CN105146594A - Instant scallop food - Google Patents
Instant scallop food Download PDFInfo
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- CN105146594A CN105146594A CN201510451541.0A CN201510451541A CN105146594A CN 105146594 A CN105146594 A CN 105146594A CN 201510451541 A CN201510451541 A CN 201510451541A CN 105146594 A CN105146594 A CN 105146594A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an instant scallop food. The instant scallop food is made by the following raw materials in percentages by weight: 54-70% of cured scallop meat, 3-7% of chicken, 2-4% of shrimp meat, 11-18% of starch, 4-6% of soybean protein, 0.2-1% of fried peanut powder, 0.1-1% of carrageenan, 4-10% of traditional Chinese medicine powder. Except for the scallop, the raw materials of the invention also comprise the chicken and the shrimp meat, so that the instant scallop food is rich in nutrition; moreover, the raw materials of the invention also comprise the traditional Chinese medicine powder which not only has the function of seasoning, but also has the functions of reducing internal heat and health-caring; thus, the instant scallop food is rationally matched and can be made into instant steamed food, fried food and baked food. The instant scallop food is convenient to eat, unique in flavor, rich in nutrition and not easy to cause internal heat.
Description
Technical field
The present invention relates to a kind of food primarily of processing of aquatic products, be specifically related to a kind of instant pectinid food.
Background technology
Scallop; its delicious meat is good to eat; there is containing a large amount of taurine, EPA, DHA, choline, polysaccharide etc. the active material of medical value; also containing multiple essential amino acid and glycoprotein, vitamin B12, folic acid and the several physiological active substances such as trace elements of selenium, calcium, there is antitumor, reducing blood lipid, anti-ageing multiple biological function of waiting for a long time.Scallop major part, for eating raw, is eaten soft taste, delicious succulence raw, is subject to liking of people.But because scallop living environment requires strict, and not easily transport, can have fresh scallop is only by extra large people.Along with the development of scallop culture industry, the output of scallop improves constantly, and scallop, except marketing fresh, is also processed to various product gradually and sells to each department.
And in the market scallop product mainly scallop is rinsed well rear directly peel off get jerky dry make scallop dried product or scallop boiling is peeled off get meat after be processed into frozen food through hanging ice clothing again.Although above-mentioned scallop converted products adds the circulation of scallop, improve the economic worth of scallop, but kind is single, and be half processed finished products of scallop, buyer also needs to do processing further and could eat, inconvenience, particularly for the crowd of the seafood that is bad to boil, will be a difficult problem to the half-finished culinary art of scallop.Therefore research and develop a kind of delicious taste, the instant pectinid product of instant is an important channel of improving the scallop market competitiveness.Along with the raising of going back marine products processing technology, market also there is various instant pectinid product, as the application number Chinese invention patent application that is CN200810249878.3 discloses a kind of preparation method of instant pectinid, it is through pretreatment by scallop post, seasoning soup soaks, ready-to-eat food is made in baking and vacuum packaging, its seasoning soup is soy sauce 8% ~ 12% by percentage by weight, white granulated sugar 5% ~ 9%, vinegar 8% ~ 12%, yellow rice wine 2% ~ 5%, monosodium glutamate 0.2% ~ 0.4%, pepper 0.05% ~ 0.15%, water is surplus composition, its mouthfeel is unique, instant bagged, but its nutrition is short of, the requirement of people health care can not be met.
Summary of the invention
For above-mentioned deficiency, technical problem to be solved by this invention is to provide a kind of instant bagged, and mouthfeel is unique, the instant pectinid food of nutrition and health care.
For solving the problem, the present invention is achieved through the following technical solutions: a kind of instant pectinid food, is made up of the raw material of following percentage by weight: pickle scallop 54 ~ 70%, chicken 3 ~ 7%, peeled shrimp 2 ~ 4%, starch 11 ~ 18%, soybean protein 4 ~ 6%, fry peanut powder 0.2 ~ 1%, carragheen 0.1 ~ 1%, traditional Chinese medicine powder 4 ~ 10%.
In such scheme, further, described traditional Chinese medicine powder can be made up of the raw material of following weight portion: the Radix Astragali 7 ~ 15 parts, cordate houttuynia 5 ~ 12 parts, the membrane of a chicken's gizzard 8 ~ 17 parts, Momordica grosvenori 2 ~ 10 parts, eupatorium 1 ~ 7 part, selfheal 5 ~ 12 parts, chrysanthemum 7 ~ 15 parts, peppermint 3 ~ 8 parts, matrimony vine 1 ~ 8 part, 10 ~ 17 parts, Radix Glycyrrhizae.
The preparation method of above-mentioned instant pectinid food, comprises the following steps:
1) pickle the preparation of scallop: a, get fresh scallops and put into steamer boiling 17 ~ 25min, then reject shell and internal organ, after cleaning scallop; B, take 45 ~ 60% of traditional Chinese medicine powder gross weight, then add 3 ~ 5 times of clear water, big fire turns slow fire boiling 25 ~ 30min after boiling, and leaches the dregs of a decoction, obtain first-time filtrate, the gained dregs of a decoction add its weight 3 ~ 5 times of clear water, and big fire turns slow fire boiling 25 ~ 30min after boiling, and filter, obtain secondary filtrate, merge twice filtrate, after mixing thoroughly, be concentrated into the herb liquid that concentration is 70 ~ 80%, for subsequent use; C, the scallop got in step a, by scallop: the weight ratio mixing of flavoring=2 ~ 3:1 ~ 2, then adds the herb liquid in step b, stir, after pickling 1 ~ 3h, leach scallop, to obtain final product at temperature is 4 ~ 10 DEG C;
2) take chicken and peeled shrimp by weight, after the shell of rejecting the bone in chicken and peeling peeled shrimp off, put into masticator and blend, then carry out grinding to obtain muddy flesh;
3) take by weight starch, soybean protein, stir-fry peanut powder, carragheen and through step 1) after remaining traditional Chinese medicine powder, mixing, obtain mixed powder, then the water that temperature is 80 ~ 100 DEG C, weight is mixed powder gross weight 1.2 ~ 1.8 times is added, stir, add salt and step 2 that weight is mixed powder 0.1 ~ 0.5% again) obtained muddy flesh, mix, obtain powder paste, then by powder paste uniform application in step 1) the obtained surface of pickling scallop, obtain scallop meatball, for subsequent use;
4) by step 3) obtained scallop meatball evenly puts on screen cloth, then carry out smoking, to steam or after fried system, then carry out vacuum packaging and sterilization, i.e. obtained finished product.
Such scheme, step 1) in, described flavoring can be made up of the raw material of following weight portion: cooking wine 4 ~ 10 parts, 7 ~ 15 parts, ginger, 3 ~ 7 parts, Chinese prickly ash, 5 ~ 13 parts, soy sauce, salt 0.5 ~ 1 part, tsaoko 1 ~ 5 part, sesame 1 ~ 5 part, 1 ~ 8 part, garlic juice, chickens' extract 2 ~ 5 parts, citric acid 3 ~ 8 parts.
Compared with prior art, beneficial effect of the present invention is:
Raw material of the present invention also has chicken and peeled shrimp except scallop, nutritious, and also have not only can seasoning but also have the traditional Chinese medicine powder of falling fiery health-care effect, collocation rationally, can be made into instant cooking food, fried food and bakers' product, instant, taste is unique, nutritious, and not easily gets angry.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained, but the present invention is not limited to these embodiments.
Embodiment 1
A kind of instant pectinid food, be made up of the raw material of following percentage by weight: pickle scallop 54%, chicken 7%, peeled shrimp 4%, starch 11%, soybean protein 4%, fry peanut powder 1%, carragheen 0.1%, traditional Chinese medicine powder 10%, wherein said traditional Chinese medicine powder is made up of the raw material of following weight portion: the Radix Astragali 7 parts, cordate houttuynia 12 parts, the membrane of a chicken's gizzard 8 parts, Momordica grosvenori 10 parts, eupatorium 7 parts, selfheal 5 parts, chrysanthemum 15 parts, peppermint 3 parts, matrimony vine 8 parts, 10 parts, Radix Glycyrrhizae.
The preparation method of described instant pectinid food is made up of following steps:
1) pickle the preparation of scallop: a, get fresh scallops and put into steamer boiling 17min, then reject shell and internal organ, after cleaning scallop; B, take 60% of traditional Chinese medicine powder gross weight, then add 5 times of clear water, big fire turns slow fire boiling 30min after boiling, and leaches the dregs of a decoction, obtain first-time filtrate, the gained dregs of a decoction add its weight 3 times of clear water, and big fire turns slow fire boiling 25min after boiling, and filter, obtain secondary filtrate, merge twice filtrate, after mixing thoroughly, be concentrated into the herb liquid that concentration is 70%, for subsequent use; C, the scallop got in step a, by scallop: the weight ratio mixing of flavoring=2:1, then adds the herb liquid in step b, stir, after pickling 1h, leach scallop, to obtain final product at temperature is 10 DEG C;
2) take chicken and peeled shrimp by weight, after the shell of rejecting the bone in chicken and peeling peeled shrimp off, put into masticator and blend, then carry out grinding to obtain muddy flesh;
3) take by weight starch, soybean protein, stir-fry peanut powder, carragheen and through step 1) after remaining traditional Chinese medicine powder, mixing, obtain mixed powder, then add the water that temperature is 100 DEG C, weight is mixed powder gross weight 1.8 times, stir, add salt and step 2 that weight is mixed powder 0.5% again) obtained muddy flesh, mix, obtain powder paste, then by powder paste uniform application in step 1) the obtained surface of pickling scallop, obtain scallop meatball, for subsequent use;
4) by step 3) obtained scallop meatball evenly puts on screen cloth, then smokes, described in smoke and be specially that scallop meatball to be placed in temperature be toast 1.5h in the baker of 80 DEG C, then carry out vacuum packaging and sterilization, i.e. obtained finished product.
Such scheme, step 1) in, described flavoring is made up of the raw material of following weight portion: cooking wine 10 parts, 7 parts, ginger, 7 parts, Chinese prickly ash, 5 parts, soy sauce, salt 1 part, tsaoko 5 parts, sesame 1 part, 8 parts, garlic juice, chickens' extract 2 parts, citric acid 8 parts.
Embodiment 2
A kind of instant pectinid food, be made up of the raw material of following percentage by weight: pickle scallop 70%, chicken 3%, peeled shrimp 2%, starch 18%, soybean protein 6%, fry peanut powder 0.2%, carragheen 1%, traditional Chinese medicine powder 10%, wherein said traditional Chinese medicine powder is made up of the raw material of following weight portion: the Radix Astragali 15 parts, cordate houttuynia 5 parts, the membrane of a chicken's gizzard 17 parts, Momordica grosvenori 2 parts, eupatorium 1 part, selfheal 12 parts, chrysanthemum 7 parts, peppermint 8 parts, matrimony vine 1 part, 17 parts, Radix Glycyrrhizae.
The preparation method of described instant pectinid food, comprises the following steps:
1) pickle the preparation of scallop: a, get fresh scallops and put into steamer boiling 25min, then reject shell and internal organ, after cleaning scallop; B, take 45% of traditional Chinese medicine powder gross weight, then add 3 times of clear water, big fire turns slow fire boiling 25min after boiling, and leaches the dregs of a decoction, obtain first-time filtrate, the gained dregs of a decoction add its weight 5 times of clear water, and big fire turns slow fire boiling 30min after boiling, and filter, obtain secondary filtrate, merge twice filtrate, after mixing thoroughly, be concentrated into the herb liquid that concentration is 80%, for subsequent use; C, the scallop got in step a, by scallop: the weight ratio mixing of flavoring=3:2, then adds the herb liquid in step b, stir, after pickling 3h, leach scallop, to obtain final product at temperature is 4 DEG C;
2) take chicken and peeled shrimp by weight, after the shell of rejecting the bone in chicken and peeling peeled shrimp off, put into masticator and blend, then carry out grinding to obtain muddy flesh;
3) take by weight starch, soybean protein, stir-fry peanut powder, carragheen and through step 1) after remaining traditional Chinese medicine powder, mixing, obtain mixed powder, then add the water that temperature is 100 DEG C, weight is mixed powder gross weight 1.2 times, stir, add salt and step 2 that weight is mixed powder 0.1% again) obtained muddy flesh, mix, obtain powder paste, then by powder paste uniform application in step 1) the obtained surface of pickling scallop, obtain scallop meatball, for subsequent use;
4) by step 3) obtained scallop meatball evenly puts on screen cloth, steam again, described in steam to be specially scallop meatball put into food steamer water proof boiling 30 ~ 50min, be cooled to natural culture, carry out vacuum packaging and sterilization again, i.e. obtained finished product.
Such scheme, step 1) in, described flavoring is made up of the raw material of following weight portion: cooking wine 10 parts, 15 parts, ginger, 3 parts, Chinese prickly ash, 13 parts, soy sauce, salt 0.5 part, tsaoko 1 part, sesame 5 parts, 1 part, garlic juice, chickens' extract 5 parts, citric acid 3 parts.
Embodiment 3
A kind of instant pectinid food, be made up of the raw material of following percentage by weight: pickle scallop 60%, chicken 5%, peeled shrimp 3%, starch 16%, soybean protein 5.5%, fry peanut powder 0.5%, carragheen 0.8%, traditional Chinese medicine powder 7%, wherein said traditional Chinese medicine powder is made up of the raw material of following weight portion: the Radix Astragali 11 parts, cordate houttuynia 8 parts, the membrane of a chicken's gizzard 13 parts, Momordica grosvenori 7 parts, eupatorium 5 parts, selfheal 10 parts, chrysanthemum 12 parts, peppermint 5 parts, matrimony vine 6 parts, 14 parts, Radix Glycyrrhizae.
The preparation method of described instant pectinid food, comprises the following steps:
1) pickle the preparation of scallop: a, get fresh scallops and put into steamer boiling 21min, then reject shell and internal organ, after cleaning scallop; B, take 50% of traditional Chinese medicine powder gross weight, then add 4 times of clear water, big fire turns slow fire boiling 28min after boiling, and leaches the dregs of a decoction, obtain first-time filtrate, the gained dregs of a decoction add its weight 4 times of clear water, and big fire turns slow fire boiling 29min after boiling, and filter, obtain secondary filtrate, merge twice filtrate, after mixing thoroughly, be concentrated into the herb liquid that concentration is 75%, for subsequent use; C, the scallop got in step a, by scallop: the weight ratio mixing of flavoring=2.5:1.5, then adds the herb liquid in step b, stir, after pickling 2h, leach scallop, to obtain final product at temperature is 8 DEG C;
2) take chicken and peeled shrimp by weight, after the shell of rejecting the bone in chicken and peeling peeled shrimp off, put into masticator and blend, then carry out grinding to obtain muddy flesh;
3) take by weight starch, soybean protein, stir-fry peanut powder, carragheen and through step 1) after remaining traditional Chinese medicine powder, mixing, obtain mixed powder, then add the water that temperature is 90 DEG C, weight is mixed powder gross weight 1.5 times, stir, add salt and step 2 that weight is mixed powder 0.3% again) obtained muddy flesh, mix, obtain powder paste, then by powder paste uniform application in step 1) the obtained surface of pickling scallop, obtain scallop meatball, for subsequent use;
4) by step 3) obtained scallop meatball evenly puts on screen cloth, carry out fried system again, described fried system is specially puts into the fried 18 ~ 30min of the oil cauldron that vegetable oil is housed by scallop meatball, drains oil and after being cooled to normal temperature, carry out vacuum packaging and sterilization again, i.e. obtained finished product.
Such scheme, step 1) in, described flavoring is made up of the raw material of following weight portion: cooking wine 7 parts, 12 parts, ginger, 5 parts, Chinese prickly ash, 8 parts, soy sauce, salt 0.8 part, tsaoko 4 parts, sesame 3 parts, 6 parts, garlic juice, chickens' extract 3 parts, citric acid 5 parts.
Claims (4)
1. an instant pectinid food, it is characterized in that, be made up of the raw material of following percentage by weight: pickle scallop 54 ~ 70%, chicken 3 ~ 7%, peeled shrimp 2 ~ 4%, starch 11 ~ 18%, soybean protein 4 ~ 6%, fry peanut powder 0.2 ~ 1%, carragheen 0.1 ~ 1%, traditional Chinese medicine powder 4 ~ 10%.
2. instant pectinid food according to claim 1, it is characterized in that, described traditional Chinese medicine powder is made up of the raw material of following weight portion: the Radix Astragali 7 ~ 15 parts, cordate houttuynia 5 ~ 12 parts, the membrane of a chicken's gizzard 8 ~ 17 parts, Momordica grosvenori 2 ~ 10 parts, eupatorium 1 ~ 7 part, selfheal 5 ~ 12 parts, chrysanthemum 7 ~ 15 parts, peppermint 3 ~ 8 parts, matrimony vine 1 ~ 8 part, 10 ~ 17 parts, Radix Glycyrrhizae.
3. the preparation method of instant pectinid food according to claim 1 or 2, is characterized in that, comprise the following steps:
1) pickle the preparation of scallop: a, get fresh scallops and put into steamer boiling 17 ~ 25min, then reject shell and internal organ, after cleaning scallop; B, take 45 ~ 60% of traditional Chinese medicine powder gross weight, then add 3 ~ 5 times of clear water, big fire turns slow fire boiling 25 ~ 30min after boiling, and leaches the dregs of a decoction, obtain first-time filtrate, the gained dregs of a decoction add its weight 3 ~ 5 times of clear water, and big fire turns slow fire boiling 25 ~ 30min after boiling, and filter, obtain secondary filtrate, merge twice filtrate, after mixing thoroughly, be concentrated into the herb liquid that concentration is 70 ~ 80%, for subsequent use; C, the scallop got in step a, by scallop: the weight ratio mixing of flavoring=2 ~ 3:1 ~ 2, then adds the herb liquid in step b, stir, after pickling 1 ~ 3h, leach scallop, to obtain final product at temperature is 4 ~ 10 DEG C;
2) take chicken and peeled shrimp by weight, after the shell of rejecting the bone in chicken and peeling peeled shrimp off, put into masticator and blend, then carry out grinding to obtain muddy flesh;
3) take by weight starch, soybean protein, stir-fry peanut powder, carragheen and through step 1) after remaining traditional Chinese medicine powder, mixing, obtain mixed powder, then the water that temperature is 80 ~ 100 DEG C, weight is mixed powder gross weight 1.2 ~ 1.8 times is added, stir, add salt and step 2 that weight is mixed powder 0.1 ~ 0.5% again) obtained muddy flesh, mix, obtain powder paste, then by powder paste uniform application in step 1) the obtained surface of pickling scallop, obtain scallop meatball, for subsequent use;
4) by step 3) obtained scallop meatball evenly puts on screen cloth, then carry out smoking, to steam or after fried system, then carry out vacuum packaging and sterilization, i.e. obtained finished product.
4. the preparation method of instant pectinid food according to claim 3, it is characterized in that, step 1) in, described flavoring is made up of the raw material of following weight portion: cooking wine 4 ~ 10 parts, 7 ~ 15 parts, ginger, 3 ~ 7 parts, Chinese prickly ash, 5 ~ 13 parts, soy sauce, salt 0.5 ~ 1 part, tsaoko 1 ~ 5 part, sesame 1 ~ 5 part, 1 ~ 8 part, garlic juice, chickens' extract 2 ~ 5 parts, citric acid 3 ~ 8 parts.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510451541.0A CN105146594A (en) | 2015-07-28 | 2015-07-28 | Instant scallop food |
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| CN201510451541.0A CN105146594A (en) | 2015-07-28 | 2015-07-28 | Instant scallop food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373660A (en) * | 2017-09-06 | 2017-11-24 | 广西中医药大学 | A kind of preparation method of olive money scallop dish to go with rice, steamed buns etc |
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
-
2015
- 2015-07-28 CN CN201510451541.0A patent/CN105146594A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373660A (en) * | 2017-09-06 | 2017-11-24 | 广西中医药大学 | A kind of preparation method of olive money scallop dish to go with rice, steamed buns etc |
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
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Application publication date: 20151216 |