Making method of storage-resistant procambarus clarkii conditioning products

The invention discloses a making method of storage-resistant procambarus clarkii conditioning products. The making method comprises the following steps of performing pretreatment on procambarus clarkii, so as to obtain the procambarus clarkii which is thoroughly washed; putting the procambarus clark...

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Bibliographische Detailangaben
Hauptverfasser:	SONG FANGXIA, WU XIAOYING, ZHOU TAO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a making method of storage-resistant procambarus clarkii conditioning products. The making method comprises the following steps of performing pretreatment on procambarus clarkii, so as to obtain the procambarus clarkii which is thoroughly washed; putting the procambarus clarkii which is thoroughly washed in a composite fresh keeping agent solution, and performing soaking for some time, wherein the composite fresh keeping agent solution is formed by the mixing of following raw materials in percentage by mass: 1-3% of a cinnamon solution, 1-3% of a star aniseed solution,0.2-0.3% of a tea polyphenol solution and 0.01-0.02% of an epsilon-polylysine solution in a volume ratio of the cinnamon solution to the star aniseed solution to the tea polyphenol solution to the epsilon-polylysine solution being (1-2) to (1-1.5) to 1 to 1; seasoning the procambarus clarkii which is soaked in the composite fresh keeping agent solution, and performing boiling; and packaging boiledprocambarus clarkii condi