Processing method for white clam meat thick chilli sauce

A processing method and a technology for spicy sauce, which are applied in the field of processing white clam meat and spicy sauce, can solve the problems of large sand content of clam meat, narrow circulation market, low resource utilization rate, etc., so as to solve the problem of rational utilization and facilitate consumption. , nutrient-rich effect

Active Publication Date: 2012-05-30
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing is mostly primary processing, such as primary quick-frozen clam meat, seasoned soft canned clam meat, etc., with few varieties, narrow circulation market, small crowd suitable for taste, and low resource utilization rate. It is difficult to solve the problem of sandy clam meat in processed products. The problem of gritty feeling when eating in large quantities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1. Weigh each ingredient according to the following proportions: 52 jin of minced clam meat, 20 jin of sweet noodle sauce, 20 jin of red chili sauce, 4.2 jin of red soft sugar, 3 jin of refined salt, and 0.8 jin of monosodium glutamate. The amount of minced clam meat is based on the quality after washing and squeezing out the water.

[0017] According to the above ratio, the processing is carried out according to the following steps: remove all impurities such as shells and slag from fresh clam meat, use a dry and wet grinder, remove the rib slices, and crush the clam meat while the jelly is crisp, with the standard of breaking the internal organs of the clam meat, In order to wash away the sediment in the intestines and stomach; put an appropriate amount of water in the water container, pour the minced clam meat into it and stir for 5-10 minutes, then drain the clam meat with a 50-80 mesh screen, and drain the clam meat Put the minced clam meat into another ...

Embodiment 2

[0018] Embodiment 2. Weigh each ingredient according to the following proportions: 60 jin of minced clam meat, 16 jin of sweet noodle sauce, 15 jin of red chili sauce, 4.4 jin of red soft sugar, 4 jin of refined salt, and 0.6 jin of monosodium glutamate. The amount of minced clam meat is based on the quality after washing and squeezing out the water.

[0019] The processing step of the present embodiment is the same as embodiment 1, but the add-on of vegetable oil is 15 jin, the add-on of boiled water is 16 jin, and the add-on of potassium sorbate is 20g.

Embodiment 3

[0020] Embodiment 3, each batching is weighed according to following proportioning: minced clam meat 66 jins, sweet noodle sauce 15 jins, red chili sauce 10 jins, red soft sugar 4.6 jins, refined salt 4 jins, monosodium glutamate 0.4 jins. The amount of minced clam meat is based on the quality after washing and squeezing out the water.

[0021] The processing step of the present embodiment is the same as embodiment 1, but the add-on of vegetable oil is 20 jin, the add-on of boiled water is 10 jin, and the add-on of potassium sorbate is 15g.

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PUM

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Abstract

The invention provides a method for processing a mactra meat chili sauce. The method comprises the following processing steps: fresh mactra meat is crushed, de-sanded and dewatered; proper amount of edible oil is added in a pot, after the edible oil is heated, mactra meat, auxiliary materials and prepared condiments and additives are sequentially added in the pot under the condition of endless stirring, proper amount of water is added in the pot while stirring, heating is stopped until the water is dried up, proper amount of sodium glutamate is added in the pot, and the mixture is evenly stirred; the mixture is naturally cooled, and while the mixture is still hot, the mixture is filled up according to needed specification. The method resolves the technical problem of inconvenient processing and eating of the mactra meat due to big sand content, and by utilizing special preparing and processing techniques, processed products have good and fresh taste and abundant nutrition and can better meet needs of general consumers on diet.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of white clam meat spicy sauce. Background technique [0002] The scientific name of white clam is four-cornered clam, which has high nutritional value. According to data, every 100 grams of white clam meat contains 10.8g of protein, 1.16g of fat, 4.6g of carbohydrates, 37mg of calcium, 82mg of phosphorus, 14.2mg of iron, 400 international units of vitamin A, 0.03mg of thiamine, and 0.15 mg of sulfonine. mg, niacin 1.7mg. Among them, the protein contains 9 kinds of human amino acids and the proportion is moderate, which is a complete protein, and its fat contains the main component of brain gold. According to traditional Chinese medicine, white clam meat is cold and salty, and has the effects of nourishing yin, diuresis, resolving phlegm, and softening firmness. Long-term consumption is not only rich in nutrition, but also delicious in meat, and has ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 王成叶袁勇
Owner SHANDONG WEIFANG LONGWEI IND
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