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Corbicula fluminea chili sauce and making method thereof

A technology of chili sauce and river clam, which is applied in the field of food processing, can solve the problems such as the lack of related products of river clam flavor chili sauce, achieve stable quality, promote the formation of flavor substances, and improve the effect of nutritional value

Inactive Publication Date: 2019-09-17
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are currently no related products of River Clam Chili Sauce

Method used

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  • Corbicula fluminea chili sauce and making method thereof
  • Corbicula fluminea chili sauce and making method thereof
  • Corbicula fluminea chili sauce and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Example 1: Weigh 1 kg of fresh river clam meat and 0.8 kg of destemmed red pepper. Boil fresh river clam meat in water at 80°C for 5 minutes; boil destemmed red pepper at 60°C for 45 seconds. The boiled river clam meat and red pepper were placed in a far-infrared blast drying oven for drying treatment. The drying conditions were as follows: the wavelength is 3 μm, the power is 1.2 kW, the radiation distance is 10 cm, the temperature is 60 ° C, and the wind speed is 2.0 m / s, the dry density is 1.8kg / m 2 , drying time is 2h. After the dried red pepper is chopped, it is mixed with dried river clam meat, 1g minced garlic, 1g minced ginger, 1g pepper powder, 10g tempeh, 4g crushed peanuts, 0.2g salt, 0.2g white sugar, 5mL sesame oil , 5mL cooking wine for mixing. Add the compounded raw materials into 0.5L edible vegetable oil at a temperature of 140° C., stir-fry and roast for 5 minutes, then put it in a can and cool to room temperature to obtain the finished clam-flavore...

Embodiment 2

[0021] Example 2: Weigh 1 kg of fresh river clam meat and 1.2 kg of destemmed red pepper. Boil fresh river clam meat in 100°C water for 10 minutes; boil destemmed red peppers in 80°C for 45 seconds. The boiled river clam meat and red pepper were placed in a far-infrared blast drying oven for drying treatment. The drying conditions were as follows: the wavelength is 15 μm, the power is 2.0 kW, the radiation distance is 16 cm, the temperature is 80 ° C, and the wind speed is 3.5 m / s, the dry density is 2.5kg / m 2 , drying time is 4h. After the dried red pepper is chopped, mix it with dried river clam meat, 3g minced garlic, 3g minced ginger, 3g pepper powder, 30g tempeh, 8g crushed peanuts, 0.4g table salt, 0.4g white sugar, 15mL sesame oil Mix and compound with 15mL cooking wine. Add the compounded raw materials into 1.0L edible vegetable oil at a temperature of 160° C., stir-fry and roast for 10 minutes, then put it in a can and cool to room temperature to obtain the finishe...

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Abstract

The invention discloses a corbicula fluminea chili sauce and a making method thereof and belongs to the technical field of food processing. Fresh corbicula fluminea meat and stem-removed chilis respectively undergo steaming, cooking, enzyme deactivation and sterilization, then the fresh corbicula fluminea meat and the stem-removed chilis are respectively placed in an infrared drying box for dehydration and drying treatment, wherein the dried chilis also need to be chopped to make the chilis sauce. The dried corbicula fluminea meat and the red chili sauce are mixed with a proper amount of garlic, minced ginger paste, ground peanuts, sesame and spice seasonings, then mixing, stir-frying and baking operations are executed with edible vegetable oil, and finally packaging and cooling are executed to obtain the corbicula fluminea flavored chili sauce. The making method of the corbicula fluminea flavored chili sauce is simple and easy in process and convenient to operate, the deep processing way of corbicula fluminea meat is increased, and the variety of sauces is enriched. In addition, the obtained corbicula fluminea flavored chili sauce not only endows the chili sauce with the unique corbicula fluminea flavor, but also improves the nutritional value of the chili sauce, and has the advantages of being safe, nutritional and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a river clam-flavored chili sauce and a preparation method thereof. Background technique [0002] River clam (Corbicula fluminea) meat has high protein content, low fat content, and is rich in retinol and various trace elements (sodium, magnesium, iron, selenium, phosphorus, etc.), which is a shellfish with high nutritional value. River clams have strong adaptability and are very suitable for artificial breeding. They are not only suitable for releasing and multiplying on large and medium-sized lakes, but also suitable for feeding and fertilizing on small water surfaces or ponds. The cost of breeding riverboats is low, the output is high, and it is easy to catch. It can be stocked in the same year and harvested in the same year, and the economic benefits are significant. But at present, the processing technology of river clam meat in our country is not high a...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 张智宏马海乐闫景坤高献礼
Owner JIANGSU UNIV
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