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Processing method of instant seasoning scallop

A processing method and technology of scallops, which are applied in the field of processing instant seasoned scallops, can solve problems such as troublesome processing operations, inconvenient eating, and poor taste, and achieve the effects of avoiding dryness, soft texture, and delicious taste

Inactive Publication Date: 2014-05-21
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 scallops are far inferior to fresh scallops in terms of nutrition and taste, and have the disadvantages of troublesome follow-up processing and inconvenient eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0018] (1) Selection and pretreatment of raw materials Select fresh, non-polluted scallops as raw materials, wash the scallops one by one with flowing water to remove impurities including silt and sand on the surface of the scallops, and then soak them in salt water with a concentration of 4% For 10 minutes, sterilize the scallops and increase the toughness of the scallops. The amount of salt water used is based on completely submerging the scallops; remove the scallops soaked in salt water, rinse them with running water, and drain for 10 minutes to remove floating water on the surface of the scallops;

[0019] (2) Cooking Put the drained scallops into a steamer, control the water temperature to 95°C, and steam the scallops for 20 minutes;

[0020] (3) Shelling and meat extraction The cooked scallops should be shelled and meat taken. Care must be taken when removing the shells. Bro...

Embodiment 2

[0027] A processing method for instant seasoned scallops, through the following process steps:

[0028] (1) Selection and pretreatment of raw materials Fresh, non-polluting scallops are selected as raw materials, and the scallops are washed one by one with flowing water to remove impurities including silt and sand on the surface of the scallops, and then soaked in salt water with a concentration of 3%. For 20 minutes, sterilize the scallops and increase the toughness of the scallops. The amount of salt water used is based on completely submerging the scallops; remove the scallops soaked in salt water, rinse them in running water, and drain for 12 minutes to remove floating water on the surface of the scallops;

[0029] (2) Cooking Put the drained scallops into a steamer, control the water temperature to 100°C, and steam the scallops for 10 minutes;

[0030] (3) Shelling and meat extraction The cooked scallops should be shelled and meat taken. Care must be taken when removing t...

Embodiment 3

[0037] A processing method for instant seasoned scallops, through the following process steps:

[0038] (1) Selection and pretreatment of raw materials Fresh, non-polluting scallops are selected as raw materials, and the scallops are washed one by one with flowing water to remove impurities including silt and sand on the surface of the scallops, and then soaked in salt water with a concentration of 5%. For 15 minutes, sterilize the scallops and increase the toughness of the scallops. The amount of salt water used is based on completely submerging the scallops; take out the scallops soaked in salt water, rinse them in running water, and drain for 15 minutes to remove floating water on the surface of the scallops;

[0039](2) Cooking Put the drained scallops into the steamer, control the water temperature to 98°C, and steam the scallops for 15 minutes;

[0040] (3) Shelling and meat extraction The cooked scallops should be shelled and meat taken. Care must be taken when removing...

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PUM

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Abstract

The invention relates to a processing method of instant seasoning scallop, and the method comprises the following steps that fresh and pollution-free scallop is adopted as a raw material, cleaned, soaked in salt water, stewed, shelled and cored; the internal organs and intestinal gland are removed from scallop meat, and the scallop meat is cleaned, cured and dried until the water content of the scallop meat is controlled to be 20 percent + / -2 percent; and the dried scallop meat is detected by metal and packaged, and a seasoning scallop finished product is obtained. The processing method has reasonable procedures and is simple in preparation. The seasoning for curing is mixed scientifically, so that the flavor of the product 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 and the nutrition ingredients of the scallop, has the special aroma of seafood, golden color, soft texture, unique taste, delicious taste and long storage life, and is convenient to eat.

Description

technical field [0001] The invention relates to a processing of aquatic food products, in particular to a processing method of instant seasoned scallops. Background technique [0002] We know that scallop is a kind of marine shellfish in our country, and it has been listed as one of the eight treasures of seafood since ancient times. It is very popular because of its delicious taste and rich nutrition. It not only contains protein, carbohydrates, vitamins and various trace elements needed by the human body, but also has 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. However, frozen scallops or dried scallops are far inferior to fresh scallops in terms of nutrition and taste, and have the disadvantages o...

Claims

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Application Information

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