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Processing method of instant abalone

A processing method and abalone technology, which are applied in food preparation, food science, application and other directions, can solve the problems of abalone products not maintaining activity, loss of trace elements, etc., and achieve the effects of excellent taste, easy absorption, and soft meat.

Inactive Publication Date: 2013-04-24
青岛磐海工贸有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The disadvantage of the above technology is that the obtained abalone products do not maintain the original activity, resulting in the loss of protein, vitamins, calcium, iron, phosphorus and other trace elements in the abalone.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The fresh and live abalone grown in Shandong area for 2 years is selected as the raw material to process the instant abalone product, including the following steps:

[0032] (1), cleaning and setting:

[0033] After cleaning, shelling and viscera, the abalone is blanched in 60°C water for 30 minutes to finalize the shape. Note that the water temperature during cleaning should be controlled below 10°C;

[0034] (2) Low temperature and high pressure desalination:

[0035] Put the blanched and shaped abalone obtained in step (1) into an autoclave at a pressure of 3kg / cm 2 , at a temperature of 80°C, keep warm for 10 minutes to desalt for the first time; then take out the abalone and place it at room temperature, and then put it under a pressure of 4kg / cm 2 , under the condition of 90° C., heat preservation for 1 minute, carry out the second desalination treatment, and at the same time, filter the soup after the first desalination and use it as a raw material for standby;...

Embodiment 2

[0043] The fresh and live abalone grown in Liaoning area for 3 years is selected as the raw material for the processing of ready-to-eat abalone products, including the following steps:

[0044] (1), cleaning and setting:

[0045] After the abalone is cleaned, shelled and viscerated, it is blanched in 90°C water for 5 minutes to set the shape. Note that the water temperature during cleaning should be controlled below 10°C; The method is to add 50g of water and 25g of vinegar essence to every 500g of abalone and mix well. After the abalone shrinks and becomes soft, rinse it with running water for 2 hours;

[0046] (2) Low temperature and high pressure desalination:

[0047] Put the blanched blanched and shaped abalone obtained in step (1) into an autoclave under pressure of 4kg / cm 2 , at a temperature of 50°C, keep warm for 1 minute, and desalt for the first time; then take out the abalone and place it at room temperature, and then put it under a pressure of 3kg / cm 2 , under ...

Embodiment 3

[0056] The fresh and live abalone grown in Shandong area for 3 years is selected as the raw material for the processing of instant abalone products, including the following steps:

[0057] (1), cleaning and setting:

[0058] After the abalone is cleaned, shelled and viscerated, it is blanched in 75°C water for 20 minutes to set the shape, and the water temperature during cleaning should be controlled below 10°C; after blanching and set, use vinegar to further remove the fishy smell of the abalone. The method is to add 80g of water and 40g of vinegar essence to every 500g of abalone and mix well. After the abalone shrinks and becomes soft, rinse it with running water for 3 hours;

[0059] (2) Low temperature and high pressure desalination:

[0060] Put the blanched and shaped abalone obtained in step (1) into an autoclave at a pressure of 3.5kg / cm 2 , at a temperature of 85°C, keep warm for 5 minutes to desalt for the first time; then take out the abalone and place it at room...

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PUM

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Abstract

The invention provides a processing method of instant abalone. The processing method comprises the following steps of (1) cleaning and shaping; (2) low-temperature and high-pressure desalting; (3) medium-temperature control self dissolution enzymolysis; (4) high-temperature and high-pressure sterilization and cooking; and (5) juice filling encapsulation. The processing method has the advantages that through the medium-temperature control self dissolution enzymolysis process, the product of the instant abalone maintains the bioactivity of the fresh abalone, and in addition, nutrition ingredients can be more easily absorbed; the abalone juice is reutilized after being filtered, so the nutrition ingredient loss of the product is reduced to the minimum; the meat of the abalone is soft after the high-pressure treatment, and the mouth feeling is very good; and after the high-temperature sterilization and the vacuum package, the products can be stored in a frozen way for a long time, and in addition, the abalone can be eaten at any time after being unfrozen.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a processing method of instant abalone, which belongs to the technical field of food. Background technique [0002] As we all know, "abalone, ginseng, fin, and belly" are all precious seafood, and abalone is listed first among sea cucumber, shark's fin, and fish belly. , has the effect of improving eyesight, hence the name. [0003] The meat of abalone is tender and smooth, and the taste is extremely delicious, which is unmatched by other seafood. It has always been called "the crown of seafood treasures", known as "one bite of abalone, one bite of gold", and the price is expensive. The nutritional value of abalone is extremely rich, containing more than 20 kinds of amino acids. Every 100 grams of fresh abalone meat contains 23.4 grams of protein, 3.4 grams of fat, 32 mg of inorganic salt calcium, 3.0 mg of iron, and a considerable amount of iodine, zinc, phosphorus and Vi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 庄桂玉冯诚冯德冯金考
Owner 青岛磐海工贸有限公司