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Tea-flavored instant corbicula fluminea and preparation method thereof

A technology for river clams and aroma, which is applied in the field of preparation of tea-scented and instant river clams, and achieves the effects of uniform texture, increased acceptability and good taste.

Pending Publication Date: 2021-03-12
SUQIAN YONGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no related product of tea-flavored instant river clam

Method used

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  • Tea-flavored instant corbicula fluminea and preparation method thereof
  • Tea-flavored instant corbicula fluminea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Step 1, pretreatment of river clams

[0034] Frozen boiled clam meat is used as raw material, thawed by ultrasonic waves to remove impurities, remove the inedible parts such as the intestines and stomach of the clam, wash it twice with clean water, drain the water, and then use the clam meat for later use;

[0035] Step 2, soaking the river clams

[0036] Soak the black tea in hot water at 60°C for 20 minutes, remove the tea leaves and drain them to get ready-to-use tea leaves, pour the tea water into a basin, add the ready-to-use clam meat obtained in step 1 into the basin, soak for 50 minutes, remove, Clam meat that needs to be soaked;

[0037] Step 3, marinating clams

[0038] Add 100 parts of clam meat soaked in step 2 to the following seasonings in parts by weight, the seasoning components are: 1 part of table salt, 0.06 part of white sugar, 0.6 part of monosodium glutamate, 0.1 part of onion, ginger and garlic powder, umami agent 0.03 parts, 2 parts of cooking ...

Embodiment 2

[0052] Step 1, pretreatment of river clams

[0053] Frozen boiled clam meat is used as raw material, thawed by ultrasonic waves to remove impurities, remove the inedible parts such as the intestines and stomach of the clam, wash it twice with clean water, drain the water, and then use the clam meat for later use;

[0054] Step 2, soaking the river clams

[0055] Soak the green tea in hot water at 65°C for 25 minutes, remove the tea leaves and drain them to get ready-to-use tea leaves, pour the tea water into a basin, add the ready-to-use clam meat obtained in step 1 into the basin, soak for 55 minutes, remove, Clam meat that needs to be soaked;

[0056] Step 3, marinating clams

[0057] Add 100 parts of clam meat soaked in Step 2, and add the following seasonings in parts by weight. The seasoning components are: 2 parts of table salt, 0.07 parts of white sugar, 0.8 parts of monosodium glutamate, 0.2 parts of onion, ginger and garlic powder, and umami agent 0.04 parts, 3 parts...

Embodiment 3

[0067] Step 1, pretreatment of river clams

[0068] Frozen boiled clam meat is used as raw material, thawed by ultrasonic waves to remove impurities, remove the inedible parts such as the intestines and stomach of the clam, wash it twice with clean water, drain the water, and then use the clam meat for later use;

[0069] Step 2, soaking the river clams

[0070] Soak oolong tea in hot water at 70°C for 30 minutes, take out the tea leaves and drain them to get ready-to-use tea leaves, pour the tea water into a basin, add the ready-to-use clam meat obtained in step 1 into the basin, soak for 60 minutes, take out, Clam meat that needs to be soaked;

[0071] Step 3, marinating clams

[0072] Add 100 parts of clam meat soaked in Step 2, and add the following seasonings in parts by weight. The seasoning components are: 3 parts of table salt, 0.08 part of white sugar, 1.0 part of monosodium glutamate, 0.3 part of onion, ginger and garlic powder, and umami agent 0.05 parts, 4 parts...

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Abstract

The invention discloses tea-flavored instant corbicula fluminea and a preparation method thereof, and relates to the technical field of aquatic food processing. The preparation method disclosed by theinvention mainly comprises the following steps: (1) by taking frozen corbicula fluminea meat as a raw material, carrying out ultrasonic thawing, finishing, cleaning and draining; (2) soaking in tea water; (3) pickling with seasonings; (4) mixing and stir-frying; (5) baking by an electric heating type infrared drying machine; (6) carrying out vacuum packaging; and (7) carrying out normal-pressureboiling water bath sterilization. According to the invention, the tea-flavored instant corbicula fluminea maintains the integrity and nutritional ingredients of corbicula fluminea meat, can be eaten after being unpacked, and is uniform in texture, good in taste and convenient to carry; tea polyphenol and tea polysaccharide in tea leaves can endow corbicula fluminea with more nutritional and health-care functions, so that the quality and functional requirements of the product are improved; and the processing technology is simple, the operation is convenient, equipment investment is low, used raw materials are cheap and easy to obtain, and the method is suitable for industrial production and has good economic benefits and application prospects.

Description

technical field [0001] The invention relates to a method for preparing a tea-flavored instant clam, which belongs to the technical field of aquatic food processing. Background technique [0002] River clam (Corbicula fluminea), also known as yellow clam, golden clam, flat snail, etc., is a bivalve mollusk that is distributed throughout my country and is an important freshwater economic shellfish in my country. River clams are not only delicious, but also rich in retinol and various trace elements such as sodium, magnesium, iron, selenium, phosphorus, etc., and also have a variety of physiological functions, such as: clearing heat and detoxifying, hangover and liver protection, diuresis, dehumidification Toxic, eyesight, milk and so on. In Japan, South Korea and other countries, the processed products of river clams are mainly dried clams, canned, frozen or pickled clams. However, for the consumption of river clams, at present our country mainly still eats fresh food, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L33/00A23L33/105A23B4/07A23L5/10A23L5/20A23L5/30
CPCA23L17/50A23L33/00A23L33/105A23B4/07A23L5/15A23L5/21A23L5/30A23V2002/00A23V2250/214A23V2300/48A23V2300/12
Inventor 孙卫军闫景坤
Owner SUQIAN YONGSHENG FOOD
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