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Processing method capable of preventing abalone soup cans from blackening

A technology of canned abalone and a processing method, which is applied in the processing field of preventing the blackening of canned abalone in clear soup, can solve the problems of oxidative browning, affecting the color and quality of products, and achieves prevention of oxidative browning, good color and quality, and prevention of oxidative browning. changing effect

Active Publication Date: 2011-08-17
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

Canned abalone not only effectively prolongs the shelf life, but also maintains the inherent meat elasticity and flavor of abalone. However, during the processing and storage of canned abalone in clear soup, oxidative browning is prone to occur. These browning mainly include raw materials that are exacerbated by strong vibration during transportation. Oxidative browning of raw materials, oxidative browning caused by exposure of raw materials to air during pretreatment, oxidative browning caused by a small amount of oxygen after canning, and catalyzed by metal ions precipitated during high-pressure sterilization and storage of cans Oxidative browning, etc., seriously affect the color and quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.02%, the mass percentage concentration of iso-Vc sodium is 0.01%, the color protection treatment time is 60min, and the mass ratio of the fresh abalone to the seawater is 1:1.

[0025] ⑵ Take the meat: Use a stainless steel knife to quickly take the meat to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.

[0026] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 70°C, the time is 10 minutes, the mass ratio of the abalone meat to ...

Embodiment 2

[0032] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.03%, the mass percentage concentration of iso-Vc sodium is 0.015%, the color protection treatment time is 45 min, and the mass ratio of the fresh abalone to the seawater is 1:2.

[0033] ⑵ Take the meat: Take the meat with a stainless steel knife to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.

[0034] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 65°C, the time is 13 minutes, the mass ratio of the abalone meat to the mixe...

Embodiment 3

[0040] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.04%, the mass percentage concentration of iso-Vc sodium is 0.02%, the color protection treatment time is 30 minutes, and the mass ratio of the fresh abalone to the seawater is 1:3.

[0041] ⑵ Take the meat: Take the meat with a stainless steel knife to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.

[0042] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 60°C, the time is 15 minutes, the mass ratio of the abalone meat and the ...

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Abstract

The invention discloses a processing method capable of preventing abalone soup cans from blackening. The method comprises the following steps: timely performing anti-blackening color protection process treatment for three times during fishing of abalone, workshop pretreatment and pre-boiling and soup-loading process, and then performing sterilization and storage. Through the three times of timely continuous anti-oxidation and anti-blackening color protection treatment with seamless oxygen contact, the original color, luster and quality of products can be effectively kept.

Description

Technical field [0001] The present invention is a process of processing in the process of processing of aquatic products, which involves a processing method to prevent the black changes in canned soup abalone. Background technique [0002] my country has a long history of eating abalone. It integrates Zhen, rare, expensive, and beautiful. It cannot be compared with other seafood, so it has the reputation of "the crown of sea flavor".The abalone is delicious, fresh but not greasy, clear and strong, and it can be compared with other seafood.Abalone is rich in nutrition, with 19 grams of protein per 100 grams, 3.4 grams of fat, 1.5 grams of sugar, and containing minerals such as calcium, phosphorus, iron and other vitamins required by the human body.Abalone is not only a precious cuisine, but also very useful in medicine. It has the functions of nourishing yin, nourishing yang, regulating menstruation, moisturizing, intestines, and milk.And it is a precious raw material for the craf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/272A23L17/40A23L5/41
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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