Canned abalones and production method thereof

A technology for canned abalone and abalone, applied in the fields of application, food preparation, food science, etc., can solve the problems of abalone color protection treatment, dark appearance, etc., and achieve the effect of bright yellow color, complete shape and convenient eating

Active Publication Date: 2009-11-11
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the prior art of above-mentioned disclosure, owing to not carrying out colo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1

[0020] (1) Processing of raw materials, select 100 kilograms of abalone of 60-70 grams (including shell weight) per head, and wash off the debris on the shells, suction cups and skirts at 10°C to remove the mantle and cutin. Jaw plate, remove the melanin around the foot, and clean it with tap water;

[0021] (2) Preparation of abalone meat. Weigh 20 kg of purified water and heat it to about 85°C. Put the washed live abalone into hot water in 10 batches, keep the temperature at about 85°C, and cook for 3 minutes; Take out the good abalone immediately, remove the abalone meat from the shell, remove the intestinal glands, organs and skirts, and clean them;

[0022] (3) Color protection treatment: Heat the prepared citric acid solution with a concentration of 0.3% to 85°C, put the washed abalone meat and the citric acid solution into the citric acid solution in a weight ratio of 1:1, and maintain the temperature Treat for 30 minutes at 75°C for color protection;

[...

Example Embodiment

[0029]Example 2

[0030] (1) The raw materials are processed in a specification of about 80-85 grams per head (including shell weight), 1,000 kg of fresh abalone with thick flesh and white color. Wash the shells, suction cups and skirts at 8°C. Remove the mantle and horny jaw, remove the melanin around the foot, and wash it off with tap water.

[0031] (2) Preparation of abalone meat Take 100 kilograms of purified water, boil it to 90°C, put the washed live abalone in 10 batches, keep the temperature at 75°C, and cook for 8 minutes; take out the cooked abalone immediately. Remove the abalone from the shell, remove the intestinal glands and other organs and skirts, and clean them;

[0032] (3) Color protection treatment: Heat the prepared citric acid solution with a concentration of 0.5% to 90°C, put the washed abalone meat and citric acid solution into the citric acid solution in a weight ratio of 1:2, and maintain the temperature Treat for 25 minutes at 80°C for color protection;...

Example Embodiment

[0039] Example 3

[0040] (1) The raw materials are processed with a specification of about 70-80 grams per head (including shell weight), 500 kg of fresh abalone with thick flesh and white color. Wash the shells, suction cups and skirts under the condition of 8℃. Remove the mantle and horny jaw, remove the melanin around the foot, and wash it with tap water;

[0041] (2) Preparation of abalone meat Take 300 kilograms of purified water, boil it to 80°C, put the washed live abalone in 5 batches, keep the temperature at 80°C, and cook for 5 minutes; take out the cooked abalone immediately. Remove the abalone from the shell, remove the intestinal glands, organs and skirts, and clean them;

[0042] (3) Color protection treatment: Heat the prepared citric acid solution with a concentration of 0.1% to 80°C, and put the washed abalone meat and citric acid solution into the citric acid solution at a weight ratio of 1:3, and maintain the temperature Treat for 20 minutes at 85°C for color p...

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PUM

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Abstract

The invention relates to canned abalones and a production method thereof. The canned abalones comprise 50 to 60 percent of abalone meat and 40 to 50 percent of flavoring soup blend. The manufacturing method comprises the following steps: removing mantles, horny jaw plates and melanin on peripheries of feet from the fresh and live abalones and washing the abalones; placing the abalones into 80 to 90 DEG C hot water and cooking the abalones for 3 to 8 minutes, taking meat, removing organs and rims and washing the meat; placing the meat in 0.1 to 0.5 percent solution of citric acid and performing color retention treatment at 75 to 85 DEG C for 20 to 30 minutes; soaking the meat in water for 2 to 2.5 hours; weighing pettitoes, lean pork, mutilated meat of old hens, pork large tripe, ginger, green onion, cooking wine and water to stew stock; mixing the stock, minor ingredients and pure water and heating the mixture to prepare the flavoring soup blend, wherein according to a standard of the weight of the pure water, the weight of the stock is 1 to 3 percent of that of the pure water and the minor ingredients comprise 0.6 to 1 percent of edible salt, 0.2 to 0.6 percent of sugar, 0.1 to 0.3 percent of abalone essence, 0.03 to 0.05 percent of iso-vitamin C sodium, 0.01 to 0.02 percent of citric acid, 0.03 to 0.06 percent of composite phosphate and 0.01 to 0.015 percent of nisin; and canning the abalone meat and the flavoring soup blend, exhausting air, and sealing and sterilizing the abalone meat and the flavoring soup blend. The canned abalones have rich nutrients, complete individuals, a yellow and bright color and a long shelf life. The manufacturing method of the canned abalones is reasonable in process and feasible in operation.

Description

technical field [0001] The invention relates to an aquatic food and a production process, in particular to a canned abalone and a production method thereof. Background technique [0002] Abalone is a single-shelled animal belonging to the gastropod mollusc class, Abaceae. Its meat is tender and smooth, and its taste is extremely delicious. It has been regarded as the "crown of seafood treasures" since ancient times. The nutritional value of abalone is extremely high. It is rich in protein and more nutrients such as calcium, iron, iodine and vitamin A. Because of its flat nature and sweet and salty taste, abalone belongs to the liver meridian, so it also has high medicinal value. It can nourish yin, calm the liver, strengthen the kidney, adjust the secretion of adrenal glands, and have two-way blood pressure regulation; The effect of moisturizing dryness and intestines can cure irregular menstruation, constipation and other diseases. Abalone meat also contains an ingredient...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/272A23L17/40A23L5/41
Inventor 刘扬瑞李银塔吴新颖
Owner TAIXIANG GRP TECH DEV
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