Production process of instant abalone

A production process and abalone technology, applied in the field of ready-to-eat abalone production technology, can solve the problems of lack of elasticity, short shelf life of the production process, loose meat and the like

Inactive Publication Date: 2011-04-06
烟台泰华海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing ready-to-eat abalone production process has a short shelf life, and the meat is loose and inelastic. This process can be fully absorbed and utilized by the human body under the premise of ensuring nutrition according to the meat quality characteristics of the abalone.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Raw material acceptance

[0036] Select high-quality and low-cost suppliers, require suppliers to provide production qualification certificates and qualified inspection reports, and use fresh abalones of the same variety and manufacturer each time as a batch to conduct inspections on abalone specifications, quality, packaging and transportation equipment Inspection, check whether the raw material of abalone meets the standard, and select the fresh and live abalone that meets the requirements as the raw material for production.

[0037] 2. Clean the brush shell

[0038] Use a clean brush to scrub the shell and belly of the abalone under running water to remove the attached silt and impurities.

[0039] 3. Cooking and shaping

[0040] Add water to the pot, the amount of water to be added should be more than two-thirds of the total capacity of the pot, heat it up to about 80°C, turn down the heat to low, add the cleaned abalone, the water in the pot is enough to cover...

Embodiment 2

[0061] The difference between this example and Example 1 is that the addition ratio of the seasoning is, corresponding to 100kg abalone, with 0.8kg green onion, 0.8kg ginger, 0.6kg garlic, 0.5kg Chinese prickly ash, 0.5kg Chinese wolfberry, fragrant 0.6kg leaves, 0.6kg aniseed ingredients, 0.3% Luo Han Guo, 0.8kg cooking wine, 20kg sugar, 10kg salt, 3kg monosodium glutamate, 0.4kg I+G, 5kg seasoning sauce;

[0062] In addition, 0.2kg of honey is added.

Embodiment 3

[0064] The difference between this example and Example 1 is that the addition ratio of the seasoning is, corresponding to 100kg abalone, with 0.5kg green onion, 0.5kg ginger, 0.4kg garlic, 0.3kg Chinese prickly ash, 0.3kg wolfberry, fragrant Leaves 0.4kg, aniseed 0.4kg, big Luo Han Guo 0.2%, cooking wine 0.5kg, sugar 15kg, salt 8kg, monosodium glutamate 2kg, I+G 0.2kg, sauce 2kg.

[0065] The production process of a kind of ready-to-eat abalone in the above embodiment, this process can be fully absorbed and utilized by the human body under the premise of ensuring nutrition according to the meat quality characteristics of the abalone. The shape of abalone is kept intact, and it is kept fresh by nitrogen gas without adding any preservatives.

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PUM

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Abstract

The invention relates to a production process of instant abalone, belonging to the technical field of an instant food processing technology. The production process of instant abalone is characterized by comprising the following steps: checking and accepting raw materials, cleaning and removing the viscera, stewing and shaping, cleaning again, flavoring, bagging, sterilizing at high temperature and warehousing and refrigerating. Based on meat features of the abalone, the production process of instant abalone ensures that nutritive materials can be fully absorbed and utilized by the human body on the premise of maintaining nutritive materials. Besides, the technology completely retains the shape of the abalone and can preserve freshness by using nitrogen gas without adding any preservative.

Description

technical field [0001] The invention relates to a production process of instant abalone, which belongs to the technical field of instant food processing technology. Background technique [0002] The existing ready-to-eat abalone production process has a short shelf life, and the meat is loose and inelastic. This process can be fully absorbed and utilized by the human body under the premise of ensuring nutrition according to the meat quality characteristics of the abalone. The shape of abalone is kept intact, and it is kept fresh by nitrogen gas without adding any preservatives. Contents of the invention [0003] The purpose of the present invention is to solve the shortcomings of the above-mentioned prior art, and to provide a production process for instant abalone with long shelf life and firm and tender meat. Fully absorbed and utilized by the human body, the shape of abalone is completely maintained, and it is kept fresh by nitrogen without adding any preservatives. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 赵学政江声海姜森李晓东吕成军
Owner 烟台泰华海洋科技有限公司
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