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Method for processing spicy fresh clams

A processing method and a technology for spicy fresh clams, which are applied in the processing field of spicy fresh clams, can solve the problems of nutrient loss, poor taste of clam meat, single taste, etc., and achieve the effects of convenient eating, avoiding the reproduction of pathogens, and having a unique flavor.

Pending Publication Date: 2019-10-18
上海洋琪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a processing method of spicy fresh clams, which solves the problems of bad clam meat taste, serious nutrient loss and single taste in the existing clam instant packaged food.

Method used

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  • Method for processing spicy fresh clams
  • Method for processing spicy fresh clams

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A processing method of spicy fresh clams, comprising the following steps:

[0042] (1) Raw material thawing: put the frozen cooked clam meat into the thawing tank, and use tap water (in line with the standard of drinking water) to thaw. During the thawing process, the water temperature is below 4°C, and the thawing time is about 4 hours. During the thawing process, keep the ice-water mixture state. When the center temperature of clam raw material is at 0~-2℃; thawing ends.

[0043] (2) Selection / cleaning: After thawing, select the raw materials, pick out the possible impurities, and wash them with water < 4°C after picking. After cleaning, put them into the feeding cart and send them to the pickling workshop to wait system.

[0044] (3) Pickling: Add the marinade, stir and mix well, and then marinate for 20 hours in an environment with a temperature <4°C, as follows:

[0045] (3.1) Weigh 25% of water, and pour it into a stainless steel trough when the water temperatur...

Embodiment 2

[0066] A processing method of spicy fresh clams, comprising the following steps:

[0067] (1) Raw material thawing: put the frozen cooked clam meat into the thawing tank, and use tap water (in line with the drinking water standard) to thaw. During the thawing process, the water temperature is below 4°C, and the thawing time is about 3 hours. During the thawing process, the ice-water mixture should be kept. When the center temperature of clam raw material is at 0~-2℃; thawing ends.

[0068] (2) Selection / cleaning: After thawing, select the raw materials, pick out the possible impurities, and wash them with water < 4°C after picking. system.

[0069] (3) Pickling: add marinade, stir and mix well, and then marinate for 18 hours in an environment with a temperature <4°C, as follows:

[0070] (3.1) Weigh 23% of water, and pour it into a stainless steel trough when the water temperature is less than 4°C;

[0071] (3.2) Weigh 20% fructose syrup, pour it into a stainless steel trou...

Embodiment 3

[0091] A processing method of spicy fresh clams, comprising the following steps:

[0092] (1) Raw material thawing: put the frozen cooked clam meat into the thawing tank, and use tap water (in line with the standard of drinking water) to thaw. During the thawing process, the water temperature is below 4°C, and the thawing time is about 5 hours. During the thawing process, keep the ice-water mixture state. When the center temperature of clam raw material is at 0~-2℃; thawing ends.

[0093] (2) Selection / cleaning: After thawing, select the raw materials, pick out the possible impurities, and wash them with water < 4°C after picking. system.

[0094] (3) Marinate: Add marinade, stir and mix well, and marinate for 24 hours in an environment with a temperature <4°C, as follows:

[0095] (3.1) Weigh 28% of water, water temperature < 4°C, pour it into a stainless steel trough;

[0096] (3.2) Weigh 21% fructose syrup, pour it into a stainless steel trough, and stir evenly with wate...

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Abstract

The invention relates to a method for processing spicy fresh clams. The method comprises the following steps of (1) thawing of raw materials, wherein low temperature thawing is performed on frozen cooked clam meat; (2) picking / cleaning, wherein after thawing, the raw materials are selected, possible impurities are picked out, after picking, water less than 4 DEG C is used for cleaning, after cleaning is completed, the materials are ready for pickling; (3) pickling, wherein pickling materials are added, after uniform stirring and mixing are carried out, in an environment less than 4 DEG C, pickling is performed for 18-24 hours; (4) seasoning / stirring, wherein seasonings are added, uniform stirring and refrigeration are carried out, and the clam meat is ready for packaging; (5) inner packaging, wherein the pickled clam meat is put into plastic boxes according to the weight specification, covers are buckled up, food labels are pasted on the covers, and date of manufacture is shown on thelabels; (6) quick-freezing, wherein the packaged product is placed in a quick-freezing warehouse for quick-freezing, and the spicy fresh clams are obtained. The spicy fresh clams are convenient to eat, and have Sichuan flavor, the consumption habit for the clams is changed, the deliciousness of dishes can be standardized, and the customer scope of the clam meat food is continually expanded.

Description

technical field [0001] The invention relates to a processing method of spicy fresh clams, belonging to the field of aquatic product processing. Background technique [0002] The nutritional characteristics of clams are high protein, high trace elements, high iron, high calcium, and less fat. Clams are not only delicious, but also more comprehensive in nutrition, which is a high-quality and low-cost seafood. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients. [0003] Clams are a common ingredient in coastal cities. Consumers cook them in traditional ways at home or in catering stores, such as: soup, scallion fried, stewed eggs and other dishes. They are all eaten after cooking, and their taste is closely related to the chef's grasp of the ingredients, cooking methods and experience. Therefore, the taste is also different when cooking each time or eating each time in the same meal. In the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/00
CPCA23L17/50A23L27/00A23V2002/00A23V2250/606A23V2250/61A23V2300/20
Inventor 任海龙
Owner 上海洋琪食品有限公司
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