CN1260142A - Method for processing live seafood into instant food - Google Patents
Method for processing live seafood into instant food Download PDFInfo
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- CN1260142A CN1260142A CN99112007A CN99112007A CN1260142A CN 1260142 A CN1260142 A CN 1260142A CN 99112007 A CN99112007 A CN 99112007A CN 99112007 A CN99112007 A CN 99112007A CN 1260142 A CN1260142 A CN 1260142A
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- seafood
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Abstract
The live sea fresh instant food processing method includes the following steps: shelling, eviscerating, boiling with water, soaking in cold water, vacuum packaging, high-temp. sterilizing and back pressure cooling to solve the problems of that the seafood processed by conventional process has reduced freshness, poor taste and lots of nutrient loss, etc..
Description
The present invention relates to a kind of method that live seefood is processed into instant food.
Along with growth in the living standard, people are more and more to the demand of high-grade marine products such as nutritious, appetizing marine product, particularly sea cucumber, abalone, conch, squid.Because marine product is rich in nutriments such as protein, amino acid, mineral matter, vitamin, can build up health after eating.At present to the deep processing of marine product, mainly be that its effective ingredient of extraction is processed into oral liquid and medicine promotes the well-being of mankind, and the edible processing method of live seefood is mainly contained dual mode according to the retrieval: the one, take the refrigerating accumulating, the back of thawing is edible.The 2nd, soak the back with salt and shine the dry storage transportation, being soaked in water, it is edible to send out the system back.Cryogenic freezing stored after internal organ are shelled, gone to first method with fresh and alive seafood, and its shortcoming expense is higher, and transportation difficulty, the particularly freshness of seafood reduce, mouthfeel is difficult to keep.Second method is live seefood to be gone to soak the back airing with a large amount of saline solutions behind the poach behind internal organ, the shell become dry product.Although this kind processing method expense is lower, the loss of freshness flavour nutrient is very big, must could eat through sending out system, is difficult to realize suitability for industrialized production.
The instant seafood freshness height, the sense of taste deliciousness that the object of the present invention is to provide a kind of method that live seefood is processed into instant food to produce with this method can promptly be opened instantly, provide amenities for the people safety and sanitation.
The invention provides a kind of method with processing live seafood into instant food, this method comprises the step of following order.
1. live seefood is shelled, goes to clean behind the internal organ;
2. will clean the clean seafood in back and put into 80 ℃--100 ℃ of water boiled 3-10 minute, took out the back and cleaned the impurity elimination thing;
3. the seafood that will clean up after will boiling is put into cold water and soaked 15-45 minute;
4. the seafood of taking out after soaking drains, the vacuum cooking bag vacuum-pumping and sealing packing under vacuum 0.06-0.1Mpa of packing into;
5. high-temperature sterilization pot is put in packaging bag, when temperature rises to 110 ℃--kept 10-30 minute in the time of 138 ℃, be cooled to below 38 ℃ in back-pressure under the 0.12--0.17Mpa pressure and take out packing material.
The present invention also has following characteristics, and described live seefood is sea cucumber, abalone, conch, squid or their mixture.
The present invention is vacuum-packed and back-pressure process for cooling owing to employing, the instant seafood freshness height of processing, sense of taste deliciousness, and technical process is simple, and cost is low, can promptly open instant.
Describe the present invention below in conjunction with embodiment.
The present invention includes the processing step of following order:
1. getting live seefoods such as sea cucumber, abalone, conch, squid shells, goes to clean with clear water behind the internal organ;
2. the seafood that cleans up is put into and fills 80 ℃--the saucepan heating of 100 ℃ of water 3-10 minute, take out the back and clean the impurity elimination thing;
3. the seafood after will boiling is pulled out to clean up and puts into cold water immersion 15-45 branch kind;
4. the vacuum cooking bag of packing into after the seafood after will soaking drains is packed with conventional vacuum packing machine vacuum-pumping and sealing under vacuum 0.06--0.1Mpa;
5. send into the high-temperature sterilization pot of band back-pressure device, when temperature rises to 110 ℃--kept 10--30 minute in the time of 138 ℃, be cooled to below 38 ℃ in back-pressure under the 0.12--0.17Mpa pressure condition and take out packing material, whole technical process finishes.
Embodiment 1:
Get sea cucumber 500g alive, the place inserts by ginseng body afterbody anus, and the tripe of operating on brokenly takes out internal organ, flush away silt to head, put into 90 ℃ of water after cleaning up and boil taking-up after 5 minutes, extract the head sandspit, clean up, put into cold water and soak 30 fens kinds, taking-up drains the vacuum cooking bag of packing into, sending into the high-temperature sterilization pot high temperature sterilization after the vacuum-pumping and sealing packing under the vacuum 0.095Mpa, when rising to 121 ℃, temperature kept 20 minutes, and be cooled to below 38 ℃ in back-pressure under the 0.15Mpa pressure and take out packing material.Sea cucumber freshness height in the packaging bag, taste is good, and is nutritious, can promptly open instant.
Embodiment 2:
Get live abalone 500g, earlier abalone shells is cleaned up, put into 90 ℃ of water heating and boil taking-up in 10 minutes, shell, cut abdomen, remove internal organ and surperficial mucus foreign material afterwash and put into cold water and soak after 45 minutes and take out, drain the vacuum cooking bag of packing into, the vacuum-pumping and sealing packing is sent into high temperature sterilization in the high-temperature sterilization pot then under vacuum 0.1Mpa, when temperature rises to 121 ℃, keep 20 fens kinds, be cooled to below 38 ℃ in back-pressure under the 0.15Mpa pressure and take out packing material.Abalone freshness height in the packaging bag, mouthfeel is good, nutritive loss is few, can promptly open instant.
Embodiment 3:
Get conch 500g alive, after the removal shell is cleaned, put into 100 ℃ of water heating and boil taking-up after 10 minutes, the excision internal organ clean up puts into cold water immersion 45 minutes, taking-up drains the vacuum cooking bag of packing into, and the vacuum-pumping and sealing packing is sent into high temperature sterilization in the high-temperature sterilization pot then under vacuum 0.1Mpa, when temperature rises to 138 ℃, kept 30 minutes, be cooled to below 38 ℃ in back-pressure under the 0.17Mpa pressure and take out packing material.Sea snail meat in the packaging bag is sliding gentle, and mouthful aquatic foods are fine and glossy, and excellent in taste is nutritious, can promptly open instant.
Embodiment 4:
Get squid 500g, sever belly after cleaning, take out internal organ and China ink bag with the crowded mountain of eye, put into 80 ℃ of water heating and boiled 3 minutes, take out and put into cold water immersion taking-up in 15 minutes, drain the vacuum cooking bag of packing into, vacuum-pumping and sealing packing under vacuum 0.06Mpa, send into the high-temperature sterilization pot sterilization then, when temperature rises to 110 ℃, kept 10 minutes, be cooled to below 38 ℃ in back-pressure under the 0.12Mpa pressure and take out packing material.Squid freshness height in the bag, delicious, nutritious, can promptly open instant.
Claims (2)
1, a kind of method of processing live seafood into instant food is characterized in that this method comprises the step of following order:
1. live seefood is shelled, goes to clean behind the internal organ;
2. will clean the clean seafood in back and put into 80 ℃--100 ℃ of water boiled 3-10 minute, took out the back and cleaned the impurity elimination thing;
3. the seafood that will clean up after will boiling is put into cold water and soaked 15-45 minute;
4. the seafood of taking out after soaking drains, the vacuum cooking bag vacuum-pumping and sealing packing under vacuum 0.06-0.1Mpa of packing into;
5. packaging bag is put into high-temperature sterilization pot and when temperature rises to 110 ℃-138 ℃, kept 10-30 minute, be cooled to below 38 ℃ in back-pressure under the 0.12-0.17Mpa pressure and take out packing material.
2, the method for processing live seafood into instant food according to claim 1 is characterized in that described live seefood is sea cucumber, abalone, conch, squid or their mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112007A CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112007A CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1260142A true CN1260142A (en) | 2000-07-19 |
| CN1086929C CN1086929C (en) | 2002-07-03 |
Family
ID=5275351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112007A Expired - Fee Related CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1086929C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2430857A (en) * | 2005-10-05 | 2007-04-11 | Earagail Res And Dev Ltd | Improvements in and relating to the cooking of whelk |
| CN101019664B (en) * | 2007-03-28 | 2010-05-26 | 大连工业大学 | Production process of instant abalone in soft package |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
| CN101416754B (en) * | 2008-08-26 | 2012-01-25 | 三门县琴海水产养殖有限公司 | Instant octopus food and processing method thereof |
| CN102429262A (en) * | 2011-12-15 | 2012-05-02 | 浙江富丹旅游食品有限公司 | Preparation method of ready-to-eat baby squid product |
| CN104323328A (en) * | 2013-07-22 | 2015-02-04 | 韩升明 | Total-nutrition instant sea cucumber and preparation method thereof |
-
1999
- 1999-01-09 CN CN99112007A patent/CN1086929C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2430857A (en) * | 2005-10-05 | 2007-04-11 | Earagail Res And Dev Ltd | Improvements in and relating to the cooking of whelk |
| GB2430857B (en) * | 2005-10-05 | 2010-05-19 | Earagail Res And Dev Ltd | Improvements in and relating to the cooking of whelk |
| CN101019664B (en) * | 2007-03-28 | 2010-05-26 | 大连工业大学 | Production process of instant abalone in soft package |
| CN101416754B (en) * | 2008-08-26 | 2012-01-25 | 三门县琴海水产养殖有限公司 | Instant octopus food and processing method thereof |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
| CN102429262A (en) * | 2011-12-15 | 2012-05-02 | 浙江富丹旅游食品有限公司 | Preparation method of ready-to-eat baby squid product |
| CN104323328A (en) * | 2013-07-22 | 2015-02-04 | 韩升明 | Total-nutrition instant sea cucumber and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1086929C (en) | 2002-07-03 |
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