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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 absorbed, and when eating, it needs to be added to vegetables or soup and steamed together, which is inconvenient to eat and has a single taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A clam sauce made from the following proportions:

[0025] Clam enzymatic solution 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 medicine is ginger, cinnamon and peppermint, and its 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, pepper and yeast extract, the preservative is sorbic acid.

[0027] The processing method of described clam seasoning sauce, comprises 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 and grind them into a slurry for later use; after cleaning the peanuts, add water to cook them, remove the red coat, and then Crush it to obtain crushed peanuts; then wash the Chinese herbal medicine, dry it, slice it, a...

Embodiment 2

[0034] A clam sauce made from the following proportions:

[0035] Clam enzymatic solution 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 medicine is ginger, cinnamon and mint, and its mass ratio is 1:2:2, the stabilizer is carrageenan and sodium alginate mixed in a mass ratio of 1:2, and the flavoring agent is oil Fried garlic, pepper and yeast extract, the preservative is potassium sorbate.

[0037] The processing method of described clam seasoning sauce is characterized in that 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 and grind them into a slurry for later use; after cleaning the peanuts, add water to cook them, remove the red coat, and then Crush it to obtain crushed peanuts; then wash the Chinese herbal medi...

Embodiment 3

[0044] A clam sauce made from the following proportions:

[0045] Clam enzymatic solution 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 peppermint, and its mass ratio is 1:3:3, the stabilizer is carrageenan and sodium alginate mixed in a mass ratio of 1:3, and the flavoring agent is oil Fried garlic, pepper and yeast extract, the preservatives are sorbic acid and potassium sorbate.

[0047] The processing method of described clam seasoning sauce, comprises 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 and grind them into a slurry for later use; after cleaning the peanuts, add water to cook them, remove the red coat, and then Crush it to obtain crushed peanuts; then wash the Chinese herbal medic...

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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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