Method for preparing abalone juice abalone premade dish by using fresh abalones

Abstract

The invention discloses a method for preparing abalone juice abalone prefabricated dish by using fresh abalone, which comprises the following steps: taking livestock bones and meat as raw materials, adding a proper amount of clear water, decocting in a high-pressure and normal-pressure combined decocting manner to obtain soup stock as a base, seasoning abalone juice by using common condiments, removing membranes and fishy smell by using temperature-controlled saline water, and preparing the abalone juice abalone prefabricated dish. Then the fresh abalones are pretreated through a two-stage slow heating process, the appearance, the elastic taste and the resilience of the cured abalones can be guaranteed through the synergistic effect of two-stage heating, the phenomenon that the surfaces of the abalones are broken is reduced, and the defective rate of products is reduced.

Description

Technical field:

[0001] The invention relates to the technical field of abalone pre-cooked dish preparation, and in particular to a method for making abalone pre-cooked dish with abalone sauce by using fresh abalone. Background technology:

[0002] As a high-end dish, abalone in abalone sauce is mainly found in major high-end Chinese and Western restaurants. This delicacy is not only highly regarded for its unique taste and nutritional value, but is also a part of Chinese food culture. It is often used in banquets on important occasions and is also one of the important gifts. At present, with the innovation of the national food consumption structure, consumers choose fast and convenient pre-prepared dishes, which are gradually becoming the new favorites of the market due to their short cooking time and easy operation. Abalone in abalone sauce pre-prepared dishes are one of them.

[0003] Existing products mostly use dried abalone as raw material to make abalone products with abalone sauce. In the process of abalone from seafood to seafood, it needs to go through multiple processes such as salting, steaming, and drying. The weight of abalone after processing is greatly reduced. This process takes several months, which greatly increases the production cost. In addition, the cooking of dried abalone also takes several days, including repeated soaking, heating, and cooling. Summary of the invention:

[0004] The invention aims to provide a method for preparing abalone sauce pre-cooked abalone dish by using fresh abalone.

[0005] The present invention is achieved through the following technical solutions:

[0006] A method for preparing abalone sauce pre-cooked dish using fresh abalone, the method comprising the following steps:

[0007] (1) preparing broth: blanching the solid raw material, adding 3-6 times the weight of water of the solid raw material, boiling for 30-90 minutes in a high pressure environment of 80-90 kPa, then boiling for 3-8 hours in a normal pressure environment, and finally filtering to obtain broth; the solid raw material comprises the following components: 300-500 parts by weight of old chicken, 500-700 parts by weight of leg bones, 100-300 parts by weight of spareribs, 200-300 parts by weight of pig's trotters, and 50-150 parts by weight of pig skin;

[0008] (2) Abalone pretreatment: Abalone is soaked in 9%-10% salt water at a temperature of 38-40°C for 13-16 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 43-63°C warm water for 5-15 minutes, and then transferred to 70-80°C warm water for soaking for 10-40 minutes to complete the pretreatment.

[0009] (3) Preparation of abalone sauce: adding 1%-5% of white sugar, 0.2%-2% of dark soy sauce, 0.5%-2% of chicken powder, 0.2%-1% of fish sauce, and 0.2%-1% of oyster sauce to the broth prepared in step (1); heating the broth until completely melted; adding 10%-20% of abalone by weight of the pretreated broth obtained in step (2); boiling the broth; simmering the broth over low heat for 20-60 minutes; adding 1%-3% of starch water by weight of the broth; continuing to boil the broth for 1-3 minutes; removing the abalone; and filtering the broth with a 200-mesh sieve to obtain abalone sauce; wherein the starch water is composed of hydroxypropyl distarch phosphate and water in a weight ratio of 1:4-1:1.5;

[0010] (4) quick freezing: cooling the abalone obtained in step (3), quick freezing and freezing at -18°C for standby use; pouring the cooled abalone juice into a mold, quick freezing and freezing at -18°C for standby use;

[0011] (5) Packaging: The frozen abalone juice and the frozen abalone obtained in step (4) are respectively vacuum-packed and sealed, and stored in a -18°C cold storage.

[0012] Preferably, during the pretreatment of abalone, the abalone is soaked in 9%-10% salt water at a temperature of 38-40°C for 13-16 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 10% warm salt water at 38°C for 15 minutes and then washed, then soaked in 43-53°C warm water for 5-10 minutes, and then transferred to 70-75°C warm water for soaking for 20-30 minutes.

[0013] Preferably, the amount of seasoning added to the broth is 2%-4% white sugar, 1%-1.5% dark soy sauce, 0.5%-1% chicken powder, 0.4%-0.8% fish sauce, and 0.4%-0.8% oyster sauce.

[0014] The invention also protects the abalone pre-cooked dish with abalone sauce prepared by the method.

[0015] Beneficial effects of the present invention:

[0016] 1. The present invention uses livestock bones and meat as raw materials, adds an appropriate amount of clean water, and adopts a high-pressure combined with normal-pressure boiling method to boil the broth as a base, and uses common condiments to season the abalone sauce, which improves the nutritional value of the product, increases the flavor of the product, and makes it easier for consumers to accept.

[0017] 2. The present invention uses temperature-controlled salt water to remove the film and remove the fishy smell, and then pre-treats the fresh abalone through a two-stage slow heating process. In the early stage of heat treatment, the protein is denatured, the hydrophobic group is exposed to promote the enhancement of hydrophobic interaction, and as the temperature rises, the hydrophobic group is oxidized, the protein directly produces a cross-linking effect, promotes the formation of non-disulfide covalent bonds, and improves the stability of the gel. The two-stage heating synergistic effect can ensure the appearance of the abalone after ripening and the elastic mouthfeel and resilience, reduce the phenomenon of abalone surface rupture, and reduce the product defective rate. Specific implementation method:

[0018] The following is a further description of the present invention, rather than a limitation of the present invention.

[0019] Embodiment 1:

[0020] (1) Preparation of broth: blanch the solid ingredients of broth (420 parts by weight of old chicken, 664 parts by weight of leg bones, 250 parts by weight of spareribs, 260 parts by weight of pig's trotters, and 100 parts by weight of pig skin), add clean water 3.5 times the weight of the solid ingredients, place in a 90 kPa high-pressure environment and boil for 60 minutes, then transfer to a normal pressure environment and boil for 5 hours, and finally filter to obtain broth.

[0021] (2) Abalone pretreatment: Abalone was soaked in 10% salt water at 38° C. for 15 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 43° C. warm water for 5 minutes, and then transferred to 70° C. hot water and soaked for 20 minutes to complete the abalone pretreatment.

[0022] (3) Preparation of abalone sauce: Add 2% of white sugar, 1% of dark soy sauce, 0.5% of chicken powder, 0.4% of fish sauce and 0.4% of oyster sauce to the broth prepared in step (1); heat until completely melted; add 20% of abalone by weight of the pretreated broth obtained in step (2); boil, simmer for 40 minutes over low heat; add 1.6% of the broth by weight of starch water; continue to cook for 3 minutes; remove the abalone; and filter the broth with a 200-mesh sieve to obtain abalone sauce; the starch water is composed of hydroxypropyl distarch phosphate and water in a weight ratio of 1:2.

[0023] (4) Quick freezing: cooling the abalone obtained in step (3), quick freezing and then freezing at -18°C for later use; pouring the cooled abalone juice into a mold, quick freezing and then freezing at -18°C for later use.

[0024] (5) Packaging: The frozen abalone juice and the frozen abalone obtained in step (4) are respectively vacuum-packed and sealed, and stored in a -18°C cold storage.

[0025] Embodiment 2:

[0026] Reference Example 1, except that, step (2) is: the abalone is soaked in 10% salt water at a temperature of 38° C. for 15 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 43° C. warm water for 5 minutes, and then transferred to 75° C. hot water and soaked for 20 minutes to complete the abalone processing.

[0027] Embodiment 3:

[0028] Reference Example 1, except that step (2) is: the abalone is soaked in 10% salt water at a temperature of 38° C. for 15 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 43° C. warm water for 5 minutes, and then transferred to 80° C. hot water and soaked for 20 minutes to complete the abalone processing.

[0029] Comparative Example 1:

[0030] Refer to Example 1, except that step (2) does not undergo a two-stage slow heating process.

[0031] (1) Preparation of broth: blanch the solid ingredients of broth (420 parts by weight of old chicken, 664 parts by weight of leg bones, 250 parts by weight of spareribs, 260 parts by weight of pig's trotters, and 100 parts by weight of pig skin), add clean water in an amount 3.5 times the weight of the solid ingredients of broth, boil for 60 minutes in a 90 kPa high-pressure environment, then boil for 5 hours in a normal-pressure environment, and finally filter to obtain broth.

[0032] (2) Abalone pretreatment: Abalone was soaked in 10% salt water at 38° C. for 15 minutes to remove the membrane and fishy smell, and then washed to complete the abalone pretreatment.

[0033] (3) Preparation of abalone sauce: Add 2% of white sugar, 1% of dark soy sauce, 0.5% of chicken powder, 0.4% of fish sauce and 0.4% of oyster sauce to the broth prepared in step (1); heat until completely melted; add 20% of abalone by weight of the broth that has been demeshed and deodorized in step (2); boil, simmer for 40 minutes over low heat; add 1.6% of the broth by weight of starch water; continue to cook for 3 minutes; remove the abalone and filter the broth with a 200-mesh sieve to obtain abalone sauce; the starch water is composed of hydroxypropyl distarch phosphate and water in a weight ratio of 1:2.

[0034] (4) Quick freezing: cooling the abalone obtained in step (3), quick freezing and then freezing at -18°C for later use; pouring the cooled abalone juice into a mold, quick freezing and then freezing at -18°C for later use.

[0035] (5) Packaging: The frozen abalone juice and the frozen abalone obtained in step (4) are respectively vacuum-packed and sealed, and stored in a -18°C cold storage.

[0036] Comparative Example 2:

[0037] Referring to Example 1, the difference is that step (2) does not go through the second stage of heating. Step (2) is: the abalone is soaked in 10% salt water at a temperature of 38°C for 15 minutes to remove the membrane and remove the fishy smell, then washed, and soaked in 43°C warm water for 5 minutes to complete the abalone treatment.

[0038] Comparative Example 3:

[0039] Referring to Example 1, the difference is that step (2) does not go through the first stage of heating. Step (2) is: the abalone is soaked in 10% salt water at a temperature of 38° C. for 15 minutes to remove the membrane and remove the fishy smell, then washed, and soaked in 70° C. warm water for 20 minutes to complete the abalone treatment.

[0040] Test example

[0041] Abalones after treatment of Examples 1 to 3 and Comparative Examples 1 to 3 were tested. After reheating according to the method, the thickness of the abalones was 1.27 cm. A texture analyzer (manufacturer: British SMS, specification model: SMS TA-XTplus) was used to measure the texture of the abalones. The effective values ​​were taken. The results are shown in Table 1.

[0042] Table 1 Analysis of properties of abalone in abalone sauce

[0043] project hardness elasticity Cohesion Stickiness Chewability Responsiveness Example 1 18600.89 0.867 0.760 14138.165 12254.950 0.422 Example 2 21373.04 0.851 0.783 16738.185 14253.767 0.419 Example 3 22354.56 0.807 0.759 17266.073 15509.886 0.416 Comparative Example 1 34000.39 0.803 0.785 26687.606 21424.605 0.413 Comparative Example 2 24405.93 0.829 0.745 18175.588 15079.292 0.414 Comparative Example 3 26186.77 0.832 0.769 20215.076 16619.283 0.415

[0044] The larger the elasticity and resilience values ​​in Table 1, the better the effect, and the smaller the hardness and chewiness values, the better the effect. The calculation formulas for hardness, elasticity, chewiness and resilience in Table 1 are shown in the following table:

[0045] Table 2

[0046]

[0047] As can be seen from the data comparison of Example 1 and Comparative Examples 1-3 in Table 1, the pretreatment step of abalone in Example 1 of the present invention adopts two-stage heating synergy to ensure the outward appearance after abalone maturation and the elastic mouthfeel and resilience, reduce the phenomenon of abalone surface rupture, and reduce the product defective rate. As can be seen from the comparison of Example 1-3, the pretreatment of abalone uses 38°C 10% warm salt water to soak for 15 minutes and then cleans, then uses 43°C warm water to soak for 5 minutes, then proceeds to 70-75°C warm water to soak for 20-30 minutes, and the effect is better, and the best is 70°C warm water soak for 20 minutes.

Claims

1. A method for preparing abalone sauce pre-cooked dish using fresh abalone, characterized in that: The method comprises the following steps: (1) preparing broth: blanching the solid raw material, adding 3-6 times the weight of water of the solid raw material, boiling for 30-90 minutes in a high pressure environment of 80-90 kPa, then boiling for 3-8 hours in a normal pressure environment, and finally filtering to obtain broth; the solid raw material comprises the following components: 300-500 parts by weight of old chicken, 500-700 parts by weight of leg bones, 100-300 parts by weight of spareribs, 200-300 parts by weight of pig's trotters, and 50-150 parts by weight of pig skin; (2) Abalone pretreatment: Abalone is soaked in 9%-10% salt water at a temperature of 38-40° C. for 13-16 minutes, then the membrane is removed and the fishy smell is removed, and then the abalone is washed, soaked in 43-63° C. warm water for 5-15 minutes, and then transferred to 70-80° C. warm water and soaked for 10-40 minutes to complete the pretreatment; (3) Preparation of abalone sauce: adding 1%-5% of white sugar, 0.2%-2% of dark soy sauce, 0.5%-2% of chicken powder, 0.2%-1% of fish sauce, and 0.2%-1% of oyster sauce to the broth prepared in step (1); heating the broth until completely melted; adding 10%-20% of abalone by weight of the pretreated broth obtained in step (2); boiling the broth; simmering the broth over low heat for 20-60 minutes; adding 1%-3% of starch water by weight of the broth; continuing to boil the broth for 1-3 minutes; removing the abalone; and filtering the broth with a 200-mesh sieve to obtain abalone sauce; wherein the starch water is composed of hydroxypropyl distarch phosphate and water in a weight ratio of 1:4-1:1.5; (4) Quick freezing: cooling the abalone obtained in step (3), quick freezing and then freezing at -18°C for later use; pouring the cooled abalone juice into a mold, quick freezing and then freezing at -18°C for later use. (5) Packaging: The frozen abalone juice and the frozen abalone obtained in step (4) are respectively vacuum-packed and sealed, and stored in a -18°C cold storage.

2. The method according to claim 1, characterized in that During the pretreatment of abalone, the abalone is soaked in 9%-10% salt water at a temperature of 38-40°C for 13-16 minutes to remove the membrane and remove the fishy smell, then washed, soaked in 10% warm salt water at 38°C for 15 minutes and then washed, then soaked in 43-53°C warm water for 5-10 minutes, and then transferred to 70-75°C warm water for soaking for 20-30 minutes.

3. The method according to claim 1, characterized in that The amount of seasoning added to the broth is 2%-4% white sugar, 1%-1.5% dark soy sauce, 0.5%-1% chicken powder, 0.4%-0.8% fish sauce, and 0.4%-0.8% oyster sauce.

4. Abalone pre-cooked dish with abalone sauce prepared by the method described in any one of claims 1 to 3.

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