CN111034950A - Method for preparing frozen and boiled vacuum razor clam - Google Patents
Method for preparing frozen and boiled vacuum razor clam Download PDFInfo
- Publication number
- CN111034950A CN111034950A CN201911348483.3A CN201911348483A CN111034950A CN 111034950 A CN111034950 A CN 111034950A CN 201911348483 A CN201911348483 A CN 201911348483A CN 111034950 A CN111034950 A CN 111034950A
- Authority
- CN
- China
- Prior art keywords
- razor
- vacuum
- boiled
- clams
- razor clams
- 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.)
- Withdrawn
Links
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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing frozen and boiled vacuum razor clams, which comprises the following steps: s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours; s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams; s3, putting the razor clams subjected to vacuum packaging in the S2 into water, and cooking for 4-6 minutes; s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage. The invention provides a method for preparing frozen boiled vacuum razor clams, which can prolong the shelf life to 18 months.
Description
Technical Field
The present invention relates to the field of food processing. More particularly, the invention relates to a preparation method of frozen and boiled vacuum razor clams.
Background
The razor clam is marine shellfish. A mollusk. The mesochite has two fans, has narrow and long shape, is yolk-colored outside and white inside, can live in seawater near shore and can be artificially cultured, and the meat taste is delicious. There are Sinonovacula constricta and Solen bambusae.
As health food in the form of food is more and more favored by consumers, instant razor clam products gradually come into the sight of people. However, the shelf life of the processed razor clams on the market at present does not exceed half a year.
Disclosure of Invention
The invention aims to provide a method for preparing frozen and boiled vacuum razor clams, which can prolong the shelf life to 18 months.
To achieve these objects and other advantages in accordance with the purpose of the present invention, there is provided a method for producing frozen boiled vacuum razor clams, comprising the steps of:
s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours;
s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams;
s3, putting the razor clams subjected to vacuum packaging in the S2 into water, and cooking for 4-6 minutes;
s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage.
Preferably, in the frozen boiled vacuum razor clam and the preparation method thereof, in the step S1, the razor clam is placed in sterile water at 8-10 ℃ and stands for spitting.
Preferably, in the frozen boiled vacuum razor clam and the preparation method thereof, after sea salt is added into the sterile water until the concentration of the sea salt is 2%, the razor clam is placed in the sterile water and stands still for spitting sand.
Preferably, in the frozen boiled vacuum razor clams and the method for producing the same, the water temperature is maintained at 95-100 ℃ when the vacuum-packed razor clams are boiled in S3.
Preferably, in the frozen boiled vacuum razor clam and the method for producing the same, the boiling time in S3 is 5 minutes.
The frozen and boiled vacuum razor clam prepared by the preparation method can prolong the shelf life to 18 months.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
A method for preparing frozen vacuum razor clams comprises the following steps:
s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours;
s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams;
s3, putting the razor clams subjected to vacuum packaging in the S2 into water and cooking for 4 minutes;
s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage.
In the step S1, the razor clams are placed in sterile water at the temperature of 8 ℃ and kept standing for spitting.
Wherein, after sea salt is added into the sterile water until the concentration of the sea salt is 2%, the razor clams are placed into the sterile water to stand and spit the sand.
Wherein the water temperature is maintained at 95 ℃ when the vacuum-packed razor clams are cooked in the step S3.
< example 2>
A method for preparing frozen vacuum razor clams comprises the following steps:
s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours;
s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams;
s3, putting the razor clams subjected to vacuum packaging in the S2 into water and cooking for 5 minutes;
s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage.
In the step S1, the razor clams are placed in sterile water at 9 ℃ and kept standing for spitting.
Wherein, after sea salt is added into the sterile water until the concentration of the sea salt is 2%, the razor clams are placed into the sterile water to stand and spit the sand.
Wherein the water temperature is maintained at 98 ℃ when the vacuum-packed razor clams are cooked in the step S3.
< example 3>
A method for preparing frozen vacuum razor clams comprises the following steps:
s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours;
s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams;
s3, putting the razor clams subjected to vacuum packaging in the S2 into water and cooking for 6 minutes;
s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage.
Wherein, in the S1, the razor clams are placed in 10 ℃ sterile water to stand and spit sand.
Wherein, after sea salt is added into the sterile water until the concentration of the sea salt is 2%, the razor clams are placed into the sterile water to stand and spit the sand.
Wherein the water temperature is maintained at 100 ℃ when the vacuum-packed razor clams are cooked in the step S3.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (5)
1. A method for preparing frozen vacuum razor clams is characterized by comprising the following steps:
s1, placing the razor clams in sterile water, standing and spitting sand for 24 hours;
s2, removing dead and incomplete razor clams, and then carrying out vacuum packaging on the remaining alive razor clams;
s3, putting the razor clams subjected to vacuum packaging in the S2 into water, and cooking for 4-6 minutes;
s4, putting the razor clams boiled in the S3 into cold water at the temperature of 0 ℃, rapidly cooling, taking out, airing, and freezing for storage.
2. The frozen boiled vacuum razor clam and the method for producing the same as claimed in claim 1, wherein in the step S1, the razor clam is placed in sterile water at 8-10 ℃ and stood for spitting.
3. The frozen boiled vacuum razor clam and its making method as claimed in claim 2, wherein the razor clam is placed in the sterile water to stand still for spitting sand after sea salt is added to the sterile water to a concentration of 2%.
4. The frozen boiled razor clam according to any one of claims 1 to 3, wherein the water temperature is maintained at 95 to 100 ℃ when the vacuum packed razor clam is boiled in S3.
5. The frozen boiled vacuum razor clam and its preparation method as claimed in claim 4, wherein the cooking time in S3 is 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911348483.3A CN111034950A (en) | 2019-12-24 | 2019-12-24 | Method for preparing frozen and boiled vacuum razor clam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911348483.3A CN111034950A (en) | 2019-12-24 | 2019-12-24 | Method for preparing frozen and boiled vacuum razor clam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034950A true CN111034950A (en) | 2020-04-21 |
Family
ID=70238974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911348483.3A Withdrawn CN111034950A (en) | 2019-12-24 | 2019-12-24 | Method for preparing frozen and boiled vacuum razor clam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034950A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129204A (en) * | 2007-09-24 | 2008-02-27 | 王端红 | Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat |
| CN101416756A (en) * | 2008-08-26 | 2009-04-29 | 三门县琴海水产养殖有限公司 | Instant Sinonovacula constricta clarnarck food and processing method thereof |
| CN101946920A (en) * | 2010-09-21 | 2011-01-19 | 福清隆裕食品开发有限公司 | Processing method for maintaining elasticity and flavor of clam meat |
| CN102475312A (en) * | 2010-11-29 | 2012-05-30 | 丹东大鹿岛外贸冷冻有限公司 | Vacuum-stewed clam and processing method thereof |
-
2019
- 2019-12-24 CN CN201911348483.3A patent/CN111034950A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129204A (en) * | 2007-09-24 | 2008-02-27 | 王端红 | Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat |
| CN101416756A (en) * | 2008-08-26 | 2009-04-29 | 三门县琴海水产养殖有限公司 | Instant Sinonovacula constricta clarnarck food and processing method thereof |
| CN101946920A (en) * | 2010-09-21 | 2011-01-19 | 福清隆裕食品开发有限公司 | Processing method for maintaining elasticity and flavor of clam meat |
| CN102475312A (en) * | 2010-11-29 | 2012-05-30 | 丹东大鹿岛外贸冷冻有限公司 | Vacuum-stewed clam and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105166993A (en) | Pickling method of salted preserved eggs | |
| CN102078013A (en) | Seafood-containing soup can and manufacturing method thereof | |
| CN101999715B (en) | Cooking method of preconditioning mutton soup without mutton odour | |
| CN102389126A (en) | Seafood can and manufacturing method thereof | |
| CN104544292A (en) | Method for processing steamed sea cucumbers | |
| CN101606721B (en) | Method for processing sauced marinated duck | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN105533494A (en) | Abalone processing method | |
| CN111034950A (en) | Method for preparing frozen and boiled vacuum razor clam | |
| CN102379434A (en) | Method for softening fishbone in freshwater fish product | |
| CN105454389B (en) | The method for improving modified casing sausage shelf life | |
| CN101611890A (en) | The production technology of teapot meat | |
| CN104286781A (en) | Seafood condiment sauce and preparation method thereof | |
| CN103876192A (en) | Mussel soft can and production method thereof | |
| CN103284186A (en) | Production method of sesame paste chicken | |
| CN103519221A (en) | Processing method for high-calcium sausages | |
| CN103504331A (en) | Frozen fresh stock-solution braised chicken preparation process | |
| CN104082392B (en) | A kind of method of salting and processing of frozen fish | |
| CN103948050A (en) | Roasted pork in red wine and preparation method thereof | |
| CN104305347A (en) | Quick-frozen gadus conditioning food with baked fish flavor and processing method | |
| CN110604273A (en) | Euphausia superba can and preparation method thereof | |
| CN103190638A (en) | Processing method of vacuum-packed cooked aired goose | |
| RU2423861C1 (en) | Method of manufacturing cooked sausages | |
| CN101116516A (en) | Sauce- preserved crab and the production technics thereof | |
| CN113317460A (en) | Preparation process of crayfish 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200421 |