CN108378313A - A kind of processing method of instant seafood - Google Patents
A kind of processing method of instant seafood Download PDFInfo
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- CN108378313A CN108378313A CN201810013797.7A CN201810013797A CN108378313A CN 108378313 A CN108378313 A CN 108378313A CN 201810013797 A CN201810013797 A CN 201810013797A CN 108378313 A CN108378313 A CN 108378313A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 38
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 12
- 241000193171 Clostridium butyricum Species 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 235000017803 cinnamon Nutrition 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000009629 microbiological culture Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 241000193755 Bacillus cereus Species 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 1
- 241000276435 Gadus Species 0.000 description 18
- 241000541656 Carex marina Species 0.000 description 9
- 241000238366 Cephalopoda Species 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000019784 crude fat Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 238000011953 bioanalysis Methods 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- -1 there is Physical Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of processing methods of instant seafood, seafood of the production after fragrant are heat-treated through low pressure vessel, to get instant seafood after vacuum freeze drying.Mouthfeel of the present invention is tender, remains nutrition and the taste of seafood, meets food safety requirements, also has effects that improve immunity.
Description
Technical field
The present invention relates to a kind of processing methods of instant seafood.
Background technology
There are many method about marine product deodorant, mainly there is Physical, chemical method and bioanalysis etc., the main original of Physical
Reason is by adsorbing fishy smell substance or covering fishy smell with other materials, and chemical method is usually to add the substance of reproducibility to raw meat
Taste substance carries out reduction deodorant, and bioanalysis mainly eliminates fishy smell by yeast fermentation.Physical effect generally cannot effectively take off
Except fishy smell, chemical method effect is good, but can influence the nutritive value of seafood itself, and bioanalysis is easy to operate, and effect is good, still
Its fermentation process is difficult to control, be easy to cause excessive fermentation, or fermentation is not exclusively, these factors influence taste and the battalion of seafood
It supports.
Boiling under the processing generally use high pressure or normal pressure of instant seafood can damage the nutriment in seafood.
And common instant seafood products and without the function of improving immunity.
Invention content
The technical problem to be solved by the invention is to provide a kind of processing methods of instant seafood, and mouthfeel of the present invention is tender, protect
Nutrition and the taste for having stayed seafood, meet food safety requirements.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme:
The fragrant seafood of production is added in low pressure vessel, starting low pressure vessel heating system makes low pressure vessel Nei Wenduda 50~80
DEG C, it closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.04torr~0.1MPa;In above-mentioned temperature
Under pressure condition, 15~50min is kept, opens intake valve, when pressure is consistent with ambient pressure in low pressure vessel, is opened low
Pressure vessel takes out seafood, chilled, to get instant seafood after vacuum packaging;
The fragrant seafood of the production follows the steps below:
a)Feedstock processing:Seafood is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid,
The mass ratio of glucose and water is 0.05~0.3:0.05~0.3:0.05~0.3:0.1~0.5:98.5~99.7;
b)Prepare the fragrant seafood of production:By the seafood after cleaning according to mass ratio 1:1~5 is added in the fragrant zymotic fluid of production and ferments, and ferments
10~30 DEG C, 4~72h of fermentation time of temperature, the seafood after fermentation are to produce fragrant seafood;
The aroma former be Xue watt yeast, heat bite in bacillus amyloliquefaciens, Bacillus cereus, clostridium butyricum and saccharomyces cerevisiae
It is a kind of or arbitrary proportion two or more.
The present invention can also be added two kinds of one kind or arbitrary proportion in Chinese prickly ash, ginger splices, sugar, cooking wine, vinegar and monosodium glutamate with
On.
The aroma former is clostridium butyricum, comes from Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC
23592。
Invention has following advantageous effects:
1, the present invention removes fishy smell using aroma former fermentation method, remains the nutritive value of seafood, also improves the taste of seafood.
2, the present invention is using the method culinary art of low pressure culinary art, the low nutriment for remaining seafood of heating temperature, nutriture value
Value is high.
3, clostridium butyricum has adjustment intestinal colony balance, promotes intestinal beneficial flora proliferation;Strengthen immunity is prevented swollen
Tumor occurs and growth promotion effect.
Specific implementation mode
It is further illustrated the present invention with reference to specific example.
Embodiment 1
The fragrant gadus of production is added in low pressure vessel, starting low pressure vessel heating system makes 60 DEG C of low pressure vessel Nei Wenduda, seals
It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.03torr;Under the conditions of above-mentioned temperature and pressure,
20min is kept, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out gadus, warp
Freezing, to get instant gadus after vacuum packaging;
The fragrant gadus of the production follows the steps below:
a)Feedstock processing:Gadus is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is 8*106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal
The mass ratio of grape sugar and water is 0.06:0.07:0.07:0.3:99.5;The aroma former is clostridium butyricum;It is micro- from Chinese industrial
Biological inoculum preservation administrative center, preserving number CICC 23592;
b)Prepare the fragrant gadus of production:By the gadus after cleaning according to mass ratio 1:3 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
12 DEG C, for 24 hours, the gadus after fermentation is to produce fragrant gadus to fermentation time.
Embodiment 2
The fragrant gadus of production is added in low pressure vessel, starting low pressure vessel heating system makes 60 DEG C of low pressure vessel Nei Wenduda, seals
It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.03torr;Under the conditions of above-mentioned temperature and pressure,
20min is kept, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out gadus, warp
Freezing, to get instant gadus after vacuum packaging;
The fragrant gadus of the production follows the steps below:
a)Feedstock processing:Gadus is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is 8*106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal
The mass ratio of grape sugar and water is 0.06:0.07:0.07:0.3:99.5;The aroma former is clostridium butyricum;
b)Prepare the fragrant gadus of production:By the gadus after cleaning according to mass ratio 1:3 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
12 DEG C, for 24 hours, the gadus after fermentation is to produce fragrant gadus to fermentation time.
Embodiment 3
The fragrant sea sedge of production is added in low pressure vessel, starting low pressure vessel heating system makes 55 DEG C of low pressure vessel Nei Wenduda, seals
It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach 0.05MPa;Under the conditions of above-mentioned temperature and pressure, protect
30min is held, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out sea sedge, through cold
Freeze, to get instant sea sedge after vacuum packaging;
The fragrant sea sedge of the production follows the steps below:
a)Feedstock processing:Sea sedge is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses Xue watt yeast, Xue watt yeast quantity 6*107Cfu/ml, salt, ground cinnamon, lactic acid, Portugal
The mass ratio of grape sugar and water is 0.07:0.05:0.06:0.2:99.62;
b)Prepare the fragrant sea sedge of production:By the sea sedge after cleaning according to mass ratio 1:4 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
280 DEG C, fermentation time 6h, Chinese prickly ash, ginger splices, sugar, cooking wine, vinegar and monosodium glutamate is added and is seasoned, seasoned sea sedge of fermenting
As produce fragrant sea sedge.
Embodiment 4
The fragrant squid of production is added in low pressure vessel, starting low pressure vessel heating system makes 75 DEG C of low pressure vessel Nei Wenduda, seals
It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach 0.03MPa;Under the conditions of above-mentioned temperature and pressure, protect
15~50min is held, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out squid,
It is chilled, to get instant squid after vacuum packaging;
The fragrant squid of the production follows the steps below:
a)Feedstock processing:Squid is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and access heat bites bacillus amyloliquefaciens and saccharomyces cerevisiae, and heat bites bacillus amyloliquefaciens and wine brewing ferment
Female total quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid, glucose and water mass ratio be 0.1:0.1:0.1:0.2:
99.5;
b)Prepare the fragrant squid of production:By the squid after cleaning according to mass ratio 1:1 is added in the fragrant zymotic fluid of production and ferments, fermentation temperature
12 DEG C, fermentation time 36h, the squid after fermentation is to produce fragrant squid.
The advantageous effect further illustrated the present invention with reference to experimental data:
Experiment one
1, material to be tested is tested
1 materials and methods:
1.1 test site:Yantai food enterprise.
1.2 detection:Taste fishy smell, mouthfeel;Measured weight loss, protein, ash content, crude fat and tenderness(Shearing force).
1.3 material to be tested:For embodiment 1, embodiment 2, comparison 1(In addition to aroma former processing is not added, other making sides
Method is consistent with embodiment 1)With comparison 2(In addition to using normal pressure processing, other production methods are consistent with embodiment 1)Do effect
Compare.
This experiment is consistent with other operations in addition to processing difference except testing.
2 results and analysis
Embodiment 1, embodiment 2, comparison 1(In addition to aroma former processing is not added, other production methods are consistent with embodiment 1)With
Comparison 2(In addition to using normal pressure processing, other production methods are consistent with embodiment 1)Processing is compared, and data are shown in Table 1
Table 1
Embodiment 1 | Embodiment 2 | Comparison 1 | Comparison 2 | |
Fishy smell | It is savory without fishy smell | It is savory without fishy smell | There are fishy smell, British plain spirits | Without fishy smell, fragrance is light |
Taste teacher's evaluation | It is excellent | It is good | Difference | Generally |
Weight loss (%) | 6.56 | 6.73 | 6.91 | 7.20 |
Protein (%) | 32.37 | 31.52 | 34.53 | 30.86 |
Ash content (%) | 1.35 | 1.32 | 1.43 | 1.18 |
Crude fat (%) | 0.29 | 0.32 | 0.46 | 0.31 |
Tenderness(Shearing force) | 34.21 | 36.77 | 45.32 | 40.51 |
It being compared with embodiment 2 by 1 embodiment 1 of table, the present invention selects to buy from Chinese industrial Microbiological Culture Collection administrative center,
The clostridium butyricum of preserving number CICC 23592 is equal in terms of taste, weight loss, protein content, ash content, crude fat and tenderness
It is better than using common clostridium butyricum;Compared by the data of embodiment 1 and comparison 1 it can be seen that clostridium butyricum has except raw meat, production are fragrant
With improve mouthfeel effect, after clostridium butyricum is handled in terms of weight loss, protein content, ash content, crude fat and tenderness
It is better than comparison 1;Compared by the data of embodiment 1 and comparison 2 it can be seen that equally being handled through clostridium butyricum, using low-pressure boiling
Be better than atmospheric cooking in terms of taste, weight loss, protein content, ash content, crude fat and tenderness.
Experiment two
1 materials and methods:
1.1 test site:Yantai kindergarten.
1.2 experimental subjects:Inventor collects 200 pupils altogether from June, 2015 in July, 2017, is divided into 2 groups, often
100 people of group, the age is between 3-5 Sui.
1.3 material to be tested:The present invention.
1.4 experimental method:The present invention is added in wherein 100 people's breakfast, another 100 people tests 6 months without any addition, point
Child's flu total degree of experiment Tong Ji not participated in.
2 results and analysis:It is shown in Table 1
Table 1
Flu total degree(It is secondary) | |
The addition present invention | 79 |
It is no added | 132 |
By the above experimental data, it can be seen that the present invention also has effects that improve immunity.
Claims (3)
1. a kind of processing method of instant seafood, it is characterised in that follow the steps below:
The fragrant seafood of production is added in low pressure vessel, starting low pressure vessel heating system makes low pressure vessel Nei Wenduda 50~80
DEG C, it closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.04torr~0.1MPa;In above-mentioned temperature
Under pressure condition, 15~50min is kept, opens intake valve, when pressure is consistent with ambient pressure in low pressure vessel, is opened low
Pressure vessel takes out seafood, chilled, to get instant seafood after vacuum packaging;
The fragrant seafood of the production follows the steps below:
Feedstock processing:Seafood is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal
The mass ratio of grape sugar and water is 0.05~0.3:0.05~0.3:0.05~0.3:0.1~0.5:98.5~99.7;
Prepare the fragrant seafood of production:By the seafood after cleaning according to mass ratio 1:1~5 is added in the fragrant zymotic fluid of production and ferments, and ferments
10~30 DEG C, 4~72h of fermentation time of temperature, the seafood after fermentation are to produce fragrant seafood;
The aroma former be Xue watt yeast, heat bite in bacillus amyloliquefaciens, Bacillus cereus, clostridium butyricum and saccharomyces cerevisiae
It is a kind of or arbitrary proportion two or more.
2. the processing method of instant seafood as described in claim 1, it is characterised in that:Chinese prickly ash, ginger can also be added in the present invention
One kind or arbitrary proportion in piece, sugar, cooking wine, vinegar and monosodium glutamate it is two or more.
3. the processing method of instant seafood as described in claim 1, it is characterised in that:The aroma former is clostridium butyricum, is come
From Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC 23592.
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CN103125985A (en) * | 2013-03-27 | 2013-06-05 | 中国海洋大学 | Low-temperature vacuum heating and stewing method of sea cucumber |
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