CN101731673A - Method for producing vacuum clams - Google Patents
Method for producing vacuum clams Download PDFInfo
- Publication number
- CN101731673A CN101731673A CN201010000911A CN201010000911A CN101731673A CN 101731673 A CN101731673 A CN 101731673A CN 201010000911 A CN201010000911 A CN 201010000911A CN 201010000911 A CN201010000911 A CN 201010000911A CN 101731673 A CN101731673 A CN 101731673A
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- clams
- clam
- carry out
- metal detection
- purified treatment
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Abstract
The invention discloses a method for producing vacuum clams with good colors and tastes and clean shells. The technical scheme is that the method comprises the following steps of: taking motley clams, and performing initial selection to select out qualified products; washing away silts and impurities on surfaces of the initially selected motley clams, then putting the clams into a pool to spit sands, performing purification treatment, taking the clams out of the pool after the purification treatment, flushing the purified clams, and sufficiently flushing the silts on the surfaces of the clams with water; performing careful selection on the purified clams to select the motley clams with good freshness; grading the carefully selected clams to perform strict classification, and weighing and bagging the carefully selected clams according to grades; putting the bagged clams into a steam box to perform steam boiling for 10 to 30 minutes at the water temperature of between 100 and 140 DEG C; cooling the clams naturally; performing quick freezing on the cooled clams, and then performing metal detection to meet the requirements that Fe is of 1.5 mm and Sus is of 3 mm; and boxing and warehousing the clams passed the metal detection.
Description
Technical field
The invention belongs to the field of production of vacuum clams food, especially a kind of color and taste is good, the production method of the vacuum clams of shell cleaning.
Background technology
Clam is the food that people like, often edible clam has that nourishing is good for the stomach, nourishing the liver is enriched blood, clearing heat and detoxicating effect.At present, the method for production vacuum clams has multiple, and the problem of existence is that color and taste is damaged.
Summary of the invention
The production method that the purpose of this invention is to provide the vacuum clams that a kind of color and taste is good, shell cleans.
Technical scheme of the present invention is: the production method of vacuum clams, it is characterized in that comprising the following steps: to get variegated clam, and tentatively select, pick out certified products; The silt and the impurity on the variegated clam of primary election surface are washed off, gone into the pond then and tell sand, carry out purified treatment, go out the pond flushing after the purified treatment, water fully washes the silt on surface; The good variegated clam of freshness is selected in Kazakhstan after the selected purified treatment; Selected clam is chosen level, carry out strict classification, and by the level pack of weighing; The clam of pack is put into food steamer carry out boiling, 100～140 ℃ of water temperatures, time 10-30 minute; Carry out the nature cooling; Cooled clam is carried out quick-frozen, carry out metal detection then, require Fe1.5mm, Sus3mm; The clam vanning warehouse-in qualified to metal detection.
Water temperature is preferably 100～110 ℃, time 15-20 minute.
Effect of the present invention is: this product is to be raw material with variegated clam, through telling sand, clean select, flexible package canned shellfish product that precise machining process such as vacuum packaging, high temperature high pressure sterilizing are made, the variegated clam of raw material that this product adopts is bright product, its individuality is full, color and taste is good, shell cleaning, no silt and foreign matter, the requirement of suitable technology and final products.
The present invention is described further below in conjunction with not limiting embodiment.
The specific embodiment
Embodiment 1: the production method of vacuum clams, comprise the following steps: to get variegated clam, and tentatively select, pick out certified products; The silt and the impurity on the variegated clam of primary election surface are washed off, gone into the pond then and tell sand, carry out purified treatment, go out the pond flushing after the purified treatment, water fully washes the silt on surface; The good variegated clam of freshness is selected in Kazakhstan after the selected purified treatment; Selected clam is chosen level, carry out strict classification, and by the level pack of weighing; The clam of pack is put into food steamer carry out boiling, 100～140 ℃ of water temperatures, time 10-30 minute; Carry out the nature cooling; Cooled clam is carried out quick-frozen, carry out metal detection then, require Fe1.5mm, Sus3mm; The clam vanning warehouse-in qualified to metal detection.
Embodiment 2: the production method of vacuum clams, comprise the following steps: to get variegated clam, and tentatively select, pick out certified products; The silt and the impurity on the variegated clam of primary election surface are washed off, gone into the pond then and tell sand, carry out purified treatment, go out the pond flushing after the purified treatment, water fully washes the silt on surface; The good variegated clam of freshness is selected in Kazakhstan after the selected purified treatment; Selected clam is chosen level, carry out strict classification, and by the level pack of weighing; The clam of pack is put into food steamer carry out boiling, 100～110 ℃ of water temperatures, time 15-20 minute; Carry out the nature cooling; Cooled clam is carried out quick-frozen, carry out metal detection then, require Fe1.5mm, Sus3mm; The clam vanning warehouse-in qualified to metal detection.
Claims (2)
1. the production method of vacuum clams is characterized in that comprising the following steps: to get variegated clam, tentatively selects, and picks out certified products; The silt and the impurity on the variegated clam of primary election surface are washed off, gone into the pond then and tell sand, carry out purified treatment, go out the pond flushing after the purified treatment, water fully washes the silt on surface; The good variegated clam of freshness is selected in Kazakhstan after the selected purified treatment; Selected clam is chosen level, carry out strict classification, and by the level pack of weighing; The clam of pack is put into food steamer carry out boiling, 100～140 ℃ of water temperatures, time 10-30 minute; Carry out the nature cooling; Cooled clam is carried out quick-frozen, carry out metal detection then, require Fe1.5mm, Sus3mm; The clam vanning warehouse-in qualified to metal detection.
2. the production method of vacuum clams according to claim 1 is characterized in that water temperature is preferably 100～110 ℃, time 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000911A CN101731673A (en) | 2010-01-20 | 2010-01-20 | Method for producing vacuum clams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000911A CN101731673A (en) | 2010-01-20 | 2010-01-20 | Method for producing vacuum clams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731673A true CN101731673A (en) | 2010-06-16 |
Family
ID=42456088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010000911A Pending CN101731673A (en) | 2010-01-20 | 2010-01-20 | Method for producing vacuum clams |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731673A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946920A (en) * | 2010-09-21 | 2011-01-19 | 福清隆裕食品开发有限公司 | Processing method for maintaining elasticity and flavor of clam meat |
| CN102475313A (en) * | 2010-11-29 | 2012-05-30 | 丹东大鹿岛外贸冷冻有限公司 | Vacuum black clam boiled at high temperature of 120 DEG C and processing method thereof |
| CN102805390A (en) * | 2012-08-23 | 2012-12-05 | 吕文良 | Method for producing clam juice |
| CN102835689A (en) * | 2011-07-07 | 2012-12-26 | 中国水产科学研究院黄海水产研究所 | Making method of canned original flavor Maoctra Veneriformis Reeve |
| CN104782736A (en) * | 2015-04-03 | 2015-07-22 | 江苏省海洋水产研究所 | Normal-temperature clam shell removing device |
| CN110521969A (en) * | 2019-10-09 | 2019-12-03 | 青岛浩源集团有限公司 | A kind of formula and production technology of garlic taste clam |
-
2010
- 2010-01-20 CN CN201010000911A patent/CN101731673A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946920A (en) * | 2010-09-21 | 2011-01-19 | 福清隆裕食品开发有限公司 | Processing method for maintaining elasticity and flavor of clam meat |
| CN102475313A (en) * | 2010-11-29 | 2012-05-30 | 丹东大鹿岛外贸冷冻有限公司 | Vacuum black clam boiled at high temperature of 120 DEG C and processing method thereof |
| CN102475313B (en) * | 2010-11-29 | 2013-08-14 | 丹东大鹿岛外贸冷冻有限公司 | Vacuum black clam boiled at high temperature of 120 DEG C and processing method thereof |
| CN102835689A (en) * | 2011-07-07 | 2012-12-26 | 中国水产科学研究院黄海水产研究所 | Making method of canned original flavor Maoctra Veneriformis Reeve |
| CN102835689B (en) * | 2011-07-07 | 2014-08-20 | 中国水产科学研究院黄海水产研究所 | Making method of canned original flavor Maoctra Veneriformis Reeve |
| CN102805390A (en) * | 2012-08-23 | 2012-12-05 | 吕文良 | Method for producing clam juice |
| CN104782736A (en) * | 2015-04-03 | 2015-07-22 | 江苏省海洋水产研究所 | Normal-temperature clam shell removing device |
| CN110521969A (en) * | 2019-10-09 | 2019-12-03 | 青岛浩源集团有限公司 | A kind of formula and production technology of garlic taste clam |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100616 |