CN102028265B - Spicy scallop skirt rims and preparation method thereof - Google Patents
Spicy scallop skirt rims and preparation method thereof Download PDFInfo
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- CN102028265B CN102028265B CN2010105858059A CN201010585805A CN102028265B CN 102028265 B CN102028265 B CN 102028265B CN 2010105858059 A CN2010105858059 A CN 2010105858059A CN 201010585805 A CN201010585805 A CN 201010585805A CN 102028265 B CN102028265 B CN 102028265B
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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 pursues 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 cultivation 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 produces, 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 the flavoring products such as processing and seasoning powder, hoisin sauce, seafood seasoning bag, is also the good product of cooking soup, cooking simultaneously.Scallop body is rich in the nutrients such as amino acid, inorganic salts, vitamin, and scallop leftover extract has good antiatherosclerosis, reduces the effect of serum cholesterol and triglycerides, helps simultaneously to reduce hepatic fat content; Therefore scallop body has good exploitation 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, and take fresh scallops as raw material, fresh scallops to be shelled win the shirt rim after getting meat, quality inspection after poach cleans then with the tasty rear frying of soup juice, then is packed sterilization and is obtained.
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), white wine, 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%
White wine 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 processed:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour is raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, then extracts scallop body;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened rear 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 then each 5min hand-launders twice, guarantees scallop body without the silt shell, pulls out to drain, and removes simultaneously the not shirt rim of opening, edge.
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 casing, and communicate with the box house space by the hole for water spraying on body wall, the motor drives centrifugal pump is connected 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 water circulation provides power, guarantees that the jet of hole for water spraying place's formation has certain pressure.fill with seawater in casing, open spray orifice water spray in the casing on the casing body wall and make water body rotation in casing, after the shirt rim is put into casing, because effect of inertia is slow in one's movements, exist speed difference to make both that relative motion occur between current and shirt rim, relative friction occurs with the shirt rim in current, this current scour power helps silt to be located away from the shirt rim. and next is because shape in casing is irregular, its speed and direction change after the current of rotation are encountered box body wall, form turbulent flow, under the effect of turbulent flow, the random motion in shirt rim and rolling, its fiber is constantly crooked, the strand knob, elongate, shirt rim phase mutual friction increases the effective area of washing, scallop body cleans up the most at last.
After step (1) is got scallop body, perhaps after step (2) poach, scallop body can be carried out fast frozen, then store under lower than the condition of-18 ℃, with the flowing water 10～15h that thaws, can process flexibly like this and prepare process time before next step raw material of the fragrant peppery scallop body of preparation is processed.
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), white wine, 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%
White wine 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 white wine is 60～70 °, and soup juice boils 1～2.5h after preparing by above-mentioned material, after boiling end, supplies the loss pure water.
Three, tasty frying:
(1) add the soup juice of scallop body weight 60～70% in the scallop body of processing through raw material, soak 2～3h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 35～50min, 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.Dewater rear cooling, 4 ℃ of slakings 7～15 days.
Beneficial effect of the present invention is as follows:
1, promote the utilization of scallop body, improved economic worth;
2, carried out the segmentation sterilization processing in 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
Take Patinopecten yessoensis as raw material prepares fragrant peppery scallop body, concrete steps are as follows:
One, raw material is processed:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour is raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, then extracts scallop body;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened rear 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 then each 5min hand-launders twice, guarantees scallop body without the silt shell, pulls out to drain, and removes simultaneously the not scallop body of opening of edge.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.5cm), salt, soft white sugar, spice, white wine (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%, white wine (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) add the soup juice of scallop body weight 60% in the scallop body of processing through raw material, soak 3h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 35min, 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.Dewater rear cooling, 4 ℃ of slakings 7 days.
Embodiment 2
Take Patinopecten yessoensis as raw material prepares fragrant peppery scallop body, concrete steps are as follows:
One, raw material is processed:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour is raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, then extracts scallop body;
(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 rear 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 then each 5min hand-launders twice, guarantees scallop body without the silt shell, pulls out to drain, and removes simultaneously the not scallop body of opening of edge.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.8cm), salt, soft white sugar, spice, white wine (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%, white wine (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) add the soup juice of scallop body weight 60% in the scallop body of processing through raw material, soak 3h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 45min, 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.Dewater rear cooling, 4 ℃ of slakings 7 days.
Embodiment 3
Take Patinopecten yessoensis as raw material prepares fragrant peppery scallop body, concrete steps are as follows:
One, raw material is processed:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour is raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, then extracts scallop body;
(2) poach: by weight boiling water: poach is carried out in shirt rim=blanking in 4: 1, and poach is opened rear 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 then each 5min hand-launders twice, guarantees scallop body without the silt shell, pulls out to drain, and removes simultaneously the not scallop body of opening of edge.
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section (0.8cm), salt, soft white sugar, spice, white wine (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%, white wine (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) add the soup juice of scallop body weight 65% in the scallop body of processing through raw material, soak 2.5h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 40min, 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.Dewater rear cooling, 4 ℃ of slakings 7 days.
Claims (6)
1. fragrant peppery scallop body, is characterized in that, take fresh scallops as raw material, fresh scallops shelled win the shirt rim after getting meat, and quality inspection after poach cleans then with the tasty rear frying of soup juice, then is packed sterilization;
Described soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice, white wine, yeast extract, citric acid and pure water mixed preparing;
The percentage by weight that each material of described soup juice forms is:
Other are pure water;
Described tasty frying is:
(1) add the soup juice of scallop body weight 60～70% in the scallop body of processing through raw material, soak 2～3h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 35～50min, taste is little peppery, and is flexible.
2. the peppery scallop body of perfume (or spice) according to claim 1, is characterized in that, described spice is the mixture of Chinese cassia tree, Chinese prickly ash, aniseed, cardamom and dried orange peel.
3. the peppery scallop body of perfume (or spice) according to claim 1, is characterized in that, described capsicum section is 0.5～1cm, and white wine is 60～70 °.
4. the preparation method of the peppery scallop body of perfume (or spice) claimed in claim 1, is characterized in that, step is as follows:
One, raw material is processed:
(1) get scallop body: the fresh and alive Patinopecten yessoensis of selecting free from extraneous odour is raw material, fresh and alive Patinopecten yessoensis raw material is opened shell get meat, then extracts scallop body;
(2) poach: by weight boiling water: poach is carried out in shirt rim=4:1 blanking, and poach is opened rear 2min and pulled scallop body out and be cooled to room temperature;
(3) clean quality inspection: scallop body cleans twice with the jet type scallop rim cleaning machine, and then each 5min hand-launders twice, guarantees scallop body without the silt shell, pulls out to drain, and removes simultaneously the not shirt rim of opening, edge;
Two, preparation soup juice:
Soup juice is formed by flavour nucleotide disodium, monosodium glutamate, capsicum section, salt, soft white sugar, spice, white wine, yeast extract, citric acid and pure water mixed preparing, and the weight ratio of described each material is:
Other are pure water, and soup juice boils 1～2.5h after preparing by above-mentioned material, after boiling end, supplies the loss pure water;
Three, tasty frying:
(1) add the soup juice of scallop body weight 60～70% in the scallop body of processing through raw material, soak 2～3h, pull out and drain;
(2) add the soybean oil of scallop body weight 13% in jacketed pan, burn to 140～160 ℃, go to little fiery slight boiling condition, add the scallop body after immersion, frying 35～50min, taste is little peppery, and is flexible;
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 dewatered rear cooling, 4 ℃ of slakings 7～15 days.
5. the preparation method of the peppery scallop body of perfume (or spice) according to claim 4, it is characterized in that, after raw material treatment step (1) is got scallop body, scallop body is carried out fast frozen, then store under lower than the condition of-18 ℃, before next step raw material of the fragrant peppery scallop body of preparation is processed with the flowing water 10～15h that thaws.
6. the preparation method of the peppery scallop body of perfume (or spice) according to claim 4, it is characterized in that, after raw material treatment step (2) poach, scallop body is carried out fast frozen, then store under lower than the condition of-18 ℃, before next step raw material of the fragrant peppery scallop body of preparation is processed with the flowing water 10～15h that thaws.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| CN103829286B (en) * | 2014-03-25 | 2015-09-30 | 乳山华信食品有限公司 | Xiayi shellfish 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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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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)
| Title |
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| 王国利.扇贝裙的综合利用.《中国调味品》.1994,(第1期),2-5. * |
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