CN106259817A - 一种青蛤加工工艺 - Google Patents
一种青蛤加工工艺 Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 239000008399 tap water Substances 0.000 claims abstract description 4
- 235000020679 tap water Nutrition 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000005286 illumination Methods 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000004576 sand Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 iodine, vitamin Chemical class 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开一种青蛤加工工艺,(1)将青蛤放入35‑38摄氏度的小苏打温水溶液中;(2)采用LED光照射青蛤;(3)将步骤(2)处理之后的青蛤用浓度小于10%的盐水冲洗干净,然后放入蒸锅内,温度保持100℃,蒸4~6分钟,去壳,取得完整的青蛤肉;(4)将青蛤加压至350MPa,保压3min;(5)用自来水再次清洗、沥干;(6)以沥干的青蛤肉的重量为单位,称重加入调味品;(7)将入味好的青蛤肉加热至100摄氏度,时间8~10分钟,然后真空冷却;(8)置于冷库中冷藏,并采用真空包装。
Description
技术领域
本发明涉及贝壳加工技术领域,尤其涉及一种青蛤加工工艺。
背景技术
蛤蜊不仅味道鲜美,而且它的营养也比较全面,实属物美价廉的海产品。它含有蛋白质、脂肪、碳水化合物、铁、钙、磷、碘、维生素、氨基酸和牛磺酸等多种成分,是一种低热能、高蛋白,能防治中老年人慢性病的理想食品。因其营养丰富,脂肪含量低、蛋白质和钙质含量高,味道鲜美,一直受到消费者的青睐。蛤蜊的味道虽然鲜美,但是有许多蛤蜊体内的沙子很多,并且很难清除,吃了带沙子的蛤蜊不但牙渗,而且会影响你的食欲。因此,如能较好的解决蛤蜊去沙以及加工工艺的问题,将其加工成软包装的、开袋即食的、美味可口的蛤蜊产品不但方便消费者的需求,也将有助于蛤蜊产业的发展。
发明内容
为解决现有技术和实际情况中存在的上述问题,本发明提供了一种青蛤加工工艺,其特征在于,包括如下步骤:
(1)将青蛤放入35-38摄氏度的小苏打温水溶液中;
(2)采用LED光照射青蛤:具体采用15-25min的光照时间,光照强度为15-20lx,光照的色温均为5500-6000K;
(3)将步骤(2)处理之后的青蛤用浓度小于10%的盐水冲洗干净,然后放入蒸锅内,温度保持100℃,蒸4~6分钟,去壳,取得完整的青蛤肉;
(4)将步骤(3)处理之后的青蛤加压至350MPa,保压3min;
(5)将步骤(4)处理之后的青蛤用自来水再次清洗、沥干;
(6)以沥干的青蛤肉的重量为单位,称重加入调味品,调味品中食盐为青蛤肉重量的1% ~ 3%,糖3% ~ 5%,味精0.5% ~ 1.5%,鲜味剂0.01% ~ 0.05%,料酒0.5%~ 3%,辣椒精油0.02% ~ 0.06%,混合并搅拌均匀,浸味时间为40~60分钟;
(7)将入味好的青蛤肉加热至100摄氏度,时间8~10分钟,然后真空冷却;
(8)置于冷库中冷藏,并采用真空包装。
有益效果:
本发明公开的一种青蛤加工工艺,能够较好地解决现有技术下加工出来的青蛤,其体内的沙子很多,口感变差;采用该工艺加工出来的青蛤安全无毒、味道鲜美,非常适合商业推广。
具体实施方式
下面详细介绍本发明技术方案。
一种青蛤加工工艺,包括如下步骤:
(1)将青蛤放入35-38摄氏度的小苏打温水溶液中。具体地,将青蛤放入38摄氏度的小苏打水溶液中,以加速其吐沙。又或者,小苏打水溶液的温度还可为35摄氏度或者36摄氏度,实践证明,在此温度下,青蛤的吐沙效果最好。
(2)采用LED光照射青蛤:具体采用15-25min的光照时间,光照强度为15-20lx,光照的色温为5500-6000K。作为本发明的一种实施方式,LED光照射时间为20min,光照强度为20lx,光照的色温为5500K。当然,作为本发明的另一种实施方式,LED光照射时间为25min,光照强度为15lx,光照的色温为6000K;又或者,LED光照射时间为15min,光照强度为20lx,光照的色温为5800K;上述实施例下的采用LED光照青蛤,使得青蛤的吐沙效果较好。
(3)将步骤(2)处理之后的青蛤用浓度小于10%的盐水冲洗干净,然后放入蒸锅内,温度保持100℃,蒸4~6分钟,去壳,取得完整的青蛤肉。具体地,采用浓度为8%的盐水冲洗干净青蛤,然后放入蒸锅内,温度保持100℃,蒸5分钟,去壳,取得完整的青蛤肉。
(4)将步骤(3)处理之后的青蛤加压至350MPa,保压3min;如此处理,灭菌可达90%以上,可有效延长青蛤的保质期(较之传统工艺可延长8-10d),并且不影响口感。
(5)将步骤(4)处理之后的青蛤用自来水再次清洗、沥干。
(6)以沥干的青蛤肉的重量为单位,称重加入调味品,调味品中食盐为青蛤肉重量的1% ~ 3%,糖3% ~ 5%,味精0.5% ~ 1.5%,鲜味剂0.01% ~ 0.05%,料酒0.5%~ 3%,辣椒精油0.02% ~ 0.06%,混合并搅拌均匀,浸味时间为40~60分钟。
优选地,调味品中食盐为青蛤肉重量的2%,糖3%,味精1.5%,鲜味剂0.02%,料酒0.5%,辣椒精油0.02%,混合并搅拌均匀,浸味时间为60分钟,如此,青蛤的口感较好。
(7)将入味好的青蛤肉加热至100摄氏度,时间8~10分钟,然后真空冷却。如此,再次高温杀菌一次,以保证其质量。
(8)最后,置于冷库中冷藏,并采用真空包装。
本发明公开的一种青蛤加工工艺,能够较好地解决现有技术下加工出来的青蛤,其体内的沙子很多,口感变差;采用该工艺加工出来的青蛤安全无毒、味道鲜美,非常适合商业推广。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种青蛤加工工艺,其特征在于,包括如下步骤:
(1)将青蛤放入35-38摄氏度的小苏打温水溶液中;
(2)采用LED光照射青蛤:具体采用15-25min的光照时间,光照强度为15-20lx,光照的色温均为5500-6000K;
(3)将步骤(2)处理之后的青蛤用浓度小于10%的盐水冲洗干净,然后放入蒸锅内,温度保持100℃,蒸4~6分钟,去壳,取得完整的青蛤肉;
(4)将步骤(3)处理之后的青蛤加压至350MPa,保压3min;
(5)将步骤(4)处理之后的青蛤用自来水再次清洗、沥干;
(6)以沥干的青蛤肉的重量为单位,称重加入调味品,调味品中食盐为青蛤肉重量的1% ~ 3%,糖3% ~ 5%,味精0.5% ~ 1.5%,鲜味剂0.01% ~ 0.05%,料酒0.5%~ 3%,辣椒精油0.02% ~ 0.06%,混合并搅拌均匀,浸味时间为40~60分钟;
(7)将入味好的青蛤肉加热至100摄氏度,时间8~10分钟,然后真空冷却;
(8)置于冷库中冷藏,并采用真空包装。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110996682A (zh) * | 2017-11-24 | 2020-04-10 | 韩升佑 | 含利用超高压脱壳的青蛤肉的青蛤调味食品 |
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JPS60203167A (ja) * | 1984-03-26 | 1985-10-14 | Ninben:Kk | 貝肉の加工調整方法 |
JP4210380B2 (ja) * | 1999-02-19 | 2009-01-14 | 日清フーズ株式会社 | 貝類の異物除去方法 |
CN101411515A (zh) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | 即食蛤蜊的加工方法 |
CN101467542A (zh) * | 2007-12-28 | 2009-07-01 | 天津市华泰森淼生物工程技术有限公司 | 贝类产品灭菌速冻新工艺 |
CN101658196A (zh) * | 2009-09-11 | 2010-03-03 | 中国水产科学研究院渔业机械仪器研究所 | 一种牡蛎超声波清洗的方法 |
CN101720806A (zh) * | 2008-11-03 | 2010-06-09 | 董恒则 | 一种杂色蛤快速吐沙新工艺及其方法 |
-
2016
- 2016-08-22 CN CN201610698650.7A patent/CN106259817A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60203167A (ja) * | 1984-03-26 | 1985-10-14 | Ninben:Kk | 貝肉の加工調整方法 |
JP4210380B2 (ja) * | 1999-02-19 | 2009-01-14 | 日清フーズ株式会社 | 貝類の異物除去方法 |
CN101411515A (zh) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | 即食蛤蜊的加工方法 |
CN101467542A (zh) * | 2007-12-28 | 2009-07-01 | 天津市华泰森淼生物工程技术有限公司 | 贝类产品灭菌速冻新工艺 |
CN101720806A (zh) * | 2008-11-03 | 2010-06-09 | 董恒则 | 一种杂色蛤快速吐沙新工艺及其方法 |
CN101658196A (zh) * | 2009-09-11 | 2010-03-03 | 中国水产科学研究院渔业机械仪器研究所 | 一种牡蛎超声波清洗的方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110996682A (zh) * | 2017-11-24 | 2020-04-10 | 韩升佑 | 含利用超高压脱壳的青蛤肉的青蛤调味食品 |
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