Sinonovacula Constricta Production And The Development Of Ready-to-eat Food

The Sinonovacula constricta flesh is very delicious, and has abundant nutriments and to a certainty affect in medical. Sinonovacula constricta , extensive distributed in tidal flat along seashore from south to north in our country, is one of the biggest output seashells feed in sea water in our country. With the Sinonovacula Constricta's aquaculture industry development and people's attention to food safety, cleaning and processing clam research attention has been paid gradually.In this work, the conditioning test, the change of flavor in the process of conditioning, decontamination of microorganism and the development of ready-to-eat food with Sinonovacula Constricta were studied. The results as follows:1. The effect of conditioning in the flowing water was better than in the hydrostatic water. After 3 hours, it was clean in flowing water, but it's need 6 hours in the hydrostatic water.2. In the process of Sinonovacula Constricta's conditioning, as energy consumption and the lack of food in the environmental, the glycogen content of Sinonovacula Constricta declined, but the content of ATP and its related compounds, free amino acids and glycine betaine did not change significantly, because its metabolism in normal and in the metabolic balance.3. It could kill most of microorganism especially for the coliforms in Sinonovacula constricta by soaked in chlorine dioxide solution, but could not keeping fresh during storage. Where the concentration of 100mg / L chlorine dioxide solution soaked Sinonovacula constricta for 20min 71.11% of the bacteria and almost all of the coliforms could be killed, and the Shelf life of Sinonovacula constricta could be extend 6 days.4. Using clean Sinonovacula Constricta as raw material, the liquid smoked food were made. The flavored liquid included 3.5% salt, 5% sugar, 3%cooking wine, a small amount of MSG and soy sauce. After seasonings for 30min, sprayed 0.3% liquid smoke solution, baking for 2.5min in 160℃after dried for 4h, and the products had strong smoky flavor.