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Scallop instant foods and preparation thereof

A production method and scallop technology, which are applied in food preparation, food science, heating preservation of meat/fish, etc., can solve the problems of dry products with less juice and more residue, rough taste, and damage to the characteristics of fresh products. The taste is mellow and the effect of maintaining freshness

Inactive Publication Date: 2008-12-10
陈传江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, scallops are rich in calcium, phosphorus, zinc, selenium and other trace elements and various amino acids needed by the human body. It is generally eaten fresh, and the taste of fresh food is soft, delicious and juicy, but the storage time cannot be long
In order to extend the storage period and facilitate transportation, people have developed various methods of processing fresh products into dry products, but the dry products produced by traditional processing methods are far from fresh products in terms of taste and nutrition. The nutrient loss in the medium is serious, and the original characteristics of the fresh product are often irreversibly changed due to excessive drying. Compared with the fresh product, the dried product has less juice and more slag, and the taste is rough and hard, and the flavor is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The scallop ready-to-eat food of this embodiment includes the following ingredients: by weight, 1 part of diced scallop with scallop edges, 0.08 part of salt, 0.06 part of monosodium glutamate, 0.25 part of white sugar, 0.08 part of cooking wine, 0.07 part of rice wine, white wine 0.15 servings.

[0028] The above-mentioned scallop instant food preparation method comprises the following steps:

[0029] 1. Prepare raw materials: take fresh and complete scallops with shells;

[0030] 2. Cleaning raw materials: Clean the prepared scallops, rinse the inside and outside of the shell carefully until the foreign matter and impurities are completely removed;

[0031] 3. Sterilization treatment: Sterilize the washed scallops, put them in a steamer and control the temperature at 120°C for 15 minutes;

[0032] 4. Shelling: shell the scallops after high temperature sterilization one by one, and keep the meat for later use;

[0033] 5. Grilled intestines: Grill the intestines of ...

Embodiment 2

[0042] Scallop ready-to-eat food, the ingredients include the following ingredients: proportioned by weight, 1 diced scallop with scallop edges, 0.02 part of salt, 0.02 part of monosodium glutamate, 0.18 part of white sugar, 0.15 part of cooking wine, 0.15 part of rice wine, 0.09 part of white wine, pepper 0.15 parts, chili 0.01 parts, increase spicy flavor;

[0043] The above-mentioned scallop instant food preparation method comprises the following steps:

[0044] 1. Prepare raw materials: take fresh and complete scallops with shells;

[0045] 2. Cleaning raw materials: Clean the prepared scallops, rinse the inside and outside of the shell carefully until the foreign matter and impurities are completely removed;

[0046] 3. Sterilization treatment: Sterilize the washed scallops, put them in a steamer and steam them at a temperature of 100°C for 20 minutes;

[0047] 4. Shelling: shell the scallops after high temperature sterilization one by one, and keep the meat for later u...

Embodiment 3

[0057] The difference between this embodiment and embodiment 2 is:

[0058] Scallop ready-to-eat food, the ingredients include the following ingredients: proportioned by weight, 1 part of diced scallop with scallop edge, 0.15 part of salt, 0.02 part of monosodium glutamate, 0.25 part of white sugar, 0.02 part of cooking wine, 0.15 part of rice wine, 0.02 part of white wine, pepper 0.01 part, pepper 0.15 part, increase spicy flavor.

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PUM

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Abstract

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

Description

1. Technical field [0001] The invention relates to scallop instant food and a preparation method thereof, and belongs to the technical field of marine biological products and preparation methods thereof. 2. Background technology [0002] As we all know, scallops are rich in calcium, phosphorus, zinc, selenium and other trace elements and various amino acids needed by the human body. It is generally eaten fresh, and the taste of fresh food is soft, delicious and juicy, but the storage time cannot be long. In order to extend the storage period and facilitate transportation, people have developed various methods of processing fresh products into dry products, but the dry products produced by traditional processing methods are far from fresh products in terms of taste and nutrition. The nutrient loss in the medium is serious, and often due to over-drying, the original characteristics of the fresh product are irreversibly changed and damaged. Compared with the fresh product, the...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23B4/005A23B4/03A23L17/40
Inventor 陈传江
Owner 陈传江
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