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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 scallops will be lost; the second is to process and make various dishes with fresh products, which are delicious but cannot be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A scallop sauce, the formula components (by weight ratio) are: 20 parts of scallop meat paste, 10 parts of fresh bamboo shoots, 2 parts of green onions, 2 parts of ginger, 2 parts of garlic powder, 3 parts of table salt, 3 parts of soft white sugar, Chinese prickly ash 2 servings, 3 servings of I+G, 5 servings of Nutritious Sauce.

[0028] The nutritious seasoning sauce comprises 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 soup stock; its preparation method is as follows:

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

[0030] 2) Emulsifying the uniformly mixed above-mentioned materials to obtain the finish...

Embodiment 2

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

[0044] The nutritious seasoning sauce comprises concentrated chicken bone soup, 30 parts of concentrated pork bone soup, 20 parts of concentrated fish bone soup, 5 parts of vegetable oil, 5 parts of animal oil, and 10 parts of edible Chinese herbal soup stock; its preparation method is as follows:

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

[0046] 2) Emulsifying the uniformly mixed above-mentioned materials to obtain the finished sea...

Embodiment 3

[0059] A kind of scallop sauce, the formula component (by weight ratio) of this scallop sauce is: 50 parts of scallop meat paste, 15 parts of fresh bamboo shoots, 4 parts of spring onion, 3 parts of ginger, 3 parts of garlic powder, 6 parts of table salt, soft white sugar 6 parts, 4 parts pepper, 6 parts I+G, 7 parts nutritional sauce.

[0060]The nutritious seasoning sauce comprises 20 parts of concentrated chicken bone soup, 20 parts of concentrated pork bone soup, 15 parts of concentrated fish bone soup, 3 parts of vegetable oil, 4 parts of animal oil, and 8 parts of edible Chinese herbal soup stock; its preparation method is as follows:

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

[0062] 2) Emulsifying the uniformly mixed above-mentioned materials to obtain the finished ...

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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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