KR102518667B1 - Making Method of Canned Seasoned Scallop and the Same Made Thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing canned scallops, and more specifically, miso paste is used as a seasoning liquid, but the above seasoning solution includes miso paste, white wine, purified water, and scallop heating concentrate, so that the light and unique taste of scallops and miso paste It relates to a method for manufacturing canned scallops with an improved seasoning process that harmonizes the rich flavor of scallops.

Description

Method for manufacturing canned scallops and canned scallops prepared thereby {Making Method of Canned Seasoned Scallop and the Same Made Thereby}

The present invention relates to a method for manufacturing canned scallops, and more specifically, miso soybean paste, which makes scallops feel light and unique and rich in flavor, is used as a seasoning liquid, and the Fo value, which is a sterilization condition for canning, is specifically developed. It relates to a method for producing canned scallops that can be stored for a long time and maintained in quality by preventing spoilage and the like.

In Korea, six species, including Patinopecten yessoensis, Scoop scallop (Pecten albicans), Silky scallop (Chlamys farreri), Scallop scallop (Chlamys swifti), Common scallop (Chlamys nobilis), and Hae scallop (Amusium japonicum japonicum), are inhabited. The breeds to be farmed as important as scallops are sea scallops, silk scallops, and sea scallops.

From 1973, the first attempt at natural picking and aquaculture of large scallops in Yeongilman, Gyeongsangbuk-do, was carried out until 1981, but the development of the industrial complex resulted in the devastation of Yeongilman and changes in the habitat environment. Form testing has been discontinued. After that, from 1989, natural seedling tests were promoted again along the coast of Gangwon-do, and diversified test research and test aquaculture projects for the development of Gangwon-do's specialties were carried out in parallel, leading to the realization of full-scale industrialization of scallop farming. In addition, since 1996, Chinese seeds have been imported and farming has begun centering on Tongyeong, Gyeongsangnam-do, and since 2014, when scallops have abundant food organisms and temperate water temperatures are maintained, many farms have been distributed around the southern coast.

Scallops are used as ingredients for grilled, steamed, soup, porridge, soup dishes, and salted fish, and fresh scallops can be eaten raw. In particular, the shell portion of large scallops has been used as a high-quality food ingredient since ancient times, and has recently been developed into canned, frozen, and smoked products. Scallops are known to be good for growing children because they are rich in essential amino acids such as lysine, leucine, methionine, arginine, and glycine. It is also popular as a well-being food because it is low in calories and cholesterol and rich in protein and minerals.

Scallops can be cooked in a light and cool soup, and you can eat them deliciously as raw, but keeping them fresh is the most important thing, so they have a short storage period. Therefore, a long-term storage method capable of maintaining quality is required.

On the other hand, miso miso is a representative brewed seasoning in Japan, which is made by fermenting soybeans with yeast and salt. Doenjang in Korea is made from 100% soybeans, but miso is made from a mixture of soybeans and rice. As for fermentation, our soybean paste is naturally moldy, but miso miso is fermented by filtering Koji bacteria through rice in advance and mixing it with soybeans. This is because the climate in Japan is humid, so it is easy to rot if fermented naturally.

The nutrients in miso doenjang are slightly different from those of soybeans, but it contains protein, fat, carbohydrates, fiber, iron, phosphorus, calcium, minerals, vitamin B12, etc., so it has cholesterol prevention, arteriosclerosis, high blood pressure, skin protection, and anti-aging effects. there is

Looking at the prior art related to doenjang (miso paste) and seafood, Publication No. 10-2017-0091236 (title of invention: "Method for manufacturing canned cockle doenjang") simply pours a seasoning liquid containing cockles and doenjang into canned food. Only the technical details are disclosed, and in Publication No. 10-2019-0100556 (title of invention: "A method for aging salmon using miso mixture and seaweed"), the technology of wrapping salmon coated with miso paste with seaweed Content is disclosed.

Soy sauce-seasoned canned scallops are available on the market, but in the case of doenjang-seasoned canned scallops, the light and unique flavor inherent to scallops is not reproduced due to the strong miso taste, so the marketability of doenjang-seasoned canned scallops is not high, so it is not sold on the market. In the case of preserving the unique flavor of scallops and enabling the use of defective scallops, the canned food of the present invention has high economic feasibility and marketability.

The present invention was invented to solve the above conventional problems and has the following objects.

An object of the present invention is to provide canned scallops that contain all the nutrients that exhibit the unique efficacy of scallops, and are delicious and can be used conveniently.

An object of the present invention is to provide a method for producing canned scallops without deterioration in quality while maintaining the original shape of the scallops, which is beneficial in maintaining freshness by self-sufficiency after collecting the scallops.

In addition, an object of the present invention is to provide a method for producing canned scallops with an improved seasoning process in which the rich flavor of miso miso harmonizes in addition to the unique plain taste of scallops.

In addition, an object of the present invention is to provide a method for producing canned seasoned oysters capable of long-term storage and quality maintenance by discovering the Fo value, which is a sterilization condition, in the manufacture of canned scallops and preventing spoilage.

The present invention for achieving the above object is implemented by the following solution.

The present method for manufacturing canned scallops is prepared by washing the scallops with seawater, allowing them to cook for 5 to 7 minutes, and then peeling the scallops to clean and dehydrate the scallops to prepare cooked scallops (S1); Slicing the cooked scallops in a canning container and injecting a miso seasoning liquid into the canning container (S2); Sealing the canned yogurt of step S2 at a vacuum level of 20 cmHg or more (S3); Heat sterilizing the sealed canned container of step S3 at 118° C. using a steam-type retort sterilizer so that the canning core sterilization value Fo is 10 minutes (S4); and cooling and drying with cooling water so that the center temperature of the canned container subjected to step S4 is 38° C. (S5).

In addition, the miso seasoning liquid of the present invention includes purified water, white wine, and scallop heat concentrate, but the scallop concentrate is prepared by mixing 25 parts by weight of kernels obtained by peeling ripe scallops and 75 parts by weight of water and brewing for 20 to 24 hours or more It is characterized in that it is a concentrate obtained by heating and then filtering.

The present invention has the following effects by the above configuration.

The present invention has the effect of providing canned scallops without deterioration in quality while maintaining the original shape of the scallops.

In addition, the present invention has the effect of providing canned scallops with an improved seasoning process in which the plain and unique taste of scallops and the rich flavor of miso miso harmonize.

In addition, the present invention has the effect of providing canned scallops capable of long-term storage and quality maintenance by preventing spoilage.

1 is a TBA value of canned scallops prepared by adding miso miso sauce and seasoned soy sauce, respectively (sample1 = Example, sample2 = Comparative Example).
Figure 2 is the amino nitrogen content of canned scallops prepared by adding miso sauce and seasoned soy sauce
Figure 3 is the salinity of canned scallops prepared by adding miso sauce and seasoned soy sauce
Figure 4 is a photograph of the collected scallop material
5 is a photograph taken of the scallop washing process
6 is a photograph of scallop kernels that have been detached after self-sufficiency
Figure 7 is a photograph of scallops cooked in a canned container (Building No. 301-1)
8 is a photograph of a canned container in which the miso seasoning liquid according to the present invention is injected
9 is a photograph of a canned container in which soy sauce seasoning is injected
10 is a canned food manufacturing process diagram according to the present invention

Applicants will explain in detail the means of solving the present problem ahead of the following. Details of known technologies that are determined to unnecessarily obscure the subject matter of the present invention will be omitted.

The present method for manufacturing canned scallops is prepared by washing the scallops with seawater, ripening them at 105 ° C. for 5 to 7 minutes, and then peeling the scallops to clean and dehydrate the scallops to prepare cooked scallops (S1); Slicing the cooked scallops in a canning container and injecting a miso seasoning liquid into the canning container (S2); Sealing the canned yogurt of step S2 at a vacuum level of 20 cmHg or more (S3); Heat sterilizing the sealed canned container of step S3 at 118° C. using a steam-type retort sterilizer so that the canning core sterilization value Fo is 10 minutes (S4); and cooling and drying with cooling water so that the center temperature of the canned container subjected to step S4 is 38° C. (S5).

In addition, the miso seasoning liquid of the present invention includes purified water, white wine, and scallop heat concentrate, but the scallop concentrate is prepared by mixing 25 parts by weight of kernels obtained by peeling ripe scallops and 75 parts by weight of water and brewing for 20 to 24 hours or more It is characterized in that it is a concentrate obtained by heating and then filtering.

<Step of preparing cooked scallops (S1)>

Wash the scallops collected from the sea once more with seawater, preferably at 105 ° C. for 5 to 7 minutes, and then peel (remove the shell) to clean the scallop kernels. Then, dehydrate the water for 3 minutes at room temperature to prepare the cooked scallops.

<Injection and injection step (S2)>

This is the step of arranging the ripened scallops in a canning container and injecting the miso seasoning into the canning container.

Miso seasoning solution includes miso paste, white wine, purified water, and scallop heated concentrate, preferably 23 parts by weight of miso paste, 11 parts by weight of flavor, 5.6 parts by weight of white wine, 4.2 parts by weight of yellow sugar, and 3 parts by weight of garlic juice. , 2.5 parts by weight of fructose, 2 parts by weight of cooking oil, 2 parts by weight of soybean oil, 1.3 parts by weight of garlic powder, 1.3 parts by weight of previous acetyladipic acid, 0.3 parts by weight of sodium L-glutamate, 0.3 parts by weight of xanthan gum, 0.3 parts by weight of sesame seeds, 0.2 parts by weight of caramel color, 4 parts by weight of scallop heated concentrate, and 39 parts by weight of purified water were mixed, stirred well, and prepared by boiling at 80 ° C.

The miso miso seasoning liquid does not contain scallop heating concentrate, and the strong and rich taste of miso (miso miso) hides the plain and unique taste of scallops, making it difficult to feel the original taste of scallops. In addition, among the scallop kernels identified in the step of preparing cooked scallops in step S1 of the present invention, the size or defective products cannot be put into canned food. When prepared, it is possible to produce canned scallops that are unexpectedly superior in terms of flavor and economy of scallops.

<Scallop Heated Concentrate>

Cleanly washed scallop kernels, preferably 20 to 24 parts by weight of water at 98 ° C. After heating for an hour or more, the kernel solids are filtered to obtain a flavorful concentrate of scallops. The quality standards of the concentrate after heating are specified as Brix: within 30~33%, salinity: around 5.8~6%, pH: 6.0~6.25.

White wine is included in the miso soybean paste seasoning, and white wine is added to remove the fishy smell of the sea and to soften the texture of the scallops.

<Canned sealing step (S3)>

Injected canned containers are sealed using an automatic sealer with a vacuum level of 20 cmHg or higher.

<Sterilization step (S4)>

The sealed canned container in step S3 is heat sterilized using a steam-type retort sterilizer at 118° C. so that the canned center sterilization value Fo is 10 minutes.

When sterilizing to kill germs that have entered the container (can) during the manufacturing process, canned seafood is usually sterilized using a steam method at 113-121 ° C. This is because general bacteria are all killed at 100 ° C. This is because seafood with a pH of 4.5 or higher is a marine bacterium and is not easily killed at 100℃. If the Fo value of sterilization is low, the stability of the product may decrease, and the value with a high Fo value is safe, but the product yield, energy consumption, and nutrition are less effective. In general, spores of Clostridium botulinum, a food poisoning bacterium, are completely killed by heating at 120 ° C for 4 minutes (at this time, Fo value is 4 minutes). Since it becomes a protective layer, depending on the manufacturing environment conditions, spores may not be completely killed even when heated at 120 ° C for 4 minutes.

<Cooling and storage step (S5)>

After cooling with 2ppm chlorine-sterilized cooling water so that the center temperature of the canned food is 38 ℃, dry the water on the surface of the canned food and store it.

Hereinafter, the present invention will be described in detail through specific examples. The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

<Preparation of ripe scallop concentrate>

Among the ripe scallops, undersized or defective products were selected and washed clean, then 25% by weight of scallop kernels and 75% by weight of tap water were mixed, and concentrated by heating at 98 ° C. for 20 to 24 hours or more. The solid content was filtered to obtain a concentrate. Brix of the concentrate at this time: 33%, salinity: 6% or less, pH: 6.0.

<Manufacture of miso seasoning liquid>

By weight, Miso Soybean Paste: 23%, Flavor: 11%, White Wine: 5.6%, Yellow Sugar: 4.2%, Garlic Juice: 3%, Fructose: 2.5%, Cooking Oil: 2%, Soybean Oil: 2%, Garlic Powder: 1.3 %, acetyladipic acid, starch: 1.3%, sodium L-glutamate: 0.3%, xanthan gum: 0.3%, sesame: 0.3%, caramel color: 0.2%, scallop heated concentrate: 4%, purified water: 39%. (total: 100%) and stirred well. The above mixture was boiled at 80 ° C to prepare a miso seasoning solution.

<Manufacture of soy sauce seasoning>

By weight, mixed soy sauce: 14%, starch syrup: 40%, white wine 2%, yellow sugar: 14%, licorice extract: 2.3%, garlic extract: 2%, caramel color: 1%, sodium L-glutamate: 1% , black pepper: 0.5%, citric acid: 0.2%, scallop heated concentrate: 4%, purified water: 19%, were blended (total: 100%) and stirred well. The above mixture was boiled at 80°C to prepare a soy sauce seasoning solution.

The scallops were washed with seawater, cooked at 105 ° C. for 5 to 7 minutes, peeled (removed the skin), and after washing the scallops, the water was dehydrated at room temperature for 3 minutes. After 40 g of cooked scallops were marinated in a canning container (No. 301-1, one-touch tube), 50 g of the prepared miso seasoning (sauce) was poured into a can. The injected canned tube was sealed using an automatic sealer at a vacuum degree of 20 cmHg or higher, and then heat sterilized using a steam-type retort sterilizer at 118 ° C. so that the canned center sterilization value Fo value was 10 minutes. Thereafter, it was cooled with 2 ppm of chlorine-sterilized cooling water so that the center temperature of the canned food was 38 ° C, and then the water on the surface of the canned food was dried.

<Comparative Example 1>

The scallops were washed with seawater, cooked at 105 ° C. for 5 to 7 minutes, peeled (removed the skin), and after washing the scallops, the water was dehydrated at room temperature for 3 minutes. After 40 g of cooked scallops were marinated in a canning container (No. 301-1, one-touch tube), 50 ml of the already prepared soy sauce seasoning liquid (sauce) was injected into the canning can. The injected canned tube was sealed using an automatic sealer at a vacuum degree of 20 cmHg or higher, and then heat sterilized using a steam-type retort sterilizer at 118 ° C. so that the canned center sterilization value Fo value was 10 minutes. Thereafter, it was cooled with 2 ppm of chlorine-sterilized cooling water so that the center temperature of the canned food was 38 ° C, and then the water on the surface of the canned food was dried.

1) General components, pH, volatile basic nitrogen

Table 1 shows the general component composition, pH and volatile basic nitrogen content of Examples (canned scallops prepared by adding miso soy sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce). In the case of general ingredients, the moisture content of Examples and Comparative Examples was 71.6 and 59.4, the crude protein was 4.2 and 5.6 for Examples and Comparative Examples, respectively, the crude fat content was 6.2 and 1.1 for Examples and Comparative Examples, respectively, and the ash content was compared with Examples. Examples were 2.8 and 2.0, respectively, and there was no significant difference except for crude fat in both Examples and Comparative Examples. In addition, the pH of Example and Comparative Example was 6.25 and 6.15, respectively, and the volatile base nitrogen content was 31.7 and 28.4 mg / 100 g, respectively

General Ingredients for Canned Scallops with Miso Soy Sauce and Seasoned Soy Sauce Sample General component analysis (g/100 g) pH VBN
(mg/100g) moisture crude protein crude fat ash Example (Smile
miso sauce) 71.6±0.8 4.2±0.0 6.2±0.0 2.8±0.1 6.25 31.7±1.6 Comparative Example (seasoning
soy sauce) 59.4±0.3 5.6±0.0 1.1±0.0 2.0±0.1 6.15 28.4±0.8 Values are the means±standard deviation of three determination
Means within each column followed by the same letter are not significantly different (P<0.05)

2) Bacterial growth test

<Table 2> shows the bacterial growth test results of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce). Canned containers and packages manufactured by sterilizing the Fo value at 118°C for 10 minutes are preserved in an incubator at 35 to 37°C for 10 days, then left at room temperature for an additional 1 day, and then observed. As a result of the bacterial growth test, the bacteria growth test was negative in the warming preservation test, and no microorganisms were detected and the appearance was normal, confirming bacteriological safety.

<Table 2> Bacterial growth test of canned scallops with miso sauce and soy sauce (CFU/g) Sample sterilization temperature Sterilization Fo value Warming temperature (35~37℃) Bacterial growth heating time 48±3 hours Germ can appearance Example (miso sauce) 118℃ Fo 10 minutes non-detection normal Comparative example (seasoned soy sauce) 118℃ Fo 10 minutes non-detection normal

3) TBA value, amino nitrogen and salinity

The TBA values of Example (canned scallops prepared by adding miso soy sauce) and Comparative Example (canned scallops prepared by adding seasoned soy sauce) were 0.040 and 0.042, as shown in <Figure 1>.

Amino nitrogen content of canned scallops prepared by adding miso paste sauce and seasoned soy sauce was 489.1 and 402.3 mg/100 g as shown in <Figure 2>, showing no significant difference. In addition, the salinity of canned scallops prepared by adding miso soy sauce and seasoned soy sauce was 1.9 and 1.5%, as shown in <Figure 3>.

4) Total Amino Acid Content

The total amino acid contents of the example (canned scallops prepared by adding miso soy sauce) and the comparative example (canned scallops prepared by adding seasoned soy sauce) were 3,925.4 and 5,380.1 mg/100 g, as shown in Table 3. As for the major amino acids, glutamic acid was 835.2 and 1,182.10 mg/100 g in all samples, followed by aspartic acid at 552.7 and 773.4 mg/100 g, followed by glycine at 372.7 and 497.6 mg/100 g.

Total amino acid content (mg/100 g) of canned ribeye with miso and seasoned soy sauce amino acid miso sauce Seasoned Soy Sauce Aspartic acid 552.7 (14.1) 773.4 (14.4) Threonine 177.1 (4.5) 243.5 (4.6) Serine 226.7 (5.8) 305.9 (5.7) Glutamic acid 835.2 (21.3) 1,182.10 (22.0) Glycine 372.7 (9.5) 497.6 (9.2) Alanine 277.4 (7.1) 400 (7.4) Valine 128.1 (3.3) 179.5 (3.3) Methionine 88.2 (2.2) 124.2 (2.3) Isoleucine 98.4 (2.5) 129.6 (2.4) Leucine 270.2 (6.9) 365.4 (6.8) Tyrosine 130.8 (3.3) 162.9 (3.0) Phenylalanine 189.4 (4.8) 254.7 (4.7) Histidine 70.3 (1.8) 94.4 (1.8) Lysine 253.8 (6.5) 328 (6.1) Arginine 254.4 (6.4) 338.9 (6.3) Total 3,925.4 (100.0) 5,380.1 (100.0)

5) Free amino acid content

The free amino acid contents of the example (canned scallops prepared by adding miso sauce) and the comparative example (canned scallops prepared by adding seasoned soy sauce) were 197.9 and 270.7 mg/100 g, as shown in Table 4. As for the major free amino acids, glycine had the highest content at 136.3 and 181.7 mg/100 g, respectively, in all samples, followed by glutamic acid 1 at 19.9 and 23.1 mg/100 g, respectively.

Free amino acid content of canned scallops with miso and seasoned soy sauce (mg/100 g) amino acid miso sauce Seasoned Soy Sauce Phosphoserine 0.9 (0.4) 2.8 (1.0) Taurine 0.9 (0.5) 1.4 (0.5) Aspartic Acid 2.2 (1.1) 3.9 (1.4) Threonine 1.5 (0.8) 5.1 (1.9) Serine 2.4 (1.2) 2.6 (0.9) Asparagine 0.6 (0.3) 0.7 (0.3) Glutamic acid 19.9 (10.0) 23.1 (8.5) Proline 0.4 (0.2) 2.9 (1.1) Glycine 136.3 (68.9) 181.7 (67.2) Alanine 4.0 (2.0) 5.2 (1.9) Citrulline 0.9 (0.5) 1.2 (0.4) Valine 1.0 (0.5) 1.6 (0.6) Cystine 0.2 (0.1) 0.2 (0.1) Methionine 1.1 (0.6) 1.4 (0.5) Isoleucine 1.6 (0.8) 2.1 (0.8) Leucine 3.5 (1.8) 5.1 (1.9) Tyrosine 2.9 (1.5) 4.5 (1.7) Phenylalanine 3.7 (1.9) 5.8 (2.2) b-Alanine 0.5 (0.2) 0.4 (0.1) r-aminobutyric acid 0.3 (0.1) 0.7 (0.2) Histidine 0.7 (0.4) 1.5 (0.6) Ornithine 0.6 (0.3) 0.7 (0.3) Lysine 3.0 (1.5) 4.1 (1.5) Arginine 8.8 (4.4) 12.0 (4.4) Total 197.9 (100.0) 270.7 (100.0)

6) Mineral content

The mineral contents of Examples (canned scallops prepared by adding miso soy sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce) are shown in <Table 5>. In terms of mineral content, Na was the highest at 289.0 and 233.2 mg/100 g, respectively, in both miso miso sauce and seasoned soy sauce, followed by P, 100.6 and 92.5 mg/100 g, respectively, and S, 64.6 and 57.4 mg/100 g, respectively.

Mineral content of canned scallops with miso sauce and seasoned soy sauce (mg/100 g) types of minerals miso sauce Seasoned Soy Sauce K 52.8±0.5 41.3±0.4 Ca 38.9±0.0 48.5±0.4 Mg 23.3±0.2 22.4±0.2 Na 289.0±2.1 233.2±0.4 Fe 0.8±0.0 1.9±0.0 Zn 4.9±0.0 5.1±0.0 P 100.6±0.4 92.5±0.3 S 64.6±0.1 57.4±0.6 Values are the means±standard deviation of three determination
Means within each line followed by the same letter are not significantly different (P<0.05)

<Sensory test>

In order to examine the sensory acceptability of Examples (canned scallops prepared by adding miso sauce) and Comparative Examples (canned scallops prepared by adding seasoned soy sauce), the shape, color tone, smell, texture, taste, etc. For the sensory characteristics, 10 sensory testers were formed and the sensory test was conducted using a 5-step scoring method, and the results are shown in <Table 6>. There was no significant difference in shape, color tone, and texture, but smell, taste, and overall acceptability were found to be higher in the example (canned scallops prepared by adding miso soybean paste sauce).

Sample sensory test shape hue smell texture taste comprehensive
preference Example (miso sauce) 3.2 3.4 3.6 2.9 3.5 3.3 Comparative example (seasoned soy sauce) 3.2 3.1 2.9 2.8 3.2 3.0

Claims (5)

Washing the scallops with seawater and ripening them for 5 to 7 minutes, then peeling the scallops to clean and dehydrate the scallops to prepare ripened scallops (S1);
Slicing the cooked scallops in a canning container and injecting a miso seasoning liquid into the canning container (S2);
Sealing the canned container of step S2 to a degree of vacuum of 20 cmHg or more (S3);
Heat-sterilizing the sealed canned container of step S3 at 118° C. using a steam-type retort sterilizer so that the canned center sterilization value Fo is 10 minutes (S4); and
Including a step (S5) of cooling and drying with cooling water so that the center temperature of the canned container that has gone through step S4 is 38 ° C,
The miso seasoning solution of step S2,
23 parts by weight of miso soybean paste, 11 parts by weight of rice flavor, 5.6 parts by weight of white wine, 4.2 parts by weight of yellow sugar, 3 parts by weight of garlic juice, 2.5 parts by weight of fructose, 2 parts by weight of cooking oil, 2 parts by weight of soybean oil, 1.3 parts by weight of garlic powder, acetyl 1.3 parts by weight of pre-adipic acid, 0.3 parts by weight of sodium L-glutamate, 0.3 parts by weight of xanthan gum, 0.3 parts by weight of sesame seeds, 0.2 parts by weight of caramel pigment, 4 parts by weight of scallop heated concentrate, and 39 parts by weight of purified water,
The scallop heating concentrate is a concentrate obtained by mixing 25 parts by weight of pachyderm and 75 parts by weight of water selected from the washed and dehydrated ripe scallop kernels in step S1, heating for 20 to 24 hours or more, and then filtering. Canning method. delete delete delete Canned scallops prepared according to claim 1.

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