Production process of instant abalone in soft package

A technology for flexible packaging and abalone, applied in the formulation and processing fields of ready-to-eat products, can solve the problems of inconvenient eating, carrying and circulation, cumbersome process of making dried abalone, lack of product variety, etc. The effect of sex, good color and luster

Active Publication Date: 2010-05-26
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, abalone is mostly sold in the form of fresh, dried or canned products in the domestic market, and the products lack diversification
At the same time, live abalone is not easy to keep fresh, and the process of making dried abalone is very cumbersome, and there are problems of inconvenient eating, carrying and circulation
The price of traditional canned abalone is generally low, and it is easy to store and carry. It is a relatively common sales method at present, but to a certain extent, there are problems such as bulky packaging, unintuitive products, and troublesome opening.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1 Fresh and live abalone is shelled and viscera removed to obtain a complete abalone gastropod, put it into a mixing bucket and rinse it with 0.05% citric acid water for 3 times, remove the surface mucous membrane and attachments, drain the water, and cook at 40°C for 20 minutes , cook at 60°C for 20 minutes, cook at 100°C for 5 minutes, then lower the temperature to 10°C, add 0.05% of white pepper powder, 3% of glucose, 2.5% of salt, 2% of rice wine, 1.0% of monosodium glutamate, and 1.8% of ginger juice according to the weight percentage of the abalone's stomach , Zinc gluconate 0.1%, time control in 48h. After the seasoned abalone gastropods are washed instantaneously with pure water, they are placed upside down on a glass plate, treated with hot air at 35°C for 30 minutes, and packaged with disposable plastic film packaging equipment. The sterilizing machine is sterilized in stages, the sterilization conditions are 95°C for 15 minutes, 115°C for 10 minutes, ...

example 2

[0015] Example 2 Fresh and live abalone is shelled and viscera removed to obtain complete abalone gastropods, put into a mixing tank and rinse twice with 0.5% citric acid water to remove the surface mucous membrane and attachments, drain the water, and cook at 50°C for 10 minutes , cook at 70°C for 100 minutes, at 90°C for 15 minutes, then drop the temperature to 15°C, add 1.0% of white pepper, 7% of glucose, 1.0% of salt, 4% of rice wine, 0.1% of monosodium glutamate, and 1.0% of ginger juice according to the weight percentage of the abalone's stomach , Zinc gluconate 1.0%, the time is controlled within 24 hours. After the seasoned abalone gastropods are washed instantaneously with pure water, they are placed upside down on a glass plate, treated with hot air at 45°C for 20 minutes, and packaged with disposable plastic film packaging equipment. The sterilizing machine is sterilized in stages, the sterilization conditions are 100°C for 10 minutes, 121°C for 5 minutes, then rap...

example 3

[0016] Example 3 Fresh abalone is shelled and viscera removed to obtain complete abalone gastropods, put into a mixing tank and rinse twice with 0.2% citric acid water to remove the surface mucous membrane and attachments, drain the water, and cook at 45°C for 15 minutes Cook at 65°C for 15 minutes, at 95°C for 10 minutes, then lower the temperature to 12°C, add 0.5% of white pepper, 4% of glucose, 1.5% of salt, 3% of rice wine, 0.5% of monosodium glutamate, and 1.5% of ginger juice according to the weight percentage of abalone abdomen , Zinc gluconate 0.5%, the time is controlled at 36h. After the seasoned abalone gastropods are washed instantaneously with pure water, they are placed upside down on a glass plate, treated with hot air at 40°C for 25 minutes, and packaged with disposable plastic film packaging equipment. The conditioner sterilizer is sterilized in sections. The sterilization conditions are 98°C for 12 minutes, 118°C for 8 minutes, then rapidly cooled to 50°C, a...

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PUM

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Abstract

The production process of instant abalone food in soft package includes the steps of freezing fresh abalone, shelling, eliminating internal organ to obtain complete abalone proleg, washing, first setting, seasoning, second setting, packing in disposable plastic film, section sterilizing to obtain the instant abalone food. The instant abalone food has complete abalone shape, eating convenience suitable for fast-paced life, and long preservation period in normal temperature,.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula and a processing method of an instant product processed from abalone as a main raw material. Background technique [0002] As a traditional high-end nourishing food, abalone is known as one of the "Eight Treasures of Seafood". In modern times, abalone was listed as the first of the "Four Treasures" (abalone, sea cucumber, shark's fin, and fish maw) of seafood, known as "soft gold". . Abalone, as a famous and precious product, not only has high edible value, but also has high medicinal value. The effects of abalone on improving eyesight, nourishing yin and entering the kidney, related ecological habits, edible value, clinical pharmacology and medicinal properties, and usage methods are all recorded in famous medical books. European and American nutritionists have clinically proven for many years that abalone contains essential amino acids that cannot be produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A22C25/02A23B4/03A23B4/005A23B4/06A23L1/29A23L1/221A23L1/275A23L1/30A23L1/39A61K36/481A61P3/02A23L5/42A23L33/10
Inventor 朱蓓薇吴厚刚董秀萍李冬梅秦磊
Owner DALIAN POLYTECHNIC UNIVERSITY
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