CN101317674A - Scallop instant foods and preparation thereof - Google Patents
Scallop instant foods and preparation thereof Download PDFInfo
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- CN101317674A CN101317674A CNA2008101380731A CN200810138073A CN101317674A CN 101317674 A CN101317674 A CN 101317674A CN A2008101380731 A CNA2008101380731 A CN A2008101380731A CN 200810138073 A CN200810138073 A CN 200810138073A CN 101317674 A CN101317674 A CN 101317674A
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Abstract
The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.
Description
One, technical field
The present invention relates to scallop instant foods and preparation method thereof, belong to marine organisms product and preparation method thereof technical field.
Two, background technology
As everyone knows, scallop is rich in the several amino acids of various trace elements such as calcium, phosphorus, zinc, selenium and needed by human body, it is the higher precious marine product of a kind of nutritive value, with delicious flavour, nutritious being world-famous for, its eating method is generally to be eaten raw, eat mouthfeel softness, delicious succulence raw, but the resting period can not be permanent.People are for limit and the convenient transportation of extending shelf life, all methods that the aquatic foods product is processed into dried product have been developed, but the dried product that traditional processing method is produced is all greatly differing from each other aspect mouthfeel and the nutrition with bright product, dried product nutrition leak in process is serious, and often owing to over-drying, makes the original characteristic of bright product irreversible variation take place and sustain damage, compare with the aquatic foods product, the few slag of dried product juice is many, and mouthfeel is thick and stiff, and local flavor is not good.
At present, along with people to improving constantly that food quality requires, work out a kind of mouthfeel softness, juicy this moment, taste seems particularly important near the instant dry product of bright product.
Three, summary of the invention
The objective of the invention is to solve the deficiency that above-mentioned prior art exists, provide a kind of and can keep the scallop original flavor, keep freshness, prolong and deposit the scallop instant foods in time limit and preparation method thereof.
Technical scheme of the present invention is as follows:
Scallop instant foods, its special character is that batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with salt 0.02-0.15 part, monosodium glutamate 0.02-0.08 part, white sugar 0.02-0.25 part, cooking wine 0.02-0.15 part, yellow rice wine 0.02-0.15 part, liquor 0.02-0.15 part.
Can also comprise Chinese prickly ash 0.01-0.15 part, capsicum 0.01-0.15 part in the said ratio composition, thereby increase flavor of hot; Can also comprise anise 0.01-0.15 part, fennel seeds 0.01-0.15 part, cassia bark 0.01-0.15 part, thereby increase spiced local flavor.
Above-mentioned scallop instant foods preparation method, special character is may further comprise the steps:
1, prepares raw material: the scallop of getting fresh complete band shell;
2, clean raw material: ready scallop is cleaned, with carefully flushing repeatedly inside and outside the shell, until removing foreign matter and impurity fully;
3, sterilization processing: the scallop of cleaning is carried out sterilization processing, put into food steamer and steam, temperature is controlled between 80 ℃-120 ℃, and steaming time is 15-20 minute;
4, shell: the scallop behind the high temperature sterilization is shelled one by one, stay meat with standby;
5, take off intestines: the scallop after will shelling is taken off intestines, gills, foreign matter and impurity, stays the scallop fourth of band scallop edge standby;
6, clean: will further clean with the scallop fourth of scallop edge, and guarantee no any impurity;
7, pickle: will add various batchings according to proportioning with the scallop fourth of scallop edge and carry out seasoning and pickle, and can be equipped with Chinese prickly ash or capsicum as required, thereby increase flavor of hot; Also can be equipped with anise, fennel seeds, cassia bark, thereby increase spiced local flavor;
8, oven dry: the scallop fourth of band scallop edge that will be through pickling is put into baking box dries, and becomes aridity to 7-9;
9, packing: will be through the scallop fourth vacuum bagging of the band scallop edge after pickling, drying;
10, sterilization: the further high temperature sterilization of the product after will packing, temperature are controlled between 100-118 ℃, sterilization 20-40 minute;
11, vanning: the finished product after the sterilization is cased.
Concrete curing process is as follows: one of the vessel of preparation after sterilizing totally, above-mentioned batching poured in the vessel by its proportioning mix, stir, to immerse in the vessel that batching is housed with the scallop fourth of scallop edge then and pickle, salting period is 30-60 minute, and the centre is stirred twice to three times.
The present invention compares with the traditional fabrication method, has following good effect:
Sterilization processing operation of the present invention comprises the high temperature sterilization in pretreatment of raw material stage and the high temperature sterilization after the vacuum packaging, the high temperature sterilization in pretreatment of raw material stage can suppress the growing environment of the most of bacterium in the raw material, continuous rising along with temperature, effectively reach the purpose of sterilization, heating once more after the vacuum packaging, can suppress remaining bacterium, link by above-mentioned two sterilizations, reach and kill all harmful microorganisms that comprise spoilage organisms and pathogenic bacteria, make product safety and sanitation more.
Pickle the selected salt of operation, monosodium glutamate, white sugar and can reach the effect of rendering palatable, the liquor of selecting for use has the effect of raw meat, the product of pickling out is not with fishy smell, taste is fresh and tender more good to eat, yellow rice wine can keep the original flavor and the freshness of scallop, cooking wine is used to remove the mud fishy smell of scallop, make the product taste of pickling purer, and this product also provides various tastes, can allocate according to the taste demand of different people, can add Chinese prickly ash, capsicum is deployed into flavor of hot, also can add anise, fennel seeds, cassia bark etc. and be deployed into spiced local flavor.Through the reasonably combined product that mixes of above-mentioned various batchings, make the goods after pickling go raw meat to increase, Fresh ﹠ Tender in Texture, taste is sweet-smelling more.
Scallop instant foods of the present invention and preparation method thereof, on the basis that guarantees the original local flavor of product, by pickling the various batchings that operation is added, make taste sweet-smelling more, by the selection of the specific batching of difference, increased various local flavor, reasonable proportioning makes present technique more can guarantee the original delicate flavour of scallop, keep freshness, the prolongation pot-life reaches six months.
Four, the specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is further specified.
Embodiment 1
The scallop instant foods of present embodiment, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with 0.08 part of salt, 0.06 part of monosodium glutamate, 0.25 part of white sugar, 0.08 part of cooking wine, 0.07 part of yellow rice wine, 0.15 part of liquor.
Above-mentioned scallop instant foods preparation method may further comprise the steps:
1, prepares raw material: the scallop of getting fresh complete band shell;
2, clean raw material: ready scallop is cleaned, with carefully flushing repeatedly inside and outside the shell, until removing foreign matter and impurity fully;
3, sterilization processing: the scallop of cleaning is carried out sterilization processing, put into the food steamer steaming temperature and be controlled at 120 ℃, steaming time is 15 minutes;
4, shell: the scallop behind the high temperature sterilization is shelled one by one, stay meat with standby;
5, take off intestines: the scallop after will shelling is taken off intestines, gills, foreign matter and impurity, stays the scallop fourth of band scallop edge standby;
6, clean: will further clean with the scallop fourth of scallop edge, and guarantee no any impurity;
7, pickle: will add various batchings according to proportioning with the scallop fourth of scallop edge and carry out seasoning and pickle, and can be equipped with Chinese prickly ash or capsicum as required, thereby increase flavor of hot; Also can be equipped with anise, fennel seeds, cassia bark, thereby increase spiced local flavor;
8, oven dry: the scallop fourth of band scallop edge that will be through pickling is put into baking box dries, to 7 one-tenth aridity;
9, packing: will be through the scallop fourth vacuum bagging of the band scallop edge after pickling, drying;
10, sterilization: the further high temperature sterilization of the product after will packing, temperature are controlled at 110 ℃, sterilization 40 minutes;
11, vanning: the finished product after the sterilization is cased.
Concrete curing process is as follows: one of the vessel of preparation after sterilizing totally, above-mentioned batching poured in the vessel by its proportioning mix, stir, will immerse in the vessel that batching is housed with the scallop fourth of scallop edge then and pickle, salting period is 30 minutes, and the centre is stirred twice to three times.
Embodiment 2
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with 0.02 part of salt, 0.02 part of monosodium glutamate, 0.18 part of white sugar, 0.15 part of cooking wine, 0.15 part of yellow rice wine, 0.09 part of liquor, 0.15 part in Chinese prickly ash, 0.01 part in capsicum, increases flavor of hot;
Above-mentioned scallop instant foods preparation method may further comprise the steps:
1, prepares raw material: the scallop of getting fresh complete band shell;
2, clean raw material: ready scallop is cleaned, with carefully flushing repeatedly inside and outside the shell, until removing foreign matter and impurity fully;
3, sterilization processing: the scallop of cleaning is carried out sterilization processing, put into the food steamer steaming temperature and be controlled between 100 ℃, steaming time is 20 minutes;
4, shell: the scallop behind the high temperature sterilization is shelled one by one, stay meat with standby;
5, take off intestines: the scallop after will shelling is taken off intestines, gills, foreign matter and impurity, stays the scallop fourth of band scallop edge standby;
6, clean: will further clean with the scallop fourth of scallop edge, and guarantee no any impurity;
7, pickle: will add various batchings according to proportioning with the scallop fourth of scallop edge and carry out seasoning and pickle, and can be equipped with Chinese prickly ash or capsicum as required, thereby increase flavor of hot; Also can be equipped with anise, fennel seeds, cassia bark, thereby increase spiced local flavor;
8, oven dry: the scallop fourth of band scallop edge that will be through pickling is put into baking box dries, to 8 one-tenth aridity;
9, packing: will be through the scallop fourth vacuum bagging of the band scallop edge after pickling, drying;
10, sterilization: the further high temperature sterilization of the product after will packing, temperature are controlled at 100 ℃, sterilization 30 minutes;
11, vanning: the finished product after the sterilization is cased.
Concrete curing process is as follows: one of the vessel of preparation after sterilizing totally, above-mentioned batching poured in the vessel by its proportioning mix, stir, will immerse in the vessel that batching is housed with the scallop fourth of scallop edge then and pickle, salting period is 55 minutes, and the centre is stirred twice to three times.
Embodiment 3
The difference of present embodiment and embodiment 2 is:
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with 0.15 part of salt, 0.02 part of monosodium glutamate, 0.25 part of white sugar, 0.02 part of cooking wine, 0.15 part of yellow rice wine, 0.02 part of liquor, 0.01 part in Chinese prickly ash, 0.15 part in capsicum, increases flavor of hot.
Embodiment 4
The difference of present embodiment and embodiment 2 is:
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with 0.12 part of salt, 0.08 part of monosodium glutamate, 0.22 part of white sugar, 0.05 part of cooking wine, 0.10 part of yellow rice wine, 0.07 part of liquor, 0.05 part in Chinese prickly ash, 0.10 part in capsicum, increases flavor of hot.
Embodiment 5
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge, be equipped with 0.15 part of salt, 0.08 part of monosodium glutamate, 0.02 part of white sugar, 0.12 part of cooking wine, 0.02 part of yellow rice wine, 0.02 part of liquor, 0.01 part of anise, 0.08 part of fennel seeds, 0.15 part on cassia bark, thereby increase spiced local flavor.
Above-mentioned scallop instant foods preparation method may further comprise the steps:
1, prepares raw material: the scallop of getting fresh complete band shell;
2, clean raw material: ready scallop is cleaned, with carefully flushing repeatedly inside and outside the shell, until removing foreign matter and impurity fully;
3, sterilization processing: the scallop of cleaning is carried out sterilization processing, put into the food steamer steaming temperature and be controlled at 80 ℃, steaming time is 17 minutes;
4, shell: the scallop behind the high temperature sterilization is shelled one by one, stay meat with standby;
5, take off intestines: the scallop after will shelling is taken off intestines, gills, foreign matter and impurity, stays the scallop fourth of band scallop edge standby;
6, clean: will further clean with the scallop fourth of scallop edge, and guarantee no any impurity;
7, pickle: will add various batchings according to proportioning with the scallop fourth of scallop edge and carry out seasoning and pickle, and can be equipped with Chinese prickly ash or capsicum as required, thereby increase flavor of hot; Also can be equipped with anise, fennel seeds, cassia bark, thereby increase spiced local flavor;
8, oven dry: the scallop fourth of band scallop edge that will be through pickling is put into baking box dries, to 9 one-tenth aridity;
9, packing: will be through the scallop fourth vacuum bagging of the band scallop edge after pickling, drying;
10, sterilization: the further high temperature sterilization of the product after will packing, temperature are controlled at 118 ℃, sterilization 20 minutes;
11, vanning: the finished product after the sterilization is cased.
Concrete curing process is as follows: one of the vessel of preparation after sterilizing totally, above-mentioned batching poured in the vessel by its proportioning mix, stir, will immerse in the vessel that batching is housed with the scallop fourth of scallop edge then and pickle, salting period is 60 minutes, and the centre is stirred twice to three times.
Embodiment 6
The difference of present embodiment and embodiment 5 is:
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge, be equipped with 0.10 part of salt, 0.04 part of monosodium glutamate, 0.18 part of white sugar, 0.12 part of cooking wine, 0.02 part of yellow rice wine, 0.12 part of liquor, 0.15 part of anise, 0.01 part of fennel seeds, 0.10 part on cassia bark, thereby increase spiced local flavor.
Embodiment 7
The difference of present embodiment and embodiment 5 is:
Scallop instant foods, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge, be equipped with 0.12 part of salt, 0.08 part of monosodium glutamate, 0.22 part of white sugar, 0.05 part of cooking wine, 0.10 part of yellow rice wine, 0.07 part of liquor, 0.10 part of anise, 0.15 part of fennel seeds, 0.01 part on cassia bark, thereby increase spiced local flavor.
Above embodiment scallop instant foods of the present invention and preparation method thereof, on the basis that guarantees the original local flavor of product, by pickling the various batchings that operation is added, make taste sweet-smelling more, by the selection of the specific batching of difference, increased various local flavor, reasonable proportioning makes present technique more can guarantee the original delicate flavour of scallop, keep freshness, the prolongation pot-life reaches six months.
Claims (5)
1, scallop instant foods, it is characterized in that, batching comprises following composition: by weight ratio, the scallop fourth of 1 part of band scallop edge is equipped with salt 0.02-0.15 part, monosodium glutamate 0.02-0.08 part, white sugar 0.02-0.25 part, cooking wine 0.02-0.15 part, yellow rice wine 0.02-0.15 part, liquor 0.02-0.15 part.
2,, it is characterized in that also comprising in the said ratio composition Chinese prickly ash 0.01-0.15 part, capsicum 0.01-0.15 part according to the described scallop instant foods of claim 1.
3,, it is characterized in that also comprising in the said ratio composition anise 0.01-0.15 part, fennel seeds 0.01-0.15 part, cassia bark 0.01-0.15 part according to the described scallop instant foods of claim 1.
4, require the preparation method of the described scallop instant foods of 1-3 according to aforesaid right, it is characterized in that may further comprise the steps:
(1), prepares raw material: the scallop of getting fresh complete band shell;
(2), clean raw material: ready scallop is cleaned, with carefully flushing repeatedly inside and outside the shell, until removing foreign matter and impurity fully;
(3), sterilization processing: the scallop of cleaning is carried out sterilization processing, put into the food steamer steaming temperature and be controlled between 80 ℃-120 ℃, steaming time is 15-20 minute;
(4), shell: the scallop behind the high temperature sterilization is shelled one by one, stay meat with standby;
(5), take off intestines: the scallop after will shelling is taken off intestines, gills, foreign matter and impurity, stays the scallop fourth of band scallop edge standby;
(6), clean: will further clean with the scallop fourth of scallop edge, and guarantee no any impurity;
(7), pickle: will add various batchings according to proportioning with the scallop fourth of scallop edge and carry out seasoning and pickle, and be equipped with Chinese prickly ash or capsicum, and increase flavor of hot; Be equipped with anise, fennel seeds, cassia bark, increase spiced local flavor;
(8), oven dry: the scallop fourth of band scallop edge that will be through pickling is put into baking box dries, and becomes aridity to 7-9;
(9), packing: will be through the scallop fourth vacuum bagging of the band scallop edge after pickling, drying;
(10), sterilization: the further high temperature sterilization of the product after will packing, temperature are controlled between 100-118 ℃, sterilization 20-40 minute;
(11), vanning: the finished product after the sterilization is cased.
5, according to the preparation method of the described scallop instant foods of claim 4, it is characterized in that curing process is as follows: one of the vessel of preparation after sterilizing totally, above-mentioned batching poured in the vessel by its proportioning mix, stir, to immerse in the vessel that batching is housed with the scallop fourth of scallop edge then and pickle, salting period is 30-60 minute, and the centre is stirred twice to three times.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101380731A CN101317674B (en) | 2008-07-10 | 2008-07-10 | Scallop instant foods and preparation thereof |
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| CN2008101380731A CN101317674B (en) | 2008-07-10 | 2008-07-10 | Scallop instant foods and preparation thereof |
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| CN101317674A true CN101317674A (en) | 2008-12-10 |
| CN101317674B CN101317674B (en) | 2012-01-11 |
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| CN1252240A (en) * | 1999-09-23 | 2000-05-10 | 山东红超水产集团公司 | Scallop column producing process |
| CN1256042C (en) * | 2002-11-06 | 2006-05-17 | 陈彦兵 | Processing method of instant seafood |
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| CN100571545C (en) * | 2007-09-13 | 2009-12-23 | 王振所 | The preparation method of instant pectinid |
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| CN101611896B (en) * | 2009-07-31 | 2011-08-17 | 大连海琳水产食品有限公司 | Method for processing spicy scallop meat |
| CN101803764A (en) * | 2010-04-12 | 2010-08-18 | 山东大学威海分校 | Processing method of instant scallop meat |
| CN101822391A (en) * | 2010-04-12 | 2010-09-08 | 山东大学威海分校 | Method for preparing instant mussel |
| CN101803763A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Shellfish with pickled peppers |
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| CN103070429A (en) * | 2013-02-05 | 2013-05-01 | 武杰 | Preparation method for instant freshwater mussel dry products |
| CN104544317A (en) * | 2013-10-24 | 2015-04-29 | 丹东高荣食品有限公司 | Preparation method of oyster seasoning food |
| CN103637266A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent scallop meat |
| CN105211902A (en) * | 2015-11-14 | 2016-01-06 | 靖江市亿泰食品有限公司 | A kind of rod chilli honeydew dried pork slice preparation method |
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