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Abalone soft can and its production

A technology for canned abalone and soft canned abalone is applied in the field of canned abalone and its production, and can solve the problems of loss of nutrition, improper consumption, and unsuitable large-scale industrial processing.

Inactive Publication Date: 2007-11-21
青岛康大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the complexity of its cooking, it is not suitable for large-scale industrial processing. It is usually enjoyed in big hotels. Improper consumption often results in the loss of its nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A soft canned abalone is characterized in that the contents are abalone, king oyster mushroom, and soup, and the weight percentages of the abalone, king oyster mushroom, and soup are: 20% of abalone, 18% of king oyster mushroom, and 62% of soup .

[0029] The preparation method of described canned abalone is characterized in that comprising the steps:

[0030] 1) Stock preparation

[0031] Take 15% grass chicken, 15% grass duck, 5% fine pork, 10% pig skin, 7% pig knuckle, 15% pork knuckle, 15% pig bone, 10% chicken feet, wash and set aside, 0.5% green onion, 4.5% ginger %, Huadiao wine 1%, ham juice 2% for later use.

[0032] Add 1.5 times the amount of water prepared in the pot, add grass chicken, grass duck, refined pork, pig skin, pork knuckle, pork knuckle, pig bone, chicken feet, green onion, ginger, heat to a boil, add Huadiao wine, keep medium heat Boil for 4 hours. Skim off the froth in between.

[0033] Remove the pigskin and pulverize it, then add it to t...

Embodiment 2

[0042] A soft canned abalone is characterized in that the contents are abalone, king oyster mushroom, and soup, and the weight percentages of the abalone, king oyster mushroom, and soup are: 15% of abalone, 20% of king oyster mushroom, and 65% of soup .

[0043] The preparation method of described canned abalone is characterized in that comprising the steps:

[0044] 1) Stock preparation

[0045] 17% grass chicken, 13% grass duck, 6% fine pork, 11% pig skin, 6% pork knuckle, 13% pork knuckle, 16% pig bone, 11% chicken feet, cleaned and set aside, 0.6% green onion, 3.4% ginger %, Huadiao wine 2%, ham juice 1% for later use.

[0046] Add 1.8 times of the prepared ingredients to the pot, add grass chicken, grass duck, refined pork, pig skin, pork knuckle, pork knuckle, pork bone, chicken feet, green onion, ginger, heat to a boil, add Huadiao wine, keep medium heat Boil for 5 hours. Skim off the froth in between.

[0047] Remove the pigskin and pulverize it, then add it to th...

Embodiment 3

[0056] A soft canned abalone is characterized in that the contents are abalone, pleurotus eryngii, and soup, and the weight percentages of the abalone, pleurotus eryngii, and soup are: 18% of abalone, 19% of pleurotus eryngii, and 63% of soup .

[0057] The preparation method of described canned abalone is characterized in that comprising the steps:

[0058] 1) Stock preparation

[0059] 16% grass chicken, 14% grass duck, 5% fine pork, 12% pork skin, 7% pork knuckle, 14% pork knuckle, 15% pig bone, 10% chicken feet, cleaned and set aside, 0.6% green onion, 3.4% ginger , Huadiao wine 1%, ham juice 2% spare.

[0060]Add twice as much water as the prepared ingredients to the pot, add grass chicken, grass duck meat, fine pork, pig skin, pork knuckle, pork knuckle, pig bone, chicken feet, green onion, ginger, heat to a boil, add Huadiao wine, and keep on medium heat Boil for 6 hours. Skim off the froth in between.

[0061] Take out the pigskin and pulverize it, then add it to ...

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PUM

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Abstract

The invention is concerned with the manufacturing method for abalone can, the compounding is: abalone is 15% - 20%, abalone mushroom is 15% - 20%, soup is 60% - 65%. The manufacturing method is: (1) gets chicken, duck, pork, pigskin, pig hoof, pig elbow, pig bone, and chicken toe to make soup; (2) removes intestinal gland of abalone, cleans and burns, abalone mushroom quick-boils to be cooked, takes out and puts into cool water, takes off the top and bottom of the abalone, cuts for use; (3) makes the soup to be juice; (4) mixes the abalone, abalone mushroom and the juice with proportion, vacuum package, sterilization with high temperature.

Description

Technical field: [0001] The invention relates to a food and a production method, in particular to a canned abalone and a production method thereof. Background technique: [0002] As a famous and precious seafood, abalone has extremely high nutritional value. It is determined that the edible part of every 100 grams of abalone contains 19 grams of protein, 3.4 grams of fat, 1.5 grams of carbohydrates, and 113 kcal of calories, as well as what the human body needs. Calcium, phosphorus, iron and other minerals and multivitamins. In addition, abalone also has the functions of nourishing yin, tonifying yang, regulating menstruation, moistening dryness, benefiting intestines and breast milk, etc., and its nutritional value is extremely high. At present, due to its complicated cooking, it is not suitable for large-scale industrial processing, and it is usually enjoyed in big hotels. Improper consumption often causes its nutritional loss. [0003] Purpose of the invention: [0004]...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/28A23L1/39B65B31/02A23L31/00
Inventor 高岩绪张维科王卫云刘金鹏管鹏
Owner 青岛康大食品有限公司
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