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Scallop jam and processing method thereof

A technology for scallop sauce and scallop meat, applied in application, food preparation, food science and other directions, can solve the problems of inability to store for a long time, loss of scallop umami, etc., and achieve the effects of stable safety, health and quality, stable quality and stable storage conditions.

Active Publication Date: 2012-07-25
孙青社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current way to eat scallops is to make "dried scallops", which can be stored for a long time, but the original umami taste of scallops will be lost; the second is to process and make various dishes with fresh products, which are delicious but cannot be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A scallop sauce, the formula components (by weight) are: 20 parts of scallop meat, 10 parts of fresh bamboo shoots, 2 parts of spring onions, 2 parts of ginger, 2 parts of garlic powder, 3 parts of salt, 3 parts of soft white sugar, Chinese pepper 2 servings, 3 servings of I+G, 5 servings of nutritional sauce.

[0028] The nutritional sauce includes 10 parts of concentrated chicken bone soup, 10 parts of concentrated pork bone soup, 10 parts of concentrated fish bone soup, 2 parts of vegetable oil, 2 parts of animal oil, and 5 parts of edible Chinese herbal medicine soup; the preparation method is as follows:

[0029] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0030] 2). Emulsify the above-mentioned materials evenly mixed to obtain the finished sauce.

[0031] The concentrated chicken...

Embodiment 2

[0043] A scallop sauce, the formula components (by weight): 80 parts of scallop meat, 20 parts of fresh bamboo shoots, 6 parts of green onions, 4 parts of ginger, 4 parts of garlic powder, 10 parts of salt, 10 parts of soft white sugar, Chinese pepper 6 servings, 10 servings of I+G, 10 servings of nutritional sauce.

[0044] The nutritional sauce includes concentrated chicken bone soup, 30 concentrated pork bone soup, 20 concentrated fish bone soup, 5 vegetable oil, 5 animal oil, and 10 edible Chinese herbal soup; the preparation method is as follows:

[0045] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0046] 2). Emulsify the above-mentioned materials evenly mixed to obtain the finished sauce.

[0047] The concentrated chicken bone soup, concentrated pork bone soup, and concentrated fish bon...

Embodiment 3

[0059] A kind of scallop sauce. The formula components (by weight ratio) of the scallop sauce are: 50 parts of scallop meat, 15 parts of fresh bamboo shoots, 4 parts of green onions, 3 parts of ginger, 3 parts of garlic powder, 6 parts of salt, soft white sugar 6 servings, 4 servings of Chinese pepper, 6 servings of I+G, 7 servings of nutritional sauce.

[0060] The nutritional sauce includes 20 portions of concentrated chicken bone soup, 20 portions of concentrated pork bone soup, 15 portions of concentrated fish bone soup, 3 portions of vegetable oil, 4 portions of animal oil, and 8 portions of edible Chinese herbal soup; the preparation method is as follows:

[0061] 1) Heat the various concentrated bone soups in the above weight ratio to 50-60°C, and then add the edible Chinese herbal medicine soup, vegetable oil and animal oil in the above weight ratio and stir to make them fully mixed and uniform;

[0062] 2). Emulsify the above-mentioned materials evenly mixed to obtain the fi...

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PUM

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Abstract

The invention relates to a method for processing scallop jam, and belongs to the technical field of food processing methods. The scallop jam is characterized by comprising the following components in part by weight: 20 to 80 parts of scallop muddy flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials arenon-polluted, green and healthy, and have abundant nutrition, wherein a steaming process has the effects of killing harmful microbes and parasites, and ensures that the safety and hygiene quality andquality of products are stable; in a seasoning process, seasoning liquid containing a certain amount of sugar and salt provides unique color, fragrance and taste for products and keeps the products fresh; the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs; and due to tank packages, thestorage condition is stable, the products have long quality guarantee period under the storage condition at room temperature, and the service life of the products is prolonged.

Description

1. Technical Field [0001] The invention relates to a processing method of scallop sauce, and belongs to the technical field of seafood food processing methods. 2. Background technology [0002] Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. They can provide various nutrients to the human body and have the effect of lowering human serum cholesterol. The closed shell muscles are white, tender, delicious and nutritious. Abundant, the adductor muscle is one of the eight treasures "scallops" after being dried. [0003] In addition, it also contains rich and diverse amino acids and nucleic acids, which are by-products of amino acids, which play a role in strengthening the body. The nourishing effect of scallops is even comparable to that of abalone. [0004] The nutritional value of scallops is very high. It contains a variety of minerals, rich in protein, DNA, and a variety of trace elements. It is low in cholesterol and has a prot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 孙青社
Owner 孙青社
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