CN101129204A - Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat - Google Patents
Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat Download PDFInfo
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- CN101129204A CN101129204A CNA2007100714105A CN200710071410A CN101129204A CN 101129204 A CN101129204 A CN 101129204A CN A2007100714105 A CNA2007100714105 A CN A2007100714105A CN 200710071410 A CN200710071410 A CN 200710071410A CN 101129204 A CN101129204 A CN 101129204A
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Abstract
The invention discloses a fresh-keeping manufacturing method of frozen razor clam in the aquatic product processing domain, which comprises the following steps: (1) selecting fresh, full and even individual with odor as raw material; grading; cleaning; (2) weighing 100-1000g razor clam to pack; extracting the bag into vacuum; sealing; (3) placing the bag into boiled water or steam to heat 1. 5-2 min until maturing; (4) freezing quickly in the ice house at -30 deg. c; freezing in the ice house at -18 deg. c until sending materials out of warehouse. The invention has simple and utility technique to keep original taste of razor clam to ensure freshness and edible quality within 12 months, which can be eaten as soon as bag opening to solve the difficulty of uneasy transportation of fresh malacolog, conservation and selling, therefore fitting for spreading in the razor clam place of origin.
Description
Technical field
The present invention relates to technical field of aquatic product processing, relate in particular to a kind of processing method for keeping fresh of sinonovacula capable of freezing instantly to eat.
Background technology
The razor clam of hanging is commonly called as razor clam, razor clam, and it is coastal to be distributed widely in China Zhejiang, river, Fujian etc., is important aquaculture in tideland kind.Have to culture and promptly received in 1 year, also had gather in the crops in foster 2 years; By at the growth regularity in Zhejiang, annual 3, April and 9, October are the numerous kind of phase naturally of razor clam of hanging, and it is antenatal 1, February and 7, the high-quality that then becomes the razor clam of hanging August abounds with the phase, so the listing of whole year distribution is uneven.Hang razor clam because of its protein abundance (content 5.5%), fat content very low (content 0.8%), and contain a large amount of vitamins, and sugar 1.8% and inorganic salts 1.1%, so it is nutritious, taste is very delicious, is subjected to liking of consumers in general deeply.But razor clam belongs to aquatic fresh and alive shellfish owing to hang, be difficult for storing and preservation, in ground consumer's fresh delicious razor clam of hanging that tastes bad, and coastal consumer can not be in its high-quality be abounded with the short-term of phase the razor clam of hanging of a large amount of edible fresh, easily cause to overstock and go bad, so must in processing or preservation and freshness, find new outlets.In the prior art except that poach is eaten raw, technology such as existing dried razor clam, salty razor clam, razor clam can, razor sauce (making) and single frozen razor clam with the juice that processing fresh is hung behind the razor clam, but wherein the nutritional labeling of dried razor clam, salty razor clam, razor clam can and delicate flavour have all suffered destruction, and the single frozen razor clam process technology razor clam meat that needs will hang earlier before quick-frozen separates with shell, this has promptly increased the shelling cost, again can not instant bagged, need before edible through poach processing, and this process will inevitably cause a large amount of losses of interior contained humidity of razor clam meat and delicate flavour juice.So seek a kind of novel, the simple razor clam processing method of hanging as early as possible, be vast aquaculture family and consumer urgent wish the difficult problem that solves.
Summary of the invention
The present invention seeks at above-mentioned prior art, especially the existing deficiency of single frozen razor clam process technology, a kind of less investment is proposed, technology is simple, abounds with in the phase in the short high-quality of razor clam of hanging and can process in a large number and freezing storage, the genuineness of the razor clam that can fully keep hanging, can reach year-round provision again, instant bagged, delicious flavour, the nutritious razor clam processing method of hanging.
The object of the invention is achieved through the following technical solutions:
A kind of processing method for keeping fresh of sinonovacula capable of freezing instantly to eat, this method may further comprise the steps:
(1) select materials, classification, clean: select for use 1-2 to give birth to, filled out previous existence breeding period, fresh and alive, individual evenly, the shell razor clam of hanging complete, the intrinsic smell of tool is raw material; Select classification; Clean shell is coated with mud, tells silt, rinsing in the clean body, drains, and is standby;
(2) packing: the razor clam of hanging after will draining is weighed by the 100-1000 gram, in the packaging bag of packing into, vacuumizes, seals;
(3) heat to ripe: the packed razor clam of hanging is put in boiling water or the steam heated 1.5-2 minute, pick up, naturally cooling;
(4) quick-frozen, refrigeration: will cool off the packed razor clam of hanging in back and put into-30 ℃ of freezers, in 20 hours, make the shellfish body core temperature reduce to-18 ℃ after, send into refrigeration in-18 ℃ of freezers again, until outbound.
Described packaging bag is food-grade, resistant to elevated temperatures aluminium, mould coating film bag or overall plastic bag; Material thickness is 12um.
Beneficial effect of the present invention:
The one, the present invention directly carry out vacuum packaging by razor clam that band shell live body is hung and be heated to ripe after, the razor clam shell of hanging substantially still is closure state, but very easy strip off, the loss of razor clam human body contained humidity, nutritional labeling and delicate flavour material has prevented to hang in the shell, and kept the original form of razor clam meat, also kept the peculiar genuineness of the fresh razor clam of hanging substantially;
The 2nd, the present invention hangs the vacuum inner wrapping after razor clam boils, cools off, and carries out quick-frozen and refrigeration, makes the razor clam of hanging keep excellent freshness and edible quality in 12 months at once; And reached the purpose of instant bagged, and made things convenient for the edible of consumer, also improved the commodity value of the razor clam of hanging;
The 3rd, technology of the present invention is simple, and device therefor all is a normal food enterprise usual means, also is different from single frozen razor clam processing, hang razor clam meat and shell need not be peeled off, and has reduced processing cost;
The 4th, the present invention can abound with in the phase in the several months high-quality before the razor clam of hanging enters breeding period, implement processing and refrigeration apace, and reach year-round supply, this had both reduced owing to output overstocks the loss that causes, not only the new process technology approach of having opened up a volume increase but also having increased income for the aquaculture family has solved the difficult problem that fresh and alive shellfish comes existing difficult storing, preservation and sale for a long time.
The specific embodiment
By the following examples with the present invention is described in further detail.
The embodiment 1:(restaurant processing method for keeping fresh of sinonovacula capable of freezing instantly to eat)
This method may further comprise the steps:
1, select materials, classification, clean: select for use 1-2 to give birth to, filled out previous existence breeding period, fresh and alive, and shell closes or parts a little, foot and to touch pipe flexibly flexible, evenly individual, and long 6-7 centimetre, more than the heavy 10-15 of grain restrained, shell was complete, the razor clam of hanging of the intrinsic smell of tool is a raw material; Select classification, choose the razor clam of dead razor clam, broken razor clam and not enough specification; With the razor clam of cleaning after shell is coated with mud of hanging, put into salt content and be the pond of 1.5%-2.5% and soak more than 10-12 hour, allow razor clam tell silt post rinse in the clean body, pick up, drain, standby;
2, packing: the razor clam of hanging after will draining is weighed by 1000 grams, the food-grade of packing into, resistant to elevated temperatures aluminium, moulds in coating film bag or the overall plastic bag, vacuumizes, seals after the marshalling as far as possible;
3, heat to ripe: directly put the packed razor clam of hanging into boiling water or put in the inherent steam of food steamer heating 2 minutes, pick up, cool off naturally;
4, quick-frozen, refrigeration: will cool off the packed razor clam of hanging in back and put into-30 ℃ freezer, and after requiring in 20 hours, to make the shellfish body core temperature reduce to-18 ℃, send into refrigeration in-18 ℃ of freezers again, until outbound.
The processing method for keeping fresh of the home-use sinonovacula capable of freezing instantly to eat of embodiment 2:()
In this method step, remove the razor clam of hanging and weigh by 100 grams and pack, drop into boiling water or put in the inherent steam of food steamer outside the heating 1.5 minutes, all the other technologies, condition are same as embodiment 1.
Claims (2)
1. the processing method for keeping fresh of a sinonovacula capable of freezing instantly to eat is characterized in that this method may further comprise the steps:
(1) select materials, classification, clean: select for use 1-2 to give birth to, filled out previous existence breeding period, fresh and alive, individual evenly, the shell razor clam of hanging complete, the intrinsic smell of tool is raw material; Select classification; Clean shell is coated with mud, tells silt, rinsing in the clean body, drains, and is standby;
(2) packing: the razor clam of hanging after will draining is weighed by the 100-1000 gram, in the packaging bag of packing into, vacuumizes, seals;
(3) heat to ripe: the packed razor clam of hanging is put in boiling water or the steam heated 1.5-2 minute, pick up, naturally cooling;
(4) quick-frozen, refrigeration: will cool off the packed razor clam of hanging in back and put into-30 ℃ freezer, in 20 hours, make the shellfish body core temperature reduce to-18 ℃ after, send into refrigeration in-18 ℃ of freezers again, until outbound.
2. according to the described processing method for keeping fresh of claim 1, it is characterized in that described packaging bag is food-grade, resistant to elevated temperatures aluminium, moulds coating film bag or overall plastic bag; Material thickness is 12um.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100714105A CN101129204A (en) | 2007-09-24 | 2007-09-24 | Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100714105A CN101129204A (en) | 2007-09-24 | 2007-09-24 | Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat |
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| Publication Number | Publication Date |
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| CN101129204A true CN101129204A (en) | 2008-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100714105A Pending CN101129204A (en) | 2007-09-24 | 2007-09-24 | Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat |
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| CN (1) | CN101129204A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878803A (en) * | 2010-06-25 | 2010-11-10 | 魏红江 | Freshness retaining method of Dali Bai burned pig |
| CN103719941A (en) * | 2013-12-20 | 2014-04-16 | 江南大学 | Processing method of instant dried sliced flavor razor clam |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN104366596A (en) * | 2014-12-10 | 2015-02-25 | 福建久安水产有限公司 | Ready-to-eat razor clam with mustard and making method thereof |
| CN111034950A (en) * | 2019-12-24 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for preparing frozen and boiled vacuum razor clam |
-
2007
- 2007-09-24 CN CNA2007100714105A patent/CN101129204A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878803A (en) * | 2010-06-25 | 2010-11-10 | 魏红江 | Freshness retaining method of Dali Bai burned pig |
| CN103719941A (en) * | 2013-12-20 | 2014-04-16 | 江南大学 | Processing method of instant dried sliced flavor razor clam |
| CN104146290A (en) * | 2014-06-03 | 2014-11-19 | 浙江大学舟山海洋研究中心 | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste |
| CN104366596A (en) * | 2014-12-10 | 2015-02-25 | 福建久安水产有限公司 | Ready-to-eat razor clam with mustard and making method thereof |
| CN111034950A (en) * | 2019-12-24 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for preparing frozen and boiled vacuum razor clam |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20080227 |