A method for keeping alive Philippine clams

A Philippine clam and clam technology, applied in food preservation, food science, application, etc., can solve problems such as difficult to sell in large quantities to the inland market and earn foreign exchange through export, sales restrictions of Philippine clams, loss of edible value, etc., to achieve Reduces the chance of spoilage, prolongs life, and reduces moisture

Inactive Publication Date: 2011-12-21
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, shellfish products are tender and tender, with high protein and water content. If they are harvested or purified and left to stand naturally, they will soon deteriorate and lose their edible value.
This has greatly restricted the sales of Philippine clams, making it difficult to export large quantities to the inland market and earn foreign exchange through export.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The method for keeping alive the Philippine clams provided in this example is to sterilize the captured Philippine clams with a hydrogen peroxide soaking solution, then use a mixed aqueous solution of glycerol and sodium tripolyphosphate to moisturize and retain water, and then pack the clams It can be stored or transported under temperature-controlled conditions.

[0033] The preparation process of hydrogen peroxide impregnation solution is as follows: take an appropriate amount of cultured seawater, add 50mL of 30% hydrogen peroxide solution per ton of seawater, stir evenly and immediately put clams in, the amount should be able to submerge clams. Use only once, prepare before each use.

[0034] The preparation process of the mixed aqueous solution of glycerol and sodium tripolyphosphate is as follows: take an appropriate amount of hydrogen peroxide impregnating solution, add 4.5L of glycerin and 9.5kg of sodium tripolyphosphate per ton of hydrogen peroxide impregnati...

Embodiment 2

[0039] The preservation method of the Filipino clam provided by the present embodiment comprises the following steps:

[0040] (1) Sterilization of hydrogen peroxide impregnation solution

[0041] Adding hydrogen peroxide solution into seawater to prepare a hydrogen peroxide impregnating solution, stirring evenly, putting clams in for immersion sterilization;

[0042] (2) The mixed aqueous solution of glycerol and sodium tripolyphosphate is moisturizing and water-retaining

[0043] Take the hydrogen peroxide impregnating solution prepared in step (1), add glycerol and sodium tripolyphosphate, stir evenly, put into clams for moisturizing and water-retaining treatment;

[0044] (3) Packaging

[0045] Put the sterilized and moisturized clams into a mesh bag and tie them tightly to keep the shells of the clams tightly closed, and then put them into the sack soaked and wrung out by the mixed aqueous solution of glycerol and sodium tripolyphosphate. tie the mouth;

[0046] (4) S...

Embodiment 3

[0056] The preservation method of the Filipino clam provided by the present embodiment is as follows:

[0057] (1) After catching Philippine clams, wash them with sea water and drain them;

[0058] (2) Clams are put into the hydrogen peroxide soaking liquid and soaked for 15 minutes, pulled out, then put into the mixed aqueous solution of glycerol and sodium tripolyphosphate and soaked for 30 minutes; wherein the concentration is that the consumption of 30% hydrogen peroxide solution is 45mL per ton of seawater, the dosage of glycerol is 4L per ton of hydrogen peroxide soaking solution, and the dosage of sodium tripolyphosphate is 10kg per ton of hydrogen peroxide soaking solution;

[0059](3) Take out the clams, put 10kg of clams into each mesh bag and tie them tightly to keep the double shells of the clams tight, then put them into the hydrogen peroxide aqueous solution of glycerol and sodium tripolyphosphate to soak and twist In dry sacks, tie the mouth;

[0060] (4) Stor...

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PUM

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Abstract

The invention discloses a method for keeping alive Philippine clams. The captured Philippine clams are first sterilized with hydrogen peroxide soaking solution, and then moistened with a mixed aqueous solution of glycerol and sodium tripolyphosphate, and then the clams are packaged. Finally, it can be stored or transported under temperature-controlled conditions. The method can effectively kill the bacteria on the surface and in the shell of the Philippine clam or inhibit their reproduction, reduce the probability of shellfish spoilage caused by microorganisms, and effectively delay the death time of the Philippine clam; The water loss of Philippine clams during the process keeps the humidity of Philippine clams well, and provides a suitable environmental humidity for the living environment and low temperature preservation of Philippine clams; storage or transportation under temperature control can greatly prolong the life of Philippine clams. Aberdeen's lifespan.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for keeping Philippine clams alive. Background technique [0002] Philippine clam (also known as sand clam, variegated clam, clam, clam, sand clam, clam, flower clam), is a small marine bivalve mollusc with high protein, low fat, amino acid composition and reasonable ratio , has high economic value and nutritional value, and it is reported that Philippine clam is one of the foods with more comprehensive nutrients needed by human life activities. Philippine clams contain a kind of delta 7-cholesterol and 24-methylene cholesterol that can lower serum cholesterol. They have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion. Philippine clam has the effects of nourishing yin and improving eyesight, softening and resolving phlegm, and it also has the effect of nourishing the viscera. It is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/349A23L3/358
Inventor 李刘冬陈培基王霞邹琴古小莉黎智广赵东豪林钦
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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