Processing method of instant scallop adductor

A processing method and a scallop column technology are applied in the processing field of ready-to-eat scallop columns, which can solve the problems of difficulty in expressing the umami of seafood, difficulty in the taste of seasoning materials, and difficulty in expressing the flavor of products, so as to achieve complete appearance, delicious taste, and meet taste requirements. Effect

Inactive Publication Date: 2013-09-25
RONGCHENG HONGYE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the condiments are basically prepared with sweet, spicy, fragrant, salty and other tastes, but too thick condiments often cover the unique umami taste of scallop sticks, making it difficult to express the unique seafood umami taste; in addition, scallop sticks are During the flavoring process, due to the large amount of water in the scallop cylinder, it is difficult for the flavoring material to taste, and it is difficult to express the flavor of the product

Method used

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Embodiment Construction

[0030] The present invention will be further described below in conjunction with embodiment.

[0031] A processing method of instant scallop sticks, the steps are as follows:

[0032] Take fresh scallops, use tools to separate the scallop meat from the shell, and then separate the scallop pillars from the viscera, soak the scallop pillars in 0.5-2% NaCl solution for 20-40 minutes, put the soaked scallop pillars in Carry out dehydration under reduced pressure in a sealed container, the pressure is maintained at 0.01-0.05MPa, the dehydration time is 10-25 minutes, and then the dehydrated scallop sticks are soaked in the seasoning sauce for 30-60 minutes. The scallop sticks are steamed with high-temperature steam, and the steamed scallop sticks are sterilized and vacuum-packed.

[0033] In the processing method provided in this embodiment, the configuration of the seasoning sauce can be adjusted according to the flavor of the product. Taking the spicy flavor sauce as an example,...

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Abstract

The invention belongs to a processing method of seafood instant food. Aiming at the technical defects in processing instant scallop adductor, the invention provides a processing method of install scallop adductor. The processing method comprises the following steps of: raw material processing, dewatering, taste absorption and cooking. The method is characterized in that the dewatering for scallop adductor bodies at low voltage is beneficial to rapid and complete taste absorption of the scallop adductor, and a scallop viscera mass extractive is added into a sauce for increasing delicate flavour of a product. The processing method of the install scallop adductor is scientific and strict, during a producing process, other wastes are not generated except for the shell, the nutritive value of scallop can be sufficiently utilized, the processed product is complete in appearance and delicious in mouthfeel, and thus sufficiently meeting requirements of people on taste.

Description

[0001] technical field [0002] The invention belongs to a processing method of seafood instant food, in particular to a processing method of instant scallop sticks. Background technique [0003] Scallops are loved by people for their delicious taste. Especially scallop sticks are white, tender, delicious and nutritious, so it is more common to use scallop sticks as raw materials for instant food processing. For example, the patent "a processing method of seafood scallop sticks 99112455.3" provides a processing method of seafood scallop sticks. The scallop sticks are successively blanched in boiling water, soaked in soaking liquid with flavoring agent, and attached water is removed. Vacuum packaging, high temperature After sterilization, thus obtain the instant food that can be preserved at normal temperature. Publication No. 102948829A discloses a processing method of instant seasoned dried scallop sticks. The processing method is to obtain instant seasoned dried scall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
Inventor 杨红伟
Owner RONGCHENG HONGYE IND
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