CN112641059A - Production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps - Google Patents
Production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps Download PDFInfo
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- CN112641059A CN112641059A CN202011514661.8A CN202011514661A CN112641059A CN 112641059 A CN112641059 A CN 112641059A CN 202011514661 A CN202011514661 A CN 202011514661A CN 112641059 A CN112641059 A CN 112641059A
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- mantis
- liquid nitrogen
- shrimps
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- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 91
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- 238000002347 injection Methods 0.000 title claims abstract description 37
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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Images
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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
- A23L17/40—Shell-fish
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K1/00—Lift valves or globe valves, i.e. cut-off apparatus with closure members having at least a component of their opening and closing motion perpendicular to the closing faces
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K27/00—Construction of housing; Use of materials therefor
- F16K27/02—Construction of housing; Use of materials therefor of lift valves
- F16K27/0254—Construction of housing; Use of materials therefor of lift valves with conical shaped valve members
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K27/00—Construction of housing; Use of materials therefor
- F16K27/12—Covers for housings
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16K—VALVES; TAPS; COCKS; ACTUATING-FLOATS; DEVICES FOR VENTING OR AERATING
- F16K31/00—Actuating devices; Operating means; Releasing devices
- F16K31/12—Actuating devices; Operating means; Releasing devices actuated by fluid
- F16K31/122—Actuating devices; Operating means; Releasing devices actuated by fluid the fluid acting on a piston
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16L—PIPES; JOINTS OR FITTINGS FOR PIPES; SUPPORTS FOR PIPES, CABLES OR PROTECTIVE TUBING; MEANS FOR THERMAL INSULATION IN GENERAL
- F16L59/00—Thermal insulation in general
- F16L59/06—Arrangements using an air layer or vacuum
- F16L59/065—Arrangements using an air layer or vacuum using vacuum
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16L—PIPES; JOINTS OR FITTINGS FOR PIPES; SUPPORTS FOR PIPES, CABLES OR PROTECTIVE TUBING; MEANS FOR THERMAL INSULATION IN GENERAL
- F16L59/00—Thermal insulation in general
- F16L59/14—Arrangements for the insulation of pipes or pipe systems
- F16L59/16—Arrangements specially adapted to local requirements at flanges, junctions, valves or the like
- F16L59/161—Housings for valves, tee pieces, or the like
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C13/00—Details of vessels or of the filling or discharging of vessels
- F17C13/04—Arrangement or mounting of valves
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- 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
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F17—STORING OR DISTRIBUTING GASES OR LIQUIDS
- F17C—VESSELS FOR CONTAINING OR STORING COMPRESSED, LIQUEFIED OR SOLIDIFIED GASES; FIXED-CAPACITY GAS-HOLDERS; FILLING VESSELS WITH, OR DISCHARGING FROM VESSELS, COMPRESSED, LIQUEFIED, OR SOLIDIFIED GASES
- F17C2221/00—Handled fluid, in particular type of fluid
- F17C2221/01—Pure fluids
- F17C2221/014—Nitrogen
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps, which comprises the following steps: (a) pre-treating; (b) removing fishy smell; (c) shaping; (e) re-frying; (d) quickly cooling; (f) frying and seasoning; (g) and (6) injecting nitrogen and canning. The preparation method disclosed by the invention is simple in process steps and strong in operability, provides a new deep processing approach for the mantis shrimps, so that the types of the mantis shrimps are more diversified, and the prepared mantis shrimp product is convenient to carry and eat, good in flavor and taste and long in shelf life and can be stored and circulated at normal temperature.
Description
Technical Field
The invention relates to the technical field of deep processing of mantis shrimps, in particular to a production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps.
Background
Mantis shrimp also known as Mantis, oropodales: (Mantis)Stomatopoda) Marine crustaceans, especially Mantis shrimp (Squaliobarus)Squilla) The kind of (2). Because of the unique flavor, the seafood is called as the king of shrimp and is one of the most favorite seafood.
At present, the domestic mantis shrimps are mainly sold fresh and alive, and a few mantis shrimps are processed into dry products. The fresh and alive mantis shrimps are mainly sold in local and nearby areas and are not suitable for distant selling; due to the characteristics of the muscle tissue structure of the mantis shrimps, the mantis shrimps are not suitable for reprocessing in taste and flavor after being refrigerated, and the refrigeration, transportation and circulation cost is high; the dried squilla product has low water content, coarse and hard fiber and poor taste, so that the edible quality is greatly reduced. With the development of living standard and the change of consumption concept, the species requirements of people on the mantis shrimp products are more diversified, and the traditional mantis shrimp products can not meet the requirements of consumers. Therefore, there is a need to develop a further processed product of squilla which can preserve the taste of squilla and can be distributed at room temperature.
The liquid nitrogen filling and fresh keeping is to fill liquid nitrogen into the tank, and after the liquid nitrogen is gasified in the tank, air in the tank can be replaced, and the internal pressure of the tank can be increased, so that the tank can keep a round appearance while the shelf life is prolonged. The liquid nitrogen filling preservation of the mantis shrimp products is beneficial to prolonging the quality guarantee period of the mantis shrimps and realizing the normal-temperature circulation preservation of the mantis shrimp products. The existing liquid nitrogen filling machine generally comprises a bracket, a liquid nitrogen container, a liquid nitrogen pipe, a filling valve and other structures (see patent contents of patent application No. 2013207251020 and patent application No. 202020111385X), liquid nitrogen is sprayed out from a nozzle through the opening and closing of the filling valve, and the existing liquid nitrogen filling machine has the following problems in practical use: (1) the nozzle is not closed, and external air easily invades into the nozzle to cause frost formation and ice blockage inside the nozzle; (2) the filling pressure is unstable, so that liquid nitrogen rebounds and splashes during individual filling, and waste and loss of the liquid nitrogen are caused. Therefore, the problem of the existing liquid nitrogen filling machine is solved when the deep-processed mantis shrimp products are filled with liquid nitrogen and are locked.
Disclosure of Invention
The invention aims to provide a production process of liquid nitrogen injection fresh-keeping canned seasoning instant mantis shrimps, which has the advantages of simple process steps and strong operability, and the prepared mantis shrimps are convenient to carry and eat, have good flavor and taste and long shelf life, and can be stored and circulated at normal temperature.
In order to achieve the purpose, the invention adopts the following technical scheme: a production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps comprises the following steps:
(a) pretreatment: and (3) cleaning the fresh squilla, and draining off water for later use.
(b) Removing fishy smell: and (3) soaking the mantis shrimps in the fishy smell removing solution to remove fishy smell, fishing out after soaking, and draining.
(c) Shaping: and (3) frying the mantis shrimps in hot oil at 150-160 ℃, and fishing out the fried mantis shrimps and controlling oil. The invention adopts lower oil temperature for shaping, so that the mantis shrimps are fried thoroughly and shaped.
(e) Re-frying: and (3) putting the mantis shrimps with the oil controlled in hot oil at 170-180 ℃ for re-frying, and fishing out the mantis shrimps with the oil controlled. And the re-frying adopts higher oil temperature so that the shell of the mantis shrimps is more crisp.
(d) And (3) quick cooling: and (3) cooling the mantis shrimps in the hot state at 0-5 ℃, and cooling to room temperature. The rapid cooling step is added, the fried mantis shrimps are placed in a low-temperature environment while the mantis shrimps are hot, and the mantis shrimps can be separated from shells and meat (the mantis shrimps are separated from the shells) because the mantis shrimps and the mantis shrimp shells shrink at different rates after being cooled, so that the mantis shrimps are easy to shell when being eaten.
(f) Frying and seasoning: after the seasoning is fried to be fragrant in the oil pan, the mantis shrimp is poured in and the seasoning is added for flavoring, and the mixture is evenly fried. The seasonings can be minced garlic, minced ginger, chopped green onion, minced green pepper, minced red pepper, minced hot pepper and the like, and the types and the adding amount of the seasonings are added according to needs; the addition amount is also added according to the taste; the flavoring agent can be fructus Piperis powder, salt powder, Cuminum celery powder, five spice powder, monosodium glutamate, salt, soy sauce, white sugar, etc., and the type and amount of the flavoring agent can be added according to the flavor.
(g) Nitrogen injection and canning: and (3) after the mantis shrimps are cooled, filling the mantis shrimps into a packaging tank according to the required weight, sealing the packaging tank after liquid nitrogen is injected into the packaging tank by a liquid nitrogen filling machine, and sterilizing to obtain the flavored instant mantis shrimps.
Preferably, in the step (b), the mass ratio of the mantis shrimp to the fishy smell removing liquid is 1: (2-3), the fishy smell removing liquid consists of the following components in percentage by mass: 10-15% of cooking wine, 5-6% of salt, 3-5% of ginger juice, 3-5% of onion juice, 0.03-0.05% of nisin, and the balance of water. According to the invention, nisin is added into the fishy smell removing liquid to sterilize the squilla so as to prolong the shelf life of the squilla.
Preferably, in the step (b), the temperature of the fishy smell removing liquid is controlled to be 5-10 ℃, and the soaking time is 15-30 min.
Preferably, in the step (c), the frying time is 3-5 min.
Preferably, in the step (e), the re-frying time is controlled to be 20-30 s.
Preferably, in the step (g), the liquid nitrogen filling machine comprises a liquid nitrogen pipe and a vacuum heat-insulation pneumatic valve, the vacuum heat-insulation pneumatic valve comprises a valve body, a cylinder piston rod, a valve sleeve, a liquid inlet pipe, a valve needle rod and a valve nozzle, a valve cavity is arranged in the valve body, the liquid nitrogen pipe is fixed on the outer side wall of the valve body and communicated with the valve cavity, the valve sleeve is fixed at the bottom of the valve body, a liquid outlet channel communicated with the valve cavity is arranged in the valve sleeve, the liquid inlet pipe is positioned in the liquid outlet channel, a sealing sliding fit is formed between the inner walls of the liquid inlet pipe and the liquid outlet channel, a partition plate is fixed in the liquid inlet pipe, upper holes and lower holes are respectively arranged on the inner walls of the upper side and the lower side of the partition plate, an annular communicating groove is arranged on the inner wall of the valve sleeve, the cylinder piston, the upper end of the valve needle rod is fixedly connected with the bottom surface of the partition plate, the lower end of the valve needle rod is fixed with a valve needle, the valve nozzle is fixed at the lower end of the valve sleeve, a nitrogen injection port is arranged in the valve nozzle, when the piston rod of the air cylinder is completely extended out, the lower hole is positioned below the annular communicating groove, and the valve needle is in sealing fit with the nitrogen injection port; when the piston rod of the cylinder is completely contracted, the upper hole and the lower hole are communicated with the annular communicating groove, and the valve needle head leaves the nitrogen injection port. The liquid nitrogen filling machine is a conventional device for filling nitrogen and preserving freshness, and also comprises a bracket, a liquid nitrogen container and other conventional structures, which are not repeated herein, the invention improves the structure of the liquid nitrogen filling machine, in particular a vacuum heat-preservation pneumatic valve (also called a filling valve) of the liquid nitrogen filling machine, wherein the vacuum heat-preservation pneumatic valve (also called a filling valve) comprises a liquid inlet pipe, a partition plate, an upper hole, a lower hole, an annular communication groove and other structures; when the vacuum heat-preservation pneumatic valve is completely contracted, the upper hole and the lower hole are communicated with the annular communicating groove, meanwhile, the valve needle head is separated from the nitrogen injection port, liquid nitrogen in the liquid inlet cavity flows out of the upper hole, the annular communicating groove and the lower hole to the liquid outlet channel and is ejected out of the nitrogen injection port, and at the moment, the vacuum heat-preservation pneumatic valve is in an open state; the vacuum heat-preservation pneumatic valve has the advantages that through the matching among the liquid inlet pipe, the upper hole, the lower hole and the annular communication groove and the matching between the valve needle head and the nitrogen injection, the vacuum heat-preservation pneumatic valve has double sealing effect and is not easy to leak liquid, and the valve needle rod is synchronously driven by the cylinder piston rod, so that the execution is consistent and sensitive; the liquid inlet pipe also has a guiding function, so that a piston rod of the air cylinder and a valve needle rod can be ensured to be always kept in a straight line during movement, no shaking is generated, and the operation stability is good; the annular communicating groove simultaneously plays a role in buffering, so that the pressure of liquid nitrogen flowing out of the annular communicating groove through the upper hole into the liquid outlet hole channel is relatively stable, soft filling is realized, and the rebound and splashing of the liquid nitrogen during individual filling can be effectively reduced; the valve needle head is directly matched with the nitrogen injection port, and the liquid outlet channel is filled with liquid nitrogen all the time, so that the vacuum heat-insulation pneumatic valve has no space for the invasion of peripheral space, thereby effectively preventing frost formation and ice blockage, realizing real never freezing, needing no nitrogen purging or heating structure, having simpler structure, saving more time during use and saving more cost.
Preferably, the valve sleeve penetrates through the valve body and is in threaded connection with the valve body, a blocking convex edge is formed on the outer wall surface of the upper portion of the valve sleeve in a protruding mode, the outer circumferential surface of the blocking convex edge is in sealing fit with the inner wall of the valve body, and a sealing gasket is arranged between the bottom surface of the blocking convex edge and the valve body.
Preferably, the outer wall surface of the liquid inlet pipe is fixedly provided with a limiting plate, a spring is sleeved outside a cylinder piston rod between the limiting plate and the top surface of the valve body, a spring limiting seat is formed at the part of the liquid inlet pipe exposed outside the limiting plate, the lower part of the spring is sleeved outside the spring limiting seat, the upper end of the spring is fixedly connected with the top surface of the cylinder body, the lower end of the spring is fixedly connected with the limiting plate, and when the cylinder piston rod is completely extended out, the limiting plate is in contact with the blocking convex. The limiting plate plays a limiting role, the piston rod of the air cylinder is prevented from continuously moving downwards under the action of inertia, the filling amount of liquid nitrogen is favorably controlled, and the damage of the valve needle caused by collision between the valve needle and the valve nozzle can be avoided.
Preferably, the end of the valve needle is conical, the nitrogen injection port is conical, and the valve needle is matched with the nitrogen injection port. The end part of the valve needle is designed to be conical, conical surface sealing is formed between the valve needle and the conical nitrogen injection port, and the sealing effect is good.
Preferably, a jacket is arranged outside the valve body, and a vacuum heat insulation layer is formed in a gap between the jacket and the valve body.
Therefore, the invention has the following beneficial effects:
(1) the preparation method has the advantages that the process steps are simple, the operability is strong, a new deep processing way is provided for the mantis shrimps, the types of the mantis shrimps are more diversified, the prepared mantis shrimp products are convenient to carry and eat, the flavor and the taste are good, the shelf life is long, and the mantis shrimp products can be stored and circulated at normal temperature;
(2) the vacuum heat-preservation pneumatic valve structure in the liquid nitrogen filling machine is optimized and improved, the soft filling of liquid nitrogen is realized, the rebound and the splashing of the liquid nitrogen during individual filling can be effectively reduced, the phenomena of frosting and ice blockage can be effectively prevented, and the real never-freezing is realized.
Drawings
Fig. 1 is a sectional view of a liquid nitrogen filling machine according to the present invention.
Fig. 2 is an enlarged view at a in fig. 1.
In the figure: the device comprises a liquid nitrogen pipe 1, a valve body 2, a cylinder piston rod 3, a valve sleeve 4, a liquid inlet pipe 5, a valve nozzle 6, a valve cavity 7, a liquid outlet hole channel 8, a partition plate 9, an upper hole 10, a lower hole 11, an annular communicating groove 12, a liquid inlet cavity 13, a valve needle 14, a valve nozzle 15, a nitrogen injection port 16, a blocking convex edge 17, a sealing gasket 18, a limiting plate 19, a spring 20, a clamping sleeve 21, a vacuum heat insulation layer 22 and a valve needle rod 23.
Detailed Description
The invention is further described with reference to the following figures and detailed description.
Example 1
Instant mantis shrimp with salt and pepper taste
(a) Pretreatment: and (3) cleaning the fresh squilla, and draining off water for later use.
(b) Removing fishy smell: placing the mantis shrimps in a fishy smell removing solution for soaking and removing fishy smell, fishing out after soaking, and draining, wherein the mass ratio of the mantis shrimps to the fishy smell removing solution is 1: 2, the fishy smell removing liquid consists of the following components in percentage by mass: 10% cooking wine, 5% salt, 3% ginger juice, 3% scallion juice, 0.035% nisin, and the balance water, the temperature of the fishy smell removing liquid is controlled at 5 ℃, and the soaking time is 30 min.
(c) Shaping: frying Mantis shrimp in 150 deg.C hot oil for 5min, and taking out to control oil.
(e) Re-frying: and (3) frying the mantis shrimps with the oil controlled in 170 ℃ in hot oil for 30s, and fishing out the mantis shrimps after frying again to control the oil.
(d) And (3) quick cooling: and (3) cooling the mantis shrimps in the hot state at 0-5 ℃, and cooling to room temperature.
(f) Frying and seasoning: after the seasonings are fried to be fragrant in the oil pan, the mantis shrimps are poured and added with the seasonings, the seasonings are uniformly fried, the seasonings comprise minced onions (5%), minced ginger (1%), minced green and red peppers (3%), and the seasonings comprise spiced salt (5%), salt (1%), white sugar (1.5%), cooking wine (1%) and monosodium glutamate (0.3%), and the adding amounts of the seasonings and the seasonings are calculated by the mass of the mantis shrimps.
(g) Nitrogen injection and canning: after the squilla is cooled, filling the squilla into a packaging tank according to the required weight, sealing the packaging tank after liquid nitrogen is injected into the packaging tank by a liquid nitrogen filling machine, and sterilizing to obtain the salt-pepper-flavored instant squilla; the liquid nitrogen filling machine comprises a liquid nitrogen pipe 1 and a vacuum heat-preservation pneumatic valve (shown in figures 1 and 2), the vacuum heat-preservation pneumatic valve comprises a valve body 2, a cylinder piston rod 3, a valve sleeve 4, a liquid inlet pipe 5, a valve needle rod 23 and a valve nozzle 6, a jacket 21 is arranged outside the valve body, a vacuum heat-insulation layer 22 is formed by a gap between the jacket and the valve body, a valve cavity 7 is arranged in the valve body, the liquid nitrogen pipe is fixed on the outer side wall of the valve body and communicated with the valve cavity, the valve sleeve penetrates through the valve body and is in threaded connection with the valve body, a blocking convex edge 17 is convexly formed on the outer wall surface of the upper portion of the valve sleeve, the outer circumferential surface of the blocking convex edge is in sealing fit with the inner wall of the valve body, a sealing gasket 18 is arranged between the bottom surface of the blocking convex edge and the valve body, the valve sleeve is fixed at, a spring 20 is sleeved outside a cylinder piston rod positioned between a limiting plate and the top surface of the valve body, a spring limiting seat is formed at the part of a liquid inlet pipe exposed outside the limiting plate, the lower part of the spring is sleeved outside the spring limiting seat, the upper end of the spring is fixedly connected with the top surface of the cylinder body, the lower end of the spring is fixedly connected with the limiting plate, when the cylinder piston rod is completely extended out, the limiting plate is in contact with a blocking convex edge in a fitting manner, a partition plate 9 is fixed in the liquid inlet pipe, an upper hole 10 and a lower hole 11 are respectively formed on the inner walls of the liquid inlet pipe positioned at the upper side and the lower side of the partition plate, an annular communicating groove 12 is formed on the inner wall of the valve sleeve, the cylinder piston rod passes through the valve body and is in sealing sliding fit with the valve body, the lower end of the cylinder piston rod, a nitrogen injection port 16 is arranged in the valve nozzle, the end part of the valve needle is conical, the nitrogen injection port is in an inverted cone shape, when the piston rod of the air cylinder is completely extended out, the lower hole is positioned below the annular communicating groove, the valve needle is in sealing fit with the nitrogen injection port, and the vacuum heat-preservation air-operated valve is in a closed state; when the piston rod of the air cylinder is completely contracted, the upper hole and the lower hole are communicated with the annular communicating groove, the valve needle head leaves the nitrogen injection port, and the vacuum heat-preservation pneumatic valve is in an open state.
Example 2
Spicy instant mantis shrimp
(a) Pretreatment: and (3) cleaning the fresh squilla, and draining off water for later use.
(b) Removing fishy smell: placing the mantis shrimps in a fishy smell removing solution for soaking and removing fishy smell, fishing out after soaking, and draining, wherein the mass ratio of the mantis shrimps to the fishy smell removing solution is 1: 3, the fishy smell removing liquid consists of the following components in percentage by mass: 15% cooking wine, 6% salt, 5% ginger juice, 5% scallion juice, 0.05% nisin and the balance water, wherein the fishy smell removing temperature is controlled at 10 ℃, and the soaking time is 15 min.
(c) Shaping: frying Mantis shrimp in 160 deg.C hot oil for 3min, and taking out to control oil.
(e) Re-frying: and (3) putting the mantis shrimps with the oil controlled in the hot oil at 180 ℃ for re-frying for 20s, and fishing out the mantis shrimps after re-frying for oil control.
(d) And (3) quick cooling: and (3) putting the mantis shrimps in an environment at 0 ℃ for cooling while the mantis shrimps are hot, and cooling to room temperature.
(f) Frying and seasoning: after the seasonings are fried in the oil pan, the squids are poured and added with seasonings, the seasonings are uniformly fried, the seasonings comprise 3 percent of minced garlic, 1 percent of minced ginger and 2 percent of capsicum frutescens, and the seasonings comprise 2 percent of chili powder, 0.1 percent of pepper powder, 0.1 percent of salt, 1 percent of white sugar, 1.5 percent of cooking wine and 0.3 percent of monosodium glutamate, and the adding amount of the seasonings and the seasonings is calculated by the mass of the squids.
(g) Nitrogen injection and canning: and (3) after the mantis shrimps are cooled, filling the mantis shrimps into a packaging tank according to the required weight, sealing the packaging tank by adopting a liquid nitrogen filling machine after liquid nitrogen is filled into the packaging tank, and sterilizing to obtain the spicy instant mantis shrimps, wherein the structure of the liquid nitrogen filling machine is the same as that of the embodiment 1.
Example 3
Spiced instant mantis shrimp
(a) Pretreatment: and (3) cleaning the fresh squilla, and draining off water for later use.
(b) Removing fishy smell: placing the mantis shrimps in a fishy smell removing solution for soaking and removing fishy smell, fishing out after soaking, and draining, wherein the mass ratio of the mantis shrimps to the fishy smell removing solution is 1: 2.5, the fishy smell removing liquid consists of the following components in percentage by mass: 12% cooking wine, 5.5% salt, 3.5% ginger juice, 3.5% onion juice, 0.04% nisin and the balance water, wherein the fishy smell removing temperature is controlled at 7 ℃, and the soaking time is 18 min.
(c) Shaping: frying Mantis shrimp in hot oil at 155 deg.C for 4min, and taking out to control oil.
(e) Re-frying: and (3) putting the mantis shrimps with the oil controlled in the hot oil at 175 ℃ for re-frying for 25s, and fishing out the mantis shrimps after re-frying for oil control.
(d) And (3) quick cooling: and (3) putting the mantis shrimps in an environment at 2 ℃ for cooling while the mantis shrimps are hot, and cooling to room temperature.
(f) Frying and seasoning: after the seasonings are fried in the oil pan, the mantis shrimps are poured and added with the seasonings, the seasonings are uniformly fried, the seasonings comprise 3 percent of minced garlic and 1 percent of minced ginger, the seasonings comprise 3 percent of five spice powder, 1 percent of salt, 1 percent of white sugar, 1.5 percent of cooking wine and 0.3 percent of monosodium glutamate, and the adding amount of the seasonings and the seasonings is calculated by the mass of the mantis shrimps.
(g) Nitrogen injection and canning: and (3) after the squilla is cooled, filling the squilla into a packaging tank according to the required weight, sealing the packaging tank after liquid nitrogen is injected into the packaging tank by a liquid nitrogen filling machine, and sterilizing to obtain the spiced instant squilla, wherein the structure of the liquid nitrogen filling machine is the same as that of the embodiment 1.
Taking the mantis shrimp products obtained in example 1, example 2 and example 3 (the residual oxygen content in the tank was controlled at 1.0%), the TVB-N values (mg/100 g) were measured at 0d, 3d, 10d and 20d at normal temperature (25 ℃) (GB 5009.228-2016), and the measurement results are shown in Table 1:
TABLE 1 TVB-N value measurement results
The TVB-N value is an index for evaluating the freshness of shrimp products, the TVB-N threshold value of the shrimps specified in China is less than or equal to 30mg/100g, and the shrimps with the TVB-N value higher than 30mg/100g are not suitable for eating. As can be seen from Table 1, at the 20 th day, the TVB-N values of the mantis shrimps are all below 20mg/100g and still have good freshness, which indicates that the shelf life of the seasoned mantis shrimps prepared by the invention at the normal temperature (25 ℃) can be prolonged from 3 days to 20 days, the shelf life is greatly prolonged, and the normal-temperature storage and circulation can be realized.
The residual oxygen content in the seasoning mantis shrimp tank prepared by the method is controlled to be less than or equal to 2 percent; the microorganism indexes are as follows: total number of bacteria < 1X 104(CFU/g), E.coli < 30 (MPN/100 g); physical and chemical indexes: lead (calculated by Pb) is less than or equal to 0.3 mg/kg; cadmium (calculated by Cd) is less than or equal to 0.5 mg/kg; the mercury methyl (calculated by Hg) is less than or equal to 0.5 mg/kg; arsenic (calculated by As) is less than or equal to 0.5 mg/kg; chromium (calculated by Cr) is less than or equal to 2.0 mg/kg.
The shelf life of the flavored mantis shrimps prepared by the method at normal temperature (25 ℃) can be prolonged from 3 days to 20 days, the shelf life is greatly prolonged, and normal-temperature storage and circulation can be realized.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (10)
1. A production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps is characterized by comprising the following steps:
(a) pretreatment: cleaning fresh and alive mantis shrimps, and draining water for later use;
(b) removing fishy smell: soaking the squilla in fishy smell removing solution to remove fishy smell, taking out after soaking, and draining;
(c) shaping: frying the mantis shrimps in hot oil at 150-160 ℃, and fishing out the fried mantis shrimps and controlling oil;
(e) re-frying: putting the mantis shrimps with the oil controlled in the hot oil at 170-180 ℃ for re-frying, and fishing out the mantis shrimps after re-frying to control the oil;
(d) and (3) quick cooling: placing the mantis shrimps in an environment with the temperature of 0-5 ℃ for cooling while the mantis shrimps are hot, and cooling to room temperature;
(f) frying and seasoning: after the seasoning is fried to be fragrant by the oil pan, the mantis shrimp is poured and the seasoning is added, and the mixture is evenly fried;
(g) nitrogen injection and canning: and (3) after the mantis shrimps are cooled, filling the mantis shrimps into a packaging tank according to the required weight, sealing the packaging tank after liquid nitrogen is injected into the packaging tank by a liquid nitrogen filling machine, and sterilizing to obtain the flavored instant mantis shrimps.
2. The production process of the liquid nitrogen injection locked fresh canned seasoning instant mantis shrimp according to claim 1, wherein in the step (b), the mass ratio of the mantis shrimp to the fishy smell removing liquid is 1: (2-3), the fishy smell removing liquid consists of the following components in percentage by mass: 10-15% of cooking wine, 5-6% of salt, 3-5% of ginger juice, 3-5% of onion juice, 0.03-0.05% of nisin, and the balance of water.
3. The production process of the liquid nitrogen injection locked fresh canned seasoning instant mantis shrimp according to claim 1 or 2, wherein in the step (b), the fishy smell removing temperature is controlled at 5-10 ℃, and the soaking time is 15-30 min.
4. The production process of the liquid nitrogen-filled fresh-locked canned seasoned instant mantis shrimps as claimed in claim 1, wherein in the step (c), the frying time is 3-5 min.
5. The production process of the liquid nitrogen injection locked fresh canned seasoning instant mantis shrimp according to claim 1, wherein in the step (e), the re-frying time is controlled to be 20-30 s.
6. The production process of the liquid nitrogen filling locked fresh canned seasoning instant squids as claimed in claim 1, wherein in the step (g), the liquid nitrogen filling machine comprises a liquid nitrogen pipe (1) and a vacuum heat-preservation pneumatic valve, the vacuum heat-preservation pneumatic valve comprises a valve body (2), a cylinder piston rod (3), a valve sleeve (4), a liquid inlet pipe (5), a valve nozzle (6) and a valve needle rod (23), a valve cavity (7) is arranged in the valve body, the liquid nitrogen pipe is fixed on the outer side wall of the valve body and communicated with the valve cavity, the valve sleeve fixes the bottom of the valve body, a liquid outlet channel (8) communicated with the valve cavity is arranged in the valve sleeve, the liquid inlet pipe is positioned in the liquid outlet channel, a sealing sliding fit is formed between the inner walls of the liquid inlet pipe and the liquid outlet channel, a partition plate (9) is fixed in the liquid inlet pipe, and upper and lower holes (10) and lower holes (11, an annular communicating groove (12) is formed in the inner wall of the valve sleeve, the air cylinder piston rod penetrates through the valve body and is in sealing sliding fit with the valve body, the lower end of the air cylinder piston rod is fixedly connected with the partition plate, a liquid inlet cavity (13) is formed in a gap between the air cylinder piston rod and the liquid inlet pipe, the upper end of the valve needle rod is fixedly connected with the bottom surface of the partition plate, a valve needle head (14) is fixed at the lower end of the valve needle rod, a nitrogen injection port (16) is formed in the valve nozzle, when the air cylinder piston rod is completely extended out, the lower hole is located below the annular communicating groove, and the valve; when the piston rod of the cylinder is completely contracted, the upper hole and the lower hole are communicated with the annular communicating groove, and the valve needle head leaves the nitrogen injection port.
7. The process for producing liquid nitrogen filled fresh-locked canned seasoned instant mantis shrimps as claimed in claim 6, wherein the valve sleeve passes through the valve body and is in threaded connection with the valve body, the outer wall surface of the upper portion of the valve sleeve is formed with a blocking flange (17) in a protruding manner, the outer circumferential surface of the blocking flange is in sealing fit with the inner wall of the valve body, and a sealing gasket (18) is arranged between the bottom surface of the blocking flange and the valve body.
8. The production process of the liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps as claimed in claim 7, wherein a limiting plate (19) is fixed on the outer wall surface of the liquid inlet pipe, a spring (20) is sleeved outside a cylinder piston rod between the limiting plate and the top surface of the valve body, a spring limiting seat is formed on the part of the liquid inlet pipe exposed outside the limiting plate, the lower portion of the spring is sleeved outside the spring limiting seat, the upper end of the spring is fixedly connected with the top surface of the cylinder body, the lower end of the spring is fixedly connected with the limiting plate, and when the cylinder piston rod is completely extended out, the limiting plate is in contact with the blocking flange in an.
9. The production process of the liquid nitrogen injection fresh-keeping canned seasoned instant mantis shrimp according to claim 6, wherein the end of the valve needle is tapered, the nitrogen injection port is tapered, and the valve needle is matched with the nitrogen injection port.
10. The production process of the liquid nitrogen injection fresh-keeping canned seasoning instant squids, as claimed in claim 6, wherein the valve body is externally provided with a jacket (21), and a gap between the jacket and the valve body forms a vacuum insulation layer (22).
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| CN111776300A (en) * | 2020-06-23 | 2020-10-16 | 浙江大学舟山海洋研究中心 | Liquid nitrogen rapid filling and fresh locking structure |
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| KR20130054543A (en) * | 2011-11-17 | 2013-05-27 | 부향순 | The manufacturing method for a instant abalone food |
| CN103622078A (en) * | 2012-08-21 | 2014-03-12 | 唐山方舟实业有限公司 | Processing method for ready-to-eat squilla |
| CN103783470A (en) * | 2014-02-12 | 2014-05-14 | 顺祥食品有限公司 | Spice for fish product and preparation method thereof |
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