CN101467542A - Novel technique for sterilizing and quickly freezing shellfish products - Google Patents
Novel technique for sterilizing and quickly freezing shellfish products Download PDFInfo
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- CN101467542A CN101467542A CNA2007100606153A CN200710060615A CN101467542A CN 101467542 A CN101467542 A CN 101467542A CN A2007100606153 A CNA2007100606153 A CN A2007100606153A CN 200710060615 A CN200710060615 A CN 200710060615A CN 101467542 A CN101467542 A CN 101467542A
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Abstract
The invention pertains to the food processing field, providing a novel seashell product sterilizing and quick-freezing process especially for solving the technical matters in eating seashell product through common heating and sterilizing method. In the invention, seashell products are classified and cleaned, refrigerated to 0-5 DEG C, processed under pressure of 150-250MPa for 1-2 minutes so as to open the shells; the pressure is released and then added to 400-600MPa, holding for 3-8 minutes for thorough sterilization; then the products are frozen and preserved; the products can also be firstly pressurized and then packaged according to the abovementioned standard; 2-3% Japanese sauce or horseradish can be added before packaging. After the process, the products are sterilized thoroughly, can be eaten instantly and reprocessed, and keep the fresh taste of seashell product. The process, which is a high-quality and efficient technical measure, has advantages of easy operation, good sterilization effect and low energy consumption.
Description
Technical field: the invention belongs to food processing field.It is specifically related to a kind of brand-new novel technique for sterilizing and quickly freezing shellfish products.
Background technology: seashell products is one of important product variety of China's aquatic products industry.The kind of seashell products is a lot, as scallop, numb clam, blood clam, razor clam etc., liked by people, likes the taste and the fresh and tender mouthfeel of shellfish deliciousness, and it also contains high-quality protein and abundant trace element.But shellfish belongs to filter feeder, and Bei Tizhong contains a large amount of microorganisms, bacterium and virus, can seriously endanger the healthy of people after eating.People mainly are the high temperature poach to its disinfectant method, can sterilize though boil the back, the human body hardening of shellfish is dwindled, and some nutriments also have a large amount of losses.In real life, also have groups of people that the custom and the requirement of eating something rare arranged, because of it has fresh seafood delights and tender and crisp mouthfeel, eating something rare shellfish has very big danger, can cause serious disease, even can be fatal.Therefore, demand seeking a kind of method urgently, it can reliably be sterilized and guarantee eater's safety, the taste of harmless again its nutrition and fresh grace.
Summary of the invention: the objective of the invention is to solve in the prior art to special this programme---the novel technique for sterilizing and quickly freezing shellfish products that proposes of the existing technical problem of shellfish sterilizing methods commonly used, it adopts modern comfort and novel process, reach the purpose of sterilization, and possess fresh mouthfeel and abundant nutrition.
By as above design, the novel technique for sterilizing and quickly freezing shellfish products that this programme proposed is characterized in that its machining process is as follows:
1. press assortment, and select the full individuality of the human body;
2. the product of selecting is supported only and tell sand after 2～3 days, clean and be cooled to 0～5 ℃;
3. the polybag of packing into pours into cold water, is cooled to-5～5 ℃;
4. pressurized treatments, pressure is 150～250MPa, keeps 1～2 minute, after the release, the 400～600MPa that pressurizes once more kept 3～8 minutes;
5. after taking out, be cooled to-5～5 ℃ once more;
6. going into freezer after the product quick-frozen that will handle preserves.
In this programme, will clean and the product of cooling carries out earlier refilling non-toxic plastic bag after the pressurized treatments of aforementioned standard.Add entry when pack, water level slightly surpasses the product in the bag.When pack, can add Japanese soy sauce or the horseradish that accounts for product weight 2～3%.
Adopt this programme can embody following superiority: 1. this technology is to be cooled to can improve the ultra-high pressure sterilization effect about 0 ℃ after the cleaning shellfish being put into the frozen water mixed liquor; 2. when pressurized treatments, add 150～250MPa earlier, kept 1～2 minute, make it open shell, be forced into 400～600MPa again, kept 3～8 minutes, and thoroughly sterilized, the ultra-high pressure sterilization operation can destroy the weak bond in the protein macromolecule, it is non-covalent bond, destroy its stereochemical structure, and then with microorganism killing, but the strong bond higher to its bond energy, it is not influence of covalent bond, wherein nutritional labeling there is not influence substantially, meanwhile, because of the fracture of the weak bond of protein molecule, molecule is diminished, help people and digest and assimilate; 3. this method is to adopt the mode of low temperature, super-pressure to sterilize, and keeps the fresh mouthfeel and the form of seashell products, and the phenomenon of the human body contraction that occurs when not having heating disinfection extremely, hardening, mouthfeel variation gives the eater with good opinion; 4. after the super-pressure processing, cool off once more, enter quick-frozen after the cooling, can improve the crystalline state of shellfish body refrigerating process like this, grain refinement makes and melts back shellfish body minimizing dehydration, keeps fresh and tender; 5. ultra high pressure treatment itself is the process of a low power consuming, and used energy only is equivalent to heat 1/10 of poach sterilization, so it is a kind of method of very economical; 6. by the practical operation evidence: this method has processing ease, good, the low characteristics that consume energy of sterilization effect, is a kind of high-quality and efficient technical measures.
The specific embodiment: novel technique for sterilizing and quickly freezing shellfish products disclosed by the invention is the problem that the seashell products sterilization is existed for the heating means that overcome general use.Its technical process is for supporting, clean the seashell products classification selected only earlier and being cooled to 0～5 ℃, pack is poured water, pressurized treatments, pressure are 150～250MPa, keep 1～2 minute, make it open shell, after the release, the 400～600MPa that pressurizes once more keeps thoroughly sterilization in 3～8 minutes, be cooled to-5～5 ℃ once more, deposit freezer after the quick-frozen in and preserve.Also can be earlier by pack again after the aforesaid standard pressurized treatments.Also can when pack, add Japanese soy sauce or the horseradish that accounts for product weight 2～3%.Be cooled to-5～5 ℃ after the pressurization, enter quick-frozen after the cooling, can improve the crystalline state of shellfish body refrigerating process, grain refinement makes and melts back shellfish body minimizing dehydration, keeps fresh and tender.Handle the products obtained therefrom sterilization thoroughly through this method, know that through check its bacterial population can reduce by 5 orders of magnitude, can be instant, also can do other processing again.Twice cooling after super-pressure processing enters quick-frozen, can maintain the fresh taste of seashell products, and the human body is fresh and tender full, gives the eater with good opinion.This process has processing ease, sterilization effect is good, power consumption is low, the characteristics of long shelf-life, is a kind of high-quality and efficient technical measures.
Claims (4)
1. novel technique for sterilizing and quickly freezing shellfish products is characterized in that its machining process is as follows:
1. press assortment, and select the full individuality of the human body;
2. the product of selecting is supported only and tell sand after 2～3 days, clean and be cooled to 0～5 ℃;
3. the polybag of packing into pours into cold water, is cooled to-5～5 ℃;
4. pressurized treatments, pressure is 150～250MPa, keeps 1～2 minute, after the release, the 400～600MPa that pressurizes once more kept 3～8 minutes;
5. after taking out, be cooled to-5～5 ℃ once more;
6. going into freezer after the product quick-frozen that will handle preserves.
2. according to the described novel technique for sterilizing and quickly freezing shellfish products of claim 1, it is characterized in that adding entry when pack, water level slightly surpasses the product in the bag.
3. according to the described novel technique for sterilizing and quickly freezing shellfish products of claim 1, it is characterized in that when pack, can adding Japanese soy sauce or the horseradish that accounts for product weight 2～3%.
4. according to the described novel technique for sterilizing and quickly freezing shellfish products of claim 1, it is characterized in that and to clean and the product of cooling carries out earlier refilling non-toxic plastic bag after the pressurized treatments of aforementioned standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100606153A CN101467542A (en) | 2007-12-28 | 2007-12-28 | Novel technique for sterilizing and quickly freezing shellfish products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100606153A CN101467542A (en) | 2007-12-28 | 2007-12-28 | Novel technique for sterilizing and quickly freezing shellfish products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467542A true CN101467542A (en) | 2009-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100606153A Pending CN101467542A (en) | 2007-12-28 | 2007-12-28 | Novel technique for sterilizing and quickly freezing shellfish products |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349684A (en) * | 2011-08-26 | 2012-02-15 | 食品行业生产力促进中心 | Method for quickly freezing aquatic products by super-high pressure technology |
| CN103976410A (en) * | 2014-05-19 | 2014-08-13 | 浙江万里学院 | Processing method for instant shelled seasoning tegillarca granosa |
| CN104782736A (en) * | 2015-04-03 | 2015-07-22 | 江苏省海洋水产研究所 | Normal-temperature clam shell removing device |
| CN106259817A (en) * | 2016-08-22 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Concha Meretricis Seu Cyclinae processing technique |
| CN107535582A (en) * | 2016-06-27 | 2018-01-05 | 南京农业大学 | A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term |
-
2007
- 2007-12-28 CN CNA2007100606153A patent/CN101467542A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349684A (en) * | 2011-08-26 | 2012-02-15 | 食品行业生产力促进中心 | Method for quickly freezing aquatic products by super-high pressure technology |
| CN103976410A (en) * | 2014-05-19 | 2014-08-13 | 浙江万里学院 | Processing method for instant shelled seasoning tegillarca granosa |
| CN104782736A (en) * | 2015-04-03 | 2015-07-22 | 江苏省海洋水产研究所 | Normal-temperature clam shell removing device |
| CN107535582A (en) * | 2016-06-27 | 2018-01-05 | 南京农业大学 | A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term |
| CN106259817A (en) * | 2016-08-22 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Concha Meretricis Seu Cyclinae processing technique |
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Open date: 20090701 |