CN106307194A - Flower clam processing technology - Google Patents
Flower clam processing technology Download PDFInfo
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- CN106307194A CN106307194A CN201610698659.8A CN201610698659A CN106307194A CN 106307194 A CN106307194 A CN 106307194A CN 201610698659 A CN201610698659 A CN 201610698659A CN 106307194 A CN106307194 A CN 106307194A
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- flower
- clam
- minutes
- clams
- colored
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Abstract
The invention discloses a flower clam processing technology. The flower clam processing technology includes: 1), placing flower clams into baking soda warm-water solution at the temperature of 35-38DEG C; 2), irradiating the flower clams with LED (light-emitting diode) light; 3), flushing the flower clams subjected to processing in the step 2) with saline water smaller than 10% in concentration, then putting in a steamer, keeping the temperature at 100DEG C, steaming for 4-6 minutes, and shelling obtain complete flower clam meat; 4), pressurizing the flower clams to be 350MPa and maintaining pressure for 3 minutes; 5), flushing once more with tap water and draining off; 6), taking the weight of the drained flower clam meat as standard and weighing and adding seasonings; 7), heating the seasoned flower clams to 100DEG C for 8-10 minutes and then performing vacuum cooling; 8), placing the flower clams in a refrigeration house for cold preservation and performing vacuum packaging.
Description
Technical field
The present invention relates to shell processing technique field, particularly relate to a kind of flower clam 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 flower clam processing work
Skill, it is characterised in that comprise the steps:
(1) flower clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate flower clam: the concrete light application time using 15-25min, intensity of illumination is 15-20lx, illumination
Colour temperature is 5500-6000K；
(3) normal saline washing that the colored clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer, temperature
Keep 100 DEG C, steam 4～6 minutes, shell, obtain complete colored clam meat；
(4) the colored clam after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the colored clam tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the colored clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is flower clam 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 colored 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 flower clam processing technique disclosed by the invention, it is possible to preferably solve the colored clam processed under prior art, its body
Interior sand is a lot, taste bad；Use this processes colored clam safety non-toxic out, delicious flavour, be especially suitable for business
Promote.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of flower clam processing technique, comprises the steps:
(1) flower clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius.Specifically, flower clam is put into 38 degrees Celsius little
In aqueous soda solution, tell sand accelerating it.Or, the temperature of sodium bicarbonate aqueous solution can be also 35 degrees Celsius or 36 Celsius
Degree, in practice it has proved that, at this temperature, flower clam to tell husky effect best.
(2) LED light is used to irradiate flower clam: the concrete light application time using 15-25min, intensity of illumination is 15-20lx, light
According to colour temperature be 5500-6000K.As one embodiment of the present invention, LED light irradiation time is 20min, and intensity of illumination is
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 flower clam under above-described embodiment so that flower clam to tell husky effect preferable.
(3) normal saline washing that the colored clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer,
Temperature keeps 100 DEG C, steams 4～6 minutes, shells, obtains complete colored clam meat.Specifically, using concentration is the normal saline washing of 8%
Clean flower clam, is then placed in steamer, and temperature keeps 100 DEG C, steams 5 minutes, shells, obtains complete colored clam meat.
(4) the colored clam after step (3) being processed is forced into 350MPa, pressurize 3min；Being processed as, sterilizing is up to 90%
Above, can effectively extend the shelf-life (8-10d can be extended than traditional handicraft) of colored clam, and not affect mouthfeel.
(5) the colored clam tap water after step (4) being processed again cleans, drains.
(6) in units of the weight of the colored clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is flower clam 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.
Preferably, in flavoring agent, Sal is the 2% of flower 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, spends the good in taste of clam.
(7) tasty good colored clam meat is heated to 100 degrees Celsius, 8 ~ 10 minutes time, then vacuum cooled.So, then
Secondary high temperature sterilization once, to ensure its quality.
(8) last, it is placed in cold preservation in freezer, and uses vacuum packaging.
A kind of flower clam processing technique disclosed by the invention, it is possible to preferably solve the colored clam processed under prior art,
Its internal sand is a lot, taste bad；Use this processes colored clam safety non-toxic out, delicious flavour, 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 colored clam processing technique, it is characterised in that comprise the steps:
(1) flower clam is put in the sodium bicarbonate warm water solution of 35-38 degree Celsius；
(2) LED light is used to irradiate flower clam: the concrete light application time using 15-25min, intensity of illumination is 15-20lx, illumination
Colour temperature is 5500-6000K；
(3) normal saline washing that the colored clam after step (2) being processed is less than 10% by concentration is clean, is then placed in steamer, temperature
Keep 100 DEG C, steam 4～6 minutes, shell, obtain complete colored clam meat；
(4) the colored clam after step (3) being processed is forced into 350MPa, pressurize 3min；
(5) the colored clam tap water after step (4) being processed again cleans, drains；
(6) in units of the weight of the colored clam meat drained, being weighed into flavoring agent, in flavoring agent, Sal is flower clam 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 colored 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 |
|---|---|---|---|
| CN201610698659.8A CN106307194A (en) | 2016-08-22 | 2016-08-22 | Flower clam processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610698659.8A CN106307194A (en) | 2016-08-22 | 2016-08-22 | Flower clam processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307194A true CN106307194A (en) | 2017-01-11 |
Family
ID=57742848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610698659.8A Pending CN106307194A (en) | 2016-08-22 | 2016-08-22 | Flower clam processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307194A (en) |
Citations (2)
| 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 |
| CN102919902A (en) * | 2012-10-22 | 2013-02-13 | 舟山市越洋食品有限公司 | Processing method of soft baked mussels |
-
2016
- 2016-08-22 CN CN201610698659.8A patent/CN106307194A/en active Pending
Patent Citations (2)
| 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 |
| CN102919902A (en) * | 2012-10-22 | 2013-02-13 | 舟山市越洋食品有限公司 | Processing method of soft baked mussels |
Non-Patent Citations (2)
| Title |
|---|
| 余顺火等: "《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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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |