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Delicious clam sauce and preparation method thereof

A technology of clam sauce and umami, which is applied in the field of preparation of umami clam sauce, to achieve the effects of rich nutrition, improving nerve conduction and visual function, and promoting brain tissue and intellectual development

Active Publication Date: 2014-03-19
无锡盛知华阳光惠远知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report on the preparation of clam sauce by microbial fermentation. The research on fermented seafood condiments mainly focuses on fish sauce, shrimp sauce, and scallop sauce.

Method used

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  • Delicious clam sauce and preparation method thereof
  • Delicious clam sauce and preparation method thereof
  • Delicious clam sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] 1. Aspergillus oryzae activation: pick 1-2 rings of Aspergillus oryzae spores from the slant preserved by the bacteria and inoculate them into the PDA slant medium, and cultivate them for 3-4 days in a constant temperature incubator at 30°C (the PDA medium is made The method is: first wash and peel the potatoes, then weigh 200g and cut them into small pieces, add water to boil until rotten, filter with eight layers of gauze, heat, then add 15-20 grams of agar, continue to heat and mix until the agar is completely dissolved Finally, add glucose, stir evenly, and then make up water to 1000 ml after cooling down a bit, and divide into test tubes or Erlenmeyer flasks, Gase , bandaged, sterilized at 121°C for about 20 minutes, then take out the test tube and put it on an inclined plane or shake it well, and store it after cooling).

[0019] 2. Preparation of seed koji: Inoculate the spores of the strain cultured on the slant medium into the seed koji medium, put it in an in...

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Abstract

The invention discloses a delicious clam sauce. The delicious clam source is a sauce product which is prepared from clam and a salt solution serving as raw materials, and aspergillus oryzae serving as a fermentation microorganism in manners of carrying out cooperative fermentation on wheat koji prepared from wheat bran, flour and bean flour, and adding glutaminase and a nucleotide flavor enhancer in a late period. The product is intense in seafood flavor, and outstanding in seafood. The seafood taste in the clam sauce can be greatly improved, and the nutrition and the taste are integrated into a whole; meanwhile, the clam is high in taurine content; a human body is necessary to be supplied with the taurine by ingestion; the taurine is very important to maintain normal physiological functions of the human body, can promote the development of brain tissue and intelligence of infants, improve nerve conduction and visual mechanisms, prevent and treat cardiovascular diseases, improve the internal secretion state to enhance human body immunity and the like, and has great contribution to human health.

Description

technical field [0001] The invention relates to a method for preparing umami clam sauce, which belongs to the field of food. technical background [0002] Clams are delicious, nutritious and inexpensive. Clams are rich in taurine, which plays an important role in maintaining normal physiological functions of the human body: promoting brain tissue and intellectual development of infants; improving nerve conduction and visual function; preventing cardiovascular disease; enhancing human immunity. For a long time, clams have been mainly eaten fresh, which is not conducive to long-term preservation and is easy to cause waste of resources. In recent years, there have been semi-finished products such as vacuum clams, dried clams, and frozen clam meat. After these clams are sterilized, frozen, or freeze-dried, the meat becomes old and hard to chew, and loses its original unique delicious flavor. At present, there is no relevant report on the preparation of clam sauce by microbial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/333A23L1/228A23L1/229A23L1/23A23L1/29A23L27/60A23L17/50A23L27/22A23L27/23A23L27/24A23L33/00
CPCA23L17/50A23L27/22A23L27/23A23L27/24A23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 李崎周敏李永仙朱林江郑飞云
Owner 无锡盛知华阳光惠远知识产权运营有限公司
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