Supercharge Your Innovation With Domain-Expert AI Agents!

Method for processing instant Xiayi shellfish

A processing method and a technology for scallops, which are applied in the field of processing instant scallops, and achieve the effects of reasonable procedures, easy storage and circulation, and simple and easy methods.

Inactive Publication Date: 2009-04-22
SHANDONG HOMEY AQUATIC DEV +1
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no other literature reports on ready-to-eat products and processing methods of Hawaiian shellfish

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Firstly harvest fresh Hawaiian shellfish from non-polluted sea areas, select and remove impurities in the raw materials, broken Hawaiian shellfish, etc.; then put the selected Hawaiian shellfish in clean sea water and keep them for 12-15 hours temporarily. Spit out the silt in the abdomen; clean the temporarily raised Hawaiian shellfish, put them into a steamer at a temperature of 95-100 degrees, steam for 5-8 minutes, remove the shells, and obtain complete Hawaiian shellfish meat; then carry out The process of sorting, cleaning, and draining is to take out the shellfish meat, cool it with tap water below 15 degrees, remove impurities, remove the inedible parts such as the intestines and stomach of the shellfish, leave the skirt, wash, and drain spare. Take the weight of the dried shellfish as the unit, add seasoning by weighing, the salt in the seasoning is 3% of the weight of the shellfish, 5% erythritol, 1% monosodium glutamate, 0.04% umami agent, cooking wine 2%, i...

Embodiment 2

[0019] First harvest fresh Hawaiian shellfish from pollution-free sea areas, select and remove impurities in the raw materials, broken Hawaiian shellfish, etc.; then put the selected Hawaiian shellfish in clean sea water, keep them for 24 hours, and spit out the abdomen with Hawaiian shellfish The silt in the water is the degree; clean the temporarily raised Hawaiian shellfish, put them in a steamer, steam at a temperature of 95 degrees for 8 minutes, remove the shells, and obtain complete Hawaiian shellfish meat; then arrange, wash, and drain The process is to take out the shellfish meat, cool it with tap water below 15 degrees, remove impurities, remove the inedible parts such as the intestines and stomach of the shellfish, leave the skirt, wash, and drain for later use. Take the weight of the dried shellfish as the unit, add seasoning by weighing, salt in the seasoning is 1% of the weight of the shellfish, 8% erythritol, 0.5% monosodium glutamate, 0.02% umami, cooking wine ...

Embodiment 3

[0021] Firstly harvest fresh Hawaiian shellfish from non-polluted sea areas, select and remove impurities in raw materials, broken Hawaiian shellfish, etc.; then put the selected Hawaiian shellfish in clean sea water and keep them temporarily for 15-20 hours. Spit out the silt in the abdomen; clean the temporarily raised Hawaiian shellfish, put them into a steamer at a temperature of 95-100 degrees, steam for 5-8 minutes, remove the shells, and obtain complete Hawaiian shellfish meat; then carry out The process of sorting, cleaning, and draining is to take out the shellfish meat, cool it with tap water below 15 degrees, remove impurities, remove the inedible parts such as the intestines and stomach of the shellfish, leave the skirt, wash, and drain spare. Take the weight of the dried shellfish as the unit, add condiments by weighing, the salt in the seasoning is 4% of the weight of the shellfish, 4% erythritol, 2% monosodium glutamate, 0.06% umami agent, cooking wine 0.5%, is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for processing ready-to-eat scallops, which comprises the following steps: firstly, selecting pollution-free alive scallops, temporarily breeding the scallops, then washing the scallops, and removing shells through steaming to obtain integral scallop meat; and using the scallop meat as a raw material, performing high temperature baking for sterilization after arranging, washing, draining away the water, salting, and dehydrating; then vacuumizing and sealing the scallop meat; and performing secondary sterilization on the scallop meat to obtain the ready-to-eat scallops. The method better keeps the completeness and the nutrient content of the scallop meat and the scallop meat can be eaten after opening the package. The method is simple and easy to perform, the processed scallop product has no nutrient loss, and the color and luster of the product is natural, thus the convenience for eating the scallop is improved. The ready-to-eat production scallop can be stored for six months to one year at normal temperature, the cost can be saved, and the product is easy to store and circulate.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a processing method of ready-to-eat magnolia shellfish. Background technique [0002] We know that Hawaiian shellfish are native to Japan and Korea. Now it has been introduced into our country, and artificial breeding and multiplication production have been carried out in northern coastal areas such as Shandong and Liaoning. Its shell is large, the right shell is more prominent, yellow-white; the left shell is slightly flat, slightly smaller than the right shell, and is purple-brown. Shell nearly round. The top of the shell is located in the center of the dorsal side, and the ears on the front and back sides are equal in size. The anterior ear of the right shell has a shallow silk foramen. There are 15-20 radial ribs on the shell surface, the right shell rib is wide and low, and the intercostal space is narrow; the left shell rib is thinner, and the intercostal space is ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/33A22C29/04A23B4/00A23B4/005A23L17/40
Inventor 刘昌衡唐聚德袁文鹏刘健敏孟秀梅王小军胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com