CN101797060B - Method for processing semidry semihumid shellfish product used as moon cake ingredient - Google Patents
Method for processing semidry semihumid shellfish product used as moon cake ingredient Download PDFInfo
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- CN101797060B CN101797060B CN2010101420191A CN201010142019A CN101797060B CN 101797060 B CN101797060 B CN 101797060B CN 2010101420191 A CN2010101420191 A CN 2010101420191A CN 201010142019 A CN201010142019 A CN 201010142019A CN 101797060 B CN101797060 B CN 101797060B
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Abstract
The invention discloses a method for processing a semidry semihumid shellfish product used as a moon cake ingredient. The method comprises the following steps: blanching shellfish with steam, taking flesh, removing visceras, slicing, impregnating with sugar and sugar alcohol at low temperature to remove water, and drying in a hot-air and vacuum combined mode, thereby obtaining the semidry semihumid shellfish product, wherein the moisture content of the semidry semihumid shellfish product is 25-35%, the water activity is lower than 0.8, and the quality guarantee period at room temperature can reach more than 2 months. The semidry semihumid shellfish product has the advantages of soft texture and good palatability, and is especially suitable to be used as a moon cake ingredient.
Description
Technical field
The present invention relates to a kind of processing method of aquatic food, specifically is a kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching.
Background technology
Shellfish is one of main aquatic products of China, and its output surpasses 1,000 ten thousand tons, accounts for more than 20% of aquatic products total output; But domestic shellfish converted products is less, and wherein dried product is topmost converted products, but present shellfish dried product all is to adopt nature to dry usually; A small amount of heated-air drying that adopts; And in order to reach the purpose of Long-term Storage, the aquatic products content of shellfish dried product all is lower than 15% usually, therefore causes the product quality tougher; Rehydration is poor, and the application of product has bigger limitation.
The permeating and dewatering technology is one of food industry process technology commonly used, and salt that penetrating fluid adopts high concentration usually and (/ or) sugar are mainly used in the dehydration of fruits and vegetables, and in the exploitation of dried beef goods, in aquatic products, use less.And one of heated-air drying dry technology that to be food industry commonly used, its main feature be equipment less input, but the production process energy consumption is bigger, product quality such as rehydration are relatively poor; And vacuum drying characteristics are that the equipment input is higher, and dry amount is limited, but drying product quality is better; And the employing combined drying, advantage that can comprehensive two kinds of dry technologies reaches efficient high-quality purpose.Combined drying is following food industry dry technology Development Trend.
The present invention unites the shellfish product that has used permeating and dewatering, hot blast and vacuum combined dry technology production semi-wet, and the quality of product is soft, good palatability, and the following shelf-life of room temperature can reach more than 2 months, was especially suitable for use as the batching of moon cake.
So far, be suitable as moon cake batching the semi-wet shellfish product processing method be not reported.
Content of the present invention
The object of the present invention is to provide a kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching.Mainly be the goods that shellfish are processed into semi-wet, these goods are especially suitable for use as the batching of moon cake.
The scheme that the present invention solves the problems of the technologies described above is:
Adopt steam blanching respectively, get meat, go internal organ and section; Then adopt sucrose and D-sorbite to carry out the low temperature osmotic dehydration, last, adopt hot blast and the two-section type combined drying of vacuum; It is 25～35% that final production goes out moisture; Water activity is lower than 0.8, and the product quality is soft, the semi-wet shellfish product of good palatability.
A kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching, concrete steps are following:
1) steam blanching:
After fresh and alive shellfish cleaned up, adopt 121 ℃ water vapour to carry out blanching and handle, the processing time was 15 seconds, made the shellfish opening, was convenient to get meat;
2) get meat, go internal organ and section:
With pocket knife shellfish meat is taken out, then its internal organ are partly removed, and carried out slicing treatment, also can not cut into slices, keep the intact form of shellfish according to needed size;
3) sugar and sugar alcohol low temperature osmotic dehydration:
The weight ratio of shellfish meat and penetrating fluid is 1: 1.5, and the percetage by weight of the contained component of penetrating fluid is: 45%～55% sucrose, and 10%～15% D-sorbite, 5%～8% salt, all the other are pure water; The desired low temperature of process of osmosis is 4～8 ℃, and the permeating and dewatering time is 10～24 hours;
4) the two-section type combined drying of hot blast and vacuum:
Behind the permeating and dewatering shellfish meat taken out and carry out hot blast and the two-section type combined drying of vacuum: at first adopt heated-air drying, baking temperature is 75～85 ℃, and dry air relative humidity is less than 40%, wind speed 1～3m/s, and be 3～5 hours drying time; Get into the vacuum drying stage then, baking temperature is 55～65 ℃, and vacuum requires to be not less than 0.095Mpa, and be 2～4 hours drying time; Behind dry the end, the moisture of shellfish meat is 25～35%, and water activity is lower than 0.8, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft, good palatability.
Beneficial effect of the present invention:
The present invention unites the shellfish product that has used permeating and dewatering, hot blast and vacuum combined dry technology production semi-wet; The moisture of product is 25～35%; Water activity is lower than 0.8, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft; Good palatability is especially suitable for use as the batching of moon cake.
The inventive method production operation is simpler and easy, suitability for industrialized production.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further described.
Embodiment 1
A kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching, its process steps is following:
1. steam blanching:
After fresh and alive shellfish (oyster, clam or scallop) cleaned up, adopt 121 ℃ water vapour to carry out blanching and handle, the processing time was 15 seconds, made the shellfish opening, was convenient to get meat;
2. get meat, go internal organ and section:
With pocket knife shellfish meat is taken out, then its internal organ are partly removed, and carried out slicing treatment according to needed size;
3. sugar and sugar alcohol low temperature osmotic dehydration:
The weight ratio of shellfish meat and penetrating fluid is 1: 1.5, and the percetage by weight of the contained component of penetrating fluid is: 45% sucrose, and 15% D-sorbite, 8% salt, all the other are pure water; The process of osmosis temperature is controlled between 4～8 ℃, and the permeating and dewatering time is 24 hours;
4. the two-section type combined drying of hot blast and vacuum:
Behind the permeating and dewatering hot blast and the two-section type combined drying of vacuum are carried out in the taking-up of shellfish meat: at first adopt heated-air drying, baking temperature is controlled at 85 ℃, and dry air relative humidity is 39%, wind speed 1m/s, and be 3 hours drying time; Get into the vacuum drying stage then, baking temperature is controlled at 55 ℃, and vacuum is not less than 0.095Mpa, and be 4 hours drying time; Behind dry the end, the moisture of shellfish meat is 35%, and water activity is 0.79, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft, good palatability.
Embodiment 2
A kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching, its process steps is following:
1. steam blanching:
After fresh and alive shellfish (oyster, clam or scallop) cleaned up, adopt 121 ℃ water vapour to carry out blanching and handle, the processing time was 15 seconds, made the shellfish opening, was convenient to get meat;
2. get meat, go internal organ and section:
With pocket knife shellfish meat is taken out, then its internal organ are partly removed, finishing shellfish meat profile, and the intact form of maintenance shellfish meat;
3. sugar and sugar alcohol low temperature osmotic dehydration:
The weight ratio of shellfish meat and penetrating fluid is 1: 1.5, and the percetage by weight of the contained component of penetrating fluid is: 50% sucrose, and 12% D-sorbite, 7% salt, all the other are pure water; The process of osmosis temperature is controlled between 4～8 ℃, and the permeating and dewatering time is 18 hours;
4. the two-section type combined drying of hot blast and vacuum:
Behind the permeating and dewatering hot blast and the two-section type combined drying of vacuum are carried out in the taking-up of shellfish meat: at first adopt heated-air drying, baking temperature is controlled at 75 ℃, and dry air relative humidity is little to be 30%, wind speed 2m/s, and be 4 hours drying time; Get into the vacuum drying stage then, baking temperature is controlled at 60 ℃, and vacuum is not less than 0.095Mpa, and be 3 hours drying time; Behind dry the end, the moisture of shellfish meat is 25%, and water activity is 0.76, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft, good palatability.
Embodiment 3
A kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching, its process steps is following:
1. steam blanching:
After fresh and alive shellfish (oyster, clam or scallop) cleaned up, adopt 121 ℃ water vapour to carry out blanching and handle, the processing time was 15 seconds, made the shellfish opening, was convenient to get meat;
2. get meat, go internal organ and section:
With pocket knife shellfish meat is taken out, then its internal organ are partly removed, finishing shellfish meat profile, and the intact form of maintenance shellfish meat;
3. sugar and sugar alcohol low temperature osmotic dehydration:
The weight ratio of shellfish meat and penetrating fluid is 1: 1.5, and the percetage by weight of the contained component of penetrating fluid is: 55% sucrose, and 10% D-sorbite, 5% salt, all the other are pure water; The process of osmosis temperature is controlled between 4～8 ℃, and the permeating and dewatering time is 10 hours;
4. the two-section type combined drying of hot blast and vacuum:
Behind the permeating and dewatering hot blast and the two-section type combined drying of vacuum are carried out in the taking-up of shellfish meat: at first adopt heated-air drying, baking temperature is controlled at 80 ℃, and dry air relative humidity is 36%, wind speed 3m/s, and be 5 hours drying time; Get into the vacuum drying stage then, baking temperature is controlled at 65 ℃, and vacuum is not less than 0.095Mpa, and be 2 hours drying time; Behind dry the end, the moisture of shellfish meat is 29%, and water activity is 0.77, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft, good palatability.
Claims (2)
1. processing method that is suitable as the semi-wet shellfish product of moon cake batching; It is characterized in that; Comprise the shellfish steam blanching, get meat, go internal organ and section, sugar and the dehydration of sugar alcohol low temperature osmotic, hot blast and the two-section type combined drying of vacuum, concrete steps are following:
1) steam blanching:
After fresh and alive shellfish cleaned up, adopt 121 ℃ water vapour to carry out blanching and handle, the processing time was 15 seconds, made the shellfish opening, was convenient to get meat;
2) get meat, go internal organ and section:
With pocket knife shellfish meat is taken out, then its internal organ are partly removed, and carried out slicing treatment, or do not cut into slices, keep the intact form of shellfish according to needed size;
3) sugar and sugar alcohol low temperature osmotic dehydration:
The weight ratio of shellfish meat and penetrating fluid is 1: 1.5, and the percetage by weight of the contained component of penetrating fluid is: 45%～55% sucrose, and 10%～15% D-sorbite, 5%～8% salt, all the other are pure water; The desired low temperature of process of osmosis is 4～8 ℃, and the permeating and dewatering time is 10～24 hours;
4) the two-section type combined drying of hot blast and vacuum:
Behind the permeating and dewatering shellfish meat taken out and carry out hot blast and the two-section type combined drying of vacuum: at first adopt heated-air drying, baking temperature is 75～85 ℃, and dry air relative humidity is less than 40%, wind speed 1～3m/s, and be 3～5 hours drying time; Get into the vacuum drying stage then, baking temperature is 55～65 ℃, and vacuum requires to be not less than 0.095MPa, and be 2～4 hours drying time; Behind dry the end, the moisture of shellfish meat is 25～35%, and water activity is lower than 0.8, and the following shelf-life of room temperature can reach more than 2 months, and the product quality is soft, good palatability.
2. a kind of processing method that is suitable as the semi-wet shellfish product of moon cake batching according to claim 1 is characterized in that described shellfish is oyster, clam and scallop.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101420191A CN101797060B (en) | 2010-04-08 | 2010-04-08 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
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| CN2010101420191A CN101797060B (en) | 2010-04-08 | 2010-04-08 | Method for processing semidry semihumid shellfish product used as moon cake ingredient |
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| CN101797060B true CN101797060B (en) | 2012-07-04 |
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| CN102160659B (en) * | 2011-03-31 | 2012-11-07 | 康勇明 | Seasoning oyster and production method thereof |
| CN106031416B (en) * | 2015-03-13 | 2020-04-28 | 上海市食品研究所 | Leisure fish product pickling liquid and preparation method of leisure fish product |
| CN106561768A (en) * | 2016-10-21 | 2017-04-19 | 青岛硕丰农茶叶专业合作社 | Preparation method of oyster moon cakes |
| CN106386975A (en) * | 2016-10-21 | 2017-02-15 | 青岛硕丰农茶叶专业合作社 | Oyster moon cakes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957767A (en) * | 2005-11-21 | 2007-05-09 | 大连九鲜房食品有限公司 | Method for preparing instant sea cucumber |
| CN101002578A (en) * | 2007-01-09 | 2007-07-25 | 中国海洋大学 | Adiposity semi-dried fish meat piece processing method |
| CN101361577A (en) * | 2008-09-08 | 2009-02-11 | 宁波大学 | Instant razor clam sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957767A (en) * | 2005-11-21 | 2007-05-09 | 大连九鲜房食品有限公司 | Method for preparing instant sea cucumber |
| CN101002578A (en) * | 2007-01-09 | 2007-07-25 | 中国海洋大学 | Adiposity semi-dried fish meat piece processing method |
| CN101361577A (en) * | 2008-09-08 | 2009-02-11 | 宁波大学 | Instant razor clam sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张国琛等.水产品干燥技术的研究进展.《农业工程学报》.2004,第20卷(第04期),297-300页. * |
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