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Mud snail vermicelli and production method thereof

A production method and technology of mud snails are applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., which can solve problems such as inconvenience and fishy smell of mud snails, and achieve the prevention of allergies, nutrition and health care taste, Cholesterol-lowering effect

Inactive Publication Date: 2014-01-08
付芬芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of inconvenient eating and outstanding fishy smell of mud snails, thereby providing a kind of mud snail vermicelli and a preparation method thereof. It has natural green color, high food safety, good toughness and cooking resistance, pure fragrance, delicious taste and better taste. While arousing people's appetite, it can quickly absorb nutrients to maintain human health, and achieve the effect of strengthening the body and prolonging life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Raw material preparation:

[0025] ① Preparation of mud snail protein enzymatic hydrolysis solution: collect fresh mud snails, wash and shell them, take the snail meat and grind them into a container, add water 1.5 times the weight of the snail meat and mix well, then add 0.9% of the weight of the mud snail meat Bromelain homogenate, adjust the pH value to 6, enzymatically hydrolyze at 45°C for 3.5 hours, take the filtrate to obtain the enzymatic hydrolyzate of snail protein;

[0026]②Preparation of arugula powder: collect fresh arugula, remove impurities, wash, grind to 30-mesh coarse powder, add water 5 times the weight of the coarse powder, beat, squeeze to obtain squeeze liquid and squeeze residue, and heat the squeeze residue at 50°C Extracted in water for 3 hours, filtered to obtain squeezed juice, squeezed juice and squeezed liquid were combined, the filtrate was passed through a D101 macroporous adsorption resin column, firstly eluted with water, then with 45...

Embodiment 2

[0036] 1. Raw material preparation:

[0037] ① Preparation of mud snail protein enzymatic solution: collect fresh mud snails, wash and shell them, take the snail meat and grind them into a container, add water 2.5 times the weight of the snail meat and mix well, then add 1.1% of the weight of the mud snail meat Bromelain homogenate, adjust the pH value to 6.5, enzymatically hydrolyze at 50°C for 4 hours, and take the filtrate to obtain the enzymatic hydrolyzate of snail protein;

[0038] ②Preparation of arugula powder: collect fresh arugula, remove impurities, wash, crush to 40-mesh coarse powder, add water 7 times the weight of the coarse powder, beat, squeeze to obtain squeeze liquid and squeeze residue, and heat the squeeze residue at 60°C Extract with water for 2.5 hours, filter to obtain squeezed juice, combine the squeezed juice with the squeezed liquid, pass the filtrate through a D101 macroporous adsorption resin column, elute with water first, then use 40% ethanol aqu...

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PUM

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Abstract

The invention relates to mud snail vermicelli and a production method thereof. The mud snail vermicelli comprises the following raw materials in percentage by weight: 60%-75% of starch, 8%-20% of roquette seed powder, 8%-20% of artemisia desterorum spreng seed powder, 5%-15% of mud snail proteolysis liquid and 1.0%-1.8% of calcium salt. Therefore, a traditional eating method of mud snails is broken through; the characteristic that nutritional components of the mud snail proteolysis liquid are very easy to absorb is utilized sufficiently and the inherent fishy smell of the mud snails is removed; bioactive substances and nutritional health-care components of the starch, roquette seeds, artemisia desterorum spreng seeds and the like are introduced into a vermicelli product sufficiently to generate a synergistic interaction effect, so that the nutrition is comprehensive and abundant, the health-care function is prominent, the taste is delicious, the mouth feel is good, the elasticity and the toughness are good, the mud snail vermicelli is natural and green, and the eating safety is high. After the mud snail vermicelli is eaten usually, the immunocompetence of a human body can be improved, the physiological equilibrium of an organism is kept, the body is built and the life is prolonged. The invention provides a novel green vermicelli food which is nutritional, health-care and purely natural, and has a tender and smooth mouth feel and a delicious taste.

Description

technical field [0001] The invention relates to mud snail vermicelli and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Vermicelli is a traditional starch food in my country, and it has the effects of removing greasy and laxative when eaten regularly. Has been loved by more and more people. But for a long time, in order to improve the toughness and cooking resistance of vermicelli, and prevent its sticking, breaking, and muddy soup, alum has been added during the processing and production process. Alum contains aluminum ions, and excessive intake will cause potential harm to human health. And traditional bean vermicelli is mostly with pure starch as raw material, and its nutrition is only limited to starch and protein, lacks marine shellfish bioactive substance and the active factor of specific health-care effect, and taste is monotonous, beset the development of starch food always, far away Can not satisfy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L29/30A23L33/105
CPCA23L5/20A23L29/30A23L33/10A23V2002/00A23V2200/08A23V2200/324A23V2200/30A23V2250/2042A23V2250/21A23V2250/5118A23V2300/14
Inventor 陆思烨
Owner 付芬芬
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