CN101836747B - Instant shellfish anti-oxidation method and control technology thereof - Google Patents
Instant shellfish anti-oxidation method and control technology thereof Download PDFInfo
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- CN101836747B CN101836747B CN2010100004131A CN201010000413A CN101836747B CN 101836747 B CN101836747 B CN 101836747B CN 2010100004131 A CN2010100004131 A CN 2010100004131A CN 201010000413 A CN201010000413 A CN 201010000413A CN 101836747 B CN101836747 B CN 101836747B
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- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 11
- 238000005516 engineering process Methods 0.000 title abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 75
- 241000237502 Ostreidae Species 0.000 claims abstract description 28
- 235000020636 oyster Nutrition 0.000 claims abstract description 28
- 210000001519 tissue Anatomy 0.000 claims abstract description 26
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000661 sodium alginate Substances 0.000 claims abstract description 25
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- 210000003205 muscle Anatomy 0.000 claims abstract description 24
- 235000020639 clam Nutrition 0.000 claims abstract description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000020638 mussel Nutrition 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 150000002632 lipids Chemical class 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 239000011734 sodium Substances 0.000 claims description 24
- 238000012856 packing Methods 0.000 claims description 19
- 238000012545 processing Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 12
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
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- 210000000969 egg white Anatomy 0.000 claims description 12
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- 239000008101 lactose Substances 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
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- 238000004140 cleaning Methods 0.000 abstract description 2
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- 239000011248 coating agent Substances 0.000 abstract 2
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
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- 239000000252 konjac Substances 0.000 abstract 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an instant shellfish anti-oxidation method and a control technology thereof, which is designed against the composition of oysters, mussels, variegated clams and other shellfish in edible protein tissues wrapping visceral masses therein and the structural characteristics, and the instant shellfish anti-oxidation method comprises the following steps: taking out meat according to different ways of fresh and live, heat-treated and frozen, cleaning and removing surface mucus, using citric acid and sodium citrate buffer solution to adjust acidity, controlling taste of the type of the shellfish, and histology, morphology and shaping of protein by combining with temperature and seasonings, and carrying out lipid anti-oxidation treatment; then increasing the temperature for curing by stages; immerging shellfish edible muscle part after fully curing into coating liquid containing 0.1-1.0% of sodium alginate and 0.1-0.5% of konjac flour for 3-10s, taking out, and draining off juice; directly vacuumizing and packaging raw materials after coating treatment, or filling nitrogen for packaging, or quick-freezing for 5-10min at minus 15-30 DEG C in a quick-freezing machine, solidifying the shape, then quickly vacuumizing and packaging, or filing the nitrogen for packaging; and directly freezing a shellfish product after well packaging for selling, or carrying out sterilization treatment for 30-60min at the temperature of 90-120 DEG C, and freezing, refrigerating or placing at normal temperature for selling.
Description
Technical field:
The present invention relates to a kind of preparation method of ready-to-eat food, be specially the technology of preparing that visceral masses such as oyster, variegated clam, razor clam are wrapped in edible protein interior shellfish, belong to food processing field.
Background technology:
China is world shellfish culture big country, and annual production accounts for more than 68% of Gross World Product (about 1,200 ten thousand tons), and in the global shellfish culture, the output of oyster is the highest, is mussel secondly, and the output of scallop is positioned at the 3rd.China is to the utilization of oyster, how with directly edible be main, and the exploitation of health products or curative effect article has just been risen, to compare gap fairly obvious with developed country such as Japan.The oyster converted products form of China mainly contains freezing article (accounting for about 75%), also has part dried product (dried oyster, mussel are done) and flavouring (accounting for 5-10%) such as (oyster sauce, hoisin sauce wet goods), and the intensive processing product seldom.Variegated clam belongs to lamellibranchiata, Veneridae.Be a kind of bivalve shellfish of growing in the shallow sea, its meat is nutritious, and fat is low, and protein and calcium content are higher.In recent years, domesticly begin the variegated clam of large-scale farming gradually; China is obtaining significant progress aspect the research of variegated clam aquaculture, and artificial breeding and artificial fecundation work are also taken its place in the front ranks of the world.
At present,, except that tradition is drying, focus mostly on aspect fresh-keeping and simple instant product for the working research of oyster, variegated clam.Like patent " method for preserving and processing living variegated shell-fish 200610047359.X "; Provide a kind of living variegated shell-fish after telling sand, the thorough cleaning; Put into etc. weight, fresh water content is that 5-45%, seawater are the cooling water (2 ℃-4 ℃) of 55-95%, tight sealing, 3 ℃ ± 2 ℃ storages down; Thereby can prolong the survival period of variegated clam, and keep original freshness and juice to distinguish the flavor of constant.Patent " processing and preserving method 02101898.7 of instant oyster " provides the salt solution that a kind of live body oyster of transfering to from crust is soaked in the 2-3 degree 50-100 minute; Soaked that picking up drains away the water is heated to edible degree; Cooling final vacuum packing or IQF, thus can prolong period of storage and keep its freshness.Cao Rong etc. have studied the cold storing and fresh-keeping effect of controlled atmospheric packing to Pacific oyster: controlled atmospheric packing has effectively prolonged the refrigerated shelf phase (controlled atmospheric packing is to Pacific oyster cold storing and fresh-keeping Research on effect, and food industry is scientific and technological, 2009 the 5th phases) of oyster.But do not see and set up texture control technology, promote the report of seashell products quality.Yet the common feature of several kinds of shellfishes such as oyster, variegated clam, razor clam is exactly the inside that visceral mass is wrapped in edible albumen tissue.Thereby, except the characteristic that will consider protein, also to consider the problem of lipid oxidation in the visceral mass to its processing.
Summary of the invention:
The objective of the invention is to be wrapped in edible protein interior shellfish to visceral masses such as oyster, variegated clam, razor clams; Be rich in the characteristic that grease is prone to oxidation in its internal organs; Suit measures to local conditions to set out the optimization process technology of corresponding maintenance quality and product quality; And then set up the texture control technology of such shellfish instant product, produce organoleptic indicators such as color and luster, tissue and form, flavour, with physics and chemistry, health, all good high-quality instant shellfish products of microbiological indicator.
Technical scheme of the present invention is: on the basis to the monitoring of shellfish main protein variation in the process; Grease in its internal organs is carried out anti-oxidant treatment; Set up suitable preprocess method, flavoring technology, and sterilization technology; Produce and have abundant nutrition, good color and luster, strong fragrance and serial instant seashell products with stronger shelf life.
Technical scheme of the present invention is by the realization that is described below:
One, the processing of raw material
1. raw material is got the meat mode
(1) fresh and alive oyster is prone to manual shelling, and can directly get meat with instrument.
(2) bivalve shellfish such as fresh and alive variegated clam, razor clam, mussel steam 3～10min in 100 ℃～108 ℃ high temperature, shell, and get meat.
(3) fresh and alive oyster is in-10 ℃～-40 ℃ freezing 30～120min, and it is slightly soft to remove negative catalysis to ice sheet, gets meat with instrument.
2. clean
In the edible muscle parts of shellfish such as oyster, mussel, variegated clam are wrapped in visceral mass, be difficult for separately.Especially the material of a lot of viscous liquid state of oyster surface attachment.Thereby the 75-100 ℃ of hot water 5～20S of tissue immersion with whole shellfish then in 20-40 ℃, contains 0.01～0.1% citric acid, 0.05～0.4% different Vc-Na, aqueous solution soaking 20～50min of 0.5～3%NaCl, and draining is for use.
3. tasty, the typing of albumen tissue morphology, and lipid anti-oxidant treatment
(1) anti-oxidant treatment
Edible muscle parts is difficult for raw materials such as oyster separately, mussel, variegated clam in visceral mass is wrapped in, and places 4 ℃～20 ℃ bastes of 1～2 times of quality to soak 1～5h.
Baste is transferred pH6.0～6.6 with citric acid and sodium citrate buffer, wherein adds 0.5～2.5% salt, 0.1～0.5% monosodium glutamate, 1～5% white granulated sugar, 0.1～0.5% lactose, 0.05～1% different VC-Na.
(2) albumen tissue morphology typing
Shellfish after above-mentioned processing places 50～70 ℃ of bastes insulation, 0.5～2h, impels the muscle fibril tenderization tissue that dissociates; Be warming up to 85～100 ℃ subsequently and boil 0.5～2h, replenish in the baste and add 0.05～0.1% sodium alginate, 0.1～1% egg-white powder lets the collagenous fibres of sex change dissolve between the muscle fibril tissue, organizes full full.
Four, slaking sterilization
The edible muscle parts of shellfish after above-mentioned tasty, typing or the anti-oxidant treatment in former baste, slowly is warming up to 80 ℃～90 ℃ once more and keeps 10～20min, and 100 ℃ keep 10～20min.
Five, tunicle is handled
The edible muscle parts of shellfish after the abundant slaking is immersed 3～10S takes out drop juice in the tunicle liquid of 0.1～1.0% sodium alginate, 0.1～0.5% konjaku flour.
Six, packing
1. the raw material after tunicle is handled directly vacuumizes packing, or the inflated with nitrogen packing.
Or the raw material of 2. tunicles after handling, place instant freezer in-15～-30 ℃ of quick-frozen 5～10min, solid form, the packing of rapid vacuumizing packing, or inflated with nitrogen then.
Seven, sterilization and storage
1. packaged seashell products, directly be frozen in-18 ℃ for sale.
2. packaged seashell products behind 90 ℃～120 ℃ sterilization processing 30～60min, is frozen in-18 ℃, or refrigerates in 0～4 ℃, or normal temperature is for sale.
The present invention compared with prior art has the following advantages:
1. the present invention is directed to shellfish visceral masses such as oyster, variegated clam, mussel and be wrapped in the inner situation of edible muscle; On the basis that the edible protein of control changes; Control to the high problem that is prone to oxidation of internal organs fat content; Confirm corresponding processing technology, promoted existing process technology level, and product quality;
2. several big technical bottlenecks of unstable, the difficult storage of color and luster in the instant shellfish exploitation have been captured; Have good colour, enrich mouthfeel, strong fragrance, kept the integrality and the nutritional labeling of profile to greatest extent;
3. changed oyster, variegated clam, mussel etc. and be processed as main present situation, for people provide " being fond of eating ", nutrition, instant shellfish product easily with drying;
4. upgrade people's consumption pattern, adapted to the allegro life of people, can be sold to the hinterland simultaneously, enlarged the consumption radius.
The specific embodiment
Instance 1
Fresh and alive oyster is directly got meat with instrument after shelling by hand; Whole tissue is immersed 75 ℃ of hot water 20S; Then in 20 ℃; Contain in the aqueous solution of 0.01% citric acid, 0.4% different VC-Na, 0.5%NaCl and soak 50min, draining is placed in 4 ℃ of bastes (transfer pH6.0 with citric acid and sodium citrate buffer, wherein add 0.5% salt, 0.1% monosodium glutamate, 3% white granulated sugar, 0.1% lactose, 0.05% different VC-Na) of 1 times of quality and soaks 5h.Then; 50 ℃ of insulation 2h; Be warming up to 85 ℃ subsequently and boil 2h, replenish the sodium alginate of interpolation 0.05% and 0.1% egg-white powder in the baste, slowly be warming up to 80 ℃ and keep the 20min continued to be warming up to 100 ℃ of maintenance 20min; Edible muscle parts after the abundant slaking is soaked 3S take out drop juice in the tunicle liquid of being made up of the konjaku flour of 0.1% sodium alginate and 0.5%.It is for sale after vacuumizing packing, to be frozen in-18 ℃ of storages.
Instance 2
Fresh and alive oyster is in-10 ℃ of freezing 120min, and it is slightly soft to take out back negative catalysis to ice sheet, gets meat with instrument.Whole tissue is immersed 100 ℃ of hot water 5S; Then in 40 ℃; Contain in the aqueous solution of 0.1% citric acid, 0.05% different VC-Na, 3%NaCl and soak 20min; Draining is placed in 20 ℃ of bastes (baste is transferred pH6.6 with citric acid and sodium citrate buffer, wherein adds 1% salt, 0.5% monosodium glutamate, 1% white granulated sugar, 0.5% lactose, 1% different VC-Na) of 2 times of quality and soaks 1h.70 ℃ are incubated 0.5h then; Be warming up to 100 ℃ subsequently and boil 0.5h; Replenish the sodium alginate of interpolation 0.1% and 0.1% egg-white powder in the baste; Slowly be warming up to 90 ℃ and keep the 10min continued to be warming up to 100 ℃ keeping 10min, the edible muscle parts after the abundant slaking is soaked the 10S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 1.0% sodium alginate and 0.1%.Inflated with nitrogen is packed fast then, 90 ℃ of sterilization processing 60min, and it is for sale to be frozen in-18 ℃ of storages.
Instance 3
Fresh and alive variegated clam is steamed 10min in 100 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 90 ℃ of hot water 10S; Then in 30 ℃; Contain in the aqueous solution of 0.06% citric acid, 0.2% different VC-Na, 1%NaCl and soak 35min; Draining is placed in 10 ℃ of bastes (baste is transferred pH6.2 with citric acid and sodium citrate buffer, wherein adds 2.5% salt, 0.3% monosodium glutamate, 5% white granulated sugar, 0.2% lactose, 0.2% different VC-Na) of 1 times of quality and soaks 4h.Then; 60 ℃ of insulation 1.5h impel the muscle fibril tenderization tissue that dissociates, and are warming up to 95 ℃ subsequently and boil 1h; Replenish the sodium alginate of interpolation 0.08% and 0.4% egg-white powder in the baste; Slowly be warming up to 90 ℃ and keep the 15min continued to be warming up to 100 ℃ keeping 15min, the edible muscle parts after the abundant slaking is soaked the 7S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 0.5% sodium alginate and 0.5%.After the inflated with nitrogen packing, 120 ℃ of sterilization processing 40min, room temperature storage is for sale.
Instance 4
Fresh and alive oyster, in-40 ℃ of freezing 30min, it is slightly soft to take out back negative catalysis to ice sheet, gets meat with instrument.Whole tissue is immersed 100 ℃ of hot water 5S; Then in 20 ℃; Contain in the aqueous solution of 0.03% citric acid, 0.3% different VC-Na, 2%NaCl and soak 50min; Draining is placed in 20 ℃ of bastes (baste is transferred pH6.4 with citric acid and sodium citrate buffer, wherein adds 2% salt, 0.2% monosodium glutamate, 2% white granulated sugar, 0.4% lactose, 0.8% different VC-Na) of 1.5 times of quality and soaks 3h.Then; 50 ℃ of insulation 2h; Be warming up to 85 ℃ subsequently and boil 2h, replenish the sodium alginate of interpolation 0.05% and 0.8% egg-white powder in the baste, slowly be warming up to 90 ℃ and keep the 20min continued to be warming up to 100 ℃ of maintenance 10min; Edible muscle parts after the abundant slaking is soaked 10S take out drop juice in the tunicle liquid of being made up of the konjaku flour of 0.8% sodium alginate and 0.3%.Rapid vacuumizing is packed then, and 100 ℃ of sterilization processing 50min refrigerate in 0～4 ℃ for sale.
Instance 5
Fresh and alive mussel is steamed 2min in 108 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 80 ℃ of hot water 15S; Then in 40 ℃; Contain in the aqueous solution of 0.01% citric acid, 0.3% different VC-Na, 0.5%NaCl and soak 20min; Draining is placed in 15 ℃ of bastes (baste is transferred pH6.6 with citric acid and sodium citrate buffer, wherein adds 2.5% salt, 0.1% monosodium glutamate, 5% white granulated sugar, 0.1% lactose, 0.05% different VC-Na) of 2 times of quality and soaks 2h.Then; It is reentered in the former baste, and 70 ℃ of insulation 0.5h are warming up to 95 ℃ subsequently and boil 1h; Replenish the sodium alginate of interpolation 0.08% and 0.5% egg-white powder in the baste; Slowly be warming up to 90 ℃ and keep the 15min continued to be warming up to 100 ℃ keeping 15min, the edible muscle parts after the abundant slaking is soaked the 7S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 0.1% sodium alginate and 0.1%.Rapid vacuumizing is packed then, 120 ℃ of sterilization processing 30min, and normal temperature is for sale.
Instance 6
Fresh and alive razor clam is steamed 5min in 105 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 75 ℃ of hot water 20S; Then in 25 ℃; Contain in the aqueous solution of 0.1% citric acid, 0.1% different VC-Na, 3%NaCl and soak 40min; Draining is placed in 4 ℃ of bastes (baste is transferred pH6.0 with citric acid and sodium citrate buffer, wherein adds 0.5% salt, 0.5% monosodium glutamate, 1% white granulated sugar, 0.5% lactose, 1% different VC-Na) of 1 times of quality and soaks 5h.Then; It is reentered in the former baste, and 60 ℃ of insulation 1.5h are warming up to 90 ℃ subsequently and boil 1.5h; Replenish the sodium alginate of interpolation 0.05% and 1% egg-white powder in the baste; Slowly be warming up to 80 ℃ and keep the 20min continued to be warming up to 100 ℃ keeping 20min, the edible muscle parts after the abundant slaking is soaked the 3S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 1.0% sodium alginate and 0.2%.After the inflated with nitrogen packing, be frozen in-18 ℃ for sale.
Instance 7
Fresh and alive oyster, in-25 ℃ of freezing 80min, it is slightly soft to take out back negative catalysis to ice sheet, gets meat with instrument.Whole tissue is immersed 85 ℃ of hot water 15S; Then in 35 ℃; Contain in the aqueous solution of 0.08% citric acid, 0.15% different VC-Na, 0.5%NaCl and soak 30min; Draining is placed in 5 ℃ of bastes (baste is transferred pH6.6 with citric acid and sodium citrate buffer, wherein adds 1% salt, 0.3% monosodium glutamate, 3% white granulated sugar, 0.2% lactose, 1% different VC-Na) of 1.5 times of quality and soaks 4.5h.Then; It is reentered in the former baste, and 65 ℃ of insulation 1h are warming up to 100 ℃ subsequently and boil 0.5h; Replenish the sodium alginate of interpolation 0.05% and 1% egg-white powder in the baste; Slowly be warming up to 85 ℃ and keep the 15min continued to be warming up to 100 ℃ keeping 20min, the edible muscle parts after the abundant slaking is soaked the 10S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 0.1% sodium alginate and 0.5%.Inflated with nitrogen packing fast after-25 ℃ of quick-frozen 7min solid form in instant freezer then, be frozen in-18 ℃ for sale.
Instance 8
Fresh and alive variegated clam is steamed 2min in 108 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 100 ℃ of hot water 5S; Then in 20 ℃; Contain in the aqueous solution of 0.1% citric acid, 0.2% different VC-Na, 2%NaCl and soak 50min; Draining is placed in 20 ℃ of bastes (baste is transferred pH6.2 with citric acid and sodium citrate buffer, wherein adds 1.5% salt, 0.3% monosodium glutamate, 5% white granulated sugar, 0.2% lactose, 0.2% different VC-Na) of 1.5 times of quality and soaks 1h.Then; It is reentered in the former baste, and 70 ℃ of insulation 0.5h impel the muscle fibril tenderization tissue that dissociates; Be warming up to 85 ℃ subsequently and boil 2h; Replenish the sodium alginate of interpolation 0.05% and 0.5% egg-white powder in the baste, let the collagenous fibres of sex change dissolve between the muscle fibril tissue, make and organize full filling.Put it into once more in the former baste; Slowly being warming up to 80 ℃ keeps the 20min continued to be warming up to 100 ℃ of maintenance 20min; Edible muscle parts after the abundant slaking is soaked 5S take out drop juice in the tunicle liquid of being made up of the konjaku flour of 0.5% sodium alginate and 0.5%.Rapid vacuumizing is packed then, and 100 ℃ of sterilization processing 50min refrigerate in 0～4 ℃ for sale.
Instance 9
Fresh and alive razor clam is steamed 5min in 100 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 90 ℃ of hot water 10S; Then in 35 ℃; Contain in the aqueous solution of 0.1% citric acid, 0.3% different VC-Na, 0.5%NaCl and soak 25min; Draining is placed in 4 ℃ of bastes (baste is transferred pH6.4 with citric acid and sodium citrate buffer, wherein adds 2.5% salt, 0.3% monosodium glutamate, 2.5% white granulated sugar, 0.5% lactose, 0.05% different VC-Na) of 2 times of quality and soaks 5h.Then; It is reentered in the former baste, and 50 ℃ of insulation 2h are warming up to 100 ℃ subsequently and boil 0.5h; Replenish the sodium alginate of interpolation 0.05% and 1% egg-white powder in the baste; Slowly be warming up to 90 ℃ and keep the 15min continued to be warming up to 100 ℃ keeping 15min, the edible muscle parts after the abundant slaking is soaked the 8S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 0.8% sodium alginate and 0.1%.After vacuumizing packing, be frozen in-18 ℃ for sale.
Instance 10
Fresh and alive mussel is steamed 10min in 108 ℃ of high temperature, shells, and gets meat.Whole tissue is immersed 100 ℃ of hot water 5S; Then in 40 ℃; Contain in the aqueous solution of 0.07% citric acid, 0.1% different VC-Na, 1%NaCl and soak 20min; Draining is placed in 4 ℃ of bastes (baste is transferred pH6.0 with citric acid and sodium citrate buffer, wherein adds 2% salt, 0.2% monosodium glutamate, 2.5% white granulated sugar, 0.4% lactose, 0.08% different VC-Na) of 1 times of quality and soaks 5h.Then; It is reentered in the former baste, and 50 ℃ of insulation 2h are warming up to 90 ℃ subsequently and boil 1h; Replenish the sodium alginate of interpolation 0.06% and 0.7% egg-white powder in the baste; Slowly be warming up to 80 ℃ and keep the 15min continued to be warming up to 100 ℃ keeping 20min, the edible muscle parts after the abundant slaking is soaked the 4S taking-up, drop juice in the tunicle liquid of being made up of the konjaku flour of 0.3% sodium alginate and 0.5%.Inflated with nitrogen packing fast after-20 ℃ of quick-frozen 8min solid form in instant freezer then, be frozen in-18 ℃ for sale.
Claims (6)
1. the control method of an instant shellfish anti-oxidation is characterized in that processing step is:
(1) raw material is got meat: fresh and alive oyster is prone to manual shelling, and directly gets meat with instrument; Fresh and alive variegated clam, razor clam, mussel bivalve shellfish steam 3～10min in 100 ℃～108 ℃ high temperature, shell, and get meat;
(2) clean: oyster, mussel, the whole tissue of variegated mussel class are immersed 75-100 ℃ of hot water 5～20s; Then in 20-40 ℃; Contain 0.01～0.1% citric acid, 0.05～0.4% different Vc-Na, aqueous solution soaking 20～50min of 0.5～3%NaCl, draining is for use;
(3) tasty, albumen tissue morphology typing, and lipid anti-oxidant treatment:
A. anti-oxidant treatment: raw materials treated places 4 ℃～20 ℃ bastes of 1～2 times of quality to soak 1～5h; Wherein, baste is transferred pH6.0～6.6 with citric acid and sodium citrate buffer, wherein adds 0.5～2.5% salt, 0.1～0.5% monosodium glutamate, 1～5% white granulated sugar, 0.1～0.5% lactose, 0.05～1% different Vc-Na;
B. albumen tissue morphology typing: the shellfish after the above-mentioned processing places 50～70 ℃ of insulations of baste, 0.5～2h, is warming up to 85～100 ℃ subsequently and boils 0.5～2h;
(4) slaking sterilization: the edible muscle parts of shellfish after above-mentioned tasty, typing or the anti-oxidant treatment in former baste, slowly is warming up to 80 ℃～90 ℃ once more and keeps 10～20min, and 100 ℃ keep 10～20min;
(5) packing: the raw material after the processing, directly vacuumize packing, or the inflated with nitrogen packing;
(6) storage: packaged seashell products, directly be frozen in-18 ℃ for sale.
2. the control method of a kind of instant shellfish anti-oxidation according to claim 1, when it is characterized in that the oyster raw material is got meat, in-10 ℃～-40 ℃ freezing 30～120min, it is slightly soft to take out negative catalysis to ice sheet, gets meat with instrument with fresh and alive oyster.
3. the control method of a kind of instant shellfish anti-oxidation according to claim 1; After it is characterized in that the typing of albumen tissue morphology; In baste, replenish to add 0.05～0.1% sodium alginate, 0.1～1% egg-white powder, thus let the collagenous fibres of sex change; And additional substance dissolves between the muscle fibril tissue, organizes full full.
4. the control method of a kind of instant shellfish anti-oxidation according to claim 1; After it is characterized in that the slaking of fribrillin; Carrying out tunicle handles; Its condition is the edible muscle parts of the shellfish after the abundant slaking to be immersed 3～10s takes out drop juice in the tunicle liquid that 0.1～1.0% sodium alginate, 0.1～0.5% konjaku flour, 0.02～0.1% agar forms.
5. the control method of a kind of instant shellfish anti-oxidation according to claim 4 is characterized in that the raw material after tunicle is handled, and places instant freezer in-15～-30 ℃ of quick-frozen 5～10min, solid form, the packing of rapid vacuumizing packing, or inflated with nitrogen then.
6. the control method of a kind of instant shellfish anti-oxidation according to claim 1; It is characterized in that the packaged seashell products of step (6), be replaced by behind 90 ℃～120 ℃ sterilization processing 30～60min, be frozen in-18 ℃; Or refrigerate in 0～4 ℃, or normal temperature is for sale.
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| CN105876492A (en) * | 2014-12-30 | 2016-08-24 | 吕文良 | Production method of crispy and delicious oysters |
| CN104770775A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Processing method of seasoned razor clams |
| CN105994577A (en) * | 2016-06-01 | 2016-10-12 | 嵊泗县景晟贻贝产业发展有限公司 | Processing method of thick-shelled mussels |
| CN106107614A (en) * | 2016-06-14 | 2016-11-16 | 赵继峰 | A kind of ice peppery instant aquatic product manufacture method |
| CN106490521A (en) * | 2016-12-10 | 2017-03-15 | 赵明军 | The processing method that half-shell mottle clam is opened in life |
| CN107494692A (en) * | 2017-09-22 | 2017-12-22 | 程翀宇 | A kind of shellfish freeze-drying method |
| CN107593870A (en) * | 2017-09-27 | 2018-01-19 | 浙江海洋大学 | One kind freezing half-shell mussel quality support method and its application |
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