RU2368143C1 - Method of mussel shells content extraction - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fish industry and can be used for mussels processing. Method includes washing, sorting, packaging of mussels in shells in trays in one layer, freezing and removal of frozen body from the shell. Freezing is performed in steam and liquid nitrogen medium in three stages. The first stage includes cooling of mussels from 10°C to 0°C at nitrogen vapours temperature minus 70°C during 40 seconds. The second stage includes mussels temperature lowering from 0°C to minus 11.5°C with medium temperature minus 196°C. Distance from mussels layer till nitrogen spreading caps 150-250 mm, specific charge of cryoagent in ratio to 1 kg of product makes 0.93-1.1 kg/kg during 100-150 s. The third stage includes cooling of mussels from 11.5°C to minus 25°C at nitrogen vapours temperature minus 70°C during 75 seconds.

EFFECT: invention allows to increase output of finished product, reduce technological process time and electrical energy costs.

5 ex

Description

The invention relates to the fishing industry and can be used for complex processing of bivalve mollusks, in particular bivalve mussel mussel with obtaining delicious products.

There is a known method of extracting the body of bivalve mollusks, in which, using special cutters, the thin edge of the mollusk flaps is removed and a knife is introduced into the hole to be cut [US Patent No. 5399117, MKI A22C 29/04, “Mechanical Method for Extracting the Body of Bivalve Mollusks”].

The disadvantage of this method is the great complexity of the process of separating raw from the shell, the possibility of small fragments of the shell getting into the mollusk body, which makes it unsuitable for food purposes.

Closest to the claimed method is the "Method of extracting the contents of the shells of gastropods" [Patent RU No. 2266025, IPC A23L 1/33], according to which the mollusks are washed, placed in layers on pallets and freezing is carried out at a temperature of -12 ÷ -15 ° C for 12-24 hours, thawing is carried out for 1.5-3 hours before thawing of the tail of the mollusk, after which the body is separated from the sink using a device, such as a fork.

However, this method when extracting the contents of shells of bivalve mollusks has several disadvantages:

- the occurrence of the adhesion effect between the cooled surface of the shell and the wet surface of the body of the mollusk, leading to damage to the body when it is removed;

- low freezing rate, leading to a deterioration in taste and the destruction of biologically active substances and protein compounds;

- freezing at a low speed the muscles of the mollusc-closures of the mollusk (ensuring the strength of the connection between the shell flaps) in a reduced state, which also leads to damage to the body when it is removed.

The technical effect of the invention is the possibility of extracting its contents from the mollusk shell without damage, without deteriorating taste and without destroying biologically active substances and protein compounds, and reducing the process time.

The technical effect is achieved in that in a method for extracting the contents of shells of bivalve mollusks, which includes washing, sorting, packaging mollusks in shells in pallets of a single layer thickness, freezing and removing the frozen body from the shell, freezing is carried out in a vapor-liquid nitrogen medium in three stages: cooling mollusks from 10 ° C to 0 ° C at a temperature of nitrogen vapor of minus 70 ° C for 40 s, lowering the temperature of mollusks from 0 ° C to minus 11.5 ° C at a temperature of minus 196 ° C, distance from the surface of mollusk layer sewn with liquid nitrogen to spray nozzles of 150-250 mm, specific consumption of cryoagent per 1 kg of product, 0.93-1.1 kg / kg, for 100-150 s and lowering the temperature of mollusks from minus 11.5 ° C to minus 25 ° C at a temperature of nitrogen vapor of minus 70 ° C for 75 s.

When nitrogen is frozen in a vapor-liquid medium (cryogenic freezing) with a high speed of the process, the muscles of the mollusk-closure muscles are destroyed, which ensure the strength of the connection between the valves, which leads to the opening of the shell and the rapid separation of the mollusk body from the shell.

Here are examples of the method.

Example 1

Natural mussels mussels (when processing cultivated mussels they are preliminarily kept in sea water for 12 hours) are washed from sand, silt and other contaminants in running water or baths with a false bottom, sorted, packaged in pallets in one layer weighing no more than 1 kg and sent for freezing in a nitrogen freezing apparatus. The freezing process is carried out in three stages:

- Stage I - cooling of the mussel mussel from 10 ° C to 0 ° C for 40 s at a temperature of nitrogen vapor minus 70 ° C;

- Stage II - lowering the temperature of the mussel mussel from 0 ° C to minus 11.5 ° C at a temperature of minus 196 ° C, the distance from the surface of the mollusk layer irrigated with liquid nitrogen to the spray nozzles 150 mm, the specific consumption of the cryoagent related to 1 kg of product , 0.93 kg / kg, for 102 s;

- Stage III - lowering the temperature of the mussel mussel from minus 11.5 ° C to minus 25 ° C at a temperature of nitrogen vapor of minus 70 ° C for 75 s.

After cryogenic freezing, the body of the mollusk is separated from the shell, the percentage of opening of the mollusk shells in this case is 93%, then the byssus thread is removed from it, glazed, packaged and sent for storage at a temperature not exceeding minus 25 ° С.

Example 2

Natural mussels mussels (when processing cultivated mussels they are preliminarily kept in sea water for 12 hours) are washed from sand, silt and other contaminants in running water or baths with a false bottom, sorted, packaged in pallets in one layer weighing no more than 1 kg and sent for freezing in a nitrogen freezing apparatus. The freezing process is carried out in three stages:

- Stage I - cooling of the mussel mussel from 10 ° C to 0 ° C for 40 s at a temperature of nitrogen vapor minus 70 ° C;

- Stage II - lowering the temperature of the mussel mussel from 0 ° C to minus 11.5 ° C at an ambient temperature of minus 196 ° C, the distance from the surface of the mollusk layer irrigated with liquid nitrogen to the spray nozzles of 250 mm, the specific consumption of cryoagent per 1 kg of product , 1.11 kg / kg, for 148 s;

- Stage III - lowering the temperature of the mussel mussel from minus 11.5 ° C to minus 25 ° C at a temperature of nitrogen vapor of minus 70 ° C for 75 s.

After cryogenic freezing, the body of the mollusk is separated from the shell, the percentage of opening of the mollusk shells in this case is 89%, then the byssus thread is removed from it, glazed, packaged and sent for storage at a temperature not exceeding minus 25 ° С.

Example 3

Natural mussels mussels (when processing cultivated mussels they are preliminarily kept in sea water for 12 hours) are washed from sand, silt and other contaminants in running water or baths with a false bottom, sorted, packaged in pallets in one layer weighing no more than 1 kg and sent for freezing in a nitrogen freezing apparatus. The freezing process is carried out in three stages:

- Stage I - cooling of the mussel mussel from 10 ° C to 0 ° C for 40 s at a temperature of nitrogen vapor minus 70 ° C;

- Stage II - lowering the temperature of the mussel mussel from 0 ° C to minus 11.5 ° C at an ambient temperature of minus 196 ° C, the distance from the surface of the mollusk layer irrigated with liquid nitrogen to the spray nozzles 350 mm, the specific consumption of cryoagent related to 1 kg of product 1.6 kg / kg for 233 s;

- Stage III - lowering the temperature of the mussel mussel from minus 11.5 ° C to minus 25 ° C at a temperature of nitrogen vapor of minus 70 ° C for 75 s.

After cryogenic freezing, the body of the mollusk is separated from the shell, the percentage of opening of the mollusk shells in this case is 50%, then the byssus thread is removed from it, glazed, packaged and sent for storage at a temperature not exceeding minus 25 ° С. A small percentage of the opening of mollusk shells is explained by the non-occurrence of the effect of destruction (destruction) of the muscle-contactor at the time of spraying liquid nitrogen on the surface of the mussel.

Example 4

Natural mussels mussels (when processing cultivated mussels they are preliminarily kept in sea water for 12 hours) are washed from sand, silt and other contaminants in running water or baths with a false bottom, sorted, packaged in pallets in one layer weighing no more than 1 kg and sent for freezing by lowering the product into liquid nitrogen at a temperature of cryoagent minus 196 ° C. The freezing process is carried out in three stages:

- I stage - cooling of the mussel mussel from 10 ° C to 0 ° C for 2 s;

- Stage II - lowering the temperature of the mussel mussel from 0 ° C to minus 11.5 ° C with a specific consumption of cryoagent related to 1 kg of product, 0.15 kg / kg, for 19 s;

- Stage III - lowering the temperature of the mussel mussel from minus 11.5 ° C to minus 25 ° C, within 15 s.

After cryogenic freezing, the body of the mollusk is separated from the shell, the percentage of opening of the mollusk shells in this case is 100%, then the byssus thread is removed from it, glazed, packaged and sent for storage at a temperature not exceeding minus 25 ° С. But after defrosting the product, a break in the mantle mantle was observed due to the occurrence of significant mechanical stresses leading to the destruction of the peripheral tissues of the mussel.

Example 5

For comparison, a method was carried out to extract the contents of shells of bivalve mollusks according to the prototype method.

Natural mussels mussels (when processing cultivated mussels they are preliminarily kept in sea water for 12 hours) are washed from sand, silt and other contaminants in running water or baths with a false bottom, sorted, packaged in pallets in one layer weighing no more than 1 kg and sent for freezing. Freezing is carried out in a freezer at a temperature of -12 ÷ -15 ° C for 12 hours, thawing is carried out for 3 hours at room temperature (opening of mollusk shells is not observed), after which the body of the mollusk is removed using a device, such as a spoon. In this case, the mollusk body cannot be completely removed, the soft body comes off, and part of it remains inside the shell.

The results of the experiments allow us to conclude that the optimal technological regime of cold preservation of mussel mollusk is freezing nitrogen in a vapor-liquid medium in three stages: cooling the mollusks from 10 ° C to 0 ° C at a temperature of nitrogen vapor of minus 70 ° C for 40 s, lowering the temperature of the mollusks from 0 ° С to minus 11.5 ° С at an ambient temperature of minus 196 ° С, distance from the surface of the mollusk layer irrigated with liquid nitrogen to spray nozzles 150-250 mm, specific consumption of cryoagent per 1 kg of product, 0.93-1 , 1 kg / kg, over 100-150 s and lowering the temperature of the mollusks from minus 11.5 ° C to minus 25 ° C at a temperature of nitrogen vapor of minus 70 ° C for 75 s.

In this case, the proposed method allows you to:

- get a high quality product with the least qualitative and quantitative changes;

- significantly reduce the time of the technological process of processing and energy costs in comparison with the prototype method;

- the use of whole and clean sinks for referral for further processing in various industries.

Information sources

1. US patent No. 5399117, MKI A22C 29/04, Mechanical method for extracting the body of bivalve mollusks.

2. Patent RU No. 2266025, IPC A23L 1/33, Method for extracting the contents of shells of gastropods (prototype).

Claims (1)

A method for extracting the contents of shells of bivalve mollusks, including washing, sorting, packaging mollusks in shells in pallets, one layer thick, freezing and removing the frozen body from the shell, characterized in that the freezing is carried out in a vapor-liquid nitrogen atmosphere in three stages: cooling the mollusk from 10 to 0 ° C at a temperature of nitrogen vapor of -70 ° C for 40 s, lowering the temperature of the mollusk from 0 to -11.5 ° C at a temperature of -196 ° C, the distance from the surface of the mollusk layer irrigated with liquid nitrogen to spread injection nozzles of 150-250 mm, specific consumption of cryoagent related to 1 kg of product, 0.93-1.1 kg / kg, for 100-150 s, and lowering the mollusk temperature from -11.5 to -25 ° С at a temperature of nitrogen vapor of -70 ° C for 75 s.