CN115708569A - Processing method of pepper scallop skirt - Google Patents

Processing method of pepper scallop skirt Download PDF

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Publication number
CN115708569A
CN115708569A CN202110966148.0A CN202110966148A CN115708569A CN 115708569 A CN115708569 A CN 115708569A CN 202110966148 A CN202110966148 A CN 202110966148A CN 115708569 A CN115708569 A CN 115708569A
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pepper
percent
processing method
scallop
scallop skirt
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李德馨
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Shanghai Yang Qi Food Co ltd
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Shanghai Yang Qi Food Co ltd
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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
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to a processing method of a rattan pepper scallop skirt edge, which comprises the following steps of (1) preparing seasoning base liquid: according to the weight percentage, taking 25-30% of high fructose corn syrup, 6-10% of soy sauce, 1.0-1.5% of edible salt, 0.6-1.0% of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use; (2) pickling: pickling cleaned scallop skirt in seasoning base liquid for over 16 hr at temperature below 10 deg.c while stirring; and (3) preparing sauce: according to the weight percentage, 38-40% of fresh pepper, 20-22% of chili oil, 14-15% of sesame oil, 14-16% of rattan pepper oil, 3.5-4% of sesame, 2.6-3.1% of monosodium glutamate, 1.0-1.3% of edible salt, 0.6-1.0% of chili rings, 0.4-0.5% of xanthan gum and 1.3-1.8% of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby; and (4) compounding and packaging. The scallop skirt edge prepared by the invention has a bright Sichuan flavor in mouth and is chewy, the taste of the base taste is gradually delicious after being chewed, the aftertaste has an inlet spicy and hot taste and a sesame flavor, the base taste is moderate and delicious, and the product is more suitable for the taste of more consumers.

Description

Processing method of pepper scallop skirt
Technical Field
The invention relates to a processing method of scallop skirt edges, belonging to the field of processing of instant food.
Background
Scallop is composed of three parts of shell, adductor muscle and skirt edge, wherein the adductor muscle is usually called scallop column, after being taken out, the scallop adductor muscle can be sold fresh or frozen to be processed into quick-frozen small-package products, and in addition, the scallop adductor muscle is also usually processed into dry products, commonly called 'dried scallop'; the scallop shell can be made into handicraft or active calcium powder; a large amount of leftovers are generated in the scallop meat processing process, wherein the scallop skirt accounts for about 30 percent of the whole scallop, but the scallop skirt cannot be well utilized all the time, and the scallop meat is generally sold as shrimp feed at a low price and has a low additional value. The scallop skirt has rich nutrient contents which are not inferior to those of scallop meat, and the scallop skirt not only contains rich animal protein, amino acid, fatty acid and the like, but also has rich types of vitamins and trace elements. Therefore, the development of a proper scallop skirt product and the improvement of the added value thereof have important significance. The processing of the skirt of the prior scallop generally needs high-temperature treatment, so that the nutrition of the skirt of the scallop is lost, the mouth feel is hard, and the mouth feel of the product is poor. The invention discloses a pickling processing technology of scallop skirt, which adopts specially prepared seasoning base liquid to carry out primary pickling on the scallop skirt, then adopts secret sauce to continuously stand and pickle the primarily pickled scallop skirt under a closed condition. However, a large amount of chilli sauce and hot peppers are used in the pickling sauce, and the prepared product is spicy scallop skirt, so that the spicy scallop skirt is suitable for people eating spicy food, and the people using the spicy scallop skirt are small. Therefore, the development of the scallop skirt products with new taste is of great significance in meeting the taste of more people.
Disclosure of Invention
The invention provides a processing method of a rattan pepper scallop skirt, which solves the problems that nutrition loss is easily caused and the taste is influenced because high-temperature treatment is adopted in the processing process of the conventional scallop skirt, and the problems that the conventional scallop skirt tastes spicy and is small in using population.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a processing method of a pepper scallop skirt comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, taking 25-30% of high fructose corn syrup, 6-10% of soy sauce, 1.0-1.5% of edible salt, 0.6-1.0% of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use;
(2) Pickling: pickling cleaned scallop skirt in seasoning base liquid for more than 16 hours at the temperature of below 10 ℃, and stirring regularly;
(3) Preparing sauce materials: according to the weight percentage, 38-40% of fresh pepper, 20-22% of chili oil, 14-15% of sesame oil, 14-16% of rattan pepper oil, 3.5-4% of sesame, 2.6-3.1% of monosodium glutamate, 1.0-1.3% of edible salt, 0.6-1.0% of chili rings, 0.4-0.5% of xanthan gum and 1.3-1.8% of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby;
(4) And (3) compounding and packaging: and uniformly mixing the cured scallop skirt with the sauce according to the weight ratio of 2-2.5.
Preferably: the seasoning base liquid is prepared by the following steps: according to the weight percentage, the high fructose corn syrup comprises 28 percent of high fructose corn syrup, 8 percent of soy sauce, 1.2 percent of edible salt, 0.8 percent of monosodium glutamate and 62 percent of water.
Preferably: the timing stirring is as follows: the mixture was stirred well every 2 hours.
Preferably: the sauce comprises 39% of fresh pepper, 21% of chili oil, 14% of sesame oil, 15.5% of rattan pepper oil, 3.7% of sesame, 2.9% of monosodium glutamate, 1.2% of edible salt, 0.8% of chili rings, 0.4% of xanthan gum and 1.5% of sweet pepper powder in percentage by weight.
Preferably: the standing time is not less than 2 hours.
The invention has the beneficial effects that:
the high fructose syrup is mainly used as the seasoning base liquid, the sweetness of the high fructose syrup is close to that of sucrose with the same concentration, the flavor is somewhat similar to that of natural fruit juice, the high fructose syrup has faint scent and refreshing feeling due to the existence of fructose, the high fructose syrup has cold and sweet characteristics below 40 ℃, and the sweetness is increased along with the reduction of the temperature. Moreover, the high fructose corn syrup has the characteristics of high solubility, large osmotic pressure and the like, and the seasoning base liquid can quickly permeate into the skirt edges of the scallops by adopting the high fructose corn syrup, so that the taste of the scallop skirt edges is lasting, and the preservative effect is realized. The soy sauce, the edible salt and the monosodium glutamate are added for harmonizing the taste, so that the rice cake has faint scent, refreshing sweet taste, delicate flavor and salty taste, and is rich in taste and fresh and sweet in aftertaste.
The sauce mainly adopts the fresh pepper, the chili oil, the sesame oil and the rattan pepper oil to blend the spicy taste of the fresh pepper, firstly adopts the fresh pepper, the spicy taste intensity of the fresh pepper is higher than that of the dry pepper, and compared with the pepper oil, the pepper taste of the fresh pepper is milder, so that the sauce is more suitable for pickled and low-temperature foods. Monosodium glutamate and edible salt are adopted to play a role in improving freshness and blending various tastes, and the chili rings and the sweet pepper powder play a role in assisting in increasing fragrance and spiciness, so that the flavor is more prominent and mellow.
According to the invention, through the unique characteristics of various aquatic products and deeper analysis and research, during the pickling processing process, more abundant seasonings are applied, the prepared scallop skirt has a bright Sichuan flavor and is chewy, the taste of the bottom taste is gradually developed after the scallop skirt is chewed, the back taste has spicy and glossy ganoderma flavors, the bottom taste is moderate and delicious, and the product is more suitable for the taste of more consumers.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only some 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.
Example 1
A processing method of a vine pepper scallop skirt comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, taking 28 percent of high fructose corn syrup, 8 percent of soy sauce, 1.2 percent of edible salt, 0.8 percent of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use;
(2) Pickling: pickling cleaned scallop skirt in seasoning base liquid for 16 hours at the temperature below 10 ℃, and fully stirring once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 39 percent of fresh pepper, 21 percent of chili oil, 14 percent of sesame oil, 15.5 percent of rattan pepper oil, 3.7 percent of sesame, 2.9 percent of monosodium glutamate, 1.2 percent of edible salt, 0.8 percent of chili rings, 0.4 percent of xanthan gum and 1.5 percent of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby;
(4) And (3) compounding and packaging: and uniformly mixing the pickled scallop skirt and the sauce according to the weight ratio of 2.34.
Example 2
A processing method of a vine pepper scallop skirt comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, taking 25 percent of high fructose corn syrup, 9 percent of soy sauce, 1 percent of edible salt, 0.6 percent of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use;
(2) Pickling: pickling cleaned scallop skirt in a seasoning base solution for 18 hours at the temperature below 10 ℃, and fully stirring once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 38 percent of fresh pepper, 21.8 percent of chili oil, 15 percent of sesame oil, 15 percent of rattan pepper oil, 3.5 percent of sesame, 2.8 percent of monosodium glutamate, 1.2 percent of edible salt, 0.7 percent of chili rings, 0.4 percent of xanthan gum and 1.6 percent of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby;
(4) And (3) compounding and packaging: and uniformly mixing the pickled scallop skirt and the sauce according to the weight ratio of 2.
Example 3
A processing method of a pepper scallop skirt comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, taking 26 percent of high fructose corn syrup, 7 percent of soy sauce, 1.3 percent of edible salt, 0.7 percent of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use;
(2) Pickling: pickling cleaned scallop skirt in a seasoning base solution for 16 hours at the pickling temperature of below 10 ℃, and fully stirring once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 38 percent of fresh pepper, 21 percent of chili oil, 16 percent of sesame oil, 14 percent of rattan pepper oil, 4 percent of sesame, 3.1 percent of monosodium glutamate, 1 percent of edible salt, 0.6 percent of chili rings, 0.5 percent of xanthan gum and 1.8 percent of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby;
(4) And (3) compounding and packaging: and uniformly mixing the pickled scallop skirt and the sauce according to the weight ratio of 2.
Example 4
A processing method of a pepper scallop skirt comprises the following steps:
(1) Preparing a seasoning base solution: according to the weight percentage, 30 percent of high fructose corn syrup, 6 percent of soy sauce, 1.5 percent of edible salt, 1 percent of monosodium glutamate and the balance of water are fully and uniformly mixed for standby;
(2) Pickling: pickling cleaned scallop skirt in seasoning base liquid for 16 hours at the temperature below 10 ℃, and fully stirring once every 2 hours;
(3) Preparing sauce materials: according to the weight percentage, 39 percent of fresh pepper, 21 percent of chili oil, 14 percent of sesame oil, 16 percent of rattan pepper oil, 3.7 percent of sesame, 2.6 percent of monosodium glutamate, 1 percent of edible salt, 1 percent of chili rings, 0.4 percent of xanthan gum and 1.3 percent of sweet pepper powder are uniformly mixed, heated to 90 ℃ and cooled for standby;
(4) And (3) compounding and packaging: and uniformly mixing the pickled scallop skirt and the sauce according to the weight ratio of 2.
Comparative example 1
Basically the same as in example 1, except that: the curing time was 10 hours.
The physicochemical parameters of examples 1 to 4 and comparative example 1 were tested and evaluated for morphology, color and taste, and flavor, as shown in the following table.
Figure BDA0003224018260000051
Figure BDA0003224018260000061
As can be seen from the above table, different ingredients and curing times have a significant effect on the product, especially curing time. The delicious and mellow bottom taste of the product can be ensured only by fully pickling.
Although embodiments of the present invention have been described above, it would be appreciated by those skilled in the art that changes may be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the claims.

Claims (5)

1. The processing method of the pepper scallop skirt is characterized by comprising the following steps of:
(1) Preparing a seasoning base solution: according to the weight percentage, taking 25-30% of high fructose corn syrup, 6-10% of soy sauce, 1.0-1.5% of edible salt, 0.6-1.0% of monosodium glutamate and the balance of water, and fully and uniformly mixing for later use;
(2) Pickling: pickling cleaned scallop skirt in seasoning base liquid for over 16 hr at temperature below 10 deg.c while stirring;
(3) Preparing sauce materials: according to weight percentage, taking 38-40% of fresh pepper, 20-22% of chili oil, 14-15% of sesame oil, 14-16% of rattan pepper oil, 3.5-4% of sesame, 2.6-3.1% of monosodium glutamate, 1.0-1.3% of edible salt, 0.6-1.0% of chili rings, 0.4-0.5% of xanthan gum and 1.3-1.8% of sweet pepper powder, mixing uniformly, heating to 90 ℃ and cooling for later use;
(4) And (3) compounding and packaging: and uniformly mixing the pickled scallop skirt and the sauce according to the weight ratio of 2-2.5, packaging, sealing and standing to obtain the scallop skirt.
2. The processing method of the bell pepper scallop skirt as claimed in claim 1, wherein the processing method comprises the following steps: the seasoning base solution: according to weight percentage, the high fructose corn syrup comprises 28 percent of high fructose corn syrup, 8 percent of soy sauce, 1.2 percent of edible salt, 0.8 percent of monosodium glutamate and 62 percent of water.
3. The processing method of the bell pepper scallop skirt as claimed in claim 1, wherein the processing method comprises the following steps: the timing stirring is as follows: the mixture was stirred well every 2 hours.
4. The processing method of the bell pepper scallop skirt as claimed in claim 1, wherein the processing method comprises the following steps: the sauce comprises 39% of fresh pepper, 21% of chili oil, 14% of sesame oil, 15.5% of rattan pepper oil, 3.7% of sesame, 2.9% of monosodium glutamate, 1.2% of edible salt, 0.8% of chili rings, 0.4% of xanthan gum and 1.5% of sweet pepper powder in percentage by weight.
5. The processing method of the bell pepper scallop skirt as claimed in claim 1, wherein the processing method comprises the following steps: the standing time is not less than 2 hours.
CN202110966148.0A 2021-08-23 2021-08-23 Processing method of pepper scallop skirt Pending CN115708569A (en)

Priority Applications (1)

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CN202110966148.0A CN115708569A (en) 2021-08-23 2021-08-23 Processing method of pepper scallop skirt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110966148.0A CN115708569A (en) 2021-08-23 2021-08-23 Processing method of pepper scallop skirt

Publications (1)

Publication Number Publication Date
CN115708569A true CN115708569A (en) 2023-02-24

Family

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Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
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