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A kind of preparation method of dried abalone

A technology for abalone meat and blanching, which is applied in the field of preparation of dried abalone, can solve problems such as the consumption restriction of dried abalone, and achieve the effects of expanding the consumer market, shortening the rehydration time, and having a fresh flavor.

Inactive Publication Date: 2011-12-21
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high protein content and tight muscle tissue of fresh abalone, dried abalone needs to be rehydrated for a long time before eating, and the dried abalone has a certain fishy smell, which limits the consumption of dried abalone

Method used

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Embodiment 1

[0019] A preparation method of dried abalone, the technological process is: live abalone → viscera removal → rubbing with salt to remove black film → salting and softening → rinsing with water → blanching → cooling → charcoal roasting → sun drying (or drying) → steaming → Sun drying (or drying) → finished product. Specific steps are as follows:

[0020] 1. Remove the black film by rubbing with salt: wash the sediment on the surface of the live abalone with clean water, use a stainless steel knife to take out the abalone meat and remove the internal organs. Take 10 kg of washed abalone meat, put it in a stainless steel container, add 6 kg of salt, scrub for 5 minutes, take out the abalone meat, put it in a plastic frame, and rinse it with clean water for 10-20 minutes.

[0021] 3. Salting and softening: Put the abalone meat after removing the black film in a stainless steel or plastic bucket, add 6 kg of salt, stir well to completely melt the salt, place it in a room with a ...

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PUM

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Abstract

The invention provides a preparation method of dried abalone, and the method comprises the following steps: cleaning raw materials, removing offal, rubbing with salt to remove a black film, salting for softening, performing hot ironing, baking with charcoal, dehydrating, steaming and drying, wherein the step of salting for softening is implemented by adding table salt into abalone meat and putting in a refrigerator at 18+ / -2 DEG C for 10-12 hours. In the invention, as a special salting process is adopted, the protease in the abalone meat tissue can slightly decompose the muscular tissue to generate partial amino acid, the rehydration time before the dried abalone is taken can be shortened, the rehydration rate is improved, and the flavor of the dried abalone becomes fresh; and the charcoal baking pretreatment is utilized to enhance the flavor of the dried abalone. The method can be used for expanding the consumer market of the dried abalone to a certain degree.

Description

technical field [0001] The invention relates to a method for preparing dried abalone, which belongs to the field of processing dried aquatic products in the light industry. Background technique [0002] Abalone is a special aquatic product with high economic value. It is known as the "crown of eight seafood treasures". It has the characteristics of high protein content, high glycogen content, rich nutrition, tender meat and delicious taste. It is a treasure on the banquet . At the same time, abalone also contains pearl ingredients and various trace elements, which have the effects of calming the liver and improving eyesight, astringing and promoting muscle growth, lowering blood pressure, regulating kidney deficiency, and preventing cancer. It is a valuable Chinese medicinal material and a high-end health food. [0003] For a long time, abalone is mainly sold as fresh and frozen products, and a small part is processed into dried abalone and steamed canned abalone. Dried ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
Inventor 陈丽娇程文健柯范生
Owner FUJIAN AGRI & FORESTRY UNIV
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