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Scallop processing technology
Scallops, a prized seafood ingredient, are known for their unique flavor and nutritional value. Compared to other fish and shellfish, scallops contain high levels of glycine, as well as alanine, glutamic acid, valine, and other taste-related amino acids. These characteristics make them highly desirable in both culinary and commercial applications. The main processed forms of scallops include dried scallops, frozen products, smoked items, canned goods, and candied varieties.
Dried scallops are produced by first washing fresh scallops, then boiling them until the shells open. The adductor muscles are carefully removed, soaked in cold water, and then placed in a saline solution at 80°C for a second boil. After this, they are dried either in an oven or on bamboo screens until moisture content drops below 12%. The resulting product is yellowish, firm, and has a high yield, with Chinese scallops yielding around 2–3% and Japanese ones up to 4.5%.
The quality of dried scallops depends heavily on the temperature and timing during cooking. If the temperature is too low, the scallops may not cook fully, leading to a “hard core†issue. On the other hand, overcooking can cause cracking and loss of flavor. It's essential to monitor the second boiling time closely—typically around 10 minutes—and change the broth when it turns from milky white to orange-red to prevent browning and mold.
Frozen scallops are prepared similarly but are quickly frozen after washing and draining. They are packed in plastic bags and stored at -18°C for up to four months. Proper freezing prevents ice crystal formation that could damage the texture.
Smoked and oil-cured scallops involve additional steps such as drying, smoking at 35–85°C, and soaking in oil. These methods enhance flavor and preserve the product for longer periods. Seasoned grilled scallops are another popular option, where the meat is marinated with salt, sugar, and spices before being dried and baked.
Canned scallops require careful preparation to avoid discoloration. The key is to ensure the center of the muscle reaches 70°C or higher to suppress browning agents like G-6-P. Canned products are sterilized at 120°C for 30 minutes to maintain quality and safety.
Other processed forms include pickled, bean paste, and candied scallops, each offering a distinct taste and texture. Small scallops are often used in soups, stews, or as ingredients in dishes like fish cakes.
Scallops are also rich in nutrients, containing significant amounts of protein, citric acid, and succinic acid, which contribute to their unique taste. Their shells are sometimes used in traditional crafts, adding to their versatility.
Proper storage is crucial for all scallop products. Dried scallops should be kept in a cool, dry place, while frozen and canned versions must be stored at appropriate temperatures to maintain quality. When preparing dried scallops, they should be soaked in warm water for several hours before use to rehydrate them properly.
In summary, scallops offer a wide range of processing options, each designed to preserve their flavor, texture, and nutritional benefits. Whether dried, frozen, canned, or seasoned, they remain a valuable and versatile ingredient in global cuisine.
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