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Processing method for raw frozen instant atrina peclinala linneaus

A processing method, raw and frozen technology, which is applied in food preparation, food science, application, etc., can solve the problem of no further deep processing of scallops

Inactive Publication Date: 2014-03-12
LIANYUNGANG ANNY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the invention is to overcome the defect that there is no further deep processing in the production of the existing scallops, and provide a new scallop product and price method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Raw material processing. Select fresh and unbroken scallops, wash them, and then rotate them at a 90-degree right angle to open them, wash them, trim them, grade them, wash them with long running water, wash them with 3% salt water for 3 times, each time for 10 minutes, and drain the water. The scallops are marked with gaskets of different colors according to different specifications and placed on plates separately, and sent to the cold storage for quick freezing. The frozen scallops are coated with ice in 2-3°C ice water, drained, and vacuum-packed , Put it in the cold storage for 4-5 days, check if there is any air leakage, put it in a box, put it in a box, and refrigerate it.

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PUM

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Abstract

A disclosed processing method for raw frozen instant atrina peclinala linneaus comprises: selecting complete unbroken atrina peclinala linneaus, opening by rotating atrina peclinala linneaus by a right angle of 90 DEG, cleaning, trimming, grading, cleaning with running water, cleaning with brine with a concentration of 3% for 10 min for 3 times, immersing in icy water for 5 min, draining out water, marking with different-color spacers according to different specifications, rapidly freezing, plating atrina peclinala linneaus with an icy casing in icy water with a temperature of 2-3 DEG C, performing vacuum packaging, putting in a refrigeration house and storing for 4-5 days, detecting whether there is leakage phenomenon, putting in boxes, cartonning and regrigerating.

Description

Technical field: [0001] The invention belongs to the technical field of intensive processing of agricultural and sideline products, and more specifically relates to a processing method of raw, frozen and ready-to-eat scallops. Background technique [0002] Jiangxi shellfish is a kind of marine shellfish with high yield and large breeding area. Especially in recent years, with the continuous reduction of marine tidal flat resources, the mariculture industry has developed from single water body culture in the past to the current three-dimensional culture. For aquaculture, almost all aquaculture water bodies are stocked with various shellfish at the bottom of the pond to increase output and improve economic benefits. However, Jiangbei is widely accepted by coastal fishermen because of its wide adaptability, strong disease resistance and high yield. The aquaculture area is expanding year by year, and the output is also increasing year by year. However, at present, scallops are ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40
Inventor 颜冬梅
Owner LIANYUNGANG ANNY FOOD
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