Cheese baked scallops and preparation method thereof

Abstract

The invention discloses cheese baked scallops. The cheese baked scallops are prepared by the steps of scallop treatment - auxiliary material frying - processing - cooking. Edible fine salt and cold water are adopted according to the proportion of 1: 50, the edible fine salt is scattered into the cold water and then stirred and mixed evenly through a vessel, the fine salt is melted to form saline water, chilled scallops are placed into the cold saline water according to the proportion of the scallops to the saline water being 1: 1.5 to be unfrozen for 5 min, after unfreezing, the scallops are taken out and washed, cold clear water is changed, the scallops are soaked in light salt brine for 25 minutes to thaw the scallops, so that the thawing time can be prolonged through salt in the light salt brine, the fishy smell of the scallops can be reduced through the light salt brine, water is changed after thawing, the light salt brine with high fishy smell is poured out, cold clear water is changed, white spirit and lemonade are added, and the fishy smell of the scallops can be further removed, the influence of excessive fishy smell on the later cooking taste is avoided, and use is more facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to baked scallops with cheese, and in particular to baked scallops with cheese and a preparation method thereof. Background technique [0002] Scallops belong to the mollusk phylum, Scallopidae, and are important shellfish species in my country. The main nutritional component of the edible part of scallops is protein, which is similar to fish and shrimp. It is an important food, medicine and nourishment. Aquatic food, with the improvement of people's living conditions this year, scallops have gradually become an important dish on every table, among which baked scallops with cheese is a cooking method of scallop dishes, with cheese and scallops as the main ingredients. [0003] The existing cheese baked scallops have certain deficiencies in processing. The traditional cheese baked scallops, first of all, are usually directly soaked in cold water until the scallops slide when t...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a baked scallop with cheese, which solves the problem of the traditional method of thawing the scallop in cold water until the scallop slides. The sliding speed is slow, and the fishy smell of the scallop cannot be removed. On the one hand, it affects the cooking speed. On the other hand, it cannot remove the fishy smell of scallops and increase the taste; secondly, the traditional cleaning of scallops is to use toothbrushes, hair brushes, etc. to wash the scallop shells. On the one hand, it takes a long time to wash and waste manpower; The stubborn sediment is difficult to be brushed off, which leads to the phenomenon that the scallop shell contaminates the scallop meat during later cooking; in addition, the taste effect inside the scallop is poor, resulting in tasteless and fishy taste when biting into the center of the scallop meat when eating later. Taste and other phenomena greatly affect the technical problem of the mouthfeel of the whole baked scallop with cheese; in the present invention, use edible fine salt and cold water according to the ratio of 1:50, sprinkle edible fine salt in the cold water, and then use a vessel to stir and mix evenly , so that the fine salt melts to form salt water. According to the ratio of scallops and salt water of 1:1.5, put the chilled scallops in cold salt water for 5 minutes. After thawing, take out the scallops. Add white wine at a ratio of 1:20 to clean water, add lemon juice at a ratio of 1:40 to cold water, and thaw the scallops by soaking them for 25 minutes. Soak scallops in light salt water to thaw. Time, and secondly, the fishy smell of scallops can be reduced by light salt water, and the water should be changed after thawing, pour out the light salt water with high fishy smell, replace the cold water, and add white wine and lemonade, which can further remove the fishy smell of scallops , to avoid excessive fishy smell affecting the taste of later cooking, which is more conducive to use; after cleaning the soaked scallops, install them in a mesh basket, place them in an ultrasonic cleaner, and inject them according to the ratio of 1:3 for scallops and cleaning water Clean the scallops with an ultrasonic cleaning machine for 8-10 minutes, and then use the faucet to rinse the cleaning water. On the one hand, it saves the time and energy of manpower cleaning the scallops. On the other hand, it can also increase the cleaning efficiency and cleaning results, making the scallops The cleaned ones are cleaner, without dead ends to clean up the sediment, making the scallops more clean and hygienic; put 50 grams of salt, 90 grams of cooking wine and 50 grams of chicken essence into the container, stir evenly to form seasonings, and follow the ratio of 1:1 between seasonings and warm water Add warm water and stir evenly with a stirring vessel to melt the salt and chicken essence to form a marinade, then place the dried scallops on the chopping board, use a toothpick to insert 5-10 small holes in the scallop meat, and then place it in the In the marinade, use a dustpan to fully mix the marinade with the scallops, so that the marinade and the scallops are in full contact, and then cover the plastic wrap and marinate for 20 minutes. The interior is more encircled, which can better avoid the phenomenon of tasteless and fishy smell in the center of the scallop