Processing method of freeze-dried instant mushroom and clam soup

Abstract

The invention discloses a processing method of freeze-dried instant mushroom and clam soup, and belongs to the technical field of food processing. According to the processing method of the freeze-dried instant mushroom and clam soup disclosed by the invention, a cooking heat processing technology and a freeze-drying technology are applied, the influence of cooking conditions on the clam quality is emphatically researched, a cooking process is optimized, and the processing method of the freeze-dried instant mushroom and clam soup is developed. The processed product is light in weight, long in shelf life, good in rehydration property and small in nutrition loss.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically, to a processing method for freeze-dried instant mushroom and clam soup. Background Art

[0002] Cooking will cause significant changes in the texture, umami taste, and sensory characteristics of clams. The cooking process is not only simple and easy to operate, but also can retain the umami taste of clams to the greatest extent. However, if the cooking degree is insufficient, the clam meat will have a raw feeling, and the microorganisms will not be killed sufficiently, increasing the insecurity of Ruditapes philippinarum; while if the cooking degree is too strong, the juice in the clams will flow out, resulting in too hard texture. How to reduce the cooking loss, texture and flavor deterioration caused by cooking while ensuring the product quality is an important direction in the research of clam processing.

[0003] Currently, the types and quantities of instant seafood soups in China are relatively few. Most of the existing products have a hard and dry taste of seafood ingredients, and the original flavor of seafood has also changed.

[0004] Therefore, providing a processing method for freeze-dried instant mushroom and clam soup is an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0005] In view of this, the present invention provides a processing method for freeze-dried instant mushroom and clam soup.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A processing method for freeze-dried instant mushroom and clam soup, comprising the following steps:

[0008] Sorting and grading: Sort the raw clams, remove the dead clams and broken-shell clams, and grade them according to weight;

[0009] Soaking and sand spitting: Let the clams spit sand overnight, wash and drain;

[0010] Meat extraction: Put the drained clams into clean water, cook them until the shells open, extract the meat, and cool it with ice water to obtain clam meat;

[0011] Vegetable processing: Wash the vegetables and oyster mushrooms, and cut the spinach, carrots and oyster mushrooms into small-sized ingredients after removing the roots;

[0012] Blanching: Blanch the vegetables and drain for later use;

[0013] Formulating: Mix the seasonings with water according to a ratio to obtain a seasoning liquid;

[0014] Beating eggs: Take the eggs after cleaning and disinfecting to prepare whole egg liquid, add starch and water and stir evenly to obtain egg flowers;

[0015] Preparation of egg flakes: Slowly pour the egg liquid into the water at 92 - 95°C while rotating to form egg flakes, then fish them out and set aside.

[0016] Mixing: Mix the egg flakes and the processed small - sized ingredients evenly, divide them into molds, and add the flavoring liquid.

[0017] Freezing: Quick - freeze the loaded trays of materials in a blast freezer at - 35°C until the central temperature drops below - 18°C, then put them into a vacuum chamber for freeze - drying into dry products.

[0018] Packaging: Demold the dry products and perform vacuum - sealing packaging.

[0019] Further, the size of the clams is 3.0cm×1.5cm×2.0cm - 3.5cm×2cm×2.5cm, and there are 140 - 150 clams per kg.

[0020] Further, for the sand - spitting process, put the clams into salt water with a mass concentration of 3%, and the mass ratio of clams to salt water is 1:2. Let them spit sand overnight to discharge the dirt in their bodies.

[0021] Further, for the meat - taking process, the steaming temperature and time are 85°C for 2 - 5 minutes and 90°C - 100°C for 1 - 5 minutes; after taking the meat, cool it to below 15°C.

[0022] Further, for the vegetable treatment, cut the spinach by removing the roots and cutting it into sections with a length of 2 - 4cm; dice the carrots with a size of 1×1×0.2 - 0.3cm; slice the enoki mushrooms by removing the roots with a thickness of 5 - 8mm.

[0023] Further, the blanching time is 1.5 - 2 minutes for spinach, 2.5 - 3 minutes for carrots, and 4.5 - 5 minutes for enoki mushrooms.

[0024] Further, the weight portions of each component in the condiment are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 parts of gelatin, 3 parts of sugar, and 14.7 parts of water.

[0025] Further, the weight portions of each component in the egg flakes are: 36 parts of whole egg liquid, 3 parts of water, and 2 parts of corn starch.

[0026] Further, the weight portions of each ingredient are: 41 parts of egg flakes, 26 parts of clam meat, 3 parts of blanched enoki mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of flavoring liquid.

[0027] As can be seen from the above technical solutions, compared with the prior art, the present invention discloses a processing method for freeze-dried instant mushroom clam soup. Using clams and white button mushrooms as the main raw materials, by determining the optimal steaming conditions, the maximization of the texture retention of clam meat is achieved. The present invention applies steaming hot processing technology and freeze-drying technology, focuses on studying the influence of steaming conditions on the quality of clams, optimizes the steaming process, and develops a processing method for freeze-dried instant mushroom clam soup. The product is light in weight, has a long shelf life, good rehydration property, and small nutritional loss. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on the provided drawings.

[0029] Figure 1 The drawings are the cooking loss rate diagrams of different embodiments of the present invention.

[0030] Figure 2 The drawings are the total sensory evaluation score diagrams of different embodiments of the present invention.

[0031] Figure 3 The drawings are the score diagrams of each sensory index of different embodiments of the present invention; A: 85°C; B: 90°C; C: 95°C; D: 100°C.

[0032] Figure 4 The drawings are the freeze-drying curve diagrams of the products of the present invention.

[0033] Figure 5 The drawings are the sensory evaluation diagrams after rehydration of different embodiments of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0034] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0035] Example 1

[0036] A processing method for freeze-dried instant mushroom clam soup includes the following steps:

[0037] Sorting and grading: Sort the raw clams, remove the dead and cracked-shell clams, and grade them according to weight. The selected specifications are 3.0 cm × 1.5 cm × 2.0 cm to 3.5 cm × 2 cm × 2.5 cm (140 - 150 pieces / kg);

[0038] Soaking and sand expulsion: Put the clams into salt water with a mass concentration of 3%, and the mass ratio of clams to salt water is 1:2. Let them expel sand overnight to make the clams spit out the dirt in their bodies; then wash and drain.

[0039] Meat extraction: Put the drained clams into clean water, steam them until the shells open, and then extract the meat. The steaming temperature is 85°C, and the steaming times are 2, 3, 4, and 5 minutes respectively. Cool them with ice water to below 15°C to obtain clam meat;

[0040] Vegetable processing: Wash the vegetables and oyster mushrooms. Cut the spinach, carrots, and oyster mushrooms into small-sized ingredients. Cut the spinach into sections (2 - 4 cm) after removing the roots, cut the carrots into dices (1 × 1 × 0.2 - 0.3 cm), and cut the oyster mushrooms into slices (5 - 8 mm) after removing the roots;

[0041] Blanching: Blanch the vegetables (spinach for 2 minutes, carrots for 3 minutes, oyster mushrooms for 5 minutes), then drain and set aside;

[0042] Formulation: Mix the seasonings with water in proportion to obtain a seasoning liquid. The weight portions of each component in the seasonings are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 part of gelatin, 3 parts of sugar, and 14.7 parts of water;

[0043] Beating eggs: Take the eggs after cleaning and disinfection to prepare whole egg liquid, add starch and water and stir evenly. The weight portions of each component are: 36 parts of whole egg liquid, 3 parts of water, and 2 parts of corn starch;

[0044] Preparation of egg flowers: Pour the egg liquid into the 95°C water while rotating to form egg flowers, then fish them out and set aside;

[0045] Mixing: Mix the egg flowers and the processed small-sized ingredients evenly, divide them into molds, and add the seasoning liquid. The weight portions of each ingredient are: 41 parts of egg flowers, 26 parts of clam meat, 3 parts of blanched oyster mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of seasoning liquid.

[0046] Freezing: Quick-freeze the loaded materials in a blast freezer at -35°C until the central temperature drops below -18°C, and then put them into a vacuum chamber for freeze-drying into dry products;

[0047] Packaging: Demold the dry products and perform vacuum sealing packaging.

[0048] Example 2

[0049] A processing method for freeze-dried instant mushroom and clam soup, comprising the following steps:

[0050] Sorting and grading: Sort the raw clams, remove the dead clams and broken-shell clams, and grade them according to weight. The selected specifications are 3.0 cm × 1.5 cm × 2.0 cm to 3.5 cm × 2 cm × 2.5 cm (140 - 150 pieces / kg);

[0051] Soaking and sand expulsion: Put the clams into salt water with a mass concentration of 3%, and the mass ratio of clams to salt water is 1:2. Let them expel sand overnight to make the clams spit out the dirt in their bodies; then wash and drain them;

[0052] Meat extraction: Put the drained clams into clean water, steam them and then open the shells to extract the meat. The steaming temperature is 90 °C, and the steaming times are 1, 2, 3, 4, and 5 minutes respectively. Cool them with ice water to below 15 °C to obtain clam meat;

[0053] Vegetable processing: Wash the vegetables and oyster mushrooms. Cut the spinach, carrots, and oyster mushrooms into small-sized ingredients after removing their roots. Cut the spinach into sections (2 - 4 cm) after removing its roots, dice the carrots (1 × 1 × 0.2 - 0.3 cm), and slice the oyster mushrooms (5 - 8 mm) after removing their roots;

[0054] Blanching: Blanch the vegetables (spinach for 1.5 minutes, carrots for 2.5 minutes, oyster mushrooms for 4.5 minutes) and then drain them for standby;

[0055] Formulation: Mix the seasonings with water according to the proportion to obtain a seasoning liquid; the weight parts of each component in the seasonings are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 parts of gelatin, 3 parts of sugar, and 14.7 parts of water;

[0056] Beating eggs: Take the eggs after cleaning and disinfection to prepare whole egg liquid, add starch and water and stir evenly. The weight parts of each component are: 36 parts of whole egg liquid, 3 parts of water, and 2 parts of corn starch;

[0057] Preparation of egg flowers: Pour the egg liquid into the 95 °C water while rotating to form egg flowers, and then take them out for standby;

[0058] Mixing: Mix the egg flowers and the processed small-sized ingredients evenly, divide them into molds, and add the seasoning liquid. The weight parts of each ingredient are: 41 parts of egg flowers, 26 parts of clam meat, 3 parts of blanched oyster mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of seasoning liquid.

[0059] Freezing: Freeze the loaded materials in a blast freezer at -35 °C until the central temperature drops below -18 °C, and then put them into a vacuum chamber for freeze-drying into dry products;

[0060] Packaging: Demold the dry products and perform vacuum sealing packaging.

[0061] Example 3

[0062] A processing method for freeze-dried instant mushroom and clam soup, comprising the following steps:

[0063] Sorting and grading: Sort the raw clams, remove the dead clams and broken-shell clams, and grade them according to weight. The selected specifications are 3.0 cm × 1.5 cm × 2.0 cm to 3.5 cm × 2 cm × 2.5 cm (140 - 150 grains / kg);

[0064] Soaking and sand expulsion: Put the clams into salt water with a mass concentration of 3%, and the mass ratio of clams to salt water is 1:2. Let them expel sand overnight to make the clams spit out the dirt in their bodies; then wash and drain them;

[0065] Meat extraction: Put the drained clams into clean water, steam them and then open the shells to extract the meat. The steaming temperature is 95°C, and the steaming times are 1, 2, 3, 4, 5 minutes respectively. Cool them with ice water to below 15°C to obtain clam meat;

[0066] Vegetable treatment: Wash the vegetables and oyster mushrooms. Cut the spinach, carrots and oyster mushrooms into small-sized ingredients after removing their roots. Cut the spinach into sections (2 - 4 cm) after removing its roots, cut the carrots into dices (1 × 1 × 0.2 - 0.3 cm), and cut the oyster mushrooms into slices (5 - 8 mm) after removing their roots;

[0067] Blanching: Blanch the vegetables (spinach for 2 minutes, carrots for 3 minutes, oyster mushrooms for 5 minutes), then drain and set aside;

[0068] Formulation: Mix the seasonings with water according to the ratio to obtain a seasoning liquid; the weight parts of each component in the seasonings are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 part of gelatin, 3 parts of sugar, and 14.7 parts of water;

[0069] Beating eggs: Prepare whole egg liquid from the eggs after cleaning and disinfecting, add starch and water and stir evenly. The weight parts of each component are: 36 parts of whole egg liquid, 3 parts of water, and 2 parts of corn starch;

[0070] Making egg flowers: Pour the egg liquid into the 95°C water while rotating to form egg flowers, then fish them out and set aside;

[0071] Mixing: Mix the egg flowers and the processed small-sized ingredients evenly, divide them into molds, and add the seasoning liquid. The weight parts of each ingredient are: 41 parts of egg flowers, 26 parts of clam meat, 3 parts of blanched oyster mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of seasoning liquid.

[0072] Freezing: Quick-freeze the loaded materials in a blast freezer at -35°C until the central temperature drops below -18°C, and then put them into a vacuum chamber for freeze-drying into dry products;

[0073] Packaging: Demold the dry products and carry out vacuum sealing packaging.

[0074] Example 4

[0075] A processing method for freeze-dried instant mushroom and clam soup, comprising the following steps:

[0076] Sorting and grading: Sort the raw clams, remove the dead clams and broken-shell clams, and grade them according to weight. The selected specifications are 3.0 cm × 1.5 cm × 2.0 cm to 3.5 cm × 2 cm × 2.5 cm (140 - 150 grains / kg);

[0077] Soaking and sand expulsion: Put the clams into salt water with a mass concentration of 3%, and the mass ratio of clams to salt water is 1:2. Let them expel sand overnight to make the clams spit out the dirt in their bodies; then wash and drain them;

[0078] Meat extraction: Put the drained clams into clean water, steam them until the shells open, and then extract the meat. The steaming temperature is 100 °C, and the steaming times are 1, 2, 3, 4, and 5 minutes respectively. Cool them with ice water to below 15 °C to obtain clam meat;

[0079] Vegetable processing: Wash the vegetables and oyster mushrooms. Cut the spinach, carrots, and oyster mushrooms into small-sized ingredients after removing their roots. Cut the spinach into sections (2 - 4 cm) after removing its roots, cut the carrots into cubes (1 × 1 × 0.2 - 0.3 cm), and cut the oyster mushrooms into slices (5 - 8 mm) after removing their roots;

[0080] Blanching: Blanch the vegetables (spinach for 1.5 minutes, carrots for 2.5 minutes, oyster mushrooms for 4.5 minutes), then drain and set aside;

[0081] Formulation: Mix the seasonings with water in proportion to obtain a seasoning liquid; the weight parts of each component in the seasonings are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 part of gelatin, 3 parts of sugar, and 14.7 parts of water;

[0082] Beating eggs: Prepare whole egg liquid from the eggs after cleaning and disinfecting, add starch and water and stir evenly. The weight parts of each component are: 36 parts of whole egg liquid, 3 parts of water, and 2 parts of corn starch;

[0083] Egg flower preparation: Pour the egg liquid into the 95 °C water while rotating to form egg flowers, then fish them out and set aside;

[0084] Mixing: Mix the egg flowers and the processed small-sized ingredients evenly, divide them into molds, and add the seasoning liquid. The weight parts of each ingredient are: 41 parts of egg flowers, 26 parts of clam meat, 3 parts of blanched oyster mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of seasoning liquid.

[0085] Freezing: Freeze the loaded materials in a blast freezer at -35 °C until the central temperature drops below -18 °C, and then put them into a vacuum chamber for freeze-drying into dry products;

[0086] Packaging: Demold the dried product and perform vacuum sealing packaging.

[0087] Analyze the physical and chemical indexes of the products in Examples 1-4.

[0088] Determination of cooking loss rate: Under the conditions of cooking temperatures of 85°C, 90°C, 95°C, and 100°C, and cooking times of 1-5 minutes respectively. Weigh the mass of the clam before and after cooking and the mass of the clam shell, and calculate the cooking loss rate of the clam.

[0089] Cooking loss rate (%) = (m 1 -m 2 ) / (m 3 -m 2 )×100%

[0090] In the formula: m 1 is the mass of the clam before cooking, g; m 2 is the mass of the clam shell, g; m 3 is the mass of the clam after cooking, g.

[0091] Determination of texture properties: Use a TA.XTPlus texture analyzer to measure the texture properties of the abdominal tissue of the cooked and cooled clam, including hardness, elasticity, and chewiness. Use a P / 30 flat cylindrical probe to perform a TPA two-compression mode test on the sample. The test conditions are a pre-test rate of 2 mm / s, a test rate of 1 mm / s, a post-test rate of 2 mm / s, a compression deformation of 35%, and a dwell interval of 5 s. Each group of samples is measured in parallel 6 times, and the average value is taken.

[0092] Sensory evaluation: Through the evaluation of basic taste, olfactory deficiency, matching test, ranking test, and descriptive skills, 10 trained sensory evaluation members (7 females and 3 males, aged 23-28 years old) are selected to score the samples on a 10-point scale. The specific scoring content is shown in Table 1. The weights of each sensory index are: appearance 0.1, odor 0.1, umami 0.1, aftertaste of umami 0.15, saltiness 0.15, overall preference 0.25.

[0093] Table 1 Sensory evaluation criteria for the umami of clams

[0094]

[0095] Note: In the sensory evaluation, the scoring result is an integer and no decimals are retained.

[0096] Freeze-drying procedure: The soup cubes are quickly frozen and then vacuum freeze-dried. Record the material temperature and shelf temperature at regular intervals and draw a freeze-drying curve. The freeze-drying procedure is shown in Table 2.

[0097] Table 2 Setting of the vacuum freeze-drying procedure

[0098]

[0099]

[0100] Sensory evaluation of the rehydration of the finished product: Put the finished product into a bowl, add 200 ml of hot water at 95-98 °C to each piece of the finished product (8 g). Wait until the spinach and clams are completely rehydrated and the rest of the materials are fully extended. When there is no shriveling observed with the naked eye, the rehydration is completed. Through the evaluation of basic taste, olfactory deficit, matching test, ranking test, and descriptive skills, 10 trained sensory evaluation members (7 females and 3 males, aged 23-28) were selected. The specific scoring content is shown in Table 3.

[0101] Table 3 Sensory evaluation criteria for the rehydration of the finished product

[0102]

[0103] The products prepared in Examples 1-4 were tested, and the test results are as follows:

[0104] The influence of different steaming conditions on the cooking loss rate of clams is shown in Figure 1 .

[0105] Cooking loss is mainly caused by the outflow of juice in the clams. If too much juice flows out, the texture of the clams will be too hard, and it is also possible that umami components such as umami amino acids and free nucleotides will be lost. As Figure 1 shown, with the increase of steaming time, the cooking loss rate of clam meat under different treatment temperature gradients shows an upward trend. And the higher the treatment temperature, the higher the cooking loss rate basically. Analyzing the reason, it may be that heat treatment causes protein denaturation, resulting in a decrease in the water-holding capacity of clam meat. Moreover, the higher the treatment temperature and the longer the time, the higher the denaturation speed and degree of the protein, and the more obvious the decrease in the water-holding capacity of clam meat. Therefore, the juice loss gradually increases and the cooking loss rate increases. When the treatment temperature is 85 °C, its cooking loss rate is lower than that of other treatment temperatures, ranging from 30.98% to 40.62%. The loss rates of the other 3 treatment temperatures are relatively close. When the treatment time is 1 min and the temperature is 90 °C - 100 °C, the results show that the loss rates at 90 °C and 95 °C are smaller, less than the loss rates at 85 °C and 2 min, which are 24.74% and 26.05% respectively. This may be because within a short time, although the treatment temperature increases, it is not enough to completely denature the protein. Therefore, the water-holding ability at this time is relatively good, the juice loss is less, and the cooking loss rate is lower. Thus, from the perspective of the cooking loss rate, a high-temperature short-time steaming intensity may result in better clam quality.

[0106] The influence of different steaming conditions on the texture properties of clams is shown in Table 4.

[0107] Table 4 Texture properties of clam meat at different steaming temperatures and times

[0108]

[0109] Texture is one of the important indicators affecting the quality of the taste and texture of clams, including characteristics such as hardness, elasticity, and chewiness. During the steaming process, the main factors causing changes in texture are the loss of juice in the clams and the irreversible thermal denaturation of proteins. As shown in Table 4, with the increase in steaming time, the hardness of clam meat at different treatment temperatures shows an increasing trend, and with the increase in treatment temperature, the hardness is higher. And this phenomenon is consistent with Figure 1 the change law of the cooking loss rate. Therefore, it is possible that due to the loss of juice in the clams, the muscle fiber tissue shrinks due to water loss, resulting in an increase in compactness and thus an increase in the hardness of the meat. Appropriate elasticity can give the clam meat a better taste. As shown in Table 4, when the treatment time is 2 - 5 min and the temperature is 90℃ - 100℃, the difference in elasticity is not significant. This may be because the change in elasticity is mainly related to the thermal denaturation of proteins. The treatment temperature of 90℃ - 100℃ and time have promoted the thermal denaturation of proteins to a certain extent, so the impact on the change in elasticity is not significant. When the treatment temperature is 85℃ and the time is 2 - 3 min, the elasticity is relatively small, both being 0.84. In addition, when the treatment time is 1 min and the temperature is 90℃ - 100℃, the elasticity is relatively smaller, being 0.82, 0.81, and 0.83. This may be because at these steaming intensities, the juice loss rate of the clams is low and the thermal denaturation of proteins is incomplete, so the tissue structure does not shrink tightly, resulting in relatively small elasticity. Chewiness is the result of the combined action of hardness and elasticity. As shown in Table 4, with the increase in steaming time, the chewiness of clam meat at different treatment temperature gradients shows an increasing trend, and with the increase in treatment temperature, the chewiness is higher. This phenomenon is consistent with the change law of hardness. Therefore, considering the texture characteristics comprehensively, at high temperature and short time or low steaming intensity, the texture characteristics of clams are better.

[0110] The effects of different steaming conditions on the sensory characteristics of clams are as Figure 2 and Figure 3 shown.

[0111] Through sensory evaluation and analysis, overall, as Figure 2As shown in the figure, the total sensory evaluation score at 90℃ is relatively high, and the overall score is the lowest at 85℃, followed by 95℃ and 100℃. This may be because when the processing temperature is too low, the cooking intensity of the clams is not enough. For Chinese consumers who like a higher degree of cookedness, the taste is relatively poor. Therefore, although the quality of clams is relatively good at low temperature intensity, it may not be the best preference for consumers' dietary choices. At processing temperatures of 90℃ and 95℃, the sensory score first increased and then decreased with time, reaching the highest value at 2min, which was 6.75 points and 6.48 points respectively. This may be because at 2min, the overall degree of cookedness of the clams was relatively complete, and after 2min, due to the long cooking time, the clam meat was over-aged, making it taste poor. When the processing temperature was 100℃, the sensory evaluation showed a downward trend with time. This may be due to the high temperature. A high degree of cookedness was reached at 1min. Therefore, the time after 1min was too long, which also made the clam meat too hard and the taste was poor. Looking at each sensory indicator one by one, such as Figure 3 As shown in the figure, in terms of appearance and smell, the scores under different cooking intensities are not very different; in terms of umami, except for 85℃, which is relatively low overall, the differences at other processing temperatures are not prominent, basically maintained between 6.50 and 7.20 points. This may be because at 85℃, the degree of cookedness is low, so it is more different from other processing temperatures. Therefore, from the perspective of sensory evaluation, the effect of low-temperature treatment is not as good as that of high-temperature short-time treatment.

[0112] The vacuum freeze drying curve of freeze-dried instant mushroom clam soup cubes is as follows Figure 4 The material temperature and the partition temperature have similar changing trends, both showing a trend of first decreasing, maintaining stability for a period of time, then accelerating to increase, and finally slowly increasing.

[0113] Through the combined analysis of the above indicators, the overall indicators are better when the cooking intensity is 85℃4min, 90℃3min, 95℃2min and 100℃2min, and the cost is relatively low compared with the traditional production process under these cooking intensities. Therefore, further analysis and research on the rehydration of freeze-dried soup cubes will be conducted based on the above cooking intensities. The sensory evaluation results of the rehydration of the finished product are as follows Figure 5 From the sensory evaluation results, it can be seen that the viscosity and flavor of 95℃2min are better.

[0114] The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for processing freeze-dried instant mushroom clam soup, characterized in that: The following steps are involved: Sorting and grading: sort the raw clams, remove dead clams and broken clams, and grade them according to weight; Soak and spit sand: Soak the clams overnight to spit sand, wash and drain; Get the meat: put the drained clams into clean water and steam them, then open the shells and take out the meat, cool them with ice water to get the clam meat; Vegetable processing: wash vegetables and mushrooms, remove the roots of spinach, carrots and mushrooms and cut them into small-sized ingredients; Blanching: Drain and blanch vegetables and set aside; Mixing: Add water to the seasoning according to the proportion to obtain a seasoning liquid; Beating eggs: Prepare whole egg liquid by washing and sterilizing eggs, add starch and water and stir evenly to obtain egg flower; Preparation of egg drop: Pour egg liquid into 92-95℃ water in a swirling motion to form egg drop, remove and set aside; Mixing: Mix the egg flower and the processed small-sized ingredients evenly and divide them into the mold, then add the seasoning liquid; Freezing: Freeze the trayed materials in a blast freezer at -35°C until the center temperature drops below -18°C, then place them in a vacuum chamber for freeze drying to form dry products; Packaging: demould the dried product and pack it in vacuum seal.

2. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: The specifications of the clams are 3.0cm×1.5cm×2.0cm to 3.5cm×2cm×2.5cm, with 140 to 150 clams per kg.

3. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: The sand spitting process comprises putting the clams into salt water with a mass concentration of 3%, the mass ratio of the clams to the salt water being 1:2, and allowing the clams to spit out the dirt in their bodies overnight.

4. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: In the meat taking process, the cooking temperature and cooking time are 85°C for 2min-5min and 90°C-100°C for 1min-5min; the meat is cooled to below 15°C after taking.

5. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: In the vegetable processing, the spinach is rooted and cut into segments with a length of 2 to 4 cm; the carrot is diced into a size of 1×1×0.2 to 0.3 cm; and the mushroom is rooted and cut into slices with a thickness of 5 to 8 mm.

6. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: The blanching time is 1.5 to 2 minutes for spinach, 2.5 to 3 minutes for carrots, and 4.5 to 5 minutes for mushrooms.

7. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: The weight proportions of the ingredients in the seasoning are: 3 parts of salt, 1.5 parts of clam essence, 1.5 parts of monosodium glutamate, 0.3 parts of gelatin, 3 parts of sugar, and 14.7 parts of water.

8. The method for processing freeze-dried instant mushroom clam soup according to claim 1, characterized in that: The weight proportions of the components in the egg drop soup are: 36 parts of whole egg liquid, 3 parts of water and 2 parts of corn starch.

9. The method for processing freeze-dried instant mushroom and clam soup according to claim 1, characterized in that: The weight proportions of the ingredients are: 41 parts of egg drops, 26 parts of clam meat, 3 parts of blanched mushrooms, 3 parts of blanched spinach, 3 parts of blanched carrots, and 24 parts of seasoning liquid.

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