Canned abalones and production method thereof

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...