Manufacturing Methods for Well Color and Taste of the ready-to-eat abalone porridge

摘要

A method of manufacturing abalone porridge with good color and taste by mixing abalone viscera soup obtained by pulverizing abalone viscera to maintain the characteristic color of abalone porridge, abalone meat obtained by diversifying the size of abalone slices and reconstituting texture to improve meat taste and soaked rice is provided. The porridge has excellent taste, color and texture. To produce the titled abalone porridge, 1 to 5% by weight of abalone viscera soup is mixed with 10 to 30% by weight of abalone meat and soaked rice. The abalone viscera soup is obtained by adding 0.1 to 2% by weight of spices or vegetables to remove the fishy smell, grinding, heating at 50 to 90deg.C, centrifuging and freeze drying. The spices or vegetables are selected from basil, Salvia officinalis, clove, garlic or ginseng. The abalone meat is obtained by cutting the dressed abalone into 1 to 2cm in thickness and 2 to 5g in weight, adding with sesame oil and sorbitol, roasting over high heat for 2 to 10min and drying at 40 to 60deg.C with a hot air dryer to a moisture content of 30 to 50%.