Method for processing internal organs of abalone by autolysis

A processing method and organ technology, applied in application, food preparation, food science and other directions, can solve the problems of fishy and bitter taste in finished products, low content of amino nitrogen in finished products, unacceptable and other problems, so as to inhibit growth and reproduction and promote enzymes. Live, guaranteed fresh effect

Active Publication Date: 2012-06-27
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The existing technology of autolyzing fish and shellfish into hydrolyzed solution faces several technical problems to be solved; 1. Usually fish and shellfish meat adopts the traditional autolysis method, that is, high-salt and normal temperature autolysis, which leads to low amino nitrogen content in the finished product Or the fermentation time is too long (usually it takes more than half a year for the autolysis of fish and s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] At 15°C, 10kg of washed abalone viscera was taken, chopped and crushed at 500r / min to form a homogenate, and the processing time was 5min. The treatment is performed by a high-voltage pulse electric field with an electric field intensity of 15kV / cm, a frequency of 100Hz, and a pulse width of 18μs, and the treatment time is 1600μs. Add salt of 6% of the weight of the slurry to the viscera slurry, and stir to mix evenly at a temperature of 15°C. At a temperature of 15°C, the abalone viscera slurry was placed under a 16w ultraviolet lamp at a height of 28 cm from the ultraviolet lamp, and the treatment time was 30 minutes. The abalone viscera slurry was sealed and kept at a constant temperature of 56°C for 7.5 hours. The measured amino nitrogen content in the hydrolyzate was 37.1 g. The amino nitrogen content is greater than that of the traditional autolysis method for half a year when the amino nitrogen is hydrolyzed. The flavor of the hydrolyzate is better, and the fi...

Embodiment 2

[0028] At 20°C, take 10kg of washed abalone viscera, chop and grind it into a homogenate under the condition of 1500r / min, and the processing time is 3min. The treatment is performed by a high-voltage pulse electric field with an electric field intensity of 25kV / cm, a frequency of 120Hz, and a pulse width of 5μs, and the treatment time is 600μs. Add 8% of the weight of the slurry to the viscera slurry, and stir to mix evenly at a temperature of 20°C. Then, at a temperature of 20°C, the abalone viscera slurry was placed under a 20w ultraviolet lamp at a height of 100 cm from the ultraviolet lamp, and the treatment time was 15 minutes. The abalone viscera slurry was sealed and kept at a constant temperature of 57°C for 7 hours. The measured amino nitrogen content in the hydrolyzate was 39.9 g. The amino nitrogen content is greater than that of the traditional autolysis method for half a year when the amino nitrogen is hydrolyzed. The hydrolyzate has obvious umami taste and un...

Embodiment 3

[0030] At 25°C, take 10kg of washed abalone viscera, chop and grind it into a homogenate under the condition of 2500r / min, and the processing time is 4min. The treatment is performed by a high-voltage pulsed electric field with an electric field intensity of 30kV / cm, a frequency of 200Hz, and a pulse width of 8μs, and the treatment time is 1000μs. Add 10% of the weight of the slurry to the viscera slurry, and stir to mix evenly at a temperature of 25°C. Then, at a temperature of 25°C, the abalone viscera slurry was placed under a 42W ultraviolet lamp, the height from the ultraviolet lamp was 150cm, and the treatment time was 30min. The abalone viscera slurry was sealed and kept at a constant temperature of 59°C for 6.5 hours. The measured amino nitrogen content in the hydrolyzate was 38.2 g. The amino nitrogen content is greater than that of the traditional autolysis method for half a year when the amino nitrogen is hydrolyzed. The hydrolyzate has a more complex and unique ...

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Abstract

The invention relates to a method for processing internal organs of abalone by autolysis and belongs to the field of fish and shellfish autolysis and hydrolysis. By the adoption of the method, the product amino nitrogen obtained has high content of amino nitrogen, and the production efficiency is raised; in addition, the finished product has weak bitter fishy smell and has a good color. The method comprises the following steps of: (1) chopping and mashing washed internal organs of abalone into a homogenate; (2) processing the abalone internal organ homogenate in the high intensity pulsed electric field; (3) adding a few salt and uniformly stirring; (4) processing the abalone internal organ homogenate by an ultraviolet irradiation method; and (5) carrying out autolysis and hydrolysis on the abalone internal organs by a high temperature method. By the adoption of the method, the content of amino nitrogen is greatly raised within a certain time, unique and rich flavor of the hydrolysate obtained is guaranteed, the problem of low content of amino nitrogen by a traditional autolysis method is solved, and the problem of poor flavor by a fast autolysis method is also solved.

Description

technical field [0001] The invention relates to the field of autolysis and hydrolysis of fish and shellfish, in particular to a treatment method for autolysis of abalone viscera. Background technique [0002] Abalone is one of the organisms with the most comprehensive amino acid content and the lowest fat and cholesterol in the ocean, and has high nutritional and medicinal value. Studies have shown that abalone has anti-tumor and immune-enhancing functions, which are derived from the abalone polysaccharide contained in abalone - Baolingsu, which is good for both medicine and food. Therefore, the medical and health care value of abalone has a good development and utilization prospect. [0003] At present, with the improvement and development of abalone farming technology, the aquaculture output has increased dramatically. It has become a trend of deep processing of abalone to process fresh abalone into high-grade functional food. In the process of deep processing, th...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 陈锦权方婷刘丹
Owner FUJIAN AGRI & FORESTRY UNIV
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