CN102894412A - Spicy clam crisp and processing method thereof - Google Patents
Spicy clam crisp and processing method thereof Download PDFInfo
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- CN102894412A CN102894412A CN2012103406408A CN201210340640A CN102894412A CN 102894412 A CN102894412 A CN 102894412A CN 2012103406408 A CN2012103406408 A CN 2012103406408A CN 201210340640 A CN201210340640 A CN 201210340640A CN 102894412 A CN102894412 A CN 102894412A
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Abstract
The invention discloses a spicy 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 and flavouring, filling dies and molding. Of the clam processing ingredients, lotus leaf powder is used to substitute chemical antiseptics in addition to general spices. The clam crisp provided by the invention has advantages of moderate tissue hardness, softness, easy chewing, slag thawing after entering mouth, spicy and delicious flavor, mellow and pure fragrance, vivid color, full fragrance in the mouth and delicious taste, and completely overcomes the disadvantages of relatively hard texture, difficult chews and strong fishy smell of dried clam. The clam crisp can be enjoyed by people at different ages, is convenient to eat, and enriches types of clam snap food.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of spicy 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, many cushaw leafs 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 many cushaw leafs, 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.
Summary of the invention
The invention provides a kind of freshwater mussel meat shortcake and processing method thereof.The freshwater mussel meat that processes of the inventive method is crisp, and color is golden yellow, organize soft or hard agreeable to the taste, softness is easily chewed, the entrance slag, sweet salty good to eat, give off a strong fragrance pure, bright and lustrous, profusely overflow fragrant, taste is long, and the quality that has overcome freshwater mussel meat fully is partially hard, bradymassesis, the shortcoming that fishy smell is dense, allow the old man, child can both chew.
The technical solution used in the present invention is as follows:
A kind of processing method of spicy 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: 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, smoked leaf 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, cushaw leaf 10-20, salt 0.4-0.5, rhodiola root 0.1-0.2, water 100, 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 baste for preparing, boiling temperature is 100 ℃, 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: cushaw leaf 10~15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, roasted sesame 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, citron 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 spicy freshwater mussel meat shortcake makes spicy 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, 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, it is more healthy that people eat such freshwater mussel meat shortcake, and while rhodiola root, cushaw leaf have health care and be worth.
The specific embodiment
A kind of processing method of spicy 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: ginger 0.05, Chinese prickly ash 0.025, capsicum 0.025, anise 0.05, cassia bark 0.011, fennel seeds 0.025, tsaoko 0.055, smoked leaf 0.05, cardamom 0.035, the root of Dahurain angelica 0.035, lemon-grass 0.01, oyster sauce 0.015, dark soy sauce 0.025, cushaw leaf 15, salt 0.45, rhodiola root 0.15, water 100, 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 baste for preparing, boiling temperature is 100 ℃, boiling 35min;
(4) high pressure steaming: with above-mentioned well-done freshwater mussel meat, put into steamer or steam car, high-pressure steam 26min, steam pressure are 0.15Mpa;
(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: cushaw leaf 12g, monosodium glutamate 2g, salt 4g, starch 3g, beta-schardinger dextrin-15g, roasted sesame 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, citron 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.
Claims (2)
1. the processing method of a spicy 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: 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, smoked leaf 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, cushaw leaf 10-20, salt 0.4-0.5, rhodiola root 0.1-0.2, water 100, 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 baste for preparing, boiling temperature is 100 ℃, 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, steam pressure are (0.1~0.15) Mpa;
(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: cushaw leaf 10~15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, roasted sesame 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, citron 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 spicy freshwater mussel meat that makes of the processing method of spicy freshwater mussel meat shortcake as claimed in claim 1 is crisp.
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Cited By (1)
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CN110477360A (en) * | 2019-09-25 | 2019-11-22 | 蚌埠学院 | Spicy clam sauce and production method |
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CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
CN101715983A (en) * | 2009-12-10 | 2010-06-02 | 宋淼泉 | Technology for finely and further processing drunk pearl mussel |
CN102232580A (en) * | 2011-08-16 | 2011-11-09 | 安徽金富帝食品有限公司 | Method for preparing ready-to-eat mussel flesh products |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
CN101715983A (en) * | 2009-12-10 | 2010-06-02 | 宋淼泉 | Technology for finely and further processing drunk pearl mussel |
CN102232580A (en) * | 2011-08-16 | 2011-11-09 | 安徽金富帝食品有限公司 | Method for preparing ready-to-eat mussel flesh products |
Non-Patent Citations (1)
Title |
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吴文龙: "河蚌肉软罐头的研制", 《食品科技》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110477360A (en) * | 2019-09-25 | 2019-11-22 | 蚌埠学院 | Spicy clam sauce and production method |
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Application publication date: 20130130 |