Instant razor clam sauce and preparation method thereof

A technology of razor clam and weight, which is applied in the field of instant razor clam and its preparation, which can solve the problems of low water content, inability to well reflect the delicious and tender flavor of aquatic products, rough and hard texture of products, etc., and achieve high shelf life and suitable taste , soft texture effect

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

The moisture content of this food is low, although its shelf life can be extended, but the texture of the pro

Method used

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Examples

Experimental program
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Embodiment

[0017] 1) After cleaning the razor clams, steam them for 5-7 minutes, cool and remove the shells and impurities to obtain the razor clam meat;

[0018] 2) Add a water activity reducing agent with a weight of 3.2% of the weight of the razor meat to the above-mentioned razor meat, stir once every 10-15 minutes, and infiltrate for 1-2 hours to obtain the razor meat containing the water activity reducing agent, and the water activity is reduced The agent is prepared from glycerin, propylene glycol and compound phosphate in a weight ratio of 1:2:0.2~0.4;

[0019] 3) At room temperature, marinate the above-mentioned razor clam meat containing the water activity reducing agent in seasonings with a weight of 25% of the razor meat weight, stir and stir once every 5-10 minutes, and marinate for 30-45 minutes to obtain pickled razor clam meat Meat and seasoning are prepared from salt, sugar, monosodium glutamate, cooking wine, and soy sauce in a weight ratio of 1:1.2~1.4:0.5:1.5~2:1.5~2;...

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PUM

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Abstract

The invention discloses an instant Sinonovacula constricta Lamarck, which comprises thoroughly cooked Sinonovacula constricta Lamarck meat and a water activity reducing agent weighing 1.7 to 4.9 percent of the Sinonovacula constricta Lamarck meat. The instant Sinonovacula constricta Lamarck is made by salting the Sinonovacula constricta Lamarck meat with seasoning weighing 18 to 37 percent of the meat for 30-45min and then drying the salted meat. The water content in the instant Sinonovacula constricta Lamarck is 39 to 41 percent. The invention has the advantages of soft texture, good taste, fresh flavor, high water content and long shelf life. The invention also discloses a method for preparing the instant Sinonovacula constricta Lamarck. The method comprises water activity reducing agent addition, meat salting with seasoning, rapid microwave dewatering and hot wind drying so that the produced instant Sinonovacula constricta Lamarck appears in semi-dry state without losing the original flavor.

Description

technical field [0001] The invention relates to an instant food, in particular to an instant clam clam clam and a preparation method thereof. Background technique [0002] Sinonovacula constricta is widely distributed in the coastal areas of China, Japan, Korea and other countries. It is distributed in my country 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 has grown rapidly. Developed to Jiangsu, Shandong and other places. Only in Zhejiang Province, the annual output of razor clams 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, sweet and salty in taste, belongs to the spleen and kidney channels, nourishes and strengthens, clears away heat and troubles, and has health care functions and medicinal value. ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/01A23L17/40A23L5/10
Inventor 杨文鸽徐大伦王延辉卢佳芳
Owner NINGBO UNIV
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