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Preparation method of mussel jerky product

A technology for dried mussel meat and mussel meat, which is applied in food preparation, food denaturation, food ingredients, etc. It can solve the problem of strong fishy smell of mussels, unfavorable large-scale processing, and large difference in quality of mussel meat skirts, etc. problem, to achieve the effect of delicious taste, proper chewing force and low price

Inactive Publication Date: 2015-07-08
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the strong fishy smell of mussels in the processing of mussel meat products and the large difference in meat quality between the skirt of mussel meat and other parts, which is not conducive to large-scale processing. Preparation method of mussel meat jerky product

Method used

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  • Preparation method of mussel jerky product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of mussel jerky, its preparation method comprises the following steps:

[0031] (1) Preparation of clam meat homogenate:

[0032] Add 250ml of water into a 1000ml beaker with a measuring cylinder, weigh 0.12g of carrageenan on an electronic balance, add the above water while stirring, heat on an adjustable electric stove, stir while heating until boiling, keep boiling for 3min, until The carrageenan is completely dissolved, the solution is transparent, the concentration of the carrageenan solution is 4.8%, and it is cooled to room temperature for subsequent use.

[0033] Take 400g of mussels, remove the shells and wash them, and get 250g of mussel meat, put them in a tissue masher, add 250ml of carrageenan solution, turn on the tissue masher, and beat for 3 minutes;

[0034] (2) Preparation of mussel meat gel:

[0035] Add 40ml of water into a 100 ml beaker with a measuring cylinder, weigh 10g of glucono δ lactone on an electronic scale, a...

Embodiment 2

[0043] A kind of preparation method of mussel jerky, its preparation method comprises the following steps:

[0044] (1) Preparation of clam meat homogenate:

[0045] Add 25 kg of water into the electric cooking pot, weigh 120g of carrageenan on an electronic scale, add the above water while stirring, turn on the power, stir while heating until boiling, keep boiling slightly for 3 minutes, until the carrageenan is completely dissolved, and the solution It is transparent, the concentration of carrageenan solution is 4.8%, and it is cooled to room temperature for later use.

[0046] Take 40 kg of mussels, remove the shells and wash them, and get 25 kg of mussel meat, put them in a high-speed beater, add 25 kg of carrageenan solution, turn on the high-speed beater, and beat for 3 minutes;

[0047] (2) Preparation of mussel meat gel:

[0048] Add 400ml of water into a 100ml beaker with a measuring cylinder, weigh 100g of glucono δ lactone on an electronic scale, add it into the a...

Embodiment 3

[0056] A kind of preparation method of mussel jerky, its preparation method comprises the following steps:

[0057] (1) Preparation of clam meat homogenate:

[0058] Add 25 kg of water into the electric cooking pot, weigh 150g of carrageenan on an electronic scale, add the above water while stirring, turn on the power, stir while heating until boiling, keep boiling slightly for 3 minutes, until the carrageenan is completely dissolved, and the solution It is transparent, the concentration of carrageenan solution is 6.0%, and it is cooled to room temperature for later use.

[0059] Take 40 kg of mussels, remove the shells and wash them to obtain 25 kg of mussel meat, put them in a high-speed beater, add 25 kg of carrageenan solution, turn on the high-speed beater, and beat for 2.5 minutes;

[0060] (2) Preparation of mussel meat gel:

[0061] Add 800ml of water into a 100ml beaker with a measuring cylinder, weigh 200g of glucono δ lactone on an electronic scale, add the above ...

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Abstract

The invention relates to a preparation method of a mussel jerky product. The method comprises the following steps: 1, mixing mussel meat with a carrageenan solution and then pulping to form uniform pulp; 2, adding gluconic acid delta lactone as a protein solidifier to the uniform pulp to solidify the uniform pulp of the mussel meat, thus forming mussel meat gel; 3, squeezing out moisture from the mussel meat gel, so that the prepared mussel jerky has certain chewiness; 4, adding marinade to marinate and season the mussel jerky; 5, putting the marinated mussel jerky into a vacuum packaging bag, vacuumizing, and sterilizing the vacuum packaged mussel jerky by back pressure sterilization, thus forming the product. By the preparation method, the defects that mussel meat is over-high in tenacity, poor in chewiness and strong in fishy smell in the processing process of mussel jerky products in the prior art are solved. The mussel jerky product can be produced by existing meat product production equipment, so that manpower is saved, and the preparation method is low in cost, small in energy consumption, simple and convenient to operate, and applicable to industrial production.

Description

Technical field: [0001] The invention relates to a method for making aquatic products, in particular to a method for making jerky mussel meat. Background technique: [0002] Mussels are widely found in fresh water bodies such as rivers and lakes. Mussel meat is a nutritious meat food, rich in protein, fat, sugar and minerals. The amino acids in mussel protein are glycine, leucine and isoleucine, serine, threonine, valine, glutamic acid, arginine, tyrosine, phenylalanine and histidine Wait. Moreover, the nutrients of mussel meat also have the advantage of being easily dissolved in the juice. Easy to teach the body to digest and absorb. It is cold in nature, sweet in taste, clears heat and nourishes yin, improves eyesight and detoxifies. With the development of our economy, the living standards of the people are constantly improving, and people's awareness of health care is also constantly strengthening. The demand for health products such as mussels is constantly rising....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/40A23L17/50A23L27/00A23L27/84A23L27/88A23L29/212A23L29/256A23V2002/00A23V2200/16A23V2200/14A23V2200/202A23V2300/08A23V2250/5036
Inventor 王家良吴长法许晖任茂生邓源喜韩梦磊刘朝兵李凌云
Owner BENGBU COLLEGE
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