CN107751855A - Mussel cold smoking conditioning technique - Google Patents
Mussel cold smoking conditioning technique Download PDFInfo
- Publication number
- CN107751855A CN107751855A CN201710889413.3A CN201710889413A CN107751855A CN 107751855 A CN107751855 A CN 107751855A CN 201710889413 A CN201710889413 A CN 201710889413A CN 107751855 A CN107751855 A CN 107751855A
- Authority
- CN
- China
- Prior art keywords
- mussel
- mussel meat
- temperature
- meat
- conditioning technique
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Mussel cold smoking conditioning technique disclosed by the invention, including at least following steps：A, raw material pre-treatment, mussel meat is freezed to obtain；B, thaw, and control mussel meat temperature；C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 15 30 DEG C, it is 0.5 2h to smoke the time；G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；H, post-process.Conditioning technique disclosed by the invention, it is simple to operate, and mussel meat is obtained good effect in color and luster, quality, delicate flavour, saline taste and smoke etc..
Description
Technical field
The present invention relates to a kind of seafood sootiness handling process, particularly mussel cold smoking conditioning technique.
Background technology
Mussel is commonly called as " Hai Hong ", " mussel ", containing multiple proteins, minerals and vitamins, enjoys " marine egg "
Laudatory title, it is one of seashells that the masses like.Mussel yield is high, vitality is strong, in addition to growing naturally, in recent years, with
The progress of cultural technique, mussel is as one of main shellfish of shallow sea cultivating large area.The species of Mytilidae is a lot of, only China
It is coastal just have it is a variety of, wherein have diversified economy value it is higher.Mussel in addition to growing naturally, easily a large amount of artificial because vitality is strong
Cultivation, it is that the maritime provinces such as the traditional cultivated shellfish in China, Shandong, Liaoning, Fujian, Guangdong, Zhejiang have wide cultivation sea
Domain.Mussel turns into the most important mariculture products in Zhejiang Province Zhoushan, its yield accounts for whole city's sea-farming total output
2/3, wherein, Zhoushan Shengsi County mussel culture area is provincial ten thousand mu of mussel production demonstration gardens, average annual 50000 tons of left sides of yield
It is right.
Fumigation is a kind of traditional food processing storage method, and its product is loved by consumers.Sootiness operation can make
Meat products is dehydrated, and reduces rotting and becoming sour for meat, so as to improve the storage property of product, in addition, moreover it is possible to improve meat color, make
Meat produces unique smoked flavor.According to the difference for the treatment of temperature, fumigation can be divided into hot smoking method, warm fumigation and cold smoking method three
Kind.Cold smoking method was referred to raw material salted a period of time, is reached l8-20 ° of Be to salt marsh solution, is carried out desalting processing, then season leaching
After stain, 1-3 weeks smoke dried is carried out within the temperature range of 15-30 DEG C.Compared with hot smoking method, warm fumigation, the production of cold smoking method
Sootiness product Storage is more preferable, and caused harmful content of chemical substances is lower, more meets the need of present food security
Will.Research shows, during using air circulating type fumigating device, polycyclc aromatic compound content is in the food that hot smoking method is smoked
30.0g/100g, and cold smoking method is only 6.0-7.0 μ g/100g.If cold smoking technology is processed for mussel, it can both improve and make a gift of
The value of shellfish, the economic benefit of and can increase mussel processing enterprise, will have vast potential for future development.
The content of the invention
To solve the above problems, mussel cold smoking conditioning technique disclosed by the invention, simple to operate, and make mussel meat
Good effect is obtained in color and luster, quality, delicate flavour, saline taste and smoke etc..
Mussel cold smoking conditioning technique disclosed by the invention, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat that finishes is dried, is smoked in fumigator, smokes temperature as 15-30 DEG C, smoking the time is
0.5-2h；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
A kind of improvement of mussel cold smoking conditioning technique disclosed by the invention, step C are pickled as the mussel meat of defrosting is soaked
Pickled in salt solution, brine temp is below 4 DEG C, dip time 15-30s.
Further improve, the concentration of salt solution is 5-20 Baume degrees when step C is pickled.
A kind of improvement of mussel cold smoking disclosed by the invention conditioning technique, step G is ripe be to the mussel meat after sootiness,
20 DEG C of temperature, carry out under the conditions of maturation time 1h-4h ripe.
Further improve, during step G maturations, mussel meat central temperature is not higher than 4 DEG C.
A kind of improvement of mussel cold smoking conditioning technique disclosed by the invention, during step B thaws, mussel meat control is coming to the surface
Freeze, central temperature is not higher than 0 DEG C.
A kind of improvement of mussel cold smoking conditioning technique disclosed by the invention, step D, which is put, controls mussel meat center temperature in mesh sheet
Degree is not higher than 4 DEG C.
A kind of improvement of mussel cold smoking conditioning technique disclosed by the invention, temperature is 4 DEG C during step E infiltrations are dried.
Further improve, time of penetration is 1h during step E infiltrations are dried.
A kind of improvement of mussel cold smoking disclosed by the invention conditioning technique, step H post processings comprise at least vacuum packaging and/
Or refrigeration.
The invention provides a kind of more outstanding mussel cold smoking handling process, so as to obtain the mussel cold smoking being more highly preferred to
Product, the technique reduces energy expenditure, and obtains more excellent cold smoking mussel product.
Brief description of the drawings
The influence figure of Fig. 1, the pickling brine concentration of the embodiment of the present invention to product quality；
The influence figure of Fig. 2, the sootiness temperature of the embodiment of the present invention to product quality；
The influence figure of Fig. 3, the smoke fumigating time of the embodiment of the present invention to product quality；
The influence figure of Fig. 4, the maturation time of the embodiment of the present invention to product quality.
Embodiment
With reference to the accompanying drawings and detailed description, the present invention is furture elucidated, it should be understood that following embodiments are only
For illustrating the present invention rather than limitation the scope of the present invention.
Embodiment 1
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat that finishes is dried, is smoked in fumigator, smokes temperature as 15 DEG C, smoking the time is
0.95h；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 2
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 20 DEG C, it is 1.8h to smoke the time；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 3
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 30 DEG C, it is 0.7h to smoke the time；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 4
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 18 DEG C, it is 2h to smoke the time；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 5
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 24 DEG C, it is 1.2h to smoke the time；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 6
In the present embodiment, mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 28 DEG C, it is 0.5h to smoke the time；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
Embodiment 1-6 and prior art section differ only in smoke temperature and smoke the time in the case of, in product wind
All it is significantly improved on taste and degree of drying.
The embodiment 7-12 and embodiment 1-6 step C that differs only in is pickled as the mussel meat of defrosting is immersed in into salt solution
In pickle, brine temp is below 4 DEG C, dip time 15-30s.
Embodiment 13-24 differs only in embodiment 1-13's：The concentration of salt solution is 5-20 Baumes when step C is pickled
Degree.
Embodiment 13-24 is compared with prior art area and embodiment 1-12, in products taste, toughness, degree of saltiness taste etc.
All it is significantly improved in aspect.
The embodiment 25-30 and embodiment 1-6 step G maturations that differ only in are to the mussel meat after sootiness, in temperature
20 DEG C, carry out under the conditions of maturation time 1h-4h ripe.
Embodiment 31-36 and when differing only in step G maturations of embodiment 1-6, mussel meat central temperature are not higher than 4
℃。
Embodiment 37-42 and when differing only in step G maturations of embodiment 25-30, mussel meat central temperature are not higher than 4
℃。
Embodiment 25-42 is compared with prior art area and previous embodiment, on products taste, ripe quality etc.
All it is significantly improved.
Embodiment 43-48 and embodiment 1-6's differs only in during step B thaws, mussel meat control thaws on surface, in
Heart temperature is not higher than 0 DEG C.
Differing only in step D pendulum mesh sheet for embodiment 49-54 and embodiment 1-6 controls mussel meat central temperature not high
In 4 DEG C.
The embodiment 55-60 and embodiment 1-6 temperature during step E infiltrations are dried that differs only in is 4 DEG C.
The embodiment 61-66 and embodiment 1-6 time of penetration during step E infiltrations are dried that differs only in is 1h.
The embodiment 67-72 and embodiment 61-66 time of penetration during step E infiltrations are dried that differs only in is 1h.
Embodiment 73-78 and embodiment 1-6 differ only in step H post processing including at least vacuum packaging and/or it is cold
Hide.
Compared with prior art, the mussel cold smoking product that the present invention obtains, in flavor, mouthfeel, meat consolidation degree, outward appearance
Etc. be obviously improved.
The innovation of the present invention is illustrated by taking the specific embodiment of part as an example below, the evaluation of wherein product quality is adopted
Using the following method：
Supplementary material
Raw material:Fresh mussel [Mytilus galloprovincialis (Mytilus edulis) and Trachyostracous mussel (M.coruscus)].
Auxiliary material:Sootiness wood grain, table salt, spice, monosodium glutamate, white granulated sugar etc.,
Meet national food hygienic standard, above material is purchased in market.
Key instrument and equipment
EL303 electronic balances (plum Teller-support benefit instrument Shanghai Co., Ltd)；
Electric heating constant temperature drying baker:P-9162 types (an extra large permanent Science and Technology Ltd.)；
Raw cigarette machine:BN10025039014 types (German Reich companies)；
Low temperature fumigator:UK-10002BE types (German Reich companies).
1. assessment method
1.1 product sensory flavor evaluations
Form evaluation group by 10 specialty evaluation persons, by 50 point-score standards (TOP SCORES 50 divide for product quality it is optimal,
0 point is worst), the quality using color and luster, quality, delicate flavour, saline taste and smoke as index evaluation cold smoking conditioning mussel meat, valuation officer couple
3 samples of each treatment group are scored respectively, take the average value of 3 samples as the final sensory evaluation scores of the treatment group,
The Comprehensive Assessment of organoleptic quality is carried out according to appraisal result.Evaluation criteria is shown in Table 1.
1.2 product physical and chemical indexs determine
The measure of moisture in GB 5009.3-2010 national food safety standard food
The measure of ash content in GB 5009.4-2010 national food safety standard food
The measure of crude protein in the automatic triumphant formula azotometer method food of GB 5009.5-2010
The measure of crude fat in GB/T 14772-2008 food
The measure that GB/T 22509-2008 3,4- BaPs are pressed.
The product sensory standards of grading of table 1 (individual scores full marks 10 divide, and overall score full marks 50 divide)
1.3 product microbiological indicators determine
Microbial indicators detected is carried out according to national standard GB-4789.2.
As a result with discussion
2.1 mussel processing technology single factor experiment result is nursed one's health in cold smoking
2.1.1 product sensory appraisal result
The product sensory appraisal result of table 2
Summation score is higher in table 2, illustrates that the quality of Related product is better.
2.1.2 influence of the pickling brine concentration to product quality
(1) raw material pre-treatment:Fresh mussel is selected, boiling after cleaning, shells, mussel meat is freezed.
(2) raw material thaws:Naturally to thaw, mussel meat surface is set to thaw during defrosting, control centre's temperature is no more than 0 DEG C.
(3) pickle:Mussel meat is immersed in salt solution and pickled, salting period 30s, salt marsh temperature control below 4 DEG C,
Respectively in 5 ° of Be (Baume degrees) of curing salt water concentration, 10 ° of Be (Baume degrees), 15 ° of Be (Baume degrees), 20 ° of Be (Baume degrees) bars
Pickling for mussel is carried out under part.
(4) mesh sheet is put:Control 3 DEG C of product center temperature.
(5) permeate:Mussel meat is placed in mesh sheet, and makes its infiltration at 4 DEG C, time of penetration 1h.
(6) sootiness:The dry mussel meat finished is put into the fumigator of certain temperature and smokes suitable time.
(7) it is ripe:Mussel meat after smoking is taken out from fumigator, being maintained at less than 4 DEG C makes it ripe, controls mussel
Meat central temperature is not higher than 4 DEG C.
(8) it is vacuum-packed:Packed after the mussel meat of maturation is weighed with vacuum packing machine, and check and be packaged with no leakage
Whether gas, shape of product are intact.
(9) refrigerate:The finished product finished will be packed to refrigerate under conditions of temperature is less than 18 DEG C.
Experiment 3 is parallel every time, is repeated 3 times, averages, similarly hereinafter.
As seen from Figure 1, the result obvious effect that brine strength is evaluated to product sensory.Brine strength is too low to be unfavorable for
Salinity permeates, and causes mussel meat dehydrating amount to reduce, and meat is not close, and the saline taste deficiency of meat, not reaching the agreeable to the taste sense organ of the degree of saltiness will
Ask.With the increase of salt adding amount, product sensory quality significantly improves, when brine strength is 15 ° of Be/ Baume degrees (the present invention program
Mesohalobic concentration unit is Baume degrees, symbol ° Be) when, the organoleptic quality of product is optimal, afterwards with the increasing of brine strength
Add, the saline taste increase of mussel meat, the palatability of product is begun to decline.
2.1.3 influence of the sootiness temperature and time to product quality
(1) raw material pre-treatment:Fresh mussel is selected, boiling after cleaning, shells, mussel meat is freezed.
(2) raw material thaws:Naturally to thaw, mussel meat surface is set to thaw during defrosting, control centre's temperature is no more than 0 DEG C.
(3) pickle:Mussel meat is immersed in certain density salt solution and pickled, brine temp is below 4 DEG C, dip time
15-30s。
(4) mesh sheet is put:Control 4 DEG C of product center temperature.
(5) permeate:Mussel meat is placed in mesh sheet, and makes its infiltration at 4 DEG C, time of penetration 1h.
(6) sootiness:The dry mussel meat finished is put into the fumigator of certain temperature and smokes suitable time.
(7) it is ripe:Mussel meat after smoking is taken out from fumigator, being maintained at less than 4 DEG C makes it ripe, controls mussel
Meat central temperature is not higher than 4 DEG C.
(8) it is vacuum-packed:Packed after the mussel meat of maturation is weighed with vacuum packing machine, and check and be packaged with no leakage
Whether gas, shape of product are intact.
(9) refrigerate:The finished product finished will be packed to refrigerate under conditions of temperature is less than 18 DEG C.
In order to study the influence of smoke fumigating time and temperature to product quality, this place is respectively to the smoke fumigating time in step (6)
Setting research is carried out respectively with sootiness temperature：
Smoke fumigating time is 1h, carries out smoking for mussel under the conditions of 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C of sootiness temperature respectively, grinds
Study carefully influence of the sootiness temperature to product quality.Experiment 3 is parallel every time, is repeated 3 times, averages, similarly hereinafter.
Sootiness temperature is 20 DEG C, carries out smoking for mussel under the conditions of smoke fumigating time 0.5h, 1h, 1.5h, 2h respectively, is studied
Influence of the smoke fumigating time to product quality.Experiment 3 is parallel every time, is repeated 3 times, averages, similarly hereinafter.
From Fig. 2 and Fig. 3, different sootiness temperature and times have considerable influence to product quality.The optimal temperature of sootiness
Spend for 25 DEG C, it is too high or too low for temperature product quality to be had undesirable effect (Fig. 2).Temperature is too low, the infiltration to sootiness
Effect has certain influence, and smoked flavor is slightly not strong enough and color and luster is partially light；Temperature is too high, easily causes microbial growth, production
Product freshness declines, nutritional losses, so as to reduce product quality.In 0.5-2h time range, with prolonging for smoke fumigating time
Long, product scoring is in downward trend after first increasing, and the suitable time of sootiness is 1h, the too high or too low sense that can influence product
Official's effect (Fig. 3).Smoke fumigating time is too short, and product colouring effect is poor, and smoked flavor is light；Overlong time can then make product sootiness wind
Taste is overweight, and product is excessively dried.
2.1.4 influence of the maturation time to product quality
(1) raw material pre-treatment:Fresh mussel is selected, boiling after cleaning, shells, mussel meat is freezed.
(2) raw material thaws:Naturally to thaw, mussel meat surface is set to thaw during defrosting, control centre's temperature is no more than 0 DEG C.
(3) pickle:Mussel meat is immersed in certain density salt solution and pickled, brine temp is below 4 DEG C, dip time
15-30s。
(4) mesh sheet is put:Control 2 DEG C of product center temperature.
(5) permeate:Mussel meat is placed in mesh sheet, and makes its infiltration at 4 DEG C, time of penetration 1h.
(6) sootiness:The dry mussel meat finished is put into the fumigator of certain temperature and smokes suitable time.
(7) it is ripe:Mussel meat after smoking is taken out from fumigator, temperature be 20 DEG C, respectively maturation time 1h,
The maturation of mussel is carried out under the conditions of 2h, 3h, 4h, control mussel meat central temperature is not higher than 4 DEG C.
(8) it is vacuum-packed:Packed after the mussel meat of maturation is weighed with vacuum packing machine, and check and be packaged with no leakage
Whether gas, shape of product are intact.
(9) refrigerate:The finished product finished will be packed to refrigerate under conditions of temperature is less than 18 DEG C.
As described above, it is 20 DEG C in temperature, carries out the ripe mistake of mussel under the conditions of maturation time 1h, 2h, 3h, 4h respectively
Journey, influence of the research maturation time to product quality.Experiment 3 is parallel every time, is repeated 3 times, averages, similarly hereinafter.
Maturation process is the 3rd critical process of cold smoking conditioning mussel processing technology, maturation be a complicated chemistry with
Biochemical reaction process, in the presence of microorganism and tissue enzyme, mussel tissue characteristics can be made to change so as to cause production
The organoleptic attribute change of product, forms the distinctive delicate flavour of sootiness mussel and tempting smoked flavor.When experimental study is different ripe
Between influence to product sensory quality, as a result see Fig. 4.
As seen from Figure 4, maturation time has considerable influence to the organoleptic quality of product, and when maturation time is 2-3h, sootiness is made a gift of
The sensory quality indicator of shellfish is higher, and product quality is preferable.
2.2 physical and chemical index
The indexs such as protein, fat, ash content, moisture meet the relevant food security regulation of country and U.S. FDA regulation
The requirement of (parts of 21CFR the 123rd) with European Union about instruction.As can be seen from Table 3, crude protein in the general nutrient components of mussel
Content is 11.65%, and crude fat content is only 3.71%, and it is a kind of high protein, the aquatic products of low fat to illustrate mussel, is met existing
For the eating habit of people's " high protein and low fat ", there is higher nutritive value.
The physical and chemical index result of table 3
2.3 product microbiological indicators
The microbiological indicator of table 4
Shown by above-mentioned experiment
1 brine strength
In this research, the optimal processing parameter of pickling the stage is 15 ° of Be of brine strength, below 4 DEG C of brine temp, during dipping
Between 15-30s, the saline immersion time is relatively short, is only completed the salt marsh stage, with have the function that improve shellfish meat quality.Less salt salts down
Condition processed is advantageous to obtain high-quality pickled products.
2 sootiness temperature and times
The purpose of sootiness is to make food-dewatering, improves the hardness of food, assigns the distinctive fragrance of food, improves the face of food
Color, and sterilization and anticorrosion and oxidation resistant effect are played, and then extend the shelf-life of product.
In this research, the optimal processing parameter value of sootiness temperature and time is 25 DEG C and 1h.
3 maturation times
The result of this research is, under the conditions of 20 DEG C of temperature, when maturation time is 2-3h, the product quality of mussel meat compared with
It is high.Maturation time is the key factor to yield products of quality.
This place embodiment is in place of the claimed non-limit of technical scope midrange and in embodiment technology
The new technical scheme that equal replacement in scheme to single or multiple technical characteristics is formed, equally all in application claims
In the range of protection；Simultaneously the present invention program it is all enumerate or unrequited embodiment in, in the same embodiment each
Parameter is merely representative of an example (i.e. a kind of feasible scheme) for its technical scheme, and between parameters and in the absence of strict
Cooperation and qualified relation, wherein each parameter can be replaced mutually when stating and asking without prejudice to axiom and the present invention, special declaration
Except.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned technological means, in addition to
Formed technical scheme is combined by above technical characteristic.Described above is the embodiment of the present invention, should be referred to
Go out, for those skilled in the art, under the premise without departing from the principles of the invention, can also make some
Improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (10)
1. mussel cold smoking conditioning technique, including at least following steps：
A, raw material pre-treatment, mussel meat is freezed to obtain；
B, thaw, and control mussel meat temperature；
C, pickle：The mussel meat of defrosting is soaked in a period of time in salt solution；
D, mesh sheet is put：The mussel meat pickled uniformly is routed on mesh sheet plate；
E, drying is permeated：The mussel meat being placed on mesh sheet plate, is permeated at a constant temperature, and obtains dry mussel meat；
F, sootiness：The mussel meat finished is dried, is smoked in fumigator, smokes temperature as 15-30 DEG C, it is 0.5- to smoke the time
2h；
G, maturation：Mussel meat after sootiness is ripe no more than it is made under ceiling temperature；
H, post-process.
2. mussel cold smoking conditioning technique according to claim 1, it is characterised in that the step C is pickled as by defrosting
Mussel meat is immersed in salt solution and pickled, and brine temp is below 4 DEG C, dip time 15-30s.
3. mussel cold smoking conditioning technique according to claim 1 or 2, it is characterised in that salt solution when the step C is pickled
Concentration is 5-20 Baume degrees.
4. mussel cold smoking conditioning technique according to claim 1, it is characterised in that the step G is ripe be to sootiness after
Mussel meat, carried out under the conditions of 20 DEG C of temperature, maturation time 1h-4h ripe.
5. the mussel cold smoking conditioning technique according to claim 1 or 4, it is characterised in that during the step G maturations, mussel
Meat central temperature is not higher than 4 DEG C.
6. mussel cold smoking conditioning technique according to claim 1, it is characterised in that during the step B thaws, mussel meat control
System is thawed on surface, central temperature is not higher than 0 DEG C.
7. mussel cold smoking conditioning technique according to claim 1, it is characterised in that control and make a gift of in the step D pendulum mesh sheet
Shellfish meat central temperature is not higher than 4 DEG C.
8. mussel cold smoking conditioning technique according to claim 1, it is characterised in that temperature during the step E infiltrations are dried
For 4 DEG C.
9. mussel cold smoking conditioning technique according to claim 8, it is characterised in that the step E infiltrations are permeated in drying
Time is 1h.
10. mussel cold smoking conditioning technique according to claim 1, it is characterised in that the step H post processings comprise at least
Vacuum packaging and/or refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710889413.3A CN107751855A (en) | 2017-09-27 | 2017-09-27 | Mussel cold smoking conditioning technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710889413.3A CN107751855A (en) | 2017-09-27 | 2017-09-27 | Mussel cold smoking conditioning technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751855A true CN107751855A (en) | 2018-03-06 |
Family
ID=61267605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710889413.3A Pending CN107751855A (en) | 2017-09-27 | 2017-09-27 | Mussel cold smoking conditioning technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751855A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766978A (en) * | 2014-01-17 | 2014-05-07 | 福建中海烤鳗有限公司 | Making method of roasted mussel shashliks |
| CN106307190A (en) * | 2016-08-22 | 2017-01-11 | 岭南师范学院 | Smoked-flavor salted red snapper and processing method thereof |
-
2017
- 2017-09-27 CN CN201710889413.3A patent/CN107751855A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766978A (en) * | 2014-01-17 | 2014-05-07 | 福建中海烤鳗有限公司 | Making method of roasted mussel shashliks |
| CN106307190A (en) * | 2016-08-22 | 2017-01-11 | 岭南师范学院 | Smoked-flavor salted red snapper and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李海波等: "响应面法优化冷熏调理贻贝(Mytilus sp.)生产工艺", 《海洋与湖沼》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261964B (en) | Production method of Hubei flavor fermented mandarin fish | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN103829261A (en) | Processing and making technology of Laowo ham | |
| CN101069567B (en) | Method for preparing erythroculter ilishaeformis | |
| CN104351742B (en) | A kind of preparation method of sulfur-free infusion hot millet | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| KR101678988B1 (en) | Method for preparing low salted cucumber pickle | |
| CN109645377A (en) | Salty dry Spanish mackerel of one kind and preparation method thereof | |
| CN1292666C (en) | Method of smoking fish | |
| CN107751855A (en) | Mussel cold smoking conditioning technique | |
| CN109452577A (en) | A kind of low salt preserved fish and preparation method thereof | |
| CN104757608A (en) | Pickling method for Hui school smelly fish | |
| CN108523026A (en) | A kind of bacon ecology fumigating method | |
| CN114287586A (en) | Preparation process of instant crayfish | |
| CN112715871A (en) | Dace processing method capable of improving taste | |
| CN102640937A (en) | Processing technology, product and equipment of fermented fresh meat | |
| KR101347277B1 (en) | The Method for Preparing High Quality Semi-Salted Dried Gray Mullet and Product Thereof | |
| JPH07170887A (en) | Crustacea improved in taste and mouth feeling, its heat-treated material, their frozen material and production of the same custacea improved in taste and mouth feeling | |
| KR101325161B1 (en) | a Manufacturing Method of Instant Sea Urchin Soup | |
| CN111616323A (en) | Process method for preparing whole crucian jelly | |
| KR102518035B1 (en) | Manufacture of semi-dried redlip mullet using Dendropanax morbifera | |
| CN108185335A (en) | A kind of fast processing method of shuttle crab food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |
|
| RJ01 | Rejection of invention patent application after publication |