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Production method of ready-to-eat canned abalone

A production method and technology of canned abalone, which is applied in the production field of instant canned abalone, can solve the problems of restricting the competition and development of the abalone processing industry, the decline in the quality of canned abalone, and poor taste, so as to facilitate industrial continuous production and reduce residual bacteria rate, the effect of retaining heat-sensitive nutrients

Active Publication Date: 2014-03-05
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, high-temperature sterilization is the key reason for the decline in the quality of canned abalone, because high-temperature sterilization will cause problems such as juice loss, hard texture, poor taste, browning of meat, and loss of nutrition, which cannot be solved by a single process and technology. Competition and Development of my country's Abalone Processing Industry

Method used

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  • Production method of ready-to-eat canned abalone
  • Production method of ready-to-eat canned abalone
  • Production method of ready-to-eat canned abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Shelling and meat extraction: select fresh and live abalones that have grown for more than two years from the registered breeding base, are pollution-free, deformed, uniform in size, and weigh about 200 grams each, and use special tools to pick out the abalone meat and put it into a special-purpose abalone. Containers, intestinal glands and abalone shells should be removed in time;

[0028] (2) Drum washing with compound salt solution: transfer the abalone meat excavated in step (1) to the drum washing machine in time for rotating cleaning. / v, NaCl:CaCl 2 =3:2);

[0029] (3) Ultrasonic coupling hydrogen peroxide decontamination treatment: the abalone meat cleaned by the drum in step (2) is transported to the ultrasonic tank through the metal mesh belt, the ultrasonic power is 20kHz, and the ultrasonic intensity is 6W / cm 2 , the concentration of hydrogen peroxide in the water tank is 2g / L, the treatment is for 3 minutes, and the water temperature is controlled at ...

Embodiment 2

[0035] (1) Remove the shell and take the meat: take out the fresh abalone that has been temporarily stored for 10 hours from the salt water holding tank with a water temperature of 20°C, use special tools to pick out the abalone meat, put it into a special container, and remove the intestinal glands and abalone shells in time;

[0036] (2) Drum cleaning with compound salt solution: transfer the abalone meat excavated in step (1) to the drum washing machine for rotating cleaning in time, the drum speed is 40rpm, the processing time is 20 minutes, and the cleaning solution is a salt solution with a concentration of 3% (w / v, NaCl:CaCl 2 =3:2);

[0037] (3) Ultrasonic coupling hydrogen peroxide decontamination treatment: the abalone meat after the drum cleaning in step (2) is transported to the ultrasonic tank through the metal mesh belt, the ultrasonic power is 20kHz, and the ultrasonic intensity is 4W / cm 2 , the concentration of hydrogen peroxide in the water tank is 3g / L, the...

Embodiment 3

[0043] (1) Remove the shell and take the meat: Take out the fresh abalone that has been temporarily stored for 8 hours from the salt water holding tank with a water temperature of 20°C, use special tools to pick out the abalone meat, put it into a special container, and remove the intestinal glands and abalone shells in time;

[0044] (2) Drum washing with compound salt solution: Transfer the abalone meat excavated in step (1) to the drum washing machine for rotating cleaning in time. w / v, NaCl:CaCl 2 =3:2);

[0045] (3) Ultrasonic coupling hydrogen peroxide decontamination treatment: the abalone meat cleaned by the drum in step (2) is transported to the ultrasonic tank through the metal mesh belt, the ultrasonic power is 20kHz, and the ultrasonic intensity is 6W / cm 2 , the concentration of hydrogen peroxide in the water tank is 3g / L, the treatment is for 3 minutes, and the water temperature is controlled at 4-6°C;

[0046] (4) Rinsing and canning: put the abalone meat treat...

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Abstract

The invention discloses a production method of ready-to-eat canned abalone. The production method comprises the following steps: removing shells of raw materials to obtain meat; washing by a composite salt solution in a roller; carrying out ultrasonic coupling hydrogen peroxide decontamination treatment, rinsing and filling; exhausting and sealing; moderately sterilizing; and checking and packaging. According to the production method, the composite salt solution of table salt and calcium chloride is used for treating in the roller washing process to improve the water binding capacity and the texture of abalone meat and improve the chewiness and the mouth feel of the meat sterilized at a high temperature of the canned abalone; the ultrasonic coupling hydrogen peroxide decontamination treatment is adopted, and the pH (Potential of Hydrogen) value of soup is controlled, so that the residual bacteria rate of the abalone before sterilization is lowered, the sterilization temperature is reduced and the moderate sterilization is realized; steaming loss is prevented and the good tenderness and good color and luster of the canned abalone are guaranteed. The production method is applicable to compatibility of any soup, is high in maneuverability and is convenient for industrial continuous production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing instant canned abalone. Background technique [0002] Abalone, as a kind of rare seafood shellfish, has tender meat, delicious taste and rich nutrition. The polysaccharides in it can obviously inhibit the growth of human tumor cells and improve the body’s antioxidant capacity, so its edible value and medicinal value are extremely high. The first of the "Eight Treasures of Seafood", highly praised by consumers. Fresh abalone has high requirements for fresh-keeping storage and transportation conditions. It is difficult to obtain high profits simply by selling fresh and live products. It is necessary to find convenient, efficient, safe and high value-added abalone deep processing technology. At present, the deep processing of abalone is mainly dried abalone, quick-frozen abalone meat and canned abalone. Dried abalone, due to changes in its physical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/40A23L17/50A23V2002/00A23V2300/48A23V2300/24
Inventor 田玉庭郑宝东曾红亮张怡刘文聪
Owner FUJIAN AGRI & FORESTRY UNIV
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