CN1059315C - Meretrix seasoning and production technology thereof - Google Patents
Meretrix seasoning and production technology thereof Download PDFInfo
- Publication number
- CN1059315C CN1059315C CN95112806A CN95112806A CN1059315C CN 1059315 C CN1059315 C CN 1059315C CN 95112806 A CN95112806 A CN 95112806A CN 95112806 A CN95112806 A CN 95112806A CN 1059315 C CN1059315 C CN 1059315C
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- CN
- China
- Prior art keywords
- meretrix
- clam
- seasoning
- freezing
- smart powder
- 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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Abstract
The present invention discloses clam seasoning and a production technique thereof. The product comprises the component of clam fine powder. The production technique comprises the procedures: clam pure meat is taken, frozen, dewatered and pulverized; the pulverized pure meat is mixed with seasoning auxiliary material, etc. The present invention has the advantages of unique production technique, rich product nutrients and unique clam fresh taste.
Description
The present invention relates to a kind of food or foodstuff, specifically a kind of flavouring.
Clam is the Veneridae mollusk, inhabits the sandy beach, beach, is high-protein food, and is delicious good to eat, have the laudatory title of " the first under heaven is bright ", but the utilization of clam generally only is confined to as the dish on the dining table edible its meat now; And to the deep processing of clam for a long time, fail to solve always.Existing flavouring is generally also only based on sodium glutamate (monosodium glutamate).
The object of the present invention is to provide a kind of natural delicate flavour of clam that has, meretrix seasoning and production technology thereof that nutritional labeling is abundant.
Technical solution of the present invention is:
A kind of flavouring, the difference of itself and prior art is: contain the smart powder composition of clam.
Also contain sodium chloride in the flavouring, the sodium glutamate composition.Can also contain starch, sugar, calcium, carotene composition.
The weight proportion of each component is:
Sodium chloride 5-10%,
Sodium glutamate 15-40%,
Surplus is the smart powder of clam.
The weight proportion of each component also can adopt:
Sodium chloride 5-20%, sodium glutamate 15-40%,
Carotene 0-3%, calcium 0-5%,
Surplus is the smart powder of clam.
The production technology of meretrix seasoning comprises the following steps:
1) fresh clam is cut open got meat, cleans;
2) will be through 1) the clam lyophilization handled handles;
3) will be through step 2) meretrix meretrix powder handled is broken into powder, the smart powder of clam;
4) the smart powder of clam is mixed with auxiliary and condiment, meretrix seasoning.
The concrete grammar that above-mentioned lyophilization is handled is: the clam cutability is freezing under 0--20 ℃ earlier, to thaw then, and warp-25--40 ℃ of temperature is freezing, and vacuumizes simultaneously, slowly is warming up to 20-60 ℃ then, during intensification, also continues to vacuumize processing simultaneously.
0--20 ℃ of freezing processing time is 10-30 hour ,-25--45 ℃ of 10-30 hour freezing processing time, vacuumize when handling, and vacuum is 0.8-1MPa.
Above-mentioned auxiliary and condiment comprises one or more in sodium chloride, sodium glutamate, carotene, starch, sugar, the calcium.
Product provided by the present invention, has the peculiar delicate flavour of clam that is called as " the first under heaven is bright ", be excellent seasoning assistant dish articles for use, and protein content height, generally greater than 35%, nutritious, be easy to absorb, sore is treated in the peculiar preventing phlegm from forming and stopping coughing of clam, softening and resolving hard mass, moistening for dryness and clearing away heat, detoxifcation, the effect of clearing damp and promoting diuresis is relieved the effect of alcohol in appetizing but also have.
Production technology provided by the present invention has solved people and has thirsted for the clam deep processing problem that solves for a long time, and technology is simple, easily grasps, and equipment needed thereby is simple, production cost is low.
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
A) the smart powder of system clam:
Cut, get fresh clam open meat and clean: under-5 ℃ of left and right sides temperature freezing about 24 hours, thaw;-40 ℃ of left and right sides temperature of warp are freezing about 15 hours again, and should vacuumize processing simultaneously this moment, and vacuum is about 0.8-1MPa; Through slowly being warming up to about 24 hours about 40 ℃, continue to vacuumize processing at the same time then; Discharging then, pulverizing promptly get the smart powder of clam.
B) make flavouring:
The component of smart powder of step a) gained clam and following weight ratio example is mixed:
Sodium chloride 10%, sodium glutamate 30%,
Surplus is the smart powder of clam.
Promptly make meretrix seasoning.
Embodiment 2:
A) the smart powder of system clam:
Cut, get fresh clam open meat and clean,, thaw under-20 ℃ of left and right sides temperature freezing about 12 hours;-28 ℃ of left and right sides temperature of warp are freezing about 24 hours again, vacuumize processing at the same time, and vacuum is about 0.8-1MPa; Through slowly being warming up to about 36 hours about 55 ℃, proceed to vacuumize processing at the same time then; Discharging then, pulverizing promptly get the smart powder of clam.
B) make flavouring:
The component of smart powder of step a) clam and following weight ratio example is mixed:
Sodium chloride 5%, sodium glutamate 20%,
Starch 3%, sugar 2%,
Carotene 1.5%, calcium 4%,
Surplus is the smart powder of clam, gets product.
Embodiment 3:
A) the smart powder of system clam:
Cut, get fresh clam open meat and clean,, thaw under-11 ℃ of left and right sides temperature freezing about 18 hours;-30 ℃ of left and right sides temperature of warp are freezing about 30 hours again, vacuumize processing at the same time, and vacuum is about 0.8-1MPa; Through slowly being warming up to about 24 hours about 20 ℃, proceed to vacuumize processing at the same time then; Discharging then, pulverizing promptly get the smart powder of clam.
B) make flavouring:
The component of smart powder of step a) clam and following weight ratio example is mixed:
Sodium chloride 18%, sodium glutamate 35%,
Starch 1%, sugar 1%,
Carotene 2%, calcium 2%,
Surplus is the smart powder of clam, promptly gets meretrix seasoning.
Claims (8)
1, a kind of meretrix seasoning is characterized in that: contain the smart powder composition of clam.
2, meretrix seasoning according to claim 1 is characterized in that: also contain sodium chloride, sodium glutamate composition.
3, meretrix seasoning according to claim 1 and 2 is characterized in that: also contain starch, sugar, calcium, carrotene composition.
4, meretrix seasoning according to claim 1 and 2 is characterized in that: each composition weight proportioning is:
Sodium chloride 5～10%,
Sodium glutamate 15～40%,
Surplus is the smart powder of clam.
5, a kind of production method of meretrix seasoning is characterized in that: comprise the following steps:
1) fresh clam is cut open got meat, cleans;
2) will be through 1) the clam lyophilization handled handles;
3) will be through step 2) meretrix meretrix powder handled is broken into powder, the smart powder of clam;
4) the smart powder of clam is mixed with auxiliary and condiment, meretrix seasoning.
6, the production method of meretrix seasoning according to claim 5, it is characterized in that: the concrete grammar that lyophilization is handled is: the clam cutability is freezing down at 0～-20 ℃ earlier, thaw then, freezing through-25～-40 ℃ of temperature again, and vacuumize processing simultaneously, slowly be warming up to 20～60 ℃ then, during intensification, also continue to vacuumize processing simultaneously.
7, the production method of meretrix seasoning according to claim 6 is characterized in that: 0～-20 ℃ of freezing processing time is 10～30 hours ,-25～-45 ℃ of 10～30 hours freezing processing times, vacuumize when handling, and vacuum is 0.8～1MPa.
8, according to the production method of claim 5 or 6,7 described meretrix seasonings, it is characterized in that: auxiliary and condiment comprises one or more in sodium chloride, sodium glutamate, carrotene, starch, sugar, the calcium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112806A CN1059315C (en) | 1995-12-11 | 1995-12-11 | Meretrix seasoning and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112806A CN1059315C (en) | 1995-12-11 | 1995-12-11 | Meretrix seasoning and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1129076A CN1129076A (en) | 1996-08-21 |
| CN1059315C true CN1059315C (en) | 2000-12-13 |
Family
ID=5079768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95112806A Expired - Fee Related CN1059315C (en) | 1995-12-11 | 1995-12-11 | Meretrix seasoning and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059315C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073831C (en) * | 1998-05-06 | 2001-10-31 | 冯学军 | Four-angle clam flavour and production thereof |
| CN1073830C (en) * | 1998-05-06 | 2001-10-31 | 冯学军 | Shrimp flavour and production thereof |
| CN104473123B (en) * | 2014-12-19 | 2017-03-08 | 江南大学 | A kind of clam taste stock cube and preparation method thereof |
| CN106036832A (en) * | 2016-05-30 | 2016-10-26 | 如东原味食品科技有限公司 | Freeze-dried clam-water chestnut powder and preparation method thereof |
| CN105995994A (en) * | 2016-05-30 | 2016-10-12 | 如东原味食品科技有限公司 | Ruditapes philippinarum and wax gourd freeze-dried powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099582A (en) * | 1993-08-28 | 1995-03-08 | 中山大学 | Haihuang series sea foods and preparing method |
-
1995
- 1995-12-11 CN CN95112806A patent/CN1059315C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099582A (en) * | 1993-08-28 | 1995-03-08 | 中山大学 | Haihuang series sea foods and preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1129076A (en) | 1996-08-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Nantong Yangkou Port Industry Co., Ltd. Document name: Deemed not to advise |
|
| ASS | Succession or assignment of patent right |
Owner name: NANTONG TIANXIADIYI FRESH FOODSTUFFS INDUSTRIAL C Free format text: FORMER OWNER: SHENYI PHARMACEUTICAL CO., LTD., NANTONG Effective date: 20030926 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20030926 Address after: No. 12 Youyi West Road, Rudong Town, Jiangsu County Patentee after: Nantong No.1 fresh food industry Co., Ltd. Address before: Rudong County, Jiangsu province dug Green Road Patentee before: Shenyi Pharmaceutical Co., Ltd., Nantong |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20001213 Termination date: 20131211 |