Processing method for instant ruditapes philippinarum food

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...

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 convenience and economy of instant food and transportation, and are not easy to taste. In addition, the products are steamed during the whole process. Easy to cause soft taste

Chinese patent (application number: 200710113930.8) "processing method of instant clam", Chinese patent (application number: 201410023851.8) "preparation method of instant clam food" and Chinese patent (application number: 201210552341.0) "a kind of sauce clam meat "Preparation method" adopts the method of marinating or frying to taste, and steaming clam meat. There are problems such as the product is not easy to taste, takes a long time to taste, and easily causes the taste to be soft and rotten.

Wang Na and others published "Analysis of Aroma Components During Storage of Instant Clams" and "Kinetic Model Prediction of Shelf Life of Instant Clams", Guo Yanjun published "Comparison of Main Nutrients and Amino Acids of Instant Clams Before and After Storage", and Dong Hui published "The Effect of Compound Phosphate on the Quality of Ready-to-eat Variegated Clams", Zhang Peihong et al. published "The Effect of Adding Compound Phosphate on the Color and Texture Properties of Clams During Storage". For ready-to-eat food, there are mainly products with shells that affect the convenience and economy of ready-to-eat food and transportation. At the same time, the developed products are not seasoned. In addition, the products are steamed during the whole process, which may easily cause the taste to be soft and rotten.

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