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A clam-flavored bibimbap and preparation method thereof

A technology for bibimbap and clams, which is applied in the field of condiments, can solve the problems of few deep processing and the like, and achieve the effects of low production cost, simple equipment and outstanding taste.

Active Publication Date: 2016-04-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization of meretrix meretrix in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of sodium glutamate. The requirements are getting higher and higher, hoping that it can be more nutritious and healthy while seasoning, and have more characteristic taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Choose fresh clams, wash them with sand, open their shells and grill the meat, add cooking wine, green onion, ginger, and water and boil for 10 minutes; take a small amount of clam meat to freeze-dry, break the remaining meat and soup into clam pulp; take a small amount of slurry and freeze Dry, add 0.4% flavor protease (based on meat weight) to the remaining part, hydrolyze at 55°C for 3 hours, and inactivate at 100°C for 10 minutes; the enzymolyzed solution is left to settle, the supernatant is concentrated at 100°C to a slurry, and freeze-dried; Add 3.2% glucose, 0.5% glycine, 0.5% alanine, 0.3% ascorbic acid, and 0.6% taurine to the clam meat for sedimentation, and Maillard reaction at 120°C for 30 minutes, centrifuge to obtain the supernatant, and concentrate at 100°C to Slurry, freeze-dried. Mix the enzymatic hydrolysis liquid powder and the Maillard reaction powder at a ratio of 1:1 to obtain the base material of clam nutritional seasoning bibimbap.

[0020] ...

Embodiment 2

[0024] The clam-flavored seasoning was prepared according to the method of Example 1, only the enzymolysis reaction was changed to use 0.4% neutral protease (based on meat weight), and the resulting product tasted obviously bitter and was not suitable as a seasoning.

Embodiment 3

[0026] 5. Choose fresh clams, wash them with sand, open their shells and grill the meat, add cooking wine, green onions, ginger, and water and boil for 10 minutes; take a small amount of clams and freeze-dry them, break the remaining meat and soup into clams pulp; take A small amount of slurry was freeze-dried, and the remaining part was added with 0.4% flavor protease (based on meat weight), hydrolyzed at 55°C for 3 hours, and inactivated at 100°C for 10 minutes; The ratio is calculated by weight percentage, sodium glutamate: 20%, salt: 30%, scallops: 1%, I+G: 1%, and the rest is a clam-flavored base material, which is evenly mixed. Then add minced clam meat according to 40% of the obtained powder mass. Then according to 12% of the total mass, add clam meat pieces, mix evenly to form clam bibimbap. Compared with the product of the present invention, the obtained product has only umami taste, and the special flavor of seafood is not obvious, and the fragrance is not obvious. ...

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Abstract

The invention aims to provide a clam-flavor rice mixing condiment and a preparation method thereof, mainly in order to improve nutritional ingredients and unique flavor of the condiment and make the condiment to be a nutrient source in food. In order to achieve the purpose, the method specifically includes: selecting one or several of fresh meretrix, venerupis philippinarum and mactra veneriformis, subjecting the fresh clams to pretreatment such as sand removal and cleaning, opening shells for scraping meat, cooking the meat, subjecting a little of the clam meat to freeze drying, and then beating the rest meat into clam pulp; freezing and drying a little of the pulp, subjecting the rest clam pulp to biological enzymolysis prior to standing, precipitation and solid-liquid separation, and subjecting enzymolysis supernatant to concentration and freeze drying; subjecting the precipitate to Maillard reaction, performing centrifugation to obtain supernatant, and subjecting the supernatant to concentration and freeze drying, wherein the two become main base materials for making the clam-flavor rice mixing condiment. Since the biological enzymolysis and Maillard combined method is adopted, nutritional components contained in the clams can be retained, and flavor of the clam-flavor rice mixing condiment can be improved. For preparing the clam-flavor rice mixing condiment, a certain amount of sodium glutamate, salt, disodium succinate, I+G and minced clam meat have to be added to be mixed into the clam-flavor rice mixing condiment.

Description

technical field [0001] The invention relates to a condiment, in particular to a nutritious and delicious solid condiment made from clams and a production method. Background technique [0002] Clam is a high-protein seafood, rich in various flavor substances, tender and delicious, and is a special seafood product that people love. The utilization of meretrix meretrix in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of sodium glutamate. The requirements are getting higher and higher, and it is hoped that it can be more nutritious and healthy while seasoning, and have a more distinctive taste. Contents of the invention [0003] The purpose of the present invention is to provide a clam-flavored nutritious seasoning bibimbap and its preparation method. The main purpose of the present invention is to increase the nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/22A23L27/26
CPCA23L27/00A23L27/22A23L27/26
Inventor 许正宏史劲松戚国祥居向东李恒李莉张旦旦钱建瑛
Owner JIANGNAN UNIV
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