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Abalone and dried scallop sauce, and preparation method thereof

A technology for abalone and scallops, which is applied to the field of abalone and scallop sauce and its preparation, can solve problems such as single function, and achieve the effects of good taste, low price, and simple and convenient preparation method.

Active Publication Date: 2011-11-02
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since the existing abalone, scallops, and shrimps are still mainly cooked and eaten, their functions are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of preparation method of abalone scallop sauce, comprises the following steps:

[0046] 1) Take each raw material according to the following parts by weight:

[0047] 3 parts of abalone, 4 parts of scallop, 1 part of ham, 1 part of shrimp, 10 parts of edible soybean oil, 1 part of water, 0.2 part of salt.

[0048] 2) Abalone treatment: remove the abalone meat from the shell at 0°C, remove the intestinal glands and viscera, remove the mantle, horny jaw plate and melanin around the feet, scrub the suction cup and the impurities on the skirt Wash it with water, put it into 75°C water for constant temperature blanching for 3 minutes according to the weight ratio of 1:1 with water, take it out, cool it, and cut it into cubes (0.5cm*0.5cm) to obtain abalone meat.

[0049] 3) Treatment of dried scallops: Soak dried scallops in water at 0°C for 1.5 hours, let them absorb water and soften naturally, wash the dried scallops gently by hand, and remove the old tendons on the ...

Embodiment 2

[0054] A kind of preparation method of abalone scallop sauce, comprises the following steps:

[0055] 1) Take each raw material according to the following parts by weight:

[0056] 6 parts of abalone, 8 parts of scallops, 2 parts of ham, 4 parts of shrimp, 2 parts of edible soybean oil, 2 parts of water, 0.3 parts of salt, 0.2 parts of white sugar, 0.2 parts of glucose, 0.02 parts of iso-Vc sodium, pork bone soup paste ( Purchased from Xiehe Food (Jiangyin) Co., Ltd.) 0.03 parts, spices 0.1 parts.

[0057] 2) Treatment of abalone: ​​Remove the abalone meat from the shell at 10°C, remove the intestinal glands and viscera, remove the mantle, horny jaw plate and melanin around the feet, scrub the suction cup and the impurities on the skirt Wash with water, put into 85°C water for constant temperature blanching for 8 minutes according to the weight ratio of 1:2 with water, take it out, cool, dice (0.5cm*0.5cm) to obtain abalone meat.

[0058] 3) Treatment of dried scallops: Soak...

Embodiment 3

[0063] A kind of preparation method of abalone scallop sauce, comprises the following steps:

[0064] 1) Take each raw material according to the following parts by weight:

[0065] 4.5 parts of abalone, 6 parts of scallops, 1.5 parts of ham, 2.5 parts of shrimp, 6 parts of edible soybean oil, 1.5 parts of water, 0.25 parts of salt, 0.15 parts of sugar, 0.15 parts of glucose, 0.015 parts of iso-Vc sodium, pork bone soup paste ( Purchased from Xiehe Food (Jiangyin) Co., Ltd.) 0.02 parts, spices 0.08 parts, bean paste 1.5 parts.

[0066] 2) Treatment of abalone: ​​Remove the abalone meat from the shell at 5°C, remove the intestinal glands and viscera, remove the mantle, horny jaw plate and melanin around the feet, scrub the suction cup and the impurities on the skirt Wash it with water, put it into 80°C water for constant temperature blanching for 5 minutes according to the weight ratio of 1:3 with water, take it out, cool it, and cut it into cubes (0.5cm*0.5cm) to obtain abalon...

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PUM

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Abstract

The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted.The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to abalone and scallop sauce and a preparation method thereof. Background technique [0002] Abalone is a single-shelled animal belonging to the gastropod mollusc class, Abaceae. Its meat is tender and smooth, and its taste is extremely delicious. It has been regarded as the "crown of seafood treasures" since ancient times. Abalone has high nutritional value, rich in protein and more nutrients such as calcium, iron, iodine and vitamin A. Because of its flat nature and sweet and salty taste, abalone belongs to the liver meridian, so it also has high medicinal value; it can nourish yin, calm the liver, strengthen the kidney, adjust the secretion of adrenal glands, and have the effect of two-way regulating blood pressure; it has the effect of regulating menstruation and moisturizing dryness. The effect of benefiting the intestines can cure irregular menstruation, constipatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/33A23L1/29A23L27/60A23L17/40A23L33/00
Inventor 高向登
Owner 福州百洋海味食品有限公司
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