Boiled and Frozen Processing: Locking in Freshness and Nutrition
As a professional aquatic product processing enterprise, we always adhere to strict quality standards in the production process of boiled and frozen scallops, ensuring that every scallop can bring consumers a pure taste.
Fresh catch:We conduct live harvesting of scallops during their optimal growth period to ensure the freshness and quality of the raw materials. The harvested scallops are promptly transported to the processing plant to minimize the impact of transportation time on their freshness.
Fine processing:Upon arrival at the factory, the scallops are first shelled to extract the meat. Skilled workers, with their exquisite craftsmanship, precisely take out the intact scallop meat and carefully remove impurities such as internal organs. Next, the scallop meat is cleaned and sterilized with salt water of 2-5% concentration, which effectively removes bacteria and impurities on the surface of the meat to ensure food safety.
Low-temperature cooking:The cleaned scallop meat is put into water at 80 - 95°C and boiled for 1 - 2 minutes. This temperature and duration can not only ensure that the scallop meat is fully cooked but also maximize the retention of its tender texture and rich nutritional components. During the boiling process, the temperature and time are strictly controlled and monitored in real-time by professionals to ensure consistent quality of each batch of products.
Rapid cooling:After boiling, the scallop meat is immediately soaked in cold water at 0 - 10°C for 3 - 5 minutes to cool. Rapid cooling can prevent the scallop meat from becoming tough due to continuous heating, maintaining its tender and juicy texture. The cooled scallop meat is brought to a temperature below 15°C and then subjected to an ice-glazing process. The ice glaze can isolate air during subsequent freezing and storage, prevent oxidation and drying of the scallop meat, and further lock in its freshness and nutrition.
Rapid freezing:After the ice-glazing process, the scallop meat is sent into a quick-freezing equipment with a temperature ranging from -28°C to -25°C. The core temperature of the scallop meat is rapidly lowered to below -18°C in an extremely short time. Quick freezing enables the formation of small and uniform ice crystals inside the scallop meat, reducing damage to the cell structure, so that the original texture can be restored to the maximum extent after thawing.
Packaging and Storage:After quick freezing, the scallop meat is weighed, packaged, and then stored in a cold storage warehouse. The entire processing process strictly adheres to food safety standards, with full traceability from the source to the end, ensuring that consumers can eat with confidence.