Microwave c seafood dumpling processing and non-freezing storage fresh-keeping method
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A technology for storage and preservation of Spanish mackerel, applied in food preservation, food science, food coating, etc. can low effect
Pending Publication Date: 2020-12-08
山东鲁海食品有限公司
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[0010] In addition, the non-frozen storage and fresh-keeping technology about mackerel dumplings recorded in the published patent literature has not been retrieved.
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Embodiment 1
[0058] A method for processing microwave mackerel seafood dumplings and non-freezing storage and preservation, the specific method steps are as follows:
[0059] (1) Take out the Spanish mackerel from the cold storage, and use high-pressure circulating water to thaw it. The conditions are that the pressure is 110MPa, the water temperature is 20°C, the mass ratio of material to water is 1:8, and the time is 40 minutes;
[0060] (2) Cleaning and sterilization The thawed Spanish mackerel was cleaned and sterilized by coupling ultrasonic and electrolyzed water. The conditions were that the ratio of material to liquid was 1:3, the ultrasonic power was 280W, the temperature was 20°C, and the ultrasonic treatment time coupled with electrolyzed water was 10 minutes. Parameters: pH is 5.4, available chlorine content is 30mg / L;
[0061] (3) Taste and fishy removal: After cleaning, use ultrasonic waves with pure natural ingredients to quickly taste and remove fishy smell. The deodorizati...
Embodiment 2
[0066] A method for processing microwave mackerel seafood dumplings and non-freezing storage and preservation, the specific method steps are as follows:
[0067] (1) Take out the Spanish mackerel from the cold storage, and use high-pressure circulating water to thaw it. The conditions are that the pressure is 90MPa, the water temperature is 20°C, the mass ratio of material to water is 1:10, and the time is 60min;
[0068] (2) Cleaning and sterilization The thawed Spanish mackerel was cleaned and sterilized by coupling ultrasonic and electrolyzed water. The conditions were that the ratio of material to liquid was 1:3, the ultrasonic power was 280W, the temperature was 20°C, and the ultrasonic treatment time coupled with electrolyzed water was 10 minutes. Parameters: pH is 5.4, available chlorine content is 30mg / L;
[0069] (3) Taste and fishy removal: After cleaning, use ultrasonic waves with pure natural ingredients to quickly taste and remove fishy smell. The deodorization co...
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Abstract
The invention relates to a microwave spanish mackerel seafood dumpling processing and non-freezing storage fresh-keeping method, and provides a processing technology which is simple to operate and lowin cost by improving unfreezing, cleaning and sterilizing modes of spanish mackerel on the basis of an existing processing technology. Meanwhile, the invention provides a compound natural preservative formula and a special storage packaging box which is convenient and quick to use. The special storage packaging box has the following advantages and effects: (1) the unfreezing time is short; (2) cleaning and sterilizing efficiency is high; (3) flavoring and fishy smell removal are obvious; (4) non-freezing storage for one month is achieved; (5) the selected natural preservative is safer and healthier than a chemical preservative; and (6) the specially-made storage packaging box is novel in packaging design and can be directly put into a microwave oven for heating before eating, the interlayer design can prevent the dumpling box from being overheated after microwave heating, and the dumplings can be eaten after microwave heating for 3 minutes and is convenient and fast.
Description
technical field [0001] The invention belongs to the field of food preservation, and relates to storage and preservation of boiled dumplings, in particular to a method for processing and non-freezing storage and preservation of microwaved mackerel seafood dumplings. Background technique [0002] Dumplings are very popular all over the country because of their delicious taste, cheap price and rich nutrition. Spanish mackerel meat is delicate, delicious and nutritious. It is rich in protein, vitamin A, minerals, mainly calcium and other nutrients. It is suitable for processing dumplings. In addition, Spanish mackerel dumplings are a special product in Shandong and enjoy a high reputation. [0003] Boiled dumplings are generally cooked and eaten immediately after processing or processed through quick freezing. Although quick-frozen dumplings can be stored for a long time without deterioration, quick-freezing processing and frozen storage will bring about a large energy loss. At...
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Application Information
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