Making method of canned original flavor Maoctra Veneriformis Reeve
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A four-cornered clam and its production method are applied in the field of aquatic food processing to achieve the effects of seasoning and improving food texture, clear and lingering taste, and rich nutrition
Inactive Publication Date: 2012-12-26
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 flavor, inject special sake and original soup, maintain the inherent color and flavor of clam, and at the same time make full use of natural resources and reduce environmental pollution. Pollution
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Embodiment 1
[0031] The finished four-cornered clam is taken from the live four-cornered clam off the coast of Weifang Binhai Development Zone, Shandong Province. The living four-cornered clams are selected, checked and accepted, selected, spit out sand, graded, tested for mud clams, added clam concentrated soup and sake.
[0032] Its method steps are: selecting materials, checking and accepting, selecting, spitting out sand, selecting grades, detecting mud clams, adding concentrated clam soup and judging the ratio of sake.
[0033] 1. Material selection: The raw materials collected are complete, fresh and vigorous four-cornered clams with less impurities and strong vitality caught in the non-polluted sea area Weifang Binhai Development Zone on the same day.
[0034] 2. Raw material acceptance: Four-cornered clams have high protein content and are easily corrupted. When used in canned food, strict requirements on the freshness of raw materials are one of the important factors to ensure pro...
Embodiment 2
[0055] The finished four-cornered clam is taken from the live four-cornered clam off the coast of Weifang Binhai Development Zone, Shandong Province. Live four-cornered clams go through material selection, acceptance inspection, selection, sand spit, grading, mud clam inspection, clam concentration, soup and sake, vacuum sealing, sterilization and cooling, and then they are packaged and put into storage after passing the constant temperature inspection.
[0056] Its method steps are: selecting materials, checking and accepting, selecting, spitting out sand, selecting grades, detecting mud clams, adding concentrated clam soup and sake, vacuum sealing, sterilizing and cooling, constant temperature inspection, and packaging.
[0057] 1. Material selection: The raw materials collected are complete, fresh and vigorous four-cornered clams with less impurities and strong vitality caught in the non-polluted sea area Weifang Binhai Development Zone on the same day.
[0058] 2. Raw mate...
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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 the aquatic food processing technology, and relates to a method for processing four-cornered clam meat into characteristic original-flavored four-cornered clam cans. Background technique: [0002] Four-cornered clam (Maoctra Veneriformis Reeve), commonly known as white clam, belongs to Lame Llibrarchia, Eulamellibranchia, Mactridae, genus Mactra, and is a low-quality species widely distributed in coastal beaches. Shellfish is also one of the important economic shellfish in the southern part of the Yellow Sea and Bohai Sea. It lives in the middle and lower areas of the intertidal zone and shallow sea mud beaches, especially in Liaoning and Shandong. The four-cornered clam meat tastes salty and cold, and has the effects of nourishing yin, diuresis, and phlegm; the shell has the effects of clearing heat, dampness, phlegm, and softening, and can treat asthma, cough, phlegm, stomach and duodenal ulcers, and burns. Every 100g edibl...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 滕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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