| 摘要 |
A method of processing abalone is disclosed. The first step involves placing live abalone in a tank of water where they are given an opportunity to de-stress. Thereafter the salinity of the water is decreased to about 2.5%. This has the effect of additional weight being taken up on the musculature of the abalone. Thereafter the abalone are anaesthetised in the tank to minimise any muscular activity during subsequent processing. The abalone are then taken out of the tank and shucked to detach the meat or musculature from the shell and gut exposing the three main blood vessels of the abalone. These blood vessels are then blocked by inserting a blocking material into the open end of the vessel where it forms a plug. This resists the flow of body fluid including blood out of the abalone and assists in retaining the weight of the meat. After the meat has been cleaned a liquid is injected into the meat typically by a multipoint injector. This inserts a hygroscopic or humectant material deep into the meat that resists the loss of fluid out of the meat during the cooking process. These three steps both individually cumulatively cause an increase in yield of abalone meat from a unit mass of abalone when compared with convention processing techniques. In view of the high price of abalone this has a high economic worth.
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