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A production process and abalone technology, which are applied in the field of abalone slices and production processes thereof, can solve the problems of impure taste, reduced abalone value, harm to the human body and the like, and achieve the effect of good taste
Active Publication Date: 2013-11-27
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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[0003] However, due to the taste and nutritional value of abalone, its cost is very high, and often after many production processes, the nutrition of abalone will be lost or the taste will be impure, which will reduce the value of abalone, and it is often possible Produce substances that are harmful to the human body and cause considerable harm to the human body
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[0038] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.
[0039] A kind of abalone fillet is characterized in that: comprising,
[0042] B. Skin ingredients: 1.4kg of salt, 0.2kg of monosodium glutamate, 1.3kg of white sugar, 10g of I+G, 51g of Baihu;
[0043] Abalone Filling Ratio:
[0044] A. Stuffing aniseed ingredients: 18kg of pig #2# meat, 7.2kg of skinless chicken breast, 21.6kg of minced fish, 36kg of emulsified pulp, 5.4kg of modified starch, 3.6kg of cornstarch, and 12.96kg of ice water;
[0045] B. Stuffing ingredients: 0.22kg compound phosphate, 2kg salt, 1.7kg white sugar, 0.2kg monosodium glutamate, ...
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Abstract
The invention provides an abalone fillet and a production technology thereof and relates to the technical field of food processing. The abalone fillet is characterized in that the composition proportion of skin of the abalone fillet is as follows: A, the main ingredients of the skin include 2 kg egg liquid, 20 kg surimi, 13.6 kg peeled chicken breast, 15.3 kg emulsion, 8.5 kg tapioca flour, 8.5 kg modified starch and 8.5 kg corn starch, and B, the condiments of the skin include 1.4 kg salt, 0.2 kg aginomoto, 1.3 kg white granulated sugar, 10 kg I plus G and 51 kg white pepper; the composition proportion of stuffing is as follows: A, the main ingredients of the stuffing include 18 kg No.2 pork, 7.2 kg peeled chicken breast, 21.6 kg surimi, 36 kg emulsion, 5.4 kg modified starch, 3.6 kg corn starch and 12.96 kg ice water, and B, the condiments of the stuffing include0.22 kg compound phosphate, 2 kg salt, 1.7 kg white granulated sugar, 0.2 kg aginomoto, 10 kg red rice starter, 60 kg white pepper, 0.1 kg abalone essence and 32.4 kg meat essence oil. The production technology comprises the steps of unfreezing, planing meat, mincing meat, compounding, chopping, filling, cooking, cooling, slicing, quick freezing and deep-freezing. A product processed through the technology is delicious in taste and simple in manufacture process.
Description
Technical field: [0001] The invention relates to the technical field of food processing, in particular to an abalone slice and a production process thereof. Background technique: [0002] Abalone has many meanings in modern Chinese. The most commonly used refers to a kind of primitive marine shellfish, which belongs to single-shelled molluscs. It has only half-sided shells, and the shells are thick, flat and wide. Abalone is a traditional and precious food in China, ranking first among the four seafood delicacies; in ancient times , Abalone is also used to refer to salted fish (see "Confucius's Family Language Six Books"). [0003] However, due to the taste and nutritional value of abalone, its cost is very high, and often after many production processes, the nutrition of abalone will be lost or the taste will be impure, which will reduce the value of abalone, and it is often possible Produces substances that are harmful to the human body and cause considerable harm to the...
Claims
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