| abstract |
A method for preparing dried scallops, comprising the following steps: after pre-processing a scallop, and before drying, soaking the scallop using a mixed solution of konjac glucomannan and sodium salt or a mixed solution of carrageenan and sodium salt or a mixed solution of sodium alginate and sodium salt, and then drying the soaked scallop. Said method can effectively prevent quality deterioration, such as cracking, loosening, of scallops during high-temperature drying; and dried scallops that have been processed by means of said method have a high rehydration rate, moderate hardness after rehydration, high elasticity, and a good color, and retain relatively good quality and flavor. |