Razor clam sauce and preparation method thereof

A technique for constricting razor clams and sauces, which is applied in the field of sauces, can solve the problems of indigestion and absorption of nutrients, low umami taste and the like, and achieves the effects of suitable taste, long shelf life and good taste.

Inactive Publication Date: 2009-02-11
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the seafood of this invention patent application is minced after being cooked, the nutrients in the seafood are not fully decomposed, such as protein is seldom decomposed into free amino acids and oligopeptides, so the nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] 1) Temporarily raise the razor clams and spit out the mud, wash them, remove the shells and impurities after steam cooking, and obtain the razor clam meat;

[0020] 2) After crushing the above-mentioned razor meat, add water to the razor meat according to the weight ratio of 1:1, and then add protease, the weight ratio of protease to razor meat is 0.1-0.12g:100g. Enzymatic hydrolysis for 3-5 hours, and then inactivating the enzyme at 90°C for 10-15 minutes to obtain enzymatic hydrolyzed razor clam paste;

[0021] 3) Take the above-mentioned razor clam paste as the main ingredient, add kelp paste, onion paste, potato paste, carrot paste, and lean meat paste, mix evenly, and prepare the raw materials for preparing the razor clam sauce. The weight ratio of mashed potatoes, carrot mashed and lean meat mash is 10:3:2:2:2:1; kelp mash, onion mash, potato mash, carrot mash, and lean meat mash are all raw materials cleaned to remove impurities and mashed get;

[0022] 4) Put ...

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PUM

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Abstract

The invention discloses a Sinonovacula constricta Lamarck sauce, which is prepared by the following raw materials with the following weight proportions: 8 to 12 of minced Sinonovacula constricta Lamarck meat, 2.5 to 3.5 of minced sea kelp, 1.5 to 2.5 of minced onion, 1.5 to 2.5 of minced potato, 1.5 t0 2.5 of minced carrot, and 0.8 to 1.2 of minced lean meat. The preparation method comprises stir-frying the raw materials in vegetable oil weighing 15 to 25 percent of the minced Sinonovacula constricta Lamarck meat and then adding with seasoning of an appropriate amount. The minced Sinonovacula constricta Lamarck meat is made through zymohydrolysis of the Sinonovacula constricta Lamarck meat with protease for 3-5h, where the weight proportion of the protease and Sinonovacula constricta Lamarck meat is 0.1 to 0.12g:100g. The Sinonovacula constricta Lamarck sauce has the advantages of fresh and moderate taste, rich nutrition and long shelf life. The preparation method of the invention carries out zymohydrolysis on the Sinonovacula constricta Lamarck meat with protease for 3-5h at the temperature of 40 to 55 DEG C, so that protein in the Sinonovacula constricta Lamarck meat is mostly decomposed into free amino acids and oligopeptides, not only increasing the freshness but also facilitating the digestion and absorption in the human body.

Description

technical field [0001] The invention relates to a sauce, in particular to a clam sauce and a preparation method thereof. Background technique [0002] Constricted razor clam (Sinonovacula constricta), also known as razor razor clam, Qingzi, bamboo shell snail, bamboo snail, belongs to the mollusk phylum, clambranchia, heterodentate subclass, clam order, razor clam family, and is widely distributed in China, Japan and Korea. The coastal areas of countries such as my country are distributed from Liaoning and Shandong in the north to Guangdong and Fujian in the south. Among them, the aquaculture industry in Fujian and Zhejiang has developed the fastest in recent years, and it has rapidly developed to Jiangsu, Shandong and other places. Only the annual output of razor clams in Zhejiang Province has reached more than 300,000 tons. The razor clam is rich in nutrition and is one of the healthy foods with high protein and low fat. Constricted razor clam meat is cold in nature, swee...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/01A23L1/29A23L17/40A23L5/10A23L33/00
Inventor 杨文鸽徐大伦谢果凰周星宇
Owner NINGBO UNIV
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