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Abalone processing method

A processing method and technology of abalone, which is applied in the field of abalone processing of frozen products, can solve the problems of decreased permeability of compound phosphate aqueous solution, failure of rapid gelation of external tissue proteins, and failure of internal juice outflow, so as to ensure no loss of nutrition , Prevent outflow, improve the effect of quality

Active Publication Date: 2018-04-17
XIAMEN DAOZHIYUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The gastropod muscle of abalone is mainly composed of myofibrillar protein and collagen. Because the blanching temperature is too low, the external tissue protein cannot be quickly gelled, so the outflow of internal juice cannot be prevented, which may easily lead to nutrient loss; Although the abalone is impregnated with the compound phosphate aqueous solution, because the protein has been partially denatured after blanching, the penetration ability of the compound phosphate aqueous solution will decrease, and it will not be able to achieve a good antifreeze effect.

Method used

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Examples

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Embodiment 1

[0027] 10kg of fresh wrinkled abalone with a brush to remove the black film, mucus and dirt on the surface of the abalone shell, then rinse in 50L of simulated seawater at 25°C for 30 minutes, drain, with the gastropod facing upward Arrange the plate (the area of ​​the gastropod muscle is about 0.5 square meters), spray 0.375L of protein thermal denaturation protection agent at a temperature of 10°C evenly on the surface of the abalone gastropod muscle; then send it into superheated steam with a steam temperature of 250°C for conditioning Bake in the machine for 2 minutes, and then quickly transfer the abalone to 0°C ice-salt water with a sodium chloride concentration of 3.0% for cooling. Spray evenly the surface of the abalone gastropod muscle with protein antifreeze at 2°C, and then transfer it to a low-temperature and low-humidity environment for 40 minutes to reduce the temperature of the center of the abalone muscle to 2°C, air-dry the surface moisture, and finally use a q...

Embodiment 2

[0032] 10kg of fresh variegated abalone, use a brush to remove the black film, mucus and dirt on the surface of the abalone shell, then rinse in 100L of simulated seawater at a temperature of 15°C for 10 minutes, drain, with the gastropod muscles facing upwards Arrange the plate (the area of ​​the gastropod muscle is about 0.6 square meters), spray 0.75L of protein heat denaturation protection agent at a temperature of 15℃ evenly on the surface of the abalone gastropod muscle; then send it into superheated steam with a steam temperature of 180℃ for conditioning Bake in the machine for 3 minutes, and then quickly transfer the abalone to 4°C ice-salt water with a sodium chloride concentration of 2.0% for cooling. Spray evenly the surface of the abalone gastropod muscle with protein antifreeze at 8°C, and then transfer it to a low-temperature and low-humidity environment for 20 minutes to lower the temperature of the center of the abalone muscle to 8°C, air-dry the surface moistur...

Embodiment 3

[0037] 10kg fresh wrinkled abalone with a brush to remove the black film, mucus and dirt on the surface of the abalone shell, then rinse in 75L of simulated seawater at 20°C for 20 minutes, drain, with the gastropod facing upward Arrange the plate (the area of ​​the gastropod muscle is about 0.5 square meters), spray 0.5L of protein heat denaturation protection agent at a temperature of 20°C evenly on the surface of the abalone gastropod muscle; then send it into superheated steam with a steam temperature of 200°C for conditioning Bake in the machine for 3 minutes, and then quickly transfer the abalone to 2°C ice-salt water with a sodium chloride concentration of 2.5% for cooling. Spray evenly the surface of the abalone's gastropod muscle with protein antifreeze at 5°C, and then transfer it to a low-temperature and low-humidity environment for 30 minutes to lower the temperature of the center of the abalone muscle to 5°C, air-dry the surface moisture, and finally use a quick-fr...

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Abstract

The present invention discloses an abalone processing method. The technical processes are as follows: fresh and live abalones are used as raw materials, surface dirts are brushed and washed off, the washed abalones are soaked and rinsed using simulated seawater, a protein thermal denaturation protectant is sprayed on the abalone pleopod surface, then super-heated steam is used to conduct blanching for a short time, then the blanched abalones are rapidly cooled by ice brine and drained, a protein antifreeze agent is sprayed on the abalone pleopod surface, and the frozen abalone processed food is prepared by rapid freezing. The simulated seawater soaking pretreatment and the spraying of the protein thermal denaturation protectant avoid loss of nutrients of abalones in the blanching process. After being blanched, abalone pleopod muscle surface forms a film by spraying the protein antifreeze agent, and the frozen products are prepared by combining the quick-freezing mode. The abalone processing method not only can improve the quality of products, but also can extend the shelf life of products.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to an abalone processing method for thermally processing abalone with high-temperature superheated steam to prepare frozen products. Background technique [0002] Abalone, also known as belly fish, is a single-shell mollusc belonging to the mollusk phylum Gastropoda. Abalone uses seaweed as the main bait, which concentrates the nutrients of seaweed and tastes delicious. It is a traditional and precious food in China and is known as the first of the four sea delicacies. In 2014, the annual output of abalone in Fujian Province exceeded 90,000 tons. However, due to the short harvest season of abalone, it cannot meet the living needs of people to eat fresh abalone all year round; and fresh and live abalone are not easy to preserve and transport over long distances, resulting in unsalable abalone in Fujian, while the supply in other regions is in short supply, so abal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L17/50A23B4/06
CPCA23B4/06
Inventor 翁武银
Owner XIAMEN DAOZHIYUAN BIOTECH
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