Shelling treatment method for tegillarca granosa

Abstract

The invention discloses a shelling treatment method for tegillarca granosa. The method is characterized in that the method includes the following steps: placing tegillarca granosa into a polyethylenebag holding an aqueous solution; placing the polyethylene bag into an ultra-high pressure setting, control pressure being 300-400 MPa; and performing pressure maintaining for 1-5 min so that the shelling treatment of the tegillarca granosa can be accomplished, wherein the aqueous solution is the aqueous solution containing 0.30-0.60 wt% of ascorbic acid. The advantages of the method are as follows: effective sterilization can be realized; the shelling efficiency of the tegillarca granosa can be enhanced; the complete separating of meat can be realized; hemolymph liquid can be completely reserved in tissues; and the original flavor and nutrient compositions of the tegillarca granosa meat can be maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for shelling cockles. Background technique [0002] Clams ( Tegillarca granosa ), commonly known as blood cockles, is one of the main marine cultured shellfish in my country, with an annual breeding volume of nearly 370,000 tons. It is deeply loved by people because of its rich nutrition and unique flavor. In order to maintain the unique flavor and color of mud clam meat, coastal residents often eat it raw or blanch it in boiling water for a few seconds. Because cultured shellfish are extremely susceptible to microbial contamination, eating mud cockles raw has great safety hazards, and there are disadvantages such as difficulty in opening the shell, large loss of hemolymph, and low meat yield. But if it is fully boiled, the blood and lymph of the cockles will darken, and the unique sensory and flavor of the cockles meat will be destroyed. Therefore, how to eff...

AI Technical Summary

Problems solved by technology

At present, the application of ultra-high pressure in aquatic products at home and abroad is mainly sterilization, preservation, and shelling of shrimp and shellfish. The research on assisting shellfish shelling mainly focuses on oysters, mussels, scallops, abalone, and clams. For example, Wang Min found that 300 MPa holding pressure treatment for 2 min can get the ideal shelling effect; Yi Junjie et al. found that 300 MPa is the best pressure for ultra-high pressure treatment of abalone; Li Xuepeng et al. believed that 300 MPa holding pressure for 1 min The shelling effect on oysters is the best, but there is no report on the effects of ultra-high pressure assisted shelling of mud cockles and the quality of mud cockles meat

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