CN104757091A - Method for preserving freshness and preventing blackening of canned abalone - Google Patents
Method for preserving freshness and preventing blackening of canned abalone Download PDFInfo
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- CN104757091A CN104757091A CN201510160046.4A CN201510160046A CN104757091A CN 104757091 A CN104757091 A CN 104757091A CN 201510160046 A CN201510160046 A CN 201510160046A CN 104757091 A CN104757091 A CN 104757091A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preserving freshness and preventing blackening of canned abalone. The method comprises the following steps: (1) inspection and receiving and disinfection of abalone: placing the soaked abalone into a semifinished basket for washing, washing in a bubble washing machine and performing high-pressure circulation water spraying and washing; (2) removal of fishy smell: mixing lactobacillus thermophilus powder and water according to weight percentage to prepare a lactobacillus thermophilus solution with the concentration of 3-5% and spraying the lactobacillus thermophilus solution onto skin surface and fish surface; (3) steam precooking: before precooking, spraying color-protective liquid with 0.2% of citric acid; and (4) canning and sterilization: determining the primary temperature of cans, switching on an air outlet valve and an air inlet valve of a sterilization pot, introducing steam, cooling and storing the cooled canned abalone for 12-24 hours under the condition of 4-8 DEG C, inspecting and packaging, to obtain the finished canned abalone.
Description
Technical field
The invention belongs to field of processing of aquatic products, be specifically related to the method for the fresh-keeping anti-blackening of a kind of abalone can.
Background technology
Abalone is a kind of single shell animal, and belong to mollusk Gastropoda, Bao Ke, its meat is tender fine and smooth, and flavour is extremely delicious, is considered as " hat of seafood delights treasure " by people from ancient times.Abalone high nutritive value, it contains the nutrient such as rich in protein and more calcium, iron, iodine and vitamin A.Abalone, because property is flat, sweet-salty, returns Liver Channel, therefore also has higher medical value, its can yin-nourishing, flat liver, reinforce the kidney, adjustable acth secretion, has the effect that amphicheirality regulates blood pressure; There is menstruation regulating, moisturize the effect of sharp intestines, the illness such as irregular menstruation, constipation can be controlled.Also the composition of " Bao Su " is called as containing one in abalone meat, can the required metabolite of destruction of cancer cells, the growth of inhibition cancer cell.
Abalone with process form have dry abalone and Fresh abalone fish point.Fresh abalone fish is live abalone, and when it is edible, mouthfeel is fresh smooth, and meat is delicious, but there is the short deficiency of storage life.Dry abalone needs to rise to it to send out before consumption, and the forwarding method that rises often adopted has alkali to send out to send out with water.The abalone of rising after sending out, its nutritional labeling can be subject to destruction to a certain extent, and delicious degree also can reduce, and becomes dish mouthfeel not good.In order to ensure that the nutritional labeling of abalone can be fully utilized, keep its delicious degree, and obtain a longer storage life, people have invented abalone can, and the tradition processing of abalone is mainly processed into boil dried product, is generally processed into frozen goods or tin product now.At present, the converted products of abalone mainly contains dried abalone, frozen abalone, abalone can.Dried abalone needs to rise to it to send out before consumption, and the forwarding method that rises usually adopted has that borax and alkali are sent out, clear water is sent out, chicken soup is sent out, but rises to send out its nutritional labeling is damaged, and freshness reduces, and mouthfeel is not good.Frozen abalone is rich in meat elasticity, local flavor is delicious, but the shelf-life is short.Abalone can not only effectively extends the shelf-life, and maintain the intrinsic meat elasticity of abalone and local flavor, but in Consommé with abalone can processing and storage, easily there is oxidizing brown stain, these brown stains mainly comprise the oxidizing brown stain that raw material aggravates because of sharp pounding in transportation, raw material ingress of air and cause oxidizing brown stain in preprocessing process, the oxidizing brown stain caused because there is a small amount of oxygen after tinning, and the oxidizing brown stain etc. that the can metal ion catalysis of separating out in high pressure sterilization and storage produces, seriously have impact on color and luster and the quality of product.
Summary of the invention
For the shortcoming of above-mentioned prior art, the object of this invention is to provide the method for the fresh-keeping anti-blackening of a kind of abalone can.
To achieve these goals, the present invention includes following steps:
Abalone checks and accepts sterilization: the time that abalone is processed from fishing for is not more than 4h, keeps raw material fresh wet, and the Turnover Box of dress abalone uses the thimerosal sterilization of effective chlorine 100ppm; Abalone after examination cleans spray immediately, discharge water in pond and soak 3 ~ 5min, the abalone of immersion is put into again the cleaning of semi-finished product basket, enter bubble washer again and clean horizontal high voltage recirculated water cleaning showers of going forward side by side, thoroughly wash down silt and impurity, necessarily handle with care during operation, chlorine residue in recirculated water controls at 20 ~ 30ppm, require that every 30min measures once sterilizing, after sterilization, carry out color retention with the seawater containing different Vc sodium and citric acid; Soak time is 30 ~ 60min, and the mass ratio of Fresh abalone and seawater is 1:1 ~ 1:3, and the mass percentage concentration of citric acid described in seawater is 0.02% ~ 0.04%, and the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%
De-raw meat: lactobacillus Beijerinc pulvis and water being mixedly configured into concentration according to percentage by weight is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by; Be first surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% is evenly sprayed at abalone by concentration, then abalone meat is faced up, surface overlays in fermentation tank towards lower leaf, abalone lamination in described fermentation tank is at least three layers, close fermentation tank lid and carry out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 DEG C; When fermentation jar temperature is more than 35 DEG C, open fermentation tank lid, by abalone surface upward, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration on every layer of abalone skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, then cover the lid of fermentation tank, carry out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, completes the de-raw meat processing technology of abalone;
Steam is precooked: first with 0.2% citric acid spray colour protecting liquid before precooking, colour protecting liquid is the solution of PH between 3.5 ~ 4.0, the abalone of classification is put into Turnover Box groove of precooking, passes into steam, the time of precooking is 6 ~ 8min, and time of precooking, temperature adjust in above-mentioned scope according to abalone, producing of abalone meat: get appropriate amount of purified water, burn to 80 DEG C-90 DEG C, above-mentioned clean abalone is put into according to the ratio that the weight ratio with water is 1: 1-1: 3, temperature is made to maintain 75 DEG C-85 DEG C, boil 3-8 minute, well-done abalone is taken out immediately, Bao meat is immersed salt immediately, the mixed aqueous solution of citric acid and different Vc sodium is precooked, temperature of precooking is 60 ~ 70 DEG C, the time of precooking is 10 ~ 15min, the mass ratio of described Bao meat and mixed aqueous solution is 1:1 ~ 1:3, the mass percentage concentration of salt described in mixed aqueous solution is 1% ~ 2%, the mass percentage concentration of citric acid is 0.02% ~ 0.04%, the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%,
Tinning, sterilization: the abalone meat water cooling after above-mentioned color retention, cleaning, then put into pure water and soak 2-2.5 hour, namely the abalone meat in can content is become, adopt sulfur resistive zinc oxide coating tank, first to tank body more than 82 DEG C disinfection with hot water, the abalone meat weighing above-mentioned immersion treatment is loaded in clean Can container, the soup spice of preparation is entered in jacketed pan to be preheated to 85-95 DEG C, then weighing joins in Can container, and wherein abalone meat percentage by weight is 50-60%, soup spice percentage by weight 40-50%; Canned while hot after described soup juice boils, it is 95 ~ 100 DEG C that temperature controls, and during sealing, the vacuum of can is 53 ~ 59kPa; Sterilization in 1h answered by can after sealing, performs the mensuration of can initial temperature, opens air bleeding valve and the intake valve of retort, logical steam, and above-mentioned cooled abalone can, under 4-8 DEG C of condition, places 12-24 hour, inspection, packaging, finished product.
The preparation process of described soup spice is: weigh pig's feet, thin pork, old hen fragment, the large tripe of pig, ginger, green onion, cooking wine is added to the water and boils soup-stock, the soup-stock and the auxiliary material that weigh above-mentioned preparation join in pure water, the addition of soup-stock and auxiliary material with the weight of pure water for standard, soup-stock is the 1-3% of pure water weight, salt 0.6-1% in auxiliary material, sugar 0.2-0.6%, abalone essence 0.1-0.3%, different Vc-Na 0.03-0.05%, citric acid 0.01-0.02%, composite phosphate 0.03-0.06%, nisin 0.01-0.015%, different Vc sodium 0.01% ~ 0.02%, phytic acid 0.01% ~ 0.02% mixes and stirs, heating is boiled.
The concrete steps of sterilization are: exhaust 5min measures temperature 107 DEG C or exhaust 7min measures temperature 105 DEG C, all cold airs in cleaning pot, condensed water and dirt, exhaust terminates to close air bleeding valve, but gas bleeder valve is standard-sized sheet still, continue intensification 10 ~ 12min to sterilization temperature 121 DEG C, constant temperature, check automatic recording instrument, temperature is adjusted with cap relief valve, every 5min records a temperature and pressure, gas bleeder valve is opened always, after constant temperature terminates, close gas bleeder valve and intake valve, open compressed air valve and carry out back-pressure cooling, the pressure in retort is made to exceed sterilization pressure, open water intaking valve lentamente when temperature is down to below 80 DEG C, add big yield, treat that below pot inner cooling water temperature to 35 DEG C takes the dish out of the pot, cool time 15 ~ 17min, cooling water is the water containing effective chlorine 3 ~ 5ppm, discharge water chlorinty is not less than 0.5ppm, in whole sterilization process, steam gross pressure is not less than 0.6Mpa.Processing method advantage of the present invention is:
Abalone can provided by the invention adopts strict, comprehensively detoxification process to abalone material, adopt advanced processing treatment facility and multistage heating and regulating sterilization and rational manufacture craft, the canned pack made not only edible safety, nutritious, and remain the natural delicious food of abalone, for people live the excellent food providing a kind of nutrition, taste all good.
Detailed description of the invention
The present invention is described in further detail below.
Embodiment 1
The time that abalone is processed from fishing for is not more than 4h, keeps raw material fresh wet, and the Turnover Box of dress abalone uses the thimerosal sterilization of effective chlorine 100ppm; Abalone after examination cleans spray immediately, discharge water in pond and soak 3 ~ 5min, the abalone of immersion is put into again the cleaning of semi-finished product basket, enter bubble washer again and clean horizontal high voltage recirculated water cleaning showers of going forward side by side, thoroughly wash down silt and impurity, necessarily handle with care during operation, chlorine residue in recirculated water controls at 20 ~ 30ppm, require that every 30min measures once sterilizing, after sterilization, carry out color retention with the seawater containing different Vc sodium and citric acid;
De-raw meat: lactobacillus Beijerinc pulvis and water being mixedly configured into concentration according to percentage by weight is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by; Be first surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% is evenly sprayed at abalone by concentration, then abalone meat is faced up, surface overlays in fermentation tank towards lower leaf, abalone lamination in described fermentation tank is at least three layers, close fermentation tank lid and carry out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 DEG C; When fermentation jar temperature is more than 35 DEG C, open fermentation tank lid, by abalone surface upward, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration on every layer of abalone skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, then cover the lid of fermentation tank, carry out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, completes the de-raw meat processing technology of abalone;
Steam is precooked: first with 0.2% citric acid spray colour protecting liquid before precooking, colour protecting liquid is the solution of PH between 3.5 ~ 4.0, the abalone of classification is put into Turnover Box groove of precooking, passes into steam, the time of precooking is 6 ~ 8min, and time of precooking, temperature adjust in above-mentioned scope according to abalone, producing of abalone meat: get appropriate amount of purified water, burn to 80 DEG C-90 DEG C, above-mentioned clean abalone is put into according to the ratio that the weight ratio with water is 1: 1-1: 3, temperature is made to maintain 75 DEG C-85 DEG C, boil 3-8 minute, well-done abalone is taken out immediately, Bao meat is immersed salt immediately, the mixed aqueous solution of citric acid and different Vc sodium is precooked, temperature of precooking is 60 ~ 70 DEG C, the time of precooking is 10 ~ 15min, the mass ratio of described Bao meat and mixed aqueous solution is 1:1 ~ 1:3, the mass percentage concentration of salt described in mixed aqueous solution is 1% ~ 2%, the mass percentage concentration of citric acid is 0.02% ~ 0.04%, the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%,
Tinning, sterilization: the abalone meat water cooling after above-mentioned color retention, cleaning, then put into pure water and soak 2-2.5 hour, namely the abalone meat in can content is become, adopt sulfur resistive zinc oxide coating tank, first to tank body more than 82 DEG C disinfection with hot water, the abalone meat weighing above-mentioned immersion treatment is loaded in clean Can container, the soup spice of preparation is entered in jacketed pan to be preheated to 85-95 DEG C, then weighing joins in Can container, and wherein abalone meat percentage by weight is 50-60%, soup spice percentage by weight 40-50%; Canned while hot after described soup juice boils, it is 95 ~ 100 DEG C that temperature controls, and during sealing, the vacuum of can is 53 ~ 59kPa; Sterilization in 1h answered by can after sealing, performs the mensuration of can initial temperature, opens air bleeding valve and the intake valve of retort, logical steam, and above-mentioned cooled abalone can, under 4-8 DEG C of condition, places 12-24 hour, inspection, packaging, finished product.
Described soak time is 30 ~ 60min, and the mass ratio of Fresh abalone and seawater is 1:1 ~ 1:3, and the mass percentage concentration of citric acid described in seawater is 0.02% ~ 0.04%, and the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%.
The preparation process of described soup spice is: weigh pig's feet, thin pork, old hen fragment, the large tripe of pig, ginger, green onion, cooking wine is added to the water and boils soup-stock, the soup-stock and the auxiliary material that weigh above-mentioned preparation join in pure water, the addition of soup-stock and auxiliary material with the weight of pure water for standard, soup-stock is the 1-3% of pure water weight, salt 0.6-1% in auxiliary material, sugar 0.2-0.6%, abalone essence 0.1-0.3%, different Vc-Na 0.03-0.05%, citric acid 0.01-0.02%, composite phosphate 0.03-0.06%, nisin 0.01-0.015%, different Vc sodium 0.01% ~ 0.02%, phytic acid 0.01% ~ 0.02% mixes and stirs, heating is boiled.
The concrete steps of sterilization are: exhaust 5min measures temperature 107 DEG C or exhaust 7min measures temperature 105 DEG C, all cold airs in cleaning pot, condensed water and dirt, exhaust terminates to close air bleeding valve, but gas bleeder valve is standard-sized sheet still, continue intensification 10 ~ 12min to sterilization temperature 121 DEG C, constant temperature, check automatic recording instrument, temperature is adjusted with cap relief valve, every 5min records a temperature and pressure, gas bleeder valve is opened always, after constant temperature terminates, close gas bleeder valve and intake valve, open compressed air valve and carry out back-pressure cooling, the pressure in retort is made to exceed sterilization pressure, open water intaking valve lentamente when temperature is down to below 80 DEG C, add big yield, treat that below pot inner cooling water temperature to 35 DEG C takes the dish out of the pot, cool time 15 ~ 17min, cooling water is the water containing effective chlorine 3 ~ 5ppm, discharge water chlorinty is not less than 0.5ppm, in whole sterilization process, steam gross pressure is not less than 0.6Mpa.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to allow the personage being familiar with this art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify; effect is similar, all should be encompassed in protection scope of the present invention.
Claims (4)
1. a method for the fresh-keeping anti-blackening of abalone can, it is characterized in that, the method comprises the following steps:
(1) abalone checks and accepts sterilization: the time that abalone is processed from fishing for is not more than 4h, keeps raw material fresh wet, and the Turnover Box of dress abalone uses the thimerosal sterilization of effective chlorine 100ppm; Abalone after examination cleans spray immediately, discharge water in pond and soak 3 ~ 5min, the abalone of immersion is put into again the cleaning of semi-finished product basket, enter bubble washer again and clean horizontal high voltage recirculated water cleaning showers of going forward side by side, thoroughly wash down silt and impurity, necessarily handle with care during operation, chlorine residue in recirculated water controls at 20 ~ 30ppm, require that every 30min measures once sterilizing, after sterilization, carry out color retention with the seawater containing different Vc sodium and citric acid;
(2) de-raw meat: lactobacillus Beijerinc pulvis and water being mixedly configured into concentration according to percentage by weight is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by; Be first surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% is evenly sprayed at abalone by concentration, then abalone meat is faced up, surface overlays in fermentation tank towards lower leaf, abalone lamination in described fermentation tank is at least three layers, close fermentation tank lid and carry out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 DEG C; When fermentation jar temperature is more than 35 DEG C, open fermentation tank lid, by abalone surface upward, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration on every layer of abalone skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, then cover the lid of fermentation tank, carry out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, completes the de-raw meat processing technology of abalone;
(3) steam is precooked: first with 0.2% citric acid spray colour protecting liquid before precooking, colour protecting liquid is the solution of PH between 3.5 ~ 4.0, the abalone of classification is put into Turnover Box groove of precooking, passes into steam, the time of precooking is 6 ~ 8min, and time of precooking, temperature adjust in above-mentioned scope according to abalone, producing of abalone meat: get appropriate amount of purified water, burn to 80 DEG C-90 DEG C, above-mentioned clean abalone is put into according to the ratio that the weight ratio with water is 1: 1-1: 3, temperature is made to maintain 75 DEG C-85 DEG C, boil 3-8 minute, well-done abalone is taken out immediately, Bao meat is immersed salt immediately, the mixed aqueous solution of citric acid and different Vc sodium is precooked, temperature of precooking is 60 ~ 70 DEG C, the time of precooking is 10 ~ 15min, the mass ratio of described Bao meat and mixed aqueous solution is 1:1 ~ 1:3, the mass percentage concentration of salt described in mixed aqueous solution is 1% ~ 2%, the mass percentage concentration of citric acid is 0.02% ~ 0.04%, the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%,
(4) tinning, sterilization: the abalone meat water cooling after above-mentioned color retention, cleaning, then put into pure water and soak 2-2.5 hour, namely the abalone meat in can content is become, adopt sulfur resistive zinc oxide coating tank, first to tank body more than 82 DEG C disinfection with hot water, the abalone meat weighing above-mentioned immersion treatment is loaded in clean Can container, the soup spice of preparation is entered in jacketed pan to be preheated to 85-95 DEG C, then weighing joins in Can container, and wherein abalone meat percentage by weight is 50-60%, soup spice percentage by weight 40-50%; Canned while hot after described soup juice boils, it is 95 ~ 100 DEG C that temperature controls, and during sealing, the vacuum of can is 53 ~ 59kPa; Sterilization in 1h answered by can after sealing, performs the mensuration of can initial temperature, opens air bleeding valve and the intake valve of retort, logical steam, and above-mentioned cooled abalone can, under 4-8 DEG C of condition, places 12-24 hour, inspection, packaging, finished product.
2. the method for the fresh-keeping anti-blackening of abalone can according to claim 1, it is characterized in that, in step (1), described soak time is 30 ~ 60min, the mass ratio of Fresh abalone and seawater is 1:1 ~ 1:3, the mass percentage concentration of citric acid described in seawater is 0.02% ~ 0.04%, and the mass percentage concentration of different Vc sodium is 0.01% ~ 0.02%.
3. the method for the fresh-keeping anti-blackening of abalone can according to claim 1, it is characterized in that, the preparation process of described soup spice is: weigh pig's feet, thin pork, old hen fragment, the large tripe of pig, ginger, green onion, cooking wine is added to the water and boils soup-stock, the soup-stock and the auxiliary material that weigh above-mentioned preparation join in pure water, the addition of soup-stock and auxiliary material with the weight of pure water for standard, soup-stock is the 1-3% of pure water weight, salt 0.6-1% in auxiliary material, sugar 0.2-0.6%, abalone essence 0.1-0.3%, different Vc-Na 0.03-0.05%, citric acid 0.01-0.02%, composite phosphate 0.03-0.06%, nisin 0.01-0.015%, different Vc sodium 0.01% ~ 0.02%, phytic acid 0.01% ~ 0.02% mixes and stirs, heating is boiled.
4. the method for the fresh-keeping anti-blackening of abalone can according to claim 1, it is characterized in that, the concrete steps of sterilization are: exhaust 5min measures temperature 107 DEG C or exhaust 7min measures temperature 105 DEG C, all cold airs in cleaning pot, condensed water and dirt, exhaust terminates to close air bleeding valve, but gas bleeder valve is standard-sized sheet still, continue intensification 10 ~ 12min to sterilization temperature 121 DEG C, constant temperature, check automatic recording instrument, temperature is adjusted with cap relief valve, every 5min records a temperature and pressure, gas bleeder valve is opened always, after constant temperature terminates, close gas bleeder valve and intake valve, open compressed air valve and carry out back-pressure cooling, the pressure in retort is made to exceed sterilization pressure, open water intaking valve lentamente when temperature is down to below 80 DEG C, add big yield, treat that below pot inner cooling water temperature to 35 DEG C takes the dish out of the pot, cool time 15 ~ 17min, cooling water is the water containing effective chlorine 3 ~ 5ppm, discharge water chlorinty is not less than 0.5ppm, in whole sterilization process, steam gross pressure is not less than 0.6Mpa.
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