CN105380156A - Preparation method of canned abalones in original juice - Google Patents
Preparation method of canned abalones in original juice Download PDFInfo
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- CN105380156A CN105380156A CN201510782487.8A CN201510782487A CN105380156A CN 105380156 A CN105380156 A CN 105380156A CN 201510782487 A CN201510782487 A CN 201510782487A CN 105380156 A CN105380156 A CN 105380156A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 241000237891 Haliotidae Species 0.000 title abstract 6
- 235000013372 meat Nutrition 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 30
- 235000014347 soups Nutrition 0.000 claims description 26
- 230000008569 process Effects 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 19
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 12
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 9
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 9
- 239000004471 Glycine Substances 0.000 claims description 9
- 235000013717 Houttuynia Nutrition 0.000 claims description 9
- 241000758789 Juglans Species 0.000 claims description 9
- 235000009496 Juglans regia Nutrition 0.000 claims description 9
- 241001145025 Saussurea involucrata Species 0.000 claims description 9
- 235000020234 walnut Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 229920000832 Cutin Polymers 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004382 potting Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000000691 Houttuynia cordata Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000005708 Sodium hypochlorite Substances 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012958 reprocessing Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000758769 Houttuynia Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000010992 reflux Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
Abstract
The invention provides a preparation method of canned abalones in original juice. The preparation method comprises the steps of preparation of abalone meat under the low temperature condition, sterilization of the abalone meat with 0.3% sodium hypochlorite solution, color retaining treatment, preserving with salt, preparation of cooking liquor, canning, exhausting, sealing, sterilizing, and the like. The preparation method has the advantages that the problem that the abalone meat darkens in the canned abalone preparation process is effectively solved and the finished abalone meat has yellow bright color; by sterilizing the abalone meat with sodium hypochlorite, the sterilizing time after canning is effectively shortened, low temperature sterilization is achieved, thermosensitive nutrients are furthest retained, water loss is prevented and the aims of good tenderness and meat texture elasticity of the finished products of the canned abalones are ensured; the prepared canned abalones are intact in shapes of individual abalones, are convenient to eat, taste tender and smooth, maintain the original tastes and flavors of abalones, have long shelf lives and can meet the requirement of customers for reprocessing for eating as needed; and the preparation method is scientific and reasonable in production process, has strong operability and is suitable to industrial production and application.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of Normal juice abalone can.
[background technology]
Abalone, be a kind of monoshell mollusk, its meat is tender fine and smooth, flavour is extremely delicious, nutritious, containing 20 seed amino acids, every hectogram Fresh abalone flesh of fish is containing abundant protein 23.4 grams, 3.4 grams, fat, inorganic salts calcium 32 milligrams, 3.0 milligrams of iron also have 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.
Abalone is considered as " hat of seafood delights treasure " by people from ancient times.Abalone also has higher medical value, can regulate acth secretion, has the effect that amphicheirality regulates blood pressure; Also the composition of " Bao Su " is called as containing one in abalone meat, can the required metabolite of destruction of cancer cells, the growth of inhibition cancer cell.Because abalone has high edibility and medical value, therefore extremely consumer praises highly.But fresh abalone is quite high to fresh-keeping storing conditional request, the simple sale fresh goods that rely on have been difficult to gain high profits, are necessary to find convenient, efficient, safety, high added value abalone deep process technology.
At present, abalone with process form have dry abalone and Fresh abalone fish 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, owing to seldom carrying out color retention to abalone, cause the color and luster that abalone meat appearance luster is gloomy, affect class abalone meat.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
[summary of the invention]
The object of this invention is to provide and a kind ofly prevent that abalone can abalone meat color and luster in manufacturing process is dimmed, the preparation method of blackening.Meanwhile, abalone meat in sterilization process is solved hardening, the problem of elasticity and chewiness difference, liquor natrii hypochloritis's sterilization treatment is used under adopting cryogenic conditions, effectively shorten canned after sterilizing time, and realize cold sterilization, make meat keep intrinsic elasticity and local flavor.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of Normal juice abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.3% liquor natrii hypochloritis soak 10 ~ 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed; Preferably, selected abalone is fresh and alive abalone;
B. abalone meat protects look process: put into by the abalone meat produced in the keeping color agent of 80 ~ 90 DEG C and soak 20 ~ 30min, and then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2 ~ 5ml; Preferably, the amount ratio of abalone meat and keeping color agent is 1g:3ml;
C. abalone meat salt is pickled: by protecting the abalone meat pickled 8 ~ 12h of salt solution of 10% after look process, putting into rubbing implement afterwards and washing 5-15min by rubbing with the hands, then rinsing freshen with clear water, draining; Preferably, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e abalone can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described abalone can product.
Preferably, described keeping color agent is made up of the raw material of following weight portion: 10 ~ 20 parts, Radix Glycyrrhizae, walnut kernel 10 ~ 20 parts, Su Ye 10 ~ 20 parts, gumbo 10 ~ 30 parts, saussurea involucrata 20 ~ 30 parts, cordate houttuynia 20 ~ 30 parts, glycine 5 ~ 10 parts; The preparation method of keeping color agent is: by Radix Glycyrrhizae, walnut kernel, Su Ye, gumbo, saussurea involucrata, cordate houttuynia, the mixing of glycine raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: 15 parts, Radix Glycyrrhizae, walnut kernel 15 parts, Su Ye 15 parts, gumbo 20 parts, saussurea involucrata 25 parts, cordate houttuynia 25 parts, glycine 6 parts.
Preferably, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. abalone can preparation method of the present invention, after producing abalone meat under cryogenic, carries out the process of guarantor's look immediately, more pickled, makes finished product abalone meat bright yellow color, efficiently solves that abalone meat color and luster in abalone can manufacturing process is dimmed, the problem of blackening.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of abalone can more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.
4. operate under cryogenic in the producing of abalone meat of the present invention, and with clorox to abalone meat sterilization, reach the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that abalone can finished product is good and the flexible object of meat.
5. the abalone can made of the present invention, an abalone body profile is complete, instant, and mouthfeel is soft, maintains the genuineness of abalone, long shelf-life.And client can be met reprocess edible demand as required.Be applicable to the compatibility of any soup juice, production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for Normal juice abalone can, comprises the following steps:
A. the producing of abalone meat: choose fresh and alive abalone, under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.3% liquor natrii hypochloritis soak 10min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 20 parts, Radix Glycyrrhizae, walnut kernel 20 parts, Su Ye 20 parts, gumbo 30 parts, saussurea involucrata 30 parts, cordate houttuynia 30 parts, glycine 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 80 DEG C and soak 30min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2ml;
C. abalone meat salt is pickled: will protect the pickled 8h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 5min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
Embodiment 2
A preparation method for Normal juice abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.3% liquor natrii hypochloritis soak 15min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 15 parts, Radix Glycyrrhizae, walnut kernel 15 parts, Su Ye 15 parts, gumbo 20 parts, saussurea involucrata 25 parts, cordate houttuynia 25 parts, glycine 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 85 DEG C and soak 25min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:3ml;
C. abalone meat salt is pickled: will protect the pickled 10h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 10min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 25min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
Embodiment 3
A preparation method for Normal juice abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.3% liquor natrii hypochloritis soak 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 10 parts, Radix Glycyrrhizae, walnut kernel 10 parts, Su Ye 10 parts, gumbo 10 parts, saussurea involucrata 20 parts, cordate houttuynia 20 parts, glycine 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 90 DEG C and soak 20min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:5ml;
C. abalone meat salt is pickled: will protect the pickled 12h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 15min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
By abalone can obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (8)
1. a preparation method for Normal juice abalone can, is characterized in that, preparation method comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.3% liquor natrii hypochloritis soak 10 ~ 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: put into by the abalone meat produced in the keeping color agent of 80 ~ 90 DEG C and soak 20 ~ 30min, and then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2 ~ 5ml;
C. abalone meat salt is pickled: by protecting the abalone meat pickled 8 ~ 12h of salt solution of 10% after look process, putting into rubbing implement afterwards and washing 5 ~ 15min by rubbing with the hands, then rinsing freshen with clear water, draining;
D. the preparation of soup juice: soup juice adds water boil 20 ~ 25min by 2% refined salt, 1% monosodium glutamate, 1% ginger, filters, and gets filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of Normal juice abalone can according to claim 1, is characterized in that, by cooled for step e abalone can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described abalone can product.
3. the preparation method of a kind of Normal juice abalone can according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: 10 ~ 20 parts, Radix Glycyrrhizae, walnut kernel 10 ~ 20 parts, Su Ye 10 ~ 20 parts, gumbo 10 ~ 30 parts, saussurea involucrata 20 ~ 30 parts, cordate houttuynia 20 ~ 30 parts, glycine 5 ~ 10 parts; The preparation method of keeping color agent is: by Radix Glycyrrhizae, walnut kernel, Su Ye, gumbo, saussurea involucrata, cordate houttuynia, the mixing of glycine raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of Normal juice abalone can according to claim 3, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: 15 parts, Radix Glycyrrhizae, walnut kernel 15 parts, Su Ye 15 parts, gumbo 20 parts, saussurea involucrata 25 parts, cordate houttuynia 25 parts, glycine 6 parts.
5. the preparation method of a kind of Normal juice abalone can according to claim 1, is characterized in that, the amount ratio of abalone meat and keeping color agent is 1g:3ml.
6. the preparation method of a kind of Normal juice abalone can according to claim 1, it is characterized in that, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
7. the preparation method of a kind of Normal juice abalone can according to claim 1, is characterized in that, in the forming steps of abalone meat, the abalone selected is fresh and alive abalone.
8. the preparation method of a kind of Normal juice abalone can according to claim 1, is characterized in that, in the pickled step of abalone meat salt, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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| CN110269216A (en) * | 2019-07-18 | 2019-09-24 | 福清市明信海产品有限公司 | A kind of abalone can and preparation method thereof |
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