Scallop is one of the main cultured shellfish along the coast of China. Chlamys farreri, bay scallop and Patinopecten Yessoensis are common varieties. Scallop is one of the traditional sea treasures in China because of its rich flavor amino acid content. At present, frozen scallop is the main form of export and domestic products, which can be divided into frozen raw scallop and frozen cooked scallop meat.

Shellfish are rich in nutrients, Such as protein, fat and glycogen, etc., under the action of microorganisms and self-enzymes, it is easy to produce autolysis, yellowing and other injuries, and complex physiological and biochemical changes occur in organisms, such as protein decomposition into peptides, amino acids and other amines, which lead to shellfish spoilage.

Therefore, quick freezing method is usually used to process and preserve shellfish. The quality of quick-frozen shellfish products mainly depends on the freshness of raw materials, quick-freezing methods, frozen storage conditions and thawing methods.

1. Raw materials: fresh and tasteless scallops must be used without corruption and deterioration.

2. Take the meat: take out the adductor muscle of scallop with a knife, remove the mantle and impurities.

3. Cleaning: Wash the shell column with 0.5% salt water to remove the membrane and dirt. The water temperature should be controlled below 15 °C. Drain as soon as possible.

4. Grading: According to 100 ~ 150 tablets / 500 g, 151 ~ 200 tablets / 500 g, 201 ~ 250 tablets / 500 g, 251 ~ 300 tablets / 500 g and more than 300 tablets / 500 g are divided into 5 grades.

5. Quick-freezing: the shell column into the monomer quick-freezing device, quick-freezing to the center temperature of -25 °C.

6. Glazing, packaging and frozen storage: take off the plate, soak 2 / 3s in 0 ℃ 4 ℃ water quickly, package in polyethylene plastic bag, box and store in the cold storage below-18 ℃.