CN102948822B - Processing method of instant lightly baked scallop - Google Patents
Processing method of instant lightly baked scallop Download PDFInfo
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- CN102948822B CN102948822B CN201210453628.8A CN201210453628A CN102948822B CN 102948822 B CN102948822 B CN 102948822B CN 201210453628 A CN201210453628 A CN 201210453628A CN 102948822 B CN102948822 B CN 102948822B
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Abstract
The invention relates to a processing method of instant lightly baked scallop, and the method comprises the following steps that fresh and full scallop meat without breakage is selected as a raw material; the raw material is cleaned, soaked in salt water, cooked, uniformly mixed with seasoning, cured, dried, and baked into scallop meat food with the water content being 40 percent +/-0.8 percent; and the scallop meat food is bagged, sealed, sterilized to obtain an instant lightly baked scallop product. The processing method has reasonable procedures and is simple in preparation. The seasoning for curing is mixed scientifically, so that the flavor of the scallop food is improved and the saline taste and sweetness are dainty. The slightly baked scallop food which is prepared through the method better maintains the appearance form of the scallop, has golden color, tender taste, delicious taste and long storage life, is convenient to eat, and has the special aroma of seafood.
Description
Technical field
The present invention relates to a kind of processing of aquatic food goods, especially a kind of processing method of instant soft roasting scallop.
Background technology
Scallop is a kind of marine shellfish of China, and it is nutritious because of delicious flavour, and the various trace elements that contains protein, carbohydrate, vitamin and needed by human body has again food therapy value and liking of people extremely.Traditional scallop eating method is directly edible after boiling after new fresh scallops is rinsed well.In addition, in order to strengthen the circulation of scallop product, scallop is peeled off to get and get that meat is processed into frozen product or dried product is laid in and sold after meat or boiling.But scallop frozen goods or dried product no matter aspect nutrition, or aspect taste far away from new fresh scallops, and there is edible inconvenient deficiency.
The instant product that how scallop is processed into instant, safety becomes the problem that people pay close attention to.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of operation rationally, keep scallop nutrition and mode of appearance is constant, mouthfeel is tender, the processing method of the instant soft roasting scallop of salty comfortable mouth, delicious flavour, instant, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: a kind of processing method of instant soft roasting scallop, is characterized in that: through following process steps
(1) to choose without the scallop of broken tripe, fresh grossness be raw material for the selection of raw material and pretreatment, with clear water, eluriate and remove the impurity including silt, broken shell being entrained in scallop, then adopting concentration is 3～3.5% saline sook 1～1.5 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1; Pull the scallop after saline sook out rear flowing water rinsing, draining 10～15 minutes, removes swimming of scallop surface;
(2) scald and boil the scallop after draining is inserted to blanching in 95～100 ℃ of hot water, keep boiling 3～4 minutes, then pull that to put into immediately cold water cold out, and again eluriate the impurity of removal including silt, broken shell;
(3) pickle tastyly by scalding, boil, scallop cooling, after eluriating weighs and adds flavoring, stirs, and controls 0～4 ℃ of temperature, pickles tasty 9～10 hours, every 2～3 hours, stir once; Wherein, the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3～8%, salt 0.5～1.5%, monosodium glutamate 0.3～0.8%, chickens' extract 0.3～0.8%, carrotene 0.05～0.3%, flavour nucleotide disodium 0.01～0.03%, different VC-NA0.01～0.03%, this Wei Sake 0.5～1.5%, D-sorbite 0.5～1.5%, ginger juice 0.01～0.05%, oyster sauce 0.01～0.1%, pungent element 0.01～0.05%, soy sauce 0.01～0.1%, lemon yellow 0.002～0.008%;
(4) dry by pickle scallop after tasty evenly pendulum on the dry net of drying cart, then send in hothouse, control 40～45 ℃ of baking temperatures, 4～5 hours drying times;
(5) baking swings in dried scallop in baking tray, then sends in baking box and toasts, and controls 100～110 ℃ of temperature, toasts and is controlled at 40% ± 0.8% to the water content of scallop in 3～4 minutes;
(6) pack, sealing, sterilization pack the scallop after baking by every bag of 5～20g, vacuum seal, and sealing vacuum is 0.06～0.1MPa; Adopt pressure sterilizer to carry out sterilization the scallop after pack, sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20～25 minutes; Product after sterilization is put into high current air-dry machine and is dried up appearance moisture, then is undertaken, after foreign matter detection, removing defective products by foreign matter detector, obtains instant soft roasting scallop finished product.
The component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.
The present invention will scallop cleans, scalds after saline sook and boil, then mixes thoroughly and pickle tastyly with flavoring, drying, is baked to water content at 40% ± 0.8% scallop product, then obtains instant soft roasting scallop finished product through pack, sealing, sterilization.The processing method of the instant soft roasting scallop of the present invention is to use fence effect theory, in technique by control water activity is set, increase antioxidant, regulate pH value, repeatedly heat treatment, high vacuum packing, the interaction of the guarantee quality hurdle that multiple intensity such as high pressure sterilization relaxes, stop microbial growth to be grown, the harmful effect of having avoided single high-strength anti-corrosion method to cause aspects such as product sensory quality, make the higher scallop product of water content (> 40%) making be greater than at Aw at 0.90 o'clock, under non-refrigeration (25 ℃ following) state, can store more than 6 months.The present invention pickles tasty flavoring proportioning science, and wherein, flavour nucleotide disodium, as tasty agents, has increased the freshness of scallop food greatly; D-sorbite has the taste moisture retention of increasing, can prevent that scallop from, drying to occurring in moisture 40% ± 0.8% process dry and crackedly, making it keep fresh softness, avoids goods stiff; Sodium iso-vc is a kind of food additives, plays antioxidation, can extend the storage period of goods; Meanwhile, other component flavorings make scallop food have unique local flavor and good color and luster, have guaranteed salty comfortable mouthful of goods.
Processing method operation of the present invention is reasonable, and preparation is simple, easily accomplishes scale production.The soft roasting scallop food that adopts the inventive method to make has better kept the mode of appearance of scallop, product appearance golden yellow color.Unpacking is conveniently edible, and mouthfeel is soft tender, delicious flavour, and there is the distinctive fragrance of seafood.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
A processing method for instant soft roasting scallop, process following process steps:
(1) to choose without the scallop of broken tripe, fresh grossness be raw material for the selection of raw material and pretreatment, with thread clear water, fully eluriate and remove the impurity including silt, broken shell being entrained in scallop, then adopting concentration is 3.5% saline sook 1 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in salt solution completely, utilize salt solution to carry out sterilizing to scallop, and increase the toughness of shellfish meat; Pull the scallop after saline sook out rear flowing water rinsing, draining 10 minutes, removes swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 100 ℃ of hot water by the scallop after draining, keep boiling 3 minutes, scallop is boiled, make products taste better, keep the integrality of shell meat simultaneously, then pull that to put into immediately cold water cold out, and again eluriate the impurity removed including silt, broken shell once;
(3) pickle tastyly by scalding, boil, scallop cooling, after eluriating weighs and adds flavoring, stirs, and puts between the material feeding Special constant temperature of 0 ℃ of temperature and pickles 10 hours, every 2 hours, stirs once, makes to expect that taste is fully dissolved in scallop and goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.Keep the tasty scallop of low-temperature salting, can strictly control interiors of products stability, make it can compared with length, not change because of the seasoning time mouthfeel, microbiological indicator and other index of quality of product;
(4) dry the scallop of pickling after tasty is evenly put on dry net, by layer, apart from the floor height of 15 centimetres, successively dry net is embedded in drying cart, each drying cart can be put 12 layers of dry nets simultaneously, then drying cart is sent in hothouse again, control 40 ℃ of baking temperatures, 5 hours drying times;
(5) baking swings in dried scallop in baking tray, then sends in baking box and toasts, and temperature is controlled at 100 ℃, toasts and is controlled at 40% ± 0.8% to the water content of scallop in 4 minutes;
(6) pack, sealing, sterilization: the scallop after baking is packed by every bag of 10g, adopt full-automatic deoxidation vacuum sealer vacuum seal continuously, sealing vacuum is 0.1MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 25 minutes; Product after sterilization is put into high current air-dry machine and is dried up appearance moisture, then after remaining broken shell, metal and other foreign matters of interiors of products possibility being detected by X-ray foreign matter detector, removes defective products, obtains instant soft roasting scallop finished product.
Embodiment 2
A processing method for instant soft roasting scallop, process following process steps:
(1) to choose without the scallop of broken tripe, fresh grossness be raw material for the selection of raw material and pretreatment, with thread clear water, fully eluriate and remove the impurity including silt, broken shell being entrained in scallop, then adopting concentration is 3% saline sook 1.5 hours, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in salt solution completely, utilize salt solution to carry out sterilizing to scallop, and increase the toughness of shellfish meat; Pull the scallop after saline sook out rear flowing water rinsing, draining 15 minutes, removes swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 95 ℃ of hot water by the scallop after draining, keeps boiling 4 minutes, and scallop is boiled, make products taste better, keep the integrality of shell meat simultaneously, then pull that to put into immediately cold water cold out, and again eluriate the impurity removed including silt, broken shell once;
(3) pickle tastyly by scalding, boil, scallop cooling, after eluriating weighs and adds flavoring, stirs, and puts between the material feeding Special constant temperature of 4 ℃ of temperature and pickles 9 hours, every 3 hours, stirs once, makes to expect that taste is fully dissolved in scallop and goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 8%, salt 0.5%, monosodium glutamate 0.3%, chickens' extract 0.8%, carrotene 0.05%, flavour nucleotide disodium 0.01%, different VC-NA 0.03%, this Wei Sake 0.5%, D-sorbite 0.5%, ginger juice 0.05%, oyster sauce 0.01%, pungent element 0.05%, soy sauce 0.1%, lemon yellow 0.002%.Keep the tasty scallop of low-temperature salting, can strictly control interiors of products stability, make it can compared with length, not change because of the seasoning time mouthfeel, microbiological indicator and other index of quality of product;
(4) dry the scallop of pickling after tasty is evenly put on dry net, by layer, apart from the floor height of 15 centimetres, successively dry net is embedded in drying cart, each drying cart can be put 12 layers of dry nets simultaneously, then drying cart is sent in hothouse again, control 45 ℃ of baking temperatures, 4 hours drying times;
(5) baking swings in dried scallop in baking tray, then sends in baking box and toasts, and temperature is controlled at 110 ℃, toasts and is controlled at 40% ± 0.8% to the water content of scallop in 3 minutes;
(6) pack, sealing, sterilization: the scallop after baking is packed by every bag of 20g, adopt full-automatic deoxidation vacuum sealer vacuum seal continuously, sealing vacuum is 0.06MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20 minutes; Product after sterilization is put into high current air-dry machine and is dried up appearance moisture, then after remaining broken shell, metal and other foreign matters of interiors of products possibility being detected by X-ray foreign matter detector, removes defective products, obtains instant soft roasting scallop finished product.
Embodiment 3
A processing method for instant soft roasting scallop, process following process steps:
(1) to choose without the scallop of broken tripe, fresh grossness be raw material for the selection of raw material and pretreatment, with thread clear water, fully eluriate and remove the impurity including silt, broken shell being entrained in scallop, then adopting concentration is 3.3% saline sook 1.2 hours, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1, scallop is immersed in salt solution completely, utilize salt solution to carry out sterilizing to scallop, and increase the toughness of shellfish meat; Pull the scallop after saline sook out rear flowing water rinsing, draining 12 minutes, removes swimming of scallop surface;
(2) boiling hot boiling inserted blanching in 98 ℃ of hot water by the scallop after draining, keep boiling 3.5 minutes, scallop is boiled, make products taste better, keep the integrality of shell meat simultaneously, then pull that to put into immediately cold water cold out, and again eluriate the impurity removed including silt, broken shell once;
(3) pickle tastyly by scalding, boil, scallop cooling, after eluriating weighs and adds flavoring, stirs, and puts between the material feeding Special constant temperature of 2 ℃ of temperature and pickles 9.5 hours, every 2.5 hours, stirs once, makes to expect that taste is fully dissolved in scallop and goes; The component of wherein said flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3%, salt 1.5%, monosodium glutamate 0.8%, chickens' extract 0.3%, carrotene 0.3%, flavour nucleotide disodium 0.03%, different VC-NA 0.01%, this Wei Sake 1.5%, D-sorbite 1.5%, ginger juice 0.01%, oyster sauce 0.1%, pungent element 0.01%, soy sauce 0.01%, lemon yellow 0.008%.The tasty scallop of low-temperature salting, can keep the stability of interiors of products, makes it can be because of the seasoning time compared with long and change mouthfeel, microbiological indicator and other index of quality of product;
(4) dry the scallop of pickling after tasty is evenly put on dry net, by layer, apart from the floor height of 15 centimetres, successively dry net is embedded in drying cart, each drying cart can be put 12 layers of dry nets simultaneously, then drying cart is sent in hothouse again, control 42 ℃ of baking temperatures, 4.5 hours drying times;
(5) baking swings in dried scallop in baking tray, then sends in baking box and toasts, and temperature is controlled at 105 ℃, toasts and is controlled at 40% ± 0.8% to the water content of scallop in 3.5 minutes;
(6) pack, sealing, sterilization: the scallop after baking is packed by every bag of 5g, adopt full-automatic deoxidation vacuum sealer vacuum seal continuously, sealing vacuum is 0.08MPa; Adopt constant temperature automatic high pressure sterilization kettle to carry out sterilization the scallop after pack, sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 22 minutes; Product after sterilization is put into high current air-dry machine and is dried up appearance moisture, then after remaining broken shell, metal and other foreign matters of interiors of products possibility being detected by X-ray foreign matter detector, removes defective products, obtains instant soft roasting scallop finished product.
The instant soft roasting scallop food that the present embodiment 1-3 is obtained carries out organoleptic indicator, physical and chemical index, microbiological indicator to be evaluated, and obtains following result:
(1) organoleptic indicator
| Project | Touch the mark |
| Color and luster | Product has golden yellow glossy color and luster |
| Tissue morphology | Tissue tight, shape is more regular, without the skin not removing, shell etc. |
| Flavour and smell | Mouthfeel is neither too hard, nor too soft, and delicious, has soft roasting food peculiar fragrance and smell, free from extraneous odour by salty comfortable mouthful |
| Impurity | Without the visible exogenous impurity of naked eyes, it is not gritty to chew |
(2) physical and chemical index
(3) microbiological indicator
| Project | Touch the mark |
| Total plate count, cfu/g≤ | 10000 |
| Coliform, MPN/100g≤ | 30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, hemolytic streptococcus) | Do not detect |
Through evaluating, draw: the instant soft roasting scallop food color that adopts the inventive method to make is golden yellow, tissue tight, mouthfeel is neither too hard, nor too soft, delicious flavour, salty comfortable mouthful, and there is the peculiar fragrance of seafood, physical and chemical index, microbiological indicator reach food safety requirements.
Claims (2)
1. a processing method for instant soft roasting scallop, is characterized in that: through following process steps
(1) to choose without the scallop of broken tripe, fresh grossness be raw material for the selection of raw material and pretreatment, with clear water, eluriate and remove the impurity including silt, broken shell being entrained in scallop, then adopting concentration is 3～3.5% saline sook 1～1.5 hour, wherein, the volume ratio of scallop and salt solution is 1 ︰ 1; Pull the scallop after saline sook out rear flowing water rinsing, draining 10～15 minutes, removes swimming of scallop surface;
(2) scald and boil the scallop after draining is inserted to blanching in 95～100 ℃ of hot water, keep boiling 3～4 minutes, then pull that to put into immediately cold water cold out, and again eluriate the impurity of removal including silt, broken shell;
(3) pickle tastyly by scalding, boil, scallop cooling, after eluriating weighs and adds flavoring, stirs, and controls 0～4 ℃ of temperature, pickles tasty 9～10 hours, every 2～3 hours, stir once; Wherein, the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 3～8%, salt 0.5～1.5%, monosodium glutamate 0.3～0.8%, chickens' extract 0.3～0.8%, carrotene 0.05～0.3%, flavour nucleotide disodium 0.01～0.03%, different VC-NA0.01～0.03%, this Wei Sake 0.5～1.5%, D-sorbite 0.5～1.5%, ginger juice 0.01～0.05%, oyster sauce 0.01～0.1%, pungent element 0.01～0.05%, soy sauce 0.01～0.1%, lemon yellow 0.002～0.008%;
(4) dry by pickle scallop after tasty evenly pendulum on the dry net of drying cart, then send in hothouse, control 40～45 ℃ of baking temperatures, 4～5 hours drying times;
(5) baking swings in dried scallop in baking tray, then sends in baking box and toasts, and controls 100～110 ℃ of temperature, toasts and is controlled at 40% ± 0.8% to the water content of scallop in 3～4 minutes;
(6) pack, sealing, sterilization pack the scallop after baking by every bag of 5～20g, vacuum seal, and sealing vacuum is 0.06～0.1MPa; Adopt pressure sterilizer to carry out sterilization the scallop after pack, sealing; Wherein, sterilization temperature is 121 ℃, and pressure is 0.15 MPa, and the time is 20～25 minutes; Product after sterilization is put into high current air-dry machine and is dried up appearance moisture, then is undertaken, after foreign matter detection, removing defective products by foreign matter detector, obtains instant soft roasting scallop finished product.
2. the processing method of a kind of instant soft roasting scallop according to claim 1, it is characterized in that: the component of described flavoring and consumption: take the weight of scallop as unit, white granulated sugar is scallop weight 5%, salt 1.1%, monosodium glutamate 0.6%, chickens' extract 0.4%, carrotene 0.2%, flavour nucleotide disodium 0.02%, different VC-NA 0.02%, this Wei Sake 0.8%, D-sorbite 1.2%, ginger juice 0.02%, oyster sauce 0.06%, pungent element 0.03%, soy sauce 0.04%, lemon yellow 0.005%.
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| CN103315334B (en) * | 2013-06-27 | 2015-05-27 | 荣成宏业实业有限公司 | Processing method of lightly baked hen clam leisure food |
| CN104305363A (en) * | 2014-11-10 | 2015-01-28 | 獐子岛集团股份有限公司 | Shellfish food and preparation method therefor |
| CN104770460B (en) * | 2015-05-06 | 2018-04-27 | 北海市银海区蓝海牧场贝类养殖农民专业合作社 | A kind of preparation method of lyophilized seafood |
| CN106235073A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The method for baking of tuna |
| CN106235072A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of tilapia |
| CN107333864A (en) * | 2017-08-31 | 2017-11-10 | 东山县茂源水产有限公司 | A kind of method of shelling of crab |
| CN111449214A (en) * | 2020-05-20 | 2020-07-28 | 北海市万山海投资有限公司 | Preparation method of pinctada martensii meat soft canned food |
| CN112471452A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Cheese baked scallop and preparation method thereof |
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