CN102028265A - Spicy scallop skirt rims and preparation method thereof - Google Patents
Spicy scallop skirt rims and preparation method thereof Download PDFInfo
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- CN102028265A CN102028265A CN2010105858059A CN201010585805A CN102028265A CN 102028265 A CN102028265 A CN 102028265A CN 2010105858059 A CN2010105858059 A CN 2010105858059A CN 201010585805 A CN201010585805 A CN 201010585805A CN 102028265 A CN102028265 A CN 102028265A
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Abstract
The invention relates to the field of aquatic food processing, in particular to spicy scallop skirt rims and a preparation method thereof. The spicy scallop skirt rims are characterized by taking alive scallops as raw materials and being prepared through the steps of: shelling the alive scallops for taking meat, picking off the skirt rims, boiling and washing the skirt rims with water, carrying out quality inspection on the skirt rims, adding cooking liquor for flavoring, stir-frying the skirt rims, and packaging and sterilizing the skirt rims. The invention promotes utilization of the scallop skirt rims and improves economic value of the scallop skirt rims. Segmental sterilization processing is carried out in the preparation process, microbiological indicators are controlled to meet the commercial sterilization requirements of food, the scallop skirt rims are nutrient and healthy for eating and are ensured to have the original taste of scallops, and the nutritional value of scallops is retained to the utmost extent. The spicy scallop skirt rims prepared by the invention have spicy and unique taste, are easy for storage and convenient for carrying and eating, and can be instantly eaten after bags are open, and the quality guarantee period can reach 12 months.
Description
Technical field
The present invention relates to the aquatic food manufacture field, be specifically related to peppery scallop body of a kind of perfume (or spice) and preparation method thereof.
Background technology
Aquatic products are nutritious because of it, delicious flavour, low fat low cholesterol are more and more welcome.Along with growth in the living standard, the consumer is pursuing high quality, diversified product, particularly marine product day by day.And scallop is described as marine three treasure as the important representative of marine product jointly with sea cucumber, abalone.Along with the increase of breed amount, scallop more and more becomes the important foodstuffs on people's dining table.Scallop body is to produce the auxiliary product that the shellfish post is produced, in the production of scallop, utilization rate is lower, but scallop body it have the peculiar seafood taste of scallop, being the raw material of flavoring products such as processing and seasoning powder, hoisin sauce, seafood seasoning bag, also is the good product of cooking soup, cooking simultaneously.Scallop body is rich in nutrients such as amino acid, inorganic salts, vitamin, and the scallop body extract has good antiatherosclerosis, reduces the effect of serum cholesterol and triglycerides, helps to reduce hepatic fat content simultaneously; Therefore scallop body has excellent development and utilizes prospect.
Summary of the invention
The object of the present invention is to provide a kind of the keep peculiar mouthfeel of scallop body and nutrition and convenient and practical flexible package and preparation method thereof.
In order to achieve the above object, the present invention adopts following technical scheme: fragrant peppery scallop body is a raw material with the fresh scallops, fresh scallops is shelled win the shirt rim after getting meat, and poach cleans the back quality inspection, with the tasty back frying of soup juice, packs sterilization again and obtains then.
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice (mixture of Chinese cassia tree, Chinese prickly ash, aniseed, cardamom and dried orange peel), liquor, yeast extract, citric acid and pure water mixed preparing, and the percentage by weight of described each material is:
Flavour nucleotide disodium 0.2～0.5%
Monosodium glutamate 0.2～1%
Capsicum section 1～3%
Salt 1～5%
Soft white sugar 3～10%
Spice 0.3～1%
Liquor 2～5%
Yeast extract 0.5～2%
Citric acid 0.05～0.2%
Other are pure water.
The preparation method of the peppery scallop body of above-mentioned perfume (or spice), step is as follows:
One, raw material is handled:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour for use is a raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, extracts scallop body then;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened back 2min and pulled scallop body out and be cooled to room temperature;
(3) clean inspection matter: scallop body cleans twice with the jet type scallop rim cleaning machine, and each 5min hand-launders twice then, guarantees that scallop body does not have the silt shell, pulls out to drain, and removes the not shirt rim of opening, edge simultaneously.
Described jet type scallop rim cleaning device comprises motor, centrifugal pump, screen pack, seawater circulation line, outer cover, casing, hole for water spraying, screen cloth and baffle plate; The seawater circulation line is centered around around the casing, and communicate with the box house space by the hole for water spraying on the body wall, the motor drives centrifugal pump links to each other with the seawater circulation line, screen pack wraps in the centrifugal pump water inlet, baffle plate is divided into cleaning area and settling zone with casing, screen bed base is placed on conical baffled upper end, and outer cover is wrapped in the casing outside.Motor drives centrifugal pump and seawater circulation line are connected to the water circulation power are provided, and guarantee that the jet that the hole for water spraying place forms has certain pressure.In casing, fill with seawater, opening spray orifice on the casing body wall sprays water in casing and makes water body rotation in the casing, after the shirt rim is put into casing, because effect of inertia is slow in one's movements, between current and shirt rim, exist speed difference to make both that relative motion take place, relative friction takes place with the shirt rim in current, this current scour power helps silt to be located away from the shirt rim. and next is owing to shape in the casing is irregular, its speed and direction change after the current of rotation are run into box body wall, form turbulent flow, under the effect of turbulent flow, the random motion in shirt rim is also rolled, its fiber is constantly crooked, the strand knob, elongate, shirt rim phase mutual friction increases the effective area of washing, and scallop body cleans up the most at last.
After step (1) is got scallop body, perhaps behind step (2) poach, scallop body can be carried out quick-frozen handles, be lower than then under-18 ℃ the condition and storing, before next step raw material of the fragrant peppery scallop body of preparation is handled with the flowing water 10～15h that thaws, Processing of Preparation process time so flexibly.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice (mixture of Chinese cassia tree, Chinese prickly ash, aniseed, cardamom and dried orange peel), liquor, yeast extract, citric acid and pure water mixed preparing, and the percentage by weight of described each material is:
Flavour nucleotide disodium 0.2～0.5%
Monosodium glutamate 0.2～1%
Capsicum section 1～3%
Salt 1～5%
Soft white sugar 3～10%
Spice 0.3～1%
Liquor 2～5%
Yeast extract 0.5～2%
Citric acid 0.05～0.2%
Other are pure water.
Described capsicum section is 0.5～1cm, and liquor is 60～70 °, and soup juice boils 1～2.5h after preparing by above-mentioned material, after waiting to boil end, supplies the loss pure water.
Three, tasty frying:
(1) the soup juice of adding scallop body weight 60～70% in the scallop body of handling through raw material soaks 2～3h, pulls out to drain;
(2) soybean oil of adding scallop body weight 13% in jacketed pan burns to 140～160 ℃, goes to little fiery slight boiling condition, adds the scallop body after soaking, frying 35～50min, and little peppery with taste, flexible is good.
Four, can sterilization:
To pack through the scallop body inflated with nitrogen of tasty frying, then at 100 ℃ of sterilization 5～8min, 110 ℃ of sterilization 30～40min, 117 ℃ of sterilization 10～15min.Cooling after dewatering was 4 ℃ of slakings 7～15 days.
Beneficial effect of the present invention is as follows:
1, promotes the utilization of scallop body, improved economic worth;
2, carried out the segmentation sterilization processing in the preparation process, not only controlled microbiological indicator and meet food commercial sterilization requirement, edible nourishing, health, and guaranteed that scallop body has the original mouthfeel of scallop, has kept the nutritive value of scallop to greatest extent;
3, the fragrant peppery uniqueness of the scallop body mouthfeel of the present invention preparation and be easy to preserve is carried and instant, instant bagged, and the shelf-life can reach 12 months.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1
With the Patinopecten yessoensis is the fragrant peppery scallop body of feedstock production, and concrete steps are as follows:
One, raw material is handled:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour for use is a raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, extracts scallop body then;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened back 2min and pulled scallop body out and be cooled to room temperature;
(3) clean inspection matter: scallop body cleans twice with the jet type scallop rim cleaning machine, and each 5min hand-launders twice then, guarantees that scallop body does not have the silt shell, pulls out to drain, and removes the not scallop body of opening of edge simultaneously.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.5cm), salt, soft white sugar, spice, liquor (60 °), yeast extract, citric acid and pure water mixed preparing, the weight ratio of described each material is: flavour nucleotide disodium 0.2%, monosodium glutamate 0.5%, capsicum section (0.5cm) 2%, salt 1%, soft white sugar 3%, spice 0.8%, liquor (60 °) 2%, yeast extract 2%, citric acid 0.05%, other are pure water.Boil 2h after soup stock prepares, the loss pure water is supplied in end to be boiled.
Three, tasty frying:
(1) the soup juice of adding scallop body weight 60% in the scallop body of handling through raw material soaks 3h, pulls out to drain;
(2) soybean oil of adding scallop body weight 13% in jacketed pan burns to 140～160 ℃, goes to little fiery slight boiling condition, adds the scallop body after soaking, frying 35min, and little peppery with taste, flexible is good.
Four, packing sterilization:
To pack through the scallop body inflated with nitrogen of tasty frying, then at 100 ℃ of sterilization 5min, 110 ℃ of sterilization 30min, 117 ℃ of sterilization 10min.Cooling after dewatering was 4 ℃ of slakings 7 days.
Embodiment 2
With the Patinopecten yessoensis is the fragrant peppery scallop body of feedstock production, and concrete steps are as follows:
One, raw material is handled:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour for use is a raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, extracts scallop body then;
(2) quick-frozen: the scallop body quick-frozen stores under-18 ℃ of conditions;
(3) thaw: the flowing water 12h that thaws;
(4) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened back 2min and pulled scallop body out and be cooled to room temperature;
(5) clean inspection matter: scallop body cleans twice with the jet type scallop rim cleaning machine, and each 5min hand-launders twice then, guarantees that scallop body does not have the silt shell, pulls out to drain, and removes the not scallop body of opening of edge simultaneously.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.8cm), salt, soft white sugar, spice, liquor (65 °), yeast extract, citric acid and pure water mixed preparing, the weight ratio of described each material is: flavour nucleotide disodium 0.3%, monosodium glutamate 0.2%, capsicum section (0.8cm) 1%, salt 5%, soft white sugar 8%, spice 0.5%, liquor (65 °) 3%, yeast extract 1%, citric acid 0.1%, other are pure water.Boil 2h after soup stock prepares, the loss pure water is supplied in end to be boiled.
Three, tasty frying:
(1) the soup juice of adding scallop body weight 60% in the scallop body of handling through raw material soaks 3h, pulls out to drain;
(2) soybean oil of adding scallop body weight 13% in jacketed pan burns to 140～160 ℃, goes to little fiery slight boiling condition, adds the scallop body after soaking, frying 45min, and little peppery with taste, flexible is good.
Four, packing sterilization:
To pack through the scallop body inflated with nitrogen of tasty frying, then at 100 ℃ of sterilization 5min, 110 ℃ of sterilization 30min, 117 ℃ of sterilization 10min.Cooling after dewatering was 4 ℃ of slakings 7 days.
Embodiment 3
With the Patinopecten yessoensis is the fragrant peppery scallop body of feedstock production, and concrete steps are as follows:
One, raw material is handled:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour for use is a raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, extracts scallop body then;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened back 2min and pulled scallop body out and be cooled to room temperature;
(3) quick-frozen: the scallop body quick-frozen stores under-18 ℃ of conditions;
(4) thaw: the flowing water 15h that thaws;
(5) clean inspection matter: scallop body cleans twice with the jet type scallop rim cleaning machine, and each 5min hand-launders twice then, guarantees that scallop body does not have the silt shell, pulls out to drain, and removes the not scallop body of opening of edge simultaneously.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.8cm), salt, soft white sugar, spice, liquor (60 °), yeast extract, citric acid and pure water mixed preparing, the weight ratio of described each material is: flavour nucleotide disodium 0.4%, monosodium glutamate 0.3%, capsicum section (0.8cm) 2%, salt 5%, soft white sugar 10%, spice 0.5%, liquor (60 °) 3%, yeast extract 1%, citric acid 0.15%, other are pure water.Boil 2h after soup stock prepares, the loss pure water is supplied in end to be boiled.
Three, tasty frying:
(1) the soup juice of adding scallop body weight 65% in the scallop body of handling through raw material soaks 2.5h, pulls out to drain;
(2) soybean oil of adding scallop body weight 13% in jacketed pan burns to 140～160 ℃, goes to little fiery slight boiling condition, adds the scallop body after soaking, frying 40min, and little peppery with taste, flexible is good.
Four, packing sterilization:
To pack through the scallop body inflated with nitrogen of tasty frying, then at 100 ℃ of sterilization 6min, 110 ℃ of sterilization 35min, 117 ℃ of sterilization 12min.Cooling after dewatering was 4 ℃ of slakings 7 days.
Claims (8)
1. fragrant peppery scallop body is characterized in that, is raw material with the fresh scallops, fresh scallops is shelled win the shirt rim after getting meat, and poach cleans the back quality inspection, with the tasty back frying of soup juice, packs sterilization more then.
2. the peppery scallop body of perfume (or spice) according to claim 1 is characterized in that described soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice, liquor, yeast extract, citric acid and pure water mixed preparing.
3. the peppery scallop body of perfume (or spice) according to claim 2 is characterized in that, the percentage by weight that each material of described soup juice is formed is:
Flavour nucleotide disodium 0.2～0.5%
Monosodium glutamate 0.2～1%
Capsicum section 1～3%
Salt 1～5%
Soft white sugar 3～10%
Spice 0.3～1%
Liquor 2～5%
Yeast extract 0.5～2%
Citric acid 0.05～0.2%
Other are pure water.
4. according to claim 2 or the peppery scallop body of 3 described perfume (or spice), it is characterized in that described spice is the mixture of Chinese cassia tree, Chinese prickly ash, aniseed, cardamom and dried orange peel.
5. according to claim 2 or the peppery scallop body of 3 described perfume (or spice), it is characterized in that described capsicum section is 0.5～1cm, liquor is 60～70 °.
6. the preparation method of the peppery scallop body of the described perfume (or spice) of claim 1 is characterized in that step is as follows:
One, raw material is handled:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour for use is a raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, extracts scallop body then;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened back 2min and pulled scallop body out and be cooled to room temperature;
(3) clean inspection matter: scallop body cleans twice with the jet type scallop rim cleaning machine, and each 5min hand-launders twice then, guarantees that scallop body does not have the silt shell, pulls out to drain, and removes the not shirt rim of opening, edge simultaneously;
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice, liquor, yeast extract, citric acid and pure water mixed preparing, and the weight ratio of described each material is:
Flavour nucleotide disodium 0.2～0.5%
Monosodium glutamate 0.2～1%
Capsicum section 1～3%
Salt 1～5%
Soft white sugar 3～10%
Spice 0.3～1%
Liquor 2～5%
Yeast extract 0.5～2%
Citric acid 0.05～0.2%
Other are pure water, and soup juice boils 1～2.5h after preparing by above-mentioned material, after waiting to boil end, supplies the loss pure water;
Three, tasty frying:
(1) the soup juice of adding scallop body weight 60～70% in the scallop body of handling through raw material soaks 2～3h, pulls out to drain;
(2) soybean oil of adding scallop body weight 13% in jacketed pan burns to 140～160 ℃, goes to little fiery slight boiling condition, adds the scallop body after soaking, frying 35～50min, and little peppery with taste, flexible is good;
Four, can sterilization:
To pack through the scallop body inflated with nitrogen of tasty frying, then at 100 ℃ of sterilization 5～8min, 110 ℃ of sterilization 30～40min, 117 ℃ of sterilization 10～15min, the back cooling that dewaters was 4 ℃ of slakings 7～15 days.
7. the preparation method of the peppery scallop body of perfume (or spice) according to claim 6, it is characterized in that, after raw material treatment step (1) is got scallop body, scallop body is carried out quick-frozen to be handled, be lower than then under-18 ℃ the condition and storing, before next step raw material of the fragrant peppery scallop body of preparation is handled with the flowing water 10～15h that thaws.
8. the preparation method of the peppery scallop body of perfume (or spice) according to claim 6, it is characterized in that, behind raw material treatment step (2) poach, scallop body is carried out quick-frozen to be handled, be lower than then under-18 ℃ the condition and storing, before next step raw material of the fragrant peppery scallop body of preparation is handled with the flowing water 10～15h that thaws.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845774A (en) * | 2011-06-30 | 2013-01-02 | 大连獐子岛渔业集团股份有限公司 | Multi-taste instant seafood products and preparation method thereof |
| CN102907710A (en) * | 2011-08-03 | 2013-02-06 | 大连獐子岛渔业集团股份有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN103829286A (en) * | 2014-03-25 | 2014-06-04 | 乳山正洋食品有限公司 | Scallop skirt food and preparation method thereof |
| CN105105274A (en) * | 2015-09-14 | 2015-12-02 | 上海海洋大学 | Variable-temperature sterilization method |
| CN107981261A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method on spicy Octopus side |
| CN112715635A (en) * | 2020-12-27 | 2021-04-30 | 福建碧山食品有限公司 | Impurity removal process in aquatic product can production |
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| CN101632466A (en) * | 2008-07-21 | 2010-01-27 | 中国水产科学研究院东海水产研究所 | Method for processing seasoned and dried scallop products |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101632466A (en) * | 2008-07-21 | 2010-01-27 | 中国水产科学研究院东海水产研究所 | Method for processing seasoned and dried scallop products |
Non-Patent Citations (1)
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| 《中国调味品》 19940131 王国利 扇贝裙的综合利用 2-5 1-8 , 第1期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845774A (en) * | 2011-06-30 | 2013-01-02 | 大连獐子岛渔业集团股份有限公司 | Multi-taste instant seafood products and preparation method thereof |
| CN102845774B (en) * | 2011-06-30 | 2014-12-24 | 獐子岛集团股份有限公司 | Multi-taste instant seafood products and preparation method thereof |
| CN102907710A (en) * | 2011-08-03 | 2013-02-06 | 大连獐子岛渔业集团股份有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN102907710B (en) * | 2011-08-03 | 2014-12-31 | 獐子岛集团大连永盛水产有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN103829286A (en) * | 2014-03-25 | 2014-06-04 | 乳山正洋食品有限公司 | Scallop skirt food and preparation method thereof |
| CN105105274A (en) * | 2015-09-14 | 2015-12-02 | 上海海洋大学 | Variable-temperature sterilization method |
| CN107981261A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method on spicy Octopus side |
| CN112715635A (en) * | 2020-12-27 | 2021-04-30 | 福建碧山食品有限公司 | Impurity removal process in aquatic product can production |
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| CN102028265B (en) | 2013-05-08 |
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Effective date of registration: 20140725 Address after: Zhangzidao town shabao village of Changhai County of Dalian province Liaoning 116503 Patentee after: Zhangzidao Island Group Co., Ltd. Address before: 116502, Liaoning, Dalian Province, Changhai County, Guangzhou County, Tong Wa village Patentee before: ZHANGZIDAO GROUP DALIAN YONGSHENG AQUATIC PRODUCTS CO., LTD. |