CN1172607A - A kind of processing method of scallop - Google Patents
A kind of processing method of scallop Download PDFInfo
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- CN1172607A CN1172607A CN97105973A CN97105973A CN1172607A CN 1172607 A CN1172607 A CN 1172607A CN 97105973 A CN97105973 A CN 97105973A CN 97105973 A CN97105973 A CN 97105973A CN 1172607 A CN1172607 A CN 1172607A
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Abstract
Description
本发明涉及一种扇贝的加工技术，属于海产品加工技术领域。The invention relates to a scallop processing technology, which belongs to the technical field of seafood processing.
扇贝是一种味道鲜美、营养丰富的海产品，其闭壳肌(也称扇贝柱)制品的干贝是海味中珍品。新鲜扇贝平均蛋白质含量为14.5％、脂肪1.1％、糖类1.5％、灰分1.9％。干贝中蛋白质含量为63.7％、脂肪3.0％、糖类15％、灰分5％、水分10.3％。蛋白质中含有十几种氨基酸，呈鲜味的谷氨酸含量是水产品中最高的，占7.15％。是人们较为喜爱的一种食品。但由于新鲜扇贝受温度、环境等条件的限制，不宜存放，并且扇贝的产量是有季节性的，因此，人们为达到延长储存期限及运输方便等目的，在不破坏原有的营养成分和鲜美味道的机基础上，研制了各种加工技术：冷冻加工干制品加工、罐头加工。但这几种加工技术，不足之处是均受原扇贝柱的形状、大小的限制，原扇贝柱大，加工后的制品就大，原扇贝柱小，加工后的制品就更小，造成成品级别低，销售利润受影响，成本造价高。Scallop is a kind of delicious and nutritious seafood, and the scallop made from its adductor muscle (also known as scallop column) is a treasure in seafood. The average protein content of fresh scallops is 14.5%, fat 1.1%, sugar 1.5%, and ash 1.9%. Dried scallops contain 63.7% protein, 3.0% fat, 15% sugar, 5% ash and 10.3% water. There are more than ten kinds of amino acids in protein, and the glutamic acid content of umami taste is the highest in aquatic products, accounting for 7.15%. It is a kind of food that people like more. However, because fresh scallops are limited by conditions such as temperature and environment, they are not suitable for storage, and the output of scallops is seasonal. Therefore, in order to extend the storage period and facilitate transportation, people do not destroy the original nutrients and deliciousness. Based on the taste machine, various processing technologies have been developed: freeze processing, dry product processing, and canning processing. However, the shortcomings of these several processing technologies are that they are all limited by the shape and size of the original scallop pillars. If the original scallop pillars are large, the processed products will be large; if the original scallop pillars are small, the processed products will be smaller, resulting in The grade is low, the sales profit is affected, and the cost is high.
本发明的目的是弥补现有技术的不足，提供一种既能充分有效的利用原料、保持原有的鲜美味道和丰富的营养成份，又能提高产品的纯度，无污染，且制作简单、速度快，并根据需要可做成各种形状的扇贝加工方法。The purpose of the present invention is to make up for the deficiencies of the prior art, and to provide a method that can fully and effectively utilize raw materials, maintain the original delicious taste and rich nutrients, and improve the purity of the product, without pollution, and is simple and fast to make. Fast, and can be made into various shapes of scallop processing methods according to needs.
本发明的目的是用以下技术措施完成的：The purpose of the present invention is accomplished with the following technical measures:
本发明加工方法步骤如下：Processing method step of the present invention is as follows:
1.将新鲜扇贝去脏，提取闭壳肌(也称扇贝柱)，洗净；1. Remove the dirt from fresh scallops, extract the adductor muscle (also known as scallop column), and wash;
2.将洗净的扇贝柱粉碎，成原汁扇贝浆状；2. Crush the washed scallop pillars into raw scallop pulp;
3.通过成型设备做成所需要的形状；3. Make the required shape by molding equipment;
4.烘干、成品。4. Drying and finished products.
可在上述加工方法的第二步骤中，在原汁扇贝浆内加入3-9％的复合添加物(重量百分比)。In the second step of the above-mentioned processing method, 3-9% of compound additives (percentage by weight) can be added to the raw juice scallop pulp.
所述的复合添加物成份如下：(重量百分比)Described composite additive composition is as follows: (weight percent)
食品胶 30-50％，Food glue 30-50%,
食 盐 15-25％，Salt 15-25%,
糖 25-35％，Sugar 25-35%,
味 精 5-15％。MSG 5-15%.
所述的食品胶为黄原胶或卡拉胶。The food gum is xanthan gum or carrageenan.
本发明加工方法简单、速度快，省工省时省场地，且不受季节天气时间的限制，能充分有效的利用原料产品，提高产品的纯度，无污染，并根据需要做成各种形状，成品率高，且运输方便。采用本发明加工后的成品与现有技术的成品比较，具有形状大小均匀、色泽自然、并能保持原有的丰富营养成份和鲜美味道等优点。The processing method of the present invention is simple, fast, labor-saving, time-saving and space-saving, and is not limited by seasonal weather time, can fully and effectively utilize raw material products, improve the purity of the product, and be pollution-free, and can be made into various shapes according to needs. The yield is high and the transportation is convenient. Compared with the finished products of the prior art, the finished product processed by the invention has the advantages of uniform shape and size, natural color, and can maintain the original rich nutrition and delicious taste.
实施例1：Example 1:
加工步骤如下：The processing steps are as follows:
①将新鲜扇贝去脏，提取闭壳肌(也称扇贝柱)，洗净。① Remove the dirty parts from fresh scallops, extract the adductor muscle (also known as scallop column), and wash them.
②将洗净的扇贝柱粉碎，成原汁扇贝浆状。②Crush the washed scallop pillars into raw scallop pulp.
③在100份原汁扇贝浆内加入8份复合添加物。复合添加物成份为：黄原胶35％食盐20％、糖30％、味精10％。③ Add 8 parts of compound additives to 100 parts of raw scallop pulp. The composition of the compound additive is: xanthan gum 35%, salt 20%, sugar 30%, monosodium glutamate 10%.
④通过成型设备做成所需要的形状。④ Make the required shape by molding equipment.
⑤烘干、成品。⑤Drying and finished products.
实施例2：Example 2:
加工步骤如下：The processing steps are as follows:
①将新鲜扇贝去脏，提取闭壳肌(也称扇贝柱)，洗净。① Remove the dirty parts from fresh scallops, extract the adductor muscle (also known as scallop column), and wash them.
②将洗净的扇贝柱粉碎，成原汁扇贝浆状。②Crush the washed scallop pillars into raw scallop pulp.
③在100份原汁扇贝浆内加入7份复合添加物。复合添加物成份为：黄原胶40％食盐25％、糖25％、味精7％。③ Add 7 parts of compound additives to 100 parts of raw scallop pulp. The composition of the compound additive is: xanthan gum 40%, salt 25%, sugar 25%, monosodium glutamate 7%.
④通过成型设备做成所需要的形状。④ Make the required shape by molding equipment.
⑤烘干、成品。⑤Drying and finished products.
实施例3：Example 3:
加工步骤如下：The processing steps are as follows:
①将新鲜扇贝去脏，提取闭壳肌(也称扇贝柱)，洗净。① Remove the dirty parts from fresh scallops, extract the adductor muscle (also known as scallop column), and wash them.
②将洗净的扇贝柱粉碎，成原汁扇贝浆状。②Crush the washed scallop pillars into raw scallop pulp.
③在100份原汁扇贝浆内加入6份复合添加物。复合添加物成份为：黄原胶45％食盐25％、糖35％、味精15％。③ Add 6 parts of compound additives to 100 parts of raw scallop pulp. The composition of the compound additive is: xanthan gum 45%, salt 25%, sugar 35%, monosodium glutamate 15%.
④通过成型设备做成所需要的形状。④ Make the required shape by molding equipment.
⑤烘干、成品。⑤Drying and finished products.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105973A CN1172607A (en) | 1997-07-18 | 1997-07-18 | A kind of processing method of scallop |
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| Application Number | Priority Date | Filing Date | Title |
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| CN97105973A CN1172607A (en) | 1997-07-18 | 1997-07-18 | A kind of processing method of scallop |
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| CN1172607A true CN1172607A (en) | 1998-02-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396739A (en) * | 2010-09-10 | 2012-04-04 | 山东海益宝水产股份有限公司 | Sea cucumber ovum can and preparation method thereof |
| CN103315038A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing dried scallops |
-
1997
- 1997-07-18 CN CN97105973A patent/CN1172607A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396739A (en) * | 2010-09-10 | 2012-04-04 | 山东海益宝水产股份有限公司 | Sea cucumber ovum can and preparation method thereof |
| CN103315038A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing dried scallops |
| CN103315038B (en) * | 2013-06-27 | 2015-12-09 | 荣成宏业实业有限公司 | A kind of processing method of dried scallop |
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