CN103932269A - Preparing method of fermented razor clam instant food - Google Patents
Preparing method of fermented razor clam instant food Download PDFInfo
- Publication number
- CN103932269A CN103932269A CN201310023637.8A CN201310023637A CN103932269A CN 103932269 A CN103932269 A CN 103932269A CN 201310023637 A CN201310023637 A CN 201310023637A CN 103932269 A CN103932269 A CN 103932269A
- Authority
- CN
- China
- Prior art keywords
- razor clam
- razor
- clam meat
- weight
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000013305 food Nutrition 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229960004793 sucrose Drugs 0.000 claims abstract description 5
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000010409 thin film Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 18
- 235000020639 clam Nutrition 0.000 abstract 10
- 241000237538 Solenidae Species 0.000 abstract 6
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000008673 vomiting Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 2
- 241000237852 Mollusca Species 0.000 description 2
- 239000002956 ash Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003760 magnetic stirring Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241001339782 Scapharca broughtonii Species 0.000 description 1
- 241000392375 Sinonovacula constricta Species 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003918 potentiometric titration Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
The invention discloses a preparing method of a fermented razor clam instant food. The method includes: cleaning shells of a certain number of razor clams with clean water; dipping the razor clams with saline water having a concentration of 1.5-2.5% to allow the razor clams to vomit mud for 5-7 h; adding the razor clams into a pot, boiling with boiling water for 15-20 min; shelling when the razor clams are still hot and removing black film adsorbed to the razor clam meat, and removing mud in the razor clams at the same time; adding clean razor clam meat into a container, adding NaCl powder and cane sugar powder into the razor clam meat, with the weight of the NaCl powder being 1.8-2.2% of the weight of the razor clam meat and the weight of the cane sugar powder being 6-9% of the weight of the razor clam meat; pickling at a constant temperature of 28-32 DEG C for 1.5-2.5 h; inoculating Chuanxiu bacillus natto having a weight accounting for 1% of the weight of the razor clam meat and Chuanxiu lactic acid bacterial powder having a weight accounting for 1% of the weight of the razor clam meat into the pickled razor clam meat; and fermenting at 28-32 DEG C for 18-22 h. The fermentation product is the final product the fermented razor clam instant food. The fermentation product is bagged, vacuumized, sealed, and sterilized at a high temperature between 110 DEG C and 121 DEG C for 15-20 min.
Description
Technical field
The present invention relates to a kind of preparation method of seafood, particularly a kind of preparation method of the Yi razor clam instant product that ferments.
Background technology
Yi razor clam (
sinonovacula constricta Iamarck) popular name razor clam, blue or green son, bamboo blood clam, extra large razor clam, be under the jurisdiction of Mollusca (
mollusca), lamellibranchiata (
lameUibranchia), Eulamellibranchia (
eulamellibranchia), razor clam section (
pharellidae), be China and japonic kind, be also one of important shellfish of China coast cultivation over more than 100 year.At China coast, especially Zhejiang and Fujian two provinces, all cultivate it by artificial means.Yi razor clam meat flavour is delicious, nutritious, its protein content 5.5%, fat content 0.8%, sugar 1.8%, inorganic salts 1.1%.The soft body of Yi razor clam also has the effect of qi-restoratives, to the deficiency of Yin, deficiency of blood best results, postpartum, after being ill multiplex it.Yi razor clam product category is dull at present, mainly with fresh goods mode, sells, and these products are difficult for preserving, and have limited its sales range; Although there is in recent years research report prepared by some Yi razor clam polysaccharide and enzymolysis product, form industrialization and produce and still need time, these factors have all limited the development of Yi razor clam aquaculture to a certain extent.Therefore need now a kind of Yi razor clam processing method that can address the above problem.
Summary of the invention
The present invention is in order to solve the existing above-mentioned deficiency of prior art, proposes a kind of simple to operately, quick, can obtain nutritiously and with long preservation period, and the peculiar delicate flavour of existing Yi razor clam has again the preparation method of the fermentation Yi razor clam instant product of sour-sweet local flavor.
Technical solution of the present invention is: a kind of preparation method of the Yi of fermentation razor clam instant product, and the method described in it is characterized in that is carried out according to following steps:
A, clear water rinse after Yi razor clam shell, and the saline sook Yi razor clam that is 1.5-2.5% by concentration, tells mud 5-7 hour, Yi razor clam is put into pot boiling water boiling 15-20 minute, peel off while hot and remove the black thin film adhering on Yi razor clam meat, shale in Yi razor clam body is squeezed clean simultaneously, get clean Yi razor clam meat, pack container into
B, in Yi razor clam meat, add NaCl powder and cane sugar powder, the quality of the two is respectively 1.8-2.2% and the 6-9% of Yi razor clam meat quality, the pickled 1.5-2.5 h of constant temperature under 28-32 ℃ of condition,
C, to inoculate respectively in pickled good Yi razor clam meat Yi razor clam meat quality mark 1% river show Bacillus natto and the river show lactic acid bacteria powder of Yi razor clam meat quality mark 1%, at 28-32 ℃ of condition bottom fermentation 18-22 h,
D, tunning pack, after vacuum-pumping and sealing, 110-121 ℃ of high-temperature sterilization 15-20 min.
Compared with the existing technology, tool has the following advantages in the present invention:
The present invention be abundant, the low-cost Yi razor clam of originating be raw material, adopt lactic acid bacteria to ferment, obtain a kind of fermentation Yi razor clam instant product, this fermentation Yi razor clam instant product has unique Yi razor clam local flavor, and sweet and sour taste, nutritious, its protein content is about 13.47%.After processing, vacuum packaging can preserve for a long time, and simple to operate, quick, cost is lower, is suitable for large-scale industrial production, and its market potential is huge.
The specific embodiment
The specific embodiment of the present invention will be described below.
Get a certain amount of Yi razor clam, with clear water, rinse after Yi razor clam shell, the saline sook Yi razor clam that is 1.5-2.5% by concentration, allow it tell mud 5-7 hour, then Yi razor clam is put into pot boiling water boiling 15-20 minute, peeled off while hot and remove the black thin film adhering on Yi razor clam meat, shale in Yi razor clam body is squeezed clean simultaneously, get clean Yi razor clam meat, pack container into; In Yi razor clam meat, add NaCl powder and cane sugar powder, the quality of the two is respectively 1.8-2.2% and the 6-9% of Yi razor clam meat quality, and under 28-32 ℃ of condition the pickled 1.5-2.5 h of constant temperature; To inoculate respectively in pickled good Yi razor clam meat Yi razor clam meat quality mark 1% river show Bacillus natto and the river show lactic acid bacteria powder of Yi razor clam meat quality mark 1%, at 28-32 ℃ of condition bottom fermentation 18-22 h, tunning is exactly final products Yi razor clam instant product.Finally tunning is packed, after vacuum-pumping and sealing, 110-121 ℃ of high-temperature sterilization 15-20 min.
Show lactic acid bacteria powder in river used in the present invention, comprises Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus acidophilus, 5 kinds of bacterium of Lactobacillus casei.
Total number of bacteria is measured
Total number of bacteria is measured and is adopted beef-protein medium, reflection product freshness and content of microorganisms.121 ℃ of sterilizing 20 min of physiological saline of preparation 0.85%, proceed in the test tube of sterilizing, and every test tube 9 mL, take the fermentation finished product that 1 g deposits a week, add concussion in test tube to mix, successively gradient dilution to 10
-3standby.Get respectively 1 mL gradient dilution liquid and add in 9 culture dishes, by the beef-protein medium of preparation, after sterilizing, adopt pour plate method, pour plane culture dish into, mix gently, in standing a moment, cultivate 24-48 h counting for 37 ℃.Result shows that three dilution factors are all without colony growth, and total number of bacteria content, for for being less than 10 CFU/g, meets total number of bacteria standard.
General nutrient components and pH pH-value determination pH
Moisture adopts GB/T50093-85 seasoning to measure, and content of ashes adopts high temperature burning method to measure, and protein content adopts GB/T 50095-85 Kjeldahl nitrogen determination, and fat content adopts GB/T50096-2003 Soxhlet extraction process to measure.Result shows that the moisture of this product is 33.58%, and content of ashes is 4.40%, and protein content is 13.47%, and fat content is 0.14%, pH value 5.12, belongs to high protein low-fat products.
Amino nitrogen and degree of oxidation TBA pH-value determination pH
VBN adopts microdiffusion.On TBA method basis, revise and measure degree of oxidation.Get the trichloroacetic acid that fermented-sample 10 g add 50 mL 7.5%, vibration 30 min, dissolve fully it; With double-deck Filter paper filtering 2 times.Get the TBA solution that 5 mL supernatants add 0.02 M of 5 mL, shake up, put into 90 ℃ of water-baths and be incubated 40 min; Take out centrifugal 5 min of 1600 rpm after cooling l h; Get supernatant, add 5 mL chloroforms and shake up, standing; After layering, get supernatant respectively in 532nm and 600nm place colorimetric, record extinction value; With following formula, calculate TBA value:
TBA value (mg/100g)=(A
532one A
600)/155 * (1/10) * 72.6 * 10
Result shows that VBN is 10.47 mg/kg, and fat oxidation TBA value is 6.2 mg/kg, meets corresponding national standard.
Free amine group acidity test
Adopt formaldehyde potentiometric titration (by GB/T 5009.39-2003).Claim 50 g samples and be settled to 1000 m L, with graduated cylinder, take out 20 mL dilutions and be placed in 200 m L beakers.Add water 60 mL, start magnetic stirring apparatus, with standard solution of sodium hydroxide [c (NaOH)=0.050 mol/L], be titrated to pH 8.2, write down the milliliter number of the standard solution of sodium hydroxide of consumption, can calculate total acid content.
Add 10.0 mL formalins, start magnetic stirring apparatus, reaction a period of time, then use standard solution of sodium hydroxide (0.050 mol/L) to continue to be titrated to pH 9.2, write down the milliliter number that consumes Standard Volumetric Solutions for Sodium Hydroxide.
Get 80 mL distilled water simultaneously, first with sodium hydroxide solution, be adjusted to pH 8.2, then add 10.0 mL formalins, with Standard Volumetric Solutions for Sodium Hydroxide (0.050 mol/L), be titrated to pH 9.2, do reagent blank test simultaneously.In sample, the content of amino-acid nitrogen calculates by following formula:
X=（V1-V2）×c×0.014×100/（m×20/100）
In formula: the content of amino-acid nitrogen (%) in X-sample; V1-test sample dilution adds the volume of formaldehyde post consumption Standard Volumetric Solutions for Sodium Hydroxide, unit (mL); The experiment of V2-reagent blank adds the volume of formaldehyde post consumption Standard Volumetric Solutions for Sodium Hydroxide, unit (mL); C-Hydrochloric Standard Titration concentration, unit is mole every liter (M); MM quality of 0.0140-nitrogen, unit is gram (g/mmol); The quality of m-sample, unit is gram (g).Result shows that the content of product free amino acid is 1.3%.
Claims (1)
1. the ferment preparation method of Yi razor clam instant product, is characterized in that described method carries out according to following steps:
A, clear water rinse after Yi razor clam shell, and the saline sook Yi razor clam that is 1.5-2.5% by concentration, tells mud 5-7 hour, Yi razor clam is put into pot boiling water boiling 15-20 minute, peel off while hot and remove the black thin film adhering on Yi razor clam meat, shale in Yi razor clam body is squeezed clean simultaneously, get clean Yi razor clam meat, pack container into
B, in Yi razor clam meat, add NaCl powder and cane sugar powder, the quality of the two is respectively 1.8-2.2% and the 6-9% of Yi razor clam meat quality, the pickled 1.5-2.5 h of constant temperature under 28-32 ℃ of condition,
C, to inoculate respectively in pickled good Yi razor clam meat Yi razor clam meat quality mark 1% river show Bacillus natto and the river show lactic acid bacteria powder of Yi razor clam meat quality mark 1%, at 28-32 ℃ of condition bottom fermentation 18-22 h,
D, tunning pack, after vacuum-pumping and sealing, 110-121 ℃ of high-temperature sterilization 15-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023637.8A CN103932269A (en) | 2013-01-23 | 2013-01-23 | Preparing method of fermented razor clam instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310023637.8A CN103932269A (en) | 2013-01-23 | 2013-01-23 | Preparing method of fermented razor clam instant food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932269A true CN103932269A (en) | 2014-07-23 |
Family
ID=51180355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310023637.8A Pending CN103932269A (en) | 2013-01-23 | 2013-01-23 | Preparing method of fermented razor clam instant food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932269A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5611769A (en) * | 1979-07-11 | 1981-02-05 | Motoyasu Uehara | Production of nutritious food |
| CN87100450A (en) * | 1987-01-21 | 1987-10-28 | 青岛食品工业研究所 | A kind of method of processing jam made of sea arthropod |
| EP1415547A1 (en) * | 2001-08-06 | 2004-05-06 | Nippon Suisan Kaisha, Ltd. | Process for producing fermented fish food |
| CN101579037A (en) * | 2009-06-10 | 2009-11-18 | 华南农业大学 | Method for extracting proteins from heads and shells of prawns |
| CN102697104A (en) * | 2012-06-27 | 2012-10-03 | 上海海洋大学 | Lactic acid bacteria fermented jellyfish product and processing method thereof |
| CN102987359A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making shrimp sauce by adopting lactobacillus fermentation |
-
2013
- 2013-01-23 CN CN201310023637.8A patent/CN103932269A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5611769A (en) * | 1979-07-11 | 1981-02-05 | Motoyasu Uehara | Production of nutritious food |
| CN87100450A (en) * | 1987-01-21 | 1987-10-28 | 青岛食品工业研究所 | A kind of method of processing jam made of sea arthropod |
| EP1415547A1 (en) * | 2001-08-06 | 2004-05-06 | Nippon Suisan Kaisha, Ltd. | Process for producing fermented fish food |
| CN101579037A (en) * | 2009-06-10 | 2009-11-18 | 华南农业大学 | Method for extracting proteins from heads and shells of prawns |
| CN102697104A (en) * | 2012-06-27 | 2012-10-03 | 上海海洋大学 | Lactic acid bacteria fermented jellyfish product and processing method thereof |
| CN102987359A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making shrimp sauce by adopting lactobacillus fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549349B (en) | Processing method of wild vegetable pickles | |
| CN107446841A (en) | A kind of direct putting type Lactobacillus plantarum high-density cultivation method and obtained freeze-dried powder and application | |
| CN101518320A (en) | Long shelf life fermented pickled vegetable and preparation method thereof | |
| CN101940344B (en) | Processing method of instant hot and sour laver | |
| CN102907643A (en) | Tuber mustard salting technique | |
| CN113969250B (en) | Lactobacillus casei DY13 and product and application thereof | |
| CN105558897A (en) | Manufacturing method of smelly mandarin fish | |
| CN107788517B (en) | Method for enhancing enzyme efficacy by using lactobacillus bulgaricus | |
| CN103535780B (en) | Method for preparing instant soft-shell shrimps | |
| CN101560489A (en) | Direct vat set starter of preserved szechuan pickle and preparation method thereof | |
| CN104489713A (en) | Method for making fermented dried venison | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN105105216A (en) | Processing method of lactobacillus fermented mussel sausage | |
| CN104799217A (en) | Probiotics fermented Chinese yam and preparation method thereof | |
| CN102960748A (en) | Machining method of lactobacillus snack food | |
| CN114668125B (en) | Composite lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof | |
| CN109832614A (en) | A kind of mulberries fermented product and preparation method thereof | |
| CN103932269A (en) | Preparing method of fermented razor clam instant food | |
| CN106381274B (en) | A kind of Staphylococcus pasteuri and its fermentation marinated pig trotters and preparation method of preparation | |
| CN1251616C (en) | Marine algae food fermenting method | |
| CN103181415B (en) | One-step method for producing buffalo cheese using fermentation | |
| CN107581549A (en) | A kind of method of compound lactobacillus inoculation fermentation pickles | |
| CN103005488A (en) | Preparation of animal blood fermented bean curd | |
| CN103932270A (en) | Preparing method of lactobacillus fermented razor clam sauce | |
| CN114287586A (en) | Preparation process of instant crayfish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |