Processing method capable of preventing abalone soup cans from blackening
A technology of canned abalone and a processing method, which is applied in the processing field of preventing the blackening of canned abalone in clear soup, can solve the problems of oxidative browning, affecting the color and quality of products, and achieves prevention of oxidative browning, good color and quality, and prevention of oxidative browning. changing effect
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Embodiment 1
[0024] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.02%, the mass percentage concentration of iso-Vc sodium is 0.01%, the color protection treatment time is 60min, and the mass ratio of the fresh abalone to the seawater is 1:1.
[0025] ⑵ Take the meat: Use a stainless steel knife to quickly take the meat to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.
[0026] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 70°C, the time is 10 minutes, the mass ratio of the abalone meat to ...
Embodiment 2
[0032] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.03%, the mass percentage concentration of iso-Vc sodium is 0.015%, the color protection treatment time is 45 min, and the mass ratio of the fresh abalone to the seawater is 1:2.
[0033] ⑵ Take the meat: Take the meat with a stainless steel knife to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.
[0034] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 65°C, the time is 13 minutes, the mass ratio of the abalone meat to the mixe...
Embodiment 3
[0040] ⑴ The first anti-blackening and color protection treatment: After the fresh abalone is caught, use seawater with citric acid and iso-Vc sodium for the first anti-blackening and color protection treatment. The mass percentage concentration of citric acid in the seawater is 0.04%, the mass percentage concentration of iso-Vc sodium is 0.02%, the color protection treatment time is 30 minutes, and the mass ratio of the fresh abalone to the seawater is 1:3.
[0041] ⑵ Take the meat: Take the meat with a stainless steel knife to remove the internal organs, remove the dirt attached to the surface of the abalone, and rinse it. The meat extraction time is controlled within 1 min.
[0042] ⑶ The second pre-cooking treatment for preventing blackening and coloring: immediately immerse the abalone meat in a mixed aqueous solution of salt, citric acid and iso-Vc sodium for pre-cooking. The pre-cooking temperature is 60°C, the time is 15 minutes, the mass ratio of the abalone meat and the ...
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