CN105124653A - Canned braised abalone with brown sauce and preparation method thereof - Google Patents
Canned braised abalone with brown sauce and preparation method thereof Download PDFInfo
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- CN105124653A CN105124653A CN201510480447.8A CN201510480447A CN105124653A CN 105124653 A CN105124653 A CN 105124653A CN 201510480447 A CN201510480447 A CN 201510480447A CN 105124653 A CN105124653 A CN 105124653A
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Abstract
The invention discloses canned braised abalone with brown sauce and a preparation method thereof. The preparation method comprises the following steps: treating materials; preparing a flavoring liquid; mixing the flavoring liquid with abalone in a ratio of 1:1-1:2, adding soybean sauce, salt and white granulated sugar, uniformly stirring, braising for over 10 hours to obtain braised abalone and abalone broth; canning; exhausting, sealing and sterilizing; and insulating and inspecting. According to the canned braised abalone with brown sauce prepared by the method, the subsequent sterilizing time can be effectively reduced, so that original elasticity and flavor of the abalone texture can be maintained; the soup formed in the process of braising abalone is used as abalone broth, and the nutritional value and delicate flavor of canned abalone can be effectively improved.
Description
Technical field
The present invention, about a kind of food and preparation method, particularly relates to a kind of fresh abalone with brown sauce can and preparation method thereof.
Background technology
Abalone is a kind of original seashells, belongs to monoshell mollusk, and it only has demifacet shell, and shell heavily fortified point is thick, flat and wide, and abalone is the famous and precious food materials of Chinese tradition, occupies first of four large seafood delights.The place of production concentrates on the surrounding waters in the area such as Dalian, Dandong, Yingkou, Taiwan, Fujian, Shanwei, Zhanjiang of Australia, Japan, Mexico, Canada, Korea, South Africa, New Zealand, Korea S and China mostly.
The nutritive value of abalone is very abundant, and containing 20 seed amino acids, every hectogram Fresh abalone flesh of fish is containing abundant protein 23.4 grams, and 3.4 grams, fat, inorganic salts calcium 32 milligrams, 3.0 milligrams, iron also has the iodine of a great deal of, zinc, phosphorus and vitamin A, D, B1 etc.The traditional Chinese medical science thinks that abalone has nourishment for vitality, quenches the thirst treating stranguria, and effect is a kind of benefit and not dry marine products, does not have a toothache after eating, the side effects such as nose is bleeding.
At present, abalone with process form have dry abalone, Fresh abalone fish and abalone can point.Fresh abalone fish is live abalone, and when it is edible, mouthfeel is fresh smooth, and meat is delicious, but there is the short deficiency of storage life.Dry abalone needs to rise to it to send out before consumption, and the forwarding method that rises often adopted has alkali to send out to send out with water.The abalone of rising after sending out, its nutritional labeling can be subject to destruction to a certain extent, and delicious degree also can reduce, and becomes dish mouthfeel not good.In order to ensure that the nutritional labeling of abalone can be fully utilized, keep its delicious degree, and obtain a longer storage life, people have invented abalone can.But in the preparation process of existing abalone can, the high and time length of the temperature of the process need of sterilization can make abalone meat qualitative change hard, cause the problem such as abalone elasticity and chewiness difference.
Summary of the invention
Therefore, an object of the present invention is to provide a kind of fresh abalone with brown sauce can and preparation method thereof, occurs that meat is hardening, the problem of elasticity and chewiness difference in order to solve abalone in prior art in sterilization process.
For reaching above-mentioned purpose, the invention provides a kind of preparation method of fresh abalone with brown sauce can, this preparation method comprises the following steps:
(1) material process
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, go internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and stirred once, until the black film of this abalone comes off at interval of 15 minutes; And
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation
Get pork chop, chicken, ham, anise, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, green onion and ginger to be added to the water, then add sucrose and boil 1 hour, be brewed into baste;
(3) add soy sauce after being mixed in the ratio of 1:1 ~ 1:2 with this abalone by this baste, salt, white granulated sugar stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning
Weigh percentage is that the stewed abalone of boiling of this process of 30-40% is loaded in clean Can container, and be that this Abalone soup juice that 60-70% boils is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland; And
This Can container through sealing is put into high-pressure water heating spray sterilization kettle, when abalone central temperature reaches 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, temperature 35 DEG C in the tank being then cooled to this Can container;
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
As optional technical scheme, the percentage by weight of the abalone in this fresh abalone with brown sauce can is 40%, and the percentage by weight of this Abalone soup juice is 60%.
As optional technical scheme, the percentage by weight preparing the material of this baste is: pork chop 10-12%, chicken 13-15%, ham 5-7%, anistree 8-10%, fennel 10-15%, Chinese prickly ash 7-10%, cassia bark 8-10%, Radix Glycyrrhizae 12-15%, green onion 5-7%, ginger 9-12%.
As optional technical scheme, in the preparation process of this baste, the percentage by weight of this water is 3-4 times of the percentage by weight of this flavoring.
As optional technical scheme, in this step (3), the percentage by weight of soy sauce, salt and white granulated sugar is respectively 2-4%, 2-4%, 0.2-0.5%.
The present invention also provides a kind of fresh abalone with brown sauce can, and this fresh abalone with brown sauce can adopts preparation method as above to obtain.
Compared with prior art, stew the mode of boiling abalone before the present invention adopts tinning, effectively reduce follow-up sterilizing time, make abalone meat quality guarantee hold intrinsic elasticity and local flavor; Utilize abalone to boil the soup juice that formed in process as Abalone soup juice stewing simultaneously, effectively can improve nutritive value and the delicate flavour of abalone can.
Can be further understood by following detailed Description Of The Invention and institute's accompanying drawings about the advantages and spirit of the present invention.
Accompanying drawing explanation
Without accompanying drawing.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but embodiment does not do any type of restriction to the present invention.
The invention provides a kind of fresh abalone with brown sauce can, fresh abalone with brown sauce can adopts the preparation method of fresh abalone with brown sauce can as described below to make.
The preparation method of fresh abalone with brown sauce can of the present invention comprises the following steps:
(1) material process:
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, remove internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and at interval of stirring in 15 minutes once, until the black film of abalone comes off;
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation:
Get pork chop, chicken, ham, anise, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, green onion and ginger to be added to the water, then add sucrose and boil 1 hour, be brewed into baste; And
(3) add soy sauce after being mixed in the ratio of 1:1 ~ 1:2 with this abalone by this baste, salt, white granulated sugar stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning:
Weigh percentage is that the stewed abalone of boiling of this process of 30-40% is loaded in clean Can container, and be that this Abalone soup juice that 60-70% boils is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization:
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland;
This Can container through sealing is put into high-pressure water heating spray sterilization kettle, when abalone central temperature reaches 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, when being then cooled to temperature 35 DEG C in tank, being about to shift out this high-pressure water heating spray sterilization kettle through this Can container of sterilization and carrying out wiping tank;
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
Wherein, in an embodiment, the percentage by weight of the abalone in fresh abalone with brown sauce can is 40%, and the percentage by weight of this Abalone soup juice is 60%.
In addition, the percentage by weight preparing the material of this baste is such as: pork chop 10-12%, chicken 13-15%, ham 5-7%, anistree 8-10%, fennel 10-15%, Chinese prickly ash 7-10%, cassia bark 8-10%, Radix Glycyrrhizae 12-15%, green onion 5-7%, ginger 9-12%.And in the preparation process of this baste, the percentage by weight of this water is 3-4 times of the percentage by weight of this flavoring.And in step (3), the percentage by weight of soy sauce, salt and white granulated sugar is respectively 2-4%, 2-4%, 0.2-0.5%.
Specific embodiment is as follows:
embodiment 1
(1) material process
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, remove internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and at interval of stirring in 15 minutes once, until the black film of abalone comes off;
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation
Getting pork chop 10%, chicken 15%, ham 5%, anistree 10%, fennel 15%, Chinese prickly ash 7%, cassia bark 8%, Radix Glycyrrhizae 15%, green onion 7% and ginger 9% adds in the water of 3 times, then add account for pure water weight 0.15% sucrose boil 1 hour, be brewed into baste;
(3) add soy sauce 2% after being mixed in the ratio of 1:1 with this abalone by this baste, salt 2%, white granulated sugar 0.2% stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning
Weigh percentage be 40% this through stewing the abalone of boiling and be loaded in clean Can container, and be that 60% this Abalone soup juice boiled is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland; And
This Can container through sealing is put into high-pressure water heating spray sterilization kettle, when abalone central temperature
When reaching 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, when being then cooled to temperature 35 DEG C in tank, being about to shift out this high-pressure water heating spray sterilization kettle through this Can container of sterilization and carrying out wiping tank.
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
embodiment 2
(1) material process
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, remove internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and at interval of stirring in 15 minutes once, until black film comes off;
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation
Getting pork chop 11%, chicken 14%, ham 6%, anistree 10%, fennel 10%, Chinese prickly ash 8%, cassia bark 10%, Radix Glycyrrhizae 13%, green onion 7% and ginger 11% adds in the water of 3 times, then add account for pure water weight 0.15% sucrose boil 1 hour, be brewed into baste;
(3) add soy sauce 4% after being mixed in the ratio of 1:1 with this abalone by this baste, salt 2%, white granulated sugar 0.4% stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning
Weigh percentage be 35% this through stewing the abalone of boiling and be loaded in clean Can container, and be that 65% this Abalone soup juice boiled is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland;
This Can container through sealing being put into high-pressure water heating spray sterilization kettle, when abalone central temperature
When reaching 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, when being then cooled to temperature 35 DEG C in tank, being about to shift out this high-pressure water heating spray sterilization kettle through this Can container of sterilization and carrying out wiping tank;
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
embodiment 3
(1) material process
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, remove internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and at interval of stirring in 15 minutes once, until black film comes off;
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation
Getting pork chop 12%, chicken 13%, ham 7%, anistree 8%, fennel 12%, Chinese prickly ash 10%, cassia bark 9%, Radix Glycyrrhizae 12%, green onion 5% and ginger 12% adds in the water of 4 times, then add account for pure water weight 0.15% sucrose boil 1 hour, be brewed into baste;
(3) add soy sauce 3% after being mixed in the ratio of 1:1 with this abalone by this baste, salt 3%, white granulated sugar 0.5% stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning
Weigh percentage be 30% this through stewing the abalone of boiling and be loaded in clean Can container, and be that 70% this Abalone soup juice boiled is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland;
This Can container through sealing is put into high-pressure water heating spray sterilization kettle, when abalone central temperature
When reaching 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, when being then cooled to temperature 35 DEG C in tank, being about to shift out this high-pressure water heating spray sterilization kettle through this Can container of sterilization and carrying out wiping tank.
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
In sum, stew the mode of boiling abalone before the present invention adopts tinning, effectively reduce follow-up sterilizing time, make abalone meat quality guarantee hold intrinsic elasticity and local flavor; Utilize abalone to boil the soup juice that formed in process as Abalone soup juice stewing simultaneously, effectively can improve nutritive value and the delicate flavour of abalone can.
By the above detailed description of preferred embodiments, be wish clearly to describe feature of the present invention and spirit, and not with above-mentioned disclosed preferred embodiment, protection scope of the present invention limited.Therefore, the protection domain of the claim that the present invention applies for should do the broadest explanation, with the arrangement causing it to contain all possible change and tool equality according to above-mentioned explanation.
Claims (6)
1. a preparation method for fresh abalone with brown sauce can, is characterized in that, this preparation method comprises the following steps:
(1) material process
Select figure intact, without the fresh and alive abalone of breach, useless fellow, by abalone decladding, go internal organ, control blood after with percentage by weight be 6% salt immersion, and regulate solid-liquid weight ratio to be 1:1, and stirred once, until the black film of this abalone comes off at interval of 15 minutes; And
Add water purification in drum washing machine and heat after to 55 DEG C, putting into abalone and carry out cleaning demoulding decontamination;
(2) baste preparation
Get pork chop, chicken, ham, anise, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, green onion and ginger to be added to the water, then add sucrose and boil 1 hour, be brewed into baste;
(3) add soy sauce after being mixed in the ratio of 1:1 ~ 1:2 with this abalone by this baste, salt, white granulated sugar stir, stewing and boil more than 10 hours, obtaining through stewing the abalone and Abalone soup juice of boiling;
(4) tinning
Weigh percentage is that the stewed abalone of boiling of this process of 30-40% is loaded in clean Can container, and be that this Abalone soup juice that 60-70% boils is cooled to 90 DEG C by percentage by weight, and directly water on the stewed abalone of boiling of this process in this Can container after filtering;
(5) exhaust, sealing, sterilization
This Can container being filled with this process and stewing the abalone of boiling and this Abalone soup juice is put into fumer, this Can container is exhausted, is then sealed by automatic sealing gland; And
This Can container through sealing is put into high-pressure water heating spray sterilization kettle, when abalone central temperature reaches 90 DEG C, be exhausted 10min, sterilization 35-45min at 121 DEG C, temperature 35 DEG C in the tank being then cooled to this Can container;
(6) insulation inspection: by the fresh abalone with brown sauce can through above-mentioned steps under 37 DEG C of-38 DEG C of conditions, be incubated 15 days, inspection, pack, finished product.
2. the preparation method of fresh abalone with brown sauce can as claimed in claim 1, it is characterized in that, the percentage by weight of the abalone in this fresh abalone with brown sauce can is 40%, and the percentage by weight of this Abalone soup juice is 60%.
3. the preparation method of fresh abalone with brown sauce can as claimed in claim 1, it is characterized in that, the percentage by weight preparing the material of this baste is: pork chop 10-12%, chicken 13-15%, ham 5-7%, anistree 8-10%, fennel 10-15%, Chinese prickly ash 7-10%, cassia bark 8-10%, Radix Glycyrrhizae 12-15%, green onion 5-7%, ginger 9-12%.
4. the preparation method of fresh abalone with brown sauce can as claimed in claim 1, is characterized in that, in the preparation process of this baste, the percentage by weight of this water is 3-4 times of the percentage by weight of this flavoring.
5. the preparation method of fresh abalone with brown sauce can as claimed in claim 1, it is characterized in that, in this step (3), the percentage by weight of soy sauce, salt and white granulated sugar is respectively 2-4%, 2-4%, 0.2-0.5%.
6. a fresh abalone with brown sauce can, is characterized in that this fresh abalone with brown sauce can adopts as the preparation method in claim 1-5 as described in any one obtains.
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| CN105494598A (en) * | 2015-12-19 | 2016-04-20 | 广东海宝罐头食品有限公司 | Canned fish and making method thereof |
| CN105495425A (en) * | 2015-12-15 | 2016-04-20 | 钟建盛 | Canned breams and preparation method thereof |
| CN106072079A (en) * | 2016-06-20 | 2016-11-09 | 福建农林大学 | A kind of instant Pollen pini thunbergii dew abalone can and processing method thereof |
| CN107307306A (en) * | 2017-08-09 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | A kind of liquid fumigation smoked flavor cured beef and preparation method thereof |
| CN107318952A (en) * | 2017-08-09 | 2017-11-07 | 安徽省启示录餐饮管理有限公司 | A kind of smoke anti-corrosion canned fish and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20151209 |