Novel clam sauce and preparation method thereof

A technology of clam sauce and clam meat, which is applied in the field of condiments, new clam sauce and its preparation, which can solve the problems of limiting transmission and achieve the effect of improving nutritional value, no bad smell, and soft taste

Active Publication Date: 2012-05-23
GUANGDONG PRB BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the shellfish processed by traditional techniques cannot be accepted by most consumers, the spread of this delicious and healthy food is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Prepare materials: prepare materials according to the ingredients and mass percentages of the formula, fresh meat of river clam 20%, modified starch 5%, tangerine peel, ginger, cinnamon bark, star anise powder each 0.5%, refined salt 10%, glucose, mannose, fructose, 0.5% xylose, 9.38% sucrose, 0.5% disodium nucleotide, 0.5% rice wine, 0.5% rice vinegar, 0.02% ethyl maltol, 0.2% neutral protease, 49.9% water;

[0033] (2) Beating: under normal temperature and normal pressure, mix and beat fresh clam meat until it becomes a paste-like mixed solution;

[0034] (3) Enzymolysis reaction: Boil the mixed solution after beating for 10 minutes, then cool to 40°C and maintain the temperature, add food grade 6N HCl to the mixed solution, adjust the pH value to 4.5, and then add neutral protease to carry out Stir, after stirring evenly, place for 12h;

[0035] (4) Strengthen the Maillard reaction: add glucose, mannose, fructose, xylose, sucrose, refined salt, ethyl maltol, tan...

Embodiment 2

[0041] (1) Prepare materials: prepare materials according to the ingredients and mass percentages of the formula, fresh meat of river clams 30%, modified starch 1%, tangerine peel 1%, ginger, cinnamon powder 0.5%, refined salt 5%, glucose, mannose, fructose, 1% xylose, 15% sucrose, 0.1% disodium nucleotide, 2% rice wine, 1% rice vinegar, 0.05% ethyl maltol, 0.2% papain, 39.65% water;

[0042] (2) Beating: under normal temperature and normal pressure, mix and beat fresh clam meat until it becomes a paste-like mixed solution;

[0043] (3) Enzymolysis reaction: Boil the mixed solution after beating for 25 minutes, then cool to 65°C and maintain the temperature, add food-grade 6N HCl to the mixed solution, adjust the pH value to 5.5, and then add papain for stirring , after stirring evenly, place for 4h;

[0044](4) Strengthen the Maillard reaction: Add glucose, mannose, fructose, xylose, sucrose, refined salt, ethyl maltol, tangerine peel powder, ginger powder, cinnamon powder, ...

Embodiment 3

[0050] (1) Prepare materials: Prepare materials according to the ingredients and mass percentage of the formula, fresh meat of sea clam 35%, modified starch 3%, tangerine peel powder 3%, refined salt 12%, glucose and fructose each 0.5%, sucrose 1%, taste core Disodium glycoside 0.2%, rice wine 5%, rice vinegar 2%, ethyl maltol 0.05%, neutral protease, papain 0.1%, water 37.55%;

[0051] (2) Beating: under normal temperature and normal pressure, mix and beat fresh clam meat until it becomes a paste-like mixed solution;

[0052] (3) Enzymolysis reaction: Boil the mixed solution after beating for 30 minutes, then cool to 40°C and maintain the temperature, add food grade 6NHCl to the mixed solution, adjust the pH value to 6.5, then add neutral protease, papaya Stir the protease, and after stirring evenly, heat it to 65°C and let it stand for 8h;

[0053] (4) Strengthen the Maillard reaction: add glucose, fructose, sucrose, refined salt, ethyl maltol, tangerine peel powder, rice w...

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PUM

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Abstract

The invention relates to a novel clam sauce and a preparation method thereof. The clam sauce takes clam meat as main raw material and comprises the following formula ingredients by mass percent: 20-40% of clam meat, 1-5% of modified starch, 0.5-3% of spice powder, 5-14% of refined salt, 1-4% of monosaccharide, 1-15% of sucrose, 0.01-0.5% of disodium 5'-ribonucleotide, 0.5-5% of rice wine, 0.5-2% of rice vinegar, 0.02-0.08% of ethyl maltol, 0.2-0.5% of protease and 20-50% of water, wherein the clam meat is fresh meat of freshwater clam and saltwater clam. The clam sauce is prepared by the following steps of (1) material preparation: various raw materials are weighed for use according to the above formula ratio; (2) beating: the fresh clam meat is mixed and beaten under normal temperature and normal pressure until the clam meat turns to pasty mixed solution; (3) enzymolysis reaction; (4) enhanced Maillard reaction; (5) gelatinization reaction; (6) sterilization; and (7) packaging: the packaging is carried out after qualification. The invention provides a clam sauce which integrates delicate flavor, nutrition and deodorization.

Description

technical field [0001] The invention belongs to the field of food and relates to a condiment, in particular to a novel clam sauce and a preparation method thereof. Background technique [0002] With the advancement of science and technology, people's material life has undergone earth-shaking changes, and people have also put forward new expectations for the main structure and standards of "diet", one of the basic elements of life. Tastier, healthier, safer, more convenient, and more nutritious are people's measure of new dietary standards. Just under the background of this social demand, more and more natural compound condiments have come into people's field of vision, entered people's life, and the proportion that occupies in people's dietary life is also increasing. With the goal of satisfying people's living needs, the series and types of natural compound seasoning products are continuously enriched and increased, and industrialized and specialized production has become ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/33A23L27/60A23L17/40A23L33/00
Inventor 王志强宁渭李铁桥韩春靳文生卢丽玲邹国亮梁文景
Owner GUANGDONG PRB BIO TECH CO LTD
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