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Processing method of piddok meat paste

A processing method and a technology for bird scallop meat sauce, which are applied to the processing field of bird scallop meat sauce, can solve the problems of inconvenient long-term storage and transportation of bird scallops, and achieve the effects of convenient long-term storage and transportation, soft meat and not easy to deteriorate.

Inactive Publication Date: 2013-02-13
SHENYANG XINDA INFORMATION SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very nutritious and contains a variety of nutrients, but the bird shell has such a disadvantage, that is, it is not convenient for long-term storage and transportation of the bird shell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The present invention will be further described below in conjunction with embodiment:

[0007] A processing method for bird shell meat paste, which uses bird shell meat as raw material, and is cleaned, selected, dissected, soaked, served with soup, minced, and pickled, and is characterized in that: the bird shell meat is rinsed with flowing water and mixed with Mix with the soup, the weight percentage of the soup is 10-20%, the weight percentage of the bird shell is 50-60%, and the rest is water; after mixing, soak for 10 minutes, then wash the bird shell with water for 3 times, and then Put it into a sieve to drain the water; then add an appropriate amount of salt, put it into a grinder and grind it, take it out and let it stand for 30 minutes; then pour it into a large tank, and seal it with a plastic film, take it out after pickling for 30 days, encapsulation. The soup is prepared by adding sweet sauce, salt, Chinese prickly ash and monosodium glutamate, and then st...

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PUM

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Abstract

The invention provides a processing method of piddok meat paste and belongs to the field of processing of aquatic products. Piddok meat is cleanly rinsed through flowing water and mixed with matching soup. The matching soup accounts for 10-20 % by weight, the piddok meat accounts for 50-60 % by weight, and balance is water. The piddok meat is cooked in dipping mode for 10 minutes after being mixed, and then the piddok meat is washed three times with clean water and placed in a sieve to be drained of water. Then a proper amount of salt is added, the piddok is grinded by a grinder and taken out to stand for 30 minutes. Then piddok meat paste is poured into a vat which is well sealed with a plastic film, is taken out after 30 days of pickling and package. The piddok is rich in nutrition, soft in meat quality, easy to digest and is perfect food for people in poor health and people needing nursing for backing to health after a disease. The piddok is rich in magnesium content, and magnesium plays a significant role in adjusting heart motion. The piddok is utilized as base materials and processed into paste. Due to the fact that the salt is added in the piddok meat paste, the piddok meat paste is not prone to deterioration and is convenient to preserve and transport for a long time.

Description

technical field [0001] The invention relates to a processing method of bird shell meat paste, which belongs to the field of aquatic product processing. Background technique [0002] Bird shells are marine shellfish that usually live under the sand along the beach. It is very nutritious and contains a variety of nutrients, but the bird shell has the disadvantage that it is not convenient for long-term storage and transportation. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to provide a processing method of bird shell meat sauce, which uses bird shell as raw material to make sauce, which is convenient for long-term storage and transportation. . [0004] The technical scheme adopted in the present invention is a processing method of bird shell meat paste, using bird shell meat as raw material, after cleaning, selection, dissection, soaking, soup preparation, mincing, and pickling process, the bi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/24A23L17/50A23L27/60
Inventor 刘涛
Owner SHENYANG XINDA INFORMATION SCI & TECH