CN102697024A - Snail sauce and process for processing same - Google Patents

Snail sauce and process for processing same Download PDF

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Publication number
CN102697024A
CN102697024A CN2012101090307A CN201210109030A CN102697024A CN 102697024 A CN102697024 A CN 102697024A CN 2012101090307 A CN2012101090307 A CN 2012101090307A CN 201210109030 A CN201210109030 A CN 201210109030A CN 102697024 A CN102697024 A CN 102697024A
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China
Prior art keywords
spiral shell
meat
sauce
bacteriostatic agent
flavoring
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CN2012101090307A
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Chinese (zh)
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CN102697024B (en
Inventor
付万冬
廖妙飞
杨会成
郑斌
周宇芳
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浙江省海洋开发研究院
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Abstract

The invention discloses a snail sauce which is prepared by mixing snail meat, flavorings and a bacteriostat. According to the total mass of the snail meat, the flavorings comprises the following components: 3-4% of refined salt, 0.5-1% of chicken extract, 1-2% of white sugar, 2-2.5% of glutinous rice wine, 1-1.5% of onion and ginger juice and 0.3-0.5% of rice vinegar, and the bacteriostat comprises the following components: 0.03-0.05% of nisin, 0.02-0.04% of lysozyme and 0.1-0.2% of the sodium dehydroacetate. The snail sauce has good taste and flavor, high edible safety and long shelf time, and the microbial indicators of the snail sauce fully meet the requirements of the new national standard. The invention also discloses a process for processing the snail sauce. The original flavor and taste of the sail meat can be kept in the processing process, and the original nutritional value of the snail meat can also be kept.

Description

A kind of spiral shell sauce and processing technology thereof

Technical field

The present invention relates to field of processing of aquatic products, especially relate to a kind of spiral shell sauce and processing technology thereof.

Background technology

Spiral shell sauce is the traditional characteristic aquatic products processing article in area, Jiangsu and Zhejiang Provinces, receives liking of coastal area consumer deeply with its intrinsic color, and it is that raw material processes with the spiral shell of living, and has local characteristic.

The preparation method of spiral shell sauce is generally and gets spiral shell alive, after cleaning, smash to pieces, shelling, directly use salted to tasty, condiment such as sugaring, cooking wine, i.e. edible again.This processing technology is simple; Method through improving salinity reaches antibacterial purpose; Not only mouthfeel is not good; And the salt of high concentration do not meet the demand of current people to healthy food yet, and in addition, country will " pickle and eat animality aquatic products sanitary standard raw " GB10136-2005 and replace " crab paste (crab paste) sanitary standard " GB10136-1988 before this at present; Former capital's mark requires to be≤50000 cfu/g to the total plate count in the microbiological indicator; And the total plate count in the new national standard microbiological indicator clearly stipulates to want≤5000 cfu/g, makes the hygienic requirements of aquatic products curing food than original strict 10 times, has so just caused pickling eating the animality aquatic products raw the requirement that does not meet new national standard more than 95% being arranged.

For example, Chinese patent publication number: CN1152414A in open day on June 25th, 1997, discloses a kind of seasoning with spiral shell meat pulp and preparation method thereof.Seasoning spiral shell meat pulp contains spiral shell meat 10~70% by weight percentage; Edible oil 10~25%; Salt 2~25%; Monosodium glutamate 0.1~5.0%; Yeastex 0.1~5.0%; Hot pickled mustard tube 0.5~10%; Acid bamboo shoot 0.5~15%; Composite aromatic condiment 0.5~10%; Flavour nucleotide 0~0.1%.Its weak point is that in the preparation process, spiral shell meat needs to fry with edible oil; Not only processing technology is comparatively loaded down with trivial details; And in the process of frying, the nutritional labeling of spiral shell meat can be destroyed, thereby reduces its nutritive value; This spiral shell meat pulp is after packing, to carry out sterilization in addition, has further improved the fussy degree of processing technology.

  

Summary of the invention

The object of the present invention is to provide a kind of spiral shell sauce, it is a primary raw material with spiral shell meat, mixes with flavoring, bacteriostatic agent; Not only mouthfeel is good, and local flavor is good, and edible safety is high; Microbiological indicator meets the new national standard requirement fully, long shelf-life, and the spiral shell sauce mouthfeel that has solved prior art is not good; Shelf-life is short, and microbiological indicator does not meet the problem of new national standard requirement.

Another object of the present invention is to provide a kind of processing technology of spiral shell sauce, and this processing technology is simple, when keeping spiral shell sauce local flavor, can keep the nutritive value of spiral shell meat again.

To achieve these goals, the present invention adopts following technical scheme:

A kind of spiral shell sauce; Described spiral shell sauce is mixed by spiral shell meat, flavoring and bacteriostatic agent; Described flavoring is by refined salt, chickens' extract, white sugar, glutinous rice wine, green onion ginger juice and rice vinegar is composite forms, and is benchmark with spiral shell meat gross mass, and the addition of each component is respectively in the flavoring:

Refined salt 3 ~ 4%

Chickens' extract 0.5 ~ 1%

White sugar 1 ~ 2%

Glutinous rice wine 2 ~ 2.5%

Green onion ginger juice 1 ~ 1.5%

Rice vinegar 0.3 ~ 0.5%,

Described bacteriostatic agent is plain by the lactic acid hammer, lysozyme and sodium dehydroacetate is composite forms, with spiral shell meat gross mass

Be benchmark, the addition of each component is respectively in the bacteriostatic agent:

Lactic acid hammer plain 0.03 ~ 0.05%

Lysozyme 0.02 ~ 0.04%

Sodium dehydroacetate 0.1 ~ 0.2%.

Nisin and lysozyme all are the natural bacteriostatic agent; Nisin can suppress most gram positive bacterias; And because the polypeptide compounds formed by several amino acids of nisin, can be used as the nutriment utilization that is absorbed by the body, lysozyme is a kind of nontoxic, protein of having no side effect; Hay bacillus in the gram positive bacteria, micrococcus radiodurans there is decomposition; Sodium dehydroacetate is the fresh-keeping bacteriostatic agent of wide spectrum, and saccharomycete, mould and bacterium are grown has very strong inhibitory action, especially Chang Yi is caused that the inhibitory action of saccharomycete, mould of food spoilage is the strongest.Add among the present invention by lactic acid hammer element, lysozyme and the composite bacteriostatic agent that forms of sodium dehydroacetate; To imitate the microorganism that suppresses in the spiral shell sauce; Can not only improve the shelf-life, make spiral shell sauce meet the microbiological indicator requirement in the new national standard, and can not change the local flavor and the mouthfeel of spiral shell sauce.

A kind of processing technology of spiral shell sauce, described processing technology may further comprise the steps

(1) selects materials: select for use spiral shell alive as processing raw material.Fresh edibility snails such as the spiral shell of living can be yellow spiral shell alive, the peppery spiral shell of living require not have sand in abdominal foot plumpness, the body, have one's mind filled with and hide meat, no broken shell.

(2) clean: the spiral shell alive that will select drains after cleaning.Clean the foreign material that stick to the breechblock surface with removal, drain, avoid influencing the quality and the mouthfeel of the spiral shell sauce that makes at last because of excess moisture with control moisture.

(3) granulation: after the spiral shell broken shell alive that drains got meat, spiral shell meat is broken into the meat grain or meat is stuck with paste.So that spiral shell meat can better be tasty when pickling, the mouthfeel demands different according to the consumer are broken into meat grain or meat paste with spiral shell meat, to satisfy different consumer demands with the fragmentation of spiral shell meat.

(4) spice: in meat grain or meat paste, add flavoring and bacteriostatic agent, stir.In process, flavoring and bacteriostatic agent are directly added incarnation grain or meat stir in sticking with paste and can reach antibacterial and purpose seasoning, and can not destroy the nutritional labeling in the spiral shell meat, operating procedure is also very simple.

(5) pickle: meat grain behind the spice or meat are stuck with paste and were pickled 3 ~ 4 days, obtain spiral shell sauce.Salting period is too short, and spiral shell meat is not tasty, and salting period is long, can cause the loss of spiral shell meat flavor again, also can increase the content of nitrite, pickles to make spiral shell sauce have best local flavor and quality in 3 ~ 4 days.

(6) bottling:, obtain spiral shell sauce finished product to the capping of bottling of spiral shell sauce.

As preferably, the individual weight of the spiral shell of living in the step (1) is more than 15g.The less general spiral shell meat of spiral shell alive of breechblock is less, shells and gets comparatively inconvenience of meat, can increase difficulty of processing, therefore selects the alives spiral shell of individual weight more than 15g for use, so that process.

As preferably, the spiral shell of living in the step (2) is cleaned the back and was supported 2 ~ 3 days temporarily, drains after the rinsing 2 ~ 3 times again.Support temporarily to drain the foreign material in the breechblock alive, rinsing is attached on the foreign material on breechblock surface with further removal.

As preferably, the temperature when pickling in the step (5) is 10 ~ 15 ℃.Pickle the mouthfeel and the local flavor that all can influence spiral shell sauce too high or too low for temperature, the temperature when pickling is 10 ~ 15 ℃ can make spiral shell sauce have best mouthfeel and local flavor.

Beneficial effect of the present invention is:

(1) the product mouthfeel is good, and local flavor is good, and long shelf-life;

(2) processing technology is simple, and can not destroy the nutritional labeling of spiral shell meat in the process, can keep its original nutritive value;

(3) come effectively to suppress the microorganism in the spiral shell sauce through adding lactic acid hammer element, lysozyme and the composite bacteriostatic agent that forms of sodium dehydroacetate in the process; Can under the prerequisite of local flavor that does not change spiral shell sauce and mouthfeel, make spiral shell sauce meet the microbiological indicator requirement in the new national standard fully;

(4) bacteriostatic agent that is added among the present invention does not have any murder by poisoning to human body, and spiral shell sauce edible safety is high.

  

The specific embodiment

Through specific embodiment technical scheme of the present invention is further specified below.Should be appreciated that enforcement of the present invention is not limited to following embodiment, all will fall into protection domain of the present invention any pro forma accommodation and/or the change that the present invention made.

In following examples, all raw materials etc. all can be buied from market or the industry is commonly used.

Microbiological indicator among each embodiment is all according to the microbiological indicator method of inspection of defined among the GB10136-2005 " pickle and eat animality aquatic products sanitary standard raw "; Be GB/T4789.20-2003 " check of microbiological test of food hygiene aquatic food ", test.

  

Embodiment 1

Select for use individual weight more than 15g; And do not have the yellow spiral shell conduct of work husky, that have one's mind filled with Tibetan meat, no broken shell in abdominal foot plumpness, the body and process raw material, new cadmium yellow spiral shell was cleaned the back temporary earlier foster 3 days, rinsing is 3 times again; Drain to new cadmium yellow spiral shell broken shell then and get meat; Then spiral shell meat is broken into the meat grain, and by stirring after spiral shell meat gross mass adding flavoring and the bacteriostatic agent, the addition of flavoring and bacteriostatic agent is as shown in table 1; The meat grain pickled at 15 ℃ just obtained spiral shell sauce in 3 days, the capping of bottling just obtains spiral shell sauce finished product to spiral shell sauce at last.

Spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Comparative Examples 1

The implementation process of Comparative Examples 1 is identical with embodiment 1, just not with bacteriostatic agent, spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Embodiment 2

Select for use individual weight more than 15g; And do not have the yellow spiral shell conduct of work husky, that have one's mind filled with Tibetan meat, no broken shell in abdominal foot plumpness, the body and process raw material, new cadmium yellow spiral shell was cleaned the back temporary earlier foster 2 days, rinsing is 3 times again; Drain to new cadmium yellow spiral shell broken shell then and get meat; Then spiral shell meat is broken into the meat grain, and by stirring after spiral shell meat gross mass adding flavoring and the bacteriostatic agent, the addition of flavoring and bacteriostatic agent is as shown in table 1; The meat grain pickled at 10 ℃ just obtained spiral shell sauce in 4 days, the capping of bottling just obtains spiral shell sauce finished product to spiral shell sauce at last.

Spiral shell sauce is carried out the microbiological indicator check, and the result is as shown in table 2.

  

Comparative Examples 2

The implementation process of Comparative Examples 2 is identical with embodiment 2, just not with bacteriostatic agent, spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Embodiment 3

Select for use individual weight more than 15g, and abdominal foot is plump, it is husky not have in the body, have one's mind filled with the peppery spiral shell of the work of hiding meat, no broken shell as processing raw material, fresh peppery spiral shell is drained after clean; Again meat is got in fresh peppery spiral shell broken shell; Then spiral shell meat is broken into the meat grain, and by stirring after spiral shell meat gross mass adding flavoring and the bacteriostatic agent, the addition of flavoring and bacteriostatic agent is as shown in table 1; The meat grain pickled at 10 ℃ just obtained spiral shell sauce in 3 days, the capping of bottling just obtains spiral shell sauce finished product to spiral shell sauce at last.

Spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Comparative Examples 3

The implementation process of Comparative Examples 3 is identical with embodiment 3, just not with bacteriostatic agent, spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Embodiment 4

Select for use individual weight more than 15g; And do not have the peppery spiral shell conduct of work husky, that have one's mind filled with Tibetan meat, no broken shell in abdominal foot plumpness, the body and process raw material, fresh peppery spiral shell was cleaned the back temporary earlier foster 3 days, rinsing is 2 times again; Drain then meat is got in fresh peppery spiral shell broken shell; Then spiral shell meat is broken into meat and sticks with paste, and by stirring after spiral shell meat gross mass adding flavoring and the bacteriostatic agent, the addition of flavoring and bacteriostatic agent is as shown in table 1; The meat grain pickled at 13 ℃ just obtained spiral shell sauce in 4 days, the capping of bottling just obtains spiral shell sauce finished product to spiral shell sauce.

Spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

Comparative Examples 4

The implementation process of Comparative Examples 4 is identical with embodiment 4, just not with bacteriostatic agent, spiral shell sauce is carried out the microbiological indicator check, and assay is as shown in table 2.

  

The addition of flavoring and bacteriostatic agent among each embodiment of table 1

Each embodiment of table 2 and Comparative Examples microbiological indicator assay

Can find out obviously that from table 2 total plate count in each embodiment assay, coliform are all well below pairing Comparative Examples, microbiological indicator meets the requirement of new national standard fully, explains that bacteriostatic agent has good fungistatic effect.

  

Claims (5)

1. spiral shell sauce; It is characterized in that, mix that described flavoring is by refined salt, chickens' extract, white sugar, glutinous rice wine, green onion ginger juice and rice vinegar is composite forms by spiral shell meat, flavoring and bacteriostatic agent; With spiral shell meat gross mass is benchmark, and the addition of each component is respectively in the flavoring:
Refined salt 3 ~ 4%
Chickens' extract 0.5 ~ 1%
White sugar 1 ~ 2%
Glutinous rice wine 2 ~ 2.5%
Green onion ginger juice 1 ~ 1.5%
Rice vinegar 0.3 ~ 0.5%,
Described bacteriostatic agent is plain by the lactic acid hammer, lysozyme and sodium dehydroacetate is composite forms, and is benchmark with spiral shell meat gross mass, and the addition of each component is respectively in the bacteriostatic agent:
Lactic acid hammer plain 0.03 ~ 0.05%
Lysozyme 0.02 ~ 0.04%
Sodium dehydroacetate 0.1 ~ 0.2%.
2. the processing technology of a spiral shell sauce as claimed in claim 1 is characterized in that, described processing technology may further comprise the steps
Select materials: select for use spiral shell alive as processing raw material;
Clean: the spiral shell alive that will select drains after cleaning;
Granulation: after the spiral shell broken shell alive that drains got meat, spiral shell meat is broken into the meat grain or meat is stuck with paste;
Spice: in meat grain or meat paste, add flavoring and bacteriostatic agent, stir;
Pickle: meat grain behind the spice or meat are stuck with paste and were pickled 3 ~ 4 days, obtain spiral shell sauce;
Bottling:, obtain spiral shell sauce finished product to the capping of bottling of spiral shell sauce.
3. processing technology according to claim 2 is characterized in that, the individual weight of the spiral shell of living in the step (1) is more than 15g.
4. processing technology according to claim 2 is characterized in that, the spiral shell of living in the step (2) is cleaned the back and supported 2 ~ 3 days temporarily, drains after the rinsing 2 ~ 3 times again.
5. processing technology according to claim 2 is characterized in that, the temperature when pickling in the step (5) is 10 ~ 15 ℃.
CN2012101090307A 2012-04-16 2012-04-16 Snail sauce and process for processing same CN102697024B (en)

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107736572A (en) * 2017-10-24 2018-02-27 浙江青莲食品股份有限公司 The preparation method of manual sauced meat

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
夏文水 等: "《食品工艺学》", 31 January 2007, article "防腐剂", pages: 249-253 *
徐华梁: "响应面法优化泥螺微生物抑制条件", 《食品科技》, vol. 35, no. 2, 31 December 2010 (2010-12-31), pages 63 - 66 *
徐鹏飞: "泥螺的加工与储藏", 《科学种养》, 1 June 2008 (2008-06-01), pages 54 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107736572A (en) * 2017-10-24 2018-02-27 浙江青莲食品股份有限公司 The preparation method of manual sauced meat

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