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Instant shellfish anti-oxidation method and control technology thereof

A control method and anti-oxidation technology, which is applied in food preparation, food science, application, etc., can solve problems such as the establishment of texture control technology, and achieve the goal of maintaining integrity, nutritional content, strong aroma, and improving the level of processing technology Effect

Active Publication Date: 2012-12-12
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no report on the establishment of texture control technology to improve the quality of shellfish products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0036] Fresh and live oysters are manually shucked, and the meat is taken directly with tools, and the whole tissue is immersed in 75°C hot water for 20S, and then soaked in an aqueous solution containing 0.01% citric acid, 0.4% isoVC-Na, and 0.5% NaCl at 20°C 50min, after draining, place in 1 times the mass of 4°C seasoning sauce (adjust the pH to 6.0 with citric acid and sodium citrate buffer solution, add 0.5% salt, 0.1% monosodium glutamate, 3% white sugar, 0.1% lactose, 0.05% Soak in different VC-Na) for 5h. Then, keep warm at 50°C for 2 hours, then raise the temperature to 85°C and cook for 2 hours, add 0.05% sodium alginate and 0.1% egg white powder to the sauce, slowly raise the temperature to 80°C and keep it for 20 minutes, then continue to heat up to 100°C and keep it for 20 minutes. The fully matured edible muscle part is soaked for 3 seconds in the coating solution consisting of 0.1% sodium alginate and 0.5% konjac flour, and taken out, and the juice is drained. ...

example 2

[0038] Fresh and live oysters were frozen at -10°C for 120 minutes, taken out and slowed down until the ice layer was slightly soft, and the meat was taken out with tools. Immerse the whole tissue in hot water at 100°C for 5 seconds, then soak in an aqueous solution containing 0.1% citric acid, 0.05% isoVC-Na, and 3% NaCl at 40°C for 20 minutes, drain and place in 20°C seasoning with twice the mass Soak in juice (seasoning sauce adjusted to pH 6.6 with citric acid and sodium citrate buffer solution, add 1% salt, 0.5% monosodium glutamate, 1% white sugar, 0.5% lactose, 1% isoVC-Na) for 1h. Then heat it at 70°C for 0.5h, then raise the temperature to 100°C and cook for 0.5h, add 0.1% sodium alginate and 0.1% egg white powder to the sauce, slowly raise the temperature to 90°C and keep it for 10 minutes, then continue to raise the temperature to 100°C and keep it for 10 minutes, The fully matured edible muscle part is soaked in the coating solution composed of 1.0% sodium alginate...

example 3

[0040] Fresh and live variegated clams were steamed at 100°C for 10 minutes, shelled, and the meat was taken. Immerse the whole tissue in hot water at 90°C for 10 seconds, then soak in an aqueous solution containing 0.06% citric acid, 0.2% isoVC-Na, and 1% NaCl at 30°C for 35 minutes, drain and place in 10°C seasoning with 1 times the mass Soak in juice (seasoning sauce adjusted to pH 6.2 with citric acid and sodium citrate buffer solution, add 2.5% salt, 0.3% monosodium glutamate, 5% white sugar, 0.2% lactose, 0.2% isoVC-Na) for 4h. Then, keep warm at 60°C for 1.5h to promote the dissociation and tenderization of myofibrils, then heat up to 95°C and cook for 1h, add 0.08% sodium alginate and 0.4% egg white powder to the sauce, slowly heat up to 90°C to keep After 15 minutes, continue to raise the temperature to 100°C and keep for 15 minutes, soak the fully matured edible muscle part in the coating solution composed of 0.5% sodium alginate and 0.5% konjac powder for 7S, take o...

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Abstract

The invention relates to an instant shellfish anti-oxidation method and a control technology thereof, which is designed against the composition of oysters, mussels, variegated clams and other shellfish in edible protein tissues wrapping visceral masses therein and the structural characteristics, and the instant shellfish anti-oxidation method comprises the following steps: taking out meat according to different ways of fresh and live, heat-treated and frozen, cleaning and removing surface mucus, using citric acid and sodium citrate buffer solution to adjust acidity, controlling taste of the type of the shellfish, and histology, morphology and shaping of protein by combining with temperature and seasonings, and carrying out lipid anti-oxidation treatment; then increasing the temperature for curing by stages; immerging shellfish edible muscle part after fully curing into coating liquid containing 0.1-1.0% of sodium alginate and 0.1-0.5% of konjac flour for 3-10s, taking out, and draining off juice; directly vacuumizing and packaging raw materials after coating treatment, or filling nitrogen for packaging, or quick-freezing for 5-10min at minus 15-30 DEG C in a quick-freezing machine, solidifying the shape, then quickly vacuumizing and packaging, or filing the nitrogen for packaging; and directly freezing a shellfish product after well packaging for selling, or carrying out sterilization treatment for 30-60min at the temperature of 90-120 DEG C, and freezing, refrigerating or placing at normal temperature for selling.

Description

Technical field: [0001] The invention relates to a preparation method of ready-to-eat food, in particular to the preparation technology of oysters, variegated clams, razor clams and other internal shellfish wrapped in edible protein, and belongs to the field of food processing. Background technique: [0002] my country is a big shellfish farming country in the world, and its annual output accounts for more than 68% of the world's total output (about 12 million tons). Among the shellfish farming in the world, the output of oysters is the highest, followed by mussels, and the output of scallops is in the third place. . The utilization of oysters in my country is mainly for direct consumption, while the development of health care products or curative products has just started, and the gap with Japan and other developed countries is very obvious. my country's oyster processing products mainly include frozen products (accounting for about 75%), some dried products (dried oysters,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 朱蓓薇董秀萍吴海涛周大勇袁起新王小利陈铮赵兴坤刘芳
Owner DALIAN POLYTECHNIC UNIVERSITY
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