CN114617156A - 一种活青口贝的加工方法 - Google Patents
一种活青口贝的加工方法 Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 8
- 235000020637 scallop Nutrition 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 230000007935 neutral effect Effects 0.000 claims abstract description 10
- 230000033116 oxidation-reduction process Effects 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000013535 sea water Substances 0.000 claims abstract description 10
- 235000015170 shellfish Nutrition 0.000 claims abstract description 10
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 9
- 235000020638 mussel Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004378 air conditioning Methods 0.000 claims abstract description 3
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000004083 survival effect Effects 0.000 abstract description 4
- 238000009920 food preservation Methods 0.000 abstract description 2
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
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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
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23B4/24—Inorganic compounds
-
- 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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- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Farming Of Fish And Shellfish (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
本发明提供了一种活青口贝的加工方法，属于食物保鲜技术领域；包括以下步骤：将从国外捕捞的青口贝空运回国内；将青口贝放入恒温池进行降温；捞出青口贝后，加入调制海水和中性氧化还原电位水对青口贝进行生物灭菌；使用气调包装机将青口贝包装成盒；本发明的方法，能够大大加大货物的流通时间，青口贝存活时间达到10天以上，通过生物灭菌处理，食品更安全，味道更鲜美。
Description
技术领域
本发明涉及食物保鲜技术领域，具体为一种活青口贝的加工方法。
背景技术
青口贝因其鲜美的口感受到广大消费者的喜爱。但是由于受到保鲜条件限制，青口贝离开水后只活3-4天，销售受到地域限制，不能上货架。
发明内容
针对上述存在的技术不足，本发明的目的是提供一种活青口贝的加工方法，能够大大加大货物的流通时间，青口贝存活时间达到10天以上，通过生物灭菌处理，食品更安全，味道更鲜美。
为解决上述技术问题，本发明采用如下技术方案：
一种活青口贝的加工方法，其特征在于，包括以下步骤：
1)将从国外捕捞的青口贝空运回国内；
2)将青口贝放入恒温池进行降温；
3)捞出青口贝后，加入调制海水和中性氧化还原电位水对青口贝进行生物灭菌；
4)使用气调包装机将青口贝包装成盒。
优选地，所述恒温池内有咸度为38％、水温4摄氏度的调制海水，降温时间为2小时。
优选地，所述中性氧化还原电位水的添加比例为5％，加入调制海水和中性氧化还原电位水后的ORP值为400；生物灭菌时间为15分钟。
优选地，包装规格为800克/盒，采用专用的气调包装盒和7层气调封盒膜，充气比例为氧气85％，氮气5％，二氧化碳10％。
本发明的有益效果在于：本发明的方法，能够大大加大货物的流通时间，青口贝存活时间达到10天以上，通过生物灭菌处理，食品更安全，味道更鲜美。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
一种活青口贝的加工方法，包括以下步骤：
1)将从国外捕捞的青口贝空运回国内；
2)将青口贝放入恒温池进行降温；
3)捞出青口贝后，加入调制海水和中性氧化还原电位水对青口贝进行生物灭菌；
4)使用气调包装机将青口贝包装成盒。
进一步的，恒温池内有咸度为38％、水温4摄氏度的调制海水，降温时间为2小时。
进一步的，中性氧化还原电位水的添加比例为5％，加入调制海水和中性氧化还原电位水后的ORP值为400；生物灭菌时间为15分钟。
进一步的，包装规格为800克/盒，采用专用的气调包装盒和7层气调封盒膜，充气比例为氧气85％，氮气5％，二氧化碳10％。
本发明中的设计，能够大大加大货物的流通时间，青口贝存活时间达到10天以上，通过生物灭菌处理，食品更安全，味道更鲜美。
显然，本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样，倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内，则本发明也意图包含这些改动和变型在内。
Claims (4)
1.一种活青口贝的加工方法，其特征在于，包括以下步骤：
1)将从国外捕捞的青口贝空运回国内；
2)将青口贝放入恒温池进行降温；
3)捞出青口贝后，加入调制海水和中性氧化还原电位水对青口贝进行生物灭菌；
4)使用气调包装机将青口贝包装成盒。
2.如权利要求1所述的一种活青口贝的加工方法，其特征在于，所述恒温池内有咸度为38％、水温4摄氏度的调制海水，降温时间为2小时。
3.如权利要求2所述的一种活青口贝的加工方法，其特征在于，所述中性氧化还原电位水的添加比例为5％，加入调制海水和中性氧化还原电位水后的ORP值为400；生物灭菌时间为15分钟。
4.如权利要求1所述的一种活青口贝的加工方法，其特征在于，包装规格为800克/盒，采用专用的气调包装盒和7层气调封盒膜，充气比例为氧气85％，氮气5％，二氧化碳10％。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101010261A (zh) * | 2004-10-08 | 2007-08-01 | 日本科技股份有限公司 | 中性电解水、中性电解水的制造方法及中性电解水的制造装置 |
| CN102960826A (zh) * | 2012-12-17 | 2013-03-13 | 江南大学 | 一种抑制虾黑变的方法 |
| CN103355731A (zh) * | 2012-03-29 | 2013-10-23 | 浙江海洋学院 | 一种用电解水保鲜单冻虾仁的方法 |
| CN108684987A (zh) * | 2018-05-07 | 2018-10-23 | 青岛海科通用海水素有限公司 | 一种用于人工海水养殖南美白对虾的海水素 |
| CN110959561A (zh) * | 2018-09-30 | 2020-04-07 | 青岛华大基因研究院 | 一种海水动物养殖的方法和系统 |
-
2020
- 2020-12-08 CN CN202011423032.4A patent/CN114617156A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101010261A (zh) * | 2004-10-08 | 2007-08-01 | 日本科技股份有限公司 | 中性电解水、中性电解水的制造方法及中性电解水的制造装置 |
| CN103355731A (zh) * | 2012-03-29 | 2013-10-23 | 浙江海洋学院 | 一种用电解水保鲜单冻虾仁的方法 |
| CN102960826A (zh) * | 2012-12-17 | 2013-03-13 | 江南大学 | 一种抑制虾黑变的方法 |
| CN108684987A (zh) * | 2018-05-07 | 2018-10-23 | 青岛海科通用海水素有限公司 | 一种用于人工海水养殖南美白对虾的海水素 |
| CN110959561A (zh) * | 2018-09-30 | 2020-04-07 | 青岛华大基因研究院 | 一种海水动物养殖的方法和系统 |
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