CN102150896A - Processing method of instant smoked mussels - Google Patents
Processing method of instant smoked mussels Download PDFInfo
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- CN102150896A CN102150896A CN2011100702142A CN201110070214A CN102150896A CN 102150896 A CN102150896 A CN 102150896A CN 2011100702142 A CN2011100702142 A CN 2011100702142A CN 201110070214 A CN201110070214 A CN 201110070214A CN 102150896 A CN102150896 A CN 102150896A
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Abstract
The invention discloses a processing method of instant smoked mussels. The processing method is characterized by comprising the following specific processing steps: cleaning and stewing the mussels; shelling, taking meat and cooling; adding smoking and soaking solution into the meat of the mussels and soaking; filtering out the smoking and soaking solution, and performing low-temperature hot air drying on the meat of the mussels; performing vacuum-packaging; and sterilizing. The processing method has the advantages that the smoking and soaking solution containing smoking solution is used for soaking the meat of the mussels, thereby being capable of inhibiting growth of microbes, eliminating the need of adding a preservative during the processing process of the meat of the mussel, increasing the safety of the instant mussels and prolonging the shelf life; furthermore, a protease is added into the meat of the mussels during the processing process, thereby increasing the elasticity and the chewy property of the meat of the mussels, and greatly improving the mouthfeel; furthermore, the low-temperature hot air drying is adopted, thereby being capable of preventing non-uniform texture caused by too fast local drying under the high-temperature drying condition, and further improving the mouthfeel of products; and in addition, the instant smoke mussels are very convenient to take.
Description
Technical field
The present invention relates to a kind of processing and treating method of mussel food, relate in particular to the processing method of a kind of instant sootiness mussel.
Background technology
Mussel is commonly called as " Hai Hong ", " mussel ", and it contains multiple proteins, minerals and vitamins, enjoys the laudatory title of " marine egg ", is one of seashells of liking of the masses.The converted products of domestic and international market mussel also has minority sootiness mussel food mainly based on freezing product, dry product and canned food etc. at present.
The processing method of sootiness mussel can is earlier meat to be got in the mussel boiling to remove byssus at present, mussel meat is lain in send in the chimney kiln on the conveyer belt then and fire-cures, and the last vegetable oil that quantitatively injects heating in time seals the back-pressure sterilization after the tinning oiling; Though can preserve the long period by the sootiness mussel can that the method processes, the mouthfeel shortcoming, and tinned food is edible also inconvenient.
Summary of the invention
Technical problem to be solved by this invention provides a kind ofly can guarantee product quality, mouthfeel is good and the processing method of the instant sootiness mussel of instant.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: the processing method of a kind of instant sootiness mussel, its concrete procedure of processing is: clean, meat is got in boiling mussel → shelling and cooling → add in the mussel meat also immersion → elimination sootiness soak and mussel meat carried out low temperature heated-air drying → vacuum packaging → sterilization of sootiness soak.
The processing technology of described cleaning, boiling mussel is: mussel is cleaned up, put into digester then and carry out boiling, the weight ratio of wherein controlling water and mussel is 1:2～3, and the boiling water temperature is 85～90 ℃, and digestion time is 5～10 min.
The described processing technology that adds the sootiness soak in the mussel meat and soak is: mussel meat is put into container, in mussel meat, add the sootiness soak that mixes by spice, protease, smoke solution and water then, wherein the content of spice is 0.5～2% of mussel meat weight, the content of protease is 0.5～4% of mussel meat weight, the content of smoke solution is 1～2% of mussel meat weight, the content of water is 30～50% of mussel meat weight, and soaks under 4～15 ℃ temperature 2～5 hours.
Described spice is mixed by chilli oil and the Chinese prickly ash oil ratio in 2:1.
Described protease is compound protease, neutral proteinase or TGase.
Soaking in the process of mussel meat, mussel meat is stirred once every 20～30 min with the sootiness soak.
Described elimination sootiness soak also with the processing technology that mussel meat carries out the low temperature heated-air drying is: the sootiness soak in the mussel meat is filtered, under 45～70 ℃ temperature, carry out low temperature heated-air drying 20～50min then, in the process of drying, mussel meat is stirred once every 10～15min.
Described process for sterilizing is: the mussel meat that vacuum packet is installed is placed on sterilization 20～40min under 80～100 ℃ the temperature.
Described process for sterilizing is: the mussel meat that vacuum packet is installed carries out microwave disinfection 40～240S.
Described process for sterilizing is: the mussel meat that vacuum packet is installed carries out radiation sterilizing.
Compared with prior art, advantage of the present invention is owing to soak mussel meat with the sootiness soak that contains smoke solution, can suppress microbial growth, make mussel meat in process, need not to add anticorrisive agent, increase the security of instant mussel, prolonged the shelf-life, and in process, in mussel meat, added protease, increase the elasticity of mussel meat and chewed strength, improved mouthfeel greatly; And adopt the low temperature heated-air drying can prevent that the texture that causes because of local desiccation is too fast is inhomogeneous under the high temperature drying condition, thereby also further improved the mouthfeel of product; In addition, edible also very convenient.
The specific embodiment
Below the present invention is described in further detail.
Embodiment one: the processing method of a kind of instant sootiness mussel, and its concrete procedure of processing is:
Mussel is cleaned up, put into digester, the weight ratio of control water and mussel is 1:3, boiling 5min under 90 ℃ water temperature, pull out then, meat and cooling are got in shelling, after the cooling mussel meat is put into container, in mussel meat, add then by spice, TGase, the sootiness soak that smoke solution and water mix, wherein the content of chilli oil is 1% of mussel meat weight, Chinese prickly ash oil is 0.5%, TGase is 1.5%, smoke solution is 1.5%, water is 50%, and under 4 ℃ temperature, soaked 4 hours, in the immersion process mussel meat is stirred once every 30 min, then the sootiness soak in the mussel meat is filtered, under 50 ℃ temperature, carry out low temperature heated-air drying 45min then, and mussel meat is stirred once, after drying is finished every 15min, mussel meat is distributed into flexible package carries out vacuum packaging, at last sterilization 30min under 100 ℃ temperature.
Embodiment two: the processing method of a kind of instant sootiness mussel, and its concrete procedure of processing is:
Mussel is cleaned up, put into digester, the weight ratio of control water and mussel is 1:2, boiling 7min under 85 ℃ water temperature, pull out then, meat and cooling are got in shelling, after the cooling mussel meat is put into container, in mussel meat, add then by spice, neutral proteinase, the sootiness soak that smoke solution and water mix, wherein the content of chilli oil is 0.6% of mussel meat weight, Chinese prickly ash oil is 0.3%, neutral proteinase is 1.0%, smoke solution is 1.5%, water is 50%, and under 4 ℃ temperature, soaked 5 hours, in the immersion process mussel meat is stirred once every 20min, then the sootiness soak in the mussel meat is filtered, under 60 ℃ temperature, carry out low temperature heated-air drying 30min then, and mussel meat is stirred once, after drying is finished every 10min, mussel meat is distributed into flexible package carries out vacuum packaging, at last sterilization 90s in the microwave instrument of 1000w shelves.
Embodiment three: the processing method of a kind of instant sootiness mussel, and its concrete procedure of processing is:
Mussel is cleaned up, put into digester, the weight ratio of control water and mussel is 1:2.5, boiling 10min under 85 ℃ water temperature, pull out then, meat and cooling are got in shelling, after the cooling mussel meat is put into container, in mussel meat, add then by spice, neutral proteinase, the sootiness soak that smoke solution and water mix, wherein the content of chilli oil is 1% of mussel meat weight, Chinese prickly ash oil is 0.5%, neutral proteinase is 1.5%, smoke solution is 1.5%, water is 30%, and under 10 ℃ temperature, soaked 3 hours, in the immersion process mussel meat is stirred once every 30min, then the sootiness soak in the mussel meat is filtered, under 50 ℃ temperature, carry out low temperature heated-air drying 45min then, and mussel meat is stirred once, after drying is finished every 15min, mussel meat is distributed into flexible package carries out vacuum packaging, at last sterilization 120s in the microwave instrument of 1000w shelves.
Embodiment four: the processing method of a kind of instant sootiness mussel, and its concrete procedure of processing is:
Mussel is cleaned up, put into digester, the weight ratio of control water and mussel is 1:2, boiling 6min under 90 ℃ water temperature, pull out then, meat and cooling are got in shelling, after the cooling mussel meat is put into container, in mussel meat, add then by spice, compound protease, the sootiness soak that smoke solution and water mix, wherein the content of chilli oil is 1% of mussel meat weight, Chinese prickly ash oil is 0.5%, compound protease is 2%, smoke solution is 2%, water is 40%, and under 15 ℃ temperature, soaked 2 hours, in the immersion process mussel meat is stirred once every 25min, then the sootiness soak in the mussel meat is filtered, under 55 ℃ temperature, carry out low temperature heated-air drying 45min then, and mussel meat is stirred once every 15min, after drying is finished, mussel meat is distributed into flexible package carries out vacuum packaging, the mussel meat that vacuum packet is installed carries out radiation sterilizing at last, and dosage is 8kGy.
In the foregoing description, employed smoke solution is provided by A Ze Leix international trade (Shanghai) Co., Ltd., and compound protease is provided by Nanning Pang Bo bioengineering Co., Ltd, the smoke solution and the protease of also available commercially available other.
Claims (10)
1. the processing method of an instant sootiness mussel is characterized in that its concrete procedure of processing is: clean, meat is got in boiling mussel → shelling and cooling → add in the mussel meat also immersion → elimination sootiness soak and mussel meat carried out low temperature heated-air drying → vacuum packaging → sterilization of sootiness soak.
2. the processing method of a kind of instant sootiness mussel as claimed in claim 1, the processing technology that it is characterized in that described cleaning, boiling mussel is: mussel is cleaned up, put into digester then and carry out boiling, the weight ratio of wherein controlling water and mussel is 1:2～3, the boiling water temperature is 85～90 ℃, and digestion time is 5～10 min.
3. the processing method of a kind of instant sootiness mussel as claimed in claim 1, it is characterized in that the described processing technology that adds the sootiness soak in the mussel meat and soak is: mussel meat is put into container, in mussel meat, add then by spice, protease, the sootiness soak that smoke solution and water mix, wherein the content of spice is 0.5～2% of mussel meat weight, the content of protease is 0.5～4% of mussel meat weight, the content of smoke solution is 1～2% of mussel meat weight, the content of water is 30～50% of mussel meat weight, and soaks under 4～15 ℃ temperature 2～5 hours.
4. the processing method of a kind of instant sootiness mussel as claimed in claim 3 is characterized in that described spice is mixed by chilli oil and the Chinese prickly ash oil ratio in 2:1.
5. the processing method of a kind of instant sootiness mussel as claimed in claim 3 is characterized in that described protease is compound protease, neutral proteinase or TGase.
6. the processing method of a kind of instant sootiness mussel as claimed in claim 3 is characterized in that soaking in the process of mussel meat with the sootiness soak mussel meat being stirred once every 20～30 min.
7. the processing method of a kind of instant sootiness mussel as claimed in claim 1, it is characterized in that described elimination sootiness soak and be: the sootiness soak in the mussel meat is filtered the processing technology that mussel meat carries out the low temperature heated-air drying, under 45～70 ℃ temperature, carry out low temperature heated-air drying 20～50min then, in the process of drying, mussel meat is stirred once every 10～15min.
8. the processing method of a kind of instant sootiness mussel as claimed in claim 1 is characterized in that described process for sterilizing is: the mussel meat that vacuum packet is installed is placed on sterilization 20～40min under 80～100 ℃ the temperature.
9. the processing method of a kind of instant sootiness mussel as claimed in claim 1, it is characterized in that described process for sterilizing is: the mussel meat that vacuum packet is installed carries out microwave disinfection 40～240S.
10. the processing method of a kind of instant sootiness mussel as claimed in claim 1, it is characterized in that described process for sterilizing is: the mussel meat that vacuum packet is installed carries out radiation sterilizing.
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| CN201110070214A CN102150896B (en) | 2011-03-23 | 2011-03-23 | Processing method of instant smoked mussels |
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| CN201110070214A CN102150896B (en) | 2011-03-23 | 2011-03-23 | Processing method of instant smoked mussels |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669744A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN103202497A (en) * | 2012-12-06 | 2013-07-17 | 浙江国际海运职业技术学院 | Preparation method of instant mussels |
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN105105217A (en) * | 2015-08-31 | 2015-12-02 | 丹东鸿洋食品有限公司 | Instant shellfish product and compound enzyme enzymolysis production method thereof |
| CN105211930A (en) * | 2015-10-27 | 2016-01-06 | 厦门海洋职业技术学院 | A kind of smoke instant abalone and processing method thereof |
| CN108208131A (en) * | 2017-12-29 | 2018-06-29 | 舟山市常青海洋食品有限公司 | A kind of sootiness mussel can |
| CN110679868A (en) * | 2019-08-12 | 2020-01-14 | 浙江海洋大学 | Production method of instant mussel crisp whole granules |
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| CN101455325A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Seashells seafood flavorings |
| CN101574156A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned liquid-smoked shellfish and manufacturing method thereof |
| CN101579131A (en) * | 2008-05-12 | 2009-11-18 | 中国水产科学研究院东海水产研究所 | Processing method of fumigated anchovy fillets |
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- 2011-03-23 CN CN201110070214A patent/CN102150896B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101579131A (en) * | 2008-05-12 | 2009-11-18 | 中国水产科学研究院东海水产研究所 | Processing method of fumigated anchovy fillets |
| CN101455325A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Seashells seafood flavorings |
| CN101574156A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Canned liquid-smoked shellfish and manufacturing method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669744A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN102669744B (en) * | 2012-05-16 | 2013-05-08 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN103202497A (en) * | 2012-12-06 | 2013-07-17 | 浙江国际海运职业技术学院 | Preparation method of instant mussels |
| CN104247968A (en) * | 2013-06-27 | 2014-12-31 | 浙江万里学院 | Method for drying shellfish through assistance of hot air, microwave and spouting |
| CN104247968B (en) * | 2013-06-27 | 2017-08-15 | 浙江万里学院 | A kind of spouted drying means of shellfish hot blast assisted microwave synthesis |
| CN105105217A (en) * | 2015-08-31 | 2015-12-02 | 丹东鸿洋食品有限公司 | Instant shellfish product and compound enzyme enzymolysis production method thereof |
| CN105211930A (en) * | 2015-10-27 | 2016-01-06 | 厦门海洋职业技术学院 | A kind of smoke instant abalone and processing method thereof |
| CN108208131A (en) * | 2017-12-29 | 2018-06-29 | 舟山市常青海洋食品有限公司 | A kind of sootiness mussel can |
| CN110679868A (en) * | 2019-08-12 | 2020-01-14 | 浙江海洋大学 | Production method of instant mussel crisp whole granules |
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| CN102150896B (en) | 2012-10-24 |
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