Processing and utilization of bay scallop skirt

The bay scallop skirt is a by-product of scallop processing. It occupies about 20% of the fresh shellfish's weight, and its output is twice as high as that of fresh shellfish. The Fisheries Research Institute of Laizhou City, Shandong Province summarized the following methods for processing and utilization:
Processed into food ingredients Bay scallop skirts are rich in amino acids, inorganic salts, vitamins and other nutrients. They are high-quality raw materials for the manufacture of turtles, squid, shrimp, and other famous aquatic products. The market is in short supply. The processing flow is to collect side skirts â†’ sort impurities â†’ cook â†’ dry â†’ smash â†’ package. Generally 7 kg skirts can process 1 kg of finished product. It is worthwhile to concentrate the soup of the cooking skirt and use it as a feed additive. In addition, the skirts can be frozen after being frozen and directly fed as fresh foods such as shrimps and squid.
Processing into soft canned food processing side skirts soft cans of the process is more complex and strict, first is to collect fresh side skirts, and then remove the impurities and viscera â†’ cleaning â†’ boiling â†’ rinse â†’ drain â†’ bagging â†’ add juice â†’ vacuum sealing â†’ sterilization cooling â†’ Wipe bag inspection bag â†’ insulation inspection and other links, you can leave the factory.
Processed into fresh food. Clean the dirt and impurities in fresh skirts, boil in boiling water, then rinse with filtered soup. Remove the phlegm and digest the capsular sac. Add appropriate amount of salt, scallion, parsley, sesame oil and other seasonings. Mix well and it becomes a beautiful aquatic food with delicious taste.

Posted on May 22, 2018