CN105192761B - A kind of processing method of instant colored clam food - Google Patents
A kind of processing method of instant colored clam food Download PDFInfo
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- CN105192761B CN105192761B CN201510704144.XA CN201510704144A CN105192761B CN 105192761 B CN105192761 B CN 105192761B CN 201510704144 A CN201510704144 A CN 201510704144A CN 105192761 B CN105192761 B CN 105192761B
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Abstract
The invention discloses a kind of processing methods of instant colored clam food, belong to marine products processing field.To spend clam as raw material, integrated steam opens shell, vibration takes that meat, vacuum microwave dehydrating is tasty, the slight fried technology of microwave, prepare instant colored clam food, solves the problems, such as that clam meat tissue is soft and rotten, artificial takes that clam meat is at high cost, is not easy tasty and tasty long processing time.The characteristics of present invention has high-efficient, and loss is few, and low energy consumption, and product mouthfeel is good, is easy to continuous production.The instant colored no added chemical preservative of clam food of production, is effectively retained the flavor and high resilience mouthfeel of colored clam.
Description
Technical field
The invention belongs to marine products processing fields, and in particular to a kind of processing method of instant colored clam food.
Background technique
Flower clam is usually also known as mottle clam, is shellfish type seafood, is subordinate to Veneridae, scientific name Ruditapes philippinarum (Ruditapes philippinarum), it is one of big cultivated shellfish in China four, modern science that south, which claims flower clam or mottle clam, Shandong to claim clam,
Research shows that flower clam soft body point is full of nutrition, protein content is high, reaches 50% of dry weight or more, contains 18 kinds of amino acid,
Total amount reaches 52.86%, wherein total amount of essential amino acids be 21.58%, account for the 40.82% of total amino acid content, it is necessary to amino acid with it is non-
The ratio of essential amino acid is 88.23%, and composition meets good protein standard as defined in FAO/WHO, and taurine contains
Amount is high；Rich in Fe and Se, in addition also containing a variety of the essential trace elements of the human bodys such as Ca, Mg, Zn；Vitamin type is more, includes VA、
VB2And VB5；Fat content is low, and unsaturated fatty acid is higher, easily digested, polyunsaturated fatty acid in fatty acid
(PUFA) 29.74% is accounted for, wherein EPA and DHA accounts for the 67.82% of PUFA altogether.As important economic shellfish, flower clam is still with marketing fresh
Based on freezing clam meat, it is fresh sell it is mishandling be easy to cause dead and corruption, develop flower clam ready-to-eat food, enrich the flower instant food of clam
Kind class increases edible convenience, improves value-added content of product, increases farmers' income, be conducive to extend colored clam industrial chain, real
Now spend continuing and friendly development for clam industry.
Since flower clam tissue is soft, water content is high, and the exploitation of ready-to-eat food is primarily present following technical problem: one, adding
Flower clam is not easy tasty during work, or it is marinated time-consuming, production efficiency is low；Two, shell and tasty is opened using boiling mode, led
Cause flower clam nutritive loss, mouthfeel soft rotten；Three, manual type takes clam meat, high labor cost.
Liu Changheng etc. has delivered " research of instant fresh clam processing technology " and has pickled tasty colored clam water content height, using marinated
Tasty speed is slow, low efficiency, and boiling is easy to make to spend clam nutritive loss, be easy to cause mouthfeel soft rotten.Chinese patent (application number:
200710113929.5) a kind of " processing method of instant fly clam " is provided, using boiling and pickles tasty, be easy to cause winged clam mouthful
Feel soft rotten and tasty low efficiency, while external coking or contraction are unevenly be easy to cause using the inside and outside heat transfer of baking.Chinese patent
(application number: 200910260214.1) " a kind of instant variegated clam and its processing method ", Chinese patent (application number:
201310236975.X) " processing method of the instant clam product of the whole shell of Normal juice " and Chinese patent (application number:
201410623699.7) " a kind of preparation method of instant clam ", it is purified after shelled clam directly pack boiling, be primarily present
Product influences the convenience and economy of ready-to-eat food and transport with shell, is not easy tasty, and in addition product passes through in the whole process
Boiling be easy to cause mouthfeel soft rotten.Chinese patent (application number: 200710113930.8) " processing method of instant clam ", in
State's patent (application number: 201410023851.8) " a kind of preparation method of instant clam food " and Chinese patent (application number:
201210552341.0) " a kind of preparation method of the variegated clam meat of sauce ", tasty, the clam meat boiling method using marinated or frying,
There are product be not easy it is tasty, tasty time-consuming, the problems such as be easy to causeing mouthfeel soft rotten.Wang Na etc. has delivered " instant colored clam storage
Analysis of aroma components in the process " and " shelf life that kinetic model predicts instant colored clam ", Guo Yanjun has delivered " instant
The comparison of flower clam storage front and back main nutrient composition and amino acid " and Dong Hui have delivered that " composite phosphate is to instant variegated clam product
The influence of matter ", Zhang Peihong etc. have delivered " influence of the addition composite phosphate to flower clam storage period color and texture characteristic ", on
The ready-to-eat foods such as flower clam of these literature research exploitation with shell are stated, being primarily present product influences the side of ready-to-eat food and transport with shell
Just property and economy, while development, without seasoning, in addition product passes through boiling in the whole process, be easy to cause mouthfeel soft
It is rotten.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of instant colored clam food, quickly can continuously take meat, use
Microwave vacuum technology is rapidly and efficiently tasty and appropriateness dehydration, holding flower clam taste quality, continuous production are easy to industrialization.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of processing method of instant colored clam food is the following steps are included: steam opens shell, vibration takes meat, vacuum microwave dehydrating
It is tasty, microwave is fried, sterilization, vacuum packaging.
Steam opens shell: 0.1~0.2MPa of steam pressure, 3 ~ 7min of time, until flower clam opens shell completely, is collected simultaneously colored clam
0.01 ~ 0.02MPa of vacuum degree is concentrated in juice, vacuum concentration, and being concentrated into solid content is 16 ~ 20%, obtains colored clam inspissated juice.
Vibration takes meat: the flower clam for opening shell completely is made into separating shell and meat through vibration screen conveyer belt, sieve vibration frequency 180 ~
250 times/min.
Vacuum microwave dehydrating is tasty: the flower clam meat progress vacuum microwave dehydrating after tripe being gone to clean, and microwave intensity 3000 ~
4000W/kg, 40 ~ 70kPa of vacuum degree, material thickness are 5 ~ 10mm, and dehydration to water content is 50 ~ 60%；Flower clam meat is put into tune
In taste juice, makes 0.7 ~ 0.8 times that spends clam meat sucking baste drying dehydration, pull out, discharge, 20 ~ 40kPa of vacuum degree, the time
10 ~ 15min carries out secondary vacuum microwave dehydration, 1500 ~ 3000W/kg of microwave intensity, 40 ~ 70kPa of vacuum degree, material at once
With a thickness of 5 ~ 10mm.
Baste formula, according to parts by weight: 2 ~ 5 parts of salt, flower 60 ~ 80 parts of clam inspissated juice, 2 ~ 5 parts of fructose syrup, cooking wine 1
~ 2 parts, 1 ~ 4 part of cyclodextrine, 1 ~ 2 part of spiceleaf powder, 0.5 ~ 2 part octagonal, 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, five-spice powder 1 ~
3 parts, 1 ~ 2 part of purple perilla juice, 1 ~ 3 part of ginger juice, 2 ~ 6 parts of vegetable oil, 0.5 ~ 1 part of light soy sauce, need to leach and 70-80 DEG C of enrichment materials mixed
It closes, keeps the temperature 2-3h, filtering, vacuum concentration deploys to obtain baste.Flower clam meat sucking baste process is using primary immersion or repeatedly
It impregnates.
Microwave is fried: flower clam meat surface after dewatering paints grease, and it is fried to carry out microwave；Grease amount be 0.5 ~
2wt.%, 3000 ~ 4000Hz of microwave frequency, 5 ~ 8min of deep-fat frying time.
Remarkable advantage of the invention is:
(1) present invention opens shell using steam, solves the problems, such as clam meat lot of drip loss and organizes soft rotten；
(2) conveyer belt vibration takes meat, and solution manually takes clam meat at high cost, is suitable for continuous production；
(3) tasty using vacuum microwave dehydrating, solve the problems, such as that colored clam is not easy tasty and tasty long processing time；
(4) slightly fried using microwave, make surface that Maillard reaction occur, generates certain color and fragrance, and enhance
Product chewing mouthfeel and palatability.
Specific embodiment
A kind of processing method of instant colored clam food is the following steps are included: steam opens shell, vibration takes meat, vacuum microwave dehydrating
It is tasty, microwave is fried, sterilization, vacuum packaging.
Steam opens shell: 0.1~0.2MPa of steam pressure, 3 ~ 7min of time, until flower clam opens shell completely, is collected simultaneously colored clam
0.01 ~ 0.02MPa of vacuum degree is concentrated in juice, vacuum concentration, and being concentrated into solid content is 16 ~ 20%, obtains colored clam inspissated juice.
Vibration takes meat: the flower clam for opening shell completely is made into separating shell and meat through vibration screen conveyer belt, sieve vibration frequency 180 ~
250 times/min.
Vacuum microwave dehydrating is tasty: the flower clam meat progress vacuum microwave dehydrating after tripe being gone to clean, and microwave intensity 3000 ~
4000W/kg, 40 ~ 70kPa of vacuum degree, material thickness are 5 ~ 10mm, and dehydration to water content is 50 ~ 60%；Flower clam meat is put into tune
In taste juice, makes 0.7 ~ 0.8 times that spends clam meat sucking baste drying dehydration, pull out, discharge, 20 ~ 40kPa of vacuum degree, the time
10 ~ 15min carries out secondary vacuum microwave dehydration, 1500 ~ 3000W/kg of microwave intensity, 40 ~ 70kPa of vacuum degree, material at once
With a thickness of 5 ~ 10mm.
Baste formula, according to parts by weight: 2 ~ 5 parts of salt, flower 60 ~ 80 parts of clam inspissated juice, 2 ~ 5 parts of fructose syrup, cooking wine 1
~ 2 parts, 1 ~ 4 part of cyclodextrine, 1 ~ 2 part of spiceleaf powder, 0.5 ~ 2 part octagonal, 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, five-spice powder 1 ~
3 parts, 1 ~ 2 part of purple perilla juice, 1 ~ 3 part of ginger juice, 2 ~ 6 parts of vegetable oil, 0.5 ~ 1 part of light soy sauce, 70-80 DEG C of raw material that will need to leach and be concentrated
Mixing, keeps the temperature 2-3h, filtering, and vacuum concentration deploys to obtain baste.Flower clam meat sucking baste process uses primary immersion or more
Secondary immersion.
Microwave is fried: flower clam meat surface after dewatering paints grease, and it is fried to carry out microwave；Grease amount be 0.5 ~
2wt.%, 3000 ~ 4000Hz of microwave frequency, 5 ~ 8min of deep-fat frying time.
Embodiment 1
A kind of processing method of instant colored clam food is the following steps are included: steam opens shell, vibration takes meat, vacuum microwave dehydrating
It is tasty, microwave is fried, sterilization, vacuum packaging.
Steam opens shell: steam pressure 0.1MPa, time 3min, until flower clam opens shell completely, is collected simultaneously colored clam juice, very
Sky concentration, is concentrated vacuum degree 0.01MPa, and being concentrated into solid content is 16%, obtains colored clam inspissated juice.
Vibration takes meat: the flower clam for opening shell completely is made separating shell and meat, sieve vibration frequency 180 through vibration screen conveyer belt
Secondary/min.
Vacuum microwave dehydrating is tasty: the flower clam meat after going tripe to clean is carried out vacuum microwave dehydrating, microwave intensity 3000W/
Kg, vacuum degree 40kPa, material thickness 5mm, dehydration to water content are 50%；Flower clam meat is put into baste, makes to spend clam meat
Sucking baste is 0.7 times for drying dehydration, is pulled out, discharge, vacuum degree 20kPa, time 10min carries out secondary vacuum at once
Microwave dehydration, microwave intensity 1500W/kg, vacuum degree 40kPa, material thickness are 5 mm.
Baste formula, according to parts by weight: 2 parts of salt, 60 parts of clam inspissated juice of flower, 2 parts of fructose syrup, 1 part of cooking wine, ring-type
1 part of dextrin, 1 part of spiceleaf powder, 0.5 part octagonal, 0.5 part of Chinese prickly ash, 1 part of chilli powder, 1 part of five-spice powder, 1 part of purple perilla juice, 1 part of ginger juice,
2 parts of vegetable oil, 0.5 part of light soy sauce mix 70 DEG C of raw material need to leaching and being concentrated, and keep the temperature 2h, filtering, and vacuum concentration deploys to adjust
Taste juice.Flower clam meat sucking baste process is impregnated using primary.
Microwave is fried: flower clam meat surface after dewatering paints grease, and it is fried to carry out microwave；Grease amount is 0.5wt.%,
Microwave frequency 3000Hz, deep-fat frying time 5min.
Embodiment 2
A kind of processing method of instant colored clam food is the following steps are included: steam opens shell, vibration takes meat, vacuum microwave dehydrating
It is tasty, microwave is fried, sterilization, vacuum packaging.
Steam opens shell: steam pressure 0.2MPa, time 7min, until flower clam opens shell completely, is collected simultaneously colored clam juice, very
Sky concentration, is concentrated vacuum degree 0.02MPa, and being concentrated into solid content is 20%, obtains colored clam inspissated juice.
Vibration takes meat: the flower clam for opening shell completely is made separating shell and meat, sieve vibration frequency 250 through vibration screen conveyer belt
Secondary/min.
Vacuum microwave dehydrating is tasty: the flower clam meat after going tripe to clean is carried out vacuum microwave dehydrating, microwave intensity 4000W/
Kg, vacuum degree 70kPa, material thickness 10mm, dehydration to water content are 60%；Flower clam meat is put into baste, makes to spend clam meat
Sucking baste is 0.8 times for drying dehydration, is pulled out, discharge, vacuum degree 40kPa, time 15min carries out secondary vacuum at once
Microwave dehydration, microwave intensity 3000W/kg, vacuum degree 70kPa, material thickness 10mm.
Baste formula, according to parts by weight: 5 parts of salt, 80 parts of clam inspissated juice of flower, 5 parts of fructose syrup, 2 parts of cooking wine, ring-type
4 parts of dextrin, 2 parts octagonal, 1.5 parts of Chinese prickly ash, 3 parts of chilli powder, 3 parts of five-spice powder, 2 parts of purple perilla juice, 3 parts of ginger juice, is planted at 2 parts of spiceleaf powder
Object oil 6 parts, 1 part of light soy sauce, 80 DEG C of raw material need to leaching and being concentrated are mixed, and keep the temperature 3h, filtering, and vacuum concentration deploys to obtain seasoning
Juice.Flower clam meat sucking baste process is using 2 immersions.
Microwave is fried: flower clam meat surface after dewatering paints grease, and it is fried to carry out microwave；Grease amount is 2wt.%, micro-
Wave frequency rate 4000Hz, deep-fat frying time 8min.
Embodiment 3
A kind of processing method of instant colored clam food is the following steps are included: steam opens shell, vibration takes meat, vacuum microwave dehydrating
It is tasty, microwave is fried, sterilization, vacuum packaging.
Steam opens shell: steam pressure 0.15MPa, time 5min, until flower clam opens shell completely, is collected simultaneously colored clam juice,
Vacuum degree 0.015MPa is concentrated in vacuum concentration, and being concentrated into solid content is 18%, obtains colored clam inspissated juice.
Vibration takes meat: the flower clam for opening shell completely is made separating shell and meat, sieve vibration frequency 200 through vibration screen conveyer belt
Secondary/min.
Vacuum microwave dehydrating is tasty: the flower clam meat after going tripe to clean is carried out vacuum microwave dehydrating, microwave intensity 3500W/
Kg, vacuum degree 50kPa, material thickness 8mm, dehydration to water content are 55%；Flower clam meat is put into baste, makes to spend clam meat
Sucking baste is 0.75 times for drying dehydration, is pulled out, discharge, vacuum degree 30kPa, time 12min carries out secondary vacuum at once
Microwave dehydration, microwave intensity 2000W/kg, vacuum degree 50kPa, material thickness 8mm.
Baste formula, according to parts by weight: 3 parts of salt, flower 70 parts of clam inspissated juice, 3 parts of fructose syrup, 1.5 parts of cooking wine, ring
2 parts of shape dextrin, 1.5 parts of spiceleaf powder, octagonal 1 part, 1 part of Chinese prickly ash, 2 parts of chilli powder, 2 parts of five-spice powder, 1.5 parts of purple perilla juice, ginger juice 2
Part, 4 parts of vegetable oil, 0.8 part of light soy sauce mix 75 DEG C of raw material need to leaching and being concentrated, and keep the temperature 2.5h, filtering, and vacuum concentration is adjusted
With baste.Flower clam meat sucking baste process is using 3 immersions.
Microwave is fried: flower clam meat surface after dewatering paints grease, and it is fried to carry out microwave；Grease amount is 1wt.%, micro-
Wave frequency rate 3500Hz, deep-fat frying time 7min.
The present invention greatly reduces clam meat lot of drip loss using technique and tissue is soft rotten, realizes continuous production, can save
50% or more less manpower cost, process time of product shorten 1 times, loss 70% caused by reducing tasty technique stir-frying or cooking with
On.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (3)
1. a kind of processing method of instant colored clam food, which comprises the following steps: steam opens shell, vibration takes meat, true
Empty microwave dehydration is tasty, microwave is fried, sterilization, vacuum packaging；Steam opens shell: 0.1~0.2MPa of steam pressure, and the time 3 ~
7min is collected simultaneously colored clam juice until flower clam opens shell completely, is concentrated in vacuo, and 0.01 ~ 0.02MPa of vacuum degree is concentrated, is concentrated into
Solid content is 16 ~ 20%, obtains colored clam inspissated juice；Vibration takes meat: the flower clam for opening shell completely is made shell through vibration screen conveyer belt
Meat separation, 180 ~ 250 times/min of sieve vibration frequency；Vacuum microwave dehydrating is tasty: the flower clam meat after going tripe to clean being carried out true
Empty microwave dehydration, 3000 ~ 4000W/kg of microwave intensity, 40 ~ 70kPa of vacuum degree, material thickness are 5 ~ 10mm, are dehydrated to aqueous
Amount is 50 ~ 60%；Flower clam meat is put into baste, makes 0.7 ~ 0.8 times that spends clam meat sucking baste drying dehydration, fishing
Out, discharge, 20 ~ 40kPa of vacuum degree, 10 ~ 15min of time, at once carry out secondary vacuum microwave dehydration, microwave intensity 1500 ~
3000W/kg, 40 ~ 70kPa of vacuum degree, material thickness are 5 ~ 10mm；Wherein baste formula, according to parts by weight: salt 2 ~ 5
Part, flower 60 ~ 80 parts of clam inspissated juice, 2 ~ 5 parts of fructose syrup, 1 ~ 2 part of cooking wine, 1 ~ 4 part of cyclodextrine, 1 ~ 2 part of spiceleaf powder,
Octagonal 0.5 ~ 2 part, 0.5 ~ 1.5 part of Chinese prickly ash, 1 ~ 3 part of chilli powder, 1 ~ 3 part of five-spice powder, 1 ~ 2 part of purple perilla juice, ginger juice 1 ~ 3
Part, 2 ~ 6 parts of vegetable oil, 0.5 ~ 1 part of light soy sauce mix 70-80 DEG C of raw material need to leaching and being concentrated, and keep the temperature 2-3h, filter, very
Baste is deployed to obtain in sky concentration.
2. according to the method described in claim 1, it is characterized by: flower clam meat sucking baste process uses primary immersion or more
Secondary immersion.
3. the method according to claim 1, it is characterised in that: microwave is fried: flower clam meat surface after dewatering paints oil
It is fried to carry out microwave for rouge；Grease amount is 0.5 ~ 2wt.%, 3000 ~ 4000Hz of microwave frequency, 5 ~ 8min of deep-fat frying time.
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| CN201510704144.XA CN105192761B (en) | 2015-10-27 | 2015-10-27 | A kind of processing method of instant colored clam food |
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| CN106360445A (en) * | 2016-08-31 | 2017-02-01 | 辽宁安德食品有限公司 | Minced garlic bean vermicelli saridomus purpuratus and preparation method thereof |
| CN108283298A (en) * | 2017-05-25 | 2018-07-17 | 湖北文理学院 | The special flavouring of gingerol derivative culinary art flower clam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6112666B2 (en) * | 1978-11-11 | 1986-04-09 | Nippon Suisan Kaisha Ltd | |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
| CN103284230A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing method of clam roasted slices |
| CN203313964U (en) * | 2013-06-04 | 2013-12-04 | 蓝山县龙湾三蓝生态园开发有限责任公司 | Microwave frying equipment |
| CN104686872A (en) * | 2013-12-07 | 2015-06-10 | 张浠震 | Special cooking method for shellfish |
-
2015
- 2015-10-27 CN CN201510704144.XA patent/CN105192761B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6112666B2 (en) * | 1978-11-11 | 1986-04-09 | Nippon Suisan Kaisha Ltd | |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
| CN203313964U (en) * | 2013-06-04 | 2013-12-04 | 蓝山县龙湾三蓝生态园开发有限责任公司 | Microwave frying equipment |
| CN103284230A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing method of clam roasted slices |
| CN104686872A (en) * | 2013-12-07 | 2015-06-10 | 张浠震 | Special cooking method for shellfish |
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