CN102697024B - Snail sauce and process for processing same - Google Patents

Snail sauce and process for processing same Download PDF

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Publication number
CN102697024B
CN102697024B CN2012101090307A CN201210109030A CN102697024B CN 102697024 B CN102697024 B CN 102697024B CN 2012101090307 A CN2012101090307 A CN 2012101090307A CN 201210109030 A CN201210109030 A CN 201210109030A CN 102697024 B CN102697024 B CN 102697024B
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spiral shell
meat
sauce
bacteriostatic agent
snail
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CN102697024A (en
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付万冬
廖妙飞
杨会成
郑斌
周宇芳
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Zhejiang Marine Development Research Institute
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Zhejiang Marine Development Research Institute
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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 product in area, Jiangsu and Zhejiang Provinces, is subjected to 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, reach antibacterial purpose by the method that improves salinity, not only mouthfeel is not good, and the salt of high concentration does not meet current people to the demand of healthy food yet, in addition, GB10136-2005 replacement " crab is stuck with paste (crab paste) sanitary standard " GB10136-1988 before this will " pickled and eat animality aquatic products sanitary standard raw " in country 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, make the hygienic requirements of aquatic products curing food than original strict 10 times, so just caused pickling and eaten the animality aquatic products raw the requirement that does not meet new national standard more than 95% is arranged.
For example, Chinese patent publication number: CN1152414A in open day on June 25th, 1997, discloses a kind of seasoning 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, 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 to carry out sterilization after packing 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 primary raw material with spiral shell meat, mix with flavoring, bacteriostatic agent, not only mouthfeel is good, and local flavor is good, and edible safety height, 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, can keep the nutritive value of spiral shell meat when keeping spiral shell sauce local flavor again.
To achieve these goals, the present invention is by the following technical solutions:
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 by lactic acid hammer element, 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 element 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 that nisin is made up of several amino acids, can be used as the nutriment utilization that is absorbed by the body, lysozyme is a kind of nontoxic, the protein that has no side effect, to the hay bacillus in the gram positive bacteria, micrococcus radiodurans has decomposition, sodium dehydroacetate is the fresh-keeping bacteriostatic agent of wide spectrum, to saccharomycete, mould and bacterium grow very strong inhibitory action, especially Chang Yi is caused the saccharomycete of food spoilage, the inhibitory action of mould is the strongest.Add by the composite bacteriostatic agent that forms of lactic acid hammer element, lysozyme and sodium dehydroacetate among the present invention, to imitate the microorganism that suppresses in the spiral shell sauce, can not only improve the shelf-life, make spiral shell sauce meet microbiological indicator requirement in the new national standard, and can not change 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 spiral shell alive can be the yellow spiral shell of living, 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 to control moisture, avoid influencing because of excess moisture quality and the mouthfeel of the spiral shell sauce that makes at last.
(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: the 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: to the capping of bottling of spiral shell sauce, obtain spiral shell sauce finished product.
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 to drain the foreign material in the breechblock alive temporarily, 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 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) effectively suppress microorganism in the spiral shell sauce by adding lactic acid hammer element, lysozyme and the composite bacteriostatic agent that forms of sodium dehydroacetate in the process, can be under the prerequisite of the local flavor that does not change spiral shell sauce and mouthfeel, make spiral shell sauce meet microbiological indicator requirement in the new national standard fully;
(4) bacteriostatic agent that adds among the present invention does not have any murder by poisoning to human body, spiral shell sauce edible safety height.
The specific embodiment
Below by specific embodiment technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation and/or change that the present invention is made all will fall into protection domain of the present invention.
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 there is not husky, as to have one's mind filled with Tibetan meat, the no broken shell yellow spiral shell of work in abdominal foot plumpness, the body as processing raw material, new cadmium yellow spiral shell is cleaned the back supported 3 days earlier temporarily, 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 there is not husky, as to have one's mind filled with Tibetan meat, the no broken shell yellow spiral shell of work in abdominal foot plumpness, the body as processing raw material, new cadmium yellow spiral shell is cleaned the back supported 2 days earlier temporarily, 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 there is not husky, as to have one's mind filled with Tibetan meat, the no broken shell peppery spiral shell of work in abdominal foot plumpness, the body as processing raw material, drain after fresh peppery spiral shell is 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 there is not husky, as to have one's mind filled with Tibetan meat, the no broken shell peppery spiral shell of work in abdominal foot plumpness, the body as processing raw material, fresh peppery spiral shell is cleaned the back supported 3 days earlier temporarily, rinsing is 2 times again, drain then meat is got in fresh peppery spiral shell broken shell, then spiral shell meat being broken into meat 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
Figure 56317DEST_PATH_IMAGE001
Each embodiment of table 2 and Comparative Examples microbiological indicator assay
Figure 2012101090307100002DEST_PATH_IMAGE001
Can find out obviously that from table 2 total plate count in each embodiment assay, coliform are all well below corresponding Comparative Examples, microbiological indicator meets the requirement of new national standard fully, illustrates that bacteriostatic agent has good fungistatic effect.

Claims (3)

1. spiral shell sauce, it is characterized in that, mixed by spiral shell meat, flavoring and bacteriostatic agent that described flavoring is by refined salt, chickens' extract, white sugar, glutinous rice wine, green onion ginger juice and rice vinegar is composite forms, be benchmark with spiral shell meat gross mass, 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 by lactic acid hammer element, 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 element 0.03 ~ 0.05%
Lysozyme 0.02 ~ 0.04%
Sodium dehydroacetate 0.1 ~ 0.2%,
Described spiral shell sauce makes by following processing technology:
(1) selects materials: select for use spiral shell alive as processing raw material;
(2) clean: the spiral shell alive that will select drains after cleaning;
(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;
(4) spice: in meat grain or meat paste, add flavoring and bacteriostatic agent, stir;
(5) pickle: the meat grain behind the spice or meat are stuck with paste and were pickled 3 ~ 4 days, and the temperature when pickling is 10 ~ 15 ℃, obtains spiral shell sauce;
(6) bottling: to the capping of bottling of spiral shell sauce, obtain spiral shell sauce finished product.
2. a kind of spiral shell sauce according to claim 1 is characterized in that, when selecting materials, the individual weight of the spiral shell of living is more than 15g.
3. a kind of spiral shell sauce according to claim 1 is characterized in that, during cleaning, the spiral shell of living is cleaned the back and supported 2 ~ 3 days temporarily, drains after the rinsing 2 ~ 3 times again.
CN2012101090307A 2012-04-16 2012-04-16 Snail sauce and process for processing same Active CN102697024B (en)

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