| 摘要 |
To produce salted and fermented clam, (1) the selected clam is drained after being washed and then add and mix the 10kg of the drained clam meat with 40 to 80g of salt and then aged at 20deg.C to 25deg.C for 10 to 12 days. (2) After separating the clam meat and the fluid, take the clam meat out of brewed vinegar with 3 to 7% acidity after soaking it for about 30 minutes. (4) The fluid is heated up at the temperature of 60deg.C to 80deg.C for about 3 to 5 hours and the ginger ingredient is to be soaked out by soaking about 50g of finely cut ginger using pocketed net and evaporate the moisture by putting 100g of starch syrup. (5) The fluid is frozen at the low temperature of 10deg.C to 15deg.C and produced by mixing it with the clam meat. |
