Method for making dried abalone

A technology for dried abalone and abalone, applied in food preparation, application, food science and other directions, can solve the problems of short shelf life, easy deterioration, and poor taste of abalone.

Inactive Publication Date: 2015-11-25
PUTIAN HUILONG SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The abalone cleaned by this method is that the mucus of the abalone is not cleaned, and the meat quality of the abalone is damaged during the cleaning process. Therefore, the finished abalone has a short shelf life and is easy to deteriorate, and the taste of the processed abalone is not good.

Method used

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  • Method for making dried abalone

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 400g / L starch slurry and scrub to remove the melanin and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 4 hours; wash the soaked abalone meat and put it in the seasoning sauce to cook at 90°C for 3 hours. The volume ratio of abalone to seasoning juice is 1:2, until the seasoning Cook the juice until half-dry; apply 11 parts of refined salt, 3 parts of cooking wine, 5 parts of scallion oil, 3 parts of starch, 1 part of ginger, 2 parts of kaempferen, 2 parts of turmeric, 2 parts of cloves, and 1 part of tangerine peel on the surface of the cooked abalone meat , 3 parts of licorice, 3 parts of cumin, 3 parts of vanilla, 1 part of woody spice and 3 parts of nutmeg are marinated at a temperature of 30°C for 3 days; the marinated abalone ...

Embodiment 2

[0024] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 50g / L starch slurry and scrub to remove the melanin and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 1 hour; wash the soaked abalone meat, put it in sauce and cook for 2 hours at 60°C, the volume ratio of abalone to sauce is 1:4, until the sauce Cook until half dry; apply 5 parts of refined salt, 1 part of cooking wine, 4 parts of scallion oil, 2 parts of starch, 2 parts of ginger, 3 parts of kaempferen, 1 part of turmeric, 4 parts of cloves, 2 parts of tangerine peel, on the surface of the cooked abalone meat. A mixture of 1 part of licorice, 1 part of cumin, 1 part of vanilla, 1 part of woody spice and 2 parts of nutmeg is marinated at a temperature of 18°C ​​for 5 days; Air-dried under sunlight;

[0025] Wherein, the preparat...

Embodiment 3

[0027] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 100g / L starch slurry and scrub to remove the black pigment and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 2 hours; wash the soaked abalone meat, put it in sauce and cook for 4 hours at 70°C, the volume ratio of abalone to sauce is 1:3, until the sauce Cook until half dry; apply 6 parts of refined salt, 2 parts of cooking wine, 6 parts of scallion oil, 5 parts of starch, 1.5 parts of ginger, 1 part of kaempferen, 1 part of turmeric, 3 parts of cloves, 1.5 parts of tangerine peel, A mixture of 5 parts of licorice, 5 parts of cumin, 5 parts of vanilla, 1 part of woody spice and 5 parts of nutmeg is marinated at 25°C for 8 days;

[0028] The marinated abalone meat is hung upside down in the air-drying area, and air-dried in a low-t...

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Abstract

The invention belongs to the field of food processing, and relates to an abalone processing process, in particular to a method for making dried abalone. Abalone meat is placed in starch slurry of 50 g / L to 400 g / L, and melanin and mucus on the edge of the abalone meat are scrubbed off; the abalone meat is placed in black tea water to be soaked for 1-4 h after being washed completely with pure water; stewing is carried out, wherein the soaked abalone meat is placed in seasoning liquor to be stewed after being completely washed till the seasoning liquor is boiled to be half-dried; the surface of the boiled abalone meat is smeared with a mixture of refined salt, cooking wine, scallion oil, starch, fresh ginger and natural plant spice, and curing and air drying are carried out. The method for washing the abalone and the formula of the dried abalone are changed, so that the aims of improving the taste of the abalone and prolonging the shelf life of the dried abalone are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a process for processing abalone, in particular to a method for preparing dried abalone. Background technique [0002] Abalone is one of the rare sea treasures. The meat is tender, fresh but not greasy; it is rich in nutrition, clear and rich in flavor, and it is delicious in cooking and soup. Abalone is not only a famous and precious delicacy, but also has good medicinal properties. For example, abalone meat contains Xianlingsu I and Baolingsu II, which have a strong effect on inhibiting cancer cells; abalone shell is a famous Chinese medicinal material-Shicasia. Shijuming has the functions of clearing away heat, calming the liver, nourishing yin and suppressing yang, and can be used to treat dizziness, high blood pressure and fever-induced hand and foot spasms, convulsions, and other inflammations; the colorful nacre of abalone shells can also be used as decorations and Raw mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 林玉雨林苗苗
Owner PUTIAN HUILONG SEAFOOD
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