Processing method of instant abalones

A processing method and abalone technology, which is applied in the field of instant abalone processing, can solve the problems of soft and rotten product texture, low moisture content, and poor product taste, and achieve the effects of reducing thermal sterilization intensity, inhibiting germination, and reducing sterilization intensity

Inactive Publication Date: 2021-01-15
江苏欣悦海食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The patent "processing method of instant seasoning freeze-dried abalone" with publication number CN102630979A discloses a kind of ready-to-eat seasoned freeze-dried abalone which is freeze-dried and racked after pretreatment, color protection and seasoning; patent publication number CN108041493A " A preparation method for abalone leisure snacks” discloses a casual instant abalone product made by vacuum frying combined with 115-118°C, 30-35min high-temperature and high-pressure steam sterilization; the patent with the publication number CN110269216A “A kind of canned abalone and "Preparation Method" discloses a method for making ready-to-eat canned abalone after mixing abalone meat and soup in proportion, sterilizing at a temperature ≥ 121°C, and sterilizing time ≥ 25 minutes; Use high-intensity sterilization to achieve room temperature storage. Products processed by these processes have less moisture content, hard meat, and poor taste. For products with high moisture content, the texture of the product is soft and rotten after high-intensity sterilization.

Method used

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  • Processing method of instant abalones
  • Processing method of instant abalones

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Abalone pretreatment: Frozen abalone is thawed in running water or in a thawing room, selected to remove defective parts, trimmed and cleaned;

[0028] (2) Pre-cooking: After the pickling solution is boiled, add the abalone to the pickling solution according to the mass ratio of 1:1, cook for 3 minutes, then remove the abalone and cool to below 15°C;

[0029] (3) Pickling: marinate the precooked abalone in the pickling solution at 4°C for 12 hours according to the mass ratio of raw materials: pickling solution = 1:2 (m / m), remove the abalone, and drain;

[0030] (4) Dehydration: spread the marinated abalone evenly in a single layer on the baking rack, dehydrate at 50°C for about 1.5h, and cool to room temperature;

[0031] (5) Frying: use vegetable oil such as soybean oil, and fry for 1 minute at an oil temperature of about 160°C;

[0032] (6) Oil immersion seasoning: add 2g / kg nisin to the prepared seasoning oil filtrate and mix evenly; abalone after drying accord...

Embodiment 2

[0037] (1) Thawing and pretreatment: Frozen abalone is thawed in running water or in a thawing room, selected to remove defective parts, trimmed and cleaned;

[0038] (2) Pre-cooking: After the pickling solution is boiled, add abalone to the pickling solution at a mass ratio of 1:1, cook for 3 minutes, then remove the abalone and cool to below 15°C;

[0039](3) Pickling: marinate the precooked abalone in the pickling solution at 4°C for 12 hours according to the mass ratio of raw materials: pickling solution = 1:2 (m / m), remove the abalone, and drain;

[0040] (4) Dehydration: spread the marinated abalone evenly in a single layer on the baking rack, dehydrate at 50°C for about 1.5h, and cool to room temperature;

[0041] (5) Frying: use vegetable oil such as soybean oil, and fry for 1 minute at an oil temperature of about 160°C;

[0042] (6) Oil immersion seasoning: add 2g / kg nisin to the prepared seasoning oil filtrate and mix evenly; abalone after drying according to mass r...

Embodiment 3

[0047] (1) Thawing and pretreatment: Frozen abalone is thawed in running water or in a thawing room, selected to remove defective parts, trimmed and cleaned;

[0048] (2) Pre-cooking: After the pickling solution is boiled, add abalone to the pickling solution at a mass ratio of 1:1, cook for 3 minutes, then remove the abalone and cool to below 15°C;

[0049] (3) Pickling: marinate the precooked abalone in the pickling solution at 4°C for 12 hours according to the mass ratio of raw materials: pickling solution = 1:2 (m / m), remove the abalone, and drain;

[0050] (4) Dehydration: spread the marinated abalone evenly in a single layer on the baking rack, dehydrate at 50°C for about 1.5h, and cool to room temperature;

[0051] (5) Frying: use vegetable oil such as soybean oil, and fry for 1 minute at an oil temperature of about 160°C;

[0052] (6) Oil immersion seasoning: add 2g / kg nisin to the prepared seasoning oil filtrate and mix evenly; abalone after drying according to mass ...

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Abstract

The invention discloses a processing method of instant abalones, and belongs to the technical field of foods. According to the method, the abalones are better tasty through pre-cooking and pickling, and then seasoning oil containing a biological bacteriostatic agent is rapidly infiltrated through pulse impregnation, so that an abalone product has rich fragrance, the biological bacteriostatic agentin the seasoning oil can effectively inhibit germination of heat-resistant spores, the heat sterilization intensity is greatly reduced on the basis of realizing normal-temperature storage of the instant abalones, the damage of heat sterilization to the texture and flavor of the abalones is remarkably reduced, and better texture, flavor and color are kept under the condition of higher moisture content (the moisture content is more than 65%).

Description

technical field [0001] The invention relates to a processing method of instant abalone, which belongs to the technical field of food. Background technique [0002] Abalone, delicious and nutritious, is a rare marine shellfish, known as the "soft gold" of the ocean. In recent years, the scale of abalone farming in my country has gradually grown, and the sales methods are mainly fresh sales, dried abalones and canned abalones. It can be seen that the existing abalone processing methods still cannot meet the increasing scale of farming and the needs of consumers. Therefore, it is urgent to find a safe, efficient and convenient abalone processing technology, and develop new, healthy, delicious, convenient and suitable products for modern consumption, so as to open up the abalone product market. [0003] Among the existing published literature reports, the patent "A Production Process of Superb Abalone" with the publication number CN109511721A discloses a kind of processing of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/40
CPCA23L17/40A23L17/65
Inventor 阮天书张文霞阮双剑池学鑫
Owner 江苏欣悦海食品科技有限公司
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