Instant scallop adductor and preparation method thereof

A technology of scallop sticks and scallops, which is applied in the field of food science, can solve the problems of affecting product taste, low hygienic safety, and increased energy consumption, and achieve the effect of protecting color and flavor, high hygienic safety, and promoting rational utilization

Inactive Publication Date: 2010-06-16
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the above methods are: 1. After the shellfish is baked, the surface moisture and internal moisture are uneven, which affects the taste of the product; 2. The shellfish is directly dried without precooking, which is difficult to dry and increases energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1. An instant scallop stick. The scallop stick is white and has the unique flavor of scallops, the moisture content is 45%-60%, the protein accounts for 60% to 70% of the dry weight, the fat content accounts for 1% to 2% of the dry weight, and the total number of colonies is ≤8000cfu / g, coliform group ≤30MPN / 100g, no pathogenic bacteria detected.

Example Embodiment

[0012] Example 2. A processing method of instant scallop sticks.

[0013] (1) Raw material pretreatment. Select fresh scallop sticks of uniform size, clean them and add them to salt water with a salt content of 3% to 6%. The ratio of scallops to salt water is 1:1. After keeping a slight boiling at 100°C for 3 minutes, reduce the temperature to 20~20. 25°C. Add 2%-4% sugar, 3%-5% cooking wine, 0.1% monosodium glutamate, 0.3% umami agent, 0.2% white vinegar to the mixed solution of scallop weight of 2%-4% sugar, dipped 2~ 3h, stirring once every 1h in the middle.

[0014] (2) Baking. Take the scallop scallops out of the seasoning liquid, drain the water, and dry them in an oven at 75-80°C for 1.5-2.5 hours, turning once every 0.5h. Then brush with corn germ oil according to 1% to 3% of the weight of the scallop scallop, wrap it in aluminum foil, and bake it in an infrared oven at 160°C for 4 minutes to quickly make the moisture inside and outside of the scallop squash uniform. A...

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Abstract

The invention discloses instant scallop adductor and a preparation method thereof, which belong to the technical field of food science. The instant scallop adductor takes scallop adductor as a raw material and is prepared through the steps of selection, cleaning, precooking, seasoning, dipping, drying, baking, vacuum packaging and counter-pressure sterilization of the raw material. The product is white, has unique flavor of scallops, and contains 45 to 60 percent of water, protein accounting for 60 to 70 percent of the dry weight of the product, fat accounting for 1 to 2 percent of the dry weight of the product, colonies of which the total number is less than or equal to 8,000 cfu/g, coliforms which are less than or equal to 30 MPN/100g, and no detected pathogen. The method has the advantage of short processing time; and the finished product is instant and can be stored at the normal temperature. The instant scallop adductor and the preparation method thereof provided by the invention play an important role in promoting the rational utilization of scallop resources, forming a post-production processing industrial chain and adjusting a scallop processing industrial structure, and are of far reaching importance in promoting the sustainable development of the economic structure of agriculture in scallop producing areas in China and social progress.

Description

Technical field: [0001] The invention relates to instant scallop sticks and a processing method thereof, belonging to the technical field of food science. Background technique: [0002] There are more than 800 species of marine shellfish in my country, ranking first in the world in terms of output. At present, shellfish processing is mainly frozen and dried, lacking high value-added products. Traditional low-moisture dry products can no longer meet consumers' requirements for the natural quality of aquatic products, because their hygienic safety and non-refrigerated storability are mainly achieved by reducing the water activity value to below 0.65, and the corresponding moisture content is generally 20 % or less, excessive drying makes the product rough and hard, and loses the original delicious flavor and taste of shellfish. In the prior art, the publication number is CN 101396134A, and the application number is 200710113405.6, which discloses a patent document named "Pro...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L3/3463A23L3/358A23L3/005A23L3/015A23L3/3418A23L17/40
Inventor 王颉李书红牟建楼孙剑锋刘亚琼李宁孙萍萍侯亚薇董辉孙玉亮杨秀敏
Owner HEBEI AGRICULTURAL UNIV.
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