Processing method for normal-juice variegated clam meat

A processing method and a variegated technology, which are applied in the field of bivalve mollusk aquatic food preparation, can solve the problems that fresh and live variegated clams should not be transported and stored for a long time, the taste is not delicious enough, and the storage time is too long, so as to save the busyness of the kitchen. The effect of time, perfect color and taste, complete shape

Inactive Publication Date: 2017-04-26
赵明军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh and live variegated clams are not suitable for long-term transportation and storage, and the transportation cost is relatively high, so the main consumer market, sea cucumbers are limited to the vicinity of the place of production
The existing variegated clam jelly products on the market are mostly single-frozen. After a long time of storage, they are easy to dry, and after slowing down, the soup is less, and the taste is not delicious enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The raw materials of raw juice variegated clam meat are fresh and live variegated clams from our own breeding base in the Yellow Sea. After seawater sand spit treatment, the most advanced production and processing equipment in the region is used for processing. The processing process is closely connected, and the hygiene and product quality meet the export raw food standards. Processing The short time keeps the freshness and taste of the product to the greatest extent.

[0021] Process description

[0022] 1) Raw materials are transported from the breeding base to the factory, put into the sand spitting pool, and spitting sand with seawater purified by water treatment equipment with a salinity of 2.2% for 35 hours. Drain clean water and leave the pool for use.

[0023] 2) Clean the raw materials out of the pool with 2.6% salinity seawater, and put them into the cooking and shelling machine for cooking and shelling (atmospheric pressure of 0.8Mpa, steam temperature abov...

Embodiment 2

[0040] 1) The raw materials are transported from the breeding base to the factory, and then put into the sand spitting pool, where the seawater with a salinity of 2.6% has been purified by water treatment equipment to spiel sand for 15 hours. Drain clean water and leave the pool for use.

[0041] 2) Clean the raw materials out of the pond with 2.2% salinity seawater, and put them into the cooking and shelling machine for cooking and shelling (atmospheric pressure of 0.5Mpa, steam temperature above 100°C, and cooking time of 4 minutes.).

[0042] 3) The variegated clam juice produced by cooking is stored separately for later use.

[0043] 4) The variegated clam meat after cooking and shelling is cleaned of impurities, and the residual sediment is washed with 2.0% salt water, and the water is controlled for later use.

[0044] 5) Processing method of concentrated clam juice: filter the clam juice produced in step (3) with a filter device (where the mesh number of the filter is ...

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PUM

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Abstract

The invention relates to a preparation technique of bivalve shellfish aquatic products, and in particular, relates to a processing method for normal-juice variegated clam meat; the normal-juice variegated clam meat can be cryopreserved for 24 months under the condition of the temperature of -18 DEG C or less, and can be used as soon as possible. The normal-juice variegated clam meat can be naturally thawed at room temperature, can be thawed slowly in warm water with the temperature of 70 DEG C or less, or can be contained in an opening-mouth container and is heated to thaw with a microwave oven, and can be directly eaten after being fully thawed. Moreover, a soup juice can also be heated, a proper amount of ground pepper, green onions, coriander, sesame oil, hot chili oil and the like are added, and various tastes suitable for oneself can be done by self.

Description

technical field [0001] The invention relates to the preparation technology of bivalve mollusk aquatic food, in particular to a processing method of raw juice variegated clam meat. Background technique [0002] The variegated clams in the Yellow Sea are rich in nutrients, high in protein content, reasonable in composition and proportion of amino acids, low in fat and cholesterol, high in unsaturated fatty acids, and easily absorbed by the human body. For women, it can beautify the skin; for men, it can nourish the essence and moisten the viscera, hangover and protect the liver; for the elderly, it can improve eyesight and reduce phlegm, reduce blood fat and cholesterol; for children, it can supplement calcium, magnesium, iron, zinc and other trace elements, which are deeply loved by the public. Consumers love it. However, fresh and live variegated clams are not suitable for long-term transportation and storage, and the transportation cost is relatively high, so the main cons...

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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