CN103637266A - Production method of sweet and pungent scallop meat - Google Patents
Production method of sweet and pungent scallop meat Download PDFInfo
- Publication number
- CN103637266A CN103637266A CN201310725856.0A CN201310725856A CN103637266A CN 103637266 A CN103637266 A CN 103637266A CN 201310725856 A CN201310725856 A CN 201310725856A CN 103637266 A CN103637266 A CN 103637266A
- Authority
- CN
- China
- Prior art keywords
- scallop
- production method
- post
- tasty
- scallop meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of sweet and pungent scallop meat which is good in color and taste and convenient to eat. The technical scheme is as follows: the production method is characterized by comprising the following steps: (1), cleaning scallop as a raw material; (2), taking scallop meat from the scallop cleaned in the step (1); (3), boiling the cleaned scallop meat in a jacketed kettle for 10-15min, adding sugar and chilli powder in the kettle; (4), placing the cooked scallop meat in a clean container to be tasty for 5-6h; (5), placing the tasty scallop meat in a clean container for draining for 15-25min; (6), metering and bagging; (7), performing pasteurization, wherein the sterilization temperature is 65-75 DEG C, and the sterilization time is 8-12min; (8), placing in cold water for cooling after sterilizing and then rapidly freezing; and (9), packaging and storing.
Description
Technical field
The invention belongs to the field of production of scallop post food, especially a kind of color and taste is good, the production method of the sweet peppery scallop post of instant.
Background technology
Scallop post nutritive value is extremely abundant, be rich in vitamin, protein and cholesterol, suppress cholesterol and at liver, synthesize and accelerate the effect of excretion of cholesterol, people are after edible shellfish food, often have a kind of salubrious pleasant sensation, this is undoubtedly useful to removing some worried symptoms.At present, the method for production scallop post food has multiple, and the problem of existence is that color and taste is damaged.
Summary of the invention
The object of this invention is to provide that a kind of color and taste is good, the production method of the sweet peppery scallop post of instant.
Technical scheme of the present invention is: the production method of sweet peppery scallop post, is characterized in that comprising the following steps:
(1) raw material scallop is cleaned;
(2) scallop after cleaning in step (1) is got to post;
(3) the scallop post after cleaning is put into jacketed pan and boil 10-15 minute, sugaring and chilli powder in pot;
(4) the scallop post after boiling is put into the tasty 5-6 hour of clean container;
(5) scallop post is put into clean container drop liquid 15-25 minute after tasty;
(6) metering pack;
(7) pasteurize, sterilization temperature 65-75 ℃, sterilizing time 8-12 minute;
(8) after sterilization, put into the cooling rear snap frozen of cold water;
(9) packing warehouse-in.
Effect of the present invention is: this product is to take scallop as raw material, through band shell fan clean, get post, boil, tasty, drop liquid, metering pack, sterilization, cooling freezing, packing warehouse-in make, and has that color and taste is good, the feature of instant.
Below in conjunction with not limiting embodiment, the present invention is described further.
The specific embodiment
The production method of sweet peppery scallop post, is characterized in that comprising the following steps:
(1) raw material scallop is cleaned;
(2) scallop after cleaning in step (1) is got to post;
(3) the scallop post after cleaning is put into jacketed pan and boil 10-15 minute, sugaring and chilli powder in pot;
(4) the scallop post after boiling is put into the tasty 5-6 hour of clean container;
(5) scallop post is put into clean container drop liquid 15-25 minute after tasty;
(6) metering pack;
(7) pasteurize, sterilization temperature 65-75 ℃, sterilizing time 8-12 minute;
(8) after sterilization, put into the cooling rear snap frozen of cold water;
(9) packing warehouse-in.
Claims (1)
1. the production method of sweet peppery scallop post, is characterized in that comprising the following steps:
(1) raw material scallop is cleaned;
(2) scallop after cleaning in step (1) is got to post;
(3) the scallop post after cleaning is put into jacketed pan and boil 10-15 minute, sugaring and chilli powder in pot;
(4) the scallop post after boiling is put into the tasty 5-6 hour of clean container;
(5) scallop post is put into clean container drop liquid 15-25 minute after tasty;
(6) metering pack;
(7) pasteurize, sterilization temperature 65-75 ℃, sterilizing time 8-12 minute;
(8) after sterilization, put into the cooling rear snap frozen of cold water;
(9) packing warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725856.0A CN103637266A (en) | 2013-12-26 | 2013-12-26 | Production method of sweet and pungent scallop meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725856.0A CN103637266A (en) | 2013-12-26 | 2013-12-26 | Production method of sweet and pungent scallop meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637266A true CN103637266A (en) | 2014-03-19 |
Family
ID=50242673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310725856.0A Pending CN103637266A (en) | 2013-12-26 | 2013-12-26 | Production method of sweet and pungent scallop meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637266A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2584883C1 (en) * | 2015-03-16 | 2016-05-20 | Олег Иванович Квасенков | Method for production of preserved "sea scallop and vegetables salad" |
| RU2585827C1 (en) * | 2015-03-16 | 2016-06-10 | Олег Иванович Квасенков | Method for preparation of preserved "sea scallop and vegetable salad" |
| RU2587258C1 (en) * | 2015-03-16 | 2016-06-20 | Олег Иванович Квасенков | Method for production of preserves "sea scallop and vegetables salad" |
| CN105876491A (en) * | 2014-12-30 | 2016-08-24 | 吕文良 | Production method of pulp-free fresh scallop meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935028A (en) * | 2006-04-18 | 2007-03-28 | 郭锋华 | Method for processing instant aquatic product |
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN101731671A (en) * | 2009-12-25 | 2010-06-16 | 河北农业大学 | Instant scallop adductor and preparation method thereof |
-
2013
- 2013-12-26 CN CN201310725856.0A patent/CN103637266A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935028A (en) * | 2006-04-18 | 2007-03-28 | 郭锋华 | Method for processing instant aquatic product |
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN101731671A (en) * | 2009-12-25 | 2010-06-16 | 河北农业大学 | Instant scallop adductor and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876491A (en) * | 2014-12-30 | 2016-08-24 | 吕文良 | Production method of pulp-free fresh scallop meat |
| RU2584883C1 (en) * | 2015-03-16 | 2016-05-20 | Олег Иванович Квасенков | Method for production of preserved "sea scallop and vegetables salad" |
| RU2585827C1 (en) * | 2015-03-16 | 2016-06-10 | Олег Иванович Квасенков | Method for preparation of preserved "sea scallop and vegetable salad" |
| RU2587258C1 (en) * | 2015-03-16 | 2016-06-20 | Олег Иванович Квасенков | Method for production of preserves "sea scallop and vegetables salad" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN104187515A (en) | Preparation method of sour, sweet and spicy hot pickled apple vegetables | |
| CN102805369A (en) | Multi-flavor inflammation relieving beef and preparation method thereof | |
| CN102919693B (en) | Preparation method for waxy rice tea cake | |
| CN103564340A (en) | Rice crust containing red tea and corn | |
| CN103637266A (en) | Production method of sweet and pungent scallop meat | |
| CN103284054B (en) | Preparation method of canned sweet corn | |
| CN103027260A (en) | Method for preparing Sichuan pickled vegetable food | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN104738570A (en) | Korean chilli sauce | |
| CN103918857A (en) | Production method for red date preserves | |
| CN103494223B (en) | A kind of free cephalanoplos tea sweet drink local flavor skewer and preparation method thereof | |
| CN103892352A (en) | Convenient prepared food of cooked swimming crabs with shells and processing method of food | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN104522706A (en) | Chicken feet with eight delicacies and preparation method thereof | |
| CN103876192A (en) | Mussel soft can and production method thereof | |
| CN103750227A (en) | Production process for chopped chilli in bags | |
| CN103385456B (en) | The preparation method of a kind of Chaohu phoenix tail green pepper egg sauce | |
| CN103082232A (en) | Production method of potato parfait | |
| CN102349593A (en) | Osmanthus flower fruity ice cream and preparation method thereof | |
| CN104207008A (en) | Thick and fragrant spring roll with milk wine and preparation method thereof | |
| CN108936504A (en) | A kind of preparation method of chafing dish bone soup | |
| CN103478293A (en) | Preparation method for oil with seafood flavor | |
| CN103892347B (en) | The baked abalone of Shang Tang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140319 |