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Processing method of instant soft scallop

A processing method and scallop technology, which are applied in the field of crustacean aquatic food products, can solve problems such as troublesome operation, and achieve the effects of convenient eating, advanced technology and reasonable process.

Active Publication Date: 2013-03-06
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the scallop food of freezing also needs to carry out food processing after thawing, there is the deficiency of troublesome operation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for processing instant soft scallops. Fresh scallop clams are selected and washed, and then the following process steps are carried out:

[0020] (A) Soaking treatment in the soaking container, soak the scallop clams in 0℃ fresh water for 12 hours, after the shells are opened, remove them, and wash the black skirts of the scallops white;

[0021] (B) Steaming: Put the soaked, white-washed scallop clams in 95°C fresh water for 5 minutes, then take out the shells and remove the meat and rinse them individually to remove the mud and sand in the skirts;

[0022] (C) Two times boiling put the washed scallop meat in 95℃ fresh water for 5 minutes to cook the scallop meat; after removing the viscera, gills and seeds, select the scallop pillar and skirt as raw materials;

[0023] (D) Rinsing and draining: Put the selected scallop pillars and skirts in a frame with mesh, rinse with fresh water, put them in a fresh water pool, and wash them to remove the remaining scallop visc...

Embodiment 2

[0029] A method for processing instant soft scallops. Fresh scallop clams are selected and washed, and then the following process steps are carried out:

[0030] (A) Soaking treatment in the soaking container, soak the scallop clams in fresh water at 10°C for 5 hours. After the shells are opened, remove them and wash the black skirts of the scallops white

[0031] (B) Cooking: Put the soaked and white-washed scallop clams in 100°C fresh water for 3 minutes and heat and cook for 3 minutes, take out the shells and take the meat and rinse them individually to remove the sediment in the skirt;

[0032] (C) Two times boiling. Put the washed scallop meat into 100℃ fresh water for 4 minutes to cook the scallop meat. After removing the viscera, gills and seeds, select the scallop pillar and skirt as raw materials;

[0033] (D) Rinsing and draining: Put the selected scallop pillars and skirts in a frame with mesh, rinse with fresh water, put them in a fresh water pool, and wash them to remove...

Embodiment 3

[0039] A method for processing instant soft scallops. Fresh scallop clams are selected and washed, and then the following process steps are carried out:

[0040] (A) Soaking treatment: Soak the scallop clams in the soaking container with 20°C fresh water for 2 hours. After the shells are opened, remove them and wash the black skirts of the scallops white;

[0041] (B) Cooking: Put the soaked, white-washed scallop clams in fresh water at 98°C for 4 minutes, then take out the shells and remove the meat and rinse them individually to remove the sediment in the skirt;

[0042] (C) Two times boiling put the washed scallop meat into 98 ℃ fresh water heating and steaming for 4.5 minutes to cook the scallop meat; after removing the viscera, gills and seeds, select the scallop pillar and skirt as raw materials;

[0043] (D) Rinsing and draining: Put the selected scallop pillars and skirts in a meshed frame, rinse with fresh water, and mix them in a fresh water tank to remove the remaining sca...

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PUM

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Abstract

The invention relates to a processing method of instant soft scallop, and the method comprises the following steps that a fresh scallop clam is soaked in fresh water and opened; the black skirt of the clam is washed white, stewed in fresh water, shelled and cored, flushed and cooked in fresh water secondarily, and internal organs, gills, and seeds are removed; scallop and the skirt are selected as raw materials, flushed, dewatered and dipped into seasoning, baked, moisturized, and a soft scallop product with the water content being 43 percent to 45 percent is prepared; and the soft scallop product is packaged and sterilized into a finished product. The processing method has an advanced process and reasonable procedures, is simple in preparation, and easily realizes large-scale production. A lightly baked scallop product which is prepared through the method better maintains the natural form and the nutritional value of the scallop, has long storage life, is convenient to eat, has tender taste, unique flavor, delicious taste and dainty saline taste and sweetness, has the special aroma of seafood shellfish and long storage life, and is ideal precious marine leisure food.

Description

technical field [0001] The invention relates to a shellfish aquatic food product, in particular to a processing method of instant soft scallops. Background technique [0002] Scallop clam (also known as scallop clam), its scallop meat is deeply loved by people because of its rich nutrition and delicious taste. The traditional method of processing scallops into food is to directly peel the scallops to get the meat after rinsing, or to cook and peel the meat to get the meat and then process them into frozen food through ice-coating. This processing of scallop meat into frozen food has increased the circulation of seafood scallops and improved the added value of scallop products. But the scallop food of freezing also needs to carry out food processing after thawing, and there is the deficiency of troublesome operation. [0003] At present, how to process scallops into ready-to-eat products that are convenient to eat, rich in nutrition and stable in quality has become a topic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 孙永军鞠文明毛术华胡炜唐晓波董小微王伟超
Owner SHANDONG HOMEY AQUATIC DEV
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