CN103462090A - Manufacturing method for vacuum soft-package freshwater mussel food - Google Patents
Manufacturing method for vacuum soft-package freshwater mussel food Download PDFInfo
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- CN103462090A CN103462090A CN2013104665141A CN201310466514A CN103462090A CN 103462090 A CN103462090 A CN 103462090A CN 2013104665141 A CN2013104665141 A CN 2013104665141A CN 201310466514 A CN201310466514 A CN 201310466514A CN 103462090 A CN103462090 A CN 103462090A
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- freshwater mussel
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Abstract
The invention discloses a manufacturing method for vacuum soft-package freshwater mussel food. The manufacturing method comprises the steps of freshwater mussel cleaning, meat taking, sterilization, fishy smell elimination, vacuum packaging, ultra-high pressure sterilization, heating sterilization, storage and the like. The vacuum soft-package freshwater mussel food manufactured through the method is delicious in taste, nutrient and hygienic, capable of being supplied in an allocation mode, long in shelf life and convenient to eat, and opens up a new way for development and utilization of aquatic resources and improvement of commercial value.
Description
Technical field
The present invention relates to food processing field, particularly be a kind of preparation method of soft vacuum package freshwater mussel food.
Background technology
Freshwater mussel is the main economic shellfish of China, is the good merchantable brand in shellfish, and meat is tender delicious, and edibility is high, is loved by the people.In recent years, along with the development of cultural technique, freshwater mussel has become one of Main Economic shellfish of cultivating large area.Its growth is fast, output is high, strong adaptability, but compare with other seafood shellfishes, exploitation is late, process technology falls behind, domestic market also rests on and freezes on product and marketing fresh the utilization of freshwater mussel, so far there is not yet the product of its intensive processing, as the soft vacuum package series food, affected further developing of freshwater mussel aquaculture, this method adopts new food-processing method, the freshwater mussel vacuum soft packing food delicious flavour that Technology of Ultra-high Pressure Sterilization is produced, nutrition health, adjust and supply, shelf life is long, instant, exploitation for the freshwater mussel resource, improve the freshwater mussel commodity value and open up a new way.
Summary of the invention
The preparation method of a kind of soft vacuum package freshwater mussel food the purpose of this invention is to provide, freshwater mussel vacuum soft packing food delicious flavour, nutrition health, adjustment supply, the shelf life that adopts Technology of Ultra-high Pressure Sterilization to produce is long, instant, for exploitation, the raising freshwater mussel commodity value of freshwater mussel resource are opened up a new way.
The invention discloses the preparation method of soft vacuum package freshwater mussel food, it comprises following step:
Technological process
Freshwater mussel → purification → get meat → sterilization → de-raw meat → vacuum packaging → ultrahigh-pressure sterilization → thermal sterilization → warehouse-in.
1, purification and sterilization: after the live body freshwater mussel tells sand, get freshwater mussel meat, purification and sterilization, be soaked in 0.6% nisin impregnating fluid, takes out the pack of weighing after 1h.
2, de-raw meat: according to ratio to adding 0.025% polyphosphate in packaging bag, except raw meat product 3.0% fennel and 3.0% yellow rice wine.
3, vacuum packaging: vacuum is 0.09MPa vacuum packaging sealing.
4, ultrahigh-pressure sterilization: packing articles is put into to extra-high tension unit and carry out ultra high pressure treatment, constant voltage 750MPa, constant voltage time 25min.
5, thermal sterilization: and then carry out thermal sterilization, 120 ℃ of constant temperature, constant temperature time 2min, after the arrival setting-up time, back-pressure is cooled to 37 ℃ of left and right, takes out goods, wipes the surperficial globule away.
6, warehouse-in: check has or not damaged goods, and qualified products are put in storage.
The specific embodiment
Embodiment
After the live body freshwater mussel tells sand, get freshwater mussel meat, purification and sterilization, be soaked in 0.6% nisin impregnating fluid, takes out the pack of weighing after 1h.According to ratio to adding 0.025% polyphosphate in packaging bag, except raw meat product 3.0% fennel and 3.0% yellow rice wine, vacuum is 0.09MPa vacuum packaging sealing.Packing articles is put into to extra-high tension unit and carry out ultra high pressure treatment, constant voltage 750MPa, constant voltage time 25min.And then carry out thermal sterilization, and 120 ℃ of constant temperature, constant temperature time 2min, after the arrival setting-up time, back-pressure is cooled to 37 ℃ of left and right, takes out goods, wipes the surperficial globule away, and check has or not damaged goods, and qualified products are put in storage.
Claims (2)
1. the preparation method of a soft vacuum package freshwater mussel food, it comprises following step:
A, purification and sterilization: after the live body freshwater mussel tells sand, get freshwater mussel meat, purification and sterilization, be soaked in 0.6% nisin impregnating fluid, takes out the pack of weighing after 1h;
B, de-raw meat: according to ratio to adding 0.025% polyphosphate in packaging bag, except raw meat product 3.0% fennel and 3.0% yellow rice wine;
C, vacuum packaging: vacuum is 0.09MPa vacuum packaging sealing;
D, ultrahigh-pressure sterilization: packing articles is put into to extra-high tension unit and carry out ultra high pressure treatment, constant voltage 750MPa, constant voltage time 25min;
E, thermal sterilization: and then carry out thermal sterilization, 120 ℃ of constant temperature, constant temperature time 2min, after the arrival setting-up time, back-pressure is cooled to 37 ℃ of left and right, takes out goods, wipes the surperficial globule away;
F, warehouse-in: check has or not damaged goods, and qualified products are put in storage.
2. preparation method according to claim 1, put into extra-high tension unit by packing articles and carry out ultra high pressure treatment, constant voltage 750MPa, constant voltage time 25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104665141A CN103462090A (en) | 2013-10-09 | 2013-10-09 | Manufacturing method for vacuum soft-package freshwater mussel food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104665141A CN103462090A (en) | 2013-10-09 | 2013-10-09 | Manufacturing method for vacuum soft-package freshwater mussel food |
Publications (1)
| Publication Number | Publication Date |
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| CN103462090A true CN103462090A (en) | 2013-12-25 |
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| CN2013104665141A Pending CN103462090A (en) | 2013-10-09 | 2013-10-09 | Manufacturing method for vacuum soft-package freshwater mussel food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146557A (en) * | 2015-07-31 | 2015-12-16 | 重庆馗丰食品有限公司 | Preparation method of ready-to-eat giant salamander livers and products of ready-to-eat giant salamander livers |
| CN105851724A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing mussel meat |
| CN109221359A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of preservation technology of shellfish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106568A (en) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | Processing method for keeping tenderness of canned crab meat |
| CN102232580A (en) * | 2011-08-16 | 2011-11-09 | 安徽金富帝食品有限公司 | Method for preparing ready-to-eat mussel flesh products |
| CN103238877A (en) * | 2013-05-29 | 2013-08-14 | 万世凤 | Clam meat machining method |
-
2013
- 2013-10-09 CN CN2013104665141A patent/CN103462090A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106568A (en) * | 2011-01-27 | 2011-06-29 | 福建新华东食品有限公司 | Processing method for keeping tenderness of canned crab meat |
| CN102232580A (en) * | 2011-08-16 | 2011-11-09 | 安徽金富帝食品有限公司 | Method for preparing ready-to-eat mussel flesh products |
| CN103238877A (en) * | 2013-05-29 | 2013-08-14 | 万世凤 | Clam meat machining method |
Non-Patent Citations (1)
| Title |
|---|
| 徐根峰: "即食青蛤食品的研制", 《中国优秀博硕士学位论文全文数据库（硕士），工程科技Ⅰ辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851724A (en) * | 2015-01-19 | 2016-08-17 | 浙江大学自贡创新中心 | Method for processing mussel meat |
| CN105146557A (en) * | 2015-07-31 | 2015-12-16 | 重庆馗丰食品有限公司 | Preparation method of ready-to-eat giant salamander livers and products of ready-to-eat giant salamander livers |
| CN109221359A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of preservation technology of shellfish |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |