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Processing method of instant lightly baked scallop

A processing method and soft roasting technology, applied in food preparation, food science, application, etc., can solve the problems of inconvenient eating and poor taste, and achieve the effects of avoiding dry and hard products, increasing freshness, unique flavor and excellent color

Inactive Publication Date: 2013-03-06
RONGCHENG HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, frozen scallops or dried products are far inferior to fresh scallops in terms of nutrition and taste, and have the disadvantage of being inconvenient to eat.

Method used

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  • Processing method of instant lightly baked scallop

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for instant soft-grilled scallops, through the following process steps:

[0018] (1) Selection and pretreatment of raw materials Choose fresh and plump scallop meat without broken belly as raw material, wash it with fine water to remove impurities including sediment and broken shells entrained in the scallop meat, and then use Soak in 3.5% salt water for 1 hour, wherein the volume ratio of the scallop meat to the salt water is 1:1, completely immerse the scallop meat in the salt water, use the salt water to sterilize the scallops, and increase the toughness of the scallop meat; soak the scallop meat in salt water The final scallop meat is taken out, rinsed under running water, drained for 10 minutes, and the floating water on the surface of the scallop meat is removed;

[0019] (2) Blanch the drained scallop meat in 100°C hot water and keep boiling for 3 minutes to cook the scallop meat to make the product taste better while maintaining the integrity...

Embodiment 2

[0025] A processing method for instant soft-grilled scallops, through the following process steps:

[0026] (1) Selection and pretreatment of raw materials Choose fresh and plump scallop meat without broken belly as raw material, wash it with fine water to remove impurities including sediment and broken shells entrained in the scallop meat, and then use Soak in 3% salt water for 1.5 hours, wherein the volume ratio of the scallop meat to the salt water is 1:1, completely immerse the scallop meat in the salt water, use the salt water to sterilize the scallops, and increase the toughness of the scallop meat; soak the scallop meat in salt water The final scallop meat is taken out, rinsed under running water, drained for 15 minutes, and the floating water on the surface of the scallop meat is removed;

[0027] (2) Blanch the drained scallop meat in 95°C hot water and keep boiling for 4 minutes to cook the scallop meat to make the product taste better while maintaining the integrity...

Embodiment 3

[0033] A processing method for instant soft-grilled scallops, through the following process steps:

[0034] (1) Selection and pretreatment of raw materials Choose fresh and plump scallop meat without broken belly as raw material, wash it with fine water to remove impurities including sediment and broken shells entrained in the scallop meat, and then use Soak in 3.3% salt water for 1.2 hours, wherein the volume ratio of the scallop meat to the salt water is 1:1, completely immerse the scallop meat in the salt water, use the salt water to sterilize the scallops, and increase the toughness of the scallops; soak the scallops in salt water The final scallop meat is taken out, rinsed under running water, drained for 12 minutes, and the floating water on the surface of the scallop meat is removed;

[0035] (2) Blanch the drained scallop meat into hot water at 98°C and keep boiling for 3.5 minutes to cook the scallop meat to make the product taste better while maintaining the integrit...

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PUM

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Abstract

The invention relates to a processing method of instant lightly baked scallop, and the method comprises the following steps that fresh and full scallop meat without breakage is selected as a raw material; the raw material is cleaned, soaked in salt water, cooked, uniformly mixed with seasoning, cured, dried, and baked into scallop meat food with the water content being 40 percent + / -0.8 percent; and the scallop meat food is bagged, sealed, sterilized to obtain an instant lightly baked scallop product. The processing method has reasonable procedures and is simple in preparation. The seasoning for curing is mixed scientifically, so that the flavor of the scallop food is improved and the saline taste and sweetness are dainty. The slightly baked scallop food which is prepared through the method better maintains the appearance form of the scallop, has golden color, tender taste, delicious taste and long storage life, is convenient to eat, and has the special aroma of seafood.

Description

technical field [0001] The invention relates to the processing of aquatic food products, in particular to a processing method of instant soft-roasted scallops. Background technique [0002] Scallop is a kind of marine shellfish in my country. It is very popular because of its delicious taste, rich nutrition, protein, carbohydrates, vitamins and various trace elements needed by the human body, and its therapeutic value. The traditional way of eating scallops is to wash the fresh scallops and eat them directly after steaming. In addition, in order to strengthen the circulation of scallop products, the scallops are peeled or steamed and the meat is processed into frozen products or dried products for storage and sales. But the scallop frozen product or dry product are far inferior to the fresh scallop no matter in nutrition, or aspect the taste, and there is the deficiency that edible is inconvenient. [0003] How to process scallop meat into instant and safe instant products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 王承责周新锋
Owner RONGCHENG HONGWEI FOOD
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