CN103315038B - A kind of processing method of dried scallop - Google Patents
A kind of processing method of dried scallop Download PDFInfo
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- CN103315038B CN103315038B CN201310259150.XA CN201310259150A CN103315038B CN 103315038 B CN103315038 B CN 103315038B CN 201310259150 A CN201310259150 A CN 201310259150A CN 103315038 B CN103315038 B CN 103315038B
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- drying
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- shellfish post
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Abstract
The invention belongs to marine products processing technical field.For overcoming inefficiency in current dried scallop process, technical problem that product percent of pass is not high, the invention provides a kind of processing method of dried scallop, the method comprises shortening, Bei Zhu is separated and the drying step of shellfish post, it is characterized in that, described shortening step adopts high temperature and high pressure steam shortening; Described drying step is that the shellfish post after being separated is placed in super-dry machine on driving-belt moisture in shellfish cylinder is down to 30-40%, and then shellfish post is placed in high temperature sea sand and stirs drying, drying end is filtered.Adopt the scallop that the method makes, its shape is complete, shellfish meat is solid full, damaged surface flawless, and goods breakage rate significantly reduces relative to traditional diamond-making technique.And be apparent that production efficiency significantly improves the most, greatly alleviate labour intensity, save artificial, reduce product cost.
Description
Technical field
The invention belongs to marine products processing technical field, be specifically related to a kind of processing method of dried scallop.
Background technology
Dried scallop has another name called the dried adductor of a pen shell, is to process through drying with the closed shell flesh of scallop, pen shell etc.Good scallop answers shape as far as possible complete, solid full, color cadmium yellow and damaged surface can not have irregular splitting.The main machining method of current scallop has ripe dry product, fresh two kinds.Wherein the procedure of processing of ripe dry product the shellfish post of shortening is placed on frame in bamboo basket to shine, or ted on the mat of cleaning, often stirs twice day by day, also must move to shady and cool ventilation place afterwards before midday, in order to avoid burning sun suncrack, shine to absolutely dry rear warehouse-in, about first quarter moon, air-out once just can be packed again.The procedure of processing of fresh is directly taken off by the shellfish post of the shellfish that newly lives, and direct airing after removing foreign material, its airing step is consistent with the airing step of ripe dry product, treats that drying end is fresh.At present, the making of dried scallop is mainly based on ripe dry product.In the manufacturing process of ripe dry product, the operation of shortening and drying step has direct impact to scallop qualification rate, for shortening step, mostly current shortening is based on cauldron boiling, requires that shell opens and must take the dish out of the pot in time, if overcook during boiling, the dried scallop shellfish meat atrophy of making, shape are full not, and the boiling duration and degree of heating less than, not beautiful with the scallop taste of underdone shellfish post processing, can with one heavier fishy smell.In same drying process, if airing is excessive under burning sun, scallop surface will
Can crack, in follow-up packaging, transport process, shellfish meat will produce and break, and affects the integrity degree of product, and if airing is not enough, directly will affect the shelf-life of product.And in drying process, the operation cycle is long, labour intensity is large, seriously reduces production efficiency.
Summary of the invention
For overcoming inefficiency in current dried scallop process, technical problem that product percent of pass is not high, the invention provides the dried scallop processing method that a kind of working (machining) efficiency and product percent of pass are significantly improved.
For realizing above-mentioned technical purpose, technical scheme provided by the present invention is: a kind of processing method of dried scallop, and the method comprises shortening, Bei Zhu is separated and the drying step of shellfish post, it is characterized in that, described shortening step adopts high temperature and high pressure steam shortening; Described shellfish post separating step be by shortening after scallop manually with pocket knife, shellfish post is separated with shell, remove internal organ and outer embrane, obtain independently shellfish post individual; Described drying step is put on conveyer belt by above-mentioned shellfish post individuality to pass through drying machine, dryer temperature controls at 120-130 DEG C, drying time 1-2 minute, drying time adjusts with dryer temperature, during temperature height, drying time is corresponding reduces, after this drying steps, in shellfish cylinder, moisture is down between 30-40%, in this step, should note shellfish post individuality being put to not making during conveyer belt mutually do not laminate or bear against between shellfish post individuality, to prevent from the adhesion between shellfish post individuality occurs in dry run; Then shellfish post being placed in high temperature sea sand stirs drying, and drying end is filtered; Wherein said high temperature and high pressure steam shortening, its temperature is 110-120 DEG C, total cooking time 1-3 minute; Described dryer temperature 120-130 DEG C, drying time 1-2 minute; Described shellfish post is placed in high temperature sea sand and stirs drying, and the weight ratio of Bei Zhu and sea sand is 1:1-5, sea sand temperature 90-110 DEG C, drying time 3-5 minute.
Adopt the scallop that the method makes, its shape is complete, shellfish meat is solid full, damaged surface flawless, and goods breakage rate significantly reduces relative to traditional diamond-making technique.And be apparent that production efficiency significantly improves the most, greatly alleviate labour intensity, save artificial, reduce product cost.
Detailed description of the invention
Below in conjunction with embodiment, dried scallop processing method provided by the present invention is described further.
A kind of processing method of dried scallop is described in detail in content below.
Its procedure of processing is as follows:
1, because the scallop in the end of spring and the beginning of summer or time of the year when autumn changes into winter is the most stout and strong, its shellfish post is effectively sturdy, therefore at these annual two time period harvestings newly scallop alive, adopts seawater the mud of its shell surface, foreign material to be cleaned up.
2, the scallop after cleaning is put into steam boiler, send into high temperature and high pressure steam and carry out shortening, vapor (steam) temperature controls at 110-120 DEG C, total cooking time 1-3 minute.Wherein total cooking time adjusts with the scallop quantity of shortening, and when quantity is large, total cooking time extends relatively, and shortening degree is opened with shell, scallop entrance not to be separated with shell without fishy smell, Bei Zhu and to be as the criterion.
3, shellfish post is manually separated with shell with pocket knife by the scallop after shortening, removes internal organ and outer embrane, obtain independently shellfish post individual.
4, with seawater, the foreign material such as the mucous membrane of an above-mentioned shellfish post surface are cleaned, obtain clean shellfish post individual.
5, put by drying machine on conveyer belt by the above-mentioned shellfish post individuality cleaned up, dryer temperature controls at 120-130 DEG C, drying time 1-2 minute, drying time adjusts with dryer temperature, and during temperature height, drying time is corresponding reduces.After this drying steps, in shellfish cylinder, moisture is down between 30-40% substantially.In this step, should note shellfish post individuality being put to not making during conveyer belt mutually to laminate between shellfish post individuality or bear against, to prevent from the adhesion between shellfish post individuality occurs in dry run.
6, above-mentioned shellfish post after drying machine drying steps is put in high temperature sea sand mixes, high temperature sea sand is heated to 90-110 DEG C in advance, sea sand amount is as the criterion shellfish post can be covered completely, during practical operation, the weight ratio basic controlling of Bei Zhu and sea sand is between 1:1-5, when shellfish post quantity is more, Bei Zhu increase corresponding to the weight ratio of sea sand.Mixed shellfish post and high temperature sea sand are not stopped to stir 3-5 minute, by filter, shellfish post is filtered out after shellfish post parches completely.
In the dried scallop preparation method that this embodiment provides, adopt high temperature and high pressure steam shortening, take full advantage of high temperature and high pressure steam penetration power strong, homogeneous heating, can by shellfish shortening within the extremely short time, shellfish meat water tariff collection is abundant, and form trait is complete, for the complete separation of follow-up shellfish post lays the first stone.
In drying process, adopt drying machine drying that the moisture in shellfish cylinder can be made in the short period of time to reduce rapidly, but finish-drying can not ensure that shellfish post does not break, its surface is complete, flawless.In the further drying in later stage, high temperature sea sand and shellfish cylinder is adopted to stir-fry drying, shellfish damaged surface can be made to obtain thermally equivalent, moisture evaporation rapidly after being absorbed by high temperature sea sand in its body, shellfish cylinder not easily breaks because of rapid loss moisture under the extruding of sea sand, and the integrality of its individuality can be fully guaranteed.
The dried scallop processed by dried scallop processing method provided by the present invention and conventional method is compared, and its result is as follows:
Known by above-mentioned comparative result, adopt dried scallop processing method provided by the invention to have comparatively significantly advantage in the outward appearance of product and raising product percent of pass.
Claims (1)
1. a processing method for dried scallop, the method comprises shortening, Bei Zhu is separated and the drying step of shellfish post, it is characterized in that, described shortening step adopts high temperature and high pressure steam shortening; Described shellfish post separating step be by shortening after scallop manually with pocket knife, shellfish post is separated with shell, remove internal organ and outer embrane, obtain independently shellfish post individual; Described drying step is put on conveyer belt by above-mentioned shellfish post individuality to pass through drying machine, dryer temperature controls at 120-130 DEG C, drying time 1-2 minute, drying time adjusts with dryer temperature, during temperature height, drying time is corresponding reduces, after this drying steps, in shellfish cylinder, moisture is down between 30-40%, in this step, should note shellfish post individuality being put to not making during conveyer belt mutually to laminate between shellfish post individuality or bear against, to prevent from the adhesion between shellfish post individuality occurs in dry run; Then shellfish post being placed in high temperature sea sand stirs drying, and drying end is filtered; Wherein said high temperature and high pressure steam shortening, its temperature is 110-120 DEG C, total cooking time 1-3 minute; Described dryer temperature 120-130 DEG C, drying time 1-2 minute; Described shellfish post is placed in high temperature sea sand and stirs drying, and the weight ratio of Bei Zhu and sea sand is 1:1-5, sea sand temperature 90-110 DEG C, drying time 3-5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310259150.XA CN103315038B (en) | 2013-06-27 | 2013-06-27 | A kind of processing method of dried scallop |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310259150.XA CN103315038B (en) | 2013-06-27 | 2013-06-27 | A kind of processing method of dried scallop |
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| Publication Number | Publication Date |
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| CN103315038A CN103315038A (en) | 2013-09-25 |
| CN103315038B true CN103315038B (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310259150.XA Expired - Fee Related CN103315038B (en) | 2013-06-27 | 2013-06-27 | A kind of processing method of dried scallop |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103891862B (en) * | 2014-04-23 | 2016-01-13 | 福建农林大学 | A kind of method of ultrasonic assistant dried scallop rehydration |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045217A (en) * | 1990-03-28 | 1990-09-12 | 威海海珍食品有限公司 | Method for producing dried scallop |
| CN1172607A (en) * | 1997-07-18 | 1998-02-11 | 姜秀婷 | Processing method for scallop |
| CN1252240A (en) * | 1999-09-23 | 2000-05-10 | 山东红超水产集团公司 | Method for processing scallop meat of marine products |
| CN102960785A (en) * | 2012-11-20 | 2013-03-13 | 福建农林大学 | Scallop meat dry-cure processing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61202670A (en) * | 1985-03-05 | 1986-09-08 | Marushichi Era Suisan Kk | Packaging of hot scallops |
| JPH0286755A (en) * | 1988-09-21 | 1990-03-27 | Shoei Pack:Kk | Processing method of scallop |
-
2013
- 2013-06-27 CN CN201310259150.XA patent/CN103315038B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045217A (en) * | 1990-03-28 | 1990-09-12 | 威海海珍食品有限公司 | Method for producing dried scallop |
| CN1172607A (en) * | 1997-07-18 | 1998-02-11 | 姜秀婷 | Processing method for scallop |
| CN1252240A (en) * | 1999-09-23 | 2000-05-10 | 山东红超水产集团公司 | Method for processing scallop meat of marine products |
| CN102960785A (en) * | 2012-11-20 | 2013-03-13 | 福建农林大学 | Scallop meat dry-cure processing method |
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| CN103315038A (en) | 2013-09-25 |
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