Spicy clam crisp and processing method thereof

A processing method and a technology for spicy mussels, which are applied in the fields of spicy mussel crisps and their processing, and can solve problems such as difficulty in chewing

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 crispy clam meat processed by the method of the present invention is golden in color, soft and hard to the palate, soft and easy to chew, melts into slag at the entrance, sweet and salty, has a rich and pure aroma, bright color, full of fragrance in the mouth, and lingering taste, completely overcoming the mussel meat. The texture of the meat is hard, it is difficult to chew, and the disadvantages are strong fishy smell, so that the elderly and children can chew

Method used

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Embodiment Construction

[0024] A processing method of spicy clam meat crisps, comprising the following steps:

[0025] (1) clam meat cleaning;

[0026] (2) Softening: put the cleaned mussel meat into a container, add an equal amount of water, and add papain to soak and soften the mussel meat at the same time. The mass percentage concentration of papain in the added water is 0.12%. Softening temperature 40°C, softening time 30min;

[0027] (3) Cooking and seasoning: Based on 100g of processed mussel meat, the seasoning sauce is made of the following materials: ginger 0.05, Chinese prickly ash 0.025, pepper 0.025, star anise 0.05, cinnamon 0.011, cumin 0.025, grass fruit 0.055, smoked leaves 0.05, Cardamom 0.035, Angelica dahurica 0.035, Lemongrass 0.01, Oyster sauce 0.015, Dark soy sauce 0.025, Pumpkin leaves 15, Salt 0.45, Rhodiola rosea 0.15, Water 100, the above sauce ingredients, heat and boil in a cooking pot for 30 minutes and set aside;

[0028] Take out the softened mussel meat and place ...

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Abstract

The invention discloses a spicy clam crisp and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, steaming under high pressure, stirring and flavouring, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices. The clam crisp provided by the invention has advantages of moderate tissue hardness, softness, easy chewing, slag thawing after entering mouth, spicy and delicious flavor, mellow and pure fragrance, vivid color, full fragrance in the mouth and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The clam crisp 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 mussel meat crisp 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 muscl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/09A23L17/50
Inventor 牛岷
Owner 牛岷
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