Production method of instant abalones

A production method and technology of abalone, which is applied in the field of ready-to-eat abalone production, can solve problems such as easy loss of nutrients, difficulty in keeping fresh and packaging and selling, and achieve the effects of easy storage and transportation, extended shelf life, and guaranteed quality

Inactive Publication Date: 2017-09-29
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems in traditional cooking that the nutritional components of abalone are easily lost after cooking, and it is difficult to keep fresh and pack and sell, the present invention provides a production method of instant abalone, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production method of instant abalone is characterized in that its production steps are:

[0023] (1) Treatment of fresh abalone: ​​separate the abalone shell from the meat with a knife, remove the internal organs of the abalone, brush off the black film on the surface with a brush, rinse the abalone meat with clean water, and finally make a few cuts on the surface of the abalone. The depth is 2mm;

[0024] (2) High-temperature cooking: put the treated abalone in a high-temperature cooking pot, cook at a high temperature of 100°C for 7-10 minutes, and immediately freeze in a -20°C freezer for 3 minutes after cooking;

[0025] (3) Seasoning cooking: Weigh the seasoning raw materials according to the weight ratio, including 3 parts of tangerine peel, 0.2 part of star anise, 0.8 part of mint leaf, 2 parts of table salt, 2 parts of olive oil, 0.5 part of cumin powder, pepper powder 0.5 parts; according to the total weight of seasoning raw materials and water at a ...

Embodiment 2

[0030] A kind of production method of instant abalone is characterized in that its production steps are:

[0031] (1) Treatment of fresh abalone: ​​separate the abalone shell from the meat with a knife, remove the internal organs of the abalone, brush off the black film on the surface with a brush, rinse the abalone meat with clean water, and finally make a few cuts on the surface of the abalone. The depth is 5mm;

[0032] (2) High-temperature cooking: put the treated abalone in a high-temperature cooking pot, cook at a high temperature of 108°C for 7-10 minutes, and immediately freeze in a -30°C freezer for 6 minutes after cooking;

[0033] (3) Seasoning cooking: Weigh the seasoning raw materials according to the weight ratio, including 6 parts of tangerine peel, 1 part of star anise, 2.5 parts of mint leaves, 5 parts of salt, 4 parts of olive oil, 1.5 parts of cumin powder, pepper powder 1 portion; according to the total weight of the seasoning ingredients and water in a we...

Embodiment 3

[0038] A kind of production method of instant abalone is characterized in that its production steps are:

[0039] (1) Treatment of fresh abalone: ​​separate the abalone shell from the meat with a knife, remove the internal organs of the abalone, brush off the black film on the surface with a brush, rinse the abalone meat with clean water, and finally make a few cuts on the surface of the abalone. The depth is 3mm;

[0040] (2) High-temperature cooking: put the treated abalone in a high-temperature cooking pot, cook at 105°C for 7-10 minutes at high temperature, and immediately freeze in a freezer at -25°C for 5 minutes after cooking;

[0041] (3) Seasoning cooking: Weigh the seasoning raw materials according to the weight ratio, including 5 parts of tangerine peel, 0.8 part of star anise, 1.5 parts of mint leaves, 4.5 parts of salt, 3 parts of olive oil, 1 part of cumin powder, and pepper 0.7 parts; according to the total weight of seasoning raw materials and water at a weigh...

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PUM

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Abstract

The invention relates to the field of seafood processing, and specifically relates to a production method of instant abalones. The production method of the instant abalones comprises the following six steps of treating fresh abalones, carrying out high-temperature steaming, stewing a seasoning material, flavoring the abalones, carrying out freshness preservation processing, and carrying out packaging. The production method of the instant abalones is characterized in that high-temperature steaming is performed on the treated fresh abalones, and the steamed abalones are immediately frozen in a refrigerator at 20-30 DEG C below zero for 3-6 minutes; a seasoning material composed of dried orange peel, star anises, mint leaves, edible salt, olive oil, cumin powder and pepper powder is prepared by carrying out stewing, and the abalones are flavored by using the seasoning material; a natural freshness preservation agent composed of 1-3 parts of tea polyphenols, 6-10 parts of a garlic extract and 0.5-2 parts of propolis is added; and then, packaging is carried out. The instant abalones produced by the production method have effectively locked nutrients, and are delicious in taste as well as refreshing and crispy in meat texture; the natural freshness preservation agent is added so as to effectively prolong shelf lives of the abalones, as well as ensure convenient storage and transport of the abalones; moreover, the produced instant abalones are free of any additives or chemical preservatives so that the instant abalones are green, safe, and assured for eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of instant abalone. Background technique [0002] Abalone has been regarded as "the crown of seafood treasures" since ancient times. Its meat is tender and smooth, and its taste is extremely delicious, which is unmatched by other seafood. The nutritional value of abalone is extremely high, rich in protein, a lot of nutrients such as calcium, iron, iodine and vitamin A, and abalone meat also contains an ingredient called "baosu", which can destroy the essential metabolites of cancer cells , has a certain anticancer effect. The traditional cooking method of abalone is suitable for eating immediately after cooking, and should not be stored for too long, otherwise it will easily cause nutrient loss and food deterioration, so it is difficult to package and sell. Tea polyphenols are all-natural antioxidant foods extracted from tea leaves. They have good anti-corrosi...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23B4/20A23L5/10
CPCA23L17/50A23B4/20A23L5/13A23V2002/00A23V2300/20A23V2300/24A23V2250/18A23V2250/1614A23V2200/10
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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