A method for keeping alive Philippine clams
A Philippine clam and clam technology, applied in food preservation, food science, application, etc., can solve problems such as difficult to sell in large quantities to the inland market and earn foreign exchange through export, sales restrictions of Philippine clams, loss of edible value, etc., to achieve Reduces the chance of spoilage, prolongs life, and reduces moisture
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Embodiment 1
[0032] The method for keeping alive the Philippine clams provided in this example is to sterilize the captured Philippine clams with a hydrogen peroxide soaking solution, then use a mixed aqueous solution of glycerol and sodium tripolyphosphate to moisturize and retain water, and then pack the clams It can be stored or transported under temperature-controlled conditions.
[0033] The preparation process of hydrogen peroxide impregnation solution is as follows: take an appropriate amount of cultured seawater, add 50mL of 30% hydrogen peroxide solution per ton of seawater, stir evenly and immediately put clams in, the amount should be able to submerge clams. Use only once, prepare before each use.
[0034] The preparation process of the mixed aqueous solution of glycerol and sodium tripolyphosphate is as follows: take an appropriate amount of hydrogen peroxide impregnating solution, add 4.5L of glycerin and 9.5kg of sodium tripolyphosphate per ton of hydrogen peroxide impregnati...
Embodiment 2
[0039] The preservation method of the Filipino clam provided by the present embodiment comprises the following steps:
[0040] (1) Sterilization of hydrogen peroxide impregnation solution
[0041] Adding hydrogen peroxide solution into seawater to prepare a hydrogen peroxide impregnating solution, stirring evenly, putting clams in for immersion sterilization;
[0042] (2) The mixed aqueous solution of glycerol and sodium tripolyphosphate is moisturizing and water-retaining
[0043] Take the hydrogen peroxide impregnating solution prepared in step (1), add glycerol and sodium tripolyphosphate, stir evenly, put into clams for moisturizing and water-retaining treatment;
[0044] (3) Packaging
[0045] Put the sterilized and moisturized clams into a mesh bag and tie them tightly to keep the shells of the clams tightly closed, and then put them into the sack soaked and wrung out by the mixed aqueous solution of glycerol and sodium tripolyphosphate. tie the mouth;
[0046] (4) S...
Embodiment 3
[0056] The preservation method of the Filipino clam provided by the present embodiment is as follows:
[0057] (1) After catching Philippine clams, wash them with sea water and drain them;
[0058] (2) Clams are put into the hydrogen peroxide soaking liquid and soaked for 15 minutes, pulled out, then put into the mixed aqueous solution of glycerol and sodium tripolyphosphate and soaked for 30 minutes; wherein the concentration is that the consumption of 30% hydrogen peroxide solution is 45mL per ton of seawater, the dosage of glycerol is 4L per ton of hydrogen peroxide soaking solution, and the dosage of sodium tripolyphosphate is 10kg per ton of hydrogen peroxide soaking solution;
[0059](3) Take out the clams, put 10kg of clams into each mesh bag and tie them tightly to keep the double shells of the clams tight, then put them into the hydrogen peroxide aqueous solution of glycerol and sodium tripolyphosphate to soak and twist In dry sacks, tie the mouth;
[0060] (4) Stor...
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