Preparation technology of canned abalones

Abstract

The invention discloses a preparation technology of canned abalones. The preparation technology of the canned abalones comprises the following steps: selecting raw materials; removing impurities; preparing abalone meat; washing the prepared abalone meat; performing color retention on the washed abalone meat; pickling the color-retained abalone meat with salt; preparing soup; carrying out filling;and then, carrying out inspecting and packaging. In the step of selecting raw materials, namely the abalones, the abalones to be selected are rinsed with saline water of which the concentration is 1%for 3-5 days, so that inherent slime of the abalones can be effectively removed by the saline water; and moreover, parasites on surface of the abalones can be killed by the sterilization effect of thesaline water, and dirts in the stomachs of the abalones are promoted to be spitted out by the abalones due to soaking by the saline water, so that the finally prepared canned abalones become cleanerand more hygienic. In the step of preparing abalone meat, a sodium hypochlorite solution of which the concentration is 0.5% is added, so that low-temperature sterilization of abalone meat is realizedso as to improve water-holding capacity and texture of the abalone meat, thereby preventing water loss and retaining heat-sensitive nutrients to the maximum extent. In addition, in the step of performing ultrasonic washing on the prepared abalone meat, a compound salt solution is added, so that the purpose of ensuring excellent tenderness and meat elasticity of the canned abalones is achieved.

Description

technical field [0001] The invention belongs to the technical field of abalone production and processing, in particular to a production process of canned abalone. Background technique [0002] Abalone (Latin name is Abalone) refers to a primitive marine shellfish, which belongs to a single shell mollusc. the first. Most of the production areas are concentrated in Australia, Japan, Mexico, Canada, North Korea, South Africa, New Zealand, South Korea and my country's Dalian, Dandong, Yingkou, Taiwan, Fujian, Shanwei, Zhanjiang and other areas near the sea. [0003] The nutritional value of abalone is extremely rich, and it is known as the "crown of seafood". Its meat is delicious, fresh but not greasy, clear and rich in flavor, which is unmatched by other seafood. Abalone is rich in nutrition. Every 100g of dry product contains 4g of protein, 2g of fat, 3g of sugar, as well as calcium, phosphorus, iron and other minerals and multivitamins needed by the human body. Abalone is...

AI Technical Summary

Problems solved by technology

[0006] 1. The traditional canned abalone production process directly removes the shell, removes the viscera, and rinses the abalone, but does not rinse the abalone after acquisition, resulting in a certain amount of sewage impurities remaining in the abalone, which is not conducive to people's applicable health;

[0007] 2. In the process of traditional canned abalone production process, high-temperature sterilization is usually used for abalone, which not only takes a long time to sterilize, but also easily destroys the nutritional components of abalone through high-temperature sterilization, resulting in reduced freshness and poor taste;

[0008] 3. In the traditional canned abalone production process, the filling and capping of canned abalone usually requires division of labor for the equipment, and many operators are required, the operation process is complicated, the filling and capping speed is slow, the efficiency is low, and waste It requires a lot of manpower and material resources, which is not convenient for mass production of enterprises

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