CN106722651A - The processing method of Normal juice green grass or young crops willow clam - Google Patents
The processing method of Normal juice green grass or young crops willow clam Download PDFInfo
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- CN106722651A CN106722651A CN201611133894.7A CN201611133894A CN106722651A CN 106722651 A CN106722651 A CN 106722651A CN 201611133894 A CN201611133894 A CN 201611133894A CN 106722651 A CN106722651 A CN 106722651A
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Abstract
The present invention relates to the processing preparation of bivalve shellfish aquatic products, and in particular to be Normal juice green grass or young crops willow clam processing method, Normal juice green grass or young crops willow clam meat less than 18 DEG C freezings in refrigerator can preserve 24 months, ready access upon use.Normal temperature naturally to thaw, less than 70 DEG C warm water negative catalysis, be contained in naturally to thaw or microwave stove heat in open-top receptacle thaw all can, it is just direct-edible after fully thawing.Also pepper powder, chopped spring onion, caraway, sesame oil, chilli oil etc. can be in right amount added, DIY goes out various fitting and suits one's own taste.
Description
Technical field
The present invention relates to the processing preparation of bivalve shellfish aquatic products, and in particular to be Normal juice green grass or young crops willow clam processing method.
Background technology
Blue or green willow clam, originates at Huanghai Sea shallow sea.Contain protein, multivitamin and calcium, phosphorus, iron, selenium etc. in blue or green willow clam meat
The nutriment of needed by human body；Can also there are better effects, nutrition to maintaining human body hematopoiesis function and recovering liver containing micro cobalt
Value quite high is sufficient due to the marine site nutrient near the Donggang City of Dandong, therefore yellow a species of small clam living in fresh water for abounding with here head more local than other
More pork is more fertile, and taste is more delicious, and nutrition is more rich.Increasing people shows special preference to Donggang City green grass or young crops willow clam.And market is upper
Logical blue or green willow clam meat, is single-freeze mostly, and standing time is long, is easily air-dried, and soup is few after negative catalysis, and taste is not delicious enough, and fresh
Blue or green willow clam meat differs greatly.Fresh and alive mottle clam should not for a long time be transported and preserved again, blue or green to adapt to hinterland market and eating
The consumer of willow clam meat needs, and my company have developed Normal juice green grass or young crops willow clam meat this new product.
The content of the invention
Normal juice green grass or young crops willow clam meat fully ensures that the characteristics of blue or green willow clam meat is genuine using exclusive formula, and bag is opened after negative catalysis i.e.
Food, many delicious juice, meat Q bullets, mouthfeel are without a bit difference and convenient and healthy without husky, bright and fresh blue or green willow clam meat, fit
The allegro life style of modern should be showed, solved i.e. time-consuming on dining table and natural the dual of delicious food can be enjoyed asked
Topic.
The technical solution adopted by the present invention is：
The processing method of Normal juice green grass or young crops willow clam,
1) using the blue or green willow clam raw material that Yellow Sea is fresh and alive, husky 15- is told in sand spitting area with the seawater of salinity 2.5%-3%
30 hours；
2) after raw material goes out pond, cleaned up with cleaning machine, into the shelling of boiling hulling machine, pressure 0.5-0.8Mpa, temperature
More than 100 DEG C, digestion time 4-6 minutes, blue or green willow clam meat is set to be completely separated with shell, blue or green willow clam meat individually deposits stand-by；Boiling is produced
Raw clam juice stoste is individually deposited, stand-by；
3) blue or green willow clam meat picks up net impurity, residual silt is cleaned with the salt solution of mass concentration 2.5-2.6% stand-by；
4) the blue or green willow clam juice of concentration is made：The clam juice that step (2) is produced filter plant filters net impurity and residual clam meat, puts
Enter in white steel pot, 80 DEG C -90 DEG C boil 4-5 hours, filter again, then enter 121 DEG C of -125 DEG C of sterilization 2-2.5 of sterilization kettle small
When, quality amount solid content is measured for 3-3.5%, it is stand-by after cooling；
5) counted with total quality of material as 100%
Will concentration clam juice 50-54%, taste quinoline 2.5-3%, soft white sugar 1.6-2.0%, cooking wine 3.0-3.3%, spiceleaf 0.9-
1.2%th, fragrant naphthalene 0.6-0.8%, tsaoko 0.6-0.8%, Radix Glycyrrhizae 0.4-0.6%, banksia rose 0.5-0.7%, fennel seeds 0.07-
1.0%th, guar gum 0.2-0.3%, Tea Polyphenols 0.04-0.05%, edible salt 0.8-1.0%, composite phosphate 0.06-
0.08% mixture stirs, and is heated to 75-80 DEG C of 20-30 minutes, after all flavorings fully melt it is tasty after, filter is net residual
Slag, soup cooling is stand-by；To be stirred with the juice for mixing up as surplus without husky shortening green grass or young crops willow clam meat, be placed in 4-10 DEG C low
Taste is soaked in warm environment 2-3 hours；
6) the blue or green willow clam meat for being sufficiently submerged in taste is pulled out, drained, weighing balance bag rebagged, by clam meat and soup in mass ratio
350-400：100-150 is fitted into food grade plastic bag, sealing；
7) will be equipped with being flattened after the plastic bag sealing of product, put curtain, quick-freezing room temperature -25 to -30 quick-frozen into quick-freezing room
DEG C, it is quick-frozen 8-12 hours.
By clam meat and soup in mass ratio 380：120 are fitted into food grade plastic bag, seal
Normal juice green grass or young crops willow clam meat less than -18 DEG C freezings in refrigerator can be preserved 24 months, ready access upon use.Normal temperature naturally to thaw,
Less than 70 DEG C warm water negative catalysis, be contained in naturally to thaw or microwave stove heat in open-top receptacle thaw all can, just may be used after fully thawing
Directly eat.Also pepper powder, chopped spring onion, caraway, sesame oil, chilli oil etc. can be in right amount added, DIY goes out various fitting and suits one's own taste.
Without any harmful preservative, it is main component to be equipped with the blue or green willow clam juice of concentration to Normal juice green grass or young crops willow clam meat
Baste seasoning, fresh and tender delicious without sand, meat grossness, golden yellow color, mouthfeel Q bullets, soup, 100% ground remains blue or green willow clam
Original nutritional ingredient, mouthfeel and taste.For the face of boiling, soup is helped, do chafing dish bottom flavorings, do fillings, quick-fried, frying etc., and easily protect
Deposit, save in the kitchen busy time, consumer be able to can enjoy whenever and wherever possible regardless of season, non-region-by-region
From the delicious food of Yellow Sea.This product is deep to be liked by consumers in general since the listing, is upper choosing that is personal and presenting kith and kin
Good merchantable brand, wide market.
Specific embodiment
Taste quinoline is sweetener, strengthens products taste.
The main component of composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate, is removal agent of raw meat smell, can improve PH
Value, keeps products taste.Manufacturer：Xuzhou Heng Shi Food Co., Ltd.
Guar gum is thickener, can increase biceps, stiff juice.
Tea Polyphenols is antioxidant, can prevent product from changing colour, and keeps the intrinsic color and luster of product.
Embodiment 1
1) this new product of Normal juice green grass or young crops willow clam meat, using the fresh and alive blue or green willow clam raw material of Yellow Sea, with the seawater of salinity 3%
Tell husky 15 hours in sand spitting area, go out pond, it is stand-by.
2) after raw material goes out pond, cleaned up with cleaning machine, into the shelling of boiling hulling machine (pressure 0.5Mpa, 100 DEG C of temperature
More than, digestion time 6 minutes), blue or green willow clam meat is completely separated with shell, blue or green willow clam meat individually deposits stand-by.The clam that boiling is produced
Juice stoste is individually deposited, stand-by.
3) blue or green willow clam meat picks up net impurity, residual silt is cleaned with the salt solution of mass concentration 2.6% stand-by.
4) the blue or green willow clam juice of concentration is made：(filter screen mesh number therein is 270 to the clam juice filter plant that step (2) is produced
Mesh) filter net impurity and residual clam meat, be put into white steel pot, 90 DEG C boil 4 hours, filter again, then enter 123 DEG C of sterilization kettle-
125 DEG C of sterilizations 2 hours, it is 3% to measure quality amount solid content, after cooling, is packed stand-by.
5) counted with total quality of material as 100%
Will concentration clam juice 54%, taste quinoline 2.5%, soft white sugar 1.6%, cooking wine 3.0%, spiceleaf 0.9%, fragrant naphthalene 0.6%, grass
Really 0.6%, Radix Glycyrrhizae 0.4%, the banksia rose 0.5%, fennel seeds 0.07%, guar gum 0.2%, Tea Polyphenols 0.04%, edible salt
0.8%th, the mixture of composite phosphate 0.06% stirs, and is heated to 75 DEG C 30 minutes, treat all flavorings fully melt into
After taste, net residue is filtered, cooled down stand-by.
To be stirred with the juice for mixing up as surplus without husky shortening green grass or young crops willow clam meat, be placed in leaching in 4 DEG C of low temperature environments
Taste 3 hours；
6) the blue or green willow clam meat for being sufficiently submerged in taste is pulled out, and drained, weighing balance bag rebagged, every bag of 380g adds 120g
Soup, sealing.
7) will be equipped with flattening after the plastic bag sealing of product, pendulum curtain, into quick-freezing room quick-frozen (- 30 DEG C of quick freezing temperature, speed
8 hours or so jelly time, quick-frozen rear product center temperature reach -18 DEG C by outbound).
8) quick-frozen good product is taken out, case into -18 DEG C of bunkers keepings, for sale.
Embodiment 2
1) this new product of Normal juice green grass or young crops willow clam meat, using the fresh and alive blue or green willow clam raw material of Yellow Sea, with the sea of salinity 2.5%
Water tells husky 30 hours in sand spitting area, goes out pond, stand-by.
2) after raw material goes out pond, cleaned up with cleaning machine, into the shelling of boiling hulling machine (pressure 0.8Mpa, 100 DEG C of temperature
More than, digestion time 4 minutes), blue or green willow clam meat is completely separated with shell, blue or green willow clam meat individually deposits stand-by.The clam that boiling is produced
Juice stoste is individually deposited, stand-by.
3) blue or green willow clam meat picks up net impurity, residual silt is cleaned with the salt solution of mass concentration 2.5% stand-by.
4) the blue or green willow clam juice of concentration is made：(filter screen mesh number therein is 270 to the clam juice filter plant that step (2) is produced
Mesh) filter net impurity and residual clam meat, be put into white steel pot, 80 DEG C boil 5 hours, filter again, then enter 121 DEG C of sterilization kettle-
123 DEG C of sterilizations 2.5 hours, it is 3.5% to measure quality amount solid content, after cooling, is packed stand-by.
5) counted with total quality of material as 100%
Will concentration clam juice 50%, taste quinoline 3%, soft white sugar 2.0%, cooking wine 3.3%, spiceleaf 1.2%, fragrant naphthalene 0.8%, tsaoko
0.8%th, Radix Glycyrrhizae 0.6%, the banksia rose 0.7%, fennel seeds 1.0%, guar gum 0.3%, Tea Polyphenols 0.05%, edible salt 1.0%,
The mixture of composite phosphate 0.08% stirs, and is heated to 80 DEG C 20 minutes, after all flavorings fully melt it is tasty after, filter
Net residue, cools down stand-by.
To be stirred with the juice for mixing up as surplus without husky shortening green grass or young crops willow clam meat, be placed in leaching in 8 DEG C of low temperature environments
Taste 2 hours；
6) the blue or green willow clam meat for being sufficiently submerged in taste is pulled out, and drained, weighing balance bag rebagged, every bag of 380g adds 120g
Soup, sealing.
7) will be equipped with flattening after the plastic bag sealing of product, pendulum curtain, into quick-frozen (quick freezing temperature -25, when quick-frozen of quick-freezing room
Between 12 hours or so, quick-frozen rear product center temperature reach -18 DEG C by outbound).8) quick-frozen good product is taken out, is cased
Enter -18 DEG C of bunkers keeping, for sale.
Claims (2)
1. the processing method of Normal juice green grass or young crops willow clam, it is characterised in that：
1) using the blue or green willow clam raw material that Yellow Sea is fresh and alive, husky 15-30 is told in sand spitting area with the seawater of salinity 2.5%-3% small
When；
2) after raw material goes out pond, cleaned up with cleaning machine, into the shelling of boiling hulling machine, pressure 0.5-0.8Mpa, 100 DEG C of temperature
More than, digestion time 4-6 minutes, blue or green willow clam meat is completely separated with shell, blue or green willow clam meat individually deposits stand-by；The clam that boiling is produced
Juice stoste is individually deposited, stand-by；
3) blue or green willow clam meat picks up net impurity, residual silt is cleaned with the salt solution of mass concentration 2.5-2.6% stand-by；
4) the blue or green willow clam juice of concentration is made：The clam juice that step (2) is produced filter plant filters net impurity and residual clam meat, is put into white
In steel pot, 80 DEG C -90 DEG C boil 4-5 hours, filter again, then enter -125 DEG C of sterilizations 2-2.5 hours of 121 DEG C of sterilization kettle, survey
It is 3-3.5% to obtain quality amount solid content, stand-by after cooling；
5) counted with total quality of material as 100%
Will concentration clam juice 50-54%, taste quinoline 2.5-3%, soft white sugar 1.6-2.0%, cooking wine 3.0-3.3%, spiceleaf 0.9-
1.2%th, fragrant naphthalene 0.6-0.8%, tsaoko 0.6-0.8%, Radix Glycyrrhizae 0.4-0.6%, banksia rose 0.5-0.7%, fennel seeds 0.07-
1.0%th, guar gum 0.2-0.3%, Tea Polyphenols 0.04-0.05%, edible salt 0.8-1.0%, composite phosphate 0.06-
0.08% mixture stirs, and is heated to 75-80 DEG C of 20-30 minutes, after all flavorings fully melt it is tasty after, filter is net residual
Slag, soup cooling is stand-by；To be stirred with the juice for mixing up as surplus without husky shortening green grass or young crops willow clam meat, be placed in 4-10 DEG C low
Taste is soaked in warm environment 2-3 hours；
6) the blue or green willow clam meat for being sufficiently submerged in taste is pulled out, drained, weighing balance bag rebagged, clam meat and soup 350- in mass ratio
400：100-150 is fitted into food grade plastic bag, sealing；
7) will be equipped with being flattened after the plastic bag sealing of product, put curtain, quick-freezing room temperature -25 to -30 DEG C quick-frozen into quick-freezing room,
It is quick-frozen 8-12 hours.
2. according to the processing method of Normal juice green grass or young crops willow clam described in claim 1, it is characterised in that：By clam meat and soup in mass ratio
380：120 are fitted into food grade plastic bag, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611133894.7A CN106722651A (en) | 2016-12-10 | 2016-12-10 | The processing method of Normal juice green grass or young crops willow clam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611133894.7A CN106722651A (en) | 2016-12-10 | 2016-12-10 | The processing method of Normal juice green grass or young crops willow clam |
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| CN106722651A true CN106722651A (en) | 2017-05-31 |
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| CN201611133894.7A Pending CN106722651A (en) | 2016-12-10 | 2016-12-10 | The processing method of Normal juice green grass or young crops willow clam |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981262A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method of spicy half-shell Huang a species of small clam living in fresh water |
| CN108260776A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839782A (en) * | 2015-05-30 | 2015-08-19 | 东兴市怡诚食品开发有限公司 | Original canned clam |
-
2016
- 2016-12-10 CN CN201611133894.7A patent/CN106722651A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839782A (en) * | 2015-05-30 | 2015-08-19 | 东兴市怡诚食品开发有限公司 | Original canned clam |
Non-Patent Citations (2)
| Title |
|---|
| 大连水产学校: "《水产品综合利用工艺学》", 31 May 1992, 北京农业出版社 * |
| 董辉等: "复合磷酸盐对即食杂色蛤品质的影响", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981262A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method of spicy half-shell Huang a species of small clam living in fresh water |
| CN108260776A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
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Application publication date: 20170531 |
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