A ready-to-eat soft-boiled abalone product and its preparation method

Abstract

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an ready-to-eat soft-boiled abalone product and its preparation method. Background Technology

[0002] Abalone, prized for its delicate texture and delicious flavor, is not only highly nutritious but also possesses significant medicinal value, making it the premier seafood among the "four delicacies" of abalone, sea cucumber, shark fin, and fish maw. Soft-boiled abalone, a top-grade processed abalone product, undergoes an extremely complex production process. Traditional methods involve multiple steps, including boiling and prolonged natural air-drying and fermentation, to achieve a semi-solidified state inside the abalone, resulting in a soft, chewy texture similar to a soft-boiled egg.

[0003] However, this traditional process for making soft-boiled abalone is not only time-consuming but also has a low success rate. Currently, many existing processes have been improved to address these shortcomings. For example, Chinese patent document 202110697670.3 discloses a method for preparing semi-dried abalone, which significantly shortens the time for the "soft-boiled" texture of abalone by infiltrating sucrose and button mushroom extract, combined with periodic microwave treatment; however, it still requires drying for 4-6 months. Chinese patent document CN202210974583.2 discloses a method where abalone meat is marinated and then mixed with abalone viscera... The abalone meat is mixed with an enzymatic hydrolysate, tumbled with transglutaminase, pre-cooked, and then air-dried and slowly tempered until semi-dry. After fermentation for 30-60 days, soft-boiled abalone is obtained. The method disclosed in Chinese patent document CN202310585197.9 is as follows: the abalone viscera are mixed with elastase and papain to prepare an enzymatic hydrolysate, which is then mixed with the abalone meat and tumbled. After sun-drying for 2-3 days and air-drying for 10-25 days, soft-boiled abalone is obtained.

[0004] In the aforementioned processing technology for soft-boiled abalone, although specific pre-enzymatic hydrolysis or pre-soaking treatments can shorten the processing time, the subsequent drying process limits the reduction in cycle time. Furthermore, the significant shrinkage in weight and volume of the abalone before and after processing due to dehydration results in small finished products with low yields, leading to increased costs. In other words, existing soft-boiled abalone processing technologies struggle to achieve efficient, rapid, and cost-effective processing. Therefore, developing an efficient and rapid process and a low-cost ready-to-eat soft-boiled abalone product is of great significance. Summary of the Invention

[0005] One of the objectives of this invention is to address the problems of long production cycles, significant weight loss of abalone before and after production, and low yield in existing abalone processing techniques. This invention provides a method for preparing ready-to-eat abalone products that can significantly shorten the production cycle, eliminate the need for dehydration, and result in ready-to-eat abalone with minimal changes in weight and volume compared to fresh abalone before production, as well as a high success rate in achieving the desired soft-boiled texture.

[0006] The second objective of this invention is to provide ready-to-eat soft-boiled abalone products prepared by the above method.

[0007] Specifically, the preparation method of the ready-to-eat soft-boiled abalone product includes the following steps: S1. Select fresh abalone, separate the abalone meat, remove the black membrane from the abalone meat, and clean it to obtain coarsely processed abalone; S2. Mix black tea powder, soda ash, quicklime and optional food additive I with water to prepare a soaking solution. Then marinate the coarsely processed abalone obtained in step S1 with the soaking solution. After taking it out and washing it, heat it to obtain pre-treated abalone. S3. The pretreated abalone obtained in step S2 is fermented under the action of Mucor spores, lactic acid bacteria, yeast and Aspergillus oryzae, and then washed to obtain fermented abalone; S4. Take the fermented abalone obtained in step S3 and subject it to high-pressure pulse treatment. Then, simmer it in a cooking liquid containing natural ingredients for flavor adjustment and optional food additive II. After high-pressure sterilization, ready-to-eat soft-boiled abalone products are obtained.

[0008] In a preferred embodiment, in step S1, the fresh abalone is a fresh abalone with 5 to 6 heads.

[0009] In a preferred embodiment, in step S2, the mass ratio of the coarsely treated abalone to the soaking solution is (0.2~0.5):1.

[0010] In a preferred embodiment, in step S2, the conditions for the marinating process include: a temperature of 19~25℃ and a time based on the time required for the coarsely processed abalone to be marinated until the surface turns light reddish-brown.

[0011] In a preferred embodiment, in step S2, the mass ratio of water to black tea powder, soda ash, and quicklime in the impregnation solution is 1000:(6~15):(60~125):(230~375).

[0012] In a preferred embodiment, in step S2, the food additive I is selected from at least one of salt, glucose, xylitol, lactose, fructose, mannitol, and glycine.

[0013] In a preferred embodiment, in step S2, the mass ratio of water to salt, glucose, xylitol, lactose, fructose, mannitol, and glycine in the impregnation solution is 1000:(6~15):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28).

[0014] In a preferred embodiment, step S2, the preparation step of the impregnation liquid includes: boiling black tea powder with water, adding soda ash, quicklime and optional food additive I, stirring to dissolve and obtain the impregnation liquid.

[0015] In a preferred embodiment, step S2, the heat treatment method includes: roughly treating the abalone and marinating it until the surface is light reddish-brown, taking it out and washing off the marinade on the surface of the abalone, and then placing it in water for heat treatment.

[0016] In a preferred embodiment, in step S2, the conditions for the heat treatment include: a temperature of 70~95℃ and a time of 10~25min.

[0017] In a preferred embodiment, in step S3, the Mucor spores, lactic acid bacteria, yeast, and Aspergillus oryzae are each independently sprayed onto the pretreated abalone obtained in step S2 as Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension, respectively, for fermentation treatment.

[0018] In a preferred embodiment, in step S3, the concentrations of the *Mucor spores* suspension, the lactic acid bacteria suspension, the yeast suspension, and the *Aspergillus oryzae* suspension are each independently 1 × 10⁻⁶. 4 CFU / g ~ 1×10 7 CFU / g.

[0019] In a preferred embodiment, in step S3, based on 1 kg of pretreated abalone, the amount of each of the Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension is 1-10 g.

[0020] In a preferred embodiment, step S3 includes a pre-fermentation process carried out under the action of *Mucor* spores and a post-fermentation process carried out under the action of lactic acid bacteria, yeast, and *Aspergillus oryzae*. In a preferred embodiment, in step S3, the conditions for the pre-fermentation treatment include: a fermentation temperature of 18~25℃ and a fermentation time of 36~60h.

[0021] In a preferred embodiment, in step S3, the conditions for the post-fermentation treatment include: a fermentation temperature of 18~30℃ and a fermentation time of 24~48h.

[0022] In a preferred embodiment, in step S4, the voltage of the high-voltage pulse processing is 5~15V, the time is 50~70s, and the frequency is 20~30Hz.

[0023] In a preferred embodiment, in step S4, the slow simmering process takes 20 to 28 hours.

[0024] In a preferred embodiment, in step S4, the conditions for high-pressure sterilization include: a temperature of 110~130℃, a pressure of 0.1~0.5MPa, and a time of 15~25min.

[0025] In a preferred embodiment, in step S4, the natural ingredients for adjusting the flavor are selected from at least one of the following: pork bones, hairless raw pork skin, dried scallops, shiitake mushrooms, dried cuttlefish, dried shrimp, black tea, Pu-erh tea, star anise, bay leaves, and cinnamon.

[0026] In a preferred embodiment, in step S4, the food additive II is selected from at least one of salt, monosodium glutamate, and rock sugar.

[0027] In a preferred embodiment, in step S4, based on a water content of 2000 parts by weight in the cooking liquid, the content of the large bone is 280-320 parts by weight, the content of the dehaired raw pig skin is 40-60 parts by weight, the content of the dried scallop is 50-70 parts by weight, the content of the shiitake mushroom is 40-60 parts by weight, the content of the dried cuttlefish is 50-70 parts by weight, the content of the dried shrimp is 40-60 parts by weight, the content of monosodium glutamate is 18-22 parts by weight, the content of rock sugar is 90-110 parts by weight, the content of salt is 18-22 parts by weight, the content of black tea powder is 12-18 parts by weight, the content of Pu-erh tea is 8-12 parts by weight, the content of star anise is 1-5 parts by weight, the content of bay leaves is 1-5 parts by weight, and the content of cinnamon is 1-5 parts by weight.

[0028] In a preferred embodiment, step S4, before the abalone is slow-cooked, further includes soaking it in a water-retaining agent, wherein the water-retaining agent is selected from at least one of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium carbonate, sodium citrate, and salt.

[0029] In a preferred embodiment, in step S4, the amount of the water-retaining agent is 2.8 to 3.2 wt% of the abalone mass.

[0030] In a preferred embodiment, in step S4, the soaking temperature is 0~10℃ and the time is 20~28h.

[0031] Beneficial Effects: The key to this invention lies in the combined process of pickling with a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment, resulting in a soft-boiled texture in abalone. The use of black tea powder for coloring the abalone improves color stability compared to traditional methods and is more in line with health principles. The combination of soda ash (sodium carbonate) and quicklime (CaO) creates an alkaline environment that effectively alters the protein structure, promoting the penetration and fixation of coloring components and facilitating the dissolution of abalone protein, thus initially achieving the soft-boiled effect. Furthermore, the abalone undergoes pre-fermentation using *Rhizopus*, followed by further processing... Post-fermentation with lactic acid bacteria, yeast, and Aspergillus oryzae imparts different fermented flavors to abalone and enhances its soft-boiled texture. Then, the abalone undergoes high-pressure pulse treatment, which reversibly increases cell membrane permeability through electroporation. This process disrupts the fibrous structure in the abalone's center, further contributing to the soft-boiled effect, and also promotes the diffusion and adsorption of the aforementioned fermented flavor compounds and subsequent stewing broth into the abalone tissue, ensuring consistent flavor throughout the product. Finally, the soft-boiled abalone is slow-cooked in a cooking liquid containing flavor-regulating natural ingredients and optional food additive II to optimize the flavor of the abalone product, resulting in a ready-to-eat soft-boiled abalone product with a rich and stable taste. This invention obtains soft-centered abalone through a combined process of immersion marinating, two-step fermentation with specific microbial strains, and high-pressure pulse treatment. This process eliminates the need for drying, significantly shortening the preparation cycle compared to existing methods. Furthermore, the weight and volume of the finished soft-centered abalone product show minimal variation. The method provided by this invention can stably produce soft-centered abalone products with a success rate of up to 90%. It offers advantages such as significantly reduced costs, simple process, stable product, short preparation cycle, high yield, and ready-to-eat consumption. Detailed Implementation

[0032] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention. Furthermore, unless otherwise specified, all embodiments and optional embodiments of the present invention can be combined with each other to form new technical solutions, and such technical solutions should be considered to be included in the disclosure of the present invention.

[0033] The preparation method of ready-to-eat soft-boiled abalone product provided by the present invention includes the following steps: S1. Select fresh abalone, separate the abalone meat, remove the black membrane from the abalone meat, and clean it to obtain coarsely processed abalone; S2. Mix black tea powder, soda ash, quicklime and optional food additive I with water to prepare a soaking solution. Then marinate the coarsely processed abalone obtained in step S1 with the soaking solution. After taking it out and washing it, heat it to obtain pre-treated abalone. S3. The pretreated abalone obtained in step S2 is fermented under the action of Mucor spores, lactic acid bacteria, yeast and Aspergillus oryzae, and then washed to obtain fermented abalone; S4. Take the fermented abalone obtained in step S3 and subject it to high-pressure pulse treatment. Then, simmer it in a cooking liquid containing natural ingredients for flavor adjustment and optional food additive II. After high-pressure sterilization, ready-to-eat soft-boiled abalone products are obtained.

[0034] In this invention, in step S1, the fresh abalone is preferably a fresh abalone with 5-6 heads, which has a high cost performance.

[0035] In this invention, in step S2, the mass ratio of the coarsely treated abalone to the soaking liquid is preferably (0.2~0.5):1, such as 0.2:1, 0.25:1, 0.3:1, 0.35:1, 0.4:1, 0.45:1, 0.5:1 or any value between them.

[0036] In this invention, the preferred conditions for the marinating process in step S2 include: a temperature of 19~25℃, such as 19℃, 20℃, 21℃, 22℃, 23℃, 24℃, 25℃ or any value between them; and a time for marinating the coarsely processed abalone until the surface turns light reddish-brown.

[0037] In this invention, in step S2, the preferred mass ratio of water to black tea powder, soda ash, and quicklime in the impregnation solution is 1000:(6~15):(60~125):(230~375). Based on 1000 parts by weight of water in the impregnation solution, the preferred content of black tea powder is 6~15 parts by weight, such as 6, 7, 8, 9, 10, 11, 12, 15 parts by weight or any value between them; the preferred content of soda ash is 60~125 parts by weight, such as 60, 70, 80, 90, 100, 110, 120, 125 parts by weight or any value between them; the preferred content of quicklime is 230~375 parts by weight, such as 230, 250, 280, 300, 320, 350, 375 parts by weight or any value between them.

[0038] In this invention, specific examples of the food additive I in step S2 include, but are not limited to, at least one of the following: salt, glucose, xylitol, lactose, fructose, mannitol, and glycine.

[0039] In this invention, in step S2, the preferred mass ratio of water to salt, glucose, xylitol, lactose, fructose, mannitol, and glycine in the impregnation solution is 1000:(6~15):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28). Based on a water content of 1000 parts by weight in the impregnation solution, the salt content is preferably 6-15 parts by weight, such as 6, 7, 8, 9, 10, 11, 12, 15 parts by weight or any value between them; the glucose content is preferably 15-28 parts by weight, such as 15, 16, 18, 20, 22, 25, 28 parts by weight or any value between them; the xylitol content is preferably 15-28 parts by weight, such as 15, 16, 18, 20, 22, 25, 28 parts by weight or any value between them; the lactose content is preferably 15-28 parts by weight. The content of fructose is preferably 15-28 parts by weight, such as 15, 16, 18, 20, 22, 25, 28 parts by weight or any value between them; the content of mannitol is preferably 15-28 parts by weight, such as 15, 16, 18, 20, 22, 25, 28 parts by weight or any value between them; the content of glycine is preferably 15-28 parts by weight, such as 15, 16, 18, 20, 22, 25, 28 parts by weight or any value between them.

[0040] In this invention, step S2, the preparation step of the impregnation liquid preferably includes: boiling black tea powder with water, adding soda ash, quicklime and optional food additive I, stirring and dissolving to obtain the impregnation liquid.

[0041] In this invention, step S2, the heat treatment method preferably includes: coarsely treating the abalone and marinating it until the surface is light reddish-brown, taking it out and washing off the marinade on the surface of the abalone, and then placing it in water for heat treatment.

[0042] In this invention, the heating conditions in step S2 preferably include: a temperature of 70~95℃, such as 70℃, 75℃, 80℃, 85℃, 90℃, 95℃ or any value between them; and a time of 10~25min, such as 10min, 12min, 15min, 18min, 20min, 22min, 25min or any value between them.

[0043] In this invention, in step S3, the Mucor spores, lactic acid bacteria, yeast, and Aspergillus oryzae are each preferably sprayed independently onto the pretreated abalone obtained in step S2 in the form of Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension for fermentation treatment.

[0044] In this invention, in step S3, the concentrations of the *Mucor spores* suspension, the lactic acid bacteria suspension, the yeast suspension, and the *Aspergillus oryzae* suspension are each preferably 1 × 10⁻⁶. 4 CFU / g ~ 1×10 7 CFU / g, such as 1×10 4 5×10 4 1×10 5 5×10 5 1×10 6 5×10 6 1×10 7 CFU / g or any value between them.

[0045] In this invention, in step S3, based on 1 kg of pretreated abalone, the amount of each of the Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension is preferably 1-20 g, such as 1 g, 2 g, 4 g, 5 g, 6 g, 8 g, 10 g, 12 g, 15 g, 18 g, 20 g, or any value between them.

[0046] In this invention, step S3 includes a pre-fermentation process carried out under the action of *Mucor* spores and a post-fermentation process carried out under the action of lactic acid bacteria, yeast, and *Aspergillus oryzae*. The pre-fermentation process with *Mucor* spores further hydrolyzes the myofibril proteins and collagen in the abalone muscle, making the abalone center easier to gel and form a "soft center." The post-fermentation process further imparts a unique fermented aroma and flavor to the soft center.

[0047] In this invention, the conditions for the pre-fermentation treatment in step S3 preferably include: a fermentation temperature of 18~25℃, such as 18℃, 19℃, 20℃, 21℃, 22℃, 23℃, 24℃, 25℃ or any value between them; and a fermentation time of 36~60h, such as 36h, 42h, 48h, 54h, 60h or any value between them. The conditions for the post-fermentation treatment preferably include: a fermentation temperature of 18~30℃, such as 18℃, 20℃, 22℃, 25℃, 28℃, 30℃ or any value between them; and a fermentation time of 24~48h, such as 24h, 30h, 36h, 42h, 48h or any value between them.

[0048] In this invention, in step S4, the voltage of the high-voltage pulse processing is preferably 5~15V, such as 5V, 8V, 10V, 12V, 15V or any value between them; the time is preferably 50~70s, such as 50s, 55s, 60s, 65s, 70s or any value between them; the frequency is preferably 20~30Hz, such as 20Hz, 22Hz, 25Hz, 28Hz, 30Hz or any value between them.

[0049] In this invention, step S4, the slow-cooking treatment, refers to simmering the abalone over low heat to impart a rich flavor to the soft-boiled abalone. The preferred slow-cooking time is 20-28 hours, such as 20 hours, 22 hours, 24 hours, 26 hours, 28 hours, or any value between them.

[0050] In this invention, the conditions for the high-pressure sterilization treatment in step S4 preferably include: a temperature of 110~130℃, such as 110℃, 115℃, 121℃, 125℃, 130℃ or any value therein; a pressure of 0.1~0.5MPa, such as 0.1MPa, 0.2MPa, 0.3MPa, 0.4MPa, 0.5MPa or any value therein; and a time of 15~25min, such as 15min, 18min, 20min, 22min, 25min or any value therein.

[0051] In this invention, specific examples of the natural ingredients used to adjust the flavor in step S4 include, but are not limited to, at least one of the following: pork bones, dehaired raw pork skin, dried scallops, shiitake mushrooms, dried cuttlefish, dried shrimp, black tea, Pu-erh tea, star anise, bay leaves, and cinnamon. Specific examples of the food additive II include, but are not limited to, at least one of the following: salt, monosodium glutamate (MSG), and rock sugar.

[0052] In this invention, based on a water content of 2000 parts by weight in the cooking liquid, the content of the large bone is preferably 280-320 parts by weight, such as 280, 290, 300, 310, 320 parts by weight or any value between them; the content of the dehaired raw pig skin is preferably 40-60 parts by weight, such as 40, 45, 50, 55, 60 parts by weight or any value between them; the content of the dried scallops is preferably 50-70 parts by weight, such as 50, 55, 60, 65, 70 parts by weight or any value between them. The content of the shiitake mushrooms is preferably 40-60 parts by weight, such as 40, 45, 50, 55, 60 parts by weight or any value between them; the content of the dried cuttlefish is preferably 50-70 parts by weight, such as 50, 55, 60, 65, 70 parts by weight or any value between them; the content of the dried shrimp is preferably 40-60 parts by weight, such as 40, 45, 50, 55, 60 parts by weight or any value between them; the content of the black tea powder is preferably 12-18 parts by weight, such as 12... The preferred weight percentages are 13, 14, 15, 16, 17, 18 parts by weight or any value between them; the preferred weight percentage of Pu-erh tea is 8-12 parts by weight, such as 8, 9, 10, 11, 12 parts by weight or any value between them; the preferred weight percentage of star anise is 1-5 parts by weight, such as 1, 2, 3, 4, 5 parts by weight or any value between them; the preferred weight percentage of bay leaves is 1-5 parts by weight, such as 1, 2, 3, 4, 5 parts by weight or any value between them; the preferred weight percentage of cinnamon is 1-5 parts by weight. The weight percentages are 1, 2, 3, 4, or 5 parts by weight, or any value between them; the content of monosodium glutamate is preferably 18 to 22 parts by weight, such as 18, 19, 20, 21, or 22 parts by weight, or any value between them; the content of rock sugar is preferably 90 to 110 parts by weight, such as 90, 95, 100, 105, or 110 parts by weight, or any value between them; the content of salt is preferably 18 to 22 parts by weight, such as 18, 19, 20, 21, or 22 parts by weight, or any value between them.

[0053] In this invention, step S4, prior to the slow-cooking process of the abalone, preferably includes soaking in a water-retaining agent. Specific examples of the water-retaining agent include, but are not limited to, at least one of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium carbonate, sodium citrate, and salt. This water-retaining treatment before slow-cooking allows the myofibril proteins in the abalone muscle to better bind with water during the cooking process. This effectively prevents the myofibril proteins from prematurely denaturing and dehydrating during cooking, thus avoiding a tough texture. It also better maintains the plump shape of the abalone during cooking, working synergistically with the aforementioned steps to ultimately result in a typical soft, gelatinous "soft center" texture in the product.

[0054] In this invention, in step S4, the amount of the water-retaining agent is preferably 2.8~3.2 wt% of the abalone's mass, such as 2.8 wt%, 2.9 wt%, 3.0 wt%, 3.1 wt%, 3.2 wt%, or any value between them. The soaking temperature is preferably 1~10℃, and the soaking time is preferably 20~28h, such as 20h, 22h, 23h, 24h, 25h, 26h, 28h, or any value between them.

[0055] The present invention will be described in detail below through specific embodiments. These embodiments are intended to explain the invention and should not be construed as limiting it. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0056] Example 1 This embodiment provides a method for preparing ready-to-eat soft-boiled abalone products, the specific process of which is as follows: S1. Take 10 abalone with 5-6 heads each, separate and clean the abalone meat to obtain roughly processed abalone meat (about 0.5 kg).

[0057] S2. Mix 10g of black tea powder (manufacturer: Fujian Anxi Baiyu Biotechnology Co., Ltd., product number: 100069589529) with 1000g of cooled boiled water and boil for 30 minutes. Then add 90g of soda ash, 10g of salt, 20g of glucose, 20g of xylitol and 20g of lactose. After fully dissolving, add the mixture to a container containing 300g of quicklime to make an abalone marinade. Take the coarsely treated abalone (about 0.45kg) obtained in step S1 and marinate it with the above marinade at 22℃. After the abalone turns light reddish-brown, take it out, wash off the surface marinade, and then boil it in water for 20 minutes (80℃) to obtain pre-treated soft-boiled abalone.

[0058] S3. Take 1 kg of pretreated soft-shelled abalone and spray it evenly with 20 g of Mucor spore suspension (concentration 1×10⁻⁶). 6 The pre-fermentation treatment (CFU / g) was carried out at a fermentation temperature of 22℃ for 48 hours. Spray 4g of lactic acid bacteria suspension (concentration 1×10⁻⁶) onto the abalone after the pre-fermentation treatment. 6 CFU / g, lactic acid bacteria suspension composition: Lactobacillus reuteri, Lactobacillus delbrueckii and Lactobacillus acidophilus), then spray 6g yeast suspension (concentration of 1×10⁻⁶). 6 CFU / g), and finally spray 10g of Aspergillus oryzae suspension (concentration of 1×10). 6The product (CFU / g) was used for post-fermentation treatment at a temperature of 25°C for 36 hours.

[0059] S4. After fermentation, the abalone is subjected to high-pressure pulse treatment (parameters set to voltage 10V, time 60s, frequency 25Hz). After the treatment, add 3.0wt% of the abalone's weight in water-retaining agent (sodium tripolyphosphate) and a certain amount of water (enough to submerge the abalone) and soak at 5℃ for 24 hours. After boiling 2L of water, mix it with 300g of pork bones, 50g of hairless raw pork skin, 60g of dried scallops, 50g of shiitake mushrooms, 60g of dried cuttlefish, 50g of dried shrimp, 20g of MSG, 100g of rock sugar, 20g of salt, 15g of black tea powder, 10g of Pu-erh tea, 8 star anise, 6 bay leaves, and 3 pieces of cinnamon about 5cm long. Add the abalone soaked in the above water-retaining agent and simmer over low heat for 24 hours. During this period, boiling water needs to be added to prevent the soup from reducing. After simmering, the remaining broth is used to make abalone sauce. This sauce is then added to a small golden bowl along with the soft-boiled abalone and subjected to high-pressure sterilization. The parameters are set as follows: temperature 121℃, pressure 0.1MPa, and time 20min, to obtain ready-to-eat soft-boiled abalone products.

[0060] Example 2 This embodiment provides a method for preparing ready-to-eat soft-boiled abalone products, the specific process of which is as follows: S1. Take 10 abalone with 5-6 heads each, separate and clean the abalone meat to obtain roughly processed abalone (about 0.4 kg).

[0061] S2. Mix 8g of black tea powder (manufacturer: Fujian Anxi Baiyu Biotechnology Co., Ltd., product number: 100069589529) with 1000g of cooled boiled water and boil for 30 minutes. Then add 80g of soda ash, 8g of salt, 18g of glucose, 18g of xylitol and 18g of lactose. After fully dissolving, add the mixture to a container containing 300g of quicklime to make an abalone marinade. Take the coarsely treated abalone (about 0.36kg) obtained in step S1 and marinate it with the above marinade at 25°C. After the abalone turns light reddish-brown, take it out, wash off the surface marinade, and then boil it in water for 20 minutes (80°C) to obtain pre-treated soft-boiled abalone.

[0062] S3. Take 1 kg of pretreated soft-shelled abalone and spray it evenly with 20 g of Mucor spore suspension (concentration 1×10⁻⁶). 4 The pre-fermentation treatment (CFU / g) was carried out at a fermentation temperature of 20℃ for 60 hours. 4g of lactic acid bacteria suspension (concentration 1×10⁻⁶) was evenly sprayed onto the abalone after the pre-fermentation treatment. 4CFU / g, lactic acid bacteria suspension composition: Lactobacillus reuteri, Lactobacillus delbrueckii and Lactobacillus acidophilus), 6g yeast suspension (concentration of 1×10⁻⁶ CFU / g ... 4 CFU / g), 10g Aspergillus oryzae suspension (concentration 1×10⁻⁶ CFU / g), 4 The product (CFU / g) was used for post-fermentation treatment at a temperature of 30℃ for 24 hours.

[0063] S4. After fermentation, the abalone is subjected to high-pressure pulse treatment (parameters set to voltage 5V, time 70s, frequency 20Hz). After the treatment, 3.2wt% of the abalone's weight in water-retaining agent (sodium tripolyphosphate) and a certain amount of water (enough to submerge the abalone) are added and soaked at 5℃ for 28 hours. After boiling 2L of water, it is mixed with 300g of pork bones, 50g of hairless raw pork skin, 60g of dried scallops, 50g of shiitake mushrooms, 60g of dried cuttlefish, 50g of dried shrimp, 20g of MSG, 100g of rock sugar, 20g of salt, 15g of black tea powder, 10g of Pu-erh tea, 8 star anise, 6 bay leaves, and 3 pieces of cinnamon about 5cm long. The abalone soaked in the water-retaining agent is added and simmered over low heat for 24 hours. During this period, boiling water needs to be added to prevent the soup from reducing. After simmering, the remaining broth is used to make abalone sauce. This sauce is then added to a small golden bowl along with the soft-boiled abalone and subjected to high-pressure sterilization. The parameters are set as follows: temperature 121℃, pressure 0.1MPa, and time 20min, to obtain ready-to-eat soft-boiled abalone products.

[0064] Example 3 This embodiment provides a method for preparing ready-to-eat soft-boiled abalone products, the specific process of which is as follows: S1. Take 10 abalone with 5-6 heads each, separate and clean the abalone meat to obtain roughly processed abalone (about 0.4 kg).

[0065] S2. Mix 12g of black tea powder (manufacturer: Fujian Anxi Baiyu Biotechnology Co., Ltd., product number: 100069589529) with 1000g of cooled boiled water and boil for 30 minutes. Then add 100g of soda ash, 12g of salt, 22g of glucose, 22g of xylitol and 22g of lactose. After fully dissolving, add the mixture to a container containing 280g of quicklime to make an abalone marinade. Take the coarsely treated abalone (about 0.36kg) obtained in step S1 and marinate it with the above marinade at 20℃. After the abalone turns light reddish-brown, take it out, wash off the surface marinade, and then boil it in water for 20 minutes (80℃) to obtain pre-treated soft-boiled abalone.

[0066] S3. Take 1 kg of pretreated soft-shelled abalone and spray it evenly with 20 g of Mucor spore suspension (concentration 1×10⁻⁶). 7 The pre-fermentation treatment (CFU / g) was carried out at a fermentation temperature of 25℃ for 36 hours. 4g of lactic acid bacteria suspension (concentration 1×10⁻⁶) was evenly sprayed onto the abalone after the pre-fermentation treatment. 7 CFU / g, lactic acid bacteria suspension composition: Lactobacillus reuteri, Lactobacillus delbrueckii and Lactobacillus acidophilus), 6g yeast suspension (concentration of 1×10⁻⁶ CFU / g ... 7 CFU / g), 10g Aspergillus oryzae suspension (concentration 1×10⁻⁶ CFU / g), 7 The product (CFU / g) was used for post-fermentation treatment at a temperature of 20°C for 48 hours.

[0067] S4. After fermentation, the abalone is subjected to high-pressure pulse treatment (parameters set to voltage 15V, time 50s, frequency 30Hz). After the treatment, 2.8wt% of the abalone's weight in water-retaining agent (sodium pyrophosphate) and a certain amount of water (enough to submerge the abalone) are added and soaked at 5℃ for 20 hours. After boiling 2L of water, it is mixed with 300g of pork bones, 50g of hairless raw pork skin, 60g of dried scallops, 50g of shiitake mushrooms, 60g of dried cuttlefish, 50g of dried shrimp, 20g of MSG, 100g of rock sugar, 20g of salt, 15g of black tea powder, 10g of Pu-erh tea, 8 star anise, 6 bay leaves, and 3 pieces of cinnamon about 5cm long. The abalone soaked in the water-retaining agent is added and simmered over low heat for 24 hours. During this period, boiling water needs to be added to prevent the soup from reducing. After simmering, the remaining broth is used to make abalone sauce. This sauce is then added to a small golden bowl along with the soft-boiled abalone and subjected to high-pressure sterilization. The parameters are set as follows: temperature 121℃, pressure 0.1MPa, and time 20min, to obtain ready-to-eat soft-boiled abalone products.

[0068] Example 4 This embodiment provides a method for preparing ready-to-eat soft-boiled abalone products, the specific process of which is as follows: Ready-to-eat soft-boiled abalone was prepared according to the method of Example 1. The difference was that in step S4, no water-retaining agent was used for soaking treatment. All other conditions were the same as in Example 1, and thus ready-to-eat soft-boiled abalone products were prepared.

[0069] Example 5 This embodiment provides a method for preparing ready-to-eat soft-boiled abalone products, the specific process of which is as follows: Ready-to-eat soft-boiled abalone was prepared according to the method in Example 1, except that in step S3, 20g of Mucor spore suspension (concentration of 1×10⁻⁶) was sprayed simultaneously. 6 CFU / g), 4g lactic acid bacteria suspension (concentration of 1×10⁻⁴ CFU / g), 6 CFU / g), 6g yeast suspension (concentration 1×10⁻⁶ CFU / g), 6 CFU / g), 10g Aspergillus oryzae suspension (concentration 1×10⁻⁶ CFU / g), 6The fermentation temperature was 22℃, the fermentation time was 48h, and all other conditions were the same as in Example 1. In this way, ready-to-eat soft-boiled abalone products were prepared.

[0070] Comparative Example 1 This comparative example illustrates a method for preparing a reference ready-to-eat abalone product, the specific process of which is as follows: Ready-to-eat abalone with soft center was prepared according to the method of Example 1. The difference was that in step S2, soda ash and quicklime were not added to the abalone soaking solution. All other conditions were the same as in Example 1, and ready-to-eat abalone products were thus prepared.

[0071] Comparative Example 2 This comparative example illustrates a method for preparing a reference ready-to-eat abalone product, the specific process of which is as follows: Ready-to-eat abalone with soft center was prepared according to the method of Example 1, except that step S3 was not performed. The pretreated abalone with soft center obtained in step S2 was directly processed in step S4. All other conditions were the same as in Example 1, thereby obtaining ready-to-eat abalone products.

[0072] Comparative Example 3 This comparative example illustrates a method for preparing a reference ready-to-eat abalone product, the specific process of which is as follows: Ready-to-eat abalone with soft center was prepared according to the method of Example 1, except that in step S4, high-voltage pulse treatment was not performed, and the other conditions were the same as in Example 1, thereby obtaining ready-to-eat abalone products.

[0073] Comparative Example 4 Commercially available soft-boiled abalone.

[0074] Comparative Example 5 Commercially available soft-boiled abalone.

[0075] Test case (1) The sensory evaluation of the products prepared in the above examples and comparative examples, such as soft texture, aroma, color, flavor, and stickiness, was compared with that of the two common soft-crust abalone on the market, Comparative Example 4 and Comparative Example 5. The evaluation criteria and the results are shown in Table 1.

[0076] Table 1

[0077] As shown in Table 1, the ready-to-eat soft-boiled abalone preparation method provided in Example 1 of this patent has been confirmed by systematic sensory evaluation to be superior to or close to the comparative example and commercially available products in five core dimensions: color, aroma, taste, flavor, and stickiness.

[0078] (2) The preparation cycle, yield, and success rate of soft-boiled abalone in Examples 1-5 and Comparative Examples 1-3 are shown in Table 2. The yield was calculated as follows: Yield (%) = Final product weight / Initial abalone meat weight × 100%; the success rate of soft-boiled abalone was calculated as follows: Success rate of soft-boiled abalone (%) = Number of soft-boiled abalone / Initial total number of abalone × 100%.

[0079] Table 2

[0080] The comparison results in Tables 1 and 2 show that, compared with Example 1, Comparative Example 1 failed to achieve the desired color and texture due to the lack of soda ash and quicklime during the preparation process, resulting in a significantly lower success rate of achieving the desired soft center. Compared with Example 1, Comparative Example 2 lacked fermentation treatment, resulting in a severe deficiency in flavor and aroma complexity, and a significantly lower success rate of achieving the desired soft center. Compared with Example 1, Comparative Example 3 did not undergo high-pressure pulse treatment, leading to a significant deterioration in flavor absorption and texture, and a significantly lower success rate of achieving the desired soft center. Compared with Example 1, Example 4 did not use a water-retaining agent, resulting in a harder texture and a less pronounced "soft center" characteristic compared to Example 1, and a lower success rate of achieving the desired soft center. Compared with Example 1, Example 5 did not employ a tiered fermentation process, resulting in inferior color, aroma, texture, and flavor compared to Example 1, and a lower success rate of achieving the desired soft center. Examples 1-3, through the adoption of four core processing technologies—alkali pickling, tiered fermentation, high-pressure pulse osmosis, and water-retaining agent treatment—achieved a significant synergistic effect, ultimately enabling the product to surpass the comparative examples and commercially available conventional products (Comparative Examples 4 and 5) in terms of sensory quality. Furthermore, the product production cycle was significantly shorter than the existing known methods for producing soft-boiled abalone, the success rate of achieving soft-boiled texture was significantly higher than in Comparative Examples 1-3, and the product yield was far higher than that of soft-boiled abalone requiring air-drying (the known drying time for soft-boiled abalone ranges from 10-30 days to 4-6 months, and after rehydration, the weight loss is expected to be at least 30%).

[0081] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention without departing from the principles and spirit of the present invention.

Claims

1. A method for preparing ready-to-eat abalone with a soft-boiled filling, characterized in that, The preparation method includes the following steps: S1. Select fresh abalone, separate the abalone meat, remove the black membrane from the abalone meat, and clean it to obtain coarsely processed abalone; S2. Mix black tea powder, soda ash, quicklime and optional food additive I with water to prepare a soaking solution. Then marinate the coarsely processed abalone obtained in step S1 with the soaking solution. After taking it out and washing it, heat it to obtain pre-treated abalone. S3. The pretreated abalone obtained in step S2 is fermented under the action of Mucor spores, lactic acid bacteria, yeast and Aspergillus oryzae, and then washed to obtain fermented abalone; S4. Take the fermented abalone obtained in step S3 and subject it to high-pressure pulse treatment. Then, simmer it in a cooking liquid containing natural ingredients for flavor adjustment and optional food additive II. After high-pressure sterilization, ready-to-eat soft-boiled abalone products are obtained.

2. The method for preparing ready-to-eat soft-boiled abalone product according to claim 1, characterized in that, In step S1, the fresh abalone refers to fresh abalone with 5 to 6 heads.

3. The method for preparing ready-to-eat soft-boiled abalone products according to claim 1, characterized in that, In step S2, the mass ratio of the coarsely treated abalone to the soaking solution is (0.2~0.5):1; Preferably, the conditions for the marinating process include: a temperature of 19~25℃ and a time for marinating the coarsely processed abalone until the surface turns light reddish-brown.

4. The method for preparing ready-to-eat soft-boiled abalone product according to claim 1, characterized in that, In step S2, the mass ratio of water to black tea powder, soda ash, and quicklime in the impregnation solution is 1000:(6~15):(60~125):(230~375); Preferably, the food additive I is selected from at least one of salt, glucose, xylitol, lactose, fructose, mannitol, and glycine; Preferably, the mass ratio of water to salt, glucose, xylitol, lactose, fructose, mannitol, and glycine in the impregnation solution is 1000:(6~15):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28):(15~28). Preferably, the preparation steps of the impregnation solution include: boiling black tea powder with water, adding soda ash, quicklime and optional food additive I, stirring and dissolving to obtain the impregnation solution.

5. The method for preparing ready-to-eat soft-boiled abalone product according to claim 1, characterized in that, In step S2, the heat treatment method includes: roughly treating the abalone and marinating it until the surface turns light reddish-brown, taking it out and washing off the marinade on the surface of the abalone, and then placing it in water for heat treatment; Preferably, the conditions for the heat treatment include: a temperature of 70~95℃ and a time of 10~25min.

6. The method for preparing ready-to-eat soft-boiled abalone products according to claim 1, characterized in that, In step S3, the Mucor spores, lactic acid bacteria, yeast, and Aspergillus oryzae are each independently sprayed onto the pretreated abalone obtained in step S2 in the form of Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension for fermentation treatment. Preferably, the concentrations of the *Mucor spores* suspension, the lactic acid bacteria suspension, the yeast suspension, and the *Aspergillus oryzae* suspension are each independently 1 × 10⁻⁶. 4 CFU / g ~ 1×10 7 CFU / g; Preferably, based on 1 kg of pretreated abalone, the amount of each of the Mucor spore suspension, lactic acid bacteria suspension, yeast suspension, and Aspergillus oryzae suspension is 1-20 g. Preferably, the fermentation treatment includes a pre-fermentation treatment carried out under the action of Mucor spores and a post-fermentation treatment carried out under the action of lactic acid bacteria, yeast, and Aspergillus oryzae; Preferably, the conditions for the pre-fermentation treatment include: a fermentation temperature of 18~25℃ and a fermentation time of 36~60h; Preferably, the post-fermentation conditions include: a fermentation temperature of 18~30℃ and a fermentation time of 24~48h.

7. The method for preparing ready-to-eat soft-boiled abalone product according to claim 1, characterized in that, In step S4, the voltage of the high-voltage pulse processing is 5~15V, the time is 50~70s, and the frequency is 20~30Hz. Preferably, the slow simmering process takes 20-28 hours; Preferably, the conditions for the high-pressure sterilization treatment include: a temperature of 110~130℃, a pressure of 0.1~0.5MPa, and a time of 15~25min.

8. The method for preparing ready-to-eat soft-boiled abalone products according to claim 1, characterized in that, In step S4, the natural ingredients for adjusting the flavor are selected from at least one of the following: pork bones, hairless raw pork skin, dried scallops, shiitake mushrooms, dried cuttlefish, dried shrimp, black tea, Pu-erh tea, star anise, bay leaves, and cinnamon. Preferably, the food additive II is selected from at least one of monosodium glutamate, rock sugar, and salt; Preferably, based on a water content of 2000 parts by weight in the cooking liquid, the content of the large bone is 280-320 parts by weight, the content of the dehaired raw pig skin is 40-60 parts by weight, the content of the dried scallop is 50-70 parts by weight, the content of the shiitake mushroom is 40-60 parts by weight, the content of the dried cuttlefish is 50-70 parts by weight, the content of the dried shrimp is 40-60 parts by weight, the content of the black tea powder is 12-18 parts by weight, the content of the Pu-erh tea is 8-12 parts by weight, the content of the star anise is 1-5 parts by weight, the content of the bay leaf is 1-5 parts by weight, the content of the cinnamon is 1-5 parts by weight, the content of the monosodium glutamate is 18-22 parts by weight, the content of the rock sugar is 90-110 parts by weight, and the content of the salt is 18-22 parts by weight.

9. The method for preparing ready-to-eat soft-boiled abalone products according to claim 1, characterized in that, In step S4, before the abalone is slow-cooked, it is soaked in a water-retaining agent, wherein the water-retaining agent is selected from at least one of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium carbonate, sodium citrate, and salt. Preferably, the amount of the water-retaining agent is 2.8~3.2 wt% of the abalone's weight; Preferably, the soaking treatment is performed at a temperature of 0-10°C for 20-28 hours.

10. Ready-to-eat soft-boiled abalone products prepared by the method according to any one of claims 1 to 9.

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