CN115024486B - Pleurotus eryngii vegetarian abalone meat and processing method thereof - Google Patents
Pleurotus eryngii vegetarian abalone meat and processing method thereof Download PDFInfo
- Publication number
- CN115024486B CN115024486B CN202210533289.8A CN202210533289A CN115024486B CN 115024486 B CN115024486 B CN 115024486B CN 202210533289 A CN202210533289 A CN 202210533289A CN 115024486 B CN115024486 B CN 115024486B
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- abalone meat
- temperature
- processing
- thawing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application provides a pleurotus eryngii abalone meat and a processing method thereof. The pleurotus eryngii and abalone meat takes pleurotus eryngii as a raw material, and the taste of the abalone meat is imitated by freeze thawing treatment, so that the texture, taste and appearance of the pleurotus eryngii are similar to those of the abalone meat. Meanwhile, the pleurotus eryngii abalone meat has the characteristics of high protein, low fat, low calorie and rich nutrition, is convenient to eat and low in cost, and is an environment-friendly and healthy green food.
Description
Technical Field
The application relates to the technical field of plant-based simulated meat, in particular to a method for preparing abalone meat by using pleurotus eryngii.
Background
Pleurotus eryngii is also called Pleurotus eryngii, belongs to edible and medicinal precious fungus, is rich in various proteins, vitamins, minerals, etc., and has effects of promoting digestion, resisting oxidation, resisting infection, reducing blood lipid, etc. However, pleurotus eryngii is not shelf stable and has a low degree of further processing.
Disclosure of Invention
Based on the above, a method for preparing the abalone meat by using the pleurotus eryngii is necessary, and the abalone meat product with excellent mechanical properties and sensory quality can be constructed without adding other auxiliary materials.
The application adopts the following technical scheme:
the application provides a processing method of pleurotus eryngii abalone meat, which comprises the following steps: cutting Pleurotus eryngii into pieces, freezing in a refrigerator at-20deg.C, and thawing in a refrigerator refrigerating chamber at 4deg.C to obtain semi-finished product; and (3) placing the semi-finished product into a steaming bag, steaming for 8-12 min at 90 ℃, and cooling to obtain the finished product of the pleurotus eryngii abalone meat.
In some of these embodiments, the step of pre-treating further comprises, prior to the dicing of the pleurotus eryngii: the pleurotus eryngii is characterized in that the pleurotus eryngii is made of fresh, uniform in size, free of mechanical damage, free of impurities and free of peculiar smell, the fungus cover is complete, regular and free of incomplete, the fungus handle is allowed to be slightly bent, the difference of the radius of the cover and the radius of the handle is not more than +/-0.2 cm, the pleurotus eryngii is cleaned, the part of the central handle without skin is taken, the surface moisture is absorbed by filter paper and made into cut pieces, the part is selected as the main raw material, compared with umbrella cloth and root parts, the handle is moderate in elasticity and cohesiveness and difficult to disperse and crush under stress, the skin of the pleurotus eryngii is more compact in texture compared with the part without skin, the experimental result is easily influenced during testing, and the part without skin of the central handle of the pleurotus eryngii is selected as the main raw material for guaranteeing the consistency of experimental raw materials.
In some of these embodiments, the length, width and height average of the cut pieces is 15mm, the average weight is 2.5g, and the size of the cut pieces has less influence on experimental results, but is beneficial to ensuring the consistency of samples during subsequent texture profile characteristics, moisture content, cooking loss and shrinkage tests.
In some of these embodiments, the temperature of the freezing is-20 ℃.
In some of these embodiments, the method further comprises the step of removing surface moisture with kitchen towels prior to placing the semi-finished product in the retort pouch.
In some of these embodiments, the diced pleurotus eryngii is placed in a freshness protection package for freezing. The thawing step comprises the following steps: removing the preservative film of the frozen pleurotus eryngii slices, reloading the preservative bag, placing a kitchen paper towel in the replaced preservative bag for absorbing water lost during thawing, and placing the preservative paper towel in a refrigerator refrigerating chamber of a refrigerator at 4 ℃ for thawing until the temperature of the center of the sample is 2-4 ℃.
In some of these embodiments, the step of cooling is: and immediately removing the steamed pleurotus eryngii slices, placing the pleurotus eryngii slices in ice water mixed solution, and cooling to the temperature of the center of the slices at 10 ℃.
Compared with the prior art, the application has the beneficial effects that:
according to the method for preparing the abalone meat by the pleurotus eryngii, disclosed by the application, the abalone meat product with excellent mechanical properties and sensory quality can be constructed without adding other auxiliary materials.
Drawings
Fig. 1 is a process flow chart of a processing method of pleurotus eryngii flesh based on freeze thawing treatment.
Fig. 2 is a cross-sectional electron microscope picture of fresh pleurotus eryngii at magnifications of 100×, 200×and500×.
Fig. 3 is a cross-section electron microscope picture of directly heated pleurotus eryngii, and the heating conditions are as follows: boiling, heating at 90deg.C for 12min; magnification factors of 100×, 200×, and 500×.
Fig. 4 is a cross-section electron microscope image of a pleurotus eryngii heated after freeze thawing 1 time, and the freeze thawing conditions are: thawing in a refrigerator refrigerating chamber at the temperature of-20 ℃ and the freezing time of 24 hours and 4 ℃ until the temperature of the sample center is 2-4 ℃ and the number of freeze thawing cycles is 1 time; the heating conditions are as follows: boiling, heating at 90deg.C for 12min; magnification factors of 100×, 200×, and 500×.
Detailed Description
The present application will be described in further detail with reference to specific examples so as to more clearly understand the present application by those skilled in the art.
The following examples are given for illustration of the application only and are not intended to limit the scope of the application. All other embodiments obtained by those skilled in the art without creative efforts are within the protection scope of the present application based on the specific embodiments of the present application.
In the examples of the present application, all raw material components are commercially available products well known to those skilled in the art unless specified otherwise; in the embodiments of the present application, unless specifically indicated, all technical means used are conventional means well known to those skilled in the art.
As shown in figure 1, the application provides a processing technology of pleurotus eryngii and abalone meat based on freeze thawing treatment, which sequentially comprises raw material selection, cleaning, cutting, freeze thawing (freezing and thawing), boiling and cooling to obtain a product.
The following is illustrative:
test example 1-1
The test example provides a semi-finished product of pleurotus eryngii and abalone meat based on freeze thawing treatment, and the processing method comprises the following steps:
s1, selecting a fresh pleurotus eryngii raw material which is uniform in size, free of mechanical damage, free of impurities and free of peculiar smell, wherein a fungus cover is complete, regular and free of incomplete, a fungus handle is allowed to slightly bend, and the difference of the radius of the cover and the radius of the handle is not more than +/-0.2 cm.
S2, cleaning the selected pleurotus eryngii, taking a central handle part (without a skin part), sucking surface moisture by using filter paper, cutting into blocks with the length, width and height of about 15mm and the weight of about 2.5g, and obtaining pleurotus eryngii cut blocks with similar sizes and shapes among samples. Packaging with preservative film, packaging into a preservative bag, freezing in a refrigerator at-20deg.C, and taking out after 24 hr. And (3) removing the preservative film, putting the preservative film into a preservative bag again, placing a kitchen paper towel in the preservative bag for absorbing water lost during thawing, and thawing in a refrigerator refrigerating chamber at 4 ℃ until the temperature of the center of the sample is 2-4 ℃ to finish thawing, thus obtaining the semi-finished pleurotus eryngii and abalone meat product.
Test examples 1 to 2
The test example provides a finished product of pleurotus eryngii abalone meat based on freeze thawing treatment, and the processing method comprises the following steps:
s1, selecting a fresh pleurotus eryngii raw material which is uniform in size, free of mechanical damage, free of impurities and free of peculiar smell, wherein a fungus cover is complete, regular and free of incomplete, a fungus handle is allowed to slightly bend, and the difference of the radius of the cover and the radius of the handle is not more than +/-0.2 cm.
S2, cleaning the selected pleurotus eryngii, taking a central handle part (without a skin part), sucking surface moisture by using filter paper, cutting into blocks with the length, width and height of about 15mm and the weight of about 2.5g, and obtaining pleurotus eryngii cut blocks with similar sizes and shapes among samples. Packaging with preservative film, packaging into a preservative bag, freezing in a refrigerator at-20deg.C, and taking out after 24 hr. And (3) removing the preservative film, putting the preservative film into a preservative bag again, placing a kitchen paper towel in the preservative bag for absorbing water lost during thawing, and thawing in a refrigerator refrigerating chamber at 4 ℃ until the temperature of the center of the sample is 2-4 ℃ to finish thawing, thus obtaining the semi-finished pleurotus eryngii and abalone meat product.
S3, when the temperature of the center of the sample is observed to be 4 ℃, wiping the surface moisture of the semi-finished pleurotus eryngii and abalone meat, putting the semi-finished pleurotus eryngii and abalone meat into a stewing bag, quickly putting the bag into a constant-temperature water bath kettle with the temperature of 90 ℃, heating for 12min, and taking out the bag; and (3) immediately taking out the mixture after heating, rapidly placing the mixture in ice water mixed solution, and cooling the mixture to the center temperature of 10 ℃ to obtain the finished product of the pleurotus eryngii abalone meat.
Comparative example 2-1
This comparative example provides a pleurotus eryngii cut-piece, the preparation method of which is referred to steps S1 and S2 of test example 1. The difference from test example 1 is that: the pleurotus eryngii slices are not subjected to freeze thawing treatment at the temperature of minus 20 ℃.
Comparative examples 2 to 2
The comparative example provides a processed product of Pleurotus eryngii, which is basically the same as that of test example 2, except that: the pleurotus eryngii slices are directly placed at 4 ℃ for refrigeration until the temperature of the center of the slices is 4 ℃ after being frozen and thawed at-20 ℃.
Comparative examples 2 to 3
The comparative example provides an abalone semi-finished product, which comprises the following processing method steps: removing shells and viscera of fresh abalone after balancing in ice water bath for 30min, cleaning with clear water, taking the gastropod part, and gently wiping water on the surface of the sample with kitchen paper; the abalone muscle is cut into cubes with the length and the width of 15mm, but the height of the abalone muscle per se is less than 15mm, so that the abalone muscle is as high as possible, and the requirement of fixation is not met.
Comparative examples 2 to 4
The comparative example provides an abalone finished product, which is processed by the following steps: removing shells and viscera of fresh abalone after balancing in ice water bath for 30min, cleaning with clear water, taking the gastropod part, and gently wiping water on the surface of the sample with kitchen paper; the abalone muscle is cut into cubes with the length and the width of 15mm, but the height of the abalone muscle per se is less than 15mm, so that the abalone muscle is as high as possible, and the requirement of fixation is not met. Rapidly placing the cut materials into a constant-temperature water bath kettle with the temperature of 90 ℃ and heating for 12min and taking out; immediately after the heating, the mixture was taken out and rapidly placed in an ice water mixture, and cooled to a center temperature of 10 ℃.
Fig. 2 and 3 are cross-section electron microscope pictures of the pleurotus eryngii which is not subjected to freeze thawing treatment, and fig. 4 is cross-section electron microscope picture of the pleurotus eryngii which is subjected to freeze thawing treatment for 1 time.
The samples were cooked under the same heating temperature and time, as shown in fig. 3, the internal tissues of the samples without freeze thawing treatment were severely collapsed, and the fibers were broken and aggregated into a bulk shape. As shown in fig. 4, the heated sample after 1 freeze thawing treatment still maintains the basic structure of most of the fibers inside and among the fibers. Compared with the difference of the cross-section electron microscope pictures of the fresh pleurotus eryngii in fig. 2, the difference is smaller, and the damage degree of the heat effect on the microstructure is reduced by the freeze thawing pretreatment for 1 time before heating.
The products prepared in the above test examples were subjected to texture profile property test, moisture content measurement, cooking loss measurement, shrinkage measurement and low field nuclear magnetism measurement, respectively.
The method for testing the texture profile characteristics is as follows: the sample is cut into cubes with the specification of 15mm in length, width and height, placed on a test platform, and subjected to TPA texture profile analysis by a texture analyzer at room temperature, and the sample is compressed in parallel to the fiber direction. Each set of samples was repeated 3 times and averaged for hardness, elasticity, cohesiveness, tackiness, and chewiness. The measurement parameters were set as follows: mode TPA-secondary cycle; P/36R is selected by the probe; speed before test: 2.0mm/s; speed in test: 2.0mm/s; post test speed: 2.0mm/s, triggering force 5.0g, compression degree 50%, test distance 20mm, data acquisition rate 200pps. The experimental results are shown in tables 1, 2, 3, 4, 5 and 6, respectively:
TABLE 1 results of testing the texture profile characteristics of samples before heating
TABLE 2 results of testing the texture profile characteristics of samples after heating
As can be seen from table 2, the processed products of the pleurotus eryngii of test examples 1-2 based on the freeze thawing treatment have higher hardness, elasticity, cohesiveness, lower tackiness and chewiness, and a texture closer to that of the cooked abalone muscle of comparative examples 2-4, compared with the pleurotus eryngii of comparative examples 2-2 which is directly heated.
The samples of comparative examples 2-2 and test examples 1-2 were subjected to moisture content testing using a rapid moisture tester, and the results were: comparative example 2-2 directly heated pleurotus eryngii food has a moisture content of 75.41 ±0.14%. Test examples 1-2 were based on freeze-thawing treated finished products of Pleurotus eryngii with a moisture content of 70.97.+ -. 0.41%, which is more advantageous for maintaining the moisture inside the sample.
The measurement method of the cooking loss for the samples of comparative example 2-2 and test example 1-2 was as follows: the surface of the sample was wiped clean with a paper towel, and after weighing (W 1 ) Placing the sample in a self-sealing bag, heating, taking out the sample after heating, wiping off the surface moisture, and weighing (W 2 ) 3 sets of parallel experiments were performed and averaged. The formula for calculating the cooking loss is shown as follows:
cooking loss (%) = (W 1 -W 2 )/W 1 *100％
The test results are: comparative example 2-2 directly heated pleurotus eryngii food with a cooking loss of 30.59 ±0.62%. Test examples 1-2 based on the freeze-thaw treated finished product of pleurotus eryngii, the cooking loss was 28.94±0.77%, demonstrating that the heat stability of the sample had a positive effect by 1 freeze-thaw pretreatment prior to heating.
Shrinkage tests were performed on the samples of comparative examples 2-2 and test examples 1-2 as follows: the length of the sample in each direction is measured by a vernier caliper, the sample is required to be always in a natural state in the operation process, the sample cannot be extruded, the middle position is measured, and the values of the length a, the width b and the height c are recorded when the sample is just contacted with the edge of the sample. A group of samples was randomly drawn three times, one sample was measured three times, and an average was taken.
The formula for calculating shrinkage is shown as follows:
longitudinal shrinkage (%) = (a) 1 *b 1 -a 2 *b 2 )/a 1 *b 1 *100％
Transverse shrinkage (%) = (b) 1 *c 1 -b 2 *c 2 )/b 1 *c 1 *100％
Volume shrinkage (%) = (a) 1 *b 1 *c 1 -a 2 *b 2 *c 2 )/a 1 *b 1 *c 1 *100％
Wherein a is 1 、b 1 And c 1 The length, width and height (cm) of the sample before cooking, respectively; a, a 2 、b 2 And c 2 The length, width and height (cm) of the cooked sample, respectively. The longitudinal direction is parallel to the fiber direction; the transverse direction is the vertical fiber direction.
The statistical results are shown in table 3 below:
TABLE 3 statistics of shrinkage of samples before and after heating
| Test examples | Shrinkage in machine direction (%) | Transverse shrinkage (%) | Volume shrinkage (%) |
| Test examples 1 to 2 | 54.86±0.48 | 49.85±0.78 | 141.60±3.23 |
| Comparative examples 2 to 2 | 116.09±4.39 | 107.39±3.88 | 377.48±4.96 |
Compared with the directly heated pleurotus eryngii of the comparative example 2-2, the longitudinal shrinkage, the transverse shrinkage and the volume shrinkage of the processed pleurotus eryngii finished product based on the freeze thawing treatment of the test example 1-2 are generally lower, which shows that the heat deformation resistance of the sample is positively influenced by the freeze thawing pretreatment for 1 time before heating.
The method for measuring the low-field nuclear magnetic resonance of the samples of comparative example 2-2 and test example 1-2 was as follows: after weighing the sample, wrapping the sample in polytetrafluoroethylene to prevent water from evaporating in the test process, placing the sample in a nuclear magnetic tube, and then placing the nuclear magnetic tube in a probe coil for detection, wherein the detection temperature is 32+/-0.01 ℃. And adopting a CPMG pulse sequence to carry out analysis scanning experiments. The measurement conditions were as follows: proton resonance frequency 21MHz; a 90 degree pulse width of 12 μs and a 180 degree pulse width of 24 μs; analog gain 20db; the sampling bandwidth is 100KHz, the sampling frequency is 252.35KHz, and the number of sampling points is 3999950; repeating the sampling waiting time for 2000ms, and accumulating the sampling for 4 times; the echo time is 0.40ms, and the number of the echoes is 10000. Each sample was repeated 3 times and averaged and the resulting T was compared using Multi-Exp Inv Analysis software 2 And carrying out inversion treatment on the attenuation curve. P (P) 21 、P 22 、P 23 The peak area ratios of bound water, non-flowable water and bound water are shown, respectively. The results are shown in Table 4 below:
TABLE 4 Peak area test statistics of samples before and after heating
| Test examples | P 21 (％) | P 22 (％) | P 23 (％) |
| Test examples 1 to 2 | 0.98 | 2.50 | 96.52 |
| Comparative examples 2 to 2 | - | 1.24 | 98.75 |
Comparative examples 2-2 the peak of the bound water of the directly 90 ℃ heat-treated pleurotus eryngii processed product disappeared, while test examples 1-2 were based on higher ratios of bound water and non-flowable water of the freeze-thawing treated pleurotus eryngii meat product, indicating a positive effect on the retention of high binding force type moisture of the sample by 1 freeze-thawing pretreatment before heating.
Test example 3
With reference to test example 1-1, the application actually explores the influence of different freezing and thawing conditions (different thawing modes, freezing temperatures, freezing times and freezing and thawing times) on the cross-sectional characteristics of the meat structure of the pleurotus eryngii abalone.
(1) The preparation method of the samples with different thawing modes comprises the following steps:
the pretreated pleurotus eryngii slices are put into a refrigerator at the temperature of minus 20 ℃ to be frozen, taken out after 24 hours of freezing, and respectively thawed naturally at the temperature of 25 ℃, thawed in still water at the temperature of 16 ℃ and thawed in a refrigerating way at the temperature of 4 ℃, and the test results of the characteristics of the texture profile are shown in the following table 5:
TABLE 5 results of testing the texture profile characteristics of products in different thawing modes
(2) The preparation method of the samples with different freezing temperatures comprises the following steps:
the pretreated pleurotus eryngii slices are respectively put into a refrigerator at the temperature of minus 20 ℃ and minus 40 ℃ to be frozen, taken out after 24 hours of freezing, and placed into a refrigerator refrigerating chamber at the temperature of 4 ℃ to be thawed, and the test results of the texture profile characteristics are shown in the following table 6:
TABLE 6 results of testing the texture profile characteristics of products at different freezing temperatures
(3) Preparation method of samples with different freezing times:
the pretreated pleurotus eryngii slices are put into a refrigerator at the temperature of minus 20 ℃ to be frozen, and are taken out after being frozen for 6 hours, 12 hours and 24 hours respectively, and are put into a refrigerating chamber of the refrigerator at the temperature of 4 ℃ to be thawed, and the test results of the texture profile characteristics are shown in the following table 7:
TABLE 7 results of testing the texture profile characteristics of products at various freezing times
(4) The preparation method of samples with different freeze thawing times comprises the following steps:
the pretreated pleurotus eryngii slices are put into a refrigerator at the temperature of minus 20 ℃ to be frozen for 24 hours, then taken out, and put into a refrigerating chamber of the refrigerator at the temperature of 4 ℃ to be thawed, the above freeze thawing cycle process is repeated for 5 times, and the test results of the texture profile characteristics are shown in the following table 8:
TABLE 8 results of testing the texture profile characteristics of products at different freeze thawing times
Test example 4
With reference to test examples 1-1 and 1-2, the application actually explores the influence of different heating conditions (heating time, heating temperature and heating mode) on the cross-sectional characteristics of the meat texture of the pleurotus eryngii.
(1) Preparation method of samples with different heating time:
the pretreated sample is placed in a constant temperature water bath kettle set at 80 ℃, and after being heated for 4min, 8min, 12min and 16min respectively, the sample is immediately taken out and rapidly placed in ice water mixed solution for cooling until the central temperature is 10 ℃, and the test results of the texture profile characteristics are shown in the following tables 9 and 10:
TABLE 9 results of test of texture profile characteristics at different heating times after freeze thawing 0, 1 time
Table 10 results of testing of texture profile properties of abalone muscle at different heating times as a reference
(2) The preparation method of the samples with different heating temperatures comprises the following steps:
the pretreated samples were placed in a constant temperature water bath set at 40, 60, 80, 90 and 100 ℃ respectively, heated for 12min, immediately removed and rapidly placed in an ice water mixture to cool to a central temperature of 10 ℃ and the results of the texture profile property test are shown in tables 11 and 12 below:
TABLE 11 results of test of texture profile characteristics at different heating times after freeze thawing 0, 1 time
Table 12 results of testing the texture profile characteristics of abalone muscle at different heating temperatures as a reference
(3) The preparation method of the samples with different heating modes comprises the following steps:
boiling: after pretreatment, placing the sample into a constant-temperature water bath kettle set at 90 ℃, heating for 12min, immediately taking out and rapidly placing the sample into ice water mixed solution for cooling to the center temperature of 10 ℃;
steaming: after pretreatment, putting the sample into a steamer boiling on an electromagnetic oven with intelligent heating of 900W, heating for 12min, immediately taking out and rapidly putting into ice water mixed solution for cooling to the central temperature of 10 ℃;
microwave: after pretreatment, placing the sample on a plate, placing the plate into a microwave oven, rapidly heating for 1min, immediately taking out the sample, rapidly placing the sample into ice water mixed solution, and cooling the sample to the center temperature of 10 ℃;
decocting: adding oil which just can cover the bottom of a frying pan into the frying pan, placing the frying pan on an electromagnetic oven which is set to be 300W and is intelligently heated, placing a pretreated sample when the oil in the frying pan slightly rolls, continuously rolling, ensuring that each surface is uniformly heated to the temperature, immediately taking out and rapidly placing the mixture into ice water mixed solution for cooling to the central temperature of 10 ℃ after heating for 8 min;
frying: adding oil which just can submerge a sample into a frying pan, placing the frying pan on an electromagnetic oven which is set to be 600W and intelligently heated, placing the pretreated sample when the oil in the frying pan is slightly bubbled, continuously turning over and frying, ensuring that each surface is uniformly heated to be heated for 3min, immediately taking out and rapidly placing the mixture into ice water mixed solution for cooling to the central temperature of 10 ℃.
The results of the texture profile characteristics are shown in tables 13 and 14 below:
TABLE 13 results of test of texture profile characteristics for different heating modes after freeze thawing 0, 1 time
Table 14 results of testing the texture profile characteristics of abalone muscle at different heating temperatures as a reference
It should be noted that the above examples are only for further illustrating and describing the technical solution of the present application, and are not intended to limit the technical solution of the present application, and the method of the present application is only a preferred embodiment and is not intended to limit the scope of the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (8)
1. The processing method of the pleurotus eryngii abalone meat is characterized by comprising the following steps of:
cutting pleurotus eryngii into blocks, freezing for 24 hours in a refrigerator at the temperature of minus 20 ℃, and thawing in a refrigerating chamber of the refrigerator at the temperature of 4 ℃ until the temperature of the center of a sample is 2-4 ℃ to obtain a semi-finished product;
and (3) placing the semi-finished product into a steaming bag, steaming for 8-12 min at 90 ℃, and cooling to obtain the finished product of the pleurotus eryngii abalone meat.
2. The method for processing the pleurotus eryngii abalone meat according to claim 1, further comprising the step of pretreatment before the pleurotus eryngii is diced: the pleurotus eryngii raw material which is fresh, uniform in size, free of mechanical damage, free of impurities and free of peculiar smell is selected, a fungus cover is complete, regular and free of incomplete, a fungus handle is allowed to be slightly bent, the difference of the radius of the cover and the radius of the handle is not more than +/-0.2 cm, the pleurotus eryngii raw material is cleaned, the part of the central handle part without skin is taken, and the surface moisture is sucked by filter paper to prepare the cut pieces.
3. The method for processing the pleurotus eryngii abalone meat according to claim 2, wherein the length, width and height average value of the cut pieces is 15mm, and the average weight is 2.5g.
4. A method of processing a pleurotus eryngii abalone meat as claimed in any one of claims 1 to 3, further comprising the step of removing surface moisture using kitchen paper towels before the semi-finished product is placed in the retort pouch.
5. A method of processing a pleurotus eryngii-abalone meat as claimed in any one of claims 1 to 3, wherein the pleurotus eryngii slices are frozen in a freshness bag.
6. The method for processing pleurotus eryngii abalone meat as claimed in claim 5, wherein the thawing step comprises: removing the freshness protection package of the frozen pleurotus eryngii slices, reloading the freshness protection package, placing a kitchen paper towel in the replaced freshness protection package for absorbing water lost during thawing, and placing the freshness protection package in a refrigerator refrigerating chamber with the temperature of 4 ℃ for thawing until the temperature of the center of the sample is 2-4 ℃.
7. A method of processing pleurotus eryngii abalone meat as claimed in any one of claims 1 to 3, wherein the step of cooling is: immediately taking out the boiled pleurotus eryngii slices, placing the pleurotus eryngii slices into ice water mixed solution, and cooling to the temperature of the center of the slices at 10 ℃.
8. A pleurotus eryngii flesh produced by the processing method of the pleurotus eryngii flesh of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210533289.8A CN115024486B (en) | 2022-05-12 | 2022-05-12 | Pleurotus eryngii vegetarian abalone meat and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210533289.8A CN115024486B (en) | 2022-05-12 | 2022-05-12 | Pleurotus eryngii vegetarian abalone meat and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115024486A CN115024486A (en) | 2022-09-09 |
| CN115024486B true CN115024486B (en) | 2023-08-22 |
Family
ID=83121370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210533289.8A Active CN115024486B (en) | 2022-05-12 | 2022-05-12 | Pleurotus eryngii vegetarian abalone meat and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115024486B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2927789B1 (en) * | 1998-08-28 | 1999-07-28 | 平林産業株式会社 | Method for producing frozen mushrooms |
| JP2001258496A (en) * | 2000-03-24 | 2001-09-25 | Yuuki Kk | Method for extracting mushroom essence |
| JP2006034242A (en) * | 2004-07-29 | 2006-02-09 | Kanesada C-Ken Kk | Method for producing frozen mushroom |
| CN203801658U (en) * | 2013-12-24 | 2014-09-03 | 陈明湖 | Vegetarian abalone food structure |
| KR20160086721A (en) * | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Manufacturing method of Mukeunji Kimchi-Stew |
| CN110432475A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof |
| JP2021151208A (en) * | 2020-03-25 | 2021-09-30 | 日清食品ホールディングス株式会社 | Production method of frozen mushroom |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI469740B (en) * | 2006-09-04 | 2015-01-21 | Mishima Foods Co Ltd | Method for making soft material of vegetable substance |
-
2022
- 2022-05-12 CN CN202210533289.8A patent/CN115024486B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2927789B1 (en) * | 1998-08-28 | 1999-07-28 | 平林産業株式会社 | Method for producing frozen mushrooms |
| JP2001258496A (en) * | 2000-03-24 | 2001-09-25 | Yuuki Kk | Method for extracting mushroom essence |
| JP2006034242A (en) * | 2004-07-29 | 2006-02-09 | Kanesada C-Ken Kk | Method for producing frozen mushroom |
| CN203801658U (en) * | 2013-12-24 | 2014-09-03 | 陈明湖 | Vegetarian abalone food structure |
| KR20160086721A (en) * | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Manufacturing method of Mukeunji Kimchi-Stew |
| CN110432475A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii healthy spicy mutton sauce and preparation method thereof |
| JP2021151208A (en) * | 2020-03-25 | 2021-09-30 | 日清食品ホールディングス株式会社 | Production method of frozen mushroom |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115024486A (en) | 2022-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114287512A (en) | Plant-based crispy meat and preparation method thereof | |
| Poudyal et al. | Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu) | |
| US6013296A (en) | Forced air convection oven process for finishing french fries | |
| CN115024486B (en) | Pleurotus eryngii vegetarian abalone meat and processing method thereof | |
| KR101250515B1 (en) | Chicken meat products with containing utilizing hot-boning processing and manufacturing method therof | |
| CN107692053A (en) | A kind of local flavor beef and its processing method | |
| WO2004098321A1 (en) | Use of trehalose for liquid retention in meat during cooking | |
| EP0691815B1 (en) | Process of freezing sushi or boiled rice containing food | |
| CN112753749A (en) | Method for reducing quality deterioration of prepared steak in freezing process | |
| Ockerman et al. | Quality of restructured beef steaks after refrigerated and frozen storage | |
| CN107094861B (en) | Method for improving anti-freezing performance of dumpling meat stuffing through vacuum infiltration | |
| CN107594362A (en) | A kind of thick gravy beef and its processing method | |
| KR102320848B1 (en) | Method for preparing grilled fish for home meal repalcement and grilled fish for home meal repalcement prepared thereby | |
| CN109699942B (en) | Microwave preheating baking method | |
| Shiriskar et al. | Preparation of boiled and dried products from anchovies (Stolephorus sp.) and studies on quality changes during storage | |
| CN112220003A (en) | Processing method of instant abalone | |
| KR20000065080A (en) | Oven-baked French fries with deep-fried flavor and texture | |
| CN107048229B (en) | Method for improving anti-freezing performance of dumpling meat stuffing through ultrasonic treatment | |
| CN112220002A (en) | Processing method of instant squid | |
| CN111000166A (en) | Processing method of instant whisky-flavored shrimp meat | |
| CN110403148A (en) | A kind of less salt low fat Western-style ham and preparation method thereof | |
| Góral et al. | Physical changes of vegetables during freezing by conventional and impingement methods | |
| CN109673969A (en) | A kind of processing method of the quick-frozen barbecue taste processed meat products of formaldehydeless no pah4 | |
| CN117016603A (en) | Multi-dimensional cooperative fresh locking method for meat product conditioning | |
| Poudyal et al. | Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer). |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |