TWI626890B - Oyster sauce and method for making the same - Google Patents

Abstract

The invention relates to a clam sauce and a preparation method thereof, which are mainly used for selecting fresh clams sent directly from the place of origin, and preparing the clams by washing, pickling, low-temperature baking, vegetable baking, mixing and grinding, wherein the clams are freshly cooked. The mucous membrane is cleaned and kept fresh under ice temperature, and then added with seasoning to increase flavor, baked at low temperature to make it ripe, and added low-temperature roasted vegetables to increase fiber quality and flavor, and finally grind it into a muddy shape. Finish the finished oyster sauce; thereby providing a new concept for the consumption of aquatic products, and changing the color of the clams, so that consumers can improve the recipient.

Description

Clam sauce and its making method

The invention relates to a clam sauce and a preparation method thereof, in particular to a clam sauce which provides a new concept of eating aquatic products and a preparation method thereof.

According to the oyster, also known as oyster, known as 蚵 , in Minnan, is an edible mollusk door bivalve. The habitat of oysters is in the intertidal zone or the shallow seabed of reefs, so the oyster farmers will set up shacks in the oyster habitat and farm the oysters on the shed.

It has the same soft body as the clam, and it is protected by two hard shells, except that the clams are almost the same size, while the clams are large and small, and the shape is not symmetrical. Taipa likes to grow in the intertidal zone near the estuary and not far from the shore, because the tide rises and falls brings a lot of nutrients, just as a food for the clam. There are no mouths in the clams. They rely on the petals of the body to filter the nutrients in the sea. The newly hatched clams are very small and float like a plankton in the sea. When they find a strong reef, they will stick to it and begin to secrete the calcium carbonate shell, slowly growing and growing into a familiar look. The grown clams have high nutrient content and include:

1. Clam is rich in vitamins and minerals, especially trace elements such as selenium and zinc.

2. The high-quality protein of the lotus root extract contains more than 20% of the high-quality protein, and its amino acid composition is perfect, exceeding the milk and human milk.

3. Although there are few lipids in the clam, most of them are physiologically active complex phospholipids, phosphoinositides, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). These ingredients have the effect of preventing arteriosclerosis, antithrombotic and anti-aging effects.

4. The clam is rich in natural taurine, which has the functions of anti-inflammatory and detoxification, protecting liver and gallbladder, lowering blood fat, promoting brain development of young children, and stimulating the brain.

5. The clams contain glycogen, which is a form of storage of tissue energy substances, and is a material guarantee for the efficiency and endurance of physical activity.

6. The clam extract can also improve the athlete's performance and accelerate the recovery of fatigue after exercise.

As can be seen from the above, the clams are rich in nutrients and are also delicious seafood foods. Traditional clam dishes are roughly like clams, clam noodles, clam porridge, raw clams, clams, clams, clams, clams, etc. In addition, some stores have marinated their whole oysters (salty oysters) into salty and spicy oyster sauces, but many consumers or children dare not eat this kind of slippery mollusks, mainly the soft and smelly entrance. Poor acceptance.

The reason is that the inventor has been researching and improving the rich experience in design, development and practical production of the relevant industry for many years, and the spirit of excellence, to provide a clam sauce and its production method, in order to achieve better practical value.

The main object of the present invention is to provide a clam sauce and a preparation method thereof, and in particular to a clam sauce which provides a new concept of eating aquatic products and a preparation method thereof.

The main purpose and efficacy of the clam sauce of the present invention and its preparation method are achieved by the following specific technical means: Mainly selected from the fresh clams sent directly from the place of origin, through the steps of washing, pickling, low-temperature baking, vegetable baking, mixing and grinding, etc., the clams are prepared by washing the mussels with fresh clams under ice temperature, and then adding seasonings.腥Adding flavor, baking at low temperature to make it ripe, adding low-temperature roasted vegetables to increase fiber quality and flavor, and finally grinding it into mud to complete the finished product of casserole; thereby providing a kind of aquatic product The new concept and can change the color of the clams to make consumers more acceptable.

A preferred embodiment of the clam sauce of the present invention and a method for producing the same, wherein the washing step is to clean the fresh clams with low-temperature ice water below 10 ° C and remove the mucosa.

A preferred embodiment of the present invention, the pickling step, wherein the pickling step is to add white wine and seasonings to the cleaned clams for 15 to 45 minutes to make them pickled.

A preferred embodiment of the present invention, wherein the one-time low-temperature baking step is to bake the pickled clams at a low temperature of 40-90 ° C for 15 to 45 minutes to make them ripe and ripe.

A preferred embodiment of the custard and the preparation method thereof, wherein the vegetable baking step comprises cutting the vegetables and baking at a low temperature of 40-90 ° C for 15 to 45 minutes, and further selecting white vegetables is preferred.

A preferred embodiment of the custard and the preparation method thereof according to the present invention, wherein the mixing step is to mix the 15-35% low-temperature roasted vegetable end with 65-85% low-temperature baking chop, and the two are mixed and stirred into a mixture.

A preferred embodiment of the custard and the method of making the same according to the present invention, wherein the secondary low temperature baking step is to bake the mixture at a low temperature of 40 to 90 ° C for 15 to 45 minutes.

A preferred embodiment of the casserole of the present invention and a method for producing the same, wherein the step of grinding into a slurry is to grind the low temperature baked mixture in the secondary low temperature baking step into a slurry to complete the finished product of the casserole.

First: Schematic diagram of the process of the present invention

Attachment: Photograph of the finished oyster sauce of the present invention as a bread spread

For a more complete and clear disclosure of the technical content, the object of the invention and the effects thereof achieved by the present invention, as will be described in detail below, please refer to the drawings and drawings. Practical application techniques and means, please refer to the first figure, which is a schematic flow chart of the clams and the preparation method thereof, which comprises the following steps: a) cleaning - cleaning the mussels with low temperature ice water; b) Pickled - add white wine and seasonings to the cleaned clams for 15 to 45 minutes; c) a low-temperature baking - baking the chopped clams at a low temperature of 40-90 ° C for 15 to 45 minutes; d) vegetable baking - vegetables Finishing and baking at a low temperature of 40-90 ° C for 15-45 minutes; e) mixing - mixing 65-85% of the low-temperature baking chop in step c with 15-35% of low-temperature baked vegetable endings in step d; f) Secondary low temperature baking - baking the mixture of step e at a low temperature of 40-90 ° C for 15 - 45 minutes; g) grinding into a mud - and then grinding the low temperature baked mixture in step f into a slurry to complete the clay Finished sauce.

In the actual production, please refer to the first figure, the first to get fresh clams, and mainly use the fresh clams directly from the place of origin, such as Dongpu, Wuhu, Yunlin coastal area, Haipu Xindi, Anping, etc. Fresh clams, in order to maintain the freshness of clams, so use low-temperature ice water cleaning, the low temperature is controlled below 10 ° C, use ice water to wash the surface mucosa and impurities, in the fresh-keeping process The washing step; then, the cleaned clams are subjected to a pickling step, which is added to the clams to add white wine and seasonings for 15 to 45 minutes, and the added white wine mainly removes the astringency, and further selects rice wine, sorghum wine, sake, etc. Seasonings are selected from spices such as pepper, spiced, clove, cinnamon, cardamom, mustard, cinnamon, turmeric, fennel, chili, curry, pepper, vanilla, garlic powder, cumin, and lemongrass. Pickled flavor. Thereafter, the above-mentioned kneaded clams are baked at a low temperature baking temperature of 40-90 ° C, and a low-temperature baking step is carried out for 15 to 45 minutes to make them ripe.

Although the clams are rich in a variety of nutrients, vegetable fiber and sweetness are further added under the health considerations, while in the vegetable baking step, white vegetables such as onions, mushrooms, cauliflower, garlic, white, lotus root, melon, Chinese cabbage, white radish, and the best taste is onion, the vegetables are minced and baked at a low temperature of 40-90 ° C for 15-45 minutes; then, the low-temperature baked vegetables prepared by the low-temperature baking step At the end, the ratio of 65-85% of low-temperature baking clams is mixed with 15-35% of low-temperature baked vegetables to increase the flavor of fiber and vegetable sweetness. At the same time, adding white vegetables to the dipping sauce can Change the color of the Chinese glutinous sauce to achieve a visually pleasing sense, so that consumers can more accept the concept of this new glutinous sauce.

Next, the mixed clams and vegetable mixture are subjected to a secondary low-temperature baking step, and baked at a low temperature of 40-90 ° C for 15 to 45 minutes; and finally, the mixture of the second low-temperature baking is ground into a slurry. In order to complete the grinding into the mud step, so that the finished product of the casserole is completed.

Please refer to the attachment. The casserole made in the present invention can be used as a spread sauce, such as a spread sauce of prune bread, and can also be applied with cream and cheese.

However, the above-described embodiments or drawings are not intended to limit the structure or the use of the present invention, and any suitable variations or modifications of the invention will be apparent to those skilled in the art.

From the above, the composition and use of the structure of the present invention show that the present invention has the following advantages as compared with the existing structure:

1. The oyster sauce of the present invention and its preparation method are an innovative technology and a new aspect of the consumption of oysters.

2. The oyster sauce of the present invention and the preparation method thereof can be kept clean by using ice water to maintain the freshness of the clam.

3. The clam sauce of the present invention and the preparation method thereof are prepared by baking at a low temperature without destroying the nutrients of the clams and vegetables, and adding flavor.

4. The oyster sauce of the present invention and the preparation method thereof, the vegetable added in the oyster sauce can achieve a healthy orientation, increase the sweetness of the fiber and vegetable flavor of the edible, and make the flavor better, and the white vegetable can be changed in the dipping sauce. The color of the Chinese glutinous rice sauce is visually pleasing to the senses, so that consumers can more accept the concept of this new glutinous sauce.

In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific structure disclosed therein has not been seen in similar products, nor has it been disclosed before the application, and has completely complied with the provisions of the Patent Law. And the request, the application for the invention of a patent in accordance with the law, please forgive the review, and grant the patent, it is really sensible.

Claims (9)

A method for preparing clam sauce, the steps are as follows: a) cleaning - cleaning the mussels with low temperature ice water; b) pickling - adding white wine and seasonings to the clean clams for 15 to 45 minutes; c) baking at a low temperature - Baking the dried clams at a low temperature of 40-90 ° C for 15-45 minutes; d) roasting the vegetables - chopping the vegetables and baking at a low temperature of 40-90 ° C for 15 - 45 minutes; e) mixing - step c 65-85% of the low temperature baked clams are mixed with 15-35% of the low temperature baked vegetables in step d; f) secondary low temperature baking - the mixture of step e is baked at a low temperature of 40-90 ° C for 15 to 45 minutes. ;g) grinding into a slurry - the mixture of the low-temperature baking in step f is ground into a slurry to complete the finished product of the casserole. The method for preparing a casserole according to claim 1, wherein the fresh clam is a clam which is directly sent from a place of origin. The method for preparing a casserole according to the first aspect of the invention, wherein the low-temperature ice water in the step a is ice water of 10 ° C or lower. The method for preparing a casserole according to the third aspect of the patent application, wherein the white wine in the step b is one of rice wine, sorghum wine and sake. The method for preparing a casserole according to the fourth aspect of the invention, wherein the seasoning in the step b is a spice. The method for preparing a casserole according to claim 5, wherein the spice is at least one of the following: pepper, spice, clove, cinnamon, cardamom, mustard, cinnamon, turmeric, fennel, pepper, curry, pepper, vanilla, Garlic powder, cumin, lemongrass. The method for preparing a casserole according to claim 3, wherein the vegetable in the step d is further selected from white vegetables. The method for preparing a casserole according to claim 7, wherein the white vegetable is at least one of the following: onion, mushroom, cauliflower, garlic, glutinous rice, lotus root, winter melon, Chinese cabbage, and white radish. A clam sauce comprising a clam sauce prepared by the method for preparing a casserole according to any one of claims 1 to 8.