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A kind of constricted razor clam seasoning sauce and its preparation method

A technology for sauce and constricted clams, which is applied in the field of constricted clams sauce and its preparation, can solve the problems of excessively sweet clam dew, narrowed accepting surface, influence on taste, etc., and achieves the effects of easy acceptance, good water activity and high safety

Active Publication Date: 2015-09-30
FUJIAN JIUAN AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although a high concentration of glucose can reduce the water activity, it will make the prepared clam dew too sweet, narrowing the consumer acceptance of the product, and lowering the pH will cause the product to have a slightly sour taste, which will also affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0011] The preparation method of the concentrated razor clam cooking juice is as follows: the live razor clams with shells are cleaned and cleaned, then steamed, and the cooked razor clam meat and razor shells are taken out, and the live razor shells are added to the cooking water in the cooking pot. razor clam, and replenish the water lost by evaporation; cook according to the above steps until the amino nitrogen content in the cooking water reaches 0.6 g / 100 ml, filter, and vacuum concentrate until the amino nitrogen content reaches 9 g / 100 ml, then you can get the razor clam Cook the concentrate.

[0012] Add edible salt, glucose, glycerin, monosodium glutamate, disodium succinate and 5'-flavored nucleotide disodium in sequence in water, and heat to 90°C while stirring. , mix evenly; continue to add hydroxypropyl distarch phosphate, and stir fully at 90°C for 10 minutes; finally add cinnamon oil and mix well, take it out of the pot immediately, put it into a clean glass bot...

Embodiment 1

[0014] After the live razor clams with shells are purified and cleaned, they enter the cooking pot with a certain amount of cooking water through the conveyor belt for cooking. The cooked razor meat and razor shells are taken out, and the live razor shells are added to the cooking water in the pot. , and replenish the moisture lost by evaporation, and continue cooking. Cook according to the above steps until the content of the amino state in the cooking water in the pot reaches 0.6 g / 100 ml, take out the cooking water in the pot, filter, and concentrate with a vacuum concentrator until the content of the amino state reaches 9 g / 100 ml. Get the razor clam steamed and concentrated juice.

[0015] Take 40 kg of water, add 9 kg of edible salt, 4 kg of glucose, 6 kg of glycerin, 2 kg of monosodium glutamate, 0.2 kg of disodium succinate, 0.2 kg of disodium 5'-flavored nucleotide, and stir well. Heat to 90°C while stirring, after the above raw materials are fully dissolved, add 40 ...

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PUM

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Abstract

The invention discloses sinonovacula constricta sauce and a preparation method thereof. The sinonovacula constricta sauce comprises the following raw materials in parts by weight: 30 to 50 parts of condensed soup of stewed sinonovacula constricta, 35 to 45 parts of water, 8 to 10 parts of table salt, 3 to 5 parts of glucose, 5 to 10 parts of glycerin, 1 to 3 parts of aginomoto, 0.2 to 0.5 part of disodium succinate, 0.1 to 0.3 parts of disodium 5'-ribonucleotide, 1 to 2 parts of hydroxy propyl distarch phosphate, and 0.001 to 0.003 part of cinnamon oil. According to the preparation method, the natural bacteriostat, namely, the cinnamon oil, and the glycerin for reducing water activity are added to inhibit the growth of microorganisms, so that the sinonovacula constricta sauce can be stored for a long term under normal temperature. The sinonovacula constricta sauce is deeply enjoyed by customers with the delicious and pure taste.

Description

technical field [0001] The invention belongs to the field of seafood condiments, and in particular relates to a razor clam sauce and a preparation method thereof. Background technique [0002] Constricted razor clams ( Sinovacula constricta ), commonly known as razor clam and sea razor clam, is one of the four major cultured shellfish in my country. Traditional medicine believes that razor clams are cold in nature, can nourish yin, tonify deficiency, and clear away heat, etc., and have high edible and medicinal values. In Guangdong, Fujian and other places, folks believe that razor clams are a kind of tonic shellfish, which is very popular. The meat of razor clam is delicious and nutritious. It is a seafood with high protein, low fat and rich in minerals. Product production is increasing. During the processing of dried razor clams, fresh razor clams need to be steamed, and a large amount of cooking water will be produced during the cooking process. Studies have shown tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/333A23L27/20A23L17/50
CPCA23L17/40A23L17/50A23L27/10A23L27/20A23V2002/00A23V2200/10
Inventor 刘久安黄柯勇刘久忠叶顺平
Owner FUJIAN JIUAN AQUATIC PROD