CN109601900A - A kind of conch piece can and preparation method thereof - Google Patents
A kind of conch piece can and preparation method thereof Download PDFInfo
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- CN109601900A CN109601900A CN201811392286.7A CN201811392286A CN109601900A CN 109601900 A CN109601900 A CN 109601900A CN 201811392286 A CN201811392286 A CN 201811392286A CN 109601900 A CN109601900 A CN 109601900A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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Abstract
The invention discloses a kind of conch piece cans and preparation method thereof, including three raw material selection, meat sample processing, marinated seasoning steps, by using the immersion of sesame oil or salt, can more thoroughly remove the silt in conch enteron aisle by impregnating fresh conch clear water；By heating fresh and alive conch, the consistency and elasticity of muscle of foot is bigger, and more preferably, and the tackness of internal organ muscle and tenderness more preferable by ultrasonic puffing, by conch meat tenderization, further promotes mouthfeel to chewiness.By carrying out slicing treatment again after conch muddy flesh is carried out marinated seasoning, tasty effect is good, hot and cold water alternate treatment when pickling, increase meat elasticity, deodorization is carried out by ginger splices, cooking wine, then be seasoned with lemon, garlic, it is finally sealed with abalone sauce bottoming, in good taste, nutritive value is high.
Description
Technical field
The present invention relates to a kind of conch piece cans and preparation method thereof, in particular to tinned food.
Background technique
Conch is warm marine breeds, and distribution is very wide, and resourceful, type is more, is a kind of important economical snail, main
It lives the shallow sea inhabited in subtidal line, 1-30 meters of the depth of water of broken coral substrate.Conch activity is slower, often with seaweed and small life
Object is food, they generally inhabit shallow sea area, addiction echinoderm.The external lip extreme outreach of shell, and the figure of female spiral shell
Significantly greater than male spiral shell.Meat is edible, and shell can be used for carving for watching.Nocturnalism, foot are located at the outside of belly of body, for bulk, flesh
Meat is extremely flourishing, suitable for creeping.It is carnivorous, it is mainly food with echinoderm etc..These softwares class members usually live in shallow water or
Flat muddy ground, it is seen that in the deep water as deep as 200 meters, most conches use trapping box or trawl fishing, they can also be it
The fishing product by the way of its product.The shellfishes biology such as conch multiplied naturally is oviparity or ovoviviparous animal, and the term of conch is general
In 5~August, this section of period sea area water temperature is higher, is suitable for the lives such as conch procreation.The type that conch has mainly collects into seawater
Body ovulation sperm drainage, the fertilized eggs of after fertilization float in water as planktonic organism, encounter reef and just adhere to, in reef gap
Wait hatch, type be voluntarily to hatch in vivo, similar to the breeding of snail etc..
Conch meat is fertile, the nutrients such as spiral shell meat vitamin A rich in, protein, iron and calcium, amino acid classes
Complete, composition ratio example equilibrium, is the animal food of typical high protein, low fat.With the development of economy and live
Horizontal raising, people increasingly pay attention to the sensory experience of diet, and conch is as a kind of common sea hydrobiont, meat taste
It is delicious, it is full of nutrition, there is very high medical value, be favored by people all the time.But since sea snail meat is with special
Meat, meat is harder, and conch raw material is poor by processing deutostoma senses such as fried, boiling seasoning, drying, slices, retains
Former nutritional ingredient is undesirable.
Summary of the invention
The technical problem to be solved by the present invention is to overcome conch meat is harder in the prior art, mouthfeel is poor, retain former battalion
A point undesirable equal disadvantage is formed, a kind of in good taste, conch piece can that nutrition is high and preparation method thereof is provided.
In order to solve the above-mentioned technical problems, the present invention provides the following technical solutions:
The present invention provides a kind of conch piece can and preparation method thereof, comprising the following steps:
S1: raw material selection: choosing fresh, healthy complete conch, and conch needs body colour and gloss normal, body surface without lesion,
Travelling is normal, when selecting, by two conch shell gently bucketings, chooses the conch of sound oppressiveness consolidation, removes acoustic aperture, most
The conch selected is placed on afterwards after being stirred in water and is stood, while bubbling and the conch floated being picked out and being given up；
S2: meat sample processing: specific step is as follows:
S21: sand is spat in immersion, and the conch that will be singled out is cleaned only with brush, after cleaning 2-3 times in clear water, is impregnated for 24 hours
It carries out spitting sand, then is immersed in 2h in the cold water for adding a little sesame oil or salt；
S22: it opens shell and takes meat: the conch for spitting fresh and alive after sand being placed in boiled water and heats 20-30min, then conch is put into powder
Broken axis is crushed, and then conch, which crushes, just drops in separation shaft, and handle crushes sea snail meat and shell point under separation shaft revolving speed
It separates out, there is water injection hole above separation shaft, when separation shaft revolving speed injects water, and disposably meat and shell, intestines are separated.
S23: it rinsing draining: is placed after being put into ice cube and light-coloured vinegar stirring after the meat clear water of the conch isolated is washed 2-3 times
Sea snail meat is mounted in double-layer polyethylene plastics with the papain solution that mass fraction is 3-9g/100mL is prepared by 30min
In bag, while being aided with temperature is 30 ° -70 °, and ultrasonic power is the ultrasonic treatment of 110-250w, and the processing time is 2-16min, so
The sea snail meat after ultrasonic treatment is broken into muddy flesh afterwards；
S3: marinated seasoning: required ingredient be conch muddy flesh, bubble green pepper, lemon, white wine, big garlic and salt, monosodium glutamate, cooking wine, ginger splices,
Mineral water, the specific steps are as follows:
S31: mineral water being put into boiled in pot, and conch muddy flesh is led to be put into pot being gently agitated for, at the same be added ginger splices and
Cooking wine is pulled out after boiling 8-10min, is put into cold water and impregnates；
S32: preparing mineral water again, by mineral water it is boiled after cool in a reservoir, then into container be added salt, taste
Essence, white granulated sugar, soy sauce are added to the container after mixing the meat starch of conch soaked in cold water, bubble green pepper are added, lemon is cut
It is added at the thin slice of 0.3cm, places into the garlic clove completely stripped, stir evenly, pickle 48h；
S33: will it is marinated after conch muddy flesh by twin-screw extruder, set charging rate as 40kg/h, revolving speed 200-
220r/min, processing temperature be 120 ° -140 °, then slice molding, conch piece with a thickness of 3-5mm；
S34: conch piece is put into vacuum sealing in hermetically sealed can and is stored.
As a preferred technical solution of the present invention, in step S23, after ultrasonication, by 10-50 μm of ol/L turmeric
Plain spray solution is on sea snail meat, and at a temperature of 25 °, the meat LED visible light of the conch for having sprayed curcumin solution is irradiated
25min completes sterilization process.
As a preferred technical solution of the present invention, sea snail meat in S32, salt, monosodium glutamate, white granulated sugar, soy sauce proportion be
100:4:0.8:1:2, wherein every 500g sea snail meat needs 1, lemon, garlic clove 10.
As a preferred technical solution of the present invention, the hermetically sealed can in step S34 is first added before conch piece is added
For abalone sauce as bottom material, the ratio of conch piece and abalone sauce is 4:1.
The beneficial effects obtained by the present invention are as follows being:
1. impregnating by clear water, using the immersion of sesame oil or salt, the mud in conch enteron aisle can more thoroughly be removed
It is husky；By heating fresh and alive conch, the consistency and elasticity of muscle of foot is bigger, chewiness more preferably, and internal organ
The tackness of muscle and tenderness more preferable, further promotes mouthfeel for conch meat tenderization by ultrasonic puffing.
2. tasty effect is good, hot and cold water when pickling by carrying out slicing treatment again after conch muddy flesh is carried out marinated seasoning
Alternate treatment increases meat elasticity, carries out deodorization by ginger splices, cooking wine, then be seasoned with lemon, garlic, finally uses abalone
Juice bottoming sealing, in good taste, nutritive value is high.
Specific embodiment
Embodiment: the present invention provides a kind of conch piece can and preparation method thereof, comprising the following steps:
S1: raw material selection: choosing fresh, healthy complete conch, and conch needs body colour and gloss normal, body surface without lesion,
Travelling is normal, when selecting, by two conch shell gently bucketings, chooses the conch of sound oppressiveness consolidation, removes acoustic aperture, most
The conch selected is placed on afterwards after being stirred in water and is stood, while bubbling and the conch floated being picked out and being given up；
S2: meat sample processing: specific step is as follows:
S21: sand is spat in immersion, and the conch that will be singled out is cleaned only with brush, after cleaning 2-3 times in clear water, is impregnated for 24 hours
It carries out spitting sand, then is immersed in 2h in the cold water for adding a little sesame oil or salt；
S22: it opens shell and takes meat: the conch for spitting fresh and alive after sand being placed in boiled water and heats 20-30min, then conch is put into powder
Broken axis is crushed, and then conch, which crushes, just drops in separation shaft, and handle crushes sea snail meat and shell point under separation shaft revolving speed
It separates out, there is water injection hole above separation shaft, when separation shaft revolving speed injects water, and disposably meat and shell, intestines are separated.
S23: it rinsing draining: is placed after being put into ice cube and light-coloured vinegar stirring after the meat clear water of the conch isolated is washed 2-3 times
Sea snail meat is mounted in double-layer polyethylene plastics with the papain solution that mass fraction is 3-9g/100mL is prepared by 30min
In bag, while being aided with temperature is 30 ° -70 °, and ultrasonic power is the ultrasonic treatment of 110-250w, and the processing time is 2-16min, so
The sea snail meat after ultrasonic treatment is broken into muddy flesh afterwards；
S3: marinated seasoning: required ingredient be conch muddy flesh, bubble green pepper, lemon, white wine, big garlic and salt, monosodium glutamate, cooking wine, ginger splices,
Mineral water, the specific steps are as follows:
S31: mineral water being put into boiled in pot, and conch muddy flesh is led to be put into pot being gently agitated for, at the same be added ginger splices and
Cooking wine is pulled out after boiling 8-10min, is put into cold water and impregnates；
S32: preparing mineral water again, by mineral water it is boiled after cool in a reservoir, then into container be added salt, taste
Essence, white granulated sugar, soy sauce are added to the container after mixing the meat starch of conch soaked in cold water, bubble green pepper are added, lemon is cut
It is added at the thin slice of 0.3cm, places into the garlic clove completely stripped, stir evenly, pickle 48h；
S33: will it is marinated after conch muddy flesh by twin-screw extruder, set charging rate as 40kg/h, revolving speed 200-
220r/min, processing temperature be 120 ° -140 °, then slice molding, conch piece with a thickness of 3-5mm；
S34: conch piece is put into vacuum sealing in hermetically sealed can and is stored.
Preferably, in step S23, after ultrasonication, by 10-50 μm of ol/L curcumin spray solution on sea snail meat,
At a temperature of 25 °, the meat LED visible light of the conch for having sprayed curcumin solution is irradiated into 25min, completes sterilization process；In S32
Sea snail meat, salt, monosodium glutamate, white granulated sugar, soy sauce proportion be 100:4:0.8:1:2, wherein every 500g sea snail meat needs 1, lemon,
Garlic clove 10；Abalone sauce is first added as bottom material, conch piece and abalone sauce in hermetically sealed can in step S34 before conch piece is added
Ratio be 4:1.
Working principle: the present invention, can be more thorough using the immersion of sesame oil or salt by impregnating fresh conch clear water
Remove to bottom the silt in conch enteron aisle；By the way that fresh and alive conch is heated, the consistency and elasticity of muscle of foot
It is bigger, chewiness more preferably, and the tackness of internal organ muscle and tenderness more preferable, by ultrasonic puffing, by conch meat tenderization, into
One step promotes mouthfeel.By carrying out slicing treatment again after conch muddy flesh is carried out marinated seasoning, tasty effect is good, cold and hot when pickling
Water alternate treatment increases meat elasticity, carries out deodorization by ginger splices, cooking wine, then be seasoned with lemon, garlic, finally uses Bao
Anchovy sauce bottoming sealing, in good taste, nutritive value is high.
Finally, it should be noted that these are only the preferred embodiment of the present invention, it is not intended to restrict the invention, although
Present invention has been described in detail with reference to the aforementioned embodiments, for those skilled in the art, still can be right
Technical solution documented by foregoing embodiments is modified or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (4)
1. a kind of conch piece can and preparation method thereof, which comprises the following steps:
S1: raw material selection: choosing fresh, healthy complete conch, and conch needs body colour and gloss normal, and body surface is without lesion, travelling
Normally, when selecting, by two conch shell gently bucketings, the conch of sound oppressiveness consolidation is chosen, acoustic aperture is removed, finally will
The conch selected is placed in water and stands after agitation, while bubbling and the conch floated are picked out and being given up；
S2: meat sample processing: specific step is as follows:
S21: sand is spat in immersion, and the conch that will be singled out is cleaned only with brush, and after cleaning 2-3 times in clear water, immersion carries out for 24 hours
Sand is spat, then is immersed in 2h in the cold water for adding a little sesame oil or salt；
S22: it opens shell and takes meat: the conch for spitting fresh and alive after sand being placed in boiled water and heats 20-30min, then conch is put into crushing shaft
It is crushed, then conch, which crushes, just drops in separation shaft, and handle crushes sea snail meat under separation shaft revolving speed and shell is isolated,
There is water injection hole above separation shaft, when separation shaft revolving speed injects water, and disposably meat and shell, intestines are separated.
S23: it rinsing draining: is placed after being put into ice cube and light-coloured vinegar stirring after the meat clear water of the conch isolated is washed 2-3 times
Sea snail meat is mounted in double-layer polyethylene plastics with the papain solution that mass fraction is 3-9g/100mL is prepared by 30min
In bag, while being aided with temperature is 30 ° -70 °, and ultrasonic power is the ultrasonic treatment of 110-250w, and the processing time is 2-16min, so
The sea snail meat after ultrasonic treatment is broken into muddy flesh afterwards；
S3: marinated seasoning: required ingredient is conch muddy flesh, bubble green pepper, lemon, white wine, big garlic and salt, monosodium glutamate, cooking wine, ginger splices, mineral spring
Water, the specific steps are as follows:
S31: mineral water being put into boiled in pot, conch muddy flesh is led to be put into pot being gently agitated for, while ginger splices and cooking wine is added,
It is pulled out after boiling 8-10min, is put into cold water and impregnates；
S32: preparing mineral water again, by mineral water it is boiled after cool in a reservoir, salt, monosodium glutamate, white is then added into container
Granulated sugar, soy sauce are added to the container after mixing the meat starch of conch soaked in cold water, bubble green pepper are added, lemon is cut into
The thin slice of 0.3cm is added, and places into the garlic clove completely stripped, stirs evenly, and pickles 48h；
S33: will it is marinated after conch muddy flesh by twin-screw extruder, set charging rate as 40kg/h, revolving speed 200-220r/
Min, processing temperature be 120 ° -140 °, then slice molding, conch piece with a thickness of 3-5mm；
S34: conch piece is put into vacuum sealing in hermetically sealed can and is stored.
2. a kind of conch piece can according to claim 1 and preparation method thereof, which is characterized in that in step S23, ultrasound
After wave processing, by 10-50 μm of ol/L curcumin spray solution on sea snail meat, at a temperature of 25 °, curcumin solution will have been sprayed
The meat LED visible light of conch irradiate 25min, complete sterilization process.
3. a kind of conch piece can according to claim 1 and preparation method thereof, which is characterized in that sea snail meat in S32,
Salt, monosodium glutamate, white granulated sugar, soy sauce proportion be 100:4:0.8:1:2, wherein every 500g sea snail meat needs 1, lemon, garlic clove 10
It is a.
4. a kind of conch piece can according to claim 1 and preparation method thereof, which is characterized in that close in step S34
Abalone sauce is first added as bottom material in sealed cans before conch piece is added, and the ratio of conch piece and abalone sauce is 4:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811392286.7A CN109601900A (en) | 2018-11-21 | 2018-11-21 | A kind of conch piece can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811392286.7A CN109601900A (en) | 2018-11-21 | 2018-11-21 | A kind of conch piece can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601900A true CN109601900A (en) | 2019-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811392286.7A Withdrawn CN109601900A (en) | 2018-11-21 | 2018-11-21 | A kind of conch piece can and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951310A (en) * | 2021-08-31 | 2022-01-21 | 福州源丰海洋科技有限公司 | Automatic production processing method for abalone |
| CN115553439A (en) * | 2022-10-13 | 2023-01-03 | 川海品宴(成都)食品有限公司 | Processing method of sand-free rattan pepper and snail meat |
-
2018
- 2018-11-21 CN CN201811392286.7A patent/CN109601900A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951310A (en) * | 2021-08-31 | 2022-01-21 | 福州源丰海洋科技有限公司 | Automatic production processing method for abalone |
| CN113951310B (en) * | 2021-08-31 | 2022-09-02 | 福州源丰海洋科技有限公司 | Automatic production processing method for abalone |
| CN115553439A (en) * | 2022-10-13 | 2023-01-03 | 川海品宴(成都)食品有限公司 | Processing method of sand-free rattan pepper and snail meat |
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Application publication date: 20190412 |