CN103284217A - Processing method of dried sandworms - Google Patents
Processing method of dried sandworms Download PDFInfo
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- CN103284217A CN103284217A CN2013102676086A CN201310267608A CN103284217A CN 103284217 A CN103284217 A CN 103284217A CN 2013102676086 A CN2013102676086 A CN 2013102676086A CN 201310267608 A CN201310267608 A CN 201310267608A CN 103284217 A CN103284217 A CN 103284217A
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Abstract
The invention discloses a processing method of dried sandworms. The processing method comprises the following steps of: pretreatment, salting, drying, soaking in wine, packaging, sterilizing, carrying out color package after inspection and warehousing. After the technical scheme is adopted, the processing method disclosed by the invention has the advantages that by combination with the modernized processing technical equipment, the batched processing of the dried sandworms can be achieved with guarantee on quality and quantity, and the deeply-processed dried sandworms are good in taste, long in quality guarantee period and mellow and normal in flavor.
Description
Technical field:
The present invention relates to technical field of aquatic product processing, relate in particular to the processing method that a kind of sandworm does.Background technology:
Sandworm belongs to Sipunculidae, has another name called; Sipunculus nudus, individuality is bigger, and meat is tender delicious, and processed finished products " sandworm does " is one of famous marine products treasure of China, and is very popular.Put down in writing its edible and medical value in the multiple pharmacopeia of China, some area is with its alternative Chinese medicine Cordyceps sinensis.At present domestic sandworm is mainly studied its breed, or biological the extraction.To lacking of the dried processing report of sandworm.
Summary of the invention
For overcoming above-mentioned deficiency, the processing method that the object of the present invention is to provide a kind of sandworm to do.
The technical solution adopted for the present invention to solve the technical problems is: the gold inlaying and decorating process of the emerging pottery of mud may further comprise the steps:
(1) preliminary treatment: sandworm does first water and macerates, and cuts off the sand that cleans in the sandworm;
(2) salt marsh: put into the dried 5%-15% salt of sandworm and carry out salt marsh, took out behind the salt marsh through 10-15 hour and clean;
(3) smoke: deliver to drying room and smoke, temperature is controlled at 40-60 ℃;
(4) liquor-saturated system: the dried refrigerating chamber low temperature of delivering to of dried sandworm is kept in, take out the back and add the liquor-saturated system of flavoring seasoning;
(5) packing: the quantitative package of weighing, adopt the vacuum suction packing;
(6) sterilization check: send into autoclave sterilizer back-pressure cooling after under the 110-115 ℃ of high temperature sterilization 20-40 minute again, coloured silk wraps into the storehouse after checking.
In the such scheme, the temperature when refrigerating chamber low temperature is temporary is not less than-18 ℃.
In the such scheme, described flavoring is added an amount of spice again and is formed by yellow rice wine and poor the burning, and wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled between the 4:1 to 1:1.
In the such scheme, described check can be divided into the metal detector check and two steps of laboratory physical and chemical inspection carry out.
After the present invention adopts technique scheme, its advantage is: in conjunction with modernized process technology equipment, can guarantee both quality and quantity, mass processing sandworm does, the sandworm after deep processing does that mouthfeel is good, long shelf-life (through practical application, the shelf-life can reach about 12 months), fragrance alcohol just.
The specific embodiment
The sandworm of getting some jin does, and first water is macerated, and cuts off the sand that cleans in the sandworm; Put into 10% dried salt of sandworm and carry out salt marsh, took out behind the salt marsh through 10 hours and clean; Deliver to drying room and smoke, temperature is controlled at 50 ℃; The dried refrigerating chamber low temperature of delivering to of dried sandworm is kept in, temperature when refrigerating chamber low temperature is temporary is not less than-18 ℃, take out the back and add yellow rice wine and poor the burning, adding an amount of spice again forms, wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled in carries out the liquor-saturated system of seasoning between the 4:1; The vacuum suction packing is adopted in the quantitative package of weighing; Send into autoclave sterilizer sterilization back-pressure cooling after 30 minutes under 110 ℃ of high temperature again, coloured silk wraps into the storehouse after the metal detector check.
Claims (4)
1. the processing method done of sandworm is characterized in that: may further comprise the steps:
(1) preliminary treatment: sandworm does first water and macerates, and cuts off the sand that cleans in the sandworm;
(2) salt marsh: put into the dried 5%-15% salt of sandworm and carry out salt marsh, took out behind the salt marsh through 10-15 hour and clean;
(3) smoke: deliver to drying room and smoke, temperature is controlled at 40-60 ℃;
(4) liquor-saturated system: the dried refrigerating chamber low temperature of delivering to of dried sandworm is kept in, take out the back and add the liquor-saturated system of flavoring seasoning;
(5) packing: the quantitative package of weighing, adopt the vacuum suction packing;
(6) sterilization check: send into autoclave sterilizer back-pressure cooling after under the 110-115 ℃ of high temperature sterilization 20-40 minute again, coloured silk wraps into the storehouse after checking.
2. the dried processing method of sandworm according to claim 1 is characterized in that the temperature when refrigerating chamber low temperature is temporary is not less than-18 ℃.
3. the processing method done of sandworm according to claim 1, it is characterized in that described flavoring is by yellow rice wine and poor the burning, add an amount of spice again and form, wherein the ratio of yellow rice wine and poor burning can require according to every batch actual production to decide, and its scope can be controlled between the 4:1 to 1:1.
4. the dried processing method of sandworm according to claim 1 is characterized in that described check can be divided into metal detector check and laboratory physical and chemical inspection two walkings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102676086A CN103284217A (en) | 2013-06-28 | 2013-06-28 | Processing method of dried sandworms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102676086A CN103284217A (en) | 2013-06-28 | 2013-06-28 | Processing method of dried sandworms |
Publications (1)
| Publication Number | Publication Date |
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| CN103284217A true CN103284217A (en) | 2013-09-11 |
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| CN2013102676086A Pending CN103284217A (en) | 2013-06-28 | 2013-06-28 | Processing method of dried sandworms |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430992A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Method for preparing sipunculus nudus and shrimp spring roll |
| CN104509853A (en) * | 2013-10-08 | 2015-04-15 | 周俊 | Ready-to-eat sipunculus nudus piece |
| CN104738701A (en) * | 2015-03-10 | 2015-07-01 | 广西复鑫益生物科技有限公司平南分公司 | Processing method of dried sandworms |
| CN105249293A (en) * | 2015-10-21 | 2016-01-20 | 广西壮族自治区海洋研究所 | Processing method of dried sand-free sipunculus nudus |
| CN105533502A (en) * | 2016-02-03 | 2016-05-04 | 梧州学院 | Automatic production device of dried sandworms |
| CN106165889A (en) * | 2016-07-11 | 2016-11-30 | 李俏梅 | A kind of air-dried sandworm and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695499A (en) * | 2005-06-07 | 2005-11-16 | 宋淼泉 | Technique for processing liquor-saturated dried fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
-
2013
- 2013-06-28 CN CN2013102676086A patent/CN103284217A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695499A (en) * | 2005-06-07 | 2005-11-16 | 宋淼泉 | Technique for processing liquor-saturated dried fish |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN102626239A (en) * | 2012-03-26 | 2012-08-08 | 福建三都澳食品有限公司 | Processing technology of dried salted yellow croakers |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103430992A (en) * | 2013-09-22 | 2013-12-11 | 周杰 | Method for preparing sipunculus nudus and shrimp spring roll |
| CN104509853A (en) * | 2013-10-08 | 2015-04-15 | 周俊 | Ready-to-eat sipunculus nudus piece |
| CN104738701A (en) * | 2015-03-10 | 2015-07-01 | 广西复鑫益生物科技有限公司平南分公司 | Processing method of dried sandworms |
| CN105249293A (en) * | 2015-10-21 | 2016-01-20 | 广西壮族自治区海洋研究所 | Processing method of dried sand-free sipunculus nudus |
| CN105533502A (en) * | 2016-02-03 | 2016-05-04 | 梧州学院 | Automatic production device of dried sandworms |
| CN106165889A (en) * | 2016-07-11 | 2016-11-30 | 李俏梅 | A kind of air-dried sandworm and preparation method thereof |
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Application publication date: 20130911 |