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Home cooked fresh scallop and preparation method thereof

A fresh scallop and home-made technology, which is applied to the field of home-made fresh scallops and its production, can solve the problem that the home-style fresh scallops are not standardized, and achieve the effects of improving the taste and cross-section effect, improving the internal structure, and realizing the standardization of raw materials.

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a home-cooked fresh shellfish and its preparation method, aiming to solve the problem that the existing home-cooked fresh shellfish has not been standardized

Method used

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  • Home cooked fresh scallop and preparation method thereof

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Effect test

Embodiment 1

[0022] Embodiment 1: A kind of home-made fresh shellfish and its preparation method

[0023] A home-made fresh shellfish, said home-made fresh shellfish is mainly made of 950-1050 parts by weight of fresh shellfish as a main ingredient and the following accessories by weight:

[0024] Green beans 75~85 parts;

[0025] Starch 16~20 parts;

[0026] 6~8 servings of Fresh King;

[0027] 6~8 portions of table salt;

[0028] 4~5 parts of white sugar;

[0029] Sodium bicarbonate 4~6 parts.

[0030] See attached figure 1 As shown, the method for making home-made fresh scallops includes putting the auxiliary materials and main ingredients of fresh scallops into a tumbler for tumbling operation, and then marinating at 0-5°C for 8-10 hours.

[0031] In a further preferred technical solution of the specific embodiment of the present invention, when performing the pickling operation, stir once every 3.5 to 4.5 hours.

[0032] In a further preferred technical solution of the specific...

Embodiment 2

[0034] Embodiment 2: A kind of home-made fresh shellfish and its preparation method

[0035] A kind of home-made fresh shellfish, the batching of described home-made fresh shellfish is as follows

[0036] Fresh shellfish 1000g:

[0037] Green beans 80 grams;

[0038] 18 grams of starch;

[0039] Umami King 7 grams;

[0040] 7 grams of table salt;

[0041] 4 grams of white sugar;

[0042] Sodium bicarbonate 5 grams.

[0043] See attached figure 1 As shown, the method for making homemade fresh shellfish, the steps are as follows:

[0044] 1. Picking materials: raw materials: fresh shellfish. Check whether the scallops have deteriorated or have peculiar smell.

[0045] 2. Thawing: Put the fresh shellfish into the pool to thaw, the water temperature is below 8 degrees Celsius, and it will thaw naturally in summer. Thawing standard: There is no frozen ice in the body of fresh shellfish, and there is no hard core after pinching.

[0046] 3. Rinse: Rinse with clean water a...

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Abstract

The invention relates to home cooked fresh scallop and a preparation method thereof. The home cooked fresh scallop mainly comprises the following components in part by weight: 950 to 1,050 parts of main material fresh scallop, 75 to 85 parts of green soy bean, 16 to 20 parts of starch, 6 to 8 parts of tasty king, 6 to 8 parts of salt, 4 to 5 parts of white granulated sugar and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the home cooked fresh scallop can be realized.

Description

technical field [0001] The invention relates to home-cooked fresh shellfish and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal sk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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