Pickling process of scallop skirt

Abstract

The invention provides a scallop skirt salting process which comprises the following steps: (1) weighing the following raw materials in percentage by weight: high fructose corn syrup, white sauce, oyster sauce, scallop powder, rice vinegar and the balance of water, and preparing the raw materials into a seasoning base solution; (2) soaking the washed scallop skirts in the seasoning base solution for salting, and obtaining preliminarily salted scallop skirts; (3) weighing the following raw materials in percentage by weight: chilli flakes, salt, high fructose corn syrup, monosodium glutamate, scallop powder, mashed garlic, a thickening agent, a kelp flavor powder, sweet chilli powder and the balance of thick chilli sauce, preparing the materials into sauce, fully and uniformly stirring and heating, cooling and obtaining the sauce; and (4) mixing and stirring the preliminarily salted scallop skirts and the sauce, packaging, sealing and standing. According to the scallop skirts provided in the invention, rich and diversified nutrient substances of the scallop skirts are preserved to the greatest degree, a fishy smell is avoided, and the scallop skirts are resilient and chewy after entering the mouth and are suitable to be eaten by public catering consumers.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a scallop skirt pickling processing technology. Background technique [0002] A large amount of leftovers-scallop skirts are produced in the process of scallop processing. Every ton of scallops can only produce about 100 kilograms of genuine scallop pillars, while the leftovers are as high as more than 250 kilograms. The amount is huge, has not been utilized so far, and is also seriously polluted environment, so it is of great significance to carry out deep processing and utilization of scallop skirt. [0003] The patent document (the publication number is CN101356986A, and the publication date is February 4, 2009) discloses a scallop skirt snack food processing method, including blanching the scallop skirt with 90-95°C hot water until the skirt completely shrinks, Discoloration, remove and immediately put into cold water to cool in order to reduce toughness; remove and drain afte...

AI Technical Summary

Problems solved by technology

[0006] However, the above-mentioned three prior arts are all processed by high-temperature baking or boiling water cooking. Although a certain fishy smell can be removed, the retention of temperature-sensitive nutrients is not ideal, such as vitamins are easily destroyed; and baking and cooking The meat of the processed scallop skirt has no elasticity, and it is not chewy when eaten, and the taste is not good

[0007] In addition, the traditional pickling process of scallop skirt aquatic products is limited to simple pickling methods. The pickling materials are mainly salt, alcohol, soy sauce, vinegar, etc., and its taste is limited by the traditional process of pickling products. It is still heavy, the meat is not elastic, and it is not chewy when eaten, so it is difficult for mass consumers to eat