Making formula of tinfoil corbicula aurea heude and making method thereof

Abstract

The invention discloses a making formula of tinfoil corbicula aurea heude and a making method thereof, which aim to solve the problem that the nutritional value and the original taste and flavor of the corbicula aurea heude are difficult to retain because most of the conventional corbicula aurea heude making methods adopt a water boiling method. The formula comprises the following raw materials byweight: 400-600 g of corbicula aurea heude, 3-10 g of minced scallion, 3-10 g of minced garlic, 3-10 g of minced coriander, 2-6 g of salt, 3-10 g of monosodium glutamate, 2-6 g of chicken essence, 0.5-2 g of chili powder, 3-10 g of beef powder, 3-10 g of chicken powder and 2-6 g of Xiaoweibao. Excessive water does not need to be added in a baking process, water contained in the corbicula aurea heude flows out, and the original delicate flavor of the corbicula aurea heude is reserved as much as possible.

Description

technical field [0001] The invention relates to the field of food, in particular to a formula and a method for making tinfoil yellow clams. Background technique [0002] Yellow clam (also known as green willow clam), belongs to the mollusk phylum bivalves, and is distributed worldwide. In China, it is mainly distributed in the shallow waters of the Yellow Sea, and is rich in Dandong. It can be used for food and medicine, and it can also be used as bait for fish and poultry, and can be used as farmland fertilizer. Clam meat contains protein, multivitamins and calcium, phosphorus, iron, selenium and other nutrients needed by the human body. Containing a small amount of cobalt has a good effect on maintaining human hematopoietic function and restoring liver function, and has high nutritional value. [0003] At present, most of the methods of yellow clams are boiled in water, and seasonings such as onion, ginger, garlic, salt, monosodium glutamate, and chicken essence are adde...

AI Technical Summary

Problems solved by technology

However, the cooking process makes the taste and nutrients of the yellow clams disperse into the water, resulting in the transfer of the taste of the yellow clams, making it tasteless to eat, and it is difficult to retain the nutritional value and original flavor of the yellow clams.