CN109221359A - 一种贝类的保鲜技术 - Google Patents
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- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
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- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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Abstract
一种贝类的保鲜技术，其特征在于将鲜活贝类置臭氧浓度为0.05～0.15mg/L的人工海水中暂养1～2天，使其吐尽泥沙；暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力150～400MPa，保压0.5～5min，介质为常温水的条件处理，处理后取肉；将肉清洗后真空包装，置于超高压处理釜中，按介质为水，温度0～30℃，压力250～500MPa，保压15～30min的工艺进行杀菌；杀菌后15～37℃保存24小时，再进行同样条件第二次超高压杀菌，处理后0～6℃保存。本发明具有加工方便快捷，保留贝类肉质的营养与风味，延长保质期，提高经济效益等优点。
Description
技术领域
本发明涉及海产品保鲜技术领域，特别是涉及一种贝类的保鲜技术。
背景技术
我国是贝类养殖大国。贝类营养丰富，美味可口，维生素B12含量较高，具有保健功能。近年来，我国贝类养殖业发展较为迅速，养殖面积逐年增加，但是目前其加工产业链非常短，大部分为鲜食，深加工产品较少。传统鲜活贝类保鲜的方法是进行冷冻保鲜，但在冷冻过程中其肉质易老化，食用时口感发渣、变色变味，使得其品质显著降低。
随着人们生活水平的提高，对贝类质量的要求也越来越高，贝类的保鲜技术研究也取得了较快发展。目前国内外已经有的新型贝类保鲜技术研究中，主要方式有添加生物保鲜剂、气调保鲜、冰温保鲜、辐照保鲜、超高压处理等。这些保鲜技术尚处于研究阶段，实际应用的范围很小，主要存在加工工艺繁琐、破坏贝类肉质营养与风味、杀菌效果不佳、杀菌成本过高等等不足。
发明内容
本发明的目的是提供一种贝类的保鲜技术，需要解决的技术问题是：利用臭氧处理过的人工海水对鲜活贝类进行暂养，利用超高压取肉，清洗后真空包装，超高压杀菌，杀菌后适宜温度下保存24小时后再进行第二次超高压杀菌。该方法取肉时较完整无破损，最大程度保留肉质的营养成分与风味，且同样条件下保存时间可延长7～10天，可以弥补现有杀菌技术的不足。
一种贝类的保鲜技术，其特征在于将鲜活贝类置臭氧浓度为0.05～0.15mg/L的人工海水中暂养1～2天，使其吐尽泥沙；暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力150～400MPa，保压0.5～5min，介质为常温水的条件处理，处理后取肉；将肉清洗后真空包装，置于超高压处理釜中，按介质为水，温度0～30℃，压力250～500MPa，保压15～30min的工艺进行杀菌；杀菌后15～37℃保存24小时，再进行同样条件第二次超高压杀菌，处理后0～6℃保存。
本发明的优点在于加工工艺合理，加工方便快捷，能很好地保留贝类肉质的营养与风味，在同等条件下保存期可延长7～10天，确保产品的食用安全性的同时提高了经济效益。
具体实施方式
本发明以鲜活贝类为原料，用臭氧处理过的人工海水对其暂养，再利用超高压技术取肉，真空包装后利用超高压处理釜进行两次的杀菌，最后冷藏保存，其制作步骤是：
(1) 将鲜活贝类置臭氧浓度为0.05～0.15mg/L的人工海水中暂养1～2天，使其吐尽泥沙；
(2) 暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力150～400MPa，保压0.5～5min，介质为常温水的条件处理，处理后取肉；
(3) 将肉清洗后真空包装，置于超高压处理釜中，按介质为水，温度0～30℃，压力250～500MPa，保压15～30min的工艺进行杀菌；
(4) 杀菌后15～37℃保存24小时，再进行同样条件第二次超高压杀菌，处理后0～6℃保存。
实施例1
(1) 将鲜活贝类置臭氧浓度为0.08mg/L的人工海水中暂养1天，使其吐尽泥沙；
(2) 暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力300MPa，保压3min，介质为常温水的条件处理，处理后取肉；
(3) 将肉清洗后真空包装，置于超高压处理釜中，按介质为水，温度20℃，压力500MPa，保压15min的工艺进行杀菌；
(4) 杀菌后35℃保存24小时，再进行同样条件第二次超高压杀菌，处理后4℃保存即可。
实施例2
(1) 将鲜活贝类置臭氧浓度为0.12mg/L的人工海水中暂养1天，使其吐尽泥沙；
(2) 暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力350MPa，保压2min，介质为常温水的条件处理，处理后取肉；
(3) 将肉清洗干净真空包装，置于超高压处理釜中，按介质为水，温度10℃，压力400MPa，保压25min的工艺进行杀菌；
(4) 杀菌后28℃保存24小时，再进行同样条件第二次超高压杀菌，处理后2℃保存即可。
Claims (2)
1.一种贝类的保鲜技术，其特征在于将鲜活贝类置臭氧浓度为0.05～0.15mg/L的人工海水中暂养1～2天，使其吐尽泥沙；暂养后将贝类清洗，真空包装，置于超高压处理釜中，按压力150～400MPa，保压0.5～5min，介质为常温水的条件处理，处理后取肉；将肉清洗后真空包装，置于超高压处理釜中，按介质为水，温度0～30℃，压力250～500MPa，保压15～30min的工艺进行杀菌；杀菌后15～37℃保存24小时，再进行同样条件第二次超高压杀菌，处理后0～6℃保存。
2.如权利要求1所述的一种贝类的保鲜技术，其特征在于所述的超高压处理釜为任何外观形状的能产生100～1000 MPa压力的设备。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089545A (zh) * | 2019-01-30 | 2019-08-06 | 宁波大学 | 一种泥蚶的脱壳处理方法 |
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| CN1360839A (zh) * | 2000-12-27 | 2002-07-31 | 王云龙 | 肉制食品灭菌方法 |
| CN102265797A (zh) * | 2011-06-20 | 2011-12-07 | 广东海洋大学 | 一种牡蛎生态冰温保活流通方法 |
| CN103314783A (zh) * | 2013-06-12 | 2013-09-25 | 邬金飞 | 一种制作食用菌麦粒菌种的常压间歇灭菌方法 |
| CN103462090A (zh) * | 2013-10-09 | 2013-12-25 | 武杰 | 一种真空软包装河蚌食品的制作方法 |
| CN107183504A (zh) * | 2017-06-05 | 2017-09-22 | 江苏省农业科学院 | 一种脱敏贝肉泥的加工方法 |
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- 2018-10-26 CN CN201811255850.0A patent/CN109221359A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360839A (zh) * | 2000-12-27 | 2002-07-31 | 王云龙 | 肉制食品灭菌方法 |
| CN102265797A (zh) * | 2011-06-20 | 2011-12-07 | 广东海洋大学 | 一种牡蛎生态冰温保活流通方法 |
| CN103314783A (zh) * | 2013-06-12 | 2013-09-25 | 邬金飞 | 一种制作食用菌麦粒菌种的常压间歇灭菌方法 |
| CN103462090A (zh) * | 2013-10-09 | 2013-12-25 | 武杰 | 一种真空软包装河蚌食品的制作方法 |
| CN107183504A (zh) * | 2017-06-05 | 2017-09-22 | 江苏省农业科学院 | 一种脱敏贝肉泥的加工方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089545A (zh) * | 2019-01-30 | 2019-08-06 | 宁波大学 | 一种泥蚶的脱壳处理方法 |
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