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Abalone processing method

A processing method and abalone technology, applied in the field of aquatic product processing, can solve the problems of hardening of abalone meat, poor taste, and increased production costs

Inactive Publication Date: 2016-05-04
福州日兴水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method needs to be shelled before shaping, and then soaked in supersaturated salt water for a long time, and desalination treatment is required. Poor, heating and boiling the abalone for a long time to taste, not only loses a lot of nutrients, loses the original taste of the abalone, but also greatly increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for processing abalone, comprising the following steps: washing the fresh abalone with a high-pressure sprayed water flow, scrubbing the abalone shell in the water flow, removing impurities, putting the abalone in water at 45°C and heating for 7.5 minutes until the water temperature reaches 90°C, and then removing the abalone. out;

[0023] Cool the heated abalone in water at 3°C ​​for 13 minutes until the core temperature of the abalone drops below 12°C; eviscerate the cooled abalone, and keep the abalone shell from the meat during the evisceration process; After the abalone is marinated with seasoning for 40 hours, the ambient temperature is kept at 3°C ​​during marinating to obtain the finished product of abalone. The weight ratio with seasoning is 1:1;

[0024] at 2.7kGy 60 The abalone was irradiated and sterilized by Coγ-rays, and the finished abalone was sterilized and then quick-frozen and stored at a temperature of 37°C for 5 hours and at a temperatur...

Embodiment 2

[0026] A method for processing abalone, comprising the following steps: washing the fresh abalone with a high-pressure sprayed water flow, scrubbing the abalone shell in the water flow, removing impurities, putting the abalone into water at 40°C and heating for 7 minutes until the water temperature reaches 88°C, and then removing the abalone ;

[0027] Cool the heated abalone in water at 0°C for 10 minutes until the center temperature of the abalone drops below 12°C; eviscerate the cooled abalone, and keep the abalone shell from the meat during the evisceration process; After the abalone is marinated with seasoning for 35 hours, the ambient temperature is maintained at 0°C during marinating to obtain the finished product of abalone, wherein the seasoning includes soy sauce, vinegar, salt and white sugar with a weight ratio of 6:6:1:1, and the abalone is The weight ratio with seasoning is 1:1;

[0028] at 2.5kGy 60 The abalones were irradiated and sterilized by Coγ-rays, and ...

Embodiment 3

[0030] A method for processing abalone, comprising the following steps: washing the fresh abalone with a high-pressure jet of water, scrubbing the abalone shell in the water, removing impurities, putting it into water at 50°C and heating it for 8 minutes, until the water temperature reaches 92°C, and then taking it out ;

[0031] Cool the heated abalone in water at 5°C for 15 minutes until the core temperature of the abalone drops below 12°C; eviscerate the cooled abalone, and keep the abalone shell from the meat during the evisceration process; After the abalone is marinated with seasoning for 45 hours, the ambient temperature is maintained at 5°C during marinating to obtain the finished product of abalone, wherein the seasoning includes soy sauce, vinegar, salt and white sugar with a weight ratio of 6:6:1:1, and the abalone is The weight ratio with seasoning is 1:1;

[0032] at 3.0kGy 60The abalone was irradiated and sterilized by Coγ-rays, and the finished abalone was ste...

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PUM

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Abstract

The present invention provides a processing method of abalones with completely retained nutrient and chewiness during mouth entrance. The processing method comprises the following steps: the impurities of fresh abalones are removed, the treated abalones are put into water at a temperature of 40-50 DEG C to be heated for 7-8 min, and the heated abalones are taken out until the water temperature reaches 88-92 DEG C; the heated abalones are put into water at a temperature of 0-5 DEG C to be cooled for 10-15 min until the core temperature of the abalones drops into below 12 DEG C; the cooled abalones are gutted and during the gutting process the shells and the meat of the abalones always maintain unseparated; and the gutted abalones are marinated with spices for 35-45 h at a pickling ambient temperature maintained at 0-5 DEG C to obtain the finished products of the abalones. The beneficial effects of the abalone processing method are as follows: the impurities of the fresh abalones are removed, the treated abalones are put into water at a temperature of 40-50 DEG C to be heated for 7-8 min until the water temperature reaches 88-92 DEG C, then the heated abalones are taken out and cooled, and the spices are added into the cooled abalones at a temperature of 0-5 DEG C to conduct pickling for 35-45 h, which can fully retain the nutrients of the fresh abalones. The obtained abalones are fresh and tender in meat quality and have chewiness once entering mouth.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to an abalone processing method. Background technique [0002] The traditional dried abalone processing technology is to remove the shell from the fresh and live abalone, wash it with clean seawater for 2 to 3 times, soak it in salt water, and then remove the mucus and wash it. Boil the abalone meat in filtered sea water for a few minutes, then rub off all the black film after cooling. Dry on a wire rack. It is dried by drying in the sun multiple times, that is, drying for a period of time, covering for a period of time, alternately, it takes 10-15 days in total, or even longer to dry. After drying, the abalone is dried into a flat shape and stored. It is then sold to major restaurants and restaurants. When the chef is ready to use it, he has to soak the dried abalone in water for about 5 days, change the water once in the morning and evening, and soak in hot water for ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10
Inventor 江铭福
Owner 福州日兴水产食品有限公司
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