CN109363110A - A kind of preparation method of soft yolk abalone - Google Patents
A kind of preparation method of soft yolk abalone Download PDFInfo
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- CN109363110A CN109363110A CN201811165533.XA CN201811165533A CN109363110A CN 109363110 A CN109363110 A CN 109363110A CN 201811165533 A CN201811165533 A CN 201811165533A CN 109363110 A CN109363110 A CN 109363110A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of soft yolk abalone, in particular to abalone preparation technical field.This method takes meat, scrub, gelation to handle, precooks by selection, the decladding of abalone, predrying and first time tempering, is formed, goes internal organ and trimming, air-drying and second of tempering, fermentation, storage obtain finished product.This method is not only not susceptible to the influence of environment and weather, but also Temperature and Humidity Control is accurate, and sanitary condition is also guaranteed, energy conservation and environmental protection.The gained soft yolk abalone that preparation method through the invention obtains, color relatively depth are sepia, and texture is soft and has toughness, there is the mouthfeel as the soft sweets heart, or even also slightly have the feeling as sticking to one's teeth, and have the characteristics of strong flavour of candy and abalone fragrance.
Description
Technical field
The invention belongs to abalone preparation technical field, the preparation method of specifically a kind of soft yolk abalone.
Background technique
Abalone is the rare food materials of Chinese tradition, and fine and tender taste, delicate flavour are strong, ranks one of eight big " Hai Zhen ", is called usually
" hat of seafood delights " is extremely precious marine product, always famous in the international market.Moreover, abalone is full of nutrition,
With high medical value.It is recorded in Compendium of Material Medica, abalone is mild-natured, sweet in flavor, salty, materials for improving vision qi-restoratives, heat-clearing enriching yin, blood-nourishing
Beneficial stomach, nourishing liver and kidney, therefore have the title of " improving eyesight fish ".It is recorded in " pharmacopeia ", it is famous Chinese medicine that abalone shells, which are also known as the shell of seaear, can
It is calming the liver, remove hot improving eyesight, to the diseases such as headache and dizziness, cataract, blurring of vision, optic atrophy night blindness have therapeutic efficiency." in Yellow Emperor, a legendary ruler
Through " in record, blood depletion is controlled with abalone sauce.Olaechea etc. is the study found that rich in protein in abalone, wherein 30% ~ 50%
For collagen, significantly larger than other fish and shellfish.Li Taiwu, Chen Wei etc. successively measure, have studied haliotis discus hannai Ino endotrophic at
Point, protein rich in discovery abalone, amino acid and to adjusting body acid-base balance, maintain nervimuscular excitement
Such as calcium (Ca) that aspect plays a significant role, iron (Fe), zinc (Zn), selenium (Se), magnesium (Mg) mineral matter element.Yi Meihua etc. pairs
The nutritional ingredient of sheep Bao and Haliotis diversicolor is measured, research shows that abalone high protein, low fat, amino acid classes are complete, match
Rationally, vitamin E and microelement rich in.Simultaneously such as EPA, DHA, taurine and superoxide dismutase in abalone meat
The content of the physiological activators such as enzyme is also compared with horn of plenty.Peng Wenduo's etc. studies have shown that contain whole required ammonia in Haliotis diversicolor
Base acid, active material content of taurine almost maintain an equal level with free amino acid total amount, and the content of " kindling material of life " selenium (Se) is significantly
Higher than the common seashells such as mussel, oyster, clam, and each equal very abundant of family vitamin content, phospholipid concentration are also higher.
Abalone season of growth property is strong, needs quickly to carry out effective preservation process and processing after fishing, wherein drying is that it adds
The main means of work and storage.During drying, physicochemical properties, the organization construction of abalone change, and inside occurs " half congealed
Heart phenomenon ", rise its quality and flavor after hair of rehydration can be largely increased, and substantially exceed Fresh abalone fish in terms of texture, it is deep by
China is liked with the country in Southeast Asia people's.Traditional soft yolk Bao needs after repeatedly drying repeatedly using the internal group of storage
It is woven in self-dissolving under microbial action and forms soft yolk.The method of this natural drying is easy to be influenced by environment and weather, Er Qiewen
Humidity is unable to control, and sanitary condition also cannot be guaranteed, and the soft yolk Bao success rate made in this way is lower, and makes half congealed
Heart Bao is unable to reach entrance texture softness and has the mouthfeel of toughness.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of soft yolk abalone.
To achieve the above object, the present invention adopts the following technical scheme that:
A kind of preparation method of soft yolk abalone, the preparation method of the soft yolk abalone the following steps are included:
(1) selection of abalone: the biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported；
(2) decladding takes meat: being poured into abalone with the hot water that temperature is 75 DEG C, is then while hot taken out abalone meat with perching knife；
(3) it scrubs: the colloid brush that the meat clean water of the abalone of taking-up is rinsed, and cooperates brush that abalone meat surface layer is pitch-dark
It goes, is rinsed well again with clean water after brushing completely；
(4) gelation is handled: abalone meat being placed in soaking container, gelation treatment fluid is added and carries out immersion treatment.
(5) it precooks: abalone being placed and is precooked in container, the clear water that 5 times of amounts are added boils 3-5 minutes, then by water temperature tune
It 90-95 DEG C processed, pulls out, drains after boiling 2-3 hours；
(6) predrying and first time tempering: the abalone meat after draining is placed on straw mat uniformly spread out and place baking room into
Row predrying controls temperature at 25-35 DEG C, smoothly up, after half an hour, abalone meat is overturn, re-dry one
Abalone meat is placed in constant temperature and humidity room progress first time tempering after half an hour, indoor relative humidity control is 50~65%, temperature
Control is at 25~30 DEG C, time 20-22h；
(7) it is formed: predrying is repeated and first time tempering 3-5 days half-dried to abalone meat；
(8) internal organ and trimming are gone: the meat scissors of the half-dried abalone of drying being cut off into mouth and internal organ, and once by edge pruning；
(9) it air-dries and second of tempering: wet controlled at 15-20 degrees Celsius by the abalone meat handled well as in hurricane drier
Degree is 80-85%, and then abalone meat is placed in constant temperature and humidity room and carries out second of tempering by air-dry time 8-10h, indoor phase
To humid control 34~36%, temperature is controlled at 18~25 DEG C, time 14-16h, completes abalone within about two months repeatedly
It air-dries；
(10) it ferments: the abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 25-30 degrees Celsius, and fermentation time is
2-5；
(11) it stores: the soft yolk abalone fermented being placed in the wooden case of moistureproof paper and is stored.
Preferably, the baking room in above-mentioned steps (5), the hurricane drier in step (8), the fermenting cellar in step (9), step
(5) thermostatic constant wet chamber in (8) be all made of solar energy-heat pump combined drying temperature and humidity control system be dried and control temperature and
Control humidity.
Preferably, the solar energy-heat pump combined drying temperature and humidity control system include: heat pump system, solar thermal collector,
Temperature control heating converting system and dehumidification system.
Preferably, the fresh aquatic food pond temperature in above-mentioned steps (1) is no more than 22 DEG C, and temporarily the feeding time is no more than 12h.
Preferably, the gelation treatment fluid in above-mentioned steps (4) is sodium chloride solution that concentration is 1-2% and concentration is
The phosphoric acid mixed salt solution of 0.3-0.5%.
The present invention has the advantages that
(1) using solar energy-heat pump combined drying temperature and humidity control system to baking room, hurricane drier, fermenting cellar, thermostatic constant wet chamber into
Row drying and the control of temperature and humidity, are not only not susceptible to the influence of environment and weather, but also Temperature and Humidity Control is accurate, sanitary condition
Also guaranteed, energy conservation and environmental protection.
(2) gelation processing is carried out to abalone meat using sodium chloride solution and phosphoric acid mixed salt solution, improves abalone meat
Gel characteristic significantly improves the texture characteristic of abalone meat after rehydration, so that abalone meat is reached entrance texture softness and has the mouth of toughness
Sense.
(3) by predrying sizing, tempering, air-dried, tempering again, the quick-hardening on abalone surface can be prevented, improves Bao
Quality after fish rehydration is conducive to the formation of soft yolk Bao.
Specific embodiment
Embodiment 1
The biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported, fresh aquatic food pond temperature is no more than 22 DEG C, temporarily the feeding time
No more than 12h, is poured into abalone, then while hot taken out abalone meat with perching knife, by the Bao of taking-up with the hot water that temperature is 75 DEG C
The flesh of fish is rinsed with clean water, and brush is cooperated to brush away the pitch-dark colloid in abalone meat surface layer, again with cleaning after brushing completely
Water is rinsed well, and abalone meat is placed in soaking container, and the sodium chloride solution and concentration that addition concentration is 1-2% are 0.3-0.5%
Phosphoric acid mixed salt solution carry out immersion treatment.Abalone is placed and is precooked in container, the clear water that 5 times of amounts are added boils 3 minutes, so
Water temperature is modulated 95 DEG C afterwards, pulls out, drains after boiling 2 hours.Abalone meat after draining is placed on straw mat and uniformly spreads out and puts
It sets baking room and carries out predrying, control temperature at 30 DEG C, smoothly up, after half an hour, abalone meat is overturn, then does
Abalone meat is placed in constant temperature and humidity room progress first time tempering after dry one and a half hours, indoor relative humidity control is 55%, temperature
Degree control is at 26 DEG C, time 21h；Predrying is repeated and first time tempering 3 days are half-dried to abalone meat, drying is half-dried
The meat scissors of abalone cuts off a mouth and internal organ, and once by edge pruning, by the abalone meat handled well as in hurricane drier, controls
Temperature is 18 degrees Celsius, humidity 80%, then abalone meat is placed in constant temperature and humidity room and carries out second by air-dry time 9h
Tempering, 35%, temperature is controlled at 20 DEG C, time 15h for indoor relative humidity control, completes abalone within about two months repeatedly
It air-dries；Abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 28 degrees Celsius, and fermentation time is 3 years；It will ferment
Soft yolk abalone be placed in storage in the wooden case of moistureproof paper.
It chooses the professional that 20 have received professional training and sensory evaluation is carried out to embodiment 1.
1 evaluation result of sensory evaluation standards of grading and embodiment of 1. soft yolk Bao of table
Embodiment 2
The biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported, fresh aquatic food pond temperature is no more than 22 DEG C, temporarily the feeding time
No more than 12h, is poured into abalone, then while hot taken out abalone meat with perching knife, by the Bao of taking-up with the hot water that temperature is 75 DEG C
The flesh of fish is rinsed with clean water, and brush is cooperated to brush away the pitch-dark colloid in abalone meat surface layer, again with cleaning after brushing completely
Water is rinsed well, and abalone meat is placed in soaking container, and the sodium chloride solution and concentration that addition concentration is 1-2% are 0.3-0.5%
Phosphoric acid mixed salt solution carry out immersion treatment.Abalone to be placed and is precooked in container, the clear water that 5 times of amounts are added boils 3-5 minutes,
Then water temperature is modulated 92 DEG C, pulls out, drains after boiling 2.5 hours.Abalone meat after draining is placed on straw mat and is uniformly spread out
And place baking room and carry out predrying, temperature is controlled at 27 DEG C, and smoothly up, after half an hour, abalone meat is overturn,
Abalone meat is placed in progress first time tempering in constant temperature and humidity room after re-dry one and a half hours, indoor relative humidity control exists
60%, temperature control is at 27 DEG C, time 22h；Predrying is repeated and first time tempering 3 days half-dried to abalone meat, will dry
The meat scissors of half-dried abalone cuts off a mouth and internal organ, and once by edge pruning, by the abalone meat handled well as hurricane drier
Interior, controlled at 17 degrees Celsius, then abalone meat is placed in constant temperature and humidity room and carries out by humidity 80%, air-dry time 8h
Second of tempering, 34%, temperature is controlled at 25 DEG C, time 14h for indoor relative humidity control, is completed within about two months repeatedly
Abalone air-dries；Abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 25 degrees Celsius, and fermentation time is 4 years；It will
The soft yolk abalone fermented is placed in storage in the wooden case of moistureproof paper.
It chooses the professional that 20 have received professional training and sensory evaluation is carried out to embodiment 2.
2 evaluation result of sensory evaluation standards of grading and embodiment of 2. soft yolk Bao of table
Embodiment 3
The biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported, fresh aquatic food pond temperature is no more than 22 DEG C, temporarily the feeding time
No more than 12h, is poured into abalone, then while hot taken out abalone meat with perching knife, by the Bao of taking-up with the hot water that temperature is 75 DEG C
The flesh of fish is rinsed with clean water, and brush is cooperated to brush away the pitch-dark colloid in abalone meat surface layer, again with cleaning after brushing completely
Water is rinsed well, and abalone meat is placed in soaking container, and the sodium chloride solution and concentration that addition concentration is 1-2% are 0.3-0.5%
Phosphoric acid mixed salt solution carry out immersion treatment.Abalone is placed and is precooked in container, the clear water that 5 times of amounts are added boils 5 minutes, so
Water temperature is modulated 94 DEG C afterwards, pulls out, drains after boiling 2 hours.Abalone meat after draining is placed on straw mat and uniformly spreads out and puts
It sets baking room and carries out predrying, control temperature at 35 DEG C, smoothly up, after half an hour, abalone meat is overturn, then does
Abalone meat is placed in constant temperature and humidity room progress first time tempering after dry one and a half hours, indoor relative humidity control is 65%, temperature
Degree control is at 30 DEG C, time 20h；Predrying is repeated and first time tempering 4 days are half-dried to abalone meat, drying is half-dried
The meat scissors of abalone cuts off a mouth and internal organ, and once by edge pruning, by the abalone meat handled well as in hurricane drier, controls
Temperature is 18 degrees Celsius, humidity 85%, then abalone meat is placed in constant temperature and humidity room and carries out second by air-dry time 10h
Tempering, 36%, temperature is controlled at 25 DEG C, time 16h for indoor relative humidity control, completes abalone within about two months repeatedly
It air-dries；Abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 28 degrees Celsius, and fermentation time is 3 years；It will ferment
Soft yolk abalone be placed in storage in the wooden case of moistureproof paper.
It chooses the professional that 20 have received professional training and sensory evaluation is carried out to embodiment 3.
3 evaluation result of sensory evaluation standards of grading and embodiment of 3. soft yolk Bao of table
Embodiment 4
The biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported, fresh aquatic food pond temperature is no more than 22 DEG C, temporarily the feeding time
No more than 12h, is poured into abalone, then while hot taken out abalone meat with perching knife, by the Bao of taking-up with the hot water that temperature is 75 DEG C
The flesh of fish is rinsed with clean water, and brush is cooperated to brush away the pitch-dark colloid in abalone meat surface layer, again with cleaning after brushing completely
Water is rinsed well, and abalone meat is placed in soaking container, and the sodium chloride solution and concentration that addition concentration is 1-2% are 0.3-0.5%
Phosphoric acid mixed salt solution carry out immersion treatment.Abalone is placed and is precooked in container, the clear water that 5 times of amounts are added boils 5 minutes, so
Water temperature is modulated 90 DEG C afterwards, pulls out, drains after boiling 3 hours.Abalone meat after draining is placed on straw mat and uniformly spreads out and puts
It sets baking room and carries out predrying, control temperature at 35 DEG C, smoothly up, after half an hour, abalone meat is overturn, then does
Abalone meat is placed in constant temperature and humidity room progress first time tempering after dry one and a half hours, indoor relative humidity control is 50%, temperature
Degree control is at 30 DEG C, time 20h；Predrying is repeated and first time tempering 5 days are half-dried to abalone meat, drying is half-dried
The meat scissors of abalone cuts off a mouth and internal organ, and once by edge pruning, by the abalone meat handled well as in hurricane drier, controls
Temperature is 15 degrees Celsius, humidity 80%, then abalone meat is placed in constant temperature and humidity room and carries out second by air-dry time 8h
Tempering, 35%, temperature is controlled at 25 DEG C, time 15h for indoor relative humidity control, completes abalone within about two months repeatedly
It air-dries；Abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 28 degrees Celsius, and fermentation time is 5 years；It will ferment
Soft yolk abalone be placed in storage in the wooden case of moistureproof paper.
It chooses the professional that 20 have received professional training and sensory evaluation is carried out to embodiment 4.
4 evaluation result of sensory evaluation standards of grading and embodiment of 4. soft yolk Bao of table
By table 1,2,3,4 it is found that gained soft yolk abalone, color relatively depth are sepia according to the method provided by the invention, texture is soft
It is soft and have toughness, there is the mouthfeel as the soft sweets heart, or even the feeling as also slightly sticking to one's teeth, there is strong flavour of candy and abalone fragrance.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (5)
1. a kind of preparation method of soft yolk abalone, which is characterized in that the preparation method of the soft yolk abalone the following steps are included:
(1) selection of abalone: the biggish abalone of fresh and figure is selected, fresh aquatic food pond is put into and is temporarily supported；
(2) decladding takes meat: being poured into abalone with the hot water that temperature is 75 DEG C, is then while hot taken out abalone meat with perching knife；
(3) it scrubs: the colloid brush that the meat clean water of the abalone of taking-up is rinsed, and cooperates brush that abalone meat surface layer is pitch-dark
It goes, is rinsed well again with clean water after brushing completely；
(4) gelation is handled: abalone meat being placed in soaking container, gelation treatment fluid is added and carries out immersion treatment；
(5) it precooks: abalone being placed and is precooked in container, the clear water that 5 times of amounts are added boils 3-5 minutes, and water temperature is then modulated 90-
It 95 DEG C, pulls out, drains after boiling 2-3 hours；
(6) predrying and first time tempering: the abalone meat after draining is placed on straw mat uniformly spread out and place baking room into
Row predrying controls temperature at 25-35 DEG C, smoothly up, after half an hour, abalone meat is overturn, re-dry one
Abalone meat is placed in constant temperature and humidity room progress first time tempering after half an hour, indoor relative humidity control is 50~65%, temperature
Control is at 25~30 DEG C, time 20-22h；
(7) it is formed: predrying is repeated and first time tempering 3-5 days half-dried to abalone meat；
(8) internal organ and trimming are gone: the meat scissors of the half-dried abalone of drying being cut off into mouth and internal organ, and once by edge pruning；
(9) it air-dries and second of tempering: wet controlled at 15-20 degrees Celsius by the abalone meat handled well as in hurricane drier
Degree is 80-85%, and then abalone meat is placed in constant temperature and humidity room and carries out second of tempering by air-dry time 8-10h, indoor phase
To humid control 34~36%, temperature is controlled at 18~25 DEG C, time 14-16h, completes abalone within about two months repeatedly
It air-dries；
(10) it ferments: the abalone after air-drying is placed in fermenting cellar, control fermentation temperature is 25-30 degrees Celsius, and fermentation time is
2-5；
(11) it stores: the soft yolk abalone fermented being placed in the wooden case of moistureproof paper and is stored.
2. a kind of preparation method of soft yolk abalone according to claim 1, which is characterized in that the baking in above-mentioned steps (5)
Stove room, the hurricane drier in step (8), the fermenting cellar in step (9), the thermostatic constant wet chamber in step (5) (8) are all made of the sun
Energy-heat pump united dry temperature and humidity control system is dried and controls temperature and control humidity.
3. a kind of preparation method of soft yolk abalone according to claim 2, which is characterized in that the solar energy-heat pump connection
Closing dry temperature and humidity control system includes: heat pump system, solar thermal collector, temperature control heating converting system and dehumidification system.
4. a kind of preparation method of soft yolk abalone according to claim 1, which is characterized in that the work in above-mentioned steps (1)
Fresh pond temperature is no more than 22 DEG C, and temporarily the feeding time is no more than 12h.
5. a kind of preparation method of soft yolk abalone according to claim 1, which is characterized in that solidifying in above-mentioned steps (4)
The phosphoric acid mixed salt solution that gelatinization treatment fluid is the sodium chloride solution that concentration is 1-2% and concentration is 0.3-0.5%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113491322A (en) * | 2021-06-23 | 2021-10-12 | 集美大学 | Preparation method of semi-dry abalone |
| CN115024468A (en) * | 2022-06-14 | 2022-09-09 | 福建罗屿岛食品有限公司 | Method for preparing loose-core abalone from fresh abalone and loose-core abalone |
| CN115381055A (en) * | 2022-08-15 | 2022-11-25 | 景德镇市隆政食品有限公司 | Fermentation method for rapidly preparing soft-shelled abalone |
| CN115399455A (en) * | 2022-08-15 | 2022-11-29 | 景德镇市隆政食品有限公司 | Rapid processing method of loose-core abalone |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262034A (en) * | 2016-08-16 | 2017-01-04 | 莆田市汇龙海产有限公司 | Carnis Haliotidis dry-making method of dried |
| CN106579081A (en) * | 2016-12-05 | 2017-04-26 | 福建农林大学 | Energy-saving drying method capable of improving qualities of dried abalones |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262034A (en) * | 2016-08-16 | 2017-01-04 | 莆田市汇龙海产有限公司 | Carnis Haliotidis dry-making method of dried |
| CN106579081A (en) * | 2016-12-05 | 2017-04-26 | 福建农林大学 | Energy-saving drying method capable of improving qualities of dried abalones |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113491322A (en) * | 2021-06-23 | 2021-10-12 | 集美大学 | Preparation method of semi-dry abalone |
| CN113491322B (en) * | 2021-06-23 | 2023-05-23 | 集美大学 | Preparation method of semi-dry abalone |
| CN115024468A (en) * | 2022-06-14 | 2022-09-09 | 福建罗屿岛食品有限公司 | Method for preparing loose-core abalone from fresh abalone and loose-core abalone |
| CN115381055A (en) * | 2022-08-15 | 2022-11-25 | 景德镇市隆政食品有限公司 | Fermentation method for rapidly preparing soft-shelled abalone |
| CN115399455A (en) * | 2022-08-15 | 2022-11-29 | 景德镇市隆政食品有限公司 | Rapid processing method of loose-core abalone |
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