CN101965985B - Prepared seafood and preparation method thereof - Google Patents
Prepared seafood and preparation method thereof Download PDFInfo
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- CN101965985B CN101965985B CN201010502316A CN201010502316A CN101965985B CN 101965985 B CN101965985 B CN 101965985B CN 201010502316 A CN201010502316 A CN 201010502316A CN 201010502316 A CN201010502316 A CN 201010502316A CN 101965985 B CN101965985 B CN 101965985B
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Abstract
The invention discloses prepared seafood and a preparation method thereof. The distinctive seafood is prepared by the following steps of: cleaning seafood products such as sea cucumber, abalone, scallop, conch, sea urchin, short necked clam, shrimp, bird shellfish and the like; removing internal organs; boiling the seafood products; boiling the dry or fresh wild mushrooms such as tricholoma matsutake, cordyceps militaris, edible fungi and the like in water; fishing out the wild mushrooms; concentrating the boiling liquid and dipping the boiled seafood products in the concentrated boiling liquid under high pressure; and finally packaging the boiled seafood products which are dipped in the fresh wild mushroom flavor and the boiled wild mushrooms together. The product does not have the fishy smell of the seafood but has delicious and unique smell.
Description
Technical field
The invention belongs to food processing technology field, relate to and derive from mollusk holothurian, shell food and technology of preparing thereof.
Background technology
Seafood is always with high protein, low fat, and is nutritious and celebrated, simultaneously, discovers in the last few years, contains the various active composition in the marine product, often eats, extremely beneficial to health.
Seafood is one type of vegeto-animal common name of originating from the ocean, is the often edible kinds of people with sea cucumber, abalone, scallop, sea urchin, conch, shrimp, crab and various shellfish wherein.The kind of seafood food roughly can be divided into 4 kinds at present, and a kind of is fresh and alive seafood food; Second kind is the bright aquatic products of ice, and the third is drying aquatic products, and the 4th kind is the conditioning food that grows up along with the development of various processing industries; Be about to seafood through cleaning, cut, culinary art forms.But at present in the seafood conditioning food; Great majority are main with instant seafood, sea food seasoning; Like patent 02135782.X, a kind of processing method of instant seafood provides a kind of a kind of pure instant seafood that utilizes seafood to process for raw material; Patent 02115157.1, a kind of sea food seasoning and production method thereof, 02141729.6, freeze and boil bright clam converted products of band shell and production method thereof; 93108421.0, the preparation method of Chinese style instant fast food; 200710113091.X, instant sea-tangle coil food product and processing method thereof; Deng.These patent purposes all are to be to utilize seafood food to carry out deep processing to make, but the method for making is all utilized existing manufacturing process nothing more than, and it is more extensive to make that seafood utilizes.
But seafood; Because of factors such as living environments, cause seafood food to have its unique taste, though nutritious; But still have a big chunk people can not accept the raw meat delicate flavour of its this uniqueness, cause consumer groups of seafood and production marketing radius to can not get expanding rapidly.
Summary of the invention
The object of the present invention is to provide a kind of seafood to join mountain delicacy food and preparation method thereof, its product has: 1, improve the fishy smell of marine product, strengthen the landlocked taste characteristics of marine product.2, the content of cellulose in the increase product is to promote the digestion of seafood protein.
Technical scheme of the present invention is: will comprise the seafood of sea cucumber, abalone, scallop, conch, sea urchin, variegated clam, shrimp, bird shellfish etc., warp cleans, post curing gills; Seafood Hybrid Heating after mountain delicacy dry product such as matsutake or northern Chinese caterpillar fungus, edible fungi or bright article aqueous extract flavouring material and the slaking is processed characteristic seafood.The concrete operations step is:
1. seafood product is handled and slaking: the seafood kind of use comprises a kind of in the kinds such as sea cucumber, abalone, scallop, conch, sea urchin, variegated clam, shrimp, bird shellfish.Carry out maturation process after cleaning up again after seafood cleaned, gills.The marine product curing step is different and different with kind, and prior art is all on the books.Processing such as seafood products can be kept perfectly or cut into slices when using.
2. Mountain Treasures are handled: the mountain delicacy kind of use comprises one or more in matsutake, northern Chinese caterpillar fungus, the edible mushroom etc.Dry product or bright article all can, through cleaning, for use after the cutting.
Mountain delicacy after cleaning is added the clear water of 2～5 times of quality, changes little fire over to after big fire is boiled and slowly decoct, boil to volume be 1/3～1/4 of original water volume; Mountain delicacy is pulled out; It is added decoction operation of clear water above repeating, after 2～3 times, decoction liquor is merged repeatedly; Concentrate 1/2～1/3 for use to original volume.The Mountain Treasures of pulling out are also for use.
3. the edible salt that adds soup juice 1～5wt% in the soup juice of step 3 being endured, the monosodium glutamate of 0.5～8wt%, the white sugar of 1～10wt%, fully after the dissolving, according to the mass ratio 1: 1～3 of soup juice and seafood product, the seafood products that adding step 1 is handled well.Then marine product being packed into soup juice seals in the bag, puts into ultrahigh pressure vessel, under the normal temperature; Pressure remains on 100～800Mpa, and time 10～60min takes out; Sack is opened; Control solid carbon dioxide branch is packed seafood food with step 3 matsutake or northern Chinese caterpillar fungus for use, the mass ratio of seafood product and Mountain Treasures is 1: 10～10: 1.
This mountain delicacy that is added with flavoring of the present invention extracts the conditioning food of thick soup mesohigh dipping shortening seafood product and shortening Mountain Treasures composition; The shortening Mountain Treasures of the shortening precious marine product that soaks into the mountain delicacy delicate flavour under the high pressure after decocting are packed the product of processing, and do not have the fishy smell of seafood extremely and delicious flavour is unique.Not only nutritious protein with high-load is rich in cellulosic material simultaneously.
The specific embodiment
Embodiment 1
1, gets fresh and alive sea cucumbers, the post curing of cleaning, gill.
2, get the matsutake dry product and clean, the cutting back is for use.
3, matsutake after will cleaning and northern Chinese caterpillar fungus etc. are extracted with the method that decocts respectively.Add the clear water of long-pending matsutake of triploid and northern Chinese caterpillar fungus, change little fire over to after big fire is boiled and slowly decoct, boil to volume be original about 1/3rd; Matsutake and northern Chinese caterpillar fungus etc. is pulled out, and the operation above repeating is repeatedly after 3 times; Boiling liquid with 3 times merges; Concentrate together, be concentrated into about 1/2nd of original volume again, can be for use.Matsutake of pulling out and northern Chinese caterpillar fungus are also for use.
4, the edible salt that adds soup juice 1wt% in the soup juice of step 3 being endured, the monosodium glutamate of 0.5wt%, the white sugar of 1wt%, fully after the dissolving, according to the ratio of soup juice and marine product 1: 1, the seafood products that adding step 1 is handled well.Then marine product being packed into soup juice seals in the bag, puts into ultrahigh pressure vessel, under the normal temperature; Pressure remains on 800Mpa, and time 10min takes out; Sack is opened, and control solid carbon dioxide branch is packed seafood food with step 3 matsutake and northern Chinese caterpillar fungus for use; The ratio of seafood food and matsutake and northern Chinese caterpillar fungus is 1: 1, and the ratio of matsutake and northern Chinese caterpillar fungus is 1: 1.
5, packing, sterilization.
Embodiment 2
1, gets fresh and alive abalone, the post curing of cleaning, gill, section.
2, get the bright article of matsutake and clean, the cutting back is for use.
3, the matsutake after will cleaning extracts with the method that decocts.Add the long-pending matsutake clear water of triploid, change little fire over to after big fire is boiled and slowly decoct, it is original about 1/3rd boiling to volume, and matsutake is pulled out; Operation above repeating after 3 times, is boiled liquid with 3 times and is merged repeatedly; Concentrate together, be concentrated into about 1/3rd of original volume again, can be for use.The matsutake of pulling out is also for use.
4, the edible salt that adds soup juice 3wt% in the soup juice of step 3 being endured, the monosodium glutamate of 2wt%, the white sugar of 3wt%, fully after the dissolving, according to the ratio of soup juice and marine product 1: 2, the seafood products that adding step 1 is handled well.Then marine product being packed into soup juice seals in the bag, puts into ultrahigh pressure vessel, and under the normal temperature, pressure remains on 400Mpa, and time 30min takes out,
Sack is opened, and control solid carbon dioxide branch is packed seafood food with step 3 matsutake for use, and the ratio of seafood food and matsutake is 1: 10.
5, packing, sterilization forms.
Embodiment 3
1, gets fresh scallops, gill after cleaning, the slaking.
2, getting the bright article of northern Chinese caterpillar fungus, Hericium erinaceus cleans after the cutting of back for use.
3, the northern Chinese caterpillar fungus after will cleaning, Hericium erinaceus are extracted with the method that decocts respectively.Add the clear water of long-pending matsutake of triploid or Chinese caterpillar fungus, change little fire over to after big fire is boiled and slowly decoct, boil to volume be original about 1/3rd; Matsutake, Hericium erinaceus are pulled out, and the operation above repeating is repeatedly after 3 times; Boiling liquid with 3 times merges; Concentrate together, be concentrated into about 1/3rd of original volume again, can be for use.The matsutake of pulling out, Hericium erinaceus are also for use.
4, the edible salt that adds soup juice 5wt% in the soup juice of step 3 being endured, the monosodium glutamate of 6wt%, the white sugar of 8wt%, fully after the dissolving, according to the ratio of soup juice and marine product 1: 3, the seafood products that adding step 1 is handled well.Then marine product being packed into soup juice seals in the bag, puts into ultrahigh pressure vessel, under the normal temperature; Pressure remains on 100Mpa, and time 60min takes out; Sack is opened; Control solid carbon dioxide branch is packed seafood food with step 3 matsutake for use, Hericium erinaceus, the ratio of seafood food and matsutake, Hericium erinaceus is 10: 1.
5, packing, sterilization forms.
Claims (2)
1. seafood conditioning food, it is characterized in that by the mountain delicacy that is added with flavoring extract thick soup mesohigh dipping shortening seafood product, the shortening Mountain Treasures are formed, product does not have the fishy smell of seafood extremely and delicious flavour is unique; The preparation process of seafood conditioning food is following:
(1) seafood product is handled and slaking: carry out maturation process after cleaning up after seafood is cleaned, gills again; Seafood products are kept perfectly when using or carry out slicing treatment;
(2) Mountain Treasures are handled: Mountain Treasures are through cleaning; Cutting back adds the clear water of 2～5 times of quality, changes little fire over to after big fire is boiled and slowly decocts, boil to volume be 1/3～1/4 of original water volume; Mountain delicacy is pulled out; The Mountain Treasures pulled out are added the decoction operation of clear water above repeating 2～3 times, and decoction liquor merges, and is concentrated into the 1/2～1/3 for use of original volume; Mountain Treasures after the decoction are also for use;
(3) step 2 is decocted the edible salt that adds soup juice 1～5wt% in the thick soup, the monosodium glutamate of 0.5～8wt%, the white sugar of 1～10wt% fully after the dissolving, according to the mass ratio 1: 1～3 of soup juice and seafood product, adds the seafood products that step 1 is handled well; Then seafood products are packed into and sealed in the bag with decocting thick soup, put into ultrahigh pressure vessel, under the normal temperature; Pressure remains on 100～800Mpa; Time 10～60min takes out, and sack is opened; Control solid carbon dioxide branch is packed the Mountain Treasures of seafood food after step 2 decoction for use and is formed; The mass ratio of seafood food and Mountain Treasures is 1: 10～10: 1;
Said seafood product is a kind of in sea cucumber, abalone, scallop, conch, sea urchin, variegated clam, shrimp, the bird shellfish kind; Mountain Treasures are one or more in matsutake, northern Chinese caterpillar fungus, the edible mushroom.
2. the preparation method of a seafood conditioning food is characterized in that preparation process is:
(1) seafood product is handled and slaking: carry out maturation process after cleaning up after seafood is cleaned, gills again; Seafood products are kept perfectly when using or carry out slicing treatment;
(2) Mountain Treasures are handled: Mountain Treasures are through cleaning; Cutting back adds the clear water of 2～5 times of quality, changes little fire over to after big fire is boiled and slowly decocts, boil to volume be 1/3～1/4 of original water volume; Mountain delicacy is pulled out; The Mountain Treasures pulled out are added the decoction operation of clear water above repeating 2～3 times, and decoction liquor merges, and is concentrated into the 1/2～1/3 for use of original volume; Mountain Treasures after the decoction are also for use;
(3) step 2 is decocted the edible salt that adds soup juice 1～5wt% in the thick soup, the monosodium glutamate of 0.5～8wt%, the white sugar of 1～10wt% fully after the dissolving, according to the mass ratio 1: 1～3 of soup juice and seafood product, adds the seafood products that step 1 is handled well; Then seafood products are packed into and sealed in the bag with decocting thick soup, put into ultrahigh pressure vessel, under the normal temperature; Pressure remains on 100～800Mpa; Time 10～60min takes out, and sack is opened; Control solid carbon dioxide branch is packed the Mountain Treasures of seafood food after step 2 decoction for use and is formed; The mass ratio of seafood food and Mountain Treasures is 1: 10～10: 1;
Said seafood product is a kind of in sea cucumber, abalone, scallop, conch, sea urchin, variegated clam, shrimp, the bird shellfish kind; Mountain Treasures are one or more in matsutake, northern Chinese caterpillar fungus, the edible mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201010502316A CN101965985B (en) | 2010-09-29 | 2010-09-29 | Prepared seafood and preparation method thereof |
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| CN201010502316A CN101965985B (en) | 2010-09-29 | 2010-09-29 | Prepared seafood and preparation method thereof |
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| CN101965985A CN101965985A (en) | 2011-02-09 |
| CN101965985B true CN101965985B (en) | 2012-08-29 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578624B (en) * | 2012-03-13 | 2013-05-01 | 浙江北极品水产有限公司 | Seafood side dish and preparation method thereof |
| CN102599557A (en) * | 2012-03-14 | 2012-07-25 | 武杰 | Freshwater mussel making method |
| CN103355698A (en) * | 2012-04-06 | 2013-10-23 | 毛丛军 | Shellfish delicacy product and preparation method thereof |
| CN102813178A (en) * | 2012-08-11 | 2012-12-12 | 云南松篁商贸有限责任公司 | Tricholoma matsutake clod slice and preparation method thereof |
| CN103181521A (en) * | 2013-04-16 | 2013-07-03 | 山东海益宝水产股份有限公司 | Instant millet and sea cucumber porridge and preparation method thereof |
| CN103960664A (en) * | 2014-05-15 | 2014-08-06 | 陈凯 | Bamboo fungus and oyster drill can and processing method thereof |
| CN104921102A (en) * | 2015-04-23 | 2015-09-23 | 孙汉文 | Making method of dish integrating seafood, funguses and vegetables |
| CN105942486A (en) * | 2016-06-02 | 2016-09-21 | 云南龙云大有实业有限公司 | Seafood-flavored tricholoma matsutake and processing method thereof |
| CN106343473A (en) * | 2016-08-25 | 2017-01-25 | 大连海晏堂生物有限公司 | Sea cucumber prepared food and preparation method |
| CN107114712A (en) * | 2017-05-31 | 2017-09-01 | 新昌县南翔食品科技有限公司 | A kind of mackerel normal temperature conditioning food |
| CN107223909A (en) * | 2017-05-31 | 2017-10-03 | 新昌县瑞天食品科技有限公司 | A kind of production technology of mackerel normal temperature conditioning food |
| CN110584100A (en) * | 2019-09-29 | 2019-12-20 | 王静如 | Sea cucumber vermicelli and shellfish and preparation method thereof |
| CN111657451A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | A method for preparing marine food |
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Patent Citations (6)
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| CN1247037A (en) * | 1998-09-07 | 2000-03-15 | 孙方洪 | Sea cucumber product and its production method |
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