Effect of soaking process on quality of frozen cooked crayfish

This paper aimed to establish the time of soaking process of fried crayfish, meanwhile compared quality of crayfish with soaking treatment and cooked processing.After being fried and cooling treatment, crayfish vacuum packed with soup, then determined sucrose uptake in crayfish tail. Results proved sucrose content of crayfish after respectively soaking 15, 10.5, 9h during 4, 12, 20℃ could reach 9.6% that factory required, and the value of aerobic plate count of crayfish was lower than the standard values during soaking process, meanwhile quality and flavor of crayfish with soaking process was better than with cooked processing, so soaking process could be applied to industrialized production process of frozen cooked crayfish.