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Sea-ear deep-processing pre-treatment method

A pretreatment and deep processing technology, which is applied to the processing of crustaceans, preservation of meat/fish through freezing/cooling, slaughtering, etc., can solve the problems of reducing commodity value, distortion, high personnel costs, etc., and achieves convenient and easy meat extraction and simple production process , the effect of reducing labor intensity

Active Publication Date: 2009-09-16
诏安海联食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing technology of processing abalone into cans faces several technical problems to be solved; 1. Usually, when the abalone meat is shoveled off with a knife, the abalone muscle will be injured, which will lead to a poor appearance of the finished product and reduce its commodity value
2. Canned abalone is a high-end product, and the market requires its products to be flat in shape and good in appearance. However, in the prior art, the shape of canned abalone will be distorted and deformed after high-temperature sterilization, which is rejected by the market. , so it is very necessary to find a simple method to fix the shape of the abalone
3. Usually clean the abalone meat after taking it out. Because the abalone muscle is soft, it is easy to damage the tissue and cause damage.
And it is difficult to clean the black mucus on the surface of the abalone. During the production process, it takes a lot of manpower to clean, and the personnel cost is very high

Method used

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  • Sea-ear deep-processing pre-treatment method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Shovel out the abalone from the abalone shell; specific implementation steps, ① place the abalone sucker facing up in hot water at 100°C, preferably not scalding the abalone meat, for any value between 3 and 15 seconds. During this period of time, the abalone meat is easy to shovel out, and the meat column of the abalone is not easy to be damaged, which can effectively protect the integrity of the abalone meat, and the flavor and quality of the abalone meat are better.

[0015] (2) Cold treatment: Put the shoveled abalone meat into a stainless steel bucket and push it into a fresh-keeping store for cold treatment after being fully cooled by ice water. The specific implementation steps are as follows: ①The temperature of the fresh-keeping store is 15°C and the storage time is any value between 8 and 15 hours. At this time, the abalone muscles are stiff and easy to clean. It is not easy to be damaged during the cleaning process. The product is in good condition and has...

Embodiment 2

[0019] (1) Shovel out the abalone from the abalone shell: specific implementation steps, place the abalone with the sucker facing up in hot water at 85°C so as not to scald the abalone meat. The time is any value between 16 and 35s. The abalone meat is easy to shovel out within a short period of time, and the meat column of the abalone is not easily damaged, which can effectively protect the integrity of the abalone meat, and the flavor and quality of the abalone meat are both good.

[0020] (2) Cold treatment: Store at any value between 16 and 25 hours at a temperature of 8°C in the fresh-keeping store. At this time, the muscles of the abalone are stiff and easy to clean. It is not easy to be damaged during the cleaning process. The finished product is in good condition and has raised meat columns. It has a good appearance and moderate hardness of abalone, good chewiness and flavor of abalone.

[0021] (3) Friction stirring in salt water: temperature is 55°C, salinity is 15%,...

Embodiment 3

[0024] (1) Shovel out the abalone from the abalone shell: place the abalone with the sucker facing up in hot water at 70°C so as not to scald the abalone meat. The time is any value between 36 and 60 seconds, and the abalone meat is easy to shovel out, and It is not easy to damage the meat column of the abalone, which can ensure the integrity of the abalone meat.

[0025] (2) Cold treatment: Store at any value between 26 and 40 hours at a temperature of 2°C in the fresh-keeping store. At this time, the muscles of the abalone are stiff and easy to clean. It is not easy to be damaged during the cleaning process. The finished product is in good condition and has raised meat columns. It has a good appearance and moderate hardness of abalone, good chewiness and flavor of abalone.

[0026] (3) Friction stirring in salt water: temperature 70°C, salinity 20%, the ratio of abalone meat to salt water 1:3, mechanical stirring speed 8r / s, make the abalone meat rub against each other for 2...

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Abstract

A sea-ear deep-processing pre-treatment method comprises the following steps: sea-ear meat pre-treatment step composed of the following steps: (1) shoveling the sea-ear from the sea-ear shell; (2) cleaning, characterized in that: before or after the cleaning step; also comprises a cold treatment step, wherein the cold treatment step comprises: placing the sea-ear meat at 2-15 DEG C for 8-40 hour. The sea-ear meat is shaped. The pre-treatment method has features of production labor saving, fresh and delicate flavor and beautiful appearance.

Description

technical field [0001] The invention relates to a pretreatment method for deep processing of abalone. Background technique [0002] The existing technology of processing abalone into cans faces several technical problems to be solved; 1. Usually, when the abalone meat is shoveled off with a knife, the abalone muscle will be injured, which will lead to a poor appearance of the finished product and reduce its commodity value . 2. Canned abalone is a high-end product, and the market requires its products to be flat in shape and good in appearance. However, in the prior art, the shape of canned abalone will be distorted and deformed after high-temperature sterilization, which is rejected by the market. , so it is very necessary to find an easy way to fix the shape of the abalone. 3. Usually clean the abalone meat after taking it out, because the abalone muscle is soft, it is easy to damage the tissue and cause damage. And it is difficult to clean the black mucus on the surfac...

Claims

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Application Information

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IPC IPC(8): A23B4/06A22C29/00
Inventor 陈锦权
Owner 诏安海联食品有限公司
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