CN1935028A - Method for processing instant aquatic product - Google Patents
Method for processing instant aquatic product Download PDFInfo
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- CN1935028A CN1935028A CNA2006100188618A CN200610018861A CN1935028A CN 1935028 A CN1935028 A CN 1935028A CN A2006100188618 A CNA2006100188618 A CN A2006100188618A CN 200610018861 A CN200610018861 A CN 200610018861A CN 1935028 A CN1935028 A CN 1935028A
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- retort
- aquatic products
- aquatic product
- temperature
- processing instant
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention discloses a method for processing instant aquatic product. Said processing method includes the following steps: cleaning, dressing, removing partial water content, soaking in soaking liquor with different flavours, vacuum packaging by using cooking bag and sterilizing at high-temperature so as to obtain the invented instant aquatic product.
Description
Technical field
The present invention relates to a kind of processing of aquatic products method, particularly a kind of method for processing instant aquatic product.
Background technology
Freezing is the prevailing method that is used for preservation of fishery with refrigerating.The temperature that is adopted when freezing lower (25--5 ℃), in refrigerating process, since the ice particle that the aquatic products internal moisture forms, volumetric expansion, and institutional framework goes to pot, and freeze denaturation takes place; Its internal moisture of back of thawing is separated out, from dry tack free, meat deterioration, sense of food variation.Use cold preserving method, though the aquatic products institutional framework be not damaged, for the software class or the shell-fish aquatic products of shrimp, crab, ink fountain and so on, because have protease in its meat, in the preservation process, the gonorrhoea phenomenon can appear in meat, the local flavor variation, the meat deliquescing; Simultaneously because storage temperature is higher, the microbial reproduction standard to be suppressing, so freshness date 3 days only.In order to obtain long freshness date, then usually adopt Chemical Preservative Method of Fruits at present, so-called preservation method promptly is to carry out fresh-keepingly with food additives, food additives mainly comprise bactericide, anticorrisive agent and antioxidant.At present the most frequently used is with after the aquatic products sterilization, adds anticorrisive agent again, antioxidant carries out fresh-keeping.Even but like this, the aquatic products of handling through above-mentioned Chemical Preservative Method of Fruits also can only fresh-keeping 4-5 month at normal temperatures, simultaneously owing to adopted anticorrisive agent and antioxidant, the mouthfeel, meat variation of product have been made, anticorrisive agent, some toxicity of antioxidant capital more or less work the mischief to human body simultaneously.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part and provide a kind of need not to add any additives, fresh keeping time method for processing instant aquatic product long, that do not influence the aquatic products meat.
The objective of the invention is to realize by following approach.
A kind of method for processing instant aquatic product, this comprises the steps:
1.1 aquatic products are sloughed part moisture,
Adopt the soak that mixes up taste in advance to soak 1.2 will slough the aquatic products of part moisture,
1.3 after will soak tasty aquatic products and adopt the retort pouch vacuum packaging,
1.4 the large yellow croaker after vacuum packet installed is adopted high temperature sterilization, temperature is 115 °～130 °, and the time is 45～60 minutes.
The present invention has changed the method for the routine of packing again with ultraviolet sterilization, back adding anticorrisive agent, antioxidant earlier that in the past adopted when fresh-keeping, change earlier after the packing high temperature sterilization again into, can only carry out and can't reach inner and brought the top layer of aquatic products with regard to having overcome original sterilization like this, must add anticorrisive agent, antioxidant with the shelf-life of prolongation aquatic products, but still can't realize the shortcoming of long period preservation aquatic products.And according to method of the present invention, owing to will carry out high temperature sterilization after the aquatic products vacuum packaging again, therefore it need not to adopt anticorrisive agent, antioxidant just can be realized deep layer sterilization from outward appearance to inner essence, in high temperature sterilization, can in the lump large yellow croaker be boiled simultaneously, to realize the effect of instant bagged, thereby it is low to have a production cost, long shelf-life (is tested through the applicant, at normal temperatures, can guarantee the quality 10 months), to remove the aquatic products of part moisture simultaneously, demand according to client's different taste adopts different condiment to soak, and makes aquatic products have various taste, to adapt to various crowds.
The part moisture of sloughing aquatic products mainly be for the ease of aquatic products soak together down be convenient in the operation tasty, the method of therefore aquatic products being sloughed moisture has a lot, can be adopt dry, oven dry or fried mode carry out, simultaneously remove for moisture that there is no particular limitation, generally determine according to the mode of dehydration, when employing was dried and dried, generally the aquatic products with per 500 grams became 150～250 grams for good.
With aquatic products carry out in advance fried, be in order to obtain better mouthfeel, simultaneously also for the ease of aquatic products tasty when soaking.
Aquatic products when fried, are generally exploded golden yellow getting final product with the outer surface with aquatic products.
The described kind that is used to soak the soak of fried good aquatic products has a lot, it or can be directly to adopt saline sook, or the condiment that adds other soaks, it can be regulated according to the difference of aquatic products, applicable object, therefore it does not have specific requirement, and inventive point of the present invention also is to provide a kind of like this thinking of producing instant aquatic product.
Certainly above-mentioned various dewaterings also can mix use, after earlier part moisture being dried or dries in the aquatic products employing, adopt fried mode to carry out again, can remove part moisture more so on the one hand, also can increase the mouthfeel of aquatic products on the other hand.
Certainly before sloughing moisture, also aquatic products can be boiled.
For more specific description the present invention, the present invention specifically provides the prescription that mouthfeel is good, taste is good of one of a kind of applicant's use here: mainly be made up of spices, tangerine peel, cloves, essence, wine and ginger in the described prescription, above-mentioned various condiment are added poach go out taste and promptly make soak, the aquatic products that will slough moisture again immerse in the above-mentioned condiment and soak.
Soak time has no particular limits, and it is except outside the Pass the concentration with condiment has, and is also relevant with the tasty degree of required aquatic products, can decide according to specific circumstances.
The weight proportion of each raw material in the described above-mentioned prescription is: spices 35～40, tangerine peel 10～20, cloves 1～3, ginger 100, wine 120, essence wherein then is 1～2.
Described retort pouch is the sack that inner surface crosses the aluminium film.
The shelf-life of adopting the sack of this structure can improve bag interior food.
Oven dry wherein adopts dryer and vacuum packing machine to get final product with vacuum-packed.High temperature sterilization then adopts high-temperature sterilization pot or high temperature high pressure sterilizing pot to carry out, when adopting retort, when the temperature of retort reaches 60 ℃, the pressure of retort preferably remains on 1.1Mpa, and when the temperature of retort reached 80 ℃, the pressure of retort preferably remained on 1.3Mpa, when the temperature of retort reaches 100 ℃, the pressure of retort preferably remains on 1.5Mpa～2.0Mpa, and when the temperature of retort reached 120-130 ℃, the pressure of retort preferably remained on 1.5Mpa～1.8Mpa.
When the temperature of retort and pressure keep this proportioning, can farthest reduce the broken bag rate of retort pouch.
Described aquatic products can be a kind of cuttle fish, scallop, extra large peeled shrimp, oyster meat, large yellow croaker or the like.
The invention has the advantages that:
The present invention processes aquatic products the back, packs, uses high temperature sterilization with various condiment in advance, thereby having overcome the existing sterilization of generally adopting ultraviolet sterilization and being brought just carries out on the top layer of aquatic products, must add in the aquatic products anticorrisive agent, antioxidant that can't go deep into inside and cause can't instant baggeds with the large yellow croaker that prolongs its shelf-life, brought, harmful shortcoming.And have instant bagged, long shelf-life, meat is good, mouthfeel is good advantage.
The specific embodiment
Below in conjunction with embodiment the present invention is described in more detail.
Most preferred embodiment
A kind of method for processing instant aquatic product, it is specially a kind of instant oyster meat processing method, it is that oyster meat is dried, (oven dry is to be dried into 200 oyster meats that restrain with the oyster meat of per 500 grammes per square metres to be as the criterion), then the oyster meat of oven dry being put into oil cauldron carries out fried, so that being exploded, oyster meat appears as golden yellow extremely to the surface, after with oyster meat steep into by: 28 the gram spices, the tangerine peel of 15 grams, the cloves of 2 grams, 2 essence, (add water has no particular limits the water of the wine of the ginger of 100 grams and 120 grams through adding about 1500 grams, provide concrete data just for convenience of explanation at embodiment) in the soup juice that is boiled into, soak about about 10 minutes (the same reasons, soak time also has no particular limits, if the color of liking aquatic products more deeply, taste is heavy, then can prolong soak time) after soaked oyster meat is adopted the packing of vacuum baling press with the retort pouch that inner surface crosses the aluminium film, with packing good in oyster meat is housed retort pouch put into high-temperature sterilization pot and carry out high temperature sterilization.Following rule is followed in the control of described retort temperature and pressure, when the temperature of retort reaches 60 ℃, the pressure of retort preferably remains on 1.1Mpa, when the temperature of retort reaches 80 ℃, the pressure of retort preferably remains on 1.3Mpa, and when the temperature of retort reached 100 ℃, the pressure of retort preferably remained on 1.8Mpa, when the temperature of retort reached 120 ℃, the pressure of retort preferably remained on 1.6Mpa.Adopt above-mentioned processing method, just can produce the instant oyster meat of the delicious flavour of instant bagged.
It is same as the prior art that present embodiment is not stated part.
Claims (10)
1. method for processing instant aquatic product, this comprises the steps:
1.1 aquatic products are sloughed part moisture,
Adopt the soak that mixes up taste in advance to soak 1.2 will slough the aquatic products of part moisture,
1.3 after will soak tasty aquatic products and adopt the retort pouch vacuum packaging,
1.4 the large yellow croaker after vacuum packet installed is adopted high temperature sterilization, temperature is 115 °～130 °, and the time is 45～60 minutes.
2. a kind of method for processing instant aquatic product according to claim 1 is characterized in that: the processing of aquatic products with per 500 grams when oven dry or airing becomes 150～250 grams; Fried rule is fried into golden yellow for extremely with the outer surface with aquatic products.
3. a kind of method for processing instant aquatic product according to claim 2 is characterized in that: described dewatering can also be that aquatic products are adopted airing or oven drying method processing back, adopt fried method to process again.
4. according to claim 2 or 3 described a kind of method for processing instant aquatic product, it is characterized in that:, can also dewater again after boiling earlier in that the aquatic products dehydration will be gone.
5. a kind of method for processing instant aquatic product according to claim 4, it is characterized in that: being formulated as of described soak, form by spices, tangerine peel, cloves, essence, wine and ginger, above-mentioned various condiment are added promptly make soak after poach goes out taste.
6. a kind of method for processing instant aquatic product according to claim 5, it is characterized in that: the weight proportion of each raw material in the described above-mentioned prescription is: spices 35～40, tangerine peel 10～20, cloves 1～3, ginger 100, wine 120, essence wherein then is 1～2.
7. a kind of method for processing instant aquatic product according to claim 6 is characterized in that: described retort pouch is the sack that inner surface crosses the aluminium film.
8. a kind of method for processing instant aquatic product according to claim 7 is characterized in that: described high temperature sterilization adopts high-temperature sterilization pot or high temperature high pressure sterilizing pot to carry out.
9. a kind of method for processing instant aquatic product according to claim 8, it is characterized in that: being controlled to be of the temperature of described retort and pressure, when the temperature of retort reaches 60 ℃, the pressure of retort preferably remains on 1.1Mpa, when the temperature of retort reaches 80 ℃, the pressure of retort preferably remains on 1.3Mpa, when the temperature of retort reaches 100 ℃, the pressure of retort preferably remains on 1.5Mpa～2.0Mpa, when the temperature of retort reached 120-130 ℃, the pressure of retort preferably remained on 1.5Mpa～1.8Mpa.
10. a kind of method for processing instant aquatic product according to claim 9 is characterized in that: described aquatic products or for scallop or for extra large peeled shrimp or for oyster meat or for large yellow croaker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100188618A CN1935028A (en) | 2006-04-18 | 2006-04-18 | Method for processing instant aquatic product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100188618A CN1935028A (en) | 2006-04-18 | 2006-04-18 | Method for processing instant aquatic product |
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| CN1935028A true CN1935028A (en) | 2007-03-28 |
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| CNA2006100188618A Pending CN1935028A (en) | 2006-04-18 | 2006-04-18 | Method for processing instant aquatic product |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836748A (en) * | 2010-04-12 | 2010-09-22 | 山东大学威海分校 | Processing method for instant shrimp |
| CN102160659A (en) * | 2011-03-31 | 2011-08-24 | 康勇明 | Seasoning oyster and production method thereof |
| CN103445225A (en) * | 2013-09-10 | 2013-12-18 | 施秉县天籁农产品有限公司 | Processing method for whitebaits |
| CN103637266A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent scallop meat |
| CN104305466A (en) * | 2014-09-18 | 2015-01-28 | 浙江工商大学 | Sterilization method of instant shelled shrimps |
| CN104824721A (en) * | 2015-04-09 | 2015-08-12 | 浙江医药高等专科学校 | Manufacturing method of instant conditioning prawn rich in astaxanthin |
| CN105212104A (en) * | 2014-07-02 | 2016-01-06 | 浙江万里学院 | A kind of processing method of dried small shrimp leisure food |
| CN105661373A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Leisure food with sea collichthys lucidus as raw materials and preparing method |
| CN111920021A (en) * | 2020-09-01 | 2020-11-13 | 福建师范大学 | Preparation process of instant oyster soft can |
-
2006
- 2006-04-18 CN CNA2006100188618A patent/CN1935028A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836748A (en) * | 2010-04-12 | 2010-09-22 | 山东大学威海分校 | Processing method for instant shrimp |
| CN102160659A (en) * | 2011-03-31 | 2011-08-24 | 康勇明 | Seasoning oyster and production method thereof |
| CN102160659B (en) * | 2011-03-31 | 2012-11-07 | 康勇明 | Seasoning oyster and production method thereof |
| CN103445225A (en) * | 2013-09-10 | 2013-12-18 | 施秉县天籁农产品有限公司 | Processing method for whitebaits |
| CN103637266A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent scallop meat |
| CN105212104A (en) * | 2014-07-02 | 2016-01-06 | 浙江万里学院 | A kind of processing method of dried small shrimp leisure food |
| CN104305466A (en) * | 2014-09-18 | 2015-01-28 | 浙江工商大学 | Sterilization method of instant shelled shrimps |
| CN104824721A (en) * | 2015-04-09 | 2015-08-12 | 浙江医药高等专科学校 | Manufacturing method of instant conditioning prawn rich in astaxanthin |
| CN104824721B (en) * | 2015-04-09 | 2017-12-08 | 浙江医药高等专科学校 | The preparation method of instant conditioning shrimp rich in astaxanthin |
| CN105661373A (en) * | 2016-02-19 | 2016-06-15 | 石狮市海百皇水产食品有限公司 | Leisure food with sea collichthys lucidus as raw materials and preparing method |
| CN111920021A (en) * | 2020-09-01 | 2020-11-13 | 福建师范大学 | Preparation process of instant oyster soft can |
| CN111920021B (en) * | 2020-09-01 | 2023-07-21 | 福建师范大学 | Preparation process of instant oyster soft can |
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