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Blended clam sauce and preparation method thereof

A clam sauce and clam technology, applied in the food field, can solve the problems of waste of resources, unfavorable long-term storage, etc., and achieve the effects of avoiding waste of raw materials, promoting brain tissue and intelligence development, and improving utilization

Active Publication Date: 2015-03-25
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, clams have been mainly eaten fresh, which is not conducive to long-term preservation and is easy to cause waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of blended clam sauce, which is made by adding sweet noodle sauce as raw material and blending ingredients later, and specifically includes the following components in weight percentage: clam broth powder 3%-9%, clam meat powder 4%-9% , clam Maillard product powder 2%-6%, the balance is sweet bean sauce.

[0020] The preparation method of above-mentioned clam broth powder, clam meat powder, clam Maillard product powder is respectively:

[0021] Choose fresh clams, flower clams, and four-cornered clams, one or several kinds of clams, spit out the sand and wash them, open the shells and grill the meat, add cooking wine, green onions, ginger, water (the weight of cooking wine, green onions, ginger, water and clam meat ratio of 10:1:0.1:10:1), boil for 10-15 minutes to obtain soup and cured meat, then condense and freeze-dry the soup to obtain clam broth powder; crush the cooked meat into clam pulp, take part of the clam pulp Freeze-dry to obtain clam ...

Embodiment 2

[0036] Embodiment 2: basically identical with embodiment 1, difference is: clam meat powder 4%, clam broth powder 3%, clam Maillard product powder 2%, surplus is sweet bean sauce.

Embodiment 3

[0037] Embodiment 3: basically the same as Example 1, the difference is: clam meat powder 9%, clam broth powder 9%, clam Maillard product powder 6%, and the balance is sweet bean sauce.

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PUM

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Abstract

The invention provides blended clam sauce and a preparation method thereof. The blended clam sauce is prepared by taking sweet soybean sauce as a basis, and adding clam broth powder, clam meat powder and clam Maillard product powder during post-blending. The preparation method comprises the following steps: preparing the sweet soybean sauce at first, and then adding 3-9% of the broth powder, 4-9% of the clam meat powder and 2-6% of the clam Maillard product powder, and adequately stirring to obtain the blended clam sauce. The blended clam sauce provided by the invention has the advantages that the product has strong seafood flavour and prominent delicate flavour, and the sauce body is brown and rich in flavour substances such as glutamic acid and aspartic acid. With the adoption of the preparation method of the blended clam sauce provided by the invention, the problem that clams cannot be stored for a long time is solved, the broth after cooking the clams is sufficiently utilized, the waste of raw materials is avoided, the nutrition and the health functions of grains and the clams are integrated, and natural delicate flavour in the clams is integrated in the traditional sauces.

Description

technical field [0001] The invention belongs to the field of food, in particular to an umami blended clam sauce and a preparation method thereof. technical background [0002] Clams are delicious, nutritious and inexpensive. Clams are rich in taurine, which plays an important role in maintaining normal physiological functions of the human body: promoting brain tissue and intellectual development of infants; improving nerve conduction and visual function; preventing cardiovascular disease; enhancing human immunity. For a long time, clams have been mainly eaten fresh, which is not conducive to long-term preservation and is easy to cause waste of resources. When clam-related condiments are boiled in the early stage, a large amount of umami substances of clams are melted into the broth, which greatly improves the umami taste of the broth, so it is a waste to discard the broth. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the obje...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L17/40A23L17/50A23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 许正宏史劲松李恒钱建瑛蒋敏余永建朱胜虎王婷婷
Owner JIANGNAN UNIV
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