Processing method for lively opening half-shell short necked clam

A processing method and technology for variegated clams, which are applied in the field of processing raw half-shell variegated clams, can solve the problem of not being able to visually see the quality of variegated clams, and achieve the effects of easy preservation, time saving and delicious soup.

Inactive Publication Date: 2017-03-15
赵明军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Except for frozen-boiled variegated clams and raw variegated clams, the quality of variegated clams cannot be seen intuitively for shelled products produced in other ways

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) The raw materials are fresh variegated clams from our own breeding base in the Yellow Sea. After spitting out sand in seawater with a salinity of 2.0% for 30 hours, it is manually selected to ensure that each variegated clam is fresh and free of sand.

[0024] 2) Clean the selected variegated clams, and blanch them in boiling water at 98°C for 5 seconds until the shells are slightly opened.

[0025] 3) Use a special round-headed knife to remove half of the shell of the variegated clam, keeping the other half of the shell and clam meat intact.

[0026] 4) Put the clam meat with the half shell into 45% concentrated clam juice, 3% aniseed water, 0.15% disodium succinate, 1.5% mirin, 0.20% lactic acid, 0.2% citric acid, seaweed Soak in the mixed solution prepared by 0.8% sodium bicarbonate for 40 minutes. After fully soaking the flavor, put it on a plate for quick freezing (quick freezing temperature -25°C--30°C or less, quick freezing time for more than 4 hours, frozen ...

Embodiment 2

[0030] 1) The raw materials are fresh and alive variegated clams from our own breeding base in the Yellow Sea. After spitting out sand in seawater with a salinity of 2.5% for 20 hours, they are manually selected to ensure that each variegated clam is fresh and sand-free.

[0031] 2) Clean the selected variegated clams, and blanch them in boiling water at 100°C for 3 seconds until the shells are slightly opened.

[0032] 3) Use a special round-headed knife to remove half of the shell of the variegated clam, keeping the other half of the shell and clam meat intact.

[0033] 4) Put the clam meat with the half shell into 50% concentrated clam juice, 4% aniseed water, 0.2% disodium succinate, 2.0% mirin, 0.25% lactic acid, 0.3% citric acid, seaweed Immerse in the mixed solution prepared by 0.9% sodium bicarbonate for 30 minutes. After fully soaking the flavor, put it on a plate for quick freezing (quick freezing temperature -25°C--30°C or less, quick freezing time for more than 5 h...

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PUM

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Abstract

The invention relates to the field of preparation of bivalve mollusc aquatic food and specifically relates to a processing method for lively opening half-shell short necked clam. The method comprises the following steps: 1) purifying an alive short necked clam for 20-30 hours with seawater in salinity of 2.0%-2.5%; 2) cleaning the short necked clam and blanching for 3-5 seconds in boiled water at 98-100 DEG C; 3) removing a half shell of the short necked clam and maintaining the other half shell and clam meat complete; 4) putting the clam meat with the half shell into a mixed solution prepared from 45%-50% of concentrated clam nectar, 3%-4% of liquid aniseed, 0.15%-0.2% of disodium succinate, 1.5%-2.0% of mirin, 0.20%-0.25% of lactic acid, 0.2%-0.3% of citric acid and 0.8%-0.9% of sodium alga acid, wherein the total weight of the materials is 100%, and then soaking the rest clam meat with the half shell for 30-40 minutes, and putting into a dish and quick-freezing after the clam meat is fully flavored, wherein the quick-freezing temperature is -25 DEG C to -30 DEG C and the quick-freezing time lasts for 4 hours, thereby obtaining the product.

Description

technical field [0001] The invention relates to the field of bivalve mollusk aquatic food preparation, in particular to a processing method for raw half-shell variegated clams. Background technique [0002] The series of variegated clams circulating in the market are mostly frozen boiled variegated clams, vacuum variegated clams, raw variegated clams, frozen shell variegated clams, etc. Except for frozen-boiled variegated clams and raw variegated clam meat, the quality of variegated clams cannot be seen intuitively for shelled products made in other ways. Contents of the invention [0003] In response to the problems referred to above, the raw half-shell variegated clam developed and invented by the applicant just makes up for the defects of current similar products. The applicant removed half of the variegated clam shell, and kept the other half of the clam shell and the complete clam meat, effectively locking the raw juice of the variegated clam meat, not only ensuring ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
Inventor 赵明军
Owner 赵明军
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