Processing method for instant ruditapes philippinarum food

A processing method and a technology for clams, which are applied in the field of instant clams food processing, can solve the problems of soft and rotten taste of flying clams, soft and rotten taste, and long pickling time, so as to solve the problem of large loss, solve the problem of tissue soft and rotten, and strengthen the The effect of chewing and palatability

Active Publication Date: 2015-12-30
厦门海洋职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the soft tissue and high water content of the clam, the development of its ready-to-eat food mainly has the following technical problems: 1. The clam is not easy to taste during processing, or it takes a long time to marinate, and the production efficiency is low; 2. The method of steaming is used to open the shell and Tasty, resulting in the loss of clam nutrition, soft taste; 3. Manually extract clam meat, high labor cost
[0004] Liu Changheng and others published "Research on the Processing Technology of Instant Fresh Clams". The water content of marinated clams is high, and the speed of marinating is slow and the efficiency is low. Steaming will easily cause the clams to lose nutrients and cause the taste to be soft and rotten.
Chinese patent (application number: 200710113929.5) provides a "processing method of instant flying clams", which uses steaming and marinating to taste, which may easily cause the clams to be soft and rotten, and the efficiency of flavoring is low. external coking or shrinkage
Chinese Patent (Application No.: 200910260214.1) "An Instant Variegated Clam and Its Processing Method", Chinese Patent (Application No.: 201310236975.X) "Processing Method of Ready-to-Eat Meretrix Meretrix Meretrix" and Chinese Patent (Application No.: 201410623699.7) "A preparation method of instant clams", the clams without shells after purification are directly packaged and cooked. The main problem is that the shells of the products affect the convenienc

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  • Processing method for instant ruditapes philippinarum food

Examples

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Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A processing method of instant clam food comprises the following steps: steaming the shell, vibrating the meat, vacuum microwave dehydration for taste, microwave frying, sterilization, and vacuum packaging.

[0026] Steam shell opening: steam pressure 0.1MPa, time 3min, until the shell of the clams is completely opened, and the juice of the clams is collected at the same time, vacuum concentrated, concentrated to a vacuum degree of 0.01MPa, and concentrated to a solid content of 16% to obtain the concentrated juice of the clams.

[0027] Vibration to take the meat: The fully opened clams are separated from the shell and meat by the conveyor belt of the vibrating screen, and the vibration frequency of the screen is 180 times / min.

[0028] Vacuum microwave dehydration and taste: dehydrate the clam meat after de-bellying and washing, microwave intensity is 3000W / kg, vacuum degree is 40kPa, material thickness is 5mm, dehydrated to water content of 50%; ...

Example Embodiment

[0031] Example 2

[0032] A processing method of instant clam food comprises the following steps: steaming the shell, vibrating the meat, vacuum microwave dehydration to taste, microwave frying, sterilization, and vacuum packaging.

[0033]Steam shell opening: steam pressure 0.2MPa, time 7min, until the shell of the clams is completely opened, and the juice of the clams is collected at the same time, vacuum concentrated, concentrated to a vacuum degree of 0.02MPa, concentrated to a solid content of 20%, and concentrated juice of the clams is obtained.

[0034] Vibration to take the meat: The fully opened clams are separated from the shell and meat by the conveyor belt of the vibrating screen, and the vibration frequency of the screen is 250 times / min.

[0035] Vacuum microwave dehydration and flavor: dehydrate the clams after de-bellying and washing, microwave intensity 4000W / kg, vacuum degree 70kPa, material thickness 10mm, dehydrate to 60% water content; put clams into sea...

Example Embodiment

[0038] Example 3

[0039] A processing method of instant clam food comprises the following steps: steaming the shell, vibrating the meat, vacuum microwave dehydration for taste, microwave frying, sterilization, and vacuum packaging.

[0040] Steam shell opening: steam pressure 0.15MPa, time 5min, until the shell of the clams is completely opened, and the juice of the clams is collected at the same time, vacuum concentrated, concentrated to a vacuum degree of 0.015MPa, concentrated to a solid content of 18%, and concentrated juice of the clams is obtained.

[0041] Vibration to take the meat: The fully opened clams are separated from the shell and meat by the conveyor belt of the vibrating screen, and the vibration frequency of the screen is 200 times / min.

[0042] Vacuum microwave dehydration and taste: dehydrate the clam meat after de-bellying and washing, microwave intensity 3500W / kg, vacuum degree 50kPa, material thickness 8mm, dehydrate to 55% water content; put the clam...

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Abstract

The invention discloses a processing method for instant ruditapes philippinarum food, and belongs to the field of seafood processing. The processing method comprises that ruditapes philippinarum is taken as a raw material, and technologies of opening the shell by employing steam, fetching the meat through vibration, dewatering and flavoring by employing vacuum microwave and slightly frying by employing microwave are integrated, so that the instant ruditapes philippinarum food is prepared. The method solves the problems that ruditapes philippinarum meat tissue is tender, manual fetching cost of ruditapes philippinarum meat is high, ruditapes philippinarum meat is not easily flavored and flavoring processing time is long. The processing method possesses the characteristics of high efficiency, little loss, low energy consumption, excellent product mouthfeel, and continuous production easiness. The produced instant ruditapes philippinarum food is not added with chemical antiseptic, and effectively keeps ruditapes philippinarum flavor and is rich in elastic mouthfeel.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a processing method of instant clam food. Background technique [0002] Clams are usually also known as variegated clams, which are shellfish and belong to the clam family. The scientific name is Philippine clams ( Ruditapesphilippinarum ), which is called flower clam or variegated clam in the south, and clam in Shandong. It is one of the four major cultured shellfish in China. Modern scientific research shows that the soft part of flower clam is rich in nutrients and has a very high protein content, reaching more than 50% of the dry weight. It contains 18 species Amino acids, the total amount reaches 52.86%, of which the total amount of essential amino acids is 21.58%, accounting for 40.82% of the total amino acids, the ratio of essential amino acids to non-essential amino acids is 88.23%, and its composition ratio meets the high-quality protein standards stipulated...

Claims

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Application Information

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IPC IPC(8): A23L1/33
Inventor 王梅英陈慧斌罗强刘智禹叶丽珠蔡真珍
Owner 厦门海洋职业技术学院
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