Scallop, a mollusk door, scallop family, its meat is tender and delicious, rich in nutrients, is a kind of shellfish aquatic products that consumers love. Because fresh scallops are prone to spoilage, most of the fresh scallops are made into dry products for storage and transportation. However, the differences in different pretreatment conditions, drying processes and methods will directly affect the nutrient composition, quality and taste of the dried scallops. At present, the dry method of scallop column is mainly three ways of traditional natural drying, hot air drying and cold air drying. Compared with the natural drying process, the product safety is not high, the hot dry and high temperature destroys the weakness of the product structure and nutrients, and the cold air drying reduces the heat denaturation, lipid oxidation, color change and flavor loss of the protein. Such advantages have gradually become a new drying method widely used, especially for the drying of high protein content aquatic products.
Even if the cold air drying method is used, if the pretreatment is improper, cracks will occur in the shell column, which can cause loose columns and fractures, which will lead to a large number of loose columns in the post-drying process, which greatly affects The quality and value of dry products in the production process, the reason, the scallop column pretreatment process plays an extremely important role; therefore, the pre-drying pretreatment process is discussed to avoid the scallops in the dry process, loose columns, cracks, scallops The improvement of the quality of the column after drying is of great significance.
In this experiment, the scallop column of the pupil was taken as the research object. On the basis of the traditional process, the remaining scallop column treatment process was improved, and the optimal conditions for the improved pretreatment process were obtained, and the drying process was evaluated and dried. At the end point (20% water content), the changes in shape, nutrient composition and rheological properties parameters were analyzed by weight matrix for each sensory index factor. On this basis, through comprehensive comparison and analysis, the texture characteristics are obtained, which provides useful experimental and theoretical basis for the industrial production of this kind of aquatic products.
Goji Berry ( [Goji" means [happy") , also called wolfberry, has been used for thousands of years by herbalists in China to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity and overall well being. It has only recently gained popularity in the west, it has become so polar, in fact, the Time Magazine recently named the Goji berry as [super-fruit" of the year. A big reason why Goji berries have quickly become a favorite nutritional supplement is that its impressive list of ingredients. The Goji berry, also called the wolfberry, is a bright purplish red or purple red berry that comes from a shrub that is native to China. In Asia, goji berries have been eaten for generation in the hope of living longer.
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