CN113491322B - Preparation method of semi-dry abalone - Google Patents
Preparation method of semi-dry abalone Download PDFInfo
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- CN113491322B CN113491322B CN202110697670.3A CN202110697670A CN113491322B CN 113491322 B CN113491322 B CN 113491322B CN 202110697670 A CN202110697670 A CN 202110697670A CN 113491322 B CN113491322 B CN 113491322B
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of semi-dry abalone, which comprises the following steps: fresh abalone is taken as raw material, after the shell and viscera are removed, the dirt on the surface of the muscle of the foot of the abalone is rinsed by using sodium alginate aqueous solution containing papain, the abalone is soaked for 4-8 days by using aqueous solution containing sodium chloride, sucrose and agaricus bisporus extract, then the abalone is dried for 3-5 months by using hot water bath gradient heating at 65-75-85 ℃ after draining, the abalone is dried at the temperature of 40-60 ℃ and the humidity of 50-70%, and Maillard reaction is promoted in the muscle of the foot of the abalone by using microwaves periodically, so that the semi-dried abalone product with the 'loose heart' taste is prepared. The invention adopts the sodium alginate aqueous solution containing enzyme to rinse the surface of the abalone gastropod muscle, so that the damage of brushing to the surface of the abalone gastropod muscle can be avoided, and the formation time of the 'loose heart' taste of the abalone can be greatly shortened by combining the permeation of sucrose and agaricus bisporus extract and the regular microwave treatment.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to the technical field of production of semi-dry abalone with loose heart taste.
Background
Abalone is the first of the sea treasure, has tender and smooth meat quality, rich and delicious taste and is deeply favored by consumers. Abalone is not only rich in protein and polysaccharide, but also has various active substances such as oxidation resistance, inflammation resistance, cancer resistance and the like which are beneficial to body health, and is called as soft gold. Along with the high-speed development of Chinese economy, the living standard of people is continuously improved, the importance of consumers on health is gradually improved, and the demand of abalone with nutrition and medical value in the market is also continuously increased.
The annual abalone yield in Fujian province accounts for more than 80% of the total national yield. However, the abalone harvesting season is short, so that the living requirement of people for eating fresh abalone all the year round cannot be met; and fresh abalones, living abalones and the like are not easy to store and transport for long distances, so that the abalones in Fujian are in a stagnation state, and supply in other areas is not required. Therefore, the requirements of consumers on abalone products in all countries can be met only by processing the abalone products, wherein drying is a main technical means of abalone processing. In the drying and storage processes, the phenomenon of loose core in a non-coagulated semi-liquid state can be gradually generated in the muscle of the abalone, and the texture and flavor quality of the abalone after rehydration and expansion are better than those of fresh abalone, so that the abalone is deeply favored by consumers in China and southeast Asia countries.
In the traditional drying process, the dirt on the surface of the abalone is usually cleaned by brushing with a brush and rubbed with crude salt, which easily causes the damage to the surface of the muscle of the gastropod of the abalone. On the other hand, the traditional drying method for naturally drying is greatly influenced by external factors, has more uncontrollable factors and cannot guarantee the production sanitary conditions. Although controlled over natural drying, this method can result in sample surface hardening, and internal moisture is difficult to transfer and spread. Freeze drying can effectively improve the quality, rehydration and shelf life of dried abalone, but does not have the flavor of traditional dried abalone and requires a great deal of capital investment in equipment. Microwave vacuum drying techniques tend to overheat the sample at local temperatures and inconsistent degrees of coking. However, regardless of the drying method used to produce the dried abalone, a long period of storage is required to achieve a "loose heart" condition.
Disclosure of Invention
The invention aims to provide a preparation method of semi-dry abalone, which takes fresh abalone as raw material, removes dirt on the surface of the ventral foot muscle of the abalone through shelling, eviscerating and rinsing, is soaked by aqueous solution containing sodium chloride, sucrose and agaricus bisporus extract, is heated by a hot water bath gradient, and is combined with periodic microwave heating under certain temperature and humidity conditions to promote Maillard reaction inside the ventral foot muscle of the abalone, so as to prepare the semi-dry abalone product with a loose heart taste.
In order to achieve the above object, the technical scheme of the present invention is as follows:
the invention relates to a preparation method of semi-dry abalone, which comprises the following steps:
s1, slaughtering abalone: removing shells and viscera of fresh abalone, and taking the gastropod muscle of abalone for later use;
s2, removing a black film: adding black membrane removing liquid into the gastropod muscle of abalone according to the feed liquid ratio of 3:5-4:5 (w/v), and oscillating and rinsing for 2-3h;
s3, soaking and penetrating: adding the abalone gastropod muscle with the black film removed into soaking solution according to the feed liquid ratio of 3:5-4:5 (w/v), and soaking for 4-6 days;
s4, heating in a water bath: placing the soaked abdominal foot muscles of the abalone in the same soaking liquid, heating the abalone in a sectional water bath at 65-75-85 ℃, fishing out the abalone, cooling the abalone in ice water, and draining;
s5, drying: drying the drained gastropod muscle of abalone at 40-60deg.C under constant temperature and humidity of 50-70% for 4-6 months;
s6, microwave: during the drying period, the abalone gastropod muscles were subjected to microwave heating at 5-day intervals.
In step S2, the black film removing liquid has a papain mass concentration of 0.2-0.5%, sodium alginate mass concentration of 0.2-0.5%, sodium chloride mass concentration of 6-10%, and pure water in balance.
Further, in step S2, the rinsing temperature is 45-55 ℃, and the oscillating speed is 50-100rpm.
Further, in step S3, the mass ratios of the components of the soaking solution are respectively as follows: 30-40% of white granulated sugar, 20-30% of sodium chloride, 3-6% of agaricus bisporus extract and the balance of pure water.
Further, in the step S3, the soaking temperature is 20-30 ℃ and the oscillating speed is 50-100rpm.
Further, in step S4, the heating time of the segmented water bath is as follows: heating in water bath at 65deg.C for 5-10min, heating in water bath at 75deg.C for 10-20min, and heating in water bath at 85deg.C for 20-30min.
Further, in step S6, the microwave heating temperature is 40-60 ℃ and the microwave heating time is 3-5min.
Further, the fresh abalone is Haliotis discus hand-Mazz, haliotis discus hand-Mazz or Haliotis discus hand-Mazz.
Compared with the prior art, the invention has the following advantages:
1. the dirt on the surface of the gastropod muscle of the abalone is rinsed by adopting an enzymolysis mode, the rinsing degree is controllable, and the damage on the surface of the gastropod muscle can be reduced. The traditional mode generally adopts means such as brush scrubbing, crude salt scrubbing, ultrasonic cleaning and the like to clean the surfaces of the muscles of the ventral feet of the abalone, and the defects that the surfaces of the muscles of the ventral feet of the abalone are damaged, the meat quality is damaged, the black film is not cleaned and the like are easily caused. The protease is dissolved in the sodium alginate solution, the viscous solution increases the contact of the protease and the surface of the abalone gastropod muscle, and under a certain salt concentration, the dirt such as black films on the surface of the abalone muscle is easy to fall off, and the rinsing and cleaning degree of the muscle surface is easy to control in practical application.
2. The sodium chloride, the sucrose and the agaricus bisporus extract are promoted to permeate into the inner part of the gastropod muscle of the abalone by means of improving osmotic pressure, gradient heating and the like. The traditional mode generally adopts long-time water boiling to promote the penetration of sodium chloride and sucrose, but the long-time water boiling can cause the loss of the nutrition components of the gastropod muscles of the abalone. According to the invention, the sodium chloride, the sucrose and the small molecular agaricus bisporus extract are soaked in the high-concentration sodium chloride, sucrose and agaricus bisporus extract aqueous solution at normal temperature, so that the sodium chloride, the sucrose and the small molecular agaricus bisporus extract permeate into the inner part of the abdominal foot muscle of the abalone, the high molecular agaricus bisporus extract polysaccharide can form a protective film on the surface of the abdominal foot muscle of the abalone, and the abalone muscle protein is gradually denatured in a gradient heating mode, so that the loss of nutrient components of the abdominal foot muscle of the abalone is avoided.
3. The Maillard reaction of the gastropod muscles of the abalone is promoted by controlling the drying condition and combining with the regular microwave heating, so that the time of loose-heart mouthfeel is shortened. The traditional mode generally adopts natural sun drying, hot air drying and the like to lead Maillard reaction to occur naturally in the surface of the dried abalone, gradually changes the color into yellow brown, and the coffee color and the flavor are gradually rich, but the loose core effect can be formed only after 2-3 years. The invention can control the drying condition and the heating of the periodic microwave penetrability, and promote the Maillard reaction and the flavor formation in the gastropod muscle, thereby shortening the time of loose-heart taste.
4. The prepared half-dried abalone can be directly stewed into various products required by consumers without foaming. The traditional method generally adopts the procedure of baking after the foaming of the dry product for processing treatment, and the foaming time at normal temperature is more than 72 hours. The method can control the internal moisture and taste state of the half-dried abalone, and can directly enter the stewing processing procedure without soaking, thereby being convenient and time-saving.
The invention is further described below with reference to the accompanying drawings and specific examples.
FIG. 1 is a graph showing the contrast of the color of the abalone gastropod muscle before and after rinsing
Example 1
S1, slaughtering abalone: removing shells and viscera of fresh abalone, and taking the gastropod muscle of abalone for later use;
s2, removing a black film: dissolving 0.4g of papain, 1.0g of sodium alginate and 200g of sodium chloride in 1.8kg of pure water to prepare a black film removing liquid; putting 1kg of abalone gastropod muscle into the prepared black film removing liquid, and rinsing for 3h at 45 ℃ with oscillation speed of 50 rpm;
s3, soaking and penetrating: 200g of white granulated sugar, 300g of sodium chloride and 50g of agaricus bisporus extract are dissolved in 450g of pure water to prepare a soaking solution; rinsing the abdominal foot muscle of the abalone without the black film with pure water, putting into a soaking solution, and soaking for 6 days at room temperature;
s4, heating in a water bath: heating the solution containing the gastropod muscle of abalone in water bath at 65deg.C for 10min, then in water bath at 75deg.C for 15min, and finally in water bath at 85deg.C for 20min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abdominal foot muscle of abalone under constant temperature and humidity conditions with the temperature of 40 ℃ and the humidity of 50%; during the drying period, microwaves are utilized to the gastropod muscles of the abalone at intervals of 5 days, and the heating is controlled to be 40 ℃ and is carried out for 5min; the half-dried abalone with soft sweet taste, intense sugar taste and abalone flavor can be obtained after drying for 5 months.
Example 2
S1, slaughtering abalone: removing shells and viscera of fresh abalone, and taking the gastropod muscle of abalone for later use;
s2, removing a black film: dissolving 0.8g of papain, 0.6g of sodium alginate and 160g of sodium chloride in 1.84kg of pure water to prepare a black film removing liquid; putting 1kg of abalone gastropod muscle into the prepared black film removing liquid, and rinsing for 2.5h at 50 ℃ with oscillation speed of 75 rpm;
s3, soaking and penetrating: dissolving 250g of white granulated sugar, 250g of sodium chloride and 60g of agaricus bisporus extract in 440g of pure water to prepare a soaking solution; rinsing the abdominal foot muscle of the abalone without the black film with pure water, putting into a soaking solution, and soaking for 5 days at room temperature;
s4, heating in a water bath: heating the solution containing the gastropod muscle of abalone in water bath at 65deg.C for 7 min, then in water bath at 75deg.C for 20min, and finally in water bath at 85deg.C for 25min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abalone gastropod muscle under constant temperature and humidity conditions with the temperature of 50 ℃ and the humidity of 60%; during the drying period, microwaves are utilized to the gastropod muscles of the abalone at intervals of 5 days, and the heating is controlled to be 50 ℃ and is carried out for 4min; the half-dried abalone with soft sweet taste, intense sugar taste and abalone flavor can be obtained after drying for 4 months.
Example 3
S1, slaughtering abalone: removing shells and viscera of fresh abalone, and taking the gastropod muscle of abalone for later use;
s2, removing a black film: dissolving 2.0g of papain, 0.4g of sodium alginate and 120g of sodium chloride in 1.88kg of pure water to prepare a black film removing liquid; putting 1kg of abalone gastropod muscle into the prepared black film removing liquid, and rinsing for 2.0h at 55 ℃ with oscillation speed of 100 rpm;
s3, soaking and penetrating: 300g of white granulated sugar, 200g of sodium chloride and 30g of agaricus bisporus extract are dissolved in 470g of pure water to prepare a soaking solution; rinsing the abdominal foot muscle of the abalone without the black film with pure water, putting into a soaking solution, and soaking for 5 days at room temperature;
s4, heating in a water bath: heating the solution containing the gastropod muscle of abalone in water bath at 65deg.C for 10min, then in water bath at 75deg.C for 10min, and finally in water bath at 85deg.C for 30min, taking out, cooling in ice water, and draining;
s5, drying: drying the drained abalone gastropod muscle at 60 ℃ under constant temperature and humidity with humidity of 70% for 3 months, and heating the abalone gastropod muscle at 5 days intervals by using microwaves at 60 ℃ for 3min; the half-dried abalone with soft sweet taste, intense sugar taste and abalone flavor can be obtained after drying for 3 months.
Examples 1-3 the color of the abalone gastropod muscles before and after removal of the blackfilm is shown in figure 1. From the figure, through the oscillation rinsing of the black film removing liquid, the black film on the surface of the ventral foot muscle of the abalone can be removed very cleanly, and the color presents bright glossiness.
Example 4 amino acid detection
The semi-dried abalone prepared in examples 1 to 3 was vacuum freeze-dried and the control group was vacuum freeze-dried with the abalone gastropod muscle before blackfilm removal. 10mg of freeze-dried sample is placed in a digestion tube, 1mL of 6mol/L HCl is added, the mixture is sealed by filling nitrogen, the mixture is subjected to hydrolysis at 110 ℃ for 22 hours, the hydrolysis liquid is dissolved by 0.02mol/L hydrochloric acid after acid removal, and the amino acid composition is analyzed by a high performance liquid chromatograph after passing through a 0.22 mu m polyether sulfone membrane, and the results are shown in Table 1.
As can be seen from Table 1, the amino acid composition of the gastropod muscles of abalone before and after rinsing was not significantly changed. However, there was a certain decrease in proline and hydroxyproline representing collagen after rinsing and a certain increase in the umami amino acids aspartic acid and glutamic acid.
TABLE 1 amino acid composition of abalone gastropod muscle (g/100 g protein)
The method comprises the steps of removing shells and viscera of abalone, rinsing surface dirt by using sodium alginate aqueous solution containing papain, soaking by using aqueous solution containing sodium chloride, sucrose and agaricus bisporus extract, heating in a gradient manner, and drying in a certain temperature and relative humidity environment to prepare the semi-dry abalone product with a loose heart taste.
While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that the specific embodiments described are illustrative only and not intended to limit the scope of the invention, and that equivalent modifications and variations of the invention in light of the spirit of the invention will be covered by the claims of the present invention.
Claims (6)
1. A preparation method of semi-dry abalone is characterized by comprising the following steps: the method comprises the following steps:
s1, slaughtering abalone: removing shells and viscera of fresh abalone, and taking the gastropod muscle of abalone for later use;
s2, removing a black film: adding black film removing liquid into the gastropod muscle of the abalone according to the feed liquid ratio of 3:5-4:5 (w/v), and oscillating and rinsing for 2-3h, wherein the black film removing liquid consists of papain, sodium alginate, sodium chloride and water, and the mass ratio of the components is as follows: papain 0.2-0.5%, sodium alginate 0.2-0.5%, sodium chloride 6-10%, and pure water in balance;
s3, soaking and infiltration: adding the abalone gastropod muscle with the black film removed into a soaking solution according to the feed liquid ratio of 3:5-4:5 (w/v), and soaking for 4-6 days, wherein the soaking solution consists of white granulated sugar, sodium chloride, agaricus bisporus extract and water, and the mass ratio of the components is as follows: 30-40% of white granulated sugar, 20-30% of sodium chloride, 3-6% of agaricus bisporus extract and the balance of pure water;
s4, heating in a water bath: placing the soaked abalone gastropod muscles in the soaking solution in the step S3, heating by a sectional water bath at 65-75-85 ℃, fishing out, placing in ice water for cooling, and draining;
s5, drying: drying the drained gastropod muscle of abalone at 40-60deg.C under constant temperature and humidity of 50-70% for 4-6 months;
s6, microwave: during the drying period, the abalone gastropod muscles were subjected to microwave heating at 5-day intervals.
2. A method of making semi-dry abalone as claimed in claim 1, characterised in that: the rinsing temperature in the step S2 is 45-55 ℃, and the oscillating speed is 50-100rpm.
3. A method of making semi-dry abalone as claimed in claim 1, characterised in that: the soaking temperature in the step S3 is 20-30 ℃, and the oscillating speed is 50-100rpm.
4. A method of making semi-dry abalone as claimed in claim 1, characterised in that: the heating time of the segmented water bath in the step S4 is as follows: heating in water bath at 65deg.C for 5-10min, heating in water bath at 75deg.C for 10-20min, and heating in water bath at 85deg.C for 20-30min.
5. A method of making semi-dry abalone as claimed in claim 1, characterised in that: in the step S6, the microwave heating temperature is 40-60 ℃ and the microwave heating time is 3-5min.
6. A method of making semi-dry abalone as claimed in claim 1, characterised in that: the fresh abalone is Haliotis discus hand, haliotis diversicolor, haliotis discus hand or Haliotis discus hand.
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| CN101779802A (en) * | 2009-09-21 | 2010-07-21 | 大连獐子岛渔业集团股份有限公司 | Quick-frozen unshelled instant abalone and preparation method thereof |
| CN102919901A (en) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | Abalone drying process |
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| CN110583756A (en) * | 2019-10-24 | 2019-12-20 | 宁德市星光食品有限公司 | Abalone meat processing method |
| KR20200066449A (en) * | 2018-11-30 | 2020-06-10 | 완도전복 주식회사 | Manufacturing method for semi dried abalone using microwave |
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| CN101779802A (en) * | 2009-09-21 | 2010-07-21 | 大连獐子岛渔业集团股份有限公司 | Quick-frozen unshelled instant abalone and preparation method thereof |
| CN102919901A (en) * | 2012-11-21 | 2013-02-13 | 福建农林大学 | Abalone drying process |
| CN109363110A (en) * | 2018-10-08 | 2019-02-22 | 福建海鳞源食品开发有限公司 | A kind of preparation method of soft yolk abalone |
| KR20200066449A (en) * | 2018-11-30 | 2020-06-10 | 완도전복 주식회사 | Manufacturing method for semi dried abalone using microwave |
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