A method for improving the texture characteristics of canned abalone rubber meat

Abstract

The invention discloses a method for improving the texture characteristics of canned abalone. After fresh abalone is taken out, cleaned, water-controlled, shaped and salt-ground, composite protease is used to decompose collagen and elastin in the abalone meat and hydrolyze connective tissue fibers. At the same time, ultrasonic treatment is used to destroy the original muscle structure, which effectively reduces the hardness value of the abalone meat. After the treatment, the abalone meat is cleaned, water-controlled, blanched, tooth-removed and graded, and then placed in a 500V DENBA+ electrostatic wave preservation system and treated at 4°C for 1h. After that, the abalone meat is subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying. The canned abalone treated by the above steps can improve its rubber meat texture characteristics to the greatest extent, effectively ensure the moisture of the abalone meat, and maintain its nutritional components, good flavor and taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for improving the texture characteristics of canned abalone rubber meat. Background Art

[0002] Abalone is widely distributed and rich in variety. It is an extremely important marine economic aquatic product. It has a delicious taste, is rich in more than 20 kinds of amino acids, multiple minerals, and vitamins A, B1, and D. It is rich in nutritional value and is a precious seafood. It is known as "China's traditional precious food" and is known as "the first of the four major seafoods" and "the ears of the ocean." From a global distribution point of view, it is mainly distributed along the Pacific coast, and China is a maritime power along the Pacific coast. Among them, the coastal area of ​​Fujian is one of the main production areas of abalone. At the same time, abalone is also one of the necessary ingredients for Fujian's specialty dish - Buddha Jumps Over the Wall.

[0003] However, due to the special properties of abalone meat, cooking abalone meat requires extremely high cooking skills, and the shelf life of fresh abalone is very short, making it difficult to store for a long time. However, the birth of canned food provides a good solution to extend the shelf life of abalone meat. Canned abalone can extend the shelf life of abalone and lock in the unique flavor of abalone to the greatest extent.

[0004] With the development of economy and the improvement of living standards, people pay more and more attention to the consumption of canned food. Abalone canned products have huge potential consumption prospects and economic value. However, due to the characteristics of abalone itself, it is very easy to cause the abalone meat in the can to harden and produce rubbery texture characteristics when abalone cans are sterilized at high temperature. However, there are few reports on the use of new technologies to improve the quality of abalone meat and enhance the taste. At present, there is a lack of relevant research on the technology and mechanism of abalone canned meat tenderization.

[0005] Therefore, it is necessary to conduct research to invent a tenderizing and sterilizing technology that can improve the rubbery texture of canned abalone and achieve a good preservation effect. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a method for improving the rubbery texture of canned abalone, which can effectively improve the rubbery phenomenon of abalone meat during the processing of canned abalone, thereby improving the edible quality of canned abalone. At the same time, during the processing, a composite protease rich in Antarctic krill enzyme extract is used, and ultrasonic and DENBA+ preservation technologies are used in coordination, which effectively utilizes the characteristics of protease, ultrasonic and DENBA+ in Antarctic krill extract, maintains its water activity during the processing, and prevents it from producing rubbery texture during the processing, thereby effectively improving the edible taste of canned abalone.

[0007] To achieve the above object, the technical scheme adopted by the present invention is: under the premise of guaranteeing that the abalone canning process remains unchanged as much as possible, proteolysis is added after the salt grinding step, and a composite protease prepared in a certain proportion is used to allow the abalone meat to be statically enzymolyzed for 30 minutes, which can effectively decompose the collagen and elastin in the abalone meat and hydrolyze its connective tissue fibers; when the second cleaning and water control is performed, ultrasonic technology is first used to process 20-40 minutes, and then the water is controlled after it is cleaned, and the ultrasonic wave used in this step can well destroy the original structure of the muscle, and effectively prevent the rubber meat texture characteristics produced by the abalone can during high temperature sterilization; after the grading step, DENBA+ is processed for 1 hour to the abalone meat, which can well prevent the loss of water in the abalone meat cells after proteolysis and ultrasonic treatment, and avoid the rubber meat texture characteristics produced by the loss of water. Specifically comprising the following steps:

[0008] (1) Abalone acceptance

[0009] The raw materials come from registered farms with supply certificates and drug residue test reports that comply with national food safety standards or relevant product standards. Aeration facilities are provided during transportation, the seawater temperature is controlled at around 20°C, and the transportation time is controlled within 12 hours to ensure the vitality of the abalone.

[0010] (2) Take the meat

[0011] Scoop the abalone meat out of the shell and remove the abalone's internal organs and inner skirt;

[0012] (3) Cleaning and water control

[0013] Wash the abalone meat with tap water and drain the water;

[0014] (4) Finalization

[0015] Weigh 50 kg of the cleaned abalone meat per bucket and place it in a blanching machine 1, add 50 kg of water and 2.5 kg of edible salt for preparation, the blanching time is about 4 minutes, and the water temperature is 45±2°C;

[0016] (5) Salt grinding

[0017] 200 kg of the shaped abalone meat and 100 kg of water were placed in an abalone cleaning machine for cleaning, and 7 kg of edible salt was added to the cleaned abalone for salt grinding for 25 minutes at a temperature of 45±2°C.

[0018] (6) Proteolysis

[0019] At room temperature, a composite protease solution (ingredients: 200 kg abalone + 100 kg water + 4-8 kg composite protease) prepared in a certain ratio (papain: bromelain: Antarctic krill enzyme extract = 1:0:0, 0:1:0, 1:1:0, 1:1:1, 1:1:2, 1:1:3, mass ratio) is added to the salt-ground abalone meat;

[0020] (7) Ultrasonic cleaning and water control

[0021] The salted abalone meat is placed in an ultrasonic device and subjected to ultrasonic treatment for 20-40 minutes at an ultrasonic power of 100-200 W. After the ultrasonic treatment, the abalone meat is cleaned with tap water and the water is controlled.

[0022] (8) Blanching

[0023] The cleaned abalone is placed in a blanching machine 2 at 85±2°C and blanched for 150±10 seconds to shape the abalone;

[0024] (9) Tooth removal

[0025] The blanched abalone meat is cleaned and the teeth are manually removed;

[0026] (10) Grading

[0027] The abalone after tooth removal is placed in an automatic grading machine or graded manually;

[0028] (11) DENBA+ processing

[0029] The abalone meat that meets the specifications after grading is selected and placed in the DENBA+ preservation electric field at 4°C for 1 hour;

[0030] (12) Metal Detection

[0031] Conduct metal detection on abalone treated with DENBA+. The metal detector will be inspected for accuracy at the beginning, end and every hour during use. If the metal detector is abnormal, re-detect the products during the abnormal period; remove products with metal foreign matter, trace the cause and take preventive measures; (Detection limit: the product shall not contain metal substances with iron ≥Φ2.0mm, non-ferrous ≥Φ2.0mm, stainless steel ≥Φ2.5mm);

[0032] (13) Weighing and canning

[0033] According to the recipe and packaging requirements, add the cleaned abalone raw materials and the prepared broth, with a net content of 425 grams. Ratio: 305g broth + 120g abalone;

[0034] (14) Vacuum sealing

[0035] The canned products are sealed by an automatic can sealing machine with a vacuum degree of 0.025-0.04Mpa;

[0036] (15) Tank washing

[0037] The sealed cans are passed through a can washing machine to remove impurities such as oil stains remaining on the surface;

[0038] (16) Sterilization and cooling

[0039] The cleaned cans are stacked in cages using a cage loading machine and transported to the retort for sterilization at a temperature of 121°C for ≥25 minutes. After sterilization, the hot water in the retort is cooled to about 38°C through a return water tank.

[0040] (17) Blow dry

[0041] Use a blow dryer to dry the surface of the can to ensure that there are no water drops on the surface of each can;

[0042] (18) Measuring the hardness of abalone

[0043] Ten abalone cans were randomly selected and opened. The hardness of the abalone meat was measured using a texture analyzer (P2 probe). The hardness value of each abalone was measured three times and the average value was taken. Finally, the average value and variance of the hardness of the 10 abalones were calculated.

[0044] Furthermore, the preparation method of the Antarctic krill enzyme extract in step (6) includes: adding fresh Antarctic krill to a 0.05 mol / L pH 7.5 Tris-HCl buffer solution precooled to 0°C in a ratio of 1:2 (g:mL), crushing it with a high-speed tissue crusher, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 30 minutes, and taking the supernatant, which is the crude enzyme. Adding (NH4)2SO4 with a final concentration of 30% by mass fraction, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 15 minutes, taking the supernatant, adding (NH4)2SO4 with a final concentration of 70% by mass fraction, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 15 minutes, collecting the precipitate, and the precipitate is the solid particles of the Antarctic krill enzyme extract.

[0045] Furthermore, the DENBA+ preservation technology in step (11) is: a 0-1000V electric field generated by the electric plate in the DENBA+ preservation system.

[0046] The present invention is beneficial in that:

[0047] (1) In terms of composite protease, the composite protease used in the present invention contains extracts from Antarctic krill. Since Antarctic krill live in the Antarctic waters for a long time, they have the ability to adapt to the cold and harsh living environment. In addition, Antarctic krill has a variety of proteases including serine trypsin, carboxypeptidase A, carboxypeptidase B, etc. The proteases extracted from its body can still maintain a high activity in an environment close to 0°C. Among them, the serine trypsin, carboxypeptidase A and carboxypeptidase B extracted from its body are specific proteolytic enzymes that can degrade sarcoplasmic protein, myofibrillar protein, collagen and connective tissue elastin in cooked abalone meat to generate other small molecular proteins, thereby avoiding the rubbery meat texture characteristics of canned abalone during high-temperature sterilization, thereby improving the taste of canned abalone.

[0048] (2) In terms of ultrasonic synergy, ultrasound is a safe, non-ionizing, and environmentally friendly mechanical wave. The compression and depression caused by ultrasound will produce microbubbles in the liquid system. Ultrasonic implosion forms cavitation, which has a good mass transfer effect. Ultrasonic waves can weaken the interaction between myosin and actin, and muscle fibers are damaged.

[0049] (3) DENBA+ technology is a new technology in the field of non-contact cold chain preservation. This technology originated in Japan. It mainly uses the electrostatic field generated by installing DENBA+ technology electrode plates in traditional cold storage to create a special electrostatic wave, which resonates with the water molecules between and within food cells, activating the water molecules in food cells, thereby preventing the loss of water in abalone meat during processing. On the one hand, it can ensure that the abalone meat in the abalone can is rich in water, and on the other hand, it can prevent the abalone can from producing rubbery meat texture characteristics during high-temperature sterilization.

[0050] The above three technologies are compounded and used, and these three steps are added after reasonable steps while ensuring that the abalone can processing flow is basically unchanged, which can effectively improve the rubbery meat taste of abalone can. In general, the technology provided by the present invention can greatly improve the rubbery meat taste of abalone can. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 The effect of the ratio of the protease compound in Example 1 on the hardness of the canned abalone meat;

[0052] Figure 2 The effect of the concentration of the composite protease on the hardness of canned abalone meat in Example 2;

[0053] Figure 3 The effect of the ultrasonic power on the hardness of canned abalone meat in Example 3;

[0054] Figure 4The effect of the ultrasonic action time on the hardness of canned abalone meat in Example 4;

[0055] Figure 5 It is the influence of DENBA+ plate voltage on the hardness of canned abalone meat in Example 5;

[0056] Figure 6 This is the effect of the composite protease in Example 6 in collaboration with ultrasound and DENBA+ technology on the hardness of canned abalone meat. DETAILED DESCRIPTION

[0057] In order to explain the technical content, structural features, achieved objectives and effects of the present invention in detail, the following is a detailed description in conjunction with the implementation methods and the accompanying drawings.

[0058] The key concept of the present invention is that after the abalone meat is proteolyzed by the composite protease composed of the Antarctic krill enzyme extract, it is assisted by ultrasound treatment, and after the abalone meat is graded, the abalone meat is further treated by adding DENBA+ technology under low temperature conditions, so as to improve the rubbery meat texture characteristics generated in the production process of the abalone canned food while ensuring that the abalone canned food is rich in moisture, thereby achieving the purpose of effectively improving the taste thereof.

[0059] Example 1

[0060] Effects of different ratios of compound proteases on the hardness of canned abalone meat

[0061] At room temperature, 120 g of fresh abalone was weighed, and after washing, water control, shaping and salt grinding, the mass ratios of papain: bromelain: Antarctic krill enzyme extract were respectively prepared in 1:0:0, 0:1:0, 1:1:0, 1:1:1, 1:1:2, 1:1:3, and the mass fraction of the above solutions was 18 g / 100 mL. 120 g of fresh abalone was placed in a double-layer polyethylene plastic bag with 100 mL of the above solutions, and allowed to stand at 40 ° C for 30 min. Then all experimental groups were not ultrasonically treated. After washing, water control, blanching, tooth removal and grading, the abalone meat of the above six experimental groups was not treated with DENBA+. Then the above experimental groups were subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the cans were opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group.

[0062] Effect verification: Figure 1As shown in the figure, when the mass fraction of the composite protease solution and the static treatment temperature are the same, the hardness value of the canned abalone meat is the lowest when the mass ratio of papain: bromelain: Antarctic krill enzyme extract is 1:1:3. Its hardness value is significantly lower than that of the experimental group with the mass ratio of papain: bromelain: Antarctic krill enzyme extract of 1:1:0. From the data of the six experimental groups, it can be preliminarily inferred that papain, bromelain and Antarctic krill enzyme extract can reduce the hardness of canned abalone meat to a certain extent, and Antarctic krill enzyme extract has a significant effect on reducing the hardness of canned abalone meat.

[0063] Example 2

[0064] Effects of different concentrations of compound proteases on the hardness of canned abalone meat

[0065] At room temperature, 120g of fresh abalone was weighed, and after washing, water control, shaping and salt grinding, a composite protease solution with a mass ratio of 1:1:2 of papain: bromelain: Antarctic krill enzyme extract was prepared, and it was placed in a double-layer polyethylene plastic bag with 100ml of composite protease solution with a mass fraction of 12g / 100ml, 15g / 100ml, 18g / 100ml, 21g / 100ml, and 24 / 100ml, respectively, and allowed to stand at 40℃ for 30 min, and then all experimental groups were not ultrasonically treated. After blanching, tooth removal and grading, the abalone meat of the above five experimental groups was not treated with DENBA+, and then the above experimental groups were subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the cans were opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group.

[0066] Effect verification: Figure 2 As shown in the figure, when the mass ratio of papain: bromelain: Antarctic krill enzyme extract in the composite protease solution and the static treatment temperature are the same, as the mass fraction of the composite protease increases, the hardness value of the canned abalone meat decreases first and then increases. When the mass fraction of the composite protease is 18g / 100ml, the hardness value of the pre-cooked abalone is the lowest. Therefore, it can be preliminarily determined that 18g / 100ml is the optimal mass fraction of the composite protease.

[0067] Example 3

[0068] Effect of different ultrasonic powers on the hardness of canned abalone meat

[0069] At room temperature, 120g of fresh abalone was weighed, and after washing, water control, shaping and salt grinding, a composite protease solution with a mass ratio of 1:1:2 of papain: bromelain: Antarctic krill enzyme extract was prepared, and it was placed in a double-layer polyethylene plastic bag with 100ml of a composite protease solution with a mass fraction of 18g / 100ml. After standing at 40℃ for 30min, the fresh abalone was treated with ultrasonic waves of 100W, 125W, 150W, 175W, and 200W power for 40min. After blanching, tooth removal and grading, the abalone meat of the above five experimental groups was not treated with DENBA+. The above experimental groups were then subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the cans were opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group.

[0070] Effect verification: Figure 3 As shown in the figure, when the mass ratio of papain: bromelain: Antarctic krill enzyme extract in the composite protease solution and the mass fraction of the composite protease are the same and the ultrasonic treatment time is the same, the hardness value of the pre-cooked abalone meat gradually decreases with the increase of ultrasonic power. Figure 1 , Figure 2 , Figure 3 It can be seen that on the basis of the composite protease treatment of the best ratio and the optimum concentration, the hardness value of the abalone can meat will show a significant decrease after the coordinated ultrasonic treatment. When the ultrasonic power is 100W and 125W, although the hardness value of abalone meat has a significant decrease, it is not the best; when the ultrasonic treatment power is 150W, compared with the ultrasonic treatment power of 125W, the hardness value of the abalone can meat has a significant decrease, but when the ultrasonic power is greater than 150W, with the increase of the ultrasonic treatment power, the hardness value of the abalone can meat will show a slight decrease, but the degree of reduction has obviously decreased. Therefore, it can be preliminarily determined that the ultrasonic treatment power is the best treatment power when it is 150W.

[0071] Example 4

[0072] Effects of different ultrasonic treatment times on the hardness of canned abalone meat

[0073] At room temperature, 120g of fresh abalone was weighed, and after washing, water control, shaping and salt grinding, a composite protease solution with a mass ratio of 1:1:2 of papain: bromelain: Antarctic krill enzyme extract was prepared, and it was placed in a double-layer polyethylene plastic bag with 100ml of a composite protease solution with a mass fraction of 18g / 100ml. After standing at 40℃ for 30min, the fresh abalone was treated with 150W ultrasonic power for 20min, 25min, 30min, 35min and 40min respectively. After blanching, tooth removal and grading, the abalone meat of the above five experimental groups was not treated with DENBA+. The above experimental groups were then subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the cans were opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group.

[0074] Effect verification: Figure 4 As shown in the figure, when the mass ratio of papain: bromelain: Antarctic krill enzyme extract in the composite protease solution is the same as the mass fraction of the composite protease, and the ultrasonic treatment power is the same, as the ultrasonic treatment time is extended, the hardness value of the abalone canned meat gradually decreases. As can be seen from the figure, when the ultrasonic treatment time is 30 minutes, the hardness value of the abalone canned meat is the lowest. However, when the ultrasonic treatment time is greater than 30 minutes, as the ultrasonic treatment time is extended, the degree of decrease in the hardness value of the abalone canned meat is very small. Therefore, it can be preliminarily determined that the ultrasonic treatment time of 30 minutes is the optimal treatment time.

[0075] Example 5

[0076] Effects of different DENBA+ electric field voltages on the hardness of canned abalone meat

[0077] At room temperature, 120g of fresh abalone was weighed, and after washing, water control, shaping and salt grinding, a composite protease solution with a mass ratio of 1:1:2 of papain: bromelain: Antarctic krill enzyme extract was prepared, and it was placed in a double-layer polyethylene plastic bag with 100ml of composite protease solution with a mass fraction of 18g / 100ml. After standing at 40℃ for 30min, the fresh abalone was treated with 150W ultrasonic power for 30min. After blanching, tooth removal and grading, the abalone meat of the above four experimental groups and the control group was placed in a DENBA+ electric field with a voltage of 250, 500, 750, and 1000V at 4℃ for 1h, and the control group was placed in a DENBA+ electric field with a voltage of 0V for 1h. Then the above experimental groups were subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the cans were opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group.

[0078] Effect verification: Figure 5 As shown, when the mass ratio of papain: bromelain: Antarctic krill enzyme extract in the composite protease solution is the same as the mass fraction of the composite protease, and the ultrasonic treatment power and time are the same, compared with the control group, the hardness values ​​of the four experimental groups all show different degrees of decline. With the increase of DENBA+ electric field voltage, the hardness value of canned abalone meat has gradually decreased. When the DENBA+ electric field voltage is 250V, although the hardness value of abalone meat has been significantly reduced, it is not the best; when the DENBA+ electric field voltage is 500V, compared with the DENBA+ electric field voltage of 250V, the hardness value of canned abalone meat has been significantly reduced, and when the DENBA+ electric field voltage is greater than 500V, with the increase of DENBA+ electric field voltage, the hardness value of canned abalone meat will appear slightly reduced, but the degree of reduction has been significantly reduced. Therefore, it can be preliminarily determined that the DENBA+ electric field voltage of 500V is the best DENBA+ electric field voltage.

[0079] Example 6

[0080] Implementing composite protease, ultrasound and DENBA+ technology on pre-cooked abalone

[0081] At room temperature, 120 g of fresh abalone were weighed as a blank control group (no treatment was performed in the protein hydrolysis, ultrasonic cleaning and water control and DENBA+ treatment steps, and the other steps were carried out normally), a composite protease treatment group (after cleaning, water control, shaping and salt grinding, 120 g of fresh abalone was immersed in 100 ml of a composite protease solution with a mass fraction of 18 g / 100 ml and a mass ratio of papain: bromelain: Antarctic krill enzyme extract = 1:1:2 at 40 °C, and then cleaning, water control, blanching, tooth removal, and grading were performed without ultrasonic treatment). DENBA+ treatment was performed, and then the abalone after the above treatment was subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and air drying. The cans were then opened and the hardness was measured using a texture analyzer (P2 probe). Three parallel experiments were set up for each experimental group. ), compound protease synergistic ultrasonic treatment group (after washing, water control, shaping and salt grinding, 120g of fresh abalone was soaked in 100ml of a compound protease solution with a mass fraction of 18g / 100ml and a mass ratio of papain: bromelain: Antarctic krill enzyme extract = 1:1:2 at 40℃, and then at room temperature Under the same conditions, the abalone was treated with an ultrasonic wave with a power of 150W for 30 minutes, and then washed, water-controlled, blanched, de-teethed, and graded without DENBA+ treatment. The abalone after the above treatment was then subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and air drying. The cans were then opened and the hardness was measured using a texture analyzer (P2 probe). Three parallel experiments were set up for each experimental group. ) and the composite protease assisted ultrasonic and DENBA+ treatment group (after washing, water-controlling, shaping and salt grinding, 120g of fresh abalone was soaked in 100ml of 18% by mass at 40°C. g / 100ml, treated with a composite protease solution with a mass ratio of papain: bromelain: Antarctic krill enzyme extract = 1:1:2, and then treated with an ultrasonic wave of 150W for 30min at room temperature, followed by washing, water control, blanching, tooth removal, and grading, placed in a 4°C environment, and treated with a 500V DENBA+ electric field for 1h, and then the abalone treated above was subjected to metal detection, weighing and canning, vacuum sealing, can washing, sterilization and cooling, and drying, and then the can was opened and the hardness was measured using a texture analyzer (P2 probe). Three parallels were set for each experimental group).

[0082] Effect verification: Figure 6As shown, compared with the blank control group, the hardness values ​​of canned abalone meat in the compound protease treatment group, the compound protease synergistic ultrasound treatment group, and the compound protease synergistic ultrasound, DENBA + treatment group decreased to varying degrees. Among the three experimental groups, the hardness value of canned abalone meat treated with compound protease synergistic ultrasound, DENBA + was the lowest. The preliminary inference is that the proteases contained in papain, bromelain and Antarctic krill enzyme extract can degrade the sarcoplasmic protein, myofibrillar protein, collagen and connective tissue elastin of fresh abalone meat to generate other small molecule proteins, thereby improving the rubbery texture of canned abalone meat from a chemical level; while ultrasound improves the rubbery texture of canned abalone meat from a physical level, which can produce a cavitation effect to change the cell structure, increase the contact amount of the compound protease, and enhance the effect of enzymatic protein hydrolysis; and the electrostatic field generated by DENBA+ creates a special electrostatic wave, which resonates with the water molecules between and within the food cells, activating the water molecules in the food cells, thereby preventing the abalone meat from losing water during the processing, thereby ensuring that the abalone meat in the canned abalone is rich in water on the one hand, and preventing the abalone can from producing rubbery meat texture characteristics during high-temperature sterilization on the other hand.

[0083] In summary, in the method for improving the rubber texture characteristics of canned abalone provided by the present invention, papain, bromelain and serine trypsin, carboxypeptidase A and carboxypeptidase B rich in extracts from Antarctic krill enzymes can be well degraded to the sarcoplasmic protein, myofibrillar protein, collagen and connective tissue elastin of fresh abalone under the synergistic effect of ultrasound, and the rubber texture characteristics of canned abalone are improved to a certain extent; at the same time, the added DENBA+ preservation technology can activate the water molecules in the food cells, thereby further reducing the hardness of canned abalone meat while ensuring that fresh abalone is rich in water, and preventing the appearance of the mouthfeel of rubber meat. This technology is a kind of pollution-free composite physical and chemical properties processing mode, and the investment amount required is relatively large, but it is simple to operate, has the advantages of good effect, can effectively improve the rubber texture characteristics of canned abalone, greatly promotes the development of special famous dishes such as Buddha Jumps Over the Wall, brings good economic benefits, and accelerates the pace of Fujian famous dishes to the international market.

[0084] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for improving the texture characteristics of canned abalone rubber meat, characterized in that: The specific steps include: (1) Abalone acceptance Abalone raw materials come from farms, and oxygenation facilities are provided during transportation. The seawater temperature is controlled at 20°C and the transportation time is controlled within 12 hours to ensure the vitality of the abalone. (2) Take the meat Scoop the abalone meat out of the shell and remove the abalone's internal organs and inner skirt; (3) Cleaning and water control Wash the abalone meat with tap water and drain the water; (4) Finalization Weigh 50 kg of the cleaned abalone meat per bucket and place it in a blanching machine 1, add 50 kg of water and 2.5 kg of edible salt for preparation, blanch for 4 minutes, and the water temperature is 45±2°C; (5) Salt grinding 200 kg of the shaped abalone meat and 100 kg of water were placed in an abalone cleaning machine for cleaning, and 7 kg of edible salt was added to the cleaned abalone for salt grinding for 25 minutes at a temperature of 45 ± 2 ° C; (6) Proteolysis Adding a compound protease solution prepared by 100 kg of water and 12 kg, 15 kg, 18 kg, 21 kg or 24 kg of compound protease to the salt-ground abalone meat, and letting it stand for 30 minutes; (7) Ultrasonic cleaning and water control The abalone meat after proteolysis is placed in an ultrasonic device and subjected to ultrasonic treatment for 20-40 minutes at an ultrasonic power of 100-200 W, and then cleaned with tap water and the water is controlled after the ultrasonic treatment; (8) Blanching The cleaned abalone is placed in a blanching machine 2 at 85±2°C and blanched for 150±10 seconds to shape the abalone; (9) Tooth removal The blanched abalone meat is cleaned and the teeth are manually removed; (10) Grading The abalone after tooth removal is placed in an automatic grading machine or graded manually; (11) DENBA+ processing The abalone meat that meets the specifications after grading is selected and placed in the DENBA+ preservation electric field at 4°C for 1 hour; (12) Metal Detection Abalone treated with DENBA+ is subjected to metal detection. The metal detector is tested for accuracy at the beginning, end and every hour during use. If the metal detector is abnormal, the products during the abnormal period will be re-detected; products with metal foreign matter will be eliminated. The detection limit is: the product shall not contain metal substances of iron ≥Φ2.0mm, non-ferrous ≥Φ2.0mm, stainless steel ≥Φ2.5mm; (13) Weighing and canning Pour 120g of processed abalone into the prepared broth, net content per can is 425g; (14) Vacuum sealing The canned products are sealed by an automatic can sealing machine with a vacuum degree of 0.025-0.04MPa; (15) Tank washing Pass the sealed cans through a can washing machine to remove impurities remaining on the surface; (16) Sterilization and cooling The cleaned cans are stacked in cages using a cage loading machine and transported to the retort for sterilization at a temperature of 121°C for ≥25 minutes. After sterilization, the hot water in the retort is cooled to 38°C through a return water tank. (17) Blow dry Use a blow dryer to dry the surface of the can to ensure that there are no water drops on the surface of each can; In step (6), the composite protease is a mixture of papain, bromelain and Antarctic krill enzyme extract in a mass ratio of 1:1:1-1:1:3; The preparation method of the Antarctic krill enzyme extract comprises: adding fresh Antarctic krill to a 0.05 mol / L pH 7.5 Tris-HCl buffer solution precooled to 0°C in a ratio of 1:2, g:mL, crushing with a high-speed tissue crusher, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 30 minutes, taking the supernatant, which is the crude enzyme; adding (NH4)2SO4 with a final concentration of 30% by mass fraction, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 15 minutes, taking the supernatant, adding (NH4)2SO4 with a final concentration of 70% by mass fraction, standing at 4°C for 4 hours, centrifuging at 12000 r / min for 15 minutes, collecting the precipitate, and the precipitate is the solid particles of the Antarctic krill enzyme extract.

2. The method according to claim 1, characterized in that: The temperature of the ultrasonic treatment in step (7) is room temperature.

3. The method according to claim 1, characterized in that: The DENBA+ preservation technology in step (11) is: a 0-1000V electric field generated by the electric plate in the DENBA+ preservation system.

Images