CN107549279B - Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver - Google Patents
Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver Download PDFInfo
- Publication number
- CN107549279B CN107549279B CN201710929299.2A CN201710929299A CN107549279B CN 107549279 B CN107549279 B CN 107549279B CN 201710929299 A CN201710929299 A CN 201710929299A CN 107549279 B CN107549279 B CN 107549279B
- Authority
- CN
- China
- Prior art keywords
- cephalopod
- raw material
- temperature
- temperature sterilization
- raw materials
- 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.)
- Active
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for removing microorganisms in cephalopod aquatic products by utilizing a high-temperature sterilization quality improver relates to marine podium aquatic products. Storing the cephalopod raw materials in a water body containing crushed ice for thawing; removing viscera from the raw materials, and removing bone materials or bone-like materials from the raw materials with bone and bone-like materials; cutting the raw material of the untreated beak in the direction parallel to the feet or the trunk at the middle of two eyes of the carcass; raw material degerming quality regulation and control process, and body surface mucus removal; regulating and controlling the temperature of the degerming quality modifier solution; regulating and controlling the pH value of the degerming quality modifier solution; regulating and controlling the oxidation-reduction potential of the high-temperature degerming quality modifier solution; rapidly soaking the cephalopod raw material in a mixed and well-regulated high-temperature sterilization quality modifier solution; after the degerming quality control procedure is finished, washing the cephalopod raw materials to the ambient temperature by using water, quickly soaking the boiled cephalopod raw materials in ice water soaking liquid, draining the product, packaging, freezing and storing.
Description
Technical Field
The invention relates to a marine podium aquatic product, in particular to a method for removing microorganisms in a cephalopodium aquatic product by using a high-temperature sterilization quality modifier.
Background information
Compared with land animal meat products, the marine cephalopod aquatic products (octopus, squid and cuttlefish) have very obvious specificity: 1) less or no bone, relatively fat body, high protein and low fat, and body rich in protein but obviously low in calorie and fat. But at the same time is rich in unsaturated fatty acids which are important for human health. 2) The method is characterized in that a large amount of metal ions such as potassium, sodium, magnesium and the like and a plurality of trace bioactive metal ions such as selenium, molybdenum, titanium and the like in seawater are enriched, and a plurality of free amino acids are also enriched: taurine, arginine, glutamine, and the like. 3) The water content is high and can reach more than 85 percent of the whole mass of the fish body. 4) There are a large number of microorganisms in the water body in and on the body surface. The special characteristics of the cephalopod aquatic products enable the following serious problems to easily occur in the raw materials in a general processing environment and under the processing conditions: the rich protein and unsaturated fatty acid can easily oxidize air, so that the nutritional quality of the product is reduced, and even rancidity and deterioration occur. The lack of effective control measures can result in the loss of various highly beneficial nutrients such as natural taurine. The high moisture content can lead to the microorganisms carried by the food and the harmful microorganisms invaded in the adverse environment of a processing place to be rich in the food and grow and propagate quickly, so that the quality is deteriorated, serious people even generate toxic and harmful substances, and great pathogenic risk is generated after the food is eaten. Therefore, in order to produce high-quality cephalopod aquatic foods, a special scientific and reasonable processing technology aiming at the characteristics of cephalopods must be developed compared with the terrestrial animal raw materials, and the powerful reduction of the number of microorganisms in the raw materials becomes an extremely important quality control measure.
The traditional processing of cephalopod aquatic products is divided into a dry method and a pickling method. The disadvantages are obvious, the processing process is environment-open, is subject to oxidation by strong light, in the presence of metal ions, characteristic nutrient substances such as unsaturated fatty acid are oxidized and deteriorated, the protein is excessively dehydrated and seriously denatured by continuous high salinity, and free non-protein amino acid such as taurine and the like are greatly lost. The fish body microorganisms are not treated basically in the processing process, and the processing process is similar to natural fermentation. The laggard means causes the cephalopod aquatic product to have ugly appearance, taste like chewing wax, no taste at all and great loss of nutrition, thus being a great waste of the precious marine biological resources. Undoubtedly, such marine aquatic product processing has fallen short of meeting increasingly strong dietary health philosophy.
Chinese patent CN1973639A discloses a method for removing mucus and sediment on the body surface of cephalopod aquatic products, which comprises the following steps: (1) unfreezing the raw materials, removing internal organs, and cleaning the inner cavity and the surface; (2) adding ice water with the ratio of ice to water being 1: 1-3 into a roller, adding 2% -8% of salt to prepare brine ice, putting the cleaned octopus into the roller, wherein the weight ratio of the octopus to the brine is 1-3: 1, rolling and kneading for 10-45 min, and discharging the brine; (3) preparing the same ice water, adding 0.2-0.8% of alum, dissolving, pouring into a roller, rotating for 5-30 min, and discharging the alum water. (4) Taking out the octopus and washing the surface with clear water. The method is safe, nontoxic, simple and practical, and can be widely used for processing various cephalopod products.
Disclosure of Invention
The invention aims to provide a method for removing microorganisms in cephalopod aquatic products by utilizing a high-temperature sterilization quality improver.
The invention comprises the following steps:
1) storing the cephalopod raw materials in a water body containing crushed ice for thawing;
in the step 1), the cephalopod raw material is at least one of octopus, squid, cuttlefish and the like; the thawing temperature can be maintained below 8 ℃.
2) Removing viscera from cephalopoda material with viscera, and removing bone material or osteoid material from the material with bone and osteoid;
3) opening an incision on cephalopod raw material without processing beak in the direction parallel to the feet or trunk at the middle of two eyes of the carcass;
in step 3), the individual of the cephalopod feedstock of the untreated beak exceeds 100 g; the length of the incision can be 1-2 cm, and the depth of the incision reaches the surface of the oral coracoid mycoplasma tightly wrapped by the podium root.
4) Enabling the cephalopods raw materials to enter a downstream degerming quality regulation and control procedure in batches according to the quality and the specification;
5) removing mucus on the body surface of the cephalopod raw material;
in the step 5), the method for removing the body surface mucus of the cephalopod raw material can be as follows: preparing powder with mass ratio of sodium chloride to alum to sodium sulfite of 10: 1: 0.5, washing off mucus on cephalopods raw materials, massaging and extruding the cephalopods raw materials until the salinity of a washing water body is 0.5%; the washing can be manually rubbed.
6) Regulating and controlling the temperature of the high-temperature degerming quality modifier solution;
in step 6), the method for regulating and controlling the temperature of the high-temperature sterilization quality improver solution can be as follows: the tap water meeting the edible standard is quickly heated to 100 ℃ by steam and automatically controlled to maintain.
7) Regulating and controlling the pH value of the high-temperature degerming quality modifier solution;
in the step 7), the specific method for regulating and controlling the pH value of the high-temperature sterilization quality improver solution may be: adding sodium carbonate into the boiling water heated to 100 ℃ in the step 6) to ensure that the final concentration is 0.5-2%; adding sodium dihydrogen phosphate to make its final concentration be 0.1% -0.5%; then adding sodium pyrophosphate to make the final concentration of the sodium pyrophosphate be 0.1-0.5%; and adding sodium hexametaphosphate to ensure that the final concentration of the sodium hexametaphosphate is 0.1-0.5%, uniformly mixing the solution, and detecting that the pH of the soaking solution is 9.5-10.5, the temperature value is 95-100 ℃, the oxidation-reduction potential value is 20-70 mV, and the ionic strength value is 150-200 ms/cm.
8) Regulating and controlling the oxidation-reduction potential of the high-temperature degerming quality modifier solution;
in step 8), the specific method for regulating and controlling the oxidation-reduction potential of the high-temperature sterilization quality improver solution can be as follows: adding sodium erythorbate into the boiling water obtained in the step 7) to enable the final concentration to be 0.5% -2%; then adding sodium hydrosulfite to make the final concentration of the sodium hydrosulfite be 0.1-0.5%; and adding sodium pyrosulfite to make the final concentration of the sodium pyrosulfite be 0.1-0.5%, and after uniformly mixing, making the oxidation-reduction potential of the sodium pyrosulfite be 20-70 mV.
9) Rapidly soaking the cephalopod raw material in the mixed and regulated high-temperature sterilization quality modifier solution obtained in the step 8), and setting the treatment time according to the type and size specification of the raw material;
in step 9), the specific method for setting the processing time according to the type and size of the raw material may be: the sterilization quality improvement means that the soaking and boiling treatment is that the raw material and the high-temperature sterilization quality improver are in violent contact in a high-temperature water tank, and the treatment time in the treatment tank can be 2-15 min.
10) After the degerming quality control procedure is finished, washing the cephalopod raw materials to ambient temperature by using water, and quickly soaking the boiled cephalopod raw materials in ice water soaking liquid; after the impregnation is finished, draining the product, packaging and freezing for storage; the degerming means that the number of microorganisms on the cephalopod raw material is averagely lower than 50 cfu/g; the number of the microorganisms is detected according to the method in GB 4789.1-2010.
In the step 10), the cephalopod raw materials are washed by water to the ambient temperature, and the cephalopod raw materials can be strongly washed by large-flow tap water to the ambient temperature; acetic acid and vitamin C are added into the steeping liquor, the final concentration of the acetic acid can be 0.2% -1%, and the final concentration of the vitamin C can be 0.1% -0.5%;
based on the above analysis, the present invention objectively recognizes that: the method is based on the characteristics of cephalopod marine resources: (rich in nutrition and simultaneously carries a large number of microorganisms) develops a special processing technology which is unique. Not only can remove a large amount of harmful microorganisms in the raw materials, but also can retain the nutritional quality of the raw materials.
A processing technology for processing cephalopods into high-quality marine aquatic products in batches by taking the cephalopods as raw materials comprises the following specific contents: 1) and (3) strengthening and controlling the processing environment: the processing workshop is totally closed, and the air sent into the workshop is filtered to maintain the clean environment in the workshop. The environment temperature of the workshop is controlled below 20 ℃ by the manual air conditioner. The illumination of the LED light source can be adjusted manually. Workers entering the workshop need to be inspected intensively for personal hygiene. People and goods are separated. 2) The processing raw materials and the semi-finished products are always kept under the condition of low-temperature water bath before high-temperature sterilization. After the conditions are met, the high-temperature degerming quality modifier performs biochemical reaction with the raw materials and the semi-finished products. So that the processing method is under the processing conditions of short time, high temperature, high pH value, high reduction, low oxidation and high ionic strength. The product obtained by the processing method has the advantages that a large amount of microorganisms in raw materials are effectively removed, and various nutrient substances are preserved to the maximum extent. The freshness, color and taste of the product are improved to a great extent.
The invention has strong practicability, can finely and deeply process cephalopod marine raw materials such as octopus, squid, cuttlefish and the like into instant high-grade food in batches, and thoroughly changes the traditional extensive processing mode of the marine biological resources. The microorganisms in the product are greatly removed. Is beneficial to maintaining the freshness of the product and improving the quality. The storage life of the product is prolonged. The invention preserves special nutrient components of marine protein, unsaturated fatty acid and the like in the product as much as possible, thereby greatly improving the edible value of the product. Compared with the traditional dry-process and salting processing methods, the technical method disclosed by the invention has obvious advantages: the product has bright color and luster, elastic and plump meat feeling, and is very easy to stimulate the appetite of consumers. The product maintains the water content similar to that of the living body, is just like fresh seafood, and has tender, crisp and delicate mouthfeel. The cephalopodium seafood is fresh, sweet and refreshing. The quality of the product is incomparable with the drying and salting methods. The cephalopodium products processed by the method meet various high-standard quality requirements.
Drawings
FIG. 1 is a graph showing the relationship between the type of raw material and the processing time in the example of the present invention.
FIG. 2 is a graph showing the relationship between the amount and the statistic amount before and after the microbial treatment in the example of the present invention.
Detailed Description
The following examples will further illustrate the present invention with reference to the accompanying drawings.
Referring to fig. 1 and 2, fresh octopus raw materials with the size of more than 2000g are taken, under the workshop processing environment of 16 ℃, after internal organs are removed, inedible residues inside and outside the carcass are carefully cleaned, silt, seaweed and other attachments on the surface of the carcass, particularly on a plurality of wrist and foot suckers are cleaned, and meanwhile, individuals with peculiar smell are picked out. A knife is cut between the two eyes of the octopus in the direction parallel to the wrist and the foot. The knife edge is 1.5cm long and the depth is cut to the position of the teeth (the beak). Repeatedly and manually rubbing 100kg of octopus raw materials with mucus removing powder, and washing with tap water until the salinity of the water body is 0.5%. Mixing the intermediate product with 500kg of high-temperature sterilization quality improvement aqueous solution, wherein the preparation ratio of the sterilization quality improvement agent solution is 1.5 percent of sodium carbonate concentration; the concentration of sodium dihydrogen phosphate is 1 percent; sodium erythorbate concentration 1%; the concentration of sodium pyrophosphate is 0.3%; the concentration of sodium hexametaphosphate is 0.2 percent, the concentration of sodium hyposulfite is 0.2 percent, and the concentration of sodium pyrosulfite is 0.2 percent. The temperature of the solution is 95-100 ℃. The mixture was maintained for 7 min. Taking out raw materials, washing with tap water, measuring temperature to 20 deg.C, soaking the raw materials in ice water of 0 deg.C, and concocting into solution of acetic acid with final concentration of 0.5% and vitamin C with final concentration of 0.3%. Maintaining the raw materials in the soaking solution for 1 hr, taking out, and removing the non-edible Mycoplasma rostinii (teeth) wrapped between eight feet. Can be further processed or packaged into final product for freezing preservation.
Claims (7)
1. The method for removing microorganisms in cephalopod aquatic products by utilizing the high-temperature sterilization quality improver is characterized by comprising the following steps of:
1) storing the cephalopod raw materials in a water body containing crushed ice for thawing;
2) removing viscera from cephalopoda material with viscera, and removing bone material or osteoid material from the material with bone and osteoid;
3) opening an incision on cephalopod raw material without processing beak in the direction parallel to the feet or trunk at the middle of two eyes of the carcass;
4) enabling the cephalopods raw materials to enter a downstream degerming quality regulation and control procedure in batches according to the quality and the specification;
5) removing mucus on the body surface of the cephalopod raw material;
6) regulating and controlling the temperature of the high-temperature sterilization quality improver solution: heating tap water steam meeting the edible standard to 100 ℃;
7) the method for regulating and controlling the pH value of the high-temperature degerming quality improver solution comprises the following steps: adding sodium carbonate into the boiling water heated to 100 ℃ in the step 6) to ensure that the final concentration is 0.5-2%; adding sodium dihydrogen phosphate to make its final concentration be 0.1% -0.5%; then adding sodium pyrophosphate to make the final concentration of the sodium pyrophosphate be 0.1-0.5%; adding sodium hexametaphosphate to make the final concentration of the sodium hexametaphosphate be 0.1-0.5%, uniformly mixing the solution, detecting that the pH of the soaking solution is 9.5-10.5, the temperature value is 95-100 ℃, the oxidation-reduction potential value is 20-70 mV, and the ionic strength value is 150-200 ms/cm;
8) the method for regulating and controlling the oxidation-reduction potential of the high-temperature sterilization quality improver solution comprises the following steps: adding sodium erythorbate into the boiling water obtained in the step 7) to enable the final concentration to be 0.5% -2%; then adding sodium hydrosulfite to make the final concentration of the sodium hydrosulfite be 0.1-0.5%; adding sodium pyrosulfite to make the final concentration of the sodium pyrosulfite to be 0.1-0.5%, and after uniformly mixing, making the oxidation-reduction potential of the sodium pyrosulfite to be 20-70 mV;
9) rapidly soaking the cephalopod raw material in the mixed and regulated high-temperature sterilization quality modifier solution obtained in the step 8), and setting the treatment time according to the type and size specification of the raw material;
10) after the degerming quality control procedure is finished, washing the cephalopod raw materials to ambient temperature by using water, and quickly soaking the boiled cephalopod raw materials in ice water soaking liquid; after the impregnation is finished, draining the product, packaging and freezing for storage; the degerming means that the number of microorganisms on the cephalopod raw material is averagely lower than 50 cfu/g; the microbial count is a value obtained by detection according to the method in GB 4789.1-2010.
2. The method for removing microorganisms in cephalopod aquatic products by using the high-temperature sterilization quality improver as claimed in claim 1, wherein in step 1), the cephalopod raw material is at least one of octopus, squid and cuttlefish; the thawing temperature is maintained below 8 ℃.
3. The method for removing microorganisms from a cephalopod water product using a thermophilic sterilization quality improver as claimed in claim 1, wherein in step 3) the individual mass of said cephalopod feedstock without the beak treatment exceeds 100 g.
4. The method for removing microorganisms in cephalopodium aquatic products by using the high-temperature sterilization quality improver according to claim 1, wherein in the step 3), the length of the incision is 1-2 cm, and the depth of the incision reaches the surface of the Optomicomydia closely wrapped by the podia.
5. The method for removing microorganisms in a cephalopod aquatic product by using the high-temperature sterilization quality improver according to claim 1, wherein in the step 5), the method for removing the mucus on the surface of the cephalopod raw material comprises the following steps: preparing powder with the mass ratio of sodium chloride to alum to sodium sulfite being 10: 1: 0.5, washing mucus on the cephalopods raw material, massaging and extruding the cephalopods raw material until the salinity of washing water is 0.5%, and manually rubbing and washing the washing.
6. The method for removing microorganisms in cephalopod aquatic products by using the high-temperature sterilization quality improving agent according to claim 1, wherein in the step 9), the raw material and the high-temperature sterilization quality improving agent are vigorously contacted in the water tank, and the treatment time is 2-15 min.
7. The method for removing microorganisms in cephalopod aquatic products by using the high temperature sterilization quality improving agent according to claim 1, wherein in step 10), acetic acid and vitamin C are added to the steeping liquor, the final concentration of the acetic acid is 0.2% -1%, and the final concentration of the vitamin C is 0.1% -0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710929299.2A CN107549279B (en) | 2017-10-09 | 2017-10-09 | Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710929299.2A CN107549279B (en) | 2017-10-09 | 2017-10-09 | Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107549279A CN107549279A (en) | 2018-01-09 |
| CN107549279B true CN107549279B (en) | 2020-03-03 |
Family
ID=60983914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710929299.2A Active CN107549279B (en) | 2017-10-09 | 2017-10-09 | Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549279B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845952A (en) * | 2018-12-04 | 2019-06-07 | 宁波锦洲食品实业有限公司 | A kind of octopus processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1819769A (en) * | 2003-06-24 | 2006-08-16 | 阿尔伯麦尔公司 | Microbiocidal control in the processing of poultry |
| CN1973639A (en) * | 2006-12-18 | 2007-06-06 | 浙江工商大学 | Method of eliminting mucus and silt from body surface of cephalopodium aquatic product |
| WO2008049014A2 (en) * | 2006-10-17 | 2008-04-24 | Tasker Products Corp. | Methods for reducing microbial contamination in seafood processing |
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7322369B2 (en) * | 2000-04-11 | 2008-01-29 | The United States Of America As Represented By The Secretary Of Agriculture | Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof |
-
2017
- 2017-10-09 CN CN201710929299.2A patent/CN107549279B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1819769A (en) * | 2003-06-24 | 2006-08-16 | 阿尔伯麦尔公司 | Microbiocidal control in the processing of poultry |
| WO2008049014A2 (en) * | 2006-10-17 | 2008-04-24 | Tasker Products Corp. | Methods for reducing microbial contamination in seafood processing |
| CN1973639A (en) * | 2006-12-18 | 2007-06-06 | 浙江工商大学 | Method of eliminting mucus and silt from body surface of cephalopodium aquatic product |
| CN104921189A (en) * | 2015-06-30 | 2015-09-23 | 德炎水产食品股份有限公司 | Clear water crayfish processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107549279A (en) | 2018-01-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108740840B (en) | Method for making quick-frozen seasoned fish fillets of tilapia | |
| CN104544313A (en) | Preparation method of dried mackerel floss | |
| CN107568634B (en) | Low-salt sea-flavor salted duck eggs and pickling method thereof | |
| CN107549279B (en) | Method for removing microorganisms in cephalopod aquatic products by using high-temperature sterilization quality improver | |
| CN107251932A (en) | The fresh manufacture craft in one Shandong | |
| KR100750332B1 (en) | Method for extracting styela clava gut as ingredient of food and food containing the same | |
| RU2438361C2 (en) | Method for preparation of octopus preserves | |
| CN103549490B (en) | Processing method for sardine fillets eaten raw | |
| KR101459110B1 (en) | Processing method of seaweed using deep ocean water and manufacturing method of seaweed salad using the seaweed | |
| Alparslan et al. | Effects of scale and skin on chemical and sensory quality of marinated sea bass filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4° C. | |
| KR20040081687A (en) | manufacturing method of salted fish | |
| KR101312831B1 (en) | Processing method of squid legs | |
| JP3377141B2 (en) | Manufacturing method of processed food | |
| CN112136868A (en) | Making process of soup-pickled weever | |
| CN112137036A (en) | Spanish mackerel dumpling stuffing without preservative and making process | |
| CN110463628A (en) | A kind of preparation method of Broiled River Eel | |
| JP2003250499A (en) | Method for soaking fish body with vinegar and composed liquid to be used for the same | |
| KR102633475B1 (en) | Method for producing salted fish using onion and jade | |
| CN107568319A (en) | The method that low temperature quality improver removes microorganism in siphonopods aquatic products | |
| WO2023182535A1 (en) | Water for treating fish and shellfish, method for processing fish and shellfish, and method for manufacturing fish and shellfish products | |
| KR100846754B1 (en) | Method of manufacturing wild ginseng root cultivatedincluded salting mackerel and salting mackerel manufactured thereby | |
| CN108013390A (en) | A kind of preparation method of swimming crab canned food | |
| RU2715332C1 (en) | Smoked calmar production method | |
| Jamaludin et al. | Effect of frozen storage on the chemical and sensory properties of red tilapia (Oreochromis niloticus) | |
| KR20170103177A (en) | Method of processing mollusks for improving flesh quality |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |