CN1252240A - Scallop column producing process - Google Patents
Scallop column producing process Download PDFInfo
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- CN1252240A CN1252240A CN99112455A CN99112455A CN1252240A CN 1252240 A CN1252240 A CN 1252240A CN 99112455 A CN99112455 A CN 99112455A CN 99112455 A CN99112455 A CN 99112455A CN 1252240 A CN1252240 A CN 1252240A
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- scallop post
- scallop
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Abstract
The scallop column product as a marine product is produced through the steps of boiling scallop column, soaking in seasoning solution, elimination of attached water, vacuum packaging, high-temperature disinfection, and cooling. The product as an instant food is eaten after unpackaging and is preserved at normal temperature.
Description
The present invention relates to marine product processing, special relevant with the processing method of scallop post.
Scallop column producing process is in the prior art, scallop post raw material is carried out classification handle, and removes the laggard row of impurity and cleans, and carries out freezing preservation then.The scallop post of this rough machining method is edible very inconvenient, and added value of product is not high.
The object of the present invention is to provide a kind of instant, the scallop post processing method that added value of product is high.
Its technical solution is:
Processing method of the present invention is carried out according to the following steps:
Raw material scallop post is carried out the boiling water kiering; Scallop post input behind the above-mentioned boiling water kiering is dissolved with in the soak of odorant soaks; Scallop post after the above-mentioned immersion is removed and is adhered to the laggard row vacuum packaging of moisture content; Above-mentioned vacuum-packed packed scallop post carries out 110 ℃ of-140 ℃ of high temperature sterilizations, and the back cooling is finished product.
Be added with an amount of edible salt in the above-mentioned boiling water, edible salt accounts for the 5-10% of salt-containing liquid weight.
Above-mentioned odorant has glycine, sodium glutamate, edible salt, white sugar, D-sorbite, and it respectively accounts for 0.5-1%, 0.5-1.5%, 4-10%, 4-10, the 10-25% of soak weight.
Before scallop post after the above-mentioned immersion was removed and adhered to the laggard capable vacuum packaging of moisture content, adding accounted for the above-mentioned 0.5-1.5% salad oil of having removed moisture content scallop post weight.
Adopting the inventive method to be processed as finished product scallop post compares with the scallop post of traditional freezing mode processing, have instant bagged, hygienic and convenient, and the gloss, the local flavor that keep scallop post itself to have, taste is agreeable to the taste, and but normal temperature is preserved, simple and easy to do, good in economic efficiency, added value of product also greatly improves.Opened up the road of a comparatively desirable suitability for industrialized production for the value added by manufacture of coastal region marine product scallop post.
Processing method of the present invention is carried out impurity elimination with raw material scallop post, clean, use the boiling water kiering, in the kiering process, to constantly check its living ripe situation, after reaching requirement, pull and remove the scallop post out and adhere to moisture content, in this process in order to keep the original delicate flavour of scallop post, need replenish the salt that the scallop post loses in the cleaning process, adding an amount of edible salt in boiling water makes it become salt-containing liquid, edible salt accounts for the 5-15% of salt-containing liquid weight, as in 100 kilograms with forming salt-containing liquid after the salt, the edible salt selected amount is 5,6,7,8,10 kilograms, in kiering, it is carried out salt and replenish; Scallop post after aforesaid way is handled drops into and adds the flavor immersion in the soak, soak is dissolved with some kinds of odorants such as glycine, sodium glutamate, edible salt, white sugar, D-sorbite, it respectively accounts for the 0.5-1% of soak weight, 0.5-1.50%, 4-10%, 4-10%, 10-25%, as in 100 kilograms of soaks, glycine can select 0.5 for use, 0.6,0.8,1 kilogram, sodium glutamate can select 0.5 for use, 0.8,1,1 kilogram, edible salt can select 4 for use, 6,7,8,10 kilograms, white sugar can select 4 for use, 6,7,8,10 kilograms, D-sorbite can select 10 for use, 15,20,25 kilograms; Above-mentioned odorant also can be selected the approximate additive of other function for use, scallop post after the above-mentioned immersion is removed and is adhered to the laggard row vacuum packaging of moisture content, before removing moisture content final vacuum packing, can add an amount of salad oil, the salad oil addition can account for the 0.5-1.5% that has removed moisture content scallop post weight, as having removed moisture content scallop post in 100 kilograms, the salad oil addition can be selected 0.5,0.6,0.8,1.5 kilogram for use; Packed scallop post after the above-mentioned vacuum packaging carries out 110 ℃ of-140 ℃ of high temperature sterilizations, is finished product after the cooling.Above-mentioned additional salt also can once be finished when soak soaks.
Processing method of the present invention is suitable for the processing of marine product scallop post and other similar marine products.
Claims (5)
1, a kind of scallop column producing process is characterized in that carrying out according to the following steps: raw material scallop post is carried out the boiling water kiering; Scallop post input behind the above-mentioned boiling water person of floating is dissolved with in the soak of odorant soaks; Scallop post after the above-mentioned immersion is removed and is adhered to the laggard row vacuum packaging of moisture content; Packed scallop post after the above-mentioned vacuum packaging carries out 110 ℃ of-140 ℃ of high temperature sterilizations, back cooling promptly becoming finished product.
2, processing method according to claim 1 is characterized in that: described boiling water is for being added with the salt-containing liquid of proper amount of edible salt therein, and described edible salt accounts for the 5-10% of salt-containing liquid weight.
3, processing method according to claim 1 and 2, it is characterized in that: described odorant has glycine, sodium glutamate, edible salt, white sugar, D-sorbite, and it respectively accounts for 0.5-1%, 0.5-1.5%, 4-10%, 4-10%, the 10-25% of soak weight.
4, processing method according to claim 1 and 2 is characterized in that: before the scallop post after the described immersion was removed and adhered to the laggard capable vacuum packaging of moisture content, adding accounted for the above-mentioned 0.5-1.5% salad oil of having removed moisture content scallop post weight.
5, processing method according to claim 3 is characterized in that: before the scallop post after the described immersion was removed and adhered to the laggard capable vacuum packaging of moisture content, adding accounted for the above-mentioned 0.5-1.5% salad oil of having removed moisture content scallop post weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112455A CN1252240A (en) | 1999-09-23 | 1999-09-23 | Scallop column producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112455A CN1252240A (en) | 1999-09-23 | 1999-09-23 | Scallop column producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1252240A true CN1252240A (en) | 2000-05-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112455A Pending CN1252240A (en) | 1999-09-23 | 1999-09-23 | Scallop column producing process |
Country Status (1)
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| CN (1) | CN1252240A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361586C (en) * | 2004-08-24 | 2008-01-16 | 中国水产科学研究院东海水产研究所 | Instant scallop product processing method |
| CN101411515B (en) * | 2007-10-16 | 2011-02-09 | 山东好当家海洋发展股份有限公司 | Method for processing instant clam |
| CN101317674B (en) * | 2008-07-10 | 2012-01-11 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101779803B (en) * | 2010-01-08 | 2012-07-25 | 大连工业大学 | Technique for controlling myofibril in processing instant scallop |
| CN101836747B (en) * | 2010-01-08 | 2012-12-12 | 大连工业大学 | Instant shellfish anti-oxidation method and control technology thereof |
| CN102907710A (en) * | 2011-08-03 | 2013-02-06 | 大连獐子岛渔业集团股份有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN102948824A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning scallop |
| CN102948825A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant dried scallop |
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
| CN102948823A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant soft scallop |
| CN103315038A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing dried scallops |
-
1999
- 1999-09-23 CN CN99112455A patent/CN1252240A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361586C (en) * | 2004-08-24 | 2008-01-16 | 中国水产科学研究院东海水产研究所 | Instant scallop product processing method |
| CN101411515B (en) * | 2007-10-16 | 2011-02-09 | 山东好当家海洋发展股份有限公司 | Method for processing instant clam |
| CN101317674B (en) * | 2008-07-10 | 2012-01-11 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101779803B (en) * | 2010-01-08 | 2012-07-25 | 大连工业大学 | Technique for controlling myofibril in processing instant scallop |
| CN101836747B (en) * | 2010-01-08 | 2012-12-12 | 大连工业大学 | Instant shellfish anti-oxidation method and control technology thereof |
| CN102907710A (en) * | 2011-08-03 | 2013-02-06 | 大连獐子岛渔业集团股份有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN102907710B (en) * | 2011-08-03 | 2014-12-31 | 獐子岛集团大连永盛水产有限公司 | Ready-to-eat whole scallop and preparation method thereof |
| CN102948829A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
| CN102948825A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant dried scallop |
| CN102948823A (en) * | 2012-11-14 | 2013-03-06 | 山东好当家海洋发展股份有限公司 | Processing method of instant soft scallop |
| CN102948825B (en) * | 2012-11-14 | 2014-05-07 | 山东好当家海洋发展股份有限公司 | Processing method of instant dried scallop |
| CN102948829B (en) * | 2012-11-14 | 2014-05-21 | 山东好当家海洋发展股份有限公司 | Processing method of instant seasoning dried scallop |
| CN102948823B (en) * | 2012-11-14 | 2014-10-29 | 山东好当家海洋发展股份有限公司 | Processing method of instant soft scallop |
| CN102948824A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning scallop |
| CN103315038A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing dried scallops |
| CN103315038B (en) * | 2013-06-27 | 2015-12-09 | 荣成宏业实业有限公司 | A kind of processing method of dried scallop |
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