Health-preserving abalone dry-mixed sauce and production method thereof

Abstract

The production method comprises the following steps: S1, mixing a yeast extract, abalone meat and water to prepare meat paste, then homogenizing, heating and boiling to obtain a viscous material, and baking and crushing the viscous material to obtain abalone dry powder with the smell of'soft boiled abalone '; and S2, adding the dry abalone powder with the soft boiled abalone smell into the thick broad-bean sauce, and uniformly mixing to obtain the dry mixed abalone sauce. The production cycle of the produced abalone dry mixing sauce is only half a day, the processing time of existing soft boiled abalones is greatly shortened, and meanwhile, the abalone dry mixing sauce not only has the smell of the soft boiled abalones, but also has the delicious taste of thick broad-bean sauce, can be used as mixed rice, mixed noodles and table food, and has a great market prospect.

Description

Technical Field

[0001] The invention relates to the field of marine food processing, in particular to a health-preserving dried abalone sauce and a production method thereof. Background Art

[0002] Soft-heart abalone, also known as sugar-heart abalone, refers to abalone that has been dried and then soaked in a complicated process before being cooked. The taste is then slowly stewed until the center of the abalone meat is semi-solidified and soft. It is soft and chewy, and a little sticky. Every bite feels like rice cake. It is loved by consumers for its soft and chewy texture and unique aroma of soft abalone.

[0003] Fresh abalone is not soft. To make it soft, you must first make it into dried abalone. The soft core is converted from the protein of the abalone itself. The formation of a "soft core" or not has different requirements for the type of fresh abalone, the drying process, and the stewing method. At present, the preparation of soft abalone requires a series of complex processing steps such as salting, boiling, and natural drying. This natural drying method is greatly affected by the environment and weather, has low repeatability, and is easily mixed with impurities during the processing. The drying process is not very controllable, especially during the fermentation period, which takes a long time and the sanitary conditions are difficult to guarantee. The traditional preparation of soft abalone requires a drying and fermentation process of more than half a year.

[0004] The Chinese invention patent with patent application number 202210976836.X discloses a fermentation method for quickly preparing soft-hearted abalone, which is obtained by selecting abalone, removing the shells and taking the meat, pickling and scrubbing the abalone meat, enzymatic treatment, boiling, air-drying and slow reviving, fermentation, and storage. The soft-hearted abalone obtained by this method is brown in color, soft and tough after boiling, with a sticky and soft taste, and a strong sugar taste and abalone aroma, but the above method requires cumbersome steps, is expensive, and has to go through nearly 30 days of processing, which is time-consuming and laborious. Therefore, how to obtain a soft-hearted abalone product in a short time is an urgent goal to be achieved. Summary of the invention

[0005] The purpose of the present invention is to overcome the problem of long preparation cycle of existing soft-heart abalone products and provide a new idea for developing soft-heart abalone products. The inventor believes that in the preparation of soft-heart abalone, cumbersome steps are required to transform the firm fish meat of abalone into a sticky and soft block texture, while the unique aroma of soft-heart abalone can be achieved through a specific process. With the help of this dual development route of taste and aroma separation, the inventor has developed abalone powder with the smell of "soft-heart abalone".

[0006] However, the dried abalone powder with the smell of "soft abalone" has the problem that the smell becomes lighter during storage, so it is not convenient to store. At the same time, the dried abalone powder with the smell of "soft abalone" has a bland taste and is not suitable for direct sale and consumption as a product.

[0007] In order to solve this problem, the inventor combined abalone powder with the smell of "soft abalone" with bean paste, and used the characteristics of bean paste to make up for the problems of abalone powder with the smell of "soft abalone", thus forming a new product of health-preserving abalone sauce. The abalone sauce can not only maintain the smell of "soft abalone" for a long time, but also achieves an upgrade from conventional bean paste to seafood sauce in terms of taste, and the product has better market appeal.

[0008] The specific plan is as follows:

[0009] A method for producing a healthy dried abalone sauce comprises the following steps:

[0010] S1, yeast extract, abalone meat, water are mixed to make minced meat, then homogenized, heated and boiled, and the obtained sticky substance is baked and crushed at 120-140° C. to obtain abalone powder with the smell of "soft abalone";

[0011] S2, adding the dried abalone powder with the smell of "soft abalone" into the bean paste, mixing evenly, and obtaining the dried abalone sauce.

[0012] Furthermore, the yeast extract in S1 is a seasoning food raw material, preferably a yeast extract produced by Angel Yeast Co., Ltd., more preferably an Umami yeast extract or a Kokumi yeast extract.

[0013] Furthermore, the abalone meat in S1 is fresh abalone meat and / or frozen abalone meat, which has not been dried or air-dried.

[0014] Furthermore, the mass ratio of yeast extract, abalone meat and water in S1 is 1: (4-6): (13-17), preferably 1: 5: 13-15. The dosage controlled by the above ratio is conducive to obtaining the smell closest to that of soft-boiled abalone.

[0015] Furthermore, in S1, a meat grinder is used to grind the meat into minced meat, which is then ground into a homogenous slurry using a colloid mill. The gap between the stator and the rotor of the colloid mill is 0.1 to 2 mm, preferably 1 to 2 mm.

[0016] Further, the temperature of the heating and boiling in S1 is 100-120°C, preferably 105-115°C;

[0017] Preferably, boiling is performed at normal pressure for 30-60 min, preferably 50-60 min; or boiling is performed at normal pressure until the Brix degree is 50-60° Bx.

[0018] Furthermore, the baking temperature in S1 is 125-135°C, preferably 128-132°C, and the baking is performed until the material forms a solid without fluidity. The temperature control during the baking process causes chemical changes in the food in the system, which is very important for forming the "soft abalone" smell. If the temperature is lower than 120°C, the "soft abalone" smell is bland, and if the temperature is higher than 140°C, the dry powder smell obtained carries an uncomfortable odor, and the "soft abalone" smell is impure.

[0019] Furthermore, the particle size of the crushed material in S1 is 60-100 mesh, preferably 80-100 mesh.

[0020] Furthermore, the ratio of the dried abalone powder added to the bean paste in S2 is 10-20% of the total weight of the bean paste, preferably 15-20%; the bean paste in this application refers to a sauce made from broad beans as the main raw material, with salt, pepper, etc. added and fermented.

[0021] Preferably, the bean paste is any one of Pixian bean paste and Juancheng brand bean paste;

[0022] Preferably, after being evenly mixed in S2, canning is performed, and then exhaust, sealing, sterilization, cooling, heat preservation inspection and packaging are performed in sequence to obtain the dried abalone sauce; preferably, the sterilization is thermal sterilization at 115-125° C. for 20-30 min.

[0023] The present invention also protects the healthy abalone dried mixed sauce prepared by the production method of the healthy abalone dried mixed sauce.

[0024] Beneficial effects: The present invention processes yeast extract and abalone meat into the smell of soft abalone under a certain process. This product development idea breaks through the existing conventional processing method of soft abalone. In order to obtain the soft and glutinous taste of fish meat in the existing method, it is necessary to dry it for a long time and combine it with the subsequent processing of multiple steps, resulting in the entire production cycle taking half a year. The development idea of ​​separating the taste and smell proposed by the inventor shifts the goal to how to obtain the smell of soft abalone, thereby forming a production idea that is completely different from conventional soft abalone and greatly shortening the product production cycle.

[0025] Furthermore, the present invention obtains abalone powder with the smell of "soft abalone" by mixing yeast extract and abalone meat, and then boiling and baking after homogenization, thereby compressing the production cycle to half a day and greatly improving the production efficiency. This technical route can realize low-cost, industrialized processing and has broad application prospects.

[0026] Furthermore, the present invention adds the abalone powder with the "soft abalone" smell into the bean paste to prepare the abalone mixed sauce finished product, which not only has the effect of extending the effective time of the "soft abalone" smell, but also has the delicious taste of the bean paste, can be used as mixed rice, mixed noodles, and side dishes, and has great market prospects. DETAILED DESCRIPTION

[0027] The preferred embodiments of the present invention will be described in more detail below. Although the preferred embodiments of the present invention are described below, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. In the examples, those without specifying specific techniques or conditions are carried out according to the techniques or conditions described in the literature in this area or according to the product specification. Those without specifying the manufacturer of reagents or instruments used are all conventional products that can be obtained commercially. In the following examples, if not clearly stated, "%" refers to weight percentage.

[0028] Example 1

[0029] Pour the commercially available conventional yeast extract (Umami yeast extract) of Angel Yeast Company, fresh abalone meat and drinking water into a meat grinder in a mass ratio of 1:4:12 to form minced meat, then grind into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then boil to 50° Bx (Brix sugar, measured by a handheld saccharimeter, the same below) at 100° C. and normal pressure, bake in an oven at 120° C. to solid, grind into powder using a pulverizer, and pass through a 100-mesh sieve to obtain abalone powder having the smell of "soft abalone".

[0030] The dried abalone powder with the smell of "soft abalone" is added to the Pixian bean paste in a mass ratio of 15%, mixed evenly, canned, vented and sealed, heat sterilized at 121°C for 20 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished dried abalone paste.

[0031] Example 2

[0032] Pour the commercially available conventional yeast extract (Umami yeast extract) of Angel Yeast Company, fresh abalone meat and drinking water into a meat grinder in a mass ratio of 1:4:12 to form minced meat, then grind into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then boil to 50° Bx at 100° C. and normal pressure, bake in an oven at 125° C. to solidify, grind into powder using a pulverizer, and pass through a 100-mesh sieve to obtain abalone powder having the smell of "soft abalone".

[0033] The dried abalone powder with the smell of "soft abalone" is added to the Pixian bean paste in a mass ratio of 10%, mixed evenly, canned, vented and sealed, heat sterilized at 121°C for 20 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished dried abalone paste.

[0034] Example 3

[0035] Pour the commercially available conventional yeast extract (Umami yeast extract) of Angel Yeast Company, fresh abalone meat and drinking water into a meat grinder in a mass ratio of 1:4:12 to form minced meat, then grind into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then boil to 50° Bx at 100° C. and normal pressure, bake in an oven at 130° C. to solidify, grind into powder using a pulverizer, and pass through a 100-mesh sieve to obtain abalone powder having the smell of "soft abalone".

[0036] The dried abalone powder with the smell of "soft abalone" is added to the Pixian bean paste in a mass ratio of 10%, mixed evenly, canned, vented and sealed, heat sterilized at 121°C for 20 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished dried abalone paste.

[0037] Example 4

[0038] Pour the commercially available conventional yeast extract (kokumi type yeast extract) of Angel Yeast Company, frozen abalone meat and drinking water into a meat grinder in a mass ratio of 1:5:15 to form minced meat, then grind into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then boil to 55° Bx at 105° C. and normal pressure, bake in an oven at 130° C. to solidify, grind into powder using a pulverizer, and pass through an 80-mesh sieve to obtain abalone powder having the smell of "soft abalone".

[0039] The dried abalone powder with the smell of "soft abalone" is added to the Pixian bean paste in a mass ratio of 18%, mixed evenly, canned, vented and sealed, heat sterilized at 121°C for 25 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished dried abalone paste.

[0040] Example 5

[0041] Pour the commercially available conventional yeast extract (kokumi type yeast extract) of Angel Yeast Company, frozen abalone meat and drinking water into a meat grinder in a mass ratio of 1:6:18 to form minced meat, then grind into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then cook to 60° Bx at 115° C. and normal pressure, bake in an oven at 140° C. to solidify, grind into powder using a pulverizer, and pass through a 60-mesh sieve to obtain abalone powder having the smell of "soft abalone".

[0042] The dried abalone powder with the smell of "soft abalone" is added to the Juancheng brand bean paste in a mass ratio of 20%, mixed evenly, canned, vented and sealed, heat sterilized at 121°C for 30 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished dried abalone paste.

[0043] Comparative Example 1

[0044] Referring to Example 1, without adding yeast extract, the method is as follows: fresh abalone meat and drinking water are poured into a meat grinder in a mass ratio of 1:3 to form minced meat, and then ground into a homogenate with a colloid mill, the gap between the stator and the rotor of the colloid mill is 1-2 mm, and then boiled to 50° Bx at 100° C. under normal pressure, placed in an oven and baked at 120° C. to a solid, and ground into powder with a grinder, and the obtained dried abalone powder has a seafood smell, but does not have the smell of "soft abalone".

[0045] Comparative Example 2

[0046] Referring to Example 1, the baking temperature is changed. The method is as follows: conventional yeast extract commercially available from Angel Yeast Company, fresh abalone meat, and drinking water are poured into a meat grinder in a mass ratio of 1:4:12 and ground into minced meat, then ground into a homogenate using a colloid mill, wherein the gap between the stator and the rotor of the colloid mill is 1-2 mm, then boiled to 50° Bx (Brix sugar, measured by a handheld saccharimeter, the same below) at 100° C. and normal pressure, and then placed in an oven and baked at 110° C. until solid, and ground into powder using a pulverizer to obtain abalone powder; the abalone powder has a light “soft abalone” smell.

[0047] The prepared abalone powder is added to Pixian bean paste in a mass ratio of 15%, mixed evenly, canned, vented and sealed, heat sterilized at 121° C. for 20 minutes, cooled, heat-insulated, inspected and packaged to obtain a finished abalone paste.

[0048] Comparative Example 3

[0049] Referring to Example 1, the bean paste is replaced by soybean paste. The method is to add the abalone powder with the smell of "soft abalone" prepared in Example 1 to Haitian soybean paste, the addition mass ratio is 15%, mix evenly, can, vent and seal, heat sterilize at 121°C for 20 minutes, cool, keep warm, inspect and package to obtain the finished abalone sauce.

[0050] Test Example 1

[0051] The dried abalone powder and dried abalone sauce prepared in the examples and comparative examples, as well as commercially available dried abalone (prepared by conventional sun drying), commercially available fresh abalone meat, and commercially available frozen abalone meat were respectively subjected to a sensory evaluation of odor similarity with commercially available soft-boiled abalone.

[0052] In order to evaluate the effect of storage time on odor, some samples were stored at room temperature for one week and then sensory evaluation was performed again.

[0053] The sensory evaluation method is as follows: select 10 food sensory evaluation testers to make sensory scores according to the sensory evaluation standard table (see Table 1). During the test, the testers do not communicate with each other. The average value of the 10 people is taken as the final evaluation score.

[0054] Table 1 Sensory evaluation standards

[0055]

[0056] The test results are as follows:

[0057] Table 2 Sensory evaluation results

[0058]

[0059]

[0060] As can be seen from the above test results, the dried abalone powder with the smell of "soft abalone" obtained in the embodiment is substantially the same as the smell of commercially available soft abalone, the smell of commercially available dried abalone (conventional sun drying) is relatively close to the smell of commercially available soft abalone, and the smell of commercially available frozen abalone meat, commercially available fresh abalone meat and commercially available soft abalone is different. The dried abalone powder obtained in Example 1, under the condition of normal temperature plastic sealing, lost nearly 16% of the smell of "soft abalone" after one week; and the dried abalone sauce made after mixing with bean paste, the smell loss after one week was about 2%, indicating that bean paste can delay the dissipation of the smell of "soft abalone". With the delay of storage time, this dissipation is slower and slower, and finally reaches a stable state, obtaining the dried abalone sauce with the smell of "soft abalone".

[0061] Yeast extract itself does not have the smell of "soft abalone", but can help abalone meat to form the smell of "soft abalone" through specific processing conditions. In Comparative Example 1, no yeast extract was added, and the fresh abalone meat could not obtain the smell of "soft abalone" after being heated, boiled and baked, which shows that yeast extract affects the state of abalone meat during the production process, and the interaction between the two produces the smell of "soft abalone".

[0062] Although yeast extract was added in Comparative Example 2, the "soft abalone" smell was difficult to form because the baking temperature was lower than 120°C. The "soft abalone" smell of the obtained dried abalone powder was significantly reduced compared with Example 1. After the dried abalone sauce was made, the "soft abalone" smell was not obvious.

[0063] In Comparative Example 3, after soybean paste was used instead of bean paste, the formed abalone sauce weakened the original "soft abalone" smell of abalone powder, indicating that certain components of soybean paste had an adverse effect on abalone powder; at the same time, with the extension of storage time, this adverse effect became more prominent, as manifested by a significant decrease in the "soft abalone" smell after one week of sealed storage at room temperature.

[0064] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0065] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0066] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A method for producing a health-preserving dried abalone sauce, characterized in that: The following steps are involved: S1, yeast extract, abalone meat, water are mixed to make minced meat, then homogenized, heated and boiled, and the obtained sticky substance is baked and crushed at 120-140° C. to obtain abalone powder with the smell of "soft abalone"; S2, adding the dried abalone powder with the smell of "soft abalone" into the broad bean paste, mixing evenly, and obtaining the dried abalone sauce.

2. The method for producing the health-preserving dried abalone sauce according to claim 1, wherein: The yeast extract in S1 is a seasoning food raw material, preferably a yeast extract produced by Angel Yeast Co., Ltd., more preferably an Umami yeast extract or a Kokumi yeast extract.

3. The production method of the health-preserving dried abalone sauce according to claim 1, characterized in that: The abalone meat in S1 is fresh abalone meat and / or frozen abalone meat, which has not been dried or air-dried.

4. The method for producing a health-preserving dried abalone sauce according to any one of claims 1 to 3, characterized in that: The mass ratio of yeast extract, abalone meat and water in S1 is 1:(4-6):(13-17), preferably 1:5:13-15.

5. The method for producing the health-preserving dried abalone sauce according to claim 4, characterized in that: In S1, a meat grinder is used to grind the meat into minced meat, and then a colloid mill is used to grind the meat into a homogenous slurry. The gap between the stator and the rotor of the colloid mill is 0.1-2 mm, preferably 1-2 mm.

6. The method for producing the health-preserving dried abalone sauce according to claim 5, characterized in that: The heating and boiling temperature in S1 is 100-120°C, preferably 105-115°C; Preferably, boiling is performed at normal pressure for 30-60 min, preferably 50-60 min; or boiling is performed at normal pressure until the Brix degree is 50-60° Bx.

7. The method for producing the health-preserving dried abalone sauce according to claim 6, characterized in that: The baking temperature in S1 is 125-135° C., preferably 128-132° C., and the baking is performed until the material forms a solid without fluidity.

8. The method for producing the health-preserving dried abalone sauce according to claim 7, characterized in that: The particle size of the pulverized material in S1 is 60-100 mesh, preferably 80-100 mesh.

9. The method for producing a health-preserving dried abalone sauce according to any one of claims 1 to 3, characterized in that: The ratio of the dried abalone powder added to the fermented bean paste in S2 is 10-20% of the total weight of the fermented bean paste, preferably 15-20%; Preferably, the bean paste is any one of Pixian bean paste and Juancheng brand bean paste; Preferably, after being evenly mixed in S2, canning is performed, and then exhaust, sealing, sterilization, cooling, heat preservation inspection and packaging are performed in sequence to obtain the dried abalone sauce; preferably, the sterilization is thermal sterilization at 115-125° C. for 20-30 min.

10. The healthy abalone sauce prepared by the production method of the healthy abalone sauce according to any one of claims 1 to 9.

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