CN105394633A - A processing method of instant flavored field snail meat - Google Patents
A processing method of instant flavored field snail meat Download PDFInfo
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- CN105394633A CN105394633A CN201510913310.7A CN201510913310A CN105394633A CN 105394633 A CN105394633 A CN 105394633A CN 201510913310 A CN201510913310 A CN 201510913310A CN 105394633 A CN105394633 A CN 105394633A
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Abstract
A processing method of instant flavored field snail meat is disclosed. The method is characterized in that a processing process includes raw material selection and treatment, boiling with water, dipping to make the product tasty, drying and finished product packaging, the method is advanced in process, reasonable in working procedure and simple in preparation, and the prepared flavored field snail meat reserves nutrition value of field snail, is good in color, long in storage period, enough in elasticity and chewy, can be ate conveniently after a package is opened, and has delicious taste and fragrance which are peculiar to field snail and shellfish.
Description
Technical field
The present invention relates to field of processing of aquatic products, specifically a kind of processing method of instant seasoning spiral shell.
Background technology
River snail is Fresh & Tender in Texture good to eat, unique flavor, and containing rich in protein, fat, carbohydrate, calcium, phosphorus, iron, thiamine, riboflavin, niacin, vitamin A etc., there is inducing diuresis for removing edema effect, river snail is because the preference nutritious, delicious flavour obtains people, the method that tradition eats river snail is boiled by river snail flavouring material, then chooses meat with pin or bamboo let and eat, and there is the problems such as tasteless, mouthfeel is rough, edible unhygienic, the holding time is short.
Summary of the invention
For overcoming above-mentioned defect, the present invention devises a kind of processing method of instant seasoning spiral shell
Technical scheme of the present invention is: a kind of processing method of instant seasoning spiral shell, is characterized in that; Following process steps is taked to make.
Choosing and process of raw material: choosing fresh river snail is raw material, is put in net cage and supports afterflush temporarily totally, crushes river-snail sheil and takes out spiral shell, reject internal organ, clean up for subsequent use.
Poach: the spiral shell after rinsing is placed on boiling vessel, then the hot water boiling 1 hour of 100 DEG C is put into, pull control water purification out to divide, cool after 2 hours, add the dry stranding of salt of 6%, place and rinse well with clear water after 30 minutes, then put into 100 DEG C, concentration be 4% salt solution boiling 10 minutes, take out control water purification and divide for subsequent use.
Flood tasty: after flavoring is mixed well, the spiral shell after poach is added flavoring and stirs, carry out dipping tasty 8 ~ 12 hours, within every 2 hours, turn once, ensure that leaching taste is even; Described spiral shell and flavoring component are: spiral shell 100 parts, white granulated sugar 10 parts, salt 1.2 parts, monosodium glutamate 0.8 part, sodium succinate 1 part, I+G0.02 part, malt sugar 3 parts, pepper powder 0.1 part, cooking wine 2 parts, ginger juice 0.05 part, capsicum oil 0.04 part, 0.02 part, different Vc sodium, D-sorbite 1.1 parts.
Dry: the spiral shell after tasty for dipping is evenly placed on the screen cloth with mesh, then sends into dryer, control temperature 60-70 DEG C, dry 2-4 hour, after taking-up, be put in ventilation moisture regain 1-3 hour; Send into dryer again, control temperature 50-60 DEG C, dry 2-3 hour, be put in moisture regain 1-3 hour in ventilation after taking-up, make the seasoning spiral shell goods that water content is 12-17%.
Finished product packing: by dry after seasoning spiral shell decontamination, disinfection by ultraviolet light final vacuum pack, product.
Beneficial effect: the present invention is that to choose fresh river snail be raw material, flushing is got after meat through fresh water boiling, salt is dry to be rubbed with the hands, salt solution boiling, carry out being impregnated into taste process again with after flavoring for mixture, process water content is the seasoning spiral shell goods of 8-17% through twice oven dry and twice moisture regain again, finished product is obtained again after vacuum packaging, the seasoning spiral shell processed can not produce explosion, color and luster is good, shape is intact, mouthfeel elastic foot, nutty, the flavoring component that dipping in its processing step is tasty adopted and consumption are key points of the present invention: sodium succinate and monosodium glutamate, I+G is used in combination the fresh effect of collaborative increasing, considerably increase flavour and the freshness of seasoning spiral shell, D-sorbite has increasing taste moisture retention, can prevent spiral shell from occurring in bake process dry and cracked, it is made to keep tissue tight, avoid goods stiff, sodium iso-vc plays antioxidation, stores more than 6 months under can ensureing seasoning spiral shell normal temperature state, have employed white granulated sugar and malt sugar as sweetener, make the sugariness after goods entrance softer, meanwhile, other components in flavoring create seasoning spiral shell unique flavor, salty comfortable suitable.
Processing method technique of the present invention is advanced, and operation is reasonable, and preparation is simple, and the seasoning spiral shell made better maintains the nutritive value of river snail, color and luster is good, can preserve for a long time, opens packaging and conveniently edible, mouthfeel elastic foot, nutty, and there is the distinctive delicious taste of river snail shellfish and fragrance.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
A processing method for instant seasoning spiral shell, is characterized in that, takes following process steps to make.
Choosing and process of raw material: choosing fresh river snail is raw material, is put in net cage and supports afterflush temporarily totally, crushes river-snail sheil and takes out spiral shell, reject internal organ, clean up for subsequent use.
Poach: the spiral shell after rinsing is placed on boiling vessel, then the hot water boiling 1 hour of 100 DEG C is put into, pull control water purification out to divide, cool after 2 hours, add the dry stranding of salt of 6%, place and rinse well with clear water after 30 minutes, then put into 100 DEG C, concentration be 4% salt solution boiling 10 minutes, take out control water purification and divide for subsequent use.
Flood tasty: after flavoring is mixed well, the spiral shell after poach is added flavoring and stirs, carry out dipping tasty 8 ~ 12 hours, within every 2 hours, turn once, ensure that leaching taste is even; Described spiral shell and flavoring component are: spiral shell 100 parts, white granulated sugar 10 parts, salt 1.2 parts, monosodium glutamate 0.8 part, sodium succinate 1 part, I+G0.02 part, malt sugar 3 parts, pepper powder 0.1 part, cooking wine 2 parts, ginger juice 0.05 part, capsicum oil 0.04 part, 0.02 part, different Vc sodium, D-sorbite 1.1 parts.
Dry: the spiral shell after tasty for dipping is evenly placed on the screen cloth with mesh, then sends into dryer, control temperature 65 DEG C, dry 3 hours, be put in ventilation after taking-up and get damp again 2 hours; Send into dryer again, control temperature 60 DEG C, dry 2 hours, be put in ventilation after taking-up and get damp again 1 hour, make the seasoning spiral shell goods that water content is 15%.
Finished product packing: by dry after seasoning spiral shell decontamination, disinfection by ultraviolet light final vacuum pack, product.
Processing method technique of the present invention is advanced, and operation is reasonable, and preparation is simple, and obtained seasoning spiral shell better maintains the nutritive value of river snail, color and luster is good, long shelf-life, opens packaging and conveniently edible, mouthfeel elastic foot, nutty, and there is the distinctive delicious taste of river snail shellfish and fragrance.
Claims (1)
1. a processing method for instant seasoning spiral shell, is characterized in that; Comprise following process steps:
(1)choosing and process of raw material: choosing fresh river snail is raw material, is put in net cage and supports afterflush temporarily totally, crushes river-snail sheil and takes out spiral shell, reject internal organ, clean up for subsequent use;
(2)poach: the spiral shell after rinsing is placed on boiling vessel, then the hot water boiling 1 hour of 100 DEG C is put into, pull control water purification out to divide, cool after 2 hours, add the dry stranding of salt of 6%, place and rinse well with clear water after 30 minutes, then put into 100 DEG C, concentration be 4% salt solution boiling 10 minutes, take out control water purification and divide for subsequent use;
(3)flood tasty: after flavoring is mixed well, the spiral shell after poach is added flavoring and stirs, carry out dipping tasty 8 ~ 12 hours, within every 2 hours, turn once, ensure that leaching taste is even; Described spiral shell and flavoring component are: spiral shell 100 parts, white granulated sugar 10 parts, salt 1.2 parts, monosodium glutamate 0.8 part, sodium succinate 1 part, I+G0.02 part, malt sugar 3 parts, pepper powder 0.1 part, cooking wine 2 parts, ginger juice 0.05 part, capsicum oil 0.04 part, 0.02 part, different Vc sodium, D-sorbite 1.1 parts;
(4)dry: the spiral shell after tasty for dipping is evenly placed on the screen cloth with mesh, then sends into dryer, control temperature 60-70 DEG C, dry 2-4 hour, after taking-up, be put in ventilation moisture regain 1-3 hour; Send into dryer again, control temperature 50-60 DEG C, dry 2-3 hour, be put in moisture regain 1-3 hour in ventilation after taking-up, make the seasoning spiral shell goods that water content is 12-17%;
(5)finished product packing: by dry after seasoning spiral shell decontamination, disinfection by ultraviolet light final vacuum pack, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913310.7A CN105394633A (en) | 2015-12-11 | 2015-12-11 | A processing method of instant flavored field snail meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913310.7A CN105394633A (en) | 2015-12-11 | 2015-12-11 | A processing method of instant flavored field snail meat |
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| CN105394633A true CN105394633A (en) | 2016-03-16 |
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| CN201510913310.7A Withdrawn CN105394633A (en) | 2015-12-11 | 2015-12-11 | A processing method of instant flavored field snail meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941583A (en) * | 2016-05-27 | 2016-09-21 | 湖南文理学院 | Rapid processing method for increasing snail dressing percentage |
| CN108783287A (en) * | 2018-07-05 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of solution scallop is difficult to tasty food-processing method |
| CN112568392A (en) * | 2020-12-03 | 2021-03-30 | 深圳市洪堡智慧餐饮科技有限公司 | Spicy river snail processing method for improving meat quality |
| CN113796505A (en) * | 2021-09-16 | 2021-12-17 | 江苏欣悦海食品科技有限公司 | Processing method of flavor aquatic product in diet field and spice composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
-
2015
- 2015-12-11 CN CN201510913310.7A patent/CN105394633A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941583A (en) * | 2016-05-27 | 2016-09-21 | 湖南文理学院 | Rapid processing method for increasing snail dressing percentage |
| CN108783287A (en) * | 2018-07-05 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of solution scallop is difficult to tasty food-processing method |
| CN112568392A (en) * | 2020-12-03 | 2021-03-30 | 深圳市洪堡智慧餐饮科技有限公司 | Spicy river snail processing method for improving meat quality |
| CN113796505A (en) * | 2021-09-16 | 2021-12-17 | 江苏欣悦海食品科技有限公司 | Processing method of flavor aquatic product in diet field and spice composition |
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Application publication date: 20160316 |
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