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A kind of processing method of fresh shellfish food

A processing method and technology of fresh shellfish, applied in food ultrasonic treatment, food science, etc., can solve the problems of not easy to taste, uneven heat transfer, high water content of fresh shellfish, etc., and achieve the effect of full flavor, simple process and delicious taste

Active Publication Date: 2021-09-03
ZHANGZIDAO GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method is to make fresh shellfish into meat sauce, which completely loses the taste of shellfish meat
[0009] The above-mentioned patents all have problems in the process of shellfish meat processing, such as the soft fresh shell tissue is damaged during processing, the high water content of fresh shellfish makes it difficult to taste, and the shrinkage caused by uneven heat transfer during processing affects the taste and sensory quality. A new processing method for fresh shellfish

Method used

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  • A kind of processing method of fresh shellfish food

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Effect test

Embodiment 1

[0047] a. Fresh shellfish pre-treatment: take fresh shellfish, open the shell to get the meat, clean the shellfish meat, and then rinse with salt water three times;

[0048] b. Get 1 kg of fresh shellfish after rinsing, steam it in water for 12.5 minutes, then boil it in salt water for 105 minutes; the concentration of salt water is 15wt%;

[0049] c. Ultrasonic one-step rehydration: add the shellfish treated in step b to water for ultrasonic treatment, the weight ratio of shellfish to water is 1:12.5, the temperature of water is 2°C, the ultrasonic frequency of ultrasonic wave is 21KHz, and the ultrasonic time is 15 minutes;

[0050] d. Ultrasonic two-stage rehydration: add the shellfish treated in step c to water for ultrasonic treatment, the weight ratio of shellfish to water is 1:12.5, the temperature of water is 2°C, the ultrasonic frequency is 24KHz, and the ultrasonic time is 25 minute;

[0051] e. Ultrasonic three-stage rehydration: add the shellfish treated in step ...

Embodiment 2

[0057] a. Pre-treatment of fresh shellfish: take fresh shellfish, open the shell to get the meat, clean the shellfish meat, and then rinse with salt water for four times;

[0058] b. Take 1 kg of fresh shellfish after rinsing, steam it in water for 12 minutes, and then boil it in salt water for 100 minutes; the concentration of salt water is 12wt%;

[0059] c. Ultrasonic one-step rehydration: add the shellfish treated in step b to water for ultrasonic treatment, the weight ratio of shellfish to water is 1:12, the temperature of water is 2°C, the ultrasonic frequency of ultrasonic wave is 21KHz, and the ultrasonic time is 14 minutes;

[0060] d. Ultrasonic second-stage rehydration: add the shellfish treated in step c to water for ultrasonic treatment. The weight ratio of shellfish to water is 1:12, the temperature of water is 2°C, the ultrasonic frequency is 24KHz, and the ultrasonic time is 24 minute;

[0061] e. Ultrasonic three-stage rehydration: add the shellfish treated ...

Embodiment 3

[0067] a. Fresh shellfish pre-treatment: take fresh shellfish, open the shell to get the meat, clean the shellfish meat, and then rinse with salt water three times;

[0068] b. Take 1 kg of fresh shellfish after rinsing, steam it in water for 13 minutes, and then boil it in salt water for 110 minutes; the concentration of salt water is 20wt%;

[0069] c. Ultrasonic one-step rehydration: add the shellfish treated in step b to water for ultrasonic treatment, the weight ratio of shellfish to water is 1:13, the temperature of water is 2°C, the ultrasonic frequency of ultrasonic wave is 21KHz, and the ultrasonic time is 16 minutes;

[0070] d. Ultrasonic two-stage rehydration: add the shellfish treated in step c to water for ultrasonic treatment, the weight ratio of shellfish to water is 1:13, the temperature of water is 2°C, the ultrasonic frequency is 24KHz, and the ultrasonic time is 26 minute;

[0071] e. Ultrasonic three-stage rehydration: add the shellfish treated in step d...

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Abstract

The invention relates to a processing method of fresh shellfish and belongs to the field of food processing. The processing method of the fresh shellfish food of the present invention is as follows: fresh shellfish are used as raw materials, the meat is taken out of the shell, rinsed with salt water, boiled in salt water, then ultrasonically seasoned after three stages of ultrasonic rehydration, and finally lightly fried by microwave, vacuum packed, Sterilize to prepare fresh shellfish food. It solves the problems that fresh shellfish tissue is easily damaged during soft processing, high water content is not easy to taste, uneven heat transfer causes shrinkage during processing, and affects taste and sensory quality.

Description

technical field [0001] The invention relates to a processing method of fresh shellfish and belongs to the field of food processing. Background technique [0002] Fresh shellfish refers to a round muscle inside a fresh large shell. In shellfish molluscs, there is a kind of delta 7-cholesterol and 24-methylene cholesterol that can lower serum cholesterol. They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body . They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often have a refreshing and pleasant feeling after eating shellfish food, which is undoubtedly beneficial to relieve some troublesome symptoms. [0003] At present, fresh shellfish are mainly sold as fresh products, with a single variety and low added value. Due to inconvenient transportation in inland markets, it is difficult for people to eat fresh products, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L27/00A23L5/30
CPCA23V2002/00A23L5/32A23L17/50A23L27/00A23V2300/48
Inventor 陈庆司文彬
Owner ZHANGZIDAO GRP