An instant abalone sauce and its preparation method

Abstract

The present application discloses an instant abalone sauce and its preparation method, which relates to the technical field of instant foods and includes a material preparation part and a cooking preparation part; the material preparation part includes obtaining abalone fish meat, abalone essence extract, flavoring agents, food thickeners and water; the cooking preparation part includes boiling water to 95 - 100 °C, adding the remaining abalone meat and then boiling it under high pressure for 1 - 2 h, and controlling the temperature at 110 - 120 °C to obtain the remaining abalone meat broth; then taking out the remaining abalone meat when the temperature of the remaining abalone meat broth is greater than 80 °C, adding the abalone essence extract, gradually reducing the temperature to 0 - 4 °C after stirring and mixing, and standing for 2 - 3 days to obtain the instant abalone sauce with an initial viscosity; finally, mixing and stirring the instant abalone sauce with an initial viscosity with flavoring agents and food thickeners when the temperature is raised to 80 °C, and stopping heating and continuous stirring when the temperature is 80 °C to obtain the sticky instant abalone sauce. The present application has the effect of innovatively developing an instant abalone sauce to expand the market of instant abalone products.

Description

Technical Field

[0001] This application relates to the technical field of instant foods, and particularly relates to an instant abalone sauce and a preparation method thereof. Background Art

[0002] Abalone mainly refers to a primitive marine shellfish, belonging to single-shell mollusks. It has only a semi-shell, with a thick, flat and wide shell. Abalone is a traditional precious ingredient in China and ranks first among the four major seafoods.

[0003] Chinese patent application document with publication number CN101869321A discloses a soup-based instant abalone and a preparation method thereof. The soup-based instant abalone uses abalone meat and abalone sauce as raw materials. The abalone meat is subjected to heat flavoring treatment and filled with the prepared abalone sauce at a weight ratio of 0.1 - 0.3, and then obtained after sterilization. Among them, the abalone meat is taken from live Haliotis discus hannai. The abalone meat is shaped and flavored by segmented heating. The temperature and time of segmented heating are 50 - 55°C / 20 - 25 min, 60 - 65°C / 15 - 20 min, 70 - 75°C / 10 - 15 min. The flavoring ingredients are: 1.0 - 2.0% edible salt, 0.5 - 1.0% cotton candy, 1.0 - 2.5% monosodium glutamate, 1.5 - 3.0% chicken essence, 1.0 - 2.0% soy sauce, 2.0 - 3.5% abalone powder, 0.1 - 0.35% spice, and the rest is purified water; the ingredients of the abalone sauce are: 0.01 - 0.03% edible salt, 0.02 - 0.05% cotton candy, 0.01 - 0.05% chicken essence, 0.01 - 0.05% old soy sauce, 0.03 - 0.07% oyster sauce, 0.05 - 0.12% cooking wine, 0.05 - 0.10% salad oil, 0.005 - 0.01% xanthan gum, 0.02 - 0.05% starch, and the rest is purified water.

[0004] However, currently, it is difficult for instant abalone products to fully incorporate the nutritional components in abalone meat into the abalone sauce, resulting in difficulty in developing instant abalone products that only have abalone sauce without abalone meat. Furthermore, it is difficult to effectively expand the market for instant abalone products and there is room for improvement. Summary of the Invention

[0005] In view of this, the first object of this application is to provide an instant abalone sauce to achieve the purpose of innovatively developing instant abalone sauce to expand the market for instant abalone products. The specific scheme is as follows:

[0006] A preparation method of an instant abalone sauce includes a material preparation part and a cooking preparation part;

[0007] The material preparation part includes obtaining abalone meat, abalone essence extract, flavoring agent, food thickener and water; and by weight percentage, the abalone essence extract is 15 - 30%, the flavoring agent is 3 - 10%, the food thickener is 0.01 - 0.1%, and the balance is water;

[0008] Among them, the abalone essence extract is obtained by slicing fresh abalones that have been washed, mixing them with edible salt, allowing them to stand, then rolling, slicing and laminating for re-rolling and precipitating salt particles, and at the same time obtaining abalone residue;

[0009] The cooking and preparation part includes boiling water to 95 - 100 °C, adding abalone residue and boiling it under high pressure for 1 - 2 h, and controlling the temperature at 110 - 120 °C to obtain abalone residue broth; then taking out the abalone residue when the temperature of the abalone residue broth is greater than 80 °C, adding abalone essence extract, stirring and mixing, and gradually reducing the temperature to 0 - 4 °C, standing for 2 - 3 days to obtain the initial viscosity ready-to-eat abalone sauce; finally, mixing and stirring the initial viscosity ready-to-eat abalone sauce with seasonings and food thickeners when heating up to 80 °C, and stopping heating and continuously stirring when the temperature is 80 °C to obtain the adhesive ready-to-eat abalone sauce.

[0010] Preferably: The seasonings are monosodium glutamate, soy sauce, cooking wine, oyster sauce and / or granulated sugar.

[0011] Preferably: The food thickeners are sodium carboxymethyl cellulose, sodium carboxymethyl starch and / or xanthan gum.

[0012] Preferably: After the salt particles are precipitated from the abalone essence extract, the edible salt accounts for 0.5 - 1.8% of the weight of the ready-to-eat abalone sauce.

[0013] Preferably: The slicing of the fresh abalones is carried out by using liquid nitrogen quick-freezing and a slicing machine, and after slicing, it is raised to 0 - 10 °C and then mixed with edible salt and allowed to stand.

[0014] Preferably: The mass ratio of the sliced fresh abalones to the edible salt is 4 - 6:1, and it is allowed to stand for 30 - 60 min.

[0015] Preferably: The rolling is carried out by using a rolling and tearing machine, and the rolling and tearing machine includes a support base, a lifting base fixed on the support base, and a lifting drive fixed on the top of the support base. The bottom of the lifting drive is connected with a rolling and tearing unit; the lifting base is used to place the sliced fresh abalones; the rolling and tearing unit is used to roll and tear the sliced fresh abalones.

[0016] Preferably, the support base is provided with a column and a top plate located at the top of the column, and the top plate is used for connecting and fixing with the lifting drive; the rolling and tearing unit includes a limiting column body fixedly connected with the column, a pushing member and a tearing member which are limit-connected with the limiting column body; the cross-section of the limiting column body gradually decreases from top to bottom, the lifting base is provided with a lifting inner cavity, and the lifting inner cavity is provided with a rolling support plate that makes a reciprocating lifting motion in the vertical direction and a support spring for supporting the rolling support plate; the rolling support plate is used for placing slices of fresh abalone, the pushing member is used for pushing the slices of fresh abalone inward, and the tearing member is used for tearing the slices of fresh abalone in two mutually perpendicular directions.

[0017] Preferably, the limiting column body includes four tearing side walls distributed at equal radian intervals and a pushing side wall located between two adjacent tearing side walls. Both the tearing side walls and the pushing side wall are inclined towards the axis from top to bottom and are provided with limiting T-shaped grooves; the pushing member includes a pushing T-shaped column matched with the corresponding limiting T-shaped groove, a pushing inner plate connected to the outside of the pushing T-shaped column, and a pushing L-shaped plate located at the bottom of the pushing inner plate. An abutting outer wall is arranged on the outside of the pushing inner plate; the tearing member includes a tearing T-shaped column matched with the corresponding limiting T-shaped groove, a tearing inner plate connected to the outside of the tearing T-shaped column, and a tearing right-angle plate located at the bottom of the pushing inner plate. An abutting inner wall for abutting against the abutting outer wall is arranged on the inner side of the tearing inner plate; a matching column body is arranged at the top end of the limiting column body, and a limiting lifting groove along the axial direction is arranged on the inner side of the matching column body; a matching pressure column is arranged at the bottom of the lifting drive, and a plurality of matching radial grooves respectively matched with the corresponding pushing T-shaped columns and tearing T-shaped columns are arranged at the bottom of the matching pressure column; and a compression reset spring inserted into the limiting lifting groove is arranged at the bottom of the matching pressure column.

[0018] An instant abalone sauce is obtained by using the preparation method of an instant abalone sauce as described above.

[0019] As can be seen from the above solutions, the present application provides an instant abalone sauce and a preparation method thereof. The preparation method of the instant abalone sauce has the following beneficial effects:

[0020] 1. Through the preparation of raw materials in the material preparation part, the purpose of removing abalone meat from abalone instant food products is realized, and the purpose of innovatively researching and developing instant abalone sauce to explore the abalone instant food product market is achieved;

[0021] 2. Through the design of the acquisition method of abalone essence extract, the essence in abalone meat is fully extracted and is suitable for completely removing abalone meat, thereby obtaining an instant abalone sauce product;

[0022] 3. Through the cooking preparation part, the raw materials are fully cooked to obtain an adhesive and instant abalone sauce with delicate taste and rich nutrition.

[0023] 4. By the action of the rolling and tearing machine on the slices of fresh abalone, when the slices of fresh abalone drive the matching pressing column to descend under the drive of the lifting drive, the pushing member and the tearing member are driven to move synchronously downward and in the axial direction. Thus, while the pushing L-shaped plate at the bottom of the pushing member inwardly squeezes the slices of fresh abalone, the tearing right-angled plate at the bottom of the tearing member presses the slices of fresh abalone tightly and tears them in two mutually perpendicular directions, that is, in any direction, there is a relative movement towards each other with respect to the slices of fresh abalone until they come into contact, so as to roll the essence in the abalone meat to obtain abalone essence extract. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained according to the provided drawings.

[0025] Figure 1 It is a schematic structural diagram of the rolling and tearing machine disclosed in the present application;

[0026] Figure 2 It is an exploded structural diagram of the rolling and tearing machine disclosed in the present application;

[0027] Figure 3 It is a schematic structural diagram of the cooperation between the pushing member and the tearing member disclosed in the present application;

[0028] Description of the reference numerals: 1. Support base; 11. Column; 12. Top plate; 2. Lifting drive; 21. Matching pressing column; 211. Matching radial groove; 22. Compression return spring; 3. Lifting base; 31. Lifting inner cavity; 32. Rolling support plate; 321. Anti-overflow groove; 33. Support spring; 4. Rolling and tearing unit; 41. Limit column body; 411. Matching column body; 412. Limit lifting groove; 413. Tearing side wall; 414. Pushing side wall; 415. Limit T-shaped groove; 42. Pushing member; 421. Pushing T-shaped column; 422. Pushing inner plate; 423. Abutting outer wall; 424. Pushing L-shaped plate; 43. Tearing member; 431. Tearing T-shaped column; 432. Tearing outer plate; 433. Abutting inner wall; 434. Tearing right-angled plate. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0029] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present application without creative efforts shall fall within the protection scope of the present application.

[0030] It should be noted that the following will specifically describe the instant abalone sauce of the present application and its preparation method.

[0031] A preparation method of instant abalone sauce includes a material preparation part and a cooking preparation part;

[0032] The material preparation part includes obtaining abalone meat, abalone essence extract, flavoring agent, food thickener and water; and by weight percentage, the abalone essence extract is 15 - 30%, the flavoring agent is 3 - 10%, the food thickener is 0.01 - 0.1%, and the balance is water;

[0033] The cooking preparation part includes boiling water to 95 - 100 °C, adding the remaining abalone meat and then high-pressure cooking for 1 - 2 h, and controlling the temperature at 110 - 120 °C to obtain the remaining abalone meat soup; then taking out the remaining abalone meat when the temperature of the remaining abalone meat soup is greater than 80 °C, adding the abalone essence extract, stirring and mixing, and then gradually reducing the temperature to 0 - 4 °C and standing for 2 - 3 days to obtain the instant abalone sauce with initial viscosity; finally, mixing and stirring the instant abalone sauce with initial viscosity with the flavoring agent and the food thickener when heating up to 80 °C, and stopping heating and continuous stirring when the temperature is 80 °C to obtain the adhesive instant abalone sauce.

[0034] Among them, the abalone essence extract is obtained by slicing fresh abalones that have been washed, mixing with edible salt, standing, then rolling, slicing and laminating and re-rolling to precipitate salt particles, and at the same time obtaining the remaining abalone meat. The flavoring agent is monosodium glutamate, soy sauce, cooking wine, oyster sauce and / or granulated sugar. The food thickener is sodium carboxymethylcellulose, sodium carboxymethyl starch and / or xanthan gum.

[0035] It should be noted that after the salt particles are precipitated from the abalone essence extract, the edible salt accounts for 0.5 - 1.8% of the weight percentage of the instant abalone sauce. The slices of fresh abalones are sliced by liquid nitrogen quick-freezing and a slicing machine, and after slicing, they are raised to 0 - 10 °C and then mixed with edible salt and left standing. The mass ratio of the slices of fresh abalones to edible salt is 4 - 6:1, and standing for 30 - 60 min is sufficient.

[0036] Such as Figure 1As shown in the figure, a rolling and tearing machine is used for rolling. The rolling and tearing machine includes a support base 1, a lifting base 3 fixed on the support base 1, and a lifting drive 2 fixed on the top of the support base 1. A rolling and tearing unit 4 is connected to the bottom of the lifting drive 2. The lifting base 3 is used for placing slices of fresh abalone, and the rolling and tearing unit 4 is used for rolling and tearing the slices of fresh abalone. Therefore, the rolling process of the slices of fresh abalone is realized through the cooperation of the rolling and tearing unit 4 and the lifting base 3.

[0037] As Figure 1 , Figure 2 shown, the support base 1 is provided with a column 11 and a top plate 12 located at the top of the column 11. The top plate 12 is used for connecting and fixing with the lifting drive 2. At the same time, the rolling and tearing unit 4 includes a limit column body 41 connected and fixed to the column 11, a pressing member 42 and a tearing member 43 which are limit-connected to the limit column body 41. Among them, the cross-section of the limit column body 41 gradually decreases from top to bottom. The lifting base 3 is provided with a lifting inner cavity 31, and the lifting inner cavity 31 is provided with a rolling support plate 32 that makes a reciprocating lifting motion in the vertical direction and a support spring 33 for supporting the rolling support plate 32. The rolling support plate 32 is used for placing slices of fresh abalone. The pressing member 42 is used for pressing the slices of fresh abalone inward, and the tearing member 43 is used for tearing the slices of fresh abalone in two mutually perpendicular directions.

[0038] As Figure 2 , Figure 3 shown, the limit column body 41 includes four tearing side walls 413 distributed at equal arcs and a pressing side wall 414 located between two adjacent tearing side walls 413. Both the tearing side wall 413 and the pressing side wall 414 are inclined towards the axis from top to bottom and are provided with limit T-shaped grooves 415.

[0039] Among them, the pressing member 42 includes a pressing T-shaped column 421 matching with the corresponding limit T-shaped groove 415, a pressing inner plate 422 connected to the outside of the pressing T-shaped column 421, and a pressing L-shaped plate 424 located at the bottom of the pressing inner plate 422, and an abutting outer side wall 423 is arranged on the outside of the pressing inner plate 422.

[0040] The tearing member 43 includes a tearing T-shaped column 431 matching with the corresponding limit T-shaped groove 415, a tearing inner plate connected to the outside of the tearing T-shaped column 431, and a tearing right-angle plate 434 located at the bottom of the pressing inner plate 422, and an abutting inner side wall 433 for abutting against the abutting outer side wall 423 is arranged on the inside of the tearing inner plate.

[0041] A mating cylinder 411 is provided at the top of the limit cylinder 41, and an axially extending limit lifting groove 412 is provided inside the mating cylinder 411. A mating pressing column 21 is provided at the bottom of the lifting drive 2, and a plurality of mating radial grooves 211 respectively matching the corresponding pushing T-shaped columns 421 and tearing T-shaped columns 431 are provided at the bottom of the mating pressing column 21. A compression return spring 22 inserted into the limit lifting groove 412 is provided at the bottom of the mating pressing column 21.

[0042] Therefore, when the rolling and tearing machine acts on slicing fresh abalones, when the lifting drive 2 drives the mating pressing column 21 to descend, the pushing member 42 and the tearing member 43 will be driven to make synchronous downward and axial-direction movements, so that while the pushing L-shaped plate 424 at the bottom of the pushing member 42 squeezes the sliced fresh abalones inward, the tearing right-angled plate 434 at the bottom of the tearing member 43 presses the sliced fresh abalones and tears them in two mutually perpendicular directions, that is, there is a relative movement in opposite directions with respect to the sliced fresh abalones in any direction until they come into contact with each other, thereby rolling the essence in the abalone meat to obtain abalone essence extract.

[0043] The present application also provides an instant abalone sauce prepared by using the above-mentioned preparation method of instant abalone sauce. Example 1

[0044] A preparation method of instant abalone sauce includes a material preparation part and a cooking preparation part;

[0045] The material preparation part includes obtaining abalone meat, abalone essence extract, flavoring agents, food thickeners and water; and by weight percentage, the abalone essence extract is 15%, the flavoring agents are 3%, the food thickener is 0.1%, and the balance is water;

[0046] The cooking preparation part includes boiling water to 95°C, adding the remaining abalone meat and then high-pressure cooking for 1 - 2 hours, and controlling the temperature at 110°C to obtain abalone remaining meat soup; then taking out the remaining abalone meat when the temperature of the abalone remaining meat soup is 80.2°C, adding the abalone essence extract, stirring and mixing, and then gradually reducing the temperature to 0°C and standing for 2 days to obtain an instant abalone sauce with an initial viscosity; finally, mixing and stirring the instant abalone sauce with an initial viscosity with the flavoring agents and food thickeners when heating to 80°C, and stopping heating and continuously stirring when the temperature is 80°C to obtain an adhesive instant abalone sauce.

[0047] Among them, the abalone essence extract is obtained by slicing washed fresh abalones, mixing with edible salt, standing, then rolling, slicing and laminating and re-rolling to precipitate salt particles, and at the same time obtaining the remaining abalone meat. The flavoring agents are cooking wine, oyster sauce and granulated sugar. The food thickener is sodium carboxymethylcellulose.

[0048] It should be noted that after the salt particles are precipitated from the abalone essence extract, the table salt accounts for 1.8% of the weight of the instant abalone sauce. The slices of fresh abalone are quick-frozen with liquid nitrogen and sliced by a slicing machine, and after slicing, they are raised to 0 °C and then mixed with table salt and left standing. The slices of fresh abalone and table salt are in a mass ratio of 6:1, and it is only necessary to let it stand for 30 minutes.

[0049] As Figure 1 shown, rolling is carried out using a rolling and tearing machine. The rolling and tearing machine includes a support base 1, a lifting base 3 fixed on the support base 1, and a lifting drive 2 fixed on the top of the support base 1. A rolling and tearing unit 4 is connected to the bottom of the lifting drive 2. The lifting base 3 is used to place the slices of fresh abalone, and the rolling and tearing unit 4 is used to roll and tear the slices of fresh abalone. Therefore, the rolling process of the slices of fresh abalone is realized through the cooperation of the rolling and tearing unit 4 and the lifting base 3.

[0050] As Figure 1 、 Figure 2 shown, the support base 1 is provided with a column 11 and a top plate 12 located at the top of the column 11. The top plate 12 is used to be connected and fixed to the lifting drive 2. At the same time, the rolling and tearing unit 4 includes a limiting column body 41 connected and fixed to the column 11, a pushing member 42 and a tearing member 43 that are limit-connected to the limiting column body 41. Among them, the cross-section of the limiting column body 41 gradually decreases from top to bottom. The lifting base 3 is provided with a lifting inner cavity 31, and the lifting inner cavity 31 is provided with a rolling support plate 32 that makes a reciprocating lifting motion in the vertical direction and a support spring 33 for supporting the rolling support plate 32. The rolling support plate 32 is used to place the slices of fresh abalone. The pushing member 42 is used to push the slices of fresh abalone inward, and the tearing member 43 is used to tear the slices of fresh abalone in two mutually perpendicular directions.

[0051] As Figure 2 、 Figure 3 shown, the limiting column body 41 includes four tearing side walls 413 distributed at equal arcs and a pushing side wall 414 located between two adjacent tearing side walls 413. Both the tearing side wall 413 and the pushing side wall 414 are inclined towards the axis from top to bottom and are provided with limiting T-shaped grooves 415.

[0052] Among them, the pushing member 42 includes a pushing T-shaped column 421 that matches the corresponding limiting T-shaped groove 415, a pushing inner plate 422 connected to the outside of the pushing T-shaped column 421, and a pushing L-shaped plate 424 located at the bottom of the pushing inner plate 422, and an abutting outer side wall 423 is provided on the outside of the pushing inner plate 422.

[0053] The tearing member 43 includes a tearing T-shaped column 431 that matches the corresponding limiting T-shaped groove 415, a tearing inner plate connected to the outside of the tearing T-shaped column 431, and a tearing right-angle plate 434 located at the bottom of the pressing inner plate 422. An abutting inner wall 433 for abutting against the abutting outer wall 423 is provided on the inner side of the tearing inner plate.

[0054] A mating column 411 is provided at the top of the limiting column body 41, and an axially limiting lifting groove 412 is provided inside the mating column 411. A mating pressing column 21 is provided at the bottom of the lifting driver 2, and a plurality of mating radial grooves 211 respectively matching the corresponding pressing T-shaped columns 421 and tearing T-shaped columns 431 are provided at the bottom of the mating pressing column 21. A compression return spring 22 inserted into the limiting lifting groove 412 is provided at the bottom of the mating pressing column 21.

[0055] Therefore, when the rolling and tearing machine acts on the slices of fresh abalone, when the lifting driver 2 drives the mating pressing column 21 to descend, it will drive the pressing member 42 and the tearing member 43 to make synchronous downward and axial-direction movements. As a result, while the pressing L-shaped plate 424 at the bottom of the pressing member 42 squeezes the slices of fresh abalone inward, the tearing right-angle plate 434 at the bottom of the tearing member 43 presses the slices of fresh abalone tightly and tears them in two mutually perpendicular directions, that is, in any direction, there is a relative movement towards each other with respect to the slices of fresh abalone until they come into contact, so as to roll the essence in the abalone meat to obtain abalone essence extract.

[0056] The present application also provides an instant abalone sauce, which is prepared by using the above-mentioned preparation method of the instant abalone sauce. Embodiment 2

[0057] The difference between Embodiment 2 and Embodiment 1 is that the material preparation part in Embodiment 2 includes obtaining abalone meat, abalone essence extract, flavoring agent, food thickener and water; and by weight percentage, the abalone essence extract is 22%, the flavoring agent is 5%, the food thickener is 0.05%, and the balance is water;

[0058] The cooking and preparation part includes boiling water to 97°C, adding the remaining abalone meat and then boiling it under high pressure for 1.5 h, and controlling the temperature at 115°C to obtain the remaining abalone meat broth; then taking out the remaining abalone meat when the temperature of the remaining abalone meat broth is 85°C, adding the abalone essence extract, stirring and mixing, and then gradually reducing the temperature to 2°C and standing for 2.5 days to obtain the initial viscosity instant abalone sauce; finally, mixing and stirring the initial viscosity instant abalone sauce with the flavoring agent and food thickener when heating up to 80°C, and stopping heating and continuously stirring when the temperature is 80°C to obtain the adhesive instant abalone sauce.

[0059] Among them, the abalone essence extract is obtained by slicing fresh abalones that have been washed, mixing them with edible salt, allowing them to stand, then rolling, slicing and laminating for re-rolling and separating the salt particles, and at the same time obtaining abalone residue. The flavoring agents are monosodium glutamate, soy sauce and cooking wine. The food thickener is sodium carboxymethyl starch.

[0060] It should be noted that after the salt particles are separated out from the abalone essence extract, the edible salt accounts for 1.2% of the weight of the instant abalone sauce. The slices of fresh abalones are sliced by liquid nitrogen quick-freezing and a slicing machine, and after slicing, they are heated to 5 °C and then mixed with edible salt and allowed to stand. The mass ratio of the slices of fresh abalones to edible salt is 5:1, and standing for 45 minutes is sufficient. Example 3

[0061] The difference between Example 3 and Example 1 is that the material preparation part in Example 3 includes obtaining abalone meat, abalone essence extract, flavoring agents, food thickener and water; and by weight percentage, the abalone essence extract is 30%, the flavoring agents are 10%, the food thickener is 0.01%, and the balance is water;

[0062] The cooking preparation part includes boiling water to 100 °C, adding abalone residue and boiling under high pressure for 2 h, and controlling the temperature at 120 °C to obtain abalone residue broth; then when the temperature of the abalone residue broth is 90 °C, taking out the abalone residue, adding abalone essence extract, stirring and mixing, gradually reducing the temperature to 4 °C, and standing for 3 days to obtain instant abalone sauce with initial viscosity; finally, mixing and stirring the instant abalone sauce with initial viscosity with flavoring agents and food thickener when heating to 80 °C, and stopping heating and continuously stirring when the temperature is 80 °C to obtain sticky instant abalone sauce.

[0063] Among them, the abalone essence extract is obtained by slicing fresh abalones that have been washed, mixing them with edible salt, allowing them to stand, then rolling, slicing and laminating for re-rolling and separating the salt particles, and at the same time obtaining abalone residue. The flavoring agents are soy sauce, cooking wine and oyster sauce. The food thickeners are sodium carboxymethyl cellulose and xanthan gum.

[0064] It should be noted that after the salt particles are separated out from the abalone essence extract, the edible salt accounts for 0.5% of the weight of the instant abalone sauce. The slices of fresh abalones are sliced by liquid nitrogen quick-freezing and a slicing machine, and after slicing, they are heated to 10 °C and then mixed with edible salt and allowed to stand. The mass ratio of the slices of fresh abalones to edible salt is 4:1, and standing for 60 minutes is sufficient.

[0065] In summary, the present application provides an instant abalone sauce and a preparation method thereof. The preparation method of the instant abalone sauce realizes the purpose of removing abalone meat from instant abalone products through the preparation of raw materials in the material preparation part, and achieves the purpose of innovatively developing instant abalone sauce to expand the market of instant abalone products. Through the design of the acquisition method of abalone essence extract, the essence in abalone meat is fully extracted and is suitable for completely removing abalone meat, thereby obtaining an instant abalone sauce product. At the same time, through the cooking preparation part, the raw materials are fully cooked to obtain a sticky instant abalone sauce with a delicate taste and rich nutrition.

[0066] The "first", "second", "third", "fourth", etc. (if any) involved in the present application are used to distinguish similar objects and do not necessarily describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments described herein can be implemented in an order other than that illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, or device that includes a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, or devices.

[0067] It should be noted that the descriptions involving "first", "second", etc. in the present application are only for descriptive purposes and should not be construed as indicating or implying their relative importance or implicitly indicating the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on the ability of those of ordinary skill in the art to implement. When the combination of technical solutions results in contradictions or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by the present application.

[0068] Specific examples are used herein to elaborate on the principles and implementation manners of the present application. The descriptions of the above embodiments are only used to help understand the method and its core idea of the present application; at the same time, for those of ordinary skill in the art, based on the idea of the present application, there will be changes in the specific implementation manners and application scopes. In summary, the content of this specification should not be construed as a limitation to the present application.

Claims

1. A preparation method of instant abalone sauce, characterized in that: It includes a material preparation part and a cooking preparation part; The material preparation part includes obtaining abalone meat, abalone essence extract, flavoring agent, food thickener and water; and by weight percentage, the abalone essence extract is 15 - 30%, the flavoring agent is 3 - 10%, the food thickener is 0.01 - 0.1%, and the balance is water; Among them, the abalone essence extract is obtained by slicing washed fresh abalone, mixing it with edible salt, standing still, then rolling, slicing and laminating and re - rolling to precipitate salt particles, and at the same time obtaining abalone residue; The cooking preparation part includes boiling water to 95 - 100 °C, adding the abalone leftovers, then boiling under high pressure for 1 - 2 hours while controlling the temperature at 110 - 120 °C to obtain abalone leftover broth; then taking out the abalone leftovers when the temperature of the abalone leftover broth is greater than 80 °C, adding abalone essence extract, gradually reducing the temperature to 0 - 4 °C after stirring and mixing, and standing for 2 - 3 days to obtain the initial viscosity instant abalone sauce; finally, mixing and stirring the initial viscosity instant abalone sauce with seasonings and food thickeners when heating up to 80 °C, and stopping heating and continuously stirring when the temperature is 80 °C to obtain the adhesive instant abalone sauce; the rolling uses a rolling and tearing machine, and the rolling and tearing machine includes a support base (1), a lifting base (3) fixed on the support base (1), and a lifting driver (2) fixed on the top of the support base (1). The bottom of the lifting driver (2) is connected with a rolling and tearing unit (4); the lifting base (3) is used for placing slices of fresh abalone; the rolling and tearing unit (4) is used for rolling and tearing slices of fresh abalone; the support base (1) is provided with columns (11) and a top plate (12) located at the top of the columns (11), and the top plate (12) is used for connecting and fixing with the lifting driver (2); the rolling and tearing unit (4) includes a limiting column body (41) connected and fixed with the columns (11), a pushing member (42) and a tearing member (43) which are limit-connected with the limiting column body (41); the cross-section of the limiting column body (41) gradually decreases from top to bottom. The lifting base (3) is provided with a lifting inner cavity (31), and the lifting inner cavity (31) is provided with a rolling support plate (32) that makes a reciprocating lifting motion in the vertical direction and a support spring (33) for supporting the rolling support plate (32); the rolling support plate (32) is used for placing slices of fresh abalone, the pushing member (42) is used for pushing the slices of fresh abalone inward, and the tearing member (43) is used for tearing the slices of fresh abalone in two mutually perpendicular directions; the limiting column body (41) includes four tearing side walls (413) distributed at equal arcs and a pushing side wall (414) located between two adjacent tearing side walls (413). The tearing side walls (413) and the pushing side wall (414) are both inclined from top to bottom towards the axis and are provided with limiting T-shaped grooves (415); the pushing member (42) includes a pushing T-shaped column (421) matching with the corresponding limiting T-shaped groove (415), a pushing inner plate (422) connected to the outside of the pushing T-shaped column (421), and a pushing L-shaped plate (424) located at the bottom of the pushing inner plate (422). The outside of the pushing inner plate (422) is provided with an abutting outer wall (423);The tearing member (43) includes a tearing T-shaped column (431) that matches the corresponding limiting T-shaped groove (415), a tearing inner plate connected to the outside of the tearing T-shaped column (431), and a tearing right-angle plate (434) located at the bottom of the pressing inner plate (422). An abutting inner wall (433) for abutting against the abutting outer wall (423) is provided on the inner side of the tearing inner plate; a mating column (411) is provided at the top of the limiting column body (41), and a limiting lifting groove (412) along the axial direction is provided on the inner side of the mating column (411); a matching pressing column (21) is provided at the bottom of the lifting driver (2), and a plurality of mating radial grooves (211) respectively matching the corresponding pressing T-shaped columns (421) and tearing T-shaped columns (431) are provided at the bottom of the matching pressing column (21); and a compression return spring (22) inserted into the limiting lifting groove (412) is provided at the bottom of the matching pressing column (21).; 2. The preparation method of an instant abalone sauce according to claim 1, characterized in that: The flavoring agent is monosodium glutamate, soy sauce, cooking wine, oyster sauce and / or granulated sugar.

3. The preparation method of an instant abalone sauce according to claim 1, characterized in that: The food thickener is sodium carboxymethylcellulose, sodium carboxymethyl starch and / or xanthan gum.

4. The preparation method of an instant abalone sauce according to claim 1, characterized in that: After the salt particles are precipitated from the abalone essence extract, the edible salt accounts for 0.5 - 1.8% of the weight percentage of the instant abalone sauce.

5. The preparation method of an instant abalone sauce according to claim 1, wherein: The slicing of the fresh abalone is carried out by liquid nitrogen quick - freezing and slicing with a slicing machine, and after slicing, it is raised to 0 - 10 °C and then mixed with edible salt and left standing.

6. The preparation method of an instant abalone sauce according to claim 5, characterized in that: The sliced fresh abalone and edible salt are in a mass ratio of 4 - 6:1, and standing still for 30 - 60 min is sufficient.

7. An instant abalone sauce, characterized in that: It is obtained by using the preparation method of an instant abalone sauce according to any one of claims 1 to 6.

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