CN111567764B - Processing method of dried scallop - Google Patents
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- CN111567764B CN111567764B CN202010462438.7A CN202010462438A CN111567764B CN 111567764 B CN111567764 B CN 111567764B CN 202010462438 A CN202010462438 A CN 202010462438A CN 111567764 B CN111567764 B CN 111567764B
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- 235000020637 scallop Nutrition 0.000 title claims abstract description 84
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 60
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 42
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 42
- 229920002752 Konjac Polymers 0.000 claims abstract description 42
- 235000010485 konjac Nutrition 0.000 claims abstract description 42
- 239000000252 konjac Substances 0.000 claims abstract description 42
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 41
- 229940046240 glucomannan Drugs 0.000 claims abstract description 41
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 40
- 241000237503 Pectinidae Species 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 20
- 238000005470 impregnation Methods 0.000 claims description 18
- 230000015556 catabolic process Effects 0.000 claims description 16
- 238000006731 degradation reaction Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000011575 calcium Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims 1
- 238000005336 cracking Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 27
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 238000012360 testing method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229920000057 Mannan Polymers 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229940025902 konjac mannan Drugs 0.000 description 2
- 150000003272 mannan oligosaccharides Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
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- 238000002390 rotary evaporation Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
Classifications
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a processing method of dried scallop, which comprises the following steps: processing scallops to obtain dried scallops; preparing konjac glucomannan, degraded konjac glucomannan, calcium salt and water into a solution according to a certain proportion; putting the dried scallops into the prepared solution, and soaking; and drying the soaked dried scallop. The processing method can effectively prevent the quality of the dried scallop from being degraded such as cracking, loosing and the like in the high-temperature drying process; the processed dried scallop has high rehydration rate, moderate hardness after rehydration, high elasticity and good color and luster, and keeps better quality and flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of dried scallop.
Background
The scallops are reported to be important economic marine products in China, and the annual output is very large. Is widely popular as a low-fat and high-protein marine product. Because the fresh scallops are easy to rot and deteriorate and are not suitable for long-term storage, the fresh scallops are usually prepared into dry products, commonly called as dried scallops, and then are eaten after being rehydrated. The traditional processing method before drying scallop is to soak the scallop in saline water, the drying method adopts a sunlight drying method, the general period is long, and the sample needs to be exposed in the external environment for a long time, the sanitary condition is difficult to reach the standard, so that the product is easy to be polluted by microorganisms, the safety is reduced, the phenomena of cracking and even scattering of the scallop can be caused, after the scallop is rehydrated, the rehydration rate is low, the hardness and the elasticity are poor, the color and luster are dull, the appearance and the taste are influenced, and the economic value of the scallop is seriously influenced.
Konjac Glucomannan (KGM) is a high molecular weight, high viscosity, non-ionic, water-soluble polysaccharide. Often, because of its excellent gelling properties, it is widely used in the food industry as a food additive. Konjac oligo-glucomannan (KOG) is a degradation product of konjac glucomannan, and its molecular weight and viscosity are significantly reduced compared to natural Konjac Glucomannan (KGM). Due to its antioxidant properties, it is also added to food products to improve the quality of the food products. However, the application of KGM and KOG in processing dried scallop is not reported at present.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a processing method of dried scallop, which adopts KGM, KOG and calcium salt to prepare the solution according to a certain proportion to carry out immersion treatment on the dried scallop, thereby effectively improving the quality, color and flavor of the dried and rehydrated dried scallop.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of dried scallop comprises the following steps: .
Step 1: processing scallops to obtain dried scallops;
step 2: adding konjac glucomannan and degraded konjac glucomannan into calcium salt water solution to obtain impregnation liquid;
and 3, step 3: putting the dried scallops obtained in the step 1 into the steeping liquid obtained in the step 2, and steeping;
and 4, step 4: and (4) drying the dried scallop dipped in the step (3).
Further, the processing method in the step 1 comprises the steps of cleaning, shelling and removing the edges of the scallop skirts.
Further, in the step 2, the degraded konjac glucomannan is obtained by the method of combining a beta-mannan enzyme method with an ultrasonic degradation method.
Further, in the beta-mannase enzyme method, the purity of beta-mannase is more than or equal to 60000U/g, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 1.5-2.5h; the ultrasonic degradation temperature is 30-40 ℃, the ultrasonic power is 200-400W, and the degradation time is 10-20 min.
Further, in the step 2, the weight average relative molecular weight of the degraded konjac glucomannan is 6500-7500.
Further, in step 2, the calcium salt is CaCl 2 、Ca(NO 3 ) 2 、Ca(HSO 4 ) 2 One or more of (a).
Further, in step 2, ca is contained in the calcium salt aqueous solution 2+ The mass volume concentration of the (B) is 0.07-0.14%; the mass ratio of the konjac glucomannan to the degraded konjac glucomannan is (4-6) to (6-4), and the mass concentration of the konjac glucomannan in the impregnation liquid is 0.1-0.3%.
Furthermore, in step 3, 4-6 dried scallops are soaked in each 100ml of the soaking solution.
Further, in the step 3, the temperature is 2-6 ℃ during the dipping, and the dipping time is 20-40min.
Further, in the step 4, the drying temperature is 100-120 ℃, and the drying time is 20-40nmin.
The invention has the beneficial effects that:
according to the invention, the dried scallop is immersed in a solution prepared by konjac glucomannan, degraded konjac glucomannan and calcium salt according to a proportion, so that a layer of gel protective film can be formed on the surface of the dried scallop; in the drying process, the scallop and the components of the dipping solution are subjected to Maillard reaction, so that the flavor of the scallop is improved; at the same time due to Ca 2+ The method enhances the interaction between the proteins of the dried scallop, thereby enhancing the gel property of the dried scallop, properly increasing the whiteness of the dried scallop and improving the browning phenomenon of the dried scallop. The processing method can effectively prevent the quality of the dried scallop from being degraded such as cracking and scattering in the high-temperature drying process; the processed dried scallop has high rehydration rate, moderate hardness after rehydration, high elasticity and good color and luster, and keeps better quality and flavor.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
In the following examples, step 4, drying was carried out in an oven.
In the following examples, the preparation method of degraded konjac glucomannan comprises the following steps:
(1) Adding 80g of konjac glucomannan into water while stirring, and standing for 30min after the addition is finished to obtain a solution A;
(2) Adding 2g of beta-glucomannanase with the purity of more than or equal to 60000U/g into the solution A obtained in the step (1), heating to 45-55 ℃, carrying out shaking enzymolysis for 1.5-2.5h, and then inactivating the enzyme in a boiling water bath at 100 ℃ for 10min to obtain a solution B;
(3) Centrifuging the solution B obtained in the step (2) at 7000rpm for 20min to obtain a solution C;
(4) And (4) adding an ethanol aqueous solution with the concentration of 95% which is three times the volume of the solution C obtained in the step (3), precipitating the solution C, removing polysaccharide, taking supernate, performing rotary evaporation to remove ethanol, and drying to obtain the konjac mannan oligosaccharide.
(5) Dissolving a certain amount of konjac mannan oligosaccharide obtained in the step (4) in water, swelling the solution in 70 ℃ water bath for 30min, carrying out ultrasonic treatment with the ultrasonic power of 200-400W and the temperature of 30-40 ℃, treating for 10-20min, and then filtering to obtain the degraded konjac glucomannan.
Example 1
The processing method of the dried scallop comprises the following steps:
step 1: cleaning fresh scallop, removing shell, removing scallop skirt edge with scissors, and collecting adductor muscle (scallop).
Step 2: adding a certain amount of Ca into 2g of konjac glucomannan and 3g of degraded konjac glucomannan 2+ 0.07% by mass of CaCl 2 In the solution, the impregnation liquid with the mass volume concentration of the konjac glucomannan of 0.2 percent is obtained;
the degraded konjac glucomannan is obtained by combining a beta-mannan enzyme method with an ultrasonic degradation method, wherein the enzyme purity is more than or equal to 60000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 2h, the ultrasonic degradation temperature is 40 ℃, the ultrasonic power is 200W, and the degradation time is 20min.
And step 3: and (3) putting the dried scallops obtained in the step (1) into the impregnation liquid obtained in the step (2), impregnating 5 dried scallops in each 100mL of impregnation liquid, and impregnating for 40min at the temperature of 2 ℃.
And 4, step 4: and (4) drying the scallop soaked in the step (3) at 100 ℃ for 40min.
Example 2
The processing method of the dried scallop comprises the following steps:
step 1: cleaning fresh scallop, removing shell, removing scallop skirt edge with scissors, and collecting adductor muscle (scallop).
Step 2: adding a certain amount of Ca into 3g of konjac glucomannan and 2g of degraded konjac glucomannan 2+ 0.1% by mass/volume Ca (NO) 3 ) 2 In solution to obtain konjac glucomannan0.1% by volume of the impregnation solution;
the degraded konjac glucomannan is obtained by combining a beta-mannan enzyme method with an ultrasonic degradation method, wherein the enzyme purity is more than or equal to 60000U/g, the enzymolysis temperature is 45 ℃, the enzymolysis time is 2.5h, the ultrasonic degradation temperature is 30 ℃, the ultrasonic power is 400W, and the degradation time is 10min.
And step 3: and (3) putting the dried scallops obtained in the step (1) into the impregnation liquid obtained in the step (2), impregnating 4 dried scallops in each 100mL of impregnation liquid, and impregnating for 20min at 6 ℃.
And 4, step 4: and (4) drying the dried scallop dipped in the step (3) for 20min at the temperature of 120 ℃.
Example 3
The processing method of the dried scallop comprises the following steps:
step 1: cleaning fresh scallop, removing shell, removing scallop skirt edge with scissors, and collecting adductor muscle (scallop).
Step 2: adding a certain amount of Ca into 3g of konjac glucomannan and 3g of degraded konjac glucomannan 2+ Ca (HSO) at a mass/volume concentration of 0.14% 4 ) 2 In the solution, an impregnation liquid with the mass volume concentration of the konjac glucomannan of 0.3 percent is obtained;
the degraded konjac glucomannan is obtained by combining a beta-mannan enzyme method with an ultrasonic degradation method, wherein the enzyme purity is more than or equal to 60000U/g, the enzymolysis temperature is 55 ℃, the enzymolysis time is 1.5h, the ultrasonic degradation temperature is 35 ℃, the ultrasonic power is 300W, and the degradation time is 15min.
And step 3: and (3) putting the dried scallops obtained in the step (1) into the impregnation liquid obtained in the step (2), impregnating 6 dried scallops in each 100mL of the impregnation liquid, and impregnating for 30min at 4 ℃.
And 4, step 4: and (4) drying the dried scallop dipped in the step (3) for 30min at the temperature of 110 ℃.
Comparative example 1
The processing method of the dried scallop comprises the following steps:
step 1: cleaning fresh scallop, removing shell, removing scallop skirt edge with scissors, and collecting adductor muscle (scallop).
Step 2: naCl and deionized water are adopted to prepare a NaCl solution with the mass volume concentration of 3 percent.
And step 3: and (3) putting the dried scallop obtained in the step (1) into the solution obtained in the step (2), and soaking for 30min at 4 ℃.
And 4, step 4: and (4) drying the dried scallop dipped in the step (3) for 30min at the temperature of 110 ℃.
Comparative example 2
This comparative example differs from example 1 in that Ca was added in the preparation of the impregnation solution in step 2 2+ 0.07% by mass of CaCl 2 The solution was replaced with an equal volume of deionized water.
Comparative example 3
The difference between the comparative example and example 1 is that no degradation of konjac glucomannan is added when the impregnation solution is prepared in step 2.
Comparative example 4
The difference between this comparative example and example 1 is that konjac glucomannan was not added when the impregnation solution was prepared in step 2.
Comparative example 5
The difference between this comparative example and example 1 is that, when the impregnation solution was prepared in step 2, 2g of konjac glucomannan and 3g of degraded konjac glucomannan were added with a certain amount of Ca 2+ 0.07% by mass of CaCl 2 In the solution, the impregnation liquid with the mass volume concentration of the konjac glucomannan of 0.5 percent is obtained;
effect test example 1
The appearance and color of the dried scallops processed in examples 1-3 and comparative examples 1-5 were observed to obtain the results shown in table 1:
TABLE 1
| Sample (I) | Appearance form | Color |
| Example 1 | Good appearance, no cracking and no scattered column | Light yellow and slightly bright |
| Example 2 | Good appearance, no cracking and no scattered column | Light yellow and slightly bright |
| Example 3 | Good appearance, no cracking and no scattered column | Light yellow and slightly bright |
| Comparative example 1 | Severe part cracking and no scattered column | Dark yellow |
| Comparative example 2 | Good appearance, no cracking and no scattered column | Yellow brown |
| Comparative example 3 | Slight cracking and no scattered column | Light yellow and slightly bright |
| Comparative example 4 | Slight cracking and no scattered column | Light yellow and slightly bright |
| Comparative example 5 | Part is slightly cracked and has no scattered column | The color of the black and yellow,slight brightness |
As can be seen from the table 1, the dried scallop processed by the method disclosed by the invention is effectively prevented from being cracked and scattered due to high-temperature drying, and is good in color and luster.
Effect test example 2
Testing the rehydration rate: the dried scallops processed in the examples 1-3 and the comparative examples 1-5 are vacuum-packaged, stored at room temperature for 6 months, and then subjected to rehydration rate test, wherein the specific test method comprises the following steps: weighing a certain amount of sample, recording as M1, soaking the sample in distilled water at 25 ℃ for 2h, taking out the sample, draining the surface water, weighing again, recording as M2, and calculating the rehydration rate, wherein the specific calculation formula is as follows: rehydration rate = (M2-M1)/M1 × 100%. The results are shown in Table 2.
TABLE 2
| Sample (I) | Rehydration Rate (%) |
| Example 1 | 35％ |
| Example 2 | 37％ |
| Practice of example 3 | 33％ |
| Comparative example 1 | 15％ |
| Comparative example 2 | 29％ |
| Comparative example 3 | 27％ |
| Comparative example 4 | 29％ |
| Comparative example 5 | 30％ |
As can be seen from the table 2, the dried scallop processed by the method has higher rehydration rate.
Effect test example 3
Evaluation of flavor after rehydration: the flavor of the dried scallops processed in examples 1 to 3 and comparative examples 1 to 5 was evaluated according to the following evaluation methods and criteria after being vacuum-packed and stored at room temperature for 6 months:
the evaluation method comprises the following steps: selecting 10 specially trained sensory evaluators (5 men and 5 women), performing sensory evaluation according to the evaluation standard in the table 3, resting for 2min for each sample, and calculating the average score of each sample, wherein the result is shown in the table 4:
TABLE 3
TABLE 4
| Sample (I) | Score of |
| Example 1 | 94.5 |
| Example 2 | 93.8 |
| Example 3 | 95.1 |
| Comparative example 1 | 78.5 |
| Comparative example 2 | 87.5 |
| Comparative example 3 | 84.3 |
| Comparative example 4 | 86.8 |
| Comparative example 5 | 81.2 |
As can be seen from Table 4, the dried scallop processed by the method provided by the invention is moderate in hardness and chewiness, high in elasticity and good in taste.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (5)
1. A processing method of dried scallop is characterized by comprising the following steps:
step 1: processing scallops to obtain dried scallops;
step 2: adding konjac glucomannan and degraded konjac glucomannan into calcium salt water solution to obtain impregnation liquid;
and step 3: putting the dried scallops obtained in the step 1 into the steeping liquid obtained in the step 2, and steeping;
and 4, step 4: drying the dried scallop dipped in the step 3;
in the step 2, the degraded konjac glucomannan is obtained by combining a beta-mannase method with an ultrasonic degradation method, wherein in the beta-mannase method, the purity of beta-mannase is more than or equal to 60000U/g, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 1.5-2.5h; the ultrasonic degradation temperature is 30-40 ℃, the ultrasonic power is 200-400W, and the degradation time is 10-20 min; in the aqueous calcium salt solution, ca 2+ The mass volume concentration of the (B) is 0.07-0.14%; the mass ratio of the konjac glucomannan to the degraded konjac glucomannan is (4-6) to (6-4), and the mass volume concentration of the konjac glucomannan in the impregnation liquid is 0.1-0.3%;
in the step 3, the temperature is 2-6 ℃ during dipping, and the dipping time is 20-40min;
in step 4, the drying temperature is 100-120 ℃, and the drying time is 20-40min.
2. The processing method of dried scallop as claimed in claim 1, wherein the processing method in step 1 is cleaning, shelling and removing scallop skirt edges.
3. The processing method of scallop as claimed in claim 1, wherein in step 2, the weight average relative molecular weight of the degraded konjac glucomannan is 6500-7500.
4. The scallop processing method of claim 1, wherein in step 2, the calcium salt is CaCl 2 、Ca(NO 3 ) 2 、Ca(HSO 4 ) 2 One or more of (a).
5. The scallop processing method of claim 1, wherein 4-6 scallops are soaked in 100ml of the soaking solution in step 3.
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