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Short necked clam cooking liquor seasoning and preparation method thereof

A technology of cooking liquid and variegated clams, which is applied in food preparation, food science, applications, etc., can solve the problems of cumbersome operation, unstable product performance, waste of variegated clams resources, etc., and achieve the effect of simple and convenient operation, low production cost and delicious taste

Inactive Publication Date: 2014-09-10
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is cumbersome to operate, including hydrolysis, degassing and deodorizing, red yeast fermentation, aroma-enhancing yeast fermentation and other steps, which may easily lead to unstable product performance
Moreover, in this method, during the hydrolysis process using variegated clams as raw materials, the hydrolyzed mixture is subjected to solid-liquid separation, and only the hydrolyzed liquid is used to make seasoning, resulting in a serious waste of variegated clams resources.

Method used

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  • Short necked clam cooking liquor seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Process the variegated clam to produce the obtained cooking liquid, take 500ml of the variegated clam cooking liquid, filter to remove impurities, vacuum concentrate at 75°C until the solid content is 35%, and set aside.

[0020] 2) According to weight percentage, cooking liquid 85%, white sugar 5%, honey 2%, salt 1%, monosodium glutamate 1.5%, soy sauce 5%, Chinese prickly ash powder 0.2%, pepper powder 0.3%, prepare seasoning. First mix the cooking liquid, honey, and soy sauce evenly to obtain a liquid mixture, then mix sugar, salt, monosodium glutamate, pepper powder, and pepper powder to obtain a solid mixture, and finally add the solid mixture to the liquid mixture and stir evenly to obtain a variegated clam cooking liquid seasoning material.

[0021] 3) Sterilize at 70° C. for 25 minutes by pasteurization, and pack to obtain the product.

Embodiment 2

[0023] 1) Process the variegated clam to produce the obtained cooking liquid, take 1000ml of the variegated clam cooking liquid, filter to remove impurities, vacuum concentrate at 70°C until the solid content is 40%, and set aside.

[0024] 2) According to weight percentage, cooking liquid 80%, white sugar 3%, honey 1%, salt 6%, monosodium glutamate 2%, soy sauce 7%, clove powder 0.3%, pepper powder 0.7%, prepare seasoning. First mix the cooking liquid, honey, and soy sauce evenly to obtain a liquid mixture, then mix sugar, salt, monosodium glutamate, pepper powder, and pepper powder to obtain a solid mixture, and finally add the solid mixture to the liquid mixture and stir evenly to obtain a variegated clam cooking liquid seasoning material.

[0025] 3) Sterilize at 80° C. for 20 minutes by pasteurization, and pack to obtain the product.

Embodiment 3

[0027] 1) Process the variegated clam to produce the obtained cooking liquid, take 2000ml of the variegated clam cooking liquid, filter to remove impurities, vacuum concentrate at 80°C until the solid content is 45%, and set aside.

[0028] 2) According to weight percentage, cooking liquid 75%, white sugar 6%, honey 2%, salt 5%, monosodium glutamate 1%, soy sauce 10%, clove powder 0.5%, Chinese prickly ash powder 0.5%, prepare seasoning. First mix the cooking liquid, honey, and soy sauce evenly to obtain a liquid mixture, then mix sugar, salt, monosodium glutamate, pepper powder, and pepper powder to obtain a solid mixture, and finally add the solid mixture to the liquid mixture and stir evenly to obtain a variegated clam cooking liquid seasoning material.

[0029] 3) Sterilize at 75° C. for 30 minutes by pasteurization, and pack to obtain a product.

[0030] The variegated clam cooking liquid seasoning can also be prepared according to the data recorded in Table 1 below.

...

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Abstract

The invention relates to the technical field of deep processing of aquatic products, and particularly relates to a short necked clam cooking liquor seasoning and a preparation method thereof. The short necked clam cooking liquor seasoning comprises the following components in percentage by weight: 75-85 percent of short necked clam cooking liquor condensed juice, 4-10 percent of white sugar, 1-5 percent of honey, 2-10 percent of table salt, 1-5 percent of aginomoto, 3-10 percent of soybean sauce and 0.5-1.5 percent of relish seasoner, wherein the short necked clam cooking liquor condensed juice is a cooking liquor obtained through processing a short necked clam, and the cooking liquor is concentrated until the content of solid matter is 35-45 percent. The preparation method is simple in operation and low in production cost; the utilization rate of a short necked clam resource is increased, and a novel path is provided for high value of the short necked clam.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a variegated clam cooking liquid seasoning and a preparation method thereof. Background technique [0002] Variegated clam, also known as flower clam and sand clam, is a kind of bivalve mollusk that lives and filters seawater in a buried habitat, and is one of the four major cultured molluscs in my country's coastal waters. Variegated clams are distributed in both the north and south sea areas of my country. In recent years, the fishing and aquaculture production in the tidal flats of Liaoning, Shandong, Fujian and other coastal provinces and cities has increased rapidly. Variegated clams are rich in protein, amino acid, polysaccharide and other bioactive substances and trace elements. At present, variegated clams are mainly processed by freezing or drying. In the process of processing, water needs to be added to cook the meat, and a large amount of c...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
CPCA23L5/51A23L27/00A23L27/10A23V2002/00A23V2250/2042
Inventor 于华华李鹏程李荣锋邢荣娥刘松陈晓琳
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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