CN109645382A - A kind of preparation process of scallop - Google Patents
A kind of preparation process of scallop Download PDFInfo
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- CN109645382A CN109645382A CN201711396261.XA CN201711396261A CN109645382A CN 109645382 A CN109645382 A CN 109645382A CN 201711396261 A CN201711396261 A CN 201711396261A CN 109645382 A CN109645382 A CN 109645382A
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- scallop
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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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/04—Processing bivalves, e.g. oysters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to field of food, and in particular to a kind of preparation process of scallop.The preparation process includes major ingredient preparation section, auxiliary material preparation section, and the raw material of the major ingredient preparation section includes scallop 60%-70%, bean vermicelli 10%-15%, Chinese yam 5%-10%, Zao powder 2%-5%, fructus lycii 3% by mass percentage；The auxiliary material preparation section material includes garlic granule 2.5%, ginger juice 1%, white granulated sugar 2.5%, raw oil consumption 1%, soy sauce 3%, starch 3%, salt 2%, the sapidity nucleotide disodium 0.1%: frying smashed garlic 2% by mass percentage；When scallop uniformly coats auxiliary material, Chinese yam is covered on auxiliary material, is preferably contacted auxiliary material with scallop absorption, after the freezing processing to scallop, auxiliary material is mutually merged with scallop, the mouthfeel for promoting scallop, extends the shelf-life of scallop, after precooling treatment, scallop and auxiliary material are preferably mixed into covering, fast frozen is being carried out, the taste that can be maximally maintained scallop and auxiliary material is not destroyed, to be more advantageous to Refrigerated Transport.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation process of scallop.
Background technique
In daily life, scallop belongs to mollusks, and Pectenidae is the important shellfish culture kind in China.Scallop
Itself has very high nutritive value, and protein content is very high, and rich in a variety of amino acid, highly unsaturated fatty acid and micro-
Secondary element.Scallop fresh meat contains 17 kinds of amino acid, and content ratio is reasonable, wherein L-aminobutanedioic acid, glutamic acid, glycine, leucine,
Lysine, arginine equal size are relatively high.In addition, the micro member such as calcium also rich in, magnesium, zinc, iron, copper, selenium in scallop
Element.
Scallop fine and tender taste, delicious flavour are to firmly get a kind of popular aquatic products.But current China scallop market with
Based on fresh and alive sale, since fresh-keeping cost is high, and preservation technology is lower, therefore new fresh scallops are only edible for region following the line of the sea.With
The popularization of seafood product deep processing, more and more consumers seek some efficient and convenient and delicious flavour marine product.
But existing fast food scallop is needed when edible since scallop and chilli garlic sauce are independently packed by chilli garlic sauce weight
New leaching is complicated for operation on scallop.On the other hand, existing disclosed manufacture craft is not suitable for industrialized production, without quality
It ensures.For food, and it is product made of seafood, once there are quality problems, great injury will cause to human body.
Summary of the invention
In order to effectively solve the above problems, the present invention provides the scallop and its preparation process of a kind of suitable industrialized production,
The specific technical solution of the present invention is as follows: a kind of preparation process of scallop, and the preparation process includes major ingredient preparation section, auxiliary material
Preparation section, the major ingredient preparation section are used to prepare major ingredient, and the auxiliary material preparation section is used to prepare auxiliary material, the major ingredient system
The raw material of standby process includes scallop 60%-70%, bean vermicelli 10%-15%, Chinese yam 5%-10%, Zao powder by mass percentage
2%-5%, fructus lycii 3%；
The auxiliary material preparation section material includes garlic granule 2.5%, ginger juice 1%, white granulated sugar 2.5%, life by mass percentage
Oil consumption 1%, soy sauce 3%, starch 3%, salt 2%, the sapidity nucleotide disodium 0.1%: frying smashed garlic 2%；
The auxiliary material surrounds the extremely scallop side, punctures aperture at the scallop center, and sprinkling garlic granule juice is extremely
Scallop is completely covered.
Further, the scallop major ingredient preparation section the following steps are included:
(1) scallop is fresh-keeping: selection scallop is full, and uniform in size, outer surface is clean, no exogenous impurity；
(2) Refrigerated Transport is pre-chilled: precooling freshness retaining is carried out to scallop, precooling temperature is 0 to 2 DEG C, and pre-coo time 3-5min,
And passes through refrigerator car or be directly placed into freezer and store；
(3) scallop outbound: the scallop after will be quick-frozen proposes to slow greenhouse thaw slow warm；
(4) machine cleans: scallop being poured into mill shell drum washing machine cleaning, washes away the viscous impurity in surface；
(5) scallop is handled: the scallop progress after mill shell manually being opened shell, shell is removed on one side, it is another that the human body stays in shell
On on one side, stomach and gutstring are removed completely with knife；
(6) it cleans: qualified scallop will be examined to be placed on cleaning below running water, wash away around the viscous mucus in surface and skirt
Silt, the skirt above the human body is ripped with tweezers after cleaning, encloses the bottom of yolk, if scallop center puncture
Dry aperture, the scallop handled well is placed on single-freeze device；
(7) it prepares major ingredient: by the bean vermicelli section by impregnating and cutting along scallop body direction drawout, Chinese yam being modulated into
Paste mixes Zao powder, fructus lycii；
(8) it prepares auxiliary material: prepared auxiliary material is placed on scallop side and scallop center, auxiliary material is smeared uniformly,
And the sprinkling garlic granule juice at scallop center, Chinese yam is covered on scallop；
(9) be rapidly frozen: the scallop after pre-cooling carries out quick-freezing fresh-keeping, the single-freeze device for filling scallop is placed on instant freezer
On freezed, the temperature of quick-frozen cooling is -18 DEG C to -20 DEG C, and the quick-frozen time is no more than 5min；
(10) it packs, vacuumize: single piece of scallop qualified pack will be examined, vacuumize and packed；
(11) sampling Detection: the scallop after packaging is sampled detection, it is ensured that whether all kinds of total plate counts of product meet food
Use standard；
(12) it packs: will be at joint sealing after the vanning of the scallop of bag；
(13) storage refrigeration: the product after joint sealing is put into -15 DEG C to 17 DEG C of freezer and is stored.
Further, the preparation method of the auxiliary material includes the following steps:
(1) it grinds garlic granule: will be cut into small pieces after garlic peeling, shape of claying into power after drying is put into spare in basin；
(2) it cuts ginger grain: will be cut into small pieces after ginger cleaning peeling, be put into spare in basin；
(3) it fries smashed garlic: smashed garlic being subjected to fry and is fried, keep frying oil temperature at 30 DEG C -60 DEG C；
(4) it measures: being measured by the proportion of each ingredient of the major ingredient, the proportion of each ingredient of auxiliary material is measured；
(5) it mixes: the auxiliary material after metering being stirred evenly, is placed on spare in basin；
(6) it squeezes garlic juice: fresh garlic being carried out to squeeze crowded juice, and the garlic juice concentration newly squeezed is diluted to 20-45%, and
It is put into spare in sealing container.
Further, when the scallop of the step (1) carries out pre-cooling freezing, the Pre-cooling Mode is that a precooler carries out in advance
It is cold, including but not limited to compression refrigerating machine.
5. a kind of preparation process of scallop as claimed in claim 2, it is characterised in that: the scallop of the step (2) carries out
When quick-frozen freezing, the quick-frozen mode is an instant freezer, and the instant freezer includes but is not limited to propulsion fast refrigerator.
Further, it is the press-fit equipment with multiple syringe needles that the scallop center, which punctures the mode of aperture,.
Further, the preparation method of the bean vermicelli includes the following steps:
Bean vermicelli impregnates: bean vermicelli being immersed in cold water, soaking time 10min, bean vermicelli dissection: soaked bean vermicelli is fished out
Water is controlled after out, is cut off after controlling water, is cut into 10-15cm long, container is put into after cutting, and soaked with the auxiliary material sauce
Bubble.
Usefulness of the present invention:
Aperture is punctured at the scallop center, and sprinkling garlic granule juice is to being completely covered scallop.When scallop is carried out to garlic
When last juice, auxiliary material carry out feeding, puncturing hole can preferably absorb, and promote the taste of scallop, make scallop tasty mouthfeel, and meat is rich
It is flexible；
When scallop uniformly coats auxiliary material, Chinese yam is covered on auxiliary material, to preferably absorb auxiliary material and scallop
Contact, after the freezing processing to scallop, can keep effect of the Chinese yam stickiness to scallop, so that auxiliary material mutually be melted with scallop
It closes, promotes the mouthfeel of scallop, to complete scallop production, extend the shelf-life of scallop, be more advantageous to long distance transportation.
After precooling treatment, guarantee that the viscous stickiness of Chinese yam can preferably can mix scallop and auxiliary material in optimum performance
Covering is closed, fast frozen is being carried out, the taste that can be maximally maintained scallop and auxiliary material is not destroyed, and reduces addling for scallop
Rate, to be more advantageous to Refrigerated Transport.
Detailed description of the invention
Fig. 1 is the scallop preparation flow figure for inventing an embodiment；
Fig. 2 is the preparation technology flow chart for inventing the auxiliary material.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to the accompanying drawings and embodiments, right
The present invention is explained in further detail.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, and
It is not used in the restriction present invention.
On the contrary, the present invention covers any substitution done on the essence and scope of the present invention being defined by the claims, repairs
Change, equivalent method and scheme.Further, in order to make the public have a better understanding the present invention, below to of the invention thin
It is detailed to describe some specific detail sections in section description.Part without these details for a person skilled in the art
The present invention can also be understood completely in description.
As shown in Figure 1, this embodiment offers a kind of scallops for the scallop preparation flow figure of one embodiment of invention
Preparation process, the preparation process include scallop major ingredient preparation section, auxiliary material preparation section, the raw material of the major ingredient preparation section
It by mass percentage include scallop 60%-70%, bean vermicelli 10%-15%, Chinese yam 5%-10%, Zao powder 2%-5%, fructus lycii
3%；The auxiliary material preparation section material includes garlic granule 2.5%, ginger juice 1%, white granulated sugar 2.5%, raw oil consumption by mass percentage
1%, soy sauce 3%, starch 3%, salt 2%, the sapidity nucleotide disodium 0.1%: frying smashed garlic 2%；The scallop, bean vermicelli and auxiliary
The mass ratio of material is 5:2:1；
The auxiliary material surrounds the extremely scallop side, punctures aperture at the scallop center, and sprinkling garlic granule juice is extremely
Scallop is completely covered.
Chinese yam, Zao powder, fructus lycii, while promoting the medical value of scallop, using in Chinese yam are added in scallop
Glycoprotein complex, mucin and mannosan specially in Chinese yam, and mannosan is a kind of half fiber that can be dissolved in water
Dimension element, mucin can reduce blood cholesterol levels, prevent the lipidosis of cardiovascular system, be beneficial to prevent artery sclerosis.It utilizes
The glycoprotein complex of Chinese yam can preferably melt major ingredient with auxiliary material, specifically, when scallop uniformly coats auxiliary material,
Chinese yam is covered on auxiliary material, to preferably contact auxiliary material with scallop absorption, i.e., in the freezing processing to scallop, by Chinese yam
It is integrally freezed with scallop, since the cryogenic temperature of Chinese yam and the relationship of stickiness performance can be kept after the freezing processing to scallop
Effect of the Chinese yam stickiness to scallop promotes the mouthfeel of scallop so that auxiliary material mutually be merged with scallop, thus the scallop system of completion
Make, extends the shelf-life of scallop, be more advantageous to long distance transportation.
The scallop major ingredient preparation section the following steps are included:
(1) scallop is fresh-keeping: selection scallop is full, and uniform in size, outer surface is clean, no exogenous impurity；
(2) Refrigerated Transport is pre-chilled: precooling freshness retaining is carried out to scallop, precooling temperature is 0 to 2 DEG C, and pre-coo time 3-5min,
And passes through refrigerator car or be directly placed into freezer and store；
(3) scallop outbound: the scallop after will be quick-frozen proposes to slow greenhouse thaw slow warm；
(4) machine cleans: scallop being poured into mill shell drum washing machine cleaning, washes away the viscous impurity in surface；
(5) scallop is handled: the scallop progress after mill shell manually being opened shell, shell is removed on one side, it is another that the human body stays in shell
On on one side, stomach and gutstring are removed completely with knife；
(6) it cleans: qualified scallop will be examined to be placed on cleaning below running water, wash away around the viscous mucus in surface and skirt
Silt, the skirt above the human body is ripped with tweezers after cleaning, encloses the bottom of yolk, if scallop center puncture
Dry aperture, the scallop handled well is placed on single-freeze device；
(7) it prepares major ingredient: by the bean vermicelli section by impregnating and cutting along scallop body direction drawout, Chinese yam being modulated into
Paste mixes Zao powder, fructus lycii；
(8) it prepares auxiliary material: prepared auxiliary material is placed on scallop side and scallop center, auxiliary material is smeared uniformly,
And the sprinkling garlic granule juice at scallop center, Chinese yam is covered on scallop；
(9) be rapidly frozen: the scallop after pre-cooling carries out quick-freezing fresh-keeping, the single-freeze device for filling scallop is placed on instant freezer
On freezed, the temperature of quick-frozen cooling is -18 DEG C to -20 DEG C, and the quick-frozen time is no more than 5min；
(10) it packs, vacuumize: single piece of scallop qualified pack will be examined, vacuumize and packed；
(11) sampling Detection: the scallop after packaging is sampled detection, it is ensured that whether all kinds of total plate counts of product meet food
Use standard；
(12) it packs: will be at joint sealing after the vanning of the scallop of bag；
(13) storage refrigeration: the product after joint sealing is put into -15 DEG C to 17 DEG C of freezer and is stored.
When the scallop of the step (2) carries out pre-cooling freezing, the Pre-cooling Mode is pre-chilled for a precooler, including but
It is not limited to compression refrigerating machine, Chinese yam is adjusted into Chinese yam paste, after scallop is mixed with auxiliary material, Chinese yam paste shape in covering
Body completes the pre-cooling operation of scallop, realizes the pre-cooling of scallop in a short time by whole scallop in pre-coo time 3-5min,
While can ensure that scallop meat taste, guarantee the optimal stickiness performance of Chinese yam, whole scallop and auxiliary material are wrapped in Chinese yam
It is interior, promote the health medical value of scallop.
When the scallop of the step (9) carries out quick-frozen freezing, the quick-frozen mode is an instant freezer, and the instant freezer includes
But it is not limited to propulsion fast refrigerator, and the quick-frozen time is no more than 5min, to preferably guarantee the elasticity of scallop.
As shown in Fig. 2, to invent the preparation technology flow chart of the auxiliary material, the preparation method of the auxiliary material includes following step
It is rapid:
(1) it grinds garlic granule: will be cut into small pieces after garlic peeling, shape of claying into power after drying is put into spare in basin；
(2) it cuts ginger grain: will be cut into small pieces after ginger cleaning peeling, be put into spare in basin；
(3) it fries smashed garlic: smashed garlic being subjected to fry and is fried, keep frying oil temperature at 30 DEG C -60 DEG C；
(4) it measures: being measured by the proportion of each ingredient of the auxiliary material preparation section；
(5) it mixes: the auxiliary material after metering being stirred evenly, is placed on spare in basin；
(6) it squeezes garlic juice: fresh garlic being carried out to squeeze crowded juice, and the garlic juice concentration newly squeezed is diluted to 20-45%, and
It is put into spare in sealing container.
The preparation method of the bean vermicelli includes the following steps:
Bean vermicelli impregnates: bean vermicelli being immersed in cold water, soaking time 10min, bean vermicelli dissection: soaked bean vermicelli is fished out
Water is controlled after out, is cut off after controlling water, is cut into 10-15cm long, container is put into after cutting, and soaked with the auxiliary material sauce
Bubble.
The mode that the scallop center punctures aperture is the press-fit equipment with multiple syringe needles, specifically, the indentation
Equipment include a Transfer pipe, hydraulic puncture module, camera detection module, by scallop fixed placement on Transfer pipe,
One hydraulic puncture module is set above Transfer pipe, and camera detection module, the hydraulic puncture module is when scallop passes through, institute
It states camera detection module and position detection is carried out to scallop, the hydraulic puncture module, which is concentrated, punctures the scallop center
Place, to make scallop center, there are puncturing holes, and when scallop carries out carrying out feeding to garlic granule juice, auxiliary material, puncturing hole can be more preferable
Absorption, and promote the taste of scallop, make scallop tasty mouthfeel, meat high resilience.
After the scallop is mixed with the auxiliary material, the healths material such as Chinese yam, Zao powder in covering, so that the scallop has
The medical value of higher-value, Chinese yam contain various nutrients, there is strong body, and nourishing kidney and replenishing pneuma contains soap in Chinese yam stickiness liquid
Glucoside, lymphatic temperament, there is a lubrication, moist effect, thus can beneficial lung qi, support lung yin, treatment deficiency syndrome of the lung phlegm is coughed the disease of chronic cough, by scallop and mountain
Medicine is eaten together, can preferably promote the mouthfeel and medicinal health value of scallop.
Further, since Chinese yam has viscous stickiness, guarantee that the fluid body and the scallop in auxiliary material are kept in contact leaching
Thoroughly, the taste of scallop is promoted, specifically, the soy sauce of the auxiliary material, ginger juice, the frying mixing such as smashed garlic sauce are all closely and scallop
Meat contact, on the one hand can be effectively suppressed the breeding of humus bacterium, extends the holding time of scallop, on the other hand guarantee garlic granule juice
It is stopped for a long time in the puncturing hole of scallop, so that garlic granule juice penetrates into scallop for a long time, guarantees the tasty mouthfeel of scallop.
After short time precooling treatment, scallop is made by above-mentioned steps, then carry out fast frozen, after precooling treatment, protected
The viscous stickiness for demonstrate,proving Chinese yam can be in optimum performance, scallop and auxiliary material preferably can be mixed covering, carry out fast frozen,
The taste that scallop and auxiliary material can be maximally maintained is not destroyed, and reduces the rate that addles of scallop, to be more advantageous to refrigeration fortune
It is defeated.
For the ordinary skill in the art, introduction according to the present invention, do not depart from the principle of the present invention with
In the case where spirit, changes, modifications that embodiment is carried out, replacement and variant still fall within protection scope of the present invention it
It is interior.
Claims (7)
1. a kind of preparation process of scallop, it is characterised in that: the preparation process includes major ingredient preparation section, auxiliary material preparation work
Sequence, the major ingredient preparation section are used to prepare major ingredient, and the auxiliary material preparation section is used to prepare auxiliary material, the major ingredient preparation section
Raw material include by mass percentage scallop 60%-70%, bean vermicelli 10%-15%, Chinese yam 5%-10%, Zao powder 2%-5%,
Fructus lycii 3%；
The auxiliary material preparation section material includes garlic granule 2.5%, ginger juice 1%, white granulated sugar 2.5%, raw oil consumption by mass percentage
1%, soy sauce 3%, starch 3%, salt 2%, the sapidity nucleotide disodium 0.1%: frying smashed garlic 2%；
The auxiliary material is surrounded to the scallop side, punctures aperture at the scallop center, and sprinkling garlic granule juice is to complete
Cover scallop.
2. a kind of preparation process of scallop as described in claim 1, it is characterised in that: the scallop major ingredient preparation section include with
Lower step:
(1) scallop is fresh-keeping: selection scallop is full, and uniform in size, outer surface is clean, no exogenous impurity；
(2) Refrigerated Transport is pre-chilled: precooling freshness retaining is carried out to scallop, precooling temperature is 0 to 2 DEG C, and pre-coo time 3-5mi n, and
It is stored by refrigerator car or be directly placed into freezer；
(3) scallop outbound: the scallop after will be quick-frozen proposes to slow greenhouse thaw slow warm；
(4) machine cleans: scallop being poured into mill shell drum washing machine cleaning, washes away the viscous impurity in surface；
(5) scallop is handled: the scallop progress after mill shell manually being opened shell, shell is removed on one side, the human body stays in shell another side
On, stomach and gutstring are removed completely with knife；
(6) it cleans: qualified scallop will be examined to be placed on cleaning below running water, wash away the mud around the viscous mucus in surface and skirt
Skirt above the human body is ripped after cleaning with tweezers, encloses the bottom of yolk by sand, punctures several in scallop center
The scallop handled well is placed on single-freeze device by aperture；
(7) it prepares major ingredient: by the bean vermicelli section by impregnating and cutting along scallop body direction drawout, Chinese yam being modulated into paste
Body mixes Zao powder, fructus lycii；
(8) it prepares auxiliary material: prepared auxiliary material is placed on scallop side and scallop center, auxiliary material is smeared uniformly, and
Sprinkling garlic granule juice, covers Chinese yam on scallop at scallop center；
(9) be rapidly frozen: the scallop after pre-cooling carries out quick-freezing fresh-keeping, it is enterprising that the single-freeze device for filling scallop is placed on instant freezer
Row freezing, the temperature of quick-frozen cooling is -18 DEG C to -20 DEG C, and the quick-frozen time is no more than 5mi n；
(10) it packs, vacuumize: single piece of scallop qualified pack will be examined, vacuumize and packed；
(11) sampling Detection: the scallop after packaging is sampled detection, it is ensured that whether all kinds of total plate counts of product meet edible mark
It is quasi-；
(12) it packs: will be at joint sealing after the vanning of the scallop of bag；
(13) storage refrigeration: the product after joint sealing is put into -15 DEG C to 17 DEG C of freezer and is stored.
3. a kind of preparation process of scallop as described in claim 1, it is characterised in that: the preparation method of the auxiliary material includes as follows
Step:
(1) it grinds garlic granule: will be cut into small pieces after garlic peeling, shape of claying into power after drying is put into spare in basin；
(2) it cuts ginger grain: will be cut into small pieces after ginger cleaning peeling, be put into spare in basin；
(3) it fries smashed garlic: smashed garlic being subjected to fry and is fried, keep frying oil temperature at 30 DEG C -60 DEG C；
(4) it measures: being measured by the proportion of each ingredient of the major ingredient, the proportion of each ingredient of auxiliary material is measured；
(5) it mixes: the auxiliary material after metering being stirred evenly, is placed on spare in basin；
(6) it squeezes garlic juice: fresh garlic being carried out to squeeze crowded juice, and the garlic juice concentration newly squeezed is diluted to 20-45%, and be put into
It is spare in sealing container.
4. a kind of preparation process of scallop as claimed in claim 2, it is characterised in that: the scallop of the step (1) is pre-chilled
When freezing, the Pre-cooling Mode is that a precooler is pre-chilled, including but not limited to compression refrigerating machine.
5. a kind of preparation process of scallop as claimed in claim 2, it is characterised in that: the scallop of the step (2) carries out quick-frozen
When freezing, the quick-frozen mode is an instant freezer, and the instant freezer includes but is not limited to propulsion fast refrigerator.
6. a kind of preparation process of scallop as described in claim 1, it is characterised in that: the scallop center punctures the side of aperture
Formula is the press-fit equipment with multiple syringe needles.
7. a kind of preparation process of scallop as described in claim 1, it is characterised in that: the preparation method of the bean vermicelli includes as follows
Step:
Bean vermicelli impregnates: bean vermicelli being immersed in cold water, soaking time is 10mi n, and bean vermicelli dissection: soaked bean vermicelli is pulled out
After control water, cut off after controlling water, be cut into 10-15cm long, container be put into after cutting, and impregnated with the auxiliary material sauce.
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|---|---|---|---|---|
| JP2002233337A (en) * | 2001-02-09 | 2002-08-20 | Aomori Prefecture | Method for producing hanpen (fish cake) using adductor muscle of scallop as main raw material |
| CN103315336A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing fried squid slices |
| CN105795377A (en) * | 2016-04-07 | 2016-07-27 | 青岛益和兴食品有限公司 | Scallops with mashed garlic and preparation technology of scallops with mashed garlic |
| CN107279820A (en) * | 2017-07-17 | 2017-10-24 | 大连工业大学 | One kind restructuring steck product and its processing method |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002233337A (en) * | 2001-02-09 | 2002-08-20 | Aomori Prefecture | Method for producing hanpen (fish cake) using adductor muscle of scallop as main raw material |
| CN103315336A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing fried squid slices |
| CN105795377A (en) * | 2016-04-07 | 2016-07-27 | 青岛益和兴食品有限公司 | Scallops with mashed garlic and preparation technology of scallops with mashed garlic |
| CN107279820A (en) * | 2017-07-17 | 2017-10-24 | 大连工业大学 | One kind restructuring steck product and its processing method |
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Application publication date: 20190419 |