CN105661476A - Scallop sauce and preparation method thereof - Google Patents

Scallop sauce and preparation method thereof Download PDF

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Publication number
CN105661476A
CN105661476A CN201610114766.1A CN201610114766A CN105661476A CN 105661476 A CN105661476 A CN 105661476A CN 201610114766 A CN201610114766 A CN 201610114766A CN 105661476 A CN105661476 A CN 105661476A
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CN
China
Prior art keywords
parts
scallop
jam
sauce
pericarpium zanthoxyli
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Pending
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CN201610114766.1A
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Chinese (zh)
Inventor
蒙庆
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蒙庆
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Priority to CN201610114766.1A priority Critical patent/CN105661476A/en
Publication of CN105661476A publication Critical patent/CN105661476A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides scallop sauce. The scallop sauce is prepared from the following raw materials in parts by weight: 40 to 50 parts of scallop muddy flesh, 20 to 25 parts of olive oil, 7 to 12 parts of onion, 8 to 15 parts of garlic, 2 to 6 parts of fresh ginger, 5 to 9 parts of pericarpium zanthoxyli, 8 to 10 parts of pickled pepper, 9 to 14 parts of edible salts, 4 to 7 parts of cooking wine and 2 to 5 parts of chicken essence. The scallop sauce provided by the invention is delicate in mouthfeel, fresh-flavored and high and abundant in nutrition, has typical flavor of hoisin sauce and can be used as sauce to be directly eaten; high-value salable hoisin sauce is prepared by using low-price scallops instead of grasshopper sub shrimps with fewer resources and high price, so that market supply can be enriched, and a new path is opened up for reasonably utilizing scallop brims.

Description

A kind of scallop jam and preparation method thereof
Technical field
The present invention relates to marine product deep process technology field, be specifically related to a kind of scallop jam and preparation method thereof.
Background technology
Scallop is that scallop belongs to generation of bivalve and claims, and Pectenidae there are about more than 400 kind of kind, and wherein having more than 60 kind is one of important in the world marine fishery resources, and its shell, meat, nacreous layer all have significantly high value. At present, China has been found that about 45 kinds, and common scallop culture kind has Chlamys farreri, bay scallop and Patinopecten (Mizuhopecten) yessoensis etc., and there are Shandong, Liaoning, Guangdong, Fujian, Guangxi, Hainan etc. in the main place of production.
Scallop is nutritious, and delicious meat is good to eat has significantly high edibility, and research also finds, it is rich in multiple bioactive ingredients, it may have significantly high medicinal and health value. Scallop has significantly high economic worth, but the domestic research to its intensive processing, the aspect such as extraction and edible safety of bioactive ingredients relatively lags behind at present. The edible course of processing of scallop can produce substantial amounts of scallop edge leftover bits and pieces; the outer embrane of scallop edge, visceral mass, the cheek are also enriched in the material such as protein, taurine; nutritive value is not less than dry scallop; but its redevelopment is seldom utilized by restaurant or food factory; thus causing the waste of resource, simultaneously also can serious environment pollution.
In recent years, many scientific workers are devoted to the exploitation research of scallop edge, successively develop many products, the such as product such as colourless seafood soy-sauce, shellfish skirt crispy slice, but scallop edge yield is huge and concentrate, it is difficult to thoroughly consume utilize substantial amounts of scallop edge raw material only according to one or two kind of processing technique and product. Seafood beans unique flavor is pleasant, and coastal so that interior being popular, finding product only has prawn head beans and grasshopper shrimp paste in the market, and price is expensive. As scallop jam is made in scallop edge fermentation abundant for amino acid content, produce can be comparable with high-grade seafood sauce grasshopper shrimp paste delicious scallop jam, both added the new varieties of tartar sauce, widened again the approach of scallop edge comprehensive utilization.
Summary of the invention
It is an object of the invention to provide a kind of scallop jam and preparation method thereof, make scallop jam with scallop edge leftover bits and pieces for raw material, improve the utilization rate of scallop resource.
In order to achieve the above object, the present invention adopts the technical scheme that:
A kind of scallop jam, is formed by the preparation of raw material of following weight portion: scallop muddy flesh 40~50 parts, 20~25 parts of olive oil, Herba Alii fistulosi 7~12 parts, 8~15 parts of Bulbus Allii, 2~6 parts of Rhizoma Zingiberis Recens, 5~9 parts of Pericarpium Zanthoxyli, bubble green pepper 8~10 parts, Sal 9~14 parts, cooking wine 4~7 parts, chicken essence 2~5 parts.
As prioritization scheme, described scallop jam, the preparation of raw material of following weight portion form: scallop muddy flesh 45 parts, 23 parts of olive oil, Herba Alii fistulosi 9 parts, 12 parts of Bulbus Allii, 4 parts of Rhizoma Zingiberis Recens, 7 parts of Pericarpium Zanthoxyli, bubble green pepper 9 parts, Sal 12 parts, cooking wine 5 parts, chicken essence 3 parts.
The preparation method of a kind of scallop jam, comprises the following steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out high-temperature inactivation sterilization;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
Further, in described step (1), heating is to 80~90 DEG C, maintains 10~15min.
Further, in described step (6), heating is to 120~130 DEG C, constant temperature 5~10min.
Compared with prior art, beneficial effects of the present invention:
The scallop jam that the present invention prepares, entrance is fine and smooth, fragrant fresh strong, nutritious, has the local flavor of typical seafood sauce, can cook sauce also direct-edible; Replacing, with cheap scallop edge, the grasshopper shrimp that resource is few and price is high, produce high level and seafood sauce salable, both can enrich the market supplies, the Appropriate application for scallop edge opens new approach again.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
A kind of scallop jam, is formed by the preparation of raw material of following weight portion: scallop muddy flesh 40 parts, 20 parts of olive oil, Herba Alii fistulosi 7 parts, 8 parts of Bulbus Allii, 2 parts of Rhizoma Zingiberis Recens, 5 parts of Pericarpium Zanthoxyli, bubble green pepper 8 parts, Sal 9 parts, cooking wine 4 parts, chicken essence 2 parts.
The preparation method of a kind of scallop jam, comprises the steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron to 80 DEG C of maintenance 15min, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands 3 times with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out 120 DEG C of high-temperature inactivation sterilization 10min;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
Embodiment 2
A kind of scallop jam, is formed by the preparation of raw material of following weight portion: scallop muddy flesh 43 parts, 22 parts of olive oil, Herba Alii fistulosi 9 parts, 10 parts of Bulbus Allii, 3 parts of Rhizoma Zingiberis Recens, 6 parts of Pericarpium Zanthoxyli, bubble green pepper 9 parts, Sal 10 parts, cooking wine 5 parts, chicken essence 3 parts.
The preparation method of a kind of scallop jam, comprises the steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron to 83 DEG C of maintenance 13min, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands 3 times with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out 122 DEG C of high-temperature inactivation sterilization 8min;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
Embodiment 3
A kind of scallop jam, is formed by the preparation of raw material of following weight portion: scallop muddy flesh 45 parts, 23 parts of olive oil, Herba Alii fistulosi 10 parts, 12 parts of Bulbus Allii, 4 parts of Rhizoma Zingiberis Recens, 7 parts of Pericarpium Zanthoxyli, bubble green pepper 10 parts, Sal 11 parts, cooking wine 6 parts, chicken essence 4 parts.
The preparation method of a kind of scallop jam, comprises the steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron to 86 DEG C of maintenance 12min, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands 3 times with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out 126 DEG C of high-temperature inactivation sterilization 7min;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
Embodiment 4
A kind of scallop jam, is formed by the preparation of raw material of following weight portion: scallop muddy flesh 50 parts, 25 parts of olive oil, Herba Alii fistulosi 12 parts, 15 parts of Bulbus Allii, 6 parts of Rhizoma Zingiberis Recens, 9 parts of Pericarpium Zanthoxyli, bubble green pepper 10 parts, Sal 14 parts, cooking wine 7 parts, chicken essence 5 parts.
The preparation method of a kind of scallop jam, comprises the steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron to 90 DEG C of maintenance 10min, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands 3 times with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out 130 DEG C of high-temperature inactivation sterilization 5min;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
The above, it it is only present pre-ferred embodiments, not the technical scope of the present invention is imposed any restrictions, therefore every any trickle amendment, equivalent variations and modification above example made according to the technical spirit of the present invention, all still fall within the scope of technical solution of the present invention.

Claims (5)

1. a scallop jam, it is characterized in that, the preparation of raw material of following weight portion form: scallop muddy flesh 40~50 parts, 20~25 parts of olive oil, Herba Alii fistulosi 7~12 parts, 8~15 parts of Bulbus Allii, 2~6 parts of Rhizoma Zingiberis Recens, 5~9 parts of Pericarpium Zanthoxyli, bubble green pepper 8~10 parts, Sal 9~14 parts, cooking wine 4~7 parts, chicken essence 2~5 parts.
2. scallop jam according to claim 1, it is characterized in that, the preparation of raw material of following weight portion form: scallop muddy flesh 45 parts, 23 parts of olive oil, Herba Alii fistulosi 9 parts, 12 parts of Bulbus Allii, 4 parts of Rhizoma Zingiberis Recens, 7 parts of Pericarpium Zanthoxyli, bubble green pepper 9 parts, Sal 12 parts, cooking wine 5 parts, chicken essence 3 parts.
3. the preparation method of scallop jam according to claim 1 and 2, it is characterised in that comprise the following steps:
(1) scallop edge that will newly purchase, rinses 2~3 times with clear water, removes the silt carried secretly, and heats in cauldron, so that the protein appropriateness degeneration in scallop edge;
(2) well-done scallop edge is pulled out, wash by rubbing with the hands with a small amount of clear water, wash away its visceral mass part, retain the abdominal foot of white and red gonad part, standby;
(3) above-mentioned scallop edge is put into agitator carries out smashing process, form scallop muddy flesh, standby;
(4) Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, bubble green pepper being cut into shape in small, broken bits, Pericarpium Zanthoxyli is pulverized, standby;
(5) scallop muddy flesh is mixed homogeneously with the olive oil of corresponding proportioning, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, bubble green pepper, Sal, cooking wine, chicken essence;
(6) mixing sauce obtained above is carried out high-temperature inactivation sterilization;
(7) the scallop jam vacuum seal tank filling after sterilization, to obtain final product.
4. the preparation method of scallop jam according to claim 3, it is characterised in that in described step (1), heating is to 80~90 DEG C, maintains 10~15min.
5. the preparation method of scallop jam according to claim 3, it is characterised in that in described step (6), heating is to 120~130 DEG C, constant temperature 5~10min.
CN201610114766.1A 2016-03-01 2016-03-01 Scallop sauce and preparation method thereof Pending CN105661476A (en)

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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 (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杜连启等: "《风味酱类生产技术》", 30 September 2011, 化学工业出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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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Application publication date: 20160615