CN1256042C

CN1256042C - Processing method of instant seafood

Info

Publication number: CN1256042C
Application number: CNB02135782XA
Authority: CN
Inventors: 陈彦兵
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-11-06
Filing date: 2002-11-06
Publication date: 2006-05-17
Anticipated expiration: 2022-11-06
Also published as: CN1410000A

Abstract

The present invention discloses a processing method of instant seafood, such as shrimps, crabs, sea cucumbers, shellfish, etc. The processing method comprises the processing steps of cleaning, steaming, solution soaking and vacuum packaging (sealed packaging). Seafood, such as shrimps, crabs, sea cucumbers, shellfish, etc., processed by the method of the present invention well maintain original forms and original taste and nutrients, are easy to store and carry and have the characteristics of easy technology, easy operation, energy conservation, immediate eating of a product after package (seal) opening, convenience, sanitation, preservation at a normal temperature, favorable economic benefit, etc., and the seafood can be directly eaten by people. The processing method can be widely suitable for the processing seafood, such as shrimps, crabs, sea cucumbers, shellfish, fishes, etc. and has favorable popularization value.

Description

A kind of processing method of instant seafood

Affiliated technical field

The present invention relates to food processing field, specifically the processing method of instant seafoods such as a seed shrimp, crab, ginseng, shellfish.

Background technology

At present, the common on the market characteristic marine product that should carry that processes with seafood mainly contains dried product, the salt marsh product, canning product etc., representative products is as dried sea-cucumber, dried abalone, dried squid, dried shrimps, to dried shrimps, dried scallop, the shrimp crab paste, the canned pack of shrimp crab ginseng shellfish etc., these products are to follow traditional processing method for many years always, all there are some inevitable defectives, as the airing dewatering process in the ripe dried product process of tradition, cause the finished product rehydration poor, organize tough and tensile, be difficult to chew, some freshes such as dried sea-cucumber, dried squid water is before use sent out technology and also can be caused the water-soluble nutrient substance of product to run off in a large number, high salt penetration technology in the processing of salt marsh product, it is too high to cause final products to contain salinity, too much edible unfavorable healthy, high temperature high pressure sterilizing technology in the processing of canning product, because excessive heating makes product lose intrinsic mouthfeel and local flavor, product often has special can flavor, more or less there is certain defective in above-mentioned processing method, and this will make the delicate flavour forfeiture of seafood processing back, freshness reduces, mouthfeel is poor, more than the nutritive loss, edible inconvenient.

Summary of the invention

In order to overcome above-mentioned the deficiencies in the prior art, a kind of processing method of instant seafood is provided, through seafood products such as the shrimp after this method processing, crab, ginseng, shellfishes, original form of these marine products, former flavoursome and nutritional labeling have been kept preferably, and be easy to storage, easy to carry, can be directly edible for people.

The technical solution adopted for the present invention to solve the technical problems is:

A kind of processing method of instant seafood is characterized in that adopting following method step:

1, clean, behind seafood products such as fresh and alive shrimp, crab, sea cucumber (removing internal organ), shellfish removal foreign material, clean up,

2, boiling, the seafood product that cleans up is put into 90 ℃--100 ℃ of water boiled 5-15 minute, and vexed then 2-8 minute, taking-up drained again,

3, solution impregnation is put into maceration extract with the seafood that drains after boiling and was soaked at least 48 hours,

4, vacuum-packed (packing), the seafood that dipping is good are taken out (be with juice or the be not with juice) food of packing into

Pack in the container or the food vacuum bag of packing in vacuumize heat seal and pack.

Other favourable structure of the present invention forms the object of dependent claims.

Above-mentioned said maceration extract is the aqueous solution that contains liquor and salt and flavoring, wherein contains wine 8-25%, salt 5-10%, and sugared 3-10%, all the other are water, and add a little Chinese prickly ash, flavorings such as ginger.

The invention has the beneficial effects as follows: the present invention is owing to adopt above-mentioned processing method, wherein cooking process has played the kill harmful microorganism, deactivation parasite and the effect that makes enzymatic inactivation, the safety and sanitation quality of aquatic products and stablizing of quality have been guaranteed, in the solution impregnation operation, in the maceration extract composition because of containing a certain amount of alcohol and salt, the color, smell and taste of product uniqueness had both been given as flavouring, also played the effect of anti-corrosive fresh-keeping as antistaling agent, vacuum-packed (packing) provides metastable condition of storage, guaranteed that product has the long shelf-life under the normal temperature storage condition, prolonged the commodity price life-span of product, through the shrimp after this method processing, crab, ginseng, seafood products such as shellfish, the original form that has kept these marine products preferably, former flavoursome and nutritional labeling, and be easy to preserve, easy to carry, can be directly edible for people, it is simple to have technology, processing ease, it is instant, convenient and healthy that energy savings, product are opened bag (envelope), but normal temperature is preserved, characteristics such as good in economic efficiency, this processing method can be widely used in shrimp, ginseng, shellfish, the processing of seafood such as fish is handled, and good popularization value is arranged.

The specific embodiment

Below in conjunction with embodiment the present invention is further described:

Embodiment 1:

Clean up after getting 4 kilograms of impurity elimination things of bright shrimp, the prawn that cleans up is put into boiling water (100 ℃) water boiled 5 minutes, taking-up in vexed 2 minutes drains, and contains wine 12% in the maceration extract, salt 5%, sugar 3%, all the other are water, add a little Chinese prickly ash again, ginger, shallot, caraway seasoning, prawn was put into maceration extract dipping 48 hours, the good prawn of dipping is taken out, band juice is quantitatively packed into and is packed in the food containers.

Embodiment 2:

Clean up after getting the 5 kilograms of impurity elimination things of beautiful spiral shell of living, the beautiful spiral shell of the work that cleans up is put into 100 ℃ of boiling water to be boiled 10 minutes, take out after vexed 3 minutes and drain, beautiful spiral shell was put into the maceration extract dipping 96 hours, maceration extract contains wine 20%, salt 7%, sugar 10% all the other be water (aseptic), add a little Chinese prickly ash again, ginger, aniseed seasoning, the beautiful spiral shell that dipping is good takes out the vacuum bag of quantitatively packing into, vacuumizes the back heat seal and packs.

Embodiment 3:

Clean up after getting 8 kilograms of impurity elimination things of crab, the crab that cleans up is put into 90 ℃---100 ℃ water boiled 15 minutes, take out after vexed 8 minutes and drain, then crab was put into the maceration extract dipping 92 hours, maceration extract contains wine 25%, salt 10%, sugar 10% all the other be water (aseptic), add a little Chinese prickly ash again, ginger, aniseed seasoning, the crab that dipping is good is taken out the vacuum bag of quantitatively packing into, and heat seal packs and gets final product after vacuumizing.

Embodiment 4:

Get 7 kilograms of fresh and alive sea cucumbers, clean up behind the internal organ of removal sea cucumber, the water of the sea cucumber that cleans up being put into 90 ℃-100 ℃ boiled 12 minutes, take out after vexed 2 minutes and drain, then sea cucumber was put into the maceration extract dipping 68 hours, maceration extract contains wine 25%, salt 10%, sugar 3%, all the other are water (aseptic), add a little Chinese prickly ash again, flavouring such as ginger, aniseed, the sea cucumber that dipping is good is taken out the vacuum bag of quantitatively packing into, and heat seal packs and gets final product after vacuumizing.

Embodiment 5:

Get 9 kilograms of fresh fish, clean up behind the internal organ of removal fish, the water that the fish that cleans up is put into 90 ℃ boiled 15 minutes, take out after vexed 7 minutes and drain, then fish was put into the maceration extract dipping 68 hours, maceration extract contains wine 18% salt 8% sugar 5%, and all the other are water (aseptic), add a little Chinese prickly ash again, flavouring such as ginger, aniseed, the fish that dipping is good is taken out the vacuum bag of quantitatively packing into, and heat seal packs and gets final product after vacuumizing.

Embodiment 6:

Get 16 kilograms of shellfish product such as seafood, clam head, clam, clean up after removing foreign material, the water that shellfish product such as the seafood that cleans up, clam head, clam are put into 100 ℃ boiled 6 minutes, take out after vexed 4 minutes and drain, then shellfish product such as seafood, clam head, clam are put into the maceration extract dipping more than 48 hours, maceration extract contains wine 18%, salt 5%, sugar 3% all the other be water (aseptic), add a little Chinese prickly ash again, flavouring such as ginger, aniseed, shellfish product such as the seafood that dipping is good, clam head, clam take out the vacuum bag of quantitatively packing into, vacuumize the back heat seal and pack.

The present invention is owing to adopt above-mentioned processing method, and wherein cooking process has played the kill harmful microorganism, deactivation is posted Infested and make enzymatic inactivation effect has guaranteed the safety and sanitation quality of aquatic products and stablizing of quality; Solution impregnation In the operation, because containing a certain amount of alcohol and salt, both gave the product uniqueness as flavouring in the maceration extract composition Color, smell and taste have also played the effect of anti-corrosive fresh-keeping as antistaling agent, vacuum-packed (packing) provides relative Stable condition of storage has guaranteed that product has the long shelf-life under the normal temperature storage condition, prolonged the goods of product In the valency life-span, through seafood products such as the shrimp after this method processing, crab, ginseng, shellfishes, these marine products have been kept preferably Original form of product, former flavoursome and nutritional labeling, and be easy to keeping, easy to carry, can be directly edible for people, It is simple to have technology, processing ease, and energy savings, it is instant, convenient and healthy that product is opened bag (envelope), but normal temperature is protected Deposit, the characteristics such as good in economic efficiency, this processing method can be widely used in adding of the seafood such as shrimp, ginseng, shellfish, fish The worker processes, and preferably promotional value is arranged.

Claims

1, a kind of processing method of instant seafood is characterized in that adopting following method step:

(1) clean, behind fresh and alive shrimp, crab, sea cucumber or Shellfish product removal foreign material, clean up,

(2) boiling, the seafood product that cleans up is put into 90 ℃--100 ℃ of water boiled 5-15 minute, and vexed then 2-8 minute, taking-up drained again,

(3) solution impregnation, the seafood that drains after boiling is put into maceration extract soaked at least 48 hours, maceration extract is the aqueous solution that contains liquor and salt and flavoring, and wherein: wine 8-25%, salt 5-10%, sugared 3-10%, all the other are water, and add the flavoring that a little contains Chinese prickly ash, ginger

(4) vacuum packaging, the seafood band juice that dipping is good takes out in the food containers of packing into and packs.