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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

Inactive Publication Date: 2013-12-18
FUZHOU YIDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of the perforation treatment described in this method is to solve the problem of freeze-dried abalone shrinkage, but due to the uneven texture of the abalone itself, the method of perforation treatment does not solve the fundamental problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash the abalone, remove the intestinal glands, viscera and skirt, heat the abalone with the shell in water for 2 minutes, set the water temperature to 90°C, and remove the shell. Use moisture retaining agent 1% sodium lactate solution to immerse for 60 minutes, drain, pre-cool to 12°C, put into mold for quick freezing, and quick freeze until the center temperature of abalone meat is -4°C, use the formed ice crystal base as embedding agent, (when making slices Or when ultra-thin sectioning, because the tissue is soft, or the local softness and hardness are uneven, it is difficult to make a slice with uniform thickness. Therefore, it is necessary to soak the inside of the tissue with a certain substance, and the whole tissue is hardened to facilitate cutting into thin slices , this substance is called embedding agent.) Slice the abalone with a thickness of 1 mm, soak it in 10% trehalose for 45 minutes, drain, put on a plate, and freeze-dry. After freeze-drying to constan...

Embodiment 2

[0036] Wash the abalone, remove the intestinal glands, viscera and skirt, heat the abalone with the shell in water 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, pre-cooled to 10°C, put into the mold for quick freezing, and freeze until the central temperature of the abalone meat is 0°C, use the formed ice crystal base as the embedding agent, slice with a slicer, Thickness 1mm, soaked in 10% sucrose for 100 minutes, drained, plated, and freeze-dried. After freeze-drying to constant weight, the sliced ​​freeze-dried abalone is obtained.

Embodiment 3

[0038]Wash the abalone, remove the intestinal glands, viscera and skirt, heat the abalone with the shell in water for 1min, set the water temperature to 95°C, remove the shell, wash and set aside. Use moisture retaining agent 0.2% sodium tripolyphosphate to impregnate for 90 minutes, pre-cool to 12°C, put into the mold for quick freezing, quick freeze until the center temperature of the abalone meat is -3°C, use the formed ice crystal base as the embedding agent, and slice with a slicer , with a thickness of 3 mm, impregnated with 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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Abstract

The invention belongs to the aquatic food processing field, and in particular relates to a processing method of sliced freeze-dried abalone. The processing method aims at keeping the nutritional value of abalone to the maximum extent and improving the appearance of freeze-dried abalone. According to the technical scheme, the processing method comprises the steps of: (1) cleaning and shelling off abalone; (2) performing dipping treatment on abalone meat obtained after the abalone is shelled off by virtue of a water retention agent, precooling to below 15 DEG C, placing into a mold and freezing quickly; (3) slicing the abalone meat when the abalone meat in the step (2) is quickly frozen to be at -4 to 0 DEG C at the center; and (4) performing dipping treatment on the sliced abalone meat by virtue of a freeze-drying protective additive, panning, and freeze-drying until the abalone meat has constant weight, thus obtaining the sliced freeze-dried abalone. The method can be used for keeping the nutritional value of the abalone to the maximum extent and improving the appearance of the freeze-dried abalone; besides, the freeze-drying efficiency is improved, and energy is saved; therefore, the method has great application and popularization values.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to a processing method for sliced ​​freeze-dried abalone. Background technique [0002] The meat of abalone is tender and delicious. It is one of the "Eight Treasures of Seafood" and is an extremely precious seafood. Abalone is rich in nutrients. In addition to rich protein, more calcium, iron, iodine and vitamin A and other nutrients, it is also rich in various physiologically active substances such as EPA, DHA, taurine, superoxide dismutase, etc. [0003] The processing of abalone reported at present mainly focuses on dried abalone, frozen abalone, ready-to-eat flexible package cans of abalone, etc., basically rests on the processing of whole abalone, and there are few reports on the processing method of sliced ​​and freeze-dried abalone. The industry urgently needs a suitable processing method for sliced ​​freeze-dried abalone, which can change the traditional ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 吴丽珍甘纯玑邱舒琼
Owner FUZHOU YIDA FOOD
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