Processing method of mactra veneriformis soup

A processing method and clam technology, applied in the field of food processing, can solve the problems of lack of professional, simple and effective process and process equipment, lack of processing and blending technology, and ineffective processing and utilization, so as to expand palatability and improve nutrition Value, effect of improving flavor quality

Active Publication Date: 2010-07-21
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large sand content of white clams, they have not been effectively processed and utilized.
At present, the processing of white clam is mostly primary processing, such as primary quick-frozen clam meat, seasoned soft canned clam meat, etc., and it is limited to the processing of white clam meat. There is no report on the processing of white clam soup, and there is no white clam soup. The main reasons for the emergence of clam juice products are as follows: one is that the white clam soup is easy to deteriorate; the other is that the soup contains a l

Method used

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  • Processing method of mactra veneriformis soup
  • Processing method of mactra veneriformis soup
  • Processing method of mactra veneriformis soup

Examples

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Embodiment Construction

[0011] Follow these steps to process the white clam soup:

[0012] 1. Raw material treatment: Rinse the fresh white clams with sea water, pick out dead clams and impurities, evenly put them into the perforated plastic tray, and rinse with sea water again;

[0013] 2. Purify the spitting sand: Place the perforated plastic tray with fresh white clams evenly in the spitting pond, put in filtered and sterilized low-salinity seawater, and let the seawater flow over the plastic tray for 3cm. The low-salinity seawater refers to the adjustment of the seawater salinity with tap water to make it slightly lower than the seawater salinity. In order to urge it to spit out sand faster, the water needs to be changed twice in the middle. The spit time of white clams is 12-16 hours.

[0014] 3. Cooking and separation: use a spiral cooking separator to separate the shell, meat and juice of the white clams. The spiral cooking separator includes a separation cylinder 3, a hollow shaft 7 is ins...

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Abstract

The invention relates to a processing method of mactra veneriformis soup, which comprises the steps of: purifying fresh mactra veneriformis, entering a cooking and separating device for separating out mactra veneriformis juice after the mactra veneriformis spits sand; settling the separated mactra veneriformis in a settling pond, removing impurities; and concentrating the settled mactra veneriformis, adding ingredients according to different processing requirements, and canning after being sterilized at high temperature. The invention has simple process and reasonable design, effectively solves the problem of development and utilization of the mactra veneriformis juice, avoids environment pollution caused by the waste of the mactra veneriformis juice, provides various delicious condiments for people, and has better economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of white clam soup. Background technique [0002] White clams are widely distributed, have a large amount of resources, and contain a variety of nutrients. The soup contains a large number of known and unknown nutrients and flavor components, which are not only delicious, but also have health care functions. However, due to the high sand content of white clams, they have not been effectively processed and utilized. At present, the processing of white clams is mostly primary processing, such as primary quick-frozen clam meat, soft canned seasoned clam meat, etc., and it is limited to the processing of white clam meat. There is no report on the processing of white clam soup or white clam soup. The main reasons for the launch of the juice product are: first, the white clam soup is easy to deteriorate; second, the soup contains a large amount of sediment,...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/39A23L17/40A23L23/00
Inventor 袁勇王成叶袁阴芝庄志全
Owner SHANDONG WEIFANG LONGWEI IND
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