Method for processing instant clam

A processing method and clam technology, applied in the processing field of instant clams, can solve problems such as clam instant products that have not yet been seen, and achieve the effects of easy storage and circulation, improved convenience, and reasonable procedures

Inactive Publication Date: 2009-04-22
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no literature reports on c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First harvest fresh clams from non-polluted sea areas, select and remove impurities in raw materials, broken clams, etc.; then put the selected clams in clean sea water and keep them temporarily for 12-15 hours, until the clams spit out the sediment in their abdomen. ; Clean the temporarily raised clams, put them in a steamer, steam them to get the meat, steam them for 3-5 minutes at a temperature of 95-100 degrees, remove the shells, and obtain the complete clams. Then wash and drain, that is, take out the clam meat, cool it with tap water below 15 degrees, remove impurities, wash and drain for later use. Take the weight of the drained clam meat as the unit, weigh and add condiments, the salt in the condiments is 3% of the weight of the clam meat, 5% sugar, 1% monosodium glutamate, 0.04% umami agent, 2% cooking wine, 0.04% chili essential oil , mix and stir well, soaking time is 50 minutes. Put the delicious clam meat on a plate, put it into a steamer with a vacuum de...

Embodiment 2

[0019] First, harvest fresh clams from non-polluted sea areas, select and remove impurities in raw materials, broken clams, etc.; then put the selected clams into clean sea water and keep them temporarily for 12 hours until the clams spit out the sand in their abdomen; Clean the temporarily raised clams, put them into a steamer, steam to get the meat, steam at 95 degrees for 5 minutes, remove the shells, and obtain the complete clam meat. Then wash and drain, that is, take out the clam meat, cool it with tap water below 15 degrees, remove impurities, wash and drain for later use. Take the weight of the drained clam meat as the unit, weigh and add condiments, the salt in the condiments is 1% of the weight of the clam meat, 6% sugar, 2% monosodium glutamate, 0.01% umami agent, 3% cooking wine, 0.02% chili essential oil , mix and stir well, soaking time is 60 minutes. Put the delicious clam meat on a plate, put it into a steamer with a vacuum device, heat it to 95-98°C for 8 min...

Embodiment 3

[0021] First harvest fresh clams from non-polluted sea areas, select and remove impurities in the raw materials, broken clams, etc.; then put the selected clams into clean sea water and keep them temporarily for 24 hours until the clams spit out the sand in their abdomen; Clean the temporarily raised clams, put them into a steamer, steam to get the meat, steam for 3 minutes at a temperature of 95-98 degrees, remove the shells, and obtain the complete clam meat. Then wash and drain, that is, take out the clam meat, cool it with tap water below 15 degrees, remove impurities, wash and drain for later use. Take the weight of the drained clam meat as the unit, weigh and add condiments, the salt in the condiments is 4% of the weight of the clam meat, 2% sugar, 0.5% monosodium glutamate, 0.05% umami agent, 0.5% cooking wine, 0.06% chili essential oil , mix and stir well, soaking time is 30 minutes. Put the delicious clam meat on a plate, put it into a steamer with a vacuum device, h...

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PUM

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Abstract

The invention relates to a method for processing ready-to-eat clams, which comprises the following steps: firstly, selecting pollution-free alive clams, temporarily breeding the clams, then washing the clams, and removing shells through steaming to obtain integral clam meat; and using the clam meat as a raw material, performing high temperature baking for sterilization after washing, draining away the water, salting, and dehydrating; then vacuumizing and sealing the clam meat; and performing secondary sterilization on the clam meat to obtain the ready-to-eat clams. The method better keeps the completeness and the nutrient content of the clam meat and the clam meat can be eaten after opening the package. The method is simple and easy to perform, the processed clam product has no nutrient loss, and the color and luster of the product is natural, thus the convenience for eating the clam is improved. The ready-to-eat production clam can be stored for six months to one year at normal temperature, the cost can be saved, and the product is easy to store and circulate.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a processing method of instant clams. Background technique [0002] We know that clams, scientific name variegated clams, are also called Philippine clams, sand clams, etc. Clams are not only delicious, but also more comprehensive in nutrition, which is a high-quality and low-cost seafood. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients. It is a low-calorie, high-protein food that can prevent and treat chronic diseases of the elderly. Because of its rich nutrition, low fat content, high protein and calcium content, and delicious taste, it has always been favored by consumers. At present, there are no literature reports about clam instant products and processing methods. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defic...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23B4/03A23B4/005A23L17/40
Inventor 刘昌衡唐聚德袁文鹏刘健敏孟秀梅王小军胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
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