CN109123489A - A kind of dried scallop processing technology - Google Patents
A kind of dried scallop processing technology Download PDFInfo
- Publication number
- CN109123489A CN109123489A CN201810824050.XA CN201810824050A CN109123489A CN 109123489 A CN109123489 A CN 109123489A CN 201810824050 A CN201810824050 A CN 201810824050A CN 109123489 A CN109123489 A CN 109123489A
- Authority
- CN
- China
- Prior art keywords
- processing technology
- adductor muscle
- moisture
- minutes
- dried scallop
- 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
- 235000020637 scallop Nutrition 0.000 title claims abstract description 34
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 28
- 210000003205 muscle Anatomy 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 241000237503 Pectinidae Species 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 5
- 235000015170 shellfish Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- -1 amino acid compound Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000014393 valine Nutrition 0.000 description 1
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
-
- 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
Abstract
A kind of dried scallop processing technology, comprising the following steps: a, put into the water of boiling after cleaning new fresh scallops, be cooked to shell and open, taken out be allowed to cool immediately, then cut off adductor muscle；B, the adductor muscle cut off, which is immersed in cold water, to be rinsed, and strips the film of its surface attachment；C, it is then placed in 6~8% saline solution for be previously heated to 80-90 DEG C and boils second time, medium sized adductor muscle was shunk to it and taken out, and then cleaned with clear water and drip moisture through 60-12 minutes；D, it puts in an oven, dries 30-60 minutes, until surface moisture evaporating completely, then dry and do to moisture below 15%.Dried scallop processing technology of the invention has greatly improved the mouthfeel and nutritive value of scallop by boiling technique, stoving process and its control of parameter twice.
Description
Technical field
The present invention relates to marine products processing technical fields.
Background technique
Scallop is to claim in the generation for the bivalve that scallop belongs to, and is one of marine fishery resources important all over the world.
Shell, meat, nacre have high utility value, and many scallops are edible as cuisines.
Scallop is to claim in the generation for the bivalve that scallop belongs to, and is one of marine fishery resources important all over the world.
Shell, meat, nacre have high utility value, and many scallops are edible as cuisines.
Raw material of the scallop as food processing has unique flavor, compared with other fish and shellfish, Glycine Levels pole
More, containing alanine, glutamic acid, valine etc., there are many amino acid content especially related with flavor.Current domestic and international scallop
Main processed goods be dried scallop, in addition to this, foreign countries also boil the diversified forms such as scallop, grease stain product, smoked product, sugaring product
Scallop product.
Scallop is liked that by the majority of consumers, scallop is other than fresh food, also due to its delicious flavour and depth full of nutrition
It is dry that scallop can be made, existing dried scallop processing method greatly reduces the mouthfeel and nutritive value of scallop.
Summary of the invention
In order to solve the above problem existing for existing dried scallop processing technology, the present invention provides a kind of processing of freezing scallop column
Technique.
Present invention technical solution used for the above purpose is: a kind of dried scallop processing technology, comprising the following steps:
A, it is put into the water of boiling after cleaning new fresh scallops, is cooked to shell and opens, taken out be allowed to cool immediately, then cut off
Adductor muscle；
B, the adductor muscle cut off, which is immersed in cold water, to be rinsed, and strips the film of its surface attachment；
C, it is then placed in 6~8% saline solution for be previously heated to 80-90 DEG C and boils second time, medium sized adductor muscle warp
It 60-12 minutes, shrinks to it and takes out, then cleaned with clear water and drip moisture；
D, put in an oven, dry 30-60 minutes, until surface moisture evaporating completely, then dry do to moisture 15% with
Under；
In the step d, the preference temperature of drying is 100~150 DEG C.
Dried scallop processing technology of the invention is greatly improved by boiling technique, stoving process and its control of parameter twice
The mouthfeel and nutritive value of scallop.
Specific embodiment
Freezing scallop column processing technology of the invention puts into the water of boiling after cleaning new fresh scallops, is cooked to shell
Open, immediately take out be allowed to cool, then cut off adductor muscle with tip pocket knife, remaining soft body as byproduct separately processing at
Reason.The adductor muscle cut off is immersed in cold water and is rinsed 1 hour, and strips the film of its surface attachment, is then placed in and adds in advance
Heat is boiled second time into 80 DEG C of 8~8.5% saline solution, and medium sized adductor muscle was shunk to it and taken through 10 minutes or so
Out, moisture is then cleaned and dripped with clear water, is placed in 100~150 DEG C of baking oven, is dried 50 minutes or so, until surface moisture
Evaporating completely, then dried；Or not drying, it is placed directly on bamboo curtain splint and dries, do to moisture below 12%.
After boiling second time, the drying of shellfish column can be prevented into brown stain.Because of the shellfish column of drying, due to sufficiently heating, Bei Zhu
The reduced sugar of outer layer substantially reduces, and reduced sugar also seldom variation during storage, the shellfish column that do not dry, although also
Raw sugar is also reduced, but reduced sugar continues to reduce with browning reaction during storage.In addition to this, sugar, amino acid compound
Object, soluble copper etc. also have similarly to be inclined to reduced sugar, and the presence of these ingredients also has very big relationship with brown stain.So boiling
It after second time, preferably first dries and shines again, the brown stain of dried scallop can be prevented.The preference temperature of drying is 100~150 DEG C.
The present invention is described by embodiment, and those skilled in the art know, is not departing from spirit of the invention
In the case where range, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in religion of the invention
It leads down, can modify to these features and embodiment to adapt to particular situation and material without departing from essence of the invention
Mind and range.Therefore, the present invention is not limited to the particular embodiment disclosed, fallen with claims hereof
Embodiment in range belongs to protection scope of the present invention.
Claims (2)
1. a kind of dried scallop processing technology, it is characterised in that: the following steps are included:
A, it is put into the water of boiling after cleaning new fresh scallops, is cooked to shell and opens, taken out be allowed to cool immediately, then cut off
Adductor muscle；
B, the adductor muscle cut off, which is immersed in cold water, to be rinsed, and strips the film of its surface attachment；
C, it is then placed in 6~8% saline solution for be previously heated to 80-90 DEG C and boils second time, medium sized adductor muscle warp
It 60-12 minutes, shrinks to it and takes out, then cleaned with clear water and drip moisture；
D, put in an oven, dry 30-60 minutes, until surface moisture evaporating completely, then dry do to moisture 15% with
Under.
2. a kind of dried scallop processing technology according to claim 1, it is characterised in that: in the step d, the suitable temperature of drying
Degree is 100~150 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810824050.XA CN109123489A (en) | 2018-07-25 | 2018-07-25 | A kind of dried scallop processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810824050.XA CN109123489A (en) | 2018-07-25 | 2018-07-25 | A kind of dried scallop processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123489A true CN109123489A (en) | 2019-01-04 |
Family
ID=64797707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810824050.XA Pending CN109123489A (en) | 2018-07-25 | 2018-07-25 | A kind of dried scallop processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123489A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419695A (en) * | 2019-09-18 | 2019-11-08 | 大连吉德水产有限公司 | A kind of cold frozen boiled scallop processing technology |
Citations (6)
| 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 |
| CN101396134A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant scallop |
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
| CN102948823A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant soft scallop |
| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN106262014A (en) * | 2016-08-16 | 2017-01-04 | 莆田市汇龙海产有限公司 | Dry scallop processing method |
-
2018
- 2018-07-25 CN CN201810824050.XA patent/CN109123489A/en active Pending
Patent Citations (6)
| 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 |
| CN101396134A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant scallop |
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
| CN102948823A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant soft scallop |
| CN105767951A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Preparation method of instant smoked yesso scallop |
| CN106262014A (en) * | 2016-08-16 | 2017-01-04 | 莆田市汇龙海产有限公司 | Dry scallop processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419695A (en) * | 2019-09-18 | 2019-11-08 | 大连吉德水产有限公司 | A kind of cold frozen boiled scallop processing technology |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |