CN102894411A - Preparation method of instant mussel meat product capable of tonifying qi - Google Patents

Abstract

The invention provides a preparation method of an instant mussel meat product capable of tonifying qi. The method comprise firstly using a protease to soften the mussel meat; using a beta-cyclodextrin embedding method to embed fishy compositions of the mussel meat, so that the original earthy taste of the mussels can be effectively reduced; adding spices, white granulated sugar, soy sauce and the like in a proper ratio to flavor the mussel meet for a better taste; and meanwhile adding a proper amount of medicinal and edible health-care Chinese medicinal herbs, so that the mussel meat can obtain good taste and improved health-care function at the same time. The method overcomes the defects of too high toughness, poor chewing and strong fishy smell of the mussel meat products prepared by conventional process, has advantages of simple process, low cost and easy operation, and is added with the health-care functions of nourishing yin and tonifying qi.

Description

The preparation method of the instant mussel flesh products of a kind of tonifying Qi

Technical field:

The present invention relates to a kind of preparation method of aquatic products, particularly the preparation method of the instant mussel flesh products of a kind of tonifying Qi.

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 chewiness is poor; (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) contain more rich amino acid, glycogen in the freshwater mussel, in process, for adjusting local flavor, also will add certain sugar simultaneously, this all provides advantage for non-enzymatic browning.When dry, temperature is higher, and non-enzymatic browning speed is faster, and the evaporation of freshwater mussel moisture is faster, and rate of drying is faster.Epidermis and the middle rate of drying of considering simultaneously freshwater mussel differ, and cause surface smoothness to descend.

Summary of the invention

The invention provides the preparation method of the instant mussel flesh products of a kind of tonifying Qi, it is too high to have solved freshwater mussel meat toughness, and chewiness is poor, and the defective that fishy smell is dense, smooth surface is wrinkling has increased the Yin-nourishing and Qi-supplementing health care of freshwater mussel meat simultaneously.

The technical solution used in the present invention is as follows for achieving the above object:

The preparation method of the instant mussel flesh products of a kind of tonifying Qi 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 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;

(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: Radix Astragali 4-6, Radix Angelicae Sinensis 2-3, ginseng 2-3, anise 0.05, cassia bark 0.01, fennel seeds 0.02, tsaoko 0.05, stir-baked SWMWN PRUNI 0.03, cardamom 0.03, the root of Dahurain angelica 0.03, lemon-grass 0.01, oyster sauce 0.02, dark soy sauce 0.03, sugar 0.01, salt 0.04, cushaw stem 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) remove the material slag, freshwater mussel meat and soup juice is vacuum-packed together, high temperature sterilization.

Preparation method's method of the instant mussel flesh products of described a kind of tonifying Qi is characterized in that: described freshwater mussel macerating enzyme can adopt ficin, bromelain, any in the Ginger Protease.

Since adopted technique scheme, so that the present invention has following advantage:

(1) the mussel flesh products masticatory force of preparing is appropriate, overcome the softening mussel meat of processing and be difficult to chew, or the protein of the softening improper mussel meat that causes is by excessive degradation, and final product becomes Powdered, lose appropriate chewability.Cause the relatively poor problem of mouthfeel;

(2) according to the softening process parameter, remove raw meat when processing in that mussel meat is softening, remove mussel meat after the raw meat and substantially do not have fishy smell, can satisfy normal edible demand;

(3) removing on the basis of fishy smell, selecting the cooking wine, white granulated sugar, salt, composite aromatic condiment of appropriate ratio to its seasoning, to obtain preferably sense of taste;

(4) adopt at a slow speed alternating temperature baking process of low temperature, the mussel flesh products smooth surface of preparing is wrinkle resistant, organizes fullly, and mouthfeel is better;

(5) because when the boiling seasoning, added the medicinal herb componentses such as the Radix Astragali with gas compensation function, Radix Angelicae Sinensis, ginseng, the freshwater mussel meat that therefore processes has had the Yin-nourishing and Qi-supplementing health care.

The specific embodiment

1, enzyme liquid preparation

Phosphate buffer preparation papain liquid with pH7.0 takes by weighing 250g protease powder and is mixed with the 2500ml enzyme solutions, shakes gently, until protease dissolves fully.Vortex mixed is not stored in-20 ℃, and the enzyme quality is 10% than concentration.

2, the sensory evaluation of mussel flesh products test

Get the blank freshwater mussel sample of processing from different softening modes, by 10 Majors of Food students through (not knowing in advance the title of mussel meat sample) after screwing up discipline, population is tasted, and the standard of according to the form below gives respectively the mouthfeel marking of various freshwater mussel goods, and total points is 100 minutes.

  

Embodiment one, mussel flesh products preparation experiment

Get freshwater mussel 500g, the cleaning of shelling gets mussel meat 350g, places the 100ml beaker, add 350ml water, add papain liquid 4.2ml, control enzyme liquid concentration is 0.1%, add simultaneously β-CD, β-CD consumption is 0.06%, places insulation processing 40min in 35 ℃ of thermostat water baths.After softening the processing, actomyosin and the elastin laminin in degrade collagen fiber and the connective tissue makes the connection fracture between the partial amino-acid effectively, makes mussel flesh products have appropriate masticatory force.

Being disposed to take out places the digester for preparing health-care flavouring juice (health-care flavouring juice prepares at digester by prescription, and heating is boiled behind the 30min for subsequent use), and the control temperature is 100 ℃, boiling 30min.

The preparation of health-care flavouring juice: take processing mussel meat 100g number as benchmark, health-care flavouring juice is comprised of the material of following weight: Radix Astragali 5g, Radix Angelicae Sinensis 2g, ginseng 2g, anistree 0.05g, cassia bark 0.01g, fennel seeds 0.02g, tsaoko 0.05g, stir-baked SWMWN PRUNI 0.03g, cardamom 0.03g, root of Dahurain angelica 0.03g, lemon-grass 0.01g, oyster sauce 0.02g, dark soy sauce 0.03g, sugared 0.01g, salt 0.04g, cushaw stem 1g, water 100ml; Above-mentioned health-care flavouring juice batching, heating is boiled 30min and is got final product in digester.

Taking-up drains, the mussel meat that drains places air dry oven with the at a slow speed alternating temperature baking process baking of low temperature of 40 ℃ of 30min → 45 ℃ 60min → 35 ℃ of 30min, toast and vacuumize packing after complete, place the high-temperature sterilization pot to adopt high temperature sterilization, sterilization mode is 15min-10min-15min/121 ℃, and it (is that 15min rises to 121 ℃ that back-pressure is cooled to 45 ℃, insulation 10min, the 15min back-pressure is cooled to 45 ℃), estimate take sensory evaluation as index, measure simultaneously the mussel meat moisture.

Experimental result is as follows:

The mussel flesh products moisture is 45%, and color and luster is wrinkle resistant for golden yellow, smooth surface: it is moderate to chew used dynamics, and chewiness is good; Product is substantially without fishy smell in the process of chewing, and the salty aquatic foods of mouthfeel are suitable, have the Yin-nourishing and Qi-supplementing health care.

Claims (2)

1. the preparation method of the instant mussel flesh products of tonifying Qi 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 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;

(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: Radix Astragali 4-6, Radix Angelicae Sinensis 2-3, ginseng 2-3, anise 0.05, cassia bark 0.01, fennel seeds 0.02, tsaoko 0.05, stir-baked SWMWN PRUNI 0.03, cardamom 0.03, the root of Dahurain angelica 0.03, lemon-grass 0.01, oyster sauce 0.02, dark soy sauce 0.03, sugar 0.01, salt 0.04, cushaw stem 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) remove the material slag, freshwater mussel meat and soup juice is vacuum-packed together, high temperature sterilization.

2. preparation method's method of the instant mussel flesh products of a kind of tonifying Qi according to claim 1, it is characterized in that: described freshwater mussel macerating enzyme can adopt ficin, bromelain, any in the Ginger Protease.