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Canned liquid-smoked shellfish and manufacturing method thereof

A production method and shellfish technology, applied in food preparation, application, food science, etc., can solve the problem of uncontrollable color and dehydration degree of smoked shellfish food, high carcinogens of 3,4-benzopyrene, and sensory quality To achieve the effects of easy control of flavor and color, shortening of smoking time, and convenient operation

Inactive Publication Date: 2009-11-11
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of high manufacturing cost caused by the smoking equipment used in the prior art, difficult control of the color and luster and dehydration degree of smoked shellfish food, poor sensory quality and high content of 3,4-benzopyrene carcinogens, the present invention The purpose of the present invention is to provide a liquid-smoked shellfish can and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Canned Liquid Smoked Oysters

[0020] a. Preparation of raw materials Select fresh oysters as raw materials, rinse with high-pressure water generated by a high-pressure water gun to remove the sediment on the surface of the oyster shell, use 100°C high-pressure steam to cook for 8 minutes, use a knife to remove the shell and take the oyster meat, and require the body to be intact Not broken, wash with clean water until there is no sediment, broken shells and other sundries, and set aside;

[0021] b. Preparation of impregnation solution Select 350g of cassia bark and 3500g of water to mix, boil and decoct with slow fire for 1 hour, and obtain the extract after filtering; add 45g of white sugar, 45g of salt, 45g of soy sauce, 15g of monosodium glutamate and 1065g of water to the 300g of the extract Stir and dissolve to prepare the impregnating solution, which is set aside;

[0022] c. Impregnation and taste Weigh 3000g of the above-prepared oyster meat, add i...

Embodiment 2

[0025] Example 2: Canned liquid-smoked mussels

[0026] a. Preparation of raw materials Choose fresh mussels as raw materials, remove the silk attachments, wash off the floating mud on the surface of the mussel shell with water, use 110°C high-pressure steam to cook for 5 minutes, peel off the shell and take the mussel meat, and require The flesh is intact and unbroken, wash it with clean water until there is no sediment, broken shells and other sundries, and set aside;

[0027] b. The preparation of the impregnation solution is selected after mixing 0.5kg of aniseed material, 0.5kg of green onion, 0.5kg of ginger, 0.5kg of garlic and 40kg of water, decocting and extracting with slow fire for 2 hours, and filtering to obtain the extract; weigh the extract Add 0.975kg of soy sauce, 0.975kg of white granulated sugar, 0.65kg of refined salt, 0.325kg of monosodium glutamate and 50.375kg of water into 11.7kg of the liquid, stir and dissolve evenly, and prepare the impregnating liqu...

Embodiment 3

[0031] Example 3: Canned liquid-smoked razor clams

[0032] a. Preparation of raw materials Choose fresh razor clam as raw material, rinse with water to remove the silt on the surface of the razor shell, keep a temperature of 105°C in a pressure cooker and cook for 3 minutes, remove the shell and take the razor clam meat, and require the body to be intact and not broken, then Wash with clean water until there is no sediment, broken shells and other debris, and set aside;

[0033] b. Preparation of dipping solution Select aniseed 1kg, Chinese prickly ash 2kg, cinnamon bark 1kg, green onion 0.5kg, ginger 0.5kg and water 75kg to mix, decoct and extract with slow fire for 3 hours, filter to obtain the extract; take the extract Add 1.2kg of soy sauce, 1.2kg of white granulated sugar, 4kg of refined salt, 1.6kg of monosodium glutamate and 160kg of water to 32kg, stir and dissolve evenly, and prepare the impregnating liquid for later use;

[0034] c. Immerse to taste. Weigh 600kg of...

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Abstract

The invention relates to canned liquid-smoked shellfish and a manufacturing method thereof. The manufacturing method comprises the following steps: using fresh, cooked and washed shellfish meat as a raw material, immersing the shellfish in immersion liquid prepared from an extract obtained by the decoction extraction of a mixture of spices and water as well as soy sauce, sugar, edible salt, monosodium glutamates and water which are added into the extract for 5 to 10 minutes; taking the shellfish out, draining residual liquid on the surface of the shellfish and heating the shellfish to remove water accounting for 15 to 30 percent of the weight of immersed shellfish products; weighing and canning immersion-flavored and dewatered shellfish as well as oil-soluble liquid smoke generation and edible vegetable oil, heating the canners and exhausting air, and sealing, sterilizing and cooling the canners to obtain finished products. In the canners, the weight percentage of the shellfish is 70 to 85 percent, the weight percentage of the oil-soluble liquid smoke generation is 0.5 to 3 percent and the weight percentage of the edible vegetable oil is 12 to 25 percent. The manufacturing method of the invention is simple and reasonable in process, convenient in operation, high in production efficiency and easily controllable in food flavor and color. The canned shellfish food is strong in smoke flavor, natural in smoke color, convenient to eat and long in shelf life.

Description

technical field [0001] The invention relates to an aquatic food and a production method thereof, in particular to a liquid-smoked shellfish can and a production method thereof. technical background [0002] In recent years, with the improvement of residents' living standards, food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. [0003] Oysters, mussels, shellfish, and razor clam are common shellfish seafood in people's lives. This seafood generally appears on people's dining tables and is eaten as a dish. Due to the geographical location, it is rare in inland areas, and it is difficult to eat due to preservation problems in daily travel or field activities. In recent years, in order to facilitate people's life, canned shellfish ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 任召珍于玲朱文慧
Owner TAIXIANG GRP TECH DEV
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