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Dried clam capable of maintaining beauty and processing method thereof

A processing method and technology for beautifying and beautifying, applied in the field of food processing, can solve problems such as strong fishy smell and difficulty in chewing, and achieve the effects of scientific and reasonable ingredients, good chewability, soft and hard tissue and palatable texture

Inactive Publication Date: 2014-06-04
牛岷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jerky clam meat processed by the method of the present invention has golden color, soft and hard texture, good chewing property, delicious and consistent taste, and strong and pure aroma, which overcomes the disadvantages of hard texture, difficult chewing and strong fishy smell of mussel meat. The elderly and children can chew it, and it is convenient to eat, and it has the function of beauty and health care

Method used

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Examples

Experimental program
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Embodiment Construction

[0022] A processing method for beautifying and beautifying river mussel jerky, comprising the following steps:

[0023] (1) Softening: Put the washed mussel meat into a container, add an equal amount of water, and add bromelain to soak and soften the mussel meat. The mass percentage of bromelain in the added water is 0.10% to 0.14%. The softening temperature of mussel meat is 30-45℃, and the softening time is 20min-40min;

[0024] (2) Cooking and seasoning: based on 100 parts by weight of processed mussel meat, the health-care seasoning sauce is composed of the following materials in parts by weight: angelica 0.1-0.3, bird's nest 0.1-0.3, wolfberry 0.2-0.4, jujube 0.2- 0.4, mulberry seed oil 0.1-0.2, ginger 0.2-0.4, pepper 0.02-0.04, green tea powder 0.02-0.04, amomum 0.04-0.06, cinnamon 0.01-0.03, fennel 0.02-0.04, grass fruit 0.05-0.07, ginseng leaves 0.03-0.05, cardamom 0.03-0.05, Angelica dahurica 0.03-0.05, lemongrass 0.01-0.02, oyster sauce 0.01-0.03, dark soy sauce 0.0...

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Abstract

The invention discloses a dried clam capable of maintaining beauty and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The dried clam can be enjoyed by people at different ages and is convenient to eat. Meanwhile, a function of maintaining beauty is added, and types of clam snap food are enriched.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a jerky mussel meat and a processing method thereof. Background technique [0002] Mussels are a common freshwater mollusc in my country. They are rich in nutrients, containing 56% protein, and the pattern of essential amino acids is relatively reasonable. They can be used as a high-quality protein source to provide nutrition for humans, and contain 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. This is because 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 grow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
Inventor 牛岷
Owner 牛岷
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