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Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials

A processing technology, a technology of dried abalone, applied in the direction of heating preservation of meat/fish, preservation of meat/fish by freezing/cooling, food preparation, etc., to achieve the effect of improving the level of deep processing, stable quality and high quality

Inactive Publication Date: 2014-05-14
JINGDEZHEN LONGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there have been no reports on effective processing, preservation and continuous production of abalone dishes using dried abalone as raw material, based on the cooking process of chefs, using pasteurization combined with quick-freezing and frozen storage modes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1,800 Jipin abalones (about 120 kg) with 9 heads are used as raw materials. After the surface is cleaned, they are sterilized with boiled and cooled water, and then 360 liters of boiled and cooled water are added to soak for 5 Then take out the abalone, put it into a sandwich pot with a lid, inject 600 kg of cold water, turn off the steam after boiling on high heat, and keep it for 10 hours. At this time, the weight of the abalone is about doubled. Collapse, does not spring back quickly. Take out the abalone for later use, filter the soaked water and the water for stuffing the abalone, and place it in a jacketed pot for another use.

[0029] Cooking abalone needs to use old hens, ribs and Jinhua ham as auxiliary materials for increasing freshness and flavor. In order to make the auxiliary materials better exert the aroma-enhancing effect, the auxiliary materials need to be pretreated first. 60 old hens (about 160 kg) Slaughter, remove viscera and clean, cut into 5 cm s...

Embodiment 2

[0035] 4,000 Dalian abalones (about 120 kg) with 20 heads are used as raw materials. After cleaning the surface, they are sterilized with boiled and cooled water, then add 360 liters of boiled and cooled water, and soak for 3 days at 0-4°C , and then take out the abalone, put it into a sandwich pot with a lid, inject 600 kg of cold water, turn off the steam after boiling on high heat, and simmer for 6 hours. At this time, the weight of the abalone will increase by about 1.1 times. Take out the abalone for later use, filter the soaked water and the water for stuffing the abalone, and place it in a jacketed pot for another use.

[0036] Cooking abalone needs to use old hen, ribs and Jinhua ham as auxiliary materials for increasing freshness and flavor, and the pretreatment is the same as in Example 1.

[0037] Put fried and roasted old hen pieces, rib pieces, Jinhua ham slices and abalone evenly in a sandwich pot with a volume of 1,500 kg, add 900 kg of hot water, and turn on the ...

Embodiment 3

[0042] Use 600 Jipin abalones (about 60 kg) with 6 heads as the raw material. After cleaning the surface, sterilize them with boiled and cooled water, then add 180 liters of boiled and cooled water, and soak them at 0-4°C for 5 Then take out the abalone, put it into a sandwich pot with a lid, inject 300 kg of cold water, turn off the steam after boiling on high heat, and let it simmer for 12 hours. At this time, the abalone will approximately double in weight. Take out the abalone for later use, filter the soaked water and the water for stuffing the abalone, and place it in a jacketed pot for another use.

[0043] Cooking abalone needs to use old hen, ribs and Jinhua ham as auxiliary materials for increasing freshness and flavor, and the pretreatment is the same as in Example 1.

[0044] Fried and baked old hen nuggets (80kg, calculated according to fresh chicken), rib ribs (80kg, calculated according to fresh weight) and Jinhua ham slices (40kg, calculated according to fresh ...

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PUM

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Abstract

The invention discloses a whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials. The whole-process low-temperature freshness-keeping and reduction processing technology is characterized by comprising the following steps: (1) swelling the dried abalones with water: after washing the dried abalone, putting the dried abalones into three times of cold water and immersing at 0-4 DEG C for 3-5 days; then taking out the abalones and putting the abalones into five times of the cold water to be boiled; then smoldering for 6-12 hours; after smoldering, taking out the abalones for later use; (2) cooking the abalones; (3) packaging the abalones: filling the cooked abalones into bags and adding abalone sauce prepared in the step (2); sealing openings in vacuum; (4) pasteurizing the abalones: putting the packaged abalones into a normal-pressure sterilization pot and sterilizing at 95-100 DEG C for 25-40 minutes; after sterilizing, adding the abalones into the cold water to be rapidly cooled to be lower than 40 DEG C and sorting the packaging bags when the packaging bags are hot; the rapidly cooling to be lower than 10 DEG C; (5) instantly freezing: adding the cooled packaging bags into an instant freezer to be instantly frozen; and transferring the packaging bags into a refrigeration storage to be stored after reaching the temperature.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a whole-process low-temperature fresh-keeping reduction processing technology using dried abalone as a raw material. Background technique [0002] Known as the "crown of seafood" and the "eight treasures" of seafood, abalone is a high-end consumer product, and its raw materials include fresh abalone and dried abalone. Among them, dried abalone is favored by consumers because of its good color and strong aroma. However, due to the high price of dried abalone, complicated preparation methods, numerous auxiliary materials, and the cooking time is usually as long as 5-6 days, it generally requires a specific chef to cook in order to effectively display the flavor of the abalone. Improper cooking will cause huge losses, so consumption It is difficult for those who make it by themselves, and generally it can only be enjoyed in big hotels. [0003] The traditional consumer mar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/33A23L17/50A23L17/40
CPCA23B4/005A23B4/06A23L17/40A23L17/50
Inventor 林焱
Owner JINGDEZHEN LONGZHENG FOOD
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