CN107897630B - Method for keeping fresh of conch - Google Patents

Method for keeping fresh of conch Download PDF

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CN107897630B
CN107897630B CN201711306177.4A CN201711306177A CN107897630B CN 107897630 B CN107897630 B CN 107897630B CN 201711306177 A CN201711306177 A CN 201711306177A CN 107897630 B CN107897630 B CN 107897630B
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conch
clean seawater
soaking solution
soaking
powder
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CN107897630A (en
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宋方方
宁建超
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Rongcheng Chaohui Marine Food Co.,Ltd.
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Rongcheng Hairuixin Biotechnology Co ltd
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Cosmetics (AREA)

Abstract

The invention discloses a method for keeping conch fresh, which comprises the following steps: (1) soaking fresh conch in a flowing first soaking solution; the first soaking solution is prepared by adding vegetable oil 0.20-0.40%, salt 0.50-0.70% and acetic acid 0.20-0.40% into clean seawater by weight; (2) soaking the conch obtained in the step (1) in clean seawater; (3) soaking the conch obtained in the step 2 in a second soaking solution; the second soaking solution is prepared by adding zinc chloride 0.30-0.50%, ascorbic acid 0.15-0.20%, and salt 0.20-0.40% into clean seawater; (4) draining the conch obtained in step 3, embedding with water-containing rice bran, and refrigerating for storage. The method of the invention can prolong the preservation time of the conch to more than 7 days, thereby greatly widening the sale range of the fresh and alive conch.

Description

Method for keeping fresh of conch
Technical Field
The invention relates to a general method for preserving aquatic products in a liquid or fixed form, in particular to a method for preserving conchs.
Background
The conch genus mollusk gastropods, the phylum mollusk, are the collective term for a large number of mollusks. The sea snail is an important marine product in China, and is usually sold in a frozen food mode and a dry sunned food mode. Refrigerated conchs are susceptible to degradation due to their viscera containing endogenous proteases and amylases, making it difficult to store conchs under refrigerated conditions for more than 5 days.
The study in Master's paper of JiangHe in the university of the great connection of technology entitled "shrimp and shellfish endogenous enzyme Properties and preservation research" indicates that the digestive enzyme activities of different shrimp and shellfish marine products are different, and the protease activity and the amylase activity in the digestive gland of the same marine product are higher than those in muscle. 3, comparing the activity of the digestive gland protease of the marine products of the shrimps and the shellfish, namely comparing the activity of the protease in muscle tissues of the shrimps, the sinonovacula constricta and the concha constricta, comparing the activity of the amylase in the digestive glands, namely comparing the activity of the amylase in the muscle tissues of the shrimps, the sinonovacula constricta and the concha constricta, and comparing the activity of the amylase in the muscle tissues of the shrimps, the concha constricta and the sinonovacula constricta. The property change in the fresh-keeping process of the shrimp and shellfish is researched by measuring TVB-N, histamine, colony number logarithm, pH and the like of the shrimp and shellfish during the freezing storage at the temperature of 18 ℃ below zero and the freezing storage at the temperature of 0-4 ℃, and the result shows that: the TVB-N content is slowly increased to the end of the storage period in the freezing process and does not exceed the national standard of 30mg/100g in 7 weeks, the histamine value is also slowly increased but does not exceed the edible standard, the total number of colonies is reduced to the end of the storage period which is lower than the national standard of <107, the pH is slightly increased, and in the cold storage process: the activity of the protease generally presents an ascending trend, and the activity of the amylase generally presents a descending trend; the TVB-N value is obvious in increasing trend along with time, the content of the mantis shrimp TVB-N exceeds the national standard by 30mg/100g by 7 days, the histamine content is obvious in increasing trend, the logarithm of the total number of colonies is in increasing trend, and the pH is firstly reduced and then increased. And combining sensory evaluation results, the cold storage and fresh keeping period is 3 days for the squilla, 4 days for the sinonovacula constricta and 4 days for the conch.
The development and research of a new fresh-keeping method of the conch can prolong the refrigeration storage time of the conch, is beneficial to selling the conch in a larger market range, and further improves the market added value of the further production of the conch.
Disclosure of Invention
In order to overcome the defect of short preservation time of the existing conch, the invention aims to provide a conch preservation method with reasonable process and advanced technology, thereby prolonging the preservation time of the conch under the refrigeration condition.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for keeping conch fresh is characterized in that: the method comprises the following steps:
(1) soaking fresh and alive conch in a flowing first soaking solution at the temperature of 10-15 ℃ for 6-12 hours, wherein the first soaking solution is prepared by adding 0.20-0.40% of vegetable oil, 0.50-0.70% of salt and 0.20-0.40% of acetic acid into clean seawater according to the weight of the clean seawater;
(2) soaking the conch obtained in the step (1) in flowing clean seawater at the temperature of 10-15 ℃ for 2-4 hours;
(3) soaking the conch obtained in the step 2 in a flowing second soaking solution at the temperature of 10-15 ℃ for 6-12 hours, wherein the second soaking solution is prepared by adding zinc chloride accounting for 0.30-0.50% of the clean seawater, ascorbic acid accounting for 0.15-0.20% of the clean seawater and salt accounting for 0.20-0.40% of the clean seawater into the clean seawater;
(4) draining the conch obtained in the step (3), embedding with rice bran with water content of 30-40%, and refrigerating at 0-4 deg.C.
In a preferred aspect of the present invention, in step 1, fresh and alive conch is soaked in a first flowing soaking solution at 12 ℃ for 9 hours, wherein the first soaking solution is prepared by adding 0.32% of vegetable oil, 0.62% of common salt and 0.24% of acetic acid into clean seawater by weight.
In a preferred aspect of the present invention, in step 1, the first soaking solution further comprises polygala tenuifolia powder 0.20-0.40%, couch grass powder 0.40-0.80%, and folium isatidis powder 0.20-0.40% by weight of clean seawater.
In a preferred aspect of the present invention, in step 1, 0.20-0.40% of polygala tenuifolia powder, 0.40-0.80% of thatch grass powder and 0.20-0.40% of folium isatidis powder by weight of the clean seawater are further added into the first soaking solution to prepare a liquid medicine.
In a preferred aspect of the invention, in step 2, the conch obtained in step 1 is immersed in flowing clean seawater at 12 degrees celsius for 3 hours.
In a preferred aspect of the present invention, in step 3, the conch obtained in step 2 is soaked in a flowing second soaking solution at 12 ℃ for 9 hours, wherein the second soaking solution is prepared by adding 0.42% of zinc chloride, 0.18% of ascorbic acid and 0.24% of common salt to clean seawater by weight.
In a preferred aspect of the present invention, in step 4, the conch obtained in step 3 is drained, embedded in bran having a water content of 35%, and preserved under refrigeration at 2 ℃.
The method can prolong the preservation time of the conch from 3 days to more than 7 days, greatly broadens the sale range of the fresh conch and improves the market added value of the fresh conch. The method has reasonable process and advanced technology, and can be widely used in fresh-keeping processing production of conch.
Detailed Description
In the present invention, all "whelk" in the examples and comparative examples is fresh whelk purchased from farmer market.
Example 1
In this example, the implementation was started with 50 kg of whelk. Specifically, the method for keeping the fresh of the conch comprises the following steps:
(1) soaking fresh and alive conch in a flowing first soaking solution at 12 ℃ for 9 hours, wherein the first soaking solution is prepared by adding 0.32% of vegetable oil, 0.62% of salt and 0.24% of acetic acid into clean seawater according to the weight of the clean seawater;
(2) soaking the conch obtained in the step 1 in flowing clean seawater at the temperature of 12 ℃ for 3 hours;
(3) soaking the conch obtained in the step 2 in a flowing second soaking solution at 12 ℃ for 9 hours, wherein the second soaking solution is prepared by adding zinc chloride accounting for 0.42% of the clean seawater, ascorbic acid accounting for 0.18% of the clean seawater and salt accounting for 0.24% of the clean seawater into the clean seawater;
(4) draining the conch obtained in the step (3), embedding the conch with rice bran with the water content of 35%, and refrigerating at 2 ℃.
Example 2
In this example, the implementation was started with 50 kg of whelk. Specifically, the method for keeping the fresh of the conch comprises the following steps:
(1) soaking fresh and alive conch in a flowing first soaking solution at 10 ℃ for 12 hours, wherein the first soaking solution is prepared by adding 0.20% of vegetable oil, 0.70% of salt and 0.20% of acetic acid into clean seawater according to the weight of the clean seawater;
(2) soaking the conch obtained in the step 1 in flowing clean seawater at 15 ℃ for 4 hours;
(3) soaking the conch obtained in the step 2 in a flowing second soaking solution at 15 ℃ for 6 hours, wherein the second soaking solution is prepared by adding zinc chloride accounting for 0.50% of the clean seawater, ascorbic acid accounting for 0.15% of the clean seawater and salt accounting for 0.40% of the clean seawater into the clean seawater;
(4) draining the conch obtained in the step (3), embedding the conch with bran with the water content of 30%, and refrigerating at 0 ℃.
Example 3
In this example, the implementation was started with 50 kg of whelk. Specifically, the method for keeping the fresh of the conch comprises the following steps:
(1) soaking fresh and alive conch in a flowing first soaking solution at 15 ℃ for 6 hours, wherein the first soaking solution is prepared by adding 0.40% of vegetable oil, 0.50% of salt and 0.40% of acetic acid into clean seawater according to the weight of the clean seawater;
(2) soaking the conch obtained in the step 1 in flowing clean seawater at 10 ℃ for 2 hours;
(3) soaking the conch obtained in the step 2 in a flowing second soaking solution at 10 ℃ for 12 hours, wherein the second soaking solution is prepared by adding zinc chloride accounting for 0.30% of the clean seawater, ascorbic acid accounting for 0.20% of the clean seawater and salt accounting for 0.20% of the clean seawater into the clean seawater;
(4) draining the conch obtained in the step 3, embedding the conch with rice bran with the water content of 40%, and refrigerating at 4 ℃.
Example 4
In this example, the difference from example 1 is that: in step 1, the first soaking solution further comprises polygala tenuifolia powder 0.32%, couch grass powder 0.64%, and folium isatidis powder 0.32% by weight of clean seawater.
Example 5
In this example, the difference from example 1 is that: in step 1, 0.32% of polygala tenuifolia powder, 0.64% of couch grass powder and 0.32% of folium isatidis powder are added into the first soaking solution by weight of clean seawater to prepare a liquid medicine.
The decoction of the liquid medicine is carried out according to the following method: adding clear water into all the Chinese medicinal materials until the Chinese medicinal materials are immersed, heating to boil, heating with slow fire for 30 min, and filtering to obtain first medicinal liquid. Then adding clear water into the Chinese medicinal materials, heating to boil, turning to soft fire, heating for 30 min, and filtering to obtain a second medicinal liquid. Combining the first and second medicinal liquids to obtain a medicinal liquid for use.
Comparative example 1
In this comparative example, the difference from example 1 is that: step 1 is not performed.
Comparative example 2
In this comparative example, the difference from example 1 is that: step 2 is not performed.
Comparative example 3
In this comparative example, the difference from example 1 is that: step 3 is not performed.
Comparative example 4
In this comparative example, the difference from example 1 is that: step 4 is not performed, but all the conchs are directly wrapped with plastic bags and then refrigerated.
Comparative example 5
In this comparative example, the following refrigeration operation was performed using the sea snails without any treatment.
Sea snail TVB-N detection test
In this test, the whelk of examples 1 to 5 and comparative examples 1 to 5 was subjected to index measurement of TVB-N (volatile basic nitrogen) after being stored for 3 and 7 days, respectively. The measurement was carried out according to the "semi-micronitrometry" method described in GB 5009.228-2016. The results of the tests are reported in table 1.
Table 1: TVB-N test results of whelks of examples 1-5 and comparative examples 1-5 after 3-7 days of storage.
Figure DEST_PATH_IMAGE001
As can be seen from the data in Table 1, the best preservation effect was achieved in examples 4-5. The addition of the traditional Chinese medicine composition or the two-step soaking is very important for the preservation effect. In comparative example 2, no intermediate washing operation was performed, which had little effect on the final freshness-retaining effect. However, it was found by taste that the conch of comparative example 2 generally exhibited a certain off-flavor, and the storage conditions were excluded. The conch in comparative example 4 showed some drying after storage, and thus the storage conditions were also excluded.

Claims (6)

1. A method for keeping conch fresh is characterized in that: the method comprises the following steps:
(1) soaking fresh and alive conch in a flowing first soaking solution at the temperature of 10-15 ℃ for 6-12 hours, wherein the first soaking solution is prepared by adding 0.20-0.40% of vegetable oil, 0.50-0.70% of salt and 0.20-0.40% of acetic acid into clean seawater according to the weight of the clean seawater;
(2) soaking the conch obtained in the step (1) in flowing clean seawater at the temperature of 10-15 ℃ for 2-4 hours;
(3) soaking the conch obtained in the step 2 in a flowing second soaking solution at the temperature of 10-15 ℃ for 6-12 hours, wherein the second soaking solution is prepared by adding zinc chloride accounting for 0.30-0.50% of the clean seawater, ascorbic acid accounting for 0.15-0.20% of the clean seawater and salt accounting for 0.20-0.40% of the clean seawater into the clean seawater;
(4) draining the conch obtained in the step (3), embedding the conch by using bran coat with the water content of 30-40%, and refrigerating and storing at 0-4 ℃; wherein, in the step 1, the first soaking solution further comprises polygala tenuifolia powder 0.20-0.40%, couch grass powder 0.40-0.80%, and folium isatidis powder 0.20-0.40% by weight of clean seawater; or the first soaking solution is further added with medicinal liquid prepared by decocting cortex et radix Polygalae powder 0.20-0.40%, herba Imperatae powder 0.40-0.80%, and folium Isatidis powder 0.20-0.40% by weight of clean seawater.
2. A method of preserving whelk as claimed in claim 1, wherein: in the step 1, fresh and alive conch is soaked in a flowing first soaking solution at the temperature of 12 ℃ for 9 hours, wherein the first soaking solution is prepared by adding 0.32% of vegetable oil, 0.62% of salt and 0.24% of acetic acid into clean seawater according to the weight of the clean seawater.
3. A method of preserving whelk as claimed in claim 1, wherein: in step 1, the first soaking solution further comprises polygala tenuifolia powder 0.32%, couch grass powder 0.64%, and folium isatidis powder 0.32% by weight of clean seawater; or the first soaking solution is further added with medicinal liquid prepared by decocting cortex et radix Polygalae powder 0.32%, herba Imperatae powder 0.64%, and folium Isatidis powder 0.32% by weight of clean seawater.
4. A method of preserving whelk as claimed in claim 1, wherein: in step 2, the conch obtained in step 1 is soaked in flowing clean seawater at 12 ℃ for 3 hours.
5. A method of preserving whelk as claimed in claim 1, wherein: in step 3, the conch obtained in step 2 is soaked in a flowing second soaking solution at 12 ℃ for 9 hours, wherein the second soaking solution is prepared by adding zinc chloride 0.42%, ascorbic acid 0.18% and common salt 0.24% based on the weight of the clean seawater into the clean seawater.
6. A method of preserving whelk as claimed in claim 1, wherein: in step 4, the conch obtained in step 3 is drained, embedded in bran with a water content of 35%, and stored under refrigeration at 2 ℃.
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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507447A (en) * 2009-01-16 2009-08-19 四川烹饪高等专科学校 Fresh water fish cold-storage preservation method
CN101791137A (en) * 2010-03-24 2010-08-04 海南泉溢食品有限公司 Freezing water-holding fresh-keeping processing method for shrimps
CN104824118A (en) * 2015-04-08 2015-08-12 湖北省农业科学院农产品加工与核农技术研究所 Perch fresh-keeping method
CN104957728A (en) * 2015-07-30 2015-10-07 钦州市钦州港七十二泾渔业养殖专业合作社 Processing method of iced fresh conch meat
CN104971285A (en) * 2015-08-01 2015-10-14 张进 Broad-spectrum anti-bacterial solution and preparation method thereof
CN107027868A (en) * 2017-03-17 2017-08-11 舟山市福瑞达食品有限公司 A kind of antistaling process of anglerfish
CN107258886A (en) * 2017-08-28 2017-10-20 山东好当家海洋发展股份有限公司 A kind of method for improving the mackerel stored frozen phase
CN107279257A (en) * 2017-08-28 2017-10-24 山东好当家海洋发展股份有限公司 A kind of fresh-keeping storage phase method for improving salmon
CN107372777A (en) * 2017-08-28 2017-11-24 山东好当家海洋发展股份有限公司 A kind of method for improving catfish Storage period
CN107410436A (en) * 2017-04-19 2017-12-01 浙江省海洋开发研究院 A kind of preservation method of mackerel

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507447A (en) * 2009-01-16 2009-08-19 四川烹饪高等专科学校 Fresh water fish cold-storage preservation method
CN101791137A (en) * 2010-03-24 2010-08-04 海南泉溢食品有限公司 Freezing water-holding fresh-keeping processing method for shrimps
CN104824118A (en) * 2015-04-08 2015-08-12 湖北省农业科学院农产品加工与核农技术研究所 Perch fresh-keeping method
CN104957728A (en) * 2015-07-30 2015-10-07 钦州市钦州港七十二泾渔业养殖专业合作社 Processing method of iced fresh conch meat
CN104971285A (en) * 2015-08-01 2015-10-14 张进 Broad-spectrum anti-bacterial solution and preparation method thereof
CN107027868A (en) * 2017-03-17 2017-08-11 舟山市福瑞达食品有限公司 A kind of antistaling process of anglerfish
CN107410436A (en) * 2017-04-19 2017-12-01 浙江省海洋开发研究院 A kind of preservation method of mackerel
CN107258886A (en) * 2017-08-28 2017-10-20 山东好当家海洋发展股份有限公司 A kind of method for improving the mackerel stored frozen phase
CN107279257A (en) * 2017-08-28 2017-10-24 山东好当家海洋发展股份有限公司 A kind of fresh-keeping storage phase method for improving salmon
CN107372777A (en) * 2017-08-28 2017-11-24 山东好当家海洋发展股份有限公司 A kind of method for improving catfish Storage period

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