(1) Frozen scallop column: This is currently the main method of scallop processing, accounting for more than 80% of the total production. First wash the scallop shell surface clean, remove the shell muscle (scallop column) with a stainless steel blade, and then clean with clean seawater, filter water for 6-7 minutes; then immersed in floating acid for half a minute and directly plate frozen, frozen The thickness of the block should not exceed 5 cm. It is better to use a 0.5-1 kg disc. The scallop column of this processing method has good freshness preservation, convenient transportation, and convenient consumption.
(2) There are two processing methods for scallops:
One is the fresh processing method. Fresh scallops are rinsed with seawater, inserted into the shell mouth with a steel knife, and the shell muscles are cut on one side of the shell. A shell is removed. Carefully remove the visceral mass and mantle and remove the clean shell. Muscles, then wash with clean seawater, pick up the black spot on the decapitated muscle, remove and then soak in clean seawater with 2-3% of salt for 7-8 minutes, remove and cool, when reached 7-8 When it is dry, it can be placed in a large tank for 2-3 days, and then dried and dried into a scallop shell.
The second is the method of cooked processing, taking the same method as the fresh processing method. Then place the washed shell muscle in 2-3% salt and slowly cook until 90-95%. Take about 4-7 minutes. When the temperature drops to 40-50°C, place it in a clean place. Cool in seawater, then dry.
The sun-dried shell muscles should be placed on a bamboo basket or placed on a drying basket made of polyethylene screen mesh to cool the sun. The color should be bright and beige. The diameter of the dry shell muscle should be more than 1 cm for grades, less than 1 cm. Foreign goods. Processed scallops should be tightly packed to prevent moisture, mildew, and moth.
(3) Canned scallops: The processing flow is as follows: Wash the scallops with open claims, remove the adductor muscles; use 2% saline to wash the ineffective hair; pre-cook, pay attention to the control of the heat, do not excessive, flow water cooling; canning, General shellfish and soup ratio is 60:50, liquid ratio, salt, monosodium glutamate, and PH adjustment, sealing, sealing should be tight; high temperature sterilization, cooling to room temperature; cylinder head standard inspection, finished product storage.
In recent years, with the scallop products entering the international market, foreign customers have also proposed several new processing methods. First, frozen products with skirts, will be cleaned fresh shellfish shell surface, use steam to open the shell, remove the shell surface , and then pick the stomach, and then bag frozen; second is to stomach the scallop skirt with a bamboo stick every four strings in a string and then quick frozen; third is the scallop shell muscles washed with seawater after a single quick-freezing, Then bag outlet.
(2) There are two processing methods for scallops:
One is the fresh processing method. Fresh scallops are rinsed with seawater, inserted into the shell mouth with a steel knife, and the shell muscles are cut on one side of the shell. A shell is removed. Carefully remove the visceral mass and mantle and remove the clean shell. Muscles, then wash with clean seawater, pick up the black spot on the decapitated muscle, remove and then soak in clean seawater with 2-3% of salt for 7-8 minutes, remove and cool, when reached 7-8 When it is dry, it can be placed in a large tank for 2-3 days, and then dried and dried into a scallop shell.
The second is the method of cooked processing, taking the same method as the fresh processing method. Then place the washed shell muscle in 2-3% salt and slowly cook until 90-95%. Take about 4-7 minutes. When the temperature drops to 40-50°C, place it in a clean place. Cool in seawater, then dry.
The sun-dried shell muscles should be placed on a bamboo basket or placed on a drying basket made of polyethylene screen mesh to cool the sun. The color should be bright and beige. The diameter of the dry shell muscle should be more than 1 cm for grades, less than 1 cm. Foreign goods. Processed scallops should be tightly packed to prevent moisture, mildew, and moth.
(3) Canned scallops: The processing flow is as follows: Wash the scallops with open claims, remove the adductor muscles; use 2% saline to wash the ineffective hair; pre-cook, pay attention to the control of the heat, do not excessive, flow water cooling; canning, General shellfish and soup ratio is 60:50, liquid ratio, salt, monosodium glutamate, and PH adjustment, sealing, sealing should be tight; high temperature sterilization, cooling to room temperature; cylinder head standard inspection, finished product storage.
In recent years, with the scallop products entering the international market, foreign customers have also proposed several new processing methods. First, frozen products with skirts, will be cleaned fresh shellfish shell surface, use steam to open the shell, remove the shell surface , and then pick the stomach, and then bag frozen; second is to stomach the scallop skirt with a bamboo stick every four strings in a string and then quick frozen; third is the scallop shell muscles washed with seawater after a single quick-freezing, Then bag outlet.