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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) Scallops
The scallops, also known as Jiang Yuzhu, are processed through the dry processing of the scallops, Jiangbei, Riyuebei and other shells. 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). Wait until the shell is opened and immediately pan out.
(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. Raw dry goods processing
(1) Wash the sea 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 filamentous shape, 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.
(IV) Utilization of By-products
When processing scallops, frozen scallop columns, and scallops, the scallops become leftovers on the mantle (ie, scalloped edges) and can be processed into mature dry products. The sediments are washed with seawater or fresh water, and the concentration is 5%. Salt water, boil in the pot, put a small amount of shellfish into it, after boiling, find out the drain and dry it to collect. Although the umami taste is poor, it still has food value. It can also be cleaned and freshly processed, and some scallops and viscera are mixed together to serve as feed for shrimp or fish.
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.