Instant scallop product processing method

A processing method and product technology, applied in food preparation, bivalves processing, food science, etc., can solve the problems of inability to obtain fresh soft and delicious scallop ready-to-eat products, poor flavor, dark brown color, etc., to ensure room temperature preservation Sexuality, color improvement, high water content
CN1739366AInactive Publication Date: 2006-03-01EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Publication Date
2006-03-01
Estimated Expiration
Not applicable · inactive patent
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Abstract

The present invention is instant scallop product processing method, and solves the problems of over dryness of normal stored product and the nutrient loss caused by high temperature sterilizing. The technological scheme of the present invention includes pre-treatment, seasoning, drying and vacuum packing, and features the seasoning step with edible organic acid in 0.1 wt% of scallop meat added to lower the pH value of the product to 5.7-6, the drying step with 80-85 deg.c hot blast treatment to reduce bacteria and reduce water to 0.90-0.93, the 85-90 deg.c hot water sterilizing for 30-40 min after vacuum packing to maintain the product center temperature at 75 deg.c. The instant scallop product is stored at normal temperature.
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Description

Technical field:

[0001] The invention relates to a processing method of aquatic products, especially a processing method of scallops. Background technique

[0002] The processing of aquatic products must be pre-treated. The traditional processing of dried aquatic products is to season the pre-treated aquatic products, then dry them and then vacuum-pack them to form dry products that can be stored at room temperature. Dried aquatic products occupy a very important position in aquatic product processing, but the room temperature preservation of dried aquatic products mainly depends on water activity (A w ) is reduced to below 0.65 to achieve such a water activity (A w ) The safe moisture content of dried scallop products is 16%. Due to over-drying, the original characteristics of aquatic products undergo irreversible changes and suffer damage. Compared with fresh products, dried products have less juice and more slag, especially dried shellfish products. The texture is rough...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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