CN107212312A - 一种即食鲍鱼的生产方法 - Google Patents
一种即食鲍鱼的生产方法 Download PDFInfo
- Publication number
- CN107212312A CN107212312A CN201710379671.7A CN201710379671A CN107212312A CN 107212312 A CN107212312 A CN 107212312A CN 201710379671 A CN201710379671 A CN 201710379671A CN 107212312 A CN107212312 A CN 107212312A
- Authority
- CN
- China
- Prior art keywords
- abalone
- parts
- weight
- production method
- instant
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 230000029087 digestion Effects 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 241000241413 Propolis Species 0.000 claims abstract description 17
- 229940069949 propolis Drugs 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000004006 olive oil Substances 0.000 claims abstract description 8
- 235000008390 olive oil Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 239000001771 mentha piperita Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 18
- 239000006000 Garlic extract Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 244000246386 Mentha pulegium Species 0.000 description 3
- 235000016257 Mentha pulegium Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- -1 Flavone compound Chemical class 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种海产品加工领域,特别涉及一种即食鲍鱼的生产方法,包括鲜鲍鱼处理、高温蒸煮、调味料熬制、鲍鱼调味、保鲜加工及包装六个步骤,其特征在于,鲜鲍鱼处理后经高温蒸煮,立即于‑20~‑30℃冷冻柜中冷冻3‑6min;熬制由陈皮、八角、薄荷叶、食盐、橄榄油、孜然粉和胡椒粉构成的调味料,对鲍鱼进行调味;再添加由1~3份茶多酚、6~10份大蒜提取液和0.5~2份蜂胶构成的天然保鲜剂,最后进行包装。本发明生产的即食鲍鱼可有效锁定营养成分,味道鲜美,肉质爽脆;添加天然保鲜剂,可有效延长其保质期、便于保存及运输,且不含任何添加剂和化学防腐剂,绿色安全,食用放心。
Description
技术领域
本发明涉及食品加工领域,特别是一种即食鲍鱼的生产方法。
背景技术
鲍鱼自古被人们视为“海味珍品之冠”,其肉质柔嫩细滑,滋味极其鲜美,非其他海味所能比拟。鲍鱼营养价值极高,富含丰富的蛋白质,大量钙、铁、碘和维生素A等营养元素,鲍鱼肉中还含有一种被称为“鲍素”的成分,能够破坏癌细胞必需的代谢物质,具有一定的抗癌作用。传统的鲍鱼烹饪方法适于煮后立即食用,不宜存放过久,否则易造成营养流失和食物变质,因此难以包装售卖。茶多酚是从茶叶中提取的全天然抗氧化食品,具有良好的防腐保鲜作用,对枯草杆菌、金黄色葡萄球菌、大肠杆菌等均有抑制作用。大蒜提取液中含有大蒜特有的大蒜辣素,对痢疾杆菌等一些致病性肠道细菌和常见食品腐败真菌都有较强的抑制和杀灭作用,这使得它成为一种天然的食品保鲜剂。蜂胶是免疫因子的激活剂,它含有的黄酮类化合物和多种活性成分,能显著提高人体的免疫力,同时,蜂胶对病毒、病菌、霉菌有较强的抑制、杀灭作用,对正常细胞没有毒副作用,因此在食品中添加蜂胶不仅是一种天然的高级营养品,而且可以作为天然的食品添加剂。
发明内容
本发明针对传统烹饪中鲍鱼煮制后营养成分易流失,难以保鲜及包装售卖的问题,提供一种即食鲍鱼的生产方法,该方法可有效保持鲍鱼的营养成分,保证鲍鱼的品质,且不含对人体有害的化学物质,有利于延长其保质期便于保存及运输。
为实现上述技术目的,本发明提供的技术方案为:
一种即食鲍鱼的生产方法,其特征在于它的生产步骤为:
(1)鲜鲍鱼处理:用刀将鲍鱼壳与肉分离,剔除鲍鱼内脏,用刷子刷掉表面黑膜,再用清水将鲍鱼肉冲洗干净,最后在鲍鱼表面轻划几刀划口;
(2)高温蒸煮:将处理后的鲍鱼放到高温蒸煮锅中,于100~108℃下高温蒸煮7-10min,蒸煮后立即于-20~-30℃冷冻柜中冷冻3-6min;
(3)调味料熬制:按重量份配比分别称取调味原料,其中陈皮3~6份,八角0.2~1份,薄荷叶0.8~2.5份,食盐2~5份,橄榄油2~4份,孜然粉0.5~1.5份,胡椒粉0.5~1份;按调味原料总重量与水以重量比1:30~40放入砂锅中煮至沸腾,再转为文火熬制40min;
(4)鲍鱼调味:将步骤(2)中冷冻后的鲍鱼放入步骤(3)中熬制调味料的砂锅中,继续文火熬制20min,熬制期间不断搅拌,使鲍鱼更入味;
(5)保鲜加工:待步骤(4)中鲍鱼的温度自然冷却至30~40℃时,添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,搅拌3-5min,使天然保鲜剂与鲍鱼混合均匀;其中,天然保鲜剂中各组分的重量份配比为:茶多酚1~3份,大蒜提取液6~10份,蜂胶0.5~2份,添加的天然保鲜剂与鲍鱼的重量比为1:50~60。
(6)包装:用无菌包装袋真空包装。
特别地,在所述步骤(1)中,鲍鱼表面的划口深度为2-5mm。
优选地,所述步骤(2)中高温蒸煮锅的蒸煮温度为105℃,所述冷冻柜的温度为-25℃,冷冻时间为5min。
优选地,所述步骤(3)中调味原料各组分重量份配比为:陈皮5份,八角0.8份,薄荷叶1.5份,食盐4.5份,橄榄油3份,孜然粉1份,胡椒粉0.7份;调味原料总重量与水的重量比为1:36。
优选地,在所述步骤(5)中,天然保鲜剂中各组分的重量份配比为:茶多酚2份、大蒜提取液8份,蜂胶1份;添加的天然保鲜剂与鲍鱼的重量比为1:58。
本发明具有的有益效果是:
1、高温蒸煮后立即放入低温冷冻柜中冷冻,有利于锁定鲍鱼的营养成分,保证品质,同时低温使得鲍鱼肌肉产生一定萎缩,能够提高鲍鱼口感,使其爽脆可口。
2、添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,可有效延长即食鲍鱼的保质期,防止其腐坏变质,便于保存及包装售卖。
本发明生产的即食鲍鱼具有味道鲜美、肉质爽脆、营养成分不易流失、保质期长、便于保存及运输等特点,不含任何添加剂和化学防腐剂,绿色安全,食用放心。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明,但不限制本发明。
实施例1
一种即食鲍鱼的生产方法,其特征在于它的生产步骤为:
(1)鲜鲍鱼处理:用刀将鲍鱼壳与肉分离,剔除鲍鱼内脏,用刷子刷掉表面黑膜,再用清水将鲍鱼肉冲洗干净,最后在鲍鱼表面轻划几刀划口,划口深度为2mm;
(2)高温蒸煮:将处理后的鲍鱼放到高温蒸煮锅中,于100℃下高温蒸煮7-10min,蒸煮后立即于-20℃冷冻柜中冷冻3min;
(3)调味料熬制:按重量份配比分别称取调味原料,其中陈皮3份,八角0.2份,薄荷叶0.8份,食盐2份,橄榄油2份,孜然粉0.5份,胡椒粉0.5份;按调味原料总重量与水以重量比1:30放入砂锅中煮至沸腾,再转为文火熬制40min;
(4)鲍鱼调味:将步骤(2)中冷冻后的鲍鱼放入步骤(3)中熬制调味料的砂锅中,继续文火熬制20min,熬制期间不断搅拌,使鲍鱼更入味;
(5)保鲜加工:待步骤(4)中鲍鱼的温度自然冷却至30~40℃时,添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,搅拌3-5min,使天然保鲜剂与鲍鱼混合均匀;其中,天然保鲜剂中各组分的重量份配比为:茶多酚1份,大蒜提取液6份,蜂胶0.5份,添加的天然保鲜剂与鲍鱼的重量比为1:50。
(6)包装:用无菌包装袋真空包装。
实施例2
一种即食鲍鱼的生产方法,其特征在于它的生产步骤为:
(1)鲜鲍鱼处理:用刀将鲍鱼壳与肉分离,剔除鲍鱼内脏,用刷子刷掉表面黑膜,再用清水将鲍鱼肉冲洗干净,最后在鲍鱼表面轻划几刀划口,划口深度为5mm;
(2)高温蒸煮:将处理后的鲍鱼放到高温蒸煮锅中,于108℃下高温蒸煮7-10min,蒸煮后立即于-30℃冷冻柜中冷冻6min;
(3)调味料熬制:按重量份配比分别称取调味原料,其中陈皮6份,八角1份,薄荷叶2.5份,食盐5份,橄榄油4份,孜然粉1.5份,胡椒粉1份;按调味原料总重量与水以重量比1:40放入砂锅中煮至沸腾,再转为文火熬制40min;
(4)鲍鱼调味:将步骤(2)中冷冻后的鲍鱼放入步骤(3)中熬制调味料的砂锅中,继续文火熬制20min,熬制期间不断搅拌,使鲍鱼更入味;
(5)保鲜加工:待步骤(4)中鲍鱼的温度自然冷却至30~40℃时,添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,搅拌3-5min,使天然保鲜剂与鲍鱼混合均匀;其中,天然保鲜剂中各组分的重量份配比为:茶多酚3份,大蒜提取液10份,蜂胶2份,添加的天然保鲜剂与鲍鱼的重量比为1:60。
(6)包装:用无菌包装袋真空包装。
实施例3
一种即食鲍鱼的生产方法,其特征在于它的生产步骤为:
(1)鲜鲍鱼处理:用刀将鲍鱼壳与肉分离,剔除鲍鱼内脏,用刷子刷掉表面黑膜,再用清水将鲍鱼肉冲洗干净,最后在鲍鱼表面轻划几刀划口,划口深度为3mm;
(2)高温蒸煮:将处理后的鲍鱼放到高温蒸煮锅中,于105℃下高温蒸煮7-10min,蒸煮后立即于-25℃冷冻柜中冷冻5min;
(3)调味料熬制:按重量份配比分别称取调味原料,其中陈皮5份,八角0.8份,薄荷叶1.5份,食盐4.5份,橄榄油3份,孜然粉1份,胡椒粉0.7份;按调味原料总重量与水以重量比1:36放入砂锅中煮至沸腾,再转为文火熬制40min;
(4)鲍鱼调味:将步骤(2)中冷冻后的鲍鱼放入步骤(3)中熬制调味料的砂锅中,继续文火熬制20min,熬制期间不断搅拌,使鲍鱼更入味;
(5)保鲜加工:待步骤(4)中鲍鱼的温度自然冷却至30~40℃时,添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,搅拌3-5min,使天然保鲜剂与鲍鱼混合均匀;其中,天然保鲜剂中各组分的重量份配比为:茶多酚2份,大蒜提取液8份,蜂胶1份,添加的天然保鲜剂与鲍鱼的重量比为1:58。
(6)包装:用无菌包装袋真空包装。
Claims (5)
1.一种即食鲍鱼的生产方法,其特征在于它的生产步骤为:
(1)鲜鲍鱼处理:用刀将鲍鱼壳与肉分离,剔除鲍鱼内脏,用刷子刷掉表面黑膜,再用清水将鲍鱼肉冲洗干净,最后在鲍鱼表面轻划几刀划口;
(2)高温蒸煮:将处理后的鲍鱼放到高温蒸煮锅中,于100~108℃下高温蒸煮7-10min,蒸煮后立即于-20~-30℃冷冻柜中冷冻3-6min;
(3)调味料熬制:按重量份配比分别称取调味原料,其中陈皮3~6份,八角0.2~1份,薄荷叶0.8~2.5份,食盐2~5份,橄榄油2~4份,孜然粉0.5~1.5份,胡椒粉0.5~1份;按调味原料总重量与水以重量比1:30~40放入砂锅中煮至沸腾,再转为文火熬制40min;
(4)鲍鱼调味:将步骤(2)中冷冻后的鲍鱼放入步骤(3)中熬制调味料的砂锅中,继续文火熬制20min,熬制期间不断搅拌,使鲍鱼更入味;
(5)保鲜加工:待步骤(4)中鲍鱼的温度自然冷却至30~40℃时,添加由茶多酚、大蒜提取液和蜂胶构成的天然保鲜剂,搅拌3-5min,使天然保鲜剂与鲍鱼混合均匀;其中,天然保鲜剂中各组分的重量份配比为:茶多酚1~3份,大蒜提取液6~10份,蜂胶0.5~2份,添加的天然保鲜剂与鲍鱼的重量比为1:50~60。
(6)包装:用无菌包装袋真空包装。
2.根据权利要求1所述的即食鲍鱼的生产方法,其特征在于:所述步骤(1)中在鲍鱼表面的划口深度为2-5mm。
3.根据权利要求1所述的即食鲍鱼的生产方法,其特征在于:所述步骤(2)中高温蒸煮锅的蒸煮温度优选为105℃,冷冻柜的温度优选为-25℃,冷冻时间优选为5min。
4.根据权利要求1所述的即食鲍鱼的生产方法,其特征在于:所述步骤(3)中调味原料各组分重量份配比优选为:陈皮5份,八角0.8份,薄荷叶1.5份,食盐4.5份,橄榄油3份,孜然粉1份,胡椒粉0.7份;调味原料总重量与水的重量比优选为1:36。
5.根据权利要求1所述的即食鲍鱼的生产方法,其特征在于:所述步骤(5)中天然保鲜剂各组分的重量份配比优选为:茶多酚2份、大蒜提取液8份,蜂胶1份;添加的天然保鲜剂与鲍鱼的重量比优选为1:58。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710379671.7A CN107212312A (zh) | 2017-05-25 | 2017-05-25 | 一种即食鲍鱼的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710379671.7A CN107212312A (zh) | 2017-05-25 | 2017-05-25 | 一种即食鲍鱼的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107212312A true CN107212312A (zh) | 2017-09-29 |
Family
ID=59945440
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710379671.7A Pending CN107212312A (zh) | 2017-05-25 | 2017-05-25 | 一种即食鲍鱼的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107212312A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625077A (zh) * | 2017-09-30 | 2018-01-26 | 佘延英 | 一种鲍鱼罐头及其制备方法 |
CN112956659A (zh) * | 2021-03-17 | 2021-06-15 | 平潭综合实验区坛南湾水产食品有限公司 | 一种即食鲍鱼食品的产业化生产方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105533494A (zh) * | 2015-12-16 | 2016-05-04 | 福州日兴水产食品有限公司 | 一种鲍鱼的加工方法 |
-
2017
- 2017-05-25 CN CN201710379671.7A patent/CN107212312A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105533494A (zh) * | 2015-12-16 | 2016-05-04 | 福州日兴水产食品有限公司 | 一种鲍鱼的加工方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625077A (zh) * | 2017-09-30 | 2018-01-26 | 佘延英 | 一种鲍鱼罐头及其制备方法 |
CN112956659A (zh) * | 2021-03-17 | 2021-06-15 | 平潭综合实验区坛南湾水产食品有限公司 | 一种即食鲍鱼食品的产业化生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102860522B (zh) | 一种牛肉干的生产方法 | |
CN101637276A (zh) | 一种即食猪头肉制品及其制作方法 | |
CN107821990A (zh) | 一种裹粉鸡肉球 | |
CN104921085A (zh) | 一种南五味子多味营养辣椒酱及其制备方法 | |
CN103798824A (zh) | 一种调理鸭胸肉的加工方法 | |
CN108651878A (zh) | 低温腌卤制牦牛肉和羊肉组合物及其腌卤方法 | |
CN108041474A (zh) | 一种风味卤鸭脖的加工方法 | |
CN105310025A (zh) | 一种调味鱿鱼软罐头加工工艺 | |
CN105077316A (zh) | 一种利用混合菌种发酵生产捆香蹄的方法 | |
CN104323303A (zh) | 一种番茄牛肉卤制品的制作方法 | |
CN104489705A (zh) | 一种脱骨香肘的制作方法 | |
CN107981238A (zh) | 一种卤鸭脖的加工方法 | |
CN105520087A (zh) | 一种速冻鱿鱼条的制备方法 | |
CN104905190A (zh) | 一种泡藕片 | |
CN107212312A (zh) | 一种即食鲍鱼的生产方法 | |
CN105725104A (zh) | 一种红烧鲅鱼罐头的制作方法 | |
CN108094502A (zh) | 一种保鲜剂、采用该保鲜剂的即食小龙虾及其加工方法 | |
CN105394622A (zh) | 一种黄花鱼罐头及其制备方法 | |
CN104770776A (zh) | 一种调味鱿鱼的加工方法 | |
KR101413003B1 (ko) | 스팀가공 및 훈연가공 처리된 편육의 제조방법 | |
CN104256749A (zh) | 麻辣海鲜汤料及其制作方法 | |
CN101283810A (zh) | 一种含有鱼肉和羊肉的方便食品及其制备方法 | |
CN103610103A (zh) | 一种烧鸽的制作方法 | |
CN106135384A (zh) | 肉制品保鲜剂组合和肉制品保鲜方法 | |
CN107712698A (zh) | 一种黄花鱼罐头的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170929 |
|
WD01 | Invention patent application deemed withdrawn after publication |