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Mactra quadrangularis meat balls processing method

A processing method and white clam meat technology are applied to the processing field of white clam meatballs, which can solve the problems of large sand content of clam meat, narrow circulation market, low resource utilization rate and the like, so as to solve the problem of rational utilization and be convenient to eat. , nutrient-rich effect

Inactive Publication Date: 2009-02-18
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing is mostly primary processing, such as primary quick-frozen clam meat, seasoned soft canned clam meat, etc., with few varieties, narrow circulation market, small crowd suitable for taste, and low resource utilization rate. It is difficult to solve the problem of sandy clam meat in processed products. The problem of gritty feeling when eating in large quantities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the present embodiment processes white clam meatball according to the following steps:

[0018] a. Desanding clam meat: remove all impurities such as shells and slag from fresh white clam meat, use a dry and wet grinder, remove the lozenges, and crush the clam meat while the jelly is crisp, taking the internal organs of the clam meat as the standard for washing The sediment in the stomach; put an appropriate amount of water in the water container, pour the minced clam meat into it and stir for 5-10 minutes, then drain the clam meat with a 50-80 mesh screen, and the minced clam meat after draining Then put it into another water container and wash it again, and wash it like this for 3 times, until the taste of the minced clam meat has no gritty feeling; after washing, the minced clam meat is poured into a 80-100-mesh mesh bag to tie the mouth. Use a dehydrator or press to dehydrate until the hands are no longer watery, and then make the main ingredient. The...

Embodiment 2

[0022] Embodiment 2. In this embodiment, the ingredients are weighed according to the following proportions: 60 jin of clam meat, 7 jin of chicken breast, 7 jin of streaky pork, 10 jin of soybean protein, 9 jin of starch, 0.3 jin of paprika, 4 jin of refined salt, white 2 catties of sugar, 0.2 kg of monosodium glutamate, 0.2 catties of ginger powder, and 0.3 catties of compound phosphate. The amount of clam meat is based on the quality after washing and squeezing out the water. The dosages of potassium sorbate and sodium iso-VC are 30g and 20g respectively, and the filling time is 1 hour. Other technical characteristics are the same as embodiment 1.

Embodiment 3

[0023] Example 3. In this example, ingredients are weighed according to the following proportions: 70 jin of clam meat, 5 jin of chicken breast, 5 jin of streaky pork, 6 jin of soybean protein, 7 jin of starch, 3 jin of refined salt, 3 jin of white sugar, monosodium glutamate 0.1 catties, 0.4 catties of ginger powder, and 0.5 catties of compound phosphate. Among them, the clam meat is subject to the quality after being washed and squeezed out of water. The dosages of potassium sorbate and sodium iso-VC are 25g and 18g respectively, and the marinating time of the stuffing is 1.5 hours. Other technical characteristics are the same as embodiment 1.

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Abstract

A processing method for rolled Mactra veneriformis meat comprises the following steps: crushing fresh Mactra veneriformis meat, cleaning out sand with water and then dehydrating; cutting and mixing the clam meat and animal meat into meat mash, then adding auxiliary materials, seasoning matters and additives, blending the mixing materials evenly to prepare the stuffing of the rolled meat; and making the rolled meat seasoned and tasty through curing, and finally obtaining the rolled meat and obtaining a finished product after processing and packaging according to different demands. The method solves the technical difficult problem that the Mactra veneriformis meat is inconveniently processed, utilized and edible because of great sand content. With the unique seasoning and processing technology, the product which is tasty and nutritive can better meet the catering demand of a plurality of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of white clam meatballs. Background technique [0002] The scientific name of white clam is four-cornered clam, which has high nutritional value. According to data, every 100 grams of white clam meat contains 10.8g of protein, 1.16g of fat, 4.6g of carbohydrates, 37mg of calcium, 82mg of phosphorus, 14.2mg of iron, 400 international units of vitamin A, 0.03mg of thiamine, and 0.15 mg of sulfonine. mg, niacin 1.7mg. Among them, the protein contains 9 kinds of human amino acids and the proportion is moderate, which is a complete protein, and its fat contains the main component of brain gold. According to traditional Chinese medicine, white clam meat is cold and salty, and has the effects of nourishing yin, diuresis, resolving phlegm, and softening firmness. Long-term consumption is not only rich in nutrition, but also delicious in meat, and has health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 王成叶袁勇
Owner SHANDONG WEIFANG LONGWEI IND
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