Processing method of frozen abalone

A processing method and abalone technology, applied in the field of frozen aquatic products, can solve problems such as inedibility, poor water retention, and rough meat quality, and achieve the effects of high-quality taste, high yield, and increased market sales

Active Publication Date: 2015-04-22
诏安海联食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of frozen abalone, so as to solve the problems of rough meat quality, spongy center of gastropods, serious volume shrinkage, poor water retention and even inedibility of existing frozen abalone after cooking and steaming.

Method used

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  • Processing method of frozen abalone
  • Processing method of frozen abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Cleaning abalone: ​​Wash the fresh abalone with shell and wrinkled plate in tap water with a soft brush to remove the abalone shell, abalone muscle, and the sediment and sundries in the gap between the shell and the muscle, as well as the dirt on the surface of the abalone. black mucous membrane;

[0025] (2) Blanching pretreatment: put the washed abalone into a blanching container filled with a large amount of water at a temperature of 50°C, and blanching for 5 minutes at a constant temperature;

[0026] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 4°C;

[0027] (4) Quick-freezing: place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the inlet and outlet temperatures of the freezer to -39°C, and the wind speed to be between 8 and 10m / s to start freezing. -Constantan thermocouples measure the core temperature of the abalone muscle...

Embodiment 2

[0029] (1) Cleaning the abalone: ​​put the sucker of the fresh abalone with the wrinkled plate with the shell facing up, use the abalone meat knife to shovel off the abalone muscles from the abalone shell, remove the internal organs, put the abalone muscles in sea water and wash them with soft hair Clean with a brush to remove the silt, sundries on the abalone muscles and the black mucous membrane on the abalone body surface;

[0030] (2) Blanching pretreatment: put the washed abalone into a blanching container filled with a large amount of water at a temperature of 60°C, and blanching for 3.5 minutes at a constant temperature;

[0031] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 8°C;

[0032] (4) Quick-freezing: Place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the temperature of the inlet and outlet of the freezer to -40°C, and the wind...

Embodiment 3

[0034] (1) Cleaning the abalone: ​​put the sucker of the fresh abalone with the wrinkled plate with the shell facing up, use the abalone knife to shovel off the abalone muscle from the abalone shell, remove the viscera, put the abalone muscle in tap water and wash it with soft hair Clean with a brush to clean the sediment and sundries on the abalone muscles and the black mucous membrane on the abalone body surface;

[0035] (2) Blanching pretreatment: Put the washed abalone into a blanching container filled with a large amount of water at a temperature of 80°C, and blanching for 1 minute under constant temperature conditions;

[0036] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 15°C;

[0037](4) Quick-freezing: place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the inlet and outlet temperatures of the freezer to -39°C, and the wind speed t...

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Abstract

The invention provides a processing method of a frozen abalone. The processing method comprises the following steps: (a) cleaning the abalone, and blanching in water for 1 to 5 minutes at temperature of 50 to 80 DEG C; (b) draining off the water on the surface of the blanched abalone, and cooling; and (c) quickly freezing the cooled abalone until the central temperature of the muscle of the abalone reaches -18 to -30 DEG C. As the detection shown, the processing method provided by the invention has the advantages that the muscle of the frozen abalone has the quality close to that of the fresh abalone after being cooked; and the processing method is less in processing loss, high in production yield, simple in processing technology, high in operability, and greater in industrial application prospect.

Description

technical field [0001] The invention relates to a freezing processing method of aquatic products, in particular to a processing method of frozen abalone. Background technique [0002] Abalone, its name is fish, but it is not a fish. It is a primitive marine shellfish, a single-shell mollusc, with only half a shell. The shell is hard and thick, flat and wide, and its shape is somewhat like a human ear. Ear”; Abalone belongs to Mollusca, Gastropoda, Prosobranchia, Archaeogastropoda, Haliotidae, and Haliotis. Abalone is a traditional and precious food material in China, and is known as the first of the four delicacies of "abalone, fin, tripe, and ginseng". The meat of abalone is smooth and refreshing, and the taste is rich and delicious. It is famous all over the world and has always enjoyed a good reputation in the international market. [0003] The harvest season of abalone is relatively short, which cannot meet the living needs of people to eat fresh abalone all year round...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 陈锦权方婷
Owner 诏安海联食品有限公司
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