CN115024468A - Method for preparing loose-core abalone from fresh abalone and loose-core abalone - Google Patents
Method for preparing loose-core abalone from fresh abalone and loose-core abalone Download PDFInfo
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- CN115024468A CN115024468A CN202210671201.9A CN202210671201A CN115024468A CN 115024468 A CN115024468 A CN 115024468A CN 202210671201 A CN202210671201 A CN 202210671201A CN 115024468 A CN115024468 A CN 115024468A
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- Prior art keywords
- abalone
- core
- loose
- meat
- fresh
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 238000001035 drying Methods 0.000 claims abstract description 29
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 16
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 16
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract 6
- 239000007788 liquid Substances 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 2
- 241000237891 Haliotidae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- 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
- A23L29/06—Enzymes
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention relates to the technical field of food, in particular to a method for preparing a loose-core abalone from a fresh loose-core abalone; the preparation method comprises the following steps: sequentially carrying out enzymolysis on fresh abalone meat by using neutral protease, cooking, primary drying, infrared heating and secondary drying to obtain the loose-core abalone; the neutral protease enzymolysis comprises the following steps: adding neutral protease into abalone meat at the temperature of 25-35 ℃ and the humidity of 40-50% according to 9kU/g for treatment for 2-3 h; the cooking comprises the following steps: boiling the abalone meat at 78-82 ℃ for 50-60 h. The invention realizes the rapid preparation of the loose-core abalone by a method of combining neutral protease enzymolysis with low-temperature long-time heating, has low cost and strong feasibility, and can realize industrialized production.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for preparing a loose-core abalone from a loose-core abalone and a fresh abalone.
Background
The abalone with loose core is formed by reacting the chemicals of abalone meat in the process of drying the abalone, and has better color and luster, and strong flavor and sticky teeth.
The traditional loose-core abalone has overlong preparation time and low success rate; traditional loose-core abalone needs to be aired repeatedly for many times and then is self-dissolved by storing internal tissues under the action of microorganisms to form the loose core. The traditional preparation method is too dependent on natural conditions and has poor repeatability.
At present, the traditional preparation of the loose-core abalone is improved in the prior art, and the preparation of the loose-core abalone is controllable by adopting an enzymolysis method. But still takes a long time to complete the preparation of the loose-core abalone.
Disclosure of Invention
Technical problem to be solved
In view of the defects and shortcomings of the prior art, the invention provides a method for preparing loose-core abalone from fresh abalone, which realizes the rapid preparation of the loose-core abalone by a method of neutral protease enzymolysis and low-temperature long-time heating.
Correspondingly, the invention also provides a loose-core abalone.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
in a first aspect, a method for preparing a loose-core abalone from a fresh abalone comprises the following steps:
sequentially carrying out enzymolysis on fresh abalone meat by using neutral protease, cooking, primary drying, infrared heating and secondary drying to obtain the loose-core abalone;
the neutral protease enzymolysis comprises the following steps: adding neutral protease into abalone meat at the temperature of 25-35 ℃ and the humidity of 40-50% according to 9kU/g for treatment for 2-3 h;
the cooking comprises: boiling the abalone meat at 78-82 ℃ for 50-60 h.
Optionally, the first drying comprises: and (3) drying the boiled abalone meat for 2-3 hours in an environment with the humidity of 40-50% and the temperature of 60-65 ℃.
Optionally, the second drying comprises: drying the abalone meat for 2-3 hours at the temperature of 15-18 ℃ and the humidity of 80-85%, then treating for 8-10 hours in the environment with the humidity of 35-40% and the temperature of 25-28 ℃, and repeating the treatment for 5-10 times.
Optionally, the method for preparing the loose-core abalone from the fresh abalone further comprises the following steps: injecting the gel liquid into abalone meat after the first drying, and slowly injecting the gel liquid into abalone meat until the gel liquid is uniformly dispersed in the abalone meat; the addition amount of the gel liquid is 10 to 20 percent of the weight of the abalone meat; the gel solution comprises 1 to 3 weight percent of glutamine transaminase and 1 to 3 weight percent of sodium chloride.
The gel liquid is injected, so that the gel liquid can act on the inner part of the abalone meat but not on the surface.
Optionally, the method for preparing the loose-core abalone from the fresh abalone further comprises the following steps: and rolling and kneading the abalone meat injected with the gel liquid for 5-7 min.
The invention also provides the loose-core abalone prepared by the method for preparing the loose-core abalone from the fresh abalone in any scheme.
(III) advantageous effects
The beneficial effects of the invention are: according to the method for preparing the loose-core abalone from the fresh abalone, the loose-core abalone is quickly prepared by combining neutral protease enzymolysis with low-temperature long-time heating, so that the method is low in cost and high in feasibility, and industrial production can be realized.
The neutral protease is used for enzymolysis to realize the breakage of macromolecular protein and promote the release of deep protein molecules in cells, on the basis, the protein is cured and denatured by heating at a low temperature for a long time, and tests show that the full-range gelation of fresh abalones can be realized at the corresponding heating temperature and time.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof. In order to better understand the above technical solutions, exemplary embodiments of the present invention will be described in more detail below. While the following shows exemplary embodiments of the invention, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
A method for preparing a loose-core abalone from a fresh abalone comprises the following steps:
s1, shelling the fresh abalone, removing impurities and viscera, and cleaning to obtain abalone meat;
s2, adding 9kU/g of neutral protease into abalone meat for treatment for 2h under the environment that the temperature is 35 ℃ and the humidity is 45%;
s3, boiling the abalone meat subjected to enzymolysis treatment at 82 ℃ for 55 h;
s4 first drying: drying the boiled abalone meat for 2.5h in an environment with the humidity of 40% and the temperature of 65 ℃;
s5, slowly injecting the dried abalone meat gel liquid into abalone meat until the gel liquid is uniformly dispersed in the abalone meat; the addition amount of the gel liquid is 10 percent of the weight of the abalone meat; the gel liquid comprises 3 percent of glutamine transaminase and 2 percent of sodium chloride according to weight percentage;
s6 kneading abalone meat injected with gel for 5 min;
s7, heating the rolled abalone meat to 82 ℃ by far infrared rays and keeping the temperature for 50 h;
s8 second drying: drying Carnis Haliotidis heated with far infrared ray at 15 deg.C and 85% humidity for 2.5h, treating at 35% humidity and 28 deg.C for 9h, and repeating the above steps for 5 times.
Example 2
A method for preparing a loose-core abalone from a fresh abalone comprises the following steps:
s1, shelling the fresh abalone, removing impurities and viscera, and cleaning to obtain abalone meat;
s2, adding neutral protease into abalone meat at a temperature of 25 ℃ and a humidity of 50% according to a ratio of 9kU/g for treatment for 3 h;
s3, boiling the abalone meat subjected to enzymolysis treatment at 78 ℃ for 60 h;
s4 first drying: drying the boiled abalone meat for 3h in an environment with the humidity of 50% and the temperature of 60 ℃;
s5, slowly injecting the dried abalone meat gel liquid into abalone meat until the gel liquid is uniformly dispersed in the abalone meat; the addition amount of the gel liquid is 20 percent of the weight of the abalone meat; the gel liquid comprises 1 percent of glutamine transaminase and 3 percent of sodium chloride according to weight percentage;
s6 kneading abalone meat injected with gel solution for 7 min;
s7, heating the rolled abalone meat to 78 ℃ by far infrared rays and keeping the temperature for 72 h;
s8 second drying: drying Carnis Haliotidis heated by far infrared ray at 18 deg.C and 80% humidity for 3 hr, treating at 25 deg.C and 40% humidity for 10 hr, and repeating the above steps for 10 times.
Example 3
A method for preparing a loose-core abalone from a fresh abalone comprises the following steps:
s1, shelling the fresh abalone, removing impurities and viscera, and cleaning to obtain abalone meat;
s2, adding neutral protease into abalone meat at a temperature of 30 ℃ and a humidity of 40% according to a ratio of 9kU/g for treatment for 2.5 h;
s3, boiling the abalone meat subjected to enzymolysis at 80 ℃ for 50 h;
s4 first drying: drying the boiled abalone meat for 2 hours in an environment with the humidity of 45% and the temperature of 63 ℃;
s5, slowly injecting the dried abalone meat gel liquid into abalone meat until the gel liquid is uniformly dispersed in the abalone meat; the addition amount of the gel liquid is 15 percent of the weight of the abalone meat; the gel liquid comprises 2 percent of glutamine transaminase and 1 percent of sodium chloride according to weight percentage;
s6 kneading abalone meat injected with gel solution for 6 min;
s7 heating the rolled abalone meat to 80 ℃ by far infrared rays and keeping the temperature for 36 h;
s8 second drying: drying Carnis Haliotidis heated with far infrared ray at 16 deg.C and 82% humidity for 2h, treating at 27 deg.C and 38% humidity for 8h, and repeating the above steps for 7 times.
The loose-core abalone obtained in the embodiments 1 to 3 of the invention has better gel property, good taste, toughness and sticky tooth feeling. The center of the cut open-core abalone prepared in example 3 was subjected to a texture comparison test, and data shown in Table 1 were obtained.
Wherein the content of the first and second substances,
sample one represents the loose-core abalone obtained in example 3;
sample two represents a loose-core abalone prepared without far infrared ray in the method of example 3;
sample three represents a loose-core abalone prepared at 100 ℃ cooked in the method of example 3;
sample four represents the loose-core abalone prepared by cooking and then performing enzymolysis in the method of example 3, i.e., the steps of steps S2 and S3 are exchanged.
Sample five represents a loose-core abalone prepared by the method of example 3 without injection of gel.
The sixth sample represents a loose-core abalone prepared without injecting a gel solution or performing a far-infrared heating treatment in the method of example 3.
TABLE 1
| Sample(s) | Hardness of | Elasticity | Viscosity of the composition |
| Sample No | 1.25 | 1.26 | 4.35 |
| Sample No. 2 | 1.42 | 1.12 | 3.95 |
| Sample No. three | 1.65 | 1.08 | 2.86 |
| Sample No. 4 | 1.45 | 0.92 | 3.88 |
| Sample five | 1.35 | 0.85 | 3.17 |
| Sample six | 1.46 | 0.79 | 3.23 |
From the data in table 1, it can be seen that:
the gel liquid, the far infrared ray treatment, the cooking temperature, the cooking and the enzymolysis sequence of the invention all have obvious influence on the texture of the loose-core abalone. The prepared loose-core abalone has abhorrent elasticity and viscosity and moderate hardness.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A method for preparing a loose-core abalone from a fresh abalone is characterized by comprising the following steps:
sequentially carrying out enzymolysis on fresh abalone meat by using neutral protease, cooking, primary drying, infrared heating and secondary drying to obtain the loose-core abalone;
the neutral protease enzymolysis comprises the following steps: adding neutral protease into abalone meat at the temperature of 25-35 ℃ and the humidity of 40-50% according to 9kU/g for treatment for 2-3 h;
the cooking comprises: boiling the abalone meat at 78-82 ℃ for 50-60 h.
2. The method for producing a loose-core abalone from fresh abalone according to claim 1, wherein the first drying comprises: and (3) drying the boiled abalone meat for 2-3 hours in an environment with the humidity of 40-50% and the temperature of 60-65 ℃.
3. The method for producing a loose-core abalone from fresh abalone according to claim 1, wherein the second drying comprises: drying the abalone meat for 2-3 hours at the temperature of 15-18 ℃ and the humidity of 80-85%, then treating for 8-10 hours in the environment with the humidity of 35-40% and the temperature of 25-28 ℃, and repeating the treatment for 5-10 times.
4. The method for producing a loose-core abalone from fresh abalone according to claim 1, further comprising the steps of: injecting the gel liquid into abalone meat after the first drying, and slowly injecting the gel liquid into abalone meat until the gel liquid is uniformly dispersed in the abalone meat; the addition amount of the gel liquid is 10 to 20 percent of the weight of the abalone meat; the gel solution comprises 1 to 3 weight percent of glutamine transaminase and 1 to 3 weight percent of sodium chloride.
5. The method for producing a loose-core abalone from fresh abalone according to claim 4, further comprising the steps of: and rolling and kneading the abalone meat injected with the gel liquid for 5-7 min.
6. A loose-core abalone produced by the method for producing a loose-core abalone from a fresh abalone according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210671201.9A CN115024468A (en) | 2022-06-14 | 2022-06-14 | Method for preparing loose-core abalone from fresh abalone and loose-core abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210671201.9A CN115024468A (en) | 2022-06-14 | 2022-06-14 | Method for preparing loose-core abalone from fresh abalone and loose-core abalone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115024468A true CN115024468A (en) | 2022-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210671201.9A Pending CN115024468A (en) | 2022-06-14 | 2022-06-14 | Method for preparing loose-core abalone from fresh abalone and loose-core abalone |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276729A (en) * | 1997-04-11 | 1998-10-20 | Naoyuki Takeuchi | Wrapped/processed abalone and its production |
| CN103976407A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Instant abalone product processing method |
| 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 |
| 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 |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
-
2022
- 2022-06-14 CN CN202210671201.9A patent/CN115024468A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276729A (en) * | 1997-04-11 | 1998-10-20 | Naoyuki Takeuchi | Wrapped/processed abalone and its production |
| CN103976407A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Instant abalone product processing method |
| 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 |
| 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 |
| CN113519793A (en) * | 2021-07-28 | 2021-10-22 | 中国农业大学 | Dried abalone with loose core and preparation method thereof |
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