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Preparation method for canned abalone

A technology for canned abalone and abalone is applied in the directions of food preparation, function of food ingredients, preservation of food ingredients as anti-microbials, etc., and can solve problems such as cleaning and blackening of abalone.

Inactive Publication Date: 2015-10-21
PUTIAN HUILONG SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the prior art does not have a good low-cost method to clean and remove black from the abalone, and prepare it into a canned abalone with good taste and long shelf life

Method used

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  • Preparation method for canned abalone

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Effect test

Embodiment 1

[0024] A preparation method of canned abalone includes the following process steps:

[0025] Use clean sea water to remove the sand and dirt on the abalone shell and the surface of the abalone, remove the internal organs with a round knife, and rub the abalone meat into a 50g / L starch slurry to remove the melanin and mucus on the edges of the abalone meat;

[0026] After the abalone meat is cleaned with pure water, it is soaked in black tea water for 1 hour; the abalone meat is taken out of the black tea and marinated in a mixed solution of salt, starch, onion oil, and ginger wine, and the marinating time is 7 hours ; Wherein the mass percentage of each component in the mixed solution of salt, starch, scallion oil, ginger wine is 1% salt, 20% starch, 19% scallion oil, and 60% ginger wine;

[0027] The marinated abalone meat is steamed in a steamer under the steam of ginger juice; the components of the ginger juice and the weight ratio of each component are 40wt% ginger, 1wt% refined ...

Embodiment 2

[0029] A preparation method of canned abalone, including the following process steps: clean seawater to remove the abalone shell and the mud and dirt on the surface of the abalone, remove the internal organs with a round knife, and put the abalone meat into 400g / L starch slurry to scrub and remove the abalone Melanin and mucilage on the edges of the meat; clean the abalone meat with pure water and soak it in black tea water for 4 hours; take the abalone meat out of the black tea and marinate it in a mixed solution of salt, starch, scallion oil, and ginger wine. The pickling time is 0.6h; wherein the mass percentage of each component in the mixed solution of salt, starch, scallion oil, and ginger wine is salt 5%, starch 5%, scallion oil 35%, and ginger wine 55%; The marinated abalone meat is steamed in a steamer under the steam of ginger juice; the components of the ginger juice and the weight ratio of each component are 60wt% ginger, 0.2wt% refined salt, 5wt% vinegar, and 34.8wt...

Embodiment 3

[0031] A preparation method of canned abalone includes the following process steps: clean seawater to remove the sand and dirt on the abalone shell and the surface of the abalone, remove the internal organs with a round knife, and rub the abalone meat into 100g / L starch slurry to remove the abalone Melanin and mucus on the edges of the meat; clean the abalone meat with pure water and soak it in black tea water for 3 hours; take the abalone meat out of the black tea and put it in a mixed solution of salt, starch, scallion oil, and ginger wine. The pickling time is 0.5h; wherein the mass percentage of each component in the mixed solution of salt, starch, scallion oil, and ginger wine is salt 5%, starch 30%, scallion oil 35%, and ginger wine 30%; The marinated abalone meat is steamed in a steamer under the steam of ginger juice; the components of the ginger juice and the weight ratio of each component are 50wt% ginger, 1wt% refined salt, 16wt% vinegar, and 33wt% purified water; Th...

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Abstract

The invention belongs to the field of food processing, and relates to a processing preparation method of abalone, in particular to a preparation method for canned abalone. The method comprises the following processing steps of cleaning, wherein abalone flesh is placed in 50-400 g / L starch slurry to scrub and remove melanin and mucus on the edge of the abalone flesh; soaking, wherein the abalone flesh is placed in black tea water to be soaked for 1-4 h after being cleaned up; pickling, wherein the abalone flesh is taken out from the black tea water and then placed in a mixed solution of salt, starch, scallion oil and ginger wine to be pickled; steaming, wherein a food steamer is adopted to steam the pickled abalone flesh under the ginger juice solution steam; canning and sterilizing, wherein the steamed abalone flesh is placed in can bodies which are processed through high temperature sterilization, after purified water or double-boiled soup is added, the can bodies are sealed, and then sterilization processing is performed. Therefore, the purposes of easily and conveniently removing the abalone melanin, improving the taste of the abalone and prolonging the quality guarantee period of the canned abalone are achieved.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a method for processing and preparing abalone, in particular to a method for preparing canned abalone. Background technique [0002] Abalone is one of the precious sea treasures. The meat is tender, fresh but not greasy; it is rich in nutrients, clear and strong in taste, cooking dishes, and soups, and it has endless flavors. Abalone is not only a valuable delicacy but also has good medicinal properties. For example, abalone meat contains Xianlingsu I and Baolingsu II, which have a strong inhibitory effect on cancer cells; abalone shell is a famous Chinese medicinal material-Shijue Ming. Shijue Ming has the effects of clearing heat and calming liver, nourishing yin and suppressing yang. It can be used to treat dizziness, high blood pressure and fever caused by hand and foot spasm, convulsions, and other inflammations; the colorful nacre of abalone shell can also be used as decoration and...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/333A23L1/01A23L1/015A23L1/00A23L3/28A23L3/00
CPCA23L3/28A23L3/00A23V2002/00A23V2200/10A23V2200/16A23V2200/24A23V2250/214A23V2250/2132A23V2300/24
Inventor 林玉雨林苗苗
Owner PUTIAN HUILONG SEAFOOD
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