CN103976410A - Processing method for instant shelled seasoning tegillarca granosa - Google Patents
Processing method for instant shelled seasoning tegillarca granosa Download PDFInfo
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- CN103976410A CN103976410A CN201410212583.4A CN201410212583A CN103976410A CN 103976410 A CN103976410 A CN 103976410A CN 201410212583 A CN201410212583 A CN 201410212583A CN 103976410 A CN103976410 A CN 103976410A
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- blood clam
- mud blood
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241000224239 Tegillarca granosa Species 0.000 title abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 12
- 239000010935 stainless steel Substances 0.000 claims abstract description 12
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 9
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 9
- 239000013078 crystal Substances 0.000 claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 6
- 241001339782 Scapharca broughtonii Species 0.000 claims description 70
- 230000002000 scavenging effect Effects 0.000 claims description 16
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 230000000740 bleeding effect Effects 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 239000013535 sea water Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract 7
- 239000007788 liquid Substances 0.000 abstract 3
- 239000008213 purified water Substances 0.000 abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 238000009835 boiling Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 206010033546 Pallor Diseases 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000003044 adaptive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 125000001309 chloro group Chemical group Cl* 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000009447 edible packaging Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020097 white wine Nutrition 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
- A23L17/50—Molluscs
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method for instant shelled seasoning tegillarca granosa. The processing method comprises the steps of cleaning the tegillarca granosa to remove silt, and picking out dead tegillarca granosa; putting the remained tegillarca granosa into a purification basin, adding purification liquid, covering the purification basin with ice blocks for purification for 24-28 hours, and washing the tegillarca granosa which is subjected to the purification through purified water, wherein the mass percentage of seawater crystals in the purification liquid is 3-5 percent, and the concentration of chlorine dioxide in the purification liquid is 2-4mg/L; draining the water from the tegillarca granosa on a stainless steel meshed disk; then adding sauces for seasoning, and draining the water from the tegillarca granosa on the stainless steel meshed disk after the tegillarca granosa is seasoned; putting the tegillarca granosa into a vacujm packaging machine according to an instant amount for vacuumizing packaging; performing ultrahigh-pressure treatment, wherein setting parameters during the ultrahigh-pressure treatment are that the pressure is 300-350MPa, the pressure retaining time is 5-10min, the temperature is 1-4 DEG C, and an ultrahigh-pressure cavity solvent is the purified water; finally putting the tegillarca granosa into a refrigerator with the temperature of 1-4 DEG C for refrigeration. The processing method is good in sterilization effect, and the taste of a product can be improved; furthermore, a customer can directly eat the product conveniently.
Description
Technical field
The present invention relates to food processing technology field, being specifically related to a kind of is the processing method of zone of eclipse shell seasoning mud blood clam.
Background technology
Mud blood clam (Tegillarca granosa), has another name called a blood clam, blood blood clam etc.Mud blood clam is very strong to the adaptive capacity of temperature, different with Individual Size to the adaptive capacity of sea water specific gravity.Because mud blood clam is high in China's output, wide accommodation, economic worth be large, in its meat, contain rich in protein and vitamin, delicious flavour, as traditional nourishing food, and very popular, particularly China Jiangsu and Zhejiang Provinces one is with always that mud blood clam is edible in daily life as traditional cuisines.
Due to mud blood clam delicious flavour, generally all taking liquor-saturated system with eat raw as main.Eat mouthfeel raw good, taste is good, mainly directly eats raw with boiling hot not the boiling later of boiling water at present, can keep preferably like this its nutritive value and mouthfeel.But, although mud blood clam, through liquor-saturated system or boiling water processing, exists the risk of microbial safety, in recent years eat the intestines problem that shellfish causes raw and happen occasionally in coastal area.Meanwhile, due to liquor-saturated system processing, the original local flavor of mud blood clam is covered by white wine and be can not get best flavor taste, and boiling water blanching processing also can affect color and luster and the quality of mud blood clam to a certain extent.
Summary of the invention
Technical problem to be solved by this invention is for above the deficiencies in the prior art, and providing a kind of is the processing method of zone of eclipse shell seasoning mud blood clam, and this processing method, by ultra high pressure treatment, has better effect than original liquor-saturated system or boiling water blanching in bacteria reducing; Meanwhile, this work method can improve the mouthfeel of product, is more conducive to the infiltration of flavoring, in local flavor and mouthfeel, increases; Be conducive to improve band shell seasoning mud blood clam by ultra high pressure treatment in addition and open shell, so that consumer is directly edible.
The technical solution adopted in the present invention is:
Be a processing method for zone of eclipse shell seasoning mud blood clam, the method comprises the following steps:
(1) pretreatment of raw material: mud blood clam is cleaned and removed after silt, choose dead shellfish.
(2) purify and clean: mud blood clam is put into clarifier-tank, then add scavenging solution, clarifier-tank top covers with ice cube simultaneously, carry out purified treatment 24-48 hour, wherein changed scavenging solution once every 6-8 hour, scavenging solution is sea crystal solution, and in scavenging solution, sea crystal mass percentage concentration is that 3-5%, chlorine dioxide concentration are 2-4mg/L, after purified treatment, rinse to the residual national standard that meets and be less than 0.05ppm with running water, and then rinse with pure water;
(3) draining: the mud blood clam after flushing drains on the netted dish of stainless steel;
(4) seasoning: the mud blood clam after draining is put into flavoring and carries out seasoning drains after modulating to micro-dry on the netted dish of stainless steel;
(5) packaging: the mud blood clam obtaining is put into the vacuum packing machine packaging of bleeding according to instant component (single edible packaging or multiple edible packaging);
(6) ultra high pressure treatment: packaged band shell mud blood clam is carried out to ultra high pressure treatment, and the parameters of super-pressure is: pressure 300-350MPa, dwell time 5-10min, temperature are 1-4 DEG C, and the cavity solvent of super-pressure is pure water;
(7) dry refrigeration: band shell seasoning mud blood clam good ultra high pressure treatment is taken out, wipe the water stain of packaging bag, then in the freezer of 1-4 DEG C, refrigerate.
In step (2): use sea crystal to soak, brine strength is 3-5%, and to add chlorine dioxide concentration be that 2-4mg/L purifies, and its objective is sand, kills part pathogenic bacteria simultaneously, and has the effect of cleaning.Clarification time 24-48 hour, unsuitable long not so mud blood clam is easily dead, and residual chlorine and salt branch penetrate into musculature and affect taste.Will clean, main purpose is the chlorine residue reducing in mud blood clam musculature, is conducive to the instant security of product simultaneously, requires to carry out herein chlorine residue detection simultaneously, meets national standard.Chlorine dioxide concentration keep-alive mud blood clam survival rate changes in table 1.
In step (3): the time draining is micro-dry with surface.
In step (4): the seasoning of mud blood clam, because mud blood clam is closed shell, therefore seasoning is difficult to enter musculature, and as long as therefore draining also micro-dry herein, to open after shell when high pressure, compressed into musculature and gone.
In step (5): because packaging is according to instant requirement, so general packaging can single or multiple packaging.
In step (6): the dwell time of super-pressure is timing from meeting the requirements of pressure, secondly temperature mainly refers to the temperature of high-pressure chamber inside, is not the temperature of fish body.The intensity of pressure and dwell time can affect holds shell feelings situation (in table 2), and baste enters the effect of musculature and bacteria reducing.Too high pressure may cause mud blood clam protein denaturation, and can cause and lose activity the variation of some composition as 400MPa can make protein denaturation and some enzyme, the long mouthfeel that can affect meat of dwell time, extruding, makes meat fiber breakage for a long time.So provide pressure and the dwell time in above-mentioned steps (6) through checking.
As preferably, in described step (4), flavoring is the compound of pure water, soy sauce and light-coloured vinegar, and wherein the mass ratio of pure water, soy sauce and light-coloured vinegar is 97 ︰ 2 ︰ 1, and modulating time is 5-15min.
Compared with prior art, the present invention has following remarkable advantage and beneficial effect:
The present invention adds ultra high pressure treatment method in processing and seasoning is processed.Super-pressure belongs to a pure Physical Processing technology, it is current up-to-date preservation technique, its definition refers to puts into food to press matchmaker's (as water), use the pressure of 100-1000MPa, under normal temperature or lower temperature, food is kept to certain action time, thereby reach the effect of some physical and chemical reaction speed of composition in sterilizing, material modification and change food.Its major advantage product of superhigh pressure technique can keep fresh and quality good, extend storage period, the maintenance original nutritional labeling of food and the local flavor of food, the edible quality of raising food, can effectively kill the most microorganisms that endanger consumer safety in aquatic products, can also suppress some activity to the disadvantageous endogenous enzymes of aquatic product quality, in the situation that not adding various additives, make aquatic products color and nutritional labeling preserve complete, and can effectively extend the storage period of aquatic products.Concrete untreated samples, hot water blanching sample and ultra high pressure treatment sample sense organ are compared as follows (seeing A-C in Fig. 1): by comparing the sense organ form of three kinds of mud blood clams, we can find out that the more untreated sample of the sample of ultra high pressure treatment is fuller, intrinsic smell and untreated sample are wanted to approach, be that color is darker, yellow is more shallow.It is shrivelled that the sample of hot water blanching is compared meat grain compared with untreated samples, and dehydration is serious, and color almost disappears, yellowish pink whiting, and the intrinsic smell of mud blood clam loses serious.
Secondly the present invention utilizes superhigh pressure technique to process mud blood clam, is conducive to mud blood clam and opens shell, is convenient to instant.By the processing of super-pressure, can effectively make mud blood clam open shell, be convenient to the instant bagged of instant product.Specifically, in table 2, draw from table 2, along with the increase of dwell time, mud blood clam to open shell rate more and more higher, at 300Mpa, under the 5min dwell time, sample is opened shell rate and is reached 100%.
Finally product is carried out to seasoning processing, ultra high pressure treatment is conducive to, in meat tissue that flavoring better penetrates into mud blood clam, improve mouthfeel, and along with the raising of pressure, permeability is higher, and compared with eating raw, to be directly stained with the taste of sauce vinegar better.
Brief description of the drawings
Shown in Fig. 1 is the sense organ aspect graph of the mud blood clam sample of three kinds of different conditions, and wherein A is untreated samples, and B is hot water blanching sample, and C is ultra high pressure treatment sample.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described in detail.Be noted that following illustrating is all exemplary, be intended to the invention provides further instruction.Except as otherwise noted, all Science and Technology terms that the present invention uses have the identical meanings of conventionally understanding with the technical field of the invention personnel.
Embodiment 1:
Be a processing method for zone of eclipse shell seasoning mud blood clam, it comprises the following steps:
(1) mud blood clam is cleaned and removed after silt, choose dead shellfish;
(2) mud blood clam is put into clarifier-tank, then add scavenging solution, clarifier-tank top covers with ice cube simultaneously, carry out purified treatment 48 hours, wherein changed scavenging solution once every 6-8 hour, in scavenging solution, sea crystal concentration is 3%, chlorine dioxide concentration is 2mg/L, rinses to the residual 0.05ppm that is less than, and then rinse with pure water after purified treatment with running water;
(3) the mud blood clam after flushing drains on the netted dish of stainless steel;
(4) the mud blood clam after draining is put into flavoring and carries out seasoning, flavoring is the compound of pure water, soy sauce and light-coloured vinegar, wherein the mass ratio of pure water, soy sauce and light-coloured vinegar is 97 ︰ 2 ︰ 1, and modulating time is 5min, after modulating, on the netted dish of stainless steel, drains;
(5) the mud blood clam obtaining is put into the vacuum packing machine packaging of bleeding according to instant component;
(6) band shell mud blood clam good seasoning is carried out to ultra high pressure treatment, the parameters of super-pressure is: pressure 300MPa, dwell time 10min, temperature are 2 DEG C, and the cavity solvent of super-pressure is pure water;
(7) band shell seasoning mud blood clam good ultra high pressure treatment is taken out, wipe the water stain of packaging bag, then in the freezer of 1-4 DEG C of left and right, refrigerate.
Embodiment 2:
Be a processing method for zone of eclipse shell seasoning mud blood clam, it comprises the following steps:
(1) mud blood clam is cleaned and removed after silt, choose dead shellfish;
(2) mud blood clam is put into clarifier-tank, then add scavenging solution, clarifier-tank top covers with ice cube simultaneously, carry out purified treatment 36 hours, wherein changed scavenging solution once every 6-8 hour, in scavenging solution, sea crystal concentration is 4%, chlorine dioxide concentration is 3mg/L, rinses to the residual 0.05ppm that is less than, and then rinse with pure water after purified treatment with running water;
(3) the mud blood clam after flushing drains on the netted dish of stainless steel;
(4) the mud blood clam after draining is put into flavoring and carries out seasoning, flavoring is the compound of pure water, soy sauce and light-coloured vinegar, wherein the mass ratio of pure water, soy sauce and light-coloured vinegar is 97 ︰ 2 ︰ 1, and modulating time is 10min, after modulating, on the netted dish of stainless steel, drains;
(5) the mud blood clam obtaining is put into the vacuum packing machine packaging of bleeding according to instant component;
(6) band shell mud blood clam good seasoning is carried out to ultra high pressure treatment, the parameters of super-pressure is: pressure 350MPa, dwell time 5min, temperature are 3 DEG C, and the cavity solvent of super-pressure is pure water;
(7) band shell seasoning mud blood clam good ultra high pressure treatment is taken out, wipe the water stain of packaging bag, then in the freezer of 1-4 DEG C of left and right, refrigerate.
Embodiment 3:
Be a processing method for zone of eclipse shell seasoning mud blood clam, it comprises the following steps:
(1) mud blood clam is cleaned and removed after silt, choose dead shellfish;
(2) mud blood clam is put into clarifier-tank, then add scavenging solution, clarifier-tank top covers with ice cube simultaneously, carry out purified treatment 24 hours, wherein changed scavenging solution once every 6-8 hour, in scavenging solution, sea crystal concentration is 5%, chlorine dioxide concentration is 4mg/L, rinses to the residual 0.05ppm that is less than, and then rinse with pure water after purified treatment with running water;
(3) the mud blood clam after flushing drains on the netted dish of stainless steel;
(4) the mud blood clam after draining is put into flavoring and carries out seasoning, flavoring is the compound of pure water, soy sauce and light-coloured vinegar, wherein the mass ratio of pure water, soy sauce and light-coloured vinegar is 97 ︰ 2 ︰ 1, and modulating time is 15min, after modulating, on the netted dish of stainless steel, drains;
(5) the mud blood clam obtaining is put into the vacuum packing machine packaging of bleeding according to instant component;
(6) band shell mud blood clam good seasoning is carried out to ultra high pressure treatment, the parameters of super-pressure is: pressure 350MPa, dwell time 10min, temperature are 4 DEG C, and the cavity solvent of super-pressure is pure water;
(7) band shell seasoning mud blood clam good ultra high pressure treatment is taken out, wipe the water stain of packaging bag, then in the freezer of 1-4 DEG C of left and right, refrigerate.
The raw material that embodiment is used, unless otherwise indicated, is the commercially available industrial goods of food processing.
The above embodiment of the present invention is can not be used for limiting the present invention to explanation of the present invention, and any change in implication and the scope suitable with claims of the present invention, all should think to be included in the scope of claims.
Table 1: chlorine dioxide concentration keep-alive mud blood clam survival rate changes
Table 2: open shell situation (dwell time 5min) under different pressures
| Pressure/Mpa | Sample number/ | Open shell sample number/ | Open shell rate/% |
| 260 | 50 | 29 | 58％ |
| 270 | 50 | 37 | 74％ |
| 280 | 50 | 40 | 80％ |
| 290 | 50 | 46 | 92％ |
| 300 | 50 | 50 | 100％ |
Claims (2)
1. be a processing method for zone of eclipse shell seasoning mud blood clam, it is characterized in that comprising the following steps:
(1) mud blood clam is cleaned and removed after silt, choose dead shellfish;
(2) mud blood clam is put into clarifier-tank, then add scavenging solution, clarifier-tank top covers with ice cube simultaneously, carry out purified treatment 24-48 hour, wherein changed scavenging solution once every 6-8 hour, in scavenging solution, the mass percentage concentration concentration of sea crystal is that 3-5%, chlorine dioxide concentration are 2-4mg/L, rinses to the residual 0.05ppm that is less than, and then rinse with pure water after purified treatment with running water;
(3) the mud blood clam after flushing drains on the netted dish of stainless steel;
(4) the mud blood clam after draining is put into flavoring and carries out seasoning, after modulating, on the netted dish of stainless steel, drains;
(5) the mud blood clam obtaining is put into the vacuum packing machine packaging of bleeding according to instant component;
(6) packaged band shell mud blood clam is carried out to ultra high pressure treatment, the parameters of super-pressure is: pressure 300-350MPa, dwell time 5-10min, temperature 1-4 DEG C, and the cavity solvent of super-pressure is pure water;
(7) band shell seasoning mud blood clam good ultra high pressure treatment is taken out, wipe the water stain of packaging bag, then in the freezer of 1-4 DEG C, refrigerate.
2. according to claim 1 is the processing method of zone of eclipse shell seasoning mud blood clam, it is characterized in that: in described step (4), flavoring is the compound of pure water, soy sauce and light-coloured vinegar, wherein the mass ratio of pure water, soy sauce and light-coloured vinegar is 97 ︰ 2 ︰ 1, and modulating time is 5-15min.
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| CN110089697A (en) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | A kind of preparation method of instant clean shellfish |
| CN110089545A (en) * | 2019-01-30 | 2019-08-06 | 宁波大学 | A kind of heat treatment method of mud blood clam |
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Cited By (4)
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