CN104068422B - A kind of processing method of salty Eriocheir sinensis - Google Patents
A kind of processing method of salty Eriocheir sinensis Download PDFInfo
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- CN104068422B CN104068422B CN201410224516.4A CN201410224516A CN104068422B CN 104068422 B CN104068422 B CN 104068422B CN 201410224516 A CN201410224516 A CN 201410224516A CN 104068422 B CN104068422 B CN 104068422B
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- 241000371997 Eriocheir sinensis Species 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000013535 sea water Substances 0.000 claims abstract description 24
- 239000011259 mixed solution Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000004471 Glycine Substances 0.000 claims abstract description 12
- 230000003143 atherosclerotic effect Effects 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000005538 encapsulation Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000012467 final product Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019225 fermented tea Nutrition 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 claims description 3
- 239000011449 brick Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000003014 ion exchange membrane Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 18
- 239000000047 product Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 241001533364 Portunus trituberculatus Species 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- HXFCUMCLVYNZDM-UHFFFAOYSA-N 2-aminoacetic acid;sodium Chemical compound [Na].NCC(O)=O HXFCUMCLVYNZDM-UHFFFAOYSA-N 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of select materials require low, adapt to the novel salty Eriocheir sinensis processing method that permanent storage and transport needs and meat delicate flavour are beautiful, it is characterised in that described processing method mainly comprises the steps that 1) washing: the Eriocheir sinensis of the fresh Eriocheir sinensis caught or freezing is cleaned with clear water；2) pre-preg: the Eriocheir sinensis after washing adopts the sea water mainly containing Folium Camelliae sinensis elite, glycine and salt thereof concentration mixed solution carry out pre-preg；3) heating: Eriocheir sinensis after pre-preg is removed pre-preg mixed solution, puts into heating in the clear water of heat；4) broken: the Eriocheir sinensis after heating to be crushed in disintegrating apparatus, until Eriocheir sinensis becomes atherosclerotic fluid；5) stirring dipping: the atherosclerotic fluid after broken is sufficiently stirred for pickling sauce after mixing and impregnates；6) encapsulation sterilizing: after the salty Eriocheir sinensis impregnated is encapsulated, carry out sterilization, obtain final product。
Description
Technical field
The present invention relates to the technical field of processing of aquatic products, particularly to the processing technique of a kind of Species of Crustacea, the specifically processing method of a kind of salty Eriocheir sinensis。
Background technology
Salty Eriocheir sinensis is the traditional characteristics food in Along The East Coast of Zhejiang And Jiangsu Provinces area, the Eriocheir sinensis classes such as the main swimming crab adopting fisherman to catch, take the female Eriocheir sinensis that its stout and strong cream is full, after the pickled salt brine such as saline flavoring agent, put in curing container and preserve, take out until needs are edible put with rice vinegar etc., both may be used for food and drink, meal can have been helped again。
But in the preparation method of traditional salty Eriocheir sinensis, often after catching direct salting and without any process, after salting also without the direct exposed placement of any packaging until edible, the salty Eriocheir sinensis product that such preparation method obtains is extremely unhygienic, bacterial content is significantly high, it is impossible to preserve for a long time, it is common that now do now sell, local sales, the aquatic products making original significantly high shelves lose due value, it is difficult to effectively open up market both domestic and external and have impact on the further of the sector and develop。
Application number is a kind of method improving salty Eriocheir sinensis preservation term and product quality disclosed in the patent of 95111581.2, and fresh Eriocheir sinensis is specifically soaked with disinfection by it in ClO 2 solution, followed by salting。But this method can only temporarily reduce the quantity of salty Eriocheir sinensis antibacterial, after waiting until antibacterial volatilization, its fresh-keeping effect also disappears therewith, and not killed antibacterial still may proceed to Fast-propagation in preserving process subsequently, of long duration be still difficult to avoid that rotten。
Although salty Eriocheir sinensis processing technique before has been carried out further improvement by the patent of application number 03151110.1, have employed the PROCESS FOR TREATMENT of vacuum packaging and cold sterilization, but it there is no progress in ensureing the fresh and local flavor of aquatic products, its processing mode adopted remains obvious deficiency for the requirement preserved for a long time simultaneously, also higher for the raw-material requirement of aquatic products, need to catch and swimming crab that stout and strong cream is full with fresh。
Summary of the invention
For the deficiency of traditional salty Eriocheir sinensis processing method, it is an object of the invention to provide a kind of select materials require low, adapt to permanent storage and transport needs and the beautiful new salty Eriocheir sinensis processing method of meat delicate flavour。
For achieving the above object, the salty Eriocheir sinensis processing method that the present invention adopts mainly comprises the following steps:
1) washing: the Eriocheir sinensis of the fresh Eriocheir sinensis caught or freezing is cleaned with clear water；
2) pre-preg: the Eriocheir sinensis after washing adopts the sea water mainly containing Folium Camelliae sinensis elite, glycine and salt thereof concentration mixed solution carry out pre-preg；
3) heating: Eriocheir sinensis after pre-preg is removed pre-preg mixed solution, puts into heating in the clear water of heat；
4) broken: the Eriocheir sinensis after heating to be crushed in disintegrating apparatus, until Eriocheir sinensis becomes atherosclerotic fluid；
5) stirring dipping: the atherosclerotic fluid after broken is sufficiently stirred for pickling sauce after mixing and impregnates；
6) encapsulation sterilizing: after the salty Eriocheir sinensis impregnated is encapsulated, carry out sterilization, obtain final product。
Preferably, in the washing of described step 1), clear water temperature is 2-5 DEG C, and washing time is 15-20min；
Preferably, described step 2) in pre-preg, Folium Camelliae sinensis elite is to be placed in hermetic container by postfermented tea and yellow wine with the ratio mix and blend of mass ratio 1:1, heat to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Described sea water concentration mixed solution is then concentrated by natural sea-water initially with ion exchange membrane, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume, add glycine and salt thereof so that calculating its content by glycine is 2-3wt%, the pH value regulating solution subsequently is 6-7, finally gives sea water concentration mixed solution；The time of described pre-preg is 10-15h, and temperature is 5-10 DEG C, and the part by weight that Eriocheir sinensis concentrates mixed solution with sea water is 1:2-3；
It is further preferred that described postfermented tea is the black brick in Hunan, described yellow wine is shao-hsing rice wine；
Preferably, described step 3) adds hankers, and clear water temperature is 85-90 DEG C, and heat time heating time is 1-2min；
Preferably, in described step 5) stirring dipping, the main component of described pickling sauce and part by weight thereof are, the part by weight of Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, pickling sauce and atherosclerotic fluid is 1:2-2.5；Described dip time is 1-2 days；
Preferably, in the encapsulation sterilizing of described step 6), what described encapsulation adopted is sterilization bag, and the temperature of described distillation is 110-115 DEG C, and distillation time is 15-20min。
Having the beneficial effect that of the inventive method
1) clean and employ the clear water of lower temperature and cleaned in advance so that the meat of Eriocheir sinensis is more fresh and tender, especially for freezing is waited for death Eriocheir sinensis, and it can be prevented effectively from the brittle further of crab meat fiber and hardening, provides guarantee for subsequent treatment。
2) pre-preg processes and have employed the pre-preg mixed solution of applicant's particular arrangement, the Folium Camelliae sinensis elite that wherein postfermented tea and yellow wine fermentation refine obtain can the fishy smell of effective place to go aquatic products, while can suppress the growth of antibacterial to a certain extent；And the interpolation of glycine and salt thereof can either effectively strengthen the water-retaining property of crab meat, it is prevented that the violent contraction that heating subsequently causes, and then improve dressing percentage, ensure that again enough taste and flavors；Containing substantial amounts of divalent metal ion in concentrated seawater, the effect of water-retaining property can either be played, crab meat can be softened again；Meanwhile, pre-preg process mixed solution is maintained at neutral or slightly biased acidity, it is also possible to improves water-retaining property, and improves taste and flavor。
3) it is broken more easy and abundant that the effect heated enables to subsequently, broken then ensure that the abundant smooth of dipping, while also make the packaging of salty Eriocheir sinensis and accumulating more convenient。
4) pickling sauce that dipping adopts is that applicant obtains through a large amount of trial summaries repeatedly, impregnates fully through appropriateness, can obtain taste excellence, it is easy to the salty Eriocheir sinensis product of preservation。
5) even if retort sterilisation enables to salty Eriocheir sinensis product and also is able to adapt to long accumulating in room temperature state。
Detailed description of the invention
Embodiment 1
1) washing: be 3 DEG C of clean water 20min by freezing Eriocheir sinensis water temperature；
2) pre-preg: the Eriocheir sinensis after washing adopts the sea water mainly containing Folium Camelliae sinensis elite, glycine and salt thereof concentration mixed solution carry out pre-preg；Concrete, Folium Camelliae sinensis elite is to be placed in hermetic container by black for Hunan brick and shao-hsing rice wine with the ratio mix and blend of mass ratio 1:1, heat to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Described sea water concentration mixed solution is then concentrated by natural sea-water initially with ion exchange membrane, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume, add glycine and Glycine sodium that weight ratio is 1:1 so that calculating its content by glycine is 3wt%, the pH value regulating solution subsequently is 6, finally gives sea water concentration mixed solution；The time of described pre-preg is 12h, and temperature is 8 DEG C, and the part by weight that Eriocheir sinensis concentrates mixed solution with sea water is 1:2；
3) heating: Eriocheir sinensis after pre-preg is removed pre-preg mixed solution, puts into heating 1.5min in the clear water of 85 DEG C；
4) broken: the Eriocheir sinensis after heating to be crushed in disintegrating apparatus, until Eriocheir sinensis becomes atherosclerotic fluid；
5) stirring dipping: the atherosclerotic fluid after broken is sufficiently stirred for pickling sauce after mixing and impregnates；Concrete, the main component of described pickling sauce and part by weight thereof are, the part by weight of Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, pickling sauce and atherosclerotic fluid is 1:2.5；Described dip time is 1 day；
6) encapsulation sterilizing: after the salty Eriocheir sinensis impregnated is encapsulated into sterilization bag, carries out sterilization 20min at 110 DEG C, obtain final product。
As a comparison, comparative example 1A-1F has been respectively adopted following fabrication process condition:
Comparative example 1A have employed room temperature clear water (25 DEG C) and washes；
In comparative example 1B pre-preg process mixed solution, Folium Camelliae sinensis elite solution is 0.2:1 with the volume ratio of sea water concentrated solution；
It is 1wt% that comparative example 1C calculates its content by glycine, and the pH value of mixed solution is 9；
The hot water temperature of comparative example 1D heating is 70 DEG C, and heat time heating time is 1min；
In comparative example 1E, pickling sauce is 1:3 with the part by weight of atherosclerotic fluid, and dip time is 1 day；
The temperature of comparative example 1F sterilization is 100 DEG C, and the time is 10min。
Embodiment 1 and the test result that contrast is example 1A-1F are listed in table 1。
Table 1
| Dressing percentage | Stretch breaking strength | Bacterial index | Fishy smell | Local flavor | |
| 1 | 89 | 570 | + | + | + |
| 1A | 82 | 950 | + | + | + |
| 1B | 88 | 580 | - | - | - |
| 1C | 79 | 820 | + | + | - |
| 1D | 82 | 1070 | + | + | + |
| 1E | 88 | 600 | - | - | - |
| 1F | 87 | 580 | - | + | + |
Wherein, in table 1, each test result illustrates as follows:
Dressing percentage refers to, the final weight ratio (%) between salty Eriocheir sinensis product and Eriocheir sinensis raw material；
Stretch breaking strength refers to, before broken, adopts the draw speed of 20mm/min to be broken maximum load value (g) used crab meat after shelling；
Bacterial index refers to, final salty Eriocheir sinensis product is placed after January at room temperature (25 DEG C), records escherichia coli and staphylococcic quantity, if quantity is less than 10/g, then be qualified (+), more than 10/g, be then defective (-)；
Fishy smell and local flavor refer to, random selection 10 bit test personnel, make it respectively tested product be compared with embodiment 1 for benchmark, and what be worse than embodiment 1 is designated as defective (-), be otherwise qualified (+)；
Applicant states, the present invention illustrates detailed process equipment and the technological process of the present invention by above-described embodiment, but the invention is not limited in above-mentioned detailed process equipment and technological process, namely do not mean that the present invention has to rely on above-mentioned detailed process equipment and technological process could be implemented。The equivalence of each raw material of product of the present invention, it will be clearly understood that any improvement in the present invention, is replaced and the interpolation of auxiliary element, concrete way choice etc. by person of ordinary skill in the field, all falls within protection scope of the present invention and open scope。
Claims (5)
1. a salty Eriocheir sinensis processing method, it is characterised in that described processing method mainly comprises the steps that
1) washing: the Eriocheir sinensis of the fresh Eriocheir sinensis caught or freezing is cleaned with clear water；
2) pre-preg: the Eriocheir sinensis after washing adopts the sea water mainly containing Folium Camelliae sinensis elite, glycine and salt thereof concentration mixed solution carry out pre-preg；
3) heating: Eriocheir sinensis after pre-preg is removed pre-preg mixed solution, puts into heating in the clear water of heat；
4) broken: the Eriocheir sinensis after heating to be crushed in disintegrating apparatus, until Eriocheir sinensis becomes atherosclerotic fluid；
5) stirring dipping: the atherosclerotic fluid after broken is sufficiently stirred for pickling sauce after mixing and impregnates；
6) encapsulation sterilizing: after the salty Eriocheir sinensis impregnated is encapsulated, carry out sterilization, obtain final product；
Described step 2) in pre-preg, Folium Camelliae sinensis elite is to be placed in hermetic container by postfermented tea and yellow wine with the ratio mix and blend of mass ratio 1:1, heat to 90 DEG C of after fermentation 2 days, subsequently by tunning with 90 DEG C of hot-water soaks of 30 times of quality of original material by water soluble ingredient dissolution, to obtain the solution containing Folium Camelliae sinensis elite；Described sea water concentration mixed solution is then concentrated by natural sea-water initially with ion exchange membrane, to obtain the brine concentration sea water concentrated solution at 12-15wt%, then by the Folium Camelliae sinensis elite solution prepared before and sea water concentrated solution 1:1 mixture by volume, add glycine and salt thereof so that calculating its content by glycine is 2-3wt%, the pH value regulating solution subsequently is 6-7, finally gives sea water concentration mixed solution；The time of described pre-preg is 10-15h, and temperature is 5-10 DEG C, and the part by weight that Eriocheir sinensis concentrates mixed solution with sea water is 1:2-3；Described postfermented tea is the black brick in Hunan, and described yellow wine is shao-hsing rice wine。
2. a salty Eriocheir sinensis processing method according to claim 1, it is characterised in that: described step 1) washing in, clear water temperature is 2-5 DEG C, and washing time is 15-20min。
3. a salty Eriocheir sinensis processing method according to claim 1, it is characterised in that: described step 3) add and hanker, clear water temperature is 85-90 DEG C, and heat time heating time is 1-2min。
4. a salty Eriocheir sinensis processing method according to claim 1, it is characterized in that: described step 5) stir in dipping, the main component of described pickling sauce and part by weight thereof are, the part by weight of Shangri-la Gorge: Sal: Fructus Capsici: Glucose Liquid: white sugar: enriched soy sauce: pure water=5:5:0.5:5:2:20:50, pickling sauce and atherosclerotic fluid is 1:2-2.5；Described dip time is 1-2 days。
5. a salty Eriocheir sinensis processing method according to claim 1, it is characterised in that: described step 6) encapsulate in sterilizing, what described encapsulation adopted is sterilization bag, and the temperature of described distillation is 110-115 DEG C, and distillation time is 15-20min。
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Inventor after: Qiu Lina Inventor after: Jiang Wan Inventor before: Qiu Lina |
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Address after: 315500 Jinping street, Fenghua District, Ningbo, Zhejiang Patentee after: Ningbo Fenghua District Xingda seafood Co., Ltd. Address before: 315500 Jinping street, Fenghua, Ningbo, Zhejiang Patentee before: Fenghua City Xingda Marine Foods Co., Ltd. |
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Granted publication date: 20160622 Termination date: 20200526 |
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| CF01 | Termination of patent right due to non-payment of annual fee |