CN102894407A - Glucose-reducing clam crisp and processing method thereof - Google Patents

Abstract

The invention discloses a glucose-reducing 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 the glucose-reducing function. The 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 high blood glucose and is convenient to eat. Meanwhile, types of clam snap food are enriched.

Description

A kind of hypoglycemic freshwater mussel meat shortcake and processing method thereof

Technical field

The present invention relates to food processing field, be specifically related to a kind of hypoglycemic freshwater mussel meat shortcake and processing method thereof.

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 hypoglycemic freshwater mussel meat shortcake and processing method thereof.The hypoglycemic freshwater mussel meat that the inventive method processes is 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, it is pure to give off a strong fragrance, bright and lustrous, and it is fragrant profusely to overflow, taste is long, it is partially hard to have overcome freshwater mussel jerky quality fully, and the people of all ages and classes section can both be enjoyed for bradymassesis, the shortcoming that fishy smell is dense, has simultaneously the blood sugar reducing health effect, for the diabetic provides a kind of novel blood sugar reducing health snacks.

The technical solution used in the present invention is as follows:

A kind of processing method of hypoglycemic 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 10 parts by weight as benchmark, baste is made by the material of following ratio of weight and number: mulberry leaves 1-2, wind-weed 0.1-0.2, corn stigma 0.2-0.3, HERBA EPIMEDII 0.02-0.03, ginger 0.02-0.03, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, anistree 0.04-0.06, cassia bark 0.01-0.012, fennel seeds 0.02-0.03, tsaoko 0.05-0.06, spiceleaf 0.03-0.04, cardamom 0.03-0.04, root of Dahurain angelica 0.03-0.04, wrinkled giant hyssop 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, fruit of Chinese wolfberry 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 10 weight portions: the fruit of Chinese wolfberry 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, anistree 0.4-0.6, fennel seeds 0.2-0.3, Radix Glycyrrhizae 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.

It is crisp that the processing method of described hypoglycemic freshwater mussel meat shortcake makes hypoglycemic freshwater mussel meat.

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, and it is partially hard to have overcome freshwater mussel jerky quality fully, 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, it is pure to give off a strong fragrance, bright and lustrous, it is fragrant profusely to overflow, and taste is long, and the people of all ages and classes section can both be enjoyed, old man, child can both chew, and have 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 function of polysaccharide goes the condiment of raw meat to combine with blending, has both played the effect of removing raw meat, has increased simultaneously the blood sugar reducing health function, substitutes white sugar with the fruit of Chinese wolfberry, and high patient provides a kind of novel leisure food for blood sugar.

The specific embodiment

A kind of processing method of hypoglycemic 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 10g as benchmark, baste is made by the material of following weight: mulberry leaves 1.5g, wind-weed 0.15g, corn stigma 0.25g, HERBA EPIMEDII 0.025g, ginger 0.05g, Chinese prickly ash 0.025g, capsicum 0.025g, anistree 0.05g, cassia bark 0.011g, fennel seeds 0.025g, tsaoko 0.055g, spiceleaf 0.05g, cardamom 0.035g, root of Dahurain angelica 0.035g, wrinkled giant hyssop 0.01g, oyster sauce 0.015g, dark soy sauce 0.025g, fruit of Chinese wolfberry 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 10g: fruit of Chinese wolfberry 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, anistree 0.5g, fennel seeds 0.3g, Radix Glycyrrhizae 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 hypoglycemic freshwater mussel meat shortcake.

Claims (2)

1. the processing method of a hypoglycemic freshwater mussel meat shortcake is characterized in that: may further comprise the steps into:

(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: mulberry leaves 1-2, wind-weed 0.1-0.2, corn stigma 0.2-0.3, HERBA EPIMEDII 0.02-0.03, ginger 0.02-0.03, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, anistree 0.04-0.06, cassia bark 0.01-0.012, fennel seeds 0.02-0.03, tsaoko 0.05-0.06, spiceleaf 0.03-0.04, cardamom 0.03-0.04, root of Dahurain angelica 0.03-0.04, wrinkled giant hyssop 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, fruit of Chinese wolfberry 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: the fruit of Chinese wolfberry 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, anistree 0.4-0.6, fennel seeds 0.2-0.3, Radix Glycyrrhizae 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. the hypoglycemic freshwater mussel meat that makes of the processing method of hypoglycemic freshwater mussel meat shortcake as claimed in claim 1 is crisp.