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Preparation method of canned abalones in original juice

The technology of a canned abalone and its production method is applied in the production field of canned abalone in raw juice, which can solve the problems of poor elasticity and chewiness, hardening of the meat, shortening the sterilization time, etc., and achieve the effects of long shelf life, tender taste and shortening the sterilization time

Inactive Publication Date: 2016-03-09
GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problem of hardening, poor elasticity and chewiness of abalone meat during the sterilization process. It uses sodium hypochlorite solution to sterilize under low temperature conditions, which effectively shortens the sterilization time after canning, and realizes low temperature sterilization, so that the meat quality remains inherent. elasticity and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making canned abalone in original juice, comprising the following steps:

[0025] a. Preparation of abalone meat: select fresh and alive abalone, remove the mantle, horny jaw plate and melanin around the feet of the abalone at 5-10°C, and use sodium hypochlorite with a temperature of 5-10°C and a concentration of 0.3%. After soaking in the solution for 10 minutes, take it out, remove the intestinal glands, viscera and skirt, and rinse with running water;

[0026] B. color retention treatment of abalone meat: raw materials taken by weight: 20 parts of licorice, 20 parts of walnut kernels, 20 parts of perilla leaves, 30 parts of okra, 30 parts of snow lotus, 30 parts of Houttuynia cordata, 10 parts of glycine; Put the raw materials into a round bottom flask, add 10 times of water according to the total weight ratio of the raw materials; then heat to boiling, and extract under reflux for 2 hours; after the extraction is completed, filter the filtrate to obtain...

Embodiment 2

[0032] A method for making canned abalone in original juice, comprising the following steps:

[0033] a. Preparation of abalone meat: Remove mantle, horny jaw plate and melanin around feet from abalone at 5-10°C, soak in 0.3% sodium hypochlorite solution at 5-10°C for 15 minutes, then take out , remove the intestinal glands, viscera and skirts, and rinse them with running water;

[0034] b. Abalone meat color retention treatment: take raw materials in parts by weight: 15 parts of licorice, 15 parts of walnut kernels, 15 parts of perilla leaves, 20 parts of okra, 25 parts of snow lotus, 25 parts of Houttuynia cordata, 6 parts of glycine; Put the raw materials into a round bottom flask, add 8 times of water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction for 1.5 hours; after the extraction is completed, filter the filtrate to obtain the color retention solution. Soak the prepared abalone meat in a color...

Embodiment 3

[0040] A method for making canned abalone in original juice, comprising the following steps:

[0041] a. Preparation of abalone meat: remove mantle, horny jaw plate and melanin around feet from abalone at 5-10°C, soak in 0.3% sodium hypochlorite solution at 5-10°C for 20 minutes, then take out , remove the intestinal glands, viscera and skirts, and rinse them with running water;

[0042] b. Abalone meat color retention treatment: raw materials taken by weight: 10 parts of licorice, 10 parts of walnut kernels, 10 parts of perilla leaves, 10 parts of okra, 20 parts of snow lotus, 20 parts of Houttuynia cordata, 5 parts of glycine; Put the raw materials into a round-bottomed flask, add 5 times the water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction for 1.5 hours; after the extraction is completed, filter the filtrate to obtain the color retention solution. Soak the prepared abalone meat in a color-pres...

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PUM

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Abstract

The invention provides a preparation method of canned abalones in original juice. The preparation method comprises the steps of preparation of abalone meat under the low temperature condition, sterilization of the abalone meat with 0.3% sodium hypochlorite solution, color retaining treatment, preserving with salt, preparation of cooking liquor, canning, exhausting, sealing, sterilizing, and the like. The preparation method has the advantages that the problem that the abalone meat darkens in the canned abalone preparation process is effectively solved and the finished abalone meat has yellow bright color; by sterilizing the abalone meat with sodium hypochlorite, the sterilizing time after canning is effectively shortened, low temperature sterilization is achieved, thermosensitive nutrients are furthest retained, water loss is prevented and the aims of good tenderness and meat texture elasticity of the finished products of the canned abalones are ensured; the prepared canned abalones are intact in shapes of individual abalones, are convenient to eat, taste tender and smooth, maintain the original tastes and flavors of abalones, have long shelf lives and can meet the requirement of customers for reprocessing for eating as needed; and the preparation method is scientific and reasonable in production process, has strong operability and is suitable to industrial production and application.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for making canned abalone in raw juice. 【Background technique】 [0002] Abalone is a kind of single-shell mollusk. Its meat is tender and smooth, extremely delicious and nutritious. It contains 20 kinds of amino acids. Every 100 grams of fresh abalone meat contains 23.4 grams of protein, 3.4 grams of fat, and 32 mg of inorganic salt calcium , 3.0 mg of iron and a considerable amount of iodine, zinc, phosphorus and vitamins A, D, B1 and so on. Traditional Chinese medicine believes that abalone can nourish yin and nourish yang, quench thirst and relieve stranguria. [0003] Abalone has been regarded as "the crown of seafood treasures" since ancient times. Abalone also has high medicinal value, can regulate the secretion of adrenal glands, and has the effect of bidirectionally regulating blood pressure; abalone meat also contains a component called "baos...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/50A23L5/41A23L33/00A23L3/358
CPCA23L3/358A23V2002/00A23V2200/30
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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