Ready-to-eat razor clam with mustard and making method thereof

A processing method and a technique for constricting clams, which are applied in the field of ready-to-eat mustard constricted clams and their processing, can solve problems such as the inability to meet market demands, and achieve the effects of removing bad fishy smell, being easy to store, and having good effects.

Inactive Publication Date: 2015-02-25
FUJIAN JIUAN AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional hanging razor clams such as salty razor clam and si

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw materials: choose fresh and live razor clams, pick out broken shells and dead razor clams.

[0026] (2) Purification and sand spitting: wash the fresh razor clams in running water until there is no impurities on the surface of the raw materials, and then rest in 1.0% salt water for 6 hours to fully spitting sand. After spitting sand, wash the mucus and sediment on the surface .

[0027] (3) Cooking and cooling: Steam the purified razor clams in a high-pressure sterilizing pot. The shells are opened and the adductor muscles do not stick to the razor shells. Immediately take them out of the pot for cooling, and then wash them with clean water for later use.

[0028] (4) Take the meat and remove impurities: cook the cooled razor clams, peel off the razor shells, remove the black veins, remove the broken shells and broken meat, and rinse the mud, sand, broken shells and other impurities left on the razor clam meat with clean water, and drain.

[0029] (5) Dry with...

Embodiment 2

[0036] (1) Raw materials: select individual fresh and uniformly sized razor clams, and pick out broken shell razor clams and dead razor clams.

[0037] (2) Purification and sand spitting: wash the fresh razor clams in running water until there is no impurities on the surface of the raw materials, and then rest in 1.3% salt water for 5 hours to fully spitting the sand. After spitting the sand, wash the mucus and sediment on the surface .

[0038] (3) Cooking and cooling: The purified razor clams were steamed in water at 95°C for 15 minutes, cooled and washed with water for later use.

[0039] (4) Take the meat and remove impurities: cook the cooled razor clams, peel off the razor shells, remove the black veins, remove the broken shells and broken meat, and rinse the mud, sand, broken shells and other impurities left on the razor clam meat with clean water, and drain.

[0040] (5) Dry with hot air at 65°C until the moisture content is 17%.

[0041] (6) Seasoning: Soak in juic...

Embodiment 3

[0047] (1) Raw materials: select individual fresh and uniformly sized razor clams, and pick out broken shell razor clams and dead razor clams.

[0048] (2) Purification and sand spitting: wash the fresh razor clams in running water until there is no impurities on the surface of the raw materials, and then rest in 1.5% salt water for 4 hours to fully spitting sand. After spitting sand, wash the mucus and sediment on the surface of razor clams .

[0049] (3) Cooking and cooling: The purified razor clams were steamed in water at 100°C for 7 minutes, and washed with clean water after cooling for later use.

[0050] (4) Take the meat and remove impurities: cook the cooled razor clams, peel off the razor shells, remove the black veins, remove the broken shells and broken meat, and rinse the mud, sand, broken shells and other impurities left on the razor clam meat with clean water, and drain.

[0051] (5) Dry with hot air at 55°C until the moisture content is 18%.

[0052] (6) Sea...

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PUM

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Abstract

The invention belongs to the technical field of processing of aquatic products and particularly relates to ready-to-eat razor clam with mustard and a making method thereof. The making method includes the steps of cleaning fresh razor clams, allowing the razor clams to spit sand, boiling the razor clams, cooling the razor clams, removing meat from the razor clams, removing impurities, performing hot air drying until water content reaching to 16%-18%, soaking the meat in sauce, draining the meat, performing hot air drying until water content reaching to 12%-15%, frying the meat, performing deoiling, applying mustard powder to the fried meat, and performing air cooling, evacuating and packaging. The ready-to-eat razor clam with unique flavor is convenient to eat and carry, has the unique taste and flavor of the razor clam and has rich nutrition. The invention further provides a deep processing method and an application method of the razor clam. More types of razor clam foods are available in the market, and added value of the razor clam products is improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to an instant mustard clam clam and a processing method thereof. Background technique [0002] Razor clam, the scientific name is razor clam, which belongs to mollusk and is a shellfish of bivalve clam order. It lives in the ocean and is a common seafood ingredient. The shell is brittle and thin, oblong and square. From the top of the shell to the edge of the abdomen, there is an oblique groove, so it is called razor clam. Razor clam meat is rich in protein, fat, calcium, phosphorus, iron, vitamin B 1 , B 12 And other nutritional ingredients, its delicious taste, it is deeply favored by people. [0003] With the continuous improvement of people's life rhythm and living standards, the demand for ready-to-eat and convenient seafood produced in industrialized production continues to increase, and the attention to nutrition and health care and food tast...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/09A23L29/30
CPCA23L17/40
Inventor 刘久安黄柯勇
Owner FUJIAN JIUAN AQUATIC PROD
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