CN101411352A - Fresh-keeping and processing method of shellfish aquatic products - Google Patents
Fresh-keeping and processing method of shellfish aquatic products Download PDFInfo
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- CN101411352A CN101411352A CNA2007101135063A CN200710113506A CN101411352A CN 101411352 A CN101411352 A CN 101411352A CN A2007101135063 A CNA2007101135063 A CN A2007101135063A CN 200710113506 A CN200710113506 A CN 200710113506A CN 101411352 A CN101411352 A CN 101411352A
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Abstract
The invention provides a fresh-keeping processing method for testacean aquatic products. The method comprises the following steps: firstly, a certain amount of sodium pyrophosphate and sodium tripolyhosphate is added in water at a temperature of between 80 and 95 DEG C, and the fresh scallop is put in the water for 1 to 4 minutes; secondly, the scallop is cooled down to a temperature of below 15 DEG C in the scallop natural juice for quick freezing; thirdly, the quick freezing scallop is ice-glazed in the scallop natural juice; and finally the scallop is frozen to a temperature of between 25 and 18 DEG C below zero. Because the scallop is quick-frozen after shaping, the scallop is kept in unopened state; when the scallop is eaten, the scallop can be directly heated without the thawing treatment, so that the scallop meat keeps original fresh taste and plump shape, and the taste of the scallop meat is just like that of the scallop meat processed by the live scallop, and is tender and has more juice.
Description
Technical field the present invention relates to a kind of processing method for keeping fresh of shellfish aquatic products, and particularly a kind of scallop quick-freezing fresh-keeping processing method of processing the whole shells of back reservation belongs to field of processing of aquatic products.
The background technology scallop becomes gang important in the seafood products so that its meat is big and fleshy, full, fresh and tender, and is bigger in China's Coastal Areas output, and liked by consumers in general.But for a long time,, lose aquatic foods, rotten easily, very inconvenience of storage transportation owing to life cycle after the scallop offshore is shorter.
At present, be processed as half shell shellfish as the scallop accumulating is last, promptly at first scallop cooked opening, remove a side shell, add after the Normal juice quick-frozen and handle.The major defect of doing like this is that the scallop dehydration is too much, the meat ageing, and freshness is lost, and meat shape is imperfect and easily come off before edible when heating again.
Summary of the invention technical problem to be solved by this invention is, a kind of processing method for keeping fresh of new shellfish aquatic products is proposed, before quick-frozen, scallop is machined near some semi-ripe condition, keeps its moisture, freshness and full shape, to overcome the deficiency of above-mentioned existing processing method.
In order to address the above problem, the present invention has adopted following technical scheme.
A kind of processing method for keeping fresh of shellfish aquatic products is characterized in that: it mainly comprises following processing step:
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.2～1.0% of water weight, water temperature 80--95 ℃;
(2), with new fresh scallops put into (1) step water, kept 1～4 minute;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
The preferable amount of sodium pyrophosphate and sodium phosphate trimer is 0.3～0.5% of water weight in (1) step, and preferred water temperature is 85--95 ℃.
The optimum amount of sodium pyrophosphate and sodium phosphate trimer is 0.4% of water weight in (1) step, and optimum water temperature is 90 ℃.
Sodium pyrophosphate and sodium phosphate trimer are typing auxiliary agent of the present invention, and its effect is to keep scallop moisture and bright juice, shrinks scallop body.The selection of typing auxiliary agent and consumption thereof is a key of the present invention, through repeatedly experiment is definite.The very few maintenance water quality that do not reach of consumption, the requirement of contraction shirt rim can't realize purpose of the present invention; The too high finished product of use amount then the problem that additive exceeds standard can occur.
The time that water temperature and scallop keep in water is another key of the present invention, and is a technology that is associated with the typing auxiliary dosage.Low excessively as water temperature, the shaping time inevitable requirement is longer, and overlong time then must cause the loss of scallop freshness big, frangible, easily old, the shortcoming that mouthfeel is bad; If water temperature is too high, the scallop opening that then can have, the problem that does not but reach the typing requirement that has, operating procedure is not easy even grasp.Setting agent, time, temperature three need comprehensive the grasp, make scallop reach about four maturations and the claimed condition of opening not.
It is also very crucial to fall its extension ice clothing of Gentle in scallop Normal juice, increases the moisture and the freshness of scallop on the one hand, on the other hand, hangs the ice clothing and can prevent that outside air from entering into meat, causes oxidation deterioration.
Adopt and also produced following good effect after the technical scheme of the present invention: (1), kept original fresh and tender taste of scallop and full shape; (2), the quick-frozen of typing back, scallop keeps not open state, without processings of thawing, directly heats when edible, it is many that mouthfeel and scallop alive are directly processed the tender soup of the same meat.(3), technology is simple, is easy to promote, and can drive extensive, the high-speed development of aquaculture, processing industry whole industry chain in the coastal area, the seafood products that can eat moderate cost for the hinterland provide very big convenience simultaneously.
The specific embodiment provides following example in order to further specify the present invention, and the present invention is not limited to these specific embodiments.
Example 1
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.2% of water weight, 95 ℃ of water temperatures;
(2), with new fresh scallops put into (1) step water, kept 1 minute;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
Example 2
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.3% of water weight, 85 ℃ of water temperatures;
(2), with new fresh scallops put into (1) step water, kept for 150 seconds;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
Example 3
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 1.0% of water weight, 80 ℃ of water temperatures;
(2), with new fresh scallops put into (1) step water, kept 4 minutes;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
Embodiment 4
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.3% of water weight, 90 ℃ of water temperatures;
(2), with new fresh scallops put into (1) step water, kept 2 minutes;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
Embodiment 5
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.4% of water weight, 90 ℃ of water temperatures;
(2), with new fresh scallops put into (1) step water, kept 2 minutes;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
Claims (3)
1, a kind of processing method for keeping fresh of shellfish aquatic products is characterized in that: it mainly comprises following processing step:
(1), in water, add sodium pyrophosphate and sodium phosphate trimer, consumption is 0.2～1.0% of water weight, water temperature 80--95 ℃;
(2), with new fresh scallops put into (1) step water, kept 1～4 minute;
(3), will in scallop Normal juice, be cooled to below 15 ℃ quick-frozen then through the scallop that (2) step handled;
(4), above-mentioned quick-frozen scallop is hung the ice clothing in scallop Normal juice;
(5), will hang the scallop of icing clothing and be refrigerated to-25～-18 ℃.
2, by the processing method for keeping fresh of the described shellfish aquatic products of claim 1, it is characterized in that: the consumption of sodium pyrophosphate and sodium phosphate trimer is 0.3～0.5% of water weight, water temperature 85--95 ℃ in (1) step.
3, by the processing method for keeping fresh of the described shellfish aquatic products of claim 2, it is characterized in that: the consumption of sodium pyrophosphate and sodium phosphate trimer is 0.4% of water weight, 90 ℃ of water temperatures in (1) step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101135063A CN101411352A (en) | 2007-10-19 | 2007-10-19 | Fresh-keeping and processing method of shellfish aquatic products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101135063A CN101411352A (en) | 2007-10-19 | 2007-10-19 | Fresh-keeping and processing method of shellfish aquatic products |
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| CN101411352A true CN101411352A (en) | 2009-04-22 |
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| CNA2007101135063A Pending CN101411352A (en) | 2007-10-19 | 2007-10-19 | Fresh-keeping and processing method of shellfish aquatic products |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160673A (en) * | 2011-03-03 | 2011-08-24 | 福州日兴水产食品有限公司 | Processing method of liquid smoked abalone |
-
2007
- 2007-10-19 CN CNA2007101135063A patent/CN101411352A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160673A (en) * | 2011-03-03 | 2011-08-24 | 福州日兴水产食品有限公司 | Processing method of liquid smoked abalone |
| CN102160673B (en) * | 2011-03-03 | 2012-10-17 | 福州日兴水产食品有限公司 | Processing method of liquid smoked abalone |
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Open date: 20090422 |