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Manila clam seasoned food containing clam flesh shucked using ultra-high pressure

A seasoning food and green clam meat technology, which is applied in ultra-high pressure food processing, food mechanical processing, food science, etc., can solve the problems of taste and nutrition loss, not easy to eat, protein denaturation, etc., and achieve high preservation performance and preservation of taste and quality effects

Inactive Publication Date: 2020-04-10
韩升佑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, this green clam is not easy to spit sand and shell, so it has the problem that it is not easy to eat
At present, in order to shell the green clams, the clams are shelled directly by hand or by using chemicals or heat, but the shellfish will actually be lost, and protein denaturation will lead to serious loss of taste and nutrition.
In addition, when shelling with chemicals, it may have an impact on the body, so avoid

Method used

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  • Manila clam seasoned food containing clam flesh shucked using ultra-high pressure
  • Manila clam seasoned food containing clam flesh shucked using ultra-high pressure
  • Manila clam seasoned food containing clam flesh shucked using ultra-high pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1. manufacture green clam meat with ultra-high pressure shelling

[0030] After spitting the green clams through the seawater for 4 to 7 hours, they are cleaned and screened, and then the shells and shellfish are separated from the clam shells and shellfish by using ultra-high pressure equipment (HPP) with a water pressure in the range of 2500 to 3200 bar.

[0031] In the state where the shell and clam meat are separated, the protein of the clam is not denatured by applying heat or chemical substances, but the principle of separating the shell meat and shell inside by applying ultra-high pressure to the outer wall of the shell with water pressure can be preserved. The original taste and quality of living things are produced.

[0032] 1) spit sand

[0033] The green clams produced in Gochang (a place name in South Korea) are spit through seawater for 3 to 8 hours to remove the sediment. It is then cleaned and screened.

[0034] 2) Shelling of green clams tr...

experiment example 1

[0048] Experimental example 1. Stability of shelled green clam meat

[0049] 1) Measuring Contaminating Strains

[0050] The total number of live bacteria was measured directly by microscopic counting and turbidimetry by plate counting.

[0051]As a method of measuring the amount of bacteria present in a sample such as food, the number of bacteria forming colonies was measured with the naked eye. Colonies are formed in the medium containing agar or on the surface, and the composition of the medium used is slightly different depending on the target object, and the food sanitation law stipulates that a standard agar medium is used. Also, when only specific bacteria are measured, a selective medium is used. The number of bacteria, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes were cultured in an appropriate medium at a culture temperature of 35-37° C. for 48 hours, under conditions suitable for growth. Even the number of viable bacteria is not all viab...

Embodiment 2

[0066] Embodiment 2. Manufacture the green clam seasoning food containing the green clam meat of shelling with ultra-high pressure

[0067] Accordingly, the separate separation of shellfish can be applied to a variety of processed foods, and the shellfish is cleaned and screened separately at one time and then freeze-dried. This is done to minimize the protein denaturation of the green clams and to compensate for the deterioration of the taste and aroma during hot air drying.

[0068] 1) Freeze drying

[0069] Freeze-drying is a method of freezing food and sublimating ice in a frozen state below the triple point of temperature and pressure (0.01°C, 0.6113kPa) to obtain a dry product. Below the water vapor pressure, sublimation removes water to obtain a dry product.

[0070] When drying preserved convenience foods in the food industry, when drying meat, fish, vegetables, fruit juices, etc., for example, drying beef, shrimp, vegetables, etc. in their original form or makin...

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Abstract

The present invention relates to Manila clam seasoned food containing Manila-clam flesh shucked by using ultra-high pressure. Specifically, the present invention relates to Manila clam seasoned food containing clam flesh which preserves the original taste and quality of the Manila clam by a method of separating inner flesh and the shell thereof by applying ultra-high pressure to the outer wall ofthe shell with water pressure, instead of applying heat or chemicals to denature proteins of the Manila-clam.

Description

technical field [0001] The present invention relates to green clam seasoning food containing green clam meat shelled by ultra-high pressure. [0002] Specifically, it relates to clam seasoning food containing clam meat, which is not shelled by applying heat or chemical substances to denature the protein of the clam, but by applying ultra-high pressure to the outer wall of the shell by water pressure to separate the internal clam meat and The principle of the shell preserves the original taste and quality of the green clams. Background technique [0003] Amygdala Philippinarum is a shellfish belonging to the clam family. It is mostly distributed along the entire coast of Korea or especially on the west coast. Its scientific name is Amygdala Philippinarum (ADAMS et REEVE). [0004] The shell of the green clam is hard and oval shaped like an egg. There are radial patterns on the surface, and the surface of the shell is rough, and the size, color, pattern, shape, etc. vary acc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/30
CPCA23L5/30A23L17/40A23V2002/00A23V2300/31A23V2300/46
Inventor 韩升佑
Owner 韩升佑
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