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Preparation method of instant scallop

A technology of scallops and scallop sticks, which is applied in the field of preparation of instant scallop sticks, can solve the problems of loss of nutrients, short storage time, rough taste, etc., and achieve the effects of long storage period, good taste of finished products, and delicious taste of finished products

Inactive Publication Date: 2009-08-19
李新民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Scallop sticks are generally eaten fresh or made into scallops. The fresh taste is soft, delicious and juicy, but the storage time is short; the existing method for preparing scallops, due to the loss of nutrients during processing, and often due to Excessive dryness, rough taste, bad flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1), raw material preparation: take fresh scallop sticks, wash, remove impurities for later use; the water content of fresh scallop sticks is 80-85%;

[0018] 2) Pretreatment of raw materials: soak the scallop sticks processed in step 1) in 3.5% salt water for 30 minutes, and the weight ratio of scallop sticks to water is 1:1;

[0019] 3) Soaking in seasoning soup: soak the pretreated scallop sticks in seasoning soup for 3 hours, stir once every 30 minutes, the temperature of seasoning soup is 25°C, and the weight ratio of seasoning soup to scallop sticks is 2:1;

[0020] The preparation formula of seasoning soup is as follows: 8% of soy sauce, 5% of white granulated sugar, 8% of vinegar, 2% of yellow rice wine, 0.2% of monosodium glutamate, 0.05% of pepper, and water is the remainder; the stated percentages are percentages by weight;

[0021] 4) Baking: Remove the scallop sticks from the seasoning soup, drain for 10 minutes, first bake at 70°C for 25 minutes, then bake ...

Embodiment 2

[0024] 1), raw material preparation: take fresh scallop sticks, wash, remove impurities for later use; the water content of fresh scallop sticks is 80-85%;

[0025] 2) Pretreatment of raw materials: soak the scallop sticks processed in step 1) in 3.5% salt water for 30 minutes, and the weight ratio of scallop sticks to water is 1:1;

[0026] 3) Soaking in seasoning soup: put the pretreated scallop sticks into seasoning soup and soak for 5 hours, stir once every 30 minutes, the temperature of seasoning soup is 10°C, and the weight ratio of seasoning soup to scallop sticks is 2:1;

[0027] The preparation formula of seasoning soup is as follows: 12% of soy sauce, 9% of white granulated sugar, 12% of vinegar, 5% of rice wine, 0.4% of monosodium glutamate, 0.15% of pepper, and water is the balance; the percentages are weight percentages;

[0028] 4) Baking: Remove the scallop sticks from the seasoning soup, drain for 10 minutes, first bake at 70°C for 20 minutes, then bake at 100°...

Embodiment 3

[0031] 1), raw material preparation: take fresh scallop sticks, wash, remove impurities for later use; the water content of fresh scallop sticks is 80-85%;

[0032] 2) Pretreatment of raw materials: soak the scallop sticks processed in step 1) in 3.5% salt water for 30 minutes, and the weight ratio of scallop sticks to water is 1:1;

[0033] 3) Soaking in seasoning soup: soak the pretreated scallop sticks in the seasoning soup for 4 hours, stir once every 30 minutes, the temperature of the seasoning soup is 17°C, and the weight ratio of seasoning soup to scallop sticks is 2:1;

[0034] The preparation formula of seasoning soup is as follows: 10% of soy sauce, 7.5% of white granulated sugar, 10% of vinegar, 3.5% of yellow rice wine, 0.3% of monosodium glutamate, 0.1% of pepper, and water is the remainder; the stated percentages are percentages by weight;

[0035] 4) Baking: Remove the scallop sticks from the seasoning soup, drain for 10 minutes, first bake at 70°C for 15 minute...

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PUM

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Abstract

The invention discloses a method for preparing instant scallops. Finished products are obtained by preparing raw materials, pretreating the raw materials, seasoning flavoring soup, soaking the raw materials in the flavoring soup, baking the obtained products and packing the obtained products in vacuum. Prepared scallop meat is convenient and instant to eat and long in storage time through a reasonable processing technique, and is good in taste through seasoning treatment.

Description

technical field [0001] The invention relates to a preparation method of conveniently edible scallops, in particular to a preparation method of instant scallop sticks. Background technique [0002] Scallop sticks, commonly known as scallop dices, are very popular among people because of their delicious taste and rich nutrition. Scallop sticks are generally eaten fresh or made into scallops. The fresh taste is soft, delicious and juicy, but the storage time is short; the existing method for preparing scallops, due to the loss of nutrients during processing, and often due to Excessive dryness, rough taste and poor flavor. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of instant scallop, in order to overcome the deficiency of above-mentioned existing preparation method, the technical problem to be solved is: make the prepared scallop stick convenient and instant by reasonable processing technology, and storag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 李新民
Owner 李新民
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