CN111000168A - Processing method of ice mountain mussel capable of being used as thorn body - Google Patents
Processing method of ice mountain mussel capable of being used as thorn body Download PDFInfo
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- CN111000168A CN111000168A CN201911317099.7A CN201911317099A CN111000168A CN 111000168 A CN111000168 A CN 111000168A CN 201911317099 A CN201911317099 A CN 201911317099A CN 111000168 A CN111000168 A CN 111000168A
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- mussel
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of processing of ice mussels, in particular to a processing method of ice mussel flowers capable of being used as stabs. The processing method of the ice mountain mussel capable of being used as a stabbing body comprises the following steps: s1, sterilizing, namely sterilizing the operating knife and the operating chopping board in alcohol in a constant-temperature workshop; s2, taking the ice mussels, and trimming and removing tails; s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower; s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours at a refrigeration temperature of 0-4 ℃, wherein the phosphate concentration is 0.5-1%, the trehalose concentration is 1-3% and the salt concentration is 1.5-3%; s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water; and S6, freezing and bagging. The advantages are that: the processing method is simple and convenient to implement, so that the ice mussel flower can be suitable for making tattoo-level cooking dishes, and has great popularization value.
Description
Technical Field
The invention relates to the technical field of processing of ice mussels, in particular to a processing method of ice mussel flowers capable of being used as stabs.
Background
The iceberg mussels grow in ice-cold pollution-free sea areas which are 0-5 ℃ away from 300 nautical miles of a coastline in the northern Atlantic Canada, meat quality is plump, taste is fresh and tender, and the iceberg mussels are accepted by the public as food materials.
The processing mode aiming at the ice mussels in the market is simple and rough, the sterilization is not thorough, the eating of the ice mussels is seriously influenced, and the existing processing method cannot be used for preparing the thorn-level ice mussel processing food material.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing method of ice mountain mussel capable of making a stabbing body, and effectively overcomes the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
the processing method of the ice mountain mussel capable of being used as a stabbing body comprises the following steps:
s1, sterilizing, namely sterilizing the operating knife and the operating chopping board in alcohol in a constant-temperature workshop;
s2, taking the ice mussels, and trimming and removing tails;
s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower;
s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours at a refrigeration temperature of 0-4 ℃, wherein the phosphate concentration is 0.5-1%, the trehalose concentration is 1-3% and the salt concentration is 1.5-3%;
s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water;
and S6, freezing and bagging.
The invention has the beneficial effects that: the processing method is simple and convenient to implement, so that the ice mussel flower can be suitable for making tattoo-level cooking dishes, and has great popularization value.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the temperature of the constant-temperature workshop is 15-18 ℃.
The beneficial effect of adopting above-mentioned further scheme is that this temperature does benefit to the going on of disinfection to and follow-up knifing processing.
Further, in the step S3, the cutter is used for cutting in a direction perpendicular to the surface of the clam body by 90 degrees, the downward cutting depth is 1 to 1.2cm, the cutting distance is 5mm, the whole clam is not cut off, and the number of the cut-off of each clam is 3 to 4.
The beneficial effects of adopting the further scheme are that the operation is simple and the appearance is beautiful.
Further, the phosphate polymer comprises the following compositions in percentage by mass: 40-45% of sodium phosphate, 15-20% of sodium metaphosphate, 10-15% of potassium metaphosphate, 15-20% of sodium dihydrogen phosphate, 2-5% of sodium carbonate and 2-8% of sodium pyrophosphate.
The beneficial effect of adopting above-mentioned further scheme is that the soaking of this phosphate can promote the freshness and the tender of mussel flower for it is difficult old to cook.
Further, in S6, the sterilized hyriopsis glauca flowers are put into a packaging bag filled with sterile water, and then packaged and quickly frozen.
Adopt above-mentioned further scheme's beneficial effect can effectually prevent that later stage mussel flower from losing water, later stage transportation display from polluting and oxidation is rotten.
Further, in S2, before trimming and removing the tail, the ice mussels are selected in advance, and mussel bodies with similar sizes are selected as raw materials to be trimmed and removed the tail.
The beneficial effect of adopting the further scheme is that the food materials are ensured to be consistent in appearance, and the market popularization is facilitated.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
The first embodiment is as follows:
the processing method of the ice mountain mussel capable of being used as the stabbing body comprises the following steps:
s1, sterilizing, namely, sterilizing the operating knife and the operating chopping board in alcohol in a workshop with the constant temperature of 15-18 ℃ (the optimal temperature is 15 ℃), and specifically, sterilizing the operating knife and the operating chopping board in 75% alcohol;
s2, selecting the ice mussels, selecting mussel bodies with approximate sizes as raw materials, and trimming to remove tails;
s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower;
s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours at a refrigeration temperature of 0-4 ℃, wherein the phosphate concentration is 1%, the trehalose concentration is 3% and the salt concentration is 2%;
s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water;
and S6, freezing and bagging.
More specifically, and in S1, the operation knife and the operation chopping board are sterilized by alcohol with concentration of 75%, and the sterilization frequency is maintained at 60 min/time, so as to ensure the sterility of the processing environment and the operation knife.
In other embodiments, in the S3, the cutter is used to cut in a direction perpendicular to the surface of the clam body by 90 degrees, the downward cutting depth is 1-1.2 cm, the cutting distance is 5mm, the whole clam is not cut, each clam is divided into 3-4 pieces, and the clam is ensured to have consistent knurls.
In the embodiment, the specific specification of the clam flower knurl is introduced in detail, the clam flower knurl is ensured to be consistent, and the subsequent processing and production are facilitated.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: 45% of sodium phosphate, 18% of sodium metaphosphate, 12% of potassium metaphosphate, 18% of sodium dihydrogen phosphate, 3% of sodium carbonate and 4% of sodium pyrophosphate, and the freshness and tenderness of the mussel flowers can be improved by soaking the phosphate, so that the mussel flowers are not easy to cook.
More specifically, the ice mountain mussel flower is placed into a mixed solution of phosphate, trehalose and salt and is soaked for 3 hours under the refrigeration condition of 0-4 ℃, wherein the concentration of the phosphate is 0.5%, the concentration of the trehalose is 1% and the concentration of the salt is 1.5%, in the soaking process, the water retention rate of the mussel flower is ensured to be 30% after the soaking in the process, the water retention degree can effectively enhance the brittleness of the mussel flower, the meat quality is fresh and tender, and the cooking is not easy to age.
In other embodiments, in S6, the sterilized hyriopsis glauca flowers are packaged in a packaging bag filled with sterile water, and then are quickly frozen after packaging, so that dehydration, pollution during later transportation and display, and oxidative deterioration of the hyriopsis glauca flowers can be effectively prevented.
More specifically, when bagging, the volume ratio of sterile water to the mussel flower is ensured to be 1:1, and before quick freezing, an ice layer is used for isolating oxygen, so that the condition of oxidative deterioration is avoided.
Example two:
in some embodiments, the processing method of the iceberg mussel capable of making a thorn body of the embodiment comprises the following steps:
s1, sterilizing, namely, sterilizing the operating knife and the operating chopping board in alcohol in a workshop with the constant temperature of 15-18 ℃ (the optimal temperature is 15 ℃), and specifically, sterilizing the operating knife and the operating chopping board in 75% alcohol;
s2, selecting the ice mussels, selecting mussel bodies with approximate sizes as raw materials, and trimming to remove tails;
s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower;
s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours under a refrigeration condition of 0-4 ℃, wherein the phosphate concentration is 0.5%, the trehalose concentration is 1% and the salt concentration is 1.5%;
s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water;
and S6, freezing and bagging.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: sodium phosphate 41%, sodium metaphosphate 18%, potassium metaphosphate 14%, sodium dihydrogen phosphate 17.3%, sodium carbonate 4.7% and sodium pyrophosphate 5%.
The other steps are the same as those of the first embodiment.
Example three:
the processing method of the ice mountain mussel capable of being used as the stabbing body comprises the following steps:
s1, sterilizing, namely, sterilizing the operating knife and the operating chopping board in alcohol in a workshop with the constant temperature of 15-18 ℃ (the optimal temperature is 15 ℃), and specifically, sterilizing the operating knife and the operating chopping board in 75% alcohol;
s2, selecting the ice mussels, selecting mussel bodies with approximate sizes as raw materials, and trimming to remove tails;
s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower;
s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours at a refrigeration temperature of 0-4 ℃, wherein the phosphate concentration is 1%, the trehalose concentration is 2% and the salt concentration is 3%;
s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water;
and S6, freezing and bagging.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: 40% of sodium phosphate, 15% of sodium metaphosphate, 12% of potassium metaphosphate, 20% of sodium dihydrogen phosphate, 5% of sodium carbonate and 8% of sodium pyrophosphate.
The other steps are the same as those of the first embodiment.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. A processing method of ice mountain mussel capable of being used as a stabbing body is characterized by comprising the following steps:
s1, sterilizing, namely sterilizing the operating knife and the operating chopping board in alcohol in a constant-temperature workshop;
s2, taking the ice mussels, and trimming and removing tails;
s3, performing cutting and flower treatment on the mussel body to obtain the ice mountain mussel flower;
s4, putting the hyriopsis cumingii flowers into a mixed solution of phosphate, trehalose and salt, and soaking for 3 hours at a refrigeration temperature of 0-4 ℃, wherein the phosphate concentration is 0.5-1%, the trehalose concentration is 1-3% and the salt concentration is 1.5-3%;
s5, sterilizing, specifically, cleaning the soaked hyriopsis glauca in an ozone solution with the concentration of 12ppm, taking out, and washing the hyriopsis glauca with sterile filtered water;
and S6, freezing and bagging.
2. The processing method of the ice mountain mussel capable of making a tattoo according to claim 1, which is characterized by comprising the following steps: the temperature of the constant temperature workshop is 15-18 ℃.
3. The processing method of the ice mountain mussel capable of making a tattoo according to claim 1, which is characterized by comprising the following steps: in the S3, the cutter is used for cutting in a direction perpendicular to the surface of the clam body by 90 degrees, the downward cutting depth is 1-1.2 cm, the cutting distance is 5mm, the whole clam is not cut off, and the number of the cut clam is 3-4 per clam.
4. The processing method of the iceberg mussel capable of making the tattoo according to claim 1, wherein the phosphate polymer comprises the following compositions in percentage by mass: 40-45% of sodium phosphate, 15-20% of sodium metaphosphate, 10-15% of potassium metaphosphate, 15-20% of sodium dihydrogen phosphate, 2-5% of sodium carbonate and 2-8% of sodium pyrophosphate.
5. The method for processing the Bingshan clam flower capable of making a tattoo according to any one of claims 1 to 4, wherein the sterilized Bingshan clam flower is packed in a pack filled with sterile water, packaged and quick-frozen at S6.
6. The processing method of the ice mountain mussel capable of making a stabbing body according to any one of claims 1 to 4, wherein the processing method comprises the following steps: in the step S2, before trimming and removing the tail, the ice mountain mussels are selected in advance, and mussel bodies with approximate sizes are selected as raw materials to be trimmed and removed the tail.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911317099.7A CN111000168A (en) | 2019-12-19 | 2019-12-19 | Processing method of ice mountain mussel capable of being used as thorn body |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911317099.7A CN111000168A (en) | 2019-12-19 | 2019-12-19 | Processing method of ice mountain mussel capable of being used as thorn body |
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| CN111000168A true CN111000168A (en) | 2020-04-14 |
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| CN201911317099.7A Withdrawn CN111000168A (en) | 2019-12-19 | 2019-12-19 | Processing method of ice mountain mussel capable of being used as thorn body |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564617A (en) * | 2013-09-18 | 2014-02-12 | 黄雨诗 | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof |
| CN104783235A (en) * | 2015-04-08 | 2015-07-22 | 浙江海洋学院 | Processing method of semi-finished Panopea abrupta products |
| CN110226621A (en) * | 2019-07-17 | 2019-09-13 | 福建冠丰生物科技有限公司 | A kind of refrigerated storage method of preservation of fishery |
-
2019
- 2019-12-19 CN CN201911317099.7A patent/CN111000168A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564617A (en) * | 2013-09-18 | 2014-02-12 | 黄雨诗 | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof |
| CN104783235A (en) * | 2015-04-08 | 2015-07-22 | 浙江海洋学院 | Processing method of semi-finished Panopea abrupta products |
| CN110226621A (en) * | 2019-07-17 | 2019-09-13 | 福建冠丰生物科技有限公司 | A kind of refrigerated storage method of preservation of fishery |
Non-Patent Citations (2)
| Title |
|---|
| 徐南波: "臭氧在食品加工、冷藏库中的应用", 制冷, vol. 24, no. 02, pages 54 - 57 * |
| 昵称9598064: "冰山蚌：最亲民的优质进口野生海鲜，邀您一试身手！", pages 1 - 3, Retrieved from the Internet <URL:http://www.360doc.com/content/15/0512/10/9598064_469863704.shtml> * |
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Application publication date: 20200414 |
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