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Processing method for maintaining elasticity and flavor of clam meat

A processing method and elastic technology, applied in the field of processing to maintain the elasticity and flavor of steamed clam meat, can solve the problems of poor taste, aging clam meat, loss of elasticity, etc., achieve good meat elasticity, maintain clam meat elasticity, and reduce temperature and the effect of time

Inactive Publication Date: 2011-01-19
FUQING LONGYU FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clam meat produced by this method is aging, loses elasticity, and tastes worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material selection of flower clams: for fresh flower clams, the temperature during transportation should be kept at 6°C.

[0025] (2) Temporary sand spitting: Sand spitting is performed on fresh clams, and the sand spitting situation is checked by sampling, and dead clams are removed.

[0026] (3) Cleaning: After spitting sand, put the clams in a plastic basket and wash them with clean water.

[0027] (4) Ozone treatment: use ozone water with a concentration of 2.9 mg / L to sterilize fresh clams by immersing them for 13 minutes.

[0028] (5) Selection and classification weighing: selection and weighing according to specifications.

[0029] (6) Vacuum packaging: clams are packed into PET / PVDC / PE high-barrier gas composite packaging bags (purchased from Berry Packaging Materials Co., Ltd.), and packed with a vacuum packaging machine with a vacuum degree of 0.04MPa.

[0030] (7) Cooking: cook in a cooking pot under normal pressure at a water temperature of 93°C fo...

Embodiment 2

[0033] (1) Raw material selection of flower clams: for fresh flower clams, the temperature during transportation should be kept at 5°C.

[0034] (2) Temporary sand spitting: fresh clams are spitting sand, and the sand spitting situation is checked by sampling.

[0035] (3) Cleaning: After spitting sand, put the clams in a plastic basket and wash them with clean water.

[0036] (4) Ozone treatment: use ozone water with a concentration of 3.1 mg / L to sterilize fresh clams by immersing them for 13 minutes.

[0037] (5) Selection and classification weighing: selection and weighing according to specifications.

[0038] (6) Vacuum packaging: clams are packed into PET / PVDC / PE high-barrier gas composite packaging bags (purchased from Berry Packaging Materials Co., Ltd.), and packed with a vacuum packaging machine with a vacuum degree of 0.05MPa.

[0039] (7) Cooking: cook in a cooking pot under normal pressure at 95°C for 8 minutes.

[0040] (8) Cool the boiled clams to room temper...

Embodiment 3

[0042] (1) Raw material selection of clams: For fresh clams, the temperature during transportation should be kept at 4.5°C.

[0043] (2) Temporary sand spitting: fresh clams are spitting sand, and the sand spitting situation is checked by sampling.

[0044] (3) Cleaning: After spitting sand, put the clams in a plastic basket and wash them with clean water.

[0045] (4) Ozone treatment: use ozone water with a concentration of 3.3 mg / L to sterilize fresh clams by immersing them for 14 minutes.

[0046] (5) Selection and classification weighing: selection and weighing according to specifications.

[0047] (6) Vacuum packaging: clams are packed into PET / PVDC / PE high-barrier gas composite packaging bags (purchased from Berry Packaging Materials Co., Ltd.), and packed with a vacuum packaging machine with a vacuum degree of 0.06MPa.

[0048] (7) Cooking: cook in a cooking pot under normal pressure at a water temperature of 96°C for 5 minutes.

[0049] (8) Cool the boiled clams, pa...

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PUM

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Abstract

The invention discloses a processing method for maintaining the elasticity and the flavor of clam meat, which comprises the steps of: selecting claw materials, temporarily breeding the clam to disgorge sands, sterilizing the clam by ozone after the clam is cleaned, then vacuum-packaging the clam by using high-barrier gas composites, then atmospherically cooking the packed clam, and finally cooling and freezing the clam for storing. The method can effectively maintain the elasticity and the sauce flavor of the clam and also can effectively prevent air in or outside a packaging bag from mutually penetrating during the refrigeration and the shelf life of the clam because the clam is vacuum-packaged by using the high-barrier gas composites, ensures the quality of the clam and prolongs the shelf life of the product.

Description

technical field [0001] The invention relates to a processing method for maintaining the elasticity and flavor of boiled clam meat, belonging to the field of aquatic product processing. Background technique [0002] Clam meat is delicious, nutritious, high in protein, high in unsaturated fatty acids, and easily digested and absorbed by the human body. However, flower clams are aquatic products, and it is very important to maintain the elasticity and flavor of the meat. The processing method of clam generally adopts freezing, but the shortcoming of freezing is that the protein denaturation of clam meat may be made and lose original fresh taste and nutritional value. [0003] The invention patent with the publication number CN1903047 "Fresh preservation and processing method of live flower clams" introduces that the flower clams are cleaned and bagged after spitting out sand, and cooling water with the same weight as the flower clams is added to the bag with a water temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/015A23L17/40A23L5/20
Inventor 杨乐
Owner FUQING LONGYU FOOD DEV
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