Process method of white clam tomato sauce

A processing method and technology of tomato paste, applied in the fields of application, food preparation, food science, etc., can solve problems such as ineffective processing and utilization, high sand content in white clam meat, and narrow circulation market, so as to promote normal growth and The development of the fish farming industry, the expansion of the taste crowd and the consumer market, and the effect of eating convenience

Active Publication Date: 2012-07-04
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] White clam is widely distributed and has a large amount of resources, but it has not been effectively processed and utilized because of its large sand content
However, the current processing is only a small amount of primary processing, such as frozen clam meat and clam jerky, which are only available seasonally in some coastal areas, and seasoned white clam meat soft cans are only academically reported, and the market is out of stock
The current situation is that there are few varieties, the distribution market is narrow, the number of people suitable for the taste is small, and the resource utilization rate is low. It is difficult to solve the problem that white clam meat has a greasy feeling when eating due to the large sand content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, present embodiment process white clam tomato sauce by the following method:

[0019] a. Treatment of white clam meat: remove all impurities such as shells and slag from fresh clam meat, use a dry and wet grinder, remove the slices, and crush the clam meat while it is crispy, with the standard of breaking the internal organs of the clam meat, so that it can be washed out The silt in the intestines and 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 drain the clam meat again Put it into another water container and wash it again, and wash it 3 times until the taste of the minced clam meat is gritty; put the washed minced clam meat into a 80-100 mesh bag to tie the mouth, and use a dehydrator. dehydration machine or press, until no more water is squeezed by both hands, and made into the main ingredient. The preparation of mai...

Embodiment 2

[0022] Embodiment 2, the present embodiment weighs each ingredient according to the following proportioning: 58 jin of minced clam meat, 20 jin of tomato sauce, 12 jin of red chili sauce, 6.5 jin of red cotton candy, 3 jin of refined salt, and 0.5 jin of monosodium glutamate. The amount of minced clam meat is based on the quality after washing to remove sand and water.

[0023] The processing method of the present embodiment is the same as embodiment 1, but the add-on of vegetable oil is 15 jin, and the add-on of boiled water is 16 jin, and the add-on of potassium sorbate is 20g.

Embodiment 3

[0024] Embodiment 3, the present embodiment weighs each ingredient according to the following proportions: 66 jin of minced clam meat, 14 jin of tomato sauce, 10 jin of red chili sauce, 3.6 jin of red cotton candy, 6 jin of refined salt, and 0.4 jin of monosodium glutamate. The amount of minced clam meat is based on the quality after washing to remove sand and water.

[0025] The processing method of the present embodiment is with embodiment 1, but the add-on of vegetable oil is 20 jin, and the add-on of boiled water is 10 jin, and the add-on of potassium sorbate is 25g.

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PUM

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Abstract

Disclosed is a Mastra tomato catsup processing method, including the following steps: grinding Mastra meat, then washing and dehydrating to prepare the main material; peeling the tomatoes, bloating with brine, and grinding to prepare tomato catsup; adding appropriate amount of edible oil in a pan, heating, sequentially adding the main material, auxiliary materials and prepared seasoning matters and additives, adding appropriate amount of water, boiling until most of the water is evaporated, adding appropriate amount of monosodium glutamate, and mixing to be even; cooling naturally and fillingwhen the catsup is hot. The invention solves the technical difficulty that due to large content of sand, Mastra meat is unsuitable to be processed, utilized and eaten. The invention adopts special preparing and processing techniques and the prepared product is delicious in flavor and rich in nutrition and can better satisfy the food demand of the consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a processing method of white clam tomato sauce. 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 essential amino acids for the human body and the proportion is moderate. It 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 nutritious, delicious, but also has ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L1/29A23L27/60A23L17/40A23L33/00
Inventor 袁勇王成叶
Owner SHANDONG WEIFANG LONGWEI IND
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