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Scallop processing technology
Scallops, a prized seafood ingredient, are known for their unique flavor and rich nutritional profile. Compared to other fish and shellfish, they contain high levels of glycine, along with amino acids such as alanine, glutamic acid, and valine, which contribute significantly to their taste. The main processed forms of scallops include dried scallops, oil-packed scallops, smoked products, and candied versions.
Dried scallops, also known as "jellyfish" or "sun-dried shells," are produced by first washing fresh scallops and cooking them in boiling water until the shells open. The adductor muscles are then removed, soaked in cold water, and placed in an 8–8.5% saline solution preheated to 80°C for a second boil. After about 10 minutes, the muscles are cooled, washed, and dried at 100–150°C for approximately 50 minutes. This process enhances the nutrient content, resulting in a protein-rich product with low fat and sugar content.
The quality of dried scallops is greatly influenced by temperature control during processing. If the temperature is too high, it can lead to browning, cracking, or even mold. Proper drying after the second boiling helps prevent these issues by reducing the amount of reducing sugars on the surface, which are responsible for browning reactions. Drying at the right temperature ensures the scallops remain firm, yellowish, and free from cracks.
In addition to dried scallops, there are frozen, canned, and smoked varieties. Frozen scallops are prepared by cleaning, removing the adductor muscle, and quickly freezing them to maintain texture and freshness. Canned scallops involve similar steps but include additional sterilization and sealing processes to ensure long-term preservation. Smoked scallops, often seasoned with spices, offer a distinct smoky flavor and are popular in various cuisines.
Other processed forms include grilled, marinated, and pickled scallops. Grilled scallops are often seasoned with salt, sugar, and MSG before being dried and baked. Pickled scallops use salt and yeast to preserve the meat, while candied versions are coated in a sweet syrup. These variations allow for diverse culinary applications, from appetizers to main dishes.
Scallops are not only valued for their taste but also for their nutritional benefits. They are rich in proteins, vitamins, and minerals, making them a healthy choice. In China, species like the northern scallop and southern scallop are commonly farmed, with specific harvesting seasons ensuring optimal quality. Scallops are typically found in shallow waters with moderate currents, and their breeding season occurs between May and August.
Beyond the main products, by-products such as the mantle and gonads are also utilized. The mantle can be dried, salted, or used in soups, while the gonads are often cooked and served as a delicacy. Even small or damaged scallops find their way into various dishes, either as seasoning ingredients or mixed with other seafood.
Proper storage is essential for maintaining the quality of processed scallops. They should be kept in dry, cool environments to prevent moisture and mold. When preparing dried scallops for cooking, they must be rehydrated in warm water for several hours before use. This process restores their texture and allows them to absorb flavors effectively.
Overall, scallops are a versatile and nutritious seafood that has been enjoyed in various forms across different cultures. From traditional drying methods to modern freezing and canning techniques, the evolution of scallop processing continues to enhance their appeal and availability worldwide.
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