A clam garlic chili sauce and preparation method thereof

A technology of garlic chili sauce and clams, which is applied in the field of clam garlic chili sauce and its preparation, can solve the problems of difficult preservation, easy loss of delicious flavor and nutritional content of clam meat, easy corruption of fresh clam meat, etc., and achieves a simple production process , retain nutrients, long-term storage effect

Active Publication Date: 2016-03-02
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh clam meat is perishable and difficult to preserve. After heat sterilization and frozen storage, clam meat tends to lose its original delicious flavor and nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: A kind of clam minced garlic chilli sauce is mainly made of the following raw materials in percentage by weight: clam meat 15%, red pepper sauce 10%, garlic 17%, white granulated sugar 10%, edible salt 7%, vinegar 6% , 1% onion, 0.18% stabilizer, 1.6% starch, 0.5% citric acid, 4% tomato paste, 0.07‰ sweetener, 0.07‰ spice, 0.13‰ food flavor, 0.4‰ preservative, and the rest is purified water.

[0018] The preparation method of above-mentioned clam minced garlic chili sauce, the method comprises the steps:

[0019] (1) Raw material pretreatment:

[0020] (11) Eliminate the impurities and broken clams in the clams, put them in clean water for 20 hours, wash the clams after spewing sand, put them in a steamer, steam at 100°C for 5 minutes, remove the shells, take the meat and crush them , and then washed with purified water at 15°C, drained, and then put into a vacuum device for dehydration at a vacuum degree of 100 Torr for 8 minutes to make the main ingredi...

Embodiment 2

[0027] Embodiment 2: A raw material formula of clam minced garlic chili sauce, the formula is as follows: clam meat 10%, red chili sauce 10%, garlic 17%, white sugar 5%, edible salt 7%, vinegar 6%, onion 1% , 0.18% stabilizer, 1.5% starch, 0.5% citric acid, 4% tomato paste, 0.3‰ sweetener, 0.07‰ spice, 0.13‰ food flavor, 0.4‰ preservative, and the rest is purified water.

[0028] The preparation method of above-mentioned clam minced garlic chili sauce, the method comprises the steps:

[0029] (1) Raw material pretreatment:

[0030] (11) Eliminate the impurities and broken clams in the clams, put them in clean water for 10-30 hours, wash the clams after spewing sand, put them in a steamer, steam at 80°C for 10 minutes, remove the shells and take the meat and crushed, then washed with purified water at 20°C, drained, and then put into a vacuum device for dehydration at a vacuum degree of 150 Torr for 2 minutes to make the main ingredient;

[0031] (12) Remove the outer skin of...

Embodiment 3

[0037] Example 3: It is basically the same as Example 1, the difference is: after the step (2) is completed, the clam garlic chili sauce is hot-filled at 75-100°C, the cap is screwed immediately, the rubber sleeve is added, and after drying After being cooled in a gradient cooling box, it is dried with hot air, labeled and packed in boxes, and the finished product leaves the factory after passing the inspection.

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PUM

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Abstract

The invention discloses a clam mashed garlic chili sauce mainly prepared from the following raw materials by weight: 5-30% of clam meat, 2-20% of chili sauce, 5-25% of garlic, 5-10% of white granulated sugar, 5-10% of edible salt, 5-10% of vinegar, 0.1-5% of onion, 0.1-3% of a stabilizer, 0.5-2% of starch, 0.1-1% of citric acid, 1-5% of tomato sauce, 0.005-0.05 % of a sweetener, 0.002-0.05 % of a spice, 0.005-0.05 % of edible essence, 0.4 % of a preservative, and balance of purified water. The beneficial effects of the clam mashed garlic chili sauce are that: the clam mashed garlic chili sauce has all the features of the clam meat, tastes delicious, and has the health care function to body; the preparation method of the clam mashed garlic chili sauce is simple, the clam mashed garlic chili sauce prepared by the method can be stored for a long time, and by matched use of the raw materials, nutritional ingredients of the clam meat can be completely retained.

Description

technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a clam garlic chili sauce and a preparation method thereof. Background technique [0002] Clam meat is rich in nutritional value. Every 100 grams of fresh clam meat contains 11.8g of protein, 0.6g of fat, 6.2g of carbohydrates, and contains various vitamins and trace elements. Chinese medicine believes that clams are salty and cold, and have the functions of nourishing yin and moistening dryness, diuresis and swelling, softening and resolving hard masses. Long-term consumption is not only nutritious and delicious, but also has health care functions for the body. [0003] Clams are widely distributed in Jiangsu, mainly in coastal cities such as Nantong and Lianyungang. The price of clams is low, and the price per kilogram is 3 to 4 yuan per kilogram. Due to the limited number of people who eat fresh food, the market sales are not smooth, and the utilization rate of reso...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L17/50A23L17/40A23L33/00
CPCA23L17/40A23L17/50A23L27/60A23L33/00A23V2002/00A23V2250/242A23V2200/10A23V2250/5118
Inventor 余永建王婷婷陈伟王佰一陆平
Owner JIANGSU HENGSHUN VINEGAR IND
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