CN104970342B - Abalone viscus sauce and processing method thereof - Google Patents
Abalone viscus sauce and processing method thereof Download PDFInfo
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- CN104970342B CN104970342B CN201510409177.1A CN201510409177A CN104970342B CN 104970342 B CN104970342 B CN 104970342B CN 201510409177 A CN201510409177 A CN 201510409177A CN 104970342 B CN104970342 B CN 104970342B
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Abstract
The present invention provides an abalone viscus sauce and a processing method thereof. The abalone viscera left during the processing of abalones are used as the main raw materials, and the abalone viscus sauce is processed by conducting the following steps: pre-cooking, beating, seasoning, filling and sterilizing to obtain the finished products. The preparation method is simple and convenient to operate, and the obtained abalone viscus sauce body is brown, thick and glossy, has the abalone and bean paste fragrance, smooth and delicious mouthfeel, good daubing property, and high nutritional values, and no edible salt is added during the processing, which can avoid the problem that the existing sauce material products have high content of salt, and have good economic benefits and market prospects.
Description
Technical field
The invention belongs to flavoring agent manufacture field, and in particular to a kind of dirty beans of Bao and its processing method.
Background technology
Carnis Haliotidiss are described as in China first of eight delicacies, its delicious meat, nutritious, the saying for having " a bite Bao a bite gold ".
With the continuous lifting of people's living standard, increasing people begins to focus on dietetic nutrition and own health, and Carnis Haliotidiss contain
Various nutrition such as abundant protein, calcium, ferrum, vitamin A, with health-care effecies such as nourishing YIN and invigorating YANG, dryness moistening and intestine benefiting.In recent years,
The demand of Carnis Haliotidiss is continuously increased on market, promotes China's abalone culture yield to rapidly increase to from 0.98 ten thousand tons of 2003
11.04 ten thousand tons in 2013.At present, Carnis Haliotidiss are developed dry Bao in addition to being circulated in fresh and alive mode, freeze Bao, instant Bao canned food
With the product of the various ways such as Bao nutrient and healthcare products, however, can produce substantial amounts of Bao internal organs in process, which accounts for Bao body
The 15%-25% of weight.It is reported that, Bao internal organs are rich in multiple biological activities composition, such as polysaccharide, polypeptide, fatty acid and several amino acids,
If directly abandoning and not only immense pressure being brought to environment, will also result in the significant wastage of resource, how rationally using in Bao
It is dirty to become a Bao processing enterprise big problem urgently to be resolved hurrily.
The content of the invention
It is an object of the invention to provide a kind of dirty beans of Bao and its processing method, which utilizes remaining in the Carnis Haliotidiss course of processing
Bao internal organs are primary raw material, and the dirty jam products of Bao that a kind of aromatic flavor, flavour are delicious, be of high nutritive value are obtained.
For achieving the above object, the present invention is adopted the following technical scheme that：
A kind of dirty beans of Bao, which is raw materials used to include Bao internal organs 50-60 parts, Carnis Haliotidiss steaming and decocting concentrated solution 13-15 by weight
Part, broad bean paste 8-10 parts, Adeps Sus domestica 4-5 parts, white soft sugar 3-4 parts, 3 parts of Chinese liquor；
The Carnis Haliotidiss steaming and decocting concentrated solution is in 0.08MPa, 70 DEG C of bars by the solution after steaming and decocting Carnis Haliotidiss in the Carnis Haliotidiss course of processing
Concentrating under reduced pressure 6h under part, into gained concentrated solution, solid content is 16%.
The processing method of the Bao slurry, which comprises the steps：
1）Precook：Bao internal organs are cleaned and 5-8min is boiled at 100 DEG C, shrink internal organs, separate out part moisture；
2）Beating：Bao internal organs after precooking are put into beater, are beaten 5-10min with 1000-3000r/min, make in Bao
It is dirty to form fine and smooth Bao slurry；Beating time and beater rotating speed are should be noted that during beating, if beating too long, rotating speed it is too high, easily make serosity
Form pureed；And be beaten how slowly, rotating speed it is too low, it is impossible to form the serosity of fine and smooth lubrication, can affect the mouthfeel of the dirty beans of gained Bao；
3）Seasoning：Gained Bao slurry is heated to into 60-70 DEG C, and in heating process, adds Carnis Haliotidiss steaming and decocting to concentrate while stirring
Liquid, broad bean paste, Adeps Sus domestica, white soft sugar, Chinese liquor and flavouring agent, carry out homogenizing after mix homogeneously；
4）Fill：Seasoned Bao dirty beans are heated to into 90-95 DEG C, fill while hot；
5）Sterilization：The canned dirty beans of Bao are sterilized at 121 DEG C 20min, room temperature is then rapidly cooled to, is obtained final product into
Product.
The present invention remarkable advantage be：
In recent years, Carnis Haliotidiss processing industry flourishes, and the by-products such as the internal organs that account for Carnis Haliotidiss 1/4 are generated in its course of processing
Thing, but both at home and abroad the process of these processing byproducts is primarily used to produce the low value-added products such as feedstuff at present, it is most of
Carnis Haliotidis internal organs are not fully utilized.Research shows that the nutritive value of Carnis Haliotidis internal organs is not less than other edible portions in Carnis Haliotidiss
Point, the present invention is primary raw material using remaining Bao internal organs in the Carnis Haliotidiss course of processing, be obtained a kind of sauce body sepia, it is thick, have
Gloss, the fragrance with Carnis Haliotidiss and broad bean paste, taste lubrication are delicious, and smear is good, the dirty jam products of Bao being of high nutritive value, its system
Preparation Method is simple and convenient to operate, and is not added with Sal in process, can avoid that existing sauce product salinity is high to ask
Topic.Not only there is cost advantage using Carnis Haliotidis internal organs exploitation flavoring agent, environmental pollution can be reduced again, efficient utilization Aquatic product is reached
Living resources, realize the purpose of energy-saving and emission-reduction, with good economic benefit and market prospect.
Specific embodiment
In order that content of the present invention easily facilitates understanding, with reference to specific embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
（1）Impact of the broad bean paste addition to the dirty beans local flavor of Bao
It is, based on 60 parts, the addition of broad bean paste to be set to into 5 parts, 10 parts, 15 parts, 20 parts by the consumption of Bao internal organs, leads to
The most suitable addition that sensory evaluation scores primarily determine that broad bean paste is crossed, 1 is the results are shown in Table.
Impact of the 1 broad bean paste addition of table to the dirty beans local flavor of Bao
As shown in Table 1, when the addition of broad bean paste is 10 parts, the sense organ overall merit of gained Bao beans is best.With bean
The increase of lobe beans addition, sensory evaluation scores are presented downward trend after first rising, and its reason is probably the dissipation effect of taste, makes bean
The addition of lobe beans covers Carnis Haliotidiss original fresh fragrance when excessive, causes its sensory evaluation scores to decline.
（2）Impact of the Adeps Sus domestica addition to the dirty beans local flavor of Bao
Adeps Sus domestica is animal oil, and local flavor is better than vegetable oil, therefore using Adeps Sus domestica as additive.It it is 60 parts by the consumption of Bao internal organs
The addition of Adeps Sus domestica is set to 2 parts, 4 parts, 6 parts, 8 parts, 10 parts, primarily determines that the most suitable of Adeps Sus domestica by sensory evaluation scores by meter
Addition, the results are shown in Table 2.
Impact of the 2 Adeps Sus domestica addition of table to the dirty beans local flavor of Bao
As shown in Table 2, when the addition of Adeps Sus domestica is 4 parts, Bao internal organs beans sense organ overall merit is best.As Adeps Sus domestica adds
The increase of amount, its sensory evaluation scores are presented downward trend after first rising.Its reason is likely due to the increase of Adeps Sus domestica consumption,
The rough mouthfeel of the dirty beans of Bao is reduced, and gloss increases；But when Adeps Sus domestica addition reaches 10 parts, occur that significantly oil analysis is existing again
As, and easily produce greasy mouthfeel.
（3）Impact of the Sal addition to the dirty beans local flavor of Bao
By Bao internal organs consumption be 60 parts based on, by the addition of Sal be set to without, 1 part, 2 parts, 3 parts, 4 parts, pass through
Sensory evaluation scores primarily determine that the most suitable addition of Sal, the results are shown in Table 3.
Impact of the 3 Sal addition of table to the dirty beans local flavor of Bao
When as shown in Table 3, without Sal, preferably, taste is optimal for the sense organ overall merit of the dirty beans of Bao.
（4）Impact of the white sugar addition to the dirty beans local flavor of Bao
It is, based on 60 parts, the addition of white soft sugar to be set to into 1 part, 2 parts, 3 parts, 4 parts, 5 parts by the consumption of Bao internal organs, by sense
Official's scoring primarily determines that the most suitable addition of white sugar.
Impact of the 4 white sugar addition of table to Bao internal organs beans local flavor
As shown in Table 4, when the addition of white soft sugar is 3 parts, the sense organ overall merit highest of the dirty beans of Bao, local flavor are optimal.
（5）Impact of the Chinese liquor addition to the dirty beans local flavor of Bao
It is based on 60 parts, by Chinese liquor by the consumption of Bao internal organs（V：V=75%）Addition is set to 1 part, 2 parts, 3 parts, 4 parts, 5 parts,
The most suitable addition of Chinese liquor is primarily determined that by sensory evaluation scores.
Impact of the 5 Chinese liquor addition of table to the dirty beans local flavor of Bao
As shown in Table 5, when the addition of Chinese liquor is 3 parts, the sense organ overall merit highest of the dirty beans of Bao, the dirty beans of obtained Bao
Taste is optimal.With the increase of Chinese liquor consumption, sensory evaluation scores are presented downward trend after first rising.Its reason is possibly when addition
When amount reaches 3 parts, ethanol can cover the fishy smell of Bao internal organs to a certain extent, more preferably present Bao internal organs paste flavor taste；
But when being to continue with increasing, vinosity covers the original fresh fragrance of Carnis Haliotidiss so as to which product is in strong vinosity, has a strong impact on its local flavor and mouth
Sense.
Embodiment 1
A kind of processing method of the dirty beans of original flavor Bao, which comprises the steps：
1）Precook：50 parts of Bao internal organs are cleaned and 6min is boiled at 100 DEG C, shrink internal organs, separate out part moisture；
2）Beating：Bao internal organs after precooking are put into beater, are beaten 8min with 2500r/min, Bao internal organs is formed carefully
Greasy Bao slurry；Beating time and beater rotating speed are should be noted that during beating, if beating too long, rotating speed it is too high, easily make serosity formed pureed；
And be beaten how slowly, rotating speed it is too low, it is impossible to form the serosity of fine and smooth lubrication, can affect the mouthfeel of the dirty beans of gained Bao；
3）Seasoning：By the solution after steaming and decocting Carnis Haliotidiss in the Carnis Haliotidiss course of processing under the conditions of 0.08MPa, 70 DEG C concentrating under reduced pressure
6h, into gained concentrated solution, solid content is 16%, obtains Carnis Haliotidiss steaming and decocting concentrated solution；Gained Bao slurry is heated to into 65 DEG C, and is being added
Add 15 parts of Carnis Haliotidiss steaming and decocting concentrated solution, 8 parts of broad bean paste, 4 parts of Adeps Sus domestica, 3 parts of white soft sugar, 3 parts of Chinese liquor, ferment in thermal process while stirring
0.2 part of female cream, 0.2 part of disodium succinate, 0.8 part of L-Alanine, 0.5 part of glycine, 0.2 part of I+G, 1 part of monosodium glutamate, carboxylic first
0.3 part of base Starch Sodium, carries out homogenizing after mix homogeneously；
4）Fill：Seasoned Bao dirty beans are heated to into 92 DEG C, fill while hot；
5）Sterilization：The canned dirty beans of Bao are sterilized at 121 DEG C 20min, room temperature is then rapidly cooled to, is obtained final product into
Product.
Embodiment 2
A kind of processing method of the dirty beans of pungent Bao, which comprises the steps：
1）Precook：55 parts of Bao internal organs are cleaned and 8min is boiled at 100 DEG C, shrink internal organs, separate out part moisture；
2）Beating：Bao internal organs after precooking are put into beater, are beaten 5min with 3000r/min, Bao internal organs is formed carefully
Greasy Bao slurry；Beating time and beater rotating speed are should be noted that during beating, if beating too long, rotating speed it is too high, easily make serosity formed pureed；
And be beaten how slowly, rotating speed it is too low, it is impossible to form the serosity of fine and smooth lubrication, can affect the mouthfeel of the dirty beans of gained Bao；
3）Seasoning：By the solution after steaming and decocting Carnis Haliotidiss in the Carnis Haliotidiss course of processing under the conditions of 0.08MPa, 70 DEG C concentrating under reduced pressure
6h, into gained concentrated solution, solid content is 16%, obtains Carnis Haliotidiss steaming and decocting concentrated solution；Gained Bao slurry is heated to into 70 DEG C, and is being added
Added in thermal process while stirring 14 parts of Carnis Haliotidiss steaming and decocting concentrated solution, 10 parts of broad bean paste, 4 parts of Adeps Sus domestica, 4 parts of white soft sugar, 3 parts of Chinese liquor,
0.5 part of yeast extract, 0.1 part of I+G, 0.8 part of monosodium glutamate, 0.3 part of carboxymethyl starch sodium, 8 parts of Fructus Capsici sauce, are carried out after mix homogeneously
Matter；
4）Fill：Seasoned Bao dirty beans are heated to into 95 DEG C, fill while hot；
5）Sterilization：The canned dirty beans of Bao are sterilized at 121 DEG C 20min, room temperature is then rapidly cooled to, is obtained final product into
Product.
Embodiment 3
A kind of processing method of the dirty beans of spiced Bao, which comprises the steps：
1）Precook：60 parts of Bao internal organs are cleaned and 5min is boiled at 100 DEG C, shrink internal organs, separate out part moisture；
2）Beating：Bao internal organs after precooking are put into beater, are beaten 10min with 1000r/min, Bao internal organs is formed carefully
Greasy Bao slurry；Beating time and beater rotating speed are should be noted that during beating, if beating too long, rotating speed it is too high, easily make serosity formed pureed；
And be beaten how slowly, rotating speed it is too low, it is impossible to form the serosity of fine and smooth lubrication, can affect the mouthfeel of the dirty beans of gained Bao；
3）Seasoning：By the solution after steaming and decocting Carnis Haliotidiss in the Carnis Haliotidiss course of processing under the conditions of 0.08MPa, 70 DEG C concentrating under reduced pressure
6h, into gained concentrated solution, solid content is 16%, obtains Carnis Haliotidiss steaming and decocting concentrated solution；Gained Bao slurry is heated to into 60 DEG C, and is being added
Added in thermal process while stirring 13 parts of Carnis Haliotidiss steaming and decocting concentrated solution, 10 parts of broad bean paste, 5 parts of Adeps Sus domestica, 3 parts of white soft sugar, 3 parts of Chinese liquor,
1.0 parts of yeast extract, 0.1 part of I+G, 0.8 part of monosodium glutamate, 0.3 part of carboxymethyl starch sodium, 0.3 part of five spice powder, are carried out after mix homogeneously
Homogenizing；
4）Fill：Seasoned Bao dirty beans are heated to into 90 DEG C, fill while hot；
5）Sterilization：The canned dirty beans of Bao are sterilized at 121 DEG C 20min, room temperature is then rapidly cooled to, is obtained final product into
Product.
The present invention is primary raw material using remaining Bao internal organs in the Carnis Haliotidiss course of processing, and the dirty beans sauce body of obtained Bao is brown
Color, thick, glossy, the fragrance with Carnis Haliotidiss and broad bean paste, taste lubrication are delicious, and smear is good, and the Bao being of high nutritive value is dirty
Jam products, its preparation method are simple and convenient to operate, and are not added with Sal in process, and existing sauce product can be avoided to contain
The high problem of salt amount, with good economic benefit and market prospect.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (1)
1. dirty beans of a kind of Bao, it is characterised in that：It is raw materials used to include 55 parts of Bao internal organs, Carnis Haliotidiss steaming and decocting concentrated solution 14 by weight
Part, 10 parts of broad bean paste, 4 parts of Adeps Sus domestica, 4 parts of white soft sugar, 3 parts of Chinese liquor；
The Carnis Haliotidiss steaming and decocting concentrated solution be by the solution after steaming and decocting Carnis Haliotidiss in the Carnis Haliotidiss course of processing under the conditions of 0.08MPa, 70 DEG C
Concentrating under reduced pressure 6h, into gained concentrated solution, solid content is 16%；
The processing method of the dirty beans of the Bao comprises the steps：
1）Precook：Bao internal organs are cleaned and 5-8min is boiled at 100 DEG C, shrink internal organs, separate out part moisture；
2）Beating：Bao internal organs after precooking are put into beater, are beaten 5-10min with 1000-3000r/min, make Bao internal organs shape
Starch into fine and smooth Bao；
3）Seasoning：By gained Bao slurry be heated to 60-70 DEG C, and added in heating process while stirring Carnis Haliotidiss steaming and decocting concentrated solution,
Broad bean paste, Adeps Sus domestica, white soft sugar, Chinese liquor and flavouring agent, carry out homogenizing after mix homogeneously；
4）Fill：Seasoned Bao dirty beans are heated to into 90-95 DEG C, fill while hot；
5）Sterilization：The canned dirty beans of Bao are sterilized at 121 DEG C 20min, room temperature is then rapidly cooled to, is got product.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233941A (en) * | 2008-03-12 | 2008-08-06 | 战丁恺 | Method for preparing deer liver peanut butter |
| CN101912027A (en) * | 2010-09-01 | 2010-12-15 | 福州日兴水产食品有限公司 | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis |
| KR101353519B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing canned abalone |
| CN104000246A (en) * | 2014-06-13 | 2014-08-27 | 福建省水产研究所 | Method for extracting abalone active elements from abalone cooking liquor |
-
2015
- 2015-07-14 CN CN201510409177.1A patent/CN104970342B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233941A (en) * | 2008-03-12 | 2008-08-06 | 战丁恺 | Method for preparing deer liver peanut butter |
| CN101912027A (en) * | 2010-09-01 | 2010-12-15 | 福州日兴水产食品有限公司 | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis |
| KR101353519B1 (en) * | 2011-12-01 | 2014-02-05 | 주식회사 씨푸드 | Method for manufacturing canned abalone |
| CN104000246A (en) * | 2014-06-13 | 2014-08-27 | 福建省水产研究所 | Method for extracting abalone active elements from abalone cooking liquor |
Non-Patent Citations (1)
| Title |
|---|
| 鲍鱼内脏酱罐头的研究;池玉芬;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20111115(第11期);第11页1.1部分，第12页2.1部分，第13－14页2.3部分，第53页2.1部分 * |
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