Processing method of liquid smoked abalone

A processing method and technology of liquid cigarettes, applied in the fields of food science, food preservation, application, etc., can solve the problems of polluted products, polluted environment, complexity, etc., and achieve the effects of strong antioxidant capacity, long storage period, and increased stability

Active Publication Date: 2011-08-24
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

However, the fumigation method is complicated in process operation, and it is easy to produce carcinogens such as 3,4-benzopyrene, pollute products, and pollute the environment.

Method used

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  • Processing method of liquid smoked abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Preparation of liquid fumigant

[0037] Take 50g of smoked powder, dissolve it in sterile water, fully dissolve, then add 10g of sodium pyrophosphate and 10g of sodium tripolyphosphate into the solution, mix it up to 100kg with sterile water, dissolve it fully, and mix it evenly to obtain a liquid fumigant;

[0038] 2. Pretreatment: shell the fresh abalone, take the meat and clean it;

[0039] 3. Fumigant immersion treatment under vacuum conditions

[0040] Soak abalone in liquid fumigant at room temperature, the mass ratio of abalone to liquid fumigant is 1:6, and soak for 1.5h under the condition of vacuum degree of 0.07MPa;

[0041] 4. Pickling: Take the abalone out of the liquid fumigant, then put it into the seasoning solution and marinate for 1.5 hours. The mass ratio of the abalone to the seasoning solution is 1:6. The seasoning solution is made of the following raw materials in mass percentage Composition: 4% salt, 0.4% monosodium glutamate, 0.5% chili, 1....

Embodiment 2

[0048] 1. Preparation of liquid fumigant

[0049] Take 100g of smoked powder, dissolve it in sterile water, fully dissolve, then add 4g of sodium pyrophosphate and 16g of sodium tripolyphosphate into the solution, mix it up to 100kg with sterile water, dissolve it fully, and mix it evenly to obtain a liquid fumigants;

[0050] 2. Pretreatment: shell the fresh abalone, take the meat and clean it;

[0051] 3. Fumigant immersion treatment under vacuum conditions

[0052] Soak abalone in liquid fumigant at room temperature, the mass ratio of abalone to liquid fumigant is 1:7, and soak for 1.5h under the condition of vacuum degree of 0.085MPa;

[0053] 4. Pickling: Take the abalone out of the liquid fumigant, and then put it into the seasoning solution to marinate for 2 hours. The mass ratio of the abalone to the seasoning solution is 1:7. The seasoning solution is composed of the following raw materials in mass percentage : 5% salt, 0.25% monosodium glutamate, 1.3% chili, 0.7% su...

Embodiment 3

[0059] 1. Preparation of liquid fumigant

[0060] Take 150g of smoked powder, dissolve it in sterile water, fully dissolve it, then add 5g of sodium pyrophosphate and 15g of sodium tripolyphosphate into the solution, prepare 100kg of it with sterile water, dissolve it fully, and mix it evenly to obtain liquid smoke fumigants;

[0061] 2. Pretreatment: shell the fresh abalone, take the meat and clean it;

[0062] 3. Fumigant immersion treatment under vacuum conditions

[0063] Soak abalone in liquid fumigant at room temperature, the mass ratio of abalone to liquid fumigant is 1:7, and soak for 1.5h under the condition of vacuum degree of 0.08MPa;

[0064] 4. Pickling: Take the abalone out of the liquid fumigant, and put it into the seasoning solution to marinate for 1.5 hours. The mass ratio of the abalone to the seasoning solution is 1:7. The seasoning solution is made of the following raw materials in mass percentage Composition: 6% salt, 0.35% monosodium glutamate, 1.0% p...

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Abstract

The invention discloses a processing method of liquid smoked abalone, comprising the steps of: carrying out pretreatment on the abalone, then using a liquid smoked agent for soaking treatment and salting under the vacuum condition, finally packaging, sterilizing and storing. In the processing method disclosed by the invention, the growth of microorganisms in the abalone product can be effectively restricted, the spoilage of the abalone is avoided, the abalone has special smoked flavor and the meat is fresh and smooth.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a processing method of liquid smoked abalone. Background technique [0002] Known as the "crown of seafood", abalone has been one of the "eight treasures" of seafood since ancient times. There are about 90 species of abalone in the world, and their footprints are all over the Pacific, Atlantic and Indian oceans. The abalone produced in the Bohai Bay of my country is called wrinkled abalone, and the individual is larger; the one produced in the southeast coast is called variegated abalone, and the individual is smaller; the half-patterned abalone and sheep abalone produced in the Xisha Islands are famous edible abalones. It is expensive due to the low natural yield. Now, all abalone-producing countries in the world are developing artificial breeding. my country bred variegated abalone seedlings in the 1970s, and artificial breeding was successful. Abalone is one of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3409
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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