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Short necked clam seafood condiment sauce and preparation method thereof

A processing method and seasoning technology, applied in the field of variegated clam seafood seasoning and its processing, to achieve the effects of outstanding seafood flavor, improved protein utilization, and unique flavor

Inactive Publication Date: 2013-05-15
YANTAI TAIHUA MARINE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention mainly solves the problem of the low-end processing of the existing variegated clams, and performs deep fine processing and utilization of variegated clams.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: remove impurities from variegated clams, soak them in water, put the selected and washed raw materials into a chopping machine and mix them into a paste, put them into a hydrolysis tank with a screw pump, add an appropriate amount of water into the hydrolysis tank, and the raw materials ( Dry basis) accounted for 10% of the total weight of the feed liquid, then slowly added food-grade hydrochloric acid for hydrolysis, the concentration was 4 mol / L, the temperature was 90°C, the time was maintained for 20 hours, and the temperature was lowered to cool down; the plate and frame filter press was used for solid-liquid separation, and then the The hydrolyzate is pumped into the degassing tank, and the pressure in the degassing tank is kept at -0.08MPa for 60 minutes; after the degassing is completed, 0.5% activated carbon of the weight of the hydrolyzed solution is added, the temperature is kept at 40°C, the time is 3 hours, and stirring is irregular. Then use the ...

Embodiment 2

[0025] Example 2: remove the shells of the variegated clams to remove impurities, soak them in water, put the selected and washed raw materials into a chopping machine and mix them into a paste, then put them into a hydrolysis tank with a screw pump, and add an appropriate amount of water into the hydrolysis tank , the raw material (dry basis) accounts for 30% of the total weight of the feed liquid, then slowly add food-grade hydrochloric acid for hydrolysis, the concentration is 8 mol / L, the temperature is 120°C, the time is maintained for 8 hours, and the temperature is cooled; the plate and frame filter press is used for solid-liquid separation , and then pump the hydrolyzate into the degassing tank, the pressure in the degassing tank was kept at -0.08MPa for 30 minutes; after the degassing was completed, 0.1% of the total weight of the hydrolyzed activated carbon was added, the temperature was kept at 95°C, and the time was 10 minutes. Stir occasionally, and then filter out...

Embodiment 3

[0026] Example 3: Remove impurities from variegated clams. After soaking in water, put the selected and washed raw materials into a chopping machine and mix them into a paste, then put them into a hydrolysis tank with a screw pump, add an appropriate amount of water into the hydrolysis tank, and the raw materials ( (dry basis) accounts for 20% of the total weight of the feed liquid, then slowly add food-grade hydrochloric acid for hydrolysis, the concentration is 6 mol / L, the temperature is 110°C, the time is maintained for 12 hours, and the temperature is cooled; the plate and frame filter press is used for solid-liquid separation, and then the The hydrolyzate is pumped into the degassing tank, and the pressure in the degassing tank is kept at -0.08MPa for 40 minutes; after the degassing is completed, 0.3% activated carbon of the weight of the hydrolyzed solution is added, the temperature is kept at 60°C, and the time is 1.5 hours. Then gac is filtered out with a diatomite fil...

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PUM

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Abstract

The invention discloses a short necked clam seafood condiment sauce and a preparation method thereof. The short necked clam seafood condiment sauce is characterized in that liquid condiment source is prepared by using short necked clam as the raw material and carrying out hydrolysis, monascus and composite fragrance yeast fermentation with the combination of processes of deodorization, smell elimination and the like. The short necked clam seafood condiment sauce is a unique high-grade seafood condiment which is rich in animal amino acid, polypeptide and the like, is rich in nutrition and outstanding in seafood flavor, realizes deep machining and utilization of the short necked clam, and improves the added values of products.

Description

Technical field: [0001] The invention relates to the technical field of condiments, in particular to a variegated clam seafood sauce and a processing method thereof, that is, the variegated clam is used to produce the seafood sauce. Background technique: [0002] The cultivation of variegated clams is very common in my country, and it belongs to one of the four major cultured shellfish. The variegated clams are delicious, nutritious, and high in protein content; At the low-end level, there are very few deep-fine processing and utilization of variegated clams as marine protein resources. Invention content: [0003] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, and a kind of variegated clam seafood sauce is provided. [0004] Another object of the present invention is to provide a processing method of variegated clam seafood sauce. [0005] The invention mainly solves the problem of the low-end processing of the existing ...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L1/33A23L1/29A23K1/10A23L17/40A23L27/24A23L33/00
Inventor 王桂宏韩昌科吕刚
Owner YANTAI TAIHUA MARINE FOOD
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