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

Abstract

The invention discloses a production method of penguin pearl oyster ready-to-eat food. The penguin pearl oyster meat that has been cleaned and removed is washed with 3% salt; the pH is adjusted to 5.5-5.8 by using 0.1-0.2% citric acid solution; the shellfish is seasoned and boiled; Microwave drying is used in the drying and sterilization process. First, adjust the microwave energy switch to 50% position, dry for 10-15 minutes, then adjust the microwave energy switch to 75% position and dry for 3-4 minutes, so that the moisture content of the shellfish is 46. %-52%, the water activity is about 0.85-0.92; the product is vacuum-packed, and the packaged shellfish product is placed at 0-4°C for 20-24 hours to weaken the bacteria at low temperature, and then basified with 85-90°C hot water Sterilize for 30-35 minutes. The shelf life of the products produced in this way can reach more than eight months at room temperature, the product moisture content is about 45-47%, the taste is good, the hardness is moderate, and the unique flavor and nutritional value of pearl oyster meat are maintained. A large amount of pearl oyster meat provides people with delicious instant seafood, which has huge economic value and significant social benefits.

Description

A kind of production method of penguin pearl oyster instant food

technical field

The invention relates to a production method of penguin pearl oyster instant food.

Background technique

Penguin pearl oysters are mainly distributed in tropical and subtropical sea areas, and inhabit places with relatively fast currents at a water depth of about 30 meters. Penguin pearl oyster is a large pearl oyster with fast growth, strong disease resistance, fast secretion of nacre, and relatively wide and thick shell, which is suitable for pasting larger pearls. Its software part then has higher edible value. At present, penguin pearl oyster cultivation has gradually emerged in Hainan and southwestern Guangdong sea areas in Japan and my country. The culture of penguin and pearl oysters in China is mainly distributed in three provinces (regions) of Guangdong, Guangxi and Hainan, and there are more than 8.0×10 ³ pearl farms. According to statistics, the area of seawater pearl cultivation in Guangdong Province is 3.3×103hm ² , and the pearl oyster meat after harvest is about 3,000 tons. If the output of Hainan and Guangxi is added, the shell meat after pearl harvest will be even more. At present, except for a small number of shellfish meat harvested for direct consumption, they are generally used as feed, with low utilization value. Shellfish generally taste delicious, but since penguin pearl oysters are mainly used for the production of pearls, the meat of shellfish has poor softness and hardness, making it difficult to chew, making it less suitable for processing. In addition, generally high-temperature sterilized aquatic products have their own characteristics The "vacuum smell" of non-high-temperature sterilization can't reach more than eight months at room temperature. Every year in Guangdong, Guangxi and Hainan provinces, there is a large amount of shellfish meat after harvesting pearls. Penguin pearl oyster meat is a high-protein food that contains a variety of physiologically active substances. Because of its poor taste, it is difficult to process it into food with good flavor and taste. Therefore, these shellfish meat are generally used as feed except for a few direct consumption. lower.

The present invention mainly is to solve local flavor, mouthfeel and carry out storage and sale problem under normal temperature to this.

The technical solution of the invention includes pretreatment, blanching, seasoning, microwave drying to reduce bacteria, vacuum packaging, low temperature weakening of bacteria, pasteurization and cooling.

Contents of the invention

The purpose of the present invention is to provide a production method of penguin pearl oyster instant food, mainly to solve the problems of flavor, mouthfeel and storage and sales at normal temperature.

The invention includes pretreatment, seasoning, drying and bacteria reduction, vacuum packaging, low temperature weakening of bacteria, pasteurization, adding citric acid equivalent to 0.1-0.2% of shellfish weight in the seasoning process to reduce the pH value of the product to 5.5-5.8 Generally, the optimal growth pH value of bacteria is 7-9, and the decrease of pH value is beneficial to inhibit the growth of various bacteria and reduce their heat resistance; in the process of drying and reducing bacteria, microwave drying with 50-75% energy is used to reduce bacteria Treatment can not only reduce the moisture content of shellfish, but microwave can also kill most microorganisms, which has the effect of reducing bacteria; the moisture content of shellfish is 46%-52%, and the water activity is about 0.85-0.92, which can maintain the color of the product , texture, and flavor effects; after vacuum packaging, the shellfish products are placed at 0-4°C for 20-24 hours to weaken the bacteria at low temperature, which can make a small amount of microorganisms in the shellfish due to the low ambient temperature, which can make it heat-resistant Greatly reduced, easy to kill in the sterilization process, use 85-90 ℃ hot water for pasteurization, the sterilization time is 30-35 minutes, the product center temperature reaches above 80 ℃, immediately after the sterilization is completed, put it into cold water to cool to room temperature, and remove After drying, the water content of penguin pearl oyster products is 45-47%, which can be stored and circulated at room temperature, and the shelf life is more than eight months.

The shelf life of the product produced in this way in the present invention can reach more than eight months at normal temperature, and the product moisture content is about 45-47%. A large amount of pearl oyster meat behind the pearl provides people with delicious instant seafood, which has huge economic value and significant social benefits.

Detailed ways

Example 1

Pearled or frozen penguin shell meat is used on the same day. If the frozen shell meat is thawed in water, the impurities such as broken shells and meat are sieved, and then washed with sea water or 3% salt, and the shell meat is packed on wire. Put boiling 3% salt water or sea water in the basket, and boil for 4 minutes according to the size of the shellfish. When the shellfish smells cooked, take out the net basket and put it in fresh water to cool, then pour it on the operating table and pick it up. Stomach bag and gonads are washed and drained to complete the pretreatment; the processed penguin pearl oyster meat is seasoned according to the ratio (percentage by weight) equivalent to the weight of the shellfish meat; 4% of salt, 8% of white granulated sugar, seasoning 2% white wine, 0.2% white pepper powder, 3% ginger juice, mix evenly, then stir once in about 30 minutes, stir back and forth 8 times, let the seasoning fully penetrate into the shellfish, marinate for 2.5 hours, temperature control Below 20°C. And by 0.1% citric acid equivalent to the weight of shellfish, it can improve the flavor, reduce the pH of the product, and improve the storability of the product; the bacteria-reducing process of the seasoned and pickled shellfish adopts microwave drying, and the microwave energy switch is adjusted to 50% position, dry for 12 minutes, first adjust the microwave energy switch to 75% position and dry for 3 minutes, so that the moisture content of the shellfish is 48%, and the water activity is about 0.90. After drying, move to the clean room to blow and cool; vacuum packaging Carry out in a semi-sterile packaging room, keep the room temperature not higher than 26°C, put it in a cold storage at 0-4°C for 20 hours before vacuum packaging, the heat resistance of microorganisms will decrease, it is easy to kill, and the sterilization effect will be improved; after vacuum packaging, use a temperature of Hot water at 90°C is used for hot water sterilization, the sterilization time is 35 minutes, and the center temperature of the product reaches 80°C. After the sterilization is completed, immediately put it into cold water to cool to room temperature, and take it out to dry. The method uses low-temperature processing of ready-to-eat food, which can well prevent the product from producing "vacuum odor". The product has good texture and flavor, can be stored and circulated at normal temperature, and has a shelf life of more than eight months at normal temperature.

Example 2

Pearled or frozen penguin shell meat is used on the same day. If the frozen shell meat is thawed in water, the impurities such as broken shells and meat are sieved, and then washed with sea water or 3% salt, and the shell meat is packed on wire. Put boiling 3% salt water or sea water in the basket, and boil for 5 minutes according to the size of the shellfish. When the shellfish smells cooked, take out the net basket and put it in fresh water to cool, then pour it on the operating table and pick it up. Stomach bag and gonads are washed and drained to complete the pretreatment; the treated penguin pearl oyster meat is seasoned according to the ratio (percentage by weight) equivalent to the weight of the shellfish meat; 5% of salt, 9% of white sugar, seasoning 1% white wine, 0.25% white pepper powder, 2.5% ginger juice, mix evenly, then stir once in about 30 minutes, stir back and forth 7 times, let the seasoning fully penetrate into the shellfish, marinate for 2 hours, temperature control Below 20°C. And by 0.15% citric acid equivalent to the weight of the shellfish, it can improve the flavor, reduce the pH of the product, and improve the storability of the product; the bacteria-reducing process of the seasoned and pickled shellfish adopts microwave drying, and the microwave energy switch is adjusted to 50% position, dry for 14 minutes, first adjust the microwave energy switch to 75% position and dry for 4 minutes, so that the moisture content of the shellfish is 50%, and the water activity is about 0.92. After drying, move to a clean room to blow and cool; vacuum packaging Carry out in a semi-sterile packaging room, keep the room temperature not higher than 26°C, put it in a cold storage at 0-4°C for 22 hours before vacuum packaging, the heat resistance of microorganisms will decrease, it is easy to kill, and the sterilization effect will be improved; after vacuum packaging, use a temperature of 88°C hot water is used for hot water sterilization. The sterilization time is 32 minutes. The product center temperature reaches 80°C. This method adopts low-temperature processing of ready-to-eat food, which can well prevent the product from producing "vacuum smell", the product has good texture and flavor, the moisture content of the product is 45-47%, and the water activity is 0.87-0.91, which can be stored at room temperature. Storage and circulation, the shelf life of the product at room temperature is more than eight months

Example 3

Pearled or frozen penguin shell meat is used on the same day. If the frozen shell meat is thawed in water, the impurities such as broken shells and meat are sieved, and then washed with sea water or 3% salt, and the shell meat is packed on wire. Put boiling 3% salt water or sea water in the basket, and boil for 6 minutes according to the size of the shellfish. When the shellfish smells cooked, take out the net basket and put it in fresh water to cool, then pour it on the operating table and pick it up. Stomach bag and gonads are washed and drained to complete the pretreatment; the treated penguin pearl oyster meat is seasoned according to the ratio (percentage by weight) equivalent to the weight of the shellfish meat; 5.5% of salt, 10% of white sugar, seasoning 1.5% white wine, 0.3% white pepper, 2% ginger juice, mix evenly, then stir once in about 30 minutes, stir back and forth 8 times, let the seasoning fully penetrate into the shellfish, marinate for 3 hours, temperature control Below 20°C. And according to the citric acid equivalent to 0.2% of the weight of the shellfish, it can improve the flavor, reduce the pH of the product, and improve the storage performance of the product; the bacteria-reducing process of the seasoned and pickled shellfish adopts microwave drying, and the microwave energy switch is first adjusted to 50% position, dry for 15 minutes, first adjust the microwave energy switch to 75% position and dry for 3 minutes, so that the moisture content of the shellfish is 52%, and the water activity is about 0.85-0.92. After drying, move to the clean room to blow and cool; Vacuum packaging is carried out in a semi-sterile packaging room. Keep the room temperature not higher than 26°C. Before vacuum packaging, put it in a cold storage at 0-4°C for 24 hours. The heat resistance of microorganisms will decrease, which is easy to kill and improve the sterilization effect; The temperature is 90°C hot water for hot water sterilization, the sterilization time is 30 minutes, and the center temperature of the product reaches 80°C. After the sterilization is completed, immediately put it into cold water to cool to room temperature, remove and dry. This method adopts low-temperature processing of ready-to-eat food, which can well prevent the product from producing "vacuum smell", the product has good texture and flavor, the moisture content of the product is 45-47%, and the water activity is 0.87-0.91, which can be stored at room temperature. Storage and circulation, the shelf life of the product at room temperature is more than eight months.

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.