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Refrigeration type production method for improving water preserving capability of abalones

A production method and water-retaining technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of slowness, reduce the total number of bacteria on the surface of abalone, and low yield, and achieve simple processing technology, suitable for industrial production, and market The effect of increased sales

Inactive Publication Date: 2015-06-10
夏雪飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are two main processing methods for frozen abalone: ​​one is the traditional freezing processing method, that is, the abalone is washed, weighed and graded according to the specifications, and placed on a plate for quick-freezing. The method is simple and has good operability, but the frozen abalone has serious muscle contraction after boiling, the meat is rough and rotten, the center of the gastropod is spongy, the sensory perception is poor, the yield is low, and the edible property is poor; the second is Jiang Qiongyi. studied a processing method of frozen abalone suitable for raw food, using ozone sterilization combined with liquid nitrogen to freeze abalone. The sensory parameters are significantly better than those of slow freezing, and it is safe and can greatly reduce the total number of bacteria on the surface of abalone. However, the disadvantage is that the surface of processed abalone products is severely broken, especially for shelled abalone. During the freezing process, the shell and muscle The fracture is serious and the defective rate is high. It can be seen that the application of this method is still far from the industrial scale production.
In addition, when the liquid nitrogen quick-frozen abalone is cooked and heated in the later stage, although the quality of the abalone has been improved compared with the traditional frozen abalone, it still has the problems of poor water retention, volume shrinkage, rough taste, and spongy center of the gastropod. It shows that the frozen abalone processed by the liquid nitrogen quick-freezing method is only suitable for raw food, that is, sashimi; if you want to cook and eat it after thawing, the abalone meat is rough and hard, the center of the abdomen is spongy, and the water retention is poor. The problem is still not well resolved
Therefore, existing frozen abalone cannot satisfy people's dietary requirements, and then the sales volume is limited, which seriously restricts the processing and production of frozen abalone and market sales.

Method used

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  • Refrigeration type production method for improving water preserving capability of abalones

Examples

Experimental program
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Effect test

Embodiment 1

[0019] (1) Cleaning abalone: ​​Wash the fresh abalone with shell and wrinkled plate in tap water with a soft brush to remove the abalone shell, abalone muscle, and the sediment and sundries in the gap between the shell and the muscle, as well as the dirt on the surface of the abalone. black mucous membrane;

[0020] (2) Blanching pretreatment: put the washed abalone into a blanching container filled with a large amount of water at a temperature of 50°C, and blanching for 5 minutes at a constant temperature;

[0021] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 4°C;

[0022] (4) Quick-freezing: place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the inlet and outlet temperatures of the freezer to -39°C, and the wind speed to be between 8 and 10m / s to start freezing. -Constantan thermocouples measure the core temperature of the abalone muscle...

Embodiment 2

[0024] (1) Cleaning the abalone: ​​put the sucker of the fresh abalone with the wrinkled plate with the shell facing up, use the abalone meat knife to shovel off the abalone muscles from the abalone shell, remove the internal organs, put the abalone muscles in sea water and wash them with soft hair Clean with a brush to remove the silt, sundries on the abalone muscles and the black mucous membrane on the abalone body surface;

[0025] (2) Blanching pretreatment: put the washed abalone into a blanching container filled with a large amount of water at a temperature of 60°C, and blanching for 3.5 minutes at a constant temperature;

[0026] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 8°C;

[0027] (4) Quick-freezing: Place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the temperature of the inlet and outlet of the freezer to -40°C, and the wind...

Embodiment 3

[0029] (1) Cleaning the abalone: ​​put the sucker of the fresh abalone with the wrinkled plate with the shell facing up, use the abalone knife to shovel off the abalone muscle from the abalone shell, remove the viscera, put the abalone muscle in tap water and wash it with soft hair Clean with a brush to clean the sediment and sundries on the abalone muscles and the black mucous membrane on the abalone body surface;

[0030] (2) Blanching pretreatment: Put the washed abalone into a blanching container filled with a large amount of water at a temperature of 80°C, and blanching for 1 minute under constant temperature conditions;

[0031] (3) Cooling: Take out the blanched abalone, drain the surface water, place in the cooling room, and cool until the surface temperature of the abalone is 15°C;

[0032] (4) Quick-freezing: place the cooled abalone at the entrance of the conveyor-type tunnel freezer, set the inlet and outlet temperatures of the freezer to -39°C, and the wind speed ...

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Abstract

The invention relates to the technical field of processing marine products, in particular to a refrigeration type production method for improving the water preserving capability of abalones. The refrigeration type production method disclosed by the invention comprises the following steps: (a) cleaning the abalones, and blanching the cleaned abalones for 1-5 minutes at a constant temperature in water of which the temperature is 50-80 DEG C; (b) draining the moisture of the surfaces of the blanched abalones, and cooling the drained abalones; (c) quickly refrigerating the cooled abalones until the core temperature of muscles of the abalones reaches minus 18-minus 30 DEG C. According to the processing method provided by the invention, through detection, after the refrigerated abalones are cooked and boiled, the quality of the muscles of the cooked abalones is close to that of fresh abalones; the processing loss is small, the yield rate is high, the processing technology is simple, the operability is good, and the production method has extremely good industrial application prospects.

Description

technical field [0001] The invention relates to the technical field of Hailipin processing, in particular to a frozen production method for improving the water retention of abalone. Background technique [0002] The harvest season of abalone is relatively short, which cannot meet the living needs of people to eat fresh abalone all year round. Abalone processed products mainly include five categories: dried abalone, canned abalone, frozen abalone, abalone seasoning and abalone nutrition and health products. Different abalone products have different flavors, among which frozen abalone is the closest to fresh abalone. [0003] At present, there are two main processing methods for frozen abalone: ​​one is the traditional freezing processing method, that is, the abalone is washed, weighed and graded according to the specifications, and placed on a plate for quick-freezing. The method is simple and has good operability, but the frozen abalone has serious muscle contraction after...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 夏雪飞
Owner 夏雪飞
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