Method for fresh-keeping and processing sinonovacula capable of freezing instantly to eat

Abstract

The invention discloses a fresh-keeping manufacturing method of frozen razor clam in the aquatic product processing domain, which comprises the following steps: (1) selecting fresh, full and even individual with odor as raw material; grading; cleaning; (2) weighing 100-1000g razor clam to pack; extracting the bag into vacuum; sealing; (3) placing the bag into boiled water or steam to heat 1. 5-2 min until maturing; (4) freezing quickly in the ice house at -30 deg. c; freezing in the ice house at -18 deg. c until sending materials out of warehouse. The invention has simple and utility technique to keep original taste of razor clam to ensure freshness and edible quality within 12 months, which can be eaten as soon as bag opening to solve the difficulty of uneasy transportation of fresh malacolog, conservation and selling, therefore fitting for spreading in the razor clam place of origin.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping processing method for frozen and ready-to-eat razor clams. Background technique [0002] Constricted razor clams are commonly known as razor clams and razor clams. They are widely distributed in my country's Zhejiang, Jiang, Fujian and other coastal areas, and are important tidal flat culture species. Some breeds can be harvested in one year, and some can be harvested in two years; according to the growth law in Zhejiang, March, April, September, and October are the natural breeding seasons for razor clams. August becomes the high-quality production period of razor clams, so the distribution of the market throughout the year is uneven. Because of its rich protein (content 5.5%), the fat content is very low (content 0.8%), and contains a large amount of vitamins, sugar 1.8% and inorganic salt 1.1%, so it is rich in nutrition and very delicious, ...

AI Technical Summary

Problems solved by technology

However, because razor clam is a fresh aquatic shellfish, it is not easy to store, transport and preserve. It is difficult for inland consumers to eat fresh and delicious razor clam, and consumers in coastal areas cannot eat a large amount of fresh razor clam within a short period of its high-quality production period. Cause backlog and deterioration, so it is necessary to find a way out in processing or storage

In the prior art, except boiled fresh food, there are technologies such as dried razor clam, salty razor clam, canned razor clam, oil of razor clam (made from the juice after processing fresh razor clam) and single frozen razor meat, but wherein dried razor clam, salty razor clam 1. The nutritional content and delicious taste of canned razor clams have been destroyed, and the single-frozen razor clam meat processing technology needs to separate the constricted razor clam meat from the shells before quick freezing, which increases the cost of shelling and cannot be eaten immediately after opening the bag. It is boiled and processed, and this process will inevitably lead to a large loss of water and umami juice contained in the clam meat