Preparation method of instant liquid-smoked abalone

A technology of abalone and liquid smoking, which is applied in the field of preparation of instant liquid smoked abalone, can solve the problems of complexity, polluting products, polluting the environment, etc., and achieves the effect of simple preparation method, convenient operation and good appearance

Inactive Publication Date: 2018-02-06
FISHERIES RES INST OF FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fumigation method is complex in process operation, and it is easy to produce carcinogens such as benzo(α)pyrene, pollute products, and pollute the environment.

Method used

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  • Preparation method of instant liquid-smoked abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of instant liquid smoked abalone, comprising the steps of:

[0030] (1) Pretreatment: Shell the fresh abalone, take the meat, and wash;

[0031] (2) Liquid smoke treatment: soak the pretreated abalone in a seasoning solution at 55°C for 2.2 hours at a constant temperature, then bake at 66°C for 20 minutes, the mass ratio of the abalone to the seasoning solution is 1:1;

[0032] (3) Cold air drying treatment: put the abalone after the liquid smoke treatment into a cold air drier at 26°C and dry for 23 hours at a wind speed of 4m / s; the moisture content of the abalone after drying is 18%;

[0033] (4) The dried abalone is sterilized by UHP at 400-500MPa for 2-3 times, and the time of each sterilization is 10-20min.

[0034] The seasoning liquid includes the following raw materials in mass percent: 10% cooking wine, 2% white sugar, 4% table salt, 8% soy sauce, and 3% II-2008 colored smoked liquid.

Embodiment 2

[0036] A preparation method of instant liquid smoked abalone, comprising the steps of:

[0037] (1) Pretreatment: Shell the fresh abalone, take the meat, and wash;

[0038] (2) Liquid smoke treatment: soak the pretreated abalone in a seasoning solution at 60°C for 2 hours at a constant temperature, then bake at 70°C for 20 minutes, the mass ratio of the abalone to the seasoning solution is 1:1.5;

[0039] (3) Cold air drying treatment: put the abalone after the liquid smoke treatment into a cold air drier at 28°C and dry for 24 hours at a wind speed of 4m / s; the moisture content of the abalone after drying is 16%;

[0040] (4) The dried abalone is sterilized by UHP at 400-500MPa for 2-3 times, and the time of each sterilization is 10-20min.

[0041] The seasoning liquid includes the following raw materials in mass percent: 10% cooking wine, 2% white sugar, 4% table salt, 8% soy sauce, and 3% II-2008 colored smoked liquid.

Embodiment 3

[0043] A preparation method of instant liquid smoked abalone, comprising the steps of:

[0044] (1) Pretreatment: Shell the fresh abalone, take the meat, and wash;

[0045] (2) Liquid smoke treatment: soak the pretreated abalone in a seasoning solution at 50°C for 3 hours at a constant temperature, then bake at 70°C for 20 minutes, the mass ratio of the abalone to the seasoning solution is 1:1;

[0046] (3) cold air drying treatment: put the abalone after liquid smoke treatment into a cold air drier at 24°C and dry for 20 hours at a wind speed of 6m / s; the moisture content of the abalone after drying is 17%;

[0047] (4) The dried abalone is sterilized by UHP at 400-500MPa for 2-3 times, and the time of each sterilization is 10-20min.

[0048] Further, the seasoning liquid includes the following raw materials in mass percentage: 10% cooking wine, 2% white sugar, 4% table salt, 8% soy sauce, and 3% II-2008 colored smoked liquid.

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Abstract

The invention discloses a preparation method of instant liquid-smoked abalone. The preparation method comprises the following steps: abalone is subjected to pretreatment, liquid smoking treatment, cold air drying treatment and sterilization. The instant liquid-smoked abalone prepared with the method not only has the characteristics of being good in appearance and luster, smoky-colored, strong in smoking aroma, highly elastic in meat and the like, but also can be stored at room temperature; the content of benzo[alpha]pyrene, methyl mercury, inorganic arsenic, lead and cadmium in the instant liquid-smoked abalone prepared with the method is lower than that specified in the national standards, and the process is simple, convenient to operate, hygienic and safe.

Description

technical field [0001] The invention belongs to the field of seafood processing, and in particular relates to a preparation method of instant liquid smoked abalone. Background technique [0002] In recent years, with the development of economy and society, people's demand for high-quality food has been increasing. Abalone has become more and more popular because of its strong traditional cultural background, unique flavor and high nutritional value. Under the guidance of demand, the scale of abalone aquaculture has expanded rapidly. In 2015, the national abalone aquaculture output has reached 110,000 tons. Currently, there are four main product forms on the market: fresh abalone, frozen abalone, canned abalone (also known as soup abalone) and dried abalone. Subject to certain restrictions. Many domestic aquatic product processing enterprises process abalone into quick-frozen shelled fresh abalone, frozen abalone, quick-frozen abalone slices and canned products for export t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/50
Inventor 吴靖娜刘智禹
Owner FISHERIES RES INST OF FUJIAN
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