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Soup-stock steamed abalone

A technology for baking abalone and abalone in soup is applied in the field of food processing, which can solve the problems of high value and the like, and achieve the effect of simple processing

Active Publication Date: 2014-07-02
DALIAN BANGCHUIDAO SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Abalone is linked to the grade of officials, which shows that its value is noble

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Cut 14 kg of fresh keel, 8 kg of refined meat, 8 kg of chicken feet, 30 kg of butter chicken, and 30 kg of old hen into pieces, clean them, and soak them in cold water for 1 hour. Boil 75 kg of water, add 150-200 grams of cooking wine, boil the above raw materials separately, remove the blood, and take them out for later use.

[0016] Put the boiled raw materials into the pot together with 300kg of water and 20g of white peppercorns. After boiling, simmer slowly over low heat. The temperature of the soup is kept at about 90°C. Stew for 10 hours (without stirring), and the soup comes out 200 kg. Filter the stewed soup, cool it and put it in the refrigerator for 12 hours, and skim off the fat layer deposited on it for later use.

[0017] Take the condensed and frozen soup and add it to the sandwich pot. After heating and slowing down, add 5% oyster sauce, 3% clam extract, 3% chicken broth, 1% monosodium glutamate, and 4% starch, adjust to a moderate taste, and heat to bo...

Embodiment 2

[0021] Cut 16 kg of fresh keel, 10 kg of lean meat, 10 kg of chicken feet, 35 kg of butter chicken, and 35 kg of old hen into pieces, clean them, and soak them in cold water for 2 hours. Boil 100 kilograms of water, add 200 grams of cooking wine, boil the above-mentioned raw materials separately, remove the bloody water, and take them out for later use.

[0022] Put the boiled raw materials into the pot together with 350 kg of water and 40 g of white peppercorns. After boiling, immediately simmer over low heat. The temperature of the soup is kept at about 95°C. Stew for 12 hours (without stirring), and the soup comes out 240 kg. Filter the stewed soup, cool it and put it in the refrigerator for 16 hours, and skim off the fat layer deposited on it for later use.

[0023] Take the condensed and frozen soup and add it to the sandwich pot. After heating and slowing down, add 11% oyster sauce, 8% clam extract, 5% chicken broth, 3% monosodium glutamate, and 8% starch. Adjust the ta...

Embodiment 3

[0026] Cut 15 kg of fresh keel, 9 kg of refined meat, 9 kg of chicken feet, 32 kg of butter chicken, and 32 kg of old hen, into pieces, clean them, and soak them in cold water for 1 hour. Boil 85 kg of water, add 180 grams of cooking wine, boil the above raw materials separately, remove the blood, and take them out for later use.

[0027] Put the boiled raw materials into the pot together with 320 kg of water and 30 g of white peppercorns. After boiling, immediately simmer over low heat. The temperature of the soup is kept at about 95°C. Stew for 12 hours (without stirring), and the soup comes out 220 kg. Filter the stewed soup, cool it and put it in the refrigerator for 12 hours, and skim off the fat layer deposited on it for later use.

[0028] Take the condensed and frozen soup and add it to the sandwich pot. After heating and slowing down, add 8% oyster sauce, 6% clam extract, 4% chicken broth, 2% monosodium glutamate, and 6% starch. Adjust the taste to moderate, and heat...

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PUM

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Abstract

The invention discloses soup-stock steamed abalone. The soup-stock steamed abalone is prepared by putting soup which is rapidly frozen into blocks into a containing dish, putting 4-6 pieces of abalones which are steamed in high pressure on the frozen blocks for secondary rapid freezing, packaging by using a packaging bag and vacuuming. According to the soup-stock steamed abalone disclosed by the invention, the processes of steaming the abalone and making the soup are industrialized, the troublesome processes are canceled for customers, the complex processes are simplified, and people can enjoy delicious abalone at home when the abalone is bought and simply treated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to baked abalone in soup. Background technique [0002] Abalone has been regarded as "the crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious. The nutritional value of abalone itself is extremely high. Abalone meat is rich in globulin, which has the effect of nourishing yin and nourishing yang. Europeans have eaten abalone as a kind of live food as early as 200 years ago. During the Qing Dynasty in China, there was a so-called full abalone feast in the court. Abalone is linked to the grade of officials, which shows that its value is noble. As one of the eight treasures of the sea, abalone has been a delicacy since ancient times and is quite famous. [0003] As a high-end food material, abalone has been discouraged by many consumers who are "fearful of trouble" due to its difficult processing methods and cook...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
CPCA23L17/50A23L33/00
Inventor 刘春宝吴岩强张华闫呈国郭均成
Owner DALIAN BANGCHUIDAO SEAFOOD
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