CN111449214A - Preparation method of pinctada martensii meat soft canned food - Google Patents
Preparation method of pinctada martensii meat soft canned food Download PDFInfo
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- CN111449214A CN111449214A CN202010429471.XA CN202010429471A CN111449214A CN 111449214 A CN111449214 A CN 111449214A CN 202010429471 A CN202010429471 A CN 202010429471A CN 111449214 A CN111449214 A CN 111449214A
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- 235000015170 shellfish Nutrition 0.000 claims abstract description 11
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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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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a pinctada martensii meat soft canned food, which belongs to the technical field of marine shellfish deep processing, and comprises the steps of raw material selection, cleaning, blanching, pretreatment, seasoning and pickling, boiling, drying, vacuum frying, secondary seasoning, vacuum packaging, high-temperature sterilization, cooling and the like.
Description
Technical Field
The invention relates to the technical field of deep processing of marine shellfish, in particular to a preparation method of a pinctada martensii meat soft canned food.
Background
The pinctada martensii, also called pinctada martensii, is a main variety for pearl culture in south China, and with the development of pearl culture industry, the mariculture area of Guangdong province reaches 3300m2The quantity of the pearl oyster meat after pearl collection is considerable, but the pearl oyster meat after the pearl is collected is easy to deteriorate due to concentrated pearl collection time, which brings inconvenience to fresh marketing storage and transportation, so that the prior Marek's oyster meat is used as feed and bait except for part of fresh marketing for eating, and the utilization value of the Marek's oyster meat is greatly reduced.
The pinctada martensii meat is rich in nutrition, has high protein content and high protein nutritive value, is an excellent protein source, has high content of flavor amino acid (such as glutamic acid, glycine and the like) in the amino acid composition of the protein and the free amino acid composition thereof, has the physiologically active amino acid-taurine content of up to 1.38 percent, and has the dry matter weight of 7.2 percent. In addition, the inorganic matter content is rich, especially the contents of trace elements zinc and selenium are high. Therefore, the pinctada martensii meat has high development and utilization value in food.
The soft canned food is a novel canned food prepared by taking a retort pouch made of multilayer composite films as a container, filling the seasoned food into the retort pouch, exhausting air, sealing and heating for sterilization. The advantages of the novel solar energy heat collector enable the novel solar energy heat collector to be rapidly developed in China in recent years, and the applicable range is wider and wider. The pinctada martensii meat is processed into a soft can, so that the color, the fragrance and the taste of the pinctada martensii meat can be preserved for a long time, and the pinctada martensii meat has the advantages of convenience in transportation and carrying, storage durability and the like, can effectively expand consumption regions, and promotes the proliferation of pinctada martensii resources and the healthy development of the pearl culture industry.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a preparation method of pinctada martensii meat soft canned food, which can be realized.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
The method for manufacturing the pinctada martensii meat soft canned food specifically comprises the following steps:
s1, selecting and cleaning raw materials: removing shell of fresh Pinctada martensii to obtain meat or thawing frozen Pinctada martensii meat, and cleaning attached silt and impurities;
s2, blanching: blanching and dehydrating the pinctada martensii meat obtained in the step S1, and immediately cooling the pinctada martensii meat after blanching and dehydrating to keep the unique texture and taste of the pinctada martensii meat;
s3, pretreatment: removing byssus of the pinctada martensii meat obtained in the step S2 one by one, squeezing out intestinal mud, cleaning the treated pinctada martensii meat, draining, and weighing for later use;
s4, seasoning and pickling: adding seasonings into the pinctada martensii meat obtained in the step S3 for seasoning and pickling;
s5, boiling: boiling the pinctada martensii meat obtained in the step S4, taking out and draining;
s6, drying and vacuum frying: carrying out low-temperature hot air drying on the pinctada martensii meat obtained in the step S5, and then carrying out vacuum frying;
s7, secondary seasoning: adding a secondary seasoning into the pinctada martensii meat obtained in the step S6 for secondary seasoning;
s8, vacuum packaging: bagging the pinctada martensii meat obtained in the step S7 and the ingredients in proportion, and performing vacuum sealing;
s9, high-temperature sterilization: sterilizing the packaging bag obtained in the step S8 by adopting high-pressure steam;
s10, cooling: and after the sterilization is finished, carrying out counter-pressure cooling on the packaging bag obtained in the step S9 by adopting compressed air to obtain the pinctada martensii meat soft canned food.
Further, in S1, the shell of the live pinctada martensii is removed to obtain meat or the frozen pinctada martensii meat is thawed, and the meat is kept intact during the thawing process.
Further, in the step S2, the blanching dehydration treatment is specifically carried out for 1min in hot water at 85-95 ℃, the amount of the hot water is 1.5 times of the weight of the shellfish meat, salt accounting for 0.5% of the weight of the hot water is added into the hot water, the dehydration rate is 35%, and the blanched dehydration treatment is carried out and then the water is placed into a cold water tank for cooling.
Further, in S3, the integrity of the meat tissue of the shellfish is maintained during the pre-treatment process.
Further, in the S4, the seasoning includes the following components by weight percent of pinctada martensii meat: 2% of salt, 2.5% of white granulated sugar, 2% of cooking wine, 0.1% of white pepper powder and 2% of ginger juice, and the concrete processes of seasoning and pickling are as follows: uniformly mixing the pinctada martensii meat obtained in the step S3 with the seasoning, stirring once every 20min, and stirring 4-5 times before and after, wherein the pickling time is 1-2h, and the pickling temperature is 10-20 ℃.
Further, in S5, the seasoned and salted shellfish meat is poured into a pot together with the juice and boiled for 3 min.
Furthermore, in the step S6, the drying temperature is 75 ℃, the drying time is 1h, the vacuum frying temperature is 100-.
Further, in S7, the secondary seasoning is one or a mixture of two or more of peanut oil, chili oil, garlic juice and spicy sauce, wherein the addition amount of the peanut oil is 2-3% of the weight of the pinctada martensii meat, the addition amount of the chili oil is 1-2% of the weight of the pinctada martensii meat, the addition amount of the garlic juice is 1-2% of the weight of the pinctada martensii meat, and the addition amount of the spicy sauce is 1-2% of the weight of the pinctada martensii meat.
Further, in the step S8, the weight ratio of the pinctada martensii meat to the ingredients is 1: 0.5, the ingredients are fermented soya beans or salted soybean, wherein the preparation method of the salted soybean comprises the following steps: cleaning 1000 parts by weight of soybeans, putting the soybeans into a pot, adding clear water to the soybeans to pass through the soybean flour, adding 100 parts by weight of salt, covering the pot, boiling the pot on a strong fire for 15min, stewing the soybeans on a slow fire until the soybean hulls are wrinkled, removing the fire, cooling the soybeans to room temperature, adding 150 parts by weight of white sugar, and continuously stirring until the water is dry to obtain the salted soybeans.
Further, in the step S9, the high-pressure steam sterilization temperature is 121 ℃, and the temperature is kept for 20-40 min.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
the preparation method disclosed by the invention is simple in manufacturing process, not only can maintain the specific flavor and form of the pinctada martensii meat, but also can prepare different flavors according to different tastes, and different auxiliary materials can be added, so that the product is high in nutritional value, good in color, aroma and taste, convenient to transport and carry, ready to eat after being opened, and strong in market competitiveness.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.
Example 1
A method for preparing pinctada martensii meat soft canned food comprises the following steps:
(1) selecting and cleaning raw materials: removing shell of fresh Pinctada martensii to obtain meat or thawing frozen Pinctada martensii meat, and cleaning attached silt and impurities to keep the meat intact.
(2) Blanching: treating the processed Pinctada martensii meat in hot water at 90 deg.C for 1min, wherein the hot water amount is 1.5 times of the weight of the meat, wherein the salt is added by 0.5%, the dehydration rate can reach 35%, and cooling with cold water after blanching.
(3) Pretreatment: removing filaments of cooled Pinctada martensii meat one by one, squeezing out impurities such as intestinal mud and the like, keeping the integrity of the meat tissue, cleaning the treated meat, draining, and weighing;
(4) seasoning and pickling: adding salt, sugar, wine, ginger, pepper and the like into the drained Pinctada martensii dunker meat for seasoning and pickling, wherein the seasoning is prepared from the drained Pinctada martensii dunker meat serving as a base number: 2% of salt, 2.5% of white granulated sugar, 2% of cooking wine, 0.1% of white pepper powder, 2% of ginger juice and a seasoning, uniformly mixing, stirring once every 20min, stirring 4-5 times before and after, seasoning and pickling for 1.5h, and controlling the temperature below 20 ℃.
(5) Boiling: pouring the seasoned and pickled pinctada martensii meat together with the juice into a pot, boiling for 3min, taking out and draining.
(6) Drying and vacuum frying: spreading boiled and drained meat of pinctada martensii in a fine-meshed steel wire mesh coated with peanut oil, drying with hot air at 75 deg.C for 1h, and vacuum frying at 110 deg.C for 10 min.
(7) Secondary seasoning: 3 percent of peanut oil is added into the dried pinctada martensii meat.
(8) And (3) vacuum packaging: vacuum packaging the secondarily seasoned shellfish meat;
(9) high-temperature sterilization: sterilizing with high pressure steam, and keeping the temperature at 121 deg.C for 20 min;
(10) and (3) cooling: and (5) after the sterilization is finished, carrying out counter-pressure cooling to obtain the original pinctada martensii meat soft canned food.
This example was used to prepare raw pinctada martensii meat soft canned food.
Example 2
A method for preparing pinctada martensii meat soft canned food comprises the following steps:
(1) selecting and cleaning raw materials: removing shell of fresh Pinctada martensii to obtain meat or thawing frozen Pinctada martensii meat, and cleaning attached silt and impurities to keep the meat intact.
(2) Blanching: treating the processed Pinctada martensii meat in hot water at 90 deg.C for 1min, wherein the hot water amount is 1.5 times of the weight of the meat, wherein the salt is added by 0.5%, the dehydration rate can reach 35%, and cooling with cold water after blanching.
(3) Pretreatment: removing filaments of cooled Pinctada martensii meat one by one, squeezing out impurities such as intestinal mud and the like, keeping the integrity of the meat tissue, cleaning the treated meat, draining, and weighing;
(4) seasoning and pickling: adding salt, sugar, wine, ginger, pepper and the like into the drained Pinctada martensii dunker meat for seasoning and pickling, wherein the seasoning is prepared from the drained Pinctada martensii dunker meat serving as a base number: 2% of salt, 2.5% of white granulated sugar, 2% of cooking wine, 0.1% of white pepper powder, 2% of ginger juice and a seasoning, uniformly mixing, stirring once every 20min, stirring 4-5 times before and after, seasoning and pickling for 1-2h, and controlling the temperature below 20 ℃.
(5) Boiling: pouring the seasoned and pickled pinctada martensii meat together with the juice into a pot, boiling for 3min, taking out and draining.
(6) Drying and vacuum frying: spreading boiled and drained meat of pinctada martensii in a fine-meshed steel wire mesh coated with peanut oil, drying with hot air at 75 deg.C for 1h, and vacuum frying at 105 deg.C for 10 min.
(7) Secondary seasoning: adding 2% of peanut oil, 2% of chili oil and 1.5% of garlic juice into the dried pinctada martensii meat, frying the pinctada martensii meat for several times after the meat is subjected to fragrance explosion, and fully and uniformly stirring.
(8) And (3) vacuum packaging: vacuum packaging the secondarily seasoned shellfish meat;
(9) high-temperature sterilization: sterilizing with high pressure steam, and keeping the temperature at 121 deg.C for 20 min;
(10) and (3) cooling: and (5) after the sterilization is finished, carrying out counter-pressure cooling to obtain the spicy pinctada martensii meat soft canned food.
This example was used to prepare spicy pinctada martensii meat soft canned food.
Example 3
A method for preparing pinctada martensii meat soft canned food comprises the following steps:
(1) selecting and cleaning raw materials: removing shell of fresh Pinctada martensii to obtain meat or thawing frozen Pinctada martensii meat, and cleaning attached silt and impurities to keep the meat intact.
(2) Blanching: treating the processed Pinctada martensii meat in hot water at 90 deg.C for 1min, wherein the hot water amount is 1.5 times of the weight of the meat, wherein the salt is added by 0.5%, the dehydration rate can reach 35%, and cooling with cold water after blanching.
(3) Pretreatment: removing filaments of cooled Pinctada martensii meat one by one, squeezing out impurities such as intestinal mud and the like, keeping the integrity of the meat tissue, cleaning the treated meat, draining, and weighing;
(4) seasoning and pickling: adding salt, sugar, wine, ginger, pepper and the like into the drained Pinctada martensii dunker meat for seasoning and pickling, wherein the seasoning is prepared from the drained Pinctada martensii dunker meat serving as a base number: 2% of salt, 2.5% of white granulated sugar, 2% of cooking wine, 0.1% of white pepper powder, 2% of ginger juice and a seasoning, uniformly mixing, stirring once every 20min, stirring 4-5 times before and after, seasoning and pickling for 1.5h, and controlling the temperature below 20 ℃.
(5) Boiling: pouring the seasoned and pickled pinctada martensii meat together with the juice into a pot, boiling for 3min, taking out and draining.
(6) Drying and vacuum frying: spreading boiled and drained meat of pinctada martensii in a fine-meshed steel wire mesh coated with peanut oil, drying with hot air at 75 deg.C for 1h, and vacuum frying at 110 deg.C for 10 min.
(7) Secondary seasoning: adding 3% of peanut oil into the dried pinctada martensii meat; preparing saline soybean: 1000g of soybeans, salt and white sugar. Cleaning 1000g of soybean, putting into a pot, adding clear water (after processing soybean flour, adding 100g of salt, covering the pot, boiling over strong fire for 15min, stewing over slow fire until the soybean skin is wrinkled, taking away from fire, adding 150g of white sugar when the temperature is constant, and continuously stirring until the marinade is dry.
(8) And (3) vacuum packaging: the shellfish meat and the salted soybeans after secondary seasoning are mixed according to the weight ratio of 1: bagging in a weight ratio of 0.5, and vacuum packaging.
(9) High-temperature sterilization: sterilizing with high pressure steam, and keeping the temperature at 121 deg.C for 20 min;
(10) and (3) cooling: and (5) after the sterilization is finished, carrying out counter-pressure cooling to obtain the flavored pinctada martensii meat soft canned food.
This example was used to prepare flavored pinctada martensii meat soft canned food.
The above; but are merely preferred embodiments of the invention; the scope of the invention is not limited thereto; any person skilled in the art is within the technical scope of the present disclosure; the technical scheme and the improved concept of the invention are equally replaced or changed; are intended to be covered by the scope of the present invention.
Claims (10)
1. The method for manufacturing the pinctada martensii meat soft canned food is characterized by comprising the following steps of:
s1, selecting and cleaning raw materials: removing shell of fresh Pinctada martensii to obtain meat or thawing frozen Pinctada martensii meat, and cleaning attached silt and impurities;
s2, blanching: blanching and dehydrating the pinctada martensii meat obtained in the step S1, and immediately cooling the pinctada martensii meat after blanching and dehydrating to keep the unique texture and taste of the pinctada martensii meat;
s3, pretreatment: removing byssus of the pinctada martensii meat obtained in the step S2 one by one, squeezing out intestinal mud, cleaning the treated pinctada martensii meat, draining, and weighing for later use;
s4, seasoning and pickling: adding seasonings into the pinctada martensii meat obtained in the step S3 for seasoning and pickling;
s5, boiling: boiling the pinctada martensii meat obtained in the step S4, taking out and draining;
s6, drying and vacuum frying: carrying out low-temperature hot air drying on the pinctada martensii meat obtained in the step S5, and then carrying out vacuum frying;
s7, secondary seasoning: adding a secondary seasoning into the pinctada martensii meat obtained in the step S6 for secondary seasoning;
s8, vacuum packaging: bagging the pinctada martensii meat obtained in the step S7 and the ingredients in proportion, and performing vacuum sealing;
s9, high-temperature sterilization: sterilizing the packaging bag obtained in the step S8 by adopting high-pressure steam;
s10, cooling: and after the sterilization is finished, carrying out counter-pressure cooling on the packaging bag obtained in the step S9 by adopting compressed air to obtain the pinctada martensii meat soft canned food.
2. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the step S1, the shell of the fresh pinctada martensii is removed to obtain meat or the frozen pinctada martensii meat is unfrozen, and the integrity of the meat is kept in the unfreezing process.
3. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the S2, the blanching dehydration treatment is specifically carried out for 1min in hot water with the temperature of 85-95 ℃, the amount of the hot water is 1.5 times of the weight of the shellfish meat, salt accounting for 0.5% of the weight of the hot water is added into the hot water, the dehydration rate is 35%, and the blanched dehydration treatment is carried out and then the blanched dehydration treatment is placed in a cold water tank for cooling.
4. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in S3, the integrity of the meat tissue of the shellfish is maintained during the pretreatment.
5. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the S4, the seasoning comprises the following components in percentage by weight of the pinctada martensii meat: 2% of salt, 2.5% of white granulated sugar, 2% of cooking wine, 0.1% of white pepper powder and 2% of ginger juice, and the concrete processes of seasoning and pickling are as follows: uniformly mixing the pinctada martensii meat obtained in the step S3 with the seasoning, stirring once every 20min, and stirring 4-5 times before and after, wherein the pickling time is 1-2h, and the pickling temperature is 10-20 ℃.
6. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: and in the step S5, pouring the seasoned and salted shellfish meat together with the juice into a pot, and boiling for 3 min.
7. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the step S6, the drying temperature is 75 ℃, the drying time is 1h, the vacuum frying temperature is 100-.
8. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the S7, the secondary seasoning is one or a mixture of more than two of peanut oil, chili oil, garlic juice and spicy sauce, wherein the addition amount of the peanut oil is 2-3% of the weight of the pinctada martensii meat, the addition amount of the chili oil is 1-2% of the weight of the pinctada martensii meat, the addition amount of the garlic juice is 1-2% of the weight of the pinctada martensii meat, and the addition amount of the spicy sauce is 1-2% of the weight of the pinctada martensii meat.
9. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the S8, the weight ratio of the pinctada martensii meat to the ingredients is 1: 0.5, the ingredients are fermented soya beans or salted soybean, wherein the preparation method of the salted soybean comprises the following steps: cleaning 1000 parts by weight of soybeans, putting the soybeans into a pot, adding clear water to the soybeans to pass through the soybean flour, adding 100 parts by weight of salt, covering the pot, boiling the pot on a strong fire for 15min, stewing the soybeans on a slow fire until the soybean hulls are wrinkled, removing the fire, cooling the soybeans to room temperature, adding 150 parts by weight of white sugar, and continuously stirring until the water is dry to obtain the salted soybeans.
10. The method for preparing pinctada martensii meat soft canned food according to claim 1, wherein the method comprises the following steps: in the step S9, the high-pressure steam sterilization temperature is 121 ℃, and the temperature is kept for 20-40 min.
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