I'm Looking for information on how to make hydro, specifically crayfish, from home. Any help, info or dos and don't would be much appreciated
In reply to Post #1
your missus will leave you, best advice i can give
your missus will leave you, best advice i can give
In reply to Post #1
A very simplistic approach: catch a lot of cray and put them in a blender. Once you've got a homogeneous cray juice/paste, dilute till the consistance of a thin soup. Add protein digesting enzymes, and store everything at constant temperature between 35-50°C depending on the enzymes and control the pH.
Once the reaction is finished, boil till the hydro got the desired thickness.
A very simplistic approach: catch a lot of cray and put them in a blender. Once you've got a homogeneous cray juice/paste, dilute till the consistance of a thin soup. Add protein digesting enzymes, and store everything at constant temperature between 35-50°C depending on the enzymes and control the pH.
Once the reaction is finished, boil till the hydro got the desired thickness.
In reply to Post #1
Good luck 👍!!!
Good luck 👍!!!
In reply to Post #4
After that, you may need to add a little citric acid to act as a preservative.
One slight warning tip... Taste your final product! Reason? If you have 'overdone' the hydrolysis, you may end up with an exceptionally bitter final product.
PS. As to the final step suggested ref boiling to get the required thickness, I totally disagree. This renders all the hard work you've done pointless via denaturing. The final step of raising the temperature is to denature the proteases you've added.
After that, you may need to add a little citric acid to act as a preservative.
One slight warning tip... Taste your final product! Reason? If you have 'overdone' the hydrolysis, you may end up with an exceptionally bitter final product.
PS. As to the final step suggested ref boiling to get the required thickness, I totally disagree. This renders all the hard work you've done pointless via denaturing. The final step of raising the temperature is to denature the proteases you've added.
Dependent on which proteases you use you might need to add citric at the start as a pH adjustment, the spec sheet of the enzyme should tell you. I'm a little different in terms of heating atferwards as I like to heat mine but not to denature the enzymes but you create an imo much better taste profile via maillards reaction. Sure theres a trade off between some lost protein content but I find the taste/gustatory attraction is a big bonus. A short period of time at 120c will give your hydro a much better taste profile than a "raw "hydro.