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Processing process for bran-covered scallop column

A processing technology, the technology of scallop sticks, applied in the field of seafood processing technology, can solve the problems of low added value of products, poor sanitary conditions, poor product taste, etc., and achieve better product taste, rich nutritional components, and high product quality Effect

Inactive Publication Date: 2015-08-19
QINGDAO YAODONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, scallop processing mainly involves freezing and drying scallop pillars. The widely used traditional processing method not only has poor sanitary conditions, high energy consumption, large loss of nutritional active substances, and difficult quality control, but also has poor taste and low added value. Low economic benefit

Method used

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  • Processing process for bran-covered scallop column

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The bran-wrapped scallop column processing technology of the present embodiment comprises the following steps:

[0032] (1) Acceptance of raw materials: buy fresh scallops in sea areas without seawater pollution for processing. After shelling, the scallop pillars are complete and shiny, with the inherent smell of scallops or seawater smell, and no other peculiar smell;

[0033] (2) Selection of raw materials: Pour the scallop raw materials on the table for inspection, clean up the scallop pillars with black spots and skirts, broken shells and foreign objects, and pick out the broken scallop pillars and heterochromatic pillars separately store;

[0034] (3) Measuring: Put the selected raw materials on the electronic scale and measure them in portions, and pour the measured scallop sticks into the basket;

[0035] (4) Mitigation: Put the basket containing the scallop sticks in the water box and shake gently to remove the frost or ice coat on the surface due to warming up...

Embodiment 2

[0049] The bran-wrapped scallop column processing technology of the present embodiment is the same as that of Embodiment 1 except for the following differences:

[0050] The particle size of bread crumbs is 0.8mm; the number of particles per bag is controlled between 116-120 pieces.

Embodiment 3

[0052] The bran-wrapped scallop column processing technology of the present embodiment is the same as that of Embodiment 1 except for the following differences:

[0053] The particle size of bread crumbs is 0.5mm; the number of grains per bag is controlled between 116-120 pieces; when beating, beating is performed first before wrapping the bran, and the raw materials are weighed according to the ratio of ice water:wrapping powder = 10:7, and adding The salt that accounts for 0.6% by weight of ice water is poured into a stainless steel bucket and stirred with a beater.

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Abstract

The invention belongs to the technical field of a sea product processing process and relates to a processing process for a bran-covered scallop column. The processing process comprises the following steps: checking and accepting raw materials, selecting raw materials, counting, performing negative catalysis, covering bran, re-weighing after covering bran, inspecting, freezing in a machine, counting, packaging into bags and sealing, performing metal detection, packaging into a box, covering with a film for sealing the box, storing and refrigerating. In the processing process, no preservative and chemical components are added, so that the product quality is high, and the product is relatively good in mouthfeel after being covered with the bran; meanwhile, the nutrient components of the scallop column are kept, and the nutrient components are further enriched without damaging the original nutrient components; the bran-covered scallop column is convenient to eat, and extremely convenient for a consumer to eat after being purchased.

Description

technical field [0001] The invention belongs to the technical field of seafood processing technology, and in particular relates to a processing method of scallop sticks, in particular to a processing technology of bran-coated scallop sticks. Background technique [0002] Scallop is one of the world's important marine fishery resources, and it is also an important mariculture species in China. It is delicious and nutritious, and is deeply loved by consumers. Scallops are an extremely popular shellfish in both Eastern and Western recipes. [0003] Scallop sticks are the part with the most nutritional value and the best taste of scallops. They are rich in vitamins, protein and cholesterol, and can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol. At present, scallop processing mainly involves freezing and drying scallop pillars. The widely used traditional processing method not only has poor sanitary conditions, high energy consumpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 李国栋
Owner QINGDAO YAODONG FOOD
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