CN104855927A - Freshwater mussel meat paste - Google Patents
Freshwater mussel meat paste Download PDFInfo
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- CN104855927A CN104855927A CN201510175156.8A CN201510175156A CN104855927A CN 104855927 A CN104855927 A CN 104855927A CN 201510175156 A CN201510175156 A CN 201510175156A CN 104855927 A CN104855927 A CN 104855927A
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- meat paste
- freshwater mussel
- dried
- meat
- flour
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Abstract
The present invention discloses freshwater mussel meat paste, and relates to the field of food processing. The meat paste consists of the following raw materials proportioned in parts by weight: flour 20-40, freshwater mussel jerkys 10-25, shii-takes 2-10, ferns 2-8, dried vigna unguiculata 2-8, dried chillis 1-4, cooking salt, 2-10, ricewine, 2-4, sugar 2-4 and oil 6-12. The meat paste is produced using freshwater mussel meat as a main raw material, and contains rich proteins, amino acids, minerals and other nutrient substances easily absorbed by the human body. The meat paste has effects in clearing away heat and toxic material, and improving eyesight and nourishing Yin. Meanwhile, the meat paste is richer in texture, better in taste and more in nutritional value with the addition of adjuvant materials including shii-takes, ferns, dried vigna unguiculata etc. and the dried chillis to flavour the meat paste. Also, the addition of preferred chicken jerkys not only reduces the production cost, but also makes the meat paste richer in taste.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of freshwater mussel meat pulp.
Background technology:
China is meat pulp food production state maximum in the world and country of consumption.Meat pulp industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, meat pulp, also from single temperature adjustment, low-grade product, develops into collection nutrition, function, health care, delicious food, is convenient to medium and high-grade goods all over the body.As traditional health staple food, meat pulp has become an important industry in food manufacturing.
The nutritive value of freshwater mussel is very high, containing protein, and fat, carbohydrate, calcium, phosphorus, iron, vitamin A, B1, B2.The every 100 grams of edible parts of freshwater mussel are containing 10.9 grams, protein, calcium 248 milligrams, iron 26.6 milligrams, 6.23 milligrams, zinc, 305 milligrams, phosphorus, vitamin A 243 microgram, selenium 20.24 microgram, carotene 2.3 microgram, also containing more riboflavin and other nutriments, gross energy can reach 20.71 million burnt/kilogram.Mussel meat has good health-care efficacy to human body, has the effect such as nourish yin and calm the liver, the anti-eye illness of improving eyesight.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, freshwater mussel meat pulp with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 20-40,
Freshwater mussel jerky: 10-25,
Mushroom: 2-10,
Fiddlehead: 2-8,
Dried long bean: 2-8,
Chilli: 1-4,
Edible salt: 2-10,
Yellow rice wine: 2-4,
Sugar: 2-4,
Oil: 6-12.
As preferably, described freshwater mussel meat pulp comprises the raw material of following parts by weight proportioning:
Flour: 20-30,
Freshwater mussel jerky: 10-20,
Dired chicken meat: 2-10,
Mushroom: 2-10,
Fiddlehead: 2-8,
Dried long bean: 2-8,
Chilli: 1-4,
Edible salt:: 2-10,
Yellow rice wine: 2-4,
Sugar: 2-4,
Oil: 6-12.
Beneficial effect of the present invention:
The present invention take mussel meat as the meat pulp that main material is produced, containing nutriments such as rich in protein, amino acid, mineral matters, be easily absorbed by the body, there is effect that is clearing heat and detoxicating, improving eyesight enriching yin, in meat pulp, add the auxiliary materials such as mushroom, fiddlehead, dried long bean simultaneously, chilli renders palatable in addition again, and make the mouthfeel of meat pulp abundanter, taste is better, more nutritious, simultaneously as preferably with the addition of dired chicken meat, not only reducing production cost, also making mouthfeel of the present invention abundanter.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 20,
Freshwater mussel jerky: 25,
Mushroom: 4,
Fiddlehead: 6,
Dried long bean: 6,
Chilli: 2,
Edible salt: 8,
Yellow rice wine: 4,
Sugar: 4,
Oil: 10.
Embodiment 2
A kind of freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 40,
Freshwater mussel jerky: 10,
Mushroom: 10,
Fiddlehead: 8,
Dried long bean: 8,
Chilli: 1,
Edible salt: 10,
Yellow rice wine: 3,
Sugar: 4,
Oil: 8.
Embodiment 3
A kind of freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 30,
Freshwater mussel jerky: 20,
Dired chicken meat: 5,
Mushroom: 6,
Fiddlehead: 4,
Dried long bean: 4,
Chilli: 2,
Edible salt:: 4,
Yellow rice wine: 2,
Sugar: 2,
Oil: 6.
Embodiment 4
A kind of freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 10,
Freshwater mussel jerky: 15,
Dired chicken meat: 10,
Mushroom: 8,
Fiddlehead: 8,
Dried long bean: 8,
Chilli: 3,
Edible salt:: 6,
Yellow rice wine: 4,
Sugar: 2,
Oil: 8.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (2)
1. a freshwater mussel meat pulp, comprises the raw material of following parts by weight proportioning:
Flour: 20-40,
Freshwater mussel jerky: 10-25,
Mushroom: 2-10,
Fiddlehead: 2-8,
Dried long bean: 2-8,
Chilli: 1-4,
Edible salt: 2-10,
Yellow rice wine: 2-4,
Sugar: 2-4,
Oil: 6-12.
2. freshwater mussel meat pulp according to claim 1, is characterized in that, comprises the raw material of following parts by weight proportioning:
Flour: 20-30,
Freshwater mussel jerky: 10-20,
Dired chicken meat: 2-10,
Mushroom: 2-10,
Fiddlehead: 2-8,
Dried long bean: 2-8,
Chilli: 1-4,
Edible salt:: 2-10,
Yellow rice wine: 2-4,
Sugar: 2-4,
Oil: 6-12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510175156.8A CN104855927A (en) | 2015-04-14 | 2015-04-14 | Freshwater mussel meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510175156.8A CN104855927A (en) | 2015-04-14 | 2015-04-14 | Freshwater mussel meat paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855927A true CN104855927A (en) | 2015-08-26 |
Family
ID=53902454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510175156.8A Pending CN104855927A (en) | 2015-04-14 | 2015-04-14 | Freshwater mussel meat paste |
Country Status (1)
| Country | Link |
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| CN (1) | CN104855927A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753997A (en) * | 2021-01-14 | 2021-05-07 | 蚌埠学院 | Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof |
Citations (6)
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| CN1299607C (en) * | 2003-11-25 | 2007-02-14 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| CN101822358A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Hoisin and wild herb sauce and preparation method thereof |
| KR20120005633A (en) * | 2010-07-09 | 2012-01-17 | 중앙대학교 산학협력단 | Soy sauce with abalone and method for manufacturing the same |
| CN103637169A (en) * | 2013-11-28 | 2014-03-19 | 林淑琴 | Pteridium aquilinum sauce and making method thereof |
| CN104431959A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Broad bean paste with freshwater mussel and preparation method of broad bean paste |
| CN104473137A (en) * | 2014-12-12 | 2015-04-01 | 柳州市京阳节能科技研发有限公司 | Delicacy hoisin sauce |
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2015
- 2015-04-14 CN CN201510175156.8A patent/CN104855927A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299607C (en) * | 2003-11-25 | 2007-02-14 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| CN101822358A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Hoisin and wild herb sauce and preparation method thereof |
| KR20120005633A (en) * | 2010-07-09 | 2012-01-17 | 중앙대학교 산학협력단 | Soy sauce with abalone and method for manufacturing the same |
| CN103637169A (en) * | 2013-11-28 | 2014-03-19 | 林淑琴 | Pteridium aquilinum sauce and making method thereof |
| CN104431959A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Broad bean paste with freshwater mussel and preparation method of broad bean paste |
| CN104473137A (en) * | 2014-12-12 | 2015-04-01 | 柳州市京阳节能科技研发有限公司 | Delicacy hoisin sauce |
Non-Patent Citations (1)
| Title |
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| 赵麟远: "海鲜风味酱系列开发的研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753997A (en) * | 2021-01-14 | 2021-05-07 | 蚌埠学院 | Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150826 |