CN104957728A - Processing method of iced fresh conch meat - Google Patents

Abstract

The invention discloses a processing method of iced fresh conch meat. The processing method comprises the following steps: cleaning the conch meat, treating the conch meat by use of a Chinese herb extract prepared from 8-15 parts of Japanese knotweed, 10-20 parts of sessile stemona root, 2-8 parts of lesser galangal rhizome, 5-12 parts of wild chrysanthemum flowers, 1-5 pats of orange peel, 1-8 parts of zedoary rhizome, 1-8 parts of glossy privet fruits and 3-10 parts of oyster shell power and having bactericidal and bacteriostatic effects, next, performing secondary sterilization treatment by use of a broad-spectrum, high-efficiency and fast ozone solution, and then performing coating freshness-maintaining treatment by use of a 0.2-1% biological freshness-maintaining agent, and finally, performing low-temperature transportation and cold storage on the processed conch meat by using ice cubes. The freshness-maintaining method is capable of effectively prolonging the freshness-maintaining time of the conch meat in marine products, prolonging the shelf time and increasing the economic added value of the conch meat; besides, the method is capable of keeping the nutritional components and the color and luster of the conch meat and beneficial for popularization.

Description

A kind of processing method of chilled snail meat

technical field

The invention relates to a processing method of seafood, in particular to a processing method of chilled snail meat.

Background technique

Sea snails and freshwater fresh shell snails are loved by consumers because of their delicious taste, crisp, tender, elastic and nutritious meat. Among them, freshwater snails are mainly snails and stone snails. The snail meat is firm and attached to the snail shell. Most of them are cooked together with the snail shell, and then the snail meat can be picked out and eaten; for fresh conch shellfish, such as car When eating snails, red snails, clams, scallops, clams, etc., their shells should also be washed, and the meat and shells should be cooked together, discarding the shells and eating the meat. However, conch shellfish grow in the sea, and are restricted by the ban on sea or fresh sales time. In order to prolong the sales time of products and increase economic value, many merchants specially pick out the conch meat through primary processing and keep it fresh before storing, transporting and selling it. . And at present, relatively deficient for the fresh-keeping processing technology of chilled snail meat in the returned product, the shelf-life is short, and the umami taste, nutrition and edible value of snail meat are greatly reduced.

Contents of the invention

In view of the above-mentioned deficiencies, the technical problem to be solved by the present invention is to provide a processing method for chilled fresh snail meat that is ready-to-eat, unique in taste, rich in nutrition and simple in production technology.

In order to solve the above problems, the present invention is realized through the following technical solutions:

A processing method for chilled snail meat, comprising the following steps:

1) Take fresh and live conch shellfish, remove the shells and take the meat, wash once with running water, and then wash again with salt water with a concentration of 0.9-1.5% for 3-7 minutes to obtain the snail meat and set aside;

2) Soak the snail meat in step 1) in the traditional Chinese medicine extract with a concentration of 10-15% for 15-30 minutes, drain and set aside;

3) Immerse the snail meat treated in step 2) in an ozone solution with a concentration of 3.5-8 mg/L for 5-10 minutes, drain the water, and put it in a freezer at a temperature of -25--18°C for later use. ;

4) Apply a biological preservative with a concentration of 0.2-1% to the snail meat treated in step 3), drain the water, and place it in a freezer at a temperature of -25--18°C;

5) Pack the snail meat processed in step 4) according to the weight ratio of snail meat: crushed ice = 1:1-2, and then store and transport at -20°C to keep fresh.

In the above scheme, further, in step 2), the Chinese medicine extract is made of the following raw materials in parts by weight: 8 to 15 parts of Polygonum cuspidatum, 10 to 20 parts of Rhizoma Polygonum, 2 to 8 parts of Algal ginger, and 5 to 12 parts of wild chrysanthemum , 1 to 5 parts of orange peel, 1 to 8 parts of curcuma, 1 to 8 parts of Ligustrum lucidum, and 3 to 10 parts of oyster powder.

In the above solution, further preferably, in step 4), the biological preservative is prepared by mixing seaweed gel and chitosan at a mass ratio of 1.5:1-2.

Compared with prior art, the beneficial effect of the present invention is:

In the present invention, after the snail meat is cleaned, the snail meat is treated with the traditional Chinese medicine extract composed of Polygonum cuspidatum, Radix baicalensis, Galangal, wild chrysanthemum, orange peel, curcuma, Ligustrum lucidum and oyster powder. , and then use broad-spectrum, high-efficiency, and rapid ozone solution for secondary sterilization treatment, and then use a biological preservative with a concentration of 0.2-1% for coating fresh-keeping treatment, and finally use ice cubes for low-temperature storage and storage. Adopting the fresh-keeping method above can effectively improve the fresh-keeping time of the snail meat in seafood, prolong the shelf life, and then increase the economic added value of the snail meat, and can retain the nutritional components and color of the snail meat, which is beneficial to popularization.

Detailed ways

The present invention will be further explained below in conjunction with specific examples, but the present invention is not limited to these examples.

Example 1

A processing method for chilled snail meat, comprising the following steps:

1) Take fresh conch shellfish, remove the shells and take the meat, wash once with running water, and then wash twice with 0.9% salt water for 7 minutes to obtain the snail meat, which is set aside;

2) Immerse the snail meat of step 1) in a 10% traditional Chinese medicine extract for 30 minutes, drain and set aside; wherein the Chinese medicine extract is made of the following raw materials in parts by weight: 8 parts of Polygonum cuspidatum, 20 parts of Baibu , 2 parts of ginger, 12 parts of wild chrysanthemum, 1 part of orange peel, 1 part of curcuma, 8 parts of Ligustrum lucidum, 3 parts of oyster powder;

3) Place the snail meat treated in step 2) in an ozone solution with a concentration of 8 mg/L and immerse it for 5 minutes, drain the water, and then put it into a freezer at a temperature of -18°C for subsequent use;

4) Use a biological preservative with a concentration of 0.2% to coat the snail meat treated in step 3), drain the water, and place it in a freezer at a temperature of -25°C; wherein the biological preservative is made of alginate It is prepared by mixing with chitosan at a mass ratio of 1.5:1;

5) Pack the snail meat processed in step 4) according to the weight ratio of snail meat: crushed ice = 1:1, and then store and transport at -20°C to keep fresh.

Example 2

A processing method for chilled snail meat, comprising the following steps:

1) Take fresh conch shellfish, remove the shells and take the meat, wash once with running water, and then wash twice with 1.5% salt water for 3 minutes to obtain the snail meat, which is set aside;

2) Immerse the snail meat of step 1) in the extract of traditional Chinese medicine with a concentration of 15% for 15 minutes, drain and set aside; wherein the extract of traditional Chinese medicine is made of the following raw materials in parts by weight: 15 parts of Polygonum cuspidatum, 10 parts of Baibu , 8 parts of ginger, 5 parts of wild chrysanthemum, 5 parts of orange peel, 8 parts of curcuma, 1 part of Ligustrum lucidum, 10 parts of oyster powder;

3) Place the snail meat treated in step 2) in an ozone solution with a concentration of 3.5 mg/L and immerse it for 10 minutes, drain the water, and then put it into a freezer at a temperature of -25°C for later use;

4) Use a biological antistaling agent with a concentration of 1% to coat the snail meat treated in step 3), drain the water, and place it in a freezer at a temperature of -18°C; wherein the biological antistaling agent is made of alginate It is prepared by mixing with chitosan at a mass ratio of 1.5:2;

5) Pack the snail meat processed in step 4) according to the weight ratio of snail meat: crushed ice = 1:2, and then store and transport at -20°C to keep fresh.

Example 3

A processing method for chilled snail meat, comprising the following steps:

1) Take fresh conch shellfish, remove the shell and take the meat, wash once with running water, and then wash twice with 1.2% salt water for 5 minutes to obtain the snail meat, which is set aside;

2) Soak the snail meat in step 1) in the Chinese medicine extract with a concentration of 13% for 23 minutes, drain and set aside; wherein the Chinese medicine extract is made of the following raw materials in parts by weight: 11 parts of Polygonum cuspidatum, 15 parts of Baibu , 5 parts of ginger, 8 parts of wild chrysanthemum, 3 parts of orange peel, 4 parts of curcuma, 7 parts of Ligustrum lucidum, 7 parts of oyster powder;

3) Place the snail meat treated in step 2) in an ozone solution with a concentration of 5.8 mg/L and immerse it for 7 minutes, drain the water, and then put it into a freezer at a temperature of -20°C for standby;

4) Use a biological preservative with a concentration of 0.75% to coat the snail meat treated in step 3), drain the water, and place it in a freezer with a temperature of -21°C; wherein the biological preservative is made of alginate It is prepared by mixing with chitosan at a mass ratio of 1.5:1.2

5) The snail meat processed in step 4) is packed according to the weight ratio of snail meat: crushed ice = 1:1.5, and then stored and transported at -20°C to keep fresh.

Example 4

A processing method for chilled snail meat, comprising the following steps:

1) Take fresh conch shellfish, remove the shell and take the meat, wash once with flowing water, and then wash again with 1.3% salt water for 6 minutes to obtain the snail meat, which is set aside;

2) Soak the snail meat of step 1) in the Chinese medicine extract with a concentration of 11% for 20 minutes, drain and set aside; wherein the Chinese medicine extract is made of the following raw materials in parts by weight: 10 parts of Polygonum cuspidatum, 18 parts of Baibu , 4 parts of ginger, 10 parts of wild chrysanthemum, 2 parts of orange peel, 6 parts of curcuma, 7 parts of Ligustrum lucidum, 5 parts of oyster powder;

3) Place the snail meat treated in step 2) in an ozone solution with a concentration of 6.5 mg/L and immerse it for 6 minutes, drain the water, and then put it into a freezer at a temperature of -22°C for later use;

4) Use a biological preservative with a concentration of 0.7% to coat the snail meat treated in step 3), drain the water, and place it in a freezer at a temperature of -22°C; wherein the biological preservative is made of alginate It is prepared by mixing with chitosan at a mass ratio of 1.5:1;

5) The snail meat processed in step 4) is packed according to the weight ratio of snail meat: crushed ice = 1:1.8, and then stored and transported at -20°C to keep fresh.

Experimental example

Get 100kg of fresh car snail meat with the same size, freshness and variety, and divide it into 5 groups on average. Groups 1 to 4 adopt the method of this embodiment 1 to 4 to carry out fresh-keeping treatment successively and set them as the test group, and the fifth group adopts the traditional method. The fresh-keeping method was set as the control group, that is, only ice cubes were stored at low temperature.

Randomly extract 100g car snail meat samples from each group, detect the protein content, vitamin A content, calcium content, magnesium content, fresh-keeping time therein, after the detection is finished, randomly extract 200g car snail meat samples from each group, use The conventional method is processed and cooked, and tasted to check the taste. The results are shown in Table 1:

Table 1

From the result of above table 1, it is not difficult to find out that the protein content, vitamin A, calcium, magnesium and other mineral contents of the fresh-keeping meat of the car snail meat after adopting the method are significantly higher than those of the car snail meat processed by the traditional fresh-keeping method. The preservation time is significantly increased.

The above is only to illustrate the implementation of the present invention, and is not intended to limit the present invention. For those skilled in the art, any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be Included within the protection scope of the present invention.

Claims (3)

1. a processing method for chilled spiral shell meat, is characterized in that, comprise the following steps:

1) get fresh and alive conch shellfish, shell and get meat, carry out secondary cleaning 3 ~ 7min with the salt solution that concentration is 0.9 ~ 1.5% again after once cleaning with circulating water, obtain spiral shell meat, for subsequent use;

2) by step 1) spiral shell meat to impregnated in concentration be 15 ~ 30min in the Chinese medicine extract of 10 ~ 15%, drain, for subsequent use;

3) by step 2) process after spiral shell meat be placed in concentration be 3.5 ~ 8mg/L ozone solution dipping 5 ~ 10min after, drain the water, then put into the refrigerator that temperature is-25 ~-18 DEG C, for subsequent use;

4) adopt concentration be that the bio-preservative of 0.2 ~ 1% is to step 3) process after spiral shell meat carry out coating problems, after draining the water, be placed in the refrigerator that temperature is-25 ~-18 DEG C;

5) by step 4) process after spiral shell meat by spiral shell meat: the weight ratio of trash ice=1:1 ~ 2 is packed, and then under the condition of-20 DEG C, accumulating is fresh-keeping.

2. the processing method of chilled spiral shell meat according to claim 1, it is characterized in that, step 2) in, described Chinese medicine extract is made up of the raw material of following weight portion: giant knotweed 8 ~ 15 parts, the tuber of stemona 10 ~ 20 parts, galingal 2 ~ 8 parts, mother chrysanthemum 5 ~ 12 parts, tangerine peel 1 ~ 5 part, curcuma zedoary 1 ~ 8 part, the fruit of glossy privet 1 ~ 8 part, ostreae testa pulverata 3 ~ 10 parts.

3. the processing method of chilled spiral shell meat according to claim 1, is characterized in that, step 4) in, described bio-preservative is formed than mixed preparing by the quality of 1.5:1 ~ 2 by algin and shitosan.