Production process of freeze dried abalone

Abstract

The production process of freeze dried abalone includes the technological steps of: accepting material, pre-treatment, boiling in soda ash and citric acid solution, cooling, neutralizing, low temperature soaking, protecting color with natural antioxidant, drip drying, freezing, vacuum freeze drying in drying bin, discharging, etc. The said production process results in high quality of abalone, and the freeze drying technology with optimized technological parameters makes the freeze drying procedure fast, saving in energy and high freeze dried abalone quality.

Description

(1) Technical field [0001] The invention mainly relates to abalone production technology. (2) Background technology [0002] Because there are many eating methods of abalone, the processing methods are also different according to the eating habits and hobbies of different places. After the abalone is caught and landed, it is difficult to supply it fresh, so methods such as freezing, air-drying or canning have been developed to store it. In Australia and Mexico, the processing of abalone is mainly fresh and canned, and they are the main producing areas of abalone. In my country and some countries or regions in Southeast Asia, in order to prolong the shelf life, they will be stored in dry form. The processed products of abalone are mainly dried abalone, and Japan is the largest producer of dried abalone in the world. [0003] The traditional processing technology for producing dried abalone is as follows: after the live abalone is caught ashore, the abalone meat is taken out...

AI Technical Summary

Problems solved by technology

It can be seen that the traditional abalone drying process is very cumbersome

The focus of making dried abalone lies in the process of cooking, drying and exposure to the sun. Uncertain factors such as climate and season directly and profoundly affect the production process and processing quality of abalone, thus resulting in unstable product quality and limiting this. The mass production of similar products and the development of the industry

[0004] Abalone meat is delicious, but because of its high protein content, the processed quality is hard and it is difficult to process it into products that are convenient for consumers to eat

Using the traditional drying process to make abalone has major defects: its tissue collapses, lacks rigidity, dull color, poor flavor, and irreversible changes in texture

Compared with fresh abalone, the sensory indicators of this type of dried abalone have dropped to an unacceptable level. At the same time, the traditional drying process has aggravated the interaction between some polymers, proteins, non-proteins and other substances in the abalone body. Cross-linking and condensation reactions, the dissolved substances in the water segregate to the surface of the abalone with the internal moisture, resulting in the problem of surface agglomeration and hardening, which makes the water holding and rehydration ability of the dry product drop sharply, so it must be fully soaked before eating (Generally 48 hours) to cook, not only time-consuming and laborious, but also easy to lose the inherent flavor and some nutrients of fresh abalone

Images