阅读说明：本技术 一种马氏珠母贝肉的保质保鲜加工方法 (Quality-guaranteeing and fresh-keeping processing method of pinctada martensii meat ) 是由 梁菊萍 于 2020-05-20 设计创作，主要内容包括：本发明公开了一种马氏珠母贝肉的保质保鲜加工方法,属于海产品加工技术领域,一种马氏珠母贝肉的保质保鲜加工方法,包括海水浸泡清洗、表面去粘液处理、去腥处理、杀菌处理、预冷处理、保质保鲜液中浸泡处理、真空包装等工序,本发明提供的马氏珠母贝肉的保质保鲜加工方法,能够对马氏珠母贝肉进行保质保鲜加工,能够使内陆偏远地区的人们,品尝到马氏珠母贝肉的原味,保证营养、水分不流失,在保证口感的同时,能够增加存储时间、增长运输距离,扩大海产品的供应周期,节约运输成本。本发明在加工处理过程中,不带有任何对人体有害的材料,保证了马氏珠母贝肉的食用安全性。(The invention discloses a quality-guaranteeing and fresh-keeping processing method of pinctada martensii meat, which belongs to the technical field of marine product processing and comprises the working procedures of seawater soaking and cleaning, surface mucus removing treatment, fishy smell removing treatment, sterilization treatment, precooling treatment, soaking treatment in quality-guaranteeing and fresh-keeping liquid, vacuum packaging and the like. In the processing process, the invention does not contain any material harmful to human bodies, thereby ensuring the edible safety of the pinctada martensii meat.)

1. A quality-guaranteeing and freshness-keeping processing method of pinctada martensii meat comprises the following steps:

s1, soaking and cleaning the pinctada martensii meat raw material in clean and sterile seawater;

s2, carrying out surface mucus removal treatment on the washed pinctada martensii meat;

s3, placing the cleaned pinctada martensii meat into a fishy smell removing solution for fishy smell removing treatment;

s4, sterilizing the Pinctada martensii meat after deodorization, wherein the sterilization comprises ultraviolet sterilization and ultrasonic-assisted sterilization;

s5, placing the sterilized pinctada martensii meat in a low-temperature environment for precooling;

s6, soaking the precooled pinctada martensii meat in a quality-guaranteeing and freshness-keeping solution, and taking out the pinctada martensii meat after soaking to drain water on the surface of the pinctada martensii meat;

s7, carrying out vacuum packaging on the drained Pinctada martensii meat by using an aseptic packaging bag;

s8, placing the packaged Pinctada martensii meat packaging bag in a micro-freezing refrigeration house for storage.

2. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: in the step S1, when the raw material of the pinctada martensii meat is frozen pinctada martensii meat, the frozen pinctada martensii meat is placed on a thawing table, and is naturally thawed to a semi-thawed state by air when the thawing environment temperature is lower than 20 ℃, and crushed ice is added to the frozen pinctada martensii meat for thawing when the thawing environment temperature is higher than 20 ℃.

3. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: and in the step S2, the mucus removing treatment is specifically to uniformly coat a layer of mucus remover on the surface of the pinctada martensii meat, standing for 10-20min, putting the pinctada martensii meat coated with the mucus remover into a clear water pool for cleaning, and removing the mucus remover on the surface.

4. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 3, characterized in that: the mucus remover comprises the following components in percentage: 15-20% of sodium bicarbonate, 3-6% of sucrose ester, 6-10% of citric acid, 6-10% of salt and the balance of starch;

the mucus remover is prepared by mixing bicarbonate, sucrose ester, citric acid, salt and starch.

5. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: in the S3, the fishy smell removing liquid comprises the following components in parts by mass: 0.5-2 parts of sodium phytate, 0.5-5 parts of tea tree oil, 2-5 parts of eucalyptus oil, 0.01-0.03 part of polyglutamic acid, 5-8 parts of fatty alcohol ether sodium sulfate, 8-12 parts of ethanol, 20-30 parts of perilla extract and 50-70 parts of water;

the preparation method of the fishy smell removing liquid comprises the following steps: fully mixing sodium phytate, tea tree oil, eucalyptus oil, polyglutamic acid, fatty alcohol ether sodium sulfate and ethanol to obtain a mixed solution A, fully mixing the perilla extract and water to obtain a mixed solution B, and fully mixing the mixed solution A and the mixed solution B to obtain the fishy smell removing liquid.

6. The quality-guaranteeing and freshness-retaining processing method of the pinctada martensii meat according to claim 5, characterized in that: the preparation method of the perilla extract comprises the following steps: selecting fresh perilla leaves, cleaning and draining, grinding and homogenizing the perilla leaves, then placing the ground and homogenized perilla leaves into purified water at 70-80 ℃ for stewing for 10-15min, placing the stewing liquid into an ultrasonic extractor for ultrasonic extraction for 30min under the conditions of 40-50 ℃, 200-class sand, 300W and 30-40KHz, and filtering the extracting solution by using a piece of gauze to obtain the perilla extracting solution for 2-3 times.

7. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: in the step S4, the ultraviolet sterilization is to place the pinctada martensii meat under an ultraviolet lamp for irradiation for 20-40min, and the ultrasonic-assisted sterilization is to place the pinctada martensii meat irradiated by the ultraviolet lamp into an ultrasonic processor for ultrasonic treatment, wherein the ultrasonic power is 150-200W, and the ultrasonic time is 4-8 min.

8. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: and in the step S5, pre-cooling, namely placing the pinctada martensii meat in a refrigeration house at the temperature of 0-5 ℃ for 20-40 min.

9. The quality-guaranteeing and freshness-retaining processing method of pinctada martensii meat according to claim 1, characterized in that: the quality and freshness keeping liquid comprises the following components in percentage by mass: 0.2-0.4% of tea polyphenol, 0.3-0.5% of chitosan, 2-4% of sodium alginate, 2-3% of lactic acid bacteria, 2-4% of ferrous sulfate, 0.05-0.1% of carrageenan oligosaccharide, 0.1-0.3% of nisin, 1-3% of spice extract and the balance of sterile purified water;

the preparation method of the quality and freshness keeping liquid comprises the following steps: placing tea polyphenol, chitosan, sodium alginate, lactobacillus, ferrous sulfate, carrageenan oligosaccharide and nisin in a clean and sterile mixing machine, fully and uniformly mixing to obtain a mixture, fully and uniformly mixing a spice extracting solution and sterile purified water to obtain a mixed solution C, adding the mixture into the mixed solution C, and fully and uniformly stirring and mixing to obtain the tea polyphenol-containing beverage.

10. The quality-guaranteeing and freshness-retaining processing method of the pinctada martensii meat according to claim 9, characterized in that: the preparation method of the spice extracting solution comprises the following steps: taking spices, cleaning, putting the spices into a drying box for drying, carrying out ball milling by a ball mill to obtain spice powder, adding 95% ethanol into the spice powder, and controlling the material-liquid ratio to be 1 g: 10-18ml, shaking for 12h, filtering by using filter paper, and mixing residues according to a material-liquid ratio of 1 g: adding 95% ethanol 5-7ml, re-extracting for 12 hr, filtering to remove residue, and mixing the filtrates obtained by filtering twice to obtain spice extractive solution.

Technical Field

The invention relates to the technical field of marine product processing, in particular to a quality-guaranteeing and fresh-keeping processing method of pinctada martensii meat.

Background

Pinctada martensii. The important seawater culture shellfish and the main mother shellfish for producing pearl. The shell is in a square shape, the back edge is slightly straight, the abdomen edge is arc-shaped, and the front edge and the rear edge are arc-shaped. The anterior ear is protruded and is approximately triangular; the posterior ear is thicker and shorter. Family Pteriidae of order Pteriidae of class Dicotyledoneae of the phylum mollusca. Also known as pinctada fucata. The important seawater culture shellfish and the main mother shellfish for producing pearl. China is distributed in the south of the strait in the coast, guangxi, guangdong and taiwan. In Japan, the first cultured Pinctada margaritifera as a mother shell in the beginning of the 20 th century. China became the export country of cultured pearls of Pinctada martensii in the 60 s. The quality of south sea pearls (namely pearls produced by pinctada martensii) produced in China is internationally acknowledged to be the first index in the world.

The Pinctada martensii meat contains 17 amino acids, wherein the essential amino acids (L ys, Thr, Phe, Val, L eu, Ile and Met) account for 32.0 percent of the total amino acid content, the flavor amino acids (Arg, Ala, Gly, Asp and Glu) account for 56.2 percent of the total amino acid content, 10 amino acids are detected in the shell, the essential amino acids account for 52.0 percent of the total amino acid content, and the flavor amino acids account for 41.8 percent of the total amino acid content, 47 and 33 fat-soluble components are respectively identified from the Pinctada martensii meat and the shell, wherein the main components are alkane compounds, the meat and the shell have 6 components which are the same, and in addition, the fat-soluble component of the Pinctada martensii meat has the highest palmitic acid content which is 58.78 percent.

The pinctada martensii meat belongs to one of seafood, which is a very perishable product, and the main causes of the phenomenon include microorganisms, autolytic enzymes, fat oxidation and the like, and the microorganisms have the greatest influence. The prior seafood fresh-keeping method mainly comprises the methods of low-temperature fresh-keeping, modified atmosphere fresh-keeping, irradiation fresh-keeping, biological fresh-keeping agent fresh-keeping and the like. According to the difference of temperature, the low-temperature fresh-keeping can be divided into cold storage fresh-keeping, ice temperature fresh-keeping, micro-freezing fresh-keeping and freezing storage fresh-keeping, and although the application is simple, the low-temperature fresh-keeping has defects, such as short low-temperature fresh-keeping period and difficulty in long-time long-distance transportation and storage; the modified atmosphere preservation can inhibit most aerobic microorganisms, has good effect on prolonging the shelf life of the refrigerated seafood, but is not enough to be applied in the field in China at present, has high cost and is not suitable for large-scale application; the irradiation preservation energy consumption is low, no secondary pollution is caused during product treatment, but the irradiation also has certain influence on protein, fat and carbohydrate in food. With the improvement of living standard of people, the requirements on food safety and food fresh-keeping flavor are increasingly strict. Due to the food characteristics of seafood, the seafood fresh-keeping difficulty is high, and although various fresh-keeping technologies have certain effects on fresh-keeping and storage of seafood, the research strength in China is not enough at present, and some novel fresh-keeping-conforming methods are yet to be developed and researched.

Disclosure of Invention

1. Technical problem to be solved

Aiming at the problems in the prior art, the invention aims to provide a quality-guaranteeing and freshness-preserving processing method for pinctada martensii meat, which can carry out quality-guaranteeing and freshness-preserving processing on the pinctada martensii meat, can enable people in inland remote areas to taste the original taste of the pinctada martensii meat, ensure that nutrition and water are not lost, can increase storage time and transportation distance while ensuring taste, expand the supply cycle of marine products and save transportation cost.

2. Technical scheme

In order to solve the above problems, the present invention adopts the following technical solutions.

A quality-guaranteeing and freshness-keeping processing method of pinctada martensii meat comprises the following steps:

s1, soaking and cleaning the pinctada martensii meat raw material in clean and sterile seawater;

s2, carrying out surface mucus removal treatment on the washed pinctada martensii meat;

s3, placing the cleaned pinctada martensii meat into a fishy smell removing solution for fishy smell removing treatment;

s4, sterilizing the Pinctada martensii meat after deodorization, wherein the sterilization comprises ultraviolet sterilization and ultrasonic-assisted sterilization;

s5, placing the sterilized pinctada martensii meat in a low-temperature environment for precooling;

s6, soaking the precooled pinctada martensii meat in a quality-guaranteeing and freshness-keeping solution, and taking out the pinctada martensii meat after soaking to drain water on the surface of the pinctada martensii meat;

s7, carrying out vacuum packaging on the drained Pinctada martensii meat by using an aseptic packaging bag;

s8, placing the packaged Pinctada martensii meat packaging bag in a micro-freezing refrigeration house for storage.

Further, in S1, when the raw material of the pinctada martensii meat is frozen pinctada martensii meat, the frozen pinctada martensii meat is placed on a thawing table, and is naturally thawed to a semi-thawed state by air when the thawing environment temperature is lower than 20 ℃, and crushed ice is added to the frozen pinctada martensii meat for thawing when the thawing environment temperature is higher than 20 ℃.

Further, in S2, the mucus removing process includes the steps of uniformly coating a layer of mucus remover on the surface of the pinctada martensii meat, standing for 10-20min, cleaning the pinctada martensii meat coated with the mucus remover in a clear water tank, and removing the mucus remover on the surface.

Further, the mucus removing agent comprises the following components in percentage: 15-20% of sodium bicarbonate, 3-6% of sucrose ester, 6-10% of citric acid, 6-10% of salt and the balance of starch;

the mucus remover is prepared by mixing bicarbonate, sucrose ester, citric acid, salt and starch.

Further, in the step S3, the fishy smell removing liquid comprises the following components in parts by mass: 0.5-2 parts of sodium phytate, 0.5-5 parts of tea tree oil, 2-5 parts of eucalyptus oil, 0.01-0.03 part of polyglutamic acid, 5-8 parts of fatty alcohol ether sodium sulfate, 8-12 parts of ethanol, 20-30 parts of perilla extract and 50-70 parts of water;

the preparation method of the fishy smell removing liquid comprises the following steps: fully mixing sodium phytate, tea tree oil, eucalyptus oil, polyglutamic acid, fatty alcohol ether sodium sulfate and ethanol to obtain a mixed solution A, fully mixing the perilla extract and water to obtain a mixed solution B, and fully mixing the mixed solution A and the mixed solution B to obtain the fishy smell removing liquid.

Further, the preparation method of the perilla extract comprises the following steps: selecting fresh perilla leaves, cleaning and draining, grinding and homogenizing the perilla leaves, then placing the ground and homogenized perilla leaves into purified water at 70-80 ℃ for stewing for 10-15min, placing the stewing liquid into an ultrasonic extractor for ultrasonic extraction for 30min under the conditions of 40-50 ℃, 200-class sand, 300W and 30-40KHz, and filtering the extracting solution by using a piece of gauze to obtain the perilla extracting solution for 2-3 times.

Further, in the step S4, the ultraviolet sterilization is to irradiate the pinctada martensii meat under an ultraviolet lamp for 20-40min, and the ultrasonic-assisted sterilization is to perform ultrasonic treatment on the pinctada martensii meat irradiated by the ultraviolet lamp in an ultrasonic processor, wherein the ultrasonic power is 150-.

Further, in the step S5, pre-cooling is carried out by placing the pinctada martensii meat in a refrigeration house at 0-5 ℃ for 20-40 min.

Further, the quality and freshness keeping liquid comprises the following components in percentage by mass: 0.2-0.4% of tea polyphenol, 0.3-0.5% of chitosan, 2-4% of sodium alginate, 2-3% of lactic acid bacteria, 2-4% of ferrous sulfate, 0.05-0.1% of carrageenan oligosaccharide, 0.1-0.3% of nisin, 1-3% of spice extract and the balance of sterile purified water;

the preparation method of the quality and freshness keeping liquid comprises the following steps: placing tea polyphenol, chitosan, sodium alginate, lactobacillus, ferrous sulfate, carrageenan oligosaccharide and nisin in a clean and sterile mixing machine, fully and uniformly mixing to obtain a mixture, fully and uniformly mixing a spice extracting solution and sterile purified water to obtain a mixed solution C, adding the mixture into the mixed solution C, and fully and uniformly stirring and mixing to obtain the tea polyphenol-containing beverage.

Further, the preparation method of the spice extracting solution comprises the following steps: taking spices, cleaning, putting the spices into a drying box for drying, carrying out ball milling by a ball mill to obtain spice powder, adding 95% ethanol into the spice powder, and controlling the material-liquid ratio to be 1 g: 10-18ml, shaking for 12h, filtering by using filter paper, and mixing residues according to a material-liquid ratio of 1 g: adding 95% ethanol 5-7ml, re-extracting for 12 hr, filtering to remove residue, and mixing the filtrates obtained by filtering twice to obtain spice extractive solution.

3. Advantageous effects

Compared with the prior art, the invention has the advantages that:

(1) the quality-keeping and freshness-keeping processing method of the pinctada martensii meat can be used for carrying out quality-keeping and freshness-keeping processing on the pinctada martensii meat, so that people in remote inland regions can taste the original taste of the pinctada martensii meat, the loss of nutrition and moisture is avoided, the taste is guaranteed, meanwhile, the storage time can be prolonged, the transportation distance can be increased, the supply cycle of marine products is prolonged, and the transportation cost is saved.

(2) The method for processing the pinctada martensii meat with quality and freshness keeping, provided by the invention, has the advantages that the pinctada martensii meat is subjected to sufficient pretreatment, the pretreatment comprises the procedures of cleaning, disinfecting, fishy smell removing, sterilizing and the like, the washing is carried out by using seawater in the washing process, the seafood taste of the pinctada martensii meat can be preserved, the cleanness and the sanitation of the pinctada martensii meat can be ensured, the number of microorganisms is reduced, the long-time preservation is facilitated, and the food safety risk is reduced.

(3) The quality-keeping and freshness-keeping processing method of the pinctada martensii meat, provided by the invention, is added with a quality-keeping and freshness-keeping liquid soaking procedure, the quality-keeping and freshness-keeping liquid is prepared by compounding multiple preservatives with different antibacterial characteristics according to a certain proportion, has strong broad-spectrum resistance to various pollution microorganisms of seafood, has strong inhibition and killing effects on common spoilage microorganisms of the seafood, such as bacteria, fungi, viruses, parasites and the like, has a good freshness-keeping effect, and can greatly prolong the shelf life of the refrigerated seafood.

(4) The quality-guaranteeing and freshness-keeping processing method of the pinctada martensii meat, provided by the invention, has no material harmful to human bodies in the processing process, and ensures the edible safety of the pinctada martensii meat.

Drawings

FIG. 1 is a flow chart of the method steps of the present invention.

Detailed Description

The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.

In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.