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Method for processing spicy scallop meat

A processing method and technology of fresh and spicy scallops, applied in the fields of application, food preparation, food science, etc., can solve problems such as bad taste and single variety of scallop meat, and achieve the effect of improving palatability, improving people's lives, and maintaining integrity

Inactive Publication Date: 2011-08-17
DALIAN HAILIN SEA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the shortcomings of the currently sold scallop meat having a single variety and poor taste, the purpose of the present invention is to provide a processing method for fresh and spicy scallop meat, which can make the processed scallop meat taste more delicious and provide people with a natural, nutritious and delicious flavor. convenience food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of fresh and spicy scallop meat: the first step: wash the fresh and alive scallops with sea water and put them into a steam cooking pot for cooking for 18 minutes at a cooking temperature of 90°C. During this period, pay attention to controlling the cooking temperature and cooking time, and observe whether the scallops are open. After opening, remove the scallops from the cooking pot, open the shells, remove the viscera, and take out the meat. Put the taken out scallop meat into the water tank and wash it with flowing purified seawater at 15°C, then remove it to the processing chopping board, manually select, touch and remove impurities such as broken shells in the scallop meat one by one, and then use 15°C After washing with flowing purified fresh water three times, put it into a long eye basket and drain it for later use.

[0019] The second step: prepare the seasoning. Pack 100g scallop meat according to every bag and carry out batching. Weigh...

Embodiment 2

[0025] Repeat the processing steps described in Example 1, but change the time, temperature, quality, volume and other parameters involved. Wherein, the first step: the temperature of cooking scallops is 85°C, the cooking time is 15 minutes, and the temperature of flowing purified seawater and flowing purified fresh water is 13°C. The second step: the seasoning formula is: dried chili diced 4g, ginger powder 4g, garlic powder 8g, bean paste 12g, pepper 3g, soy sauce 7g, cooking wine 7g, monosodium glutamate 3g, pepper 4g, salt 3g, white sugar 4g, Chili oil 7g. Step 3: Cook the sauce at 80°C, add 8 grams of salad oil, put the seasoning into the pot and stir fry for 3 minutes, add 120ml of water, and keep stirring for 50 minutes, when the viscosity of the sauce is 2.3 centipoise When it reaches 2.5 centipoise, pour it into a container and put it in a constant temperature storehouse to cool to 13°C. Step 4: Put the scallop meat into the seasoning sauce at 13°C and soak for 6 ho...

Embodiment 3

[0027] Repeat the processing steps described in Example 1, but change the time, temperature, quality, volume and other parameters involved. Wherein, the first step: the temperature of cooking scallops is 80°C, the cooking time is 20 minutes, and the temperature of flowing purified seawater and flowing purified fresh water is 14°C. The second step: the seasoning formula is: dried chili diced 3g, ginger powder 3g, garlic powder 7g, bean paste 11g, pepper 2g, soy sauce 6g, cooking wine 6g, monosodium glutamate 2g, pepper 3g, salt 2g, white sugar 3g, Chili oil 6g. Step 3: Cook the sauce at 90°C, add 7 grams of salad oil, put the seasoning into the pot and stir fry for 4 minutes, add 100ml of water, and keep stirring for 30 minutes, when the viscosity of the sauce is 1.5 centipoise Pour it into a container when it reaches 1.9 centipoise, and cool it to 14°C in a constant temperature storehouse. Step 4: Put the scallop meat into the seasoning sauce at 14°C and soak for 4 hours to ...

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PUM

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Abstract

The invention belongs to sea product seasoning in the technical field of food processing, and relates to a method for processing scallop meat. Aiming at the condition that the present processing method of the scallop meat is single, and the taste and the palatability are not good, the invention provides a method for processing the spicy scallop meat. The method comprises the following steps by using special ingredients: cooking seasoning juice by properly using hot pepper dices, ginger powder, garlic powder, bean paste, pepper, soy sauce, cooking wine, monosodium glutamate, pepper powder, salt, white granulated sugar, chili oil, water and salad oil; soaking cooked scallop meat in the seasoning juice to season; and packaging and refrigerating. The processing method reserves the original fresh flavor of the scallop meat and improves the palatability of the scallop meat.

Description

technical field [0001] The invention belongs to the technical field of seafood seasoning, that is, food processing, and in particular relates to a processing method of scallop meat. Background technique [0002] Scallops are high-protein, low-fat, high-calcium marine organisms with an unusually delicious taste. Scallop meat contains various trace elements such as complete protein, carbohydrates, vitamins and inorganic salts such as calcium, phosphorus, iron, iodine, etc. It not only has high nutritional value, but also has great medicinal value. At present, the sales of scallop meat are mainly fresh products, with a single variety and low added value. Due to inconvenient transportation in inland markets, it is difficult for people to eat fresh products, mainly dry and frozen products without any seasoning, which affects the freshness and palatability of scallops. Contents of the invention [0003] Aiming at the shortcomings of the currently sold scallop meat having a sin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/01A23L1/22A23L17/40A23L5/10A23L27/00
Inventor 邹新财王新鹏邹凯
Owner DALIAN HAILIN SEA FOOD