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Method for preserving and processing living variegated shell-fish

A processing method and technology of variegated clams, which are applied in chemical preservation of meat/fish, climate change adaptation, food preparation, etc., can solve problems such as large sand content, affecting the freshness and taste of variegated clams, and short survival time, and achieve improvement Life, freshness preservation, long survival time, and the effect of ensuring freshness

Inactive Publication Date: 2008-12-24
邹新财
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, judging from the market situation in our country, the coastal areas mainly sell unprocessed fresh products, and their disadvantages are: large sand content and short survival time
Part of the market in inland areas is made into dry products for sale, and the other part is made into frozen boiled variegated clams or raw frozen variegated clams, mainly frozen and processed products, which affect the freshness and taste of variegated clams

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] First, 100 kilograms of variegated clams that have been screened to remove impurities are put into a temperature-adjusted sand-spitting pool to spit sand. The seawater temperature in the sand-spitting pool was 22°C, and the clams spit sand for 18 hours; during this period, an oxygen blower was used to continuously blow oxygen into the sand-spitting pool. After observation, the clams were manually selected one by one after they completely spit sand through the cavity. , wash thoroughly with a washing machine. After passing the laboratory test and commodity inspection and quarantine, pack it into bags, add cooling water with the same weight as the variegated clam at 4°C to the bag, and the cooling water contains 20% fresh water and 80% seawater, and then use a sealing machine to seal the bag tightly. Store in a refrigerated environment at 3°C±2°C for sale.

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PUM

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Abstract

An antistaling method for the living multi-color clam includes such steps as screening, removing impurities, releasing sand in seawater at 14-27 deg.C for 18-24 hr while filling O2, washing, loading in bag, filling the mixture of fresh water and seawater at 2-4 deg.C, sealing, and storing at 3+ / -2 deg.C.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping processing of seafood, and in particular relates to a fresh-keeping processing method of live variegated clams. Background technique [0002] Variegated clams, commonly known as "clams", are a variety with strong fecundity, fast growth and wide adaptability. Among them, the place of origin in Dalian is the best. Variegated clams are familiar seafood, which are extremely delicious and nutritious. Variegated clam meat contains protein, carbohydrates, vitamins and inorganic salts such as calcium, phosphorus, iron, iodine and other trace elements. After the variegated clam is captured, it is difficult to keep it fresh and alive. If it is not processed in time, it will easily cause deterioration and death. Especially in inland areas, due to the inconvenience of transportation, it is difficult for people to eat fresh and alive variegated clams. At present, judging from the market situation in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/18A23L1/333A23L17/50
CPCY02A40/90
Inventor 邹新财
Owner 邹新财