CN112471452A - Cheese baked scallop and preparation method thereof - Google Patents
Cheese baked scallop and preparation method thereof Download PDFInfo
- Publication number
- CN112471452A CN112471452A CN202011405267.0A CN202011405267A CN112471452A CN 112471452 A CN112471452 A CN 112471452A CN 202011405267 A CN202011405267 A CN 202011405267A CN 112471452 A CN112471452 A CN 112471452A
- Authority
- CN
- China
- Prior art keywords
- scallop
- water
- scallops
- cheese
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A22C29/043—Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
-
- 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
- A23B4/07—Thawing subsequent to freezing
-
- 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
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/26—Meat flavours
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The invention discloses cheese baked scallop, which comprises the steps of scallop processing, auxiliary material frying, processing and cooking processing; according to the invention, edible fine salt is scattered into cold water according to the proportion of 1:50 by adopting the edible fine salt and the cold water, then a vessel is used for stirring and mixing uniformly to melt the fine salt to form saline water, the frozen fresh scallop is placed into the cold saline water according to the proportion of 1:1.5 of the scallop and is thawed for 5min, the scallop is taken out after thawing, after washing, cold clear water is replaced, and the scallop is soaked for 25min, the thawing mode is that the scallop is soaked in the light saline water, firstly, the thawing time can be increased through the salt in the light saline water, secondly, the fishy smell of the scallop can be reduced through the light saline water, and water is changed after thawing, the light saline water with high fishy smell is poured out, the cold clear water is replaced, and white spirit and lemon water are added, so that the fishy smell of the scallop can be further removed, the taste of later cooking is prevented from being influenced by the excessive fishy.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to cheese roasted scallops and a preparation method thereof.
Background
The scallop belongs to the phyla of mollusca and the family of scallops, is an important shellfish culture variety in China, has the main nutritional components of the edible part of the scallop as protein, is similar to fishes and shrimps, is an important aquatic food integrating food, medicine and nourishing, and gradually becomes an important dish type on each dining table along with the improvement of living conditions of people in the year, wherein the cheese baked scallop belongs to the scallop dish type cooking method, and cheese and scallop are used as main materials.
The traditional cheese roasted scallop has certain defects in processing, firstly, the conventional cheese roasted scallop is usually directly soaked in cold water in thawing until the scallop slides, the sliding speed is slow, the fishy smell of the scallop cannot be removed, the cooking speed is influenced on one hand, the fishy smell of the scallop cannot be removed, and the mouthfeel is improved on the other hand; secondly, the traditional scallop cleaning method is to wash scallop shells by using a toothbrush, a hairbrush and the like, so that on one hand, the washing is long in time consumption and wastes manpower, on the other hand, the cleaning effect is poor, and a plurality of stubborn silt are difficult to remove, so that the scallop shells pollute the scallop meat during later cooking; in addition, the taste effect inside the scallop is poor, so that the phenomena of tastelessness, fishy smell and the like can be generated when the scallop is bitten into the center of the scallop meat in the later period of eating, and the taste of the whole cheese baked scallop is greatly influenced.
Disclosure of Invention
The invention aims to provide cheese baked scallop, which solves the problems that the traditional baked scallop is usually soaked in cold water directly until the scallop slides, the sliding speed is low, the fishy smell of the scallop cannot be removed, the cooking speed is influenced on one hand, the fishy smell of the scallop cannot be removed, and the mouthfeel is increased; secondly, the traditional scallop cleaning method is to wash scallop shells by using a toothbrush, a hairbrush and the like, so that on one hand, the washing is long in time consumption and wastes manpower, on the other hand, the cleaning effect is poor, and a plurality of stubborn silt are difficult to remove, so that the scallop shells pollute the scallop meat during later cooking; in addition, the taste effect inside the scallop is poor, so that the phenomena of tastelessness, fishy smell and the like can be generated when the scallop is bitten into the center of the scallop meat in the later period of eating, and the technical problem of greatly influencing the taste of the whole cheese baked scallop is solved; according to the invention, edible fine salt is scattered into cold water according to the ratio of 1:50 by adopting the edible fine salt and the cold water, then the edible fine salt is stirred and mixed uniformly by using a vessel, so that the fine salt is melted to form saline water, the frozen fresh scallop is placed into the cold saline water according to the ratio of 1:1.5 of the scallop to be thawed for 5min, the scallop is taken out after thawing, cold clear water is replaced after washing, then white spirit is added according to the ratio of 1:20 of the white spirit to the cold clear water, and the lemon juice and the cold clear water are 1:40 of lemon juice is added in proportion to carry out a thawing mode of soaking the scallops for 25min, the scallop is soaked and thawed by light salt water, firstly, the thawing time can be prolonged by salt in the light salt water, secondly, the fishy smell of the scallop can be reduced by the light salt water, water is changed after thawing, the light salt water with high fishy smell is poured out, cold clear water is changed, and white spirit and lemon water are added, so that the fishy smell of the scallop can be further removed, the phenomenon that the fishy smell seriously affects the later cooking taste is avoided, and the scallop is more beneficial to use; the method comprises the steps of cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water according to the ratio of 1:3 of the scallops to the cleaning water, cleaning the scallops for 8-10min through the ultrasonic cleaning machine, and washing the cleaned scallops by using a faucet, so that on one hand, the time and the energy for washing the scallops by manpower are saved, on the other hand, the cleaning efficiency and the cleaning result can be increased, the cleaned scallops are cleaner, no dead angle is used for cleaning silt, and the scallops are cleaner and more sanitary; 50 g of salt, 90 g of cooking wine and 50 g of chicken essence are put into a container and stirred uniformly to form a seasoning, and the ratio of the seasoning to warm water is 1:1, utilize the stirring household utensils stirring, make salt and chicken essence melt, form the salting material, the scallop after will controlling dry moisture puts on the kneading board again, utilize the toothpick to insert 5-10 apertures on scallop meat, then place in the salting material, utilize the mode of dustpan with salting material and scallop intensive mixing, make salting material and scallop fully contact, then cover the plastic wrap and pickle 20 min's the mode of pickling, can make the inside and outside fully contact salting material of scallop, make the scallop inside enclose more, better avoid scallop central point to put and produce the phenomenon tasteless, fishy smell.
The purpose of the invention can be realized by the following technical scheme:
the cheese baked scallop is prepared from the following raw materials in parts by weight: 20-40 parts of scallops, 2-4 parts of cheese shreds, 4-6 parts of eggs and 2-4 parts of mayonnaise, and further comprises the following raw materials in parts by weight: 40-60 g of salt, 400-600 g of non-transformed soybean oil, 80-100 g of cooking wine and 40-60 g of chicken essence;
preferably, the cheese baked scallop comprises the following components in parts by weight: 30 parts of scallops, 3 parts of cheese shreds, 5 parts of eggs and 3 parts of mayonnaise, and further comprises the following raw materials in parts by weight: 50 g of salt, 500 g of non-converted soybean oil, 90 g of cooking wine and 50 g of chicken essence;
a preparation method of cheese baked scallop comprises the following steps: processing scallop, frying auxiliary materials, processing and cooking;
the method comprises the following steps: processing scallops;
s1, unfreezing the scallop, namely firstly scattering edible fine salt into cold water, then uniformly stirring and mixing the edible fine salt by using a utensil to melt the fine salt to form saline water, then placing the frozen fresh scallop into the cold saline water for unfreezing, taking out the scallop after unfreezing, washing the scallop, replacing cold clear water, and adding white spirit and lemon water for soaking;
s2, cleaning the scallops, namely cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water, cleaning the scallops through the ultrasonic cleaning machine, and washing the cleaned scallops by using a water tap;
s3, opening the shell of the scallop, separating two shells of the scallop by using a tool, removing the gills of the scallop, washing the scallop by using water, slightly kneading the meat of the scallop by using hands during cleaning until the scallop cannot feel silt, and placing the cleaned scallop into a basket to control the water content for later use;
s4, pickling scallops, preparing a container, putting 50 g of salt, 90 g of cooking wine and 50 g of chicken essence into the container, uniformly stirring to form a seasoning, then adding warm water, uniformly stirring by using a stirring vessel to melt the salt and the chicken essence to form a pickling material, putting the scallops with the moisture controlled to be dry on a chopping board, inserting 5-10 small holes in scallop meat by using toothpicks, then putting the scallop meat into the pickling material, fully mixing the pickling material and the scallops by using a dustpan mode to fully contact the pickling material and the scallops, and then covering a preservative film for pickling for later use;
step two: frying auxiliary materials, namely putting five eggs into a container to be scattered, then putting 500 g of non-converted soybean oil into a pot, adding the scattered eggs, frying the eggs to be caked and then taking out, putting the fried eggs into a container with a stirring function, then putting 3 parts of mayonnaise, starting a stirring container to work, uniformly mixing the mayonnaise and egg blocks to form the auxiliary materials, and putting the auxiliary materials into a tray for later use;
step three: processing, namely taking out the scallops pickled in the step I S4, stacking the scallops in a container one by one in a mode that scallop meat faces upwards, putting the auxiliary materials fried in the step II in the scallops by using a spoon, covering the auxiliary materials on the upper parts of the scallop meat, and finally putting 3 parts of cheese shreds on the scallops to form semi-finished cheese baked scallops;
step four: and (4) cooking, namely placing the semi-finished cheese roasted scallop processed in the third step into an oven by using a container for baking, and finally forming the finished cheese roasted scallop.
Further, in the first step S1, the ratio of edible fine salt to cold water is 1:50, and the ratio of scallop to salt water is 1: 1.5.
Further, in the first step S1, the scallop thawing time is 4-6min, the ratio of the scallop to the cold clear water is 1:1.5, the ratio of the white spirit to the cold clear water is 1:20, the ratio of the lemon juice to the cold clear water is 1:40, and the soaking time is 20-30 min.
Further, in the first step S2, the ratio of the scallop to the washing water is 1:3, and the time for ultrasonically washing the scallop is 8-10 min.
Further, in the first step S4, the ratio of the seasoning to the warm water is 1:1, and the pickling time is 10-30 min.
Further, in the second step, the oil temperature of the fried eggs is 70-90 ℃, the rotating speed of the mayonnaise and the egg blocks is 50-70r/min, and the stirring time is 4-6 min.
Further, in the third step, the proportion of scallop meat and auxiliary materials of each semi-finished product of cheese baked scallop is 1:2, the ratio of scallop meat to cheese shred of each semi-finished cheese baked scallop is 1:1.
Further, in the fourth step, the oven temperature is 200 ℃, and the baking time is 10-20 min.
The invention has the beneficial effects that:
1. edible fine salt and cold water are adopted according to the proportion of 1:50, the edible fine salt is scattered into the cold water, then a vessel is used for stirring and mixing uniformly, the fine salt is melted to form saline water, the frozen fresh scallop is placed into the cold saline water according to the proportion of 1:1.5 of the scallop and the saline water for thawing for 5min, the scallop is taken out after thawing, cold clear water is replaced after washing, then white spirit is added according to the proportion of 1:20 of the white spirit and the cold clear water, and the lemon juice and the cold clear water are 1:40 of lemon juice is added in proportion to carry out a thawing mode of soaking the scallops for 25min, the scallop is soaked and thawed by light salt water, firstly, the thawing time can be prolonged by salt in the light salt water, secondly, the fishy smell of the scallop can be reduced by the light salt water, water is changed after thawing, the light salt water with high fishy smell is poured out, cold clear water is changed, and white spirit and lemon water are added, so that the fishy smell of the scallop can be further removed, the phenomenon that the fishy smell seriously affects the later cooking taste is avoided, and the scallop is more beneficial to use;
2. the method comprises the steps of cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water according to the ratio of 1:3 of the scallops to the cleaning water, cleaning the scallops for 8-10min through the ultrasonic cleaning machine, and washing the cleaned scallops by using a faucet, so that on one hand, the time and the energy for washing the scallops by manpower are saved, on the other hand, the cleaning efficiency and the cleaning result can be increased, the cleaned scallops are cleaner, no dead angle is used for cleaning silt, and the scallops are cleaner and more sanitary;
3. 50 g of salt, 90 g of cooking wine and 50 g of chicken essence are put into a container and stirred uniformly to form a seasoning, and the ratio of the seasoning to warm water is 1:1, utilize the stirring household utensils stirring, make salt and chicken essence melt, form the salting material, the scallop after will controlling dry moisture puts on the kneading board again, utilize the toothpick to insert 5-10 apertures on scallop meat, then place in the salting material, utilize the mode of dustpan with salting material and scallop intensive mixing, make salting material and scallop fully contact, then cover the plastic wrap and pickle 20 min's the mode of pickling, can make the inside and outside fully contact salting material of scallop, make the scallop inside enclose more, better avoid scallop central point to put and produce the phenomenon tasteless, fishy smell.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The cheese baked scallop is prepared from the following raw materials in parts by weight: the cheese roasted scallop is prepared from the following raw materials in parts by weight: 20-40 parts of scallops, 2-4 parts of cheese shreds, 4-6 parts of eggs and 2-4 parts of mayonnaise, and further comprises the following raw materials in parts by weight: 40-60 g of salt, 400-600 g of non-transformed soybean oil, 80-100 g of cooking wine and 40-60 g of chicken essence;
the cheese baked scallop comprises the following components in parts by weight: 30 parts of scallops, 3 parts of cheese shreds, 5 parts of eggs and 3 parts of mayonnaise, and further comprises the following raw materials in parts by weight: 50 g of salt, 500 g of non-converted soybean oil, 90 g of cooking wine and 50 g of chicken essence;
a preparation method of cheese baked scallop comprises the following steps: processing scallop, frying auxiliary materials, processing and cooking;
the method comprises the following steps: processing scallops;
s1, unfreezing the scallop, namely firstly scattering edible fine salt into cold water, then uniformly stirring and mixing the edible fine salt by using a utensil to melt the fine salt to form saline water, then placing the frozen fresh scallop into the cold saline water for unfreezing, taking out the scallop after unfreezing, washing the scallop, replacing cold clear water, and adding white spirit and lemon water for soaking;
s2, cleaning the scallops, namely cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water, cleaning the scallops through the ultrasonic cleaning machine, and washing the cleaned scallops by using a water tap;
s3, opening the shell of the scallop, separating two shells of the scallop by using a tool, removing the gills of the scallop, washing the scallop by using water, slightly kneading the meat of the scallop by using hands during cleaning until the scallop cannot feel silt, and placing the cleaned scallop into a basket to control the water content for later use;
s4, pickling scallops, preparing a container, putting 50 g of salt, 90 g of cooking wine and 50 g of chicken essence into the container, uniformly stirring to form a seasoning, then adding warm water, uniformly stirring by using a stirring vessel to melt the salt and the chicken essence to form a pickling material, putting the scallops with the moisture controlled to be dry on a chopping board, inserting 5-10 small holes in scallop meat by using toothpicks, then putting the scallop meat into the pickling material, fully mixing the pickling material and the scallops by using a dustpan mode to fully contact the pickling material and the scallops, and then covering a preservative film for pickling for later use;
step two: frying auxiliary materials, namely putting five eggs into a container to be scattered, then putting 500 g of non-converted soybean oil into a pot, adding the scattered eggs, frying the eggs to be caked and then taking out, putting the fried eggs into a container with a stirring function, then putting 3 parts of mayonnaise, starting a stirring container to work, uniformly mixing the mayonnaise and egg blocks to form the auxiliary materials, and putting the auxiliary materials into a tray for later use;
step three: processing, namely taking out the scallops pickled in the step I S4, stacking the scallops in a container one by one in a mode that scallop meat faces upwards, putting the auxiliary materials fried in the step II in the scallops by using a spoon, covering the auxiliary materials on the upper parts of the scallop meat, and finally putting 3 parts of cheese shreds on the scallops to form semi-finished cheese baked scallops;
step four: and (4) cooking, namely placing the semi-finished cheese roasted scallop processed in the third step into an oven by using a container for baking, and finally forming the finished cheese roasted scallop.
In the first step S1, the ratio of edible fine salt to cold water is 1:50, and the ratio of scallop to salt water is 1: 1.5.
In the first step S1, the scallop thawing time is 4-6min, the ratio of the scallop to the cold clear water is 1:1.5, the ratio of the white spirit to the cold clear water is 1:20, the ratio of the lemon juice to the cold clear water is 1:40, and the soaking time is 20-30 min.
In the first step S2, the ratio of scallop to cleaning water is 1:3, and the time for cleaning scallop by ultrasonic wave is 8-10 min.
In the first step S4, the ratio of the flavoring to the warm water is 1:1, and the pickling time is 10-30 min.
In the second step, the oil temperature of the fried eggs is 70-90 ℃, the rotating speed of the mayonnaise and the egg blocks is 50-70r/min, and the stirring time is 4-6 min.
In the third step, the proportion of scallop meat of each semi-finished product cheese baked scallop to auxiliary materials is 1:2, the ratio of scallop meat to cheese shred of each semi-finished cheese baked scallop is 1:1.
In the fourth step, the oven temperature is 200 ℃, and the baking time is 10-20 min.
The method comprises the steps of scattering edible fine salt into cold water according to the ratio of 1:50 of the edible fine salt to the cold water, then uniformly stirring and mixing the edible fine salt by using a vessel to melt the fine salt to form saline water, placing the frozen fresh scallop into the cold saline water according to the ratio of 1:1.5 of the scallop to the saline water to thaw for 5min, taking out the scallop after thawing, replacing cold clear water after flushing, then adding white spirit according to the ratio of 1:20 of the white spirit to the cold clear water, and adding 1:40 of lemon juice is added in proportion to carry out a thawing mode of soaking the scallops for 25min, the scallop is soaked and thawed by light salt water, firstly, the thawing time can be prolonged by salt in the light salt water, secondly, the fishy smell of the scallop can be reduced by the light salt water, water is changed after thawing, the light salt water with high fishy smell is poured out, cold clear water is changed, and white spirit and lemon water are added, so that the fishy smell of the scallop can be further removed, the phenomenon that the fishy smell seriously affects the later cooking taste is avoided, and the scallop is more beneficial to use; the method comprises the steps of cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water according to the ratio of 1:3 of the scallops to the cleaning water, cleaning the scallops for 8-10min through the ultrasonic cleaning machine, and washing the cleaned scallops by using a faucet, so that on one hand, the time and the energy for washing the scallops by manpower are saved, on the other hand, the cleaning efficiency and the cleaning result can be increased, the cleaned scallops are cleaner, no dead angle is used for cleaning silt, and the scallops are cleaner and more sanitary; 50 g of salt, 90 g of cooking wine and 50 g of chicken essence are put into a container and stirred uniformly to form a seasoning, and the ratio of the seasoning to warm water is 1:1, utilize the stirring household utensils stirring, make salt and chicken essence melt, form the salting material, the scallop after will controlling dry moisture puts on the kneading board again, utilize the toothpick to insert 5-10 apertures on scallop meat, then place in the salting material, utilize the mode of dustpan with salting material and scallop intensive mixing, make salting material and scallop fully contact, then cover the plastic wrap and pickle 20 min's the mode of pickling, can make the inside and outside fully contact salting material of scallop, make the scallop inside enclose more, better avoid scallop central point to put and produce the phenomenon tasteless, fishy smell.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (10)
1. A cheese baked scallop is characterized in that: the cheese roasted scallop is prepared from the following raw materials in parts by weight: 20-40 parts of scallop, 2-4 parts of cheese silk, 4-6 parts of eggs, 2-4 parts of mayonnaise, and also comprises the following raw materials by weight, 40-60 g of salt, 600 g of non-converted soybean oil 400, 80-100 g of cooking wine and 40-60 g of chicken essence.
2. The cheese roasted scallop of claim 1, which comprises the following components in parts by weight: 30 parts of scallop, 3 parts of cheese silk, 5 parts of egg, 3 parts of mayonnaise, and the following raw materials in parts by weight, 50 g of salt, 500 g of non-converted soybean oil, 90 g of cooking wine and 50 g of chicken essence.
3. The method for preparing cheese roasted scallops according to claim 1, which comprises the following steps: processing scallop, frying auxiliary materials, processing and cooking;
the method comprises the following steps: processing scallops;
s1, unfreezing the scallop, namely firstly scattering edible fine salt into cold water, then uniformly stirring and mixing the edible fine salt by using a utensil to melt the fine salt to form saline water, then placing the frozen fresh scallop into the cold saline water for unfreezing, taking out the scallop after unfreezing, washing the scallop, replacing cold clear water, and adding white spirit and lemon water for soaking;
s2, cleaning the scallops, namely cleaning the soaked scallops, putting the cleaned scallops into a basket, putting the basket into an ultrasonic cleaning machine, injecting cleaning water, cleaning the scallops through the ultrasonic cleaning machine, and washing the cleaned scallops by using a water tap;
s3, opening the shell of the scallop, separating two shells of the scallop by using a tool, removing the gills of the scallop, washing the scallop by using water, slightly kneading the meat of the scallop by using hands during cleaning until the scallop cannot feel silt, and placing the cleaned scallop into a basket to control the water content for later use;
s4, pickling scallops, preparing a container, putting 50 g of salt, 90 g of cooking wine and 50 g of chicken essence into the container, uniformly stirring to form a seasoning, then adding warm water, uniformly stirring by using a stirring vessel to melt the salt and the chicken essence to form a pickling material, putting the scallops with the moisture controlled to be dry on a chopping board, inserting 5-10 small holes in scallop meat by using toothpicks, then putting the scallop meat into the pickling material, fully mixing the pickling material and the scallops by using a dustpan mode to fully contact the pickling material and the scallops, and then covering a preservative film for pickling for later use;
step two: frying auxiliary materials, namely putting five eggs into a container to be scattered, then putting 500 g of non-converted soybean oil into a pot, adding the scattered eggs, frying the eggs to be caked and then taking out, putting the fried eggs into a container with a stirring function, then putting 3 parts of mayonnaise, starting a stirring container to work, uniformly mixing the mayonnaise and egg blocks to form the auxiliary materials, and putting the auxiliary materials into a tray for later use;
step three: processing, namely taking out the scallops pickled in the step I S4, stacking the scallops in a container one by one in a mode that scallop meat faces upwards, putting the auxiliary materials fried in the step II in the scallops by using a spoon, covering the auxiliary materials on the upper parts of the scallop meat, and finally putting 3 parts of cheese shreds on the scallops to form semi-finished cheese baked scallops;
step four: and (4) cooking, namely placing the semi-finished cheese roasted scallop processed in the third step into an oven by using a container for baking, and finally forming the finished cheese roasted scallop.
4. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the first step S1, the ratio of edible fine salt to cold water is 1:50, and the ratio of scallop to salt water is 1: 1.5.
5. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the first step S1, the scallop thawing time is 4-6min, the ratio of the scallop to the cold clear water is 1:1.5, the ratio of the white spirit to the cold clear water is 1:20, the ratio of the lemon juice to the cold clear water is 1:40, and the soaking time is 20-30 min.
6. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the first step S2, the ratio of the scallop to the cleaning water is 1:3, and the time for ultrasonically cleaning the scallop is 8-10 min.
7. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the first step S4, the ratio of the seasoning to the warm water is 1:1, and the pickling time is 10-30 min.
8. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the second step, the oil temperature of the fried eggs is 70-90 ℃, the rotating speed of the mayonnaise and the egg blocks is 50-70r/min, and the stirring time is 4-6 min.
9. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the third step, the proportion of scallop meat of each semi-finished product cheese baked scallop to auxiliary materials is 1:2, the ratio of scallop meat to cheese shred of each semi-finished cheese baked scallop is 1:1.
10. The method for preparing cheese baked scallop according to claim 3, wherein the method comprises the following steps: in the fourth step, the temperature of the oven is 200 ℃, and the baking time is 10-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011405267.0A CN112471452A (en) | 2020-12-03 | 2020-12-03 | Cheese baked scallop and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011405267.0A CN112471452A (en) | 2020-12-03 | 2020-12-03 | Cheese baked scallop and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471452A true CN112471452A (en) | 2021-03-12 |
Family
ID=74938189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011405267.0A Pending CN112471452A (en) | 2020-12-03 | 2020-12-03 | Cheese baked scallop and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471452A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948822A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked scallop |
| CN107410416A (en) * | 2016-02-15 | 2017-12-01 | 卢峰 | A kind of preparation method of mango flavor Baconic scallop volume |
| WO2019239992A1 (en) * | 2018-06-13 | 2019-12-19 | シャープ株式会社 | Frozen food, and method for producing food |
-
2020
- 2020-12-03 CN CN202011405267.0A patent/CN112471452A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948822A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked scallop |
| CN107410416A (en) * | 2016-02-15 | 2017-12-01 | 卢峰 | A kind of preparation method of mango flavor Baconic scallop volume |
| WO2019239992A1 (en) * | 2018-06-13 | 2019-12-19 | シャープ株式会社 | Frozen food, and method for producing food |
Non-Patent Citations (1)
| Title |
|---|
| 陈祖明等: "《西式菜肴制作技术》", 31 January 2015, 四川科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Leslie | Miss Leslie's New Cookery Book | |
| Leyel et al. | The gentle art of cookery | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| CN101224017B (en) | Producing method of non-fried crisp fish | |
| KR101260302B1 (en) | Drumsticks of chicken and the manufacturing method using deboner | |
| CN103416779A (en) | Making method of sweet-and-sour carp | |
| CN102349666B (en) | Preparation method of fast food fish steaks | |
| KR101674992B1 (en) | Manufacturing method of jellied food made from pig's skin and jellied food made from pig's skin | |
| CN104431709A (en) | Method for making sleeve-fish boiled dumplings | |
| CN104544297A (en) | A processing method of dried grass carp meat floss | |
| Leslie | Miss Leslie's complete cookery | |
| CN112471452A (en) | Cheese baked scallop and preparation method thereof | |
| CN102948825B (en) | Processing method of instant dried scallop | |
| Corson | Miss Corson's Practical American Cookery and Household Management | |
| KR101466871B1 (en) | Method for ramie gravy | |
| CN112471450A (en) | Formula and preparation method of fresh shrimp thick soup | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN110754626A (en) | Preparation method and process of venison mushroom meat paste | |
| CN111109546A (en) | Method for making tomato-flavored dried fish meat slices | |
| CN102948823A (en) | Processing method of instant soft scallop | |
| Leslie | Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches | |
| Bivins | The Southern Cookbook: A Manual of Cooking and List of Menus, Including Recipes Used by Noted Colored Cooks and Prominent Caterers | |
| KR20240022937A (en) | How to make konjac beef seaweed with increased protein content | |
| CN113040328A (en) | Preparation method of beef soup noodles | |
| CN112568391A (en) | Formula and processing method of delicious lucky bag |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |
|
| RJ01 | Rejection of invention patent application after publication |