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A compound fresh-keeping method for rapidly tenderizing conch meat

A fresh-keeping method and conch technology, which is applied in food science, shrimp/lobster processing, etc., can solve the problem of hard meat, achieve the effects of maintaining nutrients, extending shelf life, and improving tenderization efficiency

Active Publication Date: 2019-10-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because conch meat has a special meat structure and its meat is relatively hard, there is currently a lack of relevant research on the technology and mechanism of conch meat meat tenderization

Method used

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  • A compound fresh-keeping method for rapidly tenderizing conch meat
  • A compound fresh-keeping method for rapidly tenderizing conch meat
  • A compound fresh-keeping method for rapidly tenderizing conch meat

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Embodiment Construction

[0036] In order to describe the technical content, structural features, achieved goals and effects of the present invention in detail, the following will be described in detail in conjunction with the embodiments and accompanying drawings.

[0037] The most critical idea of ​​the present invention is to tenderize the conch meat with ultrasonic-assisted papain, combined with photodynamic non-thermal sterilization technology, so as to achieve the purpose of tenderizing the conch meat and prolonging its shelf life.

[0038] Please refer to Figure 1 to Figure 6 , the tenderization of conch meat comprises the following steps:

[0039] (1) Selection of raw conch

[0040] Conch must choose fresh conch. The conch is healthy and intact, with normal body color and luster, no lesions on the body surface, and normal swimming. Each batch of conch must be inspected by quality inspectors, and only after passing the inspection can they be purchased and stored.

[0041] (2) Production of ...

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PUM

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Abstract

The invention relates to the technical field of food processing and particularly relates to a compound preservation method for rapidly tendering sea snail meat. According to the compound preservationmethod, fresh and processed sea snail meat is subjected to the decomposition of collagens and elastic proteins and the hydrolysis of connective tissues by virtue of a papain solution; meanwhile, ultrasonic treatment is supplementally carried out, so as to damage the original structure of muscles, so that the sea snail meat is effectively tendered; and after the processing is finished, the sea snail meat is subjected to nonthermal sterilization by virtue of a photodynamic sterilization technique, so that the nutrients and the good flavor and taste of the sea snail meat can be furthest maintained, and the shelf life of the sea snail meat is effectively prolonged. In general, by utilizing the technique provided by the invention, the sea snail meat can be effectively tendered and preserved, sothat the shelf life of the sea snail meat can be prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound fresh-keeping method for rapidly tenderizing conch meat. Background technique [0002] Conch is widely distributed, rich in resources and many types. It is an important economical snail. Its meat is plump, with a complete range of amino acids and a balanced proportion of content and composition. It is a typical high-protein, low-fat animal food. With the development of the economy and the improvement of living standards, people pay more and more attention to the sensory experience of food. How to tenderize meat to satisfy people's palate experience has become a very important topic. As a common marine organism, the conch meat is delicious, nutritious and has high medicinal value. It has always been a frequent visitor on people's tables. However, because conch meat has a special meat structure and its meat quality is relatively hard, there is currently a lack ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C29/02A23L17/50A23L29/00
Inventor 林少玲葛胜晗黄晨楹王振宇孔子浩黄志伟郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV