CN111789154A - Normal temperature instant seafood - Google Patents
Normal temperature instant seafood Download PDFInfo
- Publication number
- CN111789154A CN111789154A CN202010667846.6A CN202010667846A CN111789154A CN 111789154 A CN111789154 A CN 111789154A CN 202010667846 A CN202010667846 A CN 202010667846A CN 111789154 A CN111789154 A CN 111789154A
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- China
- Prior art keywords
- seafood
- products
- packaging
- steaming
- vacuum drying
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 54
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000010894 electron beam technology Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000001291 vacuum drying Methods 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 230000001678 irradiating effect Effects 0.000 claims abstract description 4
- 238000010791 quenching Methods 0.000 claims abstract description 4
- 230000000171 quenching effect Effects 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 4
- 230000032823 cell division Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000009930 food irradiation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses normal-temperature instant seafood, which comprises the following raw material treatment steps: selecting fresh and live seafood products or seafood product frozen and boiled materials without peculiar smell as raw materials, taking edible parts of the fresh and live seafood products, and steaming the frozen and boiled materials of the seafood products or the edible parts of the processed seafood products at 100 ℃ for 5-20 min by using a universal cooking pot; taking out after steaming, and quenching to room temperature; and (3) vacuum drying: vacuum drying the pickled and flavored seafood at 40 ℃ for 0.5-2 h, wherein the vacuum degree is-0.08 to-0.1 MPa; packaging and sterilizing: packaging with a full-automatic stretch packaging machine, and irradiating electron beam with irradiation dose of 1-50kGy to kill bacteria in seafood. The invention utilizes high-energy electron beams to irradiate the rice dumplings as a quarantine treatment method, has been approved by a plurality of international related organizations, and plays an irreplaceable role in keeping the color, the taste and other edible qualities of seafood.
Description
Technical Field
The invention relates to the technical field of instant seafood, in particular to normal-temperature instant seafood.
Background
Aquatic products are becoming more and more popular because of their rich nutrition, good taste, low fat and low cholesterol. With the improvement of living standard, consumers are increasingly pursuing high-quality and diversified products, particularly seafood products such as scallops and prawns, which are taken as important representatives of the seafood products, and the blood lipid level of the human body can be effectively reduced after the seafood products are eaten for a long time. With the increase of the cultivation amount of seafood products, the seafood products become more and more important food on dining tables of people.
At present, seafood products are mainly eaten in the form of fresh products, and due to the restriction of factors such as transportation modes, transportation cost, storage conditions and the like, the instant seafood products are more and more popular at present, but the storage time of the instant seafood in the market is short at present.
Disclosure of Invention
In view of the above, the invention provides the normal-temperature instant seafood which has the characteristics of longer shelf life, convenience in eating, simplicity and safety in operation, good environmental protection performance and the like.
In order to achieve the purpose, the invention provides the following technical scheme:
normal temperature instant seafood, which is characterized by comprising:
raw material treatment: selecting fresh and live seafood products or seafood product frozen and boiled materials without peculiar smell as raw materials, taking edible parts of the fresh and live seafood products, and steaming the frozen and boiled materials of the seafood products or the edible parts of the processed seafood products at 100 ℃ for 5-20 min by using a universal cooking pot; taking out after steaming, and quenching to room temperature;
and (3) vacuum drying: vacuum drying the pickled and flavored seafood at 40 ℃ for 0.5-2 h, wherein the vacuum degree is-0.08 to-0.1 MPa;
packaging and sterilizing: packaging with a full-automatic stretch packaging machine, and irradiating electron beam with irradiation dose of 1-50kGy to kill bacteria in seafood.
Preferably, in the normal-temperature instant seafood, the electron beam irradiation destroys DNA and cell division by using high-energy pulses, thereby killing microorganisms in the food and prolonging the shelf life of the seafood.
According to the technical scheme, compared with the prior art, the invention has the following characteristics:
the electron beam irradiation dose is controlled uniformly, the penetration depth is controllable, and the requirements of some special irradiation processes can be met;
the invention can effectively kill the surface microorganisms of the product and prolong the fresh-keeping period of the instant seafood product;
the invention is safe and sanitary, does not need chemical additives during food irradiation, does not have residual toxicity caused by a chemical preservation method, does not generate induced radioactivity under the radiation condition of limited energy, and does not pollute the environment. The irradiated food can be preserved almost indefinitely under reliable sealing conditions;
the invention utilizes high-energy electron beams to irradiate the rice dumplings as a quarantine treatment method, has been approved by a plurality of international related organizations, and plays an irreplaceable role in keeping the color, the taste and other edible qualities of seafood;
the invention has no complex process treatment, thereby reducing the production energy consumption; and no chemical reagent is used, so that the method is safe and environment-friendly, the production cost can be reduced, and the production benefit can be improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses normal-temperature instant seafood which has the characteristics of longer shelf life, convenience in eating, simplicity and safety in operation, good environmental protection performance and the like.
Please refer to the instant seafood at normal temperature disclosed by the invention, which specifically comprises:
raw material treatment: selecting fresh and live seafood products or seafood product frozen and boiled materials without peculiar smell as raw materials, taking edible parts of the fresh and live seafood products, and steaming the frozen and boiled materials of the seafood products or the edible parts of the processed seafood products at 100 ℃ for 5-20 min by using a universal cooking pot; taking out after steaming, and quenching to room temperature;
and (3) vacuum drying: vacuum drying the pickled and flavored seafood at 40 ℃ for 0.5-2 h, wherein the vacuum degree is-0.08 to-0.1 MPa;
packaging and sterilizing: packaging with a full-automatic stretch packaging machine, and irradiating electron beam with irradiation dose of 1-50kGy to kill bacteria in seafood.
In order to further optimize the technical scheme, the electron beam irradiation utilizes high-energy pulses to destroy DNA and cell division, thereby killing microorganisms in food and prolonging the shelf life of seafood.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. Normal temperature instant seafood, which is characterized by comprising:
raw material treatment: selecting fresh and live seafood products or seafood product frozen and boiled materials without peculiar smell as raw materials, taking edible parts of the fresh and live seafood products, and steaming the frozen and boiled materials of the seafood products or the edible parts of the processed seafood products at 100 ℃ for 5-20 min by using a universal cooking pot; taking out after steaming, and quenching to room temperature;
and (3) vacuum drying: vacuum drying the pickled and flavored seafood at 40 ℃ for 0.5-2 h, wherein the vacuum degree is-0.08 to-0.1 MPa;
packaging and sterilizing: packaging with a full-automatic stretch packaging machine, and irradiating electron beam with irradiation dose of 1-50kGy to kill bacteria in seafood.
2. The normal-temperature instant seafood as claimed in claim 1, wherein the electron beam irradiation destroys DNA and cell division by high-energy pulses, thereby destroying microorganisms in food and prolonging the shelf life of seafood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010667846.6A CN111789154A (en) | 2020-07-13 | 2020-07-13 | Normal temperature instant seafood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010667846.6A CN111789154A (en) | 2020-07-13 | 2020-07-13 | Normal temperature instant seafood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111789154A true CN111789154A (en) | 2020-10-20 |
Family
ID=72808336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010667846.6A Pending CN111789154A (en) | 2020-07-13 | 2020-07-13 | Normal temperature instant seafood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111789154A (en) |
-
2020
- 2020-07-13 CN CN202010667846.6A patent/CN111789154A/en active Pending
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201020 |
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| WD01 | Invention patent application deemed withdrawn after publication |