CN101390608B - Process method of white clam chilli garlic sauce - Google Patents
Process method of white clam chilli garlic sauce Download PDFInfo
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- CN101390608B CN101390608B CN200810158418XA CN200810158418A CN101390608B CN 101390608 B CN101390608 B CN 101390608B CN 200810158418X A CN200810158418X A CN 200810158418XA CN 200810158418 A CN200810158418 A CN 200810158418A CN 101390608 B CN101390608 B CN 101390608B
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Abstract
Disclosed is a Mastra mashed garlic catsup processing method, including the following steps: grinding Mastra meat and dehydrating after silt removal; peeling garlic and preparing the garlic into mashed garlic; adding appropriate amount of edible oil into a pan, heating and then sequentially adding Mastra meat, mashed garlic, various auxiliary materials, prepared seasoning matters and additives, adding appropriate amount of water, boiling until most of the water is evaporated, adding appropriate amount of monosodium glutamate and mixing to be even; naturally cooling and filling when the catsup is hot. The invention solves the technical difficulty that due to large content of silt, Mastra meat is unsuitable to be processed, utilized and eaten. The invention adopts special preparing and processing techniques and the prepared product is delicious in flavor and rich in nutrition and can better satisfy the food demand of the consumers.
Description
Technical field
The invention belongs to food processing technology field, specifically, is a kind of processing method of white clam chilli garlic sauce.
Background technology
White clam formal name used at school Mactra quadrangularis has higher nutritive value.Show according to data, contain protein 10.8g in the white clam meat of every hectogram, fatty 1.16g, carbohydrate 4.6g, calcium 37mg, phosphorus 82mg, iron 14.2mg, vitamin A 400 international units, thiamine 0.03mg, the plain 0.15mg of comb sulphur, nicotinic acid 1.7mg.Wherein protein contain in 9 human body must amino acid and ratio moderate, belong to complete protein, contain brain gold main component in its fat.The traditional Chinese medical science thinks, white clam meat flavor cold in nature is salty, enriching yin, Li Shui are arranged, reduces phlegm, effect such as soft heavily fortified point.Long-term edible, not only nutritious, delicious flavour, and health care is arranged.
White clam distributes extensively, and stock number is big, but because of its silt content is big, does not obtain effective processing and utilization always.And present processing is merely on a small scale a spot of elementary processing, as freezes clam meat and clam meat and only do in indivedual coastal regions seasonality and see goods, and the white clam meat foods packed in carton containers of seasoning only has academic the report, and market is out of stock.Present situation is that kind is few, and the circulation market face is narrow, a right flavor people group of mean people, and resource utilization is low, and its product processed is difficult to solve the difficult problem that white clam meat is big because of silt content, gritty sense is arranged when eating.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of white clam chilli garlic sauce, this method working (machining) efficiency is high, and its product processed mouthfeel is good, delicious flavour, instant.
For realizing above-mentioned purpose, technical scheme of the present invention may further comprise the steps:
A, white clam meat is pulverized, water is washed in a pan and is removed silt, sloughs moisture then, processes major ingredient;
B, with garlic peeling, process garlic solvent;
Add appropriate amount of edible oil in c, the pot; The heating back is constantly adding above-mentioned major ingredient, garlic solvent, auxiliary material and prepared seasoning matters and additive under the stirring condition successively; It is an amount of that Bian Jiashui is stirred on the limit, boils and after making big portion moisture dry up, cease fire, and adds an amount of monosodium glutamate and stir; Said auxiliary material is sweet fermented flour sauce and pimiento sauce;
D, naturally the cooling after, carry out can while hot by required specification.
Processing white clam chilli garlic sauce according to the method described above, is standard to break white clam internal organ when pulverizing clam meat in a step; Said elutriation should be eluriated several times, is not as the criterion so that broken clam meat mouthfeel is gritty; Use the 50-80 eye mesh screen to carry out draining in the elutriation process, eluriate accomplish after, broken clam meat poured in the 80-100 order mesh bag dewaters; Eluriate, dewater and should in 2 hours, accomplish, the water temperature during elutriation should be lower than 10 ℃; Naturally be cooled to 50-80 ℃ in the d step, canned while hot then.
When preparing garlic solvent in the b step of the present invention, earlier the garlic peeling is cleaned, processed garlic solvent with meat grinder or pulverizer then.
Said edible oil is a vegetable oil in the c step of the present invention, and its addition is that per 100 jin of batchings add 10-20 jin, and added water is boiling water, and its addition is that per 100 jin of batchings add 10-25 jin; Said seasoning matter is refined salt, sugar and monosodium glutamate, and said additive is an anticorrisive agent; By mass percentage, the proportioning of each batching is: broken clam meat 50-70%, and garlic solvent 10-20%, sweet fermented flour sauce 5-10%, pimiento sauce 5-10%, refined salt 4-10%, sugared 4-8%, monosodium glutamate 0.4---1.0%.Quality after wherein the amount of broken clam meat is removed sand and sloughed moisture with elutriation is as the criterion.
Said anticorrisive agent is a potassium sorbate, and its addition is to add 10-30g in per 100 jin of batchings, should with boiling water seasoning matter and additive be dissolved in advance; Said sugar is red continuous sugar.
The present invention has following good effect:
1, solved white clam meat because of big inconvenient processing and utilization of silt content and edible technical barrier.Clam meat is after pulverizing, eluriating; Its silt content is less than 0.2%, and the people does not have the more existing clam alive of any gritty sense and converts water and tell micromicrofarad and compare when edible, go thoroughly husky; Need not carry out secondary and go husky processed, reduced investment, cost is low, working (machining) efficiency is high, it is husky effective to go;
2, the present invention uses distinctive allotment making and process technology, and the product flavour that processes is delicious, and is nutritious, has the seafood quality, is fit to landlocked local flavor, and instant is fitted flavor crowd and consumption market thereby can enlarge, and satisfies consumers in general's dietary requirements.
3, useful exploration has been carried out in the deep processing of dialogue clam of the present invention.Enforcement of the present invention can solve white clam reasonable resources and utilize problem; Thereby also can solve the bigger zone of white clam density because of the dead problem of environmental pollution that brings of white clam; Promote the normal growth of white clam to catch development already, have tangible society and ecological benefits with supporting.
The specific embodiment
Embodiment 1, present embodiment prepare white clam chilli garlic sauce by following method:
A, the fresh white clam meat removed shell, all impurity such as slag, use dried wet crushing mill, pluck sieve sheet, take advantage of clam meat and freeze shortcake and pulverize, be standard to break the clam meat internal organ, so that naughtyly remove the silt in the stomach; With holding an amount of water in the water container, to pour broken clam meat into back and stirred 5-10 minute, the back is carried out draining with the 50-80 eye mesh screen with clam meat, and the clam meat behind the draining is put into another water container again and is eluriated once more, so eluriates 3 times, and extremely broken clam meat mouthfeel does not have gritty sense; Broken clam meat after eluriating is put into 80-100 order mesh bag tying,, push no longer to both hands that water outlet is as the criterion, process major ingredient with dewaterer or squeezer dehydration.The preparation major ingredient should be accomplished in 2 hours, and the water temperature during elutriation should not be higher than 10 ℃;
B, the garlic peeling is clean processes garlic solvent with meat grinder or pulverizer then;
C, take by weighing each batching: 50 jin of broken clam meats, 17 jin of garlic solvents, 10 jin of sweet fermented flour sauces, 10 jin in pimiento sauce, 8 jin of red continuous sugar, 4 jin of refined salt, 1 jin of monosodium glutamate by following proportioning.Quality after wherein the amount of broken clam meat is removed sand and sloughed moisture with elutriation is as the criterion.In advance the refined salt of aequum, red continuous sugar, monosodium glutamate and 10g potassium sorbate are dissolved with boiling water, monosodium glutamate and potassium sorbate should dissolve subsequent use respectively separately; Pour 10 jin of vegetable oil in the pot; Low baking temperature is used in boiled back; Add above-mentioned major ingredient, garlic solvent, sweet fermented flour sauce and pimiento sauce while stirring successively, refined salt, red continuous sugar and potassium sorbate after dissolving, add 22 jin in boiling water while stirring, boiled bubble 10-20 minute with moderate heat is boiled; Cease fire after making big portion moisture dry up, adding is dissolved and is taken the dish out of the pot after good monosodium glutamate stirs; Naturally be cooled to 50-80 ℃, canned while hot.Also can make the secondary high-temperature sterilization, with the raising performance of guaranteeing the quality.
Embodiment 2, take by weighing each batching: 58 jin of broken clam meats, 16 jin of garlic solvents, 8 jin of sweet fermented flour sauces, 8 jin in pimiento sauce, 6 jin of red continuous sugar, 3.2 jin of salt, 0.8 jin of monosodium glutamate by following proportioning.Quality after wherein the amount of broken clam meat is removed sand and sloughed moisture with elutriation is as the criterion.
The procedure of processing of present embodiment is with embodiment 1, but the addition of vegetable oil is 15 jin, and 16 jin of the additions of boiling water, the addition of potassium sorbate are 20g.
Embodiment 3, take by weighing each batching: 70 jin of broken clam meats, 10 jin of garlic solvents, 5 jin of sweet fermented flour sauces, 5 jin in pimiento sauce, 4 jin of red continuous sugar, 5.6 jin of refined salt, 0.4 jin of monosodium glutamate by following proportioning.Quality after wherein the amount of broken clam meat is removed sand and sloughed moisture with elutriation is as the criterion.
The procedure of processing of present embodiment is with embodiment 1, but the addition of vegetable oil is 20 jin, and the addition of boiling water is 12 jin, and the addition of potassium sorbate is 30g.
Claims (10)
1. the processing method of a white clam chilli garlic sauce is characterized in that may further comprise the steps:
A, white clam meat is pulverized, water is washed in a pan and is removed silt, sloughs moisture then, processes major ingredient;
B, with garlic peeling, process garlic solvent;
Add appropriate amount of edible oil in c, the pot; The heating back is constantly adding above-mentioned major ingredient, garlic solvent, auxiliary material and prepared seasoning matters and additive under the stirring condition successively; It is an amount of that Bian Jiashui is stirred on the limit, boils and after making big portion moisture dry up, cease fire, and adds an amount of monosodium glutamate and stir; Said auxiliary material is sweet fermented flour sauce and pimiento sauce;
D, naturally the cooling after, carry out can while hot by required specification.
2. according to the processing method of the described white clam chilli garlic sauce of claim 1, be standard to break white clam internal organ when it is characterized in that pulverizing clam meat in a step.
3. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that said elutriation should be eluriated several times in a step, be not as the criterion so that broken clam meat mouthfeel is gritty; Use the 50-80 eye mesh screen to carry out draining in the elutriation process, eluriate accomplish after, broken clam meat poured in the 80-100 order mesh bag dewaters; Eluriate, dewater and should in 2 hours, accomplish, the water temperature during elutriation should be lower than 10 ℃.
4. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that in the b step garlic peeling being cleaned, process garlic solvent with meat grinder or pulverizer.
5. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that being cooled to 50-80 ℃ in the d step naturally, canned while hot then.
6. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that said edible oil is a vegetable oil in the c step, its addition is that per 100 jin of batchings add 10-20 jin.
7. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that said seasoning matter is refined salt, sugar and monosodium glutamate in the c step, said additive is an anticorrisive agent.
8. according to the processing method of the described white clam chilli garlic sauce of claim 7, it is characterized in that by mass percentage that the proportioning of each batching is: broken clam meat 50-70%; Garlic solvent 10-20%, sweet fermented flour sauce 5-10%, pimiento sauce 5-10%; Refined salt 4-10%, sugared 4-8%, monosodium glutamate 0.4-1.0%.
9. according to the processing method of the described white clam chilli garlic sauce of claim 7, it is characterized in that said sugar is red continuous sugar.
10. according to the processing method of the described white clam chilli garlic sauce of claim 1, it is characterized in that with boiling water seasoning matter and additive to be dissolved in advance in the c step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810158418XA CN101390608B (en) | 2008-10-30 | 2008-10-30 | Process method of white clam chilli garlic sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810158418XA CN101390608B (en) | 2008-10-30 | 2008-10-30 | Process method of white clam chilli garlic sauce |
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| CN101390608A CN101390608A (en) | 2009-03-25 |
| CN101390608B true CN101390608B (en) | 2012-07-25 |
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| CN200810158418XA Expired - Fee Related CN101390608B (en) | 2008-10-30 | 2008-10-30 | Process method of white clam chilli garlic sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103989147B (en) * | 2014-04-29 | 2016-03-02 | 江苏恒顺醋业股份有限公司 | A kind of clam garlic powder and chilli paste and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218972A (en) * | 2008-01-19 | 2008-07-16 | 王向东 | Production method for flavour thick chilli sauce |
| CN101233917A (en) * | 2008-02-22 | 2008-08-06 | 李涛 | Tomato medlar chilli garlic sauce and preparation method thereof |
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2008
- 2008-10-30 CN CN200810158418XA patent/CN101390608B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218972A (en) * | 2008-01-19 | 2008-07-16 | 王向东 | Production method for flavour thick chilli sauce |
| CN101233917A (en) * | 2008-02-22 | 2008-08-06 | 李涛 | Tomato medlar chilli garlic sauce and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘国信.美味蒜蓉和香菇蒜蓉酱的加工方法.《江苏调味副食品》.2007,第24卷(第5期),30-32. * |
| 崔蕊静等.保健调味蒜蓉酱的研制.《食品工业》.2001,(第5期),20-21. * |
| 张添等.文蛤肉的水解及文蛤调味酱的制备.《食品科技》.2004,(第4期),46-48. * |
| 黄发新等.动植物蛋白复合风味酱的研制.《中国酿造》.2005,(第1期),45-47. * |
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