Processing method of sliced freeze-dried abalone
A processing method and abalone technology, which are applied in the processing field of sliced freeze-dried abalone, can solve the problems of uneven texture of abalone, shrinkage of freeze-dried abalone, etc., and achieve shortening of taste time and cooking time, good rehydration performance and high nutritional value. Effect
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[0029] Example 1
[0030] The abalone was washed, the intestinal glands, organs and skirts were removed, the shells were heated in water for 2 min, the water temperature was set to 90 °C, and the shells were removed. Immerse in 1% sodium lactate solution of water humectant for 60 minutes, drain, pre-cool to 12°C, then put into moulds for quick freezing, and quick-freeze until the center temperature of the abalone is -4°C. Or ultra-thin sectioning, because the tissue is soft, or the local softness and hardness are uneven, it is difficult to make slices with uniform thickness. Therefore, it is necessary to infiltrate the inside of the tissue with a certain substance, and the entire tissue is hardened to facilitate cutting into thin slices. , this substance is called embedding agent.) Slice with an abalone slicer to a thickness of 1 mm, soak in 10% trehalose for 45 minutes, drain, plate, and freeze-dried. After freeze-drying to constant weight, the sliced freeze-dried abalone ...
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[0035] Example 2
[0036] Wash the abalone, remove the intestinal glands, organs and skirts, heat the abalone with the shell for 5 minutes, set the water temperature to 60°C, remove the shell, wash and set aside. After soaking for 80 minutes with 0.3% sodium hexametaphosphate as a moisture retaining agent, pre-cool to 10°C, then put into the mold for quick-freezing, and quick-freeze until the center temperature of the abalone meat is 0°C. Thickness of 1mm, soaked in 10% sucrose for 100 minutes, drained, placed on a plate, and freeze-dried. After freeze-drying to constant weight, the sliced freeze-dried abalone is obtained.
Example Embodiment
[0037] Example 3
[0038]Wash the abalone, remove the intestinal glands, organs and skirts, heat the abalone with the shell for 1 min, set the water temperature to 95 ℃, remove the shell, wash and set aside. After soaking for 90 minutes with 0.2% sodium tripolyphosphate as a humectant, it was pre-cooled to 12°C and then put into the mold for quick freezing, and the temperature of the center of the abalone meat was -3°C. , 3mm thick, soaked in 4% mannitol for 60 minutes, drained, placed on a plate, and freeze-dried. After freeze-drying to constant weight, the sliced freeze-dried abalone is obtained.
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