CN101711598A - Method for producing ready-to-eat food of Pteria Penguin - Google Patents

Abstract

The invention discloses a method for producing ready-to-eat food of Pteria Penguin. The method comprises the following steps of cleaning the cleaned pure Pteria Penguin meat with 3 percent of salt; adjusting pH value to 5.5 to 5.8 with 0.1 to 0.2 percent solution of citric acid; seasoning the Pteria Penguin meat and boiling; performing drying and sterilizing process, namely drying by using microwaves, firstly adjusting a microwave energy switch to 50 percent of position, drying for 10 to 15 minutes, and then adjusting the microwave energy switch to 75 percent of position for drying for 3 to 4 minutes to ensure that the water content of the Pteria Penguin meat is 46 to 52 percent and the water activity is about 0.85 to 0.92; and packing the product under the vacuum, and standing the packaged Pteria Penguin meat for 20 to 24 hours at 0 to 4 DEG C to perform low-temperature bacteria reduction, and performing pasteurization with hot water at 85 to 90 DEG C for 30 to 35 minutes. The produced Pteria Penguin meat has a guarantee period of more than eight months. The water content of the product is about 45 to 47 percent. The produced Pteria Penguin meat has good taste and moderate hardness. Particular delicate flavour and nutritional value of the Pteria Penguin meat are retained. Delicious ready-to-eat seafood is provided for people by fully using a great amount of Pteria Penguin meat after taking the pearls. The Pteria Penguin meat has huge economic value and obvious social effect.

Description

A kind of production method of ready-to-eat food of Pteria Penguin

Technical field

The present invention relates to a kind of production method of ready-to-eat food of Pteria Penguin.

Background technology

The penguin pearl shell mainly is distributed in the torrid zone, sea area, subtropical zone, inhabits the more anxious part of the about 30 meters current of the depth of water.The penguin pearl shell is the large pearl shellfish, and growth is fast, and premunition is strong, and secretion nacre speed is fast, and shell is generouser, and is suitable for pasting bigger pearl.Its soft body then has higher edibility.Penguin pearl breedinmg is risen in sea area, Hainan of Japan and China and west of Guangdong Province Yuexi south gradually at present.The penguin pearl breedinmg of China mainly is distributed in Guangdong, Guangxi and Hainan San Sheng (district), has 8.0 * 10 approximately ³A plurality of pearl farms.According to statistics, the sea water pearls cultured area in Guangdong Province reaches 3.3 * 103hm ², about 3000 tons of the pearl oyster meat behind the receipts pearl, if add the output in Hainan, Guangxi, its shellfish meat of receiving behind pearl is more.Shellfish meat behind the receipts pearl is generally made feed except that minority is directly edible at present, and value is lower.The general taste of shellfish meat is all delicious, but because the penguin pearl shell mainly is the production that is used for pearl, the meat soft durometer of shellfish meat is poor, be difficult to chew, make its processing adaptive poor, the aquatic products of general high temperature sterilization all have its distinctive " vacuum is smelly " in addition, and then the shelf-life can't reach more than eight months at normal temperatures to adopt the non high temperature sterilization.Annual after Guangdong, Guangxi, Hainan San Sheng have a large amount of receipts pearls shellfish meat.The penguin pearl oyster meat is a kind of high-protein food, contains several physiological active substances, and is relatively poor because of mouthfeel, is difficult to be processed into all good food of local flavor and mouthfeel, so these shellfish meat are generally made feed except that only a few is directly edible, value is lower.

To this present invention mainly is for solving local flavor, mouthfeel and preserving at normal temperatures and marketing problem.

Technical scheme of the present invention comprises pre-treatment, blanching, seasoning, microwave drying bacteria reducing, vacuum packaging, low temperature reduction bacterium, pasteurize, cooling.

Summary of the invention

The production method that the purpose of this invention is to provide a kind of ready-to-eat food of Pteria Penguin mainly is for solving local flavor, mouthfeel and preserving at normal temperatures and marketing problem.

The present invention includes pre-treatment, seasoning, dry bacteria reducing, vacuum packaging, low temperature reduction bacterium, pasteurize, in seasoning process, add the citric acid that is equivalent to shellfish meat weight 0.1-0.2%, make product pH value be reduced to 5.5～5.8, the general the suitableeest growth of bacterium pH value is 7-9, the pH value descends and helps suppressing the growth of various bacterium, and reduces its hear resistance; Adopt the microwave drying of 50-75% energy to carry out the bacteria reducing processing in dry bacteria reducing process, not only can reduce shellfish meat moisture, microwave also can be killed most of microorganism, has the bacteria reducing effect; Making shellfish meat moisture is 46%-52%, and water activity is about 0.85-0.92, can reach the effect that keeps combinations color and lustre, quality, local flavor; After the vacuum packaging, the shellfish meat product is placed in 0-4 ℃ and was carried out low temperature reduction bacterium in 20-24 hour, can make in the shellfish meat a spot of microorganism lower because of environment temperature, its hear resistance is descended greatly, be convenient in sterilization process, kill, carry out pasteurize with 85-90 ℃ of hot water, sterilizing time 30-35 minute, the article center temperature reaches more than 80 ℃, drop into immediately after sterilization finishes and be cooled to room temperature in the cold water, pull airing out, the water content of penguin pearl shell goods is 45-47%, can preserve at normal temperatures and circulate, the shelf-life reached more than eight months.

The shelf life of products that the present invention produces like this can reach more than eight months at normal temperatures, product moisture content is about 45-47%, mouthfeel is good, neither too hard, nor too soft, keep distinctive delicate flavour of pearl oyster meat and nutritive value, can make full use of pearl and get a large amount of pearl oyster meats behind the pearl,, have huge economic and remarkable social benefit for people provide delicious instant marine product.

The specific embodiment

Embodiment 1

Adopt and to adopt pearl the same day or through freezing penguin pearl oyster meat, freezing in this way shellfish meat then thaws at water earlier, sieve removes impurity such as broken shell, meat mincing, clean with seawater or 3% salt then, shellfish meat is contained in 3% saline solution or the seawater of putting into boiling in the wire basket, according to the individual size boiling of shellfish meat 4 minutes, when shellfish meat occurs boiling fragrance, after taking out net basket and putting into the fresh water cooling, be poured on and pluck stomach bag, sexual gland on the operating desk, clean to drain and promptly finish pre-treatment; Treated penguin pearl oyster meat is carried out seasoning, be in the ratio (percentage by weight) that is equivalent to shellfish meat weight shellfish meat weight; Salt 4%, white granulated sugar 8%, flavoring liquor 2%, white pepper powder 0.2%, ginger juice 3% mix, and stir once about 30 minutes subsequently, stir 8 times front and back, allow flavoring fully penetrate in the shellfish meat, salting period is 2.5 hours, and temperature is controlled at below 20 ℃.And by 0.1% the citric acid that is equivalent to shellfish meat weight, can reach and improve local flavor, reduce goods pH, improve the effect of goods storage property; Through the pickled shellfish meat bacteria reducing process using microwave drying of seasoning, earlier the microwave energy switch is transferred to 50% position, dried 12 minutes, earlier the microwave energy switch was transferred to 75% position dry 3 minutes, making shellfish meat moisture is 48%, water activity is about 0.90, moves to blowing cooling in the clean room after the drying; Be vacuum-packed in that half aseptic packaging is indoor to be carried out, keep room temperature not to be higher than 26 ℃, put 20 hours in 0-4 ℃ of freezer before vacuum-packed, the microorganism hear resistance descends, and is convenient to kill the raising bactericidal effect; Vacuum-packed back is that 90 ℃ of hot water carry out the hot water sterilization with temperature, sterilizing time 35 minutes, and the article center temperature reaches 80 ℃, drops into immediately after sterilization finishes and is cooled to room temperature in the cold water, pulls airing out.This method adopts the low temperature process ready-to-eat food, can prevent well that product from producing " vacuum is smelly ", and product has good quality and local flavor, can preserve at normal temperatures and circulate, and shelf life of products reached more than eight months under the normal temperature.

Embodiment 2

Adopt and to adopt pearl the same day or through freezing penguin pearl oyster meat, freezing in this way shellfish meat then thaws at water earlier, sieve removes impurity such as broken shell, meat mincing, clean with seawater or 3% salt then, shellfish meat is contained in 3% saline solution or the seawater of putting into boiling in the wire basket, according to the individual size boiling of shellfish meat 5 clocks, when shellfish meat occurs boiling fragrance, after taking out net basket and putting into the fresh water cooling, be poured on and pluck stomach bag, sexual gland on the operating desk, clean to drain and promptly finish pre-treatment; Treated penguin pearl oyster meat is carried out seasoning, be in the ratio (percentage by weight) that is equivalent to shellfish meat weight shellfish meat weight; Salt 5%, white granulated sugar 9%, flavoring liquor 1%, white pepper powder 0.25%, ginger juice 2.5% mix, and stir once about 30 minutes subsequently, stir 7 times front and back, allow flavoring fully penetrate in the shellfish meat, salting period is 2 hours, and temperature is controlled at below 20 ℃.And by 0.15% the citric acid that is equivalent to shellfish meat weight, can reach and improve local flavor, reduce goods pH, improve the effect of goods storage property; Through the pickled shellfish meat bacteria reducing process using microwave drying of seasoning, earlier the microwave energy switch is transferred to 50% position, dried 14 minutes, earlier the microwave energy switch was transferred to 75% position dry 4 minutes, making shellfish meat moisture is 50%, water activity is about 0.92, moves to blowing cooling in the clean room after the drying; Be vacuum-packed in that half aseptic packaging is indoor to be carried out, keep room temperature not to be higher than 26 ℃, put 22 hours in 0-4 ℃ of freezer before vacuum-packed, the microorganism hear resistance descends, and is convenient to kill the raising bactericidal effect; Vacuum-packed back is that 88 ℃ of hot water carry out the hot water sterilization with temperature, sterilizing time 32 minutes, and the article center temperature reaches 80 ℃, drops into immediately after sterilization finishes and is cooled to room temperature in the cold water, pulls airing out.This method adopts the low temperature process ready-to-eat food, can prevent well that product from producing " vacuum is smelly ", and product has good quality and local flavor, the moisture of product is 45-47%, water activity is 0.87-0.91, can preserve at normal temperatures and circulate, and shelf life of products reached more than eight months under the normal temperature

Embodiment 3

Adopt and to adopt pearl the same day or through freezing penguin pearl oyster meat, freezing in this way shellfish meat then thaws at water earlier, sieve removes impurity such as broken shell, meat mincing, clean with seawater or 3% salt then, shellfish meat is contained in 3% saline solution or the seawater of putting into boiling in the wire basket, according to the individual size boiling of shellfish meat 6 minutes, when shellfish meat occurs boiling fragrance, after taking out net basket and putting into the fresh water cooling, be poured on and pluck stomach bag, sexual gland on the operating desk, clean to drain and promptly finish pre-treatment; Treated penguin pearl oyster meat is carried out seasoning, be in the ratio (percentage by weight) that is equivalent to shellfish meat weight shellfish meat weight; Salt 5.5%, white granulated sugar 10%, flavoring liquor 1.5%, white pepper powder 0.3%, ginger juice 2% mix, and stir once about 30 minutes subsequently, stir 8 times front and back, allow flavoring fully penetrate in the shellfish meat, salting period is 3 hours, and temperature is controlled at below 20 ℃.And by 0.2% the citric acid that is equivalent to shellfish meat weight, can reach and improve local flavor, reduce goods pH, improve the effect of goods storage property; Through the pickled shellfish meat bacteria reducing process using microwave drying of seasoning, earlier the microwave energy switch is transferred to 50% position, dried 15 minutes, earlier the microwave energy switch was transferred to 75% position dry 3 minutes, making shellfish meat moisture is 52%, water activity is about 0.85～0.92, moves to blowing cooling in the clean room after the drying; Be vacuum-packed in that half aseptic packaging is indoor to be carried out, keep room temperature not to be higher than 26 ℃, put 24 hours in 0-4 ℃ of freezer before vacuum-packed, the microorganism hear resistance descends, and is convenient to kill the raising bactericidal effect; Vacuum-packed back is that 90 ℃ of hot water carry out the hot water sterilization with temperature, sterilizing time 30 minutes, and the article center temperature reaches 80 ℃, drops into immediately after sterilization finishes and is cooled to room temperature in the cold water, pulls airing out.This method adopts the low temperature process ready-to-eat food, can prevent well that product from producing " vacuum is smelly ", and product has good quality and local flavor, the moisture of product is 45-47%, water activity is 0.87-0.91, can preserve at normal temperatures and circulate, and shelf life of products reached more than eight months under the normal temperature.

Claims (3)

1. the production method of a ready-to-eat food of Pteria Penguin, it is characterized in that in seasoning process, adding the citric acid of the 0.1-0.2% that is equivalent to shellfish meat weight, the pH value of goods is reduced to 5.5-5.8, in dry bacteria reducing process, adopt the microwave drying of 50-75% energy to carry out the bacteria reducing processing, making shellfish meat moisture is 46%-52%, and water activity is about 0.85-0.92; Vacuum-packed back shellfish meat product is placed in 0～4 ℃ and was carried out low temperature reduction bacterium in 20-24 hour, carries out pasteurize with 85-90 ℃ of hot water, and sterilizing time 30-35 minute, the article center temperature reached 80 ℃.

2. according to the production method of the described a kind of ready-to-eat food of Pteria Penguin of claim 1, it is characterized in that the seasoning employing is equivalent to shellfish meat percentage by weight and is; Salt 4-6%, white granulated sugar 8-10%, flavoring liquor 1-2%, white pepper powder 0.2-0.3%, ginger juice 2-3%, mix, stirred once every 30 minutes subsequently, stir 4-8 time front and back, allow flavoring fully penetrate in the shellfish meat, salting period is 2-3 hour, and temperature is controlled at below 20 ℃.

3. according to the production method of the described a kind of ready-to-eat food of Pteria Penguin of claim 1, the moisture that it is characterized in that shellfish meat is 45-47%, and water activity is 0.87-0.91.