Research On Engineering Application Of Crayfish Production Process

Crayfish（also known as Procambarus clarkii）is delicious and rich in nutritional value,which is deeply loved by consumers.The water and protein of crayfish are high,so crayfish is prone to spoilage,and the shelf life of processed products is short,which greatly restricted the development of the crayfish industry.Therefore,it was urgent to develop a processing technology that could maintain the quality of crayfish and extend the shelf life of crayfish.In this paper,crayfish was used as material,the cleaning,marinating and processing technology were optimized,which was explored to provide a theoretical basis for the processing technology of crayfish.The main research contents and results are as follows:1.Study on the purification technology of crayfish by ultrasonic and slightly acidic electrolyzed water.The bacteria reduction and decontamination treatment of crayfish was carried out by using ultrasonic and slightly acidic electrolyzed water.The results showed that the optimal process was as follows:ultrasonic power of 50 W combined with 60 mg/L slightly acidic electrolyzed water to reduce bacteria for 50 min.At the same time,there was no significant difference in nutrient composition and quality characteristics of crayfish after cleaning（P>0.05）.2.Optimization of ultrasonic-assisted sousing condition for crayfish.Ultrasonic-assisted sousing process was optimized by single factor test and response surface method.The results showed that the optimal pickling conditions were ultrasonic power of 210 W,pickling time of 30 min and salt content of 18%.The sensory score of crayfish was 92.9.There was no significant difference between the experimental results and the predicted results（P>0.05）.Compared with standing water salting method,ultrasonic-assisted salting significantly increased the denaturation degree of shrimp myofibrin（P<0.05）,and increased the non-flowing water peak area（P22）（P<0.05）.The results showed that ultrasonic-assisted pickling increased the fiber void of shrimp meat,improved the pickling liquid absorption rate,and improved the texture and water retention properties of shrimp meat.3.Effects of simultaneously cooked and sterilized process on quality and storage characteristics of crayfish.Crayfish were processed by different ripening and sterilization conditions,the optimal simultaneously cooked and sterilized process was explored,and the effect of optimal process on storage quality characteristics of crayfish was studied.The results showed that sensory score 91.6 points,spring 3.15 mm,hardness 908 g,chewiness 18.9 mj were significantly better than other groups（P<0.05）when sterilized at 110 ℃ for 10 min.During storage（4℃）,the degree of lipid and protein oxidation of crayfish in the simultaneously cooked and sterilized process was significantly lower than that in the sterilized after cooking process（P<0.05）.At 35 days of storage,the centrifugal loss,TVB-N and elasticity were 27.08%,15.89 mg/kg and 2.86 mm,which were significantly lower than those of the sterilized after cooking crayfish group（P<0.05）.Compared with cooked without sterilization,the shelf life of simultaneously cooked and sterilized crayfish was prolonged by 28 days.The results showed that the quality characteristics of crayfish were the best under the sterilization condition of 110℃ for 10 min,and the processing technology not only maintained the quality of crayfish better,but also extended the shelf life.