CN102894408A - Spicy dried clam and processing method thereof - Google Patents

Abstract

The invention discloses a spicy dried clam and a processing method thereof. The processing technology comprises using a protease to soften the clam, boiling and seasoning, baking and drying, semi-drying in the shade at normal temperature, sealing and flavoring, re-drying in the shade, sterilizing and then packaging. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices, so that the resulting dried clam is relatively health. The dried clam 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, difficult chews and strong fishy smell of the clam. The dried clam can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.

Description

A kind of spicy freshwater mussel jerky and processing method thereof

Technical field

The present invention relates to food processing field, be specifically related to a kind of spicy freshwater mussel jerky 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.

Have following problem in the existing 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 chewiness is poor; (2) the strong fishy smell of mussel meat is difficult to remove; (3) existing mussel flesh products mostly is greatly instant food, does not also see on market as leisure food.

Summary of the invention

The invention provides a kind of freshwater mussel jerky and processing method thereof.The freshwater mussel jerky that the inventive method processes, color is golden yellow, organize that soft or hard is agreeable to the taste, chewiness good, tasty mouthfeel all the time, spicy good to eat, give off a strong fragrance pure, the quality that has overcome freshwater mussel meat is partially hard, and bradymassesis, the shortcoming that fishy smell is dense allow the old man, child can both chew, and instant.Has simultaneously the blood sugar reducing health function

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

A kind of processing method of spicy freshwater mussel jerky is characterized in that may further comprise the steps:

(1) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously bromelain and soaks softening mussel meat, bromelain account for add water mass percent concentration be 0.10%～0.14%, 30-45 ℃ of control mussel meat softening temperatures, softening time 20min-40min;

(2) boiling seasoning: take processing mussel meat 100 parts by weight as benchmark, health-care flavouring juice is comprised of the material of following ratio of weight and number: mulberry leaves 1-2, ginkgo leaf 0.1-0.2, luffa pericarp 0.2-0.3, ginger 0.2-0.3, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, anistree 0.04-0.06, Ilex Latifolia Thunb 0.01-0.012, peach meat 0.02-0.03, tsaoko 0.05-0.06, setose thistle 0.03-0.04, cardamom 0.03-0.04, root of Dahurain angelica 0.03-0.04, lemon-grass 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, sugar 0.01-0.02, salt 0.04-0.05, beer 1-2, 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 100 ℃, boiling 20-40min;

(3) with well-done mussel meat, put into baking oven, be baked into the freshwater mussel jerky at 65-75 ℃;

(4) mussel meat that makes was partly dried in the shade 1-2 days at normal temperatures;

Put together after the freshwater mussel meat that (5) will partly dry in the shade and flavoring for mixture are even, seal flavouring in the container of packing into, 4-7 days summer, 20-30 days autumn and winter, the prescription of used condiment is: in the 500g mussel meat, contain anistree 1-3g, capsicum 1-2g, Chinese prickly ash 1-2g, spiceleaf 1-2g, mulberry seed oil 1-2g, nutmeg 1-2g, high-quality light soy sauce 5-8g, clear water 30-50g;

(6) behind the sealing flavouring, take out mussel meat, dry in the shade under the normal temperature, vacuum packaging, high temperature sterilization gets final product.

The processing method method of described a kind of spicy freshwater mussel jerky is characterized in that: described freshwater mussel macerating enzyme can also adopt ficin, papain, any in the Ginger Protease.

The spicy freshwater mussel jerky that the processing method of described spicy freshwater mussel jerky makes.

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 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, the freshwater mussel jerky that processes, color is golden yellow, organize soft or hard agreeable to the taste, chewiness is good, and is spicy good to eat, give off a strong fragrance pure, bright and lustrous, profusely overflow fragrant, taste is long, the people of all ages and classes section can both be enjoyed, enriched simultaneously 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, it is more healthy that people eat such freshwater mussel jerky.

The specific embodiment

A kind of processing method of spicy freshwater mussel jerky may further comprise the steps:

(1) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously bromelain and soaks softening mussel meat, bromelain account for add water mass percent concentration be 0.13%, 40 ℃ of control mussel meat softening temperatures, softening time 40min;

(2) boiling seasoning: take processing mussel meat 100g as benchmark, baste is made by the material of following weight: mulberry leaves 1.5g, ginkgo leaf 0.15g, luffa pericarp 0.2g, ginger 0.2g, Chinese prickly ash 0.025g, capsicum 0.025g, anistree 0.05g, Ilex Latifolia Thunb 0.01g, peach meat 0.02g, tsaoko 0.06g, setose thistle 0.04g, cardamom 0.04g, root of Dahurain angelica 0.04g, lemon-grass 0.01g, oyster sauce 0.01g, dark soy sauce 0.02g, brown sugar 0.015g, salt 0.04g, beer 1g, water 100g; Above-mentioned baste 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 100 ℃, boiling 35min;

(3) with well-done mussel meat, put into baking oven, be baked into the freshwater mussel jerky at 70 ℃;

(4) the freshwater mussel jerky that makes was partly dried in the shade 1-2 days at normal temperatures;

Put together after the freshwater mussel meat that (5) will partly dry in the shade and flavoring for mixture are even, seal flavouring in the container of packing into, 4-7 days summer, 20-30 days autumn and winter, the prescription of used condiment is: in the 500g mussel meat, contain anistree 2g, capsicum 1.5g, Chinese prickly ash 1.5g, spiceleaf 1.5g, mulberry seed oil 1.5g, nutmeg 1.5g, high-quality light soy sauce 6g, clear water 40g; Can increase an amount of anticorrisive agent.

(6) behind the sealing flavouring, take out mussel meat, dry in the shade under the normal temperature, vacuum packaging, high temperature sterilization gets final product.

Claims (3)

1. the processing method of a spicy freshwater mussel jerky is characterized in that may further comprise the steps:

(1) softening: that the mussel meat of cleaning is put into container, the water that adds equivalent adds simultaneously bromelain and soaks softening mussel meat, bromelain account for add water mass percent concentration be 0.10%～0.14%, 30-45 ℃ of control mussel meat softening temperatures, softening time 20min-40min;

(2) boiling seasoning: take processing mussel meat 100 parts by weight as benchmark, health-care flavouring juice is comprised of the material of following ratio of weight and number: mulberry leaves 1-2, ginkgo leaf 0.1-0.2, luffa pericarp 0.2-0.3, ginger 0.2-0.3, Chinese prickly ash 0.02-0.03, capsicum 0.02-0.03, anistree 0.04-0.06, Ilex Latifolia Thunb 0.01-0.012, peach meat 0.02-0.03, tsaoko 0.05-0.06, setose thistle 0.03-0.04, cardamom 0.03-0.04, root of Dahurain angelica 0.03-0.04, lemon-grass 0.01-0.012, oyster sauce 0.01-0.02, dark soy sauce 0.02-0.03, sugar 0.01-0.02, salt 0.04-0.05, beer 1-2, 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 100 ℃, boiling 20-40min;

(3) with well-done mussel meat, put into baking oven, be baked into the freshwater mussel jerky at 65-75 ℃;

(4) mussel meat that makes was partly dried in the shade 1-2 days at normal temperatures;

Put together after the freshwater mussel meat that (5) will partly dry in the shade and flavoring for mixture are even, seal flavouring in the container of packing into, 4-7 days summer, 20-30 days autumn and winter, the prescription of used condiment is: in the 500g mussel meat, contain anistree 1-3g, capsicum 1-2g, Chinese prickly ash 1-2g, spiceleaf 1-2g, mulberry seed oil 1-2g, nutmeg 1-2g, high-quality light soy sauce 5-8g, clear water 30-50g;

(6) sealing increases backward, takes out mussel meat, dries in the shade under the normal temperature, vacuum packaging, and high temperature sterilization gets final product.

2. the processing method method of a kind of spicy freshwater mussel jerky according to claim 1, it is characterized in that: described freshwater mussel macerating enzyme can also adopt ficin, papain, any in the Ginger Protease.

3. the spicy freshwater mussel jerky that makes of the processing method of a spicy freshwater mussel jerky as claimed in claim 1 or 2.