Method for preparing ready-to-eat mussel flesh products

A technology for mussel meat and products, which is applied in the production field of mussel meat products, and can solve problems such as poor chewiness, strong fishy smell, and high toughness of mussel meat

Inactive Publication Date: 2011-11-09
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the disadvantages of high toughness, poor chewiness and strong fishy smell of mussel meat in the processing process of mussel meat products, and propose a preparation method of instant mussel meat products

Method used

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  • Method for preparing ready-to-eat mussel flesh products

Examples

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Effect test

Embodiment 1

[0029] Embodiment 1, river mussel meat product preparation experiment

[0030] Take 500g of mussels, shell them and wash them to get 350g of mussel meat, put them in a 1000ml beaker, add 350ml of water, add 4.2ml of papain solution, control the concentration of the enzyme solution to 0.12%, and add β-CD at the same time, the amount of β-CD 0.06%, placed in a constant temperature water bath at 35°C for 40 minutes. After softening treatment, it can effectively degrade actomyosin and elastin in collagen fibers and connective tissue, break the connection between some amino acids, and make mussel meat products have proper chewing force.

[0031] After the treatment, take it out and put it in the cooking pot with seasoning sauce (the sauce is prepared in the cooking pot according to the recipe, heat and boil for 30 minutes for later use), control the temperature at 100°C, and cook for 30 minutes.

[0032] Take out and drain, and place the drained mussel meat in a blast drying oven ...

Embodiment 2

[0036] Embodiment 2: With the 2000t / a stewed beef production line of Bengbu Fengmu Beef and Mutton Products Co., Ltd., adding hot air drying equipment on the basis of the original production equipment, trial production was carried out according to this process.

[0037] Get 50Kg of mussels, remove the shells and wash to get 35Kg of mussel meat, add 35Kg of water in the cooking pot, add 0.42 Kg of papain solution, control the concentration of papain in the softening treatment solution to be 0.12%, and add 0.21 Kg of cyclodextrin at the same time , control the temperature at 35°C and carry out heat preservation treatment for 40min.

[0038] After the treatment, take it out and put it in the cooking pot with seasoning sauce (the sauce is prepared in the cooking pot according to the recipe, heat and boil for 30 minutes for later use), control the temperature at 100°C, and cook for 30 minutes.

[0039] Take out and drain, and place the drained mussel meat in the hot air tunnel equi...

Embodiment 3

[0040]Embodiment 3: Also on the 2000t / a stewed beef production line of Bengbu Fengmu Beef and Mutton Products Co., Ltd., trial production was carried out according to the production equipment of Embodiment 2.

[0041] Get mussel 50Kg, shell and clean, get mussel meat 35Kg, add 35Kg water earlier in cooking pot, add papain enzyme liquid 0.28 Kg, control enzyme liquid concentration to be 0.08%, add 0.14 Kg cyclodextrin simultaneously, control temperature is 20°C for 20 minutes of heat preservation treatment.

[0042] After the treatment, take it out and put it in the cooking pot with seasoning sauce (the sauce is prepared in the cooking pot according to the recipe, heat and boil for 30 minutes for later use), control the temperature at 100°C, and cook for 30 minutes.

[0043] Take out and drain, and place the drained mussel meat in the hot air tunnel equipment to dry at a low temperature of 40°C for 30 minutes → 45°C for 60 minutes → 35°C for 30 minutes. Sterilization, the ster...

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Abstract

The invention relates to a method for ready-to-eat mussel flesh products. The method is characterized in that: 1, the mussel flesh is softened by protease, so that actomyosins and elastins in collagen fibers and connective tissues can be effectively degraded, the connections among partial amino acids are broken, and proper chewing force is given to the mussel flesh products; 2, the fishy compositions of the mussel flesh are embedded by a beta-cyclodextrin embedding process, so that the original off-flavor of the mussels can be effectively reduced; 3, on a basis of effectively removing the fishy smell, flavoring agents, white granulated sugar, soy sauce and the like are added in a proper ratio to flavor the mussel flesh for a better taste; and 4, the mussel flesh is dried by a low-temperature hot air drying process, and the water content is properly controlled on a basis of ensuring the quality of the mussel flesh products. The method has the advantages of overcoming the defects of too high toughness, poor chewing property and strong fishy smell existing in the conventional process of making the mussel flesh products, along with simple process, low cost and easy operation.

Description

Technical field: [0001] The invention relates to a method for making aquatic products, in particular to a method for making mussel meat products. Background technique: [0002] River mussel is a common freshwater mollusk in my country. It is rich in nutrients, containing 56% protein, and the essential amino acid pattern is relatively reasonable. It can be used as a high-quality protein source to provide nutrition for humans, and contains 28.2% carbohydrates. Mussels are also rich in minerals. The ratio of calcium to phosphorus in mussel meat is 1.25:1, which can be effectively absorbed by the human body. In addition, it is also rich in potassium, magnesium, manganese, and sodium. Therefore, mussel meat can be developed as a dietary supplement for various minerals and trace elements. According to records, mussel meat has the effects of clearing heat and detoxification, improving eyesight and dampness, reducing phlegm and red eyes, astringing and promoting muscle growth. In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 王家良沈鑫岳明杨国辉李万和陈玉美
Owner BENGBU COLLEGE
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