Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of cartialgenous and mussel flesh

A processing method and technology of mussel meat, applied in application, food preparation, food science and other directions, can solve the problems of poor chewability, smooth and wrinkled surface, strong fishy smell, etc., and achieve the effect of increasing the health care function of tonifying kidney and strengthening yang.

Inactive Publication Date: 2014-06-04
牛岷
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a processing method of velvet antler mussel meat, which solves the defects of mussel meat such as high toughness, poor chewiness, strong fishy smell, smooth and wrinkled surface, and at the same time increases the health care function of mussel meat for invigorating the kidney and strengthening yang

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of cartialgenous and mussel flesh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, river mussel meat product preparation experiment

[0025] 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 0.12%, 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, and break the connection between some amino acids, so that mussel meat products have appropriate chewing force.

[0026] Preparation of health seasoning sauce: Based on 100g of processed mussel meat, the health care sauce is composed of the following materials: 0.5g velvet antler, 0.25g pumpkin flower, 0.25g ganoderma lucidum, 0.25g fenugreek, 0.25g walnut kernel, jujube 0.25g, fried sesame 0.15g, star anise 0.05g, cinnamon 0.01g, cumin 0.02g, grass...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a processing method of cartialgenous and mussel flesh. The processing method comprises the following steps of: firstly carrying out softening treatment on mussel flesh by protease; embedding parts with fishy smell in the mussel flesh by a beta-cyclodextrin embedding method so as to reduce the original earthy smell of the mussel effectively; selecting spice, white sugar, dark soy sauce and the like in appropriate proportion to season the mussel flesh so as to endow the mussel flesh with good mouthfeel; and meanwhile, adding appropriate traditional Chinese medicine materials with homology of medicine and food to the mussel flesh, so that the mussel flesh with the good mouthfeel also has a health-protection function. According to the invention, the defects of ultra-high toughness, poor chewiness and strong fishy smell of the mussel flesh during the processing of mussel flesh products are avoided; and the method with simple process, low cost and simplicity and convenience in operation can be used for adding functions of invigorating kidney, strengthening Yang and health protection to the mussel flesh.

Description

Technical field: [0001] The invention relates to a method for making aquatic products, in particular to a method for processing velvet antler and mussel meat. 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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/30A23L17/50
Inventor 牛岷
Owner 牛岷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com