CN102948822A - Processing method of instant lightly baked scallop - Google Patents
Processing method of instant lightly baked scallop Download PDFInfo
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- CN102948822A CN102948822A CN2012104536288A CN201210453628A CN102948822A CN 102948822 A CN102948822 A CN 102948822A CN 2012104536288 A CN2012104536288 A CN 2012104536288A CN 201210453628 A CN201210453628 A CN 201210453628A CN 102948822 A CN102948822 A CN 102948822A
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Abstract
The invention relates to a processing method of instant lightly baked scallop, and the method comprises the following steps that fresh and full scallop meat without breakage is selected as a raw material; the raw material is cleaned, soaked in salt water, cooked, uniformly mixed with seasoning, cured, dried, and baked into scallop meat food with the water content being 40 percent +/-0.8 percent; and the scallop meat food is bagged, sealed, sterilized to obtain an instant lightly baked scallop product. The processing method has reasonable procedures and is simple in preparation. The seasoning for curing is mixed scientifically, so that the flavor of the scallop food is improved and the saline taste and sweetness are dainty. The slightly baked scallop food which is prepared through the method better maintains the appearance form of the scallop, has golden color, tender taste, delicious taste and long storage life, is convenient to eat, and has the special aroma of seafood.
Description
Technical field
The present invention relates to a kind of processing of aquatic food goods, especially a kind of processing method of instant soft roasting scallop.
Background technology
Scallop is a kind of marine shellfish of China, and it is nutritious because of delicious flavour, contains the various trace elements of protein, carbohydrate, vitamin and needed by human body, has again food therapy value and liking of people extremely.Traditional scallop eating method is that new fresh scallops is rinsed well by directly edible after the boiling.In addition, in order to strengthen the circulation of scallop product, scallop peeled off to get get that meat is processed into frozen product or dried product is laid in and sold after meat or the boiling.But scallop frozen goods or dried product no matter aspect nutrition, or aspect taste far away from new fresh scallops, and have edible inconvenient deficiency.
The instant product that how scallop is processed into instant, safety becomes the problem that people pay close attention to.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of operation rationally, keep scallop nutrition and mode of appearance is constant, mouthfeel is tender, the processing method of the instant soft roasting scallop of salty comfortable mouth, delicious flavour, instant, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: a kind of processing method of instant soft roasting scallop is characterized in that: through following process steps
(1) to choose the scallop without broken tripe, fresh grossness be raw material for the selection of raw material and preliminary treatment, remove the impurity that comprises silt, broken shell that is entrained in the scallop with the clear water elutriation, then adopting concentration is 3～3.5% saline sook 1～1.5 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1; Pull the scallop behind the saline sook out rear flowing water rinsing, draining 10～15 minutes is removed swimming of scallop surface;
(2) scald to boil the scallop behind the draining is inserted blanching in 95～100 ℃ of hot water, keep boiling 3～4 minutes, pull then that to put into immediately cold water cold out, and again eluriate the impurity that removal comprises silt, broken shell;
(3) pickle the tasty scallop that will scald after boiling, cool off, the eluriating adding flavoring of weighing, stir, 0～4 ℃ of control temperature was pickled tasty 9～10 hours, stirred once every 2～3 hours; Wherein, the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3～8%, salt 0.5～1.5%, monosodium glutamate 0.3～0.8%, chickens' extract 0.3～0.8%, carrotene 0.05～0.3%, flavour nucleotide disodium 0.01～0.03%, different VC-NA0.01～0.03%, this Wei Sake 0.5～1.5%, D-sorbite 0.5～1.5%, ginger juice 0.01～0.05%, oyster sauce 0.01～0.1%, pungent element 0.01～0.05%, soy sauce 0.01～0.1%, lemon yellow 0.002～0.008%;
(4) drying will pickle after tasty scallop evenly pendulum on the dry net of drying cart, send into again in the hothouse 40～45 ℃ of control baking temperatures, 4～5 hours drying times;
(5) baking swings in dried scallop in the baking tray, sends in the baking box and toasts, and 100～110 ℃ of control temperature are toasted 3～4 minutes water content to scallop and are controlled at 40% ± 0.8%;
(6) scallop after pack, sealing, sterilization will be toasted packs by every bag of 5～20g, vacuum seal, and sealing vacuum is 0.06～0.1MPa; Adopt pressure sterilizer to carry out sterilization the scallop after pack, the sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20～25 minutes; Product after the sterilization is put into the high current air-dry machine and is dried up appearance moisture, is undertaken removing defective products after foreign matter detects by the foreign matter detector again, namely gets instant soft roasting scallop finished product.
The component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.
The present invention cleans scallop, scald behind the saline sook and boil, and mixes thoroughly with flavoring and pickles tastyly, drying, is baked to water content at 40% ± 0.8% scallop product, gets instant soft roasting scallop finished product through pack, sealing, sterilization again.The processing method of the instant soft roasting scallop of the present invention is to use fence effect theoretical, in the technique by the control water activity is set, increase antioxidant, regulate the pH value, heat treatment repeatedly, the high vacuum packing, the interaction of the guarantee quality hurdle that a plurality of intensity such as high pressure sterilization relax, stop microbial growth to be grown, the harmful effect of having avoided single high-strength anti-corrosion method that the aspects such as product sensory quality are caused, make the higher scallop product of the water content (＞40%) that makes at Aw greater than 0.90 o'clock, can store more than 6 months under non-refrigeration (below the 25 ℃) state.The present invention pickles tasty flavoring proportioning science, and wherein, the flavour nucleotide disodium has increased the freshness of scallop food greatly as tasty agents; D-sorbite has the flavor of increasing moisture retention, can prevent that scallop from occurring to moisture 40% ± 0.8% process dry and crackedly drying, and makes it keep fresh softness, avoids goods stiff; Sodium iso-vc is a kind of food additives, plays antioxidation, can prolong the storage period of goods; Simultaneously, other component flavorings make scallop food have unique local flavor and good color and luster, have guaranteed salty comfortable mouthful of goods.
Processing method operation of the present invention is reasonable, and preparation is simple, easily accomplishes scale production.The soft roasting scallop food that adopts the inventive method to make has better kept the mode of appearance of scallop, product appearance golden yellow color.Unpacking is conveniently edible, and mouthfeel is soft tender, delicious flavour, and have the distinctive fragrance of seafood.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
A kind of processing method of instant soft roasting scallop, the process following process steps:
(1) to choose the scallop without broken tripe, fresh grossness be raw material for the selection of raw material and preliminary treatment, fully eluriate with the thread clear water and to remove the impurity that comprises silt, broken shell be entrained in the scallop, then adopting concentration is 3.5% saline sook 1 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in the salt solution fully, utilize salt solution that scallop is carried out sterilizing, and increase the toughness of shellfish meat; Pull the scallop behind the saline sook out rear flowing water rinsing, draining 10 minutes is removed swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 100 ℃ of hot water with the scallop behind the draining, keep boiling 3 minutes, scallop is boiled, make products taste better, the integrality that keeps simultaneously shell meat, then pull that to put into immediately cold water cold out, and again eluriate remove comprise silt, broken shell impurity once;
(3) pickle the tasty scallop that will scald after boiling, cool off, the eluriating adding flavoring of weighing, stir, put between the material feeding Special constant temperature of 0 ℃ of temperature and pickled 10 hours, stirred once every 2 hours, the material flavor fully is dissolved in the scallop goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.Keep the tasty scallop of low-temperature salting, can strictly control interiors of products stability, make it can not change because the seasoning time is long mouthfeel, microbiological indicator and other index of quality of product;
(4) scallop that will pickle after tasty of drying is evenly put on the dry net, successively dry net is embedded in the drying cart by the floor height of layer apart from 15 centimetres, each drying cart can be put 12 layers of dry nets simultaneously, drying cart is sent in the hothouse again again, 40 ℃ of control baking temperatures, 5 hours drying times;
(5) baking swings in dried scallop in the baking tray, sends in the baking box and toasts, and temperature is controlled at 100 ℃, toasts 4 minutes water content to scallop and is controlled at 40% ± 0.8%;
(6) pack, sealing, sterilization: the scallop after will toasting packs by every bag of 10g, adopts full-automatic continuously deoxidation vacuum sealer vacuum seal, and sealing vacuum is 0.1MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, the sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 25 minutes; Product after the sterilization is put into the high current air-dry machine and is dried up appearance moisture, after by X-ray foreign matter detector remaining broken shell, metal and other foreign matters of interiors of products possibility being detected, removes defective products again, namely gets instant soft roasting scallop finished product.
Embodiment 2
A kind of processing method of instant soft roasting scallop, the process following process steps:
(1) to choose the scallop without broken tripe, fresh grossness be raw material for the selection of raw material and preliminary treatment, fully eluriate with the thread clear water and to remove the impurity that comprises silt, broken shell be entrained in the scallop, then adopting concentration is 3% saline sook 1.5 hours, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in the salt solution fully, utilize salt solution that scallop is carried out sterilizing, and increase the toughness of shellfish meat; Pull the scallop behind the saline sook out rear flowing water rinsing, draining 15 minutes is removed swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 95 ℃ of hot water with the scallop behind the draining, keep boiling 4 minutes, scallop is boiled, make products taste better, the integrality that keeps simultaneously shell meat, then pull that to put into immediately cold water cold out, and again eluriate remove comprise silt, broken shell impurity once;
(3) pickle the tasty scallop that will scald after boiling, cool off, the eluriating adding flavoring of weighing, stir, put between the material feeding Special constant temperature of 4 ℃ of temperature and pickled 9 hours, stirred once every 3 hours, the material flavor fully is dissolved in the scallop goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 8%, salt 0.5%, monosodium glutamate 0.3%, chickens' extract 0.8%, carrotene 0.05%, flavour nucleotide disodium 0.01%, different VC-NA 0.03%, this Wei Sake 0.5%, D-sorbite 0.5%, ginger juice 0.05%, oyster sauce 0.01%, pungent element 0.05%, soy sauce 0.1%, lemon yellow 0.002%.Keep the tasty scallop of low-temperature salting, can strictly control interiors of products stability, make it can not change because the seasoning time is long mouthfeel, microbiological indicator and other index of quality of product;
(4) scallop that will pickle after tasty of drying is evenly put on the dry net, successively dry net is embedded in the drying cart by the floor height of layer apart from 15 centimetres, each drying cart can be put 12 layers of dry nets simultaneously, drying cart is sent in the hothouse again again, 45 ℃ of control baking temperatures, 4 hours drying times;
(5) baking swings in dried scallop in the baking tray, sends in the baking box and toasts, and temperature is controlled at 110 ℃, toasts 3 minutes water content to scallop and is controlled at 40% ± 0.8%;
(6) pack, sealing, sterilization: the scallop after will toasting packs by every bag of 20g, adopts full-automatic continuously deoxidation vacuum sealer vacuum seal, and sealing vacuum is 0.06MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, the sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20 minutes; Product after the sterilization is put into the high current air-dry machine and is dried up appearance moisture, after by X-ray foreign matter detector remaining broken shell, metal and other foreign matters of interiors of products possibility being detected, removes defective products again, namely gets instant soft roasting scallop finished product.
Embodiment 3
A kind of processing method of instant soft roasting scallop, the process following process steps:
(1) to choose the scallop without broken tripe, fresh grossness be raw material for the selection of raw material and preliminary treatment, fully eluriate with the thread clear water and to remove the impurity that comprises silt, broken shell be entrained in the scallop, then adopting concentration is 3.3% saline sook 1.2 hours, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in the salt solution fully, utilize salt solution that scallop is carried out sterilizing, and increase the toughness of shellfish meat; Pull the scallop behind the saline sook out rear flowing water rinsing, draining 12 minutes is removed swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 98 ℃ of hot water with the scallop behind the draining, keep boiling 3.5 minutes, scallop is boiled, make products taste better, the integrality that keeps simultaneously shell meat, then pull that to put into immediately cold water cold out, and again eluriate remove comprise silt, broken shell impurity once;
(3) pickle the tasty scallop that will scald after boiling, cool off, the eluriating adding flavoring of weighing, stir, put between the material feeding Special constant temperature of 2 ℃ of temperature and pickled 9.5 hours, stirred once every 2.5 hours, the material flavor fully is dissolved in the scallop goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3%, salt 1.5%, monosodium glutamate 0.8%, chickens' extract 0.3%, carrotene 0.3%, flavour nucleotide disodium 0.03%, different VC-NA 0.01%, this Wei Sake 1.5%, D-sorbite 1.5%, ginger juice 0.01%, oyster sauce 0.1%, pungent element 0.01%, soy sauce 0.01%, lemon yellow 0.008%.The tasty scallop of low-temperature salting can keep the stability of interiors of products, makes it can not change because the seasoning time is long mouthfeel, microbiological indicator and other index of quality of product;
(4) scallop that will pickle after tasty of drying is evenly put on the dry net, successively dry net is embedded in the drying cart by the floor height of layer apart from 15 centimetres, each drying cart can be put 12 layers of dry nets simultaneously, drying cart is sent in the hothouse again again, 42 ℃ of control baking temperatures, 4.5 hours drying times;
(5) baking swings in dried scallop in the baking tray, sends in the baking box and toasts, and temperature is controlled at 105 ℃, toasts 3.5 minutes water content to scallop and is controlled at 40% ± 0.8%;
(6) pack, sealing, sterilization: the scallop after will toasting packs by every bag of 5g, adopts full-automatic continuously deoxidation vacuum sealer vacuum seal, and sealing vacuum is 0.08MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, the sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 22 minutes; Product after the sterilization is put into the high current air-dry machine and is dried up appearance moisture, after by X-ray foreign matter detector remaining broken shell, metal and other foreign matters of interiors of products possibility being detected, removes defective products again, namely gets instant soft roasting scallop finished product.
The resulting instant soft roasting scallop food of the present embodiment 1-3 is carried out organoleptic indicator, physical and chemical index, microbiological indicator estimates, get following result:
(1) organoleptic indicator
| Project | Touch the mark |
| Color and luster | Product has golden yellow glossy color and luster |
| Tissue morphology | Tissue tight, shape is rule, without the skin that does not remove, shell etc. |
| Flavour and smell | Mouthfeel is neither too hard, nor too soft, and delicious, has soft roasting food peculiar fragrance and smell, free from extraneous odour by salty comfortable mouthful |
| Impurity | Without the visible exogenous impurity of naked eyes, it is not gritty to chew |
(2) physical and chemical index
(3) microbiological indicator
| Project | Touch the mark |
| Total plate count, cfu/g≤ | 10000 |
| Coliform, MPN/100g≤ | 30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | Do not detect |
Draw through evaluation: the instant soft roasting scallop food color that adopts the inventive method to make is golden yellow, tissue tight, and mouthfeel is neither too hard, nor too soft, delicious flavour, salty comfortable mouthful, and have the peculiar fragrance of seafood, physical and chemical index, microbiological indicator reach food safety requirements.
Claims (2)
1. the processing method of an instant soft roasting scallop is characterized in that: through following process steps
(1) to choose the scallop without broken tripe, fresh grossness be raw material for the selection of raw material and preliminary treatment, remove the impurity that comprises silt, broken shell that is entrained in the scallop with the clear water elutriation, then adopting concentration is 3～3.5% saline sook 1～1.5 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1; Pull the scallop behind the saline sook out rear flowing water rinsing, draining 10～15 minutes is removed swimming of scallop surface;
(2) scald to boil the scallop behind the draining is inserted blanching in 95～100 ℃ of hot water, keep boiling 3～4 minutes, pull then that to put into immediately cold water cold out, and again eluriate the impurity that removal comprises silt, broken shell;
(3) pickle the tasty scallop that will scald after boiling, cool off, the eluriating adding flavoring of weighing, stir, 0～4 ℃ of control temperature was pickled tasty 9～10 hours, stirred once every 2～3 hours; Wherein, the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3～8%, salt 0.5～1.5%, monosodium glutamate 0.3～0.8%, chickens' extract 0.3～0.8%, carrotene 0.05～0.3%, flavour nucleotide disodium 0.01～0.03%, different VC-NA0.01～0.03%, this Wei Sake 0.5～1.5%, D-sorbite 0.5～1.5%, ginger juice 0.01～0.05%, oyster sauce 0.01～0.1%, pungent element 0.01～0.05%, soy sauce 0.01～0.1%, lemon yellow 0.002～0.008%;
(4) drying will pickle after tasty scallop evenly pendulum on the dry net of drying cart, send into again in the hothouse 40～45 ℃ of control baking temperatures, 4～5 hours drying times;
(5) baking swings in dried scallop in the baking tray, sends in the baking box and toasts, and 100～110 ℃ of control temperature are toasted 3～4 minutes water content to scallop and are controlled at 40% ± 0.8%;
(6) scallop after pack, sealing, sterilization will be toasted packs by every bag of 5～20g, vacuum seal, and sealing vacuum is 0.06～0.1MPa; Adopt pressure sterilizer to carry out sterilization the scallop after pack, the sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20～25 minutes; Product after the sterilization is put into the high current air-dry machine and is dried up appearance moisture, is undertaken removing defective products after foreign matter detects by the foreign matter detector again, namely gets instant soft roasting scallop finished product.
2. the processing method of a kind of instant soft roasting scallop according to claim 1, it is characterized in that: the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.
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| CN103315334A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of lightly baked hen clam leisure food |
| CN104305363A (en) * | 2014-11-10 | 2015-01-28 | 獐子岛集团股份有限公司 | Shellfish food and preparation method therefor |
| CN104770460A (en) * | 2015-05-06 | 2015-07-15 | 北海市银海区蓝海牧场贝类养殖农民专业合作社 | Manufacturing method for freeze-drying seafood |
| CN106235073A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The method for baking of tuna |
| CN106235072A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of tilapia |
| CN107333864A (en) * | 2017-08-31 | 2017-11-10 | 东山县茂源水产有限公司 | A kind of method of shelling of crab |
| CN111449214A (en) * | 2020-05-20 | 2020-07-28 | 北海市万山海投资有限公司 | Preparation method of pinctada martensii meat soft canned food |
| CN112471452A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Cheese baked scallop and preparation method thereof |
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| CN111449214A (en) * | 2020-05-20 | 2020-07-28 | 北海市万山海投资有限公司 | Preparation method of pinctada martensii meat soft canned food |
| CN112471452A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Cheese baked scallop and preparation method thereof |
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| CN102948822B (en) | 2014-04-16 |
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