CN102805390A - Method for producing clam juice - Google Patents
Method for producing clam juice Download PDFInfo
- Publication number
- CN102805390A CN102805390A CN2012103004039A CN201210300403A CN102805390A CN 102805390 A CN102805390 A CN 102805390A CN 2012103004039 A CN2012103004039 A CN 2012103004039A CN 201210300403 A CN201210300403 A CN 201210300403A CN 102805390 A CN102805390 A CN 102805390A
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- China
- Prior art keywords
- clam
- soup
- sterilization
- sand
- sedimentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for producing clam juice which is good in color and taste and abundant in nutrition. The method is characterized by comprising the following steps of: (1) cleaning clams; (2) allowing the clams to spit sand; (3) stewing, namely stewing the clams which spit the sand for over 1 hour, and cooling to natural temperature; (4) heating obtained soup and sterilizing; (5) precipitating and filtering; (6) concentrating; (7) checking and sterilizing; and (8) filtering and packaging.
Description
Technical field
The invention belongs to clam juice field of production, the production method of the clam juice that especially a kind of color and taste is good, nutritious.
Background technology
Clam is the food that people like, often eats to have and promotes longevity, nourishes and be good for the stomach.Also contain very abundant nutriment in the clam soup, all wasted at present.
Summary of the invention
The production method that the purpose of this invention is to provide good, the nutritious clam juice of a kind of color and taste.
Technical scheme of the present invention is: the production method of clam juice is characterized in that comprising the following steps:
(1) clam is cleaned: cleaned clam 5-10 minute with clear water;
(2) tell sand: the clam that will clean was placed in the water more than 2 hours, let clam tell sand;
(3) boiling: the clam that will tell behind the sand carries out boiling, and digestion time is cooled to natural temperature more than 1 hour then;
(4) get Tonga heat kill bacterium: get the clam soup of boiling, carry out pasteurization;
(5) sedimentation and filtration: the clam soup that will pass through sterilization carries out sedimentation and filtration;
(6) concentrate: the clam soup that will pass through sedimentation and filtration concentrates;
(7) check sterilization: the clam soup that concentrates is carried out Micro biological Tests and sterilization;
(8) filter and package: will pass through the check sterilization clam soup pack, finished product.
Effect of the present invention is: clam has low fat, high protein, is rich in the characteristics of various trace elements, the clam juice that adopts the inventive method to produce, and its conditioning products has good, the nutritious characteristics of color and taste.
Below in conjunction with not limiting embodiment the present invention is done further explanation.
The specific embodiment
The production method of clam juice comprises the following steps:
(1) clam is cleaned: cleaned clam 5-10 minute with clear water;
(2) tell sand: the clam that will clean was placed in the water more than 2 hours, let clam tell sand;
(3) boiling: the clam that will tell behind the sand carries out boiling, and digestion time is cooled to natural temperature more than 1 hour then;
(4) get Tonga heat kill bacterium: get the clam soup of boiling, carry out pasteurization;
(5) sedimentation and filtration: the clam soup that will pass through sterilization carries out sedimentation and filtration;
(6) concentrate: the clam soup that will pass through sedimentation and filtration concentrates;
(7) check sterilization: the clam soup that concentrates is carried out Micro biological Tests and sterilization;
(8) filter and package: will pass through the check sterilization clam soup pack, finished product.
Claims (1)
1. the production method of clam juice is characterized in that comprising the following steps:
(1) clam is cleaned: cleaned clam 5-10 minute with clear water;
(2) tell sand: the clam that will clean was placed in the water more than 2 hours, let clam tell sand;
(3) boiling: the clam that will tell behind the sand carries out boiling, and digestion time is cooled to natural temperature more than 1 hour then;
(4) get Tonga heat kill bacterium: get the clam soup of boiling, carry out pasteurization;
(5) sedimentation and filtration: the clam soup that will pass through sterilization carries out sedimentation and filtration;
(6) concentrate: the clam soup that will pass through sedimentation and filtration concentrates;
(7) check sterilization: the clam soup that concentrates is carried out Micro biological Tests and sterilization;
(8) filter and package: will pass through the check sterilization clam soup pack, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103004039A CN102805390A (en) | 2012-08-23 | 2012-08-23 | Method for producing clam juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103004039A CN102805390A (en) | 2012-08-23 | 2012-08-23 | Method for producing clam juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102805390A true CN102805390A (en) | 2012-12-05 |
Family
ID=47229396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103004039A Pending CN102805390A (en) | 2012-08-23 | 2012-08-23 | Method for producing clam juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805390A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431980A (en) * | 2014-12-24 | 2015-03-25 | 江南大学 | Blending clam sauce and preparation method thereof |
| CN106135447A (en) * | 2016-07-29 | 2016-11-23 | 中国水产科学研究院黄海水产研究所 | A kind of clam juice inner ester bean curd |
| CN108835580A (en) * | 2018-08-31 | 2018-11-20 | 广西极牛餐饮管理有限公司 | A kind of enriching yin clam soup |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4279934A (en) * | 1977-10-05 | 1981-07-21 | The American Original Corporation | Method for improving the odor, flavor and color of canned ocean clam products |
| CN1088752A (en) * | 1993-01-01 | 1994-07-06 | 肖丰建 | Concentrated clam extract |
| KR20030038181A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
| CN101473978A (en) * | 2009-01-20 | 2009-07-08 | 漳浦县丰盛食品有限公司 | Process flow of Tapes japonica concentrated solution and preparation method thereof |
| CN101731673A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Method for producing vacuum clams |
| CN101779801A (en) * | 2009-01-21 | 2010-07-21 | 山东潍坊龙威实业有限公司 | Processing method of mactra veneriformis soup |
-
2012
- 2012-08-23 CN CN2012103004039A patent/CN102805390A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4279934A (en) * | 1977-10-05 | 1981-07-21 | The American Original Corporation | Method for improving the odor, flavor and color of canned ocean clam products |
| CN1088752A (en) * | 1993-01-01 | 1994-07-06 | 肖丰建 | Concentrated clam extract |
| KR20030038181A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
| CN101473978A (en) * | 2009-01-20 | 2009-07-08 | 漳浦县丰盛食品有限公司 | Process flow of Tapes japonica concentrated solution and preparation method thereof |
| CN101779801A (en) * | 2009-01-21 | 2010-07-21 | 山东潍坊龙威实业有限公司 | Processing method of mactra veneriformis soup |
| CN101731673A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Method for producing vacuum clams |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431980A (en) * | 2014-12-24 | 2015-03-25 | 江南大学 | Blending clam sauce and preparation method thereof |
| CN106135447A (en) * | 2016-07-29 | 2016-11-23 | 中国水产科学研究院黄海水产研究所 | A kind of clam juice inner ester bean curd |
| CN108835580A (en) * | 2018-08-31 | 2018-11-20 | 广西极牛餐饮管理有限公司 | A kind of enriching yin clam soup |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121205 |