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1. The scallop shell of Scallop scallops is dry scallops after dry processing, and its nutrient composition is greatly improved compared with fresh shellfish. The shellfish protein content is 67.3%, fat 1.2%, sugar 16.5%, ash 4.7%, moisture 10.3%.
Production method Fresh scallops were washed and put into boiling water, cooked until the shells opened, immediately removed to cool, and then the adductor muscles were cut with a pointed knife, and the rest of the soft body was processed as a by-product. The excised adductor muscles were immersed in cold water for 1 hour and stripped of the adherent film. Then they were placed in 8-8.5% saline solution preheated to 80°C and boiled a second time. The medium-sized closed shell was used. Muscle after about 10 minutes, wait until the contraction that is removed, and then washed with water and drops of water, placed in an oven at 100 ~ 150 °C, drying for about 50 minutes, until the surface water completely evaporated, and then dried; or Without drying, directly dried on a bamboo screen and dried to a moisture content of 12% or less. The processed scallops are the largest in column size, yellowish in color, complete in shape, and free from cracking, and are sorted by particle size. Packaging quality and other advantages, shell diameter greater than 1 cm for internal products. About 500 grains per kilogram and less than 1 cm in diameter are foreign products. The scallop yield of Chinese scallop scallops is 2 to 3%, and that of Japanese scallops is 3.5 to 4.5%.
Factors affecting the quality of scallops The main factor affecting the quality of scallops during processing is the heating temperature. Improper temperature control often results in “hardcoreâ€, mildew, browning, and cracking of scallops.
1. The time of cooking the second time: In the production of a large number of processing scallops should pay special attention, cook the second time easily lead to shellfish is not fully cooked phenomenon (commonly known as "hard heart"). Because with the increase of the number of boiled pots, the soluble components in the shell are continuously dissolved into the juice. With the increase of the turbidity in the juice, the liquid temperature can quickly rise to 100°C, but due to excess turbidity The poor heat conduction, when the center temperature of the shell column is lower than 100°C, it is easy to cause the shell column not to be fully cooked and produce a hard heart. Incompletely boiled shells, the protein is not fully solidified and self-decomposes, there are more reducing sugars and ammonia nitrogen related to browning, and less salt is immersed. These are the causes of mildew and browning in scallops. . Therefore, after the fifth pan is boiled, when the color of the juice changes from milky white to orange red, the water should be changed again.
However, it is not possible to overcook too much because the fibers of the adductor muscles are very short. If they are overcooked, they are easily cracked and broken, and the umami and nutrients are lost due to prolonged heating. Usually cook for the second time in about 10 minutes.
2. Drying effect: After boiling the second time, drying the shell can prevent browning. Because of the drying of the shell, due to sufficient heating, the reducing sugar in the outer layer of the shell column is significantly reduced, and the reducing sugar is rarely changed in the storage process, but there is no dried shell, although reducing sugar is also reduced, but in the storage The reducing sugars along with the browning reaction continue to decrease during the process. In addition, sugars, amino acid compounds, soluble copper and the like also have the same tendency as reducing sugars, and the presence of these components also has a great relationship with browning. Therefore, after cooking the second time, it is best to dry and then drying, to prevent browning scallops. The suitable temperature for drying is 100-150°C.
Second, the method of cooking scallop shellfish will be placed in boiling water, boil, until the water boils again, cook for 2 to 4 minutes, so that heat reaches the center of the adductor muscle, fully cooked, and then remove the cut off The shell muscles are immediately rinsed in cold water for 30-40 minutes, removed and packaged and stored and transported at low temperature. The finished product ratio is 25 to 30% relative to shelled fresh shellfish.
Factors affecting the quality of finished products Different cooking time and rinsing time have a great influence on the finished product rate and finished product quality.
1. The relationship between the cooking time and the yield: According to experience, when the water has just boiled again, the center temperature of the shell is 60°C and the yield is about 33%. After boiling again, the center temperature of the shell is 2 minutes. At around °C, the yield was about 31%; after boiled again, the temperature of the shell column cooked after 4 minutes was about 85°C, and the yield was about 29%. In general, the shorter the cooking time is, the higher the yield is. However, if the cooking time is too short, the heating is not sufficient, which often results in hardened shells. In addition, from the viewpoint of sterilization, the center temperature of shellfish is higher than 75°C, so boil it for 2 minutes or more after boiling again.
2. The relationship between rinsing time, finished product rate and finished product quality; rinsing has the effect of washing the pillars, preventing the discoloration of the pillars, and improving the finished product rate. Since the heated pillars cool and absorb water during rinsing, the pillars wet and expand in a short time, which can effectively prevent discoloration. For a slightly longer rinsing time, the yield can also be slightly higher. If the same cooking time, rinsing for 2 hours is more than rinsing for 30 minutes, the yield is about 0.8% higher. However, if the rinsing time is too long, the bacteria in the cold water will multiply again on the pillars, and the subsequent products will not be easily stored. Therefore, the rinsing time should not be too long, generally controlled at 30 to 40 minutes. During the rinsing process, the water should be frequently changed to keep the water fresh.
Third, frozen scallops are processed in the same way as scallops and frozen. The main problem affecting the quality of finished products is the melting of water after thawing. Due to water absorption during the rinsing process, some water will be dissolved after thawing. In these waters, nitrogen, sugar and other components eluting from pillars are often contained, so the finished product is Solution considerations should avoid large amounts of water when rinsing.
Fourth, smoked oiled scallop This processed product can be used alone Bayer, can also use the entire software department. The scallops are cooked until the shells are opened, the shells or the entire soft body are cut, washed and then placed in 8-8.5% saline solution for the second time (same process as scallops), and then at 70-80°C. Under constant temperature, dry for 40-60 minutes. The dried shells are then smoked at 35-85° C. for 35-50 minutes, and then dried, so that the water inside the shells is fully diffused, and then immersed in the salad oil for 10-15 hours. The plastic bag can be filled with vacuum gas, and then heated at a constant temperature of 95° C. for 60 minutes to sterilize the product. After cooling, it is a finished product.
Smoked tobacco contains phenol, aldehyde and other ingredients can make the shellfish has a special incense, so the smoked shellfish has a unique flavor. In addition, phenol can also prevent oxidation of surface lipids, phenols, aldehydes, organic acids, etc. can inhibit the proliferation of microorganisms, and is conducive to the storage of finished products.
Fifth, seasoning grilled scallop processing using shell or together with my film processing. After scallops are cooked, the shellfish are peeled off, rinsed, dehydrated, and then added with sugar 3%, refined sugar 0.97%, salt 3%, monosodium glutamate 0.3%, sodium succinate 0.1% and other seasonings mixed with shellfish and soaked for 12 hours. . Then, it is dried at a constant temperature of 35°C for 4 hours, and then dried until the internal moisture is sufficiently distributed, and it can be baked into a finished product. After cooling, it is vacuum-packed.
6. When scallops are processed, the scallops are fully cooked (usually 5 to 10 minutes), and the shells are washed, washed, and cooled to remove water. The cans are generally filled with 120 g of each of the 202-type cans. 50 grams of soup, soup with a variety of sauces, but also a Western-style sauce - Manis made of soup, soup for Baume 3 degrees. After canning, the cans were vented and sealed and then sterilized at 120°C for 30 minutes.
An important issue affecting the quality of cans is the severe discoloration (browning) of the shell column. The main factor that causes browning is the accumulation of G-6-P, which is generally prevented by cooking after long-term rinsing to prevent browning. During the process, if the temperature of the center of the shell column is heated to 70° C. or higher, the formation of G-6-P can be suppressed and the browning phenomenon can be prevented. Therefore, from this point of view, it is also feasible to not perform long-term rinsing during processing of cans.
Seventh, other processed products In addition to the above-mentioned several major scallop processed products, Japan also has some flavored scallop foods:
1. Leek Pillar: A soft can made by putting cooked boiled stalks into seasoned distillers grains.
2. Pickled scallops: The shells and mantle cut into filaments are made by adding salt and yeast.
3 bean paste scallops: The shellfish and seasoned bean paste mixed cook, unique flavor.
4. Candied scallops: Cook scallop meat, dry it, and dip it into seasoning liquid with added sugar syrup.
5. Dry scallops: The mantle is used as a by-product of scallops, etc. After cooking and drying, dry scallops are made with vinegar and eaten as a raw material for seasoning dishes. In addition, the mantle can also be made into canned foods, pickled products, and sugar products.
6. Processing of the gonads: Wash the gonads during processing, add seasoning liquid (sugar, salt, monosodium glutamate, chili powder, etc.) and cook them. Then drain, cool, dry them, and broil them on the iron plate. After oil stains (salary grease for 1 hour), drained and vacuum packed, heated at 90°C for 60 minutes, after cooling, it was the finished product. This is a flavorful treasure, storage test shows that in the thermostat at 30 °C can be stored for 1 month without deterioration, at room temperature can also be stored for a certain period of time.
7. Use of small scallops: There are always small individual scallops when harvesting. These small scallops are often unsuitable for processing into scallops or other products. They can be used to remove shells, use the entire soft body as a raw material for seasoning foods, or even scallop shells. Steam together and season with a little seasoning. There is also the practice of putting ground fish in shells of small scallops as a food with a fish cake flavor.
Scallop products processing method
As a raw material for food processing, scallops have unique flavors. Compared with other fish and shellfish, scallops contain a large amount of glycine and contain alanine, glutamic acid, valine, etc., in particular, there are many amino acids related to taste. At present, the main processed products of scallops are scallops at home and abroad. In addition, there are various forms of scallop products such as scallops, oil products, smoked products, and candied products.