CN106262019A - A kind of Philippine curtain clam processing method - Google Patents
A kind of Philippine curtain clam processing method Download PDFInfo
- Publication number
- CN106262019A CN106262019A CN201610698646.0A CN201610698646A CN106262019A CN 106262019 A CN106262019 A CN 106262019A CN 201610698646 A CN201610698646 A CN 201610698646A CN 106262019 A CN106262019 A CN 106262019A
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- CN
- China
- Prior art keywords
- philippine
- curtain
- curtain clam
- clam
- meat
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- 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.)
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Abstract
The present invention open a kind of Philippine curtain clam processing method, Philippine curtain clam is put in the sodium bicarbonate warm water solution of 35 38 degrees Celsius by (1)；(2) LED light is used to irradiate Philippine curtain clam；(3) normal saline washing that the Philippine curtain clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer, and temperature keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Philippine's curtain clam meat；(4) Philippine curtain clam is forced into 350MPa, pressurize 3min；(5) again clean with tap water, drain；(6) in units of the weight of the Philippine's curtain clam meat drained, it is weighed into flavoring agent；(7) tasty good Philippine's curtain clam meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled；(8) it is placed in cold preservation in freezer, and uses vacuum packaging.
Description
Technical field
The present invention relates to shell processing technique field, particularly relate to a kind of Philippine curtain clam processing method.
Background technology
Carnis Mactrae not only delicious flavour, and its nutrition is also the most comprehensively, the marine product that real genus is inexpensive.It contains egg
The Multiple components such as white matter, fat, carbohydrate, ferrum, calcium, phosphorus, iodine, vitamin, aminoacid and taurine, are a kind of low grade fever
Energy, high protein, can prevent and treat the ultimate food of middle-aged and elderly people chronic disease.Because it is nutritious, fat content is low, protein and calcareous
Content is high, and delicious flavour is constantly subjected to the favor of consumer.Although the taste of Carnis Mactrae is delicious, but in having many Carnis Mactrae bodies
Sand is a lot, and is difficult to remove, and the Carnis Mactrae not only tooth having eaten band sand oozes, and can affect your appetite.Therefore, if relatively
The good Carnis Mactrae that solves goes the problem of sand and processing method, be processed into flexible package, instant bagged, appetizing clam
Clam product not only facilitates consumer demand, also will assist in the development of Carnis Mactrae industry.
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of Philippine curtain clam and add
Work method, it is characterised in that comprise the steps:
(1) Philippine curtain clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate Philippine curtain clam: specifically using the light application time of 15-25min, intensity of illumination is 15-20lx,
The colour temperature of illumination is 5500-6000K；
(3) normal saline washing that the Philippine curtain clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer
In, temperature keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Philippine's curtain clam meat；
(4) the Philippine curtain clam after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the Philippine's curtain clam tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the Philippine's curtain clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is Philippine's curtain
The 1%～3% of clam meat weight, sugar 3%～5%, monosodium glutamate 0.5%～1.5%, tasty agents 0.01%～0.05%,
Cooking wine 0.5%～3%, capsicum oil 0.02%～0.06%, it is mixed and stirred for uniformly, the leaching taste time is 40～60 points
Clock；
(7) tasty good Philippine's curtain clam meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled；
(8) it is placed in cold preservation in freezer, and uses vacuum packaging.
Beneficial effect:
A kind of Philippine disclosed by the invention curtain clam processing method, it is possible to preferably solve the Fei Lv processed under prior art
Guest curtain clam, its internal sand is a lot, taste bad；Use the method process Philippine's curtain clam safety non-toxic, taste
Deliciousness, is especially suitable for business promotion.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of Philippine curtain clam processing method, comprises the steps:
(1) Philippine curtain clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius.Specifically, Philippine curtain clam is put into
In the sodium bicarbonate aqueous solution of 38 degrees Celsius, tell sand accelerating it.Or, the temperature of sodium bicarbonate aqueous solution also can be 35 degrees Celsius
Or 36 degrees Celsius, in practice it has proved that, at this temperature, Philippine curtain clam to tell husky effect best.
(2) LED light is used to irradiate Philippine curtain clam: the concrete light application time using 15-25min, intensity of illumination is 15-
20lx, the colour temperature of illumination is 5500-6000K.As one embodiment of the present invention, LED light irradiation time is 20min, light
Being 20lx according to intensity, the colour temperature of illumination is 5500K.Certainly, as another embodiment of the invention, LED light irradiation time
For 25min, intensity of illumination is 15lx, and the colour temperature of illumination is 6000K；Or, LED light irradiation time is 15min, intensity of illumination
For 20lx, the colour temperature of illumination is 5800K；Employing LED illumination Philippine curtain clam under above-described embodiment so that Philippine curtain clam
Tell husky effect preferable.
(3) normal saline washing that the Philippine curtain clam after step (2) being processed is less than 10% by concentration is clean, is then placed in
In steamer, temperature keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Philippine's curtain clam meat.Specifically, employing concentration is
The normal saline washing clean Philippine curtain clam of 8%, is then placed in steamer, and temperature keeps 100 DEG C, steams 5 minutes, shells, and obtains complete
Philippine's curtain clam meat.
(4) the Philippine curtain clam after step (3) being processed is forced into 350MPa, pressurize 3min；Being processed as, sterilizing can
Reach more than 90%, can effectively extend the shelf-life (8-10d can be extended than traditional method) of Philippine curtain clam, and not affect mouth
Sense.
(5) the Philippine's curtain clam tap water after step (4) being processed again cleans, drains.
(6) in units of the weight of the Philippine's curtain clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is luxuriant and rich with fragrance rule
The 1%～3% of guest's curtain clam meat weight, sugar 3%～5%, monosodium glutamate 0.5%～1.5%, tasty agents 0.01%～
0.05%, cooking wine 0.5%～3%, capsicum oil 0.02%～0.06%, it is mixed and stirred for uniformly, the leaching taste time is 40
～60 minutes.
Preferably, in flavoring agent, Sal is the 2% of Philippine's curtain clam meat weight, sugar 3%, monosodium glutamate 1.5%, tasty agents
0.02%, cooking wine 0.5%, capsicum oil 0.02%, it is mixed and stirred for uniformly, the leaching taste time is 60 minutes, so, Philippine's curtain
Clam good in taste.
(7) tasty good Philippine's curtain clam meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled.As
This, high temperature sterilization is once again, to ensure its quality.
(8) last, it is placed in cold preservation in freezer, and uses vacuum packaging.
A kind of Philippine disclosed by the invention curtain clam processing method, it is possible to preferably process under solution prior art
Philippine curtain clam, its internal sand is a lot, taste bad；Use the method process Philippine's curtain clam safety non-toxic,
Delicious flavour, is 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. Philippine's curtain clam processing method, it is characterised in that comprise the steps:
(1) Philippine curtain clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate Philippine curtain clam: specifically using the light application time of 15-25min, intensity of illumination is 15-20lx,
The colour temperature of illumination is 5500-6000K；
(3) normal saline washing that the Philippine curtain clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer
In, temperature keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Philippine's curtain clam meat；
(4) the Philippine curtain clam after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the Philippine's curtain clam tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the Philippine's curtain clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is Philippine's curtain
The 1%～3% of clam meat weight, sugar 3%～5%, monosodium glutamate 0.5%～1.5%, tasty agents 0.01%～0.05%,
Cooking wine 0.5%～3%, capsicum oil 0.02%～0.06%, it is mixed and stirred for uniformly, the leaching taste time is 40～60 points
Clock；
(7) tasty good Philippine's curtain clam meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled；
(8) it is placed in cold preservation in freezer, and uses vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610698646.0A CN106262019A (en) | 2016-08-22 | 2016-08-22 | A kind of Philippine curtain clam processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610698646.0A CN106262019A (en) | 2016-08-22 | 2016-08-22 | A kind of Philippine curtain clam processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262019A true CN106262019A (en) | 2017-01-04 |
Family
ID=57661054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610698646.0A Pending CN106262019A (en) | 2016-08-22 | 2016-08-22 | A kind of Philippine curtain clam processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262019A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101411515A (en) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | Method for processing instant clam |
| CN103766981A (en) * | 2014-01-20 | 2014-05-07 | 蛤老大（福建）食品有限公司 | Method for preparing instant clam food |
-
2016
- 2016-08-22 CN CN201610698646.0A patent/CN106262019A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411515A (en) * | 2007-10-16 | 2009-04-22 | 山东好当家海洋发展股份有限公司 | Method for processing instant clam |
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN103766981A (en) * | 2014-01-20 | 2014-05-07 | 蛤老大（福建）食品有限公司 | Method for preparing instant clam food |
Non-Patent Citations (2)
| Title |
|---|
| 余顺水等: "《食品（生物）生产实习教程》", 31 July 2016, 合肥工业大学出版社 * |
| 梅霆等: "《半导体照明技术现状与应用前景》", 31 May 2015, 广东经济出版社 * |
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|---|---|---|---|
| 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: 20170104 |