Scallop jam and processing method thereof

A technology for scallop sauce and scallop meat, applied in application, food preparation, food science and other directions, can solve the problems of inability to store for a long time, loss of scallop umami, etc., and achieve the effects of stable safety, hygiene, quality, and stable storage conditions.

Active Publication Date: 2011-06-15
孙青社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current way to eat scallops is to make "dried scallops", which can be stored for a long time, but the original umami taste of scallo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] A scallop sauce, the formula components (by weight) are: 20 parts of scallop meat, 10 parts of fresh bamboo shoots, 2 parts of spring onions, 2 parts of ginger, 2 parts of garlic powder, 3 parts of salt, 3 parts of soft white sugar, Chinese pepper 2 servings, 3 servings of I+G, 5 servings of nutritional sauce.

[0028] The nutritional sauce includes 10 parts of concentrated chicken bone soup, 10 parts of concentrated pork bone soup, 10 parts of concentrated fish bone soup, 2 parts of vegetable oil, 2 parts of animal oil, and 5 parts of edible Chinese herbal medicine soup; the preparation method is as follows:

[0029] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0030] 2). Emulsify the above-mentioned materials evenly mixed to obtain the finished sauce.

[0031] The co...

Example Embodiment

[0042] Example 2

[0043] A scallop sauce, the formula components (by weight): 80 parts of scallop meat, 20 parts of fresh bamboo shoots, 6 parts of green onions, 4 parts of ginger, 4 parts of garlic powder, 10 parts of salt, 10 parts of soft white sugar, Chinese pepper 6 servings, 10 servings of I+G, 10 servings of nutritional sauce.

[0044] The nutritional sauce includes concentrated chicken bone soup, 30 concentrated pork bone soup, 20 concentrated fish bone soup, 5 vegetable oil, 5 animal oil, and 10 edible Chinese herbal soup; the preparation method is as follows:

[0045] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0046] 2). Emulsify the above-mentioned materials evenly mixed to obtain the finished sauce.

[0047] The concentrated chicken bone soup, concentrated pork bone soup, and con...

Example Embodiment

[0058] Example 3

[0059] A kind of scallop sauce. The formula components (by weight ratio) of the scallop sauce are: 50 parts of scallop meat, 15 parts of fresh bamboo shoots, 4 parts of green onions, 3 parts of ginger, 3 parts of garlic powder, 6 parts of salt, soft white sugar 6 servings, 4 servings of Chinese pepper, 6 servings of I+G, 7 servings of nutritional sauce.

[0060] The nutritional sauce includes 20 portions of concentrated chicken bone soup, 20 portions of concentrated pork bone soup, 15 portions of concentrated fish bone soup, 3 portions of vegetable oil, 4 portions of animal oil, and 8 portions of edible Chinese herbal soup; the preparation method is as follows:

[0061] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0062] 2). Emulsify the above-mentioned materials evenly mixe...

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PUM

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Abstract

The invention relates to a method for processing scallop jam, and belongs to the technical field of food processing methods. The scallop jam is characterized by comprising the following components in part by weight: 20 to 80 parts of scallop muddy flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials are non-polluted, green and healthy, and have abundant nutrition, wherein a steaming process has the effects of killing harmful microbes and parasites, and ensures that the safety and hygiene quality and quality of products are stable; in a seasoning process, seasoning liquid containing a certain amount of sugar and salt provides unique color, fragrance and taste for products and keeps the products fresh; the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs; and due to tank packages, the storage condition is stable, the products have long quality guarantee period under the storage condition at room temperature, and the service life of the products is prolonged.

Description

1. Technical field [0001] The invention relates to a processing method of scallop sauce, belonging to the technical field of seafood processing methods. 2. Background technology [0002] Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, which can provide various nutrients for the human body, and have the effect of lowering human serum cholesterol. Rich, dried adductor muscle is one of the eight treasures "dried scallops". [0003] In addition, it also contains rich and varied amino acids and amino acid by-product nucleic acids, which play a role in strengthening the body. The nourishing effect of scallops is even comparable to that of abalone. [0004] The nutritional value of scallops is very high. It contains a variety of minerals, rich in protein, DNA, and various trace elements. It is low in cholesterol, and its protein content is as high as 61.8%, which is three times that of chicken, beef, and fresh shrimp. The con...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/24A23L27/60A23L17/40
Inventor 孙青社
Owner 孙青社
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