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Raw salted blood cockle product and preparation method thereof

A technology of cockles and cockles products, which is applied in the field of raw food sauce cockles products and its preparation, can solve the problems of low cost and small floor space of irradiation stations, and achieve the effects of low energy consumption, food safety and long shelf life

Inactive Publication Date: 2011-11-02
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional food radiation sources mostly use 60 For the γ-rays produced by Co, the irradiation device needs to continuously replenish cobalt sources, and there are problems such as radiation safety and waste source recycling; while the generation of electron beams only relies on electric energy as energy, without any radioactive elements, and has no concept of nuclear terror. In addition, the same output power electron accelerator irradiation station ratio 60 The total cost of the Co irradiation station is low and the floor area is small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mud clam product with raw food sauce of the present invention, comprises the fresh mud clam that raises clean temporarily, soaks 7d with the seasoning liquid of 2.5 times of the weight of mud clam with shell, packs with plastic bag and further irradiates electron beam with dose of 5 KGy, namely Obtain the mud clam product with sauce that can be eaten raw. Under refrigerated conditions, the shelf life can reach more than 6 months.

[0020] In this specific example, the seasoning is prepared from rice wine, water, soy sauce, sugar, and monosodium glutamate in a weight ratio of 1:0.67:2:0.5:0.13. During the dipping process of the seasoning liquid, stirring is required every other day once.

[0021] The preparation method of the mud clam product with raw food sauce comprises the following steps:

[0022] (1) For fresh and live cockles, after cleaning the shell sludge, immerse in clean sea water for 6~8 hours, wash and drain the surface water;

[0023] (2) Take ...

Embodiment 2

[0026] A kind of mud clam product with raw food sauce of the present invention, comprises the fresh mud clam that raises clean temporarily, soaks 8d with seasoning liquid twice the weight of mud clam with shell, packs with plastic bag and further irradiates electron beam with dose of 4 KGy, namely Obtain the mud clam product with sauce that can be eaten raw. Under refrigerated conditions, the shelf life can reach more than 6 months.

[0027] In this specific example, the seasoning is prepared from rice wine, water, soy sauce, sugar, and monosodium glutamate in a weight ratio of 1:1:2.3:0.6:0.23. Stir once.

[0028] The preparation method of the mud clam product with raw food sauce comprises the following steps:

[0029] (1) For fresh and live cockles, after cleaning the shell sludge, immerse in clean sea water for 6~8 hours, wash and drain the surface water;

[0030] (2) Take the above-mentioned cockles with shells that have been kept clean for a while, add the seasoning so...

Embodiment 3

[0033] A kind of mud clam product with raw food sauce of the present invention, comprises the fresh mud clam that raises clean temporarily, soaks 10d with the seasoning liquid of 1.5 times of the weight of mud clam with shell, packs with plastic bag and further irradiates electron beam with dose of 3 KGy, namely Obtain the mud clam product with sauce that can be eaten raw. Under refrigerated conditions, the shelf life can reach more than 6 months.

[0034] In this specific embodiment, the seasoning is prepared by the ratio of 1: 1.33: 2.67: 0.67: 0.33 by weight ratio of rice wine, water, soy sauce, sugar, and monosodium glutamate. Stir once.

[0035] The preparation method of the mud clam product with raw food sauce comprises the following steps:

[0036] (1) For fresh and live cockles, after cleaning the shell sludge, immerse in clean sea water for 6~8 hours, wash and drain the surface water;

[0037] (2) Take the above-mentioned cockles with shells that have been kept cle...

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PUM

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Abstract

The invention discloses a raw salted blood cockle product and a preparation method thereof. The salted blood cockle product comprises clean, fresh and live blood cockles. The invention is characterized in that blood cockles with shells are soaked in seasoning liquor which is 1.5-2.5 times by weight of the blood cockles with shells for 7-10 days, and are packaged and irradiated by a 3-5KGy electron beam, thereby obtaining the raw salted blood cockle product. The preparation method comprises the following steps: cleaning the fresh and live blood cockles, soaking in the seasoning liquor, packaging the salted blood cockles containing seasoning liquor in a plastic bag, irradiating with a 3-5KGy electron beam, and refrigerating. The raw salted blood cockle product has the advantages of proper mouthfeel, good taste and long shelf life, and is safe to eat. The preparation method is simple and easy to operate.

Description

technical field [0001] The invention relates to a clam product, in particular to a clam product with raw food sauce and a preparation method thereof. Background technique [0002] Clams ( Tegillarca granosa ), commonly known as flower cockles, blood cockles, etc., is a wide-temperate bivalve mollusk inhabiting soft mud flats in shallow seas. It is widely distributed in China, South Korea, Thailand and Malaysia in the Western Pacific, Indian Ocean and Atlantic Ocean. Mainly distributed in the south coast of Shandong Peninsula, it is a common mariculture shellfish in Shandong, Zhejiang, Fujian, Guangdong and other provinces, with a large output. Mud cockle meat has important edible and medicinal value. "Yilin Zhuan Yao" notes that "cockle meat nourishes heart blood, dissipates blood stasis, relieves troubles and sobers up alcohol, breaks knots and eliminates phlegm", and "Nihuazi Materia Medica" notes "cockle meat is beneficial "Blood color", "Compendium of Materia Medica" r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 杨文鸽徐大伦欧昌荣李超
Owner NINGBO UNIV
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