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Clam concentrated liquid or clam powder, and production method thereof

A production method and concentrate technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of environmental pollution, waste of resources, etc., and achieve the effects of reducing emission pollution, no moisture content, and easy storage

Inactive Publication Date: 2012-11-14
大连利明海洋生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because there is no good technical method to extract the nutrients of these clam cooking liquids, they are thrown away as waste water, so the direct discharge of clam cooking liquids not only wastes precious resources, but also pollutes the environment

Method used

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  • Clam concentrated liquid or clam powder, and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Collect the cooking liquid produced during clam processing, its concentration is Brix3.2%, salt 30%, through a pressure pump, the clam cooking liquid is first microfiltered through a 0.5μm filter element, and the microfiltration pressure is 0.1MPa to remove impurities and collect the liquid. Then the liquid through microfiltration is carried out nanofiltration through the molecular weight cut-off of 800 Dalton filter element, the nanofiltration pressure is 1.0MPa, removes salt and part of water, when the liquid concentration Brix reaches 36%, and when the salt content is 5%, collect the intercepted The liquid yields clam concentrate.

[0038] Pour the clam concentrate into a tray, put it into a freezer at -20°C to freeze, and freeze all of it into a solid, then vacuum freeze-dry the frozen clam concentrate to obtain coarse clam powder. Wherein the freeze dryer condenser temperature is -30°C, the vacuum degree is 50Pa, and the heating plate temperature is 70°C. Then the...

Embodiment 2

[0042] Collect the cooking liquid produced during clam processing, and firstly pass the clam cooking liquid through a 0.8μm filter element for microfiltration through a pressure pump. The microfiltration pressure is 0.15MPa to remove impurities and collect the liquid. Then, the microfiltered liquid is ultrafiltered through a filter element with a molecular weight cut-off of 20,000 Daltons, and the ultrafiltration pressure is 0.15 MPa to remove salt and part of the water, and the intercepted liquid is collected to obtain a clam concentrate.

[0043] Pour the clam concentrate into a tray, put it into a freezer at -25°C to freeze, and freeze all of it into a solid, then vacuum freeze-dry the frozen clam concentrate to obtain coarse clam powder. Wherein the freeze dryer condenser temperature is -50°C, the vacuum degree is 100Pa, and the heating plate temperature is 60°C. The above-mentioned coarse clam powder is pulverized by a supersonic airflow pulverizer. During the pulverizati...

Embodiment 3

[0045]Collect the cooking liquid produced during clam processing, and firstly pass the clam cooking liquid through a 1μm filter element for microfiltration through a pressure pump. The microfiltration pressure is 0.3MPa to remove impurities and collect the liquid. Then the microfiltered liquid is ultrafiltered through a filter element with a molecular weight cut-off of 1000 Daltons, and the ultrafiltration pressure is 0.1 MPa to remove salt and part of the water, and the intercepted liquid is collected to obtain a clam concentrate.

[0046] Pour the clam concentrate into a tray, put it into a -30°C freezer to freeze, and freeze all of it into a solid, then vacuum freeze-dry the frozen clam concentrate to obtain coarse clam powder. Wherein the freeze dryer condenser temperature is -60°C, the vacuum degree is 80Pa, and the heating plate temperature is 100°C. The above-mentioned coarse clam powder is pulverized by a supersonic airflow pulverizer. During the pulverization, the air...

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Abstract

The invention relates to an aquatic product deep processing technology, and specifically relates to clam concentrated liquid or clam powder, and a production method thereof. According to the invention, clam steaming and boiling liquid obtained during a clam processing process is adopted as a raw material; impurities are removed by micro-filtration; and salt and part of water content are removed by ultra-filtration or nano-filtration, such that the clam concentrated liquid is obtained. Measured according to standard, every 100g of the concentrated liquid comprises the components of: 5-30g of protein, 0.5-5g of fat, 2-15g of total sugar, 5-20g of an ash content, and balance of water. The clam concentrated liquid is subjected to vacuum lyophilization or spray-drying, such that crude clam powder is obtained; the crude clam powder is crushed by using a supersonic jet mill, such that clam powder is obtained. Every 100g of the clam powder comprises the components of: 20-65g of protein, 2-15g of fat, 3-20g of total sugar, 5-20g of an ash content, and 3-10g of water.

Description

technical field [0001] The invention relates to a deep processing technology of aquatic products, in particular to clam concentrate, clam powder and a production method thereof. Background technique [0002] Clams are also known as clams, and there are many varieties such as variegated clams, square clams, meretrix meretrix, and green clams. The clam meat that is widely inhabited on muddy beaches in lakes, rivers, shallow seas and low tide areas is tender and delicious, and is a traditional delicacy. But clams die within a few days out of water. In order to be able to eat fresh clams for a long time, people make products by methods such as freezing and fresh-keeping or vacuum preservation after cooking the salvaged clams. However, a large amount of clam cooking liquid is produced during the cooking process. It is found through research that it contains a large amount of protein, lipid, sugar, trace elements and multivitamins beneficial to the human body, and the total amou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
Inventor 韩升明韩红
Owner 大连利明海洋生物食品有限公司
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