Search

CN-122004429-A - Pretreatment processing method for improving quality of dried scallop and application

CN122004429ACN 122004429 ACN122004429 ACN 122004429ACN-122004429-A

Abstract

The invention provides a pretreatment processing method for improving the quality of dried scallops and application thereof, and belongs to the technical field of food processing. The pretreatment processing method comprises the following steps of 1) taking scallop adductors, soaking and pretreating by using additives, 2) taking the scallop adductors pretreated in the step 1), adding water for boiling, taking out, cooling to room temperature, and 3) taking the scallop adductors treated in the step 2), and drying to obtain the dried scallop. The method is simple to operate, is suitable for industrial production, and has important significance for improving the quality of scallop products and promoting the high-quality development of scallop processing industry.

Inventors

  • WU ZIXUAN
  • ZHAO QIANCHENG
  • LI ZHIBO
  • Chu Qiulin
  • YANG MINGYUE
  • ZENG ZHENZHEN

Assignees

  • 大连海洋大学

Dates

Publication Date
20260512
Application Date
20260407

Claims (8)

  1. 1. The pretreatment processing method for improving the quality of the dried scallops is characterized by comprising the following steps of: 1) Taking scallop adductor, and carrying out soaking pretreatment by using an additive; 2) Boiling the scallop adductor pretreated in the step 1) in water, fishing out, and cooling to room temperature; 3) And 3) drying the scallop adductor treated in the step 2) to obtain the dried scallop.
  2. 2. The pretreatment process of claim 1, wherein the additive in step 1) is a solution containing one or more of sodium alginate with a concentration of 0.4% -0.6%, carrageenan with a concentration of 0.1% -0.3%, and glutamate aminotransferase with a concentration of 0.2% -0.4%.
  3. 3. The pretreatment process of claim 1, wherein the soaking time in step 1) is 1-2 hours, and the feed liquid ratio of scallop adductor to additive is 1 g:3-5 mL.
  4. 4. The pretreatment processing method of claim 1, wherein the water addition amount in step 2) is 3-5 times the mass of scallop, and the boiling time is 1-3 min.
  5. 5. The pretreatment process of claim 1, wherein the room temperature in step 2) is 20 to 25 ℃.
  6. 6. The pretreatment process of claim 1, wherein the drying in step 3) is hot air drying at 55 to 65 ℃ for 7 to 11 hours.
  7. 7. The pretreatment process of claim 1, wherein the moisture content of the dried scallop in step 3) is less than 20%.
  8. 8. Use of the pretreatment process of any one of claims 1 to 7 in the preparation of high quality dried scallops.

Description

Pretreatment processing method for improving quality of dried scallop and application Technical Field The invention relates to the technical field of food processing, in particular to a pretreatment processing method for improving the quality of dried scallops and application thereof. Background The dried scallop product (scallop) is taken as a classical seafood processed product, is a seafood good product with extremely high market acceptance because of light yellow color, fresh and fragrant flavor, tender and glutinous mouthfeel after rehydration and good storability, and is one of the eight delicacies in sea, thus becoming an industry development trend for realizing large-scale supply by means of industrial production. The natural airing is a traditional drying process of the scallops, but the production efficiency is low and the production is greatly limited by natural conditions, so that the hot air drying is used for preparing the main drying mode of the current industrialized production of the scallops. However, the continuous heat accumulation in the hot air drying process easily causes the problem of texture defect that scallop muscle tissues are cracked on the surface, and cracked scallops are easily scattered into filiform meat strips in the soaking rehydration and subsequent cooking processes, so that the appearance form of the product is seriously damaged, the eating quality is greatly reduced, the commercial value of the product and the purchase wish of consumers are directly influenced, and the method becomes a core bottleneck for restricting the industrialized high-quality development of the scallops. The main components of the scallop are muscle protein, the tissue structure of the scallop is composed of myofibrillar protein, myoplasmatic protein and connective tissue protein mainly containing collagen, the myofibrillar protein is used as a core structural protein for supporting the form of muscle tissue, and a network structure formed by the collagen plays a key role in connecting and assembling muscle fiber bundles outside muscle cells, so that the two components together maintain the integrity of the scallop muscle tissue. Scallops belong to foods with higher heat sensitivity, in a hot air drying thermal processing environment, the oxidation degree of scallop muscle proteins is continuously increased by continuous heat accumulation, and simultaneously, protein degradation is cooperatively initiated by oxidation and pyrolysis, in particular myofibrillar proteins and collagen which play a key supporting and connecting role on tissue integrity. Excessive oxidation and degradation of protein can cause gradual collapse of the hierarchical structure of scallop muscle fibers and finally lead to tissue cracking in the drying process, so that the targeted intervention of protein oxidation and the accurate control of the protein degradation degree are key technical cores for solving the problem of scallop drying cracking and improving the quality of scallop products. At present, the regulation and control means for cracking of the scallop tissue are still relatively deficient, a pretreatment processing method which can be industrially applied and can effectively maintain the integrity of the scallop muscle tissue is not formed, and development of a pretreatment technology of the scallop which is easy and convenient to operate and is suitable for industrial production is needed, and the cracking rate of the scallop tissue is radically reduced and the integral quality of the scallop is improved by regulating and controlling the protein oxidation and degradation processes. Disclosure of Invention The invention aims to provide a pretreatment processing method for improving the quality of dried scallops, which intervenes oxidation in a targeted way, controls the degradation degree of protein, reduces the cracking degree of dried scallops and improves the quality of the dried scallops. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides a pretreatment processing method for improving the quality of dried scallops, which comprises the following steps: 1) Taking scallop adductor, and carrying out soaking pretreatment by using an additive; 2) Boiling the scallop adductor pretreated in the step 1) in water, fishing out, and cooling to room temperature; 3) And 3) drying the scallop adductor treated in the step 2) to obtain the dried scallop. Preferably, the additive in the step 1) is a solution containing one or more of sodium alginate with a concentration of 0.4% -0.6%, carrageenan with a concentration of 0.1% -0.3% or glutamate aminotransferase with a concentration of 0.2% -0.4%. Preferably, the soaking time in the step 1) is 1-2 hours, and the feed liquid ratio of scallop adductor to additive is 1 g:3-5 mL. Preferably, the water adding amount in the step 2) is 3-5 times of the mass of the scallop meat, and the boiling time is 1-3 mi