CN102894408B - 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, and containing protein 56%, wherein essential amino acid pattern is relatively reasonable, can be used as a kind of high-quality protein source and provides nutrition, carbohydrate containing 28.2% for the mankind.Freshwater mussel is also 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 to several mineral materials and micro-dietary supplements.According to records, mussel meat has clearing heat and detoxicating, improving eyesight dampness removing, the cute conjunctivitis that reduces phlegm, effect of convergence myogenic.Nearly ten years, found can isolate in multiple marine product shellfish there is bioactive protein, polysaccharide and hydrolysis function peptide, greatly promoted halobiontic exploitation.Researcher, take marine products such as sea cucumber, oyster, scallops as major ingredient, 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.Also made some progress in the research of fresh water pearl oyster class in recent years, found that mussel meat had different physiological roles as immunological regulation and antitumor activity; Antidotal activity; Anti-inflammatory activity etc.Along with pearl is medicinal and the further exploitation of health care, the cultivation of pearl culturing clam is in the ascendant.

But the freshwater mussels of a large amount of cultivation of China are mainly used in the cultivation of pearl, get freshwater mussel meat after pearl except small part is for Fodder making, major part all as discarded object as fertilizer, waste very serious.Exploitation has 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 after pearl is had great importance with the exploitation that expands freshwater resources.Meanwhile, freshwater mussel price is cheap, and the product of exploitation should have the higher market competitiveness.

In existing mussel flesh products processing, have following problem: the shirt rim meat of (1) mussel meat is tight, the dry toughness of freshwater mussel that normal cooking technology processes is too high, and chewiness is poor; (2) the strong fishy smell of mussel meat is difficult to remove; (3) existing mussel flesh products is mostly 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 old man, child can chew, and instant.There is blood sugar reducing health function simultaneously

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

A processing method for spicy freshwater mussel jerky, is characterized in that comprising the following steps:

(1) softening: clean mussel meat is put into container, add the water of equivalent, add bromelain to soak softening mussel meat simultaneously, it is 0.10%～0.14% that bromelain accounts for added water mass percent concentration, control 30-45 ℃ of mussel meat softening temperatures, softening time 20min-40min;

(2) boiling seasoning: to process mussel meat 100 parts by weight as benchmark, health-care flavouring juice is made up 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, in digester, heating is boiled after 30min for subsequent use,

Take out the digester boiling that the mussel meat after softening is placed in the health-care flavouring juice preparing, boiling temperature is 100 ℃, boiling 20-40min;

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

(4) mussel meat making is partly dried in the shade at normal temperatures 1-2 days;

(5) the freshwater mussel meat partly drying in the shade and flavoring for mixture are put together after evenly, pack into and in container, seal flavouring, summer 4-7 days, autumn and winter 20-30 days, the formula of condiment used is: in 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) after sealing flavouring, take out mussel meat, under normal temperature, dry in the shade, vacuum packaging, high temperature sterilization.

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 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, in the process of processing freshwater mussel meat, adopts protease to soften freshwater mussel, has overcome freshwater mussel jerky quality completely partially hard, the shortcoming of bradymassesis;

2, the inventive method batching is scientific and reasonable, and technique is simple, the freshwater mussel jerky processing, color is golden yellow, organize soft or hard agreeable to the taste, chewiness is good, 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 be enjoyed, enriched people's leisure food kind simultaneously.

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 processing method for spicy freshwater mussel jerky, comprises the following steps:

(1) softening: clean mussel meat is put into container, add the water of equivalent, add bromelain to soak softening mussel meat simultaneously, it is 0.13% that bromelain accounts for added water mass percent concentration, control 40 ℃ of mussel meat softening temperatures, softening time 40min;

(2) boiling seasoning: to process mussel meat 100g as benchmark, baste is made up of 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, in digester, heating is boiled after 30min for subsequent use;

Take out the digester boiling that the mussel meat after softening is placed in the health-care flavouring juice preparing, boiling temperature is 100 ℃, boiling 35min;

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

(4) the freshwater mussel jerky making is partly dried in the shade at normal temperatures 1-2 days;

(5) the freshwater mussel meat partly drying in the shade and flavoring for mixture are put together after evenly, pack into and in container, seal flavouring, summer 4-7 days, autumn and winter 20-30 days, the formula of condiment used is: in 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 appropriate anticorrisive agent.

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

Claims (2)

1. a processing method for spicy freshwater mussel jerky, is characterized in that comprising the following steps:

(1) softening: clean mussel meat is put into container, add the water of equivalent, add bromelain to soak softening mussel meat simultaneously, it is 0.10%～0.14% that bromelain accounts for added water mass percent concentration, control 30-45 ℃ of mussel meat softening temperatures, softening time 20min-40min;

(2) boiling seasoning: to process mussel meat 100 parts by weight as benchmark, health-care flavouring juice is by the composition of following parts by weight: 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, in digester, heating is boiled after 30min for subsequent use, take out the digester boiling that the mussel meat after softening is placed in the health-care flavouring juice preparing, boiling temperature is 100 ℃, boiling 20-40min,

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

(4) mussel meat making is partly dried in the shade at normal temperatures 1-2 days;

(5) the freshwater mussel meat partly drying in the shade and flavoring for mixture are put together after evenly, pack into and in container, seal flavouring, summer 4-7 days, autumn and winter 20-30 days, the formula of condiment used is: in 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) after sealing flavouring, take out mussel meat, under normal temperature, dry in the shade, vacuum packaging, high temperature sterilization.

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