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A kind of processing method of abalone ready-to-eat product

A processing method and abalone technology, which are applied in the processing field of abalone ready-to-eat products, can solve the problems of not being able to maintain the fresh and live abalone's delicious taste and tender texture, and do not meet food safety, and achieve the effect of good application prospects.

Inactive Publication Date: 2015-10-21
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, abalone processed products are mainly canned abalone and dried abalone. These methods cannot well maintain the delicious taste and tender texture of fresh and live abalone.
In addition, the decolorization and bleaching process such as sodium sulfite is used, which does not meet the relevant national food safety regulations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Boil the abalone, remove the shell, remove the meat and remove the internal organs: clean the abalone, put it into a wire basket, put it into clean boiling water, boil it for about 2 minutes, put it in clean water to cool, take it out, pour it on the operating table, and remove it. Remove the meat from the shell, remove the viscera, wash and drain.

[0017] (2) Protease treatment: Add neutral protease to water at 30°C and stir to make a 0.1wt% neutral protease aqueous solution, put abalone meat in a neutral protease aqueous solution with a weight ratio of 3:10, and maintain the water temperature at 30-35°C. After stirring for 10 minutes, remove it and put it in clean water to cool.

[0018] (3) Seasoning: first rub the seasoning and mix well, put a layer of abalone meat in the seasoning basin, sprinkle a layer of seasoning, and mix well. Put it in an environment below 10°C, marinate for about 12 hours, and turn it 2 to 3 times in the middle.

[0019] (4) Drying: P...

Embodiment 2

[0023] (1) Boil the abalone, remove the shell, remove the meat and remove the internal organs: clean the abalone, put it into a wire basket, put it into clean boiling water, boil it for about 2 minutes, put it in clean water to cool, take it out, pour it on the operating table, and remove it. Remove the meat from the shell, remove the viscera, wash and drain.

[0024] (2) Protease treatment: add neutral protease to water at 35°C and stir to prepare a 0.1wt% neutral protease aqueous solution, put abalone meat in a neutral protease aqueous solution with a weight ratio of 5:10, maintain the water temperature at 32°C, and stir for 10 After a few minutes, remove it and put it in clean water to cool.

[0025] (3) Seasoning: first rub the seasoning and mix well, put a layer of abalone meat in the seasoning basin, sprinkle a layer of seasoning, and mix well. Put it in an environment below 10°C, marinate for about 12 hours, and turn it 2 to 3 times in the middle.

[0026] (4) Drying:...

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PUM

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Abstract

The present invention relates to an instant abalone product processing method, which comprises: (1) placing abalone meat obtained through boiling, shell removing and internal organ removing into a neutral protease aqueous solution, stirring, taking out, and cooling; (2) drying, wherein the water content in the abalone is controlled to 45-48%; and (3) carrying out vacuum package on the abalone, placing in a hot water with a temperature of 85-90 DEG C, maintaining for 50-60 min, taking out, and cooling to obtain the instant abalone product. According to the present invention, the obtained product having the water content of more than 45% can be safely stored for more than 6 months at a room temperature (less than 30 DEG C) without high temperature sterilization so as to well maintain the delicious taste and the soft texture of the abalone.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a processing method of instant abalone products. Background technique [0002] Abalone is tender, delicious and nutritious, and is recognized as a high-grade aquatic product. At present, abalone processed products are mainly canned abalone and dried abalone, and these methods cannot well maintain the delicious taste and tender texture of fresh and alive abalone. In addition, the decolorization and bleaching processes such as sodium sulfite are used, which do not meet the relevant national food safety regulations. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for ready-to-eat abalone products. The product obtained by this method has a moisture content of more than 45% and can be safely stored at room temperature (below 30°C) for more than 6 months without high-temperature ste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
CPCA23L17/40A23L17/50
Inventor 李学英杨宪时迟海王丽丽路钰希周小红
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI