Preparation method of frozen prepared abalone product

A technology for frozen conditioning and abalone, which is applied in the directions of food preparation, food freezing, food heat treatment, etc., can solve the problems of inactive abalone products, inconvenient eating, loss of nutrients, etc., to avoid serious muscle contraction, easy to eat, and easy to absorb. Effect

Active Publication Date: 2014-05-21
NINGDE CITY YUEHAI AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned technology requires high temperature, high pressure, and freeze-drying. The disadvantage is that the obtained abalone products do not maintain the original activity, resulting in the loss of protein and many water-soluble nutrients in the abalone, and the yield is low.
Either the frozen abalone has severe muscle contraction after being boiled, the meat is rough and rotten, and the center of the abdomen is spongy, which has poor sense and poor edible quality; or it needs to be rehydrated when eating, which is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The fresh and live abalone is selected from raw materials, pre-treated, marinated, rubbed, shaped, deodorized, vacuum seasoned, mildly sterilized, quick-frozen, and refrigerated. Specific steps are as follows:

[0032] (1) Raw material selection: take fresh large abalones with a growth period of more than two years, no pollution, and a single weight of more than 150g;

[0033] (2) Pre-treatment: remove the shell and viscera of the abalone, and clean them;

[0034] (3) Pickling: marinate abalone meat with edible salt, the mass ratio of edible salt to abalone meat is 6:100;

[0035] (4) Rubbing: rubbing the abalone meat for 15 minutes, cleaning and removing the abalone radula;

[0036] (5) Shaping: add 0.5wt.% salt and 0.05wt.% citric acid to water to prepare a mixed solution, pour abalone into it, and control the mass ratio of the mixed solution to abalone meat to be 2.5:1; slowly heat for 7 minutes Raise the water temperature to 60°C, keep warm for 3 minutes, then co...

Embodiment 2

[0047] The fresh and live abalone is selected from raw materials, pre-treated, marinated, rubbed, shaped, deodorized, vacuum seasoned, mildly sterilized, quick-frozen, and refrigerated. Specific steps are as follows:

[0048] (1) Raw material selection: take fresh large abalones with a growth period of more than two years, no pollution, and a single weight of more than 150g;

[0049] (2) Pre-treatment: remove the shell and viscera of the abalone, and clean them;

[0050] (3) Pickling: marinate abalone meat with edible salt, the mass ratio of edible salt to abalone meat is 10:100;

[0051] (4) Rubbing: rubbing the abalone meat for 25 minutes, cleaning and removing the abalone radula;

[0052] (5) Shaping: add 1.0wt.% salt and 0.1wt.% citric acid to water to prepare a mixed solution, pour abalone into it, and control the mass ratio of the mixed solution to abalone meat to be 3.0:1; slowly heat for 10 minutes Raise the water temperature to 63°C, keep warm for 4 minutes, then c...

Embodiment 3

[0063] The fresh and live abalone is selected from raw materials, pre-treated, marinated, rubbed, shaped, deodorized, vacuum seasoned, mildly sterilized, quick-frozen, and refrigerated. Specific steps are as follows:

[0064] (1) Raw material selection: take fresh large abalones with a growth period of more than two years, no pollution, and a single weight of more than 150g;

[0065] (2) Pre-treatment: remove the shell and viscera of the abalone, and clean them;

[0066] (3) Pickling: marinate abalone meat with edible salt, the mass ratio of edible salt to abalone meat is 8:100;

[0067] (4) Rubbing: Rubbing the abalone meat for 20 minutes, cleaning and removing the abalone radula;

[0068] (5) Shaping: Add 0.8wt.% salt and 0.08wt.% citric acid to the water to prepare a mixed solution, pour abalone into it, and control the mass ratio of the mixed solution to abalone meat to be 2.8:1; slowly heat for 8 minutes Raise the water temperature to 61°C, keep warm for 3.5 minutes, t...

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PUM

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Abstract

The invention discloses a preparation method of a frozen prepared abalone product. The preparation method comprises the steps of selecting fresh and live big abalone, implementing pretreatment, curing, rubbing, shaping, deodorizing, carrying out vacuum flavoring, sterilizing gently, quick-freezing and refrigerating. Through gentle processing and ultrasonic wave assisted refrigeration techniques, the prepared product reserves bioactivity of fresh and live abalone, and nutrient ingredients are easy to be absorbed; the preparation method is simple, and the product taste is excellent; therefore, the preparation method has obvious economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing a frozen-conditioned abalone product. Background technique [0002] Abalone, Bao respects the world, Bao, known as oyster in ancient times, is the first of the "Eight Treasures of the Sea", and is known as the "Crown of Seafood". Its meat is tender and smooth, and its taste is extremely delicious. Modern studies have shown that abalone polysaccharides have the functions of anti-tumor and enhancing immunity, and are good for both medicine and food. Therefore, the medical and health care value of abalone has a good development and utilization prospect. But fresh abalone product and live product itself are not easy to preserve, and because of being restricted by production season and production area, it is difficult to satisfy the market's large demand for fresh abalone. At present, abalone is usually processed into salt-dried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
CPCA23L5/273A23L17/40A23L17/50A23L27/84A23L27/88A23V2002/00A23V2250/21A23V2300/24A23V2300/20A23V2300/31A23V2300/48
Inventor 罗联钰石晓明
Owner NINGDE CITY YUEHAI AQUATIC PROD
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