CN105639510A - Clam meat ball and preparation method thereof - Google Patents

Abstract

The invention discloses a clam meat ball and a preparation method thereof. The preparation method of the clam meat ball comprises the following steps of selecting a raw material using adductor muscles and feet of clams as clam meat paste, quickly freezing and crushing to form the clam meat paste, adding fish fillet and ground pork, preparing and mixing materials, charging carbon dioxide, stirring, increasing viscosity, forming, boiling in water, cooling, and packaging. The clam meat ball prepared by the preparation method has the advantages that the elasticity is high, the nutrition is rich, the problem of difficult processing of adductor muscles and feet of the clams is solved, the difficultly processed or discarded parts are sufficiently utilized, the waste is reduced, and the environment-protection effect is realized.

Description

A kind of freshwater mussel burger and making method thereof

Technical field

The present invention relates to food processing technology field, it is specifically related to a kind of freshwater mussel burger and making method thereof.

Background technology

Current burger mainly contains the kinds such as pork balls, chicken balls, beef dumplings, mutton meatballs, fish ball, shrimp meat ball, is doted on by human consumer because of local flavor, the convenient easily food of its deliciousness.

The nutritive value of freshwater mussel is very high, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin A, B1, B2, also containing more riboflavin and other nutritive substances, human body has nourish yin and calm the liver, the bright anti-eye illness of order etc. act on. Freshwater mussel instant product process in, be generally process with the mantle of freshwater mussel, close shell flesh, abdominal foot and then waste greatly, trace it to its cause be close shell flesh and abdominal foot toughness strong, it is difficult to sting rotten, be not easy to eat or mouthfeel poor. If closing shell flesh and abdominal foot is processed into meat gruel, mix meat gruel shape not only difficulty length big, consuming time with cutting in choppingmachine, and taste also have " meat muscle or meat slag " sensation, therefore, the course of processing is generally all dispelled and closes shell flesh and abdominal foot, particularly close shell flesh and be dropped.

Summary of the invention

For the deficiency that above-mentioned prior art exists, it is an object of the invention to provide and a kind of close shell flesh and abdominal foot as the freshwater mussel burger of raw material and making method thereof using freshwater mussel.

One of technical scheme of the present invention: a kind of freshwater mussel burger, raw material primarily of following weight percent: freshwater mussel meat mud 60-70%, fish rotten 10-20%, ground pork 10-20%, through getting the raw materials ready, the stirring increasing of batch mixing, carbonating is sticky, shaping, water boils, cooling packing obtains.

The two of the technical scheme of the present invention: the concrete making method of this kind of freshwater mussel burger, it is characterised in that, comprise the steps:

(1) that gets freshwater mussel closes shell flesh and abdominal foot: cuts from freshwater mussel and closes shell flesh and abdominal foot, and clean clean, dry;

(2) quick freezing and pulverizing: by clean shell flesh and the abdominal foot quick freezing of closing to after-18 DEG C, and pulverize into the granular of 0.1-0.5mm size, for subsequent use;

(3) sticky thick meat mud is made: heat above-mentioned saccharoid to 30-35 DEG C, put into arena and whip machine, add meat: enzyme weight ratio is the trypsinase of 100:0.5-1.0, Lei Guan limit, limit enzyme is cut, and keeps 30-40min, heats after 50-60 DEG C and keep 10min, kill enzyme, obtain freshwater mussel meat mud for subsequent use;

(4) batch mixing: freshwater mussel meat mud is rotten with fish, ground pork mixes, and wherein freshwater mussel meat mud weight accounts for 60-70%, and fish gruel accounts for 10-20%, and ground pork accounts for 10-20%; Three's mixing at 20-25 DEG C of temperature;

(5) stir increasing sticky: after batch mixing, add starch, seasonings, stir while be filled with carbonic acid gas limit, keep 15-25min, to even; The speed that is filled with of carbonic acid gas is 5-10L/kg/h;

(6) shaping: by mixed material, burger forming method is shaping routinely;

(7) water boils: is put in high-temperature boiling resistant bag by shaping burger, boils 10-15min in the water of 90-95 DEG C;

(8) cool, pack.

The advantage of the present invention: the freshwater mussel burger that the present invention processes, good springiness, and also nutritious, solve freshwater mussel and close shell flesh and a difficult problem for the good processing of abdominal foot, make full use of the part being not easy to process or discard, decrease waste and protect environment.

Embodiment

Now in conjunction with specific embodiments, it is next that the invention will be further described

Embodiment one

The making method of this kind of freshwater mussel burger of the present invention, comprises the steps:

(1) that gets freshwater mussel closes shell flesh and abdominal foot: cuts from freshwater mussel and closes shell flesh and abdominal foot, and clean clean, dry, freshwater mussel other parts, the meat such as mantle, visceral mass etc. is used for being processed into other products;

(2) quick freezing and pulverizing: by clean shell flesh and the abdominal foot quick freezing of closing to after-18 DEG C, pulverizing into the granular of 0.5mm size, for subsequent use;

(3) make sticky thick meat mud: heat above-mentioned saccharoid to 35 DEG C, put into arena and whip machine, add meat: enzyme is than the trypsinase for 100:1.0, and Lei Guan limit, limit enzyme is cut, keep 30min, heat to 60 DEG C of 10min, kill enzyme, for subsequent use;

(4) batch mixing: the freshwater mussel digested tankage obtained is rotten with fish, ground pork mixes by pulverizing, and wherein freshwater mussel meat weight accounts for 70%, and fish gruel accounts for 20%, and ground pork accounts for 10%; Keep temperature 25 DEG C of three's mixing;

(5) increasing is stirred sticky: then add starch, seasonings, while be filled with carbonic acid gas limit to stir 25min, to evenly; The speed that is filled with of carbonic acid gas is 5L/kg/h, i.e. every kg compound carbon dioxide being filled with 5L per hour;

(6) shaping: by mixed material, burger forming method is shaping routinely;

(7) water boils: be put in high-temperature boiling resistant bag by shaping burger, boils 10min in the water of 95 DEG C;

(8) cool, pack.

Embodiment two

The making method of this kind of freshwater mussel burger of the present invention, comprises the steps:

(1) that gets freshwater mussel closes shell flesh and abdominal foot: cuts from freshwater mussel and closes shell flesh and abdominal foot, and clean clean, dry, freshwater mussel other parts, the meat such as mantle, visceral mass etc. is used for being processed into other products;

(2) quick freezing and pulverizing: by clean shell flesh and the abdominal foot quick freezing of closing to after-18 DEG C, pulverizing into the granular of 0.1mm size, for subsequent use;

(3) make sticky thick meat mud: heat above-mentioned saccharoid to 30 DEG C, put into arena and whip machine, add meat: enzyme is than the trypsinase for 100:0.5, and Lei Guan limit, limit enzyme is cut, keep 40min, heat to 50 DEG C of 10min, kill enzyme, for subsequent use;

(4) batch mixing: the freshwater mussel digested tankage obtained is rotten with fish, ground pork mixes by pulverizing, and wherein freshwater mussel meat weight accounts for 60%, and fish gruel accounts for 20%, and ground pork accounts for 20%; Keep temperature 20 DEG C of three's mixing;

(5) increasing is stirred sticky: then add starch, seasonings, while be filled with carbonic acid gas limit to stir 15min, to evenly; The speed that is filled with of carbonic acid gas is 10L/kg/h, i.e. every kg compound carbon dioxide being filled with 5-10L per hour;

(5) shaping: by mixed material, burger forming method is shaping routinely;

(6) water boils: be put in high-temperature boiling resistant bag by shaping burger, boils 15min in the water of 90 DEG C;

(7) cool, pack.

The present invention adopt freshwater mussel close shell flesh and abdominal foot is processed into freshwater mussel burger as starting material, in the process making sticky thick meat mud, add trypsinase, improve ball molding effect and mouthfeel, and it is sticky to adopt carbonating to stir increasing, the burger made forms a lot of small hole, good springiness, it is easy to tasty; In addition, nutritious, solve freshwater mussel and close shell flesh and a difficult problem for the good processing of abdominal foot, make full use of the part being not easy to process or discard, decrease waste and protect environment.

Claims (2)

1. a freshwater mussel burger, the raw material primarily of following weight percent: freshwater mussel meat mud 60-70%, fish rotten 10-20%, ground pork 10-20%, through getting the raw materials ready, the stirring increasing of batch mixing, carbonating is sticky, shaping, water boils, cooling packing obtains.

2. the making method of a freshwater mussel burger as claimed in claim 1, it is characterised in that, comprise the steps:

(1) that gets freshwater mussel closes shell flesh and abdominal foot: cuts from freshwater mussel and closes shell flesh and abdominal foot, and clean clean, dry;

(2) quick freezing and pulverizing: by clean shell flesh and the abdominal foot quick freezing of closing to after-18 DEG C, and pulverize into the granular of 0.1-0.5mm size, for subsequent use;

(3) sticky thick meat mud is made: heat above-mentioned saccharoid to 30-35 DEG C, put into arena and whip machine, add meat: enzyme weight ratio is the trypsinase of 100:0.5-1.0, Lei Guan limit, limit enzyme is cut, and keeps 30-40min, heats after 50-60 DEG C and keep 10min, kill enzyme, obtain freshwater mussel meat mud for subsequent use;

(4) batch mixing: freshwater mussel meat mud is rotten with fish, ground pork mixes, and wherein freshwater mussel meat mud weight accounts for 60-70%, and fish gruel accounts for 10-20%, and ground pork accounts for 10-20%; Three's mixing at 20-25 DEG C of temperature;

(5) stir increasing sticky: after batch mixing, add starch, seasonings, stir while be filled with carbonic acid gas limit, keep 15-25min, to even; The speed that is filled with of carbonic acid gas is 5-10L/kg/h;

(6) shaping: by mixed material, burger forming method is shaping routinely;

(7) water boils: is put in high-temperature boiling resistant bag by shaping burger, boils 10-15min in the water of 90-95 DEG C;

(8) cool, pack.