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Novel method for processing instant sea-ear

A processing method and technology of abalone, applied in meat/fish preservation, food preservation, food preparation, etc., can solve the problems of cooked food nutrition loss, excellent taste, and low processing cost

Inactive Publication Date: 2008-06-18
天津华泰森淼生物工程技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the above-mentioned fresh and live abalone raw food is unsafe, the taste is too hard, the present situation of cooked food nutrition loss specially proposes this scheme---a new method of instant abalone processing, this method is the first at home and abroad, it adopts super The high-pressure new technology makes it possible to eat fresh abalone raw, which not only ensures safety, but also retains the high nutritional value and fresh taste of abalone, and the processing cost is not high

Method used

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  • Novel method for processing instant sea-ear
  • Novel method for processing instant sea-ear

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Experimental program
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Embodiment Construction

[0012] The specific process of this program is as follows:

[0013] ①Choose high-quality fresh sea cucumbers;

[0014] ② Clean up;

[0015] ③Put it into a plastic bag, add a small amount of water, seal the bag, seal it, put the bag into an ultra-high pressure container, apply a pressure of 300-800 MPa, pressurize for 3-30 minutes, take out the plastic bag after depressurization, and perform aseptic Package.

[0016] Under ultra-high pressure conditions, non-shared combinations such as hydrogen bonding, hydrophobic bonding, and ion bonding in the three-dimensional structure of biological macromolecules change, denaturing proteins, gelatinizing starch, inactivating enzymes, rupturing cell membranes, and leaking components in bacteria. The activity stops, and the microbial cells are destroyed and die. However, low-molecular-weight compounds such as amino acid shrinkage bonds of proteins, vitamins, and aroma components are shared bonds, which will not be destroyed under ultra-h...

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Abstract

The invention belongs to food processing field, with an aim to solve the problems in improving the safety and taste when eating abalones and preventing the loss of nutrients. The invention includes the following steps: package a washed alive abalone, add water in the package bag and seal the bag, then treat the package under the pressure of 300-800MPa for 30 minutes. Microorganisms can be inactivated under the effect of ultra-high pressure, so the abalone can be arranged for fresh-keeping with normal measure so as to hold most nutrients and active components, such as vitamine and amino acid, thus preserving the nutritive value and fresh and delicious taste. The invention provides a new and more scientific processing method and eating way for people.

Description

Technical field: [0001] The invention belongs to the category of food processing. It specifically relates to a new method for producing instant abalone by ultra-high pressure cold processing of fresh and live abalone. Background technique: [0002] Abalone is one of the eight treasures of seafood and a precious food favored by the Chinese nation. About 70 species of abalone have been found in various sea areas of the world. Among the oceans, the Pacific coast and some islands and reefs have the most species and quantity. Although there are many types of abalone in the world, there are only about 20 types that can form economies of scale. There are 8 species of abalone distributed along the coast of China, among which there are 3 economically important species, namely: wrinkled pan abalone, variegated abalone and nine-hole abalone. They are all very valuable marine products. Abalone is a benthic animal. It likes to live in rocky reef belts with high water transparency and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L3/015A23B4/00A23L17/40
Inventor 贾鹏吕洪波贾培起
Owner 天津华泰森淼生物工程技术股份有限公司
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