Processing method of clam meat paste can

Abstract

The invention discloses a processing method of a clam meat sauce can. The processing method comprises the following steps: shelling to remove contents, preparing sauce, blending and frying, filling, capping, sterilizing and cooling, and labeling and spraying codes. According to the method, vibration steam shelling is combined with rolling and kneading of the rolling and kneading machine, extrusion and all-directional low-temperature spraying, so that the contents in the abdominal cavity of the clam are thoroughly removed, and the clean and sanitary clam diced meat without sand and algae fishy smell is obtained. And in the blending and frying stage, a low-temperature vacuum frying technology is adopted, so that the product is endowed with unique fragrance, meanwhile, the oil content is reduced, and nutritional ingredients are effectively reserved. Besides, due to the addition of the gamma-aminobutyric acid (GABA), the delicious taste of the clam meat is kept, the nutrition loss is reduced, and meanwhile, the taste and the health-care value of the sauce body are improved. The finished clam meat sauce is attractive in color and luster, is red brown to brown, is uniform in sauce body, has the characteristics of high freshness, low salt and low fat, is unique in flavor and rich in nutrition, and is ready to eat after a can is opened.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of canned clam paste. Background Art

[0002] Clams are a type of bivalve mollusk widely distributed in the world's oceans. In China, they are mainly found in coastal areas from Liaoning to Fujian. They are one of the four major farmed shellfish in China. Clams are not only rich in protein, trace elements and vitamins, but also low in fat and contain unsaturated fatty acids, which are easily absorbed by the human body. The amino acid species in clams are in a reasonable proportion, and they contain a variety of essential trace elements such as calcium, magnesium, iron, zinc, etc. They can reduce dalta 7-cholesterol and 24-methylene cholesterol in serum cholesterol, and their efficacy is even better than the commonly used cholesterol-lowering drug sitosterol. Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, resolving phlegm and detoxifying, and some shellfish can also help to nourish essence and moisten the internal organs. Therefore, clams are suitable for all kinds of people, especially those with high cholesterol, hyperlipidemia, and patients with goiter, bronchitis, and stomach problems. The clams produced in Fujian are of excellent quality and delicious taste, not only meeting local demand, but also exported to other places and are widely praised. However, the limited variety of clam processing products restricts the further development of its industry.

[0003] In the prior art, the industry expansion of clams has been achieved by developing instant or freeze-dried clam foods. The Chinese patent with publication number CN 105231337A discloses "a smoked instant clam and its processing method". The scheme uses microwave liquid smoking and microwave vacuum flavoring technology, which not only improves production efficiency and reduces energy consumption, but also improves the taste of the product and extends the shelf life. However, the smoke liquid may contain harmful substances such as benzopyrene that cause food safety problems. The Chinese patent with publication number CN 108936419A discloses "a seasoning treatment method for clam meat". The invention uses vacuum rolling piercing, ultrafine grinding of seasonings and low-dose irradiation treatment to enhance the penetration of seasonings into the clam meat, ensure the uniformity of seasoning and excellent taste, and use pasteurization and ultraviolet sterilization to improve the safety of the product. However, complicating the simple seasoning treatment steps and using multiple equipment and condition control may lead to high production costs, and may cause irradiation residues, posing food safety risks. A Chinese patent with publication number CN 105192761A discloses "a method for processing instant clam food". This invention effectively improves the production efficiency of instant clams and reduces labor costs by integrating steam shell opening, vibration meat extraction, vacuum microwave dehydration and microwave frying technology, while retaining the flavor and elastic taste of clams without the need to add chemical preservatives.

[0004] In summary, in the preparation process of ready-to-eat foods, how to reduce the fishy smell of clams and effectively improve the nutritional value while retaining their original color and flavor, and to preserve them well and stably, is of great value and significance to the development and economical production of ready-to-eat shellfish foods. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a processing method of canned clam meat paste. The method of the present invention can effectively overcome the problems that the instant clam meat food is difficult to taste, has a strong fishy smell, is easy to deteriorate and has a poor umami taste, and can significantly improve the flavor and umami taste of the clam meat paste.

[0006] The technical solution of the present invention is as follows:

[0007] A method for processing canned clam paste, characterized in that it comprises the following steps:

[0008] S1, shelling and removing contents: reducing the sand content to less than 3% by washing, and then vibrating and steaming the shells on a conveyor belt after screening to retain the clam juice, and then pushing, lifting, and curling the tumble kneading machine and then cooperating with a full range of low-temperature spraying systems to remove the abdominal contents of the clam to obtain clam meat cubes;

[0009] S2, sauce preparation: filtering the clam juice obtained in step S1, removing impurities and concentrating it to a solid content of 40-70%, then adding 1-3 parts of starch, 1-4 parts of hydroxypropyl distarch phosphate, and 0.001-0.005 parts of γ-aminobutyric acid according to the following mass parts, stirring evenly, steaming and boiling for 5-10 minutes to obtain clam meat sauce;

[0010] S3, preparing and frying: using a vacuum fryer to process mushrooms, onions, and garlic, de-oiling and cooling, and then frying with diced clam meat, soybean paste, tomato sauce and other ingredients, while adding the clam meat sauce obtained in step S2 and ensuring that all ingredients are evenly mixed to obtain clam meat sauce;

[0011] S4, filling, capping, sterilizing, cooling, labeling and coding the fried clam paste, and finally obtaining canned clam paste.

[0012] Furthermore, in step S1, the rolling needle length of the tumbling machine is 1-10 mm, the vacuum degree is 71-81 kPa, intermittent tumbling is adopted for 10-60 min, the rotating speed of the drum is 8-20 r / min, and the temperature during tumbling is not higher than 4°C.

[0013] Furthermore, the water flow rate in the all-round low-temperature spray system in S1 is 3 to 10 m / s, and the water temperature is not higher than 4°C.

[0014] Furthermore, in step S3, the vacuum fryer is preheated with oil to 80-100° C., the vacuum degree is 0.092-0.096 MPa, and the shiitake mushrooms, onions, and garlic that have been blanched for 40-60 seconds and water-controlled are fried for 10-20 minutes until they turn slightly yellow.

[0015] Furthermore, in step S3, the diced clam meat, soybean paste, tomato sauce and ingredients are respectively calculated by weight: 42-53 parts of diced clam meat, 4-8 parts of tomato sauce, 6-10 parts of soybean paste, 1-3 parts of mushrooms, 5-7 parts of edible vegetable oil, 8-12 parts of onions, 3-7 parts of garlic, 1-4 parts of white sugar, 2-4 parts of edible salt, 0.2-0.6 parts of spices, 0.1-0.5 parts of 5'-flavor ribonucleotide disodium and 1-3 parts of vinegar.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] 1. The present invention designs a customized cleaning method according to the characteristics of clams. In the process of preparing canned clam paste, a rolling kneading machine combined with an all-round low-temperature spraying method is used to remove the contents such as mud and algae in the clam body. Since clams have a wide temperature range and are easily incomplete or broken during the cleaning process, the selection of the rolling needle length, vacuum degree and drum speed of the rolling kneading machine when rolling and kneading are all for the purpose of maximizing the removal of abdominal contents under the premise of minimizing damage to the clam meat. At the same time, after the rolling and kneading, an all-round low-temperature spraying design is adopted, which can more effectively remove the contents such as mud and algae in the abdominal cavity of the clam without increasing the risk of clam damage. Compared with the traditional spraying system, this low-temperature spraying technology can be carried out under low temperature conditions, further protect the meat quality of the clam, and improve the cleaning efficiency; therefore, the cleaning method of the present invention is not only efficient, but also can ensure the integrity and freshness of the clam. Compared with the traditional cleaning method, it can better adapt to the fragility of clam meat and reduce the damage during the cleaning process.

[0018] 2. In the present invention, when preparing and frying clam paste, since shiitake mushrooms, onions and garlic contain rich flavor substances and oils, these oils are easily oxidized in the traditional frying process, free radicals and other harmful substances will be produced, resulting in a decline in flavor and deterioration of oils. Therefore, the present invention adopts low-temperature vacuum frying technology when processing the above-mentioned ingredients, which helps to reduce the loss of heat-sensitive nutrients, and can reduce the oxidation of oils, and can retain these flavor substances to the greatest extent, while reducing the burnt taste and bitter taste caused by high-temperature frying. The ingredients treated in this way can better blend with clam paste, providing a richer and more layered taste. In addition, due to the reduction of harmful substances produced by oil oxidation, it also has a positive impact on the long-term storage and edible safety of clam paste cans. This treatment method not only improves the taste and flavor of the product, but also helps to maintain the freshness and nutritional value of clam paste, improves the health value of the product, and meets the demand of modern consumers for low-fat foods.

[0019] 3. In the preparation of the sauce, the present invention retains the clam juice after the shells are opened by vibration steam, instead of adding water or other liquids to cook the sauce, and uses the retained clam juice to dissolve starch as the base for cooking the sauce. The clam juice contains rich flavor substances and can provide a unique taste, making the taste of the clam meat sauce more delicious and rich, thereby improving the overall flavor and nutritional value of the product.

[0020] 4. The present invention adds gamma-aminobutyric acid (GABA) during the cooking process. Since the clams themselves contain a variety of bioactive ingredients that are beneficial to the human body, such as protein, trace elements and unsaturated fatty acids, and gamma-aminobutyric acid has the physiological effects of lowering blood pressure and improving brain function, it helps to improve the absorption rate of unsaturated fatty acids in clams, thereby more effectively reducing the level of serum cholesterol, which complements the natural effects of clams. Secondly, clams are believed to have the effects of nourishing yin and improving eyesight, resolving phlegm and detoxifying. Gamma-aminobutyric acid, as a neurotransmitter, has a positive effect on maintaining the health of the nervous system and improving sleep quality. Adding it to canned clam meat sauce can strengthen the nourishing yin effect of clams, while providing additional health benefits, such as improving sleep quality and reducing stress. Therefore, the present invention adds gamma-aminobutyric acid to clam meat sauce, which not only helps to improve the nutritional value of the product, but also has health care effects, and has potential market competitive advantages. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a bar graph showing the flavor content of canned clam paste. DETAILED DESCRIPTION

[0022] The present invention is described in detail below in conjunction with the embodiments and drawings, and the following embodiments should not be construed as limiting the scope of the present invention.

[0023] Example 1

[0024] The present embodiment provides a method for processing canned clam paste, which is characterized by comprising the following steps:

[0025] S1, shelling and removing contents: reducing the sand content to less than 3% by washing, and then vibrating and steaming the shells on a conveyor belt after screening to retain the clam juice, and then pushing, lifting, and curling the tumble kneading machine and then cooperating with a full range of low-temperature spraying systems to remove the abdominal contents of the clam to obtain clam meat cubes;

[0026] The rolling needle length of the rolling machine is 3mm, the vacuum degree is 71kPa, the intermittent rolling is used for 15 minutes, and the drum speed is 8r / min; the water flow rate in the all-round low-temperature spraying system is 3m / s; the temperature during the rolling and spraying process is not higher than 4℃;

[0027] S2, sauce preparation: filtering the clam juice obtained in step S1, removing impurities and concentrating it to a solid content of 40-70%, then adding 1 part of starch, 1 part of hydroxypropyl distarch phosphate, and 0.001 part of γ-aminobutyric acid according to the following mass parts, stirring evenly, steaming and boiling for 5 minutes to obtain clam meat sauce;

[0028] S3, mixing and frying: using a vacuum fryer to process mushrooms, onions, and garlic, the vacuum fryer is preheated to 80° C., the vacuum degree is 0.092 MPa, and the mushrooms, onions, and garlic that have been blanched for 40 seconds and water-controlled are fried for 10 minutes until they are slightly yellow; after de-oiling and cooling, they are fried with diced clam meat, soybean paste, tomato sauce, and other ingredients, and the clam meat sauce obtained in step S2 is added at the same time, and all ingredients are ensured to be evenly mixed to obtain clam meat sauce;

[0029] Among them, the diced clam meat, soybean paste, tomato sauce and ingredients are calculated by weight as follows: 42 parts of diced clam meat, 4 parts of tomato sauce, 6 parts of soybean paste, 1 part of mushrooms, 5 parts of edible vegetable oil, 8 parts of onions, 3 parts of garlic, 1 part of white sugar, 2 parts of edible salt, 0.2 parts of spices, 0.1 parts of 5'-flavor ribonucleotide disodium and 1 part of vinegar;

[0030] S4, filling, capping, sterilizing, cooling, labeling and coding the fried clam paste, and finally obtaining canned clam paste.

[0031] Example 2

[0032] The present embodiment provides a method for processing canned clam paste, which is characterized by comprising the following steps:

[0033] S1, shelling and removing contents: reducing the sand content to less than 3% by washing, and then vibrating and steaming the shells on a conveyor belt after screening to retain the clam juice, and then pushing, lifting, and curling the tumble kneading machine and then cooperating with a full range of low-temperature spraying systems to remove the abdominal contents of the clam to obtain clam meat cubes;

[0034] The rolling needle length of the rolling machine is 5mm, the vacuum degree is 76kPa, the intermittent rolling is used for 20 minutes, and the drum speed is 10r / min; the water flow rate in the all-round low-temperature spraying system is 4m / s; the temperature during the rolling and spraying process is not higher than 4℃;

[0035] S2, sauce preparation: filtering the clam juice obtained in step S1, removing impurities and concentrating it to a solid content of 40-70%, then adding 2 parts of starch, 2 parts of hydroxypropyl distarch phosphate, and 0.002 parts of γ-aminobutyric acid according to the following weight parts, stirring evenly, steaming and boiling for 7 minutes to obtain clam meat sauce;

[0036] S3, mixing and frying: using a vacuum fryer to process mushrooms, onions, and garlic, the vacuum fryer is preheated to 90° C., the vacuum degree is 0.094 MPa, and the mushrooms, onions, and garlic that have been blanched for 50 seconds and water-controlled are fried for 15 minutes until they are slightly yellow; after de-oiling and cooling, they are fried with diced clam meat, soybean paste, tomato sauce, and other ingredients, and the clam meat sauce obtained in step S2 is added at the same time, and all ingredients are ensured to be evenly mixed to obtain clam meat sauce;

[0037] Among them, the diced clam meat, soybean paste, tomato sauce and ingredients are calculated by weight: 44 parts of diced clam meat, 6 parts of tomato sauce, 8 parts of soybean paste, 2 parts of mushrooms, 6 parts of edible vegetable oil, 10 parts of onion, 5 parts of garlic, 2 parts of white sugar, 3 parts of edible salt, 0.4 parts of spices, 0.3 parts of 5'-flavor ribonucleotide disodium and 2 parts of vinegar;

[0038] S4, filling, capping, sterilizing, cooling, labeling and coding the fried clam paste, and finally obtaining canned clam paste.

[0039] Example 3

[0040] The present embodiment provides a method for processing canned clam paste, which is characterized by comprising the following steps:

[0041] S1, shelling and removing contents: reducing the sand content to less than 3% by washing, and then vibrating and steaming the shells on a conveyor belt after screening to retain the clam juice, and then pushing, lifting, and curling the tumble kneading machine and then cooperating with a full range of low-temperature spraying systems to remove the abdominal contents of the clam to obtain clam meat cubes;

[0042] The rolling needle length of the rolling machine is 10mm, the vacuum degree is 81kPa, the intermittent rolling is used for 60min, and the drum speed is 20r / min; the water flow rate in the all-round low-temperature spraying system is 10m / s; the temperature during the rolling and spraying process is not higher than 4℃;

[0043] S2, sauce preparation: filtering the clam juice obtained in step S1, removing impurities and concentrating it to a solid content of 40-70%, then adding 3 parts of starch, 4 parts of hydroxypropyl distarch phosphate, and 0.005 parts of γ-aminobutyric acid according to the following mass parts, stirring evenly, steaming and boiling for 10 minutes to obtain clam meat sauce;

[0044] S3, mixing and frying: using a vacuum fryer to process mushrooms, onions, and garlic, the vacuum fryer is preheated to 100° C., the vacuum degree is 0.096 MPa, and the mushrooms, onions, and garlic that have been blanched for 60 seconds and water-controlled are fried for 20 minutes until they are slightly yellow; after de-oiling and cooling, they are fried with diced clam meat, soybean paste, tomato sauce, and other ingredients, and the clam meat sauce obtained in step S2 is added at the same time to ensure that all ingredients are evenly mixed to obtain clam meat sauce;

[0045] Among them, the diced clam meat, soybean paste, tomato sauce and ingredients are calculated by weight as follows: 53 parts of diced clam meat, 8 parts of tomato sauce, 10 parts of soybean paste, 3 parts of mushrooms, 7 parts of edible vegetable oil, 12 parts of onion, 7 parts of garlic, 4 parts of white sugar, 4 parts of edible salt, 0.6 parts of spices, 0.5 parts of 5'-flavor ribonucleotide disodium and 3 parts of vinegar;

[0046] S4, filling, capping, sterilizing, cooling, labeling and coding the fried clam paste, and finally obtaining canned clam paste.

[0047] In the above-mentioned embodiment 1-3, step S4 is filled by an automatic filling machine, the net weight of the material is required to be no more than 184g, and the temperature is controlled at above 70°C; the bottle is locked by a vacuum sealer, the sealing safety value is not less than 2mm, the steam injection pressure of the vacuum sealer is 0.15-2.0Mpa, and the pipeline steam pressure is 0.4Mpa; the sterilizing pot is kept at a constant temperature of 121°C to sterilize the sealed clam paste cans for 25-30min, and when the sterilization cooling water temperature is below 50°C, the pot is removed, the bottle is washed with alkali solution or cleaning liquid and the bottle body is air-dried, and finally the label is sprayed: the production date is sprayed on the bottle body by a labeling machine to obtain the finished clam paste canned product.

[0048] The sensory evaluation and color difference evaluation of the canned clam paste product prepared by the above method are as follows:

[0049] Table 1 is a table showing the sensory evaluation scoring standards for canned clam paste

[0050]

[0051]

[0052] The present invention refers to the above-mentioned scoring criteria to score the canned clam paste prepared by the methods of Examples 1-3 as shown in Tables 2-1 to 2-3 below;

[0053] Table 2-1 Sensory evaluation scores of canned clam paste prepared in Example 1

[0054]

[0055] Table 2-2 Sensory evaluation scores of canned clam paste prepared in Example 2

[0056]

[0057] Table 2-3 Sensory evaluation scores of canned clam paste prepared in Example 3

[0058]

[0059] As can be seen from the above table, the average score of the canned clam paste prepared by the method provided by the present invention is higher than 90 points. According to the above scoring table, it can be shown that the canned clam paste produced by the method of the present invention has received a high score evaluation in terms of sensory quality, indicating that its color, aroma, taste and overall appearance meet or exceed high-standard quality requirements, showing good market competitiveness and consumer acceptance.

[0060] Tables 3-1 to 3-3 list the color difference tables of the canned clam paste prepared by the present invention. The values ​​in the color difference tables are measured by a colorimeter, which can quantify the color difference, where L* represents whiteness, a* represents the range from red to green, and b* represents the range from yellow to blue. The color difference table is used to evaluate the color consistency and stability of canned clam paste.

[0061] Table 3-1 Color difference of canned clam paste obtained in Example 1

[0062]

[0063] Table 3-2 Color difference table of canned clam paste obtained in Example 2

[0064]

[0065] Table 3-3 Color difference table of canned clam paste obtained in Example 3

[0066]

[0067] It can be seen from the above table that the color difference values ​​of the canned clam paste in the three groups of embodiments are relatively small, indicating that the canned clam paste of different samples or batches has high consistency and stability in color, which can ensure the appearance quality of the product and a good visual experience for consumers.

[0068] like Figure 1As shown, it is a schematic diagram of the comparison of flavor substances of canned clam paste prepared in Example 1 of the present invention and unprocessed clam meat. The detection of the flavor substances adopts gas chromatography-mass spectrometry (GC-MS) technology to separate and identify volatile compounds, so as to deeply analyze the flavor components in canned clam paste. Aldehyde compounds are usually closely related to the bad smell of aquatic products, such as rancid smell and earthy smell, which may cause peculiar smell. In canned clam paste, the content of aldehyde compounds is significantly reduced, indicating that the unpleasant fishy smell and earthy smell are effectively reduced during processing, and the overall flavor of the product is improved. Although ketone compounds contribute relatively little to flavor, they may enhance the fishy smell. In canned clam paste, the content of ketone compounds is also significantly reduced, which helps to reduce the fishy smell and further enhance the flavor. Hydrocarbon compounds are more common in the volatile components of shellfish and other aquatic products, and have a certain enhancing effect on specific flavor characteristics. Compared with unprocessed clam meat, the content of acid compounds and ester compounds in canned clam paste is significantly increased. This increase not only enhances the synergistic effect with other flavor substances, improves the overall flavor level of the food, and makes the taste richer and more coordinated, but also the obvious aroma of ester compounds brings richer pleasant smells such as fruit and flowers to the food, improves the overall flavor of the food, and enhances the sensory appeal of the food. Finally, heterocyclic nitrogen-containing compounds are important contributors to the flavor of cooked food products, and they are usually associated with pleasant baking flavors. The enrichment of pyrazine and furan compounds adds a sense of layering and richness to the flavor of canned clam paste, making it more tempting and stimulating appetite. These improvements not only optimize the flavor of canned clam paste, but also increase its appeal in the market.

[0069] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for processing canned clam paste, characterized in that: The following steps are involved: S1, shelling and removing contents: reducing the sand content to less than 3% by washing, and then vibrating and steaming the shells on a conveyor belt after screening to retain the clam juice, and then pushing, lifting, and curling the clam by a tumbling machine, and then cooperating with a full range of low-temperature spraying systems to remove the abdominal contents of the clam to obtain clam meat cubes; S2, sauce preparation: filtering the clam juice obtained in step S1, removing impurities and concentrating it to a solid content of 40-70%, then adding 1-3 parts of starch, 1-4 parts of hydroxypropyl distarch phosphate, and 0.001-0.005 parts of γ-aminobutyric acid according to the following mass parts, stirring evenly, steaming and boiling for 5-10 minutes to obtain clam meat sauce; S3, preparing and frying: using a vacuum fryer to process mushrooms, onions, and garlic, de-oiling and cooling, and then frying with diced clam meat, soybean paste, tomato sauce and other ingredients, while adding the clam meat sauce obtained in step S2 and ensuring that all ingredients are evenly mixed to obtain clam meat sauce; S4, filling, capping, sterilizing, cooling, labeling and coding the fried clam paste, and finally obtaining canned clam paste.

2. The method for processing canned clam paste according to claim 1, characterized in that: In step S1, the rolling needle length of the rolling and kneading machine is 1-10 mm, the vacuum degree is 71-81 kPa, intermittent kneading is adopted for 10-60 minutes, the rotating drum speed is 8-20 r / min, and the temperature during the kneading process is not higher than 4°C.

3. The method for processing canned clam paste according to claim 1, characterized in that: In step S1, the water flow rate in the omnidirectional low-temperature spray system is 3-10 m / s, and the water temperature is not higher than 4°C.

4. The method for processing canned clam paste according to claim 1, characterized in that: In step S3, the vacuum fryer is preheated to 80-100° C. with a vacuum degree of 0.092-0.096 MPa, and the mushrooms, onions and garlic that have been blanched for 40-60 seconds and water-controlled are fried for 10-20 minutes until they turn slightly yellow.

5. The method for processing canned clam paste according to claim 1, characterized in that: In step S3, the diced clam meat, soybean paste, tomato sauce and other ingredients are respectively calculated by weight: 42-53 parts of diced clam meat, 4-8 parts of tomato sauce, 6-10 parts of soybean paste, 1-3 parts of mushrooms, 5-7 parts of edible vegetable oil, 8-12 parts of onions, 3-7 parts of garlic, 1-4 parts of white sugar, 2-4 parts of edible salt, 0.2-0.6 parts of spices, 0.1-0.5 parts of disodium 5'-ribonucleotide and 1-3 parts of vinegar.

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