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Processing method of pickled bullacta

A processing method and technology of mud snails, which are applied in food preparation, food science, food preservation and other directions, can solve the problems of large damage to nutrients, shape deformation, and body size reduction, and achieve low energy consumption, good sterilization effect, and easy operation. Effect

Inactive Publication Date: 2010-06-23
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantages of this sterilization method are good sterilization effect, long storage period, and suitable for long-distance transportation. However, this sterilization method greatly damages the nutritional content of seafood and deforms the shape, making the shape of crustacean products Shrunken, the meat becomes tighter and loses its crisp and refreshing taste
The traditional pickled seafood processing technology does not undergo high-temperature sterilization, so the total number of bacterial colonies in the pickled seafood is relatively high, and diarrhea incidents occur from time to time after eating, and there are certain food safety issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for processing pickled mud snails, comprising the following steps:

[0025] (1), raw material processing: select fresh and alive mud snails, rinse them, put them at a temperature of 20° C., and soak the mud snails in salt water with a salinity of 2% for 4 hours to let them spit sand;

[0026] (2), the mud snail shape is fixed: the mud snail is packed into the container, is 3.5% fresh pickled cabbage juice soaking 2.5h with the salinity, then every 0.5h gradually adds 0.5% salt, soaks 8 hours;

[0027] (3), drying: pick up the mud snail soaked in salt water, spread it on the sieve, rinse it with clear water, and dry it slightly;

[0028] (4), adding salt and marinating: the amount of salt added is 16%, and it should be slowly stirred in the same direction when adding, after salting, it is advisable to place the mud snails for 4 days;

[0029] (5), seasoning: the mass ratio of mud snails, wine, sugar, and monosodium glutamate is 160:8:1:0.03, put the adjusted se...

Embodiment 2

[0034] A method for processing pickled mud snails, comprising the following steps:

[0035] (1), raw material processing: select fresh and alive mud snails, rinse them, put them at a temperature of 25° C., and soak the mud snails in salt water with a salinity of 2.3% for 2 hours to let them spit sand;

[0036] (2), the mud snail shape is fixed: the mud snail is packed into the container, with a salinity of 3.5% fresh cabbage juice soaked for 2.5h, then gradually add 0.5% salt every 0.5h, soak for 10 hours;

[0037] (3), drying: pick up the mud snail soaked in salt water, spread it on the sieve, rinse it with clear water, and dry it slightly;

[0038] (4), add salt and marinate: the amount of salt added is 18%, should stir slowly in the same direction when adding, after salting, it is advisable to place the mud snails for 5 days;

[0039] (5), seasoning: the mass ratio of mud snails, wine, sugar, and monosodium glutamate is 160:8:1:0.03, put the adjusted seasoning into the mud...

Embodiment 3

[0044] A method for processing pickled mud snails, comprising the following steps:

[0045] (1), raw material processing: select fresh and alive mud snails, rinse them, put them at a temperature of 27° C., and soak the mud snails in salt water with a salinity of 2.5% for 6 hours to let them spit sand;

[0046] (2), the mud snail shape is fixed: the mud snail is packed into the container, with a salinity of 3.5% fresh pickled cabbage juice soaked for 2.5h, and then gradually adding 0.5% salt every 0.5h, soaked for 12 hours;

[0047] (3), drying: pick up the mud snail soaked in salt water, spread it on the sieve, rinse it with clear water, and dry it slightly;

[0048] (4), adding salt and marinating: the amount of salt added is 20%, and it should be slowly stirred in the same direction when adding. After salting, it is advisable to place the mud snails for 6 days;

[0049] (5), seasoning: the mass ratio of mud snails, wine, sugar, and monosodium glutamate is 160:8:1:0.03, put ...

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PUM

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Abstract

The invention relates to a processing method of pickled bullacta, which comprises the following steps of: after carrying out the processes of processing a raw material, fixing the shape, drying, adding salt, salting, flavoring, packaging and the like, sterilizing at superpressure, i.e. putting into the pickled bullacta packaged in vacuum into an isopressing processing cabin of a superpressure plant, combining three groups of pressures of one group of 200MPa and 500Mpa, one group of 240MPa and 500MPa and one group of 280MPa and 500MPa under the condition of the temperature of 4-45 DEG C, processing for 6-10 times circularly and sterilizing, wherein the respective dwell time of the three groups of pressures is 1.0-2.0min, the fluctuation range of the working pressure is not greater than 5MPa, the rate of rise is 100MPa / min, and the decompresssion time is 15s. The invention has the advantages that the sterilization effect is good, the storage life is prolonged, the nutritional componentsof the bullacta are not influenced basically, and the mouth feel and the appearance of a product of the pickled bullacta are kept. Meanwhile, the invention has the characteristics of easy operation and low energy consumption.

Description

(1) Technical field [0001] The invention relates to a method for processing pickled mud snails. (2) Background technology [0002] In recent years, with the rapid development of seafood farming, on the one hand, it has promoted the rapid increase of the local raw seafood processing industry, but on the other hand, it has also challenged the traditional production process of pickled raw seafood. This is because my country The production process of the traditional pickled raw seafood processing industry cannot effectively control the total number of bacterial colonies, and the bacterial index seriously exceeds the standard. According to the original "Hygienic Standards" of my country, the allowable value of the total number of bacterial colonies of pickled raw aquatic products is ≤50000cfu / g; the new national standard It is 10 times stricter, and the regulation must be ≤5000cfu / g. Standard requirements are becoming more and more stringent, but there is no effective way to contr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015A23L1/33A23L17/40
Inventor 方旭波陈小娥余辉傅忠国
Owner ZHEJIANG OCEAN UNIV
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