CN112931832A - Seafood pre-cooking liquid purification processing method - Google Patents
Seafood pre-cooking liquid purification processing method Download PDFInfo
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- CN112931832A CN112931832A CN202110111860.2A CN202110111860A CN112931832A CN 112931832 A CN112931832 A CN 112931832A CN 202110111860 A CN202110111860 A CN 202110111860A CN 112931832 A CN112931832 A CN 112931832A
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- 239000007788 liquid Substances 0.000 title claims abstract description 86
- 235000014102 seafood Nutrition 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 238000000746 purification Methods 0.000 title claims abstract description 18
- 238000010411 cooking Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 115
- 238000001704 evaporation Methods 0.000 claims abstract description 47
- 230000008020 evaporation Effects 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 45
- 239000000706 filtrate Substances 0.000 claims abstract description 33
- 238000001556 precipitation Methods 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 239000002893 slag Substances 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 244000215068 Acacia senegal Species 0.000 claims description 21
- 235000005979 Citrus limon Nutrition 0.000 claims description 21
- 244000131522 Citrus pyriformis Species 0.000 claims description 21
- 229920000084 Gum arabic Polymers 0.000 claims description 21
- 235000010489 acacia gum Nutrition 0.000 claims description 21
- 239000000205 acacia gum Substances 0.000 claims description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 18
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 14
- 230000001105 regulatory effect Effects 0.000 claims description 8
- 230000001276 controlling effect Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 abstract description 10
- 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 4
- 241000723347 Cinnamomum Species 0.000 description 3
- 235000017803 cinnamon Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D36/00—Filter circuits or combinations of filters with other separating devices
- B01D36/04—Combinations of filters with settling tanks
- B01D36/045—Combination of filters with centrifugal separation devices
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a purification processing method of seafood precooking liquid, which comprises the following steps: s1: pretreating raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 75-95 ℃ and the heating time to be 2-3 h; s2: filtering the decocted liquid and the raw material slag to obtain filtrate and filter residue; s3: introducing the filtrate into a centrifugal container for centrifugal precipitation, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps: A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 140-; B. the temperature of the evaporation container is adjusted to be 100-110 ℃, and the heating time is 40-50 min; C. adjusting the temperature of the evaporation container to 60-70 deg.C, and heating for 60-70 min; s4: taking out the pre-cooked liquid, packaging and sterilizing. The invention can effectively remove the water in the pre-cooking liquid by cooking the liquid at various temperatures, improves the concentration of the pre-cooking liquid and simultaneously ensures that the pre-cooking liquid does not contain impurities.
Description
Technical Field
The invention relates to the technical field of seafood seasoning, in particular to a purification processing method of seafood pre-cooking liquid.
Background
Seafood is beneficial for reducing blood lipid, and overeating may raise cholesterol in humans, and scientific findings suggest that estomotors are less likely to suffer from cardiovascular disease, which is associated with their main diet from deep-sea fish, although shrimps, crabs, sardines and clams have higher cholesterol content, but because of their lower saturated fatty acid content.
In the processing process of seafood, the seafood is required to be treated by adopting the seafood precooking liquid, the fishy smell in the seafood is removed, the limit of the seafood is improved, and the conventional seafood precooking liquid contains more water and impurities, so that the fishy smell removing effect of the seafood precooking liquid is influenced.
Disclosure of Invention
The invention provides a purification processing method of seafood precooking liquid, which aims to solve the problem that the fishy smell removing effect of the seafood precooking liquid is influenced because the seafood precooking liquid contains more water and impurities in the background technology.
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 75-95 ℃ and the heating time to be 2-3 h;
s2: filtering the decocted liquid and the raw material slag to obtain filtrate and filter residue;
s3: introducing the filtrate into a centrifugal container for centrifugal precipitation, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 140-;
B. the temperature of the evaporation container is adjusted to be 100-110 ℃, and the heating time is 40-50 min;
C. adjusting the temperature of the evaporation container to 60-70 deg.C, and heating for 60-70 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
Preferably, the raw materials in S1 are ginger slices, gum arabic, cinnamon and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cinnamon and the lemon peel is ginger slices, gum arabic, cinnamon and lemon peel =3:2:3: 1.
Preferably, the mass ratio of the raw material to the water in the S1 is 1: 40.
Preferably, the raw material processing step in S1 is:
(1) pouring the raw materials into water at 20-25 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 30-40min, and taking out;
(2) adding the raw materials and clear water into a stirrer, stirring for 5-9min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 2-6min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
Preferably, the step of filtering the liquid and the raw material slag in the step S2 is as follows:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Preferably, the precipitation step of the evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, adjusting the centrifugal rotation speed to 5000-;
regulating the centrifugal speed to 3000-4000r/min, and the centrifugal time to 10-15 min;
the centrifugal speed is adjusted to be 1000-2000r/min, and the centrifugal time is 8-12 min.
Preferably, the sterilization manner in S4 is ultraviolet sterilization.
The purification processing method of the seafood precooking liquid provided by the invention has the beneficial effects that:
through leading-in centrifugation container with filtrating carries out the centrifugation sediment to filtrating, impurity in can effectual liquid is got rid of, cooks liquid through multiple temperature, and the effectual moisture that gets rid of in the precooking liquid has improved the concentration of precooking liquid, does not contain impurity in the precooking liquid simultaneously.
Detailed Description
The invention is further illustrated by the following examples.
Example 1
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, taking out impurities in the raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 75 ℃ and the heating time to be 2.2 h;
s2: filtering the decocted liquid and the raw material residues, and separating the filtrate to obtain filtrate and filter residues;
s3: and (3) introducing the filtrate into a centrifugal container for centrifugal precipitation, accelerating the precipitation in the filtrate to be quickly read and settled, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 140 ℃, and heating for 20 min;
B. adjusting the temperature of the evaporation container to 100 ℃, and heating for 40 min;
C. adjusting the temperature of the evaporation container to 60 ℃, and heating for 60 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
S1, the raw materials comprise ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cassia bark and the lemon peel is that the gum arabic to the cassia bark to the lemon peel =3:2:3: 1.
The mass ratio of the raw materials to the water in the S1 is 1: 40.
The raw material processing steps in S1 are as follows:
(1) pouring the raw materials into water at 20 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 30min, and taking out the raw materials;
(2) adding the raw materials and clear water into a stirrer, stirring for 5min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 2min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
And (S2) filtering the liquid and the raw material slag:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Precipitation step of evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, and adjusting the centrifugal speed to 5000r/min for 6 min;
regulating the centrifugal speed to 3000r/min, and the centrifugal time to 10 min;
the centrifugal speed is adjusted to 1000r/min, and the centrifugal time is 8 min.
The sterilization mode in S4 is ultraviolet sterilization.
Example 2
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, taking out impurities in the raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 80 ℃, and heating for 2.4 hours;
s2: filtering the decocted liquid and the raw material residues, and separating the filtrate to obtain filtrate and filter residues;
s3: and (3) introducing the filtrate into a centrifugal container for centrifugal precipitation, accelerating the precipitation in the filtrate to be quickly read and settled, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 142 ℃, and heating for 22 min;
B. adjusting the temperature of the evaporation container to 102 ℃, and heating for 42 min;
C. adjusting the temperature of the evaporation container to 62 ℃, and heating for 62 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
S1, the raw materials comprise ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cassia bark and the lemon peel is that the gum arabic to the cassia bark to the lemon peel =3:2:3: 1.
The mass ratio of the raw materials to the water in the S1 is 1: 40.
The raw material processing steps in S1 are as follows:
(1) pouring the raw materials into water at 21 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 32min, and taking out;
(2) adding the raw materials and clear water into a stirrer, stirring for 6min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 3min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
And (S2) filtering the liquid and the raw material slag:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Precipitation step of evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, regulating the centrifugal speed to 5200r/min, and centrifuging for 7 min;
regulating the centrifugal speed to 3200r/min, and the centrifugal time to 11 min;
the centrifugal speed is adjusted to 1200r/min, and the centrifugal time is 9 min.
The sterilization mode in S4 is ultraviolet sterilization.
Example 3
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, taking out impurities in the raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 85 ℃, and heating for 2.6 h;
s2: filtering the decocted liquid and the raw material residues, and separating the filtrate to obtain filtrate and filter residues;
s3: and (3) introducing the filtrate into a centrifugal container for centrifugal precipitation, accelerating the precipitation in the filtrate to be quickly read and settled, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 145 ℃, and heating for 25 min;
B. adjusting the temperature of the evaporation container to 105 ℃, and heating for 45 min;
C. adjusting the temperature of the evaporation container to 65 ℃, and heating for 65 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
S1, the raw materials comprise ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cassia bark and the lemon peel is that the gum arabic to the cassia bark to the lemon peel =3:2:3: 1.
The mass ratio of the raw materials to the water in the S1 is 1: 40.
The raw material processing steps in S1 are as follows:
(1) pouring the raw materials into water at 22 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 34min, and taking out;
(2) adding the raw materials and clear water into a stirrer, stirring for 7min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 4min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
And (S2) filtering the liquid and the raw material slag:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Precipitation step of evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, and adjusting the centrifugal rotation speed to 5400r/min and the centrifugal time to 8 min;
adjusting the centrifugal speed to 3400r/min and the centrifugal time to 13 min;
the centrifugal speed is adjusted to 1400r/min, and the centrifugal time is 10 min.
The sterilization mode in S4 is ultraviolet sterilization.
Example 4
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, taking out impurities in the raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 90 ℃ and the heating time to be 2.8 h;
s2: filtering the decocted liquid and the raw material residues, and separating the filtrate to obtain filtrate and filter residues;
s3: and (3) introducing the filtrate into a centrifugal container for centrifugal precipitation, accelerating the precipitation in the filtrate to be quickly read and settled, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 147 ℃, and heating for 27 min;
B. adjusting the temperature of the evaporation container to 107 ℃ and heating for 47 min;
C. adjusting the temperature of the evaporation container to 67 ℃, and heating for 67 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
S1, the raw materials comprise ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cassia bark and the lemon peel is that the gum arabic to the cassia bark to the lemon peel =3:2:3: 1.
The mass ratio of the raw materials to the water in the S1 is 1: 40.
The raw material processing steps in S1 are as follows:
(1) pouring the raw materials into water at 24 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 37min, and taking out;
(2) adding the raw materials and clear water into a stirrer, stirring for 8min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 5min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
And (S2) filtering the liquid and the raw material slag:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Precipitation step of evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, and adjusting the centrifugal rotation speed to 5700r/min and the centrifugal time to 9 min;
regulating the centrifugal speed to 3700r/min and the centrifugal time to 14 min;
the centrifugal speed is adjusted to 1700r/min, and the centrifugal time is 11 min.
The sterilization mode in S4 is ultraviolet sterilization.
Example 5
The invention provides a purification processing method of seafood precooking liquid, which comprises the following steps:
s1: pretreating raw materials, taking out impurities in the raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 95 ℃ and the heating time to be 3 hours;
s2: filtering the decocted liquid and the raw material residues, and separating the filtrate to obtain filtrate and filter residues;
s3: and (3) introducing the filtrate into a centrifugal container for centrifugal precipitation, accelerating the precipitation in the filtrate to be quickly read and settled, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 150 ℃, and heating for 30 min;
B. adjusting the temperature of the evaporation container to 110 ℃, and heating for 50 min;
C. adjusting the temperature of the evaporation container to 70 ℃, and heating for 70 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
S1, the raw materials comprise ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, the gum arabic, the cassia bark and the lemon peel is that the gum arabic to the cassia bark to the lemon peel =3:2:3: 1.
The mass ratio of the raw materials to the water in the S1 is 1: 40.
The raw material processing steps in S1 are as follows:
(1) pouring the raw materials into water at 25 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 40min, and taking out the raw materials;
(2) adding the raw materials and clear water into a stirrer, stirring for 9min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 6min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
And (S2) filtering the liquid and the raw material slag:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
Precipitation step of evaporation vessel in S3:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, and adjusting the centrifugal speed to 6000r/min for 10 min;
regulating the centrifugal speed to 4000r/min, and regulating the centrifugal time to 15 min;
the centrifugal speed is adjusted to 2000r/min, and the centrifugal time is 12 min.
The sterilization mode in S4 is ultraviolet sterilization.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A purification processing method of seafood precooking liquid is characterized by comprising the following steps:
s1: pretreating raw materials, adding the treated raw materials and water into a heating container according to a certain proportion, controlling the heating temperature to be 75-95 ℃ and the heating time to be 2-3 h;
s2: filtering the decocted liquid and the raw material slag to obtain filtrate and filter residue;
s3: introducing the filtrate into a centrifugal container for centrifugal precipitation, introducing the clear liquid after precipitation into an evaporation container for concentration, wherein the concentration step comprises the following steps:
A. introducing the clear liquid into an evaporation container, adjusting the temperature of the evaporation container to 140-;
B. the temperature of the evaporation container is adjusted to be 100-110 ℃, and the heating time is 40-50 min;
C. adjusting the temperature of the evaporation container to 60-70 deg.C, and heating for 60-70 min;
s4: taking out the pre-cooked liquid, packaging and sterilizing.
2. The purification processing method of seafood precooking liquid as claimed in claim 1, wherein the raw materials in S1 are ginger slices, gum arabic, cassia bark and lemon peel, and the mass ratio of the ginger slices, gum arabic, cassia bark and lemon peel is ginger slices, gum arabic, cassia bark and lemon peel =3:2:3: 1.
3. The purification processing method of seafood pre-cooking liquid as claimed in claim 1, wherein the mass ratio of the raw material to water in S1 is 1: 40.
4. The seafood precooking liquid purification processing method of claim 1, wherein the raw material processing steps in the S1 are as follows:
(1) pouring the raw materials into water at 20-25 deg.C, pressing to make the raw materials enter water, soaking the raw materials for 30-40min, and taking out;
(2) adding the raw materials and clear water into a stirrer, stirring for 5-9min, and taking out the raw materials;
(3) washing the raw materials with flowing clear water for three times, wherein the washing time is 2-6min each time;
(4) the raw materials are dried and then cut into blocks by adopting a sterilized cutter.
5. The seafood precooking liquid purification processing method of claim 1, wherein the filtration step of the liquid and the raw material residues in the S2 is as follows:
(1) introducing the liquid and the raw material slag into a gauze bag, and putting the gauze bag above the container;
(2) the collecting and extruding device extrudes the gauze bag, and liquid enters the container after being filtered by the gauze bag.
6. The seafood pre-cooking liquid purification processing method as claimed in claim 1, wherein the precipitation step of the evaporation container in S3 is as follows:
(1) introducing the filtrate into a centrifugal container, closing the centrifugal container, starting the centrifugal container, adjusting the centrifugal rotation speed to 5000-;
regulating the centrifugal speed to 3000-4000r/min, and the centrifugal time to 10-15 min;
the centrifugal speed is adjusted to be 1000-2000r/min, and the centrifugal time is 8-12 min.
7. The method for purifying and processing seafood pre-cooking liquid as claimed in claim 1, wherein the sterilization mode in S4 is ultraviolet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110111860.2A CN112931832A (en) | 2021-01-27 | 2021-01-27 | Seafood pre-cooking liquid purification processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110111860.2A CN112931832A (en) | 2021-01-27 | 2021-01-27 | Seafood pre-cooking liquid purification processing method |
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| Publication Number | Publication Date |
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| CN112931832A true CN112931832A (en) | 2021-06-11 |
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| CN202110111860.2A Pending CN112931832A (en) | 2021-01-27 | 2021-01-27 | Seafood pre-cooking liquid purification processing method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901140A (en) * | 2017-01-22 | 2017-06-30 | 舟山金星水产有限公司 | Angler fish technology for removing offensive smell |
| CN108576695A (en) * | 2018-04-26 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of freezing conditioning mandarin fish |
| CN110013022A (en) * | 2019-02-22 | 2019-07-16 | 福建紫山集团股份有限公司 | The production technology of ocean fish can cooking water exploitation seafood condiment |
| CN112245555A (en) * | 2020-10-20 | 2021-01-22 | 成都中医药大学 | Preparation method of dried ginger juice |
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2021
- 2021-01-27 CN CN202110111860.2A patent/CN112931832A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901140A (en) * | 2017-01-22 | 2017-06-30 | 舟山金星水产有限公司 | Angler fish technology for removing offensive smell |
| CN108576695A (en) * | 2018-04-26 | 2018-09-28 | 江苏省农业科学院 | A kind of production method of freezing conditioning mandarin fish |
| CN110013022A (en) * | 2019-02-22 | 2019-07-16 | 福建紫山集团股份有限公司 | The production technology of ocean fish can cooking water exploitation seafood condiment |
| CN112245555A (en) * | 2020-10-20 | 2021-01-22 | 成都中医药大学 | Preparation method of dried ginger juice |
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| 王文勇等: "水产品腥味物质去除及提取分析的研究进展", 《肉类工业》 * |
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