CN102090618A - Scallop jam and processing method thereof - Google Patents
Scallop jam and processing method thereof Download PDFInfo
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- CN102090618A CN102090618A CN201010622686XA CN201010622686A CN102090618A CN 102090618 A CN102090618 A CN 102090618A CN 201010622686X A CN201010622686X A CN 201010622686XA CN 201010622686 A CN201010622686 A CN 201010622686A CN 102090618 A CN102090618 A CN 102090618A
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Abstract
The invention relates to a method for processing scallop jam, and belongs to the technical field of food processing methods. The scallop jam is characterized by comprising the following components in part by weight: 20 to 80 parts of scallop muddy flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials are non-polluted, green and healthy, and have abundant nutrition, wherein a steaming process has the effects of killing harmful microbes and parasites, and ensures that the safety and hygiene quality and quality of products are stable; in a seasoning process, seasoning liquid containing a certain amount of sugar and salt provides unique color, fragrance and taste for products and keeps the products fresh; the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs; and due to tank packages, the storage condition is stable, the products have long quality guarantee period under the storage condition at room temperature, and the service life of the products is prolonged.
Description
One, technical field
The present invention relates to scallop sauce processing method, belong to seafood processing method technical field.
Two, background technology
Scallop is rich in multiple nutritional components such as protein, carbohydrate, riboflavin and calcium, phosphorus, iron, can provide many-sided nutrition for human body, and have and reduce the effect of human serum cholesterol,, delicate, the delicious flavour of its closed shell muscle look pure white, nutritious, promptly one of eight delicacies " dried scallop " after closed shell flesh is drying.
Also contain rich and varied amino acid and amino acid whose byproduct nucleic acid in addition, play the effect that improves the health, the tonic effect of scallop even can match in excellence or beauty with abalone.
The nutritive value of scallop is very high, it contains several mineral materials, be rich in a large amount of protein, DNA, various trace elements, low cholesterol, protein content are up to 61.8%, be chicken, beef, bright shrimp 3 times, also on shark's fin, bird's nest, " the Dai Ertai 7-cholesterol " that it contains and " 24-methylene cholesterol " can suppress the drainage of cholesterol at the synthetic of human liver and acceleration cholesterol to the content of mineral matter.
The eating method one of scallop is to make " dried scallop " at present, but the finished product long storage time, but can lose the original delicate flavour of scallop; The 2nd, with the various dish of bright product processing and fabricating, delicious flavour but can't long storage time.
Three, summary of the invention
The objective of the invention is to solve the weak point that above-mentioned prior art exists, provide a kind of delicious flavour good to eat, be easy to storage, easy to carry, can be for directly edible scallop sauce and processing method thereof.
Processing method of the present invention realizes through following technical scheme:
A kind of scallop sauce, its special character are that the formula constituent (by weight) of this scallop sauce is: scallop muddy flesh 20-80 part, bright bamboo shoot 10-20 part, green onion 2-6 part, ginger 2-4 part, garlic powder 2-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, I+G3-10 part, nutritious flavouring juice 5-10 part.
Described nutritious flavouring juice comprises concentrated chicken bone soup 10-30 part, concentrated pig bone made soup 10-30 part, concentrated fish-bone soup 10-20 part, vegetable oil 2-5 part, animal oil 2-5 part, edible Chinese herbal medicine soup stock 5-10 part by weight; Its preparation method is as follows:
1), the various concentrated bone soups of above-mentioned part by weight are heated to 50-60 ℃, add edible Chinese herbal medicine soup stock, vegetable oil and animal oil according to above-mentioned part by weight successively then and stir, make it fully to mix;
2), the above-mentioned material that will mix carries out emulsification treatment, baste gets product.
Described edible Chinese herbal medicine soup stock comprises genseng 5-10 part by weight, lily 5-7 part, and agalloch eaglewood 5-10 part, orange peel 2-5 part, Radix Astragali 3-6 part, Radix Angelicae Sinensis 5-10 part, its preparation method is:
Take by weighing various raw materials in proportion respectively, soak into to pull out with clear water and put into pot, water requires to no raw material in the pot, and the big fire infusion changes slow fire 60 minutes after 15 minutes, and it is standby to get in the pot soup juice behind the fire of pass.
Described concentrated chicken bone soup, concentrated pig bone made soup, concentrated fish-bone soup are respectively chicken bone, pig bone, fish-bone and the clear water ratio according to weight ratio 1: 1-5, and slow fire is stewed and made in 1-3 hour.
The processing method of above-mentioned scallop sauce is:
1, raw material is handled: selected scallop shell is rinsed well, gone into pot and cook.
2, extract Bei Zhu: take out the scallop cook, leave and take scallop post part, to the scallop post clean, cooling, draining.
3, scallop is played sauce: above-mentioned scallop post is put into agitator smash processing, it is standby to form the muddy flesh shape at last.
4, raw material pulverizing: bright bamboo shoot, green onion, ginger are cut into shape in small, broken bits, and Chinese prickly ash is pulverized.
5, seasoning: above-mentioned the 3rd scallop muddy flesh that obtains of step and bright bamboo shoot, green onion, ginger, garlic powder, salt, soft white sugar, Chinese prickly ash, I+G and the nutritious flavouring juice of corresponding proportioning are mixed.
6, sterilization: the above-mentioned mixing sauce that obtains is carried out high-temperature inactivation, and then pressure sterilization.
7, pack: the jar of packing into of the scallop sauce vacuum seal after sterilization.
The invention has the beneficial effects as follows:
The present invention is owing to adopt above-mentioned processing technology, and raw material is pollution-free, and green health is nutritious; Wherein cook operation and all played the kill harmful microorganism, killed parasitic effect, guaranteed the safety and sanitation quality of product and stablizing of quality; In the seasoning operation, in the baste composition because of containing a certain amount of sugar, salt, the color, smell and taste of product uniqueness had both been given as flavouring, also played fresh-keeping effect, not only include nutrition and the delicious soup-stock that has concurrently in the baste, and had more the nourishing and fit keeping function effect of Chinese herbal medicine, a jar packing (packing) provides metastable condition of storage, guaranteed that product has the long shelf-life under the normal temperature storage condition, prolonged the commodity price life-span of product.
Four, the specific embodiment
Below provide the specific embodiment of the present invention, formation of the present invention is further specified.
Embodiment 1
A kind of scallop sauce, formula constituent (by weight) is: 20 parts of scallop muddy flesh, 10 parts in bright bamboo shoot, 2 parts of green onions, 2 parts of ginger, 2 parts in garlic powder, 3 parts of salt, 3 parts of soft white sugars, 2 parts in Chinese prickly ash, I+G3 part, 5 parts in nutritious flavouring juice.
Described nutritious flavouring juice comprises 10 parts of concentrated chicken bone soup, 10 parts of concentrated pig bone made soup, 10 parts of concentrated fish-bone soup, 2 parts of vegetable oil, 2 parts in animal oil, 5 parts of edible Chinese herbal medicine soup stocks; Its preparation method is as follows:
1), the various concentrated bone soups of above-mentioned part by weight are heated to 50-60 ℃, add edible Chinese herbal medicine soup stock, vegetable oil and animal oil according to above-mentioned part by weight successively then and stir, make it fully to mix;
2), the above-mentioned material that will mix carries out emulsification treatment, baste gets product.
Described concentrated chicken bone soup, concentrated pig bone made soup, concentrated fish-bone soup are respectively chicken bone, pig bone, fish-bone and clear water according to 1: 1 ratio of weight ratio, and slow fire is stewed and made in 1 hour.
Described edible Chinese herbal medicine soup stock comprises 5 parts of gensengs, 5 parts of lilies, and 5 parts of agalloch eaglewood, 2 parts of orange peels, 3 parts of the Radixs Astragali, 5 parts of Radix Angelicae Sinensis, its preparation method is:
Take by weighing various raw materials in proportion respectively, soak into to pull out with clear water and put into pot, water requires to no raw material in the pot, and the big fire infusion changes slow fire 60 minutes after 15 minutes, closes fieryly, and it is standby to get in the pot soup juice.
The processing method of above-mentioned scallop sauce is:
1, raw material is handled: selected scallop shell is rinsed well, gone into pot and cook.
2, extract Bei Zhu: take out the scallop cook, leave and take scallop post part, to the scallop post clean, cooling, draining.
3, scallop is played sauce: above-mentioned scallop post is put into agitator smash processing, it is standby to form the muddy flesh shape at last.
4, raw material pulverizing: bright bamboo shoot, green onion, ginger are cut into shape in small, broken bits, and Chinese prickly ash is pulverized.
5, seasoning: above-mentioned the 3rd scallop muddy flesh that obtains of step and bright bamboo shoot, green onion, ginger, garlic powder, salt, soft white sugar, Chinese prickly ash, I+G and the nutritious flavouring juice of corresponding proportioning are mixed.
6, sterilization: the above-mentioned mixing sauce that obtains is carried out high-temperature inactivation, and then pressure sterilization.
7, pack: the jar of packing into of the scallop sauce vacuum seal after sterilization.
Embodiment 2
A kind of scallop sauce, formula constituent (by weight) is: 80 parts of scallop muddy flesh, 20 parts in bright bamboo shoot, 6 parts of green onions, 4 parts of ginger, 4 parts in garlic powder, 10 parts of salt, 10 parts of soft white sugars, 6 parts in Chinese prickly ash, I+G10 part, 10 parts in nutritious flavouring juice.
Described nutritious flavouring juice comprises concentrated chicken bone soup part, 30 parts of concentrated pig bone made soup, 20 parts of concentrated fish-bone soup, 5 parts of vegetable oil, 5 parts in animal oil, 10 parts of edible Chinese herbal medicine soup stocks; Its preparation method is as follows:
1), the various concentrated bone soups of above-mentioned part by weight are heated to 50-60 ℃, add edible Chinese herbal medicine soup stock, vegetable oil and animal oil according to above-mentioned part by weight successively then and stir, make it fully to mix;
2), the above-mentioned material that will mix carries out emulsification treatment, baste gets product.
Described concentrated chicken bone soup, concentrated pig bone made soup, concentrated fish-bone soup are respectively chicken bone, pig bone, fish-bone and clear water according to 1: 3 ratio of weight ratio, and slow fire is stewed and made in 2 hours.
Described edible Chinese herbal medicine soup stock comprises 10 parts of gensengs, 7 parts of lilies, and 10 parts of agalloch eaglewood, 5 parts of orange peels, 6 parts of the Radixs Astragali, 10 parts of Radix Angelicae Sinensis, its preparation method is:
Take by weighing various raw materials in proportion respectively, soak into to pull out with clear water and put into pot, water requires to no raw material in the pot, and the big fire infusion changes slow fire 60 minutes after 15 minutes, closes fieryly, and it is standby to get in the pot soup juice.
The processing method of above-mentioned scallop sauce is:
1, raw material is handled: selected scallop shell is rinsed well, gone into pot and cook.
2, extract Bei Zhu: take out the scallop cook, leave and take scallop post part, to the scallop post clean, cooling, draining.
3, scallop is played sauce: above-mentioned scallop post is put into agitator smash processing, it is standby to form the muddy flesh shape at last.
4, raw material pulverizing: bright bamboo shoot, green onion, ginger are cut into shape in small, broken bits, and Chinese prickly ash is pulverized.
5, seasoning: above-mentioned the 3rd scallop muddy flesh that obtains of step and bright bamboo shoot, green onion, ginger, garlic powder, salt, soft white sugar, Chinese prickly ash, I+G and the nutritious flavouring juice of corresponding proportioning are mixed.
6, sterilization: the above-mentioned mixing sauce that obtains is carried out high-temperature inactivation, and then pressure sterilization.
7, pack: the jar of packing into of the scallop sauce vacuum seal after sterilization.
Embodiment 3
A kind of scallop sauce, the formula constituent of this scallop sauce (by weight) is: 50 parts of scallop muddy flesh, 15 parts in bright bamboo shoot, 4 parts of green onions, 3 parts of ginger, 3 parts in garlic powder, 6 parts of salt, 6 parts of soft white sugars, 4 parts in Chinese prickly ash, I+G6 part, 7 parts in nutritious flavouring juice.
Described nutritious flavouring juice comprises 20 parts of concentrated chicken bone soup, 20 parts of concentrated pig bone made soup, 15 parts of concentrated fish-bone soup, 3 parts of vegetable oil, 4 parts in animal oil, 8 parts of edible Chinese herbal medicine soup stocks; Its preparation method is as follows:
1), the various concentrated bone soups of above-mentioned part by weight are heated to 50-60 ℃, add edible Chinese herbal medicine soup stock, vegetable oil and animal oil according to above-mentioned part by weight successively then and stir, make it fully to mix;
2), the above-mentioned material that will mix carries out emulsification treatment, baste gets product.
Described concentrated chicken bone soup, concentrated pig bone made soup, concentrated fish-bone soup are respectively chicken bone, pig bone, fish-bone and clear water according to 1: 5 ratio of weight ratio, and slow fire is stewed and made in 3 hours.
Described edible Chinese herbal medicine soup stock comprises 7 parts of gensengs, 6 parts of lilies, and 8 parts of agalloch eaglewood, 4 parts of orange peels, 4 parts of the Radixs Astragali, 7 parts of Radix Angelicae Sinensis, its preparation method is:
Take by weighing various raw materials in proportion respectively, soak into to pull out with clear water and put into pot, water requires to no raw material in the pot, and the big fire infusion changes slow fire 60 minutes after 15 minutes, closes fieryly, and it is standby to get in the pot soup juice.
The processing method of above-mentioned scallop sauce is:
1, raw material is handled: selected scallop shell is rinsed well, gone into pot and cook.
2, extract Bei Zhu: take out the scallop cook, leave and take scallop post part, to the scallop post clean, cooling, draining.
3, scallop is played sauce: above-mentioned scallop post is put into agitator smash processing, it is standby to form the muddy flesh shape at last.
4, raw material pulverizing: bright bamboo shoot, green onion, ginger are cut into shape in small, broken bits, and Chinese prickly ash is pulverized.
5, seasoning: above-mentioned the 3rd scallop muddy flesh that obtains of step and bright bamboo shoot, green onion, ginger, garlic powder, salt, soft white sugar, Chinese prickly ash, I+G and the nutritious flavouring juice of corresponding proportioning are mixed.
6, sterilization: the above-mentioned mixing sauce that obtains is carried out high-temperature inactivation, and then pressure sterilization.
7, pack: the jar of packing into of the scallop sauce vacuum seal after sterilization.
The present invention is owing to adopt above-mentioned processing technology, and raw material is pollution-free, and green health is nutritious; Wherein cook operation and all played the kill harmful microorganism, killed parasitic effect, guaranteed the safety and sanitation quality of product and stablizing of quality; In the seasoning operation, in the baste composition because of containing a certain amount of sugar, salt, the color, smell and taste of product uniqueness had both been given as flavouring, also played fresh-keeping effect, not only include nutrition and the delicious soup-stock that has concurrently in the baste, and had more the nourishing and fit keeping function effect of Chinese herbal medicine, a jar packing (packing) provides metastable condition of storage, guaranteed that product has the long shelf-life under the normal temperature storage condition, prolonged the commodity price life-span of product.
Claims (5)
1. a scallop sauce is characterized in that the formula constituent of this scallop sauce is by weight: scallop muddy flesh 20-80 part, bright bamboo shoot 10-20 part, green onion 2-6 part, ginger 2-4 part, garlic powder 2-4 part, salt 3-10 part, soft white sugar 3-10 part, Chinese prickly ash 2-6 part, I+G3-10 part, nutritious flavouring juice 5-10 part.
2. according to the described a kind of scallop sauce of claim 1, it is characterized in that
Described nutritious flavouring juice comprises concentrated chicken bone soup 10-30 part, concentrated pig bone made soup 10-30 part, concentrated fish-bone soup 10-20 part, vegetable oil 2-5 part, animal oil 2-5 part, edible Chinese herbal medicine soup stock 5-10 part by weight;
Its preparation method is as follows:
1), the various concentrated bone soups of above-mentioned part by weight are heated to 50-60 ℃, add edible Chinese herbal medicine soup stock, vegetable oil and animal oil according to above-mentioned part by weight successively then and stir, make it fully to mix;
2), the above-mentioned material that will mix carries out emulsification treatment, baste gets product.
3. according to the described a kind of scallop sauce of claim 2, it is characterized in that
Described edible Chinese herbal medicine soup stock comprises genseng 5-10 part by weight, lily 5-7 part, and agalloch eaglewood 5-10 part, orange peel 2-5 part, Radix Astragali 3-6 part, Radix Angelicae Sinensis 5-10 part, its preparation method is:
Take by weighing various raw materials in proportion respectively, soak into to pull out with clear water and put into pot, water requires to no raw material in the pot, and the big fire infusion changes slow fire 60 minutes after 15 minutes, closes fieryly, and it is standby to get in the pot soup juice.
4. according to the described a kind of scallop sauce of claim 1, it is characterized in that
Described concentrated chicken bone soup, concentrated pig bone made soup, concentrated fish-bone soup are respectively chicken bone, pig bone, fish-bone and the clear water ratio according to weight ratio 1: 1-5, and slow fire is stewed and made in 1-3 hour.
5. claim 1 or 2 or the processing method of 3 or 4 described a kind of scallop sauce is characterized in that may further comprise the steps:
1), raw material is handled: selected scallop shell is rinsed well, gone into pot and cook;
2), extract Bei Zhu: take out the scallop that cooks, leave and take scallop post part, to the scallop post clean, cooling, draining;
3), scallop is played sauce: above-mentioned scallop post is put into agitator smash processing, it is standby to form the muddy flesh shape at last;
4), raw material pulverizing: bright bamboo shoot, green onion, ginger are cut into shape in small, broken bits, and Chinese prickly ash is pulverized;
5), seasoning: above-mentioned the 3rd scallop muddy flesh that obtains of step and bright bamboo shoot, green onion, ginger, garlic powder, salt, soft white sugar, Chinese prickly ash, I+G and the nutritious flavouring juice of corresponding proportioning are mixed;
6), sterilization: the above-mentioned mixing sauce that obtains is carried out high-temperature inactivation, and then pressure sterilization;
7), pack: the jar of packing into of the scallop sauce vacuum seal after sterilization.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010622686XA CN102090618B (en) | 2010-12-31 | 2010-12-31 | Scallop jam and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010622686XA CN102090618B (en) | 2010-12-31 | 2010-12-31 | Scallop jam and processing method thereof |
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| CN102090618A true CN102090618A (en) | 2011-06-15 |
| CN102090618B CN102090618B (en) | 2012-07-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564407A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Shrimp scallop sauce and preparation method thereof |
| CN103598569A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Hot and spicy hoisinsauce |
| CN105815754A (en) * | 2016-04-28 | 2016-08-03 | 吴秋菊 | Scallop sauce and preparation method thereof |
| CN108185395A (en) * | 2017-12-30 | 2018-06-22 | 连云港康康食品有限公司 | A kind of scallop jam and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101507515A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | Preparation method of instant scallop |
| CN101756164A (en) * | 2009-12-25 | 2010-06-30 | 河北农业大学 | Scallop soybean paste and fermentation method thereof |
-
2010
- 2010-12-31 CN CN201010622686XA patent/CN102090618B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317674A (en) * | 2008-07-10 | 2008-12-10 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101507515A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | Preparation method of instant scallop |
| CN101756164A (en) * | 2009-12-25 | 2010-06-30 | 河北农业大学 | Scallop soybean paste and fermentation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《中国调味品》 20070731 纪蓓 等 扇贝酱发酵工艺研究 第44-47页 1-5 , 第7期 2 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564407A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Shrimp scallop sauce and preparation method thereof |
| CN103598569A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Hot and spicy hoisinsauce |
| CN105815754A (en) * | 2016-04-28 | 2016-08-03 | 吴秋菊 | Scallop sauce and preparation method thereof |
| CN108185395A (en) * | 2017-12-30 | 2018-06-22 | 连云港康康食品有限公司 | A kind of scallop jam and its processing method |
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| Publication number | Publication date |
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| CN102090618B (en) | 2012-07-25 |
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