mineral substance-removed lobster shell powder;

A3. primary refining: washing the mineral-removed lobster shell powder obtained in A2 to neutrality, adding into alkali liquor, quickly freezing-thawing in waste low-temperature nitrogen discharged from the quick freezing equipment in step S10, stirring for 10-15min after thawing completely each time, repeating for 5-7 times to obtain viscous solution, standing for clarification, skimming surface scum and bottom sediment, and taking the middle clarification layer to obtain a primary refined solution;

A4. secondary refining: stirring the clear solution obtained from A3 at 40-60 deg.C for 3-5 hr, heating to 100 deg.C, heating at constant temperature for 4-6 hr, separating out solid from the solution, separating solid, and washing the solid to neutral to obtain lobster extract.

By adopting the technical scheme, in the lobster processing process, the crayfishes which are broken, extruded or subjected to other accidents are defective products and are generally used for processing the lobsters, the fallen lobster shells are just utilized, and in the general processing process, the lobster shells are seriously polluted wastes, so that water eutrophication is easily caused, the cost is reduced and the environmental pressure is relieved by utilizing the lobster shells on the spot.

The invention is further provided with: the cornel extract is prepared by the following steps which are counted according to parts by mass:

b1: mashing 10-15 parts of fresh cornel or soaked cornel, adding 1-1.5 parts of ginger, mashing with a mortar, adding 12-15 parts of 70% edible ethanol, and stirring to obtain a mixed solution;

b2: quickly freezing the mixed solution obtained in B1 in waste low-temperature nitrogen discharged from the quick freezing equipment in the step S11, thawing, repeating for 3-5 times, filtering to obtain primary extract, and retaining filter residue;

b3: adding 10-12 parts of water into the filter residue in the B2, stirring and decocting for 2-4 hours at 110 ℃ in a sealed environment, filtering again, and taking clear residue-free filtrate, namely secondary extracting solution;

b4: mixing the primary extractive solution and the secondary extractive solution, and decocting at 70 deg.C to obtain fructus evodiae extract.

By adopting the technical scheme, after the cornel leaves are quickly frozen and unfrozen for a plurality of times, the internal aromatic components are greatly retained, and meanwhile, the spicy substances of cornel are fully released, so that the whole cornel extract has a special spicy taste with slight sour, and the taste level of the whole spicy powder crayfish is richer.

The invention has the beneficial effects that: .

1. The product adopts the addition of the cornel extract and the capsaicin in the process of vomit promotion of the lobsters, so that the stimulation effect is stronger, the time of vomit intestinal glands of the lobsters is shortened, and the effect of the vomit intestinal glands is enhanced, and the lobsters continuously suck flavor substances in the process of vomiting, so that the lobsters take the special fragrance of cornel, and the damage of the traditional cooking methods such as marinating and the like to the lobsters is avoided.

2. The product uses the pungent agent compounded by the cornel extract, the chilli powder, the lobster shell extract and the glycyrrhizic acid in the mixing process, and can form a pungent agent coating on the surface of the lobster, on one hand, the sweet taste of the glycyrrhizic acid, the pike extract with slight sour taste and the pungent taste of the chilli powder are compounded to form complex flavor; on the other hand, the glycyrrhizic acid is a micromolecule polyhydroxy substance, has water absorption and is easily connected with the chitosan, so that the glycyrrhizic acid and the lobster shell extract are combined with each other to form a composite film, a water content layer can be formed on the surface of the composite film due to the common water absorption effect of the chitosan and the glycyrrhizic acid, and therefore a coating formed by the pungent agent on the surface of the lobster has better water retention capacity, the coating is not dried too much before quick freezing, and an ice coating with proper size is formed on the outer side of the composite film during quick freezing. After quick freezing, even if the central temperature of the lobster reaches-18 ℃, due to the anti-freezing effect of the lobster shell extract-glycyrrhizic acid composite film, the lobster shell extract-glycyrrhizic acid composite film is still in a colloidal state flow state near the composite film in the ice coating and cannot block the movement of flavor molecules, while the solid ice coating can effectively block the diffusion of the flavor molecules, so that the flavor substances emitted by the cornel extract embedded in the composite film can be continuously diffused to the lobsters without loss, and the flavor of the quick-frozen lobsters under the condition of long-term storage can be effectively improved.

3. The coating effect of the lobster shell extract ensures that the components are not separated in the quick freezing process and the loss in the thawing process is small. The extracts of the cornel and the lobster shells have antibacterial effect, and can provide a longer shelf life for the spicy crayfish in the quick freezing environment by matching with the synergistic effect of the ascorbic acid and the phytic acid.

4. The lobster shells which should be abandoned originally are recycled, so that the cost of waste treatment is reduced, the environmental pressure is reduced, the cost of the method is reduced by secondary utilization of the lobster shells, and the quick-frozen crayfishes prepared according to the scheme still have competitiveness.

Detailed Description

The technical solutions in the examples will be clearly and completely described below.