CN106974215A - A kind of processing method of preconditioned shellfish meat - Google Patents
A kind of processing method of preconditioned shellfish meat Download PDFInfo
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- CN106974215A CN106974215A CN201710328293.XA CN201710328293A CN106974215A CN 106974215 A CN106974215 A CN 106974215A CN 201710328293 A CN201710328293 A CN 201710328293A CN 106974215 A CN106974215 A CN 106974215A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of preconditioned shellfish meat, belong to aquatic products deep process technology field, comprise the following steps：(1) fresh and alive temporary shellfish culture is told husky and sterilized with Ozone Water；(2) precook, peel off and take meat；(3) dry；(4) microcapsule flavouring is prepared；(5) seasoning；(6) coating problems；(7) it is vacuum-packed, it is stored refrigerated.The present invention replaces traditional wet salting or the dry technique that salts down using microencapsulation flavoring, greatly shortens process time, improves standardization level, meanwhile, microencapsulation flavoring is in cooking process, and fragrance is kept will be more complete；Coating liquid novelty prepares Nano Silver using microorganism, and addition is low, and is prepared using biofermentation method, safe；Antibiotic is derived from from lactobacillus-fermented in the sour meat of the Dong nationality of separation, and safe compared with traditional antibiotic antiseptic, antibacterial effect is obvious；The addition of glucuroide, effectively slows down degree of oxidation, extends shelf life.
Description
Technical field
The present invention relates to a kind of processing method of preconditioned shellfish meat, by Modern microbiological technology and processing engineering technology application
In aquatic products intensive processing, belong to aquatic products deep process technology field.
Background technology
Shellfish species is various, records so far more than 11.5 × 104Kind, existing 1.1 × 104Kind or so, belong to Mollusca
Lamellibranchiata (or Bivalvia).Chinese Mollusca Resource enriches, and ends 2015, and shellfish total output is 1464 × 104T, accounts for the world
The 68% of shellfish yield, occupies national fishery second (first is fish) of total output, occupies particularly significant in China Fisheries economy
Status.Shellfish meat is typical high protein, high ash content, low fat group food, with obvious nutritional advantages, is consumers in general
Preferred animal protein source, while be also supplement mineral matter good food materials.Shellfish meat is delicate, and moisture is high, in-vivo tissue enzyme
Active, easily corrupt, the backwardness of China's shellfish process technology has seriously constrained its development.For a long time, China shellfish is processed
Industry rests on the primary stage always, and the principal mode of shellfish converted products is frozen goods and dried product in the market.
Due to the change of people life style and social-economic formation, the increase of career woman's number, nuclear family and busy
City life cause the change of people's consumption pattern, the demand for convenient type ready meal quickly increases, facility, nutrition, U.S.
Taste and diversification food by be Future Consumption market Main way, these features determine that conditioning food will be more and more
Consumer receive, diversified high-quality conditioning shellfish meat food is determined because its mouthfeel is delicate, the advantages of facilitate various, nutritious
Having determined its future production will amplify rapidly.
Refrigeration conditioning food be using agricultural product, aquatic products, livestock products as main material, through appropriate pre-treatment, processing conditioning after,
Properly pack, refrigerated storage temperature is controlled below 7 DEG C, chill point above low temperature storing and transporting and sale, heat-treated before eating
Edible food.The refrigeration conditioning food of the developed countries such as Britain, the U.S., Japan is more flourishing, and the conditioning food of China is firm
Report in terms of ground zero, the production method of the shellfish meat of refrigeration conditioning at present does not almost have.Refrigerate shellfish meat food and relatively freeze conditioning shellfish
Meat is higher, and products taste is more preferably.But chilled food is easier to generate the problem that the security of microorganism, because refrigerated storage temperature
Less than 7 DEG C, still there is bacterium being capable of growth and breeding.How using safely and effectively preservative, reduce preservative usage amount and
Extend the shelf-life of food, be to refrigerate the greatest problem that conditioning food faces.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of production method of the refrigeration conditioning shellfish meat of high-quality, to fill out
The blank of China's refrigeration conditioning shellfish meat production method is mended, the soft wet tender mouthfeel of product is kept simultaneously, it is ensured that shelf life of products.
To solve above technical problem, the present invention takes following technical scheme：
A kind of production method of preconditioned shellfish meat, comprises the following steps：
(1) pretreatment of raw material：Fresh and alive temporary shellfish culture tells sand and with ozone sterilization；Temporarily support and tell the husky time for 12-18h, institute
Ozone sterilization is stated to comprise the following steps：Storage pond, holding pond leads to ozone generator, ozone sterilization 10-15min；Reduce initial bacterium number；
(2) precook：By the shellfish cleaning obtained in step (1), it is cooked, peels off and take shellfish meat；It is preferred that, 95 DEG C of water are precooked 2-
5min；
(3) shellfish meat obtained in drying steps (2)；It is preferred that, the drying is cold air drying, and the temperature of the cold wind is
18-20 DEG C, relative humidity 60-65%, wind speed 4-6m/s, the time of the drying is 18-24h；
(4) prepared by microcapsule flavouring：10 parts of Arabic gums and 20 portions of maltodextrins are dissolved in 65-75 DEG C of hot water, it is acute
Strong stirring dissolves it, adds 70 parts of complex flavor liquid, by this mixed liquor under 30MPa pressure, homogeneous 1~3 time, through spray
Mist is dried to obtain microencapsulation toppings；Wherein, described complex flavor liquid is prepared as follows obtaining：With 100 parts of raw materials
Meter, 3-5 parts of salt, 6-8 parts of cooking wine, 2-4 parts of composite aromatic condiment, 0.5-1 parts of black tea, purple perilla 0.5-1 other is water, is boiled with big fire
Boil after 10-15min, small fire is boiled and is made after 2-2.5h；The EAT of the spray drying is 170-175 DEG C, leaving air temp
For 80-85 DEG C；Described water is the water of shellfish meat of precooking in step (2).
Composite aromatic condiment may include fresh odor type composite aromatic condiment and spicy type composite aromatic condiment.
In a preferred embodiment of the invention, fresh odor type composite aromatic condiment includes 0.1-0.2 parts of cassia bark, Chinese prickly ash
0.1-0.2 parts, 0.1-0.2 parts of anise, 0.2-0.3 parts of dried orange peel, 1-1.5 parts of garlic, 0.5-0.8 parts of green onion, 1-1.5 parts of ginger.
In another preferred embodiment of the present invention, spicy type composite aromatic condiment includes 1-2 parts of chilli, garlic 1-1.5
Part, 0.1-0.5 parts of Chinese prickly ash, 0.1-0.2 parts of anise, 0.1-0.3 parts of pepper, 0.2-0.4 parts of green onion, 0.5-0.8 parts of ginger.
(5) seasoning：Obtained shellfish meat in step (3) is uniformly mixed with obtained microencapsulation toppings in step (4),
Flavoring addition weight is the 5-8% of shellfish meat weight；
(6) coating problems：Coating liquid is sprayed on dried shellfish meat surface, carries out the processing of antibacterial and oxygen consumption；The coating liquid
For the aqueous solution, following component is contained in every liter：Nisin 50-80mg, Nano Silver 0.06-0.08mg, grape is glycoxidative
Enzyme 3-5mg, the fountain height of the coating liquid is the 1-2% of shellfish meat weight.
The Nano Silver is commercially available or application reference number is prepared for the method in 201510619009.5 patent.
It is preferred that, the preparation of the Nano Silver comprises the following steps：
By the fresh mycelia of endogenetic fungus, yeast extract powder peptone dextrose broth, 120r/min, 25 DEG C of trainings are inoculated in
Support 4-5 days, be separated by filtration thalline and zymotic fluid, thalline is washed with deionized colourless to filtered fluid, is soaked in and original fermentation body
Be same volume deionized water in, stand 48h, filter thalline soak, add final concentration of 1mM AgNO in filtrate3It is water-soluble
Liquid, is stored at room temperature, centrifugation, drying precipitated, obtains Nano Silver.
Described endogenetic fungus is compiled from the mould Galactomyces geotrichum KG-1 in galactolipin ground, culture presevation
Number be CGMCC No.11127.
In step (7), vacuum packaging is using soft food bag double-layer vacuum encapsulation, and stored refrigerated temperature is 0-4 DEG C.
Beneficial effect:
Preconditioned shellfish meat mouthfeel produced by the invention is soft, and instant, steady quality, its major advantage is：
1. present invention use " green disinfectant " Ozone Water bactericidal purifying, wide spectrum more more efficient than other disinfectants, safety,
From Sources controlling initial bacteria content, drop bacterium effect is good.
2. the present invention adjusts formulation of flavoring liquid, the preconditioned of invention various tastes according to consumer's hobby and the market demand
Shellfish meat product, product diversification；Meanwhile, with shellfish it is pre- it is to boil water boil flavoring for bed material, shellfish meat is remained to greatest extent
Delicious soup.
3. the present invention is using black tea and purple perilla to shellfish meat deodorant, unique flavor, deodorization effect is notable.
4. the present invention uses microcapsule flavouring, change conventional dry and salt down or wet salting process, greatly shorten the process time, improve
The standardization level of production；Microcapsule flavouring saves the fragrance of spice to greatest extent, heated before eating to cook, fragrant
Taste can largely discharge, and give dense fragrance, cause the appetite of people.
5. the present invention is used using new bacteriostatic agent Nano Silver and nisin collaboration, nisin can suppress
Gram-positive bacteria, Ag+All there is stronger resistance to most bacteriums under low consistency conditions, have very well to Escherichia coli
Inhibitory action, the usage amount of preservative can be greatly reduced；Using from the mould Galactomyces in galactolipin ground
Geotrichum KG-1 endogenetic fungus, Nano Silver, edible safety are prepared in the method for microbial fermentation.
7. the present invention adds glucose oxidase in coating liquid, the molecular oxygen or elemental oxygen near shellfish meat can be consumed,
The oxidizable composition in meat is protected, shelf life of products is long.
Embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
Apply the content described by example and be merely to illustrate the present invention, without should be also without limitation on sheet described in detail in claims
Invention.
The production technology of the preconditioned clam of embodiment 1.：
1. pretreatment of raw material：Fresh and alive clam is temporarily supported and tells husky 12h, storage pond, holding pond leads to ozone generator, Ozone Water sterilization
10min, clam Endophytic bacteria is total from 5.0 × 105Cfu/g is reduced to 4.7 × 104cfu/g；
2. precook：Clam after ozone sterilization is rinsed well with clear water, is drained away the water, and 95 DEG C of water are precooked 2min, are peeled off and are taken
Meat；
3. dry：Cold air drying, 18 DEG C of temperature, relative humidity 65%, wind speed 4m/s, drying time 18h are carried out to shellfish meat；
4. prepare complex flavor liquid：Using the water for Clam Meat of precooking as bed material, fresh odor type composite aromatic condiment is added, is boiled by fire
After 10min, small fire boils 2h.Complex flavor liquid basic components, in terms of 100 parts of raw materials：5 parts of salt, 8 parts of cooking wine, composite pungent and fragrant
3 parts of material (0.1 part of cassia bark, 0.1 part of Chinese prickly ash, anistree 0.1 part, 0.2 part of dried orange peel, 1 part of garlic, 0.5 part of green onion, 1 part of ginger), 1 part of black tea,
0.5 part of purple perilla, other is that clam is pre- to boil water；
5. prepare microcapsule flavouring：10 parts of Arabic gums and 20 portions of maltodextrins are dissolved in 65-75 DEG C of hot water, acutely
Stirring dissolves it, adds the baste described in 70 parts of steps 4, in homogeneous under 30MPa twice.Spray drying：EAT is
175 DEG C, leaving air temp is 80 DEG C, obtains microencapsulation toppings；
6. seasoning：Clam after cold air drying is uniformly combined with microcapsule flavouring, flavoring addition is Clam Meat
The 5% of weight；
7. coating problems：Coating liquid is sprayed on seasoned clam surface, and fountain height is the 1% of Clam Meat weight, is pressed down
Bacterium and oxygen consumption processing.Every liter of coating liquid 50mg containing nisin, Nano Silver 0.06mg, glucose oxidase 5mg；
Prepared by Nano Silver comprises the following steps：
The fresh mycelia of endogenetic fungus (from the mould Galactomyces geotrichum KG-1 in galactolipin ground, protect by strain
It is CGMCC No.11127 to hide numbering), it is inoculated in yeast extract powder peptone dextrose broth, 120r/min, 25 DEG C of cultures
4-5 days.It is separated by filtration thalline and zymotic fluid, thalline is washed with deionized colourless to filtered fluid, is soaked in and former fermentation system
In the deionized water of same volume, 48h is stood.Filter in thalline soak, filtrate and add final concentration of 1mM AgNO3Solution,
It is stored at room temperature, centrifuges, drying will be precipitated, obtain Nano Silver.
8. vacuum packaging is using soft food bag double-layer vacuum encapsulation, 0-4 DEG C stored refrigerated, and the shelf-life was up to more than 1 month.
The production technology of the preconditioned Ma La Constriction razor clams of embodiment 2.：
1. pretreatment of raw material：Fresh and alive Constriction razor clams are temporarily supported and tell husky 12h, storage pond, holding pond leads to ozone generator, Ozone Water sterilization
15min, Endophytic bacteria is total from 8.3 × 105Cfu/g is reduced to 2.1 × 104cfu/g；
2. precook：Ozone sterilization Hou Constriction razor clams are rinsed well with clear water, are drained away the water, and 95 DEG C of water are precooked 5min, are peeled off and are taken
Meat；
3. dry：Dui Constriction razor clams meat carries out cold air drying, 18 DEG C of temperature, relative humidity 65%, wind speed 4m/s, drying time
20h；
4. prepare baste：Water using Yu Zhu Constriction razor clam meat adds spicy type composite aromatic condiment, is boiled by fire as bed material
After 10min, small fire boils 2h.Spicy type baste basic components, in terms of 100 parts of raw materials：1 part of polysaccharide, 5 parts of salt, cooking wine 8
Part, 3 portions of composite aromatic condiment (1 part of chilli, 1 part of garlic, 0.1 part of Chinese prickly ash, anistree 0.1 part, 0.1 part of pepper, 0.2 part of green onion, ginger
0.5 part), 1 part of black tea, 0.5 part of purple perilla, other is that Constriction razor clam meat is pre- to boil water；
5. prepare microcapsule flavouring：10 parts of Arabic gums and 20 portions of maltodextrins are dissolved in 70 DEG C of hot water, acutely stirred
Mixing dissolves it, adds 70 parts of baste, in homogeneous under 30MPa twice.The EAT of spray drying is 175 DEG C, air-out
Temperature is 80 DEG C, obtains microencapsulation toppings；
6. seasoning：Cold air drying Hou Constriction razor clams are uniformly combined with microcapsule flavouring, flavoring addition Wei Constriction razor clam meat
The 5% of weight；
7. coating problems：Seasoning Hou Constriction razor clams surface sprinkling coating liquid, the 2% of fountain height Wei Constriction razor clam meat weight, pressed down
Bacterium and oxygen consumption processing.Every liter of coating liquid 80mg containing nisin, Nano Silver 0.06mg, glucose oxidase 5mg；
Prepared by Nano Silver comprises the following steps：
The fresh mycelia of endogenetic fungus (from the mould Galactomyces geotrichum KG-1 in galactolipin ground, protect by strain
It is CGMCC No.11127 to hide numbering), it is inoculated in yeast extract powder peptone dextrose broth, 120r/min, 25 DEG C of cultures
4-5 days.It is separated by filtration thalline and zymotic fluid, thalline is washed with deionized colourless to filtered fluid, is soaked in and former fermentation system
In the deionized water of same volume, 48h is stood.Filter in thalline soak, filtrate and add final concentration of 1mM AgNO3Solution,
It is stored at room temperature, centrifuges, drying will be precipitated, obtain Nano Silver.
8. vacuum packaging is using soft food bag double-layer vacuum encapsulation, 0-4 DEG C stored refrigerated, and the shelf-life was up to more than 1 month.
The deodorant naked eyes evaluation experiment of the preconditioned clam of embodiment 3
Deodorant naked eyes evaluation is carried out to the gained preconditioned clam product of embodiment 1.
Wherein, fishy smell evaluation criteria uses comprehensive scoring method, the raw meat that every group of 8 people evaluation is averaged under each concentration
Taste value.Fishy smell value is represented with 0~7 numerical value, wherein each numerical value is expressed as follows：
0- is without fishy smell；1- slightly has fishy smell；2- fishy smell is weaker；3- has fishy smell；4- fishy smell is general；5- fishy smell is laid particular stress on；6- fishy smell
It is heavier；7- fishy smell is very heavy.
Identification, the results are shown in Table 1.
In table 1, K1 represents the average fishy smell value of level 1, and K2 represents the average fishy smell value of level 2, and K3 represents the average fishy smell of level 3
Value, R represents extreme difference.A represents the ginger powder of factor 1, and B represents the purple perilla of factor 2, and C represents the black tea of factor 3, and A3 represents ginger powder addition
1%, B2 represent purple perilla addition 0.5%, and C2 represents black tea addition 1%.
As it can be seen from table 1 the principal element of influence deodorization effect is ginger powder A, next to that black tea C and purple perilla B.Mixing is de-
The optimum condition of raw meat is that ginger powder addition is 1% (A3), and black tea addition is 1% (C2), and purple perilla addition is 0.5% (B2).
The deodorant experimental result of the gained preconditioned clam of 1 embodiment of table 1
Claims (8)
1. a kind of processing method of preconditioned shellfish meat, it is characterised in that comprise the following steps：
(1) pretreatment of raw material：Fresh and alive temporary shellfish culture tells sand and with ozone sterilization；
(2) precook：By the shellfish cleaning obtained in step (1), it is cooked, peels off and take shellfish meat；
(3) shellfish meat obtained in drying steps (2)；
(4) prepared by microcapsules toppings：10 parts of Arabic gums and 20 portions of maltodextrins are dissolved in 65-75 DEG C of hot water, acutely stirred
Mixing dissolves it, adds 70 parts of complex flavor liquid, and by this mixed liquor under 30MPa pressure, homogeneous 1~3 time is dry through spraying
It is dry to obtain microencapsulation toppings；Wherein, described complex flavor liquid is prepared as follows obtaining：In terms of 100 parts of raw materials, food
3-5 parts of salt, 6-8 parts of cooking wine, 2-4 parts of composite aromatic condiment, 0.5-1 parts of black tea, 0.5-1 parts of purple perilla, other is water, with being boiled by fire
After 10-15min, small fire is boiled and is made after 2-2.5h；(5) seasoning：By obtained shellfish meat in step (3) with being made in step (4)
Microencapsulation toppings uniformly mix, microcapsules toppings addition weight be shellfish meat weight 5-8%；
(6) coating problems：Coating liquid is sprayed on dried shellfish meat surface, carries out the processing of antibacterial and oxygen consumption；
(7) shellfish meat obtained in step (6) is vacuum-packed, it is stored refrigerated.
2. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (1), the ozone is killed
Bacterium comprises the following steps：Storage pond, holding pond leads to ozone generator, ozone sterilization 10-15min.
3. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (3), the drying is
Cold air drying, the temperature of the cold wind is 18-20 DEG C, relative humidity 60-65%, wind speed 4-6m/s, and the time of the drying is
18-24h。
4. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (4), described water is
The water for shellfish meat of being precooked in step (2).
5. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (4), the spraying is dry
Dry EAT is 170-175 DEG C, and leaving air temp is 80-85 DEG C.
6. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (4), the compound perfume (or spice)
Pungent material includes the component of following parts by weight：0.1-0.2 parts of cassia bark, 0.1-0.2 parts of Chinese prickly ash, 0.1-0.2 parts of anise, dried orange peel 0.2-
0.3 part, 1-1.5 parts of garlic, 0.5-0.8 parts of green onion, 1-1.5 parts of ginger.
7. a kind of processing method of preconditioned shellfish meat as claimed in claim 1, it is characterised in that in step (6), the coating liquid
For the aqueous solution, following component is contained in every liter：Nisin 50-80mg, glucose oxidase 3-5mg, Nano Silver 0.06-
0.08mg, the fountain height of the coating liquid is the 1-2% of shellfish meat weight.
8. the preparation of Nano Silver as claimed in claim 7 comprises the following steps：
By the fresh mycelia of endogenetic fungus, yeast extract powder peptone dextrose broth, 120r/min, 25 DEG C of culture 4- are inoculated in
5 days, it is separated by filtration thalline and zymotic fluid, thalline is washed with deionized colourless to filtered fluid, is soaked in and former fermentation system phase
In the deionized water of same volume, 48h is stood, filters in thalline soak, filtrate and adds final concentration of 1mM AgNO3The aqueous solution,
It is stored at room temperature, centrifuges, it is drying precipitated, obtain Nano Silver.
Described endogenetic fungus is from the mould Galactomyces geotrichum KG-1 in galactolipin ground, culture presevation numbering
CGMCC No.11127。
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| CN107811262A (en) * | 2017-12-06 | 2018-03-20 | 宁夏红山河食品股份有限公司 | A kind of preparation method and application of bioactivity barbecue sauce |
| CN110584032A (en) * | 2019-08-30 | 2019-12-20 | 福建省农业科学院农业工程技术研究所 | Method for biologically removing fishy smell of shellfish meat through ozone combined with anaerobic microbial fermentation |
| CN111671060A (en) * | 2020-07-06 | 2020-09-18 | 中国水产科学研究院东海水产研究所 | Spicy razor clam can and preparation method thereof |
| CN112244226A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of duck product packaged in controlled atmosphere and duck product |
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