CN1086929C - Method for processing live seafood into instant food - Google Patents
Method for processing live seafood into instant food Download PDFInfo
- Publication number
- CN1086929C CN1086929C CN99112007A CN99112007A CN1086929C CN 1086929 C CN1086929 C CN 1086929C CN 99112007 A CN99112007 A CN 99112007A CN 99112007 A CN99112007 A CN 99112007A CN 1086929 C CN1086929 C CN 1086929C
- Authority
- CN
- China
- Prior art keywords
- seafood
- instant food
- clean
- vacuum
- minute
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 238000005086 pumping Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 241000238366 Cephalopoda Species 0.000 claims description 6
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 241001374849 Liparis atlanticus Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000976 ink Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a method for processing live seafood into instant food. Instant food is processed through the steps of shelling, gutting, boiling with water, soaking in cool water, vacuum packaging, high-temperature sterilizing, counter-pressing and cooling of seafood. The present invention mainly solves the problems of freshness reduction, poor mouth feeling and large nutritive loss of processed seafood; therefore, the present invention is a novel method for processing live seafood. The instant food can be eaten as soon as the package is opened.
Description
The present invention relates to a kind of method that live seefood is processed into instant food.
Along with growth in the living standard, people are more and more to the demand of high-grade marine products such as nutritious, appetizing marine product, particularly sea cucumber, abalone, conch, squid.Because marine product is rich in nutriments such as protein, amino acid, mineral matter, vitamin, can build up health after eating.At present to the deep processing of marine product, mainly be that its effective ingredient of extraction is processed into oral liquid and medicine promotes the well-being of mankind, and the edible processing method of live seefood is mainly contained dual mode according to the retrieval: the one, take the refrigerating accumulating, the back of thawing is edible.The 2nd, soak the back with salt and shine the dry storage transportation, being soaked in water, it is edible to send out the system back.Cryogenic freezing stored after internal organ are shelled, gone to first method with fresh and alive seafood, and its shortcoming expense is higher, and transportation difficulty, the particularly freshness of seafood reduce, mouthfeel is difficult to keep.Second method is live seefood to be gone to soak the back airing with a large amount of saline solutions behind the poach behind internal organ, the shell become dry product.Although this kind processing method expense is lower, the loss of freshness flavour nutrient is very big, must could eat through sending out system, is difficult to realize suitability for industrialized production.
The instant seafood freshness height, the sense of taste deliciousness that the object of the present invention is to provide a kind of method that live seefood is processed into instant food to produce with this method can promptly be opened instantly, provide amenities for the people safety and sanitation.
The invention provides a kind of method with processing live seafood into instant food, this method comprises the step of following order.
1. live seefood is shelled, goes to clean behind the internal organ;
2. will clean the clean seafood in back and put into 80 ℃--100 ℃ of water boiled 3-10 minute, took out the back and cleaned the impurity elimination thing;
3. the seafood that will clean up after will boiling is put into cold water and soaked l5-45 minute;
4. the seafood of taking out after soaking drains, the vacuum cooking bag vacuum-pumping and sealing packing under vacuum 0.06-0.1Mpa of packing into;
5. high-temperature sterilization pot is put in packaging bag, when temperature rises to 110 ℃--kept 10-30 minute in the time of 138 ℃, be cooled to below 38 ℃ in back-pressure under the 0.12--0.17Mpa pressure and take out packing material.
The present invention also has following characteristics, and described live seefood is sea cucumber, abalone, conch, squid or their mixture.
The present invention is vacuum-packed and back-pressure process for cooling owing to employing, the instant seafood freshness height of processing, sense of taste deliciousness, and technical process is simple, and cost is low, can promptly open instant.
Describe the present invention below in conjunction with embodiment.
The present invention includes the processing step of following order:
1. getting live seefoods such as sea cucumber, abalone, conch, squid shells, goes to clean with clear water behind the internal organ;
2. the seafood that cleans up is put into and fills 80 ℃--the saucepan heating of 100 ℃ of water 3-10 minute, take out the back and clean the impurity elimination thing;
3. the seafood after will boiling is pulled out to clean up and puts into cold water immersion 15-45 branch kind;
4. the vacuum cooking bag of packing into after the seafood after will soaking drains is packed with conventional vacuum packing machine vacuum-pumping and sealing under vacuum 0.06--0.1Mpa;
5. send into the high-temperature sterilization pot of band back-pressure device, when temperature rises to 110 ℃--kept 10--30 minute in the time of 138 ℃, be cooled to below 38 ℃ in back-pressure under the 0.12--0.17Mpa pressure condition and take out packing material, whole technical process finishes.
Embodiment 1:
Get sea cucumber 500g alive, the place inserts by ginseng body afterbody anus, and the tripe of operating on brokenly takes out internal organ, flush away silt to head, put into 90 ℃ of water after cleaning up and boil taking-up after 5 minutes, extract the head sandspit, clean up, put into cold water and soak 30 fens kinds, taking-up drains the vacuum cooking bag of packing into, sending into the high-temperature sterilization pot high temperature sterilization after the vacuum-pumping and sealing packing under the vacuum 0.095Mpa, when rising to 121 ℃, temperature kept 20 minutes, and be cooled to below 38 ℃ in back-pressure under the 0.15Mpa pressure and take out packing material.Sea cucumber freshness height in the packaging bag, taste is good, and is nutritious, can promptly open instant.
Embodiment 2:
Get live abalone 500g, earlier abalone shells is cleaned up, put into 90 ℃ of water heating and boil taking-up in 10 minutes, shell, cut abdomen, remove internal organ and surperficial mucus foreign material afterwash and put into cold water and soak after 45 minutes and take out, drain the vacuum cooking bag of packing into, the vacuum-pumping and sealing packing is sent into high temperature sterilization in the high-temperature sterilization pot then under vacuum 0.1Mpa, when temperature rises to 121 ℃, keep 20 fens kinds, be cooled to below 38 ℃ in back-pressure under the 0.15Mpa pressure and take out packing material.Abalone freshness height in the packaging bag, mouthfeel is good, nutritive loss is few, can promptly open instant.
Embodiment 3:
Get conch 500g alive, after the removal shell is cleaned, put into 100 ℃ of water heating and boil taking-up after 10 minutes, the excision internal organ clean up puts into cold water immersion 45 minutes, taking-up drains the vacuum cooking bag of packing into, and the vacuum-pumping and sealing packing is sent into high temperature sterilization in the high-temperature sterilization pot then under vacuum 0.1Mpa, when temperature rises to 138 ℃, kept 30 minutes, be cooled to below 38 ℃ in back-pressure under the 0.17Mpa pressure and take out packing material.Sea snail meat in the packaging bag is sliding gentle, and mouthful aquatic foods are fine and glossy, and excellent in taste is nutritious, can promptly open instant.
Embodiment 4:
Get squid 500g, sever belly after cleaning, taking out internal organ extrudes eye with the China ink bag, put into 80 ℃ of water heating and boiled 3 minutes, take out and put into cold water immersion taking-up in 15 minutes, drain the vacuum cooking bag of packing into, vacuum-pumping and sealing packing under vacuum 0.06Mpa, send into the high-temperature sterilization pot sterilization then, when temperature rises to 110 ℃, kept 10 minutes, be cooled to below 38 ℃ in back-pressure under the 0.12Mpa pressure and take out packing material.Squid freshness height in the bag, delicious, nutritious, can promptly open instant.
Claims (2)
1, a kind of method of processing live seafood into instant food is characterized in that this method comprises the step of following order:
1. live seefood is shelled, goes to clean behind the internal organ;
2. will clean the clean seafood in back and put into 80 ℃--100 ℃ of water boiled 3-10 minute, took out the back and cleaned the impurity elimination thing;
2. the seafood that will clean up after will boiling is put into cold water and soaked 15-45 minute;
4. the seafood of taking out after soaking drains, the vacuum cooking bag vacuum-pumping and sealing packing under vacuum 0.06-0.1Mpa of packing into;
5. packaging bag is put into high-temperature sterilization pot and when temperature rises to 110 ℃～138 ℃, kept 10-30 minute, be cooled to below 38 ℃ in back-pressure under the 0.12--0.17Mpa pressure and take out packing material.
2, the method for processing live seafood into instant food according to claim 1 is characterized in that described live seefood is sea cucumber, abalone, conch, squid or their mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112007A CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112007A CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1260142A CN1260142A (en) | 2000-07-19 |
| CN1086929C true CN1086929C (en) | 2002-07-03 |
Family
ID=5275351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112007A Expired - Fee Related CN1086929C (en) | 1999-01-09 | 1999-01-09 | Method for processing live seafood into instant food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1086929C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2430857B (en) * | 2005-10-05 | 2010-05-19 | Earagail Res And Dev Ltd | Improvements in and relating to the cooking of whelk |
| CN101019664B (en) * | 2007-03-28 | 2010-05-26 | 大连工业大学 | Preparation method of abalone soft package ready-to-eat product |
| CN101416754B (en) * | 2008-08-26 | 2012-01-25 | 三门县琴海水产养殖有限公司 | Instant octopus food and processing method thereof |
| CN102028268A (en) * | 2010-11-24 | 2011-04-27 | 冯玉萍 | Sea cucumber slicing process technology |
| CN102429262B (en) * | 2011-12-15 | 2013-05-29 | 浙江富丹旅游食品有限公司 | Preparation method of ready-to-eat baby squid product |
| CN104323328A (en) * | 2013-07-22 | 2015-02-04 | 韩升明 | Total-nutrition instant sea cucumber and preparation method thereof |
-
1999
- 1999-01-09 CN CN99112007A patent/CN1086929C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1260142A (en) | 2000-07-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101396133B (en) | Processing method of instant sea-ear | |
| CN101375725A (en) | Trepang (abalone) instant foodstuff and preparation method | |
| CN102132900A (en) | Method for processing instant roasted flavor fish | |
| CN101779802B (en) | Quick-frozen unshelled instant abalone and preparation method thereof | |
| KR20090059951A (en) | Manufacturing method of softened fish meat processed fish | |
| CN101779805B (en) | Instant holothurian and preparation method thereof | |
| CN1256042C (en) | Processing method of instant seafood | |
| CN101779804A (en) | Instant holothurian and preparation method thereof | |
| CN1973692A (en) | Processing method of precious marine instant food | |
| CN102028265B (en) | Spicy scallop skirt rims and preparation method thereof | |
| CN1086929C (en) | Method for processing live seafood into instant food | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN107279889B (en) | Bamboo shoot processing method | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN108936406A (en) | A kind of quick-frozen sea eel string slice processing method | |
| CN101138355B (en) | Mussel processing method | |
| CN103549490B (en) | Processing method for sardine fillets eaten raw | |
| CN1701721A (en) | Instant sea cucumber and preparation method thereof | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| CN103815445A (en) | Jelly-like sea cucumber canned shellfish and preparation method thereof | |
| KR100455549B1 (en) | Manufacturing method for oyster packing | |
| CN113331361A (en) | Minced fillet freezing storage method | |
| CN112471454A (en) | Method for making squid and Tangyang | |
| CN1518899A (en) | Canned sea cucumber and producing method | |
| KR920002766B1 (en) | Process for preparing shellfish-dry pack |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |