CN104905320A - Canned soy sauce braised babylonia formosae habei and preparation method thereof - Google Patents
Canned soy sauce braised babylonia formosae habei and preparation method thereof Download PDFInfo
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- CN104905320A CN104905320A CN201510041327.8A CN201510041327A CN104905320A CN 104905320 A CN104905320 A CN 104905320A CN 201510041327 A CN201510041327 A CN 201510041327A CN 104905320 A CN104905320 A CN 104905320A
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- soy sauce
- spiral shell
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Abstract
The present invention discloses a canned soy sauce braised babylonia formosae habei and a preparation method thereof. The canned soy sauce braised babylonia formosae habei uses fresh babylonia formosae habei as main raw material, the babylonia formosae habei are soaked, impurity and saliva are removed, enzymes are deactivated, shells and stomachs are removed, the treated babylonia formosae habei are cooked, sliced and canned, soy sauce braising soup is added, and the canned soy sauce braised babylonia formosae habei is obtained by exhausting, sealing, sterilizing, cooling and can rubbing; the soy sauce braising soup is prepared by the following raw materials in weight ratios: white granulated sugar 4.8-5%, refined salt 1.8-2%, soy sauce 1.2-1.5%, cooking wine 0.6-0.8%, chicken juice 4.7-4.9%, corn starch 0.4-0.45%, and the balance being water. The soy sauce braising soup accounts for 40-45% weight ratio of the net weight of a can. The canned soy sauce braised babylonia formosae habei uses fresh babylonia formosae habei as raw materials, and the instant canned soy sauce braised babylonia formosae habei is obtained by a series of processing steps, the mouthfeel of the product is effectively improved through repeatedly seasoning, the meat quality of the babylonia formosae habei is delicious and elastic, the mouthfeel is tight without shrink, and the babylonia formosae habei has a unique taste and is fresh, sweet and tasty combined with the soy sauce braising soup.
Description
Technical field
The present invention relates to food processing field, specifically refer to a kind of yellow spiral shell canned meat braised in soy sauce and preparation method thereof.
Background technology
Yellow spiral shell is being commonly called as of ripple portion Babylonia, and it is stromb, conch etc. again, and yellow spiral shell is gastropod of dwelling at the bottom of a kind of shallow sea of slough feeding habits, is famous and precious seafood.It contains the nutrition primary colors such as abundant vitamin A, protein, iron and calcium, has dietary function to diseases such as hot eyes, jaundice, beriberi, hemorrhoid.Yellow spiral shell delicious meat, crisp tasty and refreshing, flavour is unique, is domestic and international market high-quality marine shellfish in recent years in very great demand, people to its favor and and like more and more obvious, supply falls short of demand, is considered to one of 21 century mariculture breeding having DEVELOPMENT PROSPECT most.
Yellow spiral shell is generally edible after being boiled by fresh yellow spiral shell.Though its taste is delicious unique, but for boil pre-treatment and the processing requirements that boils in process high and loaded down with trivial details; And due to the freshness requirements when characteristic of yellow spiral shell makes for its transport and sells high, this has rise with regard to causing the market price of yellow spiral shell.At present, the yellow spiral shell meat product of the processed goods of too much yellow spiral shell, particularly can class is not had also never to appear on the market on the market.
Summary of the invention
In order to meet people for yellow spiral shell and the favor of converted products thereof and the demand of sharp increase, the invention reside in and a kind of yellow spiral shell canned meat braised in soy sauce and preparation method thereof is provided, by yellow spiral shell meat is carried out continuous print processing process be prepared into can be instant braised in soy sauce yellow spiral shell canned meat, its flavour is delicious and retain its unique and crisp tasty and refreshing mouthfeel of yellow spiral shell.
Concrete technical scheme of the present invention is as follows:
A kind of yellow spiral shell meat braised in soy sauce, described yellow spiral shell meat braised in soy sauce is for primary raw material with fresh yellow spiral shell, through soaking the removal of impurity and desalivation, completing, carrying out boiling, section tinning after tripe process of shelling, and add soup juice braised in soy sauce, then by exhaust sealing, cooling sterilization, wipe that tank obtains; In described soup juice braised in soy sauce, each raw material are configured by following part by weight: white granulated sugar 4.8-5%, refined salt 1.8-2%, soy sauce 1.2-1.5%, cooking wine 0.6-0.8%, chicken extract 4.7-4.9%, cornstarch 0.4-0.45%, surplus is water, and the weight proportion of described soup juice braised in soy sauce is can net weight 40-45%.
A preparation method for yellow spiral shell meat braised in soy sauce, is describedly undertaken by following concrete making step:
(1) raw material is checked and accepted: selecting fresh, odorless is raw material without the yellow spiral shell of serious damage;
(2) soak removal of impurities: put into drum 20-25 ° of B é saline sook 5-6h, remove the impurity such as silt and remove saliva;
(3) complete: under the condition of water temperature 30-40 DEG C, sterilizing time is 10-12min, after completing, yellow spiral shell is pulled out and put into temperature is 2-5 DEG C of cold water, duration 20-30min, by completing and putting into frozen water, be not convenient to follow-up raw material by means of only principle of expanding with heat and contracting with cold to shell the process of tripe, and the fishy smell of the yellow spiral shell meat of removal that can be suitable;
(4) Feedstock treating: shell, remove tripe, clear Xian is clean for circulating water, the cleaning of yellow spiral shell is convenient to by circulating water, and contribute to the quick removal cleaning of the sticky glutinous things such as internal organ, after cleaning, yellow spiral shell meat being temporary in temperature is in 2-5 DEG C of cold water, can keep the delicious degree of yellow spiral shell meat, the meat of Q bullet and the mouthfeel of consolidation, can prevent again bacteria breed from causing addling;
(5) boiling: water temperature 75-85 DEG C, time 15-20min, boil rear yellow spiral shell meat to pick up draining to put into temperature be 2-5 DEG C of cold water, yellow spiral shell meat is closely abundant, put into cold water after boiling can fast yellow spiral shell meat central temperature be reduced, prevent that meat is aging, nutrition leak, and moisture own in meat can be pinned, keep original deliciousness;
(6) tinning: taken out from 2-5 DEG C of cold water by yellow spiral shell meat, carries out solid refitting tank according to net content after cutting into slices;
(7) soup juice adds: described soup juice is made up of the following raw material be configured by weight proportion: white granulated sugar 4.8-5%, refined salt 1.8-2%, soy sauce 1.2-1.5% cooking wine 0.6-0.8%, chicken extract 4.7-4.9%, cornstarch 0.4-0.45%, and surplus is water; Add after being heated to 70-85 DEG C to deployed soup juice, the weight proportion of described soup juice braised in soy sauce is can net weight 40-45%;
(8) exhaust sealing: with the sealed cans while hot of can after soup, and be evacuated to 0.04Mpa;
(9) sterilization cooling: net content 180g, bactericidal formula: 15min-64min/116 DEG C, is cooled to 38-42 DEG C;
(10) tank is wiped: dry can and on sealing line, be coated with antirust oil (White Mineral Oil) and case afterwards, inspection warehouse-in.
Advantage of the present invention:
The traditional method that the present invention is edible after breaking yellow spiral shell boiling all the time, with fresh yellow spiral shell meat for raw material, by a series of manufacturing procedure be prepared into can be instant braised in soy sauce yellow spiral shell canned meat, the mouthfeel of product is effectively improved by repeatedly seasoning, the delicious Q bullet of its meat, mouthfeel consolidation are shrink-proof, unique in conjunction with dip mouthfeel braised in soy sauce, fresh and sweet taste is beautiful, is more far more than that new cadmium yellow spiral shell is edible after boiling; In whole process, raw material principle of expanding with heat and contracting with cold is made to be convenient to follow-up tripe process of shelling by completing, and the fishy smell of the yellow spiral shell meat of removal that can be suitable; Raw material completing, Feedstock treating and digestedly all to deposit with 2-5 DEG C of cold water afterwards, prevent temperature process of extinction from making yellow spiral shell meat produce shrink and cause meat aging, lose its original local flavor, can prevent again bacteria breed from causing addling.
Detailed description of the invention
The present invention to be described in further detail below in conjunction with several embodiment for the ease of it will be appreciated by those skilled in the art that, but the present invention is not limited only to this.
Embodiment one:
(1) raw material is checked and accepted: selecting fresh, odorless is raw material without the yellow spiral shell of serious damage;
(2) soak removal of impurities: put into drum 20 ° of B é saline sook 6h, remove impurity and saliva;
(3) complete: water temperature 40 DEG C, time 10min, after completing, the yellow spiral shell place of dragging for puts into water temperature 2-5 DEG C of cold water, time 20-30min;
(4) Feedstock treating: shell, removes tripe, after clear Xian of circulating water is clean, is temporary in by yellow spiral shell meat in 2-5 DEG C of cold water;
(5) boiling: water temperature 75 DEG C, time 20min, boils rear yellow spiral shell meat and picks up draining and put into 2-5 DEG C of cold water;
(6) tinning: taken out from 2-5 DEG C of cold water by yellow spiral shell meat, carries out solid refitting tank according to net content after cutting into slices;
(7) soup juice adds: described soup juice is made up of the following raw material be configured by weight proportion: white granulated sugar 5%, refined salt 2%, soy sauce 1.5% cooking wine 0.8%, chicken extract 4.9%, cornstarch 0.45%, water 85.35%; After being heated to 85 DEG C to deployed soup juice, carry out the interpolation of soup juice, the weight proportion of described soup juice braised in soy sauce is can net weight 40%;
(8) exhaust sealing: with the sealed cans while hot of can after soup, and be evacuated to 0.04Mpa;
(9) sterilization cooling: net content 180g, bactericidal formula: 15min-64min/116 DEG C, is cooled to 38-42 DEG C;
(10) tank is wiped, inspection warehouse-in: dry can and be coated with antirust oil (White Mineral Oil) on sealing line and case afterwards, inspection warehouse-in.
Embodiment two:
(1) raw material is checked and accepted: selecting fresh, odorless is raw material without the yellow spiral shell of serious damage;
(2) soak removal of impurities: put into drum 23 ° of B é saline sook 5.5h, remove impurity and saliva;
(3) complete: water temperature 35 DEG C, time 11min, after completing, the yellow spiral shell place of dragging for puts into water temperature 2-5 DEG C of cold water, time 20-30min;
(4) Feedstock treating: shell, removes tripe, after clear Xian of circulating water is clean, is temporary in by yellow spiral shell meat in 2-5 DEG C of cold water;
(5) boiling: water temperature 80 DEG C, time 18min, boils rear yellow spiral shell meat and picks up draining and put into 2-5 DEG C of cold water;
(6) tinning: taken out from 2-5 DEG C of cold water by yellow spiral shell meat, carries out solid refitting tank according to net content after cutting into slices;
(7) soup juice adds: described soup juice is made up of the following raw material be configured by weight proportion: white granulated sugar 4.9%, refined salt 1.9%, soy sauce 1.4% cooking wine 0.7%, chicken extract 4.8%, cornstarch 0.43%, water 85.87%; After being heated to 80 DEG C to deployed soup juice, carry out the interpolation of soup juice, the weight proportion of described soup juice braised in soy sauce is can net weight 43%;
(8) exhaust sealing: with the sealed cans while hot of can after soup, and be evacuated to 0.04Mpa;
(9) sterilization cooling: net content 180g, bactericidal formula: 15min-64min/116 DEG C, is cooled to 38-42 DEG C;
(10) tank is wiped: dry can and on sealing line, be coated with antirust oil (White Mineral Oil) and case afterwards, inspection warehouse-in.
Embodiment three:
(1) raw material is checked and accepted: selecting fresh, odorless is raw material without the yellow spiral shell of serious damage;
(2) soak removal of impurities: put into drum 25 ° of B é saline sook 5h, remove impurity and saliva;
(3) complete: water temperature 30 DEG C, time 12min, after completing, the yellow spiral shell place of dragging for puts into water temperature 2-5 DEG C of cold water, time 20-30min;
(4) Feedstock treating: shell, removes tripe, after clear Xian of circulating water is clean, is temporary in by yellow spiral shell meat in 2-5 DEG C of cold water;
(5) boiling: water temperature 85 DEG C, time 15min, boils rear yellow spiral shell meat and picks up draining and put into 2-5 DEG C of cold water;
(6) tinning: taken out from 2-5 DEG C of cold water by yellow spiral shell meat, carries out solid refitting tank according to net content after cutting into slices;
(7) soup juice adds: described soup juice is made up of the following raw material be configured by weight proportion: white granulated sugar 4.8%, refined salt 1.8%, soy sauce 1.2% cooking wine 0.6%, chicken extract 4.7%, cornstarch 0.4%, water 86.5%; Add after being heated to 70 DEG C to deployed soup juice, the weight proportion of described soup juice braised in soy sauce is can net weight 45%;
(8) exhaust sealing: with the sealed cans while hot of can after soup, and be evacuated to 0.04Mpa;
(9) sterilization cooling: net content 180g, bactericidal formula: 15min-64min/116 DEG C, is cooled to 38-42 DEG C;
(10) tank is wiped: dry can and on sealing line, be coated with antirust oil (White Mineral Oil) and case afterwards, inspection warehouse-in.
Claims (4)
1. a yellow spiral shell canned meat braised in soy sauce, it is characterized in that: described yellow spiral shell canned meat braised in soy sauce is for primary raw material with fresh yellow spiral shell, through soaking the removal of impurity and desalivation, completing, carrying out boiling, section tinning after tripe process of shelling, and be added into soup juice braised in soy sauce, then obtained by exhaust sealing, sterilization cooling and wiping tank; In described soup juice braised in soy sauce, each raw material are configured by following part by weight: white granulated sugar 4.8-5%, refined salt 1.8-2%, soy sauce 1.2-1.5%, cooking wine 0.6-0.8%, chicken extract 4.7-4.9%, cornstarch 0.4-0.45%, surplus is water, and the weight proportion of described soup juice braised in soy sauce is can net weight 40-45%.
2. the preparation method of a kind of yellow spiral shell canned meat braised in soy sauce as claimed in claim 1, is characterized in that: described preparation method is undertaken by following concrete making step:
(1) raw material is checked and accepted: selecting fresh, odorless is raw material without the yellow spiral shell of serious damage;
(2) soak removal of impurities: put into drum 20-25 ° of B é saline sook 5-6h, remove impurity and saliva;
(3) complete: sterilization 10-12min under the condition of water temperature 30-40 DEG C, after completing, the yellow spiral shell place of dragging for puts into water temperature 2-5 DEG C of cold water, time 20-30min;
(4) Feedstock treating: shell, removes tripe, and after clear Xian of circulating water is clean, yellow spiral shell meat being temporary in temperature is in 2-5 DEG C of cold water;
(5) boiling: boiling 15-20min at water temperature 75-85 DEG C, boils rear yellow spiral shell meat and picks up draining to put into temperature be 2-5 DEG C of cold water;
(6) tinning: taken out from 2-5 DEG C of cold water by yellow spiral shell meat, carries out solid refitting tank according to net content after cutting into slices;
(7) soup juice adds: described soup juice is soup juice braised in soy sauce, the raw material composition that described soup juice braised in soy sauce is configured by following part by weight: white granulated sugar 4.8-5%, refined salt 1.8-2%, soy sauce 1.2-1.5% cooking wine 0.6-0.8%, chicken extract 4.7-4.9%, cornstarch 0.4-0.45%, surplus is water; Add after being heated to 70-85 DEG C to deployed soup juice, the weight proportion of described soup juice braised in soy sauce is can net weight 40-45%;
(8) exhaust sealing: can carries out sealed cans while hot after with soup juice, and is evacuated to 0.04Mpa.
3. the preparation method of a kind of yellow spiral shell meat braised in soy sauce according to claim 2: it is characterized in that: (9) sterilization cooling also in steps: net content 180g after described step (8) exhaust sealing, bactericidal formula: 15min-64min/116 DEG C, is cooled to 38-42 DEG C.
4. the preparation method of a kind of yellow spiral shell meat braised in soy sauce according to claim 3: it is characterized in that: after described step (9) sterilization cooling, (10) wipe tank also in steps: dry can and case after be coated with antirust oil on sealing line, inspection warehouse-in.
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Cited By (1)
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| CN108077805A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and Paludina can and preparation method thereof |
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| CN108077805A (en) * | 2017-12-26 | 2018-05-29 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and Paludina can and preparation method thereof |
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Application publication date: 20150916 |
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