Bay scallops have a high processing utilization rate, and almost all their bodies are treasures. Its adductor muscle can be processed into frozen fresh columns and cans. The scallop's mantle can be processed into shellfish and can be eaten as a fresh bait for fish and shrimp. The two shells of the scallops can be used as the attached stems for shellfish breeding and are indispensable raw materials for the shell carving industry.
First, fresh frozen scallop columns Fresh frozen scallop columns are mainly made from the shell muscles of bay scallops. The processing technology is roughly as follows:
Wash fresh scallops → Open the shell and take the meat → Remove the shells with curved knife → Wash with clean seawater → Drain 5 minutes → Sort → Load plate → Quick freeze → Unseparate → Package → Finished product → Refrigerated or directly sold .
Second, scallops canned scallops can be processed into canned products in some parts of China. There are mainly raw juice, steamed, eggplant, seasoning, and canned oil.
Third, the use of scallops byproducts The by-products of scallops refer to their visceral masses, mantles, shells, and scallop juice. The current utilization profile is as follows:
1. The mantle membrane of scallops is commonly known as “Beibian†and its use methods are:
The processing technology of “shellfish†with edible shellfish is relatively simple. When processing the master, remove the remaining part of the viscera, leaving only the mantle, wash it in clean seawater, blanch it in open seawater at 100°C for half a minute, and then put it in a cool, ripe open water wash. Net, and then drained to the basket for 10 minutes, and then quantitatively plate (pack) for quick freezing into the cold.
The processing technology of bait using "shellfish" is basically the same as the processing of edible shellfish, but it is not necessary to blanch with boiled water, and it is not necessary to put it in cold water to clean it. Only clean seawater is used for rinsing, and the dish can be quickly frozen into cold.
2. After scallop shelling of the visceral mass, remove the shell and mantle. The rest is the visceral part of the scallop. The current form of use is only to freeze it into cold plates and use it as a fresh food for fish and shrimp.
3, the use of scallop juice The so-called scallop juice refers to the processing of scallops, the soup after cooking a lot of fresh columns. At present, some manufacturers in Shandong, Liaoning and other places have collected them and refined them into high-grade flavoring scallop oil.
4, the use of scallop shell attached to the base shells washed, disinfected, string together to do the attachment base for shellfish breeding.
Shell powder After the shells are washed, crush them with a ball mill to make shell powder as a feed additive.
Shell carving chooses a shell with a complete shape, clean shell and bright color as the raw material for the shell carving.
First, fresh frozen scallop columns Fresh frozen scallop columns are mainly made from the shell muscles of bay scallops. The processing technology is roughly as follows:
Wash fresh scallops → Open the shell and take the meat → Remove the shells with curved knife → Wash with clean seawater → Drain 5 minutes → Sort → Load plate → Quick freeze → Unseparate → Package → Finished product → Refrigerated or directly sold .
Second, scallops canned scallops can be processed into canned products in some parts of China. There are mainly raw juice, steamed, eggplant, seasoning, and canned oil.
Third, the use of scallops byproducts The by-products of scallops refer to their visceral masses, mantles, shells, and scallop juice. The current utilization profile is as follows:
1. The mantle membrane of scallops is commonly known as “Beibian†and its use methods are:
The processing technology of “shellfish†with edible shellfish is relatively simple. When processing the master, remove the remaining part of the viscera, leaving only the mantle, wash it in clean seawater, blanch it in open seawater at 100°C for half a minute, and then put it in a cool, ripe open water wash. Net, and then drained to the basket for 10 minutes, and then quantitatively plate (pack) for quick freezing into the cold.
The processing technology of bait using "shellfish" is basically the same as the processing of edible shellfish, but it is not necessary to blanch with boiled water, and it is not necessary to put it in cold water to clean it. Only clean seawater is used for rinsing, and the dish can be quickly frozen into cold.
2. After scallop shelling of the visceral mass, remove the shell and mantle. The rest is the visceral part of the scallop. The current form of use is only to freeze it into cold plates and use it as a fresh food for fish and shrimp.
3, the use of scallop juice The so-called scallop juice refers to the processing of scallops, the soup after cooking a lot of fresh columns. At present, some manufacturers in Shandong, Liaoning and other places have collected them and refined them into high-grade flavoring scallop oil.
4, the use of scallop shell attached to the base shells washed, disinfected, string together to do the attachment base for shellfish breeding.
Shell powder After the shells are washed, crush them with a ball mill to make shell powder as a feed additive.
Shell carving chooses a shell with a complete shape, clean shell and bright color as the raw material for the shell carving.