阅读说明：本技术 小龙虾的超声波加工方法及设备 (Ultrasonic processing method and equipment for crayfish ) 是由 朱宝军 于 2020-01-12 设计创作，主要内容包括：本发明公开了一种小龙虾加工的方法和设备,是把小龙虾炸熟或蒸熟后,浸泡于先已制备的调味溶液中,然后用一定频率一定强度的超声波,对其作用一定的时间,入味即为完成。由于超声波在液体中传播时对液体微粒的剧烈振动,会产生空化作用,会在液体内部产生小空洞,这些小空洞迅速胀大和闭合,会使液体微粒之间发生猛烈的撞击作用,从而产生很高的压强,起到压入和搅拌的作用,使得小龙虾的入味效果好。(The invention discloses a crayfish processing method and equipment, which comprises the steps of frying or steaming crayfish, soaking the crayfish in a prepared seasoning solution, and then applying ultrasonic waves with certain frequency and certain intensity for a certain time to the crayfish to finish the taste blending. The liquid particles are violently vibrated when ultrasonic waves are transmitted in the liquid, cavitation is generated, small cavities are generated in the liquid, the small cavities are rapidly expanded and closed, violent impact can be generated among the liquid particles, high pressure is generated, pressing and stirring effects are achieved, and the taste-entering effect of the crayfish is good.)

1. A crayfish processing method comprises soaking a cooked crayfish in a seasoning liquid, characterized in that the seasoning liquid is caused to enter the crayfish body by ultrasonic waves.

2. The flavoring method according to claim 1, wherein the ultrasonic wave has frequency of 20KHz to 200KHz and power density of 0.1W/cm²To 0.8W/cm²。

3. A flavoring device for crayfish comprises a shrimp container and peripheral components, and is characterized in that an ultrasonic generator is arranged inside the shrimp container or outside the shrimp container which is tightly contacted with the shrimp container, and a liquid conveying pipeline and a liquid conveying pump are connected with a liquid storage container outside the bottom of the shrimp container.

4. The crayfish tasty equipment according to claim 3, wherein the ultrasonic wave is used with a frequency of 20KHz to 200KHz and a power density of 0.2W/cm²To 0.8W/cm²。

Technical Field

The invention relates to a crayfish processing method, in particular to a method for flavoring crayfish in a crayfish processing process.

Background

In the processing process of crayfish, the problem of tasty is a difficult problem because the crayfish has a solid and closed shell. The traditional method is to cut the shell of the back of the crayfish, increase the amount of seasonings and prolong the cooking time, and the methods have low efficiency and poor effect. The industry lacks research on the problem, and related technologies of crayfish tasty are not inquired on various patent websites and related technical data.

Disclosure of Invention

The invention aims to provide a method and equipment for flavoring crayfish with good effect and high efficiency.

In order to achieve the purpose, the crayfish is fried or steamed, then soaked in the prepared seasoning solution, and then ultrasonic waves with certain frequency and certain intensity are applied to the crayfish for a certain time, so that the crayfish is flavored.

The liquid crayfish has the advantages that the liquid crayfish can generate cavitation due to severe vibration of the liquid particles when ultrasonic waves are transmitted in the liquid, small cavities are generated in the liquid, the small cavities are rapidly expanded and closed, the liquid particles can be violently impacted, high pressure is generated, good pressing and stirring effects are achieved, the crayfish is tasty, the effect is good, and the efficiency is high.

The flavored crayfish can be eaten directly or stir-fried in a pan, and fresh seasonings such as scallion, ginger and garlic or fresh vegetables such as green pepper and onion are added.

In order to better realize the scheme, the invention discloses equipment for flavoring crayfish, which comprises a shrimp container and peripheral parts, wherein an ultrasonic generating device is arranged inside the shrimp container or outside the shrimp container which is tightly contacted with the shrimp container, and a liquid conveying pipeline and a liquid conveying pump are connected with a liquid storage container outside the bottom of the shrimp container.

The ultrasonic wave used by the invention has the frequency of 20KHz to 200KHz and the power density of 0.1W/cm²To 0.8W/cm²There must be a proper combination of frequency and power. Improper combination matching of frequency and power can result in poor flavoring or excessive bubbling that can cause rapid volatilization of the flavor in the flavored liquid.