CN102726765B - Preparation method of frozen-boiled abalone material - Google Patents
Preparation method of frozen-boiled abalone material Download PDFInfo
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- CN102726765B CN102726765B CN201110089111.0A CN201110089111A CN102726765B CN 102726765 B CN102726765 B CN 102726765B CN 201110089111 A CN201110089111 A CN 201110089111A CN 102726765 B CN102726765 B CN 102726765B
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Abstract
The invention relates to aquatic food processing field, in particular to a preparation method of frozen-boiled abalone material. The preparation method comprises the following steps of: adopting a fresh and alive abalone as raw material, removing the shell of the abalone to take out abalone meat and removing guts and salt stain; shaping the abalone meat through water boiling; and freezing the shaped abalone meat to obtain the frozen-boiled abalone material. The preparation method of the invention is advantaged in simple process, easiness in realization and short processing time, and saved time and labor; and further the preparation method accords with requirements of modern rapid production. After raw material processing, the guts and gonads are removed from the abalone, which facilitates subsequent processing; salt-contained water can permeate into the abalone meat in a water-boiling shaping process, which facilitates flavoring in further processing; the water-boiling shaping process can keep an original shape of the abalone meat; and a peak season of abalone vending can be avoided due to frozen storage, thereby, realizing out-of-season processing of the abalone.
Description
Technical field
This product invention relates to a kind of aquatic food manufacture field, is specifically related to a kind of abalone and freezes the preparation method who boils material.
Background technology
Aquatic products are because it is nutritious, delicious flavour more and more receives an acclaim, and along with growth in the living standard, consumer pursues the abalone in high-quality, diversified product, particularly marine product day by day.Abalone is a kind of famous and precious precious marine product, is that in ocean, amino acid content is the most comprehensive, and one of fatty, cholesterol is minimum biology, not only has abundant nutritive value, and have outstanding medical value.Modern study shows, the function that abalone polysaccharide has is antitumor, strengthen immunity, is all good things of medicine food.Therefore the medicines and health protection of abalone is worth and has good exploitation prospect.
But abalone fresh goods, the product itself of living are difficult for preserving, and again because being subject to producing the restriction of season, production region, are difficult to meet market to eating the wilderness demand of abalone raw.Normally abalone is processed at present to the dry and light abalone products such as dry of salify, the aspects such as its nutritional labeling, sense organ, shape, local flavor are all changed, and lose the original characteristic of abalone, and the loaded down with trivial details step such as when edible, need steep, extremely inconvenient.And the seasonality that abalone produces has affected the processing of abalone simultaneously, therefore need a kind of processing technology badly, can make abalone easily store, do not lose again self distinctive taste simultaneously.
Summary of the invention
The object of the present invention is to provide and a kind ofly guarantee that the abalone of the peculiar processing characteristics of abalone and simple process freezes the preparation method who boils material.
In order to achieve the above object, the present invention adopts following technical scheme: a kind of abalone is frozen the preparation method who boils material, take fresh and alive abalone as raw material, shells and gets abalone meat, and pickle de-black film after going internal organ to clean, through poach sizing, freezing obtaining.
Above-mentioned abalone is frozen the preparation method who boils material, and step is as follows:
One, raw material is processed
(1) take without fresh and alive abalone damaged, free from extraneous odour is raw material;
(2) shell and get meat: with abalone cutter, along abalone shells medial surface edge, gently shovel to abalone meat shelling, take off Bao meat, gill and sexual gland, guarantee that abalone meat afterbody can be not damaged;
(3) salt marsh: abalone meat is placed in to 55-65 ℃ of saturated brine and soaks 1-2h;
(4) clean: with plastic soft brush, along the unidirectional abalone meat surface black film of scrubbing of abalone meat, scrub the rinsing of rear use clear water to abalone meat surface and marginal portion noresidue black film and the grains of sand, draining.
Two, poach sizing
(1) poach sizing: the salt solution that is 3-5% with mass body volume concentrations by abalone meat by weight mixing at 1: 2, and cold water is cooked, according to 60 ℃ of insulation 15-20min, the sizing of 80 ℃ of insulation 20-25min poach;
(2) cooling: after sizing finishes, abalone meat is pulled out immediately, frozen water chilling 5min, draining;
(3) inspection matter: check the whether Ex-all of black film, abalone internal organ and sexual gland of abalone meat, and water is rinsed well.
Three, stored frozen
Abalone meat carries out freezing immediately after cleaning, abalone meat central temperature is refrigerated to below-18 ℃, and cooling time must not surpass 2h, hangs ice clothing packing, stores after quick-frozen.
Beneficial effect of the present invention is as follows: technique is simple easily to be realized, and process time is short, time saving and energy saving, meets modern production requirement fast; Abalone, after raw material is processed, has been removed internal organ and sexual gland, facilitates later processing to process; In poach type-approval process, salt solution is tasty, the convenient seasoning that further adds man-hour; Poach sizing has kept the original shape of abalone meat, simultaneously due to stored frozen, can avoid abalone listing peak period, realizes the wrong season processing of abalone.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
Abalone is frozen a preparation method who boils material, and concrete steps are as follows:
One, raw material is processed:
(1) take without fresh and alive abalone damaged, free from extraneous odour is raw material;
(2) shell and get meat: with abalone cutter, along abalone shells medial surface edge, gently shovel to abalone meat shelling, take off Bao meat, gill and sexual gland, guarantee that abalone meat afterbody can be not damaged;
(3) salt marsh: abalone meat is placed in 55-65 ℃ of saturated brine and soaks 1.5h;
(4) clean: with plastic soft brush, along the unidirectional abalone meat surface black film of scrubbing of abalone meat, scrub the rinsing of rear use clear water to abalone meat surface and marginal portion noresidue black film and the grains of sand, draining.
Two, poach sizing
(1) poach: the salt solution that is 5% with mass body volume concentrations by abalone by weight mixing at 1: 2, and cold water is cooked, according to 60 ℃ of insulation 20min, the sizing of 80 ℃ of insulation 20min poach;
(2) cooling: after sizing finishes, abalone is pulled out immediately, frozen water chilling 5min, draining is to flowing out without obvious waterline;
(3) inspection matter: whether the black film, abalone internal organ and the sexual gland that check one by one abalone are removed totally, and water is rinsed well.
Three, stored frozen
Abalone carries out freezing immediately after cleaning, adopt flat board or mono-frozen machine to carry out quick-frozen, and to central temperature-18 ℃, cooling time 1.8h, hangs ice clothing packing, stores after quick-frozen.
Claims (1)
1. abalone is frozen a preparation method who boils material, it is characterized in that, take fresh and alive abalone as raw material, and shell and get abalone meat, and pickle de-black film after going internal organ to clean, through poach sizing, freezing obtaining, step is as follows:
One, raw material is processed:
(1) take without fresh and alive abalone damaged, free from extraneous odour is raw material;
(2) shell and get meat: with abalone cutter, along abalone shells medial surface edge, gently shovel to abalone meat shelling, take off Bao meat, gill and sexual gland, guarantee that abalone meat afterbody can be not damaged;
(3) salt marsh: abalone meat is placed in to 55-65 ℃ of saturated brine and soaks 1-2h;
(4) clean: with plastic soft brush, along the unidirectional abalone meat surface black film of scrubbing of abalone meat, scrub the rinsing of rear use clear water to abalone meat surface and marginal portion noresidue black film and the grains of sand, draining;
Two, poach sizing
(1) poach sizing: the salt solution that is 3-5% with mass body volume concentrations by abalone meat by weight mixing at 1: 2, and cold water is cooked, according to 60 ℃ of insulation 15-20min, the sizing of 80 ℃ of insulation 20-25min poach;
(2) cooling: after sizing finishes, abalone meat is pulled out immediately, frozen water chilling 5min, draining;
(3) inspection matter: check the whether Ex-all of black film, abalone internal organ and sexual gland of abalone meat, and water is rinsed well;
Three, stored frozen
Abalone meat carries out freezing immediately after cleaning, abalone meat central temperature is refrigerated to below-18 ℃, and cooling time must not surpass 2h, hangs ice clothing packing, stores after quick-frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110089111.0A CN102726765B (en) | 2011-04-08 | 2011-04-08 | Preparation method of frozen-boiled abalone material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110089111.0A CN102726765B (en) | 2011-04-08 | 2011-04-08 | Preparation method of frozen-boiled abalone material |
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| Publication Number | Publication Date |
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| CN102726765A CN102726765A (en) | 2012-10-17 |
| CN102726765B true CN102726765B (en) | 2014-07-23 |
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| CN201110089111.0A Active CN102726765B (en) | 2011-04-08 | 2011-04-08 | Preparation method of frozen-boiled abalone material |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103040031B (en) * | 2013-01-16 | 2015-04-22 | 陈锦权 | Processing method of frozen abalone |
| CN104366591B (en) * | 2013-08-12 | 2017-02-08 | 郑德茂 | Processing method of abalone |
| CN103798848B (en) * | 2014-03-07 | 2015-03-25 | 福建岳海水产食品有限公司 | Preparation method of frozen prepared abalone product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686003A (en) * | 2005-04-30 | 2005-10-26 | 中国海洋大学 | Method of producing freeze dried abalone using fresh abalone |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
-
2011
- 2011-04-08 CN CN201110089111.0A patent/CN102726765B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1686003A (en) * | 2005-04-30 | 2005-10-26 | 中国海洋大学 | Method of producing freeze dried abalone using fresh abalone |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
Non-Patent Citations (5)
| Title |
|---|
| 刘昌衡等.即食鲍鱼加工技术的研究.《科技创新导报》.2009,第33卷第249，251页. |
| 即食鲍鱼加工技术的研究;刘昌衡等;《科技创新导报》;20091231;第33卷;第249，251页 * |
| 朱蓓薇.第六章 鲍鱼加工技术的研究.《海珍品加工理论与技术的研究》.2010,第214-215页. * |
| 杨尚元.珍贵鲍鱼精加工.《中国渔业报》.2007,第004版的1-2页. |
| 珍贵鲍鱼精加工;杨尚元;《中国渔业报》;20070319;第004版的1-2页 * |
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