Clam bechamel and preparation method thereof

A technology of clam seasoning sauce and processing method, which is applied in application, food preparation, food science and other directions, can solve the problems of low protein utilization rate, inconvenient eating, single taste, etc., and achieves rich flavor, improved utilization rate, and delicious taste. Effect

Inactive Publication Date: 2013-08-21
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of this kind of clam condiment is simple, but its protein utilization rate is not high, it is not easy to be absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A clam seasoning sauce, which is made up of the following components:

[0025] Clams hydrolysate 18%, peanut 45%, Chinese herbal medicine 2%, sesame 0.8%, stabilizer 0.1%, flavoring agent 3%, salt 2%, sugar 1%, preservative 0.1%;

[0026] Wherein, the Chinese herbal medicines are ginger, cinnamon and mint, the mass ratio is 1:1:2, the stabilizer is carrageenan and sodium alginate mixed in a mass ratio of 1:1, and the flavoring agent is oil Fried garlic, chili and yeast extract, the preservative is sorbic acid.

[0027] The processing method of clam seasoning sauce includes the following steps:

[0028] 1) Raw material processing: Wash the fresh clams, add water to boil, remove the shells and take the meat, then put them into a high-speed masher to make a slurry, and set aside; clean the peanuts, add water to cook, remove the red clothes, and then Crush it to obtain peanut pieces; then wash the Chinese herbal medicine, dry it, slice it, add an appropriate amo...

Example Embodiment

[0033] Example 2:

[0034] A clam seasoning sauce, which is made up of the following components:

[0035] Clams hydrolysate 20%, peanut 50%, Chinese herbal medicine 3%, sesame 1.2%, stabilizer 0.2%, flavoring agent 4%, salt 5%, sugar 3%, preservative 0.2%;

[0036] Wherein, the Chinese herbal medicines are ginger, cinnamon and mint with a mass ratio of 1:2:2, the stabilizer is a mixture of carrageenan and sodium alginate in a mass ratio of 1:2, and the flavoring agent is oil Fried garlic, chili and yeast extract, the preservative is potassium sorbate.

[0037] The processing method of clam seasoning sauce is characterized by comprising the following steps:

[0038] 1) Raw material processing: Wash the fresh clams, add water to boil, remove the shells and take the meat, then put them into a high-speed masher to make a slurry, and set aside; clean the peanuts, add water to cook, remove the red clothes, and then Crush it to obtain peanut pieces; then wash the Chinese herbal medicine, dry...

Example Embodiment

[0043] Example 3:

[0044] A clam seasoning sauce, which is made up of the following components:

[0045] Clam enzymatic hydrolysate 25%, peanut 48%, Chinese herbal medicine 5%, sesame 1.5%, stabilizer 0.5%, flavoring agent 4%, salt 7%, sugar 3%, preservative 0.3%;

[0046] Wherein, the Chinese herbal medicine is ginger, cinnamon and mint, the mass ratio of which is 1:3:3, the stabilizer is a mixture of carrageenan and sodium alginate in a mass ratio of 1:3, and the flavoring agent is oil Fried garlic, chili and yeast extract, the preservatives are sorbic acid and potassium sorbate.

[0047] The processing method of clam seasoning sauce includes the following steps:

[0048] 1) Raw material processing: Wash the fresh clams, add water to boil, remove the shells and take the meat, then put them into a high-speed masher to make a slurry, and set aside; clean the peanuts, add water to cook, remove the red clothes, and then Crush it to obtain peanut pieces; then wash the Chinese herbal med...

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PUM

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Abstract

The invention discloses a clam bechamel and a preparation method of the clam bechamel. The clam bechamel is prepared from the following ingredients in proportion: 18-30% of clam enzymatic hydrolysate, 45-60% of peanut, 1-5% of Chinese herbal medicine, 0.5-2% of sesame, 0.08-0.5% of a stabilizing agent, 1-5% of a flavoring agent, 2-8% of salt, 1-3% of sugar and 0.1-0.5% of a preservative; and the clam bechamel is prepared according to the steps of raw material treatment, enzymolysis, centrifugation, proportioning, packaging, sterilization and the like. The clam bechamel prepared by using the enzymatic hydrolysate is rich in a plurality of amino acids, not only is improved in protein utilization ratio, but also facilitates absorption by a human body; and in addition, as the ingredient of the Chinese herbal medicine is added, the clam bechamel is rich in flavor and delicious in taste, can be eaten after being opened and uniformly mixed, and can be applied to high-grade instant food, barbecue flavoring, hotpot flavoring, snack mixing and the like.

Description

technical field [0001] The invention relates to a food seasoning sauce, in particular to a clam seasoning sauce and a processing method thereof. Background technique [0002] Meretrix meretrix, also known as flower clams and sea clams, belongs to the mollusk phylum and bivalve class, and is a kind of marine mollusc shellfish. Clams are rich in nutrients. Besides water, they also contain a lot of protein, amino acids, polysaccharides, minerals, and rich in unsaturated fatty acids, vitamins, betaine, polysaccharase, cellulase, pectinase and alginase. Modern medicine has proved that the polysaccharides and polysaccharases contained in clam meat have better regulating and repairing functions, and have obvious hypoglycemic effects on patients with hyperglycemia; the unsaturated fatty acids contained in them are mainly EPA and DHA, which are beneficial to patients with hyperlipidemia. Prevent microvascular blockage and stroke caused by blood coagulation; and betaine, alginate and...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L1/333A23L27/60A23L17/40A23L17/50
Inventor 刘星伟
Owner 钦州市钦州港永健水产贸易有限公司
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