CN115720996A - Method for cleaning lobsters - Google Patents
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- CN115720996A CN115720996A CN202211343188.0A CN202211343188A CN115720996A CN 115720996 A CN115720996 A CN 115720996A CN 202211343188 A CN202211343188 A CN 202211343188A CN 115720996 A CN115720996 A CN 115720996A
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- Detergent Compositions (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, and particularly discloses a lobster cleaning method, which comprises the following steps: putting the lobsters into lobster cleaning liquid, inflating and bubbling until the lobsters do not spit dirt any more, carrying out ultrasonic treatment, cleaning, taking out the lobsters, soaking the lobsters in a starch aqueous solution, and cleaning; the lobster cleaning solution is an aqueous solution of a lobster cleaning agent, and the lobster cleaning agent comprises the following components in parts by mass: 40-70 parts of salt, 10-20 parts of white spirit, 10-15 parts of organic acid, 1-5 parts of nisin, 1-5 parts of peroxyacetic acid, 0.1-1 part of tea saponin and 0.1-1 part of chelating agent. The method has the advantages of short treatment time, good cleaning effect on impurities on the surface of the lobster, strong sterilization effect, no influence on the appearance and meat quality of the lobster, high efficiency, safety and no residue.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a lobster cleaning method.
Background
The lobster is popular with consumers due to unique flavor, delicious taste, high protein, low fat and high nutritive value. However, the living environment causes the lobster to have a plurality of microorganisms and impurities, and with the increasing attention of people to the food safety problem, the cleaning problem of the lobsters is greatly valued. Among them, a large amount of pollutants such as silt, humus, organic matters, heavy metals and the like attached to the body surface of the lobster are main reasons for forming black spots, yellow spots, black rust and the like, and are also main problems influencing the cleaning of the lobster.
At present, the lobster is cleaned mainly by traditional manual brushing, ultrasonic cleaning and chemical cleaning, wherein the cleaning efficiency of the chemical cleaning method is high, dirt in the gill of the lobster and black spots and yellow spots on the surface of the lobster can be effectively removed, however, in order to achieve the expected cleaning effect, a large amount of surfactant is often added in the chemical cleaning process, and excessive surfactant generates too much foam when being used, so that the lobster can continuously spit the foam for a long time after being cleaned, the overall efficiency of lobster cleaning is influenced, and the residue of the surfactant has great food safety hazards to human bodies.
In conclusion, in order to solve the problem of lobster cleaning at present, the development of a lobster cleaning product which is excellent in cleaning effect, high in cleaning speed, safe and free of irritation is urgently needed in the market.
Disclosure of Invention
The present invention has been made to solve at least one of the above-mentioned problems occurring in the prior art. The method for cleaning the lobsters adopts a small amount of surfactant and other components to prepare the lobster cleaning agent, and then the lobster cleaning agent is prepared by an inflation bubbling-chemical cleaning and ultrasonic combined-starch soaking method, so that the cleaning effect on dirt on the surfaces of the lobsters is excellent, the cleaning time is short, the sterilizing effect is strong, the appearance and the meat quality of the lobsters are not influenced, and the method has the advantages of safety, high efficiency and no residue.
In a first aspect of the invention, there is provided a method of cleaning lobsters comprising the steps of:
putting the lobsters into lobster cleaning liquid, inflating and bubbling until the lobsters do not spit dirt any more, carrying out ultrasonic treatment, cleaning, taking out the lobsters, soaking the lobsters in a starch aqueous solution, and cleaning;
the lobster cleaning solution is an aqueous solution of a lobster cleaning agent, and the lobster cleaning agent comprises the following components in parts by mass:
40-70 parts of salt, 10-20 parts of white spirit, 10-15 parts of organic acid, 1-5 parts of nisin, 1-5 parts of peroxyacetic acid, 0.1-1 part of tea saponin and 0.1-1 part of chelating agent.
The method for cleaning the lobsters provided by the embodiment of the invention has at least the following beneficial effects:
according to the technical scheme, the lobster cleaning agent is composed of the main active substances of salt, white spirit, organic acid, nisin, tea saponin, peracetic acid and a chelating agent, and through the synergistic effect of the components, dirt, black spots and black rust on the surface of the lobsters can be effectively removed, the growth of microorganisms is inhibited, and the quality of the lobsters can be guaranteed.
Wherein, the salt belongs to a disinfectant and a bactericide, is mainly used for preventing and treating bacterial, fungal or parasitic diseases, and can also enable live lobsters to spit out a large amount of foam, thereby promoting the cleaning of the intestines, the stomach and the cheeks of the lobsters. The white spirit can remove fishy smell and inhibit the propagation of microorganisms, has good disinfection and sterilization effects, and can passivate the enzyme activity of glucose oxidase to prevent the lobsters from browning or changing the color, luster and elasticity of the lobsters. The organic acid can remove the fishy smell of the lobsters, has certain bacteriostatic ability, can be used as a water retention agent and an antioxidant, can effectively maintain the water content of the lobsters, reduce the oxidation of unsaturated fatty acid, maintain the texture of the lobsters and reduce the generation of bad flavor. Nisin is a polypeptide, is easily decomposed into amino acid by human protease after entering a human body, is harmless to the human body, can keep the freshness of lobsters, prolongs the shelf life of food, and effectively inhibits the breeding of microorganisms. The tea saponin is a natural non-compound surfactant, has good functions of emulsification, decomposition, foaming and wetting, can well remove the dirt on the surface of the lobster, and simultaneously has a certain antibacterial effect. Peroxyacetic acid is effective in reducing microbial contamination of the lobster surface or preventing the lobster spoilage, and its antimicrobial activity depends on its high oxidation characteristics. The mechanism of oxidation is electron transfer, so the stronger the oxidant, the faster the electrons are transferred to the microorganisms, and the faster the microorganisms are inactivated or killed. The chelating agent can prevent the consumption and the sedimentation of the surface active agent caused by calcium, magnesium ions and heavy metal ions in various water qualities, and ensure that the cleaning agent of the scheme can efficiently show the decontamination performance under any water quality.
The lobster processing method adopts a mode of combining air inflation bubbling with chemical cleaning and ultrasound and starch soaking to process the lobsters, realizes quick decontamination and high-efficiency bacteriostasis, and ensures the unique flavor of the lobsters. By using the lobster cleaning agent disclosed by the invention, the flowing water introduced with compressed air is used for cleaning the lobsters, so that the dirt on the gills and the gastrointestinal tract of the lobsters can be basically removed; the lobster is treated by the ultrasonic step subsequently, when ultrasonic waves are transmitted in the cleaning liquid, cavitation bubbles are formed, and when the bubbles are closed, strong impact force can be generated on surrounding objects, so that dirt of the objects is dispersed into the cleaning liquid, and the lobster cleaning device is high in cleaning efficiency, safe and convenient. The starch in the last step has strong adsorption capacity, and can adsorb impurities attached to the surface of lobster.
In some embodiments of the invention, the concentration of the lobster cleaning agent in the lobster cleaning solution is 10-15g/L.
In some embodiments of the invention, the weight ratio of the lobsters to the lobster cleaning solution is 1:8-10.
In some embodiments of the invention, the gas-filled bubbling is performed under a vacuum of 0.7 to 0.9 atmospheres.
In some embodiments of the invention, the air flow of the inflatable bubbles is 80-120mL per minute per liter of lobster cleaning solution.
In some embodiments of the invention, the time for the air-filled bubbling is 20-30min.
In some embodiments of the invention, the power of the ultrasound is 30-40W.
In some embodiments of the invention, the time of the sonication is 30-45min.
In the test process, the turbidity of the lobster cleaning solution is gradually increased along with the increase of the ultrasonic power and the prolongation of the ultrasonic time, which shows that the cleaning effect is better along with the increase of the ultrasonic power and the increase of the ultrasonic time. However, due to the cavitation effect of the ultrasonic waves, stains fall off from the surface of the crayfish, the crayfish is also strongly stimulated, the meat of the crayfish is affected when the ultrasonic power is too high or the time is too long, and the meat of the crayfish is dispersed.
In some embodiments of the invention, the organic acid is at least one of citric acid, ascorbic acid, malic acid, tartaric acid, preferably malic acid.
In some embodiments of the present invention, the chelating agent is at least one of disodium edetate, polyphosphate, phytic acid, preferably disodium edetate.
In some embodiments of the invention, the nisin comprises 2.5% to 5% of the total lobster cleanser mass.
In some embodiments of the invention, the peroxyacetic acid comprises 2.5% to 5% of the total weight of the lobster cleaning formulation.
In some embodiments of the invention, the tea saponin comprises 0.3-1% of the total weight of the lobster cleaning agent.
In some embodiments of the invention, the chelating agent comprises 0.05 to 0.5% of the total weight of the lobster cleaning agent.
In some embodiments of the invention, the mass fraction of starch in the aqueous starch solution is between 2% and 5%.
In some embodiments of the invention, the lobster to starch aqueous solution mass ratio is 1:5-8.
In some embodiments of the invention, the soaking time is 10-15min.
Has the advantages that:
the lobster cleaning method and the lobster cleaning device have the advantages that the sediment and impurities on the lobster body can be quickly cleaned, the lobster can automatically spit dirt in gut and cheek, and the problem that the lobster is required to be manually scrubbed by a brush to cause complex workload is solved. The method has strong killing effect on bacteria, viruses, parasites and the like in the lobsters, the cleaned lobsters have normal color, no peculiar smell, good meat elasticity and moderate hardness, the inherent flavor of the lobsters is reserved, and the cleanness and sanitation of the lobsters are ensured.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Examples
Example 1
A method of cleaning lobsters comprising the steps of:
s1, removing dead shrimps and other impurities, and selecting 20 lobsters which are complete in individual, compact in meat quality, bright in body color, glossy and free of whitening phenomenon, wherein the total weight of the lobsters is about 800g, namely the weight of a single selected lobster is (40 +/-10) g;
s2, preparing a lobster cleaning agent, wherein the lobster cleaning agent comprises the following raw materials in formula: 65 parts of salt, 15 parts of white spirit, 12 parts of malic acid, 3 parts of nisin, 4 parts of peroxyacetic acid, 1 part of tea saponin and 0.5 part of disodium ethylene diamine tetraacetate; 100g of the lobster cleaning agent is added with water to prepare 8L of lobster cleaning solution;
s3, placing the lobsters into lobster cleaning liquid, introducing compressed air, cleaning the lobsters for the first time, inflating and bubbling the lobsters for 30min under the vacuum condition of 0.8 atmospheric pressure, wherein the air flow is 100mL per minute of each liter of lobster cleaning liquid. During the cleaning process, the lobsters gradually spit out dirt in the intestinal tract and the stomach, and the cleaning is continuously carried out until the lobsters do not spit out the dirt any more;
s4, stopping air inflation and bubbling, and carrying out ultrasonic treatment on the lobsters for 40min, wherein the ultrasonic power is 40W, and the ultrasonic temperature is controlled to be 25 +/-3 ℃;
s5, taking out the lobsters, washing the lobsters with clear water, and soaking the lobsters in 6L of starch water solution with the mass fraction of 4% for 15min;
s6, taking out the lobsters, spraying the lobsters by using clear water, and draining the lobsters.
Example 2
A method for cleaning lobsters comprising the steps of:
s1, removing dead lobsters and other impurities, and selecting 17 lobsters which are complete in individuals, compact in meat, bright in body color, glossy and free of whitening phenomenon, wherein the total weight of the lobsters is about 700g, namely the weight of each selected lobster is (40 +/-12) g;
s2, preparing a lobster cleaning agent, wherein the lobster cleaning agent comprises the following raw materials in formula: 60 parts of table salt, 20 parts of white spirit, 12 parts of malic acid, 5 parts of nisin, 3 parts of peroxyacetic acid, 0.4 part of tea saponin and 0.1 part of disodium ethylene diamine tetraacetate; 80g of the lobster cleaning agent is taken and added with water to prepare 6L of lobster cleaning solution;
s3, placing the lobsters into lobster cleaning liquid, introducing compressed air, cleaning the lobsters for the first time, inflating and bubbling the lobsters for 30min under the vacuum condition of 0.8 atmospheric pressure, wherein the air flow is 100mL per minute of each liter of lobster cleaning liquid. During the cleaning process, the lobsters gradually spit out the intestinal tracts and dirt in the stomach, and the lobsters are continuously cleaned until the lobsters do not spit out the dirt any more;
s4, stopping air inflation and bubbling, and carrying out ultrasonic treatment on the lobsters for 30min, wherein the ultrasonic power is 35W, and the ultrasonic temperature is controlled to be 25 +/-3 ℃;
s5, taking out the lobsters, washing the lobsters with clear water, and soaking the lobsters in 5L of starch water solution with the mass fraction of 4% for 15min;
s6, taking out the lobsters, spraying the lobsters by using clear water, and draining the lobsters.
Example 3
A method for cleaning lobsters comprising the steps of:
s1, removing dead shrimps and other impurities, and selecting 19 lobsters which are complete in individuals, compact in meat quality, bright in body color, glossy and free of whitening phenomenon, wherein the total weight of the lobsters is about 700g, namely the weight of a single selected lobster is (35 +/-5) g;
s2, preparing a lobster cleaning agent, wherein the lobster cleaning agent comprises the following raw materials in formula: 70 parts of salt, 10 parts of white spirit, 10 parts of citric acid, 4 parts of nisin, 5 parts of peroxyacetic acid, 1 part of tea saponin and 0.5 part of polyphosphate; 70g of the lobster cleaning agent is added with water to prepare 7L of lobster cleaning solution;
s3, placing the lobsters into lobster cleaning liquid, introducing compressed air, cleaning the lobsters for the first time, inflating and bubbling the lobsters for 30min under the vacuum condition of 0.8 atmospheric pressure, wherein the air flow is 100mL per minute of each liter of lobster cleaning liquid. During the cleaning process, the lobsters gradually spit out the intestinal tracts and dirt in the stomach, and the lobsters are continuously cleaned until the lobsters do not spit out the dirt any more;
s4, stopping inflating and bubbling, and carrying out ultrasonic treatment on the lobsters for 30min, wherein the ultrasonic power is 40W, and the ultrasonic temperature is controlled at 25 +/-3 ℃;
s5, taking out the lobsters, washing the lobsters with clear water, and soaking the lobsters in 4.5L of starch water solution with the mass fraction of 4% for 10min;
s6, taking out the lobsters, spraying the lobsters by using clear water, and draining the lobsters.
Comparative example 1
Referring to the process of example 1, except that in comparative example 1, no air-filled bubbling was performed, step S3 was: soaking lobster in lobster cleaning solution for 1 hr.
Comparative example 2
The process of example 1 was referenced, except that in comparative example 2 the sonication time was 1.5h and the sonication power was 80W.
Comparative example 3
Referring to the method of example 1, except that in comparative example 3, the lobster was first bubbled with air, washed with starch and then sonicated with lobster wash, steps S3-S5 were:
s3, cleaning the lobsters for the first time by using 8L of water with introduced compressed air, and inflating and bubbling the lobsters for 50min under the vacuum condition of 0.8 atmospheric pressure, wherein the air flow is 100mL per minute per liter of water. During the cleaning process, the lobsters gradually spit out the intestinal tracts and dirt in the stomach, and the lobsters are continuously cleaned until the lobsters do not spit out the dirt any more;
s4, taking out the lobsters, washing the lobsters with clear water, and soaking the lobsters in 6L of starch water solution with the mass fraction of 4% for 20min;
s5, taking out the lobsters, washing the starch carried by the lobsters with clear water, putting the lobsters into 8L of lobster cleaning liquid, and carrying out ultrasonic treatment for 60min at the ultrasonic power of 40W and the ultrasonic temperature of 25 +/-3 ℃.
Comparative example 4
Referring to the method of example 1, except that the formulation of the lobster cleaning agent of comparative example 4 comprises: 68 parts of salt, 15 parts of white spirit, 12 parts of malic acid, 4 parts of peroxyacetic acid, 1 part of tea saponin and 0.5 part of disodium ethylene diamine tetraacetate.
Comparative example 5
Referring to the method of example 1, except that the formulation of the lobster cleaning agent of comparative example 5 comprises: 69 parts of salt, 15 parts of white spirit, 12 parts of malic acid, 4 parts of peroxyacetic acid and 0.5 part of disodium ethylene diamine tetraacetate.
Comparative example 6
Referring to the method of example 1, except that the formulation of the lobster cleaner of comparative example 6 comprises: 50 parts of salt, 20 parts of white spirit, 5 parts of malic acid, 0.5 part of nisin, 0.5 part of peroxyacetic acid, 1 part of tea saponin and 0.5 part of disodium ethylene diamine tetraacetate.
Comparative example 7
With reference to the process of example 1, with the difference that in comparative example 7 the aqueous starch solution is replaced by clear water, i.e. step S5: taking out lobster, washing with clear water, soaking in 6L clear water for 40min.
Test example
The cleaned lobsters of examples 1 to 3 and comparative examples 1 to 7 were tested for the following criteria: sensory index, total bacterial colony number and texture, and the test method or result requires the following:
1. sensory index
(1) Color and luster: the whole lobster is bright in color and luster and is qualified after being normal by a visual method;
(2) Odor: smelling the smell of the lobster, wherein the smell of the whole lobster is normal, and the lobster is qualified without peculiar smell;
(3) Impurities: by visual method, it is qualified if there is no silt, humus, organic matter, etc.
2. Determination of the Total number of bacterial colonies
Reference is made to GB/T4789.2-2016, determination of total number of bacterial colonies for food safety national standard food microbiology inspection.
3. Texture determination
The 2 nd section tail of crayfish was cut into 1cm × 1cm × 0.7cm, and the indexes such as hardness and elasticity were measured using a texture analyzer. The test parameters are: the test rate was 3mm/s, the deformation amount was 50%, and the probe lifted back to the height of the sample 10mm. Each sample was tested in duplicate 3 times.
The test results of examples 1 to 3 and comparative examples 1 to 7 are shown in Table 1.
TABLE 1
As can be seen from the contents in Table 1, the number of colonies carried by the lobsters treated in the examples 1 to 3 is reduced by 99.996 to 99.998 percent, and the cleaned lobsters have normal color, bright and fresh lobster shells, normal odor and no obvious peculiar smell, and the lobster shells are not adhered with pollutants such as silt, humus, organic matters and the like. In addition, the meat has more moisture and larger elasticity, and the tissue has moderate hardness.
Comparative example 1 compared with example 1, the colony number carried by the lobster obtained by only no aeration bubbling is reduced by 99.995%, and the cleaned lobster has normal color and moderate soft and hard tissue. But the processing time required by soaking in clear water is longer, the lobster still has peculiar smell after soaking for 1h, and a little humus and organic matters still can be seen after cleaning.
Compared with the example 1, the comparative example 2 has higher ultrasonic power and longer ultrasonic time, the colony number reduction value carried by the processed lobster is similar to that of the lobster in the example 1-3, the sterilizing effect is good, the color and luster of the cleaned lobster shell are normal, the smell is normal, no peculiar smell is generated, and no pollutants such as silt, humus, organic matters and the like are generated. However, due to the change of the ultrasonic condition, the elasticity of the muscle of the lobster is reduced and the muscle tissue is loosened.
Comparative example 3 compared to example 1, the treatment steps were in the order: the colony number carried by the finally obtained lobster is reduced by 99.993 percent by inflating and bubbling in pure water, soaking in starch aqueous solution and carrying out ultrasound in lobster cleaning solution, and the lobster cleaning solution has no peculiar smell, more water and moderate hardness of tissues. But the cleaning efficiency is lower, the color of the lobsters is darker, and pollutants such as humus, organic matters and the like exist.
Comparative example 4 compared to example 1, the lobster cleaning agent contained no nisin alone, and the colony count carried by the treated lobsters was reduced by 99.938%, slightly lower than examples 1-3. The lobster has no peculiar smell and moderate hardness and softness of tissues. However, the shrimp shell is dark in color, has a little humus and organic matters, and is poor in overall texture.
Comparative example 5 compared with example 1, the lobster cleaning agent does not contain nisin and tea saponin, and the processed lobsters have normal smell, no peculiar smell and moderate tissue hardness. However, the colony number carried by the lobster is only reduced by 99.463%, the bacteriostatic effect is poor, the color of the lobster shell is dark, and a few impurities exist in the lobster shell, so that the overall texture of the lobster is influenced.
Compared with the example 1, the proportion of the raw materials in the lobster cleaning agent is different in the comparative example 6, the colony number carried by the obtained lobsters is reduced by 99.971%, and the lobsters are slightly lower than the examples 1-3, are bright and normal in color and luster, have no obvious peculiar smell, and have moderate hardness and hardness. However, impurities such as humus on shrimp shells are large.
Compared with the example 1, the obtained lobster still has higher antibacterial effect and the colony count carried by the lobster is reduced by 99.994 percent only without the soaking treatment of the starch aqueous solution. Meanwhile, the lobster has normal smell, no peculiar smell and moderate hardness of tissues. However, in appearance, the lobsters are dark in color, and a little humus and organic matters still exist on the lobster shells after being soaked for 40min and are not completely removed.
Although the embodiments of the present invention have been described in detail, the present invention is not limited to the embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Claims (10)
1. A method for cleaning lobsters, comprising the steps of:
putting the lobsters into lobster cleaning liquid, inflating and bubbling until the lobsters do not spit dirt any more, then carrying out ultrasonic treatment, cleaning, taking out the lobsters, soaking the lobsters in starch water solution, and then cleaning;
the lobster cleaning solution is an aqueous solution of a lobster cleaning agent, and the lobster cleaning agent comprises the following components in parts by mass:
40-70 parts of salt, 10-20 parts of white spirit, 10-15 parts of organic acid, 1-5 parts of nisin, 1-5 parts of peroxyacetic acid, 0.1-1 part of tea saponin and 0.1-1 part of chelating agent.
2. The method as claimed in claim 1, wherein the concentration of the lobster cleaning agent in the lobster cleaning solution is 10-15g/L.
3. The method as claimed in claim 1 or 2, wherein the lobster cleaning solution is prepared from lobster and lobster cleaning solution in a mass ratio of 1:8-10.
4. The method of claim 1, wherein the ultrasound has a power of 30-40W.
5. The method of claim 1, wherein the sonication time is 30-45min.
6. The method of claim 1, wherein the organic acid is at least one of citric acid, ascorbic acid, malic acid, tartaric acid.
7. The method of claim 1, wherein the chelating agent is at least one of disodium ethylenediaminetetraacetate, polyphosphate, phytic acid.
8. The method according to claim 1, wherein the mass fraction of starch in the aqueous starch solution is 2% to 5%.
9. The method as claimed in claim 1 or 8, wherein the mass ratio of lobster to starch aqueous solution is 1:5-8.
10. The method of claim 1, wherein the soaking time is 10-15min.
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