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Method for processing ready-to-eat seasoning freeze-dried abalone

A processing method and abalone technology are applied in the processing field of ready-to-eat seasoned freeze-dried abalone, which can solve problems such as affecting product appearance and dull abalone color, and achieve the effects of shortening rehydration time, good color protection effect and reducing production cost.

Active Publication Date: 2013-07-31
FUJIAN YIDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product prepared by this method uses soy sauce in the taste process, which directly leads to the dull color of the abalone and affects the appearance of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Blanch the fresh and live abalone with shell in hot water at 60°C for 100 seconds to contract the adductor muscle and let the abalone meat fall off naturally;

[0041] (2) Remove the intestinal glands, viscera and skirts from the fallen abalone meat, and clean them;

[0042] The laser perforates the abalone meat with the laser, the micro-hole spacing is 0.01mm, and the hole diameter is 0.01mm;

[0043] (4) Adopt color-protecting agent to carry out color-protecting to abalone meat, temperature is controlled at 30 ℃, soaks for 10 minutes, and color-protecting agent mass fraction is citric acid solution (mass percentage) of 1%;

[0044] (5) Dip the abalone meat obtained in step (4) into the prepared seasoning liquid, heat in sections, at 30°C for 25 minutes, at 50°C for 35 minutes, at 7°C for 15 minutes, after heating and setting Naturally cooled, the seasoning liquid formula is the original flavor formula. Original flavor formula (mass percentage of each component): 0...

Embodiment 2

[0047] (1) Blanch the fresh abalone with shell in hot water at 60°C for 60 seconds to contract the adductor muscle and let the abalone meat fall off naturally;

[0048] (2) Remove the intestinal glands, viscera and skirts from the fallen abalone meat, and clean them;

[0049] (3) Acupuncture is used to perforate the abalone meat, the micro-hole spacing is 0.05 mm, and the aperture is 0.01 mm;

[0050] (4) adopt color-protecting agent to carry out color-protecting to abalone meat, temperature is controlled at 30 ℃, soaks for 30 minutes, and color-protecting agent is 5% sodium erythorbate (mass percentage);

[0051] (5) Dip the abalone meat obtained in step (4) in the prepared seasoning solution, heat in sections, 30°C for 35 minutes, 50°C for 25 minutes, 70°C for 15 minutes, and heat to shape natural cooling;

[0052] The seasoning liquid formula is the original flavor formula: 2.0% of edible salt, 1.0% of edible sugar, 2.0% of monosodium glutamate, 2.0% of chicken essence, 0...

Embodiment 3

[0055] (1) Blanch the fresh abalone with shell in hot water at 70°C for 50 seconds to contract the adductor muscle and let the abalone meat fall off naturally;

[0056] (2) Remove the intestinal glands, viscera and skirts from the fallen abalone meat, and clean them;

[0057] (3) Perforating the abalone meat with a plastic tube, with a micro-hole spacing of 0.01 mm and an aperture of 0.01 mm;

[0058] (4) adopt color-protecting agent to carry out color-protecting to abalone meat, temperature is controlled at 40 ℃, soaks for 20 minutes, and color-protecting agent is 0.5% phytic acid (mass percentage);

[0059] (5) Dip the abalone meat obtained in step (4) into the prepared seasoning solution, heat in sections, 40°C for 30 minutes, 60°C for 20 minutes, 80°C for 5 minutes, and heat to shape natural cooling;

[0060] The seasoning liquid formula is a five-spice formula: 1.0% edible sugar, 1% white wine, 0.5% garlic, 2.0% monosodium glutamate, 0.5% ginger, 0.5% green onion, 0.5% ...

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Abstract

The invention belongs to the field of aquatic food processing, and particularly relates to a method for processing ready-to-eat seasoning freeze-dried abalone. The method is easy to operate, rational in working procedures, favorable for improvement on the quality of a product and large-scale industrial production. According to the technical scheme, the method comprises the following steps of: blanching the alive abalone with a shell, enabling adductor muscles to contract, and enabling abalone meat to fall off naturally; cleaning the fallen abalone meat; perforating the abalone meat; performing color protection on the abalone meat by a color protector; soaking the abalone meat obtained in the previous step into a seasoning solution which is well allocated; and freezing and drying the abalone meat obtained in the previous step until a sample is constant in weight, and thus obtaining the ready-to-eat seasoning freeze-dried abalone. The ready-to-eat seasoning freeze-dried abalone is full,natural in color, high in rehydration capability and long in quality guarantee period.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to a processing method of instant seasoned freeze-dried abalone. Background technique [0002] Aquatic products are becoming more and more popular because of their rich nutrition and delicious taste. With the improvement of the quality of life, consumers are increasingly pursuing high-quality and diversified products, especially the rare seafood—abalone, which has been favored by consumers. Abalone is one of the eight treasures of seafood with high nutritional value. Modern research shows that every 100 grams of abalone meat contains 40 grams of protein, 0.9 grams of fat, 33.7 grams of carbohydrates, 7.9 grams of inorganic salts, and contains more than 20 kinds of amino acids, multivitamins, Baolingsu, etc. Abalone has the effects of nourishing yin and clearing heat, benefiting energy and improving eyesight, clearing heat and diuresis, calming nerves, lowering bl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 吴丽珍甘纯玑
Owner FUJIAN YIDA FOOD CO LTD
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