| 摘要 |
PURPOSE: A producing method of a canned product of atrina pectinata adductor muscles is provided to enable users to directly eat the product without a separate cooking process. CONSTITUTION: A producing method of a canned product of atrina pectinata adductor muscles comprises the following steps: extracting 48wt% of radish, 35wt% of onion, 10wt% of ginger, and 7wt% of garlic, and mixing the obtained extract to obtain 20wt% of raw juice sauce; boiling 78.5wt% of purified water, 12wt% of suspended matter from the raw juice sauce, 5.5wt% of sea tangle, 2.5wt% of dried pollack, and 1.5wt% of anchovy at 70-80 deg C for 2 hours to obtain 62.5wt% of concentrated sauce; mixing soy sauce, glucose powder, and a pine needle extract to obtain 17.5wt% of additive; mixing the raw juice sauce, the concentrated sauce, and the additive, and aging the mixture at 6 deg C for 24 hours to obtain aging sauce(S1); separating the adductor muscles from atrina pectinata before removing the outer skin, and slicing into 1.5cm before washing(S2); dipping the adductor muscle slices into the aging sauce, and aging the mixture at 10 deg C for 12 hours(S3); secondly aging the adductor muscle slices in the aging sauce at 2 deg C for 24 hours(S4); and dehydrating the adductor muscle slices, and sterilizing before vacuum packaging(S5, S6).
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