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Sinonovacula constricta sauce and preparation method thereof

A technique for constricting razor clam and meat pulp is applied in the directions of food preparation, food ingredients as odor modifiers, and functions of food ingredients. bright effect

Active Publication Date: 2015-03-18
FUJIAN JIUAN AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of constricted razor sauce and its preparation method, which can effectively solve the problem of insufficient aroma and strong fishy smell of constricted razor sauce and improve the color of the product

Method used

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Examples

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Effect test

preparation example Construction

[0012] The preparation method of the razor clam meat pulp is as follows: fresh and live razor clams are purified, steamed, meat taken, dried with hot air at 60°C until the water content is 20%, fried at 90°C for 30-60 minutes, deoiled, and added to the fried razor clam The meat is soaked in 4-5 times the weight of water for 20-30 minutes, beaten, colloid milled, and filtered with an 80-mesh filter cloth to obtain the razor clam meat slurry.

[0013] The preparation method of the scallion oil is as follows: chop the white part of the fresh scallion, add edible soybean oil 10 times its weight, boil for 30 minutes at 100° C., and filter with a filter cloth to obtain the scallion oil.

[0014] Put the razor clam pulp, edible salt, glucose, monosodium glutamate, disodium succinate and 5'-flavored nucleotide disodium in a jacketed pot, steam for 5-10 minutes, and mix the raw materials evenly; Mix scallion oil and polyoxyethylene sorbitan monooleate evenly, add to the pot, continue s...

Embodiment 1

[0016] 1. Preparation of razor razor meat pulp: Fresh razor clams are purified, steamed, meat removed, and dried with hot air at 60°C to obtain dried razor clams with a moisture content of 20%. The dried razor clams are placed in a vacuum fryer and oiled at an oil temperature of 90°C. Fry for 40 minutes until the color is golden, the taste is crisp, the aroma is strong, and there is no fishy smell. The fried razor meat is deoiled with a centrifugal deoiler, add water 4 times the weight of the fried razor meat, soak for 30 minutes, use a high-speed beater to beat into a thicker coarse slurry, and then continue to pass the coarse slurry through the colloid Grinding makes the razor meat particles further micronized, and filtering with an 80-mesh filter cloth to obtain smooth razor meat pulp.

[0017] 2. Preparation of scallion oil: chop the white part of fresh scallion, mix it with edible soybean oil at a weight ratio of 1:10, put it in a sandwich pot to keep the oil temperature ...

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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: 100 parts of sinonovacula constricta meat slurry, 3 to 5 parts of table salt, 10 to 15 parts of glucose, 1 to 3 parts of aginomoto, 0.2 to 0.5 part of disodium succinate, 0.1 to 0.3 part of disodium 5'-ribonucleotide, 5 to 10 parts of scallion oil, 3 to 5 parts of hydroxy propyl distarch phosphate, and 0.1 to 0.5 part of polyoxyethylenesorbitan monooleate. According to the preparation method, sinonovacula constricta meat is fried at low temperature in vacuum, and scallion oil is added, so that the smell of fish of the sinonovacula constricta meat can be effectively removed; the sinonovacula constricta sauce has bright color and luster, shows brownish red, is rich in fragrance, and delicious, smooth and silky in taste, and can be widely applied to family or foodservice industry.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, 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, belong to the clambranchia, heterodentate subclass, clam order, lighthouse clam family, and razor clam genus bivalve molluscs. They are distributed in the coastal areas of my country, and are cultivated on a large scale in Fujian, Zhejiang and Guangdong. , is one of the four major cultured shellfish in my country. Traditional medicine believes that razor clams are cold in nature, can nourish yin and eliminate pathogenic heat, and treat depression, cold dysentery, hot dysentery, postpartum weakness and deficiency heat of women, and have high edible and medicinal value. In Guangdong, Fujian and other places, folks believe that razor clams are a kind of tonic shellfish, which is very ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L1/333A23L1/015A23L27/60A23L5/20A23L17/40A23L17/50
CPCA23L5/20A23L17/40A23L17/50A23L27/60A23V2002/00A23V2200/15A23V2200/044
Inventor 刘久安黄柯勇刘久忠叶顺平
Owner FUJIAN JIUAN AQUATIC PROD
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