The long-term formation of eating habits makes people have an unhealthy and unsafe inherent view of most canned foods, so China's canned food is mostly popular in foreign markets, but canned abalone seems to be an exception, and even in Guangdong, it is common to entertain guests with canned abalone. Indeed, with the continuous optimization and upgrading of today's food sterilization process, the quality of canned abalone is actually enough to reassure people, and the well-prepared ready-to-eat abalone can even be said to be fused and dissolved the advantages and disadvantages of dry abalone and fresh abalone.
Abalone meat is tender, delicious, rich in protein, fat, glutamic acid, a variety of vitamins and trace elements, is a high-protein, low-fat food, ranked among the eight "sea treasures". As early as the "Compendium of Materia Medica", there are also records of "abalone is flat, sweet, salty, can be clearly tonify deficiency, clear heat and nourish yin, nourish blood and stomach, and supplement liver and kidney". Due to the preciousness of abalone, this valuable ingredient was mainly common in coastal areas and a few people's tables, with the success of China's artificial nursery abalone breeding in the 1990s, and to achieve large-scale breeding in Fujian and part of the breeding in Shandong, Guangdong and other places, by 2019 China's abalone production has reached 180,000 tons, which also prompted abalone to gradually become a relatively civilian seafood product.
However, affected by factors such as seafood impatience to storage and transportation and conventional food production processes, abalone, like some other seafood, is mainly in the form of fresh abalone and dried abalone, although in recent years, with the continuous improvement of cold chain and preservation technology, drying technology, etc., abalone products can go to the broad market with higher quality, but the current increase in people's demand for food convenience seems to have formed an obstacle to the development of the abalone industry. In this context, in recent years, the abalone industry has also focused on creating ready-to-eat abalone represented by canned abalone.
Canned abalone is a cooked abalone product obtained by using fresh abalone as raw material and after harvesting meat, cleaning, shaping, seasoning, canning, sterilization and other processes. If the dried abalone is based on the long-term dry storage precipitation and stimulation of a better flavor than the fresh abalone, then the canned abalone has a better ability to maintain its freshness than the fresh abalone that is not resistant to storage and transportation, and it is convenient to carry and eat the advantages of the complex dry abalone, and it can also be seen from the figure of canned abalone that is also common in the coastal areas where abalone is loved for ten minutes.
As far as canned food itself is concerned, the prejudice people hold about it is mainly due to the general belief that the shelf life of this type of food is due to the addition of preservatives during processing. But in fact, the sealing and packaging materials of canned food have a certain role in maintaining food safety, while canned food is pretreated, and canned and sterilized under the automatic filling production line is a key to ensure that it can still maintain quality and freshness without adding preservatives.
Generally speaking, canned food sterilization is to kill pathogenic bacteria, pathogenic bacteria, etc. so that food will not easily produce food spoilage after sealing, before the canned abalone mostly use high temperature and high pressure sterilization process, although it is conducive to the elimination of germs, but abalone color, nutrition is also greatly affected. With the continuous development of canned sterilization technology, abalone canned sterilization has a variety of high-temperature autoclave, double-layer water bath sterilization pot and other options, the equipment in the sterilization time, temperature controllability, and supplemented by an appropriate amount of citric acid for processing, but also promote abalone meat quality, hardness, taste, color and so on have been improved.
Not only that, people who are good at eating abalone also have a better evaluation of the canned abalone after sealing and storing, which undoubtedly shows that this kind of ready-to-eat abalone has certain advantages in the consumer market. For the rapidly developing abalone industry, actively selecting suitable production processes and adopting new technologies may help the industry to further open up market space.