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Pickled cabbage venerupis philippinarum and making method thereof

A technology of cauliflower clams and clams, which is applied in the field of snow cauliflower clams and their production, and can solve problems such as lack of standardization

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a clam and its preparation method, aiming to solve the problem that the existing clam products have not achieved standardization

Method used

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  • Pickled cabbage venerupis philippinarum and making method thereof

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Effect test

Embodiment 1

[0020] Embodiment 1: A kind of clams of pickled cabbage and its preparation method

[0021] A kind of pickled clam, said pickled clam is mainly made of 950-1050 parts by weight of the main ingredient clam, 245-255 parts by weight of the main ingredient green pickled cabbage and the following auxiliary materials by weight:

[0022] 12~14 parts of dried red pepper;

[0023] Chicken essence 7~9 parts;

[0024] Salt 7~9 parts;

[0025] 5~7 parts of white sugar;

[0026] Umami king 3~5 servings.

[0027] See attached figure 1 Shown is a method for making sauerkraut clams. The method includes rolling and kneading the main ingredient clams and auxiliary materials according to the process ratio, and pickling at 0-5°C for 2-3 hours.

[0028] In a further preferred technical solution of the specific embodiment of the present invention, the dried red pepper is cut into diced shapes of 1 cm before the stirring operation.

[0029] In a further preferred technical solution of the spec...

Embodiment 2

[0033] Embodiment 2: A kind of pickled clam and its preparation method

[0034] A kind of snow cauliflower clam, the batching of described snow cauliflower clam is as follows:

[0035] Clams 1000g

[0036] 250g green cabbage

[0037] 13 grams of dried red pepper;

[0038] Chicken essence 8 grams;

[0039] Salt 8 grams;

[0040] 6 grams of white sugar;

[0041] Umami King 4 grams.

[0042] See attached figure 1 As shown, the method for making snow cauliflower clams, the steps are as follows:

[0043] 1. Picking materials: raw materials: clam meat, pickled vegetables, dried red peppers. Confirm the quality and quantity of raw materials are correct.

[0044] 2. Thawing: Put the clam meat into the pool to thaw, the water temperature is below 8 degrees Celsius, and it will thaw naturally in summer. Thawing standard: no frozen ice in the body, no hard core after pinching.

[0045] 3. Rinsing and water control: Rinse with clean water after thawing: rinse with small water f...

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Abstract

The invention discloses pickled cabbage venerupis philippinarum and a making method thereof. The pickled cabbage venerupis philippinarum is mainly made by proportioning 950-1050 parts of main material venerupis philippinarum, 245-255 parts of main material green pickled cabbage, 12-14 parts of dry cayenne pepper, 7-9 parts of chicken essence, 7-9 parts of table salt, 5-7 parts of white granulated sugar an 3-5 parts of Xianweiwang by weight. According to the invention, raw material standardization, product standardization and technology standardization of the pickled cabbage venerupis philippinarum can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a pickled clam and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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