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Freshness preservation method of abalone

A fresh-keeping method and abalone technology, which are applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of high technical difficulty and high requirements, and achieve the effects of less dosage, ensuring integrity and less energy consumption.

Active Publication Date: 2013-03-13
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

High-pressure treatment can better maintain the freshness and good taste of abalone, and the loss of nutritional value is also small. However, to obtain a high pressure of 300-800Mpa, the requirements for equipment are high, and it is difficult to obtain a stable high pressure.

Method used

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  • Freshness preservation method of abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Clean the abalone

[0040]Select fresh and live abalone with flexible soft body, put it in the cleaning tank, remove the black film and sediment on the suction cup of the foot, and when it is white, dig out the soft body of the abalone with a knife, then remove the viscera and teeth, and clean it again. wash with water;

[0041] 2. Ozone degerming treatment

[0042] Pump the ozone generated by the ozone generator into the water, and soak the pretreated abalone in the ozone water. After the treatment, take the abalone out and drain the surface water. The ozone water concentration is 1.0mg / L, the treatment time is 10min, the water temperature is 10°C, and the mass ratio of abalone to ozone water is 1:1;

[0043] 3. Monomer ice temperature treatment

[0044] The abalone is evenly sent to the stainless steel conveyor belt of the quick-freezing device through the vibrating feeder, and then enters the quick-freezing device through transmission. The strong cold wind acts...

Embodiment 2

[0060] 1. Clean the abalone

[0061] Select fresh and live abalone with flexible soft body, put it in the cleaning tank, remove the black film and sediment on the suction cup of the foot, and when it is white, dig out the soft body of the abalone with a knife, then remove the viscera and teeth, and clean it again. wash with water;

[0062] 2. Ozone degerming treatment

[0063] Pump the ozone generated by the ozone generator into the water, and soak the pretreated abalone in the ozone water. After the treatment, take the abalone out and drain the surface water. The concentration of ozone water is 1.3mg / L, the treatment time is 12min, the water temperature is 15°C, and the mass ratio of abalone to ozone water is 1:3;

[0064] 3. Monomer ice temperature treatment

[0065] The abalone is evenly sent to the stainless steel conveyor belt of the quick-freezing device through the vibrating feeder, and then enters the quick-freezing device through transmission. The strong cold wind ...

Embodiment 3

[0074] 1. Clean the abalone

[0075] Select fresh and live abalone with flexible soft body, put it in the cleaning tank, remove the black film and sediment on the suction cup of the foot, and when it is white, dig out the soft body of the abalone with a knife, then remove the viscera and teeth, and clean it again. wash with water;

[0076] 2. Ozone degerming treatment

[0077] Pump the ozone generated by the ozone generator into the water, and soak the pretreated abalone in the ozone water. After the treatment, take the abalone out and drain the surface water. The concentration of ozone water is 1.2 mg / L, the treatment time is 12min, the water temperature is 12°C, and the mass ratio of the abalone to ozone water is 1:2;

[0078] 3. Monomer ice temperature treatment

[0079] The abalone is evenly sent to the stainless steel conveyor belt of the quick-freezing device through the vibrating feeder, and then enters the quick-freezing device through transmission. The strong cold ...

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Abstract

The invention discloses a freshness preservation method of the abalone. The method comprises the following steps of: sequentially performing the sterilizing treatment by ozone, the monomer ice temperature treatment and the ice glaze plating treatment on the cleaned abalone. After the freshness preservation abalone prepared by the method is refrigerated, the population number of the volatile salt basic nitrogen and the escherichia coli are lower than the national standard, and the dehydration ratio is less than 1.0%; and a abalone soft body is high in elasticity, free of peculiar smell, and intact in tissue. After the invention is used, the freshness and the tenderness of the abalone are effectively preserved.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a fresh-keeping method for abalone. Background technique [0002] Abalone is a marine single-valve mollusc, belonging to the phylum Mollusca, the class Gastropoda (Single Valla), and the family Abaloneaceae (Babalaceae). It is known as the first of the "Eight Treasures of Seafood". Abalone is composed of shells and gastropods. The shells account for about 40% of the total weight of abalone. The meat of abalone is tender, delicious, fresh but not greasy, clear and rich in flavor. Since ancient times, abalone has been regarded as an auspicious shellfish as a tribute to festivals and high-end food in restaurants. Abalone is rich in nutrition, and every 100 grams of dry product contains 64 grams of protein, 2 grams of fat, 3 grams of sugar, as well as calcium, phosphorus, iron and other minerals and multivitamins needed by the human body. Relevant studies have shown th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/24
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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