Spicy dried clam and processing method thereof

A processing method and technology for spicy mussels, applied in the field of spicy mussel jerky and its processing, can solve the problems of strong fishy smell and difficulty in chewing, and achieve the effects of scientific and reasonable ingredients, good chewability, soft and hard tissue and palatable taste.

Inactive Publication Date: 2013-01-30
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, hard and soft texture, good chewiness, delicious taste, spicy and delicious taste, rich and pure aroma, and overcomes the problems of hard texture, difficult chewing and strong fishy smell of mussel meat. Disadvantages, let the elderly and children can chew, and it is convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A kind of processing method of spicy clam meat jerky, comprises the following steps:

[0022] (1) Softening: Put the washed mussel meat into a container, add the same amount of water, and add bromelain to soak and soften the mussel meat. The concentration of bromelain in the mass percentage of the added water is 0.13%. Softening temperature 40℃, softening time 40min;

[0023] (2) Cooking and seasoning: Based on 100g of processed mussel meat, the seasoning sauce is made of the following materials: 1.5g mulberry leaves, 0.15g ginkgo leaves, 0.2g loofah skin, 0.2g ginger, 0.025g pepper, 0.025g pepper g, star anise 0.05g, Kudingcha 0.01g, peach meat 0.02g, grass fruit 0.06g, thistle 0.04g, cardamom 0.04g, angelica 0.04g, lemongrass 0.01g, oyster sauce 0.01g, dark soy sauce 0.02g, brown sugar 0.015g, 0.04g of salt, 1g of beer, 100g of water; the above-mentioned seasoning sauce ingredients are heated and boiled in a cooking pot for 30 minutes and then set aside;

[0024] ...

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PUM

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Abstract

The invention discloses a spicy dried clam 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 the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy dried clam 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 ...

Claims

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Application Information

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