Instant scallops simulation product and preparation method thereof
A product, scallop technology, applied in the direction of food preparation, food science, application, etc., to reduce environmental pollution, enhance utilization value, and good flavor
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example 1
[0031] Example 1 Shell forming
[0032] Take fresh small scallops, pry open the shell, take the meat, and separate the small scallop columns and skirts. Soak the separated small scallop columns in 1% edible refined salt for 10 minutes, then rinse with clean water and drain. Soak the skirt taken out from the fresh small scallop in the rinsing solution prepared by 5% edible refined salt and 0.1% sodium bicarbonate solution for 10 minutes, wash off the silt and the black film in the skirt, and then rinse it with clear water. Add 0.5 times of water, crush with a beater, heat at 90°C for 1 hour, add 0.05% papain after cooling, and hydrolyze at 55°C for 1 hour to obtain scallop skirt enzymatic hydrolysis solution. Add 2% xanthan gum, 0.5% egg white powder, 1% white granulated sugar, and 1% salt to the enzymolysis solution to obtain the filling gum. Press the cleaned small scallops longitudinally to loosen the muscle fibers, and then place them vertically side by side in a circular...
example 2
[0033] Example 2 Shell forming
[0034] Take fresh small scallops, pry open the shell, take the meat, and separate the small scallop columns and skirts. Soak the separated small scallop columns in 5% edible refined salt for 3 minutes, then rinse with clean water and drain. Soak the skirt taken out from the fresh small scallop in the rinsing solution prepared by 1% edible refined salt and 0.5% sodium bicarbonate solution for 3 minutes, wash off the silt and the black film in the skirt, and then rinse it with water. Add 3 times the remaining boiling liquid when processing traditional dried scallops, break it with a beater, heat at 100°C for 0.5h, after cooling, add 1% papain, and hydrolyze at 40°C for 1h to obtain scallop skirt enzymatic hydrolysis solution. Add 0.1% xanthan gum, 5% egg white powder, 0.2% white granulated sugar and 0.2% salt to the enzymolysis solution to obtain the filling gum. Press the cleaned small scallops vertically to loosen the muscle fibers, and then ...
example 3
[0035] Example 3 Shell forming
[0036] Take fresh small scallops, pry open the shell, take the meat, and separate the small scallop columns and skirts. Soak the separated small scallop columns in 1-5% edible refined salt for 3-10 minutes, then rinse with clear water and drain. Take out the remaining skirt from the previous processing, soak it in the rinsing solution prepared by 3% edible refined salt and 0.4% sodium bicarbonate solution for 8 minutes, wash off the sediment and the black film in the skirt, and then rinse it with water. Add 1 times of water, break it with a beater, heat at 1100°C for 0.8h, add 0.8% papain after cooling, and hydrolyze it at 45°C for 1.5h to obtain scallop skirt enzymatic hydrolysis solution. Add 1% xanthan gum, 3% egg white powder, 0.8% white granulated sugar and 0.8% salt to the enzymolysis solution to obtain the filling gum. Press the cleaned small scallops vertically to loosen the muscle fibers, and then place them vertically side by side i...
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