CN108112907A - A kind of processing method of instant spiral shell meat - Google Patents
A kind of processing method of instant spiral shell meat Download PDFInfo
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- CN108112907A CN108112907A CN201711405778.0A CN201711405778A CN108112907A CN 108112907 A CN108112907 A CN 108112907A CN 201711405778 A CN201711405778 A CN 201711405778A CN 108112907 A CN108112907 A CN 108112907A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 76
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001007 puffing effect Effects 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 14
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000126 substance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000237858 Gastropoda Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001374849 Liparis atlanticus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 206010040904 Skin odour abnormal Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010437 gem Substances 0.000 description 1
- 229910001751 gemstone Inorganic materials 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000035911 sexual health Effects 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/022—Drying with use of gas or vacuum
-
- 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
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to marine products processing technical field, more particularly to a kind of processing method of instant spiral shell meat, including following preparation process：1) spiral shell raw material is cleaned up, after 1 3min of water blancing, removes spiral case, and reject the impurity in spiral shell meat, obtain spiral shell meat；2) spiral shell meat and dispensing are uniformly mixed, are put into magnetic field processing, be further continued for marinated 5 10min；3) it is boiled by fire, ceases fire, pull spiral shell meat out, drain away the water；4) spiral shell meat is put into vacuum drying chamber, predrying is puffing, vacuumizes；5) pack, sterilization.The spiral shell meat that the method for the present invention is prepared, instant is environmentally protective without any chemical preservative and chemical food additive, meets the needs of people are to green product.
Description
Technical field
The invention belongs to marine products processing technical field, more particularly to a kind of processing method of instant spiral shell meat.
Background technology
Spiral shell, all mollusk gastropods particularly relate to, there are one the shell of closing, to be entirely retracted to wherein what must be protected
Gastropod, the hard shell that carrying on the back has spin line are all spiral shell, and species is various.Plump fine and smooth, tender and crisp, the delicious flavour of spiral shell meat, it is genuine,
It is tasty, it is known as the good reputation of " jewel in disk "；It is rich in abundant vitamin A, protein, vitamin and ammonia needed by human
Base acid and trace element are typical high protein, low fat, high calcareous natural animal sexual health food.And spiral shell meat also contains
There are iron and calcium, can strengthen the bone growth of people, supplement irony and calcareous；It is its sweet-salty, cold in nature, enter spleen, stomach, liver, large intestine；
With heat-clearing, the effect of relieving summer-heat, diuresis quenches the thirst, sobers up；To pyroretention dysuria, jaundice, tinea pedis, oedema, quench one's thirst, hemorrhoid, just
The diseases such as blood, red eye, swell pain, furuncle swelling toxin have dietary function, moreover, edible spiral shell meat has body odour significant curative effect, it is suitable for people of all ages.
Spiral shell only sells fresh spiral shell under normal circumstances, and then boiling is eaten.Since spiral shell is not easy to store, pole is promoted in inconvenience transport
To be limited, also due value is not carried out to ribbon.It is easily corrupt under room temperature since spiral shell storage time is limited.Only small part
For being processed into spiral shell food, spiral shell jerky product and instant spiral shell meat are such as made, although spiral shell jerky product are conducive to the storage of spiral shell, but unsuitable
It is instant, inconvenient eating sometimes；And instant spiral shell meat is made, in the case where ensureing the shelf-life, it is necessary to add chemical food additive,
Such as potassium sorbate, sodium citrate are used for carrying out fresh-keeping or maintain bin stability.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of processing method of instant spiral shell meat, what this method was prepared
Spiral shell meat, instant is environmentally protective without any chemical preservative and chemical food additive, meets people to green product
Demand.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of processing method of instant spiral shell meat, including following preparation process：
1) spiral shell raw material is cleaned up, after water blancing 1-3min, removes spiral case, and reject the impurity in spiral shell meat, obtained
To spiral shell meat；
2) spiral shell meat and dispensing are uniformly mixed, are put into magnetic field processing, be further continued for marinated 5-10min；
3) big fire is boiled to boiling, keeps 10-30s, is ceased fire, is pulled spiral shell meat out, drain away the water；
4) spiral shell meat is put into vacuum drying chamber, after 60-70 DEG C of predrying 180-210min, in 90-95 DEG C, 0.18-
It is puffing that 6-8min is stopped under the conditions of 0.22MPa, subsequently under the conditions of 80-85 DEG C, vacuumizes 70-80min；
5) pack, sterilization.
In step 2) of the present invention, spiral shell meat and ingredients by weight ratio are 1:6-10.
In step 2) of the present invention, dispensing is made of the raw material of following parts by weight：0.5-1.3 parts of shredded ginger, garlic rice 0.05-
0.1 part, 1-3 parts of salt, 3-6 parts of cooking wine, 3-9 parts of light soy sauce, 0.2-1.2 parts of star aniseed powder, 0.01-0.08 parts of vinegar is 0.1-0.5 parts sugared,
0.2-0.6 parts of zanthoxylum powder, 10-30 parts of water.
Preferably, in step 2) of the present invention, spiral shell meat and ingredients by weight ratio are 1:8.
Preferably, in step 2) of the present invention, 15-25min is placed in the magnetic field for being 1.2-1.5T in magnetic field intensity.
Preferably, in step 2) of the present invention, 20min is placed in the magnetic field for being 1.3T in magnetic field intensity.
Preferably, in step 2) of the present invention, dispensing is made of the raw material of following parts by weight：0.9 part of shredded ginger, garlic rice
0.08 part, 2 parts of salt, 4 parts of cooking wine, 6 parts of light soy sauce, 0.7 part of star aniseed powder, 0.04 part of vinegar, 0.3 part of sugar, 0.4 part of zanthoxylum powder, 20 parts of water.
Preferably, in step 4) of the present invention, it is puffing that 6min is stopped under the conditions of 90 DEG C, 0.22MPa.
In the method for the present invention, mentioned spiral shell meat, but the spiral shells meat such as sea snail meat, spiral shell, beautiful spiral shell, all edible spiral shells
Meat can be prepared by the method for the present invention.
Compared with prior art, the beneficial effects of the present invention are：
1st, after the present invention is using proportion liquid processing, places into magnetic field, effectively change the fishy smell structure of matter in spiral shell meat
For the structure of not raw meat, the fishy smell of spiral shell meat is effectively eliminated, while plays an important role of to spiral shell meat fresh-keeping, avoids using preservative and other
Food additives, so as to get spiral shell meat it is environmentally protective, meet people it is full to green product the needs of.
2nd, the present invention, but also spiral shell meat can absorb proportion liquid well, is obviously improved by the way that spiral shell meat is put into magnetic field
The mouthfeel of spiral shell meat.
3rd, the spiral shell meat that the present invention is prepared is dry product, can effectively extend the shelf lives of spiral shell meat, Shelf-life.
4th, the spiral shell meat that the present invention is prepared has color and luster, neither too hard, nor too soft, there is chewy texture, and no fishy smell has all good mouthfeel.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of processing method of instant spiral shell meat, including following preparation process：
1) spiral shell raw material is cleaned up, after water blancing 1min, removes spiral case, and reject the impurity in spiral shell meat, obtained
Spiral shell meat；
2) dispensing of 8 times of spiral shell meat and spiral shell meat weight is uniformly mixed, is placed in the magnetic field for being 1.5T in magnetic field intensity
15min is further continued for marinated 10min；
3) big fire is boiled to boiling, keeps 10s, is ceased fire, is pulled spiral shell meat out, drain away the water；
4) spiral shell meat is put into vacuum drying chamber, after 70 DEG C of predrying 180min, is stopped under the conditions of 95 DEG C, 0.18MPa
7min is puffing, subsequently under the conditions of 80 DEG C, vacuumizes 80min；
5) pack, sterilization.
Above-mentioned steps 2) in, spiral shell meat and ingredients by weight ratio are 1:6.
Above-mentioned steps 2) in, dispensing is made of the raw material of following parts by weight：1.3 parts of shredded ginger, 0.05 part of garlic rice, 3 parts of salt, material
3 parts of wine, 9 parts of light soy sauce, 0.2 part of star aniseed powder, 0.08 part of vinegar, 0.1 part of sugar, 0.6 part of zanthoxylum powder, 10 parts of water.
Embodiment 2
A kind of processing method of instant spiral shell meat, including following preparation process：
1) spiral shell raw material is cleaned up, after water blancing 2min, removes spiral case, and reject the impurity in spiral shell meat, obtained
Spiral shell meat；
2) dispensing of 8 times of spiral shell meat and spiral shell meat weight is uniformly mixed, is placed in the magnetic field for being 1.3T in magnetic field intensity
20min is further continued for marinated 8min；
3) big fire is boiled to boiling, keeps 20s, is ceased fire, is pulled spiral shell meat out, drain away the water；
4) spiral shell meat is put into vacuum drying chamber, after 65 DEG C of predrying 195min, is stopped under the conditions of 90 DEG C, 0.22MPa
6min is puffing, subsequently under the conditions of 85 DEG C, vacuumizes 75min；
5) pack, sterilization.
Above-mentioned steps 2) in, spiral shell meat and ingredients by weight ratio are 1:8.
Above-mentioned steps 2) in, dispensing is made of the raw material of following parts by weight：0.9 part of shredded ginger, 0.08 part of garlic rice, 2 parts of salt, material
4 parts of wine, 6 parts of light soy sauce, 0.7 part of star aniseed powder, 0.04 part of vinegar, 0.3 part of sugar, 0.4 part of zanthoxylum powder, 20 parts of water.
Embodiment 3
A kind of processing method of instant spiral shell meat, including following preparation process：
1) spiral shell raw material is cleaned up, after water blancing 3min, removes spiral case, and reject the impurity in spiral shell meat, obtained
Spiral shell meat；
2) dispensing of 8 times of spiral shell meat and spiral shell meat weight is uniformly mixed, is placed in the magnetic field for being 1.2T in magnetic field intensity
25min is further continued for marinated 5min；
3) big fire is boiled to boiling, keeps 30s, is ceased fire, is pulled spiral shell meat out, drain away the water；
4) spiral shell meat is put into vacuum drying chamber, after 60 DEG C of predrying 210min, is stopped under the conditions of 90 DEG C, 0.2MPa
8min is puffing, subsequently under the conditions of 80 DEG C, vacuumizes 70min；
5) pack, sterilization.
Above-mentioned steps 2) in, spiral shell meat and ingredients by weight ratio are 1:10.
Above-mentioned steps 2) in, dispensing is made of the raw material of following parts by weight：0.5 part of shredded ginger, 0.1 part of garlic rice, 1 part of salt, material
6 parts of wine, 3 parts of light soy sauce, 1.2 parts of star aniseed powder, 0.01 part of vinegar, 0.5 part of sugar, 0.2 part of zanthoxylum powder, 30 parts of water.
Claims (6)
1. a kind of processing method of instant spiral shell meat, which is characterized in that including following preparation process：
1) spiral shell raw material is cleaned up, after water blancing 1-3min, removes spiral case, and reject the impurity in spiral shell meat, obtain spiral shell
Meat；
2) spiral shell meat and dispensing are uniformly mixed, are put into magnetic field processing, be further continued for marinated 5-10min；
3) big fire is boiled to boiling, keeps 10-30s, is ceased fire, is pulled spiral shell meat out, drain away the water；
4) spiral shell meat is put into vacuum drying chamber, after 60-70 DEG C of predrying 180-210min, in 90-95 DEG C, 0.18-0.22MPa
Under the conditions of stop 6-8min it is puffing, subsequently under the conditions of 80-85 DEG C, vacuumize 70-80min；
5) pack, sterilization；
In the step 2), spiral shell meat and ingredients by weight ratio are 1:6-10；
In the step 2), dispensing is made of the raw material of following parts by weight：0.5-1.3 parts of shredded ginger, 0.05-0.1 parts of garlic rice, salt 1-
3 parts, 3-6 parts of cooking wine, 3-9 parts of light soy sauce, 0.2-1.2 parts of star aniseed powder, 0.01-0.08 parts of vinegar, 0.1-0.5 parts sugared, zanthoxylum powder 0.2-
0.6 part, 10-30 parts of water.
2. the processing method of instant spiral shell meat according to claim 1, it is characterised in that：In the step 2), spiral shell meat and match somebody with somebody
It is 1 to expect weight ratio:8.
3. the processing method of instant spiral shell meat according to claim 2, it is characterised in that：It is strong in magnetic field in the step 2)
It spends in the magnetic field for 1.2-1.5T and places 15-25min.
4. the processing method of instant spiral shell meat according to claim 3, it is characterised in that：It is strong in magnetic field in the step 2)
It spends in the magnetic field for 1.3T and places 20min.
5. the processing method of instant spiral shell meat according to claim 4, it is characterised in that：In the step 2), dispensing by with
The raw material of lower parts by weight is made：0.9 part of shredded ginger, 0.08 part of garlic rice, 2 parts of salt, 4 parts of cooking wine, 6 parts of light soy sauce, 0.7 part of star aniseed powder, vinegar
0.04 part, 0.3 part of sugar, 0.4 part of zanthoxylum powder, 20 parts of water.
6. the processing method of instant spiral shell meat according to claim 4, it is characterised in that：In the step 4), 90 DEG C,
It is puffing that 6min is stopped under the conditions of 0.22MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711405778.0A CN108112907A (en) | 2017-12-22 | 2017-12-22 | A kind of processing method of instant spiral shell meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711405778.0A CN108112907A (en) | 2017-12-22 | 2017-12-22 | A kind of processing method of instant spiral shell meat |
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| CN108112907A true CN108112907A (en) | 2018-06-05 |
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| CN201711405778.0A Pending CN108112907A (en) | 2017-12-22 | 2017-12-22 | A kind of processing method of instant spiral shell meat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123492A (en) * | 2018-11-14 | 2019-01-04 | 广西壮族自治区水产科学研究院 | A kind of spicy spiral shell jerky and preparation method thereof |
| CN113951459A (en) * | 2021-10-09 | 2022-01-21 | 长江大学 | Pickling method for improving comprehensive quality of pork gel product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440402A (en) * | 2010-10-03 | 2012-05-09 | 朱劲丰 | Instant spicy field snail meat |
| CN102687873A (en) * | 2011-03-24 | 2012-09-26 | 大连獐子岛渔业集团股份有限公司 | Instant abalone-juice flavor conch and preparation method thereof |
| CN103284228A (en) * | 2013-05-11 | 2013-09-11 | 德炎水产食品股份有限公司 | Spicy snails and preparation method thereof |
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2017
- 2017-12-22 CN CN201711405778.0A patent/CN108112907A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440402A (en) * | 2010-10-03 | 2012-05-09 | 朱劲丰 | Instant spicy field snail meat |
| CN102687873A (en) * | 2011-03-24 | 2012-09-26 | 大连獐子岛渔业集团股份有限公司 | Instant abalone-juice flavor conch and preparation method thereof |
| CN103284228A (en) * | 2013-05-11 | 2013-09-11 | 德炎水产食品股份有限公司 | Spicy snails and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123492A (en) * | 2018-11-14 | 2019-01-04 | 广西壮族自治区水产科学研究院 | A kind of spicy spiral shell jerky and preparation method thereof |
| CN113951459A (en) * | 2021-10-09 | 2022-01-21 | 长江大学 | Pickling method for improving comprehensive quality of pork gel product |
| CN113951459B (en) * | 2021-10-09 | 2023-11-14 | 长江大学 | Pickling method for improving comprehensive quality of pork gel products |
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