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Corbicula fluminea-flavored hot pot dipping sauce and preparation method thereof

A hot pot dipping sauce and river clam technology, applied in freezing/cooling preservation of meat/fish, food science, etc., can solve the problems such as no river fresh flavor hot pot dipping sauce report, achieve good economic benefits and application prospects, and cheap raw materials Easy to obtain and improve thawing efficiency

Pending Publication Date: 2021-03-16
SUQIAN YONGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, there is no report on related products of Hexian flavor hot pot dipping sauce

Method used

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  • Corbicula fluminea-flavored hot pot dipping sauce and preparation method thereof
  • Corbicula fluminea-flavored hot pot dipping sauce and preparation method thereof
  • Corbicula fluminea-flavored hot pot dipping sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1, selection and processing of raw and auxiliary materials: thaw the frozen boiled clam meat by ultrasonic waves, and drain the water; beat 5% bean paste and 5% fermented bean curd with a cooking machine respectively according to the mass percentage to obtain bean paste and fermented bean curd for use; put them in an iron pot Add 2 liters of water, add 0.3% pepper, 0.1% nutmeg, 0.25% cinnamon, 0.01% bay leaf, 0.04% fennel, 0.1% grass fruit, 0.1% star anise, 0.85% ginger, 1% green onion according to the mass percentage, and put it on high heat After boiling, turn off the heat, cover the lid and let it cool down, filter to obtain the raw material water; mix 20% of the clam meat with 45% of the raw material water according to the mass percentage, and beat it with a cooking machine to get the clam pulp, which is set aside; Step 2, blending Cooking: add soybean oil to the iron pot, heat to 130°C, add the ready-to-use bean paste and fermented bean curd obtained in step 1 ...

Embodiment 2

[0031] Step 1, selection and processing of raw and auxiliary materials: thaw frozen boiled clam meat by ultrasonic waves, and drain water; beat 10% bean paste and 7.5% fermented bean curd with a cooking machine respectively according to the mass percentage to obtain bean bean paste and fermented bean curd; put them in an iron pot Add 2 liters of water, add 0.3% pepper, 0.1% nutmeg, 0.25% cinnamon, 0.01% bay leaf, 0.04% fennel, 0.1% grass fruit, 0.1% star anise, 0.85% ginger, 1% green onion according to the mass percentage, and put it on high heat After boiling, turn off the heat, cover and cool, filter to obtain raw water; mix 25% of clam meat with 50% of raw water according to the mass percentage, and beat with a cooking machine to obtain clam pulp, which is set aside;

[0032] Step 2, blending and boiling: add rapeseed oil to the iron pot, heat to 160°C, add the ready-to-use bean paste and fermented bean curd obtained in step 1 into the iron pot, stir-fry until red oil is obt...

Embodiment 3

[0036]Step 1, selection and processing of raw and auxiliary materials: thaw the frozen boiled clam meat by ultrasonic waves, and drain the water; beat 15% of bean paste and 10% of fermented bean curd with a cooking machine respectively according to the mass percentage to obtain bean paste and fermented bean curd; Add 2 liters of water, add 0.3% pepper, 0.1% nutmeg, 0.25% cinnamon, 0.01% bay leaf, 0.04% fennel, 0.1% grass fruit, 0.1% star anise, 0.85% ginger, 1% green onion according to the mass percentage, and put it on high heat After boiling, turn off the heat, cover and cool, filter to obtain raw water; mix 30% of clam meat with 55% of raw water according to the mass percentage, and beat with a cooking machine to obtain clam pulp, which is set aside;

[0037] Step 2, blending and cooking: Add peanut oil to the iron pot, heat to 150°C, add the ready-to-use bean paste and fermented bean curd obtained in Step 1 into the iron pot, stir fry until red oil is obtained, and then add...

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Abstract

The invention discloses corbicula fluminea-flavored hot pot dipping sauce and a preparation method thereof. The corbicula fluminea-flavored hot pot dipping sauce comprises the following concrete ingredients: 20 to 30 percent of corbicula fluminea meat, 45 to 55 percent of seasoning water, 5 to 10 percent of fermented bean curd, 5 to 15 percent of thick broad-bean sauce, 1 to 3 percent of sesame paste, 0.2 to 0.6 percent of refined salt, 4 to 6 percent of cooking wine, 0.1 to 0.3 percent of spice powder, 0.1 to 0.3 percent of monosodium glutamate, 0.1 to 0.3 percent of white granulated sugar, 0.4 to 0.6 percent of scallion-ginger-garlic powder and 0.04 to 0.06 percent of xanthan gum, wherein the corbicula fluminea meat is frozen boiled corbicula fluminea meat. The corbicula fluminea-flavored hot pot dipping sauce is prepared by the following steps of (1) selection and treatment of raw materials and auxiliary materials; (2) blending and boiling; (3) homogenization; and (4) filling and sterilization. The obtained corbicula fluminea-flavored hot pot dipping sauce is a brown-yellow to brown flowable colloid, has the flavor of natural corbicula fluminea, has no bad smell, and is rich indelicate flavor and soft in taste; the nutritional value and the product taste of the hot pot dipping sauce can be improved; the product quality and functional requirements can be improved; in addition, the process is simple; the operation is convenient; the equipment investment is low; and the used raw materials are cheap and can be easily obtained. The corbicula fluminea-flavored hot pot dippingsauce is suitable for industrial production, and achieves good economic benefits and application prospects.

Description

technical field [0001] The invention relates to a river clam-flavored hot pot dipping sauce and a preparation method thereof, belonging to the technical field of seasoning processing. Background technique [0002] The river clam (Corbicula fluminea) is a bivalve mollusc, also known as the yellow clam. my country's river clam culture has a large output and is extremely rich in resources. As a traditional Chinese medicine, river clam has the functions of appetizing, clearing breast, improving eyesight, diuretic, detoxification, treating liver disease, measles, reducing fever, relieving cough and reducing phlegm, and hangover. As one of the important economic aquatic products, river clam enjoys a high reputation in domestic and foreign (Korean and Japanese) markets because of its excellent quality, delicious taste and rich nutrition. At present, the comprehensive development and utilization of river clams in China is still in its infancy, and the utilization of river clam reso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/50A23L5/20A23B4/07A23L33/00
CPCA23L27/60A23L17/50A23L5/20A23B4/07A23L33/00
Inventor 孙卫军闫景坤
Owner SUQIAN YONGSHENG FOOD
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