Processing method for instant shelled seasoning tegillarca granosa

A processing method and technology of cockles, which are applied in the processing field of ready-to-eat seasoned cockles with shells, can solve the problems of not getting flavor and taste, affecting the color and quality of cockles, etc.

Inactive Publication Date: 2014-08-13
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although cockles have been drunk or boiled, there are still risks of microbial safety. In recent years, intestinal diseases caused by eating raw shellfish have occurred in coastal areas.
At the same time, due to the drunken processing, the original flavor of the cockles is covered by the white wine and the best flavor and taste cannot be obtained, and the boiling water blanching process will also affect the color and quality of the cockles to a certain extent

Method used

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  • Processing method for instant shelled seasoning tegillarca granosa
  • Processing method for instant shelled seasoning tegillarca granosa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method of instant seasoned cockles with shells, which comprises the following steps:

[0028] (1) After cleaning the cockles to remove the silt, pick out the dead shellfish;

[0029] (2) Put the cockles into the purification tank, then add the purification solution, cover the top of the purification tank with ice cubes, and carry out purification treatment for 48 hours, wherein the purification solution is changed every 6-8 hours, and the concentration of sea crystals in the purification solution is 3 %, the concentration of chlorine dioxide is 2mg / L, rinse with tap water after purification treatment until the residue is less than 0.05ppm, and then rinse with pure water;

[0030] (3) the clams after washing are drained on the stainless steel mesh pan;

[0031] (4) Add seasoning to the drained cockles for seasoning. The seasoning is a mixture of purified water, soy sauce and white vinegar. The mass ratio of purified water, soy sauce and white vinegar is 97:...

Embodiment 2

[0036] A processing method of instant seasoned cockles with shells, which comprises the following steps:

[0037] (1) After cleaning the cockles to remove the silt, pick out the dead shellfish;

[0038] (2) Put the cockles into the purification tank, then add the purification solution, and cover the top of the purification tank with ice cubes, and carry out the purification treatment for 36 hours, wherein the purification solution is changed every 6-8 hours, and the concentration of sea crystals in the purification solution is 4 %, chlorine dioxide concentration is 3mg / L, rinse with tap water after purification treatment until the residue is less than 0.05ppm, and then rinse with pure water;

[0039] (3) the clams after washing are drained on the stainless steel mesh pan;

[0040] (4) Put the drained cockles into seasoning for seasoning. The seasoning is a mixture of purified water, soy sauce and white vinegar. The mass ratio of purified water, soy sauce and white vinegar is ...

Embodiment 3

[0045] A processing method of instant seasoned cockles with shells, which comprises the following steps:

[0046] (1) After cleaning the cockles to remove the silt, pick out the dead shellfish;

[0047] (2) Put the cockles into the purification tank, then add the purification solution, cover the top of the purification tank with ice cubes, and carry out purification treatment for 24 hours, wherein the purification solution is changed every 6-8 hours, and the concentration of sea crystals in the purification solution is 5 %, chlorine dioxide concentration is 4mg / L, rinse with tap water after purification treatment until the residue is less than 0.05ppm, and then rinse with pure water;

[0048] (3) the clams after washing are drained on the stainless steel mesh pan;

[0049] (4) Put the drained cockles into seasoning for seasoning. The seasoning is a mixture of purified water, soy sauce and white vinegar. The mass ratio of purified water, soy sauce and white vinegar is 97:2:1, ...

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Abstract

The invention provides a processing method for instant shelled seasoning tegillarca granosa. The processing method comprises the steps of cleaning the tegillarca granosa to remove silt, and picking out dead tegillarca granosa; putting the remained tegillarca granosa into a purification basin, adding purification liquid, covering the purification basin with ice blocks for purification for 24-28 hours, and washing the tegillarca granosa which is subjected to the purification through purified water, wherein the mass percentage of seawater crystals in the purification liquid is 3-5 percent, and the concentration of chlorine dioxide in the purification liquid is 2-4mg/L; draining the water from the tegillarca granosa on a stainless steel meshed disk; then adding sauces for seasoning, and draining the water from the tegillarca granosa on the stainless steel meshed disk after the tegillarca granosa is seasoned; putting the tegillarca granosa into a vacujm packaging machine according to an instant amount for vacuumizing packaging; performing ultrahigh-pressure treatment, wherein setting parameters during the ultrahigh-pressure treatment are that the pressure is 300-350MPa, the pressure retaining time is 5-10min, the temperature is 1-4 DEG C, and an ultrahigh-pressure cavity solvent is the purified water; finally putting the tegillarca granosa into a refrigerator with the temperature of 1-4 DEG C for refrigeration. The processing method is good in sterilization effect, and the taste of a product can be improved; furthermore, a customer can directly eat the product conveniently.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of instant seasoned cockles with shells. Background technique [0002] Mud cockles (Tegillarca granosa), also known as grain cockles, blood cockles, etc. Mud cockles have strong adaptability to temperature, and their adaptability to seawater specific gravity varies with individual size. Due to the high yield, wide adaptability and great economic value of cockles in our country, its meat is rich in protein and vitamins and delicious in taste. It is popular as a traditional nourishing food, especially in Jiangsu and Zhejiang provinces. Food is eaten in everyday life. [0003] Because the cockles are delicious, they are generally drunk and eaten raw. Raw food has a good taste and taste. At present, it is mainly eaten raw without cooking after being scalded with boiling water, so that its nutritional value and taste can be better maintained. However, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/33A23L17/50A23L17/40
CPCA23L17/50A23V2002/00A23V2300/46
Inventor 杨华林志华
Owner ZHEJIANG WANLI UNIV
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