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Method for preparing instant pectinid

A technology of scallops and scallop sticks, which is applied in the field of preparation of instant scallops, can solve the problems of nutrient loss, long-time soaking, and single taste, and achieve the effects of less nutrient loss, extended shelf life, and delicious taste

Inactive Publication Date: 2008-02-20
王振所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, untreated fresh scallops have a short shelf life, which is not convenient for storage and transportation. Poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0014] 1), prepare raw materials: take fresh scallop sticks, wash and remove impurities; the moisture content of scallop sticks is 80-82%, and set aside;

[0015] 2), blanching: blanching the scallop sticks in water at 95°C for 10--15 seconds; the weight ratio of scallop sticks to water is 1:10;

[0016] 3), seasoning: add 1.5% salt, 1.0% white granulated sugar, 0.1% sorbic acid A, 2.0% monosodium glutamate for every 100kg blanched scallop sticks, stir evenly, and pack into plastic bags;

[0017] 4) Sterilization: Sterilize at 121° C. for 25 minutes.

preparation example 2

[0019] Step 1) is the same as Example 1,

[0020] 2), blanching the scallop sticks in the blanching solution at 90°C for 15--20 seconds; the weight ratio of the scallop sticks to the blanching solution is 1:12; the blanching solution is composed of water and mixed clam soup;

[0021] Wherein, the preparation method of clam soup is as follows: boil variegated clams in water with 30% clam weight for 4 minutes, take soup, filter, and take filtrate for use;

[0022] 3), seasoning: add 1% salt, 3.0% white granulated sugar, and 0.05% sorbic acid A for every 100kg blanched scallop sticks, stir evenly, and pack into plastic bags;

[0023] 4) Sterilization: Sterilize at 147°C for 5 minutes.

preparation example 3

[0025] Step 1) is the same as Example 1,

[0026] 2), blanching: blanching the scallop sticks in the blanching solution at 100°C for 5-10 seconds; the weight ratio of the scallop sticks to the blanching solution is 1:14; the weight ratio of the blanching solution is 100:5 water mixed with clam broth;

[0027] Wherein, the preparation method of clam soup is as follows: boil clams in water with 40% clam weight for 5 minutes, take soup, filter, and take filtrate for use;

[0028] 3), seasoning: add 2% salt, 2.0% white granulated sugar, 0.1% sorbic acid A, 1% monosodium glutamate for every 100kg blanched scallop sticks, stir evenly, and pack into plastic bags;

[0029] 4) Sterilization: Sterilize at 130° C. for 20 minutes.

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PUM

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Abstract

The present invention relates to a preparing method of instant scallop; the scallop is made as a food after being cleaned in hot water, seasoned and sterilized with high temperature; the instant scallop is fresh in taste and delicious, convenient for eating. The shelf life is 3-6 months. The preparing technology is easy and simple and the nutrition lost of the scallop is less.

Description

technical field [0001] The invention relates to a preparation method of instant scallops, in particular to a preparation method of instant scallop sticks. Background technique [0002] Scallop sticks, commonly known as scallop dices, are sea treasures with high economic value. They are rich in calcium, phosphorus, zinc, selenium and other trace elements and various amino acids necessary for human body. They are famous for their delicious taste and rich nutrition. At present, scallop sticks are generally eaten fresh or made into dried scallops. On the one hand, untreated fresh scallops have a short shelf life, which is not convenient for storage and transportation. The taste is poor. Contents of the invention [0003] The present invention aims to provide a preparation method of instant scallops to overcome the shortcomings of the above-mentioned existing preparation methods of similar products. The technical problems to be solved are: firstly, prolonging the shelf life ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 张国光王振所
Owner 王振所
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