Abalone and emblic leafflower fruit extract self-heating can and preparation method thereof
By combining abalone with amla extract, a self-heating canned food was prepared, which solved the problem of the single function of existing self-heating canned foods and achieved the effects of convenient self-heating, rich nutrition and long shelf life.
Patent Information
- Application Number
- CN202610008993.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-06
- Publication Date
- 2026-03-20
AI Technical Summary
Existing self-heating canned foods are mostly rice, noodles, and dishes, lacking the combination of high-end nourishing ingredients and functional natural plant extracts, failing to meet the demand for convenient self-heating, and also lacking in shelf life and nutritional value.
Abalone was combined with amla extract, and amla extract was prepared by ultrasound-assisted alcohol extraction. The extract was then added to self-heating cans, where it was heated quickly using a self-heating component. Natural antibacterial preservatives were used to extend the shelf life.
It achieves convenient self-heating for high-end health supplements, and has functions such as enhancing immunity, anti-oxidation, and relieving physical fatigue. It also extends shelf life and improves taste and flavor.
Smart Images
Figure CN121694432A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of convenience food technology, specifically relating to a self-heating canned abalone extract and its preparation method. Background Technology
[0002] Canned foods are widely popular due to their long shelf life, portability, and ease of consumption. Traditional canned foods are mostly stored at room temperature and need to be eaten cold or heated, which limits their availability in situations where heating is unavailable, such as outdoors, while traveling, or in emergencies. Self-heating canned foods solve this problem by using a built-in chemical heating pack, allowing people to enjoy hot food anytime, anywhere.
[0003] Abalone is a traditional and prized seafood, rich in protein, polysaccharides, and trace elements. It has high nutritional value and health benefits such as nourishing yin and yang, moisturizing dryness, and promoting bowel movement. Phyllanthus emblica is a fruit used in both food and medicine. It is rich in vitamin C, gallic acid, ellagic acid, and amlaol, among other antioxidants. It has the effects of clearing heat and cooling blood, aiding digestion and strengthening the stomach, and promoting saliva production and relieving cough.
[0004] Currently, most self-heating canned foods on the market are mainly rice, noodles, and dishes, with relatively limited functions. There is a lack of products that combine high-end nourishing ingredients with functional natural plant extracts and offer a convenient self-heating option. Developing a nutritious, health-promoting, and convenient compound self-heating food by organically combining the nourishing properties of abalone with the antioxidant and heat-clearing effects of amla has broad market prospects. Summary of the Invention
[0005] The purpose of this invention is to provide a self-heating canned abalone extract containing amla.
[0006] The present invention also aims to provide a method for preparing a self-heating canned abalone extract of Phyllanthus emblica.
[0007] The first objective of the present invention can be achieved by the following technical solution: a self-heating canned abalone amla extract, comprising an outer can, an inner container and a self-heating component;
[0008] The inner container is sealed inside the outer tank, and the main meal ingredients are encapsulated therein;
[0009] The self-heating component is disposed in the interlayer space between the outer tank and the inner container, and is used to heat the inner container;
[0010] The main ingredients include abalone products, broth, and functional additives, the latter being amla extract.
[0011] Preferably, the amla extract is prepared by the following steps: the flesh of amla fruit is removed and crushed, and extracted 1 to 3 times with an ethanol solution of 50% to 75% by volume under ultrasonic power of 200 to 500 W and temperature of 40 to 60 °C. The filtrates are combined, the ethanol is recovered, and the extract is concentrated and dried to obtain the amla extract.
[0012] The amla extract in this invention is prepared by ultrasound-assisted alcohol extraction, which can efficiently extract polyphenolic antioxidant components.
[0013] Preferably, the amount of the functional additive added to the main dish is 0.1% to 5.0%, w / w; ensuring efficacy without affecting the original flavor of the main dish.
[0014] This invention adds amla extract to self-heating abalone cans. Amla extract not only has antioxidant functions but also antibacterial and preservative functions. By using natural antibacterial preservatives instead of chemical preservatives, the shelf life of self-heating abalone cans can be extended and the sweetness of the abalone cans can be increased.
[0015] Therefore, the self-heating canned abalone extract provided by this invention can improve the taste of self-heating canned abalone, extend its shelf life, and make it convenient to eat, thus enriching the high-end food market.
[0016] Preferably, the abalone product is abalone that has been pre-cooked, cut into pieces or slices; the broth is made from salt, sugar, seasoning sauce, thickener and water.
[0017] Preferably, the self-heating component includes a heating pack and a water pack. The heating pack contains one or more heating agents selected from quicklime, iron powder, aluminum powder, and magnesium powder. The water pack contains water for initiating the heating reaction.
[0018] Preferably, a needle is provided on the inner side of the top of the outer tank. The needle is used to puncture the water pack, so that the water comes into contact with the heating agent in the heating pack and an exothermic reaction occurs.
[0019] The abalone and amla extract self-heating canned food of this invention is not only convenient to eat and can heat up quickly, but also has additional health benefits such as enhancing immunity, anti-oxidation, and relieving physical fatigue by adding abalone and amla extract.
[0020] The second objective of this invention can be achieved through the following technical solution: the preparation method of the above-mentioned self-heating canned abalone extract includes the following steps:
[0021] (1) Preparation of Phyllanthus emblica extract: The pulp of Phyllanthus emblica fruit is removed and crushed. It is extracted 1 to 3 times with an ethanol solution of 50% to 75% under ultrasonic power of 200 to 500W and temperature of 40 to 60℃. The filtrates are combined, the ethanol is recovered, and the extract is concentrated and dried to obtain Phyllanthus emblica extract.
[0022] (2) Preparation of main course ingredients: Mix abalone processed products with broth, add amla extract obtained in step (1), stir thoroughly to obtain main course ingredients;
[0023] (3) Filling and sealing: The main meal material prepared in step (2) is quantitatively filled into the inner container and then vacuumed or sealed with nitrogen.
[0024] (4) Assembly and packaging: Place the sealed inner container into the outer can, put the self-heating components into the interlayer in sequence, and finally seal the outer can to obtain the self-heating canned food.
[0025] In the above method for preparing self-heating canned abalone extract:
[0026] Preferably, in step (3), high temperature and high pressure sterilization is required after filling. The sterilization conditions are 115~121℃ and the time is 15~30 minutes.
[0027] The present invention has the following advantages:
[0028] (1) Combining convenience and function: This invention combines abalone, a traditional nourishing seafood delicacy, with amla, a food and medicine of the same origin. Its active ingredients are obtained through modern extraction technology and added to self-heating canned food. This allows the product to meet the demand for convenient hot food while having potential health benefits such as enhancing immunity, anti-fatigue, and anti-oxidation.
[0029] (2) Synergistic effect: Abalone is rich in protein peptides, and amla extract is rich in polyphenols. The combination of the two may produce a synergistic effect, enhancing the overall bioactivity and nutritional value of the product.
[0030] (3) Stable quality: By adding functional ingredients in the form of extracts, the problems of unstable texture and flavor caused by directly adding raw materials are avoided, and it is easier to disperse evenly, resulting in uniform product quality.
[0031] (4) Excellent eating experience: The self-heating design solves the need for hot food in special scenarios. The heating process is simple and quick. The contents of the can are rich in flavor and the soup is delicious. It is both nutritious and delicious.
[0032] (5) Improve taste and extend shelf life: By adding amla extract to self-heating abalone cans, this invention uses natural antibacterial preservatives instead of chemical preservatives, which can extend the shelf life of self-heating abalone cans and increase the sweetness of the abalone cans, thereby improving the taste and shelf life of self-heating abalone cans. Attached Figure Description
[0033] Figure 1 This is a schematic diagram of the structure of the self-heating canned abalone amla extract from Example 1;
[0034] Figure 2 This is a photograph of the self-heating canned abalone extract from Phyllanthus emblica in Example 2.
[0035] Figure 3 This is a photograph of the self-heating canned abalone extract from Phyllanthus emblica in Example 3. Detailed Implementation
[0036] The present invention will be further described in detail below through embodiments, but the implementation of the present invention is not limited thereto.
[0037] Example 1
[0038] like Figure 1 As shown, the self-heating canned abalone amla extract provided in this embodiment includes an outer can 1, an inner container 2, and a self-heating component 3;
[0039] The inner container 2 is sealed inside the outer container 1, and the main meal ingredients are encapsulated inside it;
[0040] The self-heating component 3 is disposed in the interlayer space between the outer tank 1 and the inner container 2, and is used to heat the inner container;
[0041] The main ingredients include abalone products, broth, and functional additives, the latter being amla extract.
[0042] Abalone processed products: Take 500g of abalone, wash and pre-cook it to set its shape, then cut it into bite-sized pieces.
[0043] Broth: Take 1L of water, add 15g of salt, 10g of sugar, 15g of light soy sauce, and 2g of xanthan gum, and boil to dissolve.
[0044] Phyllanthus emblica extract was prepared by the following steps: 1 kg of fresh Phyllanthus emblica fruit was taken, the pulp was removed and crushed, and 5 times its weight of 65% ethanol aqueous solution was added. The mixture was extracted at 40℃ and ultrasonic power 200W for 1 hour. After filtration, the residue was extracted again with 3 times its weight of 65% ethanol aqueous solution. The two filtrates were combined, and the ethanol was recovered by rotary evaporator. The concentrated liquid was dried to obtain Phyllanthus emblica extract.
[0045] Preparation of main course ingredients: Mix abalone pieces with broth, add 15g of amla extract, and stir well.
[0046] The outer container 1 is made of rigid plastic or metal, while the inner container 2 is typically a cup-shaped or bowl-shaped sealed container made of aluminum foil or high-temperature resistant plastic, used to hold the main food ingredients. The self-heating component 3 is located in the interlayer between the two, such as the interlayer space between the bottom of the inner container 2 and the outer container 1, or it can be located in the interlayer space between the inner container 2 and the side wall of the outer container 1. The heating pack 31 contains quicklime, and the water pack 32 contains water. A needle 11 is provided on the inner side of the top of the outer container 1. The needle is used to puncture the water pack 32, allowing the water to come into contact with the heating agent in the heating pack 31 and undergo an exothermic reaction. The heat generated is transferred to the food inside through the inner container wall, heating it to an edible temperature, usually above 70°C, within 5-10 minutes.
[0047] The preparation method of this self-heating canned abalone extract includes the following steps:
[0048] (1) Preparation of Phyllanthus emblica extract: Take 1 kg of fresh Phyllanthus emblica fruit, remove the pulp and crush it, add 5 times the mass of 65% ethanol aqueous solution, extract at 40℃ and ultrasonic power 200W for 1 hour, filter, and extract the residue again with 3 times the mass of 65% ethanol aqueous solution. Combine the two filtrates, recover the ethanol with a rotary evaporator, and dry the concentrated liquid to obtain Phyllanthus emblica extract;
[0049] (2) Preparation of main course ingredients: Mix abalone pieces with broth, add amla extract, and stir thoroughly to obtain main course ingredients;
[0050] (3) Filling and sealing: The main meal material is quantitatively filled into 500mL aluminum foil inner container, about 200g per container (solid content ≥40%), and sterilized by high temperature and high pressure: 121℃, 15 minutes, then vacuumed and heat-sealed.
[0051] (4) Assembly and packaging: Place the sealed inner container into the outer can, put the self-heating components into the interlayer in sequence, and finally seal the outer can to obtain the self-heating canned food.
[0052] Example 2
[0053] The actual product image of the self-heating canned abalone extract (such as amla extract) used in this embodiment is shown below. Figure 2 As shown, it includes an outer tank 1, an inner container 2, and a self-heating assembly;
[0054] The inner container 2 is sealed inside the outer container 1, and the main meal ingredients are encapsulated inside it;
[0055] The self-heating component is disposed in the interlayer space between the outer tank 1 and the inner container 2, and is used to heat the inner container 2;
[0056] The main ingredients include abalone products, broth, and functional additives, the latter being amla extract.
[0057] Processed abalone products: Take 500g of abalone, wash and pre-cook it to set its shape, then cut it into slices.
[0058] Broth: Take 1L of water, add 15g of salt, 10g of sugar, 20g of oyster sauce, and 2g of xanthan gum, and boil to dissolve.
[0059] Phyllanthus emblica extract was prepared by the following steps: 1 kg of fresh Phyllanthus emblica fruit was taken, the pulp was removed and crushed, and 8 times its weight of 70% ethanol aqueous solution was added. The mixture was extracted at 50℃ and ultrasonic power 300W for 2 hours. After filtration, the residue was extracted again with 5 times its weight of 70% ethanol aqueous solution. The two filtrates were combined, and the ethanol was recovered using a rotary evaporator. The concentrated liquid was dried to obtain Phyllanthus emblica extract.
[0060] Preparation of main course ingredients: Mix abalone pieces with broth, add 30g of amla extract, and stir well.
[0061] The outer container 1 is a rigid plastic or metal can, and the inner container 2 is usually a cup-shaped or bowl-shaped container made of aluminum foil or high-temperature resistant plastic, used to hold the main meal ingredients.
[0062] The self-heating component includes a heating pack 31 and a water pack 32. The heating pack contains quicklime, and the water pack contains water.
[0063] The self-heating component can be located in the interlayer between the two, such as the interlayer space between the bottom of the inner container 2 and the outer container 1, or it can be set in the interlayer space between the inner container 2 and the side wall of the outer container 1.
[0064] A needle is provided on the inner side of the top of the outer can 1. The needle is used to puncture the water pack 32, so that the water comes into contact with the heating agent in the heating pack 31 and an exothermic reaction occurs. The heat generated is transferred to the food inside through the inner container wall, so that it is heated to an edible temperature within 5-10 minutes.
[0065] The preparation method of this self-heating canned abalone extract includes the following steps:
[0066] (1) Preparation of Phyllanthus emblica extract: Take 1 kg of fresh Phyllanthus emblica fruit, remove the pulp and crush it, add 8 times the mass of 70% ethanol aqueous solution, extract at 50℃ and ultrasonic power 300W for 2 hours, filter, and extract the residue again with 5 times the mass of 70% ethanol aqueous solution, combine the two filtrates, recover the ethanol with a rotary evaporator, and dry the concentrated liquid to obtain Phyllanthus emblica extract;
[0067] (2) Preparation of main course ingredients: Mix abalone pieces with broth, add amla extract, and stir thoroughly to obtain main course ingredients;
[0068] (3) Filling and sealing: The main meal material is quantitatively filled into 500mL aluminum foil inner container, about 300g per container, and sterilized by high temperature and high pressure: 121℃, 20 minutes, then vacuumed and heat-sealed.
[0069] (4) Assembly and packaging: Place the sealed inner container into the outer can, put the self-heating components into the interlayer in sequence, and finally seal the outer can to obtain the self-heating canned food.
[0070] Example 3
[0071] The actual product image of the self-heating canned abalone extract (such as amla extract) used in this embodiment is shown below. Figure 3 As shown, it includes an outer tank 1, an inner container 2, and a self-heating assembly;
[0072] The inner container 2 is sealed inside the outer container 1, and the main meal ingredients are encapsulated inside it;
[0073] The self-heating component is located in the interlayer between the two, such as the interlayer space between the bottom of the inner container 2 and the outer container 1, or it can be set in the interlayer space between the inner container 2 and the side wall of the outer container 1; for heating the inner container;
[0074] The main ingredients include abalone products, broth, and functional additives, the latter being amla extract.
[0075] Processed abalone products: Take 500g of abalone, wash and pre-cook it to set its shape, then cut it into slices.
[0076] Broth: Take 1L of water, add 15g of salt, 10g of sugar, 3g of chicken essence, and 2g of xanthan gum, and boil to dissolve.
[0077] Phyllanthus emblica extract was prepared by the following steps: 1 kg of fresh Phyllanthus emblica fruit was taken, the pulp was removed and crushed, and 8 times its weight of 50% ethanol aqueous solution was added. The mixture was extracted at 45℃ and ultrasonic power of 350W for 1 hour. After filtration, the ethanol was recovered from the filtrate using a rotary evaporator. The concentrated solution was dried to obtain Phyllanthus emblica extract.
[0078] Preparation of main course ingredients: Mix abalone pieces with broth, add 20g of amla extract, and stir well.
[0079] The outer container 1 is a rigid plastic or metal can, and the inner container 2 is usually a cup-shaped or bowl-shaped container made of aluminum foil or high-temperature resistant plastic, used to hold the main meal ingredients.
[0080] The self-heating component includes a heating pack 31 and a water pack 32. The heating pack contains quicklime, and the water pack contains water.
[0081] The self-heating component can be located in the interlayer between the two, such as the interlayer space between the bottom of the inner container 2 and the outer container 1, or it can be set in the interlayer space between the inner container 2 and the side wall of the outer container 1.
[0082] A needle is provided on the inner side of the top of the outer can 1. The needle is used to puncture the water pack 32, so that the water comes into contact with the heating agent in the heating pack 31 and an exothermic reaction occurs. The heat generated is transferred to the food inside through the inner container wall, so that it is heated to an edible temperature within 5-10 minutes.
[0083] The preparation method of this self-heating canned abalone extract includes the following steps:
[0084] (1) Preparation of Phyllanthus emblica extract: Take 1 kg of fresh Phyllanthus emblica fruit, remove the pulp and crush it, add 8 times the mass of 50% ethanol aqueous solution, extract at 45℃ and ultrasonic power 350W for 1 hour, filter, recover the ethanol from the filtrate using a rotary evaporator, and dry the concentrate to obtain Phyllanthus emblica extract.
[0085] (2) Preparation of main course ingredients: Mix abalone pieces with broth, add amla extract, and stir thoroughly to obtain main course ingredients;
[0086] (3) Filling and sealing: The main meal material is quantitatively filled into 500mL aluminum foil inner container, about 250g per container, and sterilized by high temperature and high pressure: 121℃, 15 minutes, then vacuumed and heat-sealed.
[0087] (4) Assembly and packaging: Place the sealed inner container into the outer can, put the self-heating components into the interlayer in sequence, and finally seal the outer can to obtain the self-heating canned food.
[0088] Comparative Example 1
[0089] Without adding amla extract, ordinary abalone cans are prepared using the same process and assembled into a self-heating form.
[0090] Effect verification
[0091] Tasting evaluation and simple antioxidant test (DPPH free radical scavenging rate) were performed on the products of Examples 1-3 and Comparative Example 1:
[0092] Sensory evaluation: The soup of the products in Examples 1-3 is rich and mellow, with a strong abalone flavor and a unique sweet aftertaste of amla. The overall harmony is good, while the product of Comparative Example 1 has a single flavor.
[0093] DPPH removal rate: Example 1-3 Step (2) DPPH removal rate test was performed on the soup of the main dish.
[0094] (1) Reagent preparation
[0095] DPPH solution: Prepare a 0.1-0.2 mM DPPH solution with anhydrous ethanol (store away from light).
[0096] Test samples: Dissolved in the same solvent, different concentration gradients (0.1-1.0 mg / mL) need to be set.
[0097] (2) Reaction system
[0098] Mix 2 mL of DPPH solution with 2 mL of sample solution (use the solvent instead of the sample for the control group).
[0099] Reaction in the dark for 30 minutes;
[0100] (3) Absorbance measurement
[0101] The absorbance of the mixture was measured at 517 nm;
[0102] (4) Calculation of clearance rate
[0103] Clearance rate (%) = (1-A) 样品 / A 对照 )×100.
[0104] Table 1. Test results of DPPH scavenging rate of main course ingredients in Examples 1-3 and Comparative Example 1
[0105]
[0106] As shown in Table 1, the DPPH scavenging rates of the main course ingredients after adding amla extract were 65%, 78%, and 60%, respectively, which were significantly higher than the 15% of the product in Comparative Example 1. This indicates that adding amla extract can effectively enhance the antioxidant activity of the product.
[0107] The above examples illustrate the present invention. It is important to note that these specific embodiments are for illustrative purposes only and do not constitute a limitation on the scope of protection of the present invention. Non-essential modifications and adjustments made by others based on the present invention still fall within the scope of protection of the present invention.
Claims
1. A self-heating canned abalone extract containing Phyllanthus emblica, characterized in that, It includes an outer tank (1), an inner container (2), and a self-heating component (3); The inner container (2) is sealed inside the outer container (1), and contains the main meal ingredients. The self-heating component (3) is disposed in the interlayer space between the outer tank (1) and the inner container (2) and is used to heat the inner container (2). The main ingredients include abalone products, broth, and functional additives, the latter being amla extract.
2. The self-heating canned abalone extract of Phyllanthus emblica according to claim 1, characterized in that, The amla extract is prepared by the following steps: the flesh of amla fruit is removed and crushed, and extracted 1 to 3 times with an ethanol solution of 50% to 75% by volume under ultrasonic power of 200 to 500 W and temperature of 40 to 60 °C. The filtrates are combined, the ethanol is recovered, and the extract is concentrated and dried to obtain the amla extract.
3. The self-heating canned abalone extract of Phyllanthus emblica according to claim 1, characterized in that, The functional additive is added to the main meal ingredients at a rate of 0.1% to 5.0%, w / w.
4. The self-heating canned abalone extract of Phyllanthus emblica according to claim 1, characterized in that, The abalone processed product is abalone that has been pre-cooked, cut into pieces or slices; the broth is made from salt, sugar, seasoning sauce, thickener and water.
5. The self-heating canned abalone extract of Phyllanthus emblica according to claim 1, characterized in that, The self-heating component (3) includes a heating pack (31) and a water pack (32). The heating pack (31) contains one or more heating agents selected from quicklime, iron powder, aluminum powder, and magnesium powder. The water pack (32) contains water for initiating the heating reaction.
6. The self-heating canned abalone extract of Phyllanthus emblica according to claim 5, characterized in that, A needle (11) is provided on the inner side of the top of the outer tank (1). The needle is used to puncture the water pack (32) so that the water comes into contact with the heating agent in the heating pack (31) and an exothermic reaction occurs.
7. The method for preparing self-heating canned abalone extract according to any one of claims 1-4, characterized in that, Includes the following steps: (1) Preparation of Phyllanthus emblica extract: The pulp of Phyllanthus emblica fruit is removed and crushed. It is extracted 1 to 3 times with an ethanol solution of 50% to 75% under ultrasonic power of 200 to 500W and temperature of 40 to 60℃. The filtrates are combined, the ethanol is recovered, and the extract is concentrated and dried to obtain Phyllanthus emblica extract. (2) Preparation of main course ingredients: Mix abalone processed products with broth, add amla extract obtained in step (1), stir thoroughly to obtain main course ingredients; (3) Filling and sealing: The main meal material prepared in step (2) is quantitatively filled into the inner container and then vacuumed or sealed with nitrogen. (4) Assembly and packaging: Place the sealed inner container into the outer can, put the self-heating components into the interlayer in sequence, and finally seal the outer can to obtain the self-heating canned food.
8. The method according to claim 7, characterized in that, After filling in step (3), high temperature and high pressure sterilization is required. The sterilization conditions are 115~121℃ and the time is 15~30 minutes.