MANUFACTURING METHODS FOR READY TO HEAT AND READY TO COOK DRIED ABALONE SEAFOOD PORRIDGE

摘要

The present invention relates to a method for preparing instant abalone porridge after preparing abalone rice by using flesh and innards of an abalone as well as seaweed and drying the prepared rice. The method can reduce the fishy taste of an abalone while enhancing the texture, flavors, colors, and restoration of the abalone and the rice. The method, which is used to prepare the instant and dried abalone porridge by using the seaweed and the abalone, includes the steps of: washing rice and soaking the rice in water; separating the flesh and innards from the shell of a raw abalone; cutting the flesh and innards of the abalone separated in the previous separation step and aging the flesh and innards in a solution including a mold bran and salty solution in order to eliminate the fishy taste; and mixing the abalone flesh, abalone innards, soaked rice, and abalone porridge ingredients. Water weighing 1.0-1.5 times heavier than the mixture of the soaked rice and abalone prepared in the mixing step is added to the mixture. The mixture is boiled at 100-120 C and 1.0-1.2 kg/cm^2 for 10-20 minutes to prepare abalone porridge. The abalone porridge goes through a vacuum drying step and a temperature maintaining step to prepare the abalone rice. The abalone rice is vacuum-dried afterward. The vacuum-dried abalone rice is roasted in a fluidized bed roaster at the roasting temperature of 250-290 C for 60-120 seconds in order to prepare the instant seafood porridge including the dried abalone.