CN108391719A - A kind of pretreating reagent and processing method of scallop dried product - Google Patents
A kind of pretreating reagent and processing method of scallop dried product Download PDFInfo
- Publication number
- CN108391719A CN108391719A CN201810064887.9A CN201810064887A CN108391719A CN 108391719 A CN108391719 A CN 108391719A CN 201810064887 A CN201810064887 A CN 201810064887A CN 108391719 A CN108391719 A CN 108391719A
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- China
- Prior art keywords
- pretreating reagent
- scallop
- processing method
- dried product
- sodium
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- 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
- 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
- A23B4/24—Inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of pretreating reagent and processing method of scallop dried product, the pretreating reagent are made of following component and proportioning：5-50g/L protein stabilizing agents, 1-10g/L water retention agents, 1-3g/L antioxidants, 1-25g/L composite colloid substances, remaining is formed for aqueous solvent；Wherein the protein stabilizing agent includes at least at least one of mannitol, xylitol and hydroxyl isomaltulose small molecular sugar alcohols material and constitutes；The processing method is：a）The selection of raw material：It is raw material to choose fresh scallop column, is put in screen frame and rinses, and removal remains in the broken shell on scallop column；b）Boiling and pre-treatment：Scallop column after flushing is placed on boiling vessel, boiling 4~10 minutes in 95~100 DEG C of hot fresh water are then placed in, is taken out, it is 10~30 minutes cooling；Placing into 10 --- in 30 DEG C of pretreating reagent, then immersion treatment 5-30 minutes picks up rear spare；The scallop column weight impregnated in the pretreating reagent is not more than the weight of pretreating reagent.
Description
Technical field
The present invention relates to a kind of pretreating reagents and processing method of scallop dried product, belong to the processing technology of marine product
Field.
Background technology
Since fresh scallops are easily putrid and deteriorated, most of fresh scallops are made into dried product and are stored and transported.However, different
The difference of pretreatment condition, drying process and method will have a direct impact on the nutritional ingredient, quality and mouthfeel of scallop dried product.Especially
It is that pretreatment is improper, and the dried product of scallop can be made to crack, and serious phenomena such as capable of causing to dissipate column, fracture, is caused rear
Have largely scattered column phenomenon during phase is drying, the quality and its valence of scallop dried product in strong influence production process
Value.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and it is wide to provide a kind of raw material sources, treatment process
Simply, at low cost, it can realize the pretreating reagent and processing method of the scallop dried product that drying rear product fine quality is kept.
The purpose of the present invention is by following technical solution to complete, a kind of pretreating reagent of scallop dried product, it by
Following component and proportioning form：5-50g/L protein stabilizing agents, 1-10g/L water retention agents, 1-3g/L antioxidants,
1-25g/L composite colloid substances, remaining is formed for aqueous solvent；The wherein described protein stabilizing agent include at least mannitol,
At least one of xylitol and hydroxyl isomaltulose small molecular sugar alcohols material are constituted.
As preferred：The pretreating reagent is made of following component and proportioning：30g/L protein stabilizing agents, 5g/L water
Divide retention agent, 2g/L antioxidants, 15g/L composite colloid substances, remaining is that aqueous solvent forms；
The water retention agent be Sodium Acid Pyrophosphate or with phosphatic mixture；
The antioxidant is to include：Sodium sulfite, sodium hydrogensulfite, antioxidant 1010, irgasfos 168, antioxidant BHT,
Any one or a few in antioxidant 300, ascorbic acid, vitamin E, tea polyphenols；
The composite colloid substance is anionic cellulose ether substance or thickens substance, including：Sodium carboxymethylcellulose,
Carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, starch, agar, seaweed fat, carrageenan, dextrin, polysaccharide element derive
Object, methylcellulose, casein, polyethylene glycol oxide, polyvinyl alcohol, low-molecular polyethylene wax, polyacrylamide, alginate propylene glycol
Ester, pectin, guar gum, locust bean gum, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, gelatin, sodium alginate, chitosan,
Carragheen, gum arabic, chitosan, xanthans, soybean protein glue, carbomer, polyacrylic acid, Sodium Polyacrylate, poly- third
At least two kinds of compound compositions in olefin(e) acid ester.
A kind of processing method of pretreating reagent using the scallop dried product, the processing method are：
a）The selection of raw material：It is raw material to choose fresh scallop column, is put in screen frame and rinses, and removal remains in broken on scallop column
Shell；
b）Boiling and pre-treatment：Scallop column after flushing is placed on boiling vessel, is then placed in 95~100 DEG C of hot fresh water and steams
It boils 4~10 minutes, takes out, it is 10~30 minutes cooling；Place into 10 --- in 30 DEG C of pretreating reagent, 5-30 points of immersion treatment
Then clock picks up rear spare；The scallop column weight impregnated in the pretreating reagent is not more than the weight of pretreating reagent.
The invention belongs to the improvement to the prior art, it has raw material sources wide, and treatment process is simple, at low cost, can be real
The features such as existing drying rear product fine quality is kept.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of scallop dried product of the present invention
Pretreating reagent, it is made of following component and proportioning：5-50g/L protein stabilizing agents, 1-10g/L water retention agents, 1-
3g/L antioxidants, 1-25g/L composite colloid substances, remaining is formed for aqueous solvent；Protein stabilizing agent described in wherein is at least
It is constituted including at least one of mannitol, xylitol and hydroxyl isomaltulose small molecular sugar alcohols material.
The processing method is：
a）The selection of raw material：It is raw material to choose fresh scallop column, is put in screen frame and rinses, and removal remains in broken on scallop column
Shell；
b）Boiling and pre-treatment：Scallop column after flushing is placed on boiling vessel, is then placed in 95~100 DEG C of hot fresh water and steams
It boils 4~10 minutes, takes out, it is 10~30 minutes cooling；Place into 10 --- in 30 DEG C of pretreating reagent, 5-30 points of immersion treatment
Then clock picks up rear spare；The scallop column weight impregnated in the pretreating reagent is not more than the weight of pretreating reagent.
Embodiment as one preferred, pretreating reagent of the present invention are made of following component and proportioning：30g/L eggs
White matter stabilizer, 5g/L water retention agents, 2g/L antioxidants, 15g/L composite colloid substances, remaining is formed for aqueous solvent；
The water retention agent be Sodium Acid Pyrophosphate or with phosphatic mixture；
The antioxidant is to include：Sodium sulfite, sodium hydrogensulfite, antioxidant 1010, irgasfos 168, antioxidant BHT,
Any one or a few in antioxidant 300, ascorbic acid, vitamin E, tea polyphenols；
The composite colloid substance is anionic cellulose ether substance or thickens substance, including：Sodium carboxymethylcellulose,
Carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, starch, agar, seaweed fat, carrageenan, dextrin, polysaccharide element derive
Object, methylcellulose, casein, polyethylene glycol oxide, polyvinyl alcohol, low-molecular polyethylene wax, polyacrylamide, alginate propylene glycol
Ester, pectin, guar gum, locust bean gum, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, gelatin, sodium alginate, chitosan,
Carragheen, gum arabic, chitosan, xanthans, soybean protein glue, carbomer, polyacrylic acid, Sodium Polyacrylate, poly- third
At least two kinds of compound compositions in olefin(e) acid ester.
The preferred processing method is：
a）The selection of raw material：It is raw material to choose fresh scallop column, is put in screen frame and rinses, and removal remains in broken on scallop column
Shell；
b）Boiling and pre-treatment：Scallop column after flushing is placed on boiling vessel, boiling 8 in 98 DEG C of hot fresh water is then placed in and divides
Clock takes out, 18 minutes cooling；Place into 20 DEG C of pretreating reagent, immersion treatment 20 minutes, then pick up it is rear spare, so as to
In the processing technology of progress next step, including carry out impregnating tasty, baking etc.；The scallop column weight impregnated in the pretreating reagent
Amount is not more than the weight of pretreating reagent.
On the basis of traditional handicraft, scallop column pretreating process before drying is improved, obtains improvement pretreatment work
The optimum condition of skill will solve the preprocessing process before scallop pole drying, to ensure the excellent product of the shellfish dried product prepared
Matter.
The present invention is based on composite colloid substance, sugar alcohol substances to carry out pre-treatment, and the system viscosity for playing colloid adjusts and flesh
Good combination performance, small molecular sugar alcohols material between each substance of meat can penetrate into what muscle inside was even combined with histone
Characteristic completes the preprocessing process of scallop pole, to realize that the fine quality of drying rear product is kept.
Claims (3)
1. a kind of pretreating reagent of scallop dried product, it is characterised in that it is made of following component and proportioning：5-50g/L albumen
Matter stabilizer, 1-10g/L water retention agents, 1-3g/L antioxidants, 1-25g/L composite colloid substances, remaining is aqueous solvent
Composition；Wherein the protein stabilizing agent includes at least at least one of mannitol, xylitol and hydroxyl isomaltulose
Small molecular sugar alcohols material is constituted.
2. the pretreating reagent of scallop dried product according to claim 1, it is characterised in that the pretreating reagent is by following
Component and proportioning form：30g/L protein stabilizing agents, 5g/L water retention agents, 2g/L antioxidants, 15g/L composite colloid objects
Matter, remaining is formed for aqueous solvent；
The water retention agent be Sodium Acid Pyrophosphate or with phosphatic mixture；
The antioxidant is to include：Sodium sulfite, sodium hydrogensulfite, antioxidant 1010, irgasfos 168, antioxidant BHT,
Any one or a few in antioxidant 300, ascorbic acid, vitamin E, tea polyphenols；
The composite colloid substance is anionic cellulose ether substance or thickens substance, including：Sodium carboxymethylcellulose,
Carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, starch, agar, seaweed fat, carrageenan, dextrin, polysaccharide element derive
Object, methylcellulose, casein, polyethylene glycol oxide, polyvinyl alcohol, low-molecular polyethylene wax, polyacrylamide, alginate propylene glycol
Ester, pectin, guar gum, locust bean gum, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, gelatin, sodium alginate, chitosan,
Carragheen, gum arabic, chitosan, xanthans, soybean protein glue, carbomer, polyacrylic acid, Sodium Polyacrylate, poly- third
At least two kinds of compound compositions in olefin(e) acid ester.
3. a kind of processing method using the pretreating reagent of scallop dried product described in claims 1 or 22, it is characterised in that described
Processing method is：
a）The selection of raw material：It is raw material to choose fresh scallop column, is put in screen frame and rinses, and removal remains in broken on scallop column
Shell；
b）Boiling and pre-treatment：Scallop column after flushing is placed on boiling vessel, is then placed in 95~100 DEG C of hot fresh water and steams
It boils 4~10 minutes, takes out, it is 10~30 minutes cooling；Place into 10 --- in 30 DEG C of pretreating reagent, 5-30 points of immersion treatment
Then clock picks up rear spare；The scallop column weight impregnated in the pretreating reagent is not more than the weight of pretreating reagent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810064887.9A CN108391719A (en) | 2018-01-23 | 2018-01-23 | A kind of pretreating reagent and processing method of scallop dried product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810064887.9A CN108391719A (en) | 2018-01-23 | 2018-01-23 | A kind of pretreating reagent and processing method of scallop dried product |
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| Publication Number | Publication Date |
|---|---|
| CN108391719A true CN108391719A (en) | 2018-08-14 |
Family
ID=63094275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810064887.9A Pending CN108391719A (en) | 2018-01-23 | 2018-01-23 | A kind of pretreating reagent and processing method of scallop dried product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022151515A1 (en) * | 2021-01-13 | 2022-07-21 | 浙江海洋大学 | Method for preparing dried scallops |
Citations (5)
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|---|---|---|---|---|
| CN101011180A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Soak for improving prawn quality with antifreezing function |
| CN101632466A (en) * | 2008-07-21 | 2010-01-27 | 中国水产科学研究院东海水产研究所 | Method for processing seasoned and dried scallop products |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| CN104886226A (en) * | 2014-12-26 | 2015-09-09 | 浙江省海洋水产研究所 | Shellfish antistaling agent and preparation method thereof |
| CN106819957A (en) * | 2016-10-28 | 2017-06-13 | 中国海洋大学 | A kind of method of drying high-quality Chlamys farreri post |
-
2018
- 2018-01-23 CN CN201810064887.9A patent/CN108391719A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011180A (en) * | 2007-01-26 | 2007-08-08 | 福建师范大学 | Soak for improving prawn quality with antifreezing function |
| CN101632466A (en) * | 2008-07-21 | 2010-01-27 | 中国水产科学研究院东海水产研究所 | Method for processing seasoned and dried scallop products |
| CN104544472A (en) * | 2014-12-26 | 2015-04-29 | 山东省药学科学院 | Shrimp preservative containing pulullan polysaccharide |
| CN104886226A (en) * | 2014-12-26 | 2015-09-09 | 浙江省海洋水产研究所 | Shellfish antistaling agent and preparation method thereof |
| CN106819957A (en) * | 2016-10-28 | 2017-06-13 | 中国海洋大学 | A kind of method of drying high-quality Chlamys farreri post |
Non-Patent Citations (1)
| Title |
|---|
| 章建浩主编: "《食品包装学》", 30 June 2002, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022151515A1 (en) * | 2021-01-13 | 2022-07-21 | 浙江海洋大学 | Method for preparing dried scallops |
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Application publication date: 20180814 |