Co-production method of high-quality frozen abalone, abalone juice and abalone premade dish

Abstract

The invention relates to a co-production method of high-quality frozen abalones, abalone juice and abalone premade vegetables, which comprises the following steps: 1, pretreatment of raw materials: heating and blanching fresh and alive abalones, and slaughtering the abalones to obtain abalone meat, abalone viscera and abalone blanching liquid; step 2, adding the abalone meat into an aqueous solution containing 5-15 wt% of edible salt and 20-30 wt% of white granulated sugar, treating at 85-95 DEG C for 10-20 minutes, then immediately putting into ice water, cooling for 3-7 minutes, draining, quickly freezing, and storing in a freezer; step 3, producing concentrated abalone juice; and 4, adding the frozen abalone meat and the concentrated abalone juice serving as raw and auxiliary materials into the production process of the abalone premade dish, so as to obtain the abalone premade dish. The frozen abalone meat obtained by the method still has the characteristics of soft and glutinous mouth feel and low blanching loss rate after being frozen and stored for 12 months at low temperature, the mouth feel and the smell of the prepared abalone premade vegetable can be kept stable, the problem of differentiation caused by different storage periods of the premade vegetable is solved, and the frozen abalone meat has excellent market development prospects.

Description

Technical Field

[0001] The invention relates to aquatic prepared dishes, in particular to a method for co-producing high-quality frozen abalone, abalone juice and abalone prepared dishes. Background Art

[0002] Aquatic pre-prepared dishes refer to aquatic products that have been pre-treated, processed and packaged, and can be eaten directly after cooking or simple processing. According to the different types of aquatic products, aquatic pre-prepared dishes are mainly divided into six types: fish pre-prepared dishes, shrimp pre-prepared dishes, abalone and sea cucumber pre-prepared dishes, shellfish and small seafood pre-prepared dishes, frog pre-prepared dishes and others.

[0003] At present, aquatic prepared dishes are showing a rapid development trend, especially the increase in demand for takeout and convenience food, which has further promoted the development of aquatic prepared dishes. However, aquatic prepared dishes also have some problems, such as insufficient product quality, taste and differentiation, the level of standardization and intelligence of production process needs to be improved, cold chain transportation is difficult to ensure the freshness of products, and there are food safety risks and other pain points. These problems have hindered the rapid development of the aquatic prepared dishes industry.

[0004] Taking abalone pre-prepared dishes as an example, the processing method is generally as follows:

[0005] 1. Raw material preparation

[0006] Abalone procurement: Choose fresh, complete and plump abalone as raw material.

[0007] Cleaning: Use clean water to wash away the mud and other dirt on the surface of the abalone to ensure that the surface of the abalone is clean.

[0008] 2. Meat removal and evisceration

[0009] Take out the meat: Hold a round-headed knife and insert it into the front end of the abalone shell, close to the inner wall of the shell where the meat is thick, cut off the meat column, separate the meat from the shell completely, and take out the abalone meat.

[0010] Gutting: Remove the viscera of the abalone while removing the meat.

[0011] 3. Marinating and Grinding

[0012] Marinating: Put the abalone meat into a grinder and add 6% coarse salt to grind it. The grinder moves at a speed of 2030 revolutions per minute for 35 minutes. Such grinding can fully blend the salt with the abalone meat, which is conducive to removing the stains and fishy smell on the abalone meat, making the processed abalone meat firm and taste better.

[0013] Let stand: Take out the marinated abalone meat together with the brine and place it in a container and let it stand for 8 to 10 hours.

[0014] 4. Cleaning and Draining

[0015] Cleaning: Put the abalone meat after it has been left to stand in a large container, rinse it with running water, and gently stir and scrub it to separate the mucous membrane and impurities on the abalone meat, and remove the melanin and mucus remaining on the edge of the abalone meat.

[0016] Drain: Take out the cleaned abalone meat and drain for about 10 minutes.

[0017] 5. Steaming

[0018] Preparation: The water in the cooking pot should cover the abalone baskets by more than 10 cm. Each basket can hold up to 10 kg of abalone meat at a time.

[0019] Depending on the type of dish, other ingredients can be added to obtain different types of pre-prepared dishes containing abalone, such as pre-prepared Buddha Jumps Over the Wall, pre-prepared abalone in abalone sauce, pre-prepared abalone and sea cucumber dishes, canned abalone, ready-to-eat abalone meat, etc.

[0020] Heating and steaming: First heat the water in the pot to 55 degrees Celsius, then put the abalone meat in. Continue to heat it to 65 degrees Celsius, and control the heating time to about 10 minutes. Then keep the water temperature between 75 and 78 degrees Celsius and cook for 15 minutes. In this way, the abalone meat is cooked thoroughly, the nutrients are not lost, and the appearance is intact.

[0021] 6. Packaging

[0022] Packaging: The processed abalone pre-prepared dishes can be packaged by vacuum packaging or modified atmosphere packaging to extend the shelf life of the product.

[0023] 7. Quick freezing and storage

[0024] Quick freezing: Place the packaged abalone pre-prepared dishes into the quick freezing equipment for quick freezing, ensuring that the core temperature of the product reaches below -18 degrees Celsius.

[0025] Storage: The quick-frozen abalone pre-prepared dishes are stored in a cold storage and the temperature of the warehouse is kept below -18 degrees Celsius to ensure product quality and taste.

[0026] In the above-mentioned process of processing abalone pre-prepared dishes, fresh abalone is usually used as the processing raw material. Since the sales time of abalone pre-prepared dishes is uncertain, manufacturers need to strictly control the storage period and take measures to preserve quality and freshness. At present, the shelf life of abalone pre-prepared dishes is generally 6 months. After more than 6 months, there is generally a problem of poor taste. Compared with fresh abalone, the longer the storage time, the more obvious the woody taste. On the other hand, the transportation cycle of abalone pre-prepared dishes changes after sales, and it is difficult to maintain a low-temperature frozen state for a long time during transportation, which also makes it difficult to stabilize the taste of abalone pre-prepared dishes. This differentiation makes the consumer experience worse.

[0027] The Chinese invention patent with patent application number 201310018319.2 discloses a method for processing frozen abalone, which includes the following steps: (a) washing the abalone and blanching it in water at a temperature of 50 to 80°C for 1 to 5 minutes; (b) draining the surface water of the blanched abalone and cooling it; (c) freezing the cooled abalone quickly until the central temperature of the abalone muscle reaches -18 to -30°C. As described in the invention specification, one of the important innovations is that the abalone is blanched at an appropriate temperature and time before freezing. After thawing and cooking, the frozen abalone prepared by the blanching treatment is found to have a good sensory and texture quality of fresh abalone; the second important innovation is that the abalone blanching pretreatment is combined with soaking in a specific proportion of a composite phosphate aqueous solution, which further improves the meat quality and water retention of the abalone muscle, and improves the yield and tenderness of the frozen abalone muscle in the later cooking. This method is currently used by most abalone processing factories in China, which has promoted the progress of China's abalone processing industry. However, new problems were found in the actual application process. This technical method can only maintain the cooking yield and tenderness of frozen abalone within 6 months of storage. If the frozen abalone is stored for more than 6 months, the abalone meat will become woody and hard after thawing and cooking, and the blanching loss rate is high.

[0028] Therefore, the existing abalone pre-prepared dishes have the problem of taste changing over time, and it is difficult to maintain the soft and glutinous taste of fresh abalone after being stored for more than 6 months. At the same time, the product smell also has the problem of changing with storage time, making the smell of abalone pre-prepared dishes different from that of fresh abalone. This smell differentiation is a difficult problem that plagues the quality improvement of abalone pre-prepared dishes. Summary of the invention

[0029] The invention aims to overcome the problem of taste and smell changes in the existing abalone prepared dishes during storage, and to provide a method for co-producing high-quality frozen abalone, abalone juice and abalone prepared dishes.

[0030] The specific plan is as follows:

[0031] A method for co-producing high-quality frozen abalone, abalone juice and abalone prepared dishes comprises the following steps:

[0032] The first step, raw material pretreatment:

[0033] The fresh abalone is heated and blanched, and the abalone is slaughtered to obtain abalone meat, abalone viscera, and abalone blanching liquid;

[0034] The second step is the production of frozen abalone meat with the characteristic of "shelf life of more than 1 year":

[0035] The abalone meat is added to an aqueous solution containing 5-15wt% edible salt and 20-30wt% white granulated sugar, treated at 85-95°C for 10-20min, then immediately placed in ice water for cooling for 3-7min, drained, and quickly frozen and stored in a freezer to obtain frozen abalone meat with the characteristic of "shelf life of more than 1 year";

[0036] Step 3: Production of concentrated abalone juice:

[0037] Raw materials: mixing the abalone viscera and the abalone blanching liquid and blending them into a homogenate;

[0038] Enzymatic hydrolysis: adding food grade protease to the homogenate for enzymatic hydrolysis to obtain an enzymatic hydrolyzate;

[0039] Ceramic membrane filtration: filtering the enzymatic hydrolyzate through a ceramic membrane to obtain a clarified filtrate;

[0040] Preparation: adding edible salt and white sugar to the filtrate to obtain a prepared liquid;

[0041] Concentrating under reduced pressure: concentrating the prepared liquid under reduced pressure to obtain concentrated abalone juice;

[0042] Step 4: Production of abalone pre-prepared dishes:

[0043] The frozen abalone meat with the characteristic of "shelf life of more than one year" and the concentrated abalone juice are added as raw materials and auxiliary materials into the production process of abalone pre-cooked dishes to obtain abalone pre-cooked dishes.

[0044] Specifically, in the first step, the temperature of the heating and blanching is 80-85°C, and the time is 3-5 minutes; preferably 80-83°C, and the time is 4-5 minutes.

[0045] Specifically, in the second step, the aqueous solution contains 8-13wt% edible salt and 22-28wt% white sugar, preferably 10-13wt% edible salt and 25-28wt% white sugar;

[0046] Preferably, the abalone meat is added to the aqueous solution and treated at 88-93° C., preferably 90-92° C.;

[0047] Preferably, the abalone meat is added to the aqueous solution for a processing time of 11-18 min, preferably 12-16 min.

[0048] Specifically, in the second step, the quick freezing temperature is -30°C to 50°C, preferably -40°C to 50°C;

[0049] Preferably, the storage temperature of the frozen store is -18°C to -25°C.

[0050] Specifically, in the third step, the mass ratio of the abalone viscera and the abalone blanching liquid is 1:5-1:10, preferably 1:6-1:8;

[0051] Preferably, the enzymolysis is to add 0.5-1.5w% alkaline protease of the weight of abalone viscera to the homogenate, and perform enzymolysis for 1-3h under natural pH conditions of 50-55°C to obtain an enzymolysis solution;

[0052] Preferably, the ceramic membrane filtration is filtering the enzymatic hydrolyzate through a ceramic membrane with a pore size of 0.1-1 micron to obtain a clarified filtrate.

[0053] Specifically, in the third step, the preparation is to add edible salt in a proportion of 0.5-1.5% of the total weight of the filtrate and white sugar in a proportion of 1.5-3% of the total weight of the preparation liquid to the filtrate;

[0054] Preferably, the reduced pressure concentration is to concentrate the filtrate at 60-80°C to a Brix of 20-30°Bx, preferably a Brix of 22-28°Bx, to obtain the concentrated abalone juice.

[0055] Specifically, in the fourth step, the added mass ratio of the concentrated abalone juice is 1-10% of the total weight of the pre-prepared dish, preferably 3-5%.

[0056] Specifically, in the fourth step, the production process includes: the material-liquid ratio of the food and the soup in the abalone pre-cooked dish is 1:1-5, preferably 1:2-4.

[0057] The present invention also protects products prepared by the processing method, including frozen abalone meat, concentrated abalone juice and abalone pre-cooked dishes, which have at least one of the following (1) to (5):

[0058] (1) the blanching loss rate of the frozen abalone meat after blanching in boiling water for 5 minutes does not exceed 4%;

[0059] (2) the frozen abalone meat is stored at -18 to -25°C for 12 months, and the blanching loss rate of the frozen abalone meat after thawing and blanching in boiling water for 5 minutes does not exceed 6%;

[0060] (3) After the frozen abalone meat is frozen and stored at -18 to -25°C for 12 months, it is thawed and boiled in boiling water for 5 minutes, and the taste is soft, glutinous and elastic;

[0061] (4) the concentrated abalone juice has the smell of fresh abalone meat, and after being frozen and stored at -18 to -25°C for 6 months, the smell loss rate is less than 9%;

[0062] (5) The abalone pre-prepared dish is any one of Buddha Jumps Over the Wall and abalone in abalone sauce.

[0063] Beneficial effect: the cooking yield and tenderness of the existing frozen abalone can be maintained within 6 months of storage, but after frozen storage for more than 6 months, the abalone meat is found to have a woody and hard taste after thawing and cooking, and the blanching loss rate exceeds 12% after boiling in boiling water for 5 minutes. The present invention adopts the technical scheme of "heating abalone meat in an aqueous solution of edible salt and white sugar" to achieve the technical effect of "making the frozen abalone meat still have a soft and glutinous taste and a low blanching loss rate after being stored for 12 months". Specifically, the fresh abalone meat adopts the technical scheme of "being treated in an aqueous solution containing 5-15% edible salt and 20-30% white sugar at 85-95° C. for 10-20 minutes, immediately being placed in ice water for cooling for 3-7 minutes, draining, quick-freezing, and storing in a -18° C. freezer", so that the abalone meat has a very good antifreeze effect, can prevent abalone protein denaturation, fat oxidation and water loss during long-term frozen storage, and the commercial technical effect achieved is that the frozen abalone meat still has a soft, glutinous, and elastic taste similar to that of fresh abalone after being boiled in boiling water for 5 minutes after being stored for 12 months, and the blanching loss rate is less than 6%.

[0064] Furthermore, the present invention creatively processes abalone viscera and abalone blanching liquid through a combination of enzymatic hydrolysis, ceramic membrane filtration, blending, and reduced pressure concentration to obtain concentrated abalone juice. The concentrated abalone juice has a strong smell of fresh abalone, which can solve the problem of quality preservation and freshness preservation during the storage process of existing abalone pre-prepared dishes, make the smell of the pre-prepared dishes uniform, and eliminate the product differentiation problem caused by different storage time of the pre-prepared dishes.

[0065] Furthermore, the ceramic membrane with a pore size of 0.1 to 1 micron is used in the present invention to remove insoluble impurities and fishy substances in the enzymatic hydrolyzate to obtain a clear liquid, preferably a ceramic membrane with a pore size of 0.1 micron is used for filtration. While obtaining the clear liquid, the smell of the concentrated abalone juice product remains strong and pure, with a fresh abalone smell.

[0066] In summary, the present application adds the frozen abalone meat with the characteristic of "shelf life of more than 1 year" and the concentrated abalone juice as raw materials and auxiliary materials to the production process of abalone pre-prepared dishes. Different from the existing abalone pre-prepared dishes, the abalone has a softer and more glutinous taste, has a stable smell of fresh abalone, and the product quality is significantly improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0067] In order to more clearly illustrate the technical solution of the present invention, the accompanying drawings will be briefly introduced below. Obviously, the accompanying drawings in the following description only relate to some embodiments of the present invention, but are not intended to limit the present invention.

[0068] Figure 1 It is a process flow chart provided by one embodiment of the present invention. DETAILED DESCRIPTION

[0069] 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.

[0070] The test methods used below include:

[0071] The taste evaluation method is as follows: select 10 food sensory evaluation testers to make sensory scores according to the taste evaluation standard table (see Table 1). During the test, the testers do not communicate with each other and rinse their mouths with water between two tastings. All the above experiments are repeated 3 times, and the scores of each tester are summed up, and the average of the 10 people is taken as the final evaluation score.

[0072] Table 1 Taste evaluation standard table of frozen abalone

[0073]

[0074] The odor evaluation method is as follows: select 10 food sensory evaluation testers to make sensory scores according to the odor evaluation standard table (see Table 2). During the test, the testers do not communicate with each other. The scores of each tester are summed up, and the average of the 10 people is taken as the final evaluation score.

[0075] Table 2 Odor evaluation standard table of concentrated abalone juice and fresh abalone meat

[0076]

[0077] Embodiment 1 The production of frozen abalone with the characteristic of "shelf life more than 1 year" of the present invention

[0078] The method of the present invention is used to produce the product in Putian Xinshan Biotechnology Co., Ltd. Figure 1 shown.

[0079] 500 kg of fresh abalone is taken as raw material, and the abalone is blanched at 80-85° C. for 3-5 minutes in an industrial hot blanching line, and the abalone is slaughtered to obtain abalone meat, abalone viscera and abalone blanching liquid, which are the edible parts of the abalone.

[0080] The prepared abalone meat is taken, treated in an aqueous solution containing 10% edible salt and 25% white sugar at 90° C. for 15 min, immediately placed in ice water for cooling for 5 min, drained, quick-frozen, and stored in a -18° C. freezer to obtain the frozen abalone meat of the present invention.

[0081] Comparative Example 1 Production of conventional frozen abalone

[0082] The product was produced and tested at Putian Xinshan Biotechnology Co., Ltd. using the method of Chinese invention patent application number 201310018319.2.

[0083] 500 kg of fresh abalone raw material is taken, abalone meat is taken, the abalone is washed and blanched at a constant temperature for 5 minutes in water with a temperature of 80 DEG C, surface moisture of the blanched abalone is drained, the abalone is cooled, and the cooled abalone is soaked in a composite phosphate aqueous solution. The specific steps are: the cooled abalone is soaked in a composite phosphate aqueous solution with a mass concentration of 3% for 90 minutes under the condition of 4-8 DEG C, wherein the composite phosphate is composed of the following weight ratio: sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate=1:1:0.8, the abalone is quickly frozen, and the abalone is conventionally frozen when the central temperature of the abalone muscle reaches -30 DEG C, and the abalone is stored in a -18 DEG C freezer.

[0084] Test Example 1 Quality Test of Frozen Abalone Meat of Example 1 and Comparative Example 1

[0085] Conventional frozen abalone and the frozen abalone meat of Example 1 of the present invention were subjected to a quality test of blanching loss rate and taste evaluation for a period of 1 year.

[0086] Frozen abalone meat of embodiment 1 and comparative example 1 stored for 1d, 3 months, 6 months, 9 months and 12 months at -18 ℃ was thawed in running water respectively, and the surface moisture of abalone was blotted with absorbent paper, and the abalone was weighed W1 before blanching, put into boiling water and boiled for 5min, pulled out and cooled to room temperature, and the surface moisture of abalone was blotted with absorbent paper, and the surface moisture of abalone was accurately weighed again as W2, and taste evaluation was performed.

[0087] The blanching loss rate was calculated as follows: blanching loss rate (%) = (W1-W2) / W1×100. The test results were obtained in triplicate and the average value was taken.

[0088] The test results are as follows:

[0089] Table 3 Evaluation results of frozen abalone meat

[0090] Group Blanching loss rate (%) Taste score Example 1 Frozen storage 1d 3.7 14.7 Comparative Example 1 Frozen Storage 1d 4.3 14.8 Example 1 Frozen storage for 3 months 3.9 13.9 Comparative Example 1: Refrigerated Storage for 3 Months 5.6 12.3 Example 1 Frozen storage for 6 months 4.5 13.1 Comparative Example 1 Frozen Storage for 6 Months 12.3 10.5 Example 1 Frozen storage for 9 months 5.2 12.8 Comparative Example 1 Frozen Storage for 9 Months 13.7 7.4 Example 1 Frozen storage for 12 months 5.9 12.6 Comparative Example 1: Frozen Storage for 12 Months 13.9 4.2

[0091] From the above test results, it can be seen that after 1 day of frozen storage, the blanching loss rate and taste score of the comparative example and the embodiment are close; after 3 months of frozen storage, the two indicators are not much different; but after 6 months of frozen storage, the blanching loss rate of Example 1 is 4.5%, and the taste is soft and sticky with good elasticity, while the blanching loss rate of Comparative Example 1 reaches 12.3%, and the taste is relatively soft and sticky, and more elastic; after 12 months of frozen storage, the blanching loss rate of Example 1 is 5.9%, and the taste is still soft and sticky with good elasticity, while the blanching loss rate of Comparative Example 1 reaches 13.9%, and the taste has become hard, woody, and inelastic.

[0092] The above results show that the frozen abalone meat produced by the present invention has a blanching loss rate and a taste evaluation index significantly better than the frozen abalone produced by the conventional method after frozen storage for 6 months, and the shelf life can be extended to more than 1 year. Moreover, the present invention does not use a composite phosphate aqueous solution to soak abalone, which is healthier and safer than a conventional method, simplifies the production process, reduces the production cycle, and reduces production costs.

[0093] Example 2 Pilot test of concentrated abalone juice of the present invention

[0094] The method of the present invention was used to conduct pilot tests in Putian Xinshan Biotechnology Co., Ltd.

[0095] 100 kg of abalone viscera and 800 kg of abalone blanching liquid prepared in Example 1 were crushed into a homogenate. 1% of the mass of abalone viscera alkaline protease was added to the homogenate, and enzymolysis was performed at a natural pH of 50-55° C. for 2 h to obtain an enzymolysis solution. The natural pH condition refers to the amount of the raw materials added without adding an admixture to adjust the pH.

[0096] The enzymatic hydrolyzate was filtered through a ceramic membrane with a pore size of 0.1 micron to obtain a clear filtrate. Edible salt of 1% by mass of the filtrate and white sugar of 2% by mass of the filtrate were added to the filtrate, and the mixture was uniformly dissolved to obtain a prepared solution, which was concentrated at 70°C to a Brix of 25°Bx to obtain a concentrated abalone juice. Fresh abalone meat was taken and the concentrated abalone juice prepared in the pilot test was evaluated for odor. The test result was 12.7, indicating that the two had similar odors.

[0097] Embodiment 3 the production of high-quality Buddha jumps over the wall product

[0098] 5wt% of the concentrated abalone juice of Example 2 is added to the conventionally boiled Buddha Jumps Over the Wall soup to obtain the high-quality Buddha Jumps Over the Wall soup, and then the frozen abalone meat with the characteristic of "shelf life of more than one year" of Example 1 and the high-quality Buddha Jumps Over the Wall soup are added to a pressure cooker and cooked according to a material-liquid ratio (mass ratio) of 1:2 to obtain a high-quality Buddha Jumps Over the Wall product.

[0099] Comparative Example 2 Production of Common Buddha Jumps Over the Wall Product

[0100] The frozen abalone meat of comparative example 1 and the conventionally cooked Buddha Jumps Over the Wall soup were added into a pressure cooker and steamed at a material-liquid ratio (mass ratio) of 1:2 to obtain a common Buddha Jumps Over the Wall product.

[0101] Test Example 2 Quality Test of Example 3 and Comparative Example 2 Buddha Jumps Over the Wall Products

[0102] The sensory evaluation was conducted on the high-quality Buddha Jumps Over the Wall in Example 3 of the present invention and the ordinary Buddha Jumps Over the Wall in Comparative Example 2. At the same time, both were frozen (-18° C.) and stored for 6 months before being tested again. Before the retest, the frozen samples were naturally thawed, then heated and boiled, and sensory evaluation was conducted after being cooled slightly. The test results are as follows:

[0103] Table 4. Evaluation results of Buddha Jumps Over the Wall product

[0104]

[0105] The above test results show that the Buddha Jumps Over the Wall product in Example 3 of the present invention is different from the ordinary Buddha Jumps Over the Wall product in Comparative Example 2. The abalone tastes softer and has the smell of fresh abalone, and the product quality is significantly improved. The addition of concentrated abalone juice is conducive to maintaining the smell of the pre-prepared dish. The smell loss rate of the Buddha Jumps Over the Wall pre-prepared dish after freezing for 6 months is only 2.5%, while the smell loss rate of the conventional Buddha Jumps Over the Wall pre-prepared dish is 23.9%.

[0106] Embodiment 4 the production of high-quality abalone sauce abalone product

[0107] 3wt% of the concentrated abalone juice of Example 2 is added to the conventional boiled abalone juice to obtain the high-quality abalone juice, and then the frozen abalone meat with the characteristic of "shelf life of more than 1 year" of Example 1 and the high-quality abalone juice are added to a canned container according to a material-liquid ratio (mass ratio) of 1:4, and venting, sealing and sterilization are performed to obtain a high-quality abalone juice abalone product.

[0108] Comparative Example 3 Production of Common Abalone Sauce Abalone Products

[0109] The frozen abalone meat in comparative example 1 and the conventional boiled abalone juice are added into a canned container according to a material-liquid ratio (mass ratio) of 1:4, and the container is vented, sealed and sterilized to obtain a common abalone juice abalone product.

[0110] Test Example 3 Quality Test of Abalone Products in Abalone Sauce of Example 4 and Comparative Example 3

[0111] The high-quality abalone in abalone sauce of Example 4 of the present invention and the common abalone in abalone sauce of Comparative Example 3 were subjected to sensory evaluation. Both were frozen (-18° C.) and stored for 6 months before being tested again. The frozen samples were thawed naturally before being tested again, and then heated and boiled. After being cooled slightly, sensory evaluation was performed. The test results are as follows:

[0112] Table 5 Evaluation results

[0113]

[0114] As shown in the above test results, the abalone product in the abalone sauce of the embodiment of the present invention 4 is different from the common abalone product in the comparative example 3, and the abalone tastes softer, more glutinous and elastic, has the smell of fresh abalone, and the product quality is significantly improved. Due to the addition of concentrated abalone juice, it is beneficial to keep the smell of the pre-prepared dish, so that the smell loss rate of the abalone sauce abalone pre-prepared dish after freezing for 6 months is only 8.8%, while the smell loss rate of the conventional abalone sauce abalone pre-prepared dish is 30.4%.

[0115] 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.

[0116] 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.

[0117] 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 co-producing high-quality frozen abalone, abalone juice and abalone prepared dishes, characterized in that: The following steps are involved: The first step, raw material pretreatment: The fresh abalone is heated and blanched, and the abalone is slaughtered to obtain abalone meat, abalone viscera, and abalone blanching liquid; The second step is the production of frozen abalone meat with the characteristic of "shelf life of more than 1 year": The abalone meat is added to an aqueous solution containing 5-15wt% edible salt and 20-30wt% white granulated sugar, treated at 85-95°C for 10-20min, then immediately placed in ice water for cooling for 3-7min, drained, and quickly frozen and stored in a freezer to obtain frozen abalone meat with the characteristic of "shelf life of more than 1 year"; Step 3: Production of concentrated abalone juice: Raw materials: mixing the abalone viscera and the abalone blanching liquid and blending them into a homogenate; Enzymatic hydrolysis: adding food grade protease to the homogenate for enzymatic hydrolysis to obtain an enzymatic hydrolyzate; Ceramic membrane filtration: filtering the enzymatic hydrolyzate through a ceramic membrane to obtain a clarified filtrate; Preparation: adding edible salt and white sugar to the filtrate to obtain a prepared liquid; Concentrating under reduced pressure: concentrating the prepared liquid under reduced pressure to obtain concentrated abalone juice; Step 4: Production of abalone pre-prepared dishes: The frozen abalone meat with the characteristic of "shelf life of more than one year" and the concentrated abalone juice are added as raw materials and auxiliary materials into the production process of abalone pre-cooked dishes to obtain abalone pre-cooked dishes.

2. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 1, characterized in that: In the first step, the temperature of the heating and blanching is 80-85°C for 3-5 minutes; preferably 80-83°C for 4-5 minutes.

3. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 1, characterized in that: In the second step, the aqueous solution contains 8-13wt% edible salt and 22-28wt% white sugar, preferably 10-13wt% edible salt and 25-28wt% white sugar; Preferably, the abalone meat is added to the aqueous solution and treated at 88-93° C., preferably 90-92° C.; preferably, the abalone meat is added to the aqueous solution and treated for 11-18 min, preferably 12-16 min.

4. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 3, characterized in that: In the second step, the quick freezing temperature is -30°C to 50°C, preferably -40°C to 50°C; Preferably, the storage temperature of the frozen store is -18°C to -25°C.

5. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 1, characterized in that: In the third step, the mass ratio of the abalone viscera and the abalone blanching solution is 1:5-1:10, preferably 1:6-1:8; Preferably, the enzymolysis is to add 0.5-1.5w% alkaline protease of the weight of abalone viscera to the homogenate, and perform enzymolysis for 1-3h under natural pH conditions of 50-55°C to obtain an enzymolysis solution; Preferably, the ceramic membrane filtration is filtering the enzymatic hydrolyzate through a ceramic membrane with a pore size of 0.1-1 micron to obtain a clarified filtrate.

6. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 5, characterized in that: In the third step, the preparation is to add edible salt in a proportion of 0.5-1.5% of the total weight of the filtrate and white sugar in a proportion of 1.5-3% of the total weight of the preparation liquid to the filtrate; Preferably, the reduced pressure concentration is to concentrate the filtrate at 60-80°C to a Brix of 20-30°Bx, preferably a Brix of 22-28°Bx, to obtain the concentrated abalone juice.

7. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to any one of claims 1 to 6, characterized in that: In the fourth step, the added mass ratio of the concentrated abalone juice is 1-10% of the total weight of the pre-prepared dish, preferably 3-5%.

8. The method for co-producing high-quality frozen abalone, abalone sauce and abalone prepared dishes according to claim 7, characterized in that: In the fourth step, the production process includes: the material-liquid ratio of the food and the soup in the abalone pre-prepared dish is 1:1-5, preferably 1:2-4.

9. The product prepared by the co-production method of high-quality frozen abalone, abalone juice and abalone prepared dish according to any one of claims 1 to 8 comprises frozen abalone meat, concentrated abalone juice and abalone prepared dish.

10. The product according to claim 9, characterized in that: Having at least one of the following (1) to (5): (1) the blanching loss rate of the frozen abalone meat after blanching in boiling water for 5 minutes does not exceed 4%; (2) the frozen abalone meat is stored at -18 to -25°C for 12 months, and the blanching loss rate of the frozen abalone meat after thawing and blanching in boiling water for 5 minutes does not exceed 6%; (3) After the frozen abalone meat is frozen and stored at -18 to -25°C for 12 months, it is thawed and boiled in boiling water for 5 minutes, and the taste is soft, glutinous and elastic; (4) the concentrated abalone juice has the smell of fresh abalone meat, and after being frozen and stored at -18 to -25°C for 6 months, the smell loss rate is less than 9%; (5) The abalone pre-prepared dish is any one of Buddha Jumps Over the Wall and abalone in abalone sauce.

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