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Abalone and processing method thereof, frozen braised abalone and making method thereof

A production method and abalone technology, which are applied in the direction of food science and the like, can solve the problems of incomplete shape, taste and poor taste of abalone, and achieve the effect of solving the problem of poor shape and taste of abalone, soft and glutinous taste, and ensuring integrity.

Pending Publication Date: 2019-09-06
XIAMEN DAOZHIYUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to overcome the defects of incompleteness, poor shape and taste of the abalone prepared by the existing method, and to provide a processing method capable of obtaining complete, "Yuanbao" type abalone with a soft, glutinous and delicious taste , abalone processed by the method and corresponding frozen braised abalone and preparation method thereof

Method used

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  • Abalone and processing method thereof, frozen braised abalone and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] S1. Clean the live abalone, then blanch it in hot water at 80°C for 2 minutes, cool it in ice water, remove the shell, remove the viscera, remove the teeth, and remove the meat to obtain abalone meat.

[0028] S2. Blanch the abalone meat obtained in step S1 in hot water at a temperature of 95° C. for 2 minutes, stirring continuously in the same direction during this period, to obtain a shaped abalone.

[0029] S3. Add water to the cooking pot and heat it to 80°C, then add the first-time shaped abalone (the volume of water is 5 times the volume of the first-time shaped abalone) into the cooking pot, cover the pot and turn the cooking pot The heating temperature is set at 108°C, the steam pressure of the heating pipeline is set at 0.26MPa, the pressure in the pot is set at 0.06MPa, the pressure relief valve is opened by 1 / 3, and the heating time is set at 2min for high-pressure heating. When the pressure in the pot drops below 0.02MPa, fully open the pressure release valv...

Embodiment 2

[0032] S1. Clean the live abalone, then blanch it in hot water at 85°C for 1.5 minutes, cool it in ice water, remove the shell, remove the viscera, remove the teeth, and remove the meat to obtain abalone meat.

[0033] S2. Blanch the abalone meat obtained in step S1 in hot water at a temperature of 90° C. for 8 minutes, stirring continuously in the same direction during this period, to obtain a shaped abalone.

[0034] S3. Add water to the cooking pot and heat it to 90°C, then add the first-time shaped abalone (the volume of water is 2 times the volume of the first-time shaped abalone) into the cooking pot, cover the pot and turn the cooking pot The heating temperature is set at 105°C, the steam pressure of the heating pipeline is set at 0.25MPa, the pressure in the pot is set at 0.05MPa, the pressure relief valve is opened by 1 / 3, and the heating time is set at 3min for high-pressure heating. When the pressure in the pot drops below 0.02MPa, fully open the pressure release va...

Embodiment 3

[0037]S1. Clean the live abalone, then blanched it in hot water at 82°C for 1.2 minutes, cooled it in ice water, removed the shell, removed the viscera, removed the teeth, and obtained the abalone meat.

[0038] S2. Blanch the abalone meat obtained in step S1 in hot water at a temperature of 92° C. for 7 minutes, stirring continuously in the same direction during this period, to obtain a shaped abalone.

[0039] S3. Add water to the cooking pot and heat it to 85°C, then add the first-time shaped abalone (the volume of water is 10 times the volume of the first-time shaped abalone) into the cooking pot, cover the pot and turn the cooking pot The heating temperature is set at 110°C, the steam pressure of the heating pipeline is set at 0.28MPa, the pressure in the pot is set at 0.08MPa, the pressure relief valve is opened to 1 / 2, and the heating time is set at 1min for high-pressure heating. When the pressure in the pot drops below 0.02MPa, fully open the pressure release valve, a...

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Abstract

The invention belongs to the field of abalone processing, and discloses an abalone and a processing method thereof, a frozen braised abalone and a making method thereof. The abalone processing methodincludes the steps: S1 cleaning a live abalone, blanching the cleaned live abalone in 80-90 DEG C hot water for 1-3 minutes, cooling the live abalone by ice water, removing shells, internal organs andteeth and taking pure meat to obtain abalone meat; S2 blanching the abalone meat in hot water with the temperature of 90-95 DEG C for 2-10 minutes, and continuously stirring the hot water in the samedirection during blanching to obtain a one-step shaped abalone; S3 adding water into a cooking boiler and heating the water to reach the temperature of 80-90 DEG C, adding the one-step shaped abaloneinto the cooking boiler, covering the cooking boiler with a boiler cover, setting the heating temperature of the cooking boiler to be 105-110 DEG C, setting the steam pressure of a heating pipeline to be 0.25-0.28MPa, setting the internal pressure of the boiler to be 0.05-0.08MPa, opening an exhaust valve by 1 / 3-1 / 2, setting heating time to be 1-5 minutes, performing high-pressure heating, takingout the abalone and cooling the abalone by the ice water. The abalone acquired by the method is complete, in the shape of an obvious shoe-shaped silver ingot and soft, waxy, delicious and fragrant intaste and can meet the requirements of consumers from vision to taste.

Description

technical field [0001] The invention belongs to the field of abalone finishing treatment, and in particular relates to an abalone and a processing method thereof, as well as frozen braised abalone and a preparation method thereof. Background technique [0002] Abalone has been a precious seafood since ancient times. It is tender in texture, delicious in taste and rich in nutrition. The annual production of abalone in my country has been increasing. There are many ways to eat abalone, among which braised abalone is a traditional famous dish in Guangdong Province, and it is also one of the state banquet dishes. Braised abalone in braised sauce is made from abalone, with chicken, duck, ham, etc. as auxiliary materials. The method is delicate and time-consuming. The finished or semi-finished products of braised abalone occupy an important position in the consumer market. [0003] At present, most of the braised abalones in the market are canned products at room temperature. D...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
CPCA23L17/50
Inventor 郝林娟陈高山黄文美
Owner XIAMEN DAOZHIYUAN BIOTECH
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