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Preparation method of instant mussel meat product capable of tonifying qi

一种河蚌肉、制品的技术，应用在补气即食河蚌肉制品的制备领域，能够解决表面光滑起皱、蚌肉韧性高、咀嚼性差等问题，达到表面光滑不起皱、口感好、咀嚼力恰当的效果

Inactive Publication Date: 2014-06-04
牛岷
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The present invention provides a method for preparing qi-enhancing ready-to-eat mussel meat products, which solves the problem of mussel meat with high toughness, poor chewiness, strong fishy smell, and smooth surface. Wrinkle defects, while increasing the health function of mussel meat nourishing yin and nourishing qi

Method used

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  • Preparation method of instant mussel meat product capable of tonifying qi

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1, river mussel meat product preparation experiment

[0027] Take 500g of mussels, remove the shells and wash to get 350g of mussel meat, put them in a 100ml beaker, add 350ml of water, add 4.2ml of papain solution, control the concentration of the enzyme solution to 0.1%, 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.

[0028] After processing, take it out and put it in the cooking pot prepared with health seasoning sauce (healthy seasoning sauce is prepared in the cooking pot according to the recipe, heat and boil for 30 minutes before standby), control the temperature at 100°C, and cook for 30 minutes.

[0029] Preparation of health-care seasoning: based on 10...

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Abstract

The invention provides a preparation method of an instant mussel meat product capable of tonifying qi. The method comprise firstly using a protease to soften the mussel meat; using a beta-cyclodextrin embedding method to embed fishy compositions of the mussel meat,?so that the original earthy taste of the mussels can be effectively reduced; adding spices, white granulated sugar, soy sauce and the like in a proper ratio to flavor the mussel meet for a better taste; and meanwhile adding a proper amount of medicinal and edible health-care Chinese medicinal herbs, so that the mussel meat can obtain good taste and improved health-care function at the same time. The method overcomes the defects of too high toughness, poor chewing and strong fishy smell of the mussel meat products prepared by conventional process, has advantages of simple process, low cost and easy operation, and is added with the health-care functions of nourishing yin and tonifying qi.

Description

Technical field: [0001] The invention relates to a method for preparing aquatic products, in particular to a method for preparing qi-invigorating instant mussel meat products. 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, astri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/30A23L17/50
Inventor 牛岷
Owner 牛岷
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