CN1132029A - Process for processing liquor-saturated aquatic products - Google Patents
Process for processing liquor-saturated aquatic products Download PDFInfo
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- CN1132029A CN1132029A CN 95111581 CN95111581A CN1132029A CN 1132029 A CN1132029 A CN 1132029A CN 95111581 CN95111581 CN 95111581 CN 95111581 A CN95111581 A CN 95111581A CN 1132029 A CN1132029 A CN 1132029A
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Abstract
A technology for producing liquor-saturated aquatic products such as shrimp and crab includes washing, culturing in fresh water, immersing in disinfecting solution of ClO2 for 15-30 mins, optional immersion in solution containing spirit (10-20%) and salt 910-20%) for more than 2 days, immersion in liquor-saturating solution containing spirit, salt and flavourings for more than 2 days and package.
Description
The present invention relates to food processing field, especially a kind of processing technology of liquor-saturated system food.At present, liquor-saturated at home and abroad system small aquatic product shrimp, crab, crab Qi are well received by consumers with its unique local flavor.But owing to reasons such as pollutions of waterhead, make these aquatic products be subjected to many kinds of bacteria attacks, heat sterilization just can not guarantee eater's safety directly with edible after the liquor-saturated system of traditional processing mode if adopt not when edible.Several years ago once because of the direct aquatic products of edible liquor-saturated system start an inflammation of the liver popular be exactly a true lesson.For a long time, how to use the liquor-saturated system small aquatic product of characteristic can hold the table of serving, simultaneously eater's safety is guaranteed, the liquor-saturated system small aquatic product processing technology of development safety, health becomes people's problem.
The object of the present invention is to provide and a kind ofly guarantee that liquor-saturated system small aquatic product meets the liquor-saturated system small aquatic product processing technology that keeps characteristic again of food hygienic standard.
Technical scheme of the present invention: traditional liquor-saturated system shrimp, crab, crab Qi small aquatic product technology are improved, earlier above-mentioned aquatic products are cleaned, and float foster with clear water, 15-20 branch in its immersion disinfection by chlorine dioxide solution is planted in the back, its taking-up is inserted in the liquor-saturated system solution, soak and promptly can pack product more than 48 hours in two days.Wherein liquor-saturated system solution is that flavouring such as the salt, sugar, soy sauce, monosodium glutamate, ginger, garlic, Chinese prickly ash of the alcohol that contains 7%-15%, 5%-10% are an amount of, the liquor-saturated solution that touches is the salt that contains 10%-26% alcohol, 8%-15%, all the other sugar, soy sauce, monosodium glutamate, ginger, garlic, Chinese prickly ash etc. are an amount of, (3) liquor-saturated crab Qi solution is spirituosity 10%-26%, salt 10%-20%, and all the other are poor, soy sauce, monosodium glutamate, ginger, garlic, Chinese prickly ash are an amount of.Can also crab be immersed to soak in the salting liquid of alcohol, 8%-15% of 10%-20% when liquor-saturated system crab, crab Qi after the detoxicating program immerses its small aquatic product in the liquor-saturated system solution more than two days again, and soak more than two days in the salting liquid with crab Qi immersion 10%-26%, take out again and immerse in the liquor-saturated system solution.The above-mentioned weight percent concentration that is.Through overtesting, attempt concentration with commercially available same a collection of shrimp, crab, the crab Qi chlorine dioxide that carries out disinfection respectively, time and bactericidal effect result are as follows:
30 fens kinds (mg/l) of disinfecting time concentration project disinfectant 20 fens kinds of 10 fens kinds, 100 total plate counts 10 can't count 24,000 24,000 67000
Coliform 〉=2,400 2,400 430 150200 total plate counts 10 can't count 11,800 2,400 1800
Coliform number 〉=2,400 1,500 210 40300 total plate counts 10 can't count 8,900 7,600 2400
Coliform 〉=2,400 40 30 30
As can be seen from the above results, commercially available little its microbial contamination of aquatic products non-sterile is more serious, and after carrying out disinfection by chlorine dioxide, its bacterium major part is killed.In addition, through evidence, because the wine of often being sterilized by people has very considerable effect to sterilization, but after excessive with wine the small aquatic product shell is reddened, color and luster is changed influences the organoleptic quality and the taste of product, and can influence the effect of sterilization very little with wine, and in technology of the present invention, adopt the suitably concentration of control wine, and suitably increasing the concentration of salt, this can not only guarantee sterilization effects, does not influence the effect nondiscolouring of small aquatic product through salting liquid again.Through the mensuration of food hygiene, adopt liquor-saturated its food hygiene of system small aquatic product of the inventive method processing to meet relevant standard fully.
The present invention has easy and simple to handle, and the little aquatic products of processing with this method promptly keeps the existing taste of liquor-saturated system small aquatic product health again, can ensure eater's advantages such as safety.
Most preferred embodiment one of the present invention is: it is some to get commercially available shrimp, earlier with its edulcoration, and float foster through clear water, it is inserted fill 15 fens kinds in the ClO 2 solution, taking out and immersing the weight percent concentration alcohol content is to soak in an amount of liquor-saturated system solution of 12%, 7% salt, 5% sugar, 2% soy sauce, 1% monosodium glutamate, ginger garlic, Chinese prickly ash can pack product in 48 hours.
Embodiments of the invention two are: it is some to get commercially available little crab, clean with clear water earlier, the back is floated foster with clear water, it is inserted in the ClO 2 solution to soak took out after the kind in 20 minutes, it is immersed that the weight percent concentration alcohol content is 26% again, soaked 48 hours in the solution of salt 10%, take out again its immersion is contained in the liquor-saturated system crab solution that flavouring such as 12% alcohol, 10% salt, 5% sugar, 2% soy sauce, 1% monosodium glutamate, ginger, garlic, Chinese prickly ash make, soak and to pack product in 48 hours.
Embodiments of the invention three are: it is some to get commercially available crab Qi, use earlier the clear water edulcoration, after again clear water float foster, it is immersed 15 fens kinds of immersion in the chlorine dioxide disinfection liquid, soaked 48 hours in the solution with its immersion weight percent concentration saliferous 2%, take out to immerse again to contain in liquor-saturated crab Qi that 18% alcohol, 10% salt, 8% sugar, 2% soy sauce, 1% monosodium glutamate, ginger, garlic, Chinese prickly ash etc. make and the solution and soaked 48 hours, can pack and dispatch from the factory.
Claims (3)
1. liquor-saturated system small aquatic product processing technology, get small aquatic product shrimp alive, crab, crab Qi by the water edulcoration, it is floated to going in the clear water to support, take out clean small aquatic product it is soaked in 15-20 branch kind in the chlorine dioxide disinfection liquid thereafter, again it is inserted in the container that fills special liquor-saturated system solution, soak and to pack product more than two days.
2. a kind of liquor-saturated system small aquatic product processing technology according to claim 1, the prescription that it is characterized in that liquor-saturated system solution is different and different according to the kind of small aquatic product, its prescription is: (1) liquor-saturated shrimp solution: contain the alcohol of 7%-15%, the salt of 5%-10%, all the other are soy sauce, monosodium glutamate, ginger, garlic, Chinese prickly ash, sugared an amount of; (2) salt of the alcohol of wine preserved crab solution: 10%-26%, 8%-15%, soy sauce, monosodium glutamate, sugar, ginger garlic, Chinese prickly ash are an amount of; (3) liquor-saturated crab Qi solution is: spirituosity 10%-26%, salt 10%-20%, sugar, soy sauce, monosodium glutamate, ginger garlic, Chinese prickly ash etc. are an amount of, more than are weight percent concentration.
3. according to the processing technology of claim 1 and 2 described a kind of liquor-saturated system small aquatic products, it is characterized in that at small aquatic product crab, crab Qi behind disinfection by chlorine dioxide, can increase by a raw process, being about to the small aquatic product crab inserts in the solution that weight percent concentration is 10%-20% wine, 8%-15% salt, and with crab Qi insert in the salting liquid that weight percent concentration is 10%-26% soak more than two days after, carry out liquor-saturated system again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95111581 CN1132029A (en) | 1995-03-31 | 1995-03-31 | Process for processing liquor-saturated aquatic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95111581 CN1132029A (en) | 1995-03-31 | 1995-03-31 | Process for processing liquor-saturated aquatic products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1132029A true CN1132029A (en) | 1996-10-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95111581 Pending CN1132029A (en) | 1995-03-31 | 1995-03-31 | Process for processing liquor-saturated aquatic products |
Country Status (1)
| Country | Link |
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| CN (1) | CN1132029A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999060864A1 (en) * | 1998-05-28 | 1999-12-02 | Claude Rollier | Method for preparing cooked meat products, brining solution used in said method and resulting cooked meat products |
| CN100387132C (en) * | 2004-10-09 | 2008-05-14 | 陈松彬 | River crab liquor-saturating method |
| CN100401924C (en) * | 2006-08-15 | 2008-07-16 | 浙江工业大学 | Producing process for crab foodstuff |
| CN101248889B (en) * | 2008-03-28 | 2011-02-09 | 杨景礼 | Processing preparation method of China mitten crab food product |
| CN103798829A (en) * | 2014-01-26 | 2014-05-21 | 张永华 | Method for preparing pure aroma chicken |
| CN105285773A (en) * | 2015-06-29 | 2016-02-03 | 浙江海洋学院 | Production method of liquor-preserved crab |
| CN113826842A (en) * | 2021-08-24 | 2021-12-24 | 浙江海洋大学 | Preparation and fresh-keeping method of instant drunk shrimp can |
| CN113826842B (en) * | 2021-08-24 | 2024-06-07 | 浙江海洋大学 | Preparation and fresh-keeping method of instant drunk shrimp can |
-
1995
- 1995-03-31 CN CN 95111581 patent/CN1132029A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999060864A1 (en) * | 1998-05-28 | 1999-12-02 | Claude Rollier | Method for preparing cooked meat products, brining solution used in said method and resulting cooked meat products |
| EP0962149A1 (en) * | 1998-05-28 | 1999-12-08 | Claude Rollier | Sole Process for preparation of cooked meat products, brine therefore, and so prepared meat products |
| CN100387132C (en) * | 2004-10-09 | 2008-05-14 | 陈松彬 | River crab liquor-saturating method |
| CN100401924C (en) * | 2006-08-15 | 2008-07-16 | 浙江工业大学 | Producing process for crab foodstuff |
| CN101248889B (en) * | 2008-03-28 | 2011-02-09 | 杨景礼 | Processing preparation method of China mitten crab food product |
| CN103798829A (en) * | 2014-01-26 | 2014-05-21 | 张永华 | Method for preparing pure aroma chicken |
| CN105285773A (en) * | 2015-06-29 | 2016-02-03 | 浙江海洋学院 | Production method of liquor-preserved crab |
| CN113826842A (en) * | 2021-08-24 | 2021-12-24 | 浙江海洋大学 | Preparation and fresh-keeping method of instant drunk shrimp can |
| CN113826842B (en) * | 2021-08-24 | 2024-06-07 | 浙江海洋大学 | Preparation and fresh-keeping method of instant drunk shrimp can |
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