Process method of white clam tomato sauce

A processing method and technology of tomato paste, applied in the fields of application, food preparation, food science, etc., can solve problems such as ineffective processing and utilization, high sand content in white clam meat, and narrow circulation market, so as to promote normal growth and The development of the fish farming industry, the expansion of the taste crowd and the consumer market, and the effect of eating convenience

Active Publication Date: 2009-03-25
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] White clam is widely distributed and has a large amount of resources, but it has not been effectively processed and utilized because of its large sand content
However, the current processing is only a small amount of primary processing, such as frozen clam meat and clam jerky, which are only available seasonally in some coastal areas, and seasoned white clam meat ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1. In this embodiment, white clam tomato paste is processed according to the following method:

[0019] a. Treatment of white clam meat: remove all impurities such as shell and slag from fresh clam meat, use a wet and dry grinder to remove the Luo slices, and crush the clams while the clams are frozen and crisp, and break the clams innards as the standard to wash them away. Silt in the intestines and stomach; put an appropriate amount of water in the water container, pour the chopped clam meat and stir for 5-10 minutes, then use a 50-80 mesh screen to drain the clam meat, and then drain the clam meat. Put it in another water container and wash it again, and wash it 3 times until the clams have a toothless taste; put the washed clams in a 80-100 mesh net bag and tie them with dehydration. It is dehydrated by a machine or a squeezer until the water is no longer squeezed by both hands to make the main material. The preparation of the main ingredients should be compl...

Embodiment 2

[0022] Example 2. In this example, the ingredients were weighed according to the following proportions: 58 jin of minced clam meat, 20 jin of tomato sauce, 12 jin of red pepper sauce, 6.5 jin of red cotton candy, 3 jin of refined salt, and 0.5 jin of monosodium glutamate. The amount of minced clam meat is based on the quality after washing to remove sand and water.

[0023] The processing method of this embodiment is the same as that of Example 1, but the addition amount of vegetable oil is 15 kg, the addition amount of boiling water is 16 kg, and the addition amount of potassium sorbate is 20 g.

Embodiment 3

[0024] Example 3. In this example, the ingredients were weighed according to the following ratio: 66 kg of minced clams, 14 kg of tomato sauce, 10 kg of red pepper sauce, 3.6 kg of red cotton candy, 6 kg of refined salt, and 0.4 kg of monosodium glutamate. The amount of minced clam meat is based on the quality after washing to remove sand and water.

[0025] The processing method of this embodiment is the same as that of Example 1, but the addition amount of vegetable oil is 20 kg, the addition amount of boiling water is 10 kg, and the addition amount of potassium sorbate is 25 g.

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PUM

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Abstract

Disclosed is a Mastra tomato catsup processing method, including the following steps: grinding Mastra meat, then washing and dehydrating to prepare the main material; peeling the tomatoes, bloating with brine, and grinding to prepare tomato catsup; adding appropriate amount of edible oil in a pan, heating, sequentially adding the main material, auxiliary materials and prepared seasoning matters and additives, adding appropriate amount of water, boiling until most of the water is evaporated, adding appropriate amount of monosodium glutamate, and mixing to be even; cooling naturally and filling when the catsup is hot. The invention solves the technical difficulty that due to large content of sand, Mastra meat is unsuitable to be processed, utilized and eaten. The invention adopts special preparing and processing techniques and the prepared product is delicious in flavor and rich in nutrition and can better satisfy the food demand of the consumers.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically, is a method for processing white clam tomato sauce. Background technique [0002] The scientific name of white clam is four-cornered clam, which has high nutritional value. According to data, per 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, 1.7 mg of niacin. Among them, protein contains 9 essential amino acids for the human body in a moderate proportion, which is a complete protein, and its fat contains the main component of brain gold. Traditional Chinese medicine believes that white clam meat is cold and salty, and has the effects of nourishing yin, hydrating, resolving phlegm, and softening. Long-term consumption is not only rich in nutrients, delicious in taste, but also has health care functions. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L1/29A23L27/60A23L17/40A23L33/00
Inventor 袁勇王成叶
Owner SHANDONG WEIFANG LONGWEI IND
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