Scallop sauce and preparation method thereof

A technology of scallop sauce and scallop meat, which is applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve the problems of high price, environmental pollution, waste of resources, etc., to enrich market supply, Nutritious, delicate effect

Inactive Publication Date: 2016-06-15
蒙庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Scallops have high economic value, but domestic research on its deep processing, extraction of bioactive components, and food safety is relatively lagging behind.
During the processing of scallops, a large amount of scallop scraps will be produced. The mantle, viscera, and gills of scallops are also rich in protein, taurine and other substances. The nutritional value is not inferior to that of scallop pillars. Less development and utilization of it will cause waste of resources and seriously pollute the environment
[0004] In recent years, many scientific and technological workers have devoted themselves to the research on the development and utilization of scallops, and have successively developed many products, such as colorless seafood soy sauce, shellfish crisps and other products. However, the output of scallops is huge and concentrated, and only one or two processing techniques And the product is difficult to completely consume using a lot of scallop edge raw materials
Seafood sauce has a unique and pleasant flavor, and is very popular in coastal areas and even inland areas. The only products currently on the market are shrimp head sauce and grasshopper shrimp paste, which are very expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A scallop sauce prepared from the following raw materials in parts by weight: 40 parts of scallop meat paste, 20 parts of olive oil, 7 parts of green onion, 8 parts of garlic, 2 parts of ginger, 5 parts of Chinese prickly ash, 8 parts of pickled pepper, and 9 parts of table salt , cooking wine 4 parts, chicken essence 2 parts.

[0024] A preparation method for scallop sauce, comprising the steps of:

[0025] (1) Rinse the newly acquired scallop edges with clean water 2 to 3 times to remove the entrained sediment, and heat them in a cauldron to 80°C for 15 minutes to moderately denature the protein in the scallop edges;

[0026] (2) Take out the boiled scallops, rub them with a small amount of water for 3 times, wash off the viscera, and keep the white axons and red gonads for later use;

[0027] (3) Put the above-mentioned scallops into a blender and smash them to form scallop meat paste, which is set aside;

[0028] (4) Cut the onion, garlic, ginger, and pickled pepp...

Embodiment 2

[0033] A scallop sauce prepared from the following raw materials in parts by weight: 43 parts of scallop meat paste, 22 parts of olive oil, 9 parts of green onion, 10 parts of garlic, 3 parts of ginger, 6 parts of Chinese prickly ash, 9 parts of pickled pepper, and 10 parts of table salt , cooking wine 5 parts, chicken essence 3 parts.

[0034] A preparation method for scallop sauce, comprising the steps of:

[0035] (1) Rinse the newly acquired scallop edges with clean water 2 to 3 times to remove the entrained sediment, and heat them in a cauldron to 83°C for 13 minutes to moderately denature the protein in the scallop edges;

[0036] (2) Take out the boiled scallops, rub them with a small amount of water for 3 times, wash off the viscera, and keep the white axons and red gonads for later use;

[0037] (3) Put the above-mentioned scallops into a blender and smash them to form scallop meat paste, which is set aside;

[0038] (4) Cut the onion, garlic, ginger, and pickled pe...

Embodiment 3

[0043] A scallop sauce prepared from the following raw materials in parts by weight: 45 parts of scallop paste, 23 parts of olive oil, 10 parts of green onion, 12 parts of garlic, 4 parts of ginger, 7 parts of Chinese prickly ash, 10 parts of pickled pepper, and 11 parts of table salt , 6 servings of cooking wine, 4 servings of chicken essence.

[0044] A preparation method for scallop sauce, comprising the steps of:

[0045] (1) Rinse the newly acquired scallop edges with clean water 2 to 3 times to remove the entrained sediment, and heat them in a cauldron to 86°C for 12 minutes to moderately denature the protein in the scallop edges;

[0046] (2) Take out the boiled scallops, rub them with a small amount of water for 3 times, wash off the viscera, and keep the white axons and red gonads for later use;

[0047] (3) Put the above-mentioned scallops into a blender and smash them to form scallop meat paste, which is set aside;

[0048] (4) Cut the onion, garlic, ginger, and p...

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PUM

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Abstract

The invention provides scallop sauce. The scallop sauce is prepared from the following raw materials in parts by weight: 40 to 50 parts of scallop muddy flesh, 20 to 25 parts of olive oil, 7 to 12 parts of onion, 8 to 15 parts of garlic, 2 to 6 parts of fresh ginger, 5 to 9 parts of pericarpium zanthoxyli, 8 to 10 parts of pickled pepper, 9 to 14 parts of edible salts, 4 to 7 parts of cooking wine and 2 to 5 parts of chicken essence. The scallop sauce provided by the invention is delicate in mouthfeel, fresh-flavored and high and abundant in nutrition, has typical flavor of hoisin sauce and can be used as sauce to be directly eaten; high-value salable hoisin sauce is prepared by using low-price scallops instead of grasshopper sub shrimps with fewer resources and high price, so that market supply can be enriched, and a new path is opened up for reasonably utilizing scallop brims.

Description

technical field [0001] The invention relates to the technical field of deep processing of seafood, in particular to a scallop sauce and a preparation method thereof. Background technique [0002] Scallop is a synonym for bivalve molluscs of the genus Scallop. There are more than 400 species of Scallopidae, of which more than 60 species are one of the important marine fishery resources in the world. Their shells, meat and nacre have high use value. At present, about 45 species have been discovered in my country. The common cultured species of scallops include Chlamys farreri, Gulf scallops, and Ezo scallops. The main producing areas are Shandong, Liaoning, Guangdong, Fujian, Guangxi, and Hainan. [0003] Scallops are rich in nutrition, delicious and delicious, and have high edible value. Studies have also found that they are rich in various bioactive components and have high medicinal and health value. Scallop has high economic value, but domestic research on its deep proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/50A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/15
Inventor 蒙庆
Owner 蒙庆
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