CN102894358A - Liver-protecting and health-care clam crisp and processing method thereof - Google Patents
Liver-protecting and health-care clam crisp and processing method thereof Download PDFInfo
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- CN102894358A CN102894358A CN2012103406319A CN201210340631A CN102894358A CN 102894358 A CN102894358 A CN 102894358A CN 2012103406319 A CN2012103406319 A CN 2012103406319A CN 201210340631 A CN201210340631 A CN 201210340631A CN 102894358 A CN102894358 A CN 102894358A
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Abstract
The invention discloses a liver-protecting and health-care 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 spices, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, and Chinese herbal medicines are added into the boiling and seasoning spices, so that the resulting clam has liver-protecting and health-care functions. The liver-protecting and health-care clam crisp has advantages of moderate tissue hardness, good chewing, spicy and delicious flavor, mellow and pure fragrance, vivid color and delicious taste, and completely overcomes the disadvantages of relatively hard texture and difficult chews. The clam crisp can be enjoyed by people at different ages, provides a novel health food for patients with poor liver function, and is convenient to eat. Meanwhile, types of clam snap food are enriched.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of liver health care freshwater mussel meat shortcake and processing method thereof of protecting.
Background technology
Freshwater mussel is the common a kind of fresh water mollusk of China, and it is nutritious, contains protein 56%, and wherein essential amino acid pattern is relatively reasonable, can be used as a kind of high-quality protein source and provides nutrition for the mankind, carbohydrate containing 28.2%.Freshwater mussel also is rich in mineral matter, and the calcium-phosphorus ratio of freshwater mussel meat is 1.25:1, can effectively be absorbed by human body.This is, also contains abundant potassium, magnesium, manganese, sodium, therefore, freshwater mussel meat can be developed as the dietary supplements of several mineral materials and trace element.According to record, mussel meat has clearing heat and detoxicating, the dampness removing that makes eye bright, the cute conjunctivitis that reduces phlegm, the effect of convergence myogenic.Over past ten years, found can isolate in the multiple marine product shellfish have bioactive protein, polysaccharide and hydrolysis function peptide, greatly promoted halobiontic development and use.The researcher has successfully produced the marine health functional product of nutritional labelings such as being rich in biologically active peptide, active polysaccharide, good protein, amino acid and multivitamin, mineral matter take marine products such as sea cucumber, oyster, scallops as major ingredient.The in recent years research in fresh water pearl oyster class also makes some progress, and found that mussel meat has different physiological roles such as immunological regulation and antitumor activity; Antidotal activity; Anti-inflammatory activity etc.The further exploitation of and health care medicinal along with pearl, the cultivation of pearl culturing clam is in the ascendant.
Yet the freshwater mussels of a large amount of cultivation of China are mainly used in the cultivation of pearl, get freshwater mussel meat behind the pearl except small part is used for Fodder making, major part all as discarded object as fertilizer, waste very serious.Exploitation has a bioactive freshwater mussel product, reduces the wasting of resources, increases the added value of freshwater mussel, and the economic benefit of extracting the freshwater mussel meat behind the pearl and the exploitation that enlarges freshwater resources are had great importance.Simultaneously, the freshwater mussel price is cheap, and the product of exploitation should have the higher market competitiveness.
There is following problem in mussel flesh products processing: the shirt rim meat of (1) mussel meat is tight, and it is too high that the freshwater mussel that normal cooking technology processes does toughness, and difficulty is chewed; (2) the stronger fishy smell of freshwater mussel is limited by very large its raw material as functional food and medicine, has affected consumer's acceptance; (3) the health care mussel meat food of instant edible has no report.
Summary of the invention
The invention provides a kind of liver health care freshwater mussel meat shortcake and processing method thereof of protecting.The inventive method processes, and to protect liver health care freshwater mussel meat crisp, and color is golden yellow, organizes soft or hard agreeable to the taste, softness is easily chewed, and the entrance slag is sweet salty good to eat, give off a strong fragrance pure, bright and lustrous, profusely overflow fragrant, taste is long, overcome freshwater mussel jerky quality fully partially hard, the people of all ages and classes section can both be enjoyed for bradymassesis, the shortcoming that fishy smell is dense, has simultaneously the liver of protecting health-care effect, for hyperlipemic patients provides a kind of novel liver health care snacks that protect.
The technical solution used in the present invention is as follows:
A kind of processing method of protecting liver health care freshwater mussel meat shortcake is characterized in that: may further comprise the steps:
(1) freshwater mussel meat cleans;
(2) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously papain and soaks softening mussel meat, papain account for add water mass percent concentration be 0.08%～0.16%, 30-45 ℃ of control mussel meat softening temperatures, softening time 20min-40min;
(3) boiling seasoning: take processing mussel meat 100 parts by weight as benchmark, baste is made by the material of following ratio of weight and number: mung bean 1-2, American Ginseng 0.1-0.2, pumpkin flower 0.2-0.3, lily 0.02-0.03, ginger 0.02-0.03, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, Radix Astragali 0.04-0.06, cassia bark 0.01-0.012, fennel seeds 0.02-0.03, tsaoko 0.05-0.06, setose thistle 0.03-0.04, embryo nelumbinis 0.03-0.04, root of herbaceous peony 0.03-0.04, lemon-grass 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, xylitol 10-20, salt 0.4-0.5, beer 0.1-0.2, water 10, above-mentioned health-care flavouring juice batching, heating is boiled behind the 30min for subsequent use in digester;
Take out the digester boiling that the mussel meat after softening places the health-care flavouring juice for preparing, boiling temperature is 10 ℃, boiling 20-40min;
(4) high pressure steaming: with above-mentioned well-done freshwater mussel meat, put into steamer or steam car, high-pressure steam 25～28min;
(5) mix flavoring: the freshwater mussel meat that will steam is mixed flavoring, and the flavoring prescription is to calculate with the ripe freshwater mussel meat of 100 weight portions: xylitol 10～15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, monoglyceride 0.1-0.2, olive oil 8-10, lotus leaf powder 0.01-0.02, Chinese prickly ash 0.3-0.4, cassia bark 0.2-0.3, Radix Astragali 0.4-0.6, fennel seeds 0.2-0.3, root bark of tree peony 0.3-0.5, water is an amount of, the furnishing pulpous state;
(6) dress mould, typing: the freshwater mussel meat that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, and after the compression moulding, method cuts into shape routinely, every heavy 5-6g;
(7) baking: the meat material of excision forming is in time sent in the barbecue box, temperature 50-60 ℃, toasted 7-8 hour, meat material moisture keeps about 12%;
(8) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(9) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(10) packing: pack warehouse-in by specification requirement.
Described processing method of protecting liver health care freshwater mussel meat shortcake makes protects liver health care freshwater mussel meat shortcake.
Advantage of the present invention:
1, the present invention adopts protease that freshwater mussel is softened in the process of processing freshwater mussel meat, has also increased simultaneously the high pressure steaming operation, further softening to the freshwater mussel meat after the boiling seasoning, gained freshwater mussel meat is neither too hard, nor too soft, has overcome freshwater mussel jerky quality fully partially hard, the shortcoming of bradymassesis;
2, the inventive method batching is scientific and reasonable, and technique is simple, and the freshwater mussel meat that processes is crisp, color is golden yellow, organizes soft or hard agreeable to the taste, and softness is easily chewed, the entrance slag, spicy good to eat, give off a strong fragrance pure, bright and lustrous, profusely overflow fragrant, taste is long, and the people of all ages and classes section can both be enjoyed, and has enriched people's leisure food kind;
3, in freshwater mussel meat batching, adopt lotus leaf powder, replace chemical preservative, within the shelf-life, denaturalization phenomenon can not occur;
4, during the boiling seasoning, the Chinese herbal medicine that will have liver-protecting function goes the condiment of raw meat to combine with blending, has both played the effect of removing raw meat, has increased simultaneously and has protected the liver health care, and bad patient provides a kind of novel leisure food for liver function.
The specific embodiment
A kind of processing method of protecting liver health care freshwater mussel meat shortcake may further comprise the steps:
(1) freshwater mussel meat cleans;
(2) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously papain and soaks softening mussel meat, papain account for add water mass percent concentration be 0.12%, 40 ℃ of control mussel meat softening temperatures, softening time 30min;
(3) boiling seasoning: take processing mussel meat 100g as benchmark, baste is made by the material of following weight: mung bean 1.5g, American Ginseng 0.15g, pumpkin flower 0.25g, lily 0.025g, ginger 0.05g, Chinese prickly ash 0.025g, capsicum 0.025g, Radix Astragali 0.05g, cassia bark 0.011g, fennel seeds 0.025g, tsaoko 0.055g, setose thistle 0.05g, embryo nelumbinis 0.035g, root of herbaceous peony 0.035g, lemon-grass 0.01g, oyster sauce 0.015g, dark soy sauce 0.025g, xylitol 15g, salt 0.45g, beer 0.15g, water 10g, above-mentioned health-care flavouring juice batching, heating is boiled behind the 30min for subsequent use in digester;
Take out the digester boiling that the mussel meat after softening places the health-care flavouring juice for preparing, boiling temperature is 10 ℃, boiling 35min;
(4) high pressure steaming: with above-mentioned well-done freshwater mussel meat, put into steamer or steam car, high-pressure steam 26min;
(5) mix flavoring: the freshwater mussel meat that will steam is mixed flavoring, and the flavoring prescription is to calculate with the ripe freshwater mussel meat of 100g: xylitol 12g, monosodium glutamate 2g, salt 4g, starch 3g, beta-schardinger dextrin-15g, monoglyceride 0.15g, olive oil 9g, lotus leaf powder 0.015g, Chinese prickly ash 0.35 g, cassia bark 0.2g, Radix Astragali 0.5g, fennel seeds 0.3g, root bark of tree peony 0.4g, water is an amount of, the furnishing pulpous state;
(6) dress mould, typing: the freshwater mussel meat that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, and after the compression moulding, method cuts into shape routinely, every heavy 5 g;
(7) baking: the meat material of excision forming is in time sent in the barbecue box, and 55 ℃ of temperature were toasted 7 hours, and meat material moisture keeps about 12%;
(8) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(9) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(10) packing: pack warehouse-in by specification requirement.
The present invention enriches processing method and makes that to protect liver health care freshwater mussel meat crisp.
Claims (2)
1. processing method of protecting liver health care freshwater mussel meat shortcake is characterized in that: may further comprise the steps:
(1) freshwater mussel meat cleans;
(2) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously papain and soaks softening mussel meat, papain account for add water mass percent concentration be 0.08%～0.16%, 30-45 ℃ of control mussel meat softening temperatures, softening time 20min-40min;
(3) boiling seasoning: take processing mussel meat 100 parts by weight as benchmark, health-care flavouring juice is made by the material of following ratio of weight and number: mung bean 1-2, American Ginseng 0.1-0.2, pumpkin flower 0.2-0.3, lily 0.02-0.03, ginger 0.02-0.03, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, Radix Astragali 0.04-0.06, cassia bark 0.01-0.012, fennel seeds 0.02-0.03, tsaoko 0.05-0.06, setose thistle 0.03-0.04, embryo nelumbinis 0.03-0.04, root of herbaceous peony 0.03-0.04, lemon-grass 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, xylitol 10-20, salt 0.4-0.5, beer 0.1-0.2, water 100, above-mentioned health-care flavouring juice batching, heating is boiled behind the 30min for subsequent use in digester;
Take out the digester boiling that the mussel meat after softening places the health-care flavouring juice for preparing, boiling temperature is 10 ℃, boiling 20-40min;
(4) high pressure steaming: with above-mentioned well-done freshwater mussel meat, put into steamer or steam car, high-pressure steam 25～28min;
(5) mix flavoring: the freshwater mussel meat that will steam is mixed flavoring, and the flavoring prescription is to calculate with the ripe freshwater mussel meat of 100 weight portions: xylitol 10～15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, sorbitol ester 0.1-0.2, olive oil 8-10, lotus leaf powder 0.01-0.02, Chinese prickly ash 0.3-0.4, cassia bark 0.2-0.3, Radix Astragali 0.4-0.6, fennel seeds 0.2-0.3, root bark of tree peony 0.3-0.5, water is an amount of, the furnishing pulpous state;
(6) dress mould, typing: the freshwater mussel meat that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, and after the compression moulding, method cuts into shape routinely, every heavy 5-6g;
(7) baking: the meat material of excision forming is in time sent in the barbecue box, temperature 50-60 ℃, toasted 7-8 hour, meat material moisture keeps about 12%;
(8) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(9) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(10) packing: pack warehouse-in by specification requirement.
2. processing method of protecting liver health care freshwater mussel meat shortcake as claimed in claim 1 makes, and to protect liver health care freshwater mussel meat crisp.
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| CN2012103406319A CN102894358A (en) | 2012-09-15 | 2012-09-15 | Liver-protecting and health-care clam crisp and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584049A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves |
| CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
| CN104886655A (en) * | 2015-05-05 | 2015-09-09 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Heat clearing and blood pressure lowering dried freshwater mussel meat |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584049A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves |
| CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN104886655A (en) * | 2015-05-05 | 2015-09-09 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Heat clearing and blood pressure lowering dried freshwater mussel meat |
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Application publication date: 20130130 |