CN108185395A - A kind of scallop jam and its processing method - Google Patents

A kind of scallop jam and its processing method Download PDF

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Publication number
CN108185395A
CN108185395A CN201711490609.1A CN201711490609A CN108185395A CN 108185395 A CN108185395 A CN 108185395A CN 201711490609 A CN201711490609 A CN 201711490609A CN 108185395 A CN108185395 A CN 108185395A
Authority
CN
China
Prior art keywords
scallop
foam
oil
jam
chicken
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.)
Pending
Application number
CN201711490609.1A
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Chinese (zh)
Inventor
张玉岭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lianyungang Kangkang Food Co Ltd
Original Assignee
Lianyungang Kangkang Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lianyungang Kangkang Food Co Ltd filed Critical Lianyungang Kangkang Food Co Ltd
Priority to CN201711490609.1A priority Critical patent/CN108185395A/en
Publication of CN108185395A publication Critical patent/CN108185395A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs

Abstract

The present invention is a kind of scallop jam, and the scallop jam is made of the following components, scallop silk, shredded chicken, dried shrimp, garlic foam, onion foam, chili oil, ham grain, oil consumption.The present invention makees scallop jam by the way that scallop is drying, and delicious flavour does not destroy the nutriment of scallop in itself, extends the holding time of scallop, and process is simple, without any additive.

Description

A kind of scallop jam and its processing method
Technical field
The present invention relates to food processing field, particularly a kind of scallop jam and its processing method.
Background technology
Scallop is in addition to containing abundant glutamic acid, glycine and strong fragrance adding agent nucleotide, also containing shellfishes such as succinic acids The distinctive flavor substance of class, juice taste is extremely delicious, shows unique characteristics.The eating method one of scallop is formed into " dry at present Shellfish ", finished product can be stored for a long time, but can lose the original delicate flavour of scallop;Second is that with the various dish of fresh goods processing and fabricating, taste is fresh It is beautiful but can not store for a long time, thus, scallop can be fabricated to compound natural flavoring and solve the problems, such as this.
Invention content
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, propose that a kind of delicious flavour, natural nothing add Add the scallop jam of agent.
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions, a kind of scallop jam, its main feature is that, institute It states scallop jam to be made of the component of following quality proportioning, scallop silk 30-40;Shredded chicken 55-65;Dried shrimp 10-20;Garlic foam 8-15;Ocean Green onion foam 20-30;Chili oil 6-15;Ham grain 10-20;Oil consumption 3-8.
The invention solves another technical problem further realize by the following technical programs, a kind of scallop jam Processing method, include the following steps,
(1)Major ingredient processing:Scallop is done and is cooked after being cleaned with chicken, does to be put into wire machine with chicken by scallop after cooling completely and beat Into the scallop silk and shredded chicken that length is 10-15mm;
(2)Auxiliary material processing:By dried shrimp, cured fish, garlic, onion, respectively chopped Cheng Mo, ham cut into dices;
(3)It crosses oil and removes moisture content:By the scallop silk in step 1, the dried shrimp foam in shredded chicken and step 2, cured fish foam, garlic foam, onion Foam and ham grain carry out over oil treatment to remove moisture content, and the oil temperature of the over oil treatment is 90-140 DEG C, duration 10-20 Minute;
(4)It is mixed:Each component in step 3 with chili oil, the oil consumption accordingly matched is put and is stirred evenly together;
(5)Filling and sealing:Sauce will be mixed to be packed into clean packing jar, lidstock;
(6)Wet sterilization:The above-mentioned mixing sauce being sealed is put into 100 DEG C of steam box and is steamed 8-12 minutes, then takes out and cools.
Compared with prior art, the present invention makees scallop jam by the way that scallop is drying, and delicious flavour does not destroy the battalion of scallop in itself Substance is supported, extends the holding time of scallop, and process is simple, without any additive.
Specific embodiment
The specific technical solution of the present invention is further described, in order to which those skilled in the art is further understood that this hair It is bright, without forming the limitation to its right.
Embodiment 1, a kind of scallop jam, the scallop jam are made of the component of following quality proportioning, scallop silk 30;Shredded chicken 55;Dried shrimp 10;Garlic foam 8;Onion foam 20;Chili oil 6;Ham grain 10;Oil consumption 3.
Embodiment 2, a kind of scallop jam, the scallop jam are made of the component of following quality proportioning, scallop silk 35;Shredded chicken 60;Dried shrimp 15;Garlic foam 11.5;Onion foam 25;Chili oil 10.5;Ham grain 15;Oil consumption 5.5.
Embodiment 3, a kind of scallop jam, the scallop jam are made of the component of following quality proportioning, scallop silk 40;Shredded chicken 65;Dried shrimp 20;Garlic foam 15;Onion foam 30;Chili oil 15;Ham grain 20;Oil consumption 8.
A kind of processing method of scallop jam, includes the following steps described in embodiment 1-3,
(1)Major ingredient processing:Scallop is done and is cooked after being cleaned with chicken, does to be put into wire machine with chicken by scallop after cooling completely and beat Into the scallop silk and shredded chicken that length is 10-15mm;
(2)Auxiliary material processing:By dried shrimp, cured fish, garlic, onion, respectively chopped Cheng Mo, ham cut into dices;
(3)It crosses oil and removes moisture content:By the scallop silk in step 1, the dried shrimp foam in shredded chicken and step 2, cured fish foam, garlic foam, onion Foam and ham grain carry out over oil treatment to remove moisture content, and the oil temperature of the over oil treatment is 90-140 DEG C, duration 10-20 Minute;
(4)It is mixed:Each component in step 3 with chili oil, the oil consumption accordingly matched is put and is stirred evenly together;
(5)Filling and sealing:Sauce will be mixed to be packed into clean packing jar, lidstock;
(6)Wet sterilization:The above-mentioned mixing sauce being sealed is put into 100 DEG C of steam box and is steamed 8-12 minutes, then takes out and cools.
Above-mentioned processing method is done with scallop as raw material, other dispensings such as collocation dried shrimp, ham, flesh of fish, can be according to taste Difference changes dispensing types and ratio, exploitation it is micro- it is peppery, spicy, garlic is fragrant etc., and other tastes, the process are removed by way of oil excessively Moisture in scallop jam prevents from going bad, and extends shelf lives, and whole process belongs to natural and answer without additive Close condiment.

Claims (2)

1. a kind of scallop jam, it is characterised in that:The scallop jam is made of the component of following quality proportioning,
Scallop silk 30-40;
Shredded chicken 55-65;
Dried shrimp 10-20;
Garlic foam 8-15;
Onion foam 20-30;
Chili oil 6-15;
Ham grain 10-20;
Oil consumption 3-8.
2. a kind of preparation method of scallop jam according to claim 1, it is characterised in that:Include the following steps,
(1)Major ingredient processing:Scallop is done and is cooked after being cleaned with chicken, does to be put into wire machine with chicken by scallop after cooling completely and beat Into the scallop silk and shredded chicken that length is 10-15mm;
(2)Auxiliary material processing:By dried shrimp, cured fish, garlic, onion, respectively chopped Cheng Mo, ham cut into dices;
(3)It crosses oil and removes moisture content:By the scallop silk in step 1, the dried shrimp foam in shredded chicken and step 2, cured fish foam, garlic foam, onion Foam and ham grain carry out over oil treatment to remove moisture content, and the oil temperature of the over oil treatment is 90-140 DEG C, duration 10-20 Minute;
(4)It is mixed:Each component in step 3 with chili oil, the oil consumption accordingly matched is put and is stirred evenly together;
(5)Filling and sealing:Sauce will be mixed to be packed into clean packing jar, lidstock;
(6)Wet sterilization:The above-mentioned mixing sauce being sealed is put into 100 DEG C of steam box and is steamed 8-12 minutes, then takes out and cools.
CN201711490609.1A 2017-12-30 2017-12-30 A kind of scallop jam and its processing method Pending CN108185395A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711490609.1A CN108185395A (en) 2017-12-30 2017-12-30 A kind of scallop jam and its processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711490609.1A CN108185395A (en) 2017-12-30 2017-12-30 A kind of scallop jam and its processing method

Publications (1)

Publication Number Publication Date
CN108185395A true CN108185395A (en) 2018-06-22

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711490609.1A Pending CN108185395A (en) 2017-12-30 2017-12-30 A kind of scallop jam and its processing method

Country Status (1)

Country Link
CN (1) CN108185395A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109619361A (en) * 2018-11-28 2019-04-16 上海正况商务咨询中心 A kind of trendy styles from Hong Kong XO sauce and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101744222A (en) * 2008-12-01 2010-06-23 潘汝法 Chinese wolfberry XO sauce and preparation method thereof
CN102090618A (en) * 2010-12-31 2011-06-15 孙青社 Scallop jam and processing method thereof
CN103431362A (en) * 2013-09-04 2013-12-11 王福球 Spicy dried scallop sauce and making method thereof
CN105661476A (en) * 2016-03-01 2016-06-15 蒙庆 Scallop sauce and preparation method thereof
CN105768048A (en) * 2016-03-30 2016-07-20 贺灿炎 Seaweed-XO sauce
CN106262761A (en) * 2016-10-10 2017-01-04 陈嘉润 A kind of low sugar shelf-stable seafood XO beans and preparation method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101744222A (en) * 2008-12-01 2010-06-23 潘汝法 Chinese wolfberry XO sauce and preparation method thereof
CN102090618A (en) * 2010-12-31 2011-06-15 孙青社 Scallop jam and processing method thereof
CN103431362A (en) * 2013-09-04 2013-12-11 王福球 Spicy dried scallop sauce and making method thereof
CN105661476A (en) * 2016-03-01 2016-06-15 蒙庆 Scallop sauce and preparation method thereof
CN105768048A (en) * 2016-03-30 2016-07-20 贺灿炎 Seaweed-XO sauce
CN106262761A (en) * 2016-10-10 2017-01-04 陈嘉润 A kind of low sugar shelf-stable seafood XO beans and preparation method

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
利盛莉: "烧菜跟我学", 《广东人民出版社》 *
王颖等: "新型海鲜酱的加工技术研究 ", 《中国调味品》 *
豆丁美食达人: "海米XO酱怎么做", 《百度经验》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109619361A (en) * 2018-11-28 2019-04-16 上海正况商务咨询中心 A kind of trendy styles from Hong Kong XO sauce and preparation method thereof

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