CN105520088A - Method for processing soft-canned flavored field snail meat - Google Patents
Method for processing soft-canned flavored field snail meat Download PDFInfo
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Abstract
The invention discloses a method for processing soft-canned flavoring field snail meat. The method includes the steps: (1) picking meat; (2) removing mucus; (3) precooking; (4) frying; (5) flavoring; (6) canning; (7) sterilizing. The method is simple in technical procedure and high in operability, products manufactured according to the method have advantages of external crispness, internal tenderness, excellent taste and flavor and convenience in eating, commercial value of field snails can be increased, and extremely high popularization and application value is achieved.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of seasoning spiral shell Soft Roll can processing method.
Background technology
River snail, also known as Cipangopaludina chinensis, belong to Mollusca, Gastropoda, Viviparidae, is distributed widely in China North China and Plain, the Yellow River, Deng Di river, the Yangtze river basin.Spiral shell is tender delicious, be of high nutritive value, be rich in multivitamin and mineral matter, its protein content is up to about 18%, fat content only about 0.63%, and there is beauty treatment, stomach invigorating, heat-clearing, diuresis, improving eyesight, detoxify, the effect such as promote the production of body fluid to quench thirst, therefore it is a kind of typical nutritional health food.River snail is except eating raw with except dried product, and its deep processing does not also obtain due exploitation, therefore, river snail is processed into i.e. food canned food, not only can extends its storage period, instant, and can improve the commodity value of river snail.
Such as, the Chinese patent of application publication number CN103040033A, Shen Qing Publication day 2013.04.17 discloses a kind of river snail can preparation method, and key step is for de-taste spiral shell alkali cleaning, and salt marsh, puts into soup stock boiling and obtain after fried.This preparation method has the following disadvantages: the meat of (1) spiral shell is tight, and the spiral shell toughness that this preparation method processes is too high, and chewiness is poor; (2) adopt alkali cleaning to go mucus, mucus is follow-up not easily to be cleaned up; (3) spiral shell has comparatively strong mud fishy smell, and the method is not removed raw meat to spiral shell and gone silt particle process, has silt particle and remain in spiral shell, and obtained product fishy smell weight.
Summary of the invention
The present invention is the problems referred to above existing for the spiral shell processing technology in order to solve prior art, provides a kind of processing step simple, workable, and obtained products taste is tender, the seasoning spiral shell Soft Roll can processing method that local flavor is good.
To achieve these goals, the present invention is by the following technical solutions:
A kind of seasoning spiral shell Soft Roll can processing method, comprises the following steps:
(1) choose meat: fresh river snail is placed in water heating boil 2 ~ 3min after, pick up cooling, choose spiral shell one by one.Described here meat of choosing has comprised parts such as tearing river snail internal organ, brain, digestive system and reproductive system off and has removed the step of cutin hardcoat, refers to the whole grain meat obtaining river snail end.
(2) mucus is gone: in spiral shell, add the mucus remover that quality is spiral shell quality 8 ~ 12%, after stirring 5 ~ 15min, wash, drain, stand-by, described mucus remover is made up of the component of following mass percent: 20 ~ 30% salt, 3 ~ 5% sucrose esters, 30 ~ 40% flour, surplus is sunflower disk powder.Mucus remover is key point of the present invention, spiral shell body surface adheres to one deck mucus, this mucus fishy smell weight, and the impurity such as sandy soil that spiral shell is stained with not easily are cleaned, therefore the mucus of spiral shell body surface must be removed, conventional minimizing technology in spiral shell, adds salt and dietary alkali stirs, wash mucus and impurity again with water, the principle of this minimizing technology makes the mucus of river snail body surface jelly by saltouing, then by water, the cotton-shaped colloid formed is washed away, because the cotton-shaped colloid formed can still be attached on spiral shell, therefore make cleaning step below comparatively loaded down with trivial details, and poor effect, for this problem, the invention provides a kind of mucus remover, in mucus remover of the present invention, salt plays the effect of saltouing, the mucinous degeneration of spiral shell body surface is made to form cotton-shaped colloid, sunflower disk powder and sunflower plate powder, obtained by sunflower plate crushed after being dried, its cost that is easy to get is low, because containing a large amount of crude fibre, firmly can be adhered to by cotton-shaped colloid, the frictional force between spiral shell can be improved in whipping process, make cotton-shaped colloid easily also form the micelle being core with sunflower plate powder particles from spiral shell sur-face peeling, flour is met after water and is formed gluten network, and gluten network can wrap micelle, and adsorbablely remains in silt on spiral shell and sunflower disk powder, thus is conducive to the impurity thoroughly removed on spiral shell, sucrose ester has dispersiveness and hydrophily, can form hydrophilic complex compound with flour, can avoid between the micelle that wrapped by gluten network packet inter-adhesive, thus make to be easy to be washed by the micelle that gluten network packet wraps.In mucus remover of the present invention, each component is worked in coordination with mutually, can remove the mucus on spiral shell and impurity fast and thoroughly.
(3) precook: first spiral shell is placed in liquid of precooking and boils 5 ~ 15min, regulate pH to 6 ~ 8 after being cooled to 50 ~ 55 DEG C, under constant temperature, add pineapple juice stir 1 ~ 2h, then add beta-schardinger dextrin-stirring 30 ~ 60min, filter, and spiral shell is washed.By precooking, liquid is precooked, and mainly removes the solubility fishy smell material in spiral shell, reduces its fishy smell; Because the meat of spiral shell is tight, after processing, toughness is too high, chewiness is poor, therefore the present invention but afterwards adds pineapple juice wait liquid cooling of precooking and softens it, pineapple juice contains bromelain, and spiral shell can be made to soften, more crisp and refreshing in fried rear mouthfeel, and the vitamin C in pineapple juice can prevent the brown stain of spiral shell, pineapple juice has raw meat, increases fresh effect in addition; Beta-schardinger dextrin-, by the solubility fishy smell material of embedding stripping, can improve deodorization effect, and beta-schardinger dextrin-can be removed the bitter taste of liquid of precooking and stop polyphenol oxidase in spiral shell to the oxidation of aldehydes matter, effective its brown stain of suppression.
(4) fried: spiral shell is dropped into carry out in deep fat fried after pull out control oil.
(5) seasoning: the spiral shell after fried is placed in baste immersion 5 ~ 10min while hot, takes out.
(6) pack: the spiral shell after seasoning is carried out vacuum seal by after required weight pack.
(7) sterilization: put preservation in storage after thermal sterilization is carried out to the spiral shell after packaging.
As preferably, in step (2), in described mucus remover, sunflower disk powder footpath is 0.5 ~ 1mm.
As preferably, in step (3), described in liquid of precooking be made up of the component of following mass percent: 0.5 ~ 1% citric acid, 0.1 ~ 0.3% calcium chloride, 3 ~ 5% ginger juice, surplus is water.The formula of the present invention to liquid of precooking improves, wherein citric acid is in order to prevent the brown stain of spiral shell, and with ginger juice is collaborative, there is raw meat effect, calcium chloride is in order to improve the osmotic pressure of liquid of precooking, the active principle of precooking in liquid fully can be infiltrated in spiral shell, and impel solubility fishy smell material stripping in spiral shell to be removed by beta-schardinger dextrin-.
As preferably, in step (3), the addition of pineapple juice is 3 ~ 5% of spiral shell quality.
As preferably, described pineapple juice obtains by the following method: be added to the water by pineapple meat, and the mass ratio of pineapple meat and water is 1:5 ~ 10, filters, obtain pineapple juice after homogenate.
As preferably, in step (3), the addition of beta-schardinger dextrin-is 3 ~ 5% of spiral shell quality.
As preferably, when carrying out fried in step (4), Oil-temperature control at 180 ~ 200 DEG C, deep-fat frying time 3 ~ 5min.By strictly controlling fried technological parameter, the rapid sex change of spiral shell surface protein is solidified, and internal moisture is not also fully overflowed, and is ensureing under the prerequisite that spiral shell is deep-fried, make spiral shell outer crisp inner tender, mouthfeel is good.
As preferably, in step (5), the mass ratio of spiral shell and baste is 1:5 ~ 10, and described baste obtains by the following method:
A 5 ~ 10 parts of purple perillas, 3 ~ 5 parts of dried orange peels, 200 ~ 300 portions of gingers, 3 ~ 5 parts of cassia barks, 3 ~ 5 parts of anises, 1 ~ 3 portion of pepper, 5 ~ 10 portions of Radix Glycyrrhizaes, with parts by weight, add in 1200 ~ 1500 parts of water and boil 1 ~ 1.5h, filter to obtain spice water by ().The present invention is directed to spiral shell nature and flavor cold and cool, stodgy feature, in the raw material of spice water, addition adds purple perilla, dried orange peel and Radix Glycyrrhizae pointedly, and purple perilla can remove raw meat, there is function that is loose cold, relieving QI stagnancy in the stomach of inducing sweat, produce uncomfortable after the people of stomach cold can be avoided to eat spiral shell; Dried orange peel is warm in nature, can urge digestion; Radix Glycyrrhizae then has the greasy effect of raw meat solution of dispelling, and can also be in harmonious proportion effect of purple perilla and dried orange peel.
B () takes each component by the weight of 3 ~ 5 portions of salt, 0.5 ~ 1 portion of aromatic vinegar, 6 ~ 10 parts of white sugar, 3 ~ 5 parts of yellow rice wine, 0.3 ~ 0.5 portion of monosodium glutamate, 8 ~ 10 portions of soy sauce, 1 ~ 3 portion of chilli powder, 80 ~ 100 parts of spice waters after, salt, aromatic vinegar, white sugar, yellow rice wine, monosodium glutamate, soy sauce, chilli powder are added in spice water, boil and stir, obtaining baste.
As preferably, it is characterized in that, in step (7), bactericidal formula is: 15 '-10 '-15 '/121 DEG C.
Therefore, the present invention has following beneficial effect:
(1) provide a kind of seasoning spiral shell Soft Roll can processing method, processing step is simple, workable, and obtained product is outer crisp inner tender, mouthfeel and local flavor good, instant, can improve the commodity value of river snail, has great promotional value;
(2) disclose a kind of mucus remover, mutually worked in coordination with by each component, the mucus on spiral shell and impurity can be removed fast and thoroughly;
(3) optimize pre-cooking process, go raw meat effect and mouthfeel with what improve spiral shell;
(4) cold and cool for spiral shell nature and flavor, stodgy feature, the present invention in the raw material of spice water pointedly addition add purple perilla, dried orange peel and Radix Glycyrrhizae, to improve edible crowd's scope of this product.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
Embodiment 1
(1) choose meat: fresh river snail is placed in water heating boil 3min after, pick up cooling, choose spiral shell one by one.
(2) mucus is gone: in spiral shell, add the mucus remover that quality is spiral shell quality 12%, after stirring 15min, wash, drain, stand-by, mucus remover is made up of the component of following mass percent: 30% salt, 5% sucrose ester, 40% flour, surplus is the sunflower disk powder of particle diameter 1mm.
(3) precook: first spiral shell is placed in liquid of precooking and boils 15min, pH to 8 is regulated after being cooled to 55 DEG C, the pineapple juice being incorporated as spiral shell quality 5% under constant temperature stirs 2h, the beta-schardinger dextrin-being incorporated as spiral shell quality 5% again stirs 60min, filters, and is washed by spiral shell, liquid of precooking is made up of the component of following mass percent: 1% citric acid, 0.3% calcium chloride, 5% ginger juice, surplus is water; Pineapple juice obtains by the following method: be added to the water by pineapple meat, and the mass ratio of pineapple meat and water is 1:10, filters, obtain pineapple juice after homogenate.
(4) fried: spiral shell is dropped into carry out in deep fat fried after pull out control oil, time fried, Oil-temperature control is at 200 DEG C, deep-fat frying time 3min.
(5) seasoning: the spiral shell after fried is placed in baste while hot and soaks 10min, take out, the mass ratio of spiral shell and baste is 1:10, and baste obtains by the following method:
A 100g purple perilla, 50g dried orange peel, 3000g ginger, 50g cassia bark, 50g anise, 30g pepper, 100g Radix Glycyrrhizae, with parts by weight, add in 15000g water and boil 1.5h, filter to obtain spice water by ();
B () takes each component by the weight of 50g salt, 10g aromatic vinegar, 100g white sugar, 50g yellow rice wine, 5g monosodium glutamate, 100g soy sauce, 30g chilli powder, 1000g spice water after, salt, aromatic vinegar, white sugar, yellow rice wine, monosodium glutamate, soy sauce, chilli powder are added in spice water, boil and stir, obtaining baste.
(6) pack: the spiral shell after seasoning is carried out vacuum seal by after required weight pack.
(7) sterilization: put preservation in storage after carrying out thermal sterilization to the spiral shell after packaging, bactericidal formula is: 15 '-10 '-15 '/121 DEG C (back-pressure cooling).
Embodiment 2
(1) choose meat: fresh river snail is placed in water heating boil 2min after, pick up cooling, choose spiral shell one by one.
(2) mucus is gone: in spiral shell, add the mucus remover that quality is spiral shell quality 8%, after stirring 5min, wash, drain, stand-by, mucus remover is made up of the component of following mass percent: 20% salt, 3% sucrose ester, 30% flour, surplus is the sunflower disk powder of particle diameter 0.5mm.
(3) precook: first spiral shell is placed in liquid of precooking and boils 5min, pH to 6 is regulated after being cooled to 50 ~ 55 DEG C, the pineapple juice being incorporated as spiral shell quality 3% under constant temperature stirs 1h, the beta-schardinger dextrin-being incorporated as spiral shell quality 3% again stirs 30min, filters, and is washed by spiral shell, liquid of precooking is made up of the component of following mass percent: 0.5% citric acid, 0.1% calcium chloride, 3% ginger juice, surplus is water; Pineapple juice obtains by the following method: be added to the water by pineapple meat, and the mass ratio of pineapple meat and water is 1:5, filters, obtain pineapple juice after homogenate.
(4) fried: spiral shell is dropped into carry out in deep fat fried after pull out control oil, time fried, Oil-temperature control is at 180 DEG C, deep-fat frying time 5min.
(5) seasoning: the spiral shell after fried is placed in baste while hot and soaks 5min, take out, the mass ratio of spiral shell and baste is 1:5, and baste obtains by the following method:
A 50g purple perilla, 30g dried orange peel, 2000g ginger, 30g cassia bark, 30g anise, 10g pepper, 50g Radix Glycyrrhizae, with parts by weight, add in 12000g water and boil 1h, filter to obtain spice water by ();
B () takes each component by the weight of 30g salt, 5g aromatic vinegar, 60g white sugar, 30g yellow rice wine, 3g monosodium glutamate, 80g soy sauce, 10g chilli powder, 800g spice water after, salt, aromatic vinegar, white sugar, yellow rice wine, monosodium glutamate, soy sauce, chilli powder are added in spice water, boil and stir, obtaining baste.
(6) pack: the spiral shell after seasoning is carried out vacuum seal by after required weight pack.
(7) sterilization: put preservation in storage after carrying out thermal sterilization to the spiral shell after packaging, bactericidal formula is: 15 '-10 '-15 '/121 DEG C (back-pressure cooling).
Embodiment 3
(1) choose meat: fresh river snail is placed in water heating boil 2.5min after, pick up cooling, choose spiral shell one by one.
(2) mucus is gone: in spiral shell, add the mucus remover that quality is spiral shell quality 8 ~ 12%, after stirring 10min, wash, drain, stand-by, mucus remover is made up of the component of following mass percent: 25% salt, 4% sucrose ester, 35% flour, surplus is the sunflower disk powder of particle diameter 0.8mm.
(3) precook: first spiral shell is placed in liquid of precooking and boils 8min, pH to 7 is regulated after being cooled to 52 DEG C, the pineapple juice being incorporated as spiral shell quality 4% under constant temperature stirs 1.2h, the beta-schardinger dextrin-being incorporated as spiral shell quality 4% again stirs 40min, filters, and is washed by spiral shell, liquid of precooking is made up of the component of following mass percent: 0.7% citric acid, 0.2% calcium chloride, 4% ginger juice, surplus is water; Pineapple juice obtains by the following method: be added to the water by pineapple meat, and the mass ratio of pineapple meat and water is 1:8, filters, obtain pineapple juice after homogenate.
(4) fried: spiral shell is dropped into carry out in deep fat fried after pull out control oil, time fried, Oil-temperature control is at 190 DEG C, deep-fat frying time 4min.
(5) seasoning: the spiral shell after fried is placed in baste while hot and soaks 8min, take out, the mass ratio of spiral shell and baste is 1:7, and baste obtains by the following method:
A 70g purple perilla, 40g dried orange peel, 2500g ginger, 40g cassia bark, 35g anise, 20g pepper, 60g Radix Glycyrrhizae, with parts by weight, add in 13000g water and boil 1.2h, filter to obtain spice water by ();
B () takes each component by the weight of 40g salt, 7g aromatic vinegar, 70g white sugar, 40g yellow rice wine, 4g monosodium glutamate, 90g soy sauce, 20g chilli powder, 900g spice water after, salt, aromatic vinegar, white sugar, yellow rice wine, monosodium glutamate, soy sauce, chilli powder are added in spice water, boil and stir, obtaining baste.
(6) pack: the spiral shell after seasoning is carried out vacuum seal by after required weight pack.
(7) sterilization: put preservation in storage after carrying out thermal sterilization to the spiral shell after packaging, bactericidal formula is: 15 '-10 '-15 '/121 DEG C (back-pressure cooling).
The product quality indicator obtained by the present invention is:
1, organoleptic indicator
River snail is yellowish pink normal, and be light brown or light/dark balance, tool spiral shell cooks rear distinctive strong fragrance and flavour, the tender appropriateness of quality, outer crisp inner tender, free from extraneous odour, and without obvious mud fishy smell, free from admixture exists.
2, physical and chemical index
Every bag of weight tolerance is ± 3%, NaCl content≤2%, heavy metal: tin≤120mg/kg, copper≤3mg/kg, lead≤0.7mg/kg, arsenic≤0.3mg/kg, mercury≤0.2mg/kg.
3, microbiological indicator
Total number of bacteria < 50cfu/g, coliform < 2cfu/100g, pathogenic bacteria must not detect.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (9)
1. a seasoning spiral shell Soft Roll can processing method, is characterized in that, comprise the following steps:
(1) choose meat: fresh river snail is placed in water heating boil 2 ~ 3min after, pick up cooling, choose spiral shell one by one;
(2) mucus is gone: in spiral shell, add the mucus remover that quality is spiral shell quality 8 ~ 12%, after stirring 5 ~ 15min, wash, drain, stand-by, described mucus remover is made up of the component of following mass percent: 20 ~ 30% salt, 3 ~ 5% sucrose esters, 30 ~ 40% flour, surplus is sunflower disk powder;
(3) precook: first spiral shell is placed in liquid of precooking and boils 5 ~ 15min, regulate pH to 6 ~ 8 after being cooled to 50 ~ 55 DEG C, under constant temperature, add pineapple juice stir 1 ~ 2h, then add beta-schardinger dextrin-stirring 30 ~ 60min, filter, and spiral shell is washed;
(4) fried: spiral shell is dropped into carry out in deep fat fried after pull out control oil;
(5) seasoning: the spiral shell after fried is placed in baste immersion 5 ~ 10min while hot, takes out;
(6) pack: the spiral shell after seasoning is carried out vacuum seal by after required weight pack;
(7) sterilization: put preservation in storage after thermal sterilization is carried out to the spiral shell after packaging.
2. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, it is characterized in that, in step (2), in described mucus remover, sunflower disk powder footpath is 0.5 ~ 1mm.
3. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, is characterized in that, in step (3), described liquid of precooking is made up of the component of following mass percent: 0.5 ~ 1% citric acid, 0.1 ~ 0.3% calcium chloride, 3 ~ 5% ginger juice, surplus is water.
4. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, it is characterized in that, in step (3), the addition of pineapple juice is 3 ~ 5% of spiral shell quality.
5. a kind of seasoning spiral shell Soft Roll can processing method according to claim 4, it is characterized in that, described pineapple juice obtains by the following method: be added to the water by pineapple meat, and the mass ratio of pineapple meat and water is 1:5 ~ 10, filters, obtain pineapple juice after homogenate.
6. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, it is characterized in that, in step (3), the addition of beta-schardinger dextrin-is 3 ~ 5% of spiral shell quality.
7. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, is characterized in that, when carrying out fried in step (4), Oil-temperature control at 180 ~ 200 DEG C, deep-fat frying time 3 ~ 5min.
8. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, it is characterized in that, in step (5), the mass ratio of spiral shell and baste is 1:5 ~ 10, and described baste obtains by the following method:
A 5 ~ 10 parts of purple perillas, 3 ~ 5 parts of dried orange peels, 200 ~ 300 portions of gingers, 3 ~ 5 parts of cassia barks, 3 ~ 5 parts of anises, 1 ~ 3 portion of pepper, 5 ~ 10 portions of Radix Glycyrrhizaes, with parts by weight, add in 1200 ~ 1500 parts of water and boil 1 ~ 1.5h, filter to obtain spice water by ();
B () takes each component by the weight of 3 ~ 5 portions of salt, 0.5 ~ 1 portion of aromatic vinegar, 6 ~ 10 parts of white sugar, 3 ~ 5 parts of yellow rice wine, 0.3 ~ 0.5 portion of monosodium glutamate, 8 ~ 10 portions of soy sauce, 1 ~ 3 portion of chilli powder, 80 ~ 100 parts of spice waters after, salt, aromatic vinegar, white sugar, yellow rice wine, monosodium glutamate, soy sauce, chilli powder are added in spice water, boil and stir, obtaining baste.
9. a kind of seasoning spiral shell Soft Roll can processing method according to claim 1, it is characterized in that, it is characterized in that, in step (7), bactericidal formula is: 15 '-10 '-15 '/121 DEG C.
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| CN106722723A (en) * | 2016-11-11 | 2017-05-31 | 广西科技大学 | A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material |
| CN107549691A (en) * | 2017-09-28 | 2018-01-09 | 三只松鼠股份有限公司 | A kind of mushroom river snail and preparation method thereof |
| 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 |
| 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 |
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| CN103652700A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Canned water bamboo escargot meat |
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| CN102499390A (en) * | 2011-11-07 | 2012-06-20 | 大连创达技术交易市场有限公司 | Method for processing shelled shrimp can |
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| CN106722723A (en) * | 2016-11-11 | 2017-05-31 | 广西科技大学 | A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material |
| CN107549691A (en) * | 2017-09-28 | 2018-01-09 | 三只松鼠股份有限公司 | A kind of mushroom river snail and preparation method thereof |
| 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 |
| 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 |
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