CN1073831C - Four-angle clam flavour and production thereof - Google Patents
Four-angle clam flavour and production thereof Download PDFInfo
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- CN1073831C CN1073831C CN98111290A CN98111290A CN1073831C CN 1073831 C CN1073831 C CN 1073831C CN 98111290 A CN98111290 A CN 98111290A CN 98111290 A CN98111290 A CN 98111290A CN 1073831 C CN1073831 C CN 1073831C
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- sodium
- mactra veneriformis
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- clam
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 title claims description 22
- 235000019634 flavors Nutrition 0.000 title claims description 22
- 241000514719 Mactra quadrangularis Species 0.000 claims description 57
- 239000000843 powder Substances 0.000 claims description 33
- 235000013372 meat Nutrition 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 229940073490 sodium glutamate Drugs 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 8
- 239000011573 trace mineral Substances 0.000 claims description 8
- 235000013619 trace mineral Nutrition 0.000 claims description 8
- 229930003231 vitamin Natural products 0.000 claims description 8
- 235000013343 vitamin Nutrition 0.000 claims description 8
- 239000011782 vitamin Substances 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 8
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract 5
- 235000020639 clam Nutrition 0.000 abstract 3
- 241000237519 Bivalvia Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 11
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 7
- 108090000317 Chymotrypsin Proteins 0.000 description 6
- 102000057297 Pepsin A Human genes 0.000 description 6
- 108090000284 Pepsin A Proteins 0.000 description 6
- 229960002376 chymotrypsin Drugs 0.000 description 6
- 238000009413 insulation Methods 0.000 description 6
- 229940111202 pepsin Drugs 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000002504 physiological saline solution Substances 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- -1 trypsase Proteins 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000219315 Spinacia Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229960002668 sodium chloride Drugs 0.000 description 1
- MNWBNISUBARLIT-UHFFFAOYSA-N sodium cyanide Chemical compound [Na+].N#[C-] MNWBNISUBARLIT-UHFFFAOYSA-N 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a four-angle clam spice which contains the ingredients of four-angle clams. The spice is rich in protein, amino acid, calcium and other nutritious ingredients, and the spice has the natural fresh taste of four-angle clams; the spice has the functions of flavouring and appetite development; the spice is widely suitable for domestic flavouring and industrial additives. The present invention has the advantages of simple production technology, easy operation and low production cost.
Description
The present invention relates to a kind of food or foodstuff.
Mactra veneriformis is rich in various nutrients as a kind of high nutrition animal, to the utilization of Mactra veneriformis, generally only is confined to directly eat seldom further deep processing in the prior art.And existing edible flavouring is generally also only based on sodium glutamate.
The object of the present invention is to provide a kind of natural delicate flavour, four-angle clam flavour and production method thereof that nutrition is abundant with Mactra veneriformis.
Technical solution of the present invention is:
A kind of four-angle clam flavour, the difference of itself and prior art is: contain Mactra veneriformis powder composition.
Above-mentioned four-angle clam flavour: also be added with sodium glutamate and/or sodium chloride composition.Also can be added with 5 '-Sodium Inosinate and/or 5 '-sodium guanylate.
Also can be added with in converted starch, trace element, vitamin, the sugar one or more.
Above-mentioned four-angle clam flavour, the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 25～65%
Sodium chloride 5～10%
Surplus is the Mactra veneriformis powder.
The weight proportion of each component can also be:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 15～50%
Sodium chloride 5～10%
Vitamin 0～2%
Converted starch 5～10%
Trace element 0～3%
Sugar 0～2%
Surplus is the Mactra veneriformis powder.
A kind of production method of four-angle clam flavour: comprise the following steps: successively
1. Mactra veneriformis cut open and got meat, clean;
2. use protease hydrolyzed;
3. freeze drying is handled;
4. will pulverize to powder through the Mactra veneriformis of above-mentioned processing, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed with auxiliary and condiment, four-angle clam flavour.
Concrete grammar with protease hydrolyzed is: Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin or trypsase, chymotrypsin etc.), the insulation enzymolysis is 5～20 hours in about 25～60 ℃.
The concrete steps that freeze drying is handled are: will be through the Mactra veneriformis meat of enzymolysis processing under-20～-40 ℃ of temperature freezing 20～40 hours, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ then, time is 24～40 hours, during intensification, continue to vacuumize, until drying.
Auxiliary and condiment is one or more in 5 '-Sodium Inosinate, 5 '-sodium guanylate, sodium glutamate, sodium chloride, vitamin, converted starch, trace element, the sugar.
Vegetable powder can adopt crushed after being dried such as green vegetables, Chinese cabbage, spinach to make.Trace element can adopt one or more in the element of needed by human body such as iron, calcium, zinc, iodine.
Vitamin can adopt one or more among vitamin A, B, C, D, E, the K.
Product of the present invention is rich in multiple nutrients compositions such as protein, amino acid, calcium, glycogen, vitamin, natural delicate flavour with Mactra veneriformis, have seasoning, appetitive effect, can not only replace monosodium glutamate to enter huge numbers of families with peculiar delicate flavour, and can prevent diseases such as hypertension, diabetes companion disorders of lipid metabolism, be widely used in family's seasoning and industrial additive.Production technology is simple and easy to grasp, and production cost is low.
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 20 hours in about 30 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
Sodium glutamate 45%
Cymag 7%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.
Embodiment 2:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying after the casual bubble sterilization of ClO 2 solution;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 15 hours in about 40 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 2%
5 '-sodium guanylate 2%
Sodium glutamate 60%
Sodium chloride 5%
Sugar 1%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.Embodiment 3:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 10 hours in about 50 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 4.5%
5 '-sodium guanylate 4.5%
Sodium glutamate 30%
Sodium chloride 10%
Vitamin C or B12 1%
Converted starch 8%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.
Embodiment 4:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 6 hours in about 58 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate or 5 '-sodium guanylate 3%
Sodium glutamate 55%
Sodium chloride 9%
Converted starch 5%
Microelements of calcium 2%
Sugar 2%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.
Embodiment 5:
1. Mactra veneriformis is cut open and got meat, clean ,-18 ℃ of refrigerations, the physiological saline with 8% during use thawed 10～15 hours, and with drying behind the ClO 2 solution soaking disinfection;
2. Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral with 6NNaOH or 6NHCl, add neutral proteinase (routine pepsin, trypsase, chymotrypsin), the insulation enzymolysis is 10 hours in about 45 ℃.
3. freeze drying is handled: will be through the Mactra veneriformis meat of above-mentioned processing freezing 20～40 (can be 20,25,30,35,40) hour under-20～-40 ℃ of (-25 ,-30 ,-35 ,-40 ,-35 ℃ of examples) temperature, and vacuumize simultaneously, vacuum is 0.8-1.0MPa, slowly be warming up to 20～60 ℃ (20,30,40,50,60 ℃ of examples) then in 24～40 hours, during intensification, continue to vacuumize, until drying.
4. will be broken through the Mactra veneriformis digested tankage of above-mentioned processing be powder, make the Mactra veneriformis powder;
5. the Mactra veneriformis powder is mixed by following weight proportion with auxiliary and condiment:
5 '-Sodium Inosinate 1%
5 '-sodium guanylate 1%
Sodium glutamate 40%
Sodium chloride 6%
Vitamin E or A 2%
Converted starch 10%
Trace elements iron 10%
Sugar 0.5%
Surplus is the Mactra veneriformis powder.The four-angle clam flavour of forming by above-mentioned composition by weight.
Claims (5)
1, a kind of four-angle clam flavour is characterized in that: contain following composition: Mactra veneriformis powder, sodium glutamate and/or sodium chloride, 5 '-Sodium Inosinate and/or 5 '-sodium guanylate.
2, four-angle clam flavour according to claim 1 is characterized in that: also be added with in converted starch, trace element, vitamin, the sugar one or more.
3, four-angle clam flavour according to claim 1 is characterized in that: the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 25～65%
Sodium chloride 5～10%, surplus are the Mactra veneriformis powder.
4, four-angle clam flavour according to claim 1 and 2 is characterized in that: the weight proportion of each component is:
5 '-Sodium Inosinate 1～5%
5 '-sodium guanylate 1～5%
Sodium glutamate 15～50%
Sodium chloride 5～10%
Vitamin 0～2%
Converted starch 5～10%
Trace element 0～3%
Sugar 0～2%, surplus is the Mactra veneriformis powder.
5, a kind of production method of four-angle clam flavour is characterized in that: comprise the following steps: successively 1. Mactra veneriformis to be cut open and get meat, clean;
2. use protease hydrolyzed: Mactra veneriformis meat is broken into the meat slurry, transfer PH to neutral, add neutral proteinase, be incubated enzymolysis 5～20 hours in 25～60 ℃ with 6NNaOH or 6NHCL;
3. handle through freeze drying: will be through the Mactra veneriformis of enzymolysis processing under-20～-40 ℃ of temperature freezing 20～40 hours, and vacuumize simultaneously, vacuum is 0.8～1.0MPa, slowly be warming up to 20～60 ℃ then, time is 24～40 hours, continues during intensification to vacuumize, until drying;
4. will be ground into powder through the Mactra veneriformis of above-mentioned processing, make the Mactra veneriformis powder;
5. with Mactra veneriformis powder and sodium glutamate, sodium chloride, 5 '-Sodium Inosinate, 5 '-sodium guanylate, and converted starch, trace element, vitamin, sugar in one or more mix, four-angle clam flavour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111290A CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111290A CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1201615A CN1201615A (en) | 1998-12-16 |
| CN1073831C true CN1073831C (en) | 2001-10-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98111290A Expired - Fee Related CN1073831C (en) | 1998-05-06 | 1998-05-06 | Four-angle clam flavour and production thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1073831C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150810A (en) * | 2011-01-20 | 2011-08-17 | 福建农林大学 | Low-salt clam dew and preparation method thereof |
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| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN101979652B (en) * | 2010-10-12 | 2012-06-06 | 南京中医药大学 | Mactra quadrangularis protein polypeptide with antioxidant activity and preparation method and application thereof |
| CN103610159B (en) * | 2013-11-29 | 2015-06-24 | 渤海大学 | Composite seafood soup blend and preparation method thereof |
| CN103689521B (en) * | 2013-12-16 | 2015-05-13 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
| CN104473123B (en) * | 2014-12-19 | 2017-03-08 | 江南大学 | A kind of clam taste stock cube and preparation method thereof |
| CN116806994A (en) * | 2023-04-28 | 2023-09-29 | 安徽小菜园餐饮管理有限责任公司 | Sauce containing trace elements and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079373A (en) * | 1992-06-03 | 1993-12-15 | 山东省胶南市外贸冷藏厂 | Production process for aquatic seasoning |
| CN1088752A (en) * | 1993-01-01 | 1994-07-06 | 肖丰建 | Concentrated clam extract |
| CN1082338A (en) * | 1993-03-22 | 1994-02-23 | 占康林 | From spiral shell, shellfish and freshwater mussel, produce the process of amino acid composite liquid |
| CN1129076A (en) * | 1995-12-11 | 1996-08-21 | 南通神怡制药有限公司 | Meretrix seasoning and production technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150810A (en) * | 2011-01-20 | 2011-08-17 | 福建农林大学 | Low-salt clam dew and preparation method thereof |
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| CN1201615A (en) | 1998-12-16 |
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