CN110269084A - A kind of fresh Corbicula fluminea meat and preparation method thereof - Google Patents
A kind of fresh Corbicula fluminea meat and preparation method thereof Download PDFInfo
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- CN110269084A CN110269084A CN201910566968.3A CN201910566968A CN110269084A CN 110269084 A CN110269084 A CN 110269084A CN 201910566968 A CN201910566968 A CN 201910566968A CN 110269084 A CN110269084 A CN 110269084A
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- corbicula fluminea
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- fluminea meat
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/046—Opening or shucking bivalves
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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
- A23L3/015—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
- A23L3/0155—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 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fresh Corbicula fluminea meat and preparation method thereof, belong to technical field of aquatic product processing.It is after the Corbicula fluminea of fishing is stood quick spitting sand operation by salt water first, by clear water desalting processing, then to be operated by mechanical dejacketing and obtain Corbicula fluminea meat.Corbicula fluminea meat directly obtains fresh Corbicula fluminea meat by vacuum packaging and then through super-pressure (HPP) sterilization processing after micro-nano bubble cleaning treatment.A kind of fresh Corbicula fluminea meat of the present invention and preparation method thereof not only avoids the loss of the shrinkage of Corbicula fluminea meat form, nutrition caused by conventional processes high temperature and shortens the Corbicula fluminea meat process-cycle.In addition, the Corbicula fluminea meat obtained by this method not only shape is complete uniformly, bright and it is full of nutrition, storage time is long, improve Corbicula fluminea meat processing quality and nutritive value.
Description
Technical field
The present invention relates to a kind of fresh Corbicula fluminea meat and preparation method thereof, belong to technical field of aquatic product processing.
Background technique
Corbicula fluminea (Corbicula fluminea) is bivalve, and also known as yellow a species of small clam living in fresh water, golden a species of small clam living in fresh water, flat spiral shell etc. originate in certainly
China is distributed widely in waters all over the world at present, and the speed of growth is fast, fertility is strong, and aquaculture cost is low, yield is big.River
A species of small clam living in fresh water meat is full of nutrition, delicious flavour, has very high use value and health-care effect.A variety of amino acid, rouge are rich in Corbicula fluminea meat
Fat and inorganic salts.It is respectively 63.3%, 10.9% and that Han Peng etc., which determines albumen, fat and content of ashes in drying Corbicula fluminea meat,
6.3%, and contain 17 kinds of amino acid, it is necessary to amino acid accounts for the 39.1% of amino acid weight.Yang Yu is pretty equal by using alkalinity
Protease etc. carries out enzymatic hydrolysis operation to Corbicula fluminea meat, has obtained the polypeptide moiety that relative molecular weight is 70~2kDa, has shown
The physical characteristics such as good foaming characteristic, thermal stability, and there is certain antioxidant activity.In addition, in Corbicula fluminea meat there is also
Polysaccharose substance, Liu Yaoyao extract polysaccharide by three extraction methods from Corbicula fluminea meat, and recovery rate can achieve 9.18 ±
0.37%, polyoses content 81.2%.Corbicula fluminea polysaccharide main molecules amount is 61.5kDa, mainly by D-Glucose, D- Glucosamine
It is formed with D-MANNOSE, ratio 32:8:1, and proves that it is damaged with good antioxidation activity in vitro and alcoholic liver
The effect of wound protection.Corbicula fluminea meat as Chinese medicinal material, have whet the appetite, promote lactation, improving eyesight, diuresis, clearing damp poison, treatment hepatopathy, morbilli,
Bring down a fever, is relieving cough and reducing sputum, relieving the effect of alcohol and other effects.
It is that clear water spits the operation such as husky and hot water or wet sterilization for a long time that Corbicula fluminea meat processing at present, which is related to main technique,.In
State patent CN201610593750.3 discloses a kind of preparation method of instant Corbicula fluminea, is baked Corbicula fluminea meat using high temperature；It is Chinese special
Sharp CN201220248513.0 discloses a kind of Corbicula fluminea meat and processes pneumatic impurity removing equipment, using clean bottom of pond portion be passed through gas into
Row removes miscellaneous operation；Chinese patent CN201220278868.4 discloses a kind of more rolling impurity removing machines of Corbicula fluminea processing, using spray plus
Mechanical hairbrush roller is carried out except miscellaneous operation；Yang Chengsheng etc. studies instant Corbicula fluminea meat processing technology, is related to Corbicula fluminea clear water in technique
It temporarily supports 12~24 hours and carries out spitting sand, the boiling for carrying out Corbicula fluminea meat using 95~100 DEG C obtains former to marinated Corbicula fluminea meat
Material；The technical study of pretty et al. the research Corbicula fluminea soft package instant regulations food of woods is related in technique after clear water temporarily supports and spit sand, so
The Corbicula fluminea meat that (100 DEG C) 9~10min of sterilization are sterilized is bathed by atmospheric hot-water afterwards.
It is more than hour to generally require 8 for husky process of spitting in existing Corbicula fluminea meat processing, and spits sand and be not thorough and not only add
The Corbicula fluminea meat that work produces reduces, and loses edible value and causes the waste of resource, and influences subsequent operation.It is micro-
Nano bubble is typically in the range of some tens of pm hereinafter, having stronger suction-operated, oxidizing property and mass transfer because bubble size is small
Effect can adequately clean Corbicula fluminea meat, and have certain bactericidal effect, especially when carrier gas is ozone, and show
Only it cannot achieve these effects by clear water in capable treatment process.Corbicula fluminea meat sterilization operation process, existing processing technology master
If carrying out using steam or hot water, since high temperature will cause Corbicula fluminea meat protein structural damage, meat taste is caused to become
It is coarse.High temperature can also destroy Corbicula fluminea eucaryotic cell structure, lead to nutriment with vapour losses or be dissolved into sterilization hot water, cause
There is serious shrinkage phenomenon and reduces the nutritive value of Corbicula fluminea meat in Corbicula fluminea meat form.In addition, high temperature further promotes Mei La
Moral reaction process causes the intensification in the yellowish pink pool of Corbicula fluminea, reduces the organoleptic quality of product.In addition, existing Corbicula fluminea meat processing is being killed
After bacterium process, it is also necessary to carry out sterilization operation to packaging material, increase operation technological process and processing cost.So innovation one
Kind simple process, process cycle is short, and product sensory property is good, and the excellent industrialized treatment method of quality is highly desirable.
Summary of the invention
The principle of the invention lies in using certain density salting liquid to carry out spitting husky process to the fresh Corbicula fluminea of salvaging, promote
Corbicula fluminea metabolic processes are accelerated to spit husky completion.Hereafter, desalting processing is carried out to Corbicula fluminea using clear water, reduces the saliferous of Corbicula fluminea
Amount guarantees the quality of Corbicula fluminea meat.Micro-nano bubble cleaning treatment is carried out by the Corbicula fluminea meat after mechanical dejacketing, due to micro-nano gas
For bulb diameter less than 50 μm, there are certain charges to have characterization of adsorption for bubble surface, and can reduce the viscosity and table of solution
Face tension promotes the separation of Corbicula fluminea meat Superficial Foreign Body.It, can be in addition, micro-nano bubble will form free radical during shattered to pieces
The micro organism quantity for reducing Corbicula fluminea meat surface, plays certain bactericidal effect.Finally, carrying out superelevation to vacuum-packed Corbicula fluminea meat
Pressure (HPP) sterilization process can then complete sterilization process while packaging material and Corbicula fluminea meat, and the process temperature is lower than 60
DEG C can to avoid because nutriment caused by the denaturation of Corbicula fluminea meat protein caused by high temperature and cytoclasis loss, it is maximum
Limit remains the nutritive value of Corbicula fluminea.Further, it is also possible to which the Maillard reaction process for avoiding high temperature from occurring, ensure that Corbicula fluminea meat
Organoleptic quality.The processing method is easy to operate, simple process, is conducive to commercial process.
A kind of fresh Corbicula fluminea meat processing method of the present invention and the specific steps of preparation are as follows:
A kind of fresh Corbicula fluminea meat and preparation method thereof, step are to pass through the Corbicula fluminea of fishing first to stand salt water and quickly spit
After sand operation, by clear water desalting processing, then is operated by mechanical dejacketing and obtain Corbicula fluminea meat.Corbicula fluminea meat is clear by micro-nano bubble
After directly passing through vacuum packaging after clean processing, fresh Corbicula fluminea meat is obtained using super-pressure (HPP) sterilization processing.
A kind of preparation method of fresh Corbicula fluminea meat carries out as steps described below:
1) Corbicula fluminea salt water quick spitting sand operates: the Corbicula fluminea that fishing obtains is statically placed in salt water and carries out quick spitting sand, salt
The concentration of water is 2~5% (w/v), and spitting the husky time is 2~4 hours；
2) Corbicula fluminea clear water de-salting operation: will spit the Corbicula fluminea after sand and be placed in clear water and carry out de-salting operation, and water temperature control exists
20~25 DEG C, the desalination time 0.5~2 hour；
3) the Corbicula fluminea meat after shelling the micro-nano bubble cleaning treatment of Corbicula fluminea meat after mechanical dejacketing: is placed in micro-nano bubble
Cleaning treatment is carried out in solution, micro-nano bubble diameter is 0.2~5 μm, and ventilatory capacity is 1~3m3/ h, processing the time be 10~
30 minutes；
4) vacuum-packed Corbicula fluminea meat carries out sterilization processing to it by super-pressure (HPP), and processing pressure is 400~
800MPa, temperature are 20~40 DEG C, and the processing time is 5~15 minutes.
The present invention has the advantages that compared with existing technology
(1) time needed for effectively shortening processing more than hour shorten to 2~4 by 8 before wherein spitting husky operation
Hour, and Corbicula fluminea spits husky rate can be close to 100%；
(2) the complete uniform, bright of the Corbicula fluminea meat shape that the processing method obtains, nutritive loss is small, wherein every hectogram
Quality retention rate is up to 90% or more after the processing of Corbicula fluminea meat, and coloration △ E value is lower than 3, and protein residues rate is higher than 95%, polysaccharide residual
Rate is higher than 90%.
(3) processing method is easy to operate, simple process, is conducive to commercial process.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of fresh Corbicula fluminea meat of the present invention and preparation method thereof.
Specific implementation method
Embodiment 1: the Corbicula fluminea 1kg of fresh fishing is weighed.It is molten that Corbicula fluminea is immersed in the salt water (NaCl) containing 2% (w/v)
In liquid, after spitting husky 2 hours, Corbicula fluminea is put and is immersed in temperature to carry out desalination 0.5 hour in 20 DEG C of clear water, by the river of desalination
A species of small clam living in fresh water carries out mechanical dejacketing processing.The Corbicula fluminea meat of acquisition is immersed in aqueous solution, micro-nano bubble is passed through and carries out cleaning treatment, place
Manage bar part is that micro-nano bubble diameter is 0.2 μm, ventilatory capacity 1m3/ h, processing time are 10 minutes.Corbicula fluminea meat uses after cleaning
After vacuum packaging, sterilization processing is carried out using super-pressure, treatment conditions are pressure 400MPa, and temperature is 20 DEG C, and the processing time is 5
Minute is to get fresh Corbicula fluminea meat.The every hectogram Corbicula fluminea meat quality retention rate of Corbicula fluminea meat that this method obtains is up to 95%, color difference △ E value
It is 1.6, protein residues rate is 96.5%, and polysaccharide residual rate is 96%.
Embodiment 2: the Corbicula fluminea 1kg of fresh fishing is weighed.It is molten that Corbicula fluminea is immersed in the salt water (NaCl) containing 5% (w/v)
In liquid, after spitting husky 4 hours, Corbicula fluminea is put and is immersed in temperature to carry out desalination 2 hours in 25 DEG C of clear water, by the Corbicula fluminea of desalination
Carry out mechanical dejacketing processing.The Corbicula fluminea meat of acquisition is immersed in aqueous solution, micro-nano bubble is passed through and carries out cleaning treatment, processing
Condition is that micro-nano bubble diameter is 5 μm, ventilatory capacity 3m3/ h, processing time are 30 minutes.Corbicula fluminea meat uses vacuum after cleaning
After packaging, sterilization processing is carried out using super-pressure, treatment conditions are pressure 800MPa, and temperature is 40 DEG C, and the processing time is 15 points
Clock is to get fresh Corbicula fluminea meat.The every hectogram Corbicula fluminea meat quality retention rate of Corbicula fluminea meat that this method obtains is up to 92.6%, color difference △ E value
It is 2.6, protein residues rate is 93.7%, and polysaccharide residual rate is 91%.
Claims (3)
1. a kind of preparation method of fresh Corbicula fluminea meat, it is characterised in that carry out as steps described below:
1) Corbicula fluminea salt water quick spitting sand operates: the Corbicula fluminea that fishing obtains is statically placed in salt water and carries out quick spitting sand, salt water
Concentration is 2~5% (w/v), and spitting the husky time is 2~4 hours；
2) Corbicula fluminea clear water de-salting operation: will spit the Corbicula fluminea after sand and be placed in clear water and carry out de-salting operation, water temperature control 20~
25 DEG C, the desalination time 0.5~2 hour；
3) the Corbicula fluminea meat after shelling the micro-nano bubble cleaning treatment of Corbicula fluminea meat after mechanical dejacketing: is placed in micro-nano bubble solution
Middle carry out cleaning treatment,
4) vacuum-packed Corbicula fluminea meat carries out sterilization processing to it by super-pressure (HPP).
2. a kind of preparation method of fresh Corbicula fluminea meat according to claim 1, it is characterised in that micro-nano gas in step 3)
Bulb diameter is 0.2~5 μm, and ventilatory capacity is 1~3m3/ h, processing time are 10~30 minutes.
3. a kind of preparation method of fresh Corbicula fluminea meat according to claim 1, it is characterised in that its processing pressure of step 3)
For 400~800MPa, temperature is 20~40 DEG C, and the processing time is 5~15 minutes.
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| CN201910566968.3A CN110269084A (en) | 2019-06-27 | 2019-06-27 | A kind of fresh Corbicula fluminea meat and preparation method thereof |
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| CN201910566968.3A CN110269084A (en) | 2019-06-27 | 2019-06-27 | A kind of fresh Corbicula fluminea meat and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931747A (en) * | 2021-02-05 | 2021-06-11 | 西南科技大学 | High-energy electron beam irradiation storage process for radix angelicae |
| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
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| JP2003219841A (en) * | 2002-01-30 | 2003-08-05 | Maruichi Suisan Kk | Frozen and processed product of raw shellfishes, frozen concentrate and method for producing the same |
| CN101301094A (en) * | 2007-05-11 | 2008-11-12 | 丹东海沃水产有限公司 | Preparation of ultra-high pressure original taste and flavor instant sea shellfish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114128842A (en) * | 2021-10-15 | 2022-03-04 | 国科温州研究院(温州生物材料与工程研究所) | Method for improving mutton tenderness |
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Application publication date: 20190924 |