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.
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.
Scallops, also known as scallops, molluscs, scallops, and scallops, have more than a dozen scallops in China. The main cultured species are northern borer scallops, southern scallops, and the Gulf of America introduced in recent years. scallop.
Scallop scallops, shell fan-shaped, 7-9 cm long, thin and light, almost equal in size of the two shells, but the left shell is more concave than the right shell, the front ear is larger than the rear ear, the rear ear two shells with the same shape, slightly at right angles isopoda The three-deformation shape, the right shell front ear slightly rectangular, with a depression in the ventral surface, and the left shell before the ear constitute a hole, that is, full-foot holes. There are 6-10 small teeth in the lower edge of the hole. The left shell has about 10 major radiating ribs. There are several small ribs between the two main ribs. The main ribs in the right shell are more, and the main ribs are also mixed with several small ribs. These main radiation ribs are fine and flat at the top of the shell, gradually becoming thicker along the ventral surface, and have scaly bulges, concentric growth veins are not obvious. The inside of the shell is white, with major ribs and intercostal grooves comparable to the surface. More straight line, inner ligament, closed shell muscle traces, round, located behind the dorsal side. Living in the relatively clear water with shallow sea currents, from the vicinity of the low tide line to 20 meters or even deeper, the gravel or rocky seabed inhabits. Dioecious, ovary is bright orange, testis is milky white, from May to August each year for the breeding season. After the hatching of the fertilized eggs, the larvae and platter larvae are staged and the camp is attached to life. Produced in the northern coast of China, especially in the Shandong Peninsula. It is an excellent breed for artificial breeding and is generally cultured in a squat cage.
The scallop's closed shell (flesh column) is particularly well-developed, and is known for its nutritious, delicious taste and delicate meat quality. It contains particularly significant citrate and succinic acid, making it unique in taste, and calling it "the best in the world." . After testing, it contains 63.7 grams of protein per 100 grams of dry product, 3 grams of fat, 15 grams of sugar, and contains a variety of minerals and vitamins. Scallop shells are a good raw material for the shell carving process.
The traditional processing of scallops is mainly the processing of scallops, modern processing of frozen scallops and scallops, and several processing methods are described below:
(A) The scallop scallops, also known as Jiang Yanzhu, are processed by dry processing of the scallops, Jiangya, Sun Moon shells and other shell muscles. Dried scallops can be classified into dried boiled products, dried boiled products and raw dried products.
1. The processing of boiled dry goods.
Raw materials: The processing of dried scallops should use fresh shellfish as raw materials. After fishing from the sea, they should be processed in the main time. Longer shelf life will cause shellfish to lose weight, reduce freshness, and affect quality and yield. The best production season for scallops is late spring and early summer, or late fall and early winter. Because the scallops are fat during these two seasons, the processed scallops are of good quality and have a high yield.
Operation procedures: (1) Shelling: Clean the sediment and other dirt on the surface of the fresh shellfish with seawater, insert it with a round knife into the shell seams, and attach one side of the shell wall. Cut the end of the shell and remove the shell. Remove the visceral mass and mantle (ie, shellfish) and leave it as a by-product. Then use a knife to cut the shell completely along the inner wall of the other shell. (2) Washing: Wash the shell with clean seawater and drain it to boil. (3) boiled: boiled with sea water without salt, boiled with fresh water can add salt 3%, the ratio of raw materials and water is 1:4, first boil water, and then wash the shells in bamboo baskets Put it in a pan and turn it to make it heated evenly. When it is boiling, remove the floating foam. After 2 minutes, put the basket out (boiled for a long time and easy to break), wash it with seawater or 3% salt water, and drain it. show. (4) Out of the sun: Place the cooked ingredients in bamboo baskets in the sun, or spread on the clean mats. Do not press or close the shells. Gently flip twice daily before and after noon. Must be moved to a cool, ventilated place so as not to explode on the sun, store in the sun until it is completely dried, and then wind it out again after about half a month. The yield is generally about 3% of fresh shellfish.
Quality requirements: First-grade products: Each grain weighs more than 1g, light yellow, microstrip white cream, solid, neat, delicious taste, broken rate below 5%. Secondary products: 1 g or more of each weight, dark yellow, microstrip white cream, solid grain, delicious taste, broken rate below 10%. Third-grade products: The heads are not uniform enough, dark red or red, and the freshness is poor, but there is no odor, and the crushing rate does not exceed 20%.
2. Processing of cooking products (1) Wash the fresh shellfish and cook it in the pot (don't add water) until the shells open.
(2) Remove the meat column with a knife and remove the internal organs and mantle.
(3) The shells that were removed were dried on the mats and dried to become scallops.
When cooking, it is necessary to pay attention to the heat, such as excessive steaming, all of the closed shell muscles automatically get rid of shells, made of scallops will crack, the appearance is not the United States, the taste is not good yield generation. When the heat is not reached, the shells cannot be opened, and the half-baked processed products are not beautiful and the individual is not complete, which also affects the quality of the product.
3. Processing of Raw Dry Products (1) Clean the shells with impurities such as sediment.
(2) Open the shell mouth with a knife and peel off the shell muscle from the inner wall of the shell. Remove the shell and remove the internal organs and mantle. Cut the meat column along the inner wall of the other shell.
(3) Using clean seawater plus 2% of salt, soak the meat in salt water for 10 minutes, and remove dark spots and other epithelial membranes from the muscles.
(4) After the fish is drained, put it on the mat, turn it, turn it, and dry it until it is dry.
4. The storage of scallops: The scallops that have been processed into finished products must be tightly packed and must not be ventilated. They should be stored in a dry, cool and cool warehouse. Summer storage should also be protected against moisture and insects. The damp, moldy scallops are reddish purple and have lost their food value.
5. The scallop's foaming and eating methods: Scallops are known for its delicious taste, low fiber content, and exceptionally high saponin. Scallops can be used to cook a variety of famous dishes, such as hibiscus scallops, scallops, three slips, braised scallops and other dishes are all on the table.
Dried scallops must be foamed before cooking into the dish, but the method is relatively simple. It can be soaked with a small amount of hot water about 8 hours in advance. When the fingers are gently squeezed and opened, the scallops are made well and they are served together with the original soup. Can also be washed with cold water, Sheng Sheng in a bowl, add the right amount of onion, ginger, cooking wine and soup, steamed on the steamer for about 2 hours or so, by hand gently that is dispersed into a filament, the original soup together into the dish (b) frozen Scallop column
1. Open the shell and take the meat: Use fresh scallops as raw materials, use seawater to clean the sediment and other impurities outside the shell, use the round-headed knife to insert the side of the inner wall of shell paste shell and cut one end of the shell, remove one shell and remove. The viscera and mantle, and then cut the other end of the shell along the inner wall of the other shell.
2. Washing Drain: Rinse the meat column with clean seawater or fresh water and drain it in a leaking container for 5 minutes.
3. Weighing and loading plate: After the column is drained for quantitative weighing and loading, it is better to assemble 0.5 kg or 1 kg per plate. It must be flat and beautiful, and sometimes it is directly put into plastic bags and then put into the plate. Frozen in the middle.
4. Quick-freeze: Place the plate and place it into the freezer to freeze. Place the plate directly without the plastic bag. Make the ice quilt at -6 to -8°C. When the center temperature reaches -15°C, it can be frozen and thawed. Plate, frozen temperature requirements below -20 °C, time does not exceed 12 hours.
5. Plate glazing: After quick-freezing, it shall be immediately released from the freezer. It is better to use the shower method to remove the plate. If the plastic bag is not loaded, it must be chilled in the cold water at about 0-4°C.
6. Packing and storage: In the case of unfrozen plastic bags, after galvanizing, put on a plastic bag, and then put a small carton, a large carton with scorodin stick to the bottom and top of the carton, and tape sealed, into the cold Warehouse storage, storage temperature requirements stable below -18 °C, effective cold storage period of 4 months.
(c) Canned scallops
1. Open the shell and take the meat: Using fresh scallop as raw material, wash the shell first, and then use a round knife to remove the meat column.
2. Detergent: Wash the column with 2% pure brine.
3. Precooking: Inject fresh water into the pot and warm it. When the water temperature reaches 80°C or so, put the washed shell into the pot. When it is boiling, remove it immediately and put it in flowing cold water to cool it.
4. Weighing: After cooling the shell, drain it into a drip container for 10 minutes, and weigh it quantitatively.
5. Canning: The ratio of solids (shell) to feed liquid is 60:50. The formulation of feed liquid is: add 4% of refined salt, 0.5% of monosodium glutamate with clean water, and trace amounts of acetic acid to make it slightly Acidity.
6. Exhaust airtight: Add steam exhaust in the exhaust box, exhaust temperature 105 °C, time 30 minutes, immediately sealed after exhaust.
7. Sterilization: Sterilization at 115°C, heating time 15 minutes, sterilization time 50 minutes, cooling time 15 minutes (15′-50′-15′/115°C), cooling by cooling with cold water, and in case of insufficient water supply, It can be cooled with compressed air. When the can's temperature drops to about 45°C, remove the can from the autoclave.
8. Inspection packaging: Those who pass the sensory test are allowed to enter the insulation warehouse (temperature is appropriate at about 40°C) for 7 days. After inspection, they are qualified for carton packing.
(4) When the scallops of the by-products are used to process scallops, frozen scallop columns and scallop cans, the mantle (ie, scalloped edges) becomes leftovers, which can be processed into mature dry products and washed with seawater or fresh water. Prepare salt water with a concentration of 5%, and boil it in a pan. Put a small amount of shellfish into it, and after boiling, find out if it is drained and dried. Although the umami taste is poor, it still has food value. Can also be washed clean, freshly processed frozen, and some scallops and viscera were mixed together, as a shrimp or fish bait 1 frozen scallop column (to dirty, to remove the muscle):
a. Process: fresh scallops → washed → open the shell to take the meat → to dirty and film → washing → drain → pick → weighing → loading → quick-freeze → off the plate → packaging → finished → frozen.
b. Process requirements:
Open the shell to take meat: left hand scallops, so that the left shell up, extending the hole full of wire to the operator, the right hand knife from the hole into the foot silk, close to the right shell of the closed muscle cut off flip, remove the right shell with a knife The mantle and viscera were provoked and pinched with the index finger of the right hand, peeled off from the adductor muscle, and the adductor muscle attached to the left shell was cut off. In this way, the blade can be smooth and will not break the adductor epicardium.
Washing: Wash with 2%~3% cold water first, remove the residual film and visceral remnants and black lines on the adductor muscles while washing, then rinse with clean water.
Weighing: Choose qualified products, weight 10 grams per 0.5 kg.
Plate frozen: first shellfish scattered on a clean non-toxic plastic cloth frozen for 20 to 30 minutes, until the body surface freezes after the plate fast frozen; or after the plate quick-freeze, shake off the shell in the release.
Packing: The pillars are bulk-packed in non-toxic plastic bags. The bags are then packed in small cartons, and finally packed in cartons. Each box weighs 0.5 kg and 20 bags.
c. Sensory indices and specifications: Sensory indicators: fresh quality, normal color, no peculiar smell, individual completeness, clean without impurities.
Specifications: regardless of number.
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