Comprehensive utilization value of bay scallop

The processing and utilization rate of bay scallops is very high, and almost all of them are treasures. Its adductor muscle can be processed into frozen fresh columns and cans. The mantle of scallop can be processed into scallop edge, which can be eaten or used as fresh bait for fish and shrimp. The two shells of scallop can not only be used as attached stems for shellfish culture, but also be indispensable raw materials for shellfish carving industry. The fresh frozen scallop column is mainly made of bay scallop obturator internus, and its processing technology is roughly as follows:

Wash the fresh scallops → open the shell to get the meat → take out the scallops with a curved knife → wash them with clean seawater → drain for 5 minutes → select and classify → weigh and reload the plates → quick freeze → take off the plates → package → finished products → refrigerate or sell directly.

Specific:

1. Wash the shellfish with seawater first, forcibly open the shellfish, wash the mantle and visceral mass, take out the complete shellfish column, and wash the shellfish column with clean seawater. The washing time should not be too long, nor should it be soaked in water.

2. Drain the cleaned shellfish for 10 minute, sort out the shellfish with different specifications and grades according to the needs of sales, weigh each plate according to the requirements of users, put it into a freezing plate, the quick-freezing temperature must reach below -28℃, and water it for the second time during the rapid cooling process.

3. Dishes, that is, when the central temperature of frozen products is lower than-15℃, can be taken out.

4. Sugar coating: Coat sugar coating in the packaging warehouse at about-10℃ to make the surface of frozen products smooth, transparent and flat and prevent drying.

5. Packaging and refrigeration. After freezing, package according to the sales requirements. After packaging, transfer to cold storage. The refrigeration temperature must be lower than-18℃. The by-products of scallop refer to its visceral mass, mantle, shell and scallop juice. The utilization rate is summarized as follows:

1, the use of mantle

Scallop mantle is commonly known as "scallop edge", and its utilization method is as follows:

① edge processing technology of edible shellfish

The processing technology of "shell edge" is relatively simple. During processing, the remaining parts are eviscerated, leaving only the mantle, washed with clean seawater, blanched in boiling seawater at 100℃ for half a minute, then washed with thoroughly cooled boiled water, then taken out and drained in a basket for 10 minute, and then quantitatively packaged (packaged) for quick freezing and cooling.

(2) Processing technology of bait shellfish edge.

Basically, it is the same as the processing technology of edible shellfish, except that it does not need boiling water and cold boiling water. Just rinse it with clean seawater, put it on a plate and quickly freeze it into cold.

2, the use of visceral mass

After the scallop is shelled, the scallop column and mantle are taken out, and the rest is the viscera of the scallop. The purpose is to be used as fresh bait for fish and shrimp.

3. Utilization of scallop juice

The so-called scallop juice refers to the original soup that has been cooked and fresh many times during the processing of scallops. Some manufacturers in Shandong, Liaoning and other places collected it and refined it many times to make high-grade seasoning-scallop oil.

4. Utilization of scallops

Attachment base: After cleaning and disinfection, the shells are strung together as the attachment base for shellfish culture.

Shell powder: after cleaning the shells, they are crushed by a ball mill to make shell powder, which is used as an additive of feed.

Shell carving uses shells with complete shape, clean shell surface and bright color as raw materials.