Fresh corbicula fluminea meat and preparation method thereof

Abstract

The invention discloses fresh corbicula fluminea meat and a preparation method thereof, and belongs to the technical field of processing of fishery products. The preparation method comprises the following steps of firstly, enabling fished corbicula fluminea to stand with salt water to enable the corbicula fluminea to discharge sand quickly, performing desalinating treatment with clean water, and performing a mechanical shelling operation to obtain corbicula fluminea meat; and performing cleaning treatment on the corbicula fluminea meat with micro-nanometer bubbles, directly performing vacuum packing, and performing sterilizing treatment with superhigh pressure (HPP) so as to obtain the fresh corbicula fluminea meat. According to the fresh corbicula fluminea meat and the preparation method thereof disclosed by the invention, shape contraction and nutrient loss of the corbicula fluminea meat caused by high temperature in a conventional processing course can be avoided, and the processing period of the fresh corbicula fluminea meat can be shortened. In addition, the corbicula fluminea meat obtained by the method is complete and uniform in shape, bright in color, rich in nutrients, and long in storage time, and the processing quality and the nutrient value of the corbicula fluminea meat are increased.

Description

technical field [0001] The invention relates to fresh river clam meat and a preparation method thereof, belonging to the technical field of aquatic product processing. Background technique [0002] River clam (Corbicula fluminea) is a bivalve mollusc, also known as yellow clam, golden clam, flat snail, etc. , Large output. River clam meat is rich in nutrition and delicious, and has high use value and health care function. River clam meat is rich in various amino acids, fats and inorganic salts. Han Peng et al. determined that the content of protein, fat and ash in dried river clam meat was 63.3%, 10.9% and 6.3% respectively, and it contained 17 kinds of amino acids, and essential amino acids accounted for 39.1% of the weight of amino acids. Yang Yuyu et al. used alkaline protease to enzymatically hydrolyze clam meat, and obtained a polypeptide component with a relative molecular weight of 70-2kDa, which showed good physical properties such as foaming and thermal stability...

AI Technical Summary

Problems solved by technology

[0004] The current process of sand spitting in clam meat processing generally takes more than 8 hours, and incomplete sand spitting not only reduces the quality of the processed clam meat, but also loses its edible value, resulting in waste of resources and affecting subsequent operations.

Due to the small size of micro-nano bubbles, which are generally below tens of microns, they have strong adsorption, oxidation properties and mass transfer functions, which can fully clean the river clam meat, and have a certain bactericidal effect, especially when the carrier gas When it is ozone, these effects cannot be achieved by pure water alone in the current treatment process

In the process of sterilizing clam meat, the current processing technology mainly uses steam or hot water. Due to high temperature, the protein structure of clam meat will be destroyed, resulting in rough meat texture.

The high temperature will also destroy the cell structure of the clam, causing nutrients to be lost with the steam or dissolved in the sterilized hot water, resulting in severe shrinkage of the clam meat and reducing the nutritional value of the clam meat

In addition, the high temperature also promotes the Maillard reaction process, resulting in the deepening of the color of the clam meat and reducing the sensory quality of the product

In addition, the current clam meat processing needs to sterilize the packaging materials after the sterilization process, which increases the operating process and processing costs

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