CN103798848B - Preparation method of frozen prepared abalone product - Google Patents

Preparation method of frozen prepared abalone product Download PDF

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CN103798848B
CN103798848B CN201410082212.9A CN201410082212A CN103798848B CN 103798848 B CN103798848 B CN 103798848B CN 201410082212 A CN201410082212 A CN 201410082212A CN 103798848 B CN103798848 B CN 103798848B
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abalone
meat
gram
preparation
rubbing
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CN103798848A (en
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罗联钰
石晓明
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Fujian Yuehai Aquatic Food Ltd
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Fujian Yuehai Aquatic Food Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84Flavour masking or reducing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88Taste or flavour enhancing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273Removal 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of preparation method of freezing precook abalone goods
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, all over the world, Bao, ancient title abalone, first of " extra large eight delicacies ", have the good reputation of " hat of seafood delights ", its meat is tender fine and smooth, and flavour is extremely delicious for Bao honor.Modern study shows, abalone polysaccharide has function that is antitumor, develop immunitypty, is that all good thing eaten by medicine.Therefore the medicines and health protection of abalone is worth and has good exploitation prospect.But abalone fresh goods, product of living itself are not easily preserved, and again because being subject to the restriction of producing season, production region, are difficult to meet market to the wilderness demand eating abalone raw.And normally abalone is processed at present the dry and light abalone products such as dry of salify, it is all changed in nutritional labeling, sense organ, shape, local flavor etc., loses the original characteristic of abalone, and need steep tedious steps such as sending out when edible, extremely inconvenient.
To be the disclosure of the invention of CN 102697099 B a kind of with Fresh abalone's sashimi (raw fish) produces the method for freeze-drying abalone for the patent No..Being be incubated 3-5 hour under the condition of 100-120 DEG C in temperature by abalone, is 3-4kg/cm at pressure 2, temperature is be incubated 1-8 minute sterilization maturation process under the condition of 130-150 DEG C; The new method of the patent No. to be the disclosure of the invention of CN101199354 a kind of instant abalone processing, it is that pack after fresh and alive abalone cleaning is added water-stop, under the environment of 300 ~ 800MPa, process 3 ~ 30 minutes; The patent No. is disclose instant abalone production technology in the invention of CN 101999709 B, adopts high temperature sterilization.Disclose frozen abalone process technology in the invention of application number 201310327652.1, freeze sending into sharp freezing room after abalone sabot immediately, freeze-off time is no more than 5 hours, suddenly freezes temperature-28 DEG C ~-35 DEG C, makes abalone central temperature be down to less than-18 DEG C; The patent No. is disclose instant seasoning freeze-drying abalone processing method in the invention of CN 102630979 B to have employed freeze drying technology, and edible is want rehydration, and consumer is aspect not.
Above-mentioned technology wants high temperature, high pressure, frozen dried, and its shortcoming is that gained abalone products does not all keep original activity, and cause abalone body internal protein, cause a lot of water miscible nutrient to run off, 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; Rehydration is wanted time edible, 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, have employed gentle processing and ultrasonic assistant Refrigeration Technique, product is made to remain 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 selection, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material selection: get more than 2 years growth period, the fresh and alive large abalone of pollution-free, single more than weight 150g;
(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: rubbing 15-25 minute is carried out to abalone meat, cleaning removing abalone radula;
(5) shape: in water, add the salt of 0.5 ~ 1.0wt.% and the citric acid of 0.05 ~ 0.1wt.%, be mixed with mixed solution, pour abalone into, the mass ratio controlling mixed solution and abalone meat is 2.5 ~ 3.0:1; Slowly heating 7-10min makes water temperature rise to 60 ~ 63 DEG C, is incubated 3 ~ 4 minutes, and then with circulating water or frozen water cooling, rinsing 15 ~ 20min, drains;
(6) except raw meat: the abalone meat of sizing soaks 18-24 hour 2 ~ 4 DEG C remove in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, 40 ~ 50 DEG C, keep 5-15 min under 0.07MPa, fully mix, repeat 2 ~ 3 times;
(8) gentle sterilization: be warmed up to 90 DEG C ~ 100 DEG C with the speed of 2 DEG C/min, is incubated 10 minutes, cools fast;
(9) quick-frozen: the abalone meat after sterilization being cooled to its central temperature is after-2 ~ 0 DEG C, processes 40 ~ 60s in 20 ~ 25kHz, 50 ~ 70W ultrasonic environment;-40 ~-36 DEG C freezing 5 ~ 8 minutes;
(10) refrigerate: by product refrigeration lower than the warehouse of-18 DEG C.
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 carries out in impeller-type rubbing machine.
Remarkable advantage of the present invention is:
(1) this technique have employed gentle processing and ultrasonic assistant Refrigeration Technique, makes product remain the biologically active of fresh and alive abalone, and nutritional labeling is easy to absorb more;
(2) product can extended refrigerated storage, and can eat or heat edible after thawing at any time, 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 the fishy smell that taste technology removes abalone, combine phosphate in defishying agent, further improve meat and the water-retaining property of abalone muscle, improve the yield rate of abalone and tender degree;
(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 easily occurs 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, the distinctive fresh fragrance of maintenance Bao.
(7) ultrasonic assistant is freezing: accelerate the refrigerating process of abalone and reduce Ice crystal size, make it trickle and be uniformly distributed, improve frozen abalone quality, its contraction of muscle is serious after thawing to avoid the abalone after conventional freezing, meat is coarse, rotten to the corn, abdominal foot center spongeization, the defects such as sense organ is poor, consumption difference.
Detailed description of the invention
embodiment 1
Fresh and alive large abalone through raw material selection, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material selection: get more than 2 years growth period, the fresh and alive large abalone of pollution-free, single more than weight 150g;
(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: rubbing is carried out 15 minutes to abalone meat, cleaning removing abalone radula;
(5) shape: in water, add the salt of 0.5wt.% and the citric acid of 0.05wt.%, be mixed with mixed solution, pour abalone into, the mass ratio controlling mixed solution and abalone meat is 2.5:1; Slowly heating 7min makes water temperature rise to 60 DEG C, is incubated 3 minutes, and then with circulating water or frozen water cooling, rinsing 15min, drains;
(6) except raw meat: the abalone meat of sizing soaks 18 hours 2 DEG C remove in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, 40 DEG C, keep 5 min under 0.07MPa, fully mix, repeat 2 times;
(8) gentle sterilization: be warmed up to 90 DEG C with the speed of 2 DEG C/min, is incubated 10 minutes, naturally cools;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-2 DEG C, processes 40s in 20kHz, 50W ultrasonic environment;-40 DEG C freezing 5 minutes;
(10) refrigerate: by product refrigeration lower than the warehouse of-18 DEG C.
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: chicken extract 300 grams, anise 9 grams, 5 grams, cassia bark, cloves 3 grams, 5 grams, Chinese prickly ash, fennel seeds 2 grams, 4 grams, Radix Glycyrrhizae, white granulated sugar 8 grams, rice wine 50mL, ginger 18 grams, water 1000mL.
Described rubbing carries out in impeller-type rubbing machine.
embodiment 2
Fresh and alive large abalone through raw material selection, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material selection: get more than 2 years growth period, the fresh and alive large abalone of pollution-free, single more than weight 150g;
(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: rubbing is carried out 25 minutes to abalone meat, cleaning removing abalone radula;
(5) shape: in water, add the salt of 1.0wt.% and the citric acid of 0.1wt.%, be mixed with mixed solution, pour abalone into, the mass ratio controlling mixed solution and abalone meat is 3.0:1; Slowly heating 10min makes water temperature rise to 63 DEG C, is incubated 4 minutes, and then with circulating water or frozen water cooling, rinsing 20min, drains;
(6) except raw meat: the abalone meat of sizing soaks 24 hours 4 DEG C remove in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, 50 DEG C, keep 15 min under 0.07MPa, fully mix, repeat 3 times;
(8) gentle sterilization: be warmed up to 100 DEG C with the speed of 2 DEG C/min, is incubated 10 minutes, naturally cools;
(9) quick-frozen: the abalone meat after sterilization being cooled to its central temperature is, after 0 DEG C, process 60s in 25kHz, 70W ultrasonic environment;-36 DEG C freezing 8 minutes;
(10) refrigerate: by product refrigeration lower than the warehouse of-18 DEG C.
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: chicken extract 400 grams, anise 10 grams, 6 grams, cassia bark, cloves 4 grams, 6 grams, Chinese prickly ash, fennel seeds 3 grams, 5 grams, Radix Glycyrrhizae, white granulated sugar 12 grams, rice wine 80mL, ginger 20 grams, water 1000mL.
Described rubbing carries out in impeller-type rubbing machine.
embodiment 3
Fresh and alive large abalone through raw material selection, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration.Concrete steps are as follows:
(1) raw material selection: get more than 2 years growth period, the fresh and alive large abalone of pollution-free, single more than weight 150g;
(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: rubbing is carried out 20 minutes to abalone meat, cleaning removing abalone radula;
(5) shape: in water, add the salt of 0.8wt.% and the citric acid of 0.08wt.%, be mixed with mixed solution, pour abalone into, the mass ratio controlling mixed solution and abalone meat is 2.8:1; Slowly heating 8min makes water temperature rise to 61 DEG C, is incubated 3.5 minutes, and then with circulating water or frozen water cooling, rinsing 18min, drains;
(6) except raw meat: the abalone meat of sizing soaks 21 hours 3 DEG C remove in raw meat liquid, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, 45 DEG C, keep 10min under 0.07MPa, fully mix, repeat 2 times;
(8) gentle sterilization: be warmed up to 95 DEG C with the speed of 2 DEG C/min, is incubated 10 minutes, naturally cools;
(9) quick-frozen: the abalone meat after sterilization is cooled to its central temperature for after-1 DEG C, processes 50s in 22kHz, 60W ultrasonic environment;-38 DEG C freezing 6 minutes;
(10) refrigerate: by product refrigeration lower than the warehouse of-18 DEG C.
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: chicken extract 350 grams, anise 9.5 grams, 5.5 grams, cassia bark, cloves 3.5 grams, 5.5 grams, Chinese prickly ash, fennel seeds 2.5 grams, 4.5 grams, Radix Glycyrrhizae, white granulated sugar 10 grams, rice wine 65mL, ginger 19 grams, water 1000mL.
Described rubbing carries out in impeller-type rubbing machine.
The foregoing is only preferred embodiment of the present invention, all equalizations done 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 (5)

1. a preparation method for freezing precook abalone goods, is characterized in that: fresh and alive large abalone through raw material selection, pre-treatment, pickle, rubbing, sizing, except raw meat, vacuum seasoning, gentle sterilization, quick-frozen, refrigeration;
Concrete steps are as follows:
(1) raw material selection: get more than 2 years growth period, the fresh and alive large abalone of pollution-free, single more than weight 150g;
(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: rubbing 15-25 minute is carried out to abalone meat, cleaning removing abalone radula;
(5) shape: in water, add the salt of 0.5 ~ 1.0wt.% and the citric acid of 0.05 ~ 0.1wt.%, be mixed with mixed solution, pour abalone into, the mass ratio controlling mixed solution and abalone meat is 2.5 ~ 3.0:1; Slowly heating 7-10min makes water temperature rise to 60 ~ 63 DEG C, is incubated 3 ~ 4 minutes, and then with circulating water or frozen water cooling, rinsing 15 ~ 20min, drains;
(6) except raw meat: the abalone meat of sizing soaks 18-24 hour in the de-raw meat liquid of 2 ~ 4 DEG C, drains;
(7) vacuum seasoning: abalone meat is immersed in flavoring completely, 40 ~ 50 DEG C, keep 5-15 min under 0.07MPa, fully mix, repeat 2 ~ 3 times;
(8) gentle sterilization: be warmed up to 90 DEG C ~ 100 DEG C with the speed of 2 DEG C/min, is incubated 10 minutes, cools fast;
(9) quick-frozen: the abalone meat after sterilization being cooled to its central temperature is after-2 ~ 0 DEG C, processes 40 ~ 60s in 20 ~ 25kHz, 50 ~ 70W ultrasonic environment;-40 ~-36 DEG C freezing 5 ~ 8 minutes;
(10) refrigerate: by product refrigeration lower than the warehouse of-18 DEG C.
2. the preparation method of freezing precook abalone goods according to claim 1, is characterized in that: the mass ratio of de-raw meat liquid and abalone meat is 1:1.
3. the preparation method of freezing precook abalone goods according to claim 1, 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.
4. the preparation method of freezing precook abalone goods according to claim 1, 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.
5. the preparation method of freezing precook abalone goods according to claim 1, is characterized in that: described rubbing carries out in impeller-type rubbing machine.
CN201410082212.9A 2014-03-07 2014-03-07 Preparation method of frozen prepared abalone product Active CN103798848B (en)

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CN104757093A (en) * 2015-04-07 2015-07-08 莆田市汇丰食品工业有限公司 Quick-freezing method for improving taste and quality of abalone
CN106879715A (en) * 2017-01-21 2017-06-23 广西神龙王农牧食品集团有限公司 A kind of freezing method of Luchuan pork
CN107684051A (en) * 2017-07-20 2018-02-13 福州捷丰海珍品开发有限公司 A kind of abalone dried bean noodles and preparation method thereof
CN109717419B (en) * 2019-03-12 2022-05-10 福建农林大学 Processing method of high-quality frozen prepared shrimp meat
CN110679869A (en) * 2019-10-18 2020-01-14 宁德市星光食品有限公司 Processing method of abalone with shell
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