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
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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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