CN103181586A - Deodorization method for pearl mussel meat - Google Patents
Deodorization method for pearl mussel meat Download PDFInfo
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- CN103181586A CN103181586A CN2011104423529A CN201110442352A CN103181586A CN 103181586 A CN103181586 A CN 103181586A CN 2011104423529 A CN2011104423529 A CN 2011104423529A CN 201110442352 A CN201110442352 A CN 201110442352A CN 103181586 A CN103181586 A CN 103181586A
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Abstract
The invention relates to the technical field of processing and treating for aquatic products. In order to solve the problem of deodorization for the mussel meat after taking away pearls, the invention discloses a deodorization method for pearl mussel meat. The deodorization method for pearl mussel meat comprises the following steps of: taking out the mussel meat after taking away pearls, beating the mussel meat and skirt for several times, and adding NaHCO3 on the mussel meat while beating, wherein the ratio of the added amount of NaHCO3 to the percentage by mass of the mussel meat is (0.01 to 0.05%): 1; and performing deodorization for three times, and then directly entering in the subsequent processing techniques. With the adoption of the method, more than 90% of fishy smell can be removed; simultaneously, the deodorization method is simple and low in cost.
Description
Technical field
The present invention relates to the processing processing technology field of aquatic products, specifically relate to a kind of pearl freshwater mussel meat except the processing and treating method of raw meat.
Background technology
China is the big country that fresh water pearl produces, and pearl freshwater mussel Margarita margaritifera (Linnaeus) is one of principal item of growing cultured pearls, and the pearl freshwater mussel can not only produce pearl, but hyoscine, and its shell also can to do mother-of-pearl medicinal.The pearl freshwater mussel was got behind the pearl because freshwater mussel meat is slightly tough in the past, have the distinctive fishy smell of freshwater shellfish and become Litter, never be fully used, show through data at present, freshwater mussel meat is a kind of high protein, low fat, contain amino acid, polysaccharide and the abundant healthy food of trace element, not only have nutritive value, but also contain medicinal active ingredient.Along with the development of pearl aquaculture, get that the development and use of freshwater mussel meat have very big development prospect behind the pearl, so freshwater mussel meat become one of urgent problem except raw meat.
The fishy smell of aquatic products derives from own and hydrolytic process, aquatic products contain more unrighted acid because of it, fat is subjected to other factors (as the metals such as iron of raw material in hydrolytic process, the fat of enzyme preparation, airborne oxygen etc.) influence changes and causes fishy smell, its composition to comprise ammonia, indoles, trimethylamine, hydrogen sulfide, low molecule aldehyde ketone, VFA etc.Therefore freshwater mussel meat is processed when handling and now to be removed the raw meat processing.
The Chinese patent of CN101906358B discloses a kind of raw meat that goes, composition and preparation method go to distinguish the flavor of, each constituent mass percentage is as follows in the said composition: tea oil 0.5%～5.0%, eucalyptus oil 0.5%～5.0%, AES3.0%～15.0%, CAO1.0%～10.0%, BS-123.0%～12.0%, propane diols 2.0%～12.0%, water 41.0%～90.0%, deionized water is added in the reactor, add surfactant A ES while stirring, CAO is warming up to 70 ℃, treats AES, after CAO dissolves fully, add tea oil while stirring successively, eucalyptus oil emulsification 30～40 minutes, add surfactant B S-12 after fully emulsified again, stirring and dissolving is cooled to 50 ℃, adds the cosolvent propane diols, stirs and is cooled to 30 ℃.Though said composition has the absorption decomposition function, can remove residual fishy smell in the processing of marine product and freshwater product and the diet processes, method for removing fishy smell complexity, cost height.
Summary of the invention
Be the problem except raw meat that freshwater mussel meat behind the pearl is got in solution, the present invention proposes a kind of method for removing fishy smell of pearl freshwater mussel meat, adopt this method can remove fishy smell more than 90%, method for removing fishy smell is simple simultaneously, cost is low.
The present invention is achieved by the following technical solutions: a kind of method for removing fishy smell of pearl freshwater mussel meat, adopt following steps:
(1) the freshwater mussel meat that will get behind the pearl takes out, and each beats freshwater mussel meat with wooden stick and the shirt rim is some down, adds NaHCO at freshwater mussel meat when beaing
3, NaHCO
3Addition and the weight ratio of freshwater mussel meat be 0.01 ~ 0.05%:1; The freshwater mussel meat of getting behind the pearl is harder, ceaselessly beats with wooden stick, and freshwater mussel meat is struck pine, and the shirt rim is struck soft, in the process of beaing, adds 1 NaHCO simultaneously
3, NaHCO
3The acid that itself contains with freshwater mussel meat can react, and produces carbon dioxide, allows freshwater mussel meat expand, the shirt rim deliquescing, and freshwater mussel meat is tasted just more crisp, flexible like this.
(2) remove raw meat for the first time: wine, beta-schardinger dextrin-, edible salt are mixed with freshwater mussel meat pickle 1 ~ 2 hour, the weight ratio of wine, beta-schardinger dextrin-, edible salt and freshwater mussel meat is 1 ~ 3%:0.3 ~ 0.8%:0.5 ~ 1.0%:1; Wine can go the raw meat solution greasy, causes the organic acid substance of fishy smell can be dissolved in the alcohol in the wine, reaches the purpose of raw meat.Edible salt also can promote the separating out of stink smell composition in the freshwater mussel meat, realizes taking off raw meat.Beta-schardinger dextrin-has the specific molecule structure stench flavor is had the absorption masking action.Cyclodextrin be by 7 glucose monomers through α-1,4 glycosidic bond in conjunction with the ring that generates, it is intermolecular to exist inner hydrophobic, outside hydrophilic circulus, the embedding of fishy smell material can be got up, and plays the raw meat effect of taking off.The edible back of beta-schardinger dextrin-can be decomposed under bacterial action fully, has no side effect, and can be as the utilization that is absorbed by the body of carbohydrate source.And beta-schardinger dextrin-is difficult for the moisture absorption, and chemical property is stable, protects chromatic effect, and therefore, beta-schardinger dextrin-is desirable fishy-smell removing agent in producing.
(3) for the second time except raw meat: after the freshwater mussel meat after will pickling cleans and drains away the water, all immerse in the tea under the room temperature, soaked 5 ~ 30 minutes; Tea Polyphenols in the tealeaves is natural, flavone compound has the smelly effect that disappears, and terpene compound has the function of absorption peculiar smell, and catechin compounds can be combined with amino acid, have certain passivation enzyme and the effect of sterilization, thus often tea as fishy-smell removing agent.As preferably, tea is selected from green tea, and green tea concentration is very big to the deodorization effect influence, if tea concentration is too high, can increase cost, also can produce negative influence to the local flavor of freshwater mussel meat, and concentration is too low, and raw meat time and production cycle are taken off in prolongation, increases cost indirectly.Therefore, as preferably, the concentration of green tea is 1.0 ~ 2.0%, most preferably is 1.5%, and temperature is 20 ~ 25 ℃ of room temperatures, and soak time is 15 minutes.It is that tea 100g is put into 10 premium on currency that the tea of concentration 1.0% is made process, boils after 10 minutes and reduces to room temperature.
(4) for the third time except raw meat: after clean the draining away the water, adding perilla leaf, edible salt mix with freshwater mussel meat, and the weight ratio of the addition of perilla leaf, edible salt and freshwater mussel meat is 0.2 ~ 0.3%:1%:1, stirs, salt marsh 20 ~ 30 minutes, put under the normal pressure on 100 ℃ of steam, steamed 30 ~ 40 minutes, by the active force of heating with the salt pressure, peculiar smell is discharged, reach the effect except raw meat, take out afterwash, drain after perilla leaf is removed, enter follow-up processing technology.Purple perilla has the effect of raw meat, perilla leaf is the fishy smell that hides freshwater mussel meat with the fragrance of purple perilla, what purple perilla was different with traditional seasoning matter is, only need a kind of product, disposable just can the Ex-all peculiar smell, and do not return raw meat, as preferably, perilla leaf is selected from the full leaf of fresh light green moisture content, and fully mix with freshwater mussel meat the chopping back.
Compared with prior art, the invention has the beneficial effects as follows: adopt this method effective except raw meat to the freshwater mussel meat of getting behind the pearl, method for removing fishy smell is simple.Cost is low.
The specific embodiment
Be described in further detail below in conjunction with the present invention of embodiment, needed raw material is the commercially available prod.
Embodiment 1
(1) gets freshwater mussel meat 10kg behind the pearl, add 1g NaHCO at freshwater mussel meat
3, each ceaselessly beats with wooden stick and allows for 5 times freshwater mussel meat expand after stirring, the shirt rim deliquescing, and freshwater mussel meat is tasted just more crisp, flexible like this.
(2) wine 0.1kg, beta-schardinger dextrin-50g, salt 100g are mixed with freshwater mussel meat pickle 1 hour.
When (3) pickling, 100 g green tea are added in 10 liters the water, boil 10min and be down to room temperature to make concentration be 1.0% green tea water, after the freshwater mussel meat after pickling is cleaned and draining away the water, all immerse in the green tea water of making under the room temperature, soaked 30 minutes.
(4) clean drain away the water after, the perilla leaf 20g, the salt 10g that add fresh chopping fully mixed the back salt marsh 30 minutes with freshwater mussel meat, steamed 30 minutes at 100 ℃ steam then, and be clean and drain perilla leaf with cold water, enters subsequent machining technology then.
Embodiment 2
(1) gets freshwater mussel meat 10kg behind the pearl, add 3g NaHCO at freshwater mussel meat
3, each ceaselessly beats freshwater mussel meat 7 times with wooden stick after stirring, and allows freshwater mussel meat expand, the shirt rim deliquescing, and freshwater mussel meat is tasted just more crisp, flexible like this.
(2) wine 0.3kg, beta-schardinger dextrin-30g, salt 80g are mixed with freshwater mussel meat pickle 1.5 hours.
When (3) pickling, 150 g green tea are added in 10 liters the water, boil 10min and be down to room temperature to make concentration be 1.5% green tea water, after the freshwater mussel meat after pickling is cleaned and draining away the water, all immerse in the green tea water of making under the room temperature, soaked 20 minutes.
(4) clean drain away the water after, the perilla leaf 25g, the salt 10g that add fresh chopping fully mixed the back salt marsh 20 minutes with freshwater mussel meat, steamed 40 minutes at 100 ℃ steam then, and be clean and drain perilla leaf with cold water, enters subsequent machining technology then.
Embodiment 3
(1) gets freshwater mussel meat 10kg behind the pearl, add 2.5g NaHCO at freshwater mussel meat
3, each ceaselessly beats freshwater mussel meat 4 times with wooden stick after stirring, and allows freshwater mussel meat expand, the shirt rim deliquescing, and freshwater mussel meat is tasted just more crisp, flexible like this.
(2) wine 0.2kg, beta-schardinger dextrin-50g, salt 70g are mixed with freshwater mussel meat pickle 1.5 hours.
When (3) pickling, 150 g green tea are added in 10 liters the water, boil 10min and be down to room temperature to make concentration be 1.5% green tea water, after the freshwater mussel meat after pickling is cleaned and draining away the water, all immerse in the green tea water of making under the room temperature, soaked 15 minutes.
(4) clean drain away the water after, the perilla leaf 27g, the salt 10g that add fresh chopping fully mixed the back salt marsh 25 minutes with freshwater mussel meat, steamed 35 minutes at 100 ℃ steam then, and be clean and drain perilla leaf with cold water, enters subsequent machining technology then.
Embodiment 4
(1) gets freshwater mussel meat 10kg behind the pearl, add 5g NaHCO at freshwater mussel meat
3, each ceaselessly beats 3 times with wooden stick after stirring, and allows freshwater mussel meat expand, the shirt rim deliquescing, and freshwater mussel meat is tasted just more crisp, flexible like this.
(2) wine 0.3kg, beta-schardinger dextrin-80g, salt 50g are mixed with freshwater mussel meat pickle 2 hours.
When (3) pickling, 200 g green tea are added in 10 liters the water, boil 10min and be down to room temperature to make concentration be 2.0% green tea water, after the freshwater mussel meat after pickling is cleaned and draining away the water, all immerse in the green tea water of making under the room temperature, soaked 5 minutes.
(4) clean drain away the water after, the perilla leaf 30g, the salt 10g that add fresh chopping fully mixed the back salt marsh 30 minutes with freshwater mussel meat, steamed 30 minutes at 100 ℃ steam then, and be clean and drain perilla leaf with cold water, enters subsequent machining technology then.
Adopt this method can be except fishy smell more than 90%, except the processing technology that the freshwater mussel meat after the raw meat directly enters the back after perilla leaf is washed, making freshwater mussel meat processed goods have fishy smell.
Claims (4)
1. the method for removing fishy smell of a pearl freshwater mussel meat is characterized in that, described method for removing fishy smell is following steps:
(1) the freshwater mussel meat that will get behind the pearl takes out, and it is some down to beat freshwater mussel meat and shirt rim, adds NaHCO at freshwater mussel meat when beaing
3, NaHCO
3Addition and the weight ratio of freshwater mussel meat be 0.01 ~ 0.05%:1;
(2) remove raw meat for the first time: wine, beta-schardinger dextrin-, edible salt are mixed with freshwater mussel meat pickle 1 ~ 2 hour, the weight ratio of wine, beta-schardinger dextrin-, salt and freshwater mussel meat is 1 ~ 3%:0.3 ~ 0.8%:0.5 ~ 1.0%:1;
(3) for the second time except raw meat: after the freshwater mussel meat after will pickling cleans and drains away the water, all immerse in the tea under the room temperature, soaked 5 ~ 30 minutes;
(4) for the third time except raw meat: after clean the draining away the water, adding perilla leaf, edible salt mix with freshwater mussel meat, salt marsh 20 ~ 30 minutes, put under the normal pressure on 100 ℃ of steam, steam 30 ~ 40 minutes afterwash, drain, wherein the weight ratio of the addition of perilla leaf, edible salt and freshwater mussel meat is 0.2 ~ 0.3%:1%:1.
2. the method for removing fishy smell of a kind of pearl freshwater mussel meat according to claim 1 is characterized in that: tea is selected from green tea in the step (3).
3. the method for removing fishy smell of a kind of pearl freshwater mussel meat according to claim 1 is characterized in that: perilla leaf is selected from the full leaf of fresh light green moisture content in the step (4).
4. according to the method for removing fishy smell of claim 1 or 3 described a kind of pearl freshwater mussel meat, it is characterized in that: fully mix with freshwater mussel meat perilla leaf chopping back in the step (4).
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| CN201110442352.9A CN103181586B (en) | 2011-12-27 | 2011-12-27 | Deodorization method for pearl mussel meat |
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| CN201110442352.9A CN103181586B (en) | 2011-12-27 | 2011-12-27 | Deodorization method for pearl mussel meat |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
| CN103637224A (en) * | 2013-11-29 | 2014-03-19 | 四川省简阳大哥大牧业有限公司 | Novel mutton jerky and preparation method thereof |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN105310052A (en) * | 2015-11-27 | 2016-02-10 | 傅贵轩 | Sour flavor fish paste and preparation method thereof |
| CN107048152A (en) * | 2017-06-09 | 2017-08-18 | 太仓苏浏水产有限公司 | A kind of fishes and shrimps deodorant |
| CN107183506A (en) * | 2017-06-09 | 2017-09-22 | 太仓苏浏水产有限公司 | A kind of aquatic products removal agent of raw meat smell |
| CN107897770A (en) * | 2017-12-11 | 2018-04-13 | 荣成海锐芯生物科技有限公司 | A kind of preparation method of mussel tinned food |
| CN110742247A (en) * | 2019-10-28 | 2020-02-04 | 石狮市华宝明祥食品有限公司 | Preparation method for reducing fishy smell of canned fish |
| CN114403437A (en) * | 2022-01-27 | 2022-04-29 | 海南久常制药有限公司 | A method for preparing Margarita powder |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622096A (en) * | 2013-11-29 | 2014-03-12 | 四川省简阳大哥大牧业有限公司 | Preparation method of quick-frozen mutton soup |
| CN103637224A (en) * | 2013-11-29 | 2014-03-19 | 四川省简阳大哥大牧业有限公司 | Novel mutton jerky and preparation method thereof |
| CN103815428A (en) * | 2013-12-18 | 2014-05-28 | 广西大学 | Livestock blood wine soaked cooking sausage and processing method thereof |
| CN103815428B (en) * | 2013-12-18 | 2016-04-06 | 广西大学 | Livestock and poultry blood steeping in wine cooking sausage and processing method thereof |
| CN105310052A (en) * | 2015-11-27 | 2016-02-10 | 傅贵轩 | Sour flavor fish paste and preparation method thereof |
| CN107048152A (en) * | 2017-06-09 | 2017-08-18 | 太仓苏浏水产有限公司 | A kind of fishes and shrimps deodorant |
| CN107183506A (en) * | 2017-06-09 | 2017-09-22 | 太仓苏浏水产有限公司 | A kind of aquatic products removal agent of raw meat smell |
| CN107897770A (en) * | 2017-12-11 | 2018-04-13 | 荣成海锐芯生物科技有限公司 | A kind of preparation method of mussel tinned food |
| CN110742247A (en) * | 2019-10-28 | 2020-02-04 | 石狮市华宝明祥食品有限公司 | Preparation method for reducing fishy smell of canned fish |
| CN114403437A (en) * | 2022-01-27 | 2022-04-29 | 海南久常制药有限公司 | A method for preparing Margarita powder |
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