Preparation method for fermented sour and spicy ruditapes variegata sauce with enhanced flavor

A hot and sour clam, flavor enhancement technology, applied in the field of preparation of fermented hot and sour clam sauce, can solve the problems of reducing the nutritional value of clams, high oil content does not meet the concept of healthy diet, etc., to enhance product flavor, improve sensory quality, strengthen The effect of nutritional properties

Pending Publication Date: 2019-09-27
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN103766981A provides a preparation method of instant clam food, which fry clams and add spicy oil, which reduces the nutritional value of clams, and the high oil content does not meet the modern concept of healthy diet

Method used

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  • Preparation method for fermented sour and spicy ruditapes variegata sauce with enhanced flavor
  • Preparation method for fermented sour and spicy ruditapes variegata sauce with enhanced flavor
  • Preparation method for fermented sour and spicy ruditapes variegata sauce with enhanced flavor

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Effect test

Embodiment 1

[0036] The technical problem to be solved by the present invention is realized by the following technical solutions: a preparation method of fermented hot and sour clam sauce, comprising raw material pretreatment, raw material cutting, mixed material fermentation, canning, sterilization and cooling, specifically comprising the following steps:

[0037] (1) Raw material pretreatment: Add sand-spiked and cleaned clams into water with 3 times the mass and cook at 95-100°C for 10 minutes, take out the clam meat for later use. The clam broth is vacuum-concentrated at a temperature of 70°C and a vacuum degree of -0.08MPa to -0.09MPa to a soluble solid content of 15%wt to obtain clam concentrate juice; remove the skin of the ginger and clean it, and remove the garlic Peel off the outer skin and clean, and clean the king oyster mushrooms and fresh peppers.

[0038] (2) Raw material cutting: 1.5kg of ginger and 1.5kg of garlic are mixed together and twisted into ginger and garlic mash ...

Embodiment 2

[0044]The technical problem to be solved by the present invention is realized by the following technical solutions: a preparation method of fermented hot and sour clam sauce, comprising raw material pretreatment, raw material cutting, mixed material fermentation, canning, sterilization and cooling, specifically comprising the following steps:

[0045] (1) Preparation of clam enzymatic hydrolysis concentrate: Peel the clams that spit out sand and clean to get raw clam meat, add water (raw clam meat to water weight ratio 1:2) and heat up to 95°C, then immediately cool down to 58°C 1. Take clam meat and broth, add Novozymes compound protease accounting for 0.2% of raw clam meat mass and Novozymes flavored protease accounting for 0.2% of raw clam meat mass, enzymolyze at 58°C for 2.5 hours, after enzymatic hydrolysis Heat up to 95-100°C to inactivate the enzyme for 20 minutes, filter the enzymolysis solution with 300 mesh, and vacuum concentrate it to a soluble solid content of 15%...

Embodiment 3

[0102] The technical problem to be solved by the present invention is realized by the following technical solutions: a preparation method of fermented hot and sour clam sauce, comprising raw material pretreatment, raw material cutting, mixed material fermentation, canning, sterilization and cooling, specifically comprising the following steps:

[0103] (1) Preparation of clam enzymatic hydrolysis concentrate: Peel the clams that spit out sand and clean to obtain raw clam meat, add water of the same quality as the raw clam meat, heat up to 95°C and cook for 10 minutes, then immediately cool down to 55°C, take Add Novozymes compound protease accounting for 0.2% of the mass of raw clam meat and Novozymes flavored protease accounting for 0.2% of the mass of raw clam meat to the clam meat and broth, and perform enzymatic hydrolysis at 55°C for 2 hours, and heat up to Inactivate the enzyme at 95-100°C for 10 minutes, filter the enzymolysis solution with 300 meshes, and concentrate it...

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Abstract

A preparation method for fermented sour and spicy ruditapes variegata sauce with enhanced flavor comprises the following processing steps: raw material pretreatment, raw material cutting, fishy smell elimination of ruditapes variegata, mixing and fermenting, canning and sterilizing and the like. Ruditapes variegata concentrated juice or ruditapes variegata concentrated liquor is replenished into the product to enhance flavor of the product, and secondary fermentation is adopted, so that the production cycle of the product is greatly shortened, the obtained product is rich in nutrition, sour, spicy and refreshing, ruddy in color and good in tissue state, and meets market demand. Besides, the preparation method has simple process, facilitates industrial production and can increase additional value of the ruditapes variegata.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of fermented hot and sour clam sauce with enhanced flavor. Background technique [0002] Clams (Ruditapes variegata), also known as variegated clams and clams, are one of the four major cultured shellfish in my country. Studies have shown that the dry basis protein content of clams is 71.96%, the protein content is high and various amino acids are complete, of which the content of essential amino acids accounts for 44.38% of the total amino acids, and the content and proportion of various essential amino acids are balanced, close to the FAO / WHO mode and egg white mode. Clams are low in fat but rich in unsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as high as 30.4%. A variety of essential minerals for the human body. It can be seen that clams are not only aquatic products with high nutritional value, but also exce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/00A23L5/20A23L29/00A23L3/3472A23L3/3508A23L3/349
CPCA23L27/60A23L27/88A23L5/27A23L29/065A23L3/3472A23L3/3508A23L3/349A23V2002/00A23V2400/231A23V2400/169A23V2200/10A23V2200/15A23V2250/21A23V2250/2132A23V2250/214A23V2250/76
Inventor 朱文慧步营励建荣祝伦伟李学鹏刘贺于志国仪淑敏张映荷徐永霞
Owner BOHAI UNIV
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