CN106072077A - The processing method of Carnis Haliotidis leisure food - Google Patents
The processing method of Carnis Haliotidis leisure food Download PDFInfo
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- CN106072077A CN106072077A CN201610415001.1A CN201610415001A CN106072077A CN 106072077 A CN106072077 A CN 106072077A CN 201610415001 A CN201610415001 A CN 201610415001A CN 106072077 A CN106072077 A CN 106072077A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
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- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the present invention relates to a kind of Carnis Haliotidis leisure food, belongs to the manufacture field of food.The present invention, with Carnis Haliotidis as raw material, soaks with ultrasonic wave added Sal and removes its dirt, then shell, remove internal organs, high-efficiency washing, precook, and quickly pickles tasty, microwave ripening, fill, degassing, sealing, supertension and hot Synergistic biocidal, cooling, the examination and test of products, obtains finished product.The present invention is with short production cycle, and working (machining) efficiency is high, and product is tasty, nutritious, and the shelf-life is more than December.
Description
Technical field
The present invention relates to the manufacture field of food, the processing method particularly relating to a kind of Carnis Haliotidis leisure food.
Background technology
Carnis Haliotidis, has another name called abdomen fish, improving eyesight fish, mirror mesh fish etc..Carnis Haliotidis, though referred to as fish, the most not Fish, belongs to Mollusca
Door, the monoshell class marine shellfish of Bao Kezhong.The shell elephant ear of Carnis Haliotidis, shell inwall has pearly luster, and the shell of Carnis Haliotidis is middle YAOSHI
Semen Cassiae.Carnis Haliotidis meat refers to the abdominal foot of Carnis Haliotidis, its delicious, is listed in one of sea eight delicacies from ancient times.
Rich in protein in Carnis Haliotidis, fat, cholesterol level are relatively low, and aminoacid reasonable mixture ratio, containing more essence
Propylhomoserin, alanine, glutamic acid, aspartic acid, vitamin E and trace element.Simultaneously rich in multiple physiologically active thing in Carnis Haliotidis meat
Matter such as EPA, DHA, taurine, superoxide dismutase etc., have maintaining body acid-base balance, nervimuscular excited aspect
Important function metallic element (Ca2+、Mg2+Deng) content the abundantest.Research finds, Carnis Haliotidis muscle zymolyte can significantly improve
Mice body movement endurance, anti-stress ability and immunologic function, be remarkably reinforced effect to learning and memory simultaneously.Carnis Haliotidis muscle
Water extraction supernatant have blood coagulation resisting function clearly, dissolve activity have the work of highly significant to strengthening rabbit fibrin
With, this provides evidence for the Carnis Haliotidis effect of invigorating blood circulation.Carnis Haliotidis is as a kind of seafood treasure, and its edibility is widely recognized, and
And Carnis Haliotidis is nutritious, not only contain a large amount of collagen protein and multivitamin that needed by human body is wanted, mineral, and in Carnis Haliotidis
The polysaccharide extracted has the effect suppressing tumor cell growth in vivo significantly, improving antioxidant ability of organism, commercially available mostly is dry
Product, just not saying dry Carnis Haliotidis is edible to send out process through loaded down with trivial details cleaning, water, even Fresh abalone fish, are not probably that everybody can
The cooking.As be processed into flexible package, instant bagged, appetizing abalone products not only facilitate the need of consumer
Ask, also will assist in the development of Carnis Haliotidis industry.
Even if the present domestic market of Carnis Haliotidis is more rare, after mainly Carnis Haliotidis sizing is boiled, sterilize after adding various seasoning pocket,
People can eat the food after, carries more convenient, is suitable for travelling outdoors.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of Carnis Haliotidis leisure food, method is with short production cycle, adds work efficiency
Rate is high, and the product produced is easy to carry about with one, and the shelf-life is more than December.
The technical scheme that the present invention realizes purpose is as follows:
The processing method of a kind of Carnis Haliotidis leisure food, step is as follows
(1) pretreatment of raw material: the pretreatment of raw material should use ultrasonic wave added Sal to soak Carnis Haliotidis and remove dirt, its supersonic frequency
Rate is 20kHz, and ultrasonic power is 200kW, and the concentration of Sal is 1.5～2.5wt%, and soak time is 3～5h；
(2) clean: use the ultrasonic of 20kHz～40kHz and 600W～800W to involve 1.0mg/L～2.0mg/L ozonization
Lower cleaning 2min～5min；
(3) precook: by the Carnis Haliotidis handled well 0.2%～0.5% Sal, 0.01%～0.02% citric acid, 0.3%～
In the acetum of 0.5%, 65～70 DEG C of 8min～10min that precook；Then cool down with circulating water, rinse, drain
(4) pickle tasty: the Carnis Haliotidis after precooking, put into and pickle in baste, first bear at vacuum-0.01MPa--0.09
Pickle 15min-30min under pressure effect, then under 0.02-0.05MPa positive pressure, pickle 15min-30min；
(5) microwave ripening: use frequency 930MHz～2450MHz, the microwave ripening 20min of power 1500W～2000W～
30min；
(6) evacuation packaging: the Carnis Haliotidis that above-mentioned microwave ripening is handled well is put in packaging bag, evacuation；
(7) supertension and hot Synergistic biocidal: in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～20min.
And, described cleaning way cleans for drum wave formula.
And, (4) described step pickles under the tasty ultrasound wave at 40kHz～80kHz and 300W～600W acts on jointly.
And, described in the formula pickling baste pickled be: salt 4.0%～6.0%, sugar 6%～17%, chicken essence
0.5%～1%, monosodium glutamate 0.5%～1%, cooking wine 0.6%～2.0%, fish juice 0.1%～0.8%, soy sauce 0.5%～1.0%,
Vinegar 0.2%～0.4%, five spice powder 0.5%-0.6%, Rhizoma Zingiberis Recens powder 0.6%-0.8%, Bulbus Allii powder 0.7%-0.9%, Fructus Citri Limoniae juice
1.0%-2.0%, Fructus Piperis powder 0.3%-0.5%, in terms of the Carnis Haliotidis abdominal foot quality after precooking.
And, described microwave ripening refers to that the microwave using frequency 930MHz～2450MHz, power 1500W～2000W is ripe
Change 20min～30min.
And, described supertension and hot Synergistic biocidal refer in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～
20min。
Beneficial effects of the present invention and advantage be:
1, cleaning step scavenging period of the present invention is short, the most traditional 1/2nd, and cleaning efficiency improves 50%, has simultaneously
There is the effect of sterilization, make total number of bacteria reduce 50%.
2, to pickle the tasty time short for the present invention, and the most traditional 1/4th pickle the novel formula of baste, obtain
Product not only raciness, tasty, quality is good, and nutritious.
3, the present invention is with short production cycle, and working (machining) efficiency is high, and product is easy to carry about with one, and the shelf-life is more than December.
Detailed description of the invention
The present invention makes product according to following technical process: with Carnis Haliotidis as raw material, soaks with ultrasonic wave added Sal and removes it
Dirt, then shells, and removes internal organs, high-efficiency washing, precooks, and quickly pickles tasty, microwave ripening, fill, degassing, sealing, superelevation
Pressure and hot Synergistic biocidal, cooling, the examination and test of products, obtain finished product.
The processing method of a kind of Carnis Haliotidis leisure food, in production process, CCP includes following several respects: (following hundred
Proportion by subtraction is all weight percentage)
(1) pretreatment of raw material: the pretreatment of raw material should use ultrasonic wave added Sal to soak Carnis Haliotidis and remove dirt, its supersonic frequency
Rate is 20kHz, and ultrasonic power is 200kW, and the concentration of Sal is 1.5～2.5wt%, and soak time is 3～5h；
(2) clean: use the ultrasonic of 20kHz～40kHz and 600W～800W to involve 1.0mg/L～2.0mg/L ozonization
Lower drum wave formula cleans 2min～5min；
(3) precook: by the Carnis Haliotidis handled well 0.2%～0.5% Sal, 0.01%～0.02% citric acid, 0.3%～
In the acetum of 0.5%, 65～70 DEG C of 8min～10min that precook；
(4) pickle tasty: the Carnis Haliotidis after precooking, put into and following pickle in baste, first at vacuum-0.01MPa--
Pickle 15min-30min under 0.09 suction function, then under 0.02-0.05MPa positive pressure, pickle 15min-30min；Salt down
System is recommended under the ultrasound wave of 40kHz～80kHz and 300W～600W acts on jointly.
The formula (in terms of the Carnis Haliotidis abdominal foot quality after precooking) pickling baste is: salt 4.0%～6.0%, sugar 6%～
17%, chicken essence 0.5%～1%, monosodium glutamate 0.5%～1%, cooking wine 0.6%～2.0%, fish juice 0.1%～0.8%, soy sauce
0.5%～1.0%, vinegar 0.2%～0.4%, five spice powder 0.5%-0.6%, Rhizoma Zingiberis Recens powder 0.6%-0.8%, Bulbus Allii powder 0.7%-
0.9%, Fructus Citri Limoniae juice 1.0%-2.0%, Fructus Piperis powder 0.3%-0.5%；
(5) microwave ripening: use frequency 930MHz～2450MHz, the microwave ripening 20min of power 1500W～2000W～
30min；
(6) evacuation packaging: the above-mentioned Carnis Haliotidis handled well is put in packaging bag, evacuation；
(7) supertension and hot Synergistic biocidal: in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～20min.
Described ultrasonic Sal soaks Carnis Haliotidis and removes dirt, and its supersonic frequency is 20kHz, and ultrasonic power is 200kW, Sal
Concentration be 1.5%～2.5%, soak time is 3h～5h.
Described high-efficiency washing system uses the ultrasonic of 20kHz～40kHz and 600W～800W to involve 1.0mg/L～2.0mg/
Under L ozonization, drum wave formula cleans 2min～5min.
Described precooks, and is at 0.2%～0.5% Sal, 0.01%～0.02% citric acid, the vinegar of 0.3%-0.5%
In acid solution, 65～70 DEG C of 8min～10min that precook.
Described quickly pickling is tasty, is the Carnis Haliotidis after precooking, and puts into and following pickles in baste, first vacuum-
Pickle 15min-30min under 0.01MPa--0.09 suction function, then under 0.02-0.05MPa positive pressure, pickle 15min-
30min, the formula (in terms of the Carnis Haliotidis abdominal foot quality after precooking) pickling baste is, salt 4.0%～6.0%, sugar 6%～
17%, chicken essence 0.5%～1%, monosodium glutamate 0.5%～1%, cooking wine 0.6%～2.0%, fish juice 0.1%～0.8%, soy sauce
0.5%～1.0%, vinegar 0.2%～0.4%, five spice powder 0.5%-0.6%, Rhizoma Zingiberis Recens powder 0.6%-0.8%, Bulbus Allii powder 0.7%-
0.9%, Fructus Citri Limoniae juice 1.0%-2.0%, Fructus Piperis powder 0.3%-0.5%.
Described microwave ripening refers to use frequency 930MHz～2450MHz, the microwave ripening of power 1500W～2000W
20min～30min.
Described supertension and hot Synergistic biocidal refer in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～20min.
Embodiment 1
A kind of processing method of Carnis Haliotidis leisure food, step is as follows:
(1), with Carnis Haliotidis as raw material, use 20kHz, 200kW ultrasonic wave added 1.5% Sal to soak Carnis Haliotidis 5h and remove dirt, go
Shell, remove internal organs, then involve drum wave formula under 1.0mg/L ozonization at 20kHz and 800W ultrasonic and clean 5min；
(2) the Carnis Haliotidis cleaned up is put into 0.2% Sal, 0.02% citric acid, 0.3% acetum in, 65 precook
10min；Carnis Haliotidis after precooking, put into pickle baste (formula (in terms of the Carnis Haliotidis abdominal foot quality after precooking) is: salt 4.0%,
Sugar 6%, chicken essence 1%, monosodium glutamate 1%, cooking wine 1.0%, fish juice 0.5%, soy sauce 051.0%, vinegar 0.3%, five spice powder 0.6%, life
Rhizoma Zingiberis powder 0.6%, Bulbus Allii powder 0.7%, Fructus Citri Limoniae juice 2.0%, Fructus Piperis powder 0.3%) in；
(3) first under vacuum-0.01MPa suction function, pickle 30min, then pickle under 0.05MPa positive pressure
15min。
(4) after, use frequency 2450MHz, power 1500W～microwave ripening 30min；
(5) putting in packaging bag by the above-mentioned Carnis Haliotidis handled well, evacuation, sealing, in 1000MPa and 60 DEG C of sterilizations
20min, cooling, the examination and test of products, obtain finished product.
Embodiment 2
A kind of processing method of Carnis Haliotidis leisure food, step is as follows:
(1), with Carnis Haliotidis as raw material, use 20kHz, 200kW ultrasonic wave added 2.0% Sal to soak Carnis Haliotidis 4h and remove dirt, go
Shell, remove internal organs, then involve drum wave formula under 1.5mg/L ozonization at 40kHz and 700W ultrasonic and clean 4min；
(2) the Carnis Haliotidis cleaned up is put into 0.3% Sal, 0.02% citric acid, 0.4% acetum in, 70 DEG C are pre-
Boil 9min；Carnis Haliotidis after precooking, puts into and pickles baste (formula (in terms of the Carnis Haliotidis abdominal foot quality after precooking) is: salt
5.0%, sugar 10%, chicken essence 0.5%, monosodium glutamate 0.8%, cooking wine 1..0%, fish juice 0.5%, soy sauce 51.0%, vinegar 0.3%, spices
Powder 0.5%, Rhizoma Zingiberis Recens powder 0.7%, Bulbus Allii powder 0.8%, Fructus Citri Limoniae juice 2.0%, Fructus Piperis powder 0.3%) in；
(3) first under vacuum-0.05 suction function, pickle 20min, then pickle under 0.04MPa positive pressure
20min。
(4), after, use frequency 2450MHz, the microwave ripening 25min of power 2000W；
(5) the above-mentioned Carnis Haliotidis handled well is put in packaging bag, evacuation, sealing, in 200MPa and 55 DEG C of sterilization 18min,
Cooling, the examination and test of products, obtain finished product.
Embodiment 3
A kind of processing method of Carnis Haliotidis leisure food, step is as follows:
(1), with Carnis Haliotidis as raw material, use 20kHz, 200kW ultrasonic wave added 2.5% Sal to soak Carnis Haliotidis 3h and remove dirt, go
Shell, remove internal organs, then involve drum wave formula under 1.0mg/L ozonization at 40kHz and 800W ultrasonic and clean 2min；
(2) the Carnis Haliotidis cleaned up is put into 0.5% Sal, 0.01% citric acid, 0.5% acetum in, 70 DEG C are pre-
Boil 8min；Carnis Haliotidis after precooking, puts into and pickles baste (formula (in terms of the Carnis Haliotidis abdominal foot quality after precooking) is: salt
6.0%, sugar 6%, chicken essence 0.5%, monosodium glutamate 1%, cooking wine 2.0%, fish juice 0.5%, soy sauce 1.0%, vinegar 0.4%, five spice powder
0.6%, Rhizoma Zingiberis Recens powder 0.7%, Bulbus Allii powder 0.8%, Fructus Citri Limoniae juice 2.0%, Fructus Piperis powder 0.3%) in；
(3) first under vacuum-0.09 suction function, pickle 15min, then pickle under 0.05MPa positive pressure
15min。
(4), after, use frequency 2450MHz, the microwave ripening 20min of power 2000W；
(5) the above-mentioned Carnis Haliotidis handled well is put in packaging bag, evacuation, sealing, in 300MPa and 50 DEG C of sterilization 15min,
Cooling, the examination and test of products, obtain finished product.
Claims (6)
1. the processing method of a Carnis Haliotidis leisure food, it is characterised in that: step is as follows
(1) pretreatment of raw material: the pretreatment of raw material should use ultrasonic wave added Sal to soak Carnis Haliotidis and remove dirt, and its supersonic frequency is
20kHz, ultrasonic power is 200kW, and the concentration of Sal is 1.5～2.5wt%, and soak time is 3～5h；
(2) clean: use 20kHz～40kHz and 600W～800W ultrasonic to involve under 1.0mg/L～2.0mg/L ozonization clear
Wash 2min～5min；
(3) precook: by the Carnis Haliotidis handled well 0.2%～0.5% Sal, 0.01%～0.02% citric acid, 0.3%～0.5%
Acetum in, 65～70 DEG C of 8min～10min that precook；Then cool down with circulating water, rinse, drain
(4) pickle tasty: the Carnis Haliotidis after precooking, put into and pickle in baste, first make in vacuum-0.01MPa--0.09 negative pressure
Pickle 15min-30min under with, then under 0.02-0.05MPa positive pressure, pickle 15min-30min；
(5) microwave ripening: use frequency 930MHz～2450MHz, the microwave ripening 20min of power 1500W～2000W～
30min；
(6) evacuation packaging: the Carnis Haliotidis that above-mentioned microwave ripening is handled well is put in packaging bag, evacuation；
(7) supertension and hot Synergistic biocidal: in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～20min.
The processing method of Carnis Haliotidis leisure food the most according to claim 1, it is characterised in that: described cleaning way is drum wave
Formula is cleaned.
The processing method of Carnis Haliotidis leisure food the most according to claim 1, it is characterised in that: (4) described step pickles tasty
Under the ultrasound wave of 40kHz～80kHz and 300W～600W acts on jointly.
The processing method of Carnis Haliotidis leisure food the most according to claim 1, it is characterised in that pickles described in: pickles seasoning
The formula of liquid is: salt 4.0%～6.0%, sugar 6%～17%, chicken essence 0.5%～1%, monosodium glutamate 0.5%～1%, cooking wine 0.6%
～2.0%, fish juice 0.1%～0.8%, soy sauce 0.5%～1.0%, vinegar 0.2%～0.4%, five spice powder 0.5%-0.6%, life
Rhizoma Zingiberis powder 0.6%-0.8%, Bulbus Allii powder 0.7%-0.9%, Fructus Citri Limoniae juice 1.0%-2.0%, Fructus Piperis powder 0.3%-0.5%, after precooking
Carnis Haliotidis abdominal foot quality meter.
The processing method of Carnis Haliotidis leisure food the most according to claim 1, it is characterised in that: described microwave ripening refers to adopt
With frequency 930MHz～2450MHz, microwave ripening 20min～30min of power 1500W～2000W.
The processing method of Carnis Haliotidis leisure food the most according to claim 1, it is characterised in that: described supertension and heat association
Refer in 100～300MPa and 50 DEG C-60 DEG C sterilization 15min～20min with sterilization.
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