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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 the purpose of preventing oxidative browning, enhancing anti-oxidation effect, maintaining color and luster. quality effect

Active Publication Date: 2012-08-29
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 harvested, the first anti-blackening and color protection treatment is carried out with seawater added with citric acid and iso-Vc sodium. The mass percent concentration of citric acid in seawater is 0.02%, the mass percent concentration of iso-Vc sodium is 0.01%, the color protection treatment time is 60min, and the mass ratio of fresh abalone to seawater is 1:1.

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

[0026] (3) The second precooking anti-blackening and color protection treatment: Immediately immerse the abalone meat in the mixed aqueous solution of salt, citric acid and iso-Vc sodium for precooking. The precooking temperature is 70°C, the time is 10min, the mass ratio of the abal...

Embodiment 2

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

[0033] ⑵ Take out the meat: Use a stainless steel knife to take out the meat to remove the viscera, remove the dirt attached to the surface of the abalone, and rinse it clean. The meat taking time is controlled within 1 min.

[0034] (3) The second precooking anti-blackening and color protection treatment: Immediately immerse the abalone meat in the mixed aqueous solution of salt, citric acid and iso-Vc sodium for precooking. The precooking temperature is 65°C, the time is 13min, the mass ratio of the abalone meat to the...

Embodiment 3

[0040] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is harvested, the first anti-blackening and color protection treatment is carried out with seawater added with citric acid and iso-Vc sodium. The mass percent concentration of citric acid in seawater is 0.04%, the mass percent concentration of iso-Vc sodium is 0.02%, the color protection treatment time is 30min, and the mass ratio of fresh abalone to seawater is 1:3.

[0041] ⑵ Take out the meat: Use a stainless steel knife to take out the meat to remove the viscera, remove the dirt attached to the surface of the abalone, and rinse it clean. The meat taking time is controlled within 1 min.

[0042](3) The second precooking anti-blackening and color protection treatment: Immediately immerse the abalone meat in the mixed aqueous solution of salt, citric acid and iso-Vc sodium for precooking. The precooking temperature is 60°C, the time is 15min, the mass ratio of the abalone meat to the m...

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PUM

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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 timelycontinuous 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 invention belongs to the field of aquatic product processing, and in particular relates to a processing method for preventing blackening of canned abalone in clear soup. Background technique [0002] Our country has a long history of eating abalone. It is rare, rare, expensive and beautiful. It is incomparable to other seafood, so it has the reputation of "the crown of seafood". Abalone 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 grams of edible part contains 19 grams of protein, 3.4 grams of fat, 1.5 grams of sugar, and contains 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 dazzlin...

Claims

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Application Information

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Patent Type & Authority Patents(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