Scallop meat dry-cure processing method

• Main Authors: LIU WENCONG, ZHANG YI, ZENG SHAOXIAO, GUO ZEBIN, ZHENG BAODONG, CHEN LING
• Format: Patent
• Language: Chinese; English
• Published: 13.03.2013
• Subjects: CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a scallop meat dry-cure processing method, comprising the following steps of: selecting scallops, blanching, pre-treating, micro-wave vacuum drying, carrying out combined drying by using a solar heat pump and carrying out vacuum packaging. The technical process applies a micro-wave vacuum drying technology and a solar heat pump combined drying technology, so that the quality of the dry-cure scallop meat can be improved. The dry-cure scallop meat has the advantages of entire and firm particles, difficulty of breaking, rapid rehydration, and delicious taste. Compared with the traditional scallop meat dry-cure method, the scallop meat dry-cure machining method has the advantages of less nutrition matter loss, short time consumption, small energy consumption, high security, no pollution, and high product addition value, so that the real continuous and automatic cleaning production can be realized.