(1) Raw stripping process:
Shelling: After washing the surface of the fresh scallop shell with seawater, the scallop shell is inserted into the shell seam, and the shell is removed as the scallop raw material. The rest (foot, mantle, and internal organs) is processed as a by-product.
Washing: Wash the column with clean seawater and drain it on the stencil.
Boil: After boiling seawater, wash the shells into the pan. When floating for the first time, sweep away the floating foam and remove it immediately after the second float (boil and crush for a long time).
Drain: Remove the boiled shells and put them in the sea water that has been boiled and let cool. Wash away the dirt on the shells and drain the water.
Drying: The traditional method is drying, and modern methods use microwave oven or hot air drying.
(2) Cooked peeling process: The process of cooked peeling is: Full shell washing → Cooking in seawater → Taking out → Cooling → Peeling off the adductor muscles → Purging in cold water for 1 hour → Boiling in 8% salt water for 10 minutes → Remove the adductor muscle and rinse with water → Drain → Dry at 100-150°C for 50 minutes → Dry to moisture 11%.
(3) Specification quality: Grade 1 product: more than 1 gram per shell, slightly pale yellow in color, fresh luster, firm and tough endoplasmic, delicious taste, broken rate below 5%.
Second-grade products: more than 1 gram per shell, the color of dark yellow microstrip white cream, shell column solid, fresh and slightly salty taste, broken rate of 10% or less.
Third-grade products: Small individual shells, dark red color, poor freshness, no smell, broken rate below 20%.
Regardless of whether it is fresh scallops or scallops, its meat is tender and delicious and nutritious. It was determined that fresh shellfish contained 14.5% of protein, 1.1% of fat, 1.5% of sugar, 1.9% of ash and 81% of water; scallops contained 67.3% of protein, 1.2% of fat, 16.5% of sugar, 4.7% of ash, and 10.3% of water. . The scallops, dried scallops, and dried scallops made of scallops are all famous dishes. The scallop processing is divided into raw stripping method and cooked stripping method, and the raw stripping method is mostly used. The specific process is as follows: