Instant ruditapes philippinarum food and processing method thereof

Abstract

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

Description

Technical Field

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

[0002] The Philippine clam has the advantages of high protein and low fat, rich in vitamins and trace elements, and is easily digested and absorbed by the human body. In addition to being eaten directly as food, the shell and meat of the Philippine clam can be used as medicine, with the effects of clearing heat and dampness, resolving phlegm, and lowering blood pressure, so it is deeply loved by people. In recent decades, the aquaculture output of the Philippine clam has expanded rapidly, but the storage period of fresh clam meat at room temperature is short and it is very easy to spoil and deteriorate. It is mainly sold fresh and frozen on the market, and the resources are not fully utilized. Moreover, clams and other shellfish are one of the eight major allergen foods, which can easily cause allergic reactions in some people. Therefore, the huge market demand has put forward higher requirements for the processing methods of the Philippine clam and the research and development of related additional products.

[0003] The Chinese patent "Processing Technology of Ready-to-eat Philippine Clam Snack Food" with publication number CN 106213275A, through temporary storage, shelling, meat removal, fishy smell removal, pickling, color protection and packaging, and through analysis and measurement, the best optimization scheme is determined to produce a loose but not hard, fully flavored Philippine clam snack food, thereby improving the commercial utilization value of clams. The Chinese patent "A Processing Method of Philippine Clams with High Freshness Retention" with publication number CN116158518A discloses an optimized steaming and cooking processing technology, which reduces the impact on the cooking loss rate, overall texture and sensory evaluation index of Philippine clams, and maximizes the retention of the freshness presentation effect of free amino acids, flavor nucleotides and other freshness of Philippine clams.

[0004] In summary, there are many solutions for preparing instant clam meat food in the prior art, but there is still a problem of how to ensure good taste and freshness as well as stable preservation under the premise of convenient and safe consumption. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides an edible Manila clam food and a processing method thereof. Manila clam meat is used as a raw material, and the instant clam food is prepared by combining the technology of vacuum tumbling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and flavoring, and far-infrared drying and dehydration. The allergens of the clam meat are effectively reduced, the elasticity of the clam meat is increased, and the taste of the clam meat is guaranteed. The instant clam food has certain reference significance for the development of instant shellfish products.

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

[0007] The present invention provides a processing method of instant philadelphica clams food, comprising the following steps:

[0008] S1. After the fresh Philippine clams are purified and sand is spitted out by soaking in salt water, the shells are opened by steam, and the shell meat is separated by a vibrating screen, and the cooking liquid is reserved; at the same time, the taken clam meat is pre-treated by vacuum tumbling;

[0009] S2, the pretreated clam meat is drained and laid out in a single layer on a chain drying line for drying and dehydration until the clam meat has a water content of 40-60%;

[0010] S3, immersing the pre-dehydrated clam meat in pure water containing 0.4-0.7% TG enzyme at a ratio of 1: (1-2), and performing TG enzyme-ultrasound coupling treatment on the clam meat;

[0011] S4, using the cooking liquid obtained in step S1 to prepare a seasoning liquid, immersing the pre-dehydrated clam meat in the seasoning liquid to soak it in flavor, and performing a vacuum treatment every 10 to 15 minutes during the soaking process to ensure that the soaking process is in a vacuum state;

[0012] S5, using far infrared drying to dehydrate the clam meat after being soaked in step S4 again, until the water content of the clam meat is 35-40%;

[0013] S6, putting the dehydrated clam meat into a sterilized packaging bag, vacuum sealing the bag, placing it in a high pressure sterilizer, and sterilizing it at least at 120-125° C. for 15-20 min to obtain a ready-to-eat Philippine clam food.

[0014] Preferably, the conditions for vacuum tumbling and kneading the clam meat in step S1 are: vacuum degree 60-80 kPa, temperature 2-4° C., tumbling machine speed 10-14 r / min, rolling needle diameter 0.5-5 mm, hole depth about 1 / 3-1 / 2 of the meat thickness, and time 10-20 min.

[0015] Preferably, a tumbling liquid containing perilla extract is used to simultaneously perform deodorization during the vacuum tumbling process, and the concentration of the perilla extract in the tumbling liquid is 2-5%.

[0016] Preferably, the temperature of the chain drying in step S2 is 60-90° C., and the wind speed is 0.5-2 m / s.

[0017] Preferably, in step S3, the ultrasonic frequency of the TG enzyme-ultrasound coupling treatment of clam meat is 25-35 kHz, the ultrasonic power is 300-500 W, the treatment time is 10-25 min, the interval time is 5 min, and the total time is 60-120 min.

[0018] Preferably, the seasoning liquid in step S4 comprises the following raw materials in parts by weight: 50-80 parts of cooking liquid, 2-4 parts of white sugar, 1-3 parts of brewed soy sauce, 2-4 parts of ginger juice, 1-3 parts of garlic juice, 1-2 parts of brewed vinegar, 4-6 parts of soybean oil, 0.1-0.9 parts of spices, and 0.1-0.3 parts of 5'-flavor ribonucleotide disodium.

[0019] Preferably, in step S4, the vacuum degree of the immersion process is 0.06-0.08 MPa, the immersion temperature is 20-30° C., and the immersion time is 40-55 min.

[0020] Preferably, in step S5, the far infrared power is 300-500 W, and the wavelength is 2-8 μm.

[0021] The invention also provides instant Manila clam food prepared according to the processing method.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention uses TG enzyme-ultrasound coupling treatment on the pre-dehydrated clam meat. The application of ultrasound can change the three-dimensional structure of the allergen protein through mechanical effect, thermal effect and cavitation effect, destroy its IgE binding epitope, and reduce its binding ability with immunoglobulin E (IgE), thereby effectively reducing the sensitization of allergens in clam meat. At the same time, the introduction of TG enzyme catalyzes the covalent cross-linking between protein molecules to form a polymer of high molecular weight, which changes the structure and biochemical properties of allergens, promotes a uniform and stable gel network structure, and significantly improves the elasticity of clam meat. In addition, the combined action of TG enzyme and ultrasound produces a mild and significant synergistic effect. After ultrasonic treatment, more protein reaction sites are uncovered, providing more cross-linking opportunities for TG enzyme, thereby improving the cross-linking efficiency and the degree of change in protein structure. The cross-linking between protein molecules can cover or eliminate antigenic determinants and reduce the binding ability of allergens with IgE antibodies. The present invention combines physical and chemical methods, which not only modifies or hides allergen epitopes and reduces the risk of inducing allergic reactions after consumption, but also improves the texture and taste of clam meat. Compared with using either method alone, it can more effectively improve the texture characteristics of food and reduce allergenicity.

[0024] 2. The present invention adopts vacuum tumbling technology to pretreat clam meat in the process of pretreating raw materials. The rolling needle used in the vacuum tumbling process forms tiny holes on the surface of the clam meat, which increase the surface area of ​​the clam meat. The physical action in the tumbling process relaxes the muscle tissue on the surface of the clam meat, reduces the close binding between muscle fibers, and provides more space for the penetration of TG enzyme and seasoning liquid. The vacuum impregnation environment can prevent protein and lipid oxidation, improve the impregnation efficiency, and effectively solve the problems of difficulty in tasting shellfish products and susceptibility to microbial contamination in the air during the pickling process. The selection of the reaction conditions for vacuum rolling and kneading in the present invention is specially designed based on the biochemical characteristics of clam meat. Under the vacuum condition of 60-80 kPa, a certain negative pressure is generated in the drum, which is helpful to discharge the air in the gap of muscle tissue; the rolling and kneading temperature is controlled at 2-4° C. to inhibit the temperature rise of the material and the reproduction of microorganisms, and to a certain extent maintain the taste and texture characteristics of the clam meat; if the rolling and kneading time is too short or the rotation speed is too low, the massage force of the rolling and kneading machine is insufficient, which will cause uneven puncturing of the clam body; if the rolling and kneading time is too long or the rotation speed is too fast, the surface of the meat block will be subjected to excessive friction and impact, resulting in surface tearing, which affects the production The appearance and texture of the product. For clam meat, which is a relatively soft raw material, the rotation speed is 10-14r / min and the time is 10-20min, which can more evenly and effectively perform the clam body piercing process; the diameter of the rolling needle affects the strength and range of its physical action on the clam meat. A smaller rolling needle diameter can act more delicately on the meat, while a larger rolling needle diameter may cause greater physical damage to the meat; and the hole depth of the rolling needle affects the penetration of the subsequent seasoning liquid into the clam meat. The hole depth of about 1 / 3 to 1 / 2 of the meat thickness can ensure that the seasoning liquid can effectively penetrate into the meat while avoiding excessive damage to the clam meat structure.

[0025] 3. In the present invention, the seasoning liquid is prepared by using the cooking liquid instead of adding water or other liquids for seasoning, and the retained clam juice is used as the base. The clam juice contains rich flavor substances and can provide a unique taste, making the seasoning more delicious and rich, thereby improving the overall flavor and nutritional value of the product; secondly, the seasoning selected and matched with the cooking liquid are suitable, which retains the natural flavor of the clam meat and further combines with the clam juice to produce a unique taste, so that the finished product maintains the original deliciousness while having a richer and more attractive flavor. Among them, the white sugar provides sweetness, which can neutralize the saltiness and sourness of the clam meat and increase the sense of hierarchy; Brewed soy sauce can provide saltiness and color, enhance the umami taste of clam meat, and increase the flavor depth of the product; ginger juice and garlic juice can provide spicy taste, remove fishy smell and enhance fragrance, enhance the flavor of clam meat, and ginger and garlic have antibacterial effects, which help to maintain food safety; brewed vinegar provides sourness, balances sweetness and saltiness, and increases the complexity of taste; soybean oil acts as a fat to increase the smooth taste, and the fat can help other seasonings better blend and adhere to the clam meat; spices provide additional aroma and flavor, enhancing the overall flavor level; 5'-ribonucleotide disodium enhances the natural umami taste of clam meat and improves the overall taste.

[0026] 4. The present invention adds a tumbling liquid containing perilla extract to the clam meat during vacuum tumbling and kneading to carry out deodorization treatment at the same time. Perilla contains rich polyphenols, which have strong antioxidant properties, can remove free radicals, quench active oxygen molecules, inhibit oxidase, chelate metal ions, etc., thereby reducing the fishy smell caused by oxidation. At the same time, perilla polyphenols can interact with microbial membrane proteins, enzymes and lipids, interfere with membrane functions, and can cause protein denaturation at high concentrations, inhibiting microorganisms from producing secondary metabolites, thereby reducing the formation of fishy substances. The addition of perilla extract not only effectively removes the fishy smell of clam meat, but also increases the aroma, and also gives the instant Philippine clam a unique health care effect of dispelling cold, nourishing the stomach and harmonizing the stomach, thereby improving the nutritional value and health benefits of the product.

[0027] 5. The invention adopts far-infrared drying technology for secondary drying of clam meat, which alleviates the phenomenon of shrinkage and deformation of the clam meat surface due to excessive heat, and also avoids the occurrence of severe oxidation to affect the color, so that the dehydrated product has uniform color, good chewiness and good taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a texture change diagram of the instant clams prepared in Example 1 by far-infrared drying;

[0029] Figure 2 It is the content of various volatile components of the shelled clam meat and the instant clam prepared in Example 1. DETAILED DESCRIPTION

[0030] 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.

[0031] Example 1

[0032] The present embodiment provides a method for processing a ready-to-eat Philippine clam food, comprising the following steps:

[0033] S1. After the fresh Manila clams are soaked in salt water for at least 24 hours to purify and remove sand, they are washed and drained in clean water, the shells are opened with steam, and the shells and meats are separated by a vibrating screen, and the cooking liquid is reserved; at the same time, the removed clam meats are pre-treated by vacuum tumbling; during the vacuum tumbling process, a tumbling liquid containing a perilla extract is used for deodorization, and the concentration of the perilla extract in the tumbling liquid is 5%;

[0034] The vacuum rolling conditions are as follows: vacuum degree 60 kPa, temperature 2 °C, rolling machine speed 12 r / min, rolling needle diameter 0.5 mm, hole depth about 1 / 3 of the meat thickness, time 15 min;

[0035] S2. The pre-treated clam meat is drained and laid flat in a single layer on a chain drying line for drying and dehydration. The chain drying temperature is 60°C and the wind speed is 2m / s. The clam meat is dehydrated to a moisture content of 40-60%. The chain drying line allows hot air to flow through the materials on the chain plate to achieve uniform drying. This uniform hot air circulation helps to evenly dehydrate the clam meat, avoid local overheating or uneven drying, and maintain product quality.

[0036] S3, immersing the pre-dehydrated clam meat in pure water containing 0.4% TG enzyme at a ratio of 1:1, and performing TG enzyme-ultrasound coupling treatment on the clam meat, wherein the ultrasonic frequency of the TG enzyme-ultrasound coupling treatment on the clam meat is 25kHz, the ultrasonic power is 300W, the treatment time is 15min, the interval time is 5min, and the total time is 120min;

[0037] S4, using the cooking liquid obtained in step S1 to prepare a seasoning liquid, immersing the pre-dehydrated clam meat in the seasoning liquid to soak it in flavor, performing a vacuum treatment every 15 minutes during the soaking process, the vacuum degree is 0.06MPa, ensuring that the soaking process is in a vacuum state, the soaking temperature is 30°C, and the soaking time is 50 minutes;

[0038] The seasoning liquid includes the following raw materials by weight: 60 parts of cooking liquid, 4 parts of white sugar, 2 parts of brewed soy sauce, 2 parts of ginger juice, 1 part of garlic juice, 1 part of brewed vinegar, 5 parts of soybean oil, 0.1 parts of spices, and 0.1 parts of 5'-flavor ribonucleotide disodium;

[0039] S5, using far-infrared drying to dehydrate the clam meat after the soaking in step S4 again, until the water content of the clam meat is 35-40%, the far-infrared power is 300W, and the wavelength is 5μm;

[0040] S6. Put the dehydrated clam meat into a sterilized packaging bag, vacuum seal the bag, and place it in an autoclave for sterilization at least 120° C. for 15 min to obtain a ready-to-eat Philippine clam food.

[0041] Example 2

[0042] The present embodiment provides a method for processing a ready-to-eat Philippine clam food, comprising the following steps:

[0043] S1. After the fresh Manila clams are soaked in salt water for at least 24 hours to purify and remove sand, they are washed and drained in clean water, the shells are opened with steam, and the shells and meats are separated by a vibrating screen, and the cooking liquid is reserved; at the same time, the removed clam meats are pre-treated by vacuum tumbling; during the vacuum tumbling process, a tumbling liquid containing a perilla extract is used for deodorization, and the concentration of the perilla extract in the tumbling liquid is 3%;

[0044] The vacuum rolling conditions are as follows: vacuum degree 70 kPa, temperature 3 °C, rolling machine speed 12 r / min, rolling needle diameter 1 mm, hole depth about 1 / 3 of the meat thickness, time 10 min;

[0045] S2, the pretreated clam meat is drained and laid in a single layer on a chain drying line for drying and dehydration, the chain drying temperature is 70 ° C, the wind speed is 1.5m / s, and the clam meat is dehydrated to a moisture content of 40-60%;

[0046] S3, immersing the pre-dehydrated clam meat in pure water containing 0.5% TG enzyme at a ratio of 1:1.5, and performing TG enzyme-ultrasound coupling treatment on the clam meat, wherein the ultrasonic frequency of the TG enzyme-ultrasound coupling treatment on the clam meat is 30kHz, the ultrasonic power is 400W, the treatment time is 25min, the interval time is 5min, and the total time is 60min;

[0047] S4, using the cooking liquid obtained in step S1 to prepare a seasoning liquid, immersing the pre-dehydrated clam meat in the seasoning liquid to soak it in flavor, performing a vacuum treatment every 10 minutes during the soaking process, the vacuum degree is 0.07MPa, ensuring that the soaking process is in a vacuum state, the soaking temperature is 25°C, and the soaking time is 40 minutes;

[0048] The seasoning liquid includes the following raw materials by weight: 50 parts of cooking liquid, 3 parts of white sugar, 1 part of brewed soy sauce, 3 parts of ginger juice, 2 parts of garlic juice, 2 parts of brewed vinegar, 6 parts of soybean oil, 0.5 parts of spices, and 0.2 parts of 5'-flavor ribonucleotide disodium;

[0049] S5, using far-infrared drying to dehydrate the clam meat after the soaking in step S4 again, until the water content of the clam meat is 35-40%, the far-infrared power is 500W, and the wavelength is 2μm;

[0050] S6. Put the dehydrated clam meat into a sterilized packaging bag, vacuum seal the bag, and place it in an autoclave for sterilization at least 125° C. for 20 min to obtain a ready-to-eat Philippine clam food.

[0051] Example 3

[0052] The present embodiment provides a method for processing a ready-to-eat Philippine clam food, comprising the following steps:

[0053] S1. After the fresh Manila clams are soaked in salt water for at least 24 hours to purify and remove sand, they are washed and drained in clean water, the shells are opened with steam, and the shells and meats are separated by a vibrating screen, and the cooking liquid is reserved; at the same time, the removed clam meats are pre-treated by vacuum tumbling; during the vacuum tumbling process, a tumbling liquid containing a perilla extract is used for deodorization, and the concentration of the perilla extract in the tumbling liquid is 2%;

[0054] The vacuum rolling conditions are as follows: vacuum degree 80 kPa, temperature 4 °C, rolling machine speed 10 r / min, rolling needle diameter 1 mm, hole depth about 1 / 2 of the meat thickness, time 20 min;

[0055] S2, the pretreated clam meat is drained and laid in a single layer on a chain drying line for drying and dehydration, the chain drying temperature is 90 ° C, the wind speed is 1m / s, and the clam meat is dehydrated to a moisture content of 40-60%;

[0056] S3, immersing the pre-dehydrated clam meat in pure water containing 0.7% TG enzyme at a ratio of 1:2, and performing TG enzyme-ultrasound coupling treatment on the clam meat, wherein the ultrasonic frequency of the TG enzyme-ultrasound coupling treatment on the clam meat is 35kHz, the ultrasonic power is 500W, the treatment time is 10min, the interval time is 5min, and the total time is 90min;

[0057] S4, using the cooking liquid obtained in step S1 to prepare a seasoning liquid, immersing the pre-dehydrated clam meat in the seasoning liquid to soak it in flavor, performing a vacuum treatment every 12 minutes during the soaking process, the vacuum degree is 0.08MPa, ensuring that the soaking process is in a vacuum state, the soaking temperature is 20°C, and the soaking time is 55 minutes;

[0058] The seasoning liquid includes the following raw materials by weight: 80 parts of cooking liquid, 2 parts of white sugar, 3 parts of brewed soy sauce, 4 parts of ginger juice, 3 parts of garlic juice, 1 part of brewed vinegar, 4 parts of soybean oil, 0.9 parts of spices, and 0.3 parts of 5'-flavor ribonucleotide disodium;

[0059] S5, using far-infrared drying to dehydrate the clam meat after the soaking in step S4 again, until the water content of the clam meat is 35-40%, the far-infrared power is 400W, and the wavelength is 8μm;

[0060] S6. Put the dehydrated clam meat into a sterilized packaging bag, vacuum seal the bag, and place it in an autoclave for sterilization at least at 121° C. for 18 min to obtain a ready-to-eat Philippine clam food.

[0061] Example 4

[0062] The instant Manila clam food prepared by the method of the above-mentioned Examples 1-3 was subjected to sensory evaluation. Table 1 is a sensory evaluation standard table, and Tables 2-1 to 2-3 are sensory evaluation score tables of the prepared instant Manila clam food, which are specifically as follows:

[0063] Table 1 Sensory evaluation standard table of ready-to-eat Philippine clams

[0064]

[0065]

[0066] Table 2-1 Sensory evaluation score table of instant clams prepared in Example 1

[0067]

[0068] Table 2-2 Sensory evaluation score table of ready-to-eat Philippine clams prepared by the method of Example 2

[0069]

[0070] Table 2-3 Sensory evaluation score table of instant clams prepared in Example 3

[0071]

[0072]

[0073] It can be seen from Tables 2-1 to 2-3 that the sensory evaluation of the instant Manila clam food prepared by the methods of Examples 1-3 above is high, indicating that the product has good sensory quality.

[0074] Table 3 is a color difference table of the instant Manila clams prepared in the present invention. The values ​​in the color difference table are measured by a colorimeter, reflecting the differences between the products prepared in different embodiments and the standard color.

[0075] Table 3 Color difference table of instant clams prepared in Examples 1-3

[0076]

[0077] The significance of the color difference table is to evaluate the color consistency and appearance quality of the product, which is crucial to maintaining the market appeal of the product. The L* value is whiteness, the a* value is redness and greenness, and the b* value is yellowness and blueness. As can be seen from the table, the color of the products made in the three examples is relatively consistent, and the color is golden yellow.

[0078] like Figure 1 As shown in FIG. 1 , the texture change diagram of the instant clam prepared in Example 1 of the present invention after far-infrared drying is shown; the water content of the clam meat itself is relatively high, and the evaporation rate of the water in the clam meat is different under different far-infrared drying powers. Figure 1 It can be seen that with the increase of power, the hardness, elasticity and chewiness show a trend of first increasing and then decreasing. It may be that the protein in the clam meat denatures during the drying process, resulting in enhanced interactions between protein molecules and the formation of a tighter structure. This structural change will significantly increase the hardness and chewiness of the clam. However, at too high a power, the drying time is also shortened accordingly, and the texture characteristics of the clam meat may decrease due to changes in the structure between protein molecules. This shows that different far-infrared drying powers will have different effects on the texture of Philippine clams. Properly increasing the drying power can achieve the purpose of dehydration and improving chewiness to maintain the ideal taste of clam meat. When the far-infrared drying power is 300-500W, it can balance the water evaporation rate and the maintenance of food texture. The hardness of the clam meat is moderate, and the elasticity and chewiness are good.

[0079] Figure 2The figure is a schematic diagram of the comparison of the contents of various volatile components of the ready-to-eat clams and the unprocessed shelled clam meat prepared in Example 1 of the present invention. The volatile components are determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehyde compounds are closely related to the rancid smell and earthy smell of aquatic products and have a strong superposition effect. When the content of aldehyde compounds is low, the aquatic products have a fruity and sweet aroma, while when the content is high, the aquatic products may produce odor. It can be seen from the figure that the aldehyde content of unprocessed shelled clam meat is significantly higher than that of ready-to-eat clams. The reduction of aldehyde compounds indicates that ready-to-eat clams can achieve the effect of removing the odor and enhancing the flavor. Esters are a common and important compound with a distinct aromatic flavor. The odor in food is mainly fruity and floral and can cover up the odor of corruption. The ester content of ready-to-eat clams is significantly higher than that of unprocessed clam meat. Heterocyclic nitrogen-containing compounds in other categories are important contributors to the flavor of cooked food products and are usually related to the pleasant baking flavor. Compounds such as alcohols, ketones, acids and hydrocarbons have higher thresholds and contribute less to the flavor of the product. The types and contents of the detected compounds are combined to determine the different flavors of the food. The content of compounds related to unpleasant odors such as aldehydes and fishy smells detected in ready-to-eat clams was significantly reduced, while the content of most compounds that can promote flavor showed an increasing trend, indicating that the ready-to-eat clam product produced by Example 1 has a good flavor, and this process has an improving effect on the flavor quality of clams.

[0080] 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 instant philadelphica clams food, characterized in that: The following steps are involved: S1. After the fresh Philippine clams are purified and sand is spitted out by soaking in salt water, the shells are opened by steam, and the shell meat is separated by a vibrating screen, and the cooking liquid is reserved; at the same time, the taken clam meat is pre-treated by vacuum tumbling; S2, the pretreated clam meat is drained and laid out in a single layer on a chain drying line for drying and dehydration until the clam meat has a water content of 40-60%; S3, immersing the pre-dehydrated clam meat in pure water containing 0.4-0.7% TG enzyme at a ratio of 1: (1-2), and performing TG enzyme-ultrasound coupling treatment on the clam meat; S4, using the cooking liquid obtained in step S1 to prepare a seasoning liquid, immersing the pre-dehydrated clam meat in the seasoning liquid to soak it in flavor, and performing a vacuum treatment every 10 to 15 minutes during the soaking process to ensure that the soaking process is in a vacuum state; S5, using far infrared drying to dehydrate the clam meat after being soaked and flavored in step S4 again, until the water content of the clam meat is 35-40%; S6, putting the dehydrated clam meat into a sterilized packaging bag, vacuum sealing the bag, placing it in a high pressure sterilizer, and sterilizing it at least at 120-125° C. for 15-20 min to obtain a ready-to-eat Philippine clam food.

2. The method for processing the instant Ruditapes philippinarum food according to claim 1, characterized in that: The conditions for vacuum tumbling the clam meat in step S1 are: vacuum degree 60-80 kPa, temperature 2-4° C., tumbling machine speed 10-14 r / min, rolling needle diameter 0.5-5 mm, hole depth about 1 / 3-1 / 2 of the meat thickness, and time 10-20 min.

3. The method for processing the instant Ruditapes philippinarum food according to claim 2, characterized in that: During the vacuum tumbling process, a tumbling liquid containing perilla extract is used to simultaneously perform a deodorization treatment, and the concentration of the perilla extract in the tumbling liquid is 2-5%.

4. The method for processing the instant Ruditapes philippinarum food according to claim 1, characterized in that: In step S2, the temperature of the chain drying is 60-90° C., and the wind speed is 0.5-2 m / s.

5. The method for processing the instant Ruditapes philippinarum food according to claim 1, characterized in that: In step S3, the ultrasonic frequency of the TG enzyme-ultrasound coupling treatment of clam meat is 25-35kHz, the ultrasonic power is 300-500W, the treatment time is 10-25min, the interval time is 5min, and the total time is 60-120min.

6. The method for processing the instant Ruditapes philippinarum food according to claim 1, characterized in that: The seasoning liquid in step S4 includes the following raw materials in parts by weight: 50-80 parts of cooking liquid, 2-4 parts of white sugar, 1-3 parts of brewed soy sauce, 2-4 parts of ginger juice, 1-3 parts of garlic juice, 1-2 parts of brewed vinegar, 4-6 parts of soybean oil, 0.1-0.9 parts of spices, and 0.1-0.3 parts of 5'-flavor ribonucleotide disodium.

7. The method for processing the instant Ruditapes philippinarum food according to claim 5, characterized in that: In step S4, the vacuum degree of the immersion process is 0.06-0.08 MPa, the immersion temperature is 20-30° C., and the immersion time is 40-55 min.

8. The method for processing the instant Ruditapes philippinarum food according to claim 1, characterized in that: In step S5, the far infrared power is 300-500W, and the wavelength is 2-8μm.

9. A ready-to-eat Ruditapes philippinarum food prepared according to the processing method according to any one of claims 1 to 8.

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