CN101066141A - Scallop product and its making process - Google Patents
Scallop product and its making process Download PDFInfo
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- CN101066141A CN101066141A CNA2007100158814A CN200710015881A CN101066141A CN 101066141 A CN101066141 A CN 101066141A CN A2007100158814 A CNA2007100158814 A CN A2007100158814A CN 200710015881 A CN200710015881 A CN 200710015881A CN 101066141 A CN101066141 A CN 101066141A
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Abstract
The present invention provides one kind of scallop product with rich nutrients and good taste and its making process. The technological scheme of the present invention is that the scallop product is made with scallop 20-80 wt%, fish and shrimp 1-20 wt%, vegetable 1-15 wt%, seasoning 2-20 wt%, cooking wine 0.1-10 wt% and edible oil 1-15 wt%. The scallop product has rich and balanced nutrients and nourishing health function. Besides, the present invention has special flavored process including sorting special spicery, reasonable spicery ratio and improved fumigating step to result in good smell and good taste of the scallop product.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of scallop product, also relate to the preparation method of this scallop product.
Background technology
Shellfish culture occupies very big proportion in China's mariculture industry, reach 640,000 to China's shellfish output in 2000 surplus the ton, 2006 gross annual output amounts reach 1,000,000 tons, become the pillar industry of sea-farming.Wherein scallop culture is in China's scale about 200,000 mu, and output is more than 600,000 tons.But the seashell products processing industry is compared with aquaculture and is but seemed and relatively lag behind, and especially the processing of high-end product still belongs to blank.There are problems such as value added by manufacture is not obvious, kind is few, processing technology is simple, inconvenient eating, restricted the development of shellfish processing and aquaculture.
By literature search, the research that utilizes discarded shirt rim, scallop processing back to carry out aspects such as enzymolysis or reprocessing has report more, but it is fewer directly the scallop post to be carried out the research of deep processing and utilization aspect.The most marketing fresh of existing scallop, or carry out simple roughing, as: freeze (boiling) scallop post, dried scallop post, scallop can and scallop inspissated juice etc.Traditional scallop can just with the tinning after simple cleaning and seasoning of scallop post, is not but started with from the analysis of scallop nutritional labeling, in conjunction with the theory of " integration of drinking and medicinal herbs ", it is carried out the nutrition compatibility, and is still inadequate aspect nutrition and taste.
This shows, in the prior art, scallop is carried out deep processing, and form and to have the scallop product that nutritive value likes by the consumer deeply again and also do not emerge.
How solving the deficiencies in the prior art, then is the design problem that the present invention faces.
Summary of the invention
The invention provides a kind of scallop product and preparation method thereof, it can realize both having had abundant nutritive value, has the purpose of good taste again.
In order to reach the purpose that solves the problems of the technologies described above, technical scheme of the present invention is, a kind of scallop product, it is characterized in that containing scallop, fishes and shrimps, vegetables, flavoring, cooking wine, edible oil, their part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, cooking wine 0.1-10%, edible oil 1-15%.
In technical scheme of the present invention, also have following technical characterictic: described scallop is dried scallop or the dried scallop that is processed into by the fresh scallops post.
In technical scheme of the present invention, also have following technical characterictic: described fishes and shrimps are fish or shrimp or both mixtures, and described shrimp is extra large shrimp, river prawn or dried shrimps, and described fish is ocean fish or fresh-water fishes.
In technical scheme of the present invention, also have following technical characterictic: described vegetables refer at least a in onion, the shallot.
In technical scheme of the present invention, also have following technical characterictic: flavoring refers to salt, sugar, monosodium glutamate, ginger, garlic, capsicum, tartar sauce, and described tartar sauce is wherein a kind of in flour paste, salty sauce, the thick broad-bean sauce.
In technical scheme of the present invention, also have following technical characterictic: described edible oil refers to wherein a kind of in salad oil, corn oil, the cottonseed oil.
The preparation method of scallop product of the present invention carries out as follows:
(1). scallop give processing
The scallop raw material selects for use new fresh scallops to be processed into dried scallop, or directly selects the dried scallop that processes for use, after dried scallop is cleaned, puts into food steamer and steams about 30-50 minute, carries out thread rolling after the taking-up while hot, and the Bei Zhusi after stranding is good evenly dries standby;
(2). fishes and shrimps give processing
With fishes and shrimps clean, control water, fried, immerse in the spice water for preparing then and add hot smoking, cured fishes and shrimps control water, smash, standby;
(3). vegetables give processing
Onion or shallot are removed crust, cut base of a fruit head, be cut into uniform bulk and carry out friedly, onion after fried or shallot making beating are standby;
(4). weighing, total amount with scallop product is as the criterion, the part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, edible oil 1-15%, take by weighing Bei Zhusi, fishes and shrimps, vegetables, add salt, sugar, monosodium glutamate in the flavoring again, prepare frying behind the mixing;
(5). frying, with after the oil heating, pour at least a in ginger garlic, capsicum, the tartar sauce earlier into, to giving out due fragrance, pour load weighted material in the step (4) then into, carry out frying, close on when frying and add cooking wine by 0.1-10%;
(6). can, exhaust, seal, sterilization.
In the method for the invention, also have following technical characterictic: fishes and shrimps are fish or shrimp or both mixtures, smoking the used spice water of fishes and shrimps is benchmark with 10kg water, weight proportion is anistree 0.05-2g, cloves 0.01-1g, cassia bark 0.05-2g, dried orange peel 0.05-2g, Chinese prickly ash 0.01-1g, root of Dahurain angelica 0.01-1g, soy sauce 0.1-5g, salt 2-5g, sugared 0.1-5g, monosodium glutamate 0.1-2g, weighing according to the above ratio, add the laggard capable infusion of entry, filter then.
The present invention has the following advantages and good effect:
1. nutritious
Scallop contains rich in protein, and wherein amino acid A wide selection of colours and designs, content ratio are reasonable, and L-aminobutanedioic acid, glutamic acid, glycine, leucine, lysine, arginine equal size are higher relatively.The zinc, the selenium and other trace elements that also contain more rich calcium, magnesium elements and needed by human in the scallop.
Fish protein content height, and easily digest and assimilate for human body, fat content is lower, and how to be made up of unrighted acid.Wherein eicosapentaenoic acid (EPA) and DHA (DHA) have reducing blood lipid, prevent atherosclerotic effect.Fish minerals and vitamins content is abundant, as contains phosphorus, calcium, sodium, potassium, magnesium, chlorine, vitamin A, D, B1, B2 etc.
Shrimps meat is tender delicious, and is nutritious, is easy to digest and assimilate.Protein content height, fat content seldom and contain animality saccharic as energy source hardly, contain compositions such as trace element such as the taurine of abundant reduction human serum cholesterol and abundant potassium, iodine, magnesium, zinc, phosphorus and vitamin A.
The traditional Chinese medical science thinks that extra large shrimp nature and flavor are sweet, salty, warm, having effects such as appetizing is reduced phlegm, the logical breast of tonifying Qi establishing-Yang, beneficial gas, to impotence due to the kidney deficiency, soreness of waist and knee, arthralgia and myalgia, in illness such as wind-induced hemiplegia certain curative effect is arranged.
Above-mentioned several raw material itself has high nutritive value, passes through rational nutrition compatibility again, makes scallop product nutritive value of the present invention more comprehensive.
2. special local flavor
Goods of the present invention not only have high nutritive value, and can satisfy consumer's sense organ sense of taste demand at aspects such as form, color and luster, tastes.Good surface appearance is promptly not only arranged, the more important thing is good taste, aftertaste and savoury are arranged, can play the effect that increases appetite.
By the distinctive local flavor modulation technique of the present invention, i.e. the improvement of selection, spice water reasonable proportioning and the smoking technique by specific spice realizes the purpose of removing flavor and enhancing flavor, increasing the local flavor stereovision, setting off main flavor by contrast.The selection of spice is played very large effect to product special flavour.By research, need to determine the spice selected natural perfume material based on acid and fragranced to the kind of spice, flavor characteristic etc.Therefore select anise, cloves, cassia bark, dried orange peel, Chinese prickly ash, the root of Dahurain angelica, soy sauce etc. to be mixed with spice water, raw material is smoked.And spice water is reasonably filled a prescription, and makes the fishes and shrimps after smoking have more unique local flavor, and then makes scallop product have unique mellow sense.
During the whole local flavor of the goods of invention constituted, except factors such as the selection of above-mentioned spice and proportioning, the selection and the proportioning that constitute each constituent of product played important effect equally.As the local flavor of scallop itself, the local flavor of vegetables, the local flavor of fishes and shrimps, the local flavor and the rational addition of each constituent of local flavor, cooking wine and the flavoring of grease after heating.
3. good sense organ form
For further increasing the stereovision of local flavor, set off the delicate flavour of product by contrast, and increase the aftertaste of product, require product to have certain viscosity, granularity etc.Therefore need the moisture of strict control goods.At first, place it in the food steamer during processing scallop and steam, rather than in water, soak.Secondly, in process, earlier fishes and shrimps are smoked separately, moisture is fallen in control, and then with mixing preparations such as the Bei Zhusi that handles well, vegetables.The 3rd, guarantee that fishes and shrimps have certain granularity in smashing process.
To sum up, product of the present invention guarantees that by adding vegetables, fishes and shrimps etc. product is nutritious and balanced, and the tonic function is arranged.And by the distinctive local flavor modulation technique of the present invention, i.e. the improvement of selection, spice water reasonable proportioning and the smoking technique by specific spice realizes the purpose of removing flavor and enhancing flavor, increasing the local flavor stereovision, setting off main flavor by contrast.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Referring to Fig. 1, embodiment 1
(1). scallop give processing
New fresh scallops is processed into dried scallop, after dried scallop is cleaned, puts into food steamer and steams about 30 minutes, carries out thread rolling after the taking-up while hot, and the Bei Zhusi after stranding is good evenly dries standby;
(2). fishes and shrimps give processing
With fishes and shrimps clean, control water, fried, immerse in the spice water for preparing then and add hot smoking, cured fishes and shrimps control water, smash, standby;
(3). vegetables give processing
Onion is removed crust, cuts base of a fruit head, be cut into uniform bulk and carry out friedly, the onion making beating after fried is standby;
(4). weighing, be as the criterion with the scallop product total amount, the part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, edible oil 1-15%, takes by weighing Bei Zhusi, fishes and shrimps, vegetables, adds salt, sugar, monosodium glutamate in the flavoring again, prepares frying behind the mixing;
(5). frying, with after the oil heating, pour the ginger garlic earlier into to giving out due fragrance, pour load weighted material in the step (4) then into, carry out frying, close on when frying and add cooking wine by 0.1-10%;
(6). can, exhaust, seal, sterilization.
Embodiment 2
(1). scallop give processing
After the dried scallop cleaning, put into food steamer and steamed about 50 minutes, carry out thread rolling after the taking-up while hot, the Bei Zhusi after stranding is good evenly dries standby;
(2). fishes and shrimps give processing
With fishes and shrimps clean, control water, fried, immerse in the spice water for preparing then and add hot smoking, cured fishes and shrimps control water, smash, standby;
(3). vegetables give processing
Shallot is removed crust, cuts base of a fruit head, be cut into uniform bulk and carry out friedly, the shallot making beating after fried is standby;
(4). weighing, be as the criterion with the scallop product total amount, the part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%%, edible oil 1-15%, takes by weighing Bei Zhusi, fishes and shrimps, vegetables, adds flavoring again, prepares frying behind the mixing;
(5). frying, with after the oil heating, pour ginger garlic and capsicum earlier into to giving out due fragrance, pour load weighted material in the step (4) then into, carry out frying, close on when frying and add cooking wine by 0.1-10%;
(6). can, exhaust, seal, sterilization.
Embodiment 3
(1). scallop give processing
After the dried scallop cleaning, put into food steamer and steamed about 40 minutes, carry out thread rolling after the taking-up while hot, the Bei Zhusi after stranding is good evenly dries standby;
(2). fishes and shrimps give processing
With fishes and shrimps clean, control water, fried, immerse in the spice water for preparing then and add hot smoking, cured fishes and shrimps control water, smash, standby;
(3). vegetables give processing
Onion is removed crust, cuts base of a fruit head, be cut into uniform bulk and carry out friedly, the onion making beating after fried is standby;
(4). weighing, be as the criterion with the scallop product total amount, the part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, edible oil 1-15%, takes by weighing Bei Zhusi, fishes and shrimps, vegetables, adds salt, sugar, monosodium glutamate in the flavoring again, prepares frying behind the mixing;
(5). frying, with after the oil heating, pour ginger garlic, capsicum and tartar sauce earlier into to giving out due fragrance, pour load weighted material in the step (4) then into, carry out frying, close on when frying and add cooking wine by 0.1-10%;
(6). can, exhaust, seal, sterilization.
In the above-described embodiments, described edible oil refers to wherein a kind of in salad oil, corn oil, the cottonseed oil.
In the above-described embodiments, fishes and shrimps refer to fish or shrimp or both mixtures, and described shrimp is extra large shrimp, river prawn or dried shrimps, and described fish is ocean fish or fresh-water fishes; Smoking the used spice water of fishes and shrimps is benchmark with 10kg water, weight proportion is anistree 0.05-2g, cloves 0.01-1g, cassia bark 0.05-2g, dried orange peel 0.05-2g, Chinese prickly ash 0.01-1g, root of Dahurain angelica 0.01-1g, soy sauce 0.1-5g, salt 2-5g, sugared 0.1-5g, monosodium glutamate 0.1-2g, weighing according to the above ratio, add the laggard capable infusion of entry, filter then.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment did, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (8)
1. scallop product, it is characterized in that containing scallop, fishes and shrimps, vegetables, flavoring, cooking wine, edible oil, their part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, cooking wine 0.1-10%, edible oil benevolence 1-15%.
2. scallop product according to claim 1 is characterized in that described scallop is dried scallop or the dried scallop that is processed into by the fresh scallops post.
3. scallop product according to claim 1 is characterized in that described fishes and shrimps are fish or shrimp or both mixtures, and described shrimp is extra large shrimp, river prawn or dried shrimps, and described fish is ocean fish or fresh-water fishes.
4. scallop product according to claim 1 is characterized in that described vegetables refer at least a in onion, the shallot.
5. scallop product according to claim 1 is characterized in that flavoring refers to salt, sugar, monosodium glutamate, ginger, garlic, capsicum, tartar sauce, and described tartar sauce is wherein a kind of in flour paste, salty sauce, the thick broad-bean sauce.
6. scallop product according to claim 1 is characterized in that described edible oil refers to wherein a kind of in salad oil, corn oil, the cottonseed oil.
7. the preparation method of the described scallop product of claim 1 is characterized in that carrying out as follows:
(1). scallop give processing
The scallop raw material selects for use new fresh scallops to be processed into dried scallop, or directly selects the dried scallop that processes for use, after dried scallop is cleaned, puts into food steamer and steams about 30-50 minute, carries out thread rolling after the taking-up while hot, and the Bei Zhusi after stranding is good evenly dries standby;
(2). fishes and shrimps give processing
With fishes and shrimps clean, control water, fried, immerse in the spice water for preparing then and add hot smoking, cured fishes and shrimps control water, smash, standby;
(3). vegetables give processing
Onion or shallot are removed crust, cut base of a fruit head, be cut into uniform bulk and carry out friedly, onion after fried or shallot making beating are standby;
(4). weighing, be as the criterion with the scallop product total amount, the part by weight scope is respectively scallop 20-80%, fishes and shrimps 1-20%, vegetables 1-15%, flavoring 2-20%, edible oil 1-15%, takes by weighing Bei Zhusi, fishes and shrimps, vegetables, adds salt, sugar, monosodium glutamate in the flavoring again, prepares frying behind the mixing;
(5). frying, with after the oil heating, pour at least a in ginger garlic, capsicum, the tartar sauce earlier into, to giving out due fragrance, pour load weighted material in the step (4) then into, carry out frying, close on when frying and add cooking wine by 0.1-10%;
(6). can, exhaust, seal, sterilization.
8. method according to claim 7, it is characterized in that fishes and shrimps are fish or shrimp or both mixtures, smoking the used spice water of fishes and shrimps is benchmark with 10kg water, weight proportion is anistree 0.05-2g, cloves 0.01-1g, cassia bark 0.05-2g, dried orange peel 0.05-2g, Chinese prickly ash 0.01-1g, root of Dahurain angelica 0.01-1g, soy sauce 0.1-5g, salt 2-5g, sugared 0.1-5g, monosodium glutamate 0.1-2g, take by weighing an amount of in proportion, add the laggard capable infusion of entry, filter then.
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CN103766981A (en) * | 2014-01-20 | 2014-05-07 | 蛤老大(福建)食品有限公司 | Method for preparing instant clam food |
CN103766981B (en) * | 2014-01-20 | 2016-03-16 | 蛤老大(福建)食品有限公司 | A kind of preparation method of instant clam food |
CN103876123A (en) * | 2014-03-24 | 2014-06-25 | 天津春发生物科技集团有限公司 | Seafood sauce and preparation method thereof |
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