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Preparation of ultra-high pressure original taste and flavor instant sea shellfish

An ultra-high-pressure, ocean-based technology, applied in the field of ultra-high-pressure technology to produce original flavor and ready-to-eat marine shellfish, can solve problems such as low utilization rate of raw materials, loss of nutrients, and failure to satisfy the consumer market, etc., to achieve rich nutrition, The effect of promoting growth and delicious taste

Inactive Publication Date: 2008-11-12
丹东海沃水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the processing of marine shellfish is still in the state of high-temperature sterilization and freezing preservation technology. Its products are mostly canned shellfish, scallops, and chilled shellfish sticks. During processing, some nutrients are mostly lost, and the utilization rate of raw materials is not high. , can not meet the needs of the consumer market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] Take 60kg of live and plump yellow clams harvested in autumn, which are plump and fleshy, and rich in body nutrition. Store them in a holding pond of 2m×3m×1m, and put them into 60cm of filtered and sterilized seawater. Start the seawater circulation pump to keep the seawater flowing, and at the same time start the compressor to supplement the oxygen in the seawater holding pool, let the yellow clams vomit sand for 48 hours, remove and immerse in the seawater stainless steel seawater cleaning tank, and manually scrub the surface of the yellow clams to clean them up , and then wash the yellow clams with seawater for 2 times, and pick out dead clams, empty shell clams, and broken shell clams to obtain 50 kg of fresh and alive yellow clams. Start the ultra-high pressure computer PLC control system, set the pressure value of the supercharger to 50MPa according to the requirements of the marine shellfish processing technology, and set the pressure value of the container to 30...

example 2

[0021] Press example 1 technical process, get the variegated clam 60kg that gathers in autumn, keep and spit sand 38 hours through circulating sea water, after cleaning, select the fresh and alive variegated clam raw material of 50kg. Put 300g in each bag with 200g of 3% salt water into composite bags, vacuum seal, vacuum-pack in safety bags, fill in ultra-high pressure container bins, heat for 30min to 90°C, and pressurize 300MPa / 20min in two stages to 600MPa / 10min. Then, the pressure is relieved in two stages, cooled, and released from the warehouse. The 166 bags of variegated clams processed by ultra-high pressure technology were put into composite plastic boxes for gas replacement, vacuumed at 0.8MPa, filled with a fresh-keeping mixed gas of 83% nitrogen, 15% carbon dioxide, and 2% oxygen, and heat-sealed. Obtained 166 boxes of ultra-high pressure prototype, original juice, and original flavor instant variegated clams.

example 3

[0023] Press example 1 technical process, get the fresh and alive oyster that 60kg autumn gathers, at first wash with seawater and manually clean and brush the silt on the oyster shell surface. Then put it into a composite bag and vacuum-seal it into 166 bags, and evenly fill it in an ultra-high pressure container. Heating and preheating for 30 minutes, pressurizing to 600MPa in stages and keeping the pressure for 10 minutes, then depressurizing in stages, and cooling. Packed into 166 boxes of prototype, original juice, and original flavor ready-to-eat oysters through modified atmosphere displacement.

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PUM

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Abstract

A preparation method for the super-high pressure original taste and flavor instant oceanic shellfish mainly use the following steps: a, pre-processing the oceanic shellfish; b, packaging in the vacuum; c, processing with the super-high pressure technology. The active effects of the invention are: using the super-high pressure technology to produce the oceanic shellfish and maintain the tasty taste for the oceanic shellfish, the nutritious ingredients and the original form instant property. The shellfish is curing, defibrased, sterilized, protein-solidified, which can maintain the flavor under the constant temperature; the quality-maintenance is 6-12 months. The invention provides the new ways for the deep and fine processing of the oceanic shellfish high technology.

Description

Technical field: [0001] The invention relates to a preparation method for producing original flavor and ready-to-eat marine shellfish by ultra-high pressure technology. Background technique: [0002] Shellfish is a delicious food in the ocean. It has special nutritional and health functions, and is rich in protein, fat, glycogen, and inorganic substances. The nutrients in marine shellfish, especially taurine, unsaturated fatty acids, vitamins, zinc, iodine, and amino acids, are higher than other foods. However, at present, the processing of marine shellfish is still in the state of high-temperature sterilization and freezing preservation technology. Its products are mostly canned shellfish, dried scallops, and chilled shellfish sticks. Some nutrients are mostly lost during processing, and the utilization rate of raw materials is not high. , and cannot meet the needs of the consumer market. After many researches and experiments, the processing technology of maintaining the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23B4/005A23B4/00A22C29/04A23L17/40
Inventor 李长青于敏和李晓龙王红
Owner 丹东海沃水产有限公司
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