CN103798848A - Preparation method of frozen prepared abalone product - Google Patents
Preparation method of frozen prepared abalone product Download PDFInfo
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- CN103798848A CN103798848A CN201410082212.9A CN201410082212A CN103798848A CN 103798848 A CN103798848 A CN 103798848A CN 201410082212 A CN201410082212 A CN 201410082212A CN 103798848 A CN103798848 A CN 103798848A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000005057 refrigeration Methods 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 230000008014 freezing Effects 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 15
- 235000020995 raw meat Nutrition 0.000 claims description 15
- 238000004513 sizing Methods 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000002203 pretreatment Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 241001003182 Radula Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000003187 abdominal effect Effects 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004118 muscle contraction Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
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- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a frozen prepared abalone product. The preparation method comprises the steps of selecting fresh and live big abalone, implementing pretreatment, curing, rubbing, shaping, deodorizing, carrying out vacuum flavoring, sterilizing gently, quick-freezing and refrigerating. Through gentle processing and ultrasonic wave assisted refrigeration techniques, the prepared product reserves bioactivity of fresh and live abalone, and nutrient ingredients are easy to be absorbed; the preparation method is simple, and the product taste is excellent; therefore, the preparation method has obvious economic and social benefits.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to a kind of preparation method of freezing precook abalone goods.
Background technology
Bao, the Bao honor world, Bao, Gu claims abalone, first of " extra large eight delicacies ", have the good reputation of " hat of seafood delights ", and its meat is tender fine and smooth, and flavour is extremely delicious.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 of living itself 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.And normally abalone is processed at present to the dry and light abalone products such as dry of salify, it is all changed at aspects such as nutritional labeling, sense organ, shape, local flavors, loses the original characteristic of abalone, and the loaded down with trivial details step such as when edible, need steep, extremely inconvenient.
The patent No. be CN 102697099 B disclosure of the invention a kind of method of producing freeze-drying abalone with Fresh abalone sashimi (raw fish).Being to be incubated 3-5 hour under the condition of 100-120 ℃ in temperature by abalone, is 3-4kg/cm at pressure
2, temperature is to be incubated 1-8 minute sterilization maturation process under the condition of 130-150 ℃; The patent No. be CN101199354 disclosure of the invention the new method of a kind of instant abalone processing, it is that after fresh and alive abalone is cleaned, pack adds water-stop, processes 3～30 minutes under the environment of 300～800MPa; The patent No. is to disclose instant abalone production technology in the invention of CN 101999709 B, adopts high temperature sterilization.In the invention of application number 201310327652.1, disclose frozen abalone process technology, freezed sending into immediately sharp freezing room after abalone sabot, freeze-off time is no more than 5 hours, suddenly freezes temperature-28 ℃ ~-35 ℃, and abalone central temperature is down to below-18 ℃; The patent No. is in the invention of CN 102630979 B, to disclose instant seasoning freeze-drying abalone processing method to have adopted freeze drying technology, and edible is to want rehydration, and consumer is aspect not.
Above-mentioned technology is wanted high temperature, high pressure, frozen dried, and its shortcoming is that gained abalone products does not all keep original activity, causes abalone body internal protein, causes a lot of water miscible nutrients to run off, and yield rate is low.Abalone after freezing its contraction of muscle after poach is serious, and meat is coarse, rotten to the corn, abdominal foot center spongeization, and sense organ is poor, and consumption is poor; When edible, want rehydration, edible inconvenient.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of freezing precook abalone goods, adopt gentle processing and ultrasonic wave to assist Refrigeration Technique, make product retain the biologically active of fresh and alive abalone, and nutritional labeling is easy to absorb more, preparation method is simple, products taste is good, possesses significant economic and social benefit.
For achieving the above object, the present invention adopts following technical scheme:
Fresh and alive large abalone through raw material select, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material is selected: get growth period more than 2 years, pollution-free, more than single weight 150g fresh and alive large abalone;
(2) pre-treatment: abalone decladding, internal organ, clean up;
(3) pickle: pickle abalone meat with edible salt, the mass ratio of edible salt and abalone meat is 6-10:100;
(4) rubbing: abalone meat is carried out to rubbing 15-25 minute, clean and remove abalone radula;
(5) sizing: add the salt of 0.5～1.0wt.% and the citric acid of 0.05～0.1wt.% in water, be mixed with mixed solution, pour abalone into, the mass ratio of controlling mixed solution and abalone meat is 2.5～3.0:1; Slowly heat 7-10min and make water temperature rise to 60～63 ℃, be incubated 3～4 minutes, then cooling with circulating water or frozen water, rinsing 15～20min, drains;
(6) except raw meat: the abalone meat of sizing 2～4 ℃ soak 18-24 hour except in raw meat liquid, drain;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, keeps 5-15 min under 40～50 ℃, 0.07MPa, fully mix, repeat 2～3 times;
(8) gentle sterilization: be warmed up to 90 ℃～100 ℃ with the speed of 2 ℃/min, be incubated 10 minutes, cooling fast;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-2 ~ 0 ℃, processes 40 ~ 60s in 20 ~ 25kHz, 50 ~ 70W ultrasonic environment;-40 ~-36 ℃ freezing 5～8 minutes;
(10) refrigeration: product is refrigerated in the warehouse lower than-18 ℃.
The mass ratio of de-raw meat liquid and abalone meat is 1:1.
The formula of de-raw meat liquid, by mass percentage: 3.0-4.0% purple perilla liquid, 2.0-3.0% ginger juice, 2.0-3.0% wine, 2.5-3.0 % salt, 0.1-0.2 % calgon, surplus is water.
The formula of flavoring: chicken extract 300-400 gram, anistree 9-10 gram, cassia bark 5-6 gram, cloves 3-4 gram, Chinese prickly ash 5-6 gram, fennel seeds 2-3 gram, Radix Glycyrrhizae 4-5 gram, white granulated sugar 8-12 gram, rice wine 50-80mL, ginger 18-20 gram, water 1000mL.
Described rubbing is to carry out in impeller-type rubbing machine.
Remarkable advantage of the present invention is:
(1) this process using the auxiliary Refrigeration Technique of gentle processing and ultrasonic wave, make product retain the biologically active of fresh and alive abalone, and nutritional labeling is easy to absorb more;
(2) product can extended refrigerated storage, and after thawing, can eat at any time or heat edible, and instant, refining losses are little, and yield rate is high, and processing technology is simple, good operability;
(3) impeller-type rubbing machine: cleaning equipment is simple, clean up, economizes labour;
(4) defishying: adopt natural safe odor absorber and compose taste technology and remove the fishy smell of abalone, combining phosphate in defishying agent, further having improved meat and the water-retaining property of abalone muscle, having improved yield rate and the tender degree of abalone;
(5) gentle sterilization, the tender characteristic of the protection Bao meat that slowly heats up and reservation originate in nutrition, the color and luster of Bao, because Bao is prone to the hardening of tissue, problem of aging and brown stain in high-temperature sterilization process;
(6) vacuum seasoning: large abalone is more tasty, the tender characteristic of protection Bao meat, keep the distinctive fresh fragrance of Bao.
(7) ultrasonic wave is auxiliary freezing: accelerated the refrigerating process of abalone and reduced ice crystal size, make it trickle and be uniformly distributed, improve frozen abalone quality, avoid its contraction of muscle after thawing of the abalone after conventional freezing serious, meat is coarse, rotten to the corn, abdominal foot center spongeization, the defect such as sense organ is poor, and consumption is poor.
The specific embodiment
embodiment 1
Fresh and alive large abalone through raw material select, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material is selected: get growth period more than 2 years, pollution-free, more than single weight 150g fresh and alive large abalone;
(2) pre-treatment: abalone decladding, internal organ, clean up;
(3) pickle: pickle abalone meat with edible salt, the mass ratio of edible salt and abalone meat is 6:100;
(4) rubbing: abalone meat is carried out to rubbing 15 minutes, clean and remove abalone radula;
(5) sizing: add the salt of 0.5wt.% and the citric acid of 0.05wt.% in water, be mixed with mixed solution, pour abalone into, the mass ratio of controlling mixed solution and abalone meat is 2.5:1; Slowly heat 7min and make water temperature rise to 60 ℃, be incubated 3 minutes, then cooling with circulating water or frozen water, rinsing 15min, drains;
(6) except raw meat: the abalone meat of sizing, 2 ℃ soak 18 hours except in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, keeps 5 min under 40 ℃, 0.07MPa, fully mix, repeat 2 times;
(8) gentle sterilization: be warmed up to 90 ℃ with the speed of 2 ℃/min, be incubated 10 minutes, naturally cooling;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-2 ℃, processes 40s in 20kHz, 50W ultrasonic environment;-40 ℃ freezing 5 minutes;
(10) refrigeration: product is refrigerated in the warehouse lower than-18 ℃.
The mass ratio of de-raw meat liquid and abalone meat is 1:1.
The formula of de-raw meat liquid, by mass percentage: 3.0% purple perilla liquid, 2.0 % ginger juice, 2.0 % wine, 2.5 % salt, 0.1 % calgon, surplus is water.
The formula of flavoring: 300 grams of chicken extracts, 9 grams of anises, 5 grams, cassia bark, 3 grams of cloves, 5 grams, Chinese prickly ash, 2 grams of fennel seeds, 4 grams, Radix Glycyrrhizae, 8 grams of white granulated sugars, rice wine 50mL, 18 grams of ginger, water 1000mL.
Described rubbing is to carry out in impeller-type rubbing machine.
embodiment 2
Fresh and alive large abalone through raw material select, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material is selected: get growth period more than 2 years, pollution-free, more than single weight 150g fresh and alive large abalone;
(2) pre-treatment: abalone decladding, internal organ, clean up;
(3) pickle: pickle abalone meat with edible salt, the mass ratio of edible salt and abalone meat is 10:100;
(4) rubbing: abalone meat is carried out to rubbing 25 minutes, clean and remove abalone radula;
(5) sizing: add the salt of 1.0wt.% and the citric acid of 0.1wt.% in water, be mixed with mixed solution, pour abalone into, the mass ratio of controlling mixed solution and abalone meat is 3.0:1; Slowly heat 10min and make water temperature rise to 63 ℃, be incubated 4 minutes, then cooling with circulating water or frozen water, rinsing 20min, drains;
(6) except raw meat: the abalone meat of sizing, 4 ℃ soak 24 hours except in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, keeps 15 min under 50 ℃, 0.07MPa, fully mix, repeat 3 times;
(8) gentle sterilization: be warmed up to 100 ℃ with the speed of 2 ℃/min, be incubated 10 minutes, naturally cooling;
(9) quick-frozen: after the abalone meat after sterilization is cooled to its central temperature and is 0 ℃, process 60s in 25kHz, 70W ultrasonic environment;-36 ℃ freezing 8 minutes;
(10) refrigeration: product is refrigerated in the warehouse lower than-18 ℃.
The mass ratio of de-raw meat liquid and abalone meat is 1:1.
The formula of de-raw meat liquid, by mass percentage: 4.0% purple perilla liquid, 3.0% ginger juice, 3.0% wine, 3.0 % salt, 0.2 % calgon, surplus is water.
The formula of flavoring: 400 grams of chicken extracts, 10 grams of anises, 6 grams, cassia bark, 4 grams of cloves, 6 grams, Chinese prickly ash, 3 grams of fennel seeds, 5 grams, Radix Glycyrrhizae, 12 grams of white granulated sugars, rice wine 80mL, 20 grams of ginger, water 1000mL.
Described rubbing is to carry out in impeller-type rubbing machine.
embodiment 3
Fresh and alive large abalone through raw material select, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material is selected: get growth period more than 2 years, pollution-free, more than single weight 150g fresh and alive large abalone;
(2) pre-treatment: abalone decladding, internal organ, clean up;
(3) pickle: pickle abalone meat with edible salt, the mass ratio of edible salt and abalone meat is 8:100;
(4) rubbing: abalone meat is carried out to rubbing 20 minutes, clean and remove abalone radula;
(5) sizing: add the salt of 0.8wt.% and the citric acid of 0.08wt.% in water, be mixed with mixed solution, pour abalone into, the mass ratio of controlling mixed solution and abalone meat is 2.8:1; Slowly heat 8min and make water temperature rise to 61 ℃, be incubated 3.5 minutes, then cooling with circulating water or frozen water, rinsing 18min, drains;
(6) except raw meat: the abalone meat of sizing, 3 ℃ soak 21 hours except in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, keeps 10min under 45 ℃, 0.07MPa, fully mix, repeat 2 times;
(8) gentle sterilization: be warmed up to 95 ℃ with the speed of 2 ℃/min, be incubated 10 minutes, naturally cooling;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-1 ℃, processes 50s in 22kHz, 60W ultrasonic environment;-38 ℃ freezing 6 minutes;
(10) refrigeration: product is refrigerated in the warehouse lower than-18 ℃.
The mass ratio of de-raw meat liquid and abalone meat is 1:1.
The formula of de-raw meat liquid, by mass percentage: 3.5% purple perilla liquid, 2.5% ginger juice, 2.5% wine, 2.8 % salt, 0.15 % calgon, surplus is water.
The formula of flavoring: 350 grams of chicken extracts, 9.5 grams of anises, 5.5 grams, cassia bark, 3.5 grams of cloves, 5.5 grams, Chinese prickly ash, 2.5 grams of fennel seeds, 4.5 grams, Radix Glycyrrhizae, 10 grams of white granulated sugars, rice wine 65mL, 19 grams of ginger, water 1000mL.
Described rubbing is to carry out in impeller-type rubbing machine.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a preparation method for freezing precook abalone goods, is characterized in that: fresh and alive large abalone through raw material select, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.
2. the preparation method of freezing precook abalone goods according to claim 1, is characterized in that: concrete steps are as follows:
(1) raw material is selected: get growth period more than 2 years, pollution-free, more than single weight 150g fresh and alive large abalone;
(2) pre-treatment: abalone decladding, internal organ, clean up;
(3) pickle: pickle abalone meat with edible salt, the mass ratio of edible salt and abalone meat is 6-10:100;
(4) rubbing: abalone meat is carried out to rubbing 15-25 minute, clean and remove abalone radula;
(5) sizing: add the salt of 0.5～1.0wt.% and the citric acid of 0.05～0.1wt.% in water, be mixed with mixed solution, pour abalone into, the mass ratio of controlling mixed solution and abalone meat is 2.5～3.0:1; Slowly heat 7-10min and make water temperature rise to 60～63 ℃, be incubated 3～4 minutes, then cooling with circulating water or frozen water, rinsing 15～20min, drains;
(6) except raw meat: the abalone meat of sizing 2～4 ℃ soak 18-24 hour except in raw meat liquid, drain;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, keeps 5-15 min under 40～50 ℃, 0.07MPa, fully mix, repeat 2～3 times;
(8) gentle sterilization: be warmed up to 90 ℃～100 ℃ with the speed of 2 ℃/min, be incubated 10 minutes, cooling fast;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-2 ~ 0 ℃, processes 40 ~ 60s in 20 ~ 25kHz, 50 ~ 70W ultrasonic environment;-40 ~-36 ℃ freezing 5～8 minutes;
(10) refrigeration: product is refrigerated in the warehouse lower than-18 ℃.
3. the preparation method of freezing precook abalone goods according to claim 2, is characterized in that: the mass ratio of de-raw meat liquid and abalone meat is 1:1.
4. the preparation method of freezing precook abalone goods according to claim 2, it is characterized in that: the formula of de-raw meat liquid, by mass percentage: 3.0-4.0% purple perilla liquid, 2.0-3.0% ginger juice, 2.0-3.0% wine, 2.5-3.0 % salt, 0.1-0.2 % calgon, surplus is water.
5. the preparation method of freezing precook abalone goods according to claim 2, is characterized in that: the formula of flavoring: chicken extract 300-400 gram, anistree 9-10 gram, cassia bark 5-6 gram, cloves 3-4 gram, Chinese prickly ash 5-6 gram, fennel seeds 2-3 gram, Radix Glycyrrhizae 4-5 gram, white granulated sugar 8-12 gram, rice wine 50-80mL, ginger 18-20 gram, water 1000mL.
6. the preparation method of freezing precook abalone goods according to claim 2, is characterized in that: described rubbing is to carry out in impeller-type rubbing machine.
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