CN102524840A - Torikai can - Google Patents
Torikai can Download PDFInfo
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- CN102524840A CN102524840A CN2011104536334A CN201110453633A CN102524840A CN 102524840 A CN102524840 A CN 102524840A CN 2011104536334 A CN2011104536334 A CN 2011104536334A CN 201110453633 A CN201110453633 A CN 201110453633A CN 102524840 A CN102524840 A CN 102524840A
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Abstract
The invention relates to a torikai can, which belongs to the field of food cans. The making method of the torikai can comprises the following steps: taking torikai meat as a raw material, cleaning, selecting, dressing, preparing soup, immersing, boiling, canning, sealing, sterilizing and performing other processes for making, and the making method is characterized in that the percentage in weight of the processed torikai meat is 90%, and the dressing is performed by blanching; heat treatment is performed in boiling water for 5 minutes, and then standing is performed; acid treatment is performed as follows: alkali treatment is performed for 30 minutes through sodium hydroxide in the concentration of 3 permil under the condition that the temperature is normal temperature and the acid treatment is performed for 30 minutes through hydrochloric acid in the concentration of 3 permil under the condition that the temperature is the normal temperature; flowing water is adopted for rinsing the torikai meat clean; and the percentage in weight of the prepared soup is 10%. The made can is convenient to carry and store under the situation of retaining original nutrition and taste.
Description
Technical field
The present invention relates to a kind of bird shellfish can, it belongs to the canned food field.
Background technology
The bird shellfish is that a kind of seashells is biological, lives in usually under the silt on limit, seabeach.The outward appearance of fresh and alive bird shellfish is gorgeous, and oval-shaped shell point is embroidered with the level and smooth helical form rib-loop that is separated by groove.The hinge hone lamella is terribly very little and crooked.There are two very little diffusion type teeth in the hinge central authorities of left side lobe, and match with one of right lobe narrow tooth.The hinge front end extends into 1 or 2 side tooth.The hone lamella that opposite side has microlitre to rise, coupled what connect is ligament.The inner edge of two lobes has outstanding groove.Its protein content is up to 20%, fat 0.7%, and the nutritional labeling of needed by human body such as vitamin, chloric acid, inosinicacid, alanine.
At present, the seafood can kind on the market is abundant, is mostly fish and sea cucumber can or the like, makes a general survey of domestic can market, does not still have the can that bird shellfish meat is processed.
Summary of the invention
To above-mentioned technical problem, the object of the present invention is to provide a kind of bird shellfish can, be raw material with skin skin bird shellfish, fill up the blank of this technology on the domestic market.
The technical scheme that the present invention adopted is a kind of bird shellfish can, is raw material with bird shellfish meat, processes through cleaning, select, cut open technologies such as washing, join soup, digestion, tinning, sealing, sterilization, and the percentage by weight of processing bird shellfish meat is 90%, and said cuing open washed through blanching; In boiling water, heat-treated 5 minutes, and left standstill; Acid treatment: at concentration of hydrochloric acid is 3 ‰, is 3 ‰ at naoh concentration, and temperature is to carry out alkali treatment under the normal temperature condition 30 minutes; Temperature is to carry out acid treatment under the normal temperature condition 30 minutes; Clean with the circulating water rinsing; The percentage by weight of joining soup is 10%.The described Tang Weishui that joins adds sweet taste material, acid flavoring, saline taste material or pungent material.
The invention has the advantages that:
The bird shellfish is nutritious, and its meat is soft, is prone to digestion, is fabulous food to people in poor health and that need take good care of after being ill; Contain abundant magnesium in the bird shellfish, magnesium has important regulatory role to cardiomotility, can well protect cardiovascular system; It can reduce cholesterol level in the blood; Prevent artery sclerosis, simultaneously can also coronary artery dilator, help prophylaxis of hypertension and myocardial infarction.Be made into can under the situation that keeps former nutritious and taste, be easy to carry and store.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
With bird shellfish meat is raw material, processes through cleaning, select, cut open technologies such as washing, join soup, digestion, tinning, sealing, sterilization, and the percentage by weight of processing bird shellfish meat is 90%, and said cuing open washed through blanching; In boiling water, heat-treated 5 minutes, and left standstill; Acid treatment: at concentration of hydrochloric acid is 3 ‰, is 3 ‰ at naoh concentration, and temperature is to carry out alkali treatment under the normal temperature condition 30 minutes; Temperature is to carry out acid treatment under the normal temperature condition 30 minutes; Clean with the circulating water rinsing; The percentage by weight of joining soup is 10%.The described Tang Weishui that joins adds sweet taste material, acid flavoring, saline taste material or pungent material.
The bird shellfish is nutritious, and its meat is soft, is prone to digestion, is fabulous food to people in poor health and that need take good care of after being ill.Be made into can under the situation that keeps former nutritious and taste, be easy to carry and store.
Claims (2)
1. a bird shellfish can is a raw material with bird shellfish meat, processes through cleaning, select, cut open technologies such as washing, join soup, digestion, tinning, sealing, sterilization, it is characterized in that: the percentage by weight of processing bird shellfish meat is 90%, and said cuing open washed through blanching; In boiling water, heat-treated 5 minutes, and left standstill; Acid treatment: at concentration of hydrochloric acid is 3 ‰, is 3 ‰ at naoh concentration, and temperature is to carry out alkali treatment under the normal temperature condition 30 minutes; Temperature is to carry out acid treatment under the normal temperature condition 30 minutes; Clean with the circulating water rinsing; The percentage by weight of joining soup is 10%.
2. a kind of bird shellfish can according to claim 1 is characterized in that: the described Tang Weishui of joining adds sweet taste material, acid flavoring, saline taste material or pungent material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104536334A CN102524840A (en) | 2011-12-30 | 2011-12-30 | Torikai can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104536334A CN102524840A (en) | 2011-12-30 | 2011-12-30 | Torikai can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524840A true CN102524840A (en) | 2012-07-04 |
Family
ID=46333882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104536334A Pending CN102524840A (en) | 2011-12-30 | 2011-12-30 | Torikai can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524840A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1615081A (en) * | 2002-01-15 | 2005-05-11 | 平冈幸惠 | Method of preventing stripped shellfish from browning or blacking |
| CN101356986A (en) * | 2007-07-30 | 2009-02-04 | 中国水产科学研究院东海水产研究所 | Scallop skirt leisure food processing method |
| CN101396134A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant scallop |
-
2011
- 2011-12-30 CN CN2011104536334A patent/CN102524840A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1615081A (en) * | 2002-01-15 | 2005-05-11 | 平冈幸惠 | Method of preventing stripped shellfish from browning or blacking |
| CN101356986A (en) * | 2007-07-30 | 2009-02-04 | 中国水产科学研究院东海水产研究所 | Scallop skirt leisure food processing method |
| CN101396134A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant scallop |
Non-Patent Citations (1)
| Title |
|---|
| 朱蓓薇: "《海珍品加工理论与技术研究》", 31 December 2010, 科学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20120704 |