JP3600840B2 - Manufacturing method of processed scallops - Google Patents

Description

[0001]
[Industrial applications]
The present invention relates to a method for producing processed scallop scallop food, which is obtained by slicing an unheated scallop scallop (raw or raw frozen), drying the scallop, and rolling the scallop with a heat press.
[0002]
[Prior art]
As dried food of scallops, dried scallops obtained by drying heated scallops are distributed as Chinese food and dried delicacies. In addition, there is a rolled food (Patent No. 2709908) after boiled and dried the scallop scallop and steamed with steam at 100 to 110 ° C. for about 20 minutes. There are no processed scallops.
[0003]
[Problems to be solved by the invention]
The technology described in the prior art has the following problems.
1. Drying of heated scallops takes a long time, but the drying rate of unheated scallops is very slow and often rots before drying. .
2. When the scallop is heated with salt water or the like, the extract component of the scallop is discharged into the salt water or the like.
[0004]
[Means for Solving the Problems]
1. Drying of heated scallops takes a long time, and the rate of drying and drying of unheated scallops is very slow and often rots. Therefore, when the unheated scallop is sliced into 6 mm and dried, it can be dried in a short time.
2. When the scallop is heated with salt water or the like, the extract component of the scallop is discharged into the salt water or the like. However, when the unheated scallop is sliced and dried, it becomes a dry product from which the extract of the scallop does not flow out. Furthermore, it has been found that by heating and rolling by a heat press, it is possible to produce a processed food of scallops with a rich flavor of scallop and easy to eat.
[0005]
[Action]
The operation will be described together with the effect.
[0006]
【Example】
The method for producing a scalloped processed food of the first invention comprises the following steps.
Step 1-Thaw unheated scallop scallop (raw frozen) as raw material and slice into 6 mm.
Second step-The sliced unheated scallops are dried with a dehumidifying dryer for 12 hours. The drying temperature is 25 ° C. The water content was 38%.
Step 3-Spray 13% of 20% saline on sliced and dried scallops.
Fourth step-After that, re-dry for 30 minutes with a dehumidifying dryer. The drying temperature is 25 ° C.
Step 5-After re-drying, press and roll at 180 ° C. for 0.2 seconds with a heat press (manufactured by Seiwa Giken).
[0007]
The method for producing a processed food of scallops according to the second invention comprises the following steps.
Step 1-Unheated scallop scallop (raw frozen), which is a raw material, is thawed, and then mixed with 1.5% of salt and 0.5% of sodium glutamate and seasoned.
Step 2-Slice the seasoned unheated scallops to 6 mm.
Third step-The sliced unheated scallops are dried with a dehumidifying dryer for 12 hours. The drying temperature is 25 ° C. The water content was 33%.
Step 4-After drying, press and roll at 180 ° C. for 0.2 seconds with a heat press (manufactured by Seiwa Giken Co., Ltd.).
[0008]
【The invention's effect】
Since the present invention is configured as described above, the following effects can be obtained.
1. By slicing and drying an unheated scallop scallop, the drying speed is high, and the scallop can be dried while retaining its flavor.
2. The sliced and dried scallop scallop is rolled while being heated on a hot plate, leaving the flavor of the scallop to be a processed food that is easy to eat.

Claims (2)

A method for producing a processed scallop product, comprising the following steps:
Step 1-Thaw unheated scallop scallop (raw frozen) as raw material and slice into 6 mm.
Second step-The sliced unheated scallops are dried with a dehumidifying dryer for 12 hours. The drying temperature is 25 ° C.
Step 3-Spray 13% of 20% saline on sliced and dried scallops.
Fourth step-After that, re-dry for 30 minutes with a dehumidifying dryer. The drying temperature is 25 ° C.
Step 5-After re-drying, press and roll at 180 ° C. for 0.2 seconds with a heat press (manufactured by Seiwa Giken). A method for producing a processed scalloped food, comprising the following steps:
Step 1-Unheated scallop scallop (raw frozen), which is a raw material, is thawed, and then mixed with 1.5% of salt and 0.5% of sodium glutamate and seasoned.
Step 2-Slice the seasoned unheated scallops to 6 mm.
Third step-The sliced unheated scallops are dried with a dehumidifying dryer for 12 hours. The drying temperature is 25 ° C.
Step 4-After drying, press and roll at 180 ° C. for 0.2 seconds with a heat press (manufactured by Seiwa Giken Co., Ltd.).