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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

Inactive Publication Date: 2006-03-01
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

However, after high-temperature sterilization, the finished product will be dark brown in color, soft in taste and poor in flavor.
[0005] Therefore, traditional processing methods cannot obtain instant scallop products that are close to fresh products, soft and delicious, and can be preserved and circulated at room temperature.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0009] The best way to implement the present invention is: use the live scallops harvested on the same day, firstly carry out pretreatment, that is, wash them with sea water, sieve out the broken shell impurities, put the scallops into wire baskets and put the wire baskets into boiling sea water to continue cooking When the shells are fully opened, put the scallops in wire baskets into sea water to cool down, remove the shells and take the meat, then wash the scallop meat with sea water, put them into net baskets, and put them into boiling 3% salt water. Boil the meat for 4-6 minutes. When the scallops have a cooked aroma and the scallop fibers have toughness, take out the net basket and put it in fresh water to cool, then pour it on the operating table, remove the stomach bag and gonads, wash and drain. pre-processing;

[0010] The pretreated scallop meat is seasoned, mixed with white sugar equivalent to 14% of the weight of the shellfish, 4.5% sorbitol and refined salt, and ...

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PUM

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C29/04A23L1/333A23L17/50
Inventor 许钟杨宪时
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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