CN116491542A - Shellfish microwave shell opening method - Google Patents
Shellfish microwave shell opening method Download PDFInfo
- Publication number
- CN116491542A CN116491542A CN202310674595.8A CN202310674595A CN116491542A CN 116491542 A CN116491542 A CN 116491542A CN 202310674595 A CN202310674595 A CN 202310674595A CN 116491542 A CN116491542 A CN 116491542A
- Authority
- CN
- China
- Prior art keywords
- stage
- shellfish
- oyster
- irradiation
- shell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 35
- 241000237502 Ostreidae Species 0.000 claims description 56
- 235000020636 oyster Nutrition 0.000 claims description 56
- 241000237519 Bivalvia Species 0.000 claims description 2
- 241000237536 Mytilus edulis Species 0.000 claims description 2
- 241000237503 Pectinidae Species 0.000 claims description 2
- 235000020639 clam Nutrition 0.000 claims description 2
- 235000020638 mussel Nutrition 0.000 claims description 2
- 235000020637 scallop Nutrition 0.000 claims description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 72
- 230000000052 comparative effect Effects 0.000 description 19
- 239000013049 sediment Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
- A22C29/046—Opening or shucking bivalves
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a shellfish microwave shell opening method, which is characterized in that the shellfish curing degree is directionally controlled through the staged control of microwaves, and the higher shell opening rate, the integrity of meat and the freshness are maintained.
Description
Technical Field
The invention belongs to the field of agricultural product processing, relates to a shell opening technology and a processing method of marine products with shells, and in particular relates to a shellfish microwave shell opening method.
Background
The existing shellfish shell opening usually adopts two modes of manual shell opening and mechanical hot shell opening. The manual shell opening efficiency is low, and the additional cost is high. Mechanical hot shell opening can cause material curing to cause flavor loss, and fresh-keeping way is difficult to apply. In addition, the fresh and alive shell opening requires a great deal of labor and time, and is low in efficiency and difficult to manage and control.
Disclosure of Invention
In order to solve the problems, the invention provides a shellfish microwave shell opening method, which sequentially passes through microwave fields with different powers through a conveying device, and breaks the shell closing muscle of the shellfish through directional control of microwaves so that the shellfish loses the shell closing capacity and the shell opening purpose is achieved. The method improves the shell opening rate and simultaneously maintains the freshness and the integrity of the shellfish.
Specifically, the invention provides a shellfish microwave shell opening method, which comprises the steps of sequentially treating shellfish according to the steps of 1-3:
stage 1: treating the shellfish with 15-25 kW of power microwave for 1-5 minutes to obtain a treated shellfish in a stage 1;
stage 2: reducing the microwave power to 10-80% of the stage 1 according to the shellfish opening rate of the stage 1 treatment, and continuing the treatment for 0-4 minutes to obtain the shellfish treated in the stage 2;
stage 3: and (3) according to the shellfish opening rate of the treatment in the stage 2, reducing the microwave power to 0-50% of the microwave power in the stage 1, and continuing the treatment for 0-5 minutes to obtain the shellfish after the shellfish is opened by the microwave.
In certain embodiments, stage 1 is treated for 1 to 3 minutes, for example 1, 2 or 3 minutes.
In certain embodiments, stage 2 is treated for 2 to 4 minutes, such as 2, 3, or 4 minutes.
In certain embodiments, the stage 3 microwave power is set according to the following conditions:
when the shellfish opening rate of the stage 2 treatment is lower than 30%, reducing the microwave power to 50% of the stage 1;
when the shellfish opening rate of the stage 2 treatment is 30-60%, reducing the microwave power to 25-50% of the stage 1;
when the shellfish opening rate of the stage 2 treatment is more than 60%, the microwave power is reduced to 0-25% of the stage 1.
In certain embodiments, stage 3 is treated for 2 to 5 minutes, such as 2, 3, 4, or 5 minutes.
In certain embodiments, in stages 1-3, the microwaves are stopped when the shell surface temperature of the shellfish exceeds 60 ℃. In certain embodiments, the microwaves are activated when the shell surface temperature of the shellfish is below 40 ℃. Specifically, an infrared temperature detector can be used for collecting the temperature of the shellfish surface, and the temperature is linked with the start and stop of microwave power.
In certain embodiments, the total treatment duration of stages 1-3 is less than 12 minutes.
In certain embodiments, the shellfish further comprises the step of taking shellfish meat after sequentially treating the shellfish in stages 1-3.
In certain embodiments, the shellfish is a fresh shellfish, e.g., selected from the group consisting of oysters, clams, scallops, and mussels.
In certain embodiments, the power of stage 1 is determined based on the species of fresh shellfish.
The specific control mode is as follows:
the first stage starts full power (15-25 kW, for example 20 kW) irradiation for 1-5 minutes;
the second stage adopts 10-80% (1.5-20 kW, such as 2-16 kW) power to maintain irradiation for 0-4 minutes;
the third stage adopts 0-50% (0-12.5 kW, such as 0-10 kW) power to supplement and irradiate for 0-5 minutes according to the temperature of the shellfish surface;
setting initial starting power of a third stage according to the opening condition, and setting the starting power to be 50% of the total power when the opening rate is lower than 30%; when the shell opening rate is 30-60%, the starting power is set to 25% -50% of the total power; when the shell opening rate exceeds 60%, setting the starting power to be 0-25%;
when the power is set, the microwave is started and stopped according to the surface temperature of the shellfish, the irradiation is stopped when the temperature exceeds 60 ℃, and the irradiation is started when the temperature is lower than 40 ℃;
the total duration of each stage is not more than 5 minutes, and the accumulated duration of all stages is not more than 12 minutes.
The shellfish muscle can be peeled off or loosened by means of microwaves and the like, so that the two shells are opened, and the shellfish meat can be conveniently taken out. In this context, the term "shelling rate" refers to the percentage of open shellfish to the total shellfish treated.
Advantageous effects of the invention
The invention has at least one of the following advantages over the prior art:
(1) The applicability is wide: the manual shell opening mode is basically only suitable for part of larger shellfish, is only suitable for experienced shell opening workers, and is not beneficial to mass industrialized production. Mechanically opened meat can only be used for cooked food and cannot cover the appeal of fresh shellfish.
(2) Efficiency is improved: the existing fresh shell opening needs to be manually pried to obtain meat, the automatic shell opening rate of the shellfish treated by the method can reach more than 90%, and the problem that the shellfish is difficult to prie manually is solved. The shell opening efficiency is improved by more than 2 times.
(3) The investment is saved: under the same shell opening efficiency, the microwave-assisted shell opening cost is half of that of manual shell opening. The equipment and the site investment are less than 1/3 of the mechanical shell opening.
(4) The breakage rate is low: the invention adopts sectional microwave irradiation to achieve the purposes of killing shellfish without cracking, maintaining higher shellfish meat integrity and ensuring the breakage rate to be below 10 percent.
(5) Gao Shengxian degrees: the invention adopts sectional microwave irradiation to avoid the problem of rotten and cooked food caused by a shell opening mode such as steam and the like, and maintains better freshness.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
In the following examples, a shelled oyster was used as an example, and the microwave power in the first stage was 20kW.
Example 1
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use.
(1) In the first stage, the microwave equipment operates at 20kW, and is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 1 minute (the irradiation stopping time is also counted).
(2) And in the second stage, 50 percent of the preliminary set power (namely the power in the first stage) (namely the power of 10 kW) is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 4 minutes (the irradiation stopping time is also counted).
(3) And in the third stage, the oyster shell opening rate is 30% -60%, supplementary irradiation is carried out according to the operation of 25% of the primary set power (namely, the power is 5 kW), the microwave irradiation is started and stopped in a linkage way with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 3 minutes (the irradiation stopping time is also counted).
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Example 2
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use.
(1) In the first stage, the microwave equipment operates at 20kW, and is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 3 minutes (the irradiation stopping time is also counted).
(2) And in the second stage, the power 50% (namely, the power 10 kW) is initially set, the oyster shell surface temperature is linked, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 3 minutes (the irradiation stopping time is also counted).
(3) And in the third stage, the oyster shell opening rate is 30% -60%, supplementary irradiation is carried out according to the operation of 30% of the initial set power (namely, the power is 6 kW), the microwave irradiation is started and stopped in a linkage way with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 3 minutes (the irradiation stopping time is also counted).
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Example 3
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use.
(1) In the first stage, the microwave equipment operates at 20kW, and is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 5 minutes (the irradiation stopping time is also counted).
(2) And in the second stage, the power 50% (namely, the power 10 kW) is initially set, the oyster shell surface temperature is linked, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 2 minutes (the irradiation stopping time is also counted).
(3) And in the third stage, the oyster shell opening rate is 30% -60%, supplementary irradiation is carried out according to the operation of 25% of the primary set power (namely, the power is 5 kW), the microwave irradiation is started and stopped in a linkage way with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 3 minutes (the irradiation stopping time is also counted).
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Example 4
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use.
(1) In the first stage, the microwave equipment operates at 20kW, and is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 2 minutes (the irradiation stopping time is also counted).
(2) And in the second stage, the power 80% (namely, the power 16 kW) is initially set, the oyster shell surface temperature is controlled to be 40-60 ℃ in a linkage way, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 4 minutes (the irradiation stopping time is also counted).
(3) And in the third stage, the oyster shell opening rate is more than 60%, the supplementary irradiation is carried out according to the operation of 10% of the primary set power (namely, the power is 2 kW), the linkage start-stop microwave irradiation is carried out with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 1 minute (the irradiation stopping time is also counted).
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Example 5
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use.
(1) In the first stage, the microwave equipment operates at 20kW power, and is linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 2 minutes.
(2) And in the second stage, the power 20% (namely, the power 4 kW) is initially set, the oyster shell surface temperature is controlled to be 40-60 ℃ in a linkage way, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 2 minutes (the irradiation stopping time is also counted).
(3) And in the third stage, the oyster shell opening rate is lower than 30%, the supplementary irradiation is carried out according to the operation of 50% of the primary set power (namely, the power is 10 kW), the linkage start-stop microwave irradiation is carried out with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the oyster shell is irradiated for 4 minutes (the irradiation stopping time is also counted).
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Comparative example 1
100kg of fresh oyster with shell is separated into individual oyster bodies, and sediment on the surface is cleaned. And prying the oyster shell by adopting a shell-opening cutter, and digging out the whole oyster meat in the shell to obtain the fresh oyster meat.
Comparative example 2
100kg of fresh oyster with shell is separated into individual oyster bodies, and sediment on the surface is cleaned. Loading cleaned oyster with wooden platform or iron tray, and placing into steam room. Steaming at 0.2-0.6 MPa for 10-20 min, and cooling. Digging out the whole oyster meat with heavy oyster shell by using a shell-opening cutter to obtain the steamed oyster meat.
Comparative example 3
Taking 100kg of fresh oyster with shell, dividing into individual oyster units, and cleaning the sediment on the surface for later use. The microwaves are not irradiated in sections.
And (5) irradiating the oyster shells for 7 minutes by using microwave equipment according to the power of 20kW, and taking out oyster meat after spreading and cooling.
Comparative example 4
This comparative example differs from example 2 only in that the processing order of the second stage and the first stage is exchanged.
(1) In the first stage, the microwave equipment is operated at a power of 10kW and oyster shells are irradiated for 3 minutes.
(2) And in the second stage, the oyster shell is irradiated for 3 minutes under the operation of 20kW of power.
(3) And in the third stage, the oyster shell is irradiated for 3 minutes under the power of 6 kW.
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Wherein, the first stage to the third stage of microwave irradiation are linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the irradiation time comprises the irradiation stopping time.
Comparative example 5
Referring to example 2, this comparative example is different only in that only the first stage and the third stage of treatment (second stage of no treatment) are performed.
(1) In the first stage, the oyster shell was irradiated for 3 minutes at a power of 20kW.
(2) In the second stage, no microwave treatment is performed.
(3) And in the third stage, the oyster shell is irradiated for 3 minutes under the power of 6 kW.
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Wherein, the first and third stages of microwave irradiation are linked with oyster shell surface temperature, the oyster shell surface temperature is controlled at 40-60 ℃, irradiation is stopped when the temperature is higher than 60 ℃, irradiation is started when the temperature is lower than 40 ℃, and the irradiation time comprises irradiation stopping time.
Comparative example 6
Referring to example 2, the present comparative example is different only in that only the first stage and the second stage of treatment are performed (the third stage is not treated).
(1) In the first stage, the microwave equipment is operated at 20kW of power, and oyster shells are irradiated for 3 minutes.
(2) And in the second stage, the oyster shell is irradiated for 3 minutes under the power of 10 kW.
(3) And in the third stage, no treatment is carried out.
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Wherein, the first stage and the second stage of microwave irradiation are linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the irradiation time comprises the irradiation stopping time.
Comparative example 7
Referring to example 2, this comparative example is different only in that the power of the third stage is set to be more than 50% of the preliminary set power of the first stage.
(1) In the first stage, the microwave equipment is operated at 20kW of power, and oyster shells are irradiated for 3 minutes.
(2) And in the second stage, the oyster shell is irradiated for 3 minutes under the power of 10 kW.
(3) And in the third stage, the oyster shell is irradiated for 3 minutes under the power of 14 kW.
(4) And (5) picking out the meat from the oyster subjected to the irradiation treatment by adopting a shell opener.
Wherein, the first stage to the third stage of microwave irradiation are linked with the oyster shell surface temperature, the oyster shell surface temperature is controlled to be 40-60 ℃, the irradiation is stopped when the temperature is higher than 60 ℃, the irradiation is started when the temperature is lower than 40 ℃, and the irradiation time comprises the irradiation stopping time.
Comparative example 8
With reference to example 2, this comparative example only differs in that the power of the second, third stage is adjusted.
(1) In the first stage, the microwave equipment is operated at 20kW of power, and oyster shells are irradiated for 3 minutes.
(2) And in the second stage, the oyster shell is irradiated for 3 minutes according to the operation of the preliminary set power of 90 percent (namely, the power of 18 kW).
(3) In the third stage, the oyster shell is irradiated for 3 minutes at 10% of the primary set power (i.e., 2 kW).
The shell opening rate, the breakage rate and the freshness degree are counted as follows:
remarks: fresh grade: fresh and alive > fresh > slightly cooked > relatively cooked > fully cooked.
Freshness criterion: the higher the glossiness, the more fresh the oyster shell surface oil film is judged according to the glossiness of the oyster shell surface oil film.
Breakage rate = number of obviously broken oyster meat/total oyster meat amount 100%
Open shell ratio = number of open oysters/total number of oysters 100%
When the manual opening is adopted in comparative example 1, the damage to oyster meat when the opening cutter extends into oyster shell cannot be avoided, and about 20% of oyster meat body can be damaged, so that the leakage of the content is caused. At the same time, there is also a risk of foreign matter being mixed into the meat by a certain proportion of oyster shells.
Comparative example 2 adopts steam to open the shell, and the steamed oyster meat can fall off from the shell after being cooked, and is broken by scraping on the surface of the hard oyster shell.
Examples 1-5 were irradiated by reasonable segmentation, the first stage was initiated with full power for 1-5 minutes, the second stage was maintained with 10-80% power for 0-4 minutes, and the third stage was maintained with oyster shell surface temperature 40-60 ℃, with 10-80% power for 0-5 minutes. By controlling the intensity of the microwaves, staged microwave lethal shell opening is realized.
Comparative example 3 and comparative example 7 absorbed microwave energy transiently by irradiation in one stage or by deviation from the irradiation intensity, and when energy was not conducted in time, the oyster meat was cracked, and about 30% of the oyster meat was broken. As the irradiation period further extends, the breakage rate further increases.
Comparative example 4/5/6, when the irradiation is below the set range or the irradiation step is reversed, the oyster opening rate is low or the oyster meat is too ripe. Losing the characteristics of fresh and high-efficiency shell opening.
In comparative example 8, when the power of the sectional irradiation deviates from the set range, the freshness of oyster meat is also damaged and part of oyster meat is exploded, which affects the integrity.
In conclusion, the microwave shell opening can solve the problems of oyster meat breakage and odor introduction risks caused by shell opening, and simultaneously avoid the problem of rotten meat caused by shell opening by steam. But needs to adopt sectional microwave irradiation to achieve the death of oyster without cracking, and maintain higher shell opening rate and oyster meat integrity.
While specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that various modifications and alternatives to those details could be developed in light of the overall teachings of the disclosure and that such modifications would be within the scope of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A shellfish microwave shell opening method comprises the steps of sequentially treating shellfish according to the steps 1-3:
stage 1: treating the shellfish with 15-25 kW of power microwave for 1-5 minutes to obtain a treated shellfish in a stage 1;
stage 2: reducing the microwave power to 10-80% of the stage 1, and continuing to treat for 0-4 minutes to obtain the shellfish treated in the stage 2;
stage 3: and (3) according to the shellfish opening rate of the treatment in the stage 2, reducing the microwave power to 0-50% of the microwave power in the stage 1, and continuing the treatment for 0-5 minutes to obtain the shellfish after the shellfish is opened by the microwave.
2. The method of claim 1, stage 1 treatment is for 1 to 3 minutes, such as 1, 2 or 3 minutes.
3. The method of claim 1, stage 2 treatment is for 2-4 minutes, such as 2, 3 or 4 minutes.
4. The method of claim 1, stage 3 microwave power is set according to the following conditions:
when the shellfish opening rate of the stage 2 treatment is lower than 30%, reducing the microwave power to 50% of the stage 1;
when the shellfish opening rate of the stage 2 treatment is 30-60%, reducing the microwave power to 25-50% of the stage 1;
when the shellfish opening rate of the stage 2 treatment is more than 60%, the microwave power is reduced to 0-25% of the stage 1.
5. The method of claim 1, stage 3 treatment is for 2-5 minutes, such as 2, 3, 4 or 5 minutes.
6. The method of any one of claims 1 to 5, wherein in stages 1 to 3, the microwaves are stopped when the shell surface temperature of the shellfish exceeds 60 ℃;
preferably, the microwaves are activated when the shell surface temperature of the shellfish is below 40 ℃.
7. The method according to claim 1 to 5, wherein the total treatment time period of the stages 1 to 3 is 12 minutes or less.
8. The method according to any one of claims 1 to 5, wherein the shellfish is treated with an efficiency of 5 to 20 Kg/min.
9. The method of any one of claims 1-5, further comprising the operation of taking shellfish meat in the shell.
10. The method of any one of claims 1-5, wherein the shellfish is a fresh shellfish, such as selected from the group consisting of oysters, clams, scallops, and mussels.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310674595.8A CN116491542A (en) | 2023-06-08 | 2023-06-08 | Shellfish microwave shell opening method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310674595.8A CN116491542A (en) | 2023-06-08 | 2023-06-08 | Shellfish microwave shell opening method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116491542A true CN116491542A (en) | 2023-07-28 |
Family
ID=87326847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310674595.8A Pending CN116491542A (en) | 2023-06-08 | 2023-06-08 | Shellfish microwave shell opening method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116491542A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3614806A (en) * | 1969-02-18 | 1971-10-26 | Interchem Corp | Method for shucking shellfish |
| US4420492A (en) * | 1982-07-19 | 1983-12-13 | University Of Maryland | Method for shucking bivalve mollusks using microwave energy |
| CN1043859A (en) * | 1988-12-30 | 1990-07-18 | 上海真空电子器件股份有限公司 | oyster shell opening method and device |
| CN103444834A (en) * | 2012-05-29 | 2013-12-18 | 党庆风 | High-efficient energy-saving microwave continuously-cooking and processing system for shellfish |
| CN104126639A (en) * | 2014-07-11 | 2014-11-05 | 浙江工业大学 | Method and equipment of shellfish hot-pressing shelling and hot steam circulation control |
| CN110250257A (en) * | 2019-06-25 | 2019-09-20 | 浙江海洋大学 | A kind of de- half housing apparatus of Trachyostracous mussel |
-
2023
- 2023-06-08 CN CN202310674595.8A patent/CN116491542A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3614806A (en) * | 1969-02-18 | 1971-10-26 | Interchem Corp | Method for shucking shellfish |
| US4420492A (en) * | 1982-07-19 | 1983-12-13 | University Of Maryland | Method for shucking bivalve mollusks using microwave energy |
| CN1043859A (en) * | 1988-12-30 | 1990-07-18 | 上海真空电子器件股份有限公司 | oyster shell opening method and device |
| CN103444834A (en) * | 2012-05-29 | 2013-12-18 | 党庆风 | High-efficient energy-saving microwave continuously-cooking and processing system for shellfish |
| CN104126639A (en) * | 2014-07-11 | 2014-11-05 | 浙江工业大学 | Method and equipment of shellfish hot-pressing shelling and hot steam circulation control |
| CN110250257A (en) * | 2019-06-25 | 2019-09-20 | 浙江海洋大学 | A kind of de- half housing apparatus of Trachyostracous mussel |
Non-Patent Citations (2)
| Title |
|---|
| 朱秀山 , 周国伟: "微波加热在贝类开壳加工中的应用", 中国水产, no. 08, 15 August 1987 (1987-08-15) * |
| 马元庆;秦华伟;李磊;张秀珍;靳洋;: "海湾扇贝体内重金属含量研究", 海洋湖沼通报, no. 01, 15 March 2010 (2010-03-15) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2711377B2 (en) | Method and apparatus for maintaining quality of raw tuna by ultra-low temperature smoke | |
| EP0398946A1 (en) | Device for cooking and refrigerating food, having a multiple cooking sector with independent automatic introduction and removal. | |
| CA2382841A1 (en) | Produce drying system utilizing multiple energy sources | |
| JP2007129994A (en) | Apparatus for processing and treating unripe japanese plum or fully ripened japanese plum and method for producing japanese plum product | |
| CN116491542A (en) | Shellfish microwave shell opening method | |
| NZ270330A (en) | Live shellfish vacuum packed and pasteurised at a pressure above ambient | |
| CN112586683A (en) | Processing technology of roast chicken | |
| CN101347214B (en) | Method for processing hand-tearing bamboo shoot | |
| CN112401149A (en) | Processing technology of fermented glutinous rice duck | |
| WO2002074108A1 (en) | Raw chestnut with skin for cooking, method for preparing peeled chestnut, method for separating skin from chestnut, and device for cutting skin of chestnut | |
| CN1014389B (en) | Method of preparing fish | |
| WO2011040820A1 (en) | Lactic acid bacteria suitable for producing partly fermented meat and a process for producing partly fermented meat by establishing conditions suitable for the proliferation of such lactic acid bacteria | |
| US4770883A (en) | Segmenting and dehydration process for sugar beets | |
| CN107373472B (en) | Preparation method of seasoned freshwater shrimp meat | |
| KR101813961B1 (en) | Fish processing method | |
| CN111466561A (en) | Cubilose pretreatment method, preparation method and cubilose prepared by method | |
| CN111765723A (en) | Longan pulp drying method | |
| US1252865A (en) | Process of preserving fish and products thereof. | |
| CN111011742A (en) | Efficient composite pickling method for low-temperature meat product by utilizing ultrasonic waves | |
| CN113558202B (en) | Preparation method of sulfur-free and browning-free konjak dry slices | |
| CN114947154B (en) | Pretreatment method for mung bean peeling and peeling machine | |
| CN107712693A (en) | The preparation method of the instant fishery -ies product of less salt with cured fish flavor | |
| KR102596428B1 (en) | Apparatus for manufacturing of eco-friendly dried persimmon | |
| WO2008086810A2 (en) | Method for treatment of meat | |
| CN112438373A (en) | Processing technology of spiced beef |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |