CN100444753C - Method of producing freeze dried abalone using fresh abalone - Google Patents
Method of producing freeze dried abalone using fresh abalone Download PDFInfo
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- CN100444753C CN100444753C CNB2005100434590A CN200510043459A CN100444753C CN 100444753 C CN100444753 C CN 100444753C CN B2005100434590 A CNB2005100434590 A CN B2005100434590A CN 200510043459 A CN200510043459 A CN 200510043459A CN 100444753 C CN100444753 C CN 100444753C
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Abstract
The present invention relates to a method for producing a frozen dry abalone by using a fresh abalone, which comprises the following steps: firstly, a fresh abalone is dissected, and then, the abalone is precooled for more than 12 hours after the shell and the bowel of the abalone are removed; subsequently, water is added into the abalone, the temperature is raised, and then, the abalone is boiled; the abalone is taken out to be put in a water solution of diluted alkali and acetic acid to be flavored, the abalone is put in ionized water or distilled water to be flavored at 0 to 4 DEG C until the weight of the abalone is constant, and then, the abalone is taken out; the abalone is deeply frozen below-20 DEG C after being prefrozen at 0 to 7 DEG C, and finally, the sample which is frozen is put in a freeze-drying machine to be frozen and dried in a vacuum mode; when the weight of the sample which is frozen and dried for more than 15 hours is constant, a frozen dry abalone is formed. The present invention has the characteristics that the original color, fragrance, taste of the fresh abalone can be kept, the rehydration ratio reaches more than 90%, and the rehydration time is greatly shortened; the phenomena of loss of nutrient components, surface hardening and surface drying, which are easy to occur by using common drying methods, are avoided in the sublimation drying process of the present invention. The frozen dry abalone which is produced by the method of the present invention has the advantages of simple and convenient eating, thorough dehydration, light weight and long storage life.
Description
Technical field
The present invention relates to a kind of method of producing the freeze-drying abalone with Fresh abalone's sashimi (raw fish).
Technical background
The nutrition of abalone is very abundant.Analyze according to scientist, per 100 gram abalone meat contain protein 40 grams, fat 0.9 gram, and carbohydrate 33.7 grams, inorganic salts 7.9 grams, and contain 20 several amino acids, multivitamin, Bao Lingsu etc.Modern medicine study shows, cooks with abalone and cooks, and not only has to nourish strong merit, and suffers from for pulmonary tuberculosis, scrofulous people, and the well auxiliary curative effect of curing is also arranged.Also contain Bao Lingsu in the Fresh abalone flesh of fish, the effect of stronger inhibition cancer cell is arranged.Gynaecology's cancerous swelling is controlled in decapacitation, outside cervix cancer, carcinoma of urinary bladder, cancer of the esophagus, cancer of the stomach, liver cancer, cutaneum carcinoma etc. is also had good curative effect.The traditional Chinese medical science thinks that the abalone sweet-salty is flat, returns liver, kidney channel.Have nourishing Yin and clearing heat, benefiting shrewd head, reducing fever and causing diuresis, calm neural, hypotensive, nourishing the liver, the effect of vein relaxing; The diseases such as to control irregular menstruation, constipation of being used as medicine.The shell shell of seaear of abalone is exactly a Chinese medicine simply from ancient times, contains multiple salts such as calcium carbonate, magnesium, iron, iodine, is treatment vertigo, hectic fever due to yin labor heat, the good medicine of diseases such as blue or green the region between the heart and the diaphragm cataract or glaucoma.Concha Haliotidis commonly used among the people is joined the root bark of Chinese wolf-berry, radix stellariae dichotomae, adds to be decocted in water for oral dose, and can control the pulmonary tuberculosis low fever and not move back; Join chrysanthemum, Cassia occidentalis decoction, can control the hypertension fundus hemorrhage; Join the fruit of Chinese wolfberry, Equisetum hiemale Linne decoction, can control hepatasthenia dim eyesight, night the region between the heart and the diaphragm.
Abalone is exactly excellent tonic product since ancient times, especially in recent years since, because of its improve immunity and anti-fatigue effect remarkable, market sales volume is remarkable rising situation.Because the distinctive biological nature of Fresh abalone fish, the mode of drying in the shade was preserved after the fresh-keeping general employing salt of traditional abalone soaked, and varied with each individual but send out system when edible, and sent out a system process and be difficult to control, not only brought inconvenience to the consumer is edible, and often influenced its nutritional quality greatly.
Summary of the invention
The objective of the invention is to overcome the prior art deficiency, a kind of method of producing the freeze-drying abalone with Fresh abalone's sashimi (raw fish) is provided.
After the present invention cuts fresh abalone open the intestines that shell earlier, 0-5 ℃ of following precooling, place again and add water in the heating tank and heat up and to boil, successively pull out and put into diluted alkaline and aqueous acetic acid and be the system of sending out under 40-45 ℃ at coolant-temperature gage, putting into ionized water or distilled water again issues to make to abalone weight constant weight at 0-4 ℃ and takes out, through freezing at deep cooling below-20 ℃ again after the 0--7 ℃ of precooling, at last the sample that freezes is installed to and carry out vacuum freeze drying in the freeze dryer, the freeze drying condition is: vacuum reaches 80Pa, make sample reach constant weight after more than 10-15 hour, promptly form the freeze-drying abalone.
It is 70 ℃ to 80 ℃ that temperature is boiled in the above-mentioned intensification of the present invention, and above-mentioned diluted alkaline is NaHCO
3Perhaps NaOH, the weight ratio that diluted alkaline accounts for the aqueous solution is 0.5-1%; Acetic acid accounts for the volume ratio 1-2% of the aqueous solution.
Because the present invention makes full use of Freeze Drying Technique, with the preliminary treatment of abalone process, behind the desalination preparation, handle through freeze-drying again, the loss of abalone nutritional labeling is very little, when edible, is edible as long as soak rehydration in cold boiling water or warm boiling water, can provide great convenience to the consumer, thereby market prospects are wide.
Again, the present invention is to be primary raw material with fresh abalone directly, adopts modern marine biotechnology and freeze drying (FD) technology to process.Therefore, product of the present invention has following characteristics: 1) can keep the original color of fresh abalone; 2) rehydration improves greatly, and reconstitution rate reaches more than 90%, and rehydration time shortens dramatically; 3) its lyophilization process has been avoided the nutritional labeling loss that general drying means is easy to generate and the phenomenon of surperficial dry through; 4) edible simple and convenient; 5) dehydration is thorough, in light weight, long shelf-life.
The specific embodiment
Preparation technology of the present invention is as follows
1, cut open fresh abalone behind the intestines that shell 0-5 ℃ of following precooling more than 12 hours;
2, the abalone of precooling is placed in the clean heating tank, the running water heating of weight such as add, be warming up to 70 ℃ to 80 ℃ to boil;
3, the abalone after will boiling is pulled out, puts into 1%NaHCO is housed
3The container of the aqueous solution in, be to send out system under 45 ℃ to treat that abalone weight constant weight pulls out at bath temperature;
4, the abalone that the last step was sent out system is put into the container of the aqueous solution that 2%HAC (acetic acid) is housed, and is the system of sending out under 45 ℃ at bath temperature, treats abalone weight constant weight, takes out;
5, the abalone that the last step was sent out system is put into the container that ionized water or distilled water are housed, and takes out sending out under 0-4 ℃ to make to abalone weight constant weight;
6, will send out the abalone that makes and pull out and put into 0--7 ℃ of following freezer and carry out pre-freeze, and carry out deep cooling then and freeze, general cryogenic temperature is below-20 ℃;
7, the sample that freezes is installed to the freeze dryer vacuum refrigeration, vacuum reaches 80Pa and carries out freeze-drying, makes sample reach constant weight more than 15 hours, promptly forms the freeze-drying abalone after finishing above-mentioned steps.
Embodiment 1
Fresh abalone is cut open behind the intestines that shell earlier 0 ℃ of following precooling 16 hours; Then the abalone of precooling is placed in the clean heating tank, the heating of the running water of weight such as adding, equitemperature is elevated to 75 ℃ and boils; Abalone after boiling is pulled out, put into 1%NaHCO is housed
3The container of the aqueous solution in, be the system of sending out under 45 ℃ at bath temperature, treat that abalone weight constant weight pulls out; The abalone that the last step was sent out system is put into the beaker of the aqueous solution that 2%HAC (acetic acid) is housed, and at bath temperature is to send out system under 45 ℃ the condition, treats abalone weight constant weight, takes out; Sent out the abalone of system the last step and put into the container that distilled water is housed, take out sending out under 4 ℃ to make to abalone weight constant weight; Pull out and put into-4 ℃ of following freezers and carry out pre-freeze sending out the abalone make, carry out deep cooling then and freeze, cryogenic temperature is below-20 ℃; The sample that freezes is installed to the freeze dryer vacuum refrigeration, and vacuum is carried out freeze-drying after reaching 80Pa, makes sample reach constant weight more than 10 hours, promptly forms the freeze-drying abalone after finishing above-mentioned steps.
Embodiment 2
Fresh abalone is cut open behind the intestines that shell 4 ℃ of following precoolings 18 hours; Then the abalone of precooling is placed in the clean heating tank, the running water heating of weight such as adds, be warming up to 80 ℃ to boil; Abalone after boiling being pulled out, put into the glass container of the aqueous solution that 1%NaOH is housed, is to send out system under 45 ℃ the condition at bath temperature, treats that abalone weight constant weight pulls out; The abalone that the last step was sent out system is put into the container of the aqueous solution that 1%HAC (acetic acid) is housed, and is the system of sending out under 45 ℃ at bath temperature, treats abalone weight constant weight, takes out; Sent out the abalone of system the last step and put into the container that ionized water or distilled water are housed, take out sending out under 0 ℃ to make to abalone weight constant weight; Pull out and put into 0 ℃ of following freezer and carry out pre-freeze sending out the abalone make, carry out deep cooling then and freeze, general cryogenic temperature is below-20 ℃; The sample that freezes is installed to the freeze dryer vacuum refrigeration, and vacuum reaches 80Pa and carries out freeze-drying, makes sample reach constant weight more than 15 hours, promptly forms the freeze-drying abalone.
Claims (4)
1, a kind of method of producing the freeze-drying abalone with Fresh abalone's sashimi (raw fish), after it is characterized in that cutting fresh abalone open the intestines that shell earlier, 0-5 ℃ of following precooling, place then and add water in the heating tank and be warming up to 70-80 ℃ and boil, pull out and put into diluted alkaline and aqueous acetic acid and be the system of sending out under 40-45 ℃ at coolant-temperature gage, putting into distilled water again issues to make to abalone weight constant weight at 0-4 ℃ and takes out, freeze at deep cooling below-20 ℃ again after putting into 0--7 ℃ of pre-freeze, at last the sample that freezes is installed to the freeze dryer vacuum freeze drying, the freeze drying condition is: vacuum reaches 80Pa, make sample reach constant weight after more than 10-15 hour, promptly form the freeze-drying abalone.
2, a kind of method with Fresh abalone sashimi (raw fish) product freeze-drying abalone as claimed in claim 1 is characterized in that above-mentioned diluted alkaline is NaHCO
3Perhaps NaOH.
3, as claimed in claim 1 or 2ly a kind ofly produce the method for freeze-drying abalone, it is characterized in that the weight ratio that diluted alkaline accounts for the aqueous solution is 0.5-1% with the Fresh abalone sashimi (raw fish).
4, as claimed in claim 1ly a kind ofly produce the method for freeze-drying abalone, it is characterized in that the weight ratio that acetic acid accounts for the aqueous solution is 1-2% with the Fresh abalone sashimi (raw fish).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100434590A CN100444753C (en) | 2005-04-30 | 2005-04-30 | Method of producing freeze dried abalone using fresh abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100434590A CN100444753C (en) | 2005-04-30 | 2005-04-30 | Method of producing freeze dried abalone using fresh abalone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1686003A CN1686003A (en) | 2005-10-26 |
| CN100444753C true CN100444753C (en) | 2008-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100434590A Expired - Fee Related CN100444753C (en) | 2005-04-30 | 2005-04-30 | Method of producing freeze dried abalone using fresh abalone |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726765B (en) * | 2011-04-08 | 2014-07-23 | 獐子岛集团大连永盛水产有限公司 | Preparation method of frozen-boiled abalone material |
| CN103181607A (en) * | 2012-01-03 | 2013-07-03 | 曹烟仁 | Method for processing sea cucumber and abalone to be ready-to-eat through freeze-drying technology |
| CN103190654A (en) * | 2012-01-04 | 2013-07-10 | 曹烟仁 | Processing method of freeze-dried instant abalone with shell |
| CN102630979B (en) * | 2012-04-09 | 2013-07-31 | 福州亿达食品有限公司 | Method for processing ready-to-eat seasoning freeze-dried abalone |
| CN103445227A (en) * | 2013-08-22 | 2013-12-18 | 福州亿达食品有限公司 | Processing method of sliced freeze-dried abalone |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478423A (en) * | 2002-08-30 | 2004-03-03 | 大连轻工业学院 | Abalone food and its preparation method |
| CN1526322A (en) * | 2003-03-08 | 2004-09-08 | 福建省闽中蔬菜食品工业总厂 | Production process of freeze dried abalone |
-
2005
- 2005-04-30 CN CNB2005100434590A patent/CN100444753C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478423A (en) * | 2002-08-30 | 2004-03-03 | 大连轻工业学院 | Abalone food and its preparation method |
| CN1526322A (en) * | 2003-03-08 | 2004-09-08 | 福建省闽中蔬菜食品工业总厂 | Production process of freeze dried abalone |
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| Publication number | Publication date |
|---|---|
| CN1686003A (en) | 2005-10-26 |
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Granted publication date: 20081224 Termination date: 20110430 |