Technique for controlling myofibril in processing instant scallop

A scallop and texture technology, which is applied in food preparation, food science, application, etc., can solve problems such as the establishment of texture control technology, and achieve the effect of maintaining integrity, nutritional content, rich aroma, and improving the level of processing technology

Active Publication Date: 2012-07-25
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the establishment of texture control technology to improve the quality of shellfish products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] For fresh and live Ezo scallops, take the meat directly with tools, remove the surrounding organs, put the obtained scallops into 20°C, soak in an aqueous solution containing 0.5% NaCl for 50 minutes, drain and place in 50°C seasoning sauce (containing 0.5% table salt, 0.1% monosodium glutamate, 2.5% granulated sugar and 0.3% papain) soak for 5 hours, then slowly raise the temperature to 80°C and keep for 20min, then continue to heat up to 100°C and keep for 20min. The fully matured edible muscle part was soaked for 3 seconds in a coating solution composed of 0.1% sodium alginate, 0.5% konjac flour and 0.1% agar, and the juice was drained. After vacuum packaging, freeze at -18°C for sale.

example 2

[0033] Fresh and live Ezo scallops were frozen at -10°C for 2 hours, taken out and cooled until the ice layer was slightly soft, and the meat was taken out with tools. Remove the surrounding viscera, put the obtained scallops into 40°C, soak in an aqueous solution containing 3% NaCl for 20 minutes, drain and place in 70°C seasoning sauce (2.5% salt, 0.3% monosodium glutamate, 1% sugar, 0.5 % papain) for soaking for 0.5h, then slowly warming up to 90°C and keeping for 10min, then continuing to warming up to 100°C for 10min. The fully matured edible muscle part was soaked for 10 seconds in a coating solution composed of 1.0% sodium alginate, 0.1% konjac flour and 0.02% agar, and the juice was drained. Then freeze in a quick freezer at -15°C for 10 minutes to fix the shape, then quickly vacuum pack, sterilize at 90°C for 60 minutes, and store at -18°C for sale.

example 3

[0035] Fresh and live Ezo scallops were steamed at 100°C for 10 minutes, shelled, and the meat was taken. Remove the surrounding viscera, put the remaining scallops in 30°C, soak in an aqueous solution containing 2% NaCl for 30 minutes, drain and place in 1.5 times the mass of 60°C sauce (1.5% salt, 0.5% monosodium glutamate, 5% sugar, 0.1% papain) soaked for 3 hours, then slowly raised the temperature to 90°C and kept for 15 minutes, then continued to raise the temperature to 100°C and kept for 15 minutes to mature and fix the myofibrillar protein. The fully matured edible muscle part was soaked for 7 seconds in a coating liquid composed of 0.5% sodium alginate, 0.5% konjac flour and 0.02% agar, and the juice was drained. After packing with nitrogen gas, sterilize at 120°C for 30 minutes, and store at room temperature for sale.

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PUM

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Abstract

The invention discloses a technique for controlling mesoplasm in processing instant scallop, which is a proper processing technique established aiming at the variation of myofibril of scallop through systematically studying the protein compositions of marine bivalve mollusk of pectinidae and the characteristics of the processing process. The technique comprises the following steps of: eviscerating the hot myofibril, the frozen myofibril or the directly fetched myofibril at 20-40 DEG C, immersing in 0.5-3% NaCl for 20-50 min, leachating for using; immersing molluse meat in spice soup with 1-2 times of mass at 50-70 DEG C for 0.5-5 h to achieve tasty effect and shaping the shape of protein tissue; and then slowly heating to be cured in the original spice soup; immersing the edible muscle parts of the fully cured mollusk in an envelope solution containing sodium alga acid and konjaku powder for 3-10 S, and then taking out and leachating; directly vacuuming and packaging the enveloped raw materials, or introducing nitrogen to package, or quickly freezing in an instant freezer to shape the state, and then rapidly vacuuming and packaging, or introducing nitrogen to package; directly freezing the packaged myofibril products for selling, or sterilizing at 90-120 DEG C for 30-60 min, freezing, storing in cold, or being ready for selling at the normal temperature.

Description

Technical field: [0001] The invention relates to a preparation method of ready-to-eat scallops, in particular to the preparation technology of shellfish such as Ezo scallops, bay scallops, and scallops mainly composed of myofibrillar protein, and belongs to the field of food processing. Background technique: [0002] Scallops are one of the main cultured shellfish along the coast of my country. There are more than 60 varieties of scallops produced in the world, and my country accounts for about half of them. The common cultured species of scallops are Chlamys farreri, Gulf scallops, Ezo scallops and luxurious Chlamys scallops. Scallops have two shells, almost equal in size, and the shell surface is generally purple-brown, light brown, yellow-brown, reddish-brown, apricot yellow, off-white, etc. Its shell resembles a fan, so it naturally got the name scallop. The inner surface of the shell is white, and the muscle inside the shell is the edible part. Scallops have only one...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 朱蓓薇董秀萍叶文秀杨静峰郑杰王耀耀江慧敏谭慧
Owner DALIAN POLYTECHNIC UNIVERSITY
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