Processing method of raw juice surf clams

A processing method, the technology of green willow clam, is applied in the field of raw juice green willow clam processing, which can solve the problems of not delicious taste, long storage time, and great difference, etc., and achieve the effect of golden color, plump meat, and Q-bomb taste

Inactive Publication Date: 2017-05-31
赵明军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the green willow clam meat circulating in the market is single-frozen. After a long time of storage, it is easy to air dry, and after slowing down, the soup is less, and the taste is not delicious enough, which is far from fresh green willow clam meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) The new product of green willow clam meat in original juice is made of fresh green willow clam from the Yellow Sea area, and the seawater with a salinity of 3% is used to spit sand in the sand spitting pool for 15 hours, and then leave the pool for use.

[0023] 2) After the raw materials are out of the pool, clean them with a washing machine, and then enter the cooking and shelling machine for shelling (pressure 0.5Mpa, temperature above 100°C, cooking time 6 minutes), so that the green willow clam meat and shells are completely separated, and the green willow clam meat is stored separately stand-by. The raw clam juice produced by cooking is stored separately for later use.

[0024] 3) Clean the impurities from the green willow clam meat, and wash the residual sediment with salt water with a mass concentration of 2.6% for later use.

[0025] 4) Make concentrated green willow clam juice: filter the clam juice produced in step (2) with a filter device (the mesh numbe...

Embodiment 2

[0033] 1) The new product of green willow clam meat in raw juice is made of fresh green willow clam from the Yellow Sea area, and the sand is spit out in the sand spitting pool with seawater with a salinity of 2.5% for 30 hours, and then it is taken out of the pool for use.

[0034] 2) After the raw materials are out of the pool, clean them with a cleaning machine, and then enter the cooking and shelling machine for shelling (pressure 0.8Mpa, temperature above 100°C, cooking time 4 minutes), so that the green willow clam meat is completely separated from the shell, and the green willow clam meat is stored separately stand-by. The raw clam juice produced by cooking is stored separately for later use.

[0035] 3) Clean the impurities from the green willow clam meat, and wash the residual sediment with salt water with a mass concentration of 2.5% for later use.

[0036] 4) Make concentrated green willow clam juice: filter the clam juice produced in step (2) with a filter device ...

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PUM

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Abstract

The invention relates to processing and preparation of bivalve type aquatic products, in particular to a processing method of raw juice surf clams. Raw juice surf clam meat can be stored for 24 months when being frozen at a temperature below -18 DEG C in a refrigerator; the clam meat can be taken when being used. The clam meat can be naturally unfrozen at normal temperature, can be slowly unfrozen in warm water with the temperature below 70 DEG C or can be contained in an open opening container for natural unfreezing or in a microwave oven for heating unfreezing; the clam meat can be directly eaten after full unfreezing. A proper amount of ground pepper, chopped green onion, caraways, sesame oil, chili oil and the like can also be added; various kinds of taste suitable for the self can be made in a DIY (do it yourself) manner.

Description

technical field [0001] The invention relates to the processing and preparation of bivalve mollusk aquatic products, in particular to a processing method of raw juice green willow clams. Background technique [0002] Qingliu clam is produced in the shallow water of the Yellow Sea. Green willow clam meat contains protein, multivitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains a small amount of cobalt, which has a good effect on maintaining human hematopoietic function and restoring liver energy, and has high nutritional value. Because the waters near Dandong Donggang are rich in nutrients, the yellow clams that are abundant here are bigger and fatter, more delicious and more nutritious than those in other places. More and more people have a soft spot for Donggang green willow clams. However, most of the green willow clam meat circulating in the market is single-frozen, which is easy to dry after being placed for a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L27/00A23L17/40
Inventor 赵明军
Owner 赵明军
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