Raw and auxiliary material pretreatment method for maintaining texture and flavor quality of garlic-flavor canned shellfish

Abstract

The invention discloses a raw and auxiliary material pretreatment method for keeping the texture and flavor quality of a garlic-flavor canned shellfish, which comprises the following steps: performing pre-degerming treatment on frozen scallop raw materials by adopting multiple physical and chemical combined means of high-voltage electrostatic field treatment, terahertz wave coupling subacid electrolyzed water and short-time high-temperature steam; while commercial sterility is ensured, the thermal sterilization strength is remarkably reduced, and the product quality deterioration caused by thermal sterilization is improved; according to the canned garlic shellfish and the preparation method thereof, the canned garlic shellfish is sterilized, the auxiliary material crushed garlic is deodorized by utilizing terahertz wave coupled composite deodorizing liquid, endogenous alliinase is passivated and dissolved out, and allicin is removed, so that the sterilized canned garlic shellfish has good flavor quality, is free of garlic odor, and is suitable for mass consumption. In addition, a back pressure servo cooling mode is innovatively adopted, tank body deformation caused by too large pressure difference inside and outside the tank in the cooling stage is avoided, and the yield of products is greatly improved.

Description

Technical Field

[0001] The invention belongs to the field of aquatic product processing, and particularly relates to a raw material and auxiliary material pretreatment method for maintaining the texture and flavor quality of garlic-flavored shellfish cans. Background Art

[0002] Canned food has a wide range of commercial circulation in the world due to its characteristics of "long shelf life" and "ready to eat". It is particularly suitable for food supply in special scenarios, such as sailing, military, emergency, outdoor sports, etc. In recent years, with the advancement of cold chain technology and the increase in consumer demand for healthy food, the canned shellfish market has shown a rapid growth trend. In order to make canned food commercially sterile, in addition to using well-sealed containers, effective sterilization must be carried out. In my country, in order to ensure the safety of product consumption, most canned shellfish products on the market use excessive sterilization conditions, but ignore the fact that excessive sterilization intensity will destroy the sensory quality and nutritional value of the food, causing the shellfish meat to lose its original fresh taste and become "facey". This is because frozen shellfish raw materials are not only susceptible to microbial contamination during cold chain logistics packaging and transportation, but also cause microorganisms to multiply in large numbers due to suitable temperature and sufficient nutrient matrix, posing a major hidden danger to food production and processing and consumer food safety. The existing raw material purification method for processing frozen shellfish raw materials in hard-packaged canned products will face the current situation of large water consumption, low cleaning efficiency, poor sterilization effect and difficult sewage treatment, which may lead to subsequent problems such as high initial microbial content of the product, high energy consumption for thermal sterilization, and serious deterioration of product quality. Finding a low-cost, low-energy, safe and applicable raw material pretreatment method has become an important technical requirement in the canned shellfish processing process. Therefore, it is of great significance to reduce the initial bacterial count of shellfish raw materials in the pretreatment stage, and then balance the subsequent thermal sterilization intensity to ensure microbial safety while maintaining the texture quality of shellfish meat.

[0003] At present, the research on the use of effective means to intervene to maintain the texture quality of shellfish aquatic products, such as the invention patent "Texture Control Technology in Ready-to-eat Scallop Processing" (authorization announcement number CN101779803B), only realizes the texture control of fresh scallop raw materials, which are not completely suitable for the large-scale production of canned products. Moreover, the product form targeted by the above invention patent is a vacuum soft-packaging product, and the effect of its thermal sterilization intensity on the texture characteristics of shellfish meat is smaller than that of hard-packaging canned products. The existing research on the reduction of bacteria in shellfish raw materials is also only focused on fresh-keeping or refrigeration pretreatment, such as the invention patent "A method for pretreatment of aquatic products and refrigeration preservation" (authorization announcement number CN103168825B) and the invention patent "A method for precise control of shellfish quality and preservation and loss reduction" (publication number CN118489738A). However, there is no research on the efficient reduction of bacteria for shelled frozen shellfish raw materials processed into hard-packaging shellfish cans.

[0004] Garlic flavor is a widely used flavor in cooking and is deeply loved by consumers. In recent years, industrialized garlic flavor products have emerged in an endless stream, especially garlic-flavored canned shellfish. The strong garlic flavor has a good masking and improvement effect on the fishy smell of shellfish, making the combination of the two a hot item in the same category. However, the unique garlic smell after garlic products are processed has become a major bottleneck restricting the consumption of this category. This garlic smell mainly comes from thiosulfinate compounds-allicin, which is generated by the degradation and rearrangement reaction of alliin in garlic under the catalysis of endogenous alliinase. In subsequent high-temperature processing, it is further degraded into a variety of volatile organic sulfides, resulting in poor flavor quality such as bitterness and garlic smell. Therefore, it is an urgent problem to invent an optimized pretreatment method for the processing of auxiliary garlic crushed materials and supplement it with low-heat intensity sterilization to improve the flavor characterized by garlic after heat sterilization, remove its odor and reconstruct the garlic flavor.

[0005] The research on deodorization of garlic products commonly used now includes physical means, biological means, chemical means, etc. In the invention patent "Method for producing garlic juice and garlic powder with garlic" (publication number CN101278728), the pungent smell of frozen garlic has been removed, but there is a certain gap between the appearance, taste, color, etc. and fresh garlic, which will affect further processing and utilization; the invention patent "Method for removing garlic odor by passivating alliinase and product production process" (publication number CN102210432A) prepares odorless garlic products through fermentation and vacuum treatment, which is not only time-consuming and energy-consuming but also difficult to achieve industrial application. Summary of the invention

[0006] The purpose of the present invention is to provide a low-cost, residue-free raw material pretreatment method that can maintain the texture and flavor quality of garlic-flavored canned shellfish, so as to solve the problems of excessive sterilization intensity, high production cost, reduced sensory quality, and single product category in the traditional shellfish canning process.

[0007] To achieve the above object, the present invention provides a method for pretreating raw materials and auxiliary materials for maintaining the texture and flavor quality of garlic-flavored canned shellfish, wherein the raw materials and auxiliary materials include shellfish raw materials and minced garlic auxiliary materials, and the method comprises the following steps:

[0008] (1) first thawing the frozen shellfish raw material by using a high-voltage electrostatic field; then immersing the thawed shellfish raw material in slightly acidic electrolyzed water, and performing a sterilization treatment in combination with a terahertz wave to obtain a pretreated shellfish raw material;

[0009] (2) washing and crushing the peeled garlic, and then immersing the garlic in a composite deodorizing liquid and performing a deodorizing treatment in combination with a terahertz wave to obtain deodorized garlic; the composite deodorizing liquid comprises, by mass fraction, 1 to 3% of β-cyclodextrin, 10 to 30% of edible ethanol, and 67 to 89% of water;

[0010] There is no order of precedence for steps (1) and (2).

[0011] In one embodiment of the present invention, the shellfish raw materials in step (1) include but are not limited to Yesso scallops, Versicolor clams, etc.

[0012] In one embodiment of the present invention, the voltage of the high-voltage electrostatic field in step (1) is 5 to 9 kV / m, and the frequency is 100 to 500 Hz.

[0013] In one embodiment of the present invention, the thawing temperature in step (1) is 4°C.

[0014] In one embodiment of the present invention, the effective chlorine content of the slightly acidic electrolyzed water in step (1) is 50-100 mg / L, the redox potential is 500-1000 mV, and the pH is 5.5-6.5.

[0015] In one embodiment of the present invention, the frequency of the terahertz wave in step (1) is 0.2-0.4 THz, and the power is 100-150 mW.

[0016] In one embodiment of the present invention, the terahertz wave generator in step (1) is placed at the bottom of slightly acidic electrolyzed water at 4-10°C.

[0017] In one embodiment of the present invention, the composite deodorizing liquid in step (2) comprises, by mass ratio, 1-3% of β-cyclodextrin, 10-30% of edible ethanol, and 67-89% of water.

[0018] In one embodiment of the present invention, in step (2), the frequency of the terahertz wave is 0.1 to 0.3 THz, and the power is 50 to 120 mW.

[0019] The present invention also provides a garlic-flavored shellfish ready-to-cook dish, which comprises the pretreated shellfish raw material and the deodorized minced garlic.

[0020] Furthermore, the present invention also provides a method for processing garlic-flavored canned shellfish, comprising the following steps:

[0021] (a) preparing a garlic flavored seasoning liquid using the above deodorized garlic pieces, wherein the garlic flavored seasoning liquid comprises, by weight, 10-20 parts of deodorized garlic pieces, 5-10 parts of soybean oil, 3-5 parts of white sugar, 0.5-1 parts of salt, 0.3-0.7 parts of monosodium glutamate, and 45-60 parts of purified water;

[0022] (b) the pretreated shellfish material and the garlic flavoring liquid are placed in a can, and then steamed for a period of time, canned, sterilized, and back-pressure servo-cooled to obtain a garlic-flavored canned shellfish.

[0023] In one embodiment of the present invention, in step (a), the garlic-flavored seasoning liquid further comprises other auxiliary materials or processing aids that meet the requirements of national standards, such as oyster sauce, chicken essence, flavor enhancers, thickeners, etc.

[0024] In one embodiment of the present invention, in step (b), the temperature of the steam treatment is 115-125° C., and the time is 8-12 min.

[0025] In one embodiment of the present invention, in step (b), the canning is performed using a vacuum canning machine, which requires a vacuum chamber pressure of -20 to -35 kPa.

[0026] In one embodiment of the present invention, in step (b), the process of sterilization and back-pressure servo cooling includes: steam static sterilization at 115°C to an F value of 4-5, and back-pressure servo cooling to a can center temperature of 50-60°C.

[0027] In one embodiment of the present invention, in step (b), the pressure difference between the inside and outside of the tank in the back-pressure servo cooling method is 0.015 MPa.

[0028] In one embodiment of the present invention, the processing method of the garlic-flavored shellfish can specifically comprises the following steps:

[0029] S1. High-voltage electrostatic field thawing and sterilization: Place the frozen shellfish raw materials in the center of the grounded electrode plate of the high-voltage electrostatic field generator and thaw and sterilize for 4 to 7 hours;

[0030] S2. Terahertz wave coupled slightly acidic electrolyzed water treatment and sterilization: immerse the thawed shellfish raw materials in slightly acidic electrolyzed water at 4-10°C, wherein the mass ratio of slightly acidic electrolyzed water to shellfish raw materials is 2-5:1, and simultaneously perform a sterilization treatment for 5-15 minutes in combination with terahertz wave, and then rinse with 4-10°C ice water to obtain the raw materials to be processed;

[0031] S3, auxiliary material deodorization pretreatment: wash and crush the peeled garlic, immerse in a composite deodorizing liquid at a mass ratio of 1:1-3, and simultaneously treat with terahertz waves for 4-10 minutes, then rinse with 4-10°C ice water and drain for later use;

[0032] S4. Preparation of garlic flavored seasoning liquid: according to the weight ratio, it includes 10-20 parts of deodorized minced garlic, 5-10 parts of soybean oil, 3-5 parts of white sugar, 0.5-1 parts of salt, 0.3-0.7 parts of monosodium glutamate, and 45-60 parts of purified water; boil and keep warm for later use. In addition, other auxiliary materials or processing aids that meet the requirements of national standards can be added according to actual production needs, such as cooking oil, chicken essence, flavor enhancer, thickener, etc.

[0033] S5, canning and juice injection: the sterilized raw materials and garlic seasoning liquid are loaded into No. 846 tinplate cans according to a mass ratio of 1 to 1.25:1, and the canning amount is not less than 180g;

[0034] S6, short-time high-temperature steam triple sterilization treatment, vacuum canning: the juice-injected cans are placed in a steamer and treated with high-temperature steam for 8-12 minutes. This process allows the fishy flavor substances to escape and achieve triple sterilization, and then the cans are sealed using a vacuum canning machine, requiring the vacuum chamber pressure to reach -20 to -35 kPa;

[0035] S7, sterilization, back-pressure servo cooling: sterilize with steam at 115°C to an F value of 4-5, and cool by back-pressure servo method to a can center temperature of 50-60°C to obtain garlic-flavored shellfish can.

[0036] Beneficial effects of the present invention:

[0037] 1. The present invention adopts a heat-free, efficient, low-energy, non-residue, low-cost physical cold sterilization technology, that is, high-voltage electrostatic field technology to treat frozen shellfish raw materials, and uses electrostatic force to accelerate the activation and oscillation of water molecules, converting solid ice crystals into liquid water molecules, thereby improving the thawing efficiency and reducing the raw material juice loss rate while thawing evenly. The application of an external electric field will cause the bacterial transmembrane voltage to be too large, causing the bacterial cell membrane to rupture and the protoplasts in the cytoplasm to denature, which has a bactericidal effect. At the same time, the unstable ozone and superoxide anion free radicals produced by air ionization can also destroy the bacterial biofilm and hinder the microbial metabolic pathway, thereby achieving the first level of bacterial reduction of shellfish raw materials. Compared with the traditional thawing method (Comparative Example 2), the high-voltage electrostatic field thawing and sterilization treatment (Example 7) disclosed in the present invention increases the thawing efficiency of frozen scallop raw materials by 45.8%, and reduces the minimum F value of the product to meet the commercial sterility standard by 1.8.

[0038] 2. The present invention uses terahertz waves coupled with slightly acidic electrolyzed water to treat the thawed shellfish raw materials. The application of terahertz waves stimulates the hydrogen bonds of the water network structure to produce resonance, and the polar molecules in the slightly acidic electrolyzed water relax to form a new hydrogen bond network, so that the effective chlorine and active oxygen components therein efficiently destroy the phospholipid bilayer structure of the bacterial biofilm, hinder protein synthesis and interfere with the intracellular metabolic pathway to exert its antibacterial effect, thereby achieving the second level of bacteria reduction of shellfish raw materials. Compared with the traditional raw material cleaning method (Comparative Example 3), the terahertz wave coupled slightly acidic electrolyzed water treatment (Example 7) disclosed in the present invention reduces the minimum F value of the product to meet the commercial sterility standard by 1.8, and improves the sensory score by 25.0%. In addition, slightly acidic electrolyzed water can be directly converted into water when it comes into contact with organic matter or diluted with tap water, which has the advantage of affecting human health and safety.

[0039] 3. The present invention uses high-temperature steam sterilization in conjunction with vacuum exhaust to treat the product. While applying short-term high-temperature steam to the raw materials to achieve the third level of sterilization, the high temperature fully dissolves the volatile flavor substances with fishy smell in the raw materials, and vacuum exhaust is used to allow such volatile substances to escape and be removed. Compared with the traditional exhaust method (Comparative Example 4), the short-term high-temperature steam sterilization treatment disclosed in the present invention (Example 7) reduces the minimum F value of the product to meet the commercial sterility standard by 1.8, and improves the sensory score by 31.7%.

[0040] 4. In order to ensure the shelf life and avoid the problem of uneven raw material quality, the sterilization procedures formulated in the production of conventional canned shellfish usually set the F value higher than 7; the present invention uses high-voltage electrostatic field, terahertz wave coupled slightly acidic electrolyzed water, and short-time high-temperature steam to perform triple sterilization treatment on the raw materials, significantly reducing the initial bacterial content of the shellfish raw materials, balancing the temperature and intensity set in the subsequent thermal sterilization process, and alleviating the damage to the texture quality and product flavor of the shellfish meat caused by high-temperature treatment and the loss of garlic flavor caused by the loss of organic sulfide in garlic. After the raw materials are treated with the pre-sterilization disclosed by the present invention, the minimum F value of the product that meets the commercial sterility standard is reduced by 3, the hardness is increased by an average of 1.73 times, and the elasticity is increased by an average of 18.2%.

[0041] 5. The present invention innovatively uses terahertz waves to couple deodorizing liquid to deodorize the auxiliary material, minced garlic. The ethanol in the composite deodorizing liquid is used to passivate and inactivate endogenous alliinase to inhibit the degradation and rearrangement reaction of alliin and reduce the production of allicin. At the same time, terahertz waves are used to improve the dissolution capacity of the composite deodorizing liquid, accelerate the dissolution of allicin that has been generated between the tissues of minced garlic, and β-cyclodextrin is used to encapsulate and deodorize allicin. Compared with similar products on the market, this method can efficiently elute the allicin present in the auxiliary material, while maintaining the garlic flavor of the product, avoiding the generation of undesirable flavors such as bitter aftertaste and garlic odor caused by high-heat intensity processing. Compared with the traditional raw material cleaning method (Comparative Example 5), the auxiliary material deodorization pretreatment disclosed in the present invention (Example 7) increases the product sensory score by an average of 40.2%.

[0042] 6. The raw material sterilization method and seasoning process provided by the present invention are suitable for canned shellfish of all categories. The steps are easy to operate, the method is simple and the processing time is short. It solves the problems of the existing traditional canned shellfish with a single taste and a soft taste, and the garlic flavor quality affected by the hot processing process of the garlic-flavored product, which is not conducive to promotion.

[0043] 7. The back-pressure servo cooling method adopted by the present invention adjusts the ambient pressure according to the change of the internal pressure of the tank during the cooling stage, accurately controls the pressure difference between the inside and outside of the tank, and reduces the probability of tank expansion while improving the cooling efficiency, so as to maintain the production yield rate above 99%. DETAILED DESCRIPTION

[0044] The invention discloses a method for pretreating raw materials and auxiliary materials for maintaining the texture and flavor quality of garlic-flavored shellfish cans, which specifically comprises the following steps:

[0045] (1) placing the frozen shellfish raw material in the center of the grounded electrode plate of a high-voltage electrostatic field generator, setting the high-voltage electrostatic field voltage to 5-9 kV / m and the frequency to 100-500 Hz, and thawing and sterilizing at 4°C for 4-7 hours;

[0046] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4-10° C., with an effective chlorine content of 50-100 mg / L, an oxidation-reduction potential of 500-1000 mV, and a pH of 5.5-6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 2-5:1, and simultaneously performing a terahertz wave with a frequency of 0.2-0.4 THz and a power of 100-150 mW for sterilization treatment for 5-15 minutes, and then rinsing with ice water at 4-10° C. to obtain the raw material to be processed;

[0047] (3) Wash and crush the peeled garlic, and then soak them in a composite deodorizing liquid prepared by mass ratio of 1:1-3: β-cyclodextrin 1-3%, edible ethanol 10-30%, and water 67-89%, and simultaneously treat them with terahertz waves of frequency 0.1-0.3 THz and power 50-120 mW for 5-15 minutes, and then rinse them with ice water at 4-10°C and drain them for later use;

[0048] (4) Prepare garlic flavored seasoning liquid: according to the weight ratio, it includes 10-20 parts of deodorized minced garlic, 5-10 parts of soybean oil, 3-5 parts of white sugar, 0.5-1 parts of salt, 0.3-0.7 parts of monosodium glutamate, and 45-60 parts of purified water, boil it and keep it warm for later use. In addition, other auxiliary materials or processing aids that meet the requirements of national standards can be added according to actual production needs, such as cooking oil, chicken essence, flavor enhancer, thickener, etc.;

[0049] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1 to 1.25:1, with the loading amount being no less than 180 g;

[0050] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 115 to 125° C. for 8 to 12 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -20 to -35 kPa;

[0051] (7) Steam sterilization is performed at 115° C. to an F value of 4-5, and the can is cooled to a center temperature of 50-60° C. by a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0052] The specific implementation modes of the present invention are further described in detail below in conjunction with the embodiments.

[0053] Example 1

[0054] (1) Place the frozen shellfish raw material in the center of the grounded electrode plate of a high-voltage electrostatic field generator, set the high-voltage electrostatic field voltage to 5 kV / m, the frequency to 100 Hz, and thaw and sterilize at 4°C for 7 h;

[0055] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 5°C, with an effective chlorine content of 50 mg / L, a redox potential of 500 mV, and a pH of 6, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 2:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 100 mW for sterilization treatment for 5 minutes, and then rinsing with ice water at 4-10°C to obtain the raw material to be processed;

[0056] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 2% β-cyclodextrin, 10% edible ethanol, and 88% water in a mass ratio of 1:1, and simultaneously treat them with a terahertz wave with a frequency of 0.2 THz and a power of 90 mW for 5 minutes, and then rinse them with 5°C ice water and drain them for later use;

[0057] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 13 parts of deodorized minced garlic, 9 parts of soybean oil, 0.5 parts of refined salt, 4 parts of white sugar, 0.5 parts of monosodium glutamate, and 50 parts of purified water, boiling the mixture and keeping it warm for later use;

[0058] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0059] (6) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 115° C. for 8 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -20 kPa;

[0060] (7) Steam sterilization is performed at 115° C. to an F value of 5, and then the can is cooled to a center temperature of 45° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0061] Example 2

[0062] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 9 kV / m, the frequency was set to 500 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 7 h;

[0063] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4-10° C., with an effective chlorine content of 100 mg / L, a redox potential of 1000 mV, and a pH of 5.5-6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 5:1, and simultaneously performing a terahertz wave with a frequency of 0.4 THz and a power of 150 mW for sterilization treatment for 15 minutes, and then rinsing with 6° C. ice water to obtain the raw material to be processed;

[0064] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 2% β-cyclodextrin, 30% edible ethanol, and 68% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 70 mW for 15 minutes, and then rinse them with 7°C ice water and drain them for later use;

[0065] (4) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 10 parts of soybean oil, 1 part of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 45 parts of purified water, boiling the mixture and keeping it warm for later use;

[0066] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.05:1, and the loading amount is not less than 180 g;

[0067] (6) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 125° C. for 12 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -35 kPa;

[0068] (7) Steam sterilization is performed at 115° C. to an F value of 4, and then the can is cooled to a center temperature of 60° C. using a back pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0069] Example 3

[0070] (1) Place the frozen shellfish raw material in the center of the grounded electrode plate of the high-voltage electrostatic field generator, set the high-voltage electrostatic field voltage to 5 kV / m, the frequency to 150 Hz, and thaw and sterilize at 4°C for 4.5 h;

[0071] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 7°C, with an effective chlorine content of 60 mg / L, a redox potential of 600 mV, and a pH of 5.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 2.5:1, and simultaneously performing a terahertz wave with a frequency of 0.2 THz and a power of 110 mW for 8 minutes to reduce bacteria, and then rinsing with 5°C ice water to obtain the raw material to be processed;

[0072] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 2% β-cyclodextrin, 15% edible ethanol, and 83% water in a mass ratio of 1:2, and simultaneously treat them with a terahertz wave with a frequency of 0.1 THz and a power of 70 mW for 8 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0073] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 10 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.6 parts of monosodium glutamate, and 48 parts of purified water, boiling the mixture and keeping it warm for later use;

[0074] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can in a mass ratio of 1.2:1, and the filling amount is not less than 180 g;

[0075] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 117° C. for 9 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -23 kPa;

[0076] (7) Steam sterilization is performed at 115° C. to an F value of 4.8, and the can is cooled to a center temperature of 50° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0077] Example 4

[0078] (1) The frozen shellfish material was placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 6 kV / m, the frequency was set to 250 Hz, and the shellfish material was thawed and sterilized at 4°C for 5 h;

[0079] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4°C, with an effective chlorine content of 70 mg / L, a redox potential of 700 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 3:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for sterilization treatment for 10 minutes, and then rinsing with 7°C ice water to obtain the raw material to be processed;

[0080] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared in a mass ratio of 1:2: 1.5% β-cyclodextrin, 20% edible ethanol, and 78.5% water, and simultaneously treat them with a terahertz wave with a frequency of 0.1 THz and a power of 90 mW for 10 min, and then rinse them with 8°C ice water and drain them for later use;

[0081] (4) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 12.5 parts of deodorized minced garlic, 8.5 parts of soybean oil, 1 part of refined salt, 5 parts of white sugar, 0.5 part of monosodium glutamate, and 52 parts of purified water; boiling the mixture and keeping it warm for later use;

[0082] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can in a mass ratio of 1:1, with the filling amount being no less than 180 g;

[0083] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 120° C. for 9 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0084] (7) Steam sterilization is performed at 115° C. to an F value of 4.5, and the can is cooled to a center temperature of 60° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0085] Example 5

[0086] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 7 kV / m, the frequency was set to 300 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 6 h;

[0087] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4°C, with an effective chlorine content of 80 mg / L, an oxidation-reduction potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 3.5:1, and simultaneously performing a terahertz wave with a frequency of 0.35 THz and a power of 130 mW for sterilization treatment for 12 minutes, and then rinsing with ice water at 4-10°C to obtain the raw material to be processed;

[0088] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 20% edible ethanol, and 77% water in a mass ratio of 1:2.5, and simultaneously treat them with terahertz waves of 0.15 THz and 100 mW for 11 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0089] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 9 parts of soybean oil, 0.8 parts of refined salt, 3 parts of white sugar, 0.5 parts of monosodium glutamate, and 48 parts of purified water, boiling the mixture and keeping it warm for later use;

[0090] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can in a mass ratio of 1:1, with the filling amount being no less than 180 g;

[0091] (6) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 121° C. for 11 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -30 kPa;

[0092] (7) Steam sterilization is performed at 115° C. to an F value of 4.3, and the can is cooled to a center temperature of 50° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0093] Example 6

[0094] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 8 kV / m, the frequency was set to 400 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 6.5 h;

[0095] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4-10° C., with an effective chlorine content of 90 mg / L, an oxidation-reduction potential of 900 mV, and a pH of 5.7, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.4 THz and a power of 140 mW for sterilization treatment for 13 minutes, and then rinsing with 4° C. ice water to obtain the raw material to be processed;

[0096] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 1:3: β-cyclodextrin 2.5%, edible ethanol 27.5%, and water 70%, and simultaneously treat them with terahertz waves of 0.3 THz and 110 mW for 13 min, and then rinse them with 4°C ice water and drain them for later use;

[0097] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 12 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 56 parts of purified water, boiling the mixture and keeping it warm for later use;

[0098] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0099] (6) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 123° C. for 12 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -33 kPa;

[0100] (7) Steam sterilization is performed at 115° C. to an F value of 4.1, and the can is cooled to a center temperature of 50° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0101] Example 7

[0102] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 6 kV / m, the frequency was set to 300 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 5 h;

[0103] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4°C, with an effective chlorine content of 80 mg / L, a redox potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.35 THz and a power of 130 mW for sterilization treatment for 12 minutes, and then rinsing with ice water at 4-10°C to obtain the raw material to be processed;

[0104] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0105] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0106] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0107] (6) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 121° C. for 11 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0108] (7) Steam sterilization is performed at 115° C. to an F value of 4.2, and the can is cooled to a center temperature of 55° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0109] Comparative Example 1

[0110] Referring to Example 7, the raw materials were not pretreated and directly thawed, and other processes remained unchanged to prepare the corresponding garlic-flavored canned shellfish.

[0111] (1) thawing the frozen shellfish raw material at 4° C. for 12 hours, and washing it with 4-10° C. ice water to obtain the raw material to be processed;

[0112] (2) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0113] (3) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0114] (4) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0115] (5) Sealing the juice-injected canned food using a vacuum canning machine, with the vacuum chamber pressure required to reach -27 kPa;

[0116] (6) Steam sterilization is performed at 115° C. to an F value of 7, and then the can is cooled to a center temperature of 55° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0117] Comparative Example 2

[0118] Referring to Example 7, the corresponding garlic-flavored canned shellfish was prepared without using high-voltage electrostatic field thawing treatment and keeping other processes unchanged.

[0119] (1) Thaw the frozen shellfish at 4°C for 12 hours;

[0120] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4-10° C., with an effective chlorine content of 75 mg / L, a redox potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 130 mW for 10 minutes of sterilization treatment, and then rinsing with 4° C. ice water to obtain the raw material to be processed;

[0121] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0122] (4) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0123] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0124] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 121° C. for 10 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0125] (7) Steam sterilization is performed at 115° C. to an F value of 6, and then the can is cooled to a center temperature of 50 to 60° C. using a back pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0126] Comparative Example 3

[0127] Referring to Example 7, the corresponding garlic-flavored canned shellfish was prepared without using terahertz waves in combination with slightly acidic electrolyzed water to treat the thawed shellfish raw materials and keeping other processes unchanged.

[0128] (1) placing the frozen shellfish raw material in the center of the grounded electrode plate of the high-voltage electrostatic field generator, setting the high-voltage electrostatic field voltage to 6 kV / m and the frequency to 300 Hz, thawing and sterilizing at 4°C for 5 h, and immersing in 4°C ice water to obtain the raw material to be processed;

[0129] (2) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0130] (3) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0131] (4) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0132] (5) placing the juice-injected cans in a steamer and treating them with high-temperature steam at a temperature of 121° C. for 10 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0133] (6) Steam sterilization is performed at 115° C. to an F value of 6, and then the can is cooled to a center temperature of 55° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0134] Comparative Example 4

[0135] Referring to Example 7, high-temperature steam treatment is omitted in step (6), and other processes remain unchanged to obtain the corresponding garlic-flavored canned shellfish.

[0136] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 6 kV / m, the frequency was set to 300 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 5 h;

[0137] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4°C, with an effective chlorine content of 75 mg / L, an oxidation-reduction potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 130 mW for sterilization treatment for 10 minutes, and then rinsing with 4°C ice water to obtain the raw material to be processed;

[0138] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0139] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0140] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0141] (6) Sealing the juice-injected canned food using a vacuum canning machine, with the vacuum chamber pressure required to reach -27 kPa;

[0142] (7) Steam sterilization is performed at 115° C. to an F value of 6, and then the can is cooled to a center temperature of 55° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0143] Comparative Example 5

[0144] Referring to Example 7, no deodorization treatment is performed in step (3), and other processes remain unchanged to obtain the corresponding garlic-flavored canned shellfish.

[0145] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 6 kV / m, the frequency was set to 300 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 5 h;

[0146] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4°C, with an effective chlorine content of 75 mg / L, an oxidation-reduction potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 130 mW for sterilization treatment for 10 minutes, and then rinsing with 4°C ice water to obtain the raw material to be processed;

[0147] (3) Wash and crush the peeled garlic cloves for later use;

[0148] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0149] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0150] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 121° C. for 10 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0151] (7) Steam sterilization is performed at 115° C. to an F value of 6, and then the can is cooled to a center temperature of 55° C. using a back-pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0152] Comparative Example 6

[0153] Referring to Example 7, the shellfish raw material was not pretreated, the garlic granules were not deodorized, and other processes remained unchanged to obtain the corresponding garlic-flavored canned shellfish.

[0154] (1) thawing the frozen shellfish raw material at 4° C. for 12 hours, and washing it with 4-10° C. ice water to obtain the raw material to be processed;

[0155] (3) Wash and crush the peeled garlic cloves for later use;

[0156] (4) preparing garlic flavored seasoning liquid: mixing the mixture by weight, including 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0157] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1 to 1.25:1, with the loading amount being no less than 180 g;

[0158] (6) Sealing the juice-injected canned food using a vacuum canning machine, with the vacuum chamber pressure required to reach -27 kPa;

[0159] (7) Steam sterilization is performed at 115° C. to an F value of 7, and then the can is cooled to a center temperature of 55° C. using a back pressure servo method with a pressure difference of 0.015 MPa inside and outside the can, thereby obtaining a garlic-flavored shellfish can.

[0160] Comparative Example 7

[0161] Referring to Example 7, in step (7), the back-pressure servo cooling method is not used, and the other processes remain unchanged to obtain the corresponding garlic-flavored shellfish can.

[0162] (1) The frozen shellfish raw materials were placed in the center of the grounded electrode plate of the high-voltage electrostatic field generator, the high-voltage electrostatic field voltage was set to 6 kV / m, the frequency was set to 300 Hz, and the shellfish raw materials were thawed and sterilized at 4°C for 5 h;

[0163] (2) immersing the thawed shellfish raw material in slightly acidic electrolyzed water at 4-10° C., with an effective chlorine content of 75 mg / L, a redox potential of 800 mV, and a pH of 6.5, wherein the mass ratio of the slightly acidic electrolyzed water to the shellfish raw material is 4:1, and simultaneously performing a terahertz wave with a frequency of 0.3 THz and a power of 130 mW for 10 minutes of sterilization treatment, and then rinsing with 4° C. ice water to obtain the raw material to be processed;

[0164] (3) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0165] (4) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0166] (5) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0167] (6) placing the juice-injected canned food in a steamer and treating it with high-temperature steam at a temperature of 121° C. for 10 minutes, so that the fishy flavor substances can escape and triple sterilization can be achieved, and then sealing the cans with a vacuum canning machine, requiring the vacuum chamber pressure to reach -27 kPa;

[0168] (7) Steam sterilization is performed at 115° C. to an F value of 4, and then the can is cooled to a center temperature of 55° C. using a conventional cooling method to obtain a garlic-flavored canned shellfish.

[0169] Comparative Example 8

[0170] Referring to Example 7, the shellfish raw materials were not pretreated, and a traditional over-sterilization process was used, while other processes remained unchanged, to produce the corresponding garlic-flavored canned shellfish.

[0171] (1) thawing the frozen shellfish raw material at 4° C. for 12 hours, and washing it with 4-10° C. ice water to obtain the raw material to be processed;

[0172] (2) Wash and crush the peeled garlic, and then immerse them in a composite deodorizing liquid prepared by mass ratio of 3% β-cyclodextrin, 30% edible ethanol, and 67% water in a mass ratio of 1:3, and simultaneously treat them with a terahertz wave with a frequency of 0.3 THz and a power of 120 mW for 15 minutes, and then rinse them with 4°C ice water and drain them for later use;

[0173] (3) preparing garlic flavored seasoning liquid: mixing the following ingredients by weight: 14 parts of deodorized minced garlic, 8 parts of soybean oil, 0.5 parts of refined salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, and 55 parts of purified water, boiling the mixture and keeping it warm for later use;

[0174] (4) The sterilized raw materials and the garlic seasoning liquid are loaded into a No. 846 tinplate can at a mass ratio of 1.25:1, and the loading amount is not less than 180 g;

[0175] (5) Sealing the juice-injected canned food using a vacuum canning machine, with the vacuum chamber pressure required to reach -27 kPa;

[0176] (6) Sterilize at 121°C to an F value of 7.5 using a traditional method, and then cool to a can center temperature of 55°C to obtain garlic-flavored canned shellfish.

[0177] Index determination:

[0178] (1) TPA determination

[0179] Randomly select the adductor muscle samples of shellfish in the can, use a puncher to take a cylinder in the center of the shellfish column along the fiber direction, cut off the excess parts on both sides, and trim the sample to a height of 10.0mm. Use a texture analyzer to perform TPA mode measurement, set parameters: deformation percentage 60%, test speed 1mm / s, trigger force 5g. Record the elasticity, hardness, cohesion and chewiness of the sample, and measure 10 parallel data for each group.

[0180] (2) Sensory evaluation

[0181] With reference to GB / T 37062-2018 "Guidelines for Sensory Evaluation of Aquatic Products" and GBT10221-2021 "Terms of Sensory Analysis", a sensory evaluation standard table was developed. 30 people (15 men and 15 women) were selected for professional and standardized training to form a sensory evaluation team. Evaluators conducted independent evaluations and could not communicate with each other during the evaluation. All samples participating in the evaluation were coded using a 3-digit random code. The full score for sensory evaluation is 100 points. The indicators, scoring standards and scores are shown in Table 1.

[0182] Table 1 Sensory evaluation scoring criteria and scores

[0183]

[0184]

[0185] The index measurement results are shown in Table 2-3.

[0186] Table 2 Pretreatment process and F value of raw materials and auxiliary materials

[0187]

[0188] Note: The products in each embodiment and comparative example all meet the commercial sterility standards.

[0189] Table 3 Effects of different raw material pretreatments on product texture and sensory scores

[0190]

[0191]

[0192] Commercial sterility is one of the most basic standards for canned food. If the canned food does not meet the commercial sterility standard after sterilization, the canned food has no commercial value. All examples and comparative examples did not show can bulging phenomenon after being stored in a 37°C incubator for 10 days; all products showed no signs of corruption in sensory evaluation; and no obvious proliferation of microorganisms was observed after smear microscopy. In summary, all examples and comparative examples meet the prerequisites of commercial sterility standards.

[0193] The texture characteristics of shellfish are closely related to the quality of their products, mainly reflecting the food texture characteristics related to mechanical properties, with high sensitivity and objectivity. By measuring the hardness, elasticity, and chewiness parameters of the mechanical properties of shellfish adductor muscle, the quality of canned shellfish after sterilization is objectively evaluated to avoid subjective factors in sensory evaluation. As shown in Table 2, the samples in the embodiments that have undergone complete pre-reduction treatment can achieve higher hardness, elasticity, and chewiness than the comparative examples through low-heat intensity sterilization, among which the hardness, elasticity, and chewiness in Example 7 (the best embodiment) are as high as 1412.085, 0.703, and 719.163, respectively.

[0194] Food sensory evaluation is of indispensable importance in food research and development and evaluation. It simulates the acceptance of consumers through statistical methods and provides a sensory basis for evaluating food characteristics, thereby further ensuring the quality and safety of products. As shown in Table 2, by evaluating the canned shellfish prepared by different raw material pretreatment methods, the sensory score of the product after complete pretreatment in the embodiment is significantly higher than that of the product without pretreatment in the comparative example, among which the sensory score of embodiment 7 (the best embodiment) is as high as 90.9 points.

[0195] Further,

[0196] Combining Comparative Examples 1-4 and Example 7, it can be seen that the "high-voltage electrostatic field thawing", "terahertz wave coupled slightly acidic electrolyzed water treatment", and "short-time high-temperature steam sterilization" methods involved in the pretreatment of shellfish raw materials in steps (1)-(2) are all crucial. If any one or more of the treatment processes are missing, the texture of the obtained garlic shellfish product will be significantly reduced, and the final sensory score will be low, not exceeding 73 points.

[0197] Combining Comparative Examples 5-6 and Example 7, it can be seen that the lack of step (3) deodorization treatment, on the one hand, the flavor of the obtained garlic shellfish product is poor, on the other hand, the product texture performance is also poor, and the final overall sensory score is worse.

[0198] Combining Comparative Example 7 and Example 7, it can be seen that in step (7), the back-pressure servo cooling method is not used but the traditional cooling method is used, and the resulting garlic shellfish product has insufficient elasticity and the final overall sensory score is also slightly poor.

[0199] Combining Comparative Example 8 and Example 7, it can be seen that the existing process does not carry out raw material pretreatment, and uses traditional excessive sterilization conditions and cooling processes, ignoring the fact that excessive sterilization intensity will destroy the sensory quality and nutritional value of food, causing the shellfish meat of the resulting product to lose its original fresh and tender taste and become "glutinous".

[0200] The present invention adopts multiple physical and chemical combined means to pre-debacterialize the frozen scallop raw materials, wherein the high-voltage electrostatic field treatment can accelerate the thawing process and complete the physical cold sterilization of the raw materials at the same time, and uses terahertz waves to couple slightly acidic electrolyzed water to double-debacterialize the raw materials to greatly reduce the initial bacteria content of the raw materials, and on this basis, cooperates with short-time high-temperature steam triple sterilization treatment, while ensuring commercial sterility, significantly reducing the intensity of heat sterilization and improving the product quality deterioration caused by it. The auxiliary material minced garlic is deodorized by using terahertz waves coupled with composite deodorizing liquid to passivate endogenous alliinase and dissolve and remove allicin, so that the garlic-flavored shellfish cans after sterilization have good flavor quality, no garlic odor, and are suitable for mass consumption. The innovative use of back-pressure servo cooling method avoids deformation of the tank body due to excessive pressure difference inside and outside the tank during the cooling stage, greatly improving the product yield.

[0201] It can be seen that the embodiments of the present invention not only maintain the good texture characteristics of shellfish products by reducing the intensity of thermal sterilization through pretreatment of raw materials and auxiliary materials, but also avoid the undesirable flavors such as bitter aftertaste and garlic odor caused by thermal processing of traditional garlic-flavored products. Therefore, the garlic-flavored shellfish canned food produced by the present invention meets the commercial sterility standards and food safety while reducing the energy consumption of thermal sterilization, and the product maintains good texture and flavor characteristics.

[0202] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for pretreating raw materials and auxiliary materials for maintaining the texture and flavor quality of garlic-flavored shellfish canned food, characterized in that: The raw and auxiliary materials include shellfish raw materials and minced garlic auxiliary materials, and the method comprises the following steps: (1) first thawing the frozen shellfish raw material by using a high-voltage electrostatic field; then immersing the thawed shellfish raw material in slightly acidic electrolyzed water, and performing a sterilization treatment in combination with a terahertz wave to obtain a pretreated shellfish raw material; (2) washing and crushing the peeled garlic, and then immersing the garlic in a composite deodorizing liquid and performing a deodorizing treatment in combination with a terahertz wave to obtain deodorized garlic; the composite deodorizing liquid comprises, by mass fraction, 1 to 3% of β-cyclodextrin, 10 to 30% of edible ethanol, and 67 to 89% of water; There is no order of precedence for steps (1) and (2).

2. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: The voltage of the high-voltage electrostatic field in step (1) is 5 to 9 kV / m, and the frequency is 100 to 500 Hz.

3. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: The slightly acidic electrolyzed water in step (1) has an effective chlorine content of 50 to 100 mg / L, an oxidation-reduction potential of 500 to 1000 mV, and a pH of 5.5 to 6.

5.

4. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: The frequency of the terahertz wave in step (1) is 0.2-0.4 THz, and the power is 100-150 mW.

5. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: The terahertz wave generator in step (1) is placed at the bottom of slightly acidic electrolyzed water at 4-10°C.

6. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: The composite deodorizing liquid in step (2) comprises, by mass ratio, 1-3% of beta-cyclodextrin, 10-30% of edible ethanol, and 67-89% of water.

7. The method for pretreating raw materials and auxiliary materials according to claim 1, characterized in that: In step (2), the frequency of the terahertz wave is 0.1 to 0.3 THz, and the power is 50 to 120 mW.

8. A garlic-flavored shellfish ready-to-cook dish, characterized in that: The garlic-flavored shellfish prepared dish comprises the pretreated shellfish raw material described in any one of claims 1 to 7; and the deodorized minced garlic described in any one of claims 1 to 7.

9. A method for processing canned garlic-flavored shellfish, characterized in that: The steps include: (a) preparing a garlic flavored seasoning liquid using the deodorized minced garlic described in any one of claims 1 to 7, wherein the garlic flavored seasoning liquid comprises, by weight, 10 to 20 parts of deodorized minced garlic, 5 to 10 parts of soybean oil, 3 to 5 parts of white granulated sugar, 0.5 to 1 part of salt, 3 to 7 parts of monosodium glutamate, and 45 to 60 parts of purified water; (b) The pretreated shellfish material and the garlic flavoring liquid according to any one of claims 1 to 7 are placed in a can, followed by steam treatment for a period of time, canning, sterilization, and back-pressure servo cooling to obtain canned shellfish with garlic flavor.

10. The processing method according to claim 9, characterized in that: In step (a): the garlic flavoring liquid also contains other auxiliary materials or processing aids that meet the requirements of national standards; In step (b): The temperature of steam treatment is 115-125℃ and the time is 8-12min; When using a vacuum canning machine to seal cans, the vacuum chamber pressure must reach -20 to -35 kPa. The process of sterilization and back-pressure servo cooling includes: steam static sterilization at 115°C to an F value of 4-5, and back-pressure servo cooling to a can center temperature of 50-60°C; the pressure difference between the inside and outside of the can in the back-pressure servo cooling method is 0.015Mpa.

Images