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Preparation process of abalone can

The invention relates to a canned abalone and a production process technology, which is applied to the field of canned abalone production and can solve problems such as poor elasticity and chewiness, hardened meat, and reduced sterilization time, so as to maintain the elasticity of the meat, improve nutritional value and umami, and shorten sterilization. effect of time

Inactive Publication Date: 2010-12-08
福州日兴水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that the meat quality of abalone becomes hard during the sterilization process, and the elasticity and chewiness are poor. The use of ozone sterilizing treatment effectively reduces the follow-up sterilization time, so that the meat quality maintains its inherent elasticity and flavor; at the same time, the abalone processing A large amount of abalone viscera is produced in the process, and the protein hydrolyzate is prepared by compound enzymatic hydrolysis and bitterness shielding method, and processed into abalone soup, which not only avoids environmental pollution, but also effectively improves the nutritional value and freshness of canned abalone. taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Preparation of raw materials

[0046] (1) Pre-treatment of abalone:

[0047] ① Selection of abalone: ​​choose the ones that are intact, without gaps or cracks;

[0048] ② Ozone decontamination treatment: treatment conditions are: ozone concentration 2mg / Kg, treatment time 10min, treatment temperature 6°C;

[0049] ③ Pretreatment: Shell the abalone, remove the viscera, and then rinse.

[0050] (2) Compound enzymatic hydrolysis of abalone viscera

[0051] ①Cleaning and crushing: After taking out and cleaning the abalone viscera, first use a beater to coarsely crush them, and then put them into a colloid mill for micronization treatment for 10 minutes. The speed of the colloid mill is 3000 rpm to obtain abalone viscera slurry;

[0052] ②Adjust the solid-liquid ratio: take a certain amount of abalone viscera slurry, add water and stir well, and adjust the solid-liquid ratio to 1:1;

[0053] ③ pH adjustment: add sodium hydroxide solution with a mass concentration of 1m...

Embodiment 2

[0071] (1) Preparation of raw materials

[0072] (1) Pre-treatment of abalone:

[0073] ① Selection of abalone: ​​choose the ones that are intact, without gaps or cracks;

[0074] ② Ozone decontamination treatment: treatment conditions are: ozone concentration 3mg / Kg, treatment time 10min, treatment temperature 5°C;

[0075] ③ Pretreatment: Shell the abalone, remove the viscera, and then rinse.

[0076] (2) Compound enzymatic hydrolysis of abalone viscera

[0077] ①Cleaning and crushing: After taking out and cleaning the abalone viscera, first use a beater to coarsely crush them, and then put them into a colloid mill for micronization treatment for 10 minutes. The speed of the colloid mill is 3000 rpm to obtain abalone viscera slurry;

[0078] ②Adjust the solid-liquid ratio: take a certain amount of abalone viscera slurry, add water and stir well, and adjust the solid-liquid ratio to 1:1;

[0079] ③ pH adjustment: add sodium hydroxide solution with a mass concentration of ...

Embodiment 3

[0097] (1) Preparation of raw materials

[0098] (1) Pre-treatment of abalone:

[0099] ① Selection of abalone: ​​choose the ones that are intact, without gaps or cracks;

[0100] ② Ozone decontamination treatment: treatment conditions are: ozone concentration 4mg / Kg, treatment time 10min, treatment temperature 4°C;

[0101] ③Pretreatment: Shell the abalone, remove the viscera, then rinse and put it into the liquid smoking liquid to smoke for 30 minutes.

[0102] (2) Compound enzymatic hydrolysis of abalone viscera

[0103] ①Cleaning and crushing: After taking out and cleaning the abalone viscera, first use a beater to coarsely crush them, and then put them into a colloid mill for micronization treatment for 10 minutes. The speed of the colloid mill is 3000 rpm to obtain abalone viscera slurry;

[0104] ②Adjust the solid-liquid ratio: take a certain amount of abalone viscera slurry, add water and stir well, and adjust the solid-liquid ratio to 1:1;

[0105] ③ pH adjustment...

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PUM

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Abstract

The invention discloses a preparation process of an abalone can, which comprises the following processing steps of: selecting abalones, sterilizing by ozone, preprocessing, rinsing, seasoning, cleaning internal organs of the abalones, pulping, carrying out compound zymohydrolysis to obtain a protein hydrolyzate, processing the protein hydrolyzate into abalone sauce, adding the abalone sauce in a can, sealing and sterilizing at high temperature. The invention provides a convenience food, a seasoning method of the abalone, and a method for processing a protein hydrolyzate of the internal organs of the abalones into abalone sauce. The abalone can has the advantages of elastic abalone meat, rich nutrition and delicious taste.

Description

technical field [0001] The invention relates to a production process of canned abalone, in particular to a production method of canned food added with abalone offal protein hydrolyzate. Background technique [0002] Abalone is known as "the crown of seafood". Its meat is delicious, fresh but not greasy, clear and rich in flavor, which is unmatched by other seafood. Abalone is rich in nutrition. Every 100 g of dry product contains 4 g of protein, 2 g of fat, 3 g of sugar, as well as calcium, phosphorus, iron and other minerals and multivitamins needed by the human body. Abalone is not only a precious delicacy, but also very useful in medicine. It has the functions of nourishing yin, tonifying yang, regulating menstruation, moistening dryness, benefiting intestines, and clearing milk. There is a dazzling nacre inside the abalone shell, which is not only used for medicine , and is a precious raw material for shell carving. [0003] The traditional processing of abalone is mai...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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