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Canned braised abalone with brown sauce and preparation method thereof

A technology of canned abalone and abalone, which is applied in the field of canned abalone and its preparation, can solve the problems of hardened meat, poor elasticity and chewiness, etc., and achieve the effect of reducing sterilization time and improving nutritional value and umami taste

Inactive Publication Date: 2015-12-09
PUTIAN HUILONG SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, one of the objectives of the present invention is to provide a braised abalone can and its preparation method, in order to solve the problems in the prior art that the meat quality of abalone becomes hard, and the elasticity and chewiness are poor during the sterilization process.

Method used

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Examples

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preparation example Construction

[0028] The invention provides a braised abalone can. The braised abalone can is prepared by the following preparation method of the braised abalone can.

[0029] The preparation method of braised abalone can of the present invention comprises the following steps:

[0030] (1) Material handling:

[0031] Choose fresh and live abalone with intact body shape, no cracks and pustules, shell the abalone, remove the viscera, control the blood, soak the abalone with 6% salt by weight, and adjust the solid-liquid weight ratio to 1:1. Stir once every 15 minutes until the black film of the abalone falls off;

[0032] After adding clean water to the drum washing machine and heating it to 55°C, put the abalone in for washing, stripping and removing impurities;

[0033] (2) Preparation of seasoning liquid:

[0034] Take pork ribs, chicken, ham, star anise, fennel, peppercorns, cinnamon, licorice, green onions and ginger and add them to water, then add sucrose and boil for 1 hour to make ...

Embodiment 1

[0046] (1) Material handling

[0047] Choose fresh and live abalone with intact body shape, no cracks and pustules, shell the abalone, remove the viscera, control the blood, soak the abalone with 6% salt by weight, and adjust the solid-liquid weight ratio to 1:1. Stir once every 15 minutes until the black film of the abalone falls off;

[0048] After adding clean water to the drum washing machine and heating it to 55°C, put the abalone in for washing, stripping and removing impurities;

[0049] (2) Preparation of seasoning liquid

[0050] Take 10% pork ribs, 15% chicken, 5% ham, 10% star anise, 15% fennel, 7% pepper, 8% cinnamon, 15% licorice, 7% green onion and 9% ginger and add them to 3 times the water, then add the 0.15% sucrose by weight of pure water was boiled for 1 hour to make flavoring liquid;

[0051] (3) Mix the seasoning liquid with the abalone at a ratio of 1:1, add 2% soy sauce, 2% salt, and 0.2% white sugar, stir evenly, and stew for more than 10 hours to ob...

Embodiment 2

[0060] (1) Material handling

[0061] Choose fresh and live abalone with intact body shape, no cracks and pustules, shell the abalone, remove the viscera, control the blood, soak the abalone with 6% salt by weight, and adjust the solid-liquid weight ratio to 1:1. Stir once every 15 minutes until the black film falls off;

[0062] After adding clean water to the drum washing machine and heating it to 55°C, put the abalone in for washing, stripping and removing impurities;

[0063] (2) Preparation of seasoning liquid

[0064] Take 11% pork ribs, 14% chicken, 6% ham, 10% star anise, 10% fennel, 8% pepper, 10% cinnamon, 13% licorice, 7% green onion and 11% ginger and add them to 3 times the water, then add the 0.15% sucrose by weight of pure water was boiled for 1 hour to make flavoring liquid;

[0065] (3) Mix the seasoning liquid with the abalone at a ratio of 1:1, add 4% soy sauce, 2% salt, and 0.4% white sugar, stir evenly, and stew for more than 10 hours to obtain stewed a...

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PUM

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Abstract

The invention discloses canned braised abalone with brown sauce and a preparation method thereof. The preparation method comprises the following steps: treating materials; preparing a flavoring liquid; mixing the flavoring liquid with abalone in a ratio of 1:1-1:2, adding soybean sauce, salt and white granulated sugar, uniformly stirring, braising for over 10 hours to obtain braised abalone and abalone broth; canning; exhausting, sealing and sterilizing; and insulating and inspecting. According to the canned braised abalone with brown sauce prepared by the method, the subsequent sterilizing time can be effectively reduced, so that original elasticity and flavor of the abalone texture can be maintained; the soup formed in the process of braising abalone is used as abalone broth, and the nutritional value and delicate flavor of canned abalone can be effectively improved.

Description

technical field [0001] The invention relates to a food and a preparation method, in particular to a braised abalone can and a preparation method thereof. Background technique [0002] Abalone is a kind of primitive marine shellfish, which belongs to single-shell mollusk. It has only half-sided shell. Most of the production areas are concentrated in Australia, Japan, Mexico, Canada, North Korea, South Africa, New Zealand, South Korea and my country's Dalian, Dandong, Yingkou, Taiwan, Fujian, Shanwei, Zhanjiang and other areas near the sea. [0003] The nutritional value of abalone is extremely rich, containing 20 kinds of amino acids. Every 100 grams of fresh abalone meat contains 23.4 grams of protein, 3.4 grams of fat, 32 mg of inorganic salt calcium, 3.0 mg of iron, and a considerable amount of iodine, zinc, phosphorus and Vitamins A, D, B1, etc. Traditional Chinese medicine believes that abalone can nourish yin and nourish yang, quench thirst and relieve stranguria. ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/221A23L17/50A23L27/10
Inventor 林玉雨林苗苗
Owner PUTIAN HUILONG SEAFOOD
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