A functional seafood product with medicinal and edible properties and a preparation method thereof
Patent Information
- Application Number
- CN202611308101.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-27
- Publication Date
- 2026-11-03
AI Technical Summary
Existing ready-to-eat oyster and clam products have shortcomings in terms of formula design, processing technology, flavor treatment and comprehensive resource utilization. There is a lack of cross-border compound deep-processed products, resulting in loss of nutrients, reliance on artificial additives to mask fishy smells and low-level resource utilization.
This product utilizes a combination of medicinal and edible functional seafood ingredients. Through low-temperature extraction and enzymatic hydrolysis, combined with the synergistic effects of ten kinds of herbal plants and shellfish, a product is prepared. It includes a specific ratio of oyster meat, clam meat, and herbal plants. Natural sweeteners such as monk fruit are used to mask the fishy smell, and a low-temperature process is used to preserve the active ingredients.
It achieves efficient retention of nutrients, natural flavor enhancement, improves the sensory quality of products, is suitable for large-scale production, and realizes high-value utilization of resources, resulting in significant economic and social benefits.
Smart Images
Figure CN123023698A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of seafood deep processing and functional food technology, specifically to a medicinal and edible compound functional seafood product and its preparation method. Background Technology
[0002] Oysters (also known as large oysters) and clams are important economic shellfish along my country's coast, rich in nutrients and delicious in taste, earning them the nickname "milk of the sea." Currently, the processing technology and product forms of ready-to-eat oysters, clams, and other seafood products still have the following significant shortcomings: Firstly, existing product formulas are simplistic and lack synergistic combinations of herbs and seafood. Commercially available ready-to-eat oysters and clams mostly employ traditional processes such as high-temperature braising, frying, and drying, relying solely on salt, sugar, and various flavorings for seasoning. While some health-promoting seafood products attempt to incorporate a few medicinal and edible ingredients like goji berries and red dates, no formula has yet fully combined ten medicinal and edible herbs with oysters and clams, nor are there any prior patents disclosing this specific ingredient combination. my country's coastal areas are rich in shellfish resources, and its mountainous regions are equally rich in medicinal and edible plant resources; however, these two types of high-quality resources have long been developed in a fragmented manner, lacking cross-sectoral, multi-faceted, and deeply processed products.
[0003] Secondly, conventional high-temperature processing severely damages the nutrients and active ingredients of raw materials. Current ready-to-eat shellfish products commonly employ high-temperature steaming and hot-air drying methods. Studies have shown that while high-temperature, high-pressure treatment (e.g., 121℃, 0.14 MPa) can improve the sensory quality of ready-to-eat clam meat, high temperatures easily cause denaturation and thermal degradation of high-quality shellfish proteins. Simultaneously, heat-sensitive active ingredients such as polysaccharides and flavonoids in herbs are extremely sensitive to processing temperatures—pectin polysaccharides begin to degrade at 100-120℃, and high-temperature blanching and drying processes significantly reduce the total flavonoid content. Common heat processing methods cause degradation and oxidation of food-derived active ingredients. Therefore, traditional high-temperature processes struggle to preserve the high-quality proteins in oysters and clams, as well as the functional active ingredients such as polysaccharides and flavonoids in herbs, preventing the products from effectively achieving their nutritional benefits such as calming the nerves and boosting immunity.
[0004] Thirdly, the methods for handling the fishy smell are crude, relying excessively on artificial additives to mask the odor. Oysters and clams naturally have an earthy and seawater-like smell, primarily derived from volatile substances such as trimethylamine. Current products often use high-temperature heating or large amounts of added sugar, flavorings, and other seasonings to mask this smell. While high-temperature heating (e.g., above 100℃) can reduce the fishy smell and enhance the meaty aroma to some extent, the process also exacerbates the destruction of nutrients. The widespread use of artificial sugars and flavorings to mask the odor not only increases the product's unhealthy attributes but also fails to fundamentally solve the problem of shellfish fishy smell.
[0005] Fourth, resource utilization is at a low level, lacking high-value-added deep-processed products. Although my country's coastal shellfish farming resources and mountainous medicinal and edible plant resources are very rich, seafood processing is still mainly focused on primary processing such as frozen seafood, dried products, and oyster sauce. The variety of intensively processed products is limited, and the unique medicinal and edible plant resources have not been fully developed and utilized. There is a lack of high-value-added functional products that organically combine mountain and sea resources.
[0006] In summary, existing ready-to-eat oyster and clam products have significant shortcomings in terms of formula design, processing technology, flavor treatment, and comprehensive resource utilization. There is an urgent need to develop a new type of seafood product and its preparation method that can balance nutrient retention, flavor quality, and functional activity. Summary of the Invention
[0007] The purpose of this invention is to at least solve one of the technical problems existing in the prior art, and to provide a functional seafood product that is both food and medicine and its preparation method.
[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A functional seafood product with both medicinal and edible properties, composed of the following raw materials in parts by weight: 22-42 parts oyster meat, 18-36 parts clam meat, 1.8-4.5 parts golden flower tea leaves, 1.2-3.8 parts cinnamon, 1.5-4.2 parts citron, 1.0-3.2 parts Ganoderma lucidum, 3.5-7.5 parts longan pulp, 3.2-7.2 parts mulberry, 1.2-3.6 parts dried tangerine peel, 0.8-2.5 parts gardenia, and 2.2-5.8 parts monk fruit.
[0009] Furthermore, the medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 32 parts oyster meat, 28 parts clam meat, 3.0 parts golden flower tea leaves, 2.2 parts cinnamon, 2.8 parts citron, 2.0 parts Ganoderma lucidum, 5.2 parts longan pulp, 4.8 parts mulberry, 2.2 parts dried tangerine peel, 1.5 parts gardenia, and 3.8 parts monk fruit.
[0010] Furthermore, the medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 25 parts oyster meat, 20 parts clam meat, 2.0 parts golden flower tea leaves, 1.5 parts cinnamon, 1.8 parts citron, 1.2 parts Ganoderma lucidum, 4.0 parts longan pulp, 3.5 parts mulberry, 1.5 parts dried tangerine peel, 1.0 part gardenia, and 2.8 parts monk fruit.
[0011] Furthermore, the medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 39 parts oyster meat, 33 parts clam meat, 4.2 parts golden flower tea leaves, 3.5 parts cinnamon, 3.8 parts citron, 3.0 parts Ganoderma lucidum, 7.0 parts longan pulp, 6.8 parts mulberry, 3.2 parts dried tangerine peel, 2.2 parts gardenia, and 5.2 parts monk fruit.
[0012] A method for preparing a functional seafood product that combines medicinal and edible ingredients, comprising the following steps: S1. Remove impurities and clean the ten herbal ingredients, including golden flower tea leaves, cinnamon, citron, lingzhi, longan pulp, mulberry, dried tangerine peel, gardenia, and monk fruit. After low-temperature air drying, pulverize them into ultrafine powder and sieve them for later use. Remove the shells from the fresh oyster meat and clam meat, rinse them to remove mud and sand, and drain them for later use. S2. Longan pulp, mulberry, and monk fruit were used as the sweet and mellow flavoring group for low-temperature extraction and vacuum concentration. Golden flower tea leaves, cinnamon, citron, Ganoderma lucidum, dried tangerine peel, and gardenia were used as the qi-regulating effect group for low-temperature extraction and vacuum concentration. The two concentrated liquids were combined to obtain a compound herbal extract for later use. S3. Mix the pre-treated oyster meat and clam meat together and grind them into a paste. Add neutral protease and perform constant temperature enzymatic deodorization to remove the fishy smell. After enzyme inactivation, the fishy smell-removed clam meat paste is obtained and set aside. S4. The deodorized scallop meat paste and the compound herbal extract are thoroughly mixed, then cooked in a low-temperature water bath, molded, dried in low-temperature hot air and sterilized, and vacuum-packed individually to obtain the finished product.
[0013] Furthermore, the temperature of low-temperature air drying in step S1 is 40-50°C; the ultrafine pulverization is passed through a 60-mesh sieve.
[0014] Furthermore, the extraction conditions for the sweet and mellow flavoring group in step S2 are as follows: the material-to-liquid ratio is 1:10 to 1:13, the extraction temperature is 45 to 52°C, the number of extractions is 2, and the extraction time for each extraction is 75 min; the vacuum concentration temperature is ≤50°C, and the concentration is carried out to a relative density of 1.10 to 1.13.
[0015] Furthermore, the extraction conditions for the qi-regulating effect group in step S2 are: a material-to-liquid ratio of 1:11 to 1:14 and an extraction temperature of 50 to 58°C; the vacuum concentration is carried out under the same temperature conditions as the extraction.
[0016] Furthermore, in step S3, the amount of neutral protease added accounts for 0.3% of the total weight of the scallop meat paste; the temperature of the isothermal enzymatic hydrolysis is 38°C, and the hydrolysis time is 90 min.
[0017] Furthermore, the temperature of the low-temperature water bath cooking in step S4 is 72°C; the temperature of the low-temperature hot air drying is ≤55°C, and the product moisture content is dried to 12%~15%.
[0018] Compared with the prior art, the technical solution of this application has the following beneficial effects: 1. Scientifically formulated with synergistic effects: This invention uses oyster and clam meat from Fangchenggang as the protein base, combined with ten kinds of medicinal and edible herbs. The entire formula is not simply a combination of ingredients. Among them, oyster and clam meat are rich in taurine, zinc, selenium, and high-quality small molecule proteins, laying the foundation for nutrition and calming the nerves; longan pulp and mulberry nourish blood and calm the mind, improving restlessness and insomnia, while natural fructose helps to correct the taste; Ganoderma lucidum polysaccharides and Camellia chrysantha flavonoids work synergistically to resist oxidation and regulate the body's immunity; tangerine peel, citron, and cinnamon regulate qi and strengthen the spleen, neutralize the coldness of seafood, and remove the fishy smell of shellfish, while also harmonizing the bitter and cold nature of gardenia; gardenia clears heat and relieves irritability, balancing the warm nature of cinnamon; monk fruit glycosides naturally correct the taste, masking the bitterness of gardenia and the fishy smell of seafood. The entire formula has a balanced combination of cold and hot properties, and the calming and immune-regulating components work synergistically.
[0019] 2. Low-temperature process preserves active ingredients: Herbal grouping low-temperature extraction (45-58℃) and shellfish low-temperature enzymatic deodorization (38℃) are used, which is different from the traditional high-temperature destructive process. This effectively avoids the degradation of heat-sensitive components and ensures that the retention rate of herbal polysaccharides and flavonoids is ≥85% and the retention rate of shellfish active peptides is ≥82%. The activity retention rate is significantly higher than that of the traditional high-temperature process (<50%).
[0020] 3. Naturally flavored with superior sensory quality: Using natural sweeteners such as monk fruit, mulberry, and longan pulp to replace artificial sweeteners and synthetic flavorings, the product effectively masks the fishy smell of shellfish and the bitterness of herbs. The product has a prominent seafood aroma, a sweet and pleasant taste, and no fishy, medicinal, or bitter taste. Zero artificial sweeteners, flavorings, and preservatives are added throughout the entire process, which is in line with the trend of clean labeling.
[0021] 4. Relying on Fangchenggang's unique resources and suitable for large-scale production: This invention uses Fangchenggang's native oysters, clams, and golden flower tea as the main ingredients to realize the local digestion and high-value utilization of local agricultural, forestry, and aquatic raw materials; the process conditions are mild and controllable (low-temperature water bath cooking, low-temperature drying, and low-temperature irradiation), which is suitable for continuous industrial production and can also make synergistic resource utilization of waste shrimp and crab shells. The products are highly differentiated and have significant economic and social benefits. Attached Figure Description
[0022] Figure 1 This is a flowchart illustrating the preparation method of a functional seafood product combining medicinal and edible ingredients, according to a preferred embodiment of the present invention. Detailed Implementation
[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.
[0024] Raw material origin is limited: Golden Flower Tea, Cinnamon, Citron, Ganoderma, Longan Pulp, Mulberry, Dried Tangerine Peel, Gardenia, and Luo Han Guo are produced from standardized planting bases in Fangchenggang City, Guangxi Province; Oyster Meat and Clam Meat are sourced from the aquaculture area in the Beibu Gulf near Fangchenggang.
[0025] Raw materials are compliant: Cinnamon, citron, longan pulp, mulberry, dried tangerine peel, gardenia, and monk fruit are listed in the National List of Food and Medicine Homologous; Golden Flower Tea and Ganoderma lucidum are approved edible specialty raw materials in Guangxi; Oysters and clams are ordinary food raw materials.
[0026] Synergistic mechanism of combination: Oyster meat + clam meat: rich in taurine, zinc, selenium, and high-quality small molecule protein, providing basic nutritional supplementation and calming the nerves; Longan pulp + mulberry: Nourishes blood and calms the mind, improves restlessness and insomnia, and natural fructose helps to improve taste; Reishi mushroom + golden camellia tea: Reishi polysaccharides combined with golden camellia flavonoids work synergistically to fight oxidation and regulate the body's immunity; Dried tangerine peel + citron + cinnamon: regulates qi and strengthens the spleen, neutralizes the coldness of seafood, removes the fishy smell of shellfish, and harmonizes the bitter and cold nature of gardenia; Gardenia: Clears heat and relieves irritability, counteracts the warming properties of cinnamon, and alleviates restlessness and insomnia; Monk fruit: Natural sweeteners mask the bitterness of gardenia and the fishy smell of seafood; no artificial sugars added. The entire formula is balanced in terms of warming and cooling properties, with calming and immune-regulating components working synergistically, rather than simply adding up the ingredients.
[0027] A preferred embodiment of the present invention provides a functional seafood product that is both food and medicine, comprising the following ingredients by weight: 32 parts oyster meat, 28 parts clam meat, 3.0 parts golden flower tea leaves, 2.2 parts cinnamon, 2.8 parts citron, 2.0 parts Ganoderma lucidum, 5.2 parts longan pulp, 4.8 parts mulberry, 2.2 parts dried tangerine peel, 1.5 parts gardenia, and 3.8 parts monk fruit.
[0028] Reference Figure 1 As shown, a method for preparing a functional seafood product that combines medicinal and edible ingredients includes the following steps: S1. Raw material pretreatment: Remove impurities and clean the ten kinds of herbal raw materials, including golden flower tea leaves, cinnamon, citron, lingzhi, longan pulp, mulberry, dried tangerine peel, gardenia, and monk fruit. After low-temperature air drying, they are ultra-finely pulverized and sieved for later use. Remove the shells from the fresh oyster meat and clam meat, rinse to remove mud and sand, and drain the water for later use. Specifically, ten kinds of herbs are cleaned and purified, air-dried at a low temperature of 40-50℃, and ultra-finely pulverized through 60 mesh; fresh oyster meat and clam meat are shelled, rinsed to remove mud and sand, and drained. S2, Low-temperature extraction of herbal groups: Sweet and mellow flavoring group: Longan pulp, mulberry, and monk fruit were extracted at a material-to-liquid mass ratio of 1:10 to 1:13 at low temperature. The extraction temperature was 45 to 52°C, and the extraction was performed twice, with each extraction lasting 75 minutes. After extraction, the filtrates were combined and concentrated under vacuum at ≤50°C to a relative density of 1.10 to 1.13. The Qi-regulating effect group: Golden flower tea leaves, cinnamon, citron, Ganoderma lucidum, dried tangerine peel, and gardenia were extracted at a low temperature of 50-58℃ at a material-to-liquid mass ratio of 1:11 to 1:14, and then concentrated at the same temperature. Finally, the two concentrated solutions were combined to obtain a compound herbal extract for later use. S3. Low-temperature enzymatic deodorization of shellfish: Mix pre-treated oyster meat and clam meat into a paste, add 0.3% neutral protease, and enzymatically hydrolyze at a constant temperature of 38℃ for 90 minutes to decompose the fishy protein and generate umami peptides. After enzyme inactivation, deodorized shellfish paste is obtained and set aside. S4. Mixing ingredients, low-temperature cooking, shaping, drying and sterilization: Thoroughly mix the deodorized scallop meat paste with the compound herbal extract, cook in a 72°C low-temperature water bath, press into shape; dry in a ≤55°C low-temperature hot air dryer until the moisture content is 12%~15%, sterilize by low-temperature irradiation, and vacuum individually package to obtain the finished product.
[0029] Example 2 The difference between this embodiment and Embodiment 1 is that the functional seafood product, which is a combination of food and medicine, is composed of the following ingredients in parts by weight: 25 parts oyster meat, 20 parts clam meat, 2.0 parts golden flower tea leaves, 1.5 parts cinnamon, 1.8 parts citron, 1.2 parts Ganoderma lucidum, 4.0 parts longan pulp, 3.5 parts mulberry, 1.5 parts dried tangerine peel, 1.0 part gardenia, and 2.8 parts monk fruit.
[0030] Example 3 The difference between this embodiment and Embodiment 1 is that the functional seafood product, which is a combination of food and medicine, is composed of the following ingredients in parts by weight: 39 parts oyster meat, 33 parts clam meat, 4.2 parts golden flower tea leaves, 3.5 parts cinnamon, 3.8 parts citron, 3.0 parts Ganoderma lucidum, 7.0 parts longan pulp, 6.8 parts mulberry, 3.2 parts dried tangerine peel, 2.2 parts gardenia, and 5.2 parts monk fruit.
[0031] Comparative Example The raw material ratio is the same as in Example 1. All raw materials are boiled and braised together at 100°C and then directly dried. The finished product has a strong fishy smell, prominent bitterness of gardenia, and significant loss of active ingredients, with no calming or conditioning effect.
[0032] The retention rates of marine polypeptides and flavonoids in the functional seafood products with medicinal and edible properties from Examples 1-3 were tested below.
[0033] 1. Detection of marine polypeptide retention rate.
[0034] Accurately weigh 1.0g of each of the three formulations of finished powder, dissolve in purified water, precipitate macromolecular proteins with trichloroacetic acid, centrifuge and collect the supernatant, and determine the content of marine peptides in the supernatant using the Folin-Ciocalteu colorimetric method. Perform the determination in three parallel trials and take the average value.
[0035] Table 3. Marine peptide retention rate detection data Batch Raw material marine polypeptide content (g / kg) Product marine polypeptide content (g / kg) Marine polypeptide retention rate (%) Example 1 60.70 50.49 83.18 Example 2 48.20 39.92 82.82 Example 3 76.19 63.11 82.83
[0036] 2. Detection of flavonoid retention rate.
[0037] The aluminum nitrate colorimetric method was used to detect the original flavonoid content in coffee raw materials and the flavonoid leaching content after brewing the finished product by HPLC. The retention rate was calculated as follows: Flavonoid retention rate = (Soluble flavonoid content in finished product ÷ Total flavonoid content in raw materials) × 100%.
[0038] Table 4. Detection data on the retention rate of flavonoid components Batch Raw material total flavonoid content (mg / g) Product flavonoid content (mg / g) Flavonoid retention rate (%) Example 1 21.69 18.53 85.43 Example 2 16.94 14.13 83.41 Example 3 26.42 21.79 82.47
[0039] This invention provides a novel compound formula using raw materials originating from Fangchenggang, with each component balancing the effects of cold and heat, achieving the effects of dietary supplementation, calming the mind, aiding sleep, and enhancing the body's immunity; The process employs low-temperature extraction of herbs and low-temperature targeted enzymatic deodorization of shellfish to maximize the retention of active substances. Natural sweeteners such as monk fruit and mulberry are used to replace artificial sweeteners and synthetic flavorings, optimizing the fishy and astringent taste of seafood and the bitterness of herbs, thus improving palatability. The process of this invention is adapted for large-scale mass production, enabling the local consumption of characteristic agricultural, forestry and aquatic raw materials in Fangchenggang.
[0040] Without causing conflict, those skilled in the art can freely combine and use the above-mentioned additional technical features.
[0041] It is understood that the present invention has been described through some embodiments, and those skilled in the art will recognize that various changes or equivalent substitutions can be made to these features and embodiments without departing from the spirit and scope of the invention. Furthermore, under the teachings of the present invention, these features and embodiments can be modified to adapt to specific situations and materials without departing from the spirit and scope of the invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the protection scope of the present invention.
Claims
1. A functional seafood product combining medicinal and edible ingredients, characterized in that: It is composed of the following ingredients by weight: 22-42 parts oyster meat, 18-36 parts clam meat, 1.8-4.5 parts golden flower tea leaves, 1.2-3.8 parts cinnamon, 1.5-4.2 parts citron, 1.0-3.2 parts lingzhi, 3.5-7.5 parts longan pulp, 3.2-7.2 parts mulberry, 1.2-3.6 parts dried tangerine peel, 0.8-2.5 parts gardenia, and 2.2-5.8 parts monk fruit.
2. The functional seafood product with both medicinal and edible properties according to claim 1, characterized in that: The medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 32 parts oyster meat, 28 parts clam meat, 3.0 parts golden flower tea leaves, 2.2 parts cinnamon, 2.8 parts citron, 2.0 parts Ganoderma lucidum, 5.2 parts longan pulp, 4.8 parts mulberry, 2.2 parts dried tangerine peel, 1.5 parts gardenia, and 3.8 parts monk fruit.
3. The functional seafood product with both medicinal and edible properties according to claim 1, characterized in that: The medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 25 parts oyster meat, 20 parts clam meat, 2.0 parts golden flower tea leaves, 1.5 parts cinnamon, 1.8 parts citron, 1.2 parts Ganoderma lucidum, 4.0 parts longan pulp, 3.5 parts mulberry, 1.5 parts dried tangerine peel, 1.0 part gardenia, and 2.8 parts monk fruit.
4. The functional seafood product with both medicinal and edible properties according to claim 1, characterized in that: The medicinal and edible compound functional seafood product is composed of the following ingredients by weight: 39 parts oyster meat, 33 parts clam meat, 4.2 parts golden flower tea leaves, 3.5 parts cinnamon, 3.8 parts citron, 3.0 parts Ganoderma lucidum, 7.0 parts longan pulp, 6.8 parts mulberry, 3.2 parts dried tangerine peel, 2.2 parts gardenia, and 5.2 parts monk fruit.
5. A method for preparing a functional seafood product that combines medicinal and edible ingredients, characterized in that: The method for preparing the food-derived functional seafood product according to any one of claims 1-4 includes the following steps: S1. Remove impurities and clean the ten herbal ingredients, including golden flower tea leaves, cinnamon, citron, lingzhi, longan pulp, mulberry, dried tangerine peel, gardenia, and monk fruit. After low-temperature air drying, pulverize them into ultrafine powder and sieve them for later use. Remove the shells from the fresh oyster meat and clam meat, rinse them to remove mud and sand, and drain them for later use. S2. Longan pulp, mulberry, and monk fruit were used as the sweet and mellow flavoring group for low-temperature extraction and vacuum concentration. Golden flower tea leaves, cinnamon, citron, Ganoderma lucidum, dried tangerine peel, and gardenia were used as the qi-regulating effect group for low-temperature extraction and vacuum concentration. The two concentrated liquids were combined to obtain a compound herbal extract for later use. S3. Mix the pre-treated oyster meat and clam meat together and grind them into a paste. Add neutral protease and perform constant temperature enzymatic deodorization to remove the fishy smell. After enzyme inactivation, the fishy smell-removed clam meat paste is obtained and set aside. S4. The deodorized scallop meat paste and the compound herbal extract are thoroughly mixed, then cooked in a low-temperature water bath, molded, dried in low-temperature hot air and sterilized, and vacuum-packed individually to obtain the finished product.
6. The method for preparing the functional seafood product with both medicinal and edible properties according to claim 5, characterized in that: The temperature of low-temperature air drying in step S1 is 40-50℃; the ultrafine pulverization is passed through a 60-mesh sieve.
7. The preparation method of the functional seafood product with both medicinal and edible properties according to claim 5, characterized in that: The extraction conditions for the sweet and mellow flavoring group in step S2 are as follows: the material-to-liquid ratio is 1:10 to 1:13, the extraction temperature is 45 to 52°C, the extraction is performed twice, and the extraction time for each extraction is 75 minutes; the vacuum concentration temperature is ≤50°C, and the concentration is carried out to a relative density of 1.10 to 1.
13.
8. The method for preparing the functional seafood product with both medicinal and edible properties according to claim 5, characterized in that: The extraction conditions for the qi-regulating effect group in step S2 are: a material-to-liquid ratio of 1:11 to 1:14 and an extraction temperature of 50 to 58°C; the vacuum concentration is carried out under the same temperature conditions as the extraction.
9. The preparation method of the functional seafood product with both medicinal and edible properties according to claim 5, characterized in that: In step S3, the amount of neutral protease added accounts for 0.3% of the total weight of the scallop meat paste; the temperature of the isothermal enzymatic hydrolysis is 38℃, and the hydrolysis time is 90 min.
10. The method for preparing the functional seafood product with both medicinal and edible properties according to claim 5, characterized in that: The temperature of the low-temperature water bath cooking in step S4 is 72°C; the temperature of the low-temperature hot air drying is ≤55°C, and the product moisture content is dried to 12%~15%.