Processing method of mactra veneriformis soup

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 condimentsfor people, and has better economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically relates 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 nutritional components. The soup contains a large number of known and unknown nutritional and flavor components. It is not only delicious, but also has health care functions. However, because of the large sand content of the white clam, it has 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 deteri...

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 large amount of impurities such as silt and shell residue, which are not easy to remove; the third is that there is a lack of professional, simple and effective technology and process equipment , the fourth is the lack of relevant processing and deployment technology

According to experiments, in the processing of white clams, the yield of meat only accounts for 10-15.6%, while the output of soup is about 36%. If it cannot be fully utilized, it will not only cause a waste of resources, but also cause Disposal of white clam and clam broth causing environmental pollution

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