CN103876192A

CN103876192A - Mussel soft can and production method thereof

Info

Publication number: CN103876192A
Application number: CN201410050002.1A
Authority: CN
Inventors: 邓尚贵; 霍健聪
Original assignee: Zhejiang Ocean University ZJOU
Current assignee: Zhejiang Ocean University ZJOU
Priority date: 2014-02-13
Filing date: 2014-02-13
Publication date: 2014-06-25

Abstract

The invention relates to a mussel soft can and a production method of the mussel soft can. The mussel soft can comprises a container and a content, wherein the content comprises the following components in percentage by weight respectively: 30-40 percent of mussel meat, 1-3 percent of ginger slice, 5-10 percent of red date sheet and 50-60 percent of soup. The mussel soft can prepared by adopting the production method is convenient to carry, store and open; when mussel is eaten, no fishy smell is generated, and nutritional ingredients of fresh mussels are preserved, thus the mussel soft can is suitable for large-scale production.

Description

A kind of mussel foods packed in carton containers and production method thereof

Technical field

The present invention relates to a kind of canned food and production method thereof, be specifically related to a kind of mussel foods packed in carton containers and production method thereof.

Background technology

Mussel is one of famous marine product of China, nutritious, delicious flavour, be described as " marine egg ", it is the main edible bivalve shellfish in coastal area, mussel is mainly sold with marketing fresh with to freeze product or dry product form at present, no matter but be which kind of marketing method, all exist price low, the drawback that economic value added is few, especially fresh goods mussel, the market price is only 4 yuan of per kilogram left and right, in addition because mussel harvest time is concentrated, it is short to adopt the phase of catching, very easily dead rotten after water outlet, to marketing fresh, storing is made troubles, in the time that mussel goes on the market in a large number, drug on the market in coastal area, and hinterland is difficult to see, taking China " township of mussel "-Shengsi County, Zhoushan, Zhejiang Province as example, mussel marketing fresh ground, Shengsi is only confined to the Zhoushan island proper, Ningbo and Shanghai, this has limited the consumption demand of the interior people masses to fresh mussel greatly, therefore mussel is carried out to further processing and seem particularly important.

Soft canned food is that the retort pouch made using multi-layer compound film is as container, food after processing is adjusted packs into wherein, and through exhaust, sealing, pasteurization and the novel canned food of making, mussel is processed into after foods packed in carton containers, can preserve the color of goods the long period, and there is the advantages such as transport is easy to carry, storage tolerance, and can effectively expand consumption region, promote the increment utilization of mussel resource and the sound development of mussel culture industry.

Summary of the invention

The object of this invention is to provide a kind of mussel foods packed in carton containers and production method thereof, can preserve the original flavour of mussel, simultaneously easy to carry and transport.

A kind of mussel foods packed in carton containers of the present invention, comprise container and content, it is characterized in that: its content is mussel meat, ginger splices, red date slices and soup juice, the mass percent of described mussel meat, ginger splices, red date slices and soup juice is respectively mussel 30～40%, ginger splices 1～3%, red date slices 5～10%, soup juice 50～60%.

As preferably, the mass percent of described mussel meat, ginger splices, red date slices and soup juice is respectively mussel 35%, ginger splices 1%, red date slices 5%, soup juice 59%.

The production method of a kind of mussel foods packed in carton containers of the present invention, comprises the steps:

A) mussel processing: fresh mussel is placed in pond 12～16h in light salt brine through clean surface silt, selects the not mussel of opening, takes out and is placed in the blanching of boiling water pot to opening, pulls rear taking-up mussel meat out, removes byssus, for subsequent use after cleaning;

B) batching is prepared: ginger and red date are cleaned to rear section, the thick 0.1～0.2cm of ginger splices, the thick 0.2～0.3cm of red date slices;

C) soup juice is prepared: get a clear water, add and account for the salt of clear water quality 3～5%, 0.1～0.3% chickens' extract, 0.01～0.05% Nisin, described salt, chickens' extract and Nisin are all dissolved in clear water as soup juice;

D) mussel meat preparing, batching and soup juice are packed after packing in proportion, high temperature sterilization.

As preferably, when mussel meat cleans in described step a), adopting concentration is that 0.5～1% cassia bark soup cleans, and the mass ratio of mussel meat and cassia bark soup is 1: 1～2, and scavenging period 5～10min uses clear water rinsing 1min again after cleaning.

As preferably, the preparation process of described cassia bark soup is: 0.5～1g cassia bark is added in 100g boiling water, keep fluidized state 3min, filter cassia bark slag after cooling, obtain cassia bark soup.

As preferably, in described step a), in pond, the salinity of light salt brine is 1～1.5%.

As preferably, the high temperature sterilization in described step d), its sterilization temperature is 105～110 DEG C, 1.5～2.5 hours time.

The present invention is owing to adopting technique scheme, and the mussel foods packed in carton containers making carries, stores and transports, opens all convenient, and mussel is edible does not only have fishy smell, and has preserved the nutritional labeling of fresh mussel, is applicable to large-scale production.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but not as the limit value of summary of the invention.

embodiment 1:

A kind of mussel foods packed in carton containers, its content is mussel meat, ginger splices, red date slices and soup juice, the mass percent of described mussel meat, ginger splices, red date slices and soup juice is 35%, ginger splices 1%, red date slices 5%, soup juice 59%.

The production method of above-mentioned mussel foods packed in carton containers is as follows:

A) mussel processing: fresh mussel is placed on 16h in light salt brine in pond (concentration is 1%) through clean surface silt, to tell silt in clean internal organ; Select the not mussel of opening, take out and be placed in the blanching of boiling water pot to opening, mussel is pulled the rear meat of manually getting out, removes byssus; Get 0.5g cassia bark, join in 100g boiling water, keep boiling 3min, after cooling, filter cassia bark slag, obtain concentration and be 0.5% cassia bark soup, the cassia bark soup with 0.5% cleans mussel meat 10min(cassia bark soup and mussel meat mass ratio 1: 1), then use after clear water rinsing 1min for subsequent use.

B) batching is prepared: commercially available ginger and red date are cleaned to rear section, the thick 0.1cm of ginger splices, the thick 0.2cm of red date slices.

C) soup juice is prepared: get a clear water, add and account for the salt of clear water quality 3%, 0.1% chickens' extract, 0.01% Nisin, salt, chickens' extract and Nisin are all dissolved in clear water as soup juice.

D) mussel meat preparing, batching and soup juice are packed after packing in proportion, high temperature sterilization, 105 DEG C of sterilization temperatures, 2.5 hours time.

embodiment 2:

A kind of mussel foods packed in carton containers, its content is mussel meat, ginger splices, red date slices and soup juice, the mass percent of described mussel meat, ginger splices, red date slices and soup juice is 30%, ginger splices 3%, red date slices 10%, soup juice 57%.

A) mussel processing: fresh mussel is placed on 12h in light salt brine in pond (concentration is 1.5%) through clean surface silt, to tell silt in clean internal organ; Select the not mussel of opening, take out and be placed in the blanching of boiling water pot to opening, mussel is pulled the rear meat of manually getting out, removes byssus; Get 1g cassia bark, join in 100g boiling water, keep boiling 3min, after cooling, filter cassia bark slag, obtain concentration and be 1% cassia bark soup, the cassia bark soup cleaning mussel meat 7min(cassia bark soup with 1% and mussel meat mass ratio 1: 2), then use after clear water rinsing 1min for subsequent use.

B) batching is prepared: commercially available ginger and red date are cleaned to rear section, the thick 0.2cm of ginger splices, the thick 0.2cm of red date slices.

C) soup juice is prepared: get a clear water, add and account for the salt of clear water quality 4%, 0.2% chickens' extract, 0.03% Nisin, salt, chickens' extract and Nisin are all dissolved in clear water as soup juice.

D) mussel meat preparing, batching and soup juice are packed after packing in proportion, high temperature sterilization, 110 DEG C of sterilization temperatures, 1.5 hours time.

Claims

1. a mussel foods packed in carton containers, comprise container and content, it is characterized in that: its content is mussel meat, ginger splices, red date slices and soup juice, the mass percent of described mussel meat, ginger splices, red date slices and soup juice is respectively mussel 30～40%, ginger splices 1～3%, red date slices 5～10%, soup juice 50～60%.

2. a kind of mussel foods packed in carton containers according to claim 1, is characterized in that: the mass percent of described mussel meat, ginger splices, red date slices and soup juice is respectively mussel 35%, ginger splices 1%, red date slices 5%, soup juice 59%.

3. a production method for mussel foods packed in carton containers, is characterized in that comprising the steps:

4. the production method of a kind of mussel foods packed in carton containers according to claim 3, it is characterized in that: when mussel meat cleans in described step a), adopting concentration is that 0.5～1% cassia bark soup cleans, the mass ratio of mussel meat and cassia bark soup is 1: 1～2, scavenging period 5～10min, uses clear water rinsing 1min again after cleaning.

5. the production method of a kind of mussel foods packed in carton containers according to claim 4, is characterized in that: the preparation process of described cassia bark soup is: 0.5～1g cassia bark is added in 100g boiling water, keep fluidized state 3min, filter cassia bark slag after cooling, obtain cassia bark soup.

6. the production method of a kind of mussel foods packed in carton containers according to claim 3, is characterized in that: in described step a), in pond, the salinity of light salt brine is 1～1.5%.

7. the production method of a kind of mussel foods packed in carton containers according to claim 3, is characterized in that: the high temperature sterilization in described step d), its sterilization temperature is 105～110 DEG C, 1.5～2.5 hours time.