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Preparation method for dry abalone

A kind of abalone drying technology, which is applied in the directions of food drying, dry preservation of meat/fish, food ultrasonic treatment, etc. It can solve the problem of difficulty in meeting the large demand of fresh abalone, the shape of nutrients, the change of flavor, the difficulty of fresh abalone and live products Preservation and other issues, to achieve the effect of easy real-time control, product value improvement, and shortening drying time

Inactive Publication Date: 2017-01-04
PUTIAN HUILONG SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, fresh abalone and live products are not easy to preserve, and because of the restrictions of production season and production area, it is difficult to meet the market's large demand for fresh abalone
At present, abalone is usually processed into salt-dried and light-dried abalone products, which are changed in terms of nutrition, sensory, shape, flavor, etc., and lose the original characteristics of abalone.
Moreover, the dried abalone products formed by traditional drying or drying have poor rehydration quality, resulting in poor taste and poor quality of abalone after rehydration

Method used

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  • Preparation method for dry abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] (1) Raw material selection: select fresh and pollution-free abalone;

[0068] (2) Remove the shell and take the meat: wash the fresh abalone with clean water to remove the surface dirt, use a round knife to insert from the thick part of the front end of the abalone shell and the inner wall of the shell, cut off the meat column and take out the abalone meat, remove the viscera and film ;

[0069] (3) Cleaning: Collect the taken out abalone meat, soak it in salt water of appropriate concentration, wash it with water, drain it for 10 minutes and set it aside;

[0070] (4) Pickling: add 7 kg of salt to the drained abalone meat for every 100 kg of abalone meat, marinate for 10 hours, then take it out and wash it gently in clean water to remove the remaining melanin and mucus on the edge of the abalone meat, wash and drain;

[0071] (5) Boiling: Pour clean water into the pot, control the ratio of water and abalone meat to 4:1, apply 25KHz, 500W ultrasonic waves during the bo...

Embodiment 2

[0075] (1) Raw material selection: select fresh and pollution-free abalone.

[0076] (2) Remove the shell and take the meat: wash the fresh abalone with clean water to remove the surface dirt, use a round knife to insert from the thick part of the front end of the abalone shell and the inner wall of the shell, cut off the meat column and take out the abalone meat, remove the viscera and film ;

[0077] (3) Cleaning: Collect the taken out abalone meat, soak it in salt water of appropriate concentration, wash it with water, drain it for 10 minutes and set it aside;

[0078] (4) Pickling: add 8 kg of salt to the drained abalone meat for every 100 kg of abalone meat, marinate for 8 hours, then take it out and wash it gently in clean water to remove the remaining melanin and mucus on the edge of the abalone meat, wash and drain;

[0079] (5) Boiling: Pour clean water into the pot, control the ratio of water and abalone meat to 4:1, apply 25KHz, 500W ultrasonic waves during the boi...

Embodiment 3

[0083] (1) Raw material selection: select fresh and pollution-free abalone.

[0084] (2) Remove the shell and take the meat: wash the fresh abalone with clean water to remove the surface dirt, use a round knife to insert from the thick part of the front end of the abalone shell and the inner wall of the shell, cut off the meat column and take out the abalone meat, remove the viscera and film ;

[0085] (3) Cleaning: Collect the taken out abalone meat, soak it in salt water of appropriate concentration, wash it with water, drain it for 10 minutes and set it aside;

[0086] (4) Pickling: add 7.5 kg of salt to the drained abalone meat for every 100 kg of abalone meat, marinate for 9 hours, then take it out and wash it gently in clean water to remove the remaining melanin and mucus on the edge of the abalone meat, wash and drain;

[0087] (5) Boiling: pour water into the pot, control the ratio of water and abalone meat to 4:1, when the water is heated to 80°C, put the abalone mea...

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Abstract

The invention discloses a preparation method for dry abalone, relating to the technical field of drying processing of marine products. The method comprises the following steps: selecting raw materials; removing shells to take meat; cleaning; pickling; cooking with water; drying; and storing, thereby acquiring the end product. According to the preparation method for dry abalone, the operation is simple; the special fresh fragrance of the abalone is maintained and the abalone drying efficiency and the abalone drying quality are improved. According to the preparation method, the ultrasonic and solar-heat pump combined drying modes are combined, the respective functions and advantages are utilized in sections and the method has a great significance in increasing the abalone drying efficiency and abalone drying quality and saving cost.

Description

technical field [0001] The invention relates to a seafood drying processing technology, in particular to a method for drying abalone. Background technique [0002] Abalone is a traditional and precious food in China. It is the first of the four sea treasures. It has rich nutritional value and medicinal value. The nutritional value of abalone meat is high, and it is also rich in certain physiological and pharmacological active substances. Abalone is rich in protein, low in fat and cholesterol, and has a reasonable ratio of amino acids. [0003] But the fresh abalone product and the live product itself are not easy to preserve, and because of being restricted by the production season and production area, it is difficult to satisfy the market's large demand for fresh abalone. At present, abalone is usually processed into abalone products such as salt-dried and light-dried abalone, which are all changed in terms of nutritional components, sense organs, shape, flavor, etc., and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/30A23B4/03
CPCA23B4/03A23V2002/00A23V2300/10A23V2300/48
Inventor 许俊宾
Owner PUTIAN HUILONG SEAFOOD
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