CN106235092A - A kind of Paphia amabilis processing technique - Google Patents
A kind of Paphia amabilis processing technique Download PDFInfo
- Publication number
- CN106235092A CN106235092A CN201610690170.6A CN201610690170A CN106235092A CN 106235092 A CN106235092 A CN 106235092A CN 201610690170 A CN201610690170 A CN 201610690170A CN 106235092 A CN106235092 A CN 106235092A
- Authority
- CN
- China
- Prior art keywords
- paphia
- amabilis
- processed
- qualified
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The open a kind of Paphia amabilis processing technique of the present invention, comprises the steps: that Paphia amabilis is cleaned up by (1), then inserts immersion 1h in the ethanol of 80%；(2) again Paphia amabilis is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out drying and processing；(3) Paphia amabilis after step (2) being processed is forced into 350MPa, pressurize 10min；(4) Paphia amabilis after step (3) being processed uses nano-TiO2Film carries out parcel illumination, and light application time is no less than 3h；(5) Paphia amabilis after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, and the Paphia amabilis qualified for detection enters next step；(6) the qualified Paphia amabilis obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Description
Technical field
The present invention relates to marine products processing technical field, particularly relate to a kind of Paphia amabilis processing technique.
Background technology
Seafood is one of indispensable cuisines on many Domestic dining tables, and fresh marine product mainly experienced by and fishes for, adds
The link such as work, transport, can guarantee the quality, fresh-keeping entrance consumption market.The same with other major part industries domestic, the sea of China
Product processing industry is also faced with the difficult situation of " extensive production, low technical content ", causes the marine product processed protecting
Taste bad under conditions of the prolongation of matter phase, and easily (when certain sheet marine site is polluted, polluting ring for a long time rich in heavy metal
Live under border, easily the harmful substances such as heavy metal are enriched in marine product body).
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of Paphia amabilis processing work
Skill, it is characterised in that comprise the steps:
(1) Paphia amabilis is cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again Paphia amabilis is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) Paphia amabilis after step (2) being processed is forced into 350MPa, pressurize 10min；
(4) Paphia amabilis after step (3) being processed uses nano-TiO2Film carries out parcel illumination, and light application time is no less than
3h；
(5) Paphia amabilis after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified Paphia amabilis enters next step；
(6) the qualified Paphia amabilis obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Beneficial effect:
A kind of Paphia amabilis processing technique disclosed by the invention, it is possible to the Paphia amabilis preferably solving to process under prior art exists
Taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use this processes Paphia amabilis out
Safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of Paphia amabilis processing technique, comprises the steps:
(1) Paphia amabilis is cleaned up, then insert immersion 1h in the ethanol of 80%.Fishy smell in such removable Paphia amabilis and
Oils and fats, does not affect mouthfeel.It is processed as, finds that the oils and fats of Paphia amabilis can reduce 50% than not processing.
(2) again Paphia amabilis is added in pure water with the ratio of 1:5, is heated to 100 degrees Celsius of high temperature sterilizes carried out above,
Carry out drying and processing again.Being processed as, antibacterial can reduce more than 80%.
(3) Paphia amabilis after step (2) being processed is forced into 350MPa, pressurize 10min；Be processed as, sterilizing up to
More than 95%, can effectively extend the shelf-life (10-15d can be extended than traditional handicraft) of Paphia amabilis, and not affect mouthfeel.
(4) Paphia amabilis after step (3) being processed uses nano-TiO2Film carries out parcel illumination, and light application time is many
In 3h.So, can effectively reduce the heavy metal in Paphia amabilis, after detection, heavy metal can reduce more than 65%, it is ensured that
The food consumption safety of Paphia amabilis.
(5) Paphia amabilis after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for
Detect qualified Paphia amabilis and enter next step.Use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, have easy to be fast
Feature fast, lossless, that accuracy is high, can improve the efficiency of the processing of Paphia amabilis.
(6) the qualified Paphia amabilis obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packet
Dress.
A kind of Paphia amabilis processing technique disclosed by the invention, it is possible to preferably solve the Ba Fei processed under prior art
Clam is taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use this processes bar out
Non-clam safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (1)
1. a Paphia amabilis processing technique, it is characterised in that comprise the steps:
(1) Paphia amabilis is cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again Paphia amabilis is added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) Paphia amabilis after step (2) being processed is forced into 350MPa, pressurize 10min；
(4) Paphia amabilis after step (3) being processed uses nano-TiO2Film carries out parcel illumination, and light application time is no less than 3h；
(5) Paphia amabilis after step (4) being processed uses low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified Paphia amabilis enters next step；
(6) the qualified Paphia amabilis obtained in step (5) is dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610690170.6A CN106235092A (en) | 2016-08-19 | 2016-08-19 | A kind of Paphia amabilis processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610690170.6A CN106235092A (en) | 2016-08-19 | 2016-08-19 | A kind of Paphia amabilis processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235092A true CN106235092A (en) | 2016-12-21 |
Family
ID=57593349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610690170.6A Pending CN106235092A (en) | 2016-08-19 | 2016-08-19 | A kind of Paphia amabilis processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235092A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
-
2016
- 2016-08-19 CN CN201610690170.6A patent/CN106235092A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284182B (en) | Manufacturing method for pickling old gooses with low nitrite | |
| CN103931737B (en) | A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application | |
| CN103907950A (en) | Rapid production method of pickled chicken claws | |
| JP2016208982A5 (en) | ||
| CN101664054B (en) | Method for preparing evaporated vegetables | |
| CN101828749A (en) | Modified atmosphere production method for edible jellyfish | |
| CN105361017A (en) | Preparation method of canned smoked oyster | |
| CN105661264A (en) | Ultrahigh pressure sterilization effect enhancing method | |
| CN106262017A (en) | A kind of phoenix tail prawns processing method | |
| CN106235093A (en) | A kind of South America white shrimp processing technique | |
| CN106235092A (en) | A kind of Paphia amabilis processing technique | |
| CN106307171A (en) | Processing method of jerk filefish | |
| CN107223698B (en) | Fresh-keeping quality-guaranteeing method for processing marinated meat by cooperation of natural fresh-keeping agent and vacuum cooling | |
| CN106235080A (en) | A kind of tilapia processing method | |
| CN106262016A (en) | A kind of butterfly shrimp processing method | |
| CN106262018A (en) | A kind of bird shrimp processing technique | |
| CN106259822A (en) | A kind of squid processing technique | |
| CN105454389B (en) | The method for improving modified casing sausage shelf life | |
| CN106259823A (en) | A kind of speckle is speared fish processing method | |
| CN106305961A (en) | Octopus processing process | |
| CN105028598A (en) | Method for irradiation quality guarantee of box-packed flavor livestock and poultry products | |
| CN107048286A (en) | A kind of method for salting of bubble green pepper | |
| CN104489055A (en) | Application of sterilization electrochemical water to processing and disinfection of pork white bars | |
| CN107410440A (en) | A kind of aquatic products irradiation fresh-keeping method for reducing irradiation smell | |
| CN104719952A (en) | Preparation method for salted duck egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |