CN110236138A - It can racy scallop column meat processing method - Google Patents
It can racy scallop column meat processing method Download PDFInfo
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- CN110236138A CN110236138A CN201910624147.0A CN201910624147A CN110236138A CN 110236138 A CN110236138 A CN 110236138A CN 201910624147 A CN201910624147 A CN 201910624147A CN 110236138 A CN110236138 A CN 110236138A
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- gruel
- scallop
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- scallop column
- magma
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- 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
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- 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
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
Abstract
The present invention discloses one kind can racy scallop column meat processing method, it successively carries out in accordance with the following steps: composite phosphate, trehalose and Sionit being added into scallop column meat gruel magma, after mixing evenly, it is rotten to obtain scallop column, composite phosphate, trehalose and Sionit are 0.3 ~ 0.5%, 2 ~ 4% and the 0.01 ~ 0.02% of scallop column gruel magma quality respectively；After scallop column gruel defrosting will be freezed, 0.3 ~ 0.5% glutamine transaminage is added, is continuously stirring to uniformly, temperature stands 3 ~ 5 min at 4 ~ 10oC；Scallop column 1 ~ 1.5% salt of gruel magma quality and 1 ~ 3% tapioca are sequentially added, 3 ~ 5 min is stirred under 4 ~ 10oC of temperature, it is rotten to obtain seasoned scallop column；By seasoned scallop column gruel compression moulding；It is first placed on low temperature, heats in high temperature bath；It is quickly cooled down in the ice water of merging 0oC rapidly, draining post package, -18oC freezen protective.
Description
Technical field
The invention belongs to field of food, and in particular to one kind can racy scallop column meat processing method.
Background technique
Scallop column is full of nutrition, delicious flavour, is rich in a variety of taste compositions, mostly with freezing, drying, instant pectinid column shape
Formula processing.Chilled storage makes the dehydration of scallop column and albuminous degeneration, causes delicate flavour light, taste bad, and nutritive value reduces；Drying shellfish
Column rehydration is poor, and mouthfeel elasticity is poor, and taste is thin out；Mostly seasoning is directly impregnated with scallop column in instant scallop meat process to enter
Taste form, increases the taste of product, but loses the original delicate flavour of scallop column and elastic texture；Scallop column meat emulsion product is will to fan
Bei Zhu is processed into meat gruel, using re-compacted at freezing after the shape of scallop column or fish ball after a series of processing.Due to
Scallop column water content is up to 80%, and viscosity is poor after mashing is difficult to form, therefore existing method is using gelatinized corn starch or dry converted starch
The method of the method or physics filling glue that adjust scallop column meat gruel water content prepares scallop column immitation, but can be to some extent
Change the original flavor of scallop column.
Summary of the invention
The present invention is to solve above-mentioned technical problem present in the prior art, and providing one kind can racy scallop
Column meat processing method.
The technical solution of the invention is as follows: one kind can racy scallop column meat processing method, feature exists
In successively progress in accordance with the following steps:
A. new fresh scallops column is placed in blender and is stirred, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma, stirs evenly, obtains scallop column
It is freezed after gruel, the composite phosphate, trehalose and Sionit are 0.3 ~ 0.5%, the 2 ~ 4% of scallop column gruel magma quality respectively
And 0.01 ~ 0.02%；
C. after scallop column gruel defrosting being freezed, 0.3 ~ 0.5% glutamine transaminage is added, is continuously stirring to uniformly, temperature is 4
3 ~ 5 min are stood under ~ 10 oC；
D. scallop column 1 ~ 1.5% salt of gruel magma quality and 1 ~ 3% tapioca are sequentially added, is stirred under 4 ~ 10 oC of temperature
It is rotten to obtain seasoned scallop column by 3 ~ 5 min；
E. by seasoned scallop column gruel compression moulding；
F. first it is placed in heating 30 ~ 40min, 85 ~ 100 oC heating water bath of postposition, 10 ~ 20 min in 40 ~ 50oC water-bath；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package, freezen protective.
Composite phosphate, trehalose and Sionit are added in scallop column gruel by the present invention in proportion, can prevent from freezing
Shellfish gruel albuminous degeneration in the process, can make the gruel of scallop column still have after chilled storage 6 months at -18 °C preferable gelling performance and
Delicious taste；Suitable glutamine transaminage dosage simultaneously combines two sections of low temperature, high temperature heating modes, makes scallop column is rotten to send out naturally
Raw gelling, avoids directly being heated at high temperature gel collapse, without filling colloid, reduces the usage amount of salt and starch,
Scallop column material quality accounting can reach 90%, and color is white after prepared -18 DEG C of meat of scallop column storages 6 months, mouthfeel
It is good, and can effectively maintain the original delicate flavour of scallop column.
Specific embodiment
Embodiment 1:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3%, 4% and the 0.01% of amount；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package, -18 °C of freezen protectives.
It is placed on the product that -18 °C save 6 months to thaw, scallop column meat emulsion product has the distinctive delicate flavour of scallop column, salty
Light moderate, elasticity is good, and exquisiteness is easy to chew, while glossy, and color is creamy white, and section light is close, even tissue.
According to 1 flavor evaluation standard of table, comprehensive score is 98 points.
The flavor evaluation standard (100 points) of 1 scallop column product of table
Embodiment 2:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.5%, 2% and the 0.02% of amount；
C. after scallop column gruel defrosting being freezed, 0.5% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 10 oC
3 min of lower standing；
D. scallop column 1.5% salt of gruel magma quality and 1% tapioca are sequentially added, stirs 3 min under 10 oC of temperature,
It is rotten to obtain seasoned scallop column；
E. by seasoned scallop column gruel compression moulding；
F. it is first placed in 40 oC water-baths and heats 40min, 90 oC heating water bath of postposition, 20 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package, -18 °C of freezen protectives.
It is placed on the product that -18 °C save 6 months to thaw, scallop column meat emulsion product has the distinctive delicate flavour of scallop column, salty
Light moderate, elasticity is good, and exquisiteness is easy to chew, while glossy, and color is creamy white, and section light is close, even tissue.
According to 1 flavor evaluation standard of table, comprehensive score is 97 points.
Embodiment 3:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 5 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.4 %, 3% and 0.015% of amount；
C. after scallop column gruel defrosting being freezed, 0.4 % glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 8oC
Lower standing 4min；
D. scallop column 1.2% salt of gruel magma quality and 2% tapioca are sequentially added, 4min is stirred under temperature 8oC, obtains
It is rotten to seasoned scallop column；
E. by seasoned scallop column gruel compression moulding；
F. it is first placed in 45oC water-bath and heats 35min, 90 oC heating water bath 15min of postposition；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package, -18 °C of freezen protectives.
It is placed on the product that -18 °C save 6 months to thaw, scallop column meat emulsion product has the distinctive delicate flavour of scallop column, salty
Light moderate, elasticity is good, and exquisiteness is easy to chew, while glossy, and color is creamy white, and section light is close, even tissue.
According to 1 flavor evaluation standard of table, comprehensive score is 99 points.
Comparative example 1:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.5 %, 1% and 0.03% of amount；
C. after scallop column gruel defrosting being freezed, 0.3 % glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4oC
Lower standing 5min；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5min is stirred under temperature 4oC, obtains
Seasoned scallop column is rotten；
E. by seasoned scallop column gruel compression moulding；
F. it is first placed in 42oC water-bath and heats 30min, 90 oC heating water bath 10min of postposition；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Trehalose additional amount is the 1% of scallop column meat gruel magma quality, and Sionit additional amount is scallop column meat gruel magma matter
The 0.03% of amount is placed on the product that -18 °C save 6 months and thaws, elasticity is slightly poor, cuts the result is that scallop column gruel forming ability is poor
There are some gloss consolidations in face, without compared with gross blow hole, have a small amount of spilehole, tissue more uniform.
According to 1 flavor evaluation standard of table, comprehensive score is 80 points.
Comparative example 2:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3 %, 4% and 0.01% of amount；
C. after scallop column gruel defrosting being freezed, 0.6 % glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4oC
Lower standing 5min；
D. scallop column 3% salt of gruel magma quality and 5% tapioca are sequentially added, 5min is stirred under temperature 4oC, obtains
Seasoned scallop column is rotten；
E. by seasoned scallop column gruel compression moulding；
F. it is first placed in 42oC water-bath and heats 30min, 90 oC heating water bath 10min of postposition；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Glutamine transaminage additional amount is the 0.6% of scallop column meat gruel magma quality, and salt additional amount is scallop column meat gruel
The 3% of magma quality, tapioca additional amount is the 5% of scallop column meat gruel magma quality, the result is that scallop column gruel is easy molding, it will
It is placed in the product that -18 °C save 6 months to thaw, product delicate flavour is thin, and appearance is glossy, and color is good, and color is in Virgin's milk yellow, mouth
Feel partially salty, tissue is slightly coarse, and section is uneven.
According to 1 flavor evaluation standard of table, comprehensive score is 73 points.
Comparative example 3:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate and Sionit are added into scallop column meat gruel magma, after mixing evenly, obtains scallop column gruel, sets
Freezed 6 months in -18 oC, the composite phosphate and Sionit be respectively scallop column gruel magma quality 0.3 % and
0.01%；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Since trehalose not being added, scallop gruel viscosity is smaller, but still can cure molding, is placed on -18 °C and saves 6 months
Product thaws, and combinations color and lustre is creamy white, glossy, and there is a small amount of stomata in section, and mouthfeel elasticity is general, has delicate flavour, is easy to chew.
According to 1 flavor evaluation standard of table, comprehensive score is 80 points.
Comparative example 4:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate and trehalose are added into scallop column meat gruel magma, after mixing evenly, obtains scallop column gruel, be placed in-
18 oC are freezed 6 months, and the composite phosphate, trehalose are 0.3%, the 4% of scallop column gruel magma quality respectively；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Since D-sorbite, scallop gruel modest viscosity not being added, curing molding acquires a certain degree of difficulty, and is placed on -18 °C and saves 6
A month product thaws, and combinations color and lustre is creamy white, and has certain gloss, there is a small amount of stomata in section, there is certain elasticity, the mouthfeel degree of saltiness
It is moderate, slightly delicate flavour.
According to 1 flavor evaluation standard of table, comprehensive score is 81 points.
Comparative example 5:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. trehalose and Sionit are added into scallop column meat gruel magma, after mixing evenly, obtains scallop column gruel, is placed in -18
OC is freezed 6 months, and the trehalose and Sionit are the 4% and 0.01% of scallop column gruel magma quality respectively；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Since composite phosphate not being added, scallop gruel viscosity is smaller, can cure molding, is placed on -18 °C and saves 6 months
Product thaws, and products appearance gloss is milky white, and there is stomata in section, and elasticity is slightly poor, and mouthfeel is partially light, there is delicate flavour, has in mastication processes thick
Rough sense.
According to 1 flavor evaluation standard of table, comprehensive score is 75 points.
Comparative example 6:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3%, 4% and the 0.01% of amount；
C. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
D. seasoned scallop column gruel is pressed into scallop cylindricality；
E. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
F. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Due to not being added the correlation steps such as glutamine transaminage, scallop meat gruel toughness, but can not in maturing process
Shape is maintained, the product that -18 °C save 6 months is placed on and thaws, product poor taste.
According to 1 flavor evaluation standard of table, comprehensive score is 62 points.
Comparative example 7:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3%, 4% and the 0.01% of amount；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. the tapioca of scallop column gruel magma quality 3% is sequentially added, 5 min is stirred under 4 oC of temperature, obtains seasoned
Scallop column is rotten；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Since salt not being added, scallop column gruel is easily molded, is placed on the product that -18 °C save 6 months and thaws, products appearance
It is creamy white, glossy, mouthfeel is partially light, and elasticity is slightly poor, slightly delicate flavour.
According to 1 flavor evaluation standard of table, comprehensive score is 72 points.
Comparative example 9:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3%, 4% and the 0.01% of amount；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. the salt of scallop column gruel magma quality 1% is sequentially added, 5 min is stirred under 4 oC of temperature, obtains seasoned scallop
Column is rotten；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 48 oC water-baths and heats 30min, 90 oC heating water bath of postposition, 10 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -18 °C of preservations.
Since tapioca not being added, scallop column gruel is easily molded, is placed on the product that -18 °C save 6 months and thaws, product
Appearance is creamy white, glossy, has the distinctive delicate flavour of scallop column, and free from extraneous odour, section nonuniform organization, elasticity is general, tasty and refreshing,
There is chewiness.
According to 1 flavor evaluation standard of table, comprehensive score is 80 points.
Comparative example 10:
Successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and stirs 5min at 4 oC, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma and obtain scallop after mixing evenly
Column is rotten, is placed in -18 oC and freezes 6 months, the composite phosphate, trehalose and Sionit are scallop column gruel magma matter respectively
0.3%, 4% and the 0.01% of amount；
C. after scallop column gruel defrosting being freezed, 0.3% glutamine transaminage is added, is continuously stirring to uniformly, temperature is in 4 oC
5 min of lower standing；
D. scallop column 1% salt of gruel magma quality and 3% tapioca are sequentially added, 5 min is stirred under 4 oC of temperature, obtains
It is rotten to seasoned scallop column；
E. seasoned scallop column gruel is pressed into scallop cylindricality；
F. it is first placed in 37 oC water-baths and heats 60min, 100 oC heating water bath of postposition, 5 min；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package is placed in -20 °C of preservations.
60min is heated since scallop meat gruel is first placed in 37 oC water-baths, 100 oC heating water bath of postposition, 5 min, scallop column
Although gruel can form in maturing process, it is placed on the product that -18 °C save 6 months and thaws, product mouthfeel poor flexibility, slightly
Fishy smell, chewiness are poor.
According to 1 flavor evaluation standard of table, comprehensive score is 55 points.
From comparative example as can be seen that composite phosphate of the invention, trehalose, Sionit, glutaminase, salt and
The built-up sequence of the additive amount of tapioca, curing temperature and time and each step will affect the final quality of product.
Claims (1)
1. one kind can racy scallop column meat processing method, it is characterised in that successively carry out in accordance with the following steps:
A. new fresh scallops column is placed in blender and is stirred, scallop column meat gruel magma is made；
B. composite phosphate, trehalose and Sionit are added into scallop column meat gruel magma, stirs evenly, obtains scallop column
It is freezed after gruel, the composite phosphate, trehalose and Sionit are 0.3 ~ 0.5%, the 2 ~ 4% of scallop column gruel magma quality respectively
And 0.01 ~ 0.02%；
C. after scallop column gruel defrosting being freezed, 0.3 ~ 0.5% glutamine transaminage is added, is continuously stirring to uniformly, temperature is 4
3 ~ 5 min are stood under ~ 10 oC；
D. scallop column 1 ~ 1.5% salt of gruel magma quality and 1 ~ 3% tapioca are sequentially added, is stirred under 4 ~ 10 oC of temperature
It is rotten to obtain seasoned scallop column by 3 ~ 5 min；
E. by seasoned scallop column gruel compression moulding；
F. first it is placed in heating 30 ~ 40min, 80 ~ 100 oC heating water bath of postposition, 10 ~ 20 min in 40 ~ 50 oC water-baths；
G. it is quickly cooled down in the ice water of 0 oC of merging rapidly, draining post package, freezen protective.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910624147.0A CN110236138A (en) | 2019-07-11 | 2019-07-11 | It can racy scallop column meat processing method |
Applications Claiming Priority (1)
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| CN114886096A (en) * | 2022-05-09 | 2022-08-12 | 河北农业大学 | Shellfish slips and processing method thereof |
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Application publication date: 20190917 |