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Method for dry preparation of high-quality chlamys farreri adductor

A high-quality technology of Chlamys farreri, which is applied in the field of drying high-quality Chlamysalis scallops, can solve the problems of difficult long-term storage, low product yield, and easy corruption, and achieves hard-to-crack and scattered pillars, bright and transparent color, and The effect of sequential organization

Inactive Publication Date: 2017-06-13
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh and live scallops have the common characteristics of aquatic products are easy to be corrupted and perishable, and long-term storage is extremely difficult; except for a small amount of raw food, most of the fresh and live scallops are made into dry products for long-term storage
Although dried products solve the problems in circulation, preservation and sales, there are always problems such as loose columns, sunken ends, cracks and low hair growth rate after rehydration in the consumption process; in addition, the current production of dried scallop columns mainly uses The traditional natural drying process, due to the different production scale, processing technology and management conditions of each processing enterprise, the quality of the products produced is also uneven
The drying time of the previous drying method is long, the dried scallops obtained are easy to crack and loose, the product yield is low, and the hygienic quality is not guaranteed

Method used

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  • Method for dry preparation of high-quality chlamys farreri adductor
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  • Method for dry preparation of high-quality chlamys farreri adductor

Examples

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Effect test

Embodiment 1

[0020] A method for drying high-quality clam scallop sticks is carried out according to the following steps:

[0021] (1) Pretreatment of scallops: wash off the surface sediment of fresh and live scallops, weigh 1000g, place them in 95°C water for 0.8 minutes, remove the shells, peel off the internal organs and skirts, and rinse the dirt on the surface of the scallops with water;

[0022] (2) Configuration of impregnation solution: Weigh 0.4g xanthan gum and 0.6g guar gum respectively, slowly add them to 200ml distilled water, put them into a water bath and heat at a constant temperature of 80°C to make xanthan gum and guar gum The glue is fully dissolved; after it is completely dissolved, mix the two glue solutions, stir and mix with a stirrer at room temperature for 30 minutes, stop stirring and let it stand for 30 minutes to make an impregnation solution for later use;

[0023] (3) Immersion: place the scallops in the soaking solution prepared in step (2) for 60 minutes;

...

Embodiment 2

[0028] A method for drying high-quality clam scallop sticks is carried out according to the following steps:

[0029] (1) Pretreatment of scallops: wash off the surface sediment of fresh and live scallops, weigh 1000g, place in 100°C water for 0.5min, remove the outer shell, then peel off the viscera and skirt, and rinse the dirt on the surface of the scallop with clean water;

[0030] (2) Configuration of the impregnating solution: Weigh 0.48g xanthan gum and 0.72g guar gum respectively, slowly add them to 200ml distilled water, put them into a water bath and heat at a constant temperature of 80°C to make the xanthan gum and guar gum The glue is fully dissolved; after it is completely dissolved, mix the two glue solutions, stir and mix with a stirrer at room temperature for 20 minutes, stop stirring and let it stand for 40 minutes to make an impregnating solution for later use;

[0031] (3) Immersion: place the scallops in the soaking solution prepared in step (2) for 50 minu...

Embodiment 3

[0051] A method for drying high-quality clam scallop sticks is carried out according to the following steps:

[0052] (1) Pretreatment of scallops: wash off the surface sediment of fresh and live scallops, weigh 1000g, place them in 95°C water for 0.8 minutes, remove the shells, peel off the internal organs and skirts, and rinse the dirt on the surface of the scallops with water;

[0053] (2) The configuration of the impregnation solution: Weigh 0.4g xanthan gum, 0.6g guar gum, and 0.8g cicada extract, slowly add them to 200ml distilled water, put them into a water bath and heat at a constant temperature of 80°C to make Xanthan gum and guar gum are fully dissolved; after they are completely dissolved, mix the two gum solutions, stir and mix with a stirrer at room temperature for 30 minutes, stop stirring and let stand for 30 minutes to make an impregnation solution for later use;

[0054] The method for extracting the cicada extract: dry the cicada and pulverize it; add 3 time...

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Abstract

The invention discloses a method for dry preparation of a high-quality chlamys farreri adductor. The method comprises the following steps of cleaning fresh scallop, boiling for 0.5 to 1min in water with temperature of 90 to 100 DEG C, removing shell, skirt and internal organs, impregnating for 60min by a compounding solution of guar gum and xanthan gum, boiling for 1min again in water, cooking the scallop adductor, and enabling salt and complex gum to fully enter the adductor; using a cold air dryer to continuously dry for 28 to 32min, so as to prepare the finished dry scallop. The dry scallop prepared by the method has the advantages that the weight of dry scallop accounts for 25 to 35% of fresh scallop; the color is bright and transparent, the quality is firm and dense, the easiness in cracking and loosing of adductor is avoided, and a uniform and ordered tissue structure is formed; by adopting the cold air drying mode, the sanitation quality can be fully guaranteed.

Description

technical field [0001] The invention relates to a method for processing marine shellfish aquatic products, in particular to a method for drying high-quality clam shells. Background technique [0002] Scallop sticks are rich in nutrition, listed among the "Eight Treasures of Seafood", have high therapeutic and medicinal value, and are a kind of shellfish aquatic products that are deeply loved by consumers. In the past ten years, my country's scallop aquaculture industry has developed rapidly, and its aquaculture scale and output both rank first in the world. According to the survey, Chlamys farreri is the second largest species of artificially cultured scallops in my country's coastal areas, with a huge output. [0003] Fresh and live scallops have the common characteristics of aquatic products are easy to be corrupted and perishable, and long-term storage is extremely difficult; except for a small amount of raw food, most of the fresh and live scallops are made into dry pro...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L3/42
CPCA23L3/42
Inventor 高昕韩飞许加超付晓婷赵飞
Owner OCEAN UNIV OF CHINA
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