CN103598630A - Production method of instant frozen abalone sauce - Google Patents
Production method of instant frozen abalone sauce Download PDFInfo
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- CN103598630A CN103598630A CN201310515936.3A CN201310515936A CN103598630A CN 103598630 A CN103598630 A CN 103598630A CN 201310515936 A CN201310515936 A CN 201310515936A CN 103598630 A CN103598630 A CN 103598630A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method of an instant frozen abalone sauce. The production method is characterized in that the production method comprises the following steps: 1, dried abalone softening in water: cleaning dried abalones, immersing the cleaned dried abalones in cold water, taking out the abalones, putting in cold water, boiling, braising, filtering water obtained after the immersion, and water obtained after the braising, heating, and sterilizing to obtain a water source for abalone sauce stewing; 2, assistant fragrance reinforcement pretreatment: killing an old hen, removing hair and internal organs, dividing into blocks, cleaning pork ribs, dividing the pork ribs into blocks, respectively deep-frying the old hen blocks and the pork rib blocks to reinforce the flavor and the taste, slicing Jinhua hams, and baking the obtained ham slices in a baking oven for a certain time to reinforce the fragrance; 3, original abalone sauce stewing; 4, secondary soup stewing; 5, abalone sauce blending; 6, abalone sauce filling and sterilizing; and 7, quick-freezing: adding a flexibly-packaged cooled abalone sauce into a quick freezing machine for quick freezing to the temperature of the center of the product reaching -18DEG C, and transferring to a cold store for storage.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of production method of instant frozen abalone juice.Background technology
Abalone have the title of " hat of seafood delights ", marine products " eight delicacies ", is luxury goods.The traditional consumption market of abalone is in Hong Kong, now the Chinese such as China, the U.S., Canada, Singapore to consume circle Growth of Consumption very fast.The abalone propensity to consume of this quick increase, has not only driven abalone culture processing, also drives relevant abalone flavour product as the processing such as relevant cooking, the Bao juice flavouring such as Braised Mushroom in Abalone Sauce, the Bao juice goose palm and application.Bao juice or cook abalone or the soup-stock of Related product is the key that cooks out delicious cooking wherein.
It is raw material that tradition Bao juice adopts dry abalone, and auxiliary material is numerous, expensive; Because method for making is numerous and diverse, cooking time reaches 5-6 days conventionally, generally need specific cook to arrange simultaneously, could effectively show the local flavor of abalone, it is improper to cook, can bring about great losses, so consumer is difficult to oneself and makes, even general small-scale eating and drinking establishment is also difficult to self manufacture.Based on this, for abalone soup-stock or abalone sauce, recent years constantly has research, and has commercially produced product to release.
Commercialization abalone sauce is in the market all to allocate type abalone essence to increase abalone local flavor, with I+G, monosodium glutamate and protein hydrolysate or yeast extract, increase freshness, fragrance, freshness and the mouthfeel of this series products mouthfeel and genuine abalone sauce have larger gap.
Also there is report after abalone hydrolysis, to adopt thermal response to manufacture natural abalone essence, to make up the deficiency (CN1452898A of preparing essence, CN1452897A spends in Guangzhou spices limited company in vain), but because general thought is still to reduce costs thinking, by essence, tasty agents and anticorrisive agent, mix abalone sauce product, product is larger at the aspects such as mouthfeel, fragrance and traditional abalone sauce gap.
In addition; also have and adopt dry abalone as the patent of the processing method in abalone local flavor source; as CN102450620A; a kind of abalone sauce and preparation method thereof; this patent is that a kind of family manufacture or restaurant make abalone sauce for the method for other dish culinary arts; product, without the concept of shelf life and control microorganism, is difficult to carry out scale manufacture as industrialization product.For another example patent CN101658283A, a kind ofly take flavouring and the production method thereof that abalone is primary raw material, this patent be take abalone as primary raw material, abalone is rubbed to rear enzymolysis, then add one or more in antioxidant, anticorrisive agent, emulsifying agent, thickener, flavoring agent and food additive, then add flavoring, after mixing, pack, adopt commercial sterilization sterilization mode, product is preserved at normal temperatures, or preserves after dry.This patent has abandoned traditional abalone cooking other auxiliary materials of set and soup-stock increases thinking fresh and flavouring, attempt to utilize self hydrolysis pattern, increase operation rate, because complex adopts a large amount of additives, and hydrolytic process bitter taste is difficult to control, product is not only with high costs and have a long way to go at the aspects such as mouthfeel, fragrance and traditional abalone sauce.
Although the domestic research for abalone deep processing is lasting for years, also there is part commercialization abalone sauce launch, but up to this point existing commercially produced product is all difficult to meet the requirement of high-grade food and drink, trace it to its cause is largely because existing abalone sauce product is too pursued low cost, mix more essence, protein hydrolysate and freshener I+G etc., make the fragrance of abalone sauce or relevant flavouring and mouthfeel can not show a candle to soup-stock or the abalone sauce that cook makes.
Therefore, the present invention is based on the color of preserving the soup-stock that cook cooks out, a kind of like this understanding of local flavor and quality, the cooking process that has proposed to utilize food engineering principle that cook is made to soup-stock scientifically amplifies and industrialization, method takes full advantage of the effect that between food materials, local flavor excites mutually, utilize the dry abalone of small dimension of relative low value to originate as abalone local flavor, with old hen, the auxiliary materials such as rib row and Jinhua ham are as delicate flavour and flavour keynote and set off abalone local flavor by contrast, utilize the fried and baking of appropriateness to excite the fragrance of auxiliary material, pot process processed makes full use of abalone and chicken, interaction between meat and ham obtains dense abalone local flavor and flavour by long-time little fire pot system, storage pattern utilizes pasteurization abalone sauce product to be carried out effectively fresh-keeping in conjunction with quick-frozen and cold storage pattern, the frozen abalone juice product of producing by this scale and continuous production method, mouthfeel and local flavor can compare favourably with the cooking of cook's culinary art, quality is more stable than the cooking of cook's culinary art, and can within reaching the shelf life of 12 months, keep high-quality.Consumer only needs to thaw, and heating certain hour after abalone sauce is mixed with abalone or other abalone flavour products, just can obtain Bao juice flavour product.
Up to now, not yet have take dry abalone as raw material, take cook's cooking process as basis, based on mutually exciting of local flavor between food materials obtain the fresh perfume (or spice) of abalone local flavor full mouthfeel and local flavor, utilize pasteurization in conjunction with quick-frozen and cold storage pattern to abalone cooking is effectively processed, fresh-keeping and serialization is produced report.In addition, due to manufacturing process mutually exciting based on local flavor between food materials, by the cooperation of food materials and the processing of standard, just can present the natural local flavor of abalone and fresh perfume (or spice) completely, product is without the interpolation of any essence, freshener and anticorrisive agent, and this point is also that existing product and existing report cannot provide.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of producing instant freezing precook abalone, and traditional abalone cooking that the taste flavor of the instant frozen abalone that the method is produced is made with cook is compared equally well and stay in grade more.
For solving the problems of the technologies described above, the present invention is by the following technical solutions: the present invention be take dry abalone as primary raw material, first water is sent out, obtain suitable pliability and rise after the degree of sending out, adopt the materials such as chicken, rib row, ham and flavoring to adopt little fire slowly to stew in as for jacketed pan with order together with the abalone having sent out by a certain percentage, the stew abalone of having made and special abalone sauce are filling in proportion enters packaging bag, carries out after pasteurization cooling fast, then quick-frozen, obtains finished product
Concrete steps of the present invention are:
1. a production method for instant frozen abalone juice, is characterized in that, the steps include:
(1) dry abalone water is sent out: dry abalone is put into cold water and soaks after cleaning, and with abalone, can press down and upspring very soon as degree; Then abalone is taken out, put into cold water and boil, more vexed system, the concrete vexed time processed is depending on abalone size and kind, and the abalone of take presses down that periphery does not subside, rapid resilience is not degree; After vexed system, abalone is taken out to another use, after the water of immersion and the water filtration of vexed abalone processed pasteurization, as the moisture of pot abalone sauce processed, originate;
(2) auxiliary material flavouring pretreatment: old hen is slaughtered, after unhairing and internal organ, be divided into piece after clean clean, rib row is clean is divided into piece after clean, fried with flavouring and increasing taste respectively; After Jinhua ham section in baking oven baking certain hour with flavouring;
(3) abalone Normal juice pot system: by pretreated old hen, rib row, ham in step (2), abalone after sending out with water proportionally mixes and is positioned in jacketed pan, put into hot water, big fire turns little fire after boiling, after stewing 3-5 processed hour, add flavoring, continue little fire pot 8-12 hour processed, take out abalone in the quick cooling rear another use of clean chilling room; Residue soup slag adopts squeezer to carry out juice separation, and cooling rear standby fast after juice filters, this soup is abalone Normal juice; Remaining soup slag carries out secondary pot system;
(4) second-hand soup pot system: by the abalone that in the residue soup slag heating water in step (3) or heating water and step (1), water is sent out, pot is made again, after same first big fire is boiled, add appropriate salt, soy sauce, oyster sauce and sugared seasoning, then turn little fire, continue pot 6-8 hour processed, then soup slag is separated, cooling rear standby fast after soup juice filters, this soup is second-hand soup;
(5) abalone sauce allotment: the second-hand soup that the abalone Normal juice that step (3) is obtained and step (4) obtain, proportionally mix and heating again, after solid content reaches certain proportion, add stabilizing agent, after mixing, pot has been made;
(6) filling, the sterilization of abalone sauce: by abalone sauce hot filling, normal pressure sealing, then carry out pasteurize, abalone sauce flexible package after packing is dropped into sterilization in open kettle pot, under 95～100 ℃ of conditions, sterilization is 25～40 minutes, and sterilizing time is depending on packing size, and sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, take advantage of heat to arrange packaging bag, be then cooled to rapidly below 10 ℃;
(7) quick-frozen: cooled abalone sauce flexible package is put into instant freezer and carry out quick-frozen, reach-18 ℃ to product center temperature, complete quick-frozen, then transfer to Storage in cold bank.
In described step (1), the water that soaks dry abalone is to boil rear cooling running water, the water of the dry abalone of described immersion is dry abalone 3 times, the coolant-temperature gage of the dry abalone of described immersion remains on 0-4 ℃, soak time is 3-5 days, after abalone is taken out, put into 5 times of cold water and boil, more vexed 6-12 hour processed.
In described step (2), old hen is slaughtered internal organ and is cleaned after the piece that is cut into 5 centimeter square left and right sizes, within fried 3～5 minutes at 180-200 ℃, after color is golden yellow, uses; Rib clears to be washed after the piece that is cut into the square left and right of 5cm size, and at 180-200 ℃, fried 3-5 minute is used after color is golden yellow; Jinhua ham section, thickness is at 0.3～0.5 centimetre, and at 180-200 ℃, baking was used after 3～5 minutes.
In described step (3), the weight ratio of old hen, rib row, ham and abalone is 4: 4: 2: 3, and wherein, the weight of old hen, rib row, ham is according to fresh product part, abalone weight is calculated according to dry abalone, puts into 1.8 times of weight hot water of total material when abalone pot is processed.
Described hot water partly adopts immersion water and the vexed water processed of abalone in described step (1).
In described step (4), a kind of pot method processed of second-hand soup is the soup slag in described step (3) to be added to 3 times of hot water, again pot system.
In described step (4), a kind of pot method processed of second-hand soup is the soup slag in described step (3) to be added to 3 times of hot water, the abalone that adds the middle water of step (1) to send out, again pot system.
In step (5), the second-hand soup that the abalone Normal juice that step (3) is obtained and step (4) obtain, mixes and heating again according to 3: 1 ratios, treats that solid content reaches 12～13%, then adds stabilizing agent.
The use amount of described stabilizing agent is 0.6% of soup weight.
Described stabilizing agent is that stabilizing agent is xanthans, carboxymethyl cellulose and the Arabic gum mixture of 1: 1: 1.
Good effect of the present invention is:
Utilize the dry abalone of small dimension of relative low value to originate as abalone local flavor, with old hen, the auxiliary materials such as rib row and Jinhua ham are as delicate flavour and flavour keynote and set off abalone local flavor by contrast, utilize the fried and baking of appropriateness to excite the fragrance of auxiliary material, pot process processed makes full use of abalone and chicken, interaction between meat and ham obtains dense abalone local flavor and flavour by long-time little fire pot system, storage pattern utilizes pasteurization abalone sauce product to be carried out effectively fresh-keeping in conjunction with quick-frozen and cold storage pattern, the frozen abalone juice product of producing by this scale and continuous production method, mouthfeel and local flavor can compare favourably with the cooking of cook's culinary art, quality is more stable than the cooking of cook's culinary art, and can within reaching the shelf life of 12 months, keep high-quality.Consumer only needs to thaw, and heating certain hour after abalone sauce is mixed with abalone or other abalone flavour products, just can obtain Bao juice flavour product.
The present invention is without the interpolation of any essence, freshener and anticorrisive agent, by the cooperation of food materials and the processing of standard, just can present the natural local flavor of abalone completely, while, the product shelf phase can reach 12 months based on pasteurization in conjunction with this pattern of chilled storage, and steady quality in shelf life.This industrialized product easily will effectively change the problem that ordinary consumer and a slap-bang shop cannot the high-quality abalone local flavor of self manufacture soup-stock, simplify the cooking program of abalone and the cooking of abalone local flavor and effectively shorten cooking length of time, effectively promoting processing and the application level of flavouring.
The specific embodiment
In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the specific embodiment, the present invention is described in further details.At this, exemplary embodiment of the present invention and explanation thereof are used for explaining the present invention, but not as a limitation of the invention.
Embodiment 1
(1) be first that dry abalone water is sent out, the Dalian Bao 4000 (about 120 kgs) of 20 of take is raw material, after surface clean, then with cooling water sterilization after boiling, then add cooling water after 360 liters of boilings, under 0-4 ℃ of condition, soak 3 days, then abalone is taken out, put into the jacketed pan with lid, inject 600 kilograms of cold water, rear pass steam is boiled in big fire, vexed system 8 hours.Take out abalone standby, after the water of immersion and the water filtration of vexed abalone processed, carry out pasteurization, be then placed in turnover pot standby.
(2) manufacture local flavor naturally the abalone sauce of fresh perfume (or spice) need to use old hen, rib row and Jinhua ham is fresh as increasing and the auxiliary material of flavouring, in order to make auxiliary material, can better bring into play flavouring effect, need first auxiliary material to be carried out to pretreatment, old hen 60 (approximately 160 kilograms) is slaughtered after internal organ have cleaned, be split into the piece of 5 centimeter square, fried 3-5 minute under 180-200 ℃ of condition, to color golden yellow pull out standby; After rib row (160 kilograms) cleans and drains, be cut into the piece of 5 centimeter square, fried 3-5 minute under 180-200 ℃ of condition, pulls out standby when golden yellow to color; Jinhua ham (approximately 80 kilograms) is cut into slices after (0.3-0.5 centimetre of thickness), with rotating type baking oven, under 180 ℃ of conditions baking 3-5 minute standby.
(3) one's old mother's chicken nugget of fried and baking respectively, rib row's piece and Jinhua ham sheet and water are sent out abalone rear and be evenly placed on volume and be in the jacketed pan of 1500 kilograms, add 900 kilograms of hot water (this part hot water has comprised the water of immersion abalone and the water of vexed abalone processed in step (1)), open steam simultaneously, burning turns down steam after rolling at once fast, makes to present slight boiling condition; After 3 hours with soy sauce (light soy sauce, approximately 40 kilograms, approximately 10 kilograms of dark soy sauce), oyster sauce (approximately 50 kilograms), rock sugar (approximately 40 kilograms), then continue vexed system (presenting all the time slight boiling condition) 12 hours.Abalone is taken out and is cooled fast to 10 ℃ of following another use, and remaining material carries out after the separation of soup slag, obtains approximately 750 kilograms of abalone sauces, and the abalone sauce now obtaining is referred to as abalone Normal juice, and remaining soup slag (about 280 kilograms of soup slags) carries out secondary pot system.
(4) when second-hand soup pot is processed, at above-mentioned soup slag, add 800 kilograms of hot water (similar 3 times of hot water), pot is made again, after same first big fire is boiled, with soy sauce (10 kilograms of light soy sauce, 2.5 kilograms of dark soy sauce), oyster sauce (10 kilograms) and flavoring such as sugar (10 kilograms) etc., then turn little fire, continue pot 6-8 hour processed.Then soup slag is separated, approximately obtains 450 kilograms of soup juice, and this soup is referred to as second-hand soup; Cooling rear standby fast after second-hand soup is filtered, after residual residue is dry as feed.
(5) the second-hand soup then the abalone Normal juice obtaining in step (3) and step (4) being obtained, according to 5: 3 ratios, mix and heating again, treat that solid content reaches 12～13%(if needed, can salt adding to adjust salt content, make final salt content be about 2.0～2.2%), adding stabilizing agent (addition is 0.6% of soup weight, and stabilizing agent is xanthans, carboxymethyl cellulose and the Arabic gum mixture of 1: 1: 1), after mixing, abalone sauce pot has been made.Above-mentioned material can obtain 1000 kilograms of abalone sauces altogether.
(6) step (5) being obtained to abalone sauce adopts 1 kilogram of cold-resistant sack freezing to carry out hot filling, normal pressure sealing, then drop into sterilization in open kettle pot, carry out pasteurize, under 95～100 ℃ of conditions, sterilization is 40 minutes, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, takes advantage of heat to arrange packaging bag, is then cooled to rapidly below 10 ℃.
(7) quick-frozen and storage: cooled abalone sauce flexible package is put into instant freezer and carry out quick-frozen, reach-18 ℃ to product center temperature, complete quick-frozen, then transfer to-18 ℃ of Storage in cold banks.Storage, transportation and sales process temperature fluctuation have certain influence to the product shelf phase, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
After this product can adopt hot water to thaw for the making of other cookings.
Embodiment 2
(1) adopting little abalone is raw material, the pocket little abalone 120 kg of 100 left and right of take is raw material, after surface clean, then with cooling water sterilization after boiling, then add cooling water after 360 liters of boilings, under 0-4 ℃ of condition, soak 1 day, then abalone is taken out, put into the jacketed pan with lid, inject 600 kilograms of cold water, rear pass steam is boiled in big fire, vexed system 6 hours.Take out abalone standby, after the water of immersion and the water filtration of vexed abalone processed, carry out pasteurization, be then placed in turnover pot standby.
(2) manufacture local flavor naturally the abalone sauce of fresh perfume (or spice) need to use old hen, rib row and Jinhua ham as the auxiliary material that increases fresh and flavouring, in order to make auxiliary material can better bring into play flavouring effect, needs first carry out pretreatment to auxiliary material, pretreatment is with embodiment 1.
(3) pot system of abalone Normal juice is with embodiment 1.
(4) when second-hand soup pot is processed, after the little abalone of taking out in step is mixed with soup slag, add 800 kilograms of hot water, pot is made again, after same first big fire is boiled, with flavorings such as soy sauce (10 kilograms of light soy sauce, 2.5 kilograms of dark soy sauce), oyster sauce (10 kilograms) and sugar (10 kilograms), then turn little fire, continue pot 6-8 hour processed.Then take out separately use of abalone, then carry out the separation of soup slag, approximately obtain 450 kilograms of soup juice, this soup is referred to as second-hand soup; Cooling rear standby fast after second-hand soup is filtered, after residual residue is dry as feed.
(5) abalone sauce adaptation step is with embodiment 1.Above-mentioned material can obtain 1000 kilograms of abalone sauces altogether.
(6) step (5) being obtained to abalone sauce adopts the cold-resistant sack freezing of 500g to carry out hot filling, normal pressure sealing, then drop into sterilization in open kettle pot, carry out pasteurize, sterilization 25 minutes (constant temperature 25 minutes) under 95～100 ℃ of conditions, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, takes advantage of heat to arrange packaging bag, is then cooled to rapidly below 10 ℃.
(7) quick-frozen and storage: cooled abalone sauce flexible package is put into instant freezer and carry out quick-frozen, reach-18 ℃ to product center temperature, complete quick-frozen, then transfer to-18 ℃ of Storage in cold banks.Storage, transportation and sales process temperature fluctuation have certain influence to the product shelf phase, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
After this product can adopt hot water to thaw for the making of other cookings.
Claims (10)
1. a production method for instant frozen abalone juice, is characterized in that, the steps include:
(1) dry abalone water is sent out: dry abalone is put into cold water and soaks after cleaning; Then abalone is taken out, put into cold water and boil, more vexed system; After the water soaking and the water filtration of vexed abalone processed pasteurization, as the moisture of pot abalone sauce processed, originate;
(2) auxiliary material flavouring pretreatment: old hen is slaughtered, after unhairing and internal organ, be divided into piece after clean clean, rib row is clean is divided into piece after clean, fried with flavouring and increasing taste respectively; After Jinhua ham section in baking oven baking certain hour with flavouring;
(3) abalone Normal juice pot system: by pretreated old hen, rib row, ham in step (2), abalone after sending out with water proportionally mixes and is positioned in jacketed pan, put into hot water, big fire turns little fire after boiling, after stewing 3-5 processed hour, add flavoring, continue little fire pot 8-12 hour processed, take out abalone in the quick cooling rear another use of clean chilling room; Residue soup slag adopts squeezer to carry out juice separation, and cooling rear standby fast after juice filters, this soup is abalone Normal juice; Remaining soup slag carries out secondary pot system;
(4) second-hand soup pot system: by the abalone that in the residue soup slag heating water in step (3) or heating water and step (1), water is sent out, pot is made again, after same first big fire is boiled, add appropriate salt, soy sauce, oyster sauce and sugared seasoning, then turn little fire, continue pot 6-8 hour processed, then soup slag is separated, cooling rear standby fast after soup juice filters, this soup is second-hand soup;
(5) abalone sauce allotment: the second-hand soup that the abalone Normal juice that step (3) is obtained and step (4) obtain, proportionally mix and heating again, after solid content reaches certain proportion, add stabilizing agent, after mixing, pot has been made;
(6) filling, the sterilization of abalone sauce: by abalone sauce hot filling, normal pressure sealing, then carry out pasteurize, abalone sauce flexible package after packing is dropped into sterilization in open kettle pot, under 95～100 ℃ of conditions, sterilization is 25～40 minutes, and sterilizing time is depending on packing size, and sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, take advantage of heat to arrange packaging bag, be then cooled to rapidly below 10 ℃;
(7) quick-frozen: cooled abalone sauce flexible package is put into instant freezer and carry out quick-frozen, reach-18 ℃ to product center temperature, complete quick-frozen, then transfer to Storage in cold bank.
2. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in described step (1), the water that soaks dry abalone is to boil rear cooling running water, the water of the dry abalone of described immersion is dry abalone 3 times, the coolant-temperature gage of the dry abalone of described immersion remains on 0-4 ℃, soak time is 3-5 days, after abalone is taken out, put into 5 times of cold water and boil, more vexed 6-12 hour processed.
3. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in described step (2), old hen is slaughtered internal organ and is cleaned after the piece that is cut into 5 centimeter square left and right sizes, within fried 3～5 minutes at 180-200 ℃, after color is golden yellow, uses; Rib clears to be washed after the piece that is cut into the square left and right of 5cm size, and at 180-200 ℃, fried 3-5 minute is used after color is golden yellow; Jinhua ham section, thickness is at 0.3～0.5 centimetre, and at 180-200 ℃, baking was used after 3～5 minutes.
4. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in described step (3), the weight ratio of old hen, rib row, ham and abalone is 4: 4: 2: 3, wherein, the weight of old hen, rib row, ham is according to fresh product part, and abalone weight is calculated according to dry abalone, puts into 1.8 times of weight hot water of total material when abalone pot is processed.
5. according to the production method of instant frozen abalone juice claimed in claim 4, it is characterized in that, described hot water partly adopts immersion water and the vexed water processed of abalone in described step (1).
6. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in described step (4), a kind of pot method processed of second-hand soup is the soup slag in described step (3) to be added to 3 times of hot water, again pot system.
7. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in described step (4), a kind of pot method processed of second-hand soup is, soup slag in described step (3) is added to 3 times of hot water, add the abalone that in step (1), water is sent out, again pot system.
8. according to the production method of instant frozen abalone juice claimed in claim 1, it is characterized in that, in step (5), the second-hand soup that the abalone Normal juice that step (3) is obtained and step (4) obtain, according to 3: 1 ratios, mix and heating again, treat that solid content reaches 12～13%, then add stabilizing agent.
9. according to the production method of instant frozen abalone juice claimed in claim 8, it is characterized in that, the use amount of described stabilizing agent is 0.6% of soup weight.
10. according to the production method of instant frozen abalone juice claimed in claim 9, it is characterized in that, described stabilizing agent is that stabilizing agent is xanthans, carboxymethyl cellulose and the Arabic gum mixture of 1: 1: 1.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859457A (en) * | 2014-03-31 | 2014-06-18 | 天津市亿家品水产有限公司 | Preparation method of instant sea cucumbers or abalones |
| CN104982877A (en) * | 2015-07-21 | 2015-10-21 | 刘海涛 | Abalone juice seasoning recipe |
| CN106550972A (en) * | 2016-11-24 | 2017-04-05 | 安徽新梦想食品有限公司 | A kind of segmentation of pork head meat and snap frozen processing method |
| CN108308588A (en) * | 2018-04-04 | 2018-07-24 | 郑德茂 | A kind of production method of abalone thick gravy |
| CN110200234A (en) * | 2019-07-03 | 2019-09-06 | 厦门市岛之原生物科技有限公司 | A kind of abalone and its processing method and freezing fresh abalone with brown sauce and preparation method thereof |
| CN110663922A (en) * | 2019-09-26 | 2020-01-10 | 上海衙宴餐饮管理有限公司 | Abalone juice preparation method |
| CN113519807A (en) * | 2021-07-20 | 2021-10-22 | 百珍堂生物科技(上海)有限公司 | Dietary supplement product for rapidly supplementing nutrition to nucleotide and preparation method thereof |
| WO2023273903A1 (en) * | 2021-07-01 | 2023-01-05 | 百珍堂生物科技(浙江)有限公司 | Dietetic invigoration product capable of rapidly supplementing nutrients by nucleotide and preparation method therefor, and detection method for nucleotide in dietetic invigoration product |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859457A (en) * | 2014-03-31 | 2014-06-18 | 天津市亿家品水产有限公司 | Preparation method of instant sea cucumbers or abalones |
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| CN104982877A (en) * | 2015-07-21 | 2015-10-21 | 刘海涛 | Abalone juice seasoning recipe |
| CN106550972A (en) * | 2016-11-24 | 2017-04-05 | 安徽新梦想食品有限公司 | A kind of segmentation of pork head meat and snap frozen processing method |
| CN108308588A (en) * | 2018-04-04 | 2018-07-24 | 郑德茂 | A kind of production method of abalone thick gravy |
| CN108308588B (en) * | 2018-04-04 | 2022-04-15 | 郑德茂 | Preparation method of abalone sauce |
| CN110200234A (en) * | 2019-07-03 | 2019-09-06 | 厦门市岛之原生物科技有限公司 | A kind of abalone and its processing method and freezing fresh abalone with brown sauce and preparation method thereof |
| CN110663922A (en) * | 2019-09-26 | 2020-01-10 | 上海衙宴餐饮管理有限公司 | Abalone juice preparation method |
| WO2023273903A1 (en) * | 2021-07-01 | 2023-01-05 | 百珍堂生物科技(浙江)有限公司 | Dietetic invigoration product capable of rapidly supplementing nutrients by nucleotide and preparation method therefor, and detection method for nucleotide in dietetic invigoration product |
| CN113519807A (en) * | 2021-07-20 | 2021-10-22 | 百珍堂生物科技(上海)有限公司 | Dietary supplement product for rapidly supplementing nutrition to nucleotide and preparation method thereof |
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Application publication date: 20140226 |