Method for preparing canned mactra veneriformis with primary taste
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The technology of a four-cornered clam and its production method is applied in the field of aquatic food processing to achieve the effects of prolonging the preservation period, being convenient to eat, and increasing the utilization value
Inactive Publication Date: 2012-01-04
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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Problems solved by technology
[0004] The technical problem to be solved by the present invention is to process the clam shell meat into characteristic canned food with original taste, without seasoning with strong fla...
Method used
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Embodiment 1
[0027] The finished four-cornered clams were taken from live four-cornered clams in the coastal development zone of Weifang, Shandong Province. The living four-cornered clams were judged by the proportions of material selection, acceptance, selection, spitting, picking, testing mud clams, adding clam soup and sake.
[0028] Its method steps are: selecting materials, checking and accepting, selecting, spitting sand, picking grade, testing mud clams, adding clam concentrated soup and judging the proportion of sake.
[0029] 1. Material selection: The raw material collected is the complete fresh four-cornered clams with less impurities and strong vitality that were caught in the non-polluted sea area Weifang Binhai Development Zone that day.
[0030] 2. Raw material acceptance: Four-cornered clams have high protein content and are easy to spoil. When used in processing cans, strict requirements on the freshness of raw materials are one of the important factors to ensure product quality....
Embodiment 2
[0051] The finished four-cornered clams were taken from live four-cornered clams in the coastal development zone of Weifang, Shandong Province. The living four-cornered clams are selected, inspected, selected, spit out, graded, clams are tested, clams are added, concentrated with soup and sake, vacuum sealed, sterilized and cooled, and then packaged and put into storage after passing the constant temperature inspection.
[0052] Its method steps are: selecting materials, checking and accepting, selecting, spitting sand, picking grade, detecting mud clams, adding clams to concentrate soup and sake, vacuum sealing, sterilization and cooling, constant temperature inspection, and packaging.
[0053] 1. Material selection: The raw material collected is the complete fresh four-cornered clams with less impurities and strong vitality that were caught in the non-polluted sea area Weifang Binhai Development Zone that day.
[0054] 2. Raw material acceptance: Four-cornered clams have high prote...
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Abstract
The invention relates to a method for preparing canned mactra veneriformis with primary taste, which comprises the steps of material selection, acceptance, selection, sand spitting, grading and selection, detection of mud clams, adding of concentrated clam soup and fine rice wine, vacuum sealing, sterilization and cooling, inspection under a constant temperature, boxing up and the like, specifically, selecting the mactra veneriformis of which heavy metal content, microbial indicators, saxitoxin and the like meeting relevant standards to carry out sand spitting and purification: wherein the water temperature is 20 DEG C to 30 DEG C, the salinity is 1.5% to 3.5%, and the time for spitting sand is 24 hours; then added 30g according to the proportion of 2:1 of the concentrated clam soup to the fine rice wine; packaging and sealing at a 700mm Hg vacuum level, wherein the sterilization formula is 5-5-5min/125 DEG C; cooling down to a water temperature of 10 DEG C; and storing in a refrigerated warehouse after reaching commercial sterility through inspection. According to the method provided by the invention, the mactra veneriformis meat, not subjected to strong flavor conditioning but added with the special fine rice wine mixed with the primary taste soup, is processed into the special canned food with primary taste and has the advantages of simpleness in processing, convenience for eating and delicious taste, which provide a reference for promoting the utility value of mactra veneriformis and other low-value conches.
Description
Technical field: [0001] The invention belongs to aquatic food processing technology, and is a method for processing four-cornered clam meat into canned four-cornered clams with original flavor. Background technique: [0002] Four-horned clam (Maoctra Veneriformis Reeve), commonly known as white clam, belongs to Lame Llibrarchia, Eulamelibranchia, Mactridae, Mactra, and is a low-quality species widely distributed along the beach Shellfish are also one of the important economic shellfish in the southern part of the Yellow Sea and Bohai Sea. They live in the middle and lower areas of the intertidal zone and in shallow mud beaches, with Liaoning and Shandong being the most. Four-cornered clam meat tastes cold and has the effects of nourishing yin, diuresis, and resolving phlegm; the shell has the effects of clearing heat, dampness, resolving phlegm, and softening. It can treat excessive phlegm, stomach and duodenal ulcers, burns, etc. Each 100g edible part contains 10.8g protein, 1....
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IPC IPC(8): A23L1/33A23L17/40
Inventor 腾瑜王彩理秦小明沈建康贵年
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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