Method for making dried abalone
A technology for dried abalone and abalone, applied in food preparation, application, food science and other directions, can solve the problems of short shelf life, easy deterioration, and poor taste of abalone.
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Embodiment 1
[0021] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 400g / L starch slurry and scrub to remove the melanin and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 4 hours; wash the soaked abalone meat and put it in the seasoning sauce to cook at 90°C for 3 hours. The volume ratio of abalone to seasoning juice is 1:2, until the seasoning Cook the juice until half-dry; apply 11 parts of refined salt, 3 parts of cooking wine, 5 parts of scallion oil, 3 parts of starch, 1 part of ginger, 2 parts of kaempferen, 2 parts of turmeric, 2 parts of cloves, and 1 part of tangerine peel on the surface of the cooked abalone meat , 3 parts of licorice, 3 parts of cumin, 3 parts of vanilla, 1 part of woody spice and 3 parts of nutmeg are marinated at a temperature of 30°C for 3 days; the marinated abalone ...
Embodiment 2
[0024] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 50g / L starch slurry and scrub to remove the melanin and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 1 hour; wash the soaked abalone meat, put it in sauce and cook for 2 hours at 60°C, the volume ratio of abalone to sauce is 1:4, until the sauce Cook until half dry; apply 5 parts of refined salt, 1 part of cooking wine, 4 parts of scallion oil, 2 parts of starch, 2 parts of ginger, 3 parts of kaempferen, 1 part of turmeric, 4 parts of cloves, 2 parts of tangerine peel, on the surface of the cooked abalone meat. A mixture of 1 part of licorice, 1 part of cumin, 1 part of vanilla, 1 part of woody spice and 2 parts of nutmeg is marinated at a temperature of 18°C for 5 days; Air-dried under sunlight;
[0025] Wherein, the preparat...
Embodiment 3
[0027] Use clean seawater to remove the abalone shell and the sediment and stains on the surface of the abalone, remove the viscera with a round knife, put the abalone meat in 100g / L starch slurry and scrub to remove the black pigment and mucus on the edge of the abalone meat; wash the abalone meat with pure water After cleaning, soak in black tea water for 2 hours; wash the soaked abalone meat, put it in sauce and cook for 4 hours at 70°C, the volume ratio of abalone to sauce is 1:3, until the sauce Cook until half dry; apply 6 parts of refined salt, 2 parts of cooking wine, 6 parts of scallion oil, 5 parts of starch, 1.5 parts of ginger, 1 part of kaempferen, 1 part of turmeric, 3 parts of cloves, 1.5 parts of tangerine peel, A mixture of 5 parts of licorice, 5 parts of cumin, 5 parts of vanilla, 1 part of woody spice and 5 parts of nutmeg is marinated at 25°C for 8 days;
[0028] The marinated abalone meat is hung upside down in the air-drying area, and air-dried in a low-t...
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