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Preparation method of semifluid-center dried abalone

A technology of abalone and loose-hearted abalone is applied in the field of preparation of loose-hearted abalone, and can solve the problems of low success rate of loose-hearted abalone, uncontrollable temperature and humidity, soft texture and toughness of the soft-hearted abalone, and the like. Accurate control and guaranteed effect of hygienic conditions

Inactive Publication Date: 2019-02-22
福建海鳞源食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of natural drying is easily affected by the environment and weather, and the temperature and humidity cannot be controlled, and the hygienic conditions cannot be guaranteed. The success rate of the soft-boiled abalone produced in this way is low, and the produced soft-hearted abalone cannot reach the entrance. Soft texture and tough taste

Method used

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  • Preparation method of semifluid-center dried abalone
  • Preparation method of semifluid-center dried abalone
  • Preparation method of semifluid-center dried abalone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Select fresh and large abalones and put them into live fresh ponds for temporary breeding. The temperature of the live fresh ponds should not exceed 22°C, and the holding time should not exceed 12 hours. Pour hot water with a temperature of 75°C into the abalones, and then Take out the abalone meat with a spatula, rinse the taken out abalone meat with clean water, and use a brush to brush off the dark gelatin on the surface of the abalone meat, rinse it with clean water after cleaning, and place the abalone meat in soaking In the container, add a sodium chloride solution with a concentration of 1-2% and a mixed solution of phosphate with a concentration of 0.3-0.5% for soaking treatment. Put the abalone in the pre-cooking container, add 5 times the amount of water and boil for 3 minutes, then adjust the water temperature to 95°C, cook for 2 hours, remove and drain. Place the drained abalone meat on a straw mat and spread it out evenly and place it in a drying room for p...

Embodiment 2

[0032] Select fresh and large abalones and put them into live fresh ponds for temporary breeding. The temperature of the live fresh ponds should not exceed 22°C, and the holding time should not exceed 12 hours. Pour hot water with a temperature of 75°C into the abalones, and then Take out the abalone meat with a spatula, rinse the taken out abalone meat with clean water, and use a brush to brush off the dark gelatin on the surface of the abalone meat, rinse it with clean water after cleaning, and place the abalone meat in soaking In the container, add a sodium chloride solution with a concentration of 1-2% and a mixed solution of phosphate with a concentration of 0.3-0.5% for soaking treatment. Put the abalone in the pre-cooking container, add 5 times the amount of water and boil for 3-5 minutes, then adjust the water temperature to 92°C, cook for 2.5 hours, remove and drain. Place the drained abalone meat on a straw mat and spread it out evenly and place it in a drying room f...

Embodiment 3

[0037]Select fresh and large abalones and put them into live fresh ponds for temporary breeding. The temperature of the live fresh ponds should not exceed 22°C, and the holding time should not exceed 12 hours. Pour hot water with a temperature of 75°C into the abalones, and then Take out the abalone meat with a spatula, rinse the taken out abalone meat with clean water, and use a brush to brush off the dark gelatin on the surface of the abalone meat, rinse it with clean water after cleaning, and place the abalone meat in soaking In the container, add a sodium chloride solution with a concentration of 1-2% and a mixed solution of phosphate with a concentration of 0.3-0.5% for soaking treatment. Put the abalone in the pre-cooking container, add 5 times the amount of water and boil for 5 minutes, then adjust the water temperature to 94°C, cook for 2 hours, remove and drain. Place the drained abalone meat on a straw mat and spread it out evenly and place it in a drying room for pr...

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Abstract

The invention discloses a preparation method of semifluid-center dried abalone and particularly relates to the technical field of abalone preparation. According to the method, a finished product is obtained through abalone selection, shell removal and meat taking, scrubbing, gelling treatment, precooking, pre-drying and primary tempering, setting, internal organ removal and trimming, air drying and secondary tempering, fermentation and storage. The method is not susceptible to the environment and weather, can control the temperature and humidity accurately and guarantee the sanitary conditionand is energy saving and environmentally friendly. The semifluid-center dried abalone obtained by the preparation method has darker brown color, soft texture and toughness, tastes like soft sweet cores, even tastes slightly sticky to the teeth and has the characteristics of strong sweet aroma and abalone fragrance.

Description

technical field [0001] The invention belongs to the technical field of abalone preparation, in particular to a method for preparing soft-boiled abalone. Background technique [0002] Abalone is a traditional and precious food material in China. Its tender meat and strong umami taste make it one of the eight "sea treasures". It is known as the "crown of seafood". Not only that, abalone is rich in nutrition and has extremely high medicinal value. It is recorded in "Compendium of Materia Medica" that abalone is flat in nature, sweet in taste, and salty. It is recorded in "Pharmacopia" that abalone shell, also known as Shicai Ming, is a famous Chinese medicinal material, which can calm the liver and subdue yang, remove heat and improve eyesight, and treat headaches, dizziness, red eyes, blurred vision, blue blindness and other diseases. With therapeutic effect. It is recorded in the "Huangdi Neijing" that abalone juice is used to treat blood dryness. Olaechea et al found tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/00A23L5/10
CPCA23V2002/00A23L5/10A23L17/50A23L29/015A23V2200/14A23V2300/10
Inventor 吴捷赵鑫源
Owner 福建海鳞源食品开发有限公司
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