CN1110103A - New Technology for preparation of canned conch - Google Patents

Abstract

The present invention relates to a new technology for processing canned fermented soy bean oil conch flesh by using such processes of fresh conch raw material treatment, blending soup material and can filling and sterilizing. Said technology uses steam to steam-cook the conch, and then the cooked conch is passed through such processes of shelling and removing tail end so as to keep its whole conch flesh, and then the whole conch flesh is passed through the processes of rubbing salt over it and water-washing, and its head portion is removed so as to prevent mud, sand and impurity from feeding into the conch flesh, and then the processed conch flesh is soaked in boiling water for 1.5 min, and then cooled in cold water and cleaned so as to prevent the water-boiled conch flesh from over-dehydrating and make the conch flesh have good elasticity, and then the conch flesh and soup material are proportioned, canned and sterilized, so that the invented canned conch flesh can be made up.

Description

New Technology for preparation of canned conch

The present invention relates to a kind of utilize fresh and alive conch through raw material handle, process such as allotment soup stock, tinning sterilization, make the new process of soy sauce conch can.

Make raw material with fresh and alive conch or freezing good sea snail meat, make the conch can through deep processing and belong to a kind of seafood can.Domestic production conch can mainly contains Dandong cannery and two families of Changhai Canned Food Factory at present.Problems such as owing to limited by raw material and processing technology, the conch can ubiquity of domestic other manufacturer production the product color dimness, and conch meat tissue and mouthfeel are poor, and impurity is many have influenced the domestic and international selling market of conch can to a great extent.

Existing conch can processing technology comprises the poach conch, shells, goes lid, removes buttocks, removes mouth, decerebrate, the washing of stranding salt, boils certain hour with boiling water again, cleans cooling then and finishes the raw material processing, makes the conch can through soup stock allotment, tinning sterilization again.The above-mentioned raw materials processing adopts poach conch technology, make the tiny sand grains that sticks on the housing easily, in boiling the conch process, enter in the housing attached on the spiral shell meat, and above-mentioned technology spiral shell meat goes mouth, decerebrate to shell, go lid, go the buttocks operation once to finish with conch, destroyed spiral shell meat body integrality, fine sand and mucus are easy to creep in the hole that sea snail meat goes to stay behind mouth, the decerebrate.The existence of these impurity causes owing to processing technology is unreasonable.

In addition, for keeping spiral shell meat tissue suitable elasticity and good colour, the spiral shell meat of handling through above-mentioned processing also needs suitably dehydration, adapted soup spice.Adopt boiling water to boil the dehydration of spiral shell meat in the existing technology, make spiral shell meat tissue poor flexibility, mouthfeel is bad and the appearance luster dimness.

The object of the present invention is to provide a kind of New Technology for preparation of canned conch, a series of product quality problems such as the impurity that existing process technology brings is many to solve, spiral shell meat tissue poor flexibility, color and luster dimness.

The present invention mainly goes clean impurity and sport technique segments such as silt particle processing, the dehydration of spiral shell meat and soup stock allotment to improve at fresh-keeping and alive-keeping, the sea snail meat of conch raw material, and concrete procedure of processing is as follows:

Fresh and alive conch band shell is cleaned, put into heater and with steam conch is cooked, remove housing, skull and spiral shell buttocks, keep spiral shell meat complete, add macrogranule salt and wash certain hour by rubbing with the hands with the machine of washing by rubbing with the hands, soak rinsing with clear water, spiral shell meat brain mouth is removed in reprocessing.This process reform traditional poach conch processing method, can prevent from that the part silt particle enters housing in the poach process to stick to the spiral shell meat surface.And the present invention adopts the complete meat method of getting, and conch shelled in advance, goes lid, removes buttocks, and then remove mouth, decerebrate, processes sea snail meat like this and can prevent that spiral shell meat because of the residual hole that the decerebrate mouth stays hides impurity and mucus, is not easy to clean.The disposable meat handling ease of getting of traditional handicraft remains in the spiral shell meat impurity and mucus, influences conch can quality.The above-mentioned conch time of cooking was generally 4-6 minutes, and spiral shell meat is washed by rubbing with the hands with salt and generally pressed spiral shell meat weight 10% adding salt in harge granules, washes 5 minutes by rubbing with the hands for best.

Organize favorable elasticity in order to keep the conch meat, it is really up to the mark to prevent that spiral shell meat dehydration from excessively causing it to organize, and influences eating mouth feel, and the present invention adopts hot water to soak ironing process spiral shell meat is dewatered, used hot water temperature is generally 85 ℃-100 ℃, and the dehydration soak time is to be advisable in 1-2 minutes.

In order to improve spiral shell meat appearance luster quality, the present invention adopts the 1.5kg ginger, 0.32kg agar, 2.0kg granulated sugar, 3.6kg refined salt, the 14kg chemical diluent, 0.6kg monosodium glutamate, 3.6kg Shaoxing rice wine, 0.6kg fried sugar, 0.6kg soy sauce is mixed with the 100kg soup, gets spiral shell meat 187 grams, conch can finished product is made in 125 gram tinning sterilizations with soup.

The conch can that adopts the above-mentioned processes of the present invention to make has solved conch impurity and silt and has been difficult to an Ex-all difficult problem, and the hot-water soak dewatering process has guaranteed that spiral shell meat has favorable tissue elasticity, makes product color pure, and is Fresh ﹠ Tender in Texture, delicious U.S..

Introduce the specific embodiment of the invention below.

Soy sauce conch can needed raw material must be bright, alive.Live in the seabed according to conch, the life habit of the low light level, through repeated tests, determine: the conch that will fish for is up cleaned with seawater earlier, removes impurity, leaves the lucifuge place in, and seawater is supported temporarily.In the purchase short-distance transport, adopt careless lotus to cover, regularly spread seawater, keep moistening.After factory, adopt the Buddhist nunnery method of pressing, promptly to press conch and castrate and see whether contraction movement of its meat with finger, able one's explanation is alive, chooses conch not alive simultaneously, thereby has solved the fresh and alive technical barrier of raw material.

For guaranteeing product free from admixture, no silt particle, in the sea snail meat processing processing procedure, adopt steam that bright conch is cooked, conch shell, lid, buttocks are removed, and to spiral shell meat in meat: 100: 10 ratios of salt were washed by rubbing with the hands 5 minutes with salt, with removing conch brain, mouth again after clear water immersion and the rinsing, use the clear water rinsing again.Promptly remove silt particle and keep its original freshness again.Then, scald dehydration in 1.5 minutes, use the clear water rinsing, remove mucus with 100 ℃ of hot water.Above-mentioned technology had both solved clean silt particle and the impurity problem of going, and did not change the conch quality again.

The spiral shell meat and the above-mentioned soup stock that process are sterilized in ratio tinning in 187: 125, both made soy sauce conch can.

Claims (4)

1, the oily conch can new technology of a kind of processing drum, comprise steps such as raw material processing, soup stock allotment, tinning sterilization, the present invention will clean conch band shell and put into heater and cook with steam, shell, go lid, remove the complete meat of getting of buttocks, and spiral shell meat washed by rubbing with the hands with salt, soak and rinsing with clear water then, conch brain mouth is removed in reprocessing.

2, new technology according to claim 1 is characterized in steam conch being steamed 4-6 minutes, weighs 10% adding macrogranule salt by spiral shell meat and washes by rubbing with the hands 5 minutes.

3, new technology according to claim 1 and 2 is characterized in meat 85 ℃ of-100 ℃ of hot water of above-mentioned processing spiral shell are scalded immersion dehydration 1-2 minutes, carries out processed.

4, new technology according to claim 3, be characterized in adopting the 1.5kg ginger, 0.32kg agar, 2.0kg granulated sugar, 3.6kg refined salt, the 14kg chemical diluent, 0.6kg monosodium glutamate, 3.6kg Shaoxing rice wine, 0.6kg fried sugar, 0.6kg soy sauce is mixed with the 100kg soup, makes the conch can by the tinning of spiral shell meat soup liquid certain proportion, sterilization.