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
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[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;
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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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