CN113491322A - Preparation method of semi-dry abalone - Google Patents
Preparation method of semi-dry abalone Download PDFInfo
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- CN113491322A CN113491322A CN202110697670.3A CN202110697670A CN113491322A CN 113491322 A CN113491322 A CN 113491322A CN 202110697670 A CN202110697670 A CN 202110697670A CN 113491322 A CN113491322 A CN 113491322A
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of semi-dry abalone, which comprises the following steps: fresh live abalone is used as a raw material, after shells and viscera of the fresh live abalone are removed, a sodium alginate aqueous solution containing papain is used for rinsing dirt on the surface of the abdominal-foot muscle of the abalone, an aqueous solution containing sodium chloride, cane sugar and agaricus bisporus extracts is used for soaking for 4-8 days, then the mixture is heated in a hot water bath with the temperature of 65-75-85 ℃ in a gradient manner and is drained, the mixture is placed at the temperature of 40-60 ℃ and the humidity of 50-70 percent for drying for 3-5 months, and microwaves are regularly used for promoting the internal part of the abdominal-foot muscle of the abalone to generate Maillard reaction, so that a semi-dry abalone product with the taste of loose center is prepared. According to the invention, the surface of the abalone gastropod muscle is rinsed by adopting the sodium alginate aqueous solution containing the enzyme, so that the damage of brushing on the surface of the abalone gastropod muscle can be avoided, and the forming time of the abalone 'loose heart' taste can be greatly shortened by the permeation of the sucrose and the agaricus bisporus extracts and the regular microwave treatment.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to the technical field of production of half-dry abalones with a loose-center taste.
Background
The abalone is the head of the seafood, the meat quality is tender and smooth, the taste is rich and delicious, and the abalone is deeply loved by the consumers. Abalone is not only rich in protein and polysaccharide, but also has a plurality of active substances which are beneficial to body health, such as antioxidant, anti-inflammation, anti-cancer and the like, and is called as 'soft gold'. With the rapid development of Chinese economy, the living standard of people is continuously improved, the attention of consumers to health is gradually improved, and the demand of the market on abalone with nutrition and medicinal value is continuously increased.
The annual output of the abalones in Fujian province accounts for more than 80% of the total output of the whole country. However, the harvest season of the abalones is short, so that the life requirement of people for eating fresh abalones all year round cannot be met; fresh abalones, live abalones and the like are difficult to store and transport for a long distance, so that abalones in Fujian are lost, and supply in other areas is not in demand. Therefore, the demand of customers on abalone products all over the country can be met only by processing the abalone products, wherein the dry processing is a main technical means for processing the abalones. In the drying and storage process, the muscle of the abalone gradually has a loose core phenomenon of a non-coagulated semi-liquid state, and the texture and the flavor quality after rehydration and expansion are superior to those of fresh abalone, so that the abalone is popular with consumers in China and southeast Asia countries.
In the traditional dry processing process, the dirt on the surface of the abalone is usually washed by a brush, and coarse salt is washed, so that the surface injury of the abdominal foot muscle of the abalone is easily caused. On the other hand, the traditional drying method by natural drying in the sun is greatly influenced by external factors, more uncontrollable factors exist, and the production sanitary conditions cannot be guaranteed. Although the hot air drying is controllable compared with the natural drying, the method can cause the surface of the sample to be hardened, and the internal moisture is difficult to transfer and diffuse. The freeze drying can effectively improve the quality and the rehydration of the dried abalone and prolong the storage period, but does not have the flavor of the traditional dried abalone, and needs a large amount of capital investment on equipment. The microwave vacuum drying technology is easy to cause local temperature overheating inside a sample and inconsistent coking degree. However, regardless of which drying method is used to produce dried abalone, long storage times are required to achieve a "loose heart" condition.
Disclosure of Invention
The invention aims to provide a preparation method of semi-dry abalone, which is characterized in that fresh and live abalone is used as a raw material, dirt on the surface of the abdominal-foot muscle of the abalone is removed through shelling, viscera removal and rinsing, the abalone is soaked in an aqueous solution containing sodium chloride, sucrose and agaricus bisporus extracts, after gradient heating is carried out by a hot water bath, the Maillard reaction is promoted to occur inside the abdominal-foot muscle of the abalone by combining with regular microwave heating under the conditions of certain temperature and humidity, and a semi-dry abalone product with the taste of loose center is prepared.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the invention relates to a preparation method of semi-dry abalone, which comprises the following steps:
s1, slaughtering abalone: removing shells and internal organs of fresh and alive abalones, and taking the gastropod muscles of the abalones for later use;
s2, removing the black film: adding the black membrane removal liquid into the abalone gastropod muscle according to the feed-liquid ratio of 3: 5-4: 5(w/v), and rinsing for 2-3h by shaking;
s3, soaking and permeating: adding the abalone gastropod muscle without the black membrane into the soaking solution according to the feed-liquid ratio of 3: 5-4: 5(w/v), and soaking for 4-6 days;
s4, heating in a water bath: putting the soaked abalone gastropod muscles into the same soaking solution, heating in a 65-75-85 ℃ sectional water bath, taking out, putting in ice water for cooling, and draining;
s5, drying: drying the drained abalone gastropod muscle for 4-6 months under the conditions of constant temperature and humidity of 40-60 ℃ and 50-70 percent of humidity;
s6, microwave: during the drying period, the abdominal-foot muscles of the abalone are heated by microwave at intervals of 5 days.
Further, in step S2, the mass concentration of papain in the black membrane removal solution is 0.2-0.5%, the mass concentration of sodium alginate is 0.2-0.5%, the mass concentration of sodium chloride is 6-10%, and the balance is pure water.
Further, in step S2, the rinsing temperature is 45-55 ℃ and the oscillation speed is 50-100 rpm.
Further, in step S3, the mass ratios of the components of the soaking solution are respectively: 30-40% of white granulated sugar, 20-30% of sodium chloride, 3-6% of agaricus bisporus extract and the balance of pure water.
Further, in step S3, the soaking temperature is 20-30 ℃, and the oscillation speed is 50-100 rpm.
Further, in step S4, the heating time of the segment water bath is: heating in water bath at 65 deg.C for 5-10min, heating in water bath at 75 deg.C for 10-20min, and heating in water bath at 85 deg.C for 20-30 min.
Further, in step S6, the microwave heating temperature is 40-60 ℃, and the microwave heating time is 3-5 min.
Further, the fresh abalone is haliotis discus hannai, haliotis giganteus or haliotis diversicolor.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the method rinses the dirt on the surface of the abdominal-foot muscle of the abalone by adopting an enzymolysis mode, and the rinsing cleanness degree is controllable, so that the surface damage of the abdominal-foot muscle can be reduced. The traditional mode generally adopts means such as brush scrubbing, coarse salt scrubbing, ultrasonic cleaning and the like to clean the surfaces of the abalone gastropoda muscles, and has the defects of easy damage to the surfaces of the abalone gastropoda muscles, damaged meat, uncleaned black membrane and the like. According to the invention, the protease is dissolved in the sodium alginate solution, the contact of the protease and the surfaces of the abdominal-foot muscles of the abalone is increased by the viscous solution, and under a certain salt concentration, the dirt such as a black membrane on the surfaces of the muscles of the abalone is easy to fall off, so that the rinsing and drying degree of the surfaces of the muscles is easy to control in practical application.
2. The sodium chloride, the cane sugar and the agaricus bisporus extract are promoted to permeate into the abalone gastropodal muscles by means of increasing osmotic pressure, gradient heating and the like. The traditional method generally adopts long-time water boiling to promote the permeation of sodium chloride and cane sugar, but the long-time water boiling can cause the loss of nutrient contents of the abdominal-foot muscles of the abalones. According to the method, the abalone gastropodal muscle is soaked in the high-concentration sodium chloride, sucrose and agaricus bisporus extract water solution at normal temperature, so that not only can the sodium chloride, sucrose and small-molecule agaricus bisporus extract penetrate into the abalone gastropodal muscle, but also the high-molecular agaricus bisporus extract polysaccharide can form a protective film on the surface of the abalone muscle, and then the abalone muscle protein is gradually denatured through a gradient heating mode, so that the loss of nutrient components of the abalone gastropodal muscle is avoided.
3. The drying condition is controlled and the periodical microwave heating is combined to promote the Maillard reaction of the abdominal muscles of the abalones, so that the time of the loose heart taste is shortened. In the traditional mode, the surface of the dried abalone is naturally subjected to Maillard reaction by natural drying in the sun, hot air drying and the like, the color gradually turns to yellow brown and coffee, the flavor is gradually rich, and the effect of loose heart can be achieved only after 2-3 years. The invention can promote Maillard reaction and flavor formation inside the abdominal foot muscle by controlling drying conditions and heating with regular microwave penetrability, thereby shortening the time of 'loose heart' taste.
4. The semi-dry abalone can be prepared and can be directly roasted into products required by various consumers without foaming. The traditional method generally adopts the working procedure of stewing after soaking and foaming dry products for processing treatment, and the soaking and foaming time at normal temperature needs more than 72 hours. The invention controls the internal moisture and taste state of the semi-dried abalone, can directly enter the stewing process without foaming, and is convenient and time-saving.
The invention is further described with reference to the following figures and specific examples.
FIG. 1 is a comparison graph of color before and after rinsing of the abalone gastropod muscles
Example 1
S1, slaughtering abalone: removing shells and internal organs of fresh and alive abalones, and taking the gastropod muscles of the abalones for later use;
s2, removing the black film: dissolving 0.4g of papain, 1.0g of sodium alginate and 200g of sodium chloride in 1.8kg of pure water to prepare a black membrane removal solution; putting 1kg of abalone gastropod muscle into the prepared black membrane removal liquid, and carrying out oscillation rinsing for 3h at the temperature of 45 ℃ and the oscillation speed of 50 rpm;
s3, soaking infiltration: dissolving 200g of white granulated sugar, 300g of sodium chloride and 50g of agaricus bisporus extract in 450g of pure water to prepare a soaking solution; rinsing the abalone gastropod muscle without the black membrane with pure water, putting the abalone gastropod muscle into a soaking solution, and soaking for 6 days at room temperature;
s4, heating in water bath: soaking the solution containing Carnis Haliotidis in water bath at 65 deg.C for 10min, heating in water bath at 75 deg.C for 15min, heating in water bath at 85 deg.C for 20min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abalone gastropod muscle under the constant temperature and humidity condition that the temperature is 40 ℃ and the humidity is 50%; during the drying period, the abdominal-foot muscles of the abalone are heated for 5min by microwave at an interval of 5 days under the control of 40 ℃; the semi-dry abalone with soft sweet taste, intense sweet taste and abalone fragrance can be obtained after drying for 5 months.
Example 2
S1, slaughtering abalone: removing shells and internal organs of fresh and alive abalones, and taking the gastropod muscles of the abalones for later use;
s2, removing the black film: dissolving 0.8g of papain, 0.6g of sodium alginate and 160g of sodium chloride in 1.84kg of pure water to prepare a black membrane removal solution; putting 1kg of abalone gastropod muscle into the prepared black membrane removal liquid, and carrying out oscillation rinsing for 2.5h at 50 ℃ and an oscillation speed of 75 rpm;
s3, soaking infiltration: dissolving 250g of white granulated sugar, 250g of sodium chloride and 60g of agaricus bisporus extract in 440g of pure water to prepare a soaking solution; rinsing the abalone gastropod muscle without the black membrane with pure water, putting the abalone gastropod muscle into a soaking solution, and soaking for 5 days at room temperature;
s4, heating in water bath: soaking the solution containing the abalone gastropod muscle in water bath at 65 deg.C for 7 min, heating in water bath at 75 deg.C for 20min, heating in water bath at 85 deg.C for 25min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abalone gastropod muscle under the constant temperature and humidity condition of 50 ℃ and 60 percent of humidity; during the drying period, the abdominal-foot muscles of the abalone are heated for 4min by microwave at the interval of 5 days under the control of 50 ℃; the semi-dry abalone with soft sweet taste, intense sweet taste and abalone fragrance can be obtained after drying for 4 months.
Example 3
S1, slaughtering abalone: removing shells and internal organs of fresh and alive abalones, and taking the gastropod muscles of the abalones for later use;
s2, removing the black film: dissolving 2.0g of papain, 0.4g of sodium alginate and 120g of sodium chloride in 1.88kg of pure water to prepare a black membrane removal solution; putting 1kg of abalone gastropod muscle into the prepared black membrane removal liquid, and carrying out oscillation rinsing for 2.0h at 55 ℃ and an oscillation speed of 100 rpm;
s3, soaking infiltration: dissolving 300g of white granulated sugar, 200g of sodium chloride and 30g of agaricus bisporus extract in 470g of pure water to prepare a soaking solution; rinsing the abalone gastropod muscle without the black membrane with pure water, putting the abalone gastropod muscle into a soaking solution, and soaking for 5 days at room temperature;
s4, heating in water bath: soaking the solution containing the abalone gastropod muscle in water bath at 65 deg.C for 10min, heating in water bath at 75 deg.C for 10min, heating in water bath at 85 deg.C for 30min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abalone gastropod muscle for 3 months under the constant temperature and humidity condition of 60 ℃ and 70% humidity, and during the drying period, utilizing microwave to the abalone gastropod muscle at intervals of 5 days, controlling the heating temperature to be 60 ℃ and heating for 3 min; the semi-dry abalone with soft sweet taste, intense sweet taste and abalone fragrance can be obtained after drying for 3 months.
The color of the abalone gastropod muscle before and after removing the black membrane in examples 1 to 3 is shown in fig. 1. As can be seen from the figure, the black membrane on the surface of the abdominal-foot muscle of the abalone can be removed very cleanly through the shaking rinsing of the black membrane removal liquid, and the color shows bright glossiness.
Example 4 amino acid detection
The semi-dry abalone prepared in example 1 to 3 was freeze-dried in vacuum, and the abdominal and foot muscles of abalone before removal of the black membrane were freeze-dried in vacuum to serve as a control group. 10mg of the freeze-dried sample was placed in a digestion tube, 1mL of 6mol/L HCl was added, nitrogen was filled, air-tight sealing was performed, the mixture was placed at 110 ℃ for hydrolysis for 22 hours, the hydrolysate was dissolved with 0.02mol/L hydrochloric acid after acid removal, and the amino acid composition was analyzed by a high performance liquid chromatograph after passing through a 0.22 μm polyethersulfone membrane, and the results are shown in Table 1.
As can be seen from Table 1, there was no significant change in the essential amino acid composition of the abalone gastropod muscles before and after rinsing. However, the proline and hydroxyproline of the epi-collagen were decreased to some extent after rinsing, and the umami amino acids aspartic acid and glutamic acid were increased to some extent.
TABLE 1 amino acid composition of the Abdominal muscles of abalone (g/100g protein)
The abalone gastropod muscle after shelling and viscera removal is used for rinsing out surface dirt by utilizing sodium alginate aqueous solution containing papain, then is soaked by utilizing aqueous solution containing sodium chloride, cane sugar and agaricus bisporus extracts, and is dried in an environment with certain temperature and relative humidity after being heated in a gradient manner, so that a semi-dry abalone product with a loose-core taste is prepared.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.
Claims (8)
1. A preparation method of semi-dry abalone is characterized by comprising the following steps: the method comprises the following steps: s1, slaughtering abalone: removing shells and internal organs of fresh and alive abalones, and taking the gastropod muscles of the abalones for later use; s2, removing the black film: adding the black membrane removal liquid into the abalone gastropod muscle according to the feed-liquid ratio of 3: 5-4: 5(w/v), and carrying out oscillation rinsing for 2-3 h; s3, soaking and permeating: adding the abalone gastropod muscle without the black membrane into the soaking solution according to the material-liquid ratio of 3: 5-4: 5(w/v), and soaking for 4-6 days; s4, heating in a water bath: putting the soaked abalone gastropod muscles into the same soaking solution, heating in a 65-75-85 ℃ sectional water bath, taking out, putting in ice water for cooling, and draining; s5, drying: drying the drained abalone gastropod muscle for 4-6 months under the conditions of constant temperature and humidity of 40-60 ℃ and 50-70 percent of humidity; s6, microwave: during the drying period, the abdominal-foot muscles of the abalone are heated by microwave at intervals of 5 days.
2. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: in the step S2, the mass concentration of papain in the black film removal liquid is 0.2-0.5%, the mass concentration of sodium alginate is 0.2-0.5%, the mass concentration of sodium chloride is 6-10%, and the balance is pure water.
3. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: in step S2, the rinsing temperature is 45-55 ℃, and the oscillation speed is 50-100 rpm.
4. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: in the step S3, the soaking solution comprises the following components in percentage by mass: 30-40% of white granulated sugar, 20-30% of sodium chloride, 3-6% of agaricus bisporus extract and the balance of pure water.
5. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: in the step S3, the soaking temperature is 20-30 ℃, and the oscillation speed is 50-100 rpm.
6. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: the heating time of the segmented water bath in the step S4 is as follows: heating in water bath at 65 deg.C for 5-10min, heating in water bath at 75 deg.C for 10-20min, and heating in water bath at 85 deg.C for 20-30 min.
7. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: in step S6, the microwave heating temperature is 40-60 ℃, and the microwave heating time is 3-5 min.
8. A method of preparing semi-dry abalone as claimed in claim 1 characterised by: the fresh abalone is Haliotis discus hannai, Haliotis diversicolor, Haliotis gigantea or Haliotis diversicolor.
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Effective date of registration: 20231122 Address after: 361021, No. 610-2, Sunban North Road, Houxi, Jimei District, Xiamen City, Fujian Province Patentee after: XIAMEN DAOZHIYUAN BIOTECHNOLOGY CO.,LTD. Address before: No. 185 Yinjiang Road, Shimei District, Xiamen City, Fujian Province, 361021 Patentee before: JIMEI University |