CN101411514B - Method for processing instant fly clam - Google Patents
Method for processing instant fly clam Download PDFInfo
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- CN101411514B CN101411514B CN2007101139295A CN200710113929A CN101411514B CN 101411514 B CN101411514 B CN 101411514B CN 2007101139295 A CN2007101139295 A CN 2007101139295A CN 200710113929 A CN200710113929 A CN 200710113929A CN 101411514 B CN101411514 B CN 101411514B
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Abstract
The invention relates to a method for processing ready-to-eat flying clam, which comprises the following steps: selecting pollution-free alive flying clams, temporarily breeding the flying clams, then washing the flying clams, and removing shells through boiling to obtain integral flying clam meat; and using the flying clam meat as a raw material, performing high temperature baking for sterilization after arranging, washing, draining away the water, salting, and dehydrating; then vacuumizing and sealing the flying clam meat; and performing secondary sterilization on the flying clam meat to obtain the ready-to-eat flying clams. The method better keeps the completeness and the nutrient content of the flying clam meat and the flying clam meat can be eaten after opening the package. The method is simple and easy to perform, the processed flying clam product has no nutrient loss, and the color and luster of the product is natural, thus the convenience for eating the flying clam is improved. The ready-to-eat flying clam can be stored for six months to one year at normal temperature, the cost can be saved, and the product is easy to store and circulate.
Description
Technical field
The present invention relates to a kind of aquatic food processing method, specifically a kind of processing method of instant fly clam.
Background technology
We know, fly clam, are the yellow Bohai Sea of China kind of commonly seeing, and also there are distribution in Korea, Japan.The chitin heavily fortified point is thick, and is slightly triangular in shape, and shell is long generally to be no more than 6 centimetres, 3/4 of shell Gao Weichang, and shell is long for about 2 times wide two shell facies etc.The shell top is positioned at the inclined to one side the place ahead of back of the body edge, slightly exceeds back of the body edge, two shell top close, but do not contact.Shell surface yellow green or yellowish-brown, and the radial lathe work that replaces of the tool depth.The shell top often is degrades shape, white.Growth line is obvious, is four linear, and the place is fine and closely woven on the shell top, and three edges increase slightly gradually.The internal ligament yellowish-brown.2 pieces in each tool master tooth of left and right sides shell, each 1 piece of sheet side tooth before and after the left shell, each 1 piece of biplate side tooth before and after the right shell.Shell inner face white or band bluish violet, the overcoat trace is obvious, and pallial sinus is dark and blunt.It can be adopted throughout the year and catch, and is better to adopt the quality of catching in late autumn and spring.The thin meat of skin is thick, delicious meat, and high protein, low fat, glutamic is abundant, enjoys the consumer to like, and is the main shellfish resource that the coastal waters fisherman fishes for.Because it inhabits in the silt particle of seabed, body contains more silt, and is not quite convenient when edible.At present, Shang Weijian is about flying the bibliographical information of clam instant product and processing method.
Summary of the invention
Technical problem to be solved by this invention is in order to overcome the deficiency of above-mentioned prior art, provides a kind of making simple, and operation is reasonable; Keep that fresh to fly the clam nutrient content unchanged, unpack be edible, color and luster is good, delicious flavour; Instant, the processing method of nutritious instant fly clam.
The technical scheme that the present invention solves the problems of the technologies described above employing is: a kind of processing method of instant fly clam is characterized in that: at first choose the free of contamination fresh and alive clam that flies, support through temporarily, cleaning, boiling shell, obtain the complete clam meat that flies; To fly clam meat is raw material, through put, clean, drain, pickles tasty, dehydration, high temperature baking sterilization, vacuum-packedly seals, processes instant fly clam behind the re-pasteurization.
It is that gather pollution-free sea area fresh flies clam that raw material according to the invention is chosen, and selection is rejected impurity in the raw material, broken flown clam etc.
According to the invention supporting temporarily is that the clam that flies that selects is put into clean seawater, supports 12-24 hour temporarily, to fly the clam silt degree of being in the abdomen that spues.
It is that the clam of supporting temporarily that flies is cleaned up that meat is got in boiling according to the invention, puts into jacketed pan, adds 2-3 clear water doubly, and the 95-100 degree boiled 3-5 minute, shelled, and obtained the complete clam meat that flies; Keep and boil the soup juice that flies clam, clarify subsequent use.
Arrangement according to the invention is after taking out meat, with the cooling of cooling running water below 15 degree back, impurity elimination, weeds out the non-edible parts such as stomach that fly clam.
Cleaning according to the invention, drain be take out fly clam meat after, cleans 2-3 time, with the soup juice cleaning of the boiling after the clarification, last time with the clear water cleaning, drains subsequent use earlier.
It is according to the invention that to pickle tasty be to be unit with the clam meat weight that flies that drains, the adding flavouring of weighing, and salt is the 1-4% that flies clam meat weight in the flavouring; Antierythrite 4-8%, monosodium glutamate 0.5-2%, tasty agents 0.02-0.06%; Cooking wine 0.5-3%; Capsicum oil 0.02-0.06% mixes and stirs, and soaking the flavor time is 40-60 minute.
Dehydration according to the invention is that pendulum is put into the steamer that has vacuum extractor on dish, be heated to 95-98 ℃, time 4-8 minute with the tasty good clam meat that flies; Open vacuum extractor, vacuum 50-150Torr, 3-8 minute.
Baking sterilization according to the invention is with the clam meat that flies after the dehydration, at 125-140 ℃, and roasting 4-8 minute; Baking finishes to carry out vacuum cooled, opens pot cover, when the central temperature of material reaches 80-85 ℃, closes pot cover, vacuumizes final vacuum 50-150Torr, 7-12 minute; Material temperature is dropped to below 40 ℃ as early as possible.
Said vacuum-packed sealing is that the above-mentioned clam meat of handling well that flies is put into packaging bag, packs in each packaging bag to fly clam meat 8-10 gram, degree of exhaustion 50-150Torr.
Said sterilization is to carry out through sterilization machine, under 85-95 ℃ of condition, carries out sterilization in 30-40 minute.Sterilization finishes, and as early as possible material is cooled to central temperature and is advisable less than 40 ℃.Obtain flying clam meat soft package instant product.
The present invention flies integrality and the nutritional labeling that the clam instant product has kept flying the clam meat profile, is edible after unpacking, against existing technologies; The inventive method is simple; Operation is reasonable, and the clam goods that fly of processing do not have nutrition leak, has improved to fly the edible convenience of clam.This kind flies can deposit six months to 1 year under the clam soft package instant product normal temperature state, and product is easy to preserve and circulation.The present invention is applicable to that to fly clam be that primary raw material is processed into instant fly clam with fresh.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description:
Embodiment 1:
Pollution-free sea area fresh of at first gathering flies clam, and selection is rejected impurity in the raw material, broken flown clam etc.; The clam that flies that then will select is put into clean seawater, supports temporarily 12-15 hour, to fly the clam silt degree of being in the abdomen that spues; The clam of supporting temporarily that flies is cleaned up, put into jacketed pan, add 2-3 clear water doubly, the 95-100 degree boiled 3-5 minute, shelled, and obtained the complete clam meat that flies, and kept to boil the soup juice that flies clam, clarified subsequent use.Then put in order, promptly be take out fly clam meat after, with after the cooling of cooling running water below 15 degree, impurity elimination; Weed out the non-edible parts such as stomach that fly clam, the soup juice that clean, the process of draining is the boiling after the first usefulness clarification cleans last time 1-2 time; Clean with clear water, drain subsequent use.Owing to fly the clam body and contain more silt, necessarily clean up, generally to clean 2-3 time owing to boil the soup juice delicious flavour that flies clam, so when cleaning earlier with the soup juice cleaning of the boiling after the clarification.The clam meat weight that flies to drain is unit; The adding flavouring of weighing; In the flavouring salt be fly clam meat weight 3%, antierythrite 5%, monosodium glutamate 1%, tasty agents 0.04%, cooking wine 2%, capsicum oil 0.04%, mix and stir, soaking the flavor time is 60 minutes.With the tasty good clam meat that flies, pendulum is put into the steamer that has vacuum extractor on dish, be heated to 95-98 ℃, 8 minutes time, opens vacuum extractor, vacuum 50-150 Torr, 3 minutes.Dewater.With the clam meat that flies after the dehydration, at 125-130 ℃, roasting 5-6 minute; Baking finishes to carry out vacuum cooled, opens pot cover, when the central temperature of material reaches 80-85 ℃, closes pot cover, vacuumizes final vacuum 50-150Torr, 8-10 minute; Material temperature is dropped to below 40 ℃ as early as possible.Vacuum-packed sealing is that the above-mentioned clam meat of handling well that flies is put into packaging bag, and the 8-10 that can pack in each packaging bag gram flies clam meat; Vacuumize and carry out vacuum packaging sealing, degree of exhaustion 50-150Torr.Then carrying out re-pasteurization, is to carry out through sterilization machine, under 85-95 ℃ of condition, carries out sterilization in 30-40 minute.Sterilization finishes, and as early as possible material is cooled to central temperature and is advisable less than 40 ℃.Obtain flying clam meat soft package instant product.It has kept flying the integrality and the nutritional labeling of clam meat profile, is edible after unpacking, and the clam goods that fly of processing do not have nutrition leak, flies clam combinations color and lustre nature.
Embodiment 2:
Pollution-free sea area fresh of at first gathering flies clam, and selection is rejected impurity in the raw material, broken flown clam etc.; The clam that flies that then will select is put into clean seawater, supports temporarily 12 hours, to fly the clam silt degree of being in the abdomen that spues; The clam of supporting temporarily that flies is cleaned up, put into jacketed pan, add 2 times clear water, the 95-100 degree boiled 3 minutes, shelled, and obtained the complete clam meat that flies, and kept to boil the soup juice that flies clam, clarified subsequent use.Then put in order, promptly be take out fly clam meat after, with after the cooling of cooling running water below 15 degree, impurity elimination; Weed out the non-edible parts such as stomach that fly clam; Cleaning, the process of draining are to use the soup juice of the boiling after clarifying to clean earlier 2 times, with clear water cleaning one time, drain subsequent use again.Owing to fly the clam body and contain more silt, boil the soup juice delicious flavour that flies clam, so clean with the soup juice of the boiling after the clarification earlier when cleaning.The clam meat weight that flies to drain is unit; The adding flavouring of weighing; In the flavouring salt be fly clam meat weight 1%, antierythrite 8%, monosodium glutamate 2%, tasty agents 0.02%, cooking wine 3%, capsicum oil 0.06%, pour mixer into and mix, the quiet system in back stirs; Stirred once in per 5 minutes, soaking the flavor time is 40 minutes.With the tasty good clam meat that flies, pendulum is put into the steamer that has vacuum extractor on dish, be heated to 95-98 ℃, 4 minutes time, open vacuum extractor, and vacuum 50-150Torr 8 minutes, dewaters.With the clam meat that flies after the dehydration, put into pot, to bake 4 minutes for 140 ℃, baking begins vacuum cooled after finishing.Open pot cover earlier, when the central temperature of material reaches 80-85 ℃, close pot cover, vacuumize, final vacuum 50-150Torr 7 minutes, drops to below 40 ℃ material temperature as early as possible.Then carry out the vacuum packaging sealing, the above-mentioned clam meat of handling well that flies is put into packaging bag, 10 grams of can packing in each packaging bag fly clam meat; Vacuumize and pack, degree of exhaustion 50-150Torr.Last re-pasteurization is to carry out through sterilization machine, under 95 ℃ of conditions, carries out sterilization in 40 minutes.Sterilization finishes, and as early as possible material is cooled to central temperature and is advisable less than 40 ℃.Obtain flying clam meat soft package instant product.It has kept flying the integrality and the nutritional labeling of clam meat profile, is edible after unpacking, and the clam goods that fly of processing do not have nutrition leak, flies clam combinations color and lustre nature.Storing the shelf-life can reach half a year to one year.
Embodiment 3:
Pollution-free sea area fresh of at first gathering flies clam, and selection is rejected impurity in the raw material, broken flown clam etc.; The clam that flies that then will select is put into clean seawater, supports temporarily 15 hours, to fly the clam silt degree of being in the abdomen that spues; The clam of supporting temporarily that flies is cleaned up, put into jacketed pan, add 3 times clear water, the 95-100 degree boiled 3-5 minute, shelled, and obtained the complete clam meat that flies, and kept to boil the soup juice that flies clam, clarified subsequent use.Then put in order, promptly be take out fly clam meat after, with after the cooling of cooling running water below 15 degree, impurity elimination; Weed out the non-edible parts such as stomach that fly clam, the soup juice that clean, the process of draining is the boiling after the first usefulness clarification cleans last time one time; Clean with clear water, drain subsequent use.Owing to fly the clam body and contain more silt, boil the soup juice delicious flavour that flies clam, so clean with the soup juice of the boiling after the clarification earlier when cleaning.The clam meat weight that flies to drain is unit; The adding flavouring of weighing; In the flavouring salt be fly clam meat weight 4%, antierythrite 4%, monosodium glutamate 0.5%, tasty agents 0.06%, cooking wine 0.5%, capsicum oil 0.02%, mix and stir, soaking the flavor time is 50 minutes.With the tasty good clam meat that flies, pendulum is put into the steamer that has vacuum extractor on dish, be heated to 95-98 ℃, 5 minutes time, opens vacuum extractor, vacuum 50-150Torr, 6 minutes.Dewater.With the clam meat that flies after the dehydration, at 135 ℃, roasting 5 minutes; Baking finishes to carry out vacuum cooled, opens pot cover, when the central temperature of material reaches 80-85 ℃, closes pot cover, vacuumizes final vacuum 50-150Torr, 5 minutes; Material temperature is dropped to below 40 ℃ as early as possible.Vacuum-packed sealing is that the above-mentioned clam meat of handling well that flies is put into packaging bag, and 8 grams of can packing in each packaging bag fly clam meat; Vacuumize and pack, degree of exhaustion 50-150Torr.Then carrying out re-pasteurization, is to carry out through sterilization machine, under 85-95 ℃ of condition, carries out sterilization in 30-40 minute.Sterilization finishes, and as early as possible material is cooled to central temperature and is advisable less than 40 ℃.Obtain flying clam meat soft package instant product.It has kept flying the integrality and the nutritional labeling of clam meat profile, is edible after unpacking, and the clam goods that fly of processing do not have nutrition leak, the combinations color and lustre nature.
Claims (8)
1. the processing method of an instant fly clam is characterized in that: at first choose the free of contamination fresh and alive clam that flies, through support temporarily, cleaning, boiling shell, obtain the complete clam meat that flies; To fly clam meat is raw material, processes instant fly clam behind, dehydration tasty through putting in order, clean, drain, pickling, high temperature baking sterilization, vacuum-packed sealing, the re-pasteurization, and said to pickle tasty be to be standard with the clam meat weight that flies that drains; The adding flavouring of weighing, salt is the 1-4% that flies clam meat weight in the flavouring, antierythrite 4-8%; Monosodium glutamate 0.5-2%; Tasty agents 0.02-0.06%, cooking wine 0.5-3%, capsicum oil 0.02-0.06%; Mixing also stirs, and soaking the flavor time is 40-60 minute.
2. the processing method of instant fly clam according to claim 1 is characterized in that: said supporting temporarily is that the clam that flies that selects is put into clean seawater, supports 12-24 hour temporarily.
3. the processing method of instant fly clam according to claim 1 is characterized in that: it is that the clam of supporting temporarily that flies is cleaned up that meat is got in said boiling, puts into jacketed pan, adds 2-3 clear water doubly, 95-100 ℃, boiled 3-5 minute, and shell, obtain the complete clam meat that flies; Keep and boil the soup juice that flies clam, clarify subsequent use.
4. the processing method of instant fly clam according to claim 1 is characterized in that: said arrangement be take out fly clam meat after, with the running water of cooling below 15 ℃ cool off, impurity elimination, weed out the stomach part that flies clam.
5. the processing method of instant fly clam according to claim 1 is characterized in that: said cleaning, drain be take out fly clam meat after, cleans 2-3 time, earlier with the soup juice cleaning of the boiling after the clarification, last time with the clear water cleaning, drains subsequent use.
6. the processing method of instant fly clam according to claim 1 is characterized in that: said dehydration is that pendulum is put into the steamer that has vacuum extractor on dish, be heated to 95-98 ℃, time 4-8 minute with the tasty good clam meat that flies; Open vacuum extractor, vacuum 50-150Torr, 3-8 minute.
7. the processing method of instant fly clam according to claim 1 is characterized in that: said baking sterilization is with the clam meat that flies after the dehydration, at 125-140 ℃, and roasting 4-8 minute; Baking finishes to carry out vacuum cooled, opens pot cover, when the central temperature of material reaches 80-85 ℃, closes pot cover, vacuumizes, and final vacuum is 50-150Torr, 7-12 minute.
8. the processing method of instant fly clam according to claim 1 is characterized in that: said vacuum-packed sealing is that the clam meat of handling well that flies is put into packaging bag, and the 8-10 that packs in each packaging bag gram flies clam meat, vacuum 50-150Torr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101139295A CN101411514B (en) | 2007-10-16 | 2007-10-16 | Method for processing instant fly clam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101139295A CN101411514B (en) | 2007-10-16 | 2007-10-16 | Method for processing instant fly clam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411514A CN101411514A (en) | 2009-04-22 |
| CN101411514B true CN101411514B (en) | 2012-03-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101139295A Expired - Fee Related CN101411514B (en) | 2007-10-16 | 2007-10-16 | Method for processing instant fly clam |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012155317A1 (en) * | 2011-05-17 | 2012-11-22 | Jiang Kai | Composition for curing meat |
| CN103070429A (en) * | 2013-02-05 | 2013-05-01 | 武杰 | Preparation method for instant freshwater mussel dry products |
| CN106262010A (en) * | 2016-07-26 | 2017-01-04 | 王桂红 | A kind of manufacture method of instant Corbicula fluminea |
| CN108902572A (en) * | 2018-07-02 | 2018-11-30 | 青岛大学 | A kind of clam beverage containing natural plant composition |
| CN116158518A (en) * | 2023-02-24 | 2023-05-26 | 江南大学 | Processing method of Ruditapes philippinarum with high delicate flavor retention |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110103A (en) * | 1994-04-15 | 1995-10-18 | 长海罐头厂 | New Technology for preparation of canned conch |
| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| KR20040007891A (en) * | 2002-07-11 | 2004-01-28 | 한국식품개발연구원 | Preparation of seasoned and vacuum cooked oyster product |
| CN1973692A (en) * | 2006-09-28 | 2007-06-06 | 徐桂军 | Processing method of precious marine instant food |
-
2007
- 2007-10-16 CN CN2007101139295A patent/CN101411514B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110103A (en) * | 1994-04-15 | 1995-10-18 | 长海罐头厂 | New Technology for preparation of canned conch |
| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| KR20040007891A (en) * | 2002-07-11 | 2004-01-28 | 한국식품개발연구원 | Preparation of seasoned and vacuum cooked oyster product |
| CN1973692A (en) * | 2006-09-28 | 2007-06-06 | 徐桂军 | Processing method of precious marine instant food |
Non-Patent Citations (2)
| Title |
|---|
| 张静等.调味波纹巴非蛤肉干制品的试制.《食品工业科技》.2005,(第01期), * |
| 邓尚贵,洪鹏志,章超桦,马贵武.翡翠贻贝调味干制品的试制.《湛江海洋大学学报》.1995,(第02期), * |
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| CN101411514A (en) | 2009-04-22 |
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Granted publication date: 20120328 Termination date: 20121016 |