Processing Technology Optimization Of Ready-to-use Canned Abalone

To explore the optimum treatment technology of abalone,the parameters were investigated in our study,such as:abalone meat canned antioxidation technology,the stewing and treatment technology of fresh soup,the treatment technology of abalone and the influence of flower mushroom.The results showed that the optimum stewing time of fresh soup was 8h;the ratio of fresh soup oil and water was maintained at 1:2,the uniform colour,golden yellow and stable soup can be obtained after the fresh soup was homogenizing for 5min;the best stabilizer composition of fresh soup were:----Gellan gum 0.005%,Xanthan gum 0.01%,CMC-Na0.1%and SKPH-20 Starch 3%.The optimum content of the additives of citric acid for color-protecting in abalone was 0.10%;the best treatment technology of abalone were:soaked in 8%salt water twice,high pressure sterilization time was 25 minutes,the protection concentration of trehalose was 1%and the optimum content of the additives of flower mushroom was 3.0-4.0g(180g/bowl).And 0.3%rosemary can make the quality of abalone meat canned remained stable sensory after preservation for long time.