Process method of white clam tomato sauce

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 fillingwhen 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 relates to a processing method of 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, 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 essential amino acids for the human body and the proportion is moderate. It 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 nutritious, delicious, but also has ...

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 soft cans are only academically reported, and the market is out of stock

The current situation is that there are few varieties, the distribution market is narrow, the number of people suitable for the taste is small, and the resource utilization rate is low. It is difficult to solve the problem that white clam meat has a greasy feeling when eating due to the large sand content.