Soft boiled dried abalone and preparation method thereof

A technology of dried abalone and soft-boiled abalone, which is applied in the field of dried abalone and its preparation, which can solve the problems of reducing the commodity value of dried abalone, drying shrinkage of dried abalone products, and surface cracking, so as to avoid broken edges and be easy to water. , the effect of uniform hardness

Pending Publication Date: 2021-10-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still deficiencies in the traditional dry processing method. The prepared dried abalone products have serious drying shrinkage and obvious surface cracks, which greatly reduces the commercial value of dried abalone.

Method used

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  • Soft boiled dried abalone and preparation method thereof
  • Soft boiled dried abalone and preparation method thereof
  • Soft boiled dried abalone and preparation method thereof

Examples

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preparation example Construction

[0019] The invention provides a method for preparing dried abalone with a thick boiled heart. Protease is used to enzymolyze the pickled abalone.

[0020] The invention adopts protease to carry out enzymolysis treatment on the marinated abalone. In the present invention, the step of pickling is preferably pickling the abalone with sodium chloride solution. In the present invention, the mass percentage of the sodium chloride solution is preferably 5%-20%; more preferably 8%-15%; and still more preferably 10%. In the present invention, the curing temperature is preferably 4-20°C; more preferably 6-12°C; still more preferably 10°C. In the present invention, the pickling time is preferably 12-48 hours; more preferably 16-36 hours; still more preferably 30 hours. The specific sodium chloride solution concentration, pickling time and pickling temperature of the present invention have a great influence on the protein crosslinking in the abalone, which is beneficial to reduce the ha...

Embodiment 1

[0029] A kind of dried abalone with soft-boiled heart, the preparation method is as follows:

[0030] 1) Take a few green plate abalones, each weighing about 500g, remove the shells and gills, and wash them with salt water to remove the mucus on the surface.

[0031] 2) Add a sodium chloride solution 4 times the mass of the green plate abalone and marinate at room temperature for 12 hours, wherein the mass percentage of the sodium chloride solution is 10%.

[0032] 3) the pickled green plate abalone is treated with a compound protease solution with a mass percentage of 0.25%, wherein the mass ratio of transglutaminase, papain and amylase in the compound protease solution is 5:3:2; Amylase 8kU / g, papain 9kU / g and amylase 10kU / g were hydrolyzed at 50°C for 60min.

[0033] 4) Cook the enzyme-treated green plate abalone at 80°C for 30 minutes, take it out and drain the surface water;

[0034] 5) Use a constant temperature dryer to dry the abalone, the temperature is kept at 20°C, ...

Embodiment 2

[0036] A kind of dried abalone with soft boiled heart, the preparation method is the same as that in Example 1, the difference is that the type of the abalone is commercially available frozen abalone, and the mass ratio of transglutaminase, papain and amylase is 10:3:2 .

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Abstract

The invention provides soft boiled dried abalone and a preparation method thereof, and belongs to the technical field of food processing. According to the method, the abalones are subjected to enzymolysis treatment through protease, so that protein molecules in the abalones form isopeptide bonds in the molecules or among the molecules, crosslinking is performed, the network structure strength of abalone muscles is greatly improved, the viscosity of abalone products is improved, the flavor and taste are improved, and the phenomenon of edge breaking in the abalone drying process is avoided. The soft boiled dry abalones obtained by the preparation method provided by the invention not only have complete surfaces and good texture quality, but also are easy to water-swollen, so that the quality of the dry abalones is greatly improved; meanwhile, the preparation method provided by the invention is simple in process, easy in control of production conditions, short in preparation period and suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kind of dried abalone and a preparation method thereof. Background technique [0002] Abalone is a delicious and nutritious seafood, but fresh abalone is not easy to preserve, and the protein is easily degraded by abalone endogenous enzymes. Drying is one of the most common methods of abalone processing, which maximizes the retention of nutrients and flavor characteristics while extending the shelf life of abalone. Not only that, after the drying process, the tissue structure of the abalone changes, and some of the insides have a "runny heart" effect. After rehydration and swelling, they are softer, waxy and refreshing than fresh abalones. The status in cooking is even higher than that of fresh abalone, and it is the most expensive abalone product. However, there are still deficiencies in the traditional dry processing method. The prepared dried abalone pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/00A23B4/03
CPCA23L17/50A23L17/65A23B4/03A23V2002/00A23V2300/10
Inventor 臧佳辰陈学敏赵广华
Owner CHINA AGRI UNIV
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