CN106262020A - A kind of Paphia amabilis processing technique - Google Patents
A kind of Paphia amabilis processing technique Download PDFInfo
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- CN106262020A CN106262020A CN201610699036.2A CN201610699036A CN106262020A CN 106262020 A CN106262020 A CN 106262020A CN 201610699036 A CN201610699036 A CN 201610699036A CN 106262020 A CN106262020 A CN 106262020A
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- paphia
- amabilis
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Abstract
The open a kind of Paphia amabilis processing technique of the present invention, Paphia amabilis is put in the sodium bicarbonate warm water solution of 35 38 degrees Celsius by (1)；(2) LED light is used to irradiate Paphia amabilis；(3) normal saline washing that the Paphia amabilis 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 Paphia amabilis meat；(4) Paphia amabilis is forced into 350MPa, pressurize 3min；(5) again clean with tap water, drain；(6) in units of the weight of the Paphia amabilis meat drained, it is weighed into flavoring agent；(7) tasty good Paphia amabilis 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 Paphia amabilis processing technique.
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 technique, 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 Paphia amabilis processing work
Skill, it is characterised in that comprise the steps:
(1) Paphia amabilis is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate Paphia amabilis: the concrete light application time using 15-25min, intensity of illumination is 15-20lx, illumination
Colour temperature be 5500-6000K；
(3) normal saline washing that the Paphia amabilis after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer, temperature
Degree keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Paphia amabilis meat；
(4) Paphia amabilis after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the Paphia amabilis tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the Paphia amabilis meat drained, being weighed into flavoring agent, in flavoring agent, Sal is Paphia amabilis meat weight
1%～3%, 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；
(7) tasty good Paphia amabilis 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 Paphia amabilis processing technique disclosed by the invention, it is possible to preferably solve the Paphia amabilis processed under prior art,
Its internal sand is a lot, taste bad；Use this processes Paphia amabilis safety non-toxic out, delicious flavour, the suitableeest
Close 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 put in the sodium bicarbonate warm water solution of 35-38 degree Celsius.Specifically, Paphia amabilis is put into 38 degrees Celsius
Sodium bicarbonate aqueous solution in, tell sand accelerating it.Or, the temperature of sodium bicarbonate aqueous solution also can be 35 degrees Celsius or 36 and take the photograph
Family name's degree, in practice it has proved that, at this temperature, Paphia amabilis to tell husky effect best.
(2) LED light is used to irradiate Paphia amabilis: specifically using the light application time of 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, intensity of illumination
For 20lx, the colour temperature of illumination is 5500K.Certainly, as another embodiment of the invention, LED light irradiation time is
25min, intensity of illumination is 15lx, and the colour temperature of illumination is 6000K；Or, LED light irradiation time is 15min, and intensity of illumination is
20lx, the colour temperature of illumination is 5800K；Employing LED illumination Paphia amabilis under above-described embodiment so that Paphia amabilis tell husky effect relatively
Good.
(3) normal saline washing that the Paphia amabilis 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 Paphia amabilis meat.Specifically, using concentration is the saline of 8%
Rinsing Paphia amabilis well, be then placed in steamer, temperature keeps 100 DEG C, steams 5 minutes, shells, obtains complete Paphia amabilis meat.
(4) Paphia amabilis after step (3) being processed is forced into 350MPa, pressurize 3min；Be processed as, sterilizing up to
More than 90%, can effectively extend the shelf-life (8-10d can be extended than traditional handicraft) of Paphia amabilis, and not affect mouthfeel.
(5) the Paphia amabilis tap water after step (4) being processed again cleans, drains.
(6) in units of the weight of the Paphia amabilis meat drained, being weighed into flavoring agent, in flavoring agent, Sal is Paphia amabilis meat
The 1%～3% of 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 Paphia amabilis meat weight, sugar 3%, monosodium glutamate 1.5%, tasty agents 0.02%, material
Wine 0.5%, capsicum oil 0.02%, it is mixed and stirred for uniformly, the leaching taste time is 60 minutes, so, Paphia amabilis good in taste.
(7) tasty good Paphia amabilis meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled.So,
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 Paphia amabilis processing technique disclosed by the invention, it is possible to preferably solve the Ba Fei processed under prior art
Clam, its internal sand is a lot, taste bad；Use this processes Paphia amabilis safety non-toxic out, delicious flavour, very
It is 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 put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate Paphia amabilis: the concrete light application time using 15-25min, intensity of illumination is 15-20lx, illumination
Colour temperature be 5500-6000K；
(3) normal saline washing that the Paphia amabilis after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer, temperature
Degree keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete Paphia amabilis meat；
(4) Paphia amabilis after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the Paphia amabilis tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the Paphia amabilis meat drained, being weighed into flavoring agent, in flavoring agent, Sal is Paphia amabilis meat weight
1%～3%, 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；
(7) tasty good Paphia amabilis 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 |
|---|---|---|---|
| CN201610699036.2A CN106262020A (en) | 2016-08-22 | 2016-08-22 | A kind of Paphia amabilis processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610699036.2A CN106262020A (en) | 2016-08-22 | 2016-08-22 | A kind of Paphia amabilis processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262020A true CN106262020A (en) | 2017-01-04 |
Family
ID=57662228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610699036.2A Pending CN106262020A (en) | 2016-08-22 | 2016-08-22 | A kind of Paphia amabilis processing technique |
Country Status (1)
| Country | Link |
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| CN (1) | CN106262020A (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 CN201610699036.2A patent/CN106262020A/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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Application publication date: 20170104 |