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A kind of preparation method of instant chopped pepper clams

A technology of clams with peppers and clams, which is applied in the field of preparation of ready-to-eat clams with chopped peppers, can solve the problems that clams meat is not suitable for long-term fresh-keeping treatment, and it is difficult to keep clams meat for instant food, etc., so as to facilitate industrial scale production , rich taste, avoiding the effect of aging

Inactive Publication Date: 2021-01-01
高崇凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problem is that the clam meat is difficult to keep for a long time for ready-to-eat
However, the existing method for producing chopped peppers is not suitable for the long-term fresh-keeping treatment of clam meat, and the two cannot be simply combined for long-term storage to achieve ready-to-eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a preparation method of chopped pepper and clam meat, including preparing chopped pepper, pre-processing clam meat and mixing chopped pepper and clam meat. The specific operation steps are as follows:

[0042] S1. Prepare chopped peppers:

[0043] S11. Drain 500 g of cleaned peppers, 30 g of garlic, and 20 g of ginger, and spread them out to dry until the moisture on the surface of peppers, garlic, and ginger is completely dried, and remove the stems of the dried peppers, garlic, and ginger;

[0044] S12. Put the pepper, garlic and ginger obtained in step S11 into a grinder for crushing, crush the pepper to 0.5-1.0 cm, and crush the garlic and ginger to 0.5 cm;

[0045] S13. Place the chili, garlic and ginger crushed in step S12 in an oil-free and water-free container, add 25 g of salt and 15 g of sugar therein, stir evenly, and set aside;

[0046]S14. Put the chopped peppers mixed in step S13 into a sealed bottle, add 25mL of white wine and an...

Embodiment 2

[0054] This embodiment provides a preparation method of chopped pepper and clam meat, including preparing chopped pepper, pre-processing clam meat and mixing chopped pepper and clam meat. The specific operation steps are as follows:

[0055] S1. Prepare chopped peppers:

[0056] S11. Drain 500 g of cleaned peppers, 30 g of garlic, and 20 g of ginger, and spread them out to dry until the moisture on the surface of peppers, garlic, and ginger is completely dried, and remove the stems of the dried peppers, garlic, and ginger;

[0057] S12. Put the pepper, garlic and ginger obtained in step S11 into a grinder for crushing, crush the pepper to 0.5-1.0 cm, and crush the garlic and ginger to 0.5 cm;

[0058] S13. Place the chili, garlic and ginger crushed in step S12 in an oil-free and water-free container, add 25 g of salt and 15 g of sugar therein, stir evenly, and set aside;

[0059] S14. Put the chopped peppers mixed in step S13 into a sealed bottle, add 25mL of white wine and a...

Embodiment 3

[0067] This embodiment provides a preparation method of chopped pepper and clam meat, including preparing chopped pepper, pre-processing clam meat and mixing chopped pepper and clam meat. The specific operation steps are as follows:

[0068] S1. Prepare chopped peppers:

[0069] S11. Drain 500 g of cleaned peppers, 30 g of garlic, and 20 g of ginger, and spread them out to dry until the moisture on the surface of peppers, garlic, and ginger is completely dried, and remove the stems of the dried peppers, garlic, and ginger;

[0070] S12. Put the pepper, garlic and ginger obtained in step S11 into a grinder for crushing, crush the pepper to 0.5-1.0 cm, and crush the garlic and ginger to 0.5 cm;

[0071] S13. Place the chili, garlic and ginger crushed in step S12 in an oil-free and water-free container, add 25 g of salt and 15 g of sugar therein, stir evenly, and set aside;

[0072] S14. Put the chopped peppers mixed in step S13 into a sealed bottle, add 25mL of white wine and a...

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PUM

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Abstract

The invention discloses a preparation method of ready-to-eat clams with chopped chilies. The method comprises the following steps: preparing chopped chilies, pre-treating clam meat and the chopped chilies, and subjecting the clam meat to mixing treatment. In the process for preparing the chopped chilies, a method that carbon dioxide or high-purity nitrogen is introduced for pressurizing treatmentat 10-50 KPa is adopted; after the treatment, sealing and fermenting for a reasonable number of days are carried out; and the chopped chilies and the clam meat are mixed and subjected to conventionalhot-pressing sterilization or ultra-high pressure treatment to obtain ready-to-eat clam products with the chopped chilies. A better mouth feel is obtained by adjusting the treatment mode of the mixedclam meat. According to the method disclosed by the invention, not only nutrient components in foods can be kept intact, but also a crisp, tender, fresh and spicy mouth feel of the chopped chilies canbe kept, and the fresh tenderness and the good taste of the clam meat can be kept, and the clam meat and the chopped chilies are combined to improve a taste, and the shelf life of the clam meat can be effectively prolonged, and the method is favorable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for preparing instant clams with chopped peppers. Background technique [0002] Clam meat contains protein, multivitamins, calcium, phosphorus, iron, selenium, zinc and other nutrients needed by the human body. The trace amount of cobalt contained in clam meat has a good effect on maintaining human hematopoietic function and restoring liver energy. But at present, clam meat is mainly used directly after steaming, and it is difficult to keep it for a long time and then eat it immediately. [0003] Capsicum is one of the good seasoning products that people like to eat, and it is also one of the nutritious vegetables. Whether it is green pepper or red pepper, both contain capsaicin, which is irritating and can stimulate the mucous membrane of the digestive tract, especially the oral mucosa and the taste buds on the tongue, so it can increase appetite...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40
Inventor 高崇凯
Owner 高崇凯