CN106072082A - One i.e. spent salt spiral shell and preparation method thereof - Google Patents
One i.e. spent salt spiral shell and preparation method thereof Download PDFInfo
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- CN106072082A CN106072082A CN201610488982.2A CN201610488982A CN106072082A CN 106072082 A CN106072082 A CN 106072082A CN 201610488982 A CN201610488982 A CN 201610488982A CN 106072082 A CN106072082 A CN 106072082A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000021110 pickles Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000002203 pretreatment Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 35
- 241000209094 Oryza Species 0.000 claims description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 238000005554 pickling Methods 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 22
- 238000000605 extraction Methods 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 239000002893 slag Substances 0.000 claims description 13
- 241000628997 Flos Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 244000010000 Hovenia dulcis Species 0.000 claims description 11
- 235000008584 Hovenia dulcis Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 239000004576 sand Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940079593 drug Drugs 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 206010023126 Jaundice Diseases 0.000 description 2
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- 239000012467 final product Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 201000004647 tinea pedis Diseases 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000237364 Achatina fulica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000202052 Poncirus trifoliata Species 0.000 description 1
- 235000000404 Poncirus trifoliata Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
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- 238000009364 mariculture Methods 0.000 description 1
- 239000000615 nonconductor Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides one i.e. spent salt spiral shell and preparation method thereof, after flower spiral shell is carried out pre-treatment, through tell mud, pickled, pickle, air-dry, salt, inner packing, sterilization and outer package process.The product of the present invention does not contains any chemical addition agent, quality better, stores the time long, and spiral shell meat softens, and nibbles and the most broken does not the most lose bite, instant, delicious meat, nutritious, there is salt food characteristic, raciness, health, with health care, can enjoy at any time, easy to carry；The preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Description
Technical field
The present invention relates to food and manufacture field thereof, be specifically related to one i.e. spent salt spiral shell and preparation method thereof.
Background technology
Flower spiral shell is a kind of marine organisms originating from Guangdong, is commonly called as " Achatina fulica(Ferussae) ", " sea pig spiral shell " and " south wind spiral shell ", and meat is fresh
Beautiful, crisp tasty and refreshing, it is domestic and international market high-quality marine shellfish the most in very great demand.Flower spiral shell be considered as now most have exploitation before
One of mariculture breeding of scape, oneself is that culturist accepts and gradually forms production scale in southeastern coast in recent years.Due to flower
The most soft deliciousness of spiral shell matter, a lot of strangers go to eat out of admiration for a famous person.Flower spiral shell is rich in rich in protein and vitamin, moreover it is possible to for body
Body supplements abundant trace element, and nutritive value is the highest, not only has edible value, the most also has the effect of certain health care
Really, there is the effect of YIN nourishing improving eyesight, can effectively alleviate the pathological changes such as jaundice and tinea pedis.The traditional Chinese medical science is thought, flower spiral shell has YIN nourishing improving eyesight, soft
Hard, clears phlegm, the effect that some kinds the most useful essence profit is dirty.Abundant vitamin A, protein, ferrum and the calcium that spiral shell meat contains,
The diseases such as conjunctival congestion, jaundice, tinea pedis, hemorrhoid there is dietary function.
The flower topmost eating method of spiral shell is that fresh flowers spiral shell is boiled or fried, and then eats.The master of this eating method
The deficiency is wanted to be: its fishy smell the heavier some of the staff of causing be reluctant to eat, and transports inconvenience.Accordingly, it would be desirable to produce one not
With fishy smell, everybody can eat, transport convenient and delicious, the colored spiral shell product that is of high nutritive value to meet the demand in market.
Summary of the invention
It is an object of the invention to provide one i.e. spent salt spiral shell and preparation method thereof, by salt binding high temperature sterilization work
The colored spiral shell product delicious flavour that skill makes, outward appearance is golden yellow, and mouthfeel is glutinous soft does not lose bite, nibbles the most broken, nutritious, can enjoy at any time
With, easy to carry.
To achieve these goals, the technical solution used in the present invention is as follows:
One i.e. spent salt spiral shell, after flower spiral shell is carried out pre-treatment, through tell mud, pickled, pickle, air-dry, salt, inner packing, disappear
Poison and outer package process.
The preparation method of a kind of i.e. spent salt spiral shell, comprises the steps:
1) mud is told: clean flower spiral shell is immersed in the saline solution of 1wt%～3wt% 1.5～3h, after flower spiral shell discharge silt
Pull out, drain；
2) pickled: the colored spiral shell drained away the water to be weighed and is placed in container, adding deployed mass concentration is 1%～5%
Salt solution, liquid level floods all flower spiral shells, stirs, drain after picking up colored spiral shell clean water；
3) pickle: include pickling liquid preparation and pickle tasty；
4) air-dry: flower spiral shell is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
5) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the colored spiral shell arrangement through air-drying is placed on rice paper, after being paved with one layer, covers flower with 3～5 layers of rice paper
Spiral shell, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and flower spiral shell is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
6) inner packing: the colored spiral shell retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
7) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～40min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
8) outer package: sterilized semi-finished product are loaded in outer package, gets product.
According to above scheme, described pickled temperature 1～5 DEG C, the pickled time is 1～3h.
According to above scheme, described in pickle and comprise the following specific steps that:
1. prepared by Chinese crude drug extracting solution: Flos Chrysanthemi, Semen Cassiae, Japanese raisintree fruit and Radix Glycyrrhizae is put respectively in Chinese medicine extracting tank, is separately added into
Each quality of materials 10～15 times of drinking waters, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until in extraction pot
Feed temperature rises to the temperature close to boiling, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell
Hypomere chuck heats；It is heated to boiling with bottom chuck；Heated by bottom chuck and regulate stack shell hypomere chuck add hot merit
Rate, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, after setting extraction time, filters off medicinal residues,
Obtain extracting solution；
2. husky stir-frying with ginger juice is standby: sand Rhizoma Zingiberis Recens is put juice extractor or homogenizer, and the drinking water adding sand Jiang Zhiliang 3～5 times is squeezed the juice, every slag bag
After removing slag, obtain husky Sucus Zingberis；
3. prepared by pickling liquid: by extracting solution and flavouring agent: husky Sucus Zingberis, white sugar, Flos Chrysanthemi, Semen Cassiae, soy sauce, edible salt, Fructus Capsici
Oil, Japanese raisintree fruit, Radix Glycyrrhizae mix homogeneously by a certain percentage, obtains pickling liquid；
4. pickle tasty: pickling liquid is directly mixed thoroughly with flower spiral shell, is placed in the environment of 4～10 DEG C and pickles 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty to spending in spiral shell.
According to above scheme, the quality of described extracting solution and flavouring agent is respectively as follows: sand with the colored spiral shell mass percent drained
Sucus Zingberis 1%-5%, white sugar 0.1%-0.8%, Flos Chrysanthemi 1%-5%, Semen Cassiae 0.5%-3%, soy sauce 0.5%-1%, edible
Salt 0.5%-1%, chilli oil 0.1%-0.5%, Japanese raisintree fruit 1%-5%, Radix Glycyrrhizae 1%-3%.
According to above scheme, described air-dried temperature is 10～15 DEG C, and air-dry time is 8～15h.
" salt " this way, some local also referred to as " salt irons ", " salt stewing ", this way is more special, because salt is heat
The non-conductor of amount, is unfavorable for heat transfer, heats together if large number of crude salt is banked out, its radiating effect will
Become relatively slow, and the way of " salt " make use of this point just and make raw material in crude salt heap slowly " " to ripe.
The invention has the beneficial effects as follows:
(1) product of the present invention do not contain any chemical addition agent, quality better, store the time long, spiral shell meat soften, nibble the most broken the most not
Mistake bite, instant, delicious meat, nutritious, there is salt food characteristic, raciness, health, with health care merit
Can, can enjoy at any time, easy to carry；
(2) preparation method of the present invention, uses the most pickled technology pickled again solve spiral shell meat seasoning inequality and need to salt down for a long time
The problem of system, uses the air-cooled drying technology of alternating temperature to solve the browning in flower spiral shell manufacturing process, the salt food that tool is unique
Local flavor；
(3) the preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of preparation method of the present invention.
Detailed description of the invention
With embodiment, technical scheme is illustrated below in conjunction with the accompanying drawings.
Embodiment 1, is shown in Fig. 1:
The present invention provides one i.e. spent salt spiral shell and preparation method thereof, comprises the steps:
1) tell mud: clean flower spiral shell is immersed in 2.5h in the saline solution of 1wt%, pull out after flower spiral shell discharge silt, drain；
2) pickled: the colored spiral shell drained away the water to be weighed and is placed in container, add the Sal that deployed mass concentration is 2% molten
Liquid, liquid level floods all flower spiral shells, stirs, and temperature is 2 DEG C, and the pickled time is 1h, drains after picking up colored spiral shell clean water；
3) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Flos Chrysanthemi, Semen Cassiae, Japanese raisintree fruit and Radix Glycyrrhizae is put respectively in Chinese medicine extracting tank, is separately added into
13 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed liquid in extraction pot
Temperature rises to the temperature close to boiling, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell hypomere
Chuck heats；It is heated to seething with excitement (100 DEG C) with bottom chuck；Heated and regulate the heating of stack shell hypomere chuck by bottom chuck
Power, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, after setting extraction time, filters off medicine
Slag, obtains extracting solution；
2. husky stir-frying with ginger juice is standby: sand Rhizoma Zingiberis Recens is put juice extractor, and the drinking water adding husky Jiang Zhiliang 5 times is squeezed the juice, and after slag bag removes slag, to obtain final product
Husky Sucus Zingberis；
3. prepared by pickling liquid: with the colored spiral shell Mass Calculation drained and weigh various extracting solution and flavouring agent quality: husky Sucus Zingberis
1.5%, white sugar 0.3%, Flos Chrysanthemi 2%, Semen Cassiae 1.5%, soy sauce 0.7%, edible salt 0.8%, chilli oil 0.3%, trifoliate orange
Son 2%, Radix Glycyrrhizae 1%, by uniform to all extracting solution and flavoring for mixture, obtain pickling liquid；
4. pickle tasty: pickling liquid is directly mixed thoroughly with flower spiral shell, is placed in the environment of 9 DEG C and pickles 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty to spending in spiral shell；
4) air-dry: flower spiral shell is put into air-cooled drying room, and temperature is 11 DEG C, and air-dry time is 8h, air-dry to water content be 55wt%；
5) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 5cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the colored spiral shell arrangement through air-drying, and after being paved with one layer, covers flower spiral shell with 4 layers of rice paper, above rice paper
Repaving one layer of 2cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and flower spiral shell, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 105 DEG C, and face fire temperature is 110 DEG C, salt 2h,
Then take out；
6) inner packing: the colored spiral shell retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
7) sterilization: be 115 DEG C in temperature, under conditions of pressure is 0.15MPa, sterilize in the way of back-pressure cooling, the time
For 25min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 6 days at 37 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
8) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 2:
The present invention provides one i.e. spent salt spiral shell and preparation method thereof, comprises the steps:
1) tell mud: clean flower spiral shell is immersed in 2h in the saline solution of 1.5wt%, pull out after flower spiral shell discharge silt, drain；
2) pickled: the colored spiral shell drained away the water to be weighed and is placed in container, add the Sal that deployed mass concentration is 2% molten
Liquid, liquid level floods all flower spiral shells, stirs, and temperature is 4 DEG C, and the pickled time is 1h, drains after picking up colored spiral shell clean water；
3) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Flos Chrysanthemi, Semen Cassiae, Japanese raisintree fruit and Radix Glycyrrhizae is put respectively in Chinese medicine extracting tank, is separately added into
15 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed liquid in extraction pot
Temperature rises to the temperature close to boiling, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell hypomere
Chuck heats；It is heated to seething with excitement (100 DEG C) with bottom chuck；Heated and regulate the heating of stack shell hypomere chuck by bottom chuck
Power, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, after setting extraction time, filters off medicine
Slag, obtains extracting solution；
2. husky stir-frying with ginger juice is standby: sand Rhizoma Zingiberis Recens is put juice extractor, and the drinking water adding husky Jiang Zhiliang 5 times is squeezed the juice, and after slag bag removes slag, to obtain final product
Husky Sucus Zingberis；
3. prepared by pickling liquid: with the colored spiral shell Mass Calculation drained and weigh various extracting solution and flavouring agent quality: husky Sucus Zingberis 3%,
White sugar 0.4%, Flos Chrysanthemi 3%, Semen Cassiae 2%, soy sauce 0.8%, edible salt 0.7%, chilli oil 0.4%, Japanese raisintree fruit 1.5%,
Radix Glycyrrhizae 1.5%, by uniform to all extracting solution and flavoring for mixture, obtains pickling liquid；
4. pickle tasty: pickling liquid is directly mixed thoroughly with flower spiral shell, is placed in the environment of 7 DEG C and pickles 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty to spending in spiral shell；
4) air-dry: flower spiral shell is put into air-cooled drying room, and temperature is 13 DEG C, and air-dry time is 12h, air-dry to water content be 52wt%；
5) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the colored spiral shell arrangement through air-drying, and after being paved with one layer, covers flower spiral shell with 3 layers of rice paper, above rice paper
Repaving one layer of 2cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and flower spiral shell, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 115 DEG C, and face fire temperature is 115 DEG C, salt 2h,
Then take out；
6) inner packing: the colored spiral shell retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
7) sterilization: be 121 DEG C in temperature, under conditions of pressure is 0.14MPa, sterilize in the way of back-pressure cooling, the time
For 30min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 7 days at 36 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
8) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 3:
The present invention provides one i.e. spent salt spiral shell and preparation method thereof, comprises the steps:
1) tell mud: clean flower spiral shell is immersed in 1.5h in the saline solution of 2wt%, pull out after flower spiral shell discharge silt, drain；
2) pickled: the colored spiral shell drained away the water to be weighed and is placed in container, add the Sal that deployed mass concentration is 1.5%
Solution, liquid level floods all flower spiral shells, stirs, and temperature is 3 DEG C, and the pickled time is 1h, drips after picking up colored spiral shell clean water
Dry；
3) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Flos Chrysanthemi, Semen Cassiae, Japanese raisintree fruit and Radix Glycyrrhizae is put respectively in Chinese medicine extracting tank, is separately added into
14 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until feed liquid in extraction pot
Temperature rises to the temperature close to boiling, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell hypomere
Chuck heats；It is heated to seething with excitement (100 DEG C) with bottom chuck；Heated and regulate the heating of stack shell hypomere chuck by bottom chuck
Power, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, after setting extraction time, filters off medicine
Slag, obtains extracting solution；
2. husky stir-frying with ginger juice is standby: sand Rhizoma Zingiberis Recens is put juice extractor, and the drinking water adding husky Jiang Zhiliang 3.5 times is squeezed the juice, after slag bag removes slag, i.e.
Obtain husky Sucus Zingberis；
3. prepared by pickling liquid: with the colored spiral shell Mass Calculation drained and weigh various extracting solution and flavouring agent quality: husky Sucus Zingberis
1.5%, white sugar 0.25%, Flos Chrysanthemi 2.5%, Semen Cassiae 1.5%, soy sauce 0.8%, edible salt 0.8%, chilli oil 0.25%,
Japanese raisintree fruit 3%, Radix Glycyrrhizae 1%, by uniform to all extracting solution and flavoring for mixture, obtain pickling liquid；
4. pickle tasty: pickling liquid is directly mixed thoroughly with flower spiral shell, is placed in the environment of 9 DEG C and pickles 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty to spending in spiral shell；
4) air-dry: flower spiral shell is put into air-cooled drying room, and temperature is 15 DEG C, and air-dry time is 12h, air-dry to water content be 50wt%；
5) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the colored spiral shell arrangement through air-drying, and after being paved with one layer, covers flower spiral shell with 4 layers of rice paper, above rice paper
Repaving one layer of 3cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and flower spiral shell, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 110 DEG C, and face fire temperature is 120 DEG C, salt
1.5h, then takes out；
6) inner packing: the colored spiral shell retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
7) sterilization: be 110 DEG C in temperature, under conditions of pressure is 0.16MPa, sterilize in the way of back-pressure cooling, the time
For 32min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 5 days at 38 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
8) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (6)
1. one kind i.e. spent salt spiral shell, it is characterised in that after flower spiral shell is carried out pre-treatment, through tell mud, pickled, pickle, air-dry, salt
, inner packing, sterilization and outer package process.
The preparation method of i.e. spent salt spiral shell the most according to claim 1, it is characterised in that comprise the steps:
1) mud is told: clean flower spiral shell is immersed in the saline solution of 1wt%～3wt% 1.5～3h, after flower spiral shell discharge silt
Pull out, drain；
2) pickled: the colored spiral shell drained away the water to be weighed and is placed in container, adding deployed mass concentration is 1%～5%
Salt solution, liquid level floods all flower spiral shells, stirs, drain after picking up colored spiral shell clean water；
3) pickle: include pickling liquid preparation and pickle tasty；
4) air-dry: flower spiral shell is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
5) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the colored spiral shell arrangement through air-drying is placed on rice paper, after being paved with one layer, covers flower with 3～5 layers of rice paper
Spiral shell, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and flower spiral shell is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
6) inner packing: the colored spiral shell retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
7) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～40min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
8) outer package: sterilized semi-finished product are loaded in outer package, gets product.
The preparation method of i.e. spent salt spiral shell the most according to claim 2, it is characterised in that described pickled temperature 1～5
DEG C, the pickled time is 1～3h.
The preparation method of i.e. spent salt spiral shell the most according to claim 2, it is characterised in that described in pickle and include having as follows
Body step:
1. prepared by Chinese crude drug extracting solution: Flos Chrysanthemi, Semen Cassiae, Japanese raisintree fruit and Radix Glycyrrhizae is put respectively in Chinese medicine extracting tank, is separately added into
Each quality of materials 10～15 times of drinking waters, after extraction solvent feed liquor completes, open the heating of whole stack shell chuck, until in extraction pot
Feed temperature rises to the temperature close to boiling, closes the heating of stack shell epimere chuck；Continue intensification and reach design temperature, close stack shell
Hypomere chuck heats；It is heated to boiling with bottom chuck；Heated by bottom chuck and regulate stack shell hypomere chuck add hot merit
Rate, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, after setting extraction time, filters off medicinal residues,
Obtain extracting solution；
2. husky stir-frying with ginger juice is standby: sand Rhizoma Zingiberis Recens is put juice extractor or homogenizer, and the drinking water adding sand Jiang Zhiliang 3～5 times is squeezed the juice, every slag bag
After removing slag, obtain husky Sucus Zingberis；
3. prepared by pickling liquid: by extracting solution and flavouring agent: husky Sucus Zingberis, white sugar, Flos Chrysanthemi, Semen Cassiae, soy sauce, edible salt, Fructus Capsici
Oil, Japanese raisintree fruit, Radix Glycyrrhizae mix homogeneously by a certain percentage, obtains pickling liquid；
4. pickle tasty: pickling liquid is directly mixed thoroughly with flower spiral shell, is placed in the environment of 4～10 DEG C and pickles 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty to spending in spiral shell.
The preparation method of i.e. spent salt spiral shell the most according to claim 4, it is characterised in that described extracting solution and flavouring agent
Quality and the colored spiral shell mass percent drained be respectively as follows: husky Sucus Zingberis 1%-5%, white sugar 0.1%-0.8%, Flos Chrysanthemi 1%-
5%, Semen Cassiae 0.5%-3%, soy sauce 0.5%-1%, edible salt 0.5%-1%, chilli oil 0.1%-0.5%, Japanese raisintree fruit
1%-5%, Radix Glycyrrhizae 1%-3%.
The preparation method of i.e. spent salt spiral shell the most according to claim 2, it is characterised in that described air-dried temperature is 10
～15 DEG C, air-dry time is 8～15h.
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| CN107647308A (en) * | 2017-10-10 | 2018-02-02 | 广西金诚双丰农牧科技有限公司 | The preparation method of the baked bamboo rat skins of Yan |
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