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Technique for processing clams

A processing technology and a technology for clams, which are applied in the field of clams processing, can solve problems such as affecting dietary interest, precipitation of nicotine crystals in clams, and non-standard oil content in sediment, and achieve the effects of good palatability, long shelf life and delicious taste.

Inactive Publication Date: 2015-03-25
李少洋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because Chinese clams live in the sediment on the seabed and contain a lot of sediment in their bodies, if they are eaten directly, it will bring a lot of trouble to consumers and affect their interest in eating.
However, the domestic clam processing technology is not perfect at present, the oil content of the processed sediment does not meet the standard and nicotine crystals are precipitated on the surface of clam flesh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Put 1 ton of clams in seawater for temporary breeding, and stir them evenly with a wide-toothed wooden rake every 2 hours to encourage them to twitch freely to spit sand out of the body. After 24 hours of temporary breeding, take them out, and then wrap the clams in clean seawater Rinse the silt on the surface, and put it into a plastic box to drain the sea water; pour the drained clams into the boiling sea water in 5 batches, 200kg in each batch, and then turn them up and down with a wooden shovel. Take out the fence and put it in a basket to drain; after the water is drained, take out the meat manually, and wash the residual sediment with 5% salt water for the clam meat; During the drying process, it should be turned frequently. After drying to 90% dry, the stacks should be collected in situ, covered with plastic film, and the clam meat should be closed and rehydrated for 12 hours, then spread out and dried in the sun, and then packaged.

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PUM

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Abstract

The invention discloses a technique for processing clams. The technique comprises the main technological processes of checking and accepting the clams; temporarily culturing the accepted clams in seawater; cooking the cultured clams, and taking meat; and airing the meat, and performing resurgence, and vacuum packing the meat on which the resurgence is performed. The clams are temporarily cultured in the seawater for 24 hours so that most of silt can be removed, and a resurgence technique is added, so that saline and alkaline crystals are not separated out of the body surfaces of the aired clams, and the processed clam meat has delicious taste and good palatability.

Description

technical field [0001] The invention relates to shellfish processing technology, in particular to a clam processing technology. technical background [0002] Clams are popular among consumers because of their thin skin and thick flesh, delicious taste and rich nutrition. Now they have become the main shellfish resources caught by fishermen in the offshore. However, because Chinese clams live in the seabed silt, and their bodies contain more silt, if they are eaten directly, they will bring a lot of trouble to consumers and affect their interest in eating. However, the domestic clam processing technology is not perfect at present, the oil content of the processed sediment does not meet the standard and nicotine crystals are precipitated on the surface of clam flesh. Contents of the invention [0003] The present invention provides a clam processing technology, which solves the above disadvantages through the seawater temporary cultivation and resurgence technology. [000...

Claims

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Application Information

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IPC IPC(8): A22C29/04
CPCA22C29/04
Inventor 李少洋
Owner 李少洋