Processed products by cooking freezing fresh clam with shell and its preparation method

A technology for processing products and production methods, applied in the field of crustacean aquatic product processing, can solve the problems of loss of original taste, limited vitality of fresh products, loss of umami taste, etc., and achieve the effect of fresh and tender clam meat

Inactive Publication Date: 2003-05-07
赵日万
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet people can taste its delicacy anytime and anywhere, the one, the vitality of fresh product is limited, and condition is unsuitable, dies very soon, and dead shellfish can decay, not only loses umami taste and easily causes food poisoning, thus Only places along the coast or with well-developed transportation are the places to taste this kind of seafood
The second is shellfish processed products (such as canned food, dried products, etc.), although they can maintain a considerable part of the umami taste, they often lose their original flavor very easily.
[0003] However, the shellfish products from which the meat is cleaned still lose their original taste to some extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 2

[0026] Processing of fresh and live clams without their shells.

[0027] The raw material is produced in a pollution-free sea area in Dalian, with a size of 3-4cm. The production process is basically the same as in Example 1, except that the live clams are packed in baskets after spewing sand, each basket is 2kg, rinsed with long-flowing sea water, and the empty shells, mud (stone) eggs and sundries are picked out again, and then put in for cleaning Machine cleaning, long-flow seawater rinsing, and baskets per 4kg, manual scrubbing to remove the fine sand in the clam skin pattern. In addition, boiling is done at 85-95°C for 60 seconds. Its following process is as example 1. After the processed product is sealed, it can be seen that the shell surface of Meretrix meretrix is ​​clean, the horizontal stripes (yellow) are clear, and most of the shells are not opened. Example 3

example 3

[0028] Variegated clams are freshly processed.

[0029] The temperature of the workshop is 18-20°C, the workshop ultraviolet light is pre-sterilized and disinfected, tools, utensils and other supplies are disinfected with sodium hypochlorite, workers wear disinfection work clothes, and hands and boots are disinfected. Variegated clams are produced in a sea area with good water quality and no pollution in Dalian, with a size of 3-4.5cm. The production process is as in example 2, except that the boiling time is 40-70s. The products are divided into three grades - 4.0~4.5 is LL grade, 3.5~4.0cm is L grade, 3.0~3.5cm is M grade, graded bagging and sealing.

[0030] The product is used as a hot pot ingredient. When the hot pot soup is heated at 70-80°C, add it. After 30-40 seconds, the sound of "pop, pop" will sound, and the clam shells will open their mouths. Take out the meat shells and break them apart. It will feel delicious when eating And no sand. You can also put the clam...

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PUM

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Abstract

A clam food with shell is prepared from fresh living clam through washing, removing sand, loading in string bag, cooking in water at 85-95 deg.C for 40-80 seconds, cooling, flushing, freezing at -28- -35 deg.C for 4-6 hrs, and cold storage at -18- -23 deg.C. It can be eaten after scaled in water at 70-80 deg.C for 30-40 seconds. Its advantages are tender clam, and delicious taste.

Description

technical field [0001] The invention belongs to the field of crustacean aquatic product processing. Background technique [0002] Shellfish aquatic products are not only nutritious but also delicious, especially seafood shellfish, which are treasures on the seafood table. Yet people can taste its delicacy anytime and anywhere, the one, the vitality of fresh product is limited, and condition is unsuitable, dies very soon, and dead shellfish can decay, not only loses umami taste and easily causes food poisoning, thus Only places along the coast or with well-developed transportation are the places to taste this kind of seafood. The second is shellfish processed products (such as canned food, dried products, etc.), although they can maintain a considerable part of the umami taste, they often lose their original flavor very easily. For example, there is a big difference between dried clams and fresh clams. In recent years, the processed products of fresh shellfish have been gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L17/50
Inventor 赵日万
Owner 赵日万
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