CN112753997A - Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof - Google Patents

Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof Download PDF

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Publication number
CN112753997A
CN112753997A CN202110045765.7A CN202110045765A CN112753997A CN 112753997 A CN112753997 A CN 112753997A CN 202110045765 A CN202110045765 A CN 202110045765A CN 112753997 A CN112753997 A CN 112753997A
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parts
sauce
meat
mussel meat
stirring
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张斌
吴珊珊
闫利萍
孙晓侠
李宏图
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Bengbu College
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Bengbu College
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F31/00—Mixers with shaking, oscillating, or vibrating mechanisms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of food processing, and discloses mussel meat and mushroom sauce based on ultrahigh pressure treatment and a processing method thereof, wherein the mussel meat and mushroom sauce comprises the following raw materials in parts by weight: 80-120 parts of clam meat, 45-55 parts of mushroom sauce, 190-containing soybean sauce, 210 parts of red fermented bean curd, 40-60 parts of sesame sauce, 160 parts of 140-containing peanut sauce, 160 parts of 140-containing chili sauce, 8-12 parts of green onion, 65-75 parts of ginger, 75-85 parts of garlic, 65-75 parts of pepper, 18-22 parts of soy sauce, 25-35 parts of cooking wine, 12-18 parts of chicken essence, 13-17 parts of white granulated sugar, 16-24 parts of edible salt, 36-44 parts of soybean oil, 48-52 parts of starch and 18-22 parts of oyster sauce. The mussel meat is processed by an ultrahigh pressure technology, the broad bean paste and the fermented red bean curd are used as ingredients for color improvement and aroma enhancement, the chopped peanuts and the sesame paste are used for enriching the taste, the color, aroma and taste of the sauce are ensured to be complete, and the prepared sauce is subjected to heating sterilization and low-temperature storage preservation treatment, so that the mussel meat and mushroom sauce becomes a nutritional flavor product with technological content.

Description

Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to mussel meat and mushroom sauce based on ultrahigh pressure treatment, and further relates to a processing method of the mussel meat and mushroom sauce based on ultrahigh pressure treatment.
Background
The freshwater mussel is an edible aquatic product which is rich in nutrition and is popular with people, and like protein, fat, mineral substances, essential amino acid and essential trace elements of human bodies are rich in the freshwater mussel. The freshwater mussel meat has good health care efficacy for human bodies, has the effects of nourishing yin, calming the liver, improving eyesight, preventing eye diseases and the like, has the characteristics of high protein content and low fat content, and is a health food which is widely pursued.
The freshwater mussels are high in nutritive value and health-care efficacy and are gradually popular with the broad masses, but the freshwater mussels belong to soft animals with tender meat quality, cannot be stored for a long time, and are slow in deep processing development, most of the existing freshwater mussels are mainly fried or cooked, the eating method is single, the diversified requirements of people cannot be met, meanwhile, the deep processing technology of the freshwater mussel meat without destroying the nutritional ingredients in the meat as far as possible is quite lacking, and the extremely few domestic freshwater mussel processing enterprises cannot meet the increasing material life requirements of people. Meanwhile, the health-care effect of a plurality of nutrient components of the freshwater mussel meat is more and more favored by consumers, especially the elderly and infants. Therefore, the deep processing technology of the freshwater mussel meat and the research and utilization of the nutritional ingredients of the freshwater mussel meat are further enhanced.
The main beating component of the mussel meat and mushroom sauce is common mussel meat in the market, and the mussel meat has obvious fishy smell, so that the economic value of the mussel meat and mushroom sauce is ignored by many people and is rarely seen in sauce products. The shiitake mushroom is rich in nutrition, contains various active substances, has physiological functions of preventing arteriosclerosis, resisting tumors and the like, is easy to store and has unique flavor.
Disclosure of Invention
The invention aims to provide the mussel meat and mushroom sauce based on the ultrahigh pressure treatment, which is prepared by adopting the mussel meat subjected to the ultrahigh pressure deodorization treatment and combining the mussel meat with the mushroom, and the sauce is healthy, delicious and unique in flavor, and a processing method thereof.
The invention is realized by adopting the following technical scheme: the clam meat and mushroom sauce based on ultrahigh pressure treatment comprises the following raw materials in parts by weight:
80-120 parts of clam meat, 45-55 parts of mushroom sauce, 190-containing soybean sauce, 210 parts of red fermented bean curd, 40-60 parts of sesame sauce, 160 parts of 140-containing peanut sauce, 160 parts of 140-containing chili sauce, 8-12 parts of green onion, 65-75 parts of ginger, 75-85 parts of garlic, 65-75 parts of pepper, 18-22 parts of soy sauce, 25-35 parts of cooking wine, 12-18 parts of chicken essence, 13-17 parts of white granulated sugar, 16-24 parts of edible salt, 36-44 parts of soybean oil, 48-52 parts of starch and 18-22 parts of oyster sauce.
As a further improvement of the scheme, the raw materials comprise the following components in parts by mass:
100 parts of clam meat, 50 parts of mushroom sauce, 200 parts of soybean sauce, 100 parts of red fermented bean curd, 50 parts of sesame sauce, 150 parts of peanuts, 150 parts of hot peppers, 10 parts of green onions, 70 parts of ginger, 80 parts of garlic, 70 parts of pepper, 20 parts of soy sauce, 30 parts of cooking wine, 15 parts of chicken essence, 15 parts of white granulated sugar, 20 parts of edible salt, 40 parts of soybean oil, 50 parts of starch and 20 parts of oyster sauce.
The invention also provides a processing method of the mussel meat and mushroom sauce based on ultrahigh pressure treatment, which sequentially comprises the following steps:
1) pretreatment of raw materials: removing viscera and dirt from Carnis Anodonta Seu Crislaria, cleaning, treating with ultrahigh pressure, and mashing;
cleaning part of herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, and Capsici fructus, and pulverizing into powder; peeling and cleaning peanuts and smashing the peanuts into peanut pieces;
adding chopped green onion, ginger, garlic, chili powder and chopped peanut into minced mussel meat, stirring, mixing, adding cooking wine, oil consumption, salt, etc., pickling, and mixing with starch to obtain minced meat material;
2) stir-frying: pouring soybean oil into a pot, heating to 185-195 ℃, cooling the oil temperature to 115-125 ℃, adding the meat material in a pasty state obtained after the treatment in the step 1) into the pot, and stir-frying the meat material in the pot to be half-cooked to obtain half-cooked meat material;
heating with hot oil, adding fructus Zanthoxyli and the rest Bulbus Allii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, adding semen glycines sauce, Lentinus Edodes sauce, semen Sesami sauce and fermented bean curd, parching, adding appropriate amount of water, and decocting for 8-12 min;
adding half cooked meat material into the pan, adding salt, sugar, light soy sauce, dark soy sauce, and oil, stirring, and stopping heating after 25-35min to obtain sauce;
3) and (3) finished product treatment: stirring the fried sauce uniformly, cooling, filling, exhausting, sealing, sterilizing, and refrigerating for storage.
As a further improvement of the scheme, in the step 3), the canned sauce is sterilized by a vertical electrothermal pressure steam sterilizer, and is put into a refrigerator for cold storage after the temperature is reduced to normal temperature.
As a further improvement of the above scheme, in the step 3), the sauce prepared after frying is stirred by a stirring device; agitating unit includes the box, be provided with in the box and be used for bearing the stirred tank of sauce material, the top of stirred tank hangs and is equipped with the stirring rake that stretches into its cell body, be provided with on the box and be used for the guide stirring rake circumference reciprocating motion's actuating mechanism one and be used for the guide the horizontal reciprocating motion's of stirred tank actuating mechanism two.
As a further improvement of the above scheme, the first driving mechanism comprises a first suspender and a first motor, the top of the first suspender is fixed on the inner wall of the box body, a sliding sleeve is fixed at the bottom of the first suspender, a second suspender is arranged at the bottom of the sliding sleeve, a cross arm is arranged at the bottom of the second suspender, and the stirring paddle is rotatably inserted in the cross arm; a rotary table is fixed on the end part of the stirring paddle above the cross arm, a sliding rod is inserted in the sliding sleeve in a sliding mode, one end of the sliding rod is rotatably connected with the eccentric position of the disc surface of the rotary table through a pin shaft, and the other end of the sliding rod is rotatably connected with a swing rod;
the first motor is installed at the top of the box body, an output shaft of the first motor penetrates into the box body and is fixedly provided with a crankshaft perpendicular to the oscillating rod, and the crankshaft of the crankshaft is rotatably connected with the other end of the oscillating rod.
As a further improvement of the above scheme, two ends of the stirring tank are provided with support rods and are supported in the box body through the support rods; the driving mechanism II comprises a supporting plate fixed on one side of the box body, a motor II is installed at the top of the supporting plate, a limiting groove is formed in the top of the supporting plate located on one side of the motor II, a vertical sliding groove is arranged in the limiting groove in a sliding mode, and one side, close to the box body, of the sliding groove is connected with one end, far away from the stirring groove, of one supporting rod; the sliding block is connected in the sliding groove in a sliding mode, a rotating rod perpendicular to the sliding block is fixedly inserted into an output shaft of the motor II in a penetrating mode, and the other end of the rotating rod is connected with the block body of the sliding block in a rotating mode.
As a further improvement of the above scheme, a blanking valve is installed at the bottom of the stirring tank, a feeding port is formed in the top of the box body, a discharging port is formed in one side of the box body, a guide seat is obliquely arranged at the bottom in the box body, and the lower part of the guide seat is flush with the feeding end of the discharging port.
As a further improvement of the above scheme, a material guide plate is obliquely arranged in the box body, the higher part of the material guide plate is positioned at the material inlet, and the lower end of the material guide plate is positioned above the notch of the stirring tank.
The invention has the beneficial effects that:
the mussel meat and mushroom sauce based on ultrahigh pressure treatment is prepared by treating mussel meat by an ultrahigh pressure technology, coloring and flavoring by taking broad bean paste and fermented red bean curd as ingredients, enriching the taste by adding crushed peanuts and sesame paste, ensuring the good color, flavor and taste of the sauce, and performing heating sterilization and low-temperature storage fresh-keeping treatment on the prepared sauce to enable the mussel meat and mushroom sauce to become a nutritional flavor product with scientific and technological content.
Fresh mussel meat is subjected to ultrahigh pressure treatment, the flavor is obviously changed, microorganisms die after the ultrahigh pressure treatment, and amine substances with fishy smell are not generated any more, so that the effect of effective preservation can be achieved. The heating sterilization is to heat the food for sterilization treatment, so that the initial colony count can be effectively reduced, and an effective fresh-keeping effect can be achieved, thereby enabling the food to have a longer quality guarantee period. The low-temperature storage has obvious inhibition effect on the growth and the reproduction of microorganisms.
The mussel meat and mushroom sauce is prepared by combining the mussel meat and the mushroom sauce, is nutritional, healthy and delicious, is not only an excavation of the economic value of the mussel meat, but also enriches the variety of the seasoning market, provides more selection space for wider consumers, and has moderate cost and price of raw materials, so that the mussel meat and mushroom sauce can be generally accepted by manufacturers and the common consumers.
In the manufacturing process of the mussel meat and mushroom sauce, the first driving mechanism and the second driving mechanism in the stirring device can guide the stirring paddle to rotate in a circumferential reciprocating mode, and the second driving mechanism can guide the stirring tank to horizontally move in a reciprocating mode, so that the awarding paddle is fully contacted with sauce in the stirring tank, grains in the sauce are uniformly dispersed, the stirring efficiency and the stirring effect of the sauce are improved, and the edible taste of the sauce is guaranteed.
Drawings
Fig. 1 is a flow chart of a processing method of mussel meat and mushroom paste based on ultra-high pressure treatment according to embodiment 4 of the invention;
FIG. 2 is a schematic cross-sectional view of the stirring device in step 3) of FIG. 1;
fig. 3 is an enlarged schematic view of a portion a in fig. 2.
Description of the main symbols:
1. a box body; 2. a stirring tank; 3. a feeding port; 4. a discharge port; 5. a material guide seat; 6. a stirring paddle; 7. a first suspender; 8. a sliding sleeve; 9. a second suspender; 10. a cross arm; 11. a slide bar; 12. a turntable; 13. a crankshaft; 14. a crank; 15. a swing rod; 16. a first motor; 17. a discharge valve; 18. a support bar; 19. a support plate; 20. a limiting groove; 21. a second motor; 22. a rotating rod; 23. a chute; 24. a slider; 25. a material guide plate.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The clam meat and mushroom sauce comprises the following raw materials in parts by weight:
80 parts of clam meat, 45 parts of mushroom sauce, 190 parts of soybean sauce, 80 parts of red fermented bean curd, 40 parts of sesame sauce, 140 parts of peanuts, 140 parts of hot peppers, 8 parts of green onions, 65 parts of ginger, 75 parts of garlic, 65 parts of pepper, 18 parts of soy sauce, 25 parts of cooking wine, 12 parts of chicken essence, 13 parts of white granulated sugar, 16 parts of edible salt, 36 parts of soybean oil, 48 parts of starch and 18 parts of oyster sauce.
Example 2
The clam meat and mushroom sauce comprises the following raw materials in parts by weight:
100 parts of clam meat, 50 parts of mushroom sauce, 200 parts of soybean sauce, 100 parts of red fermented bean curd, 50 parts of sesame sauce, 150 parts of peanuts, 150 parts of hot peppers, 10 parts of green onions, 70 parts of ginger, 80 parts of garlic, 70 parts of pepper, 20 parts of soy sauce, 30 parts of cooking wine, 15 parts of chicken essence, 15 parts of white granulated sugar, 20 parts of edible salt, 40 parts of soybean oil, 50 parts of starch and 20 parts of oyster sauce.
Example 3
The clam meat and mushroom sauce comprises the following raw materials in parts by weight:
120 parts of clam meat, 55 parts of mushroom sauce, 210 parts of soybean sauce, 120 parts of red fermented bean curd, 60 parts of sesame sauce, 160 parts of peanuts, 160 parts of hot peppers, 12 parts of green onions, 75 parts of ginger, 85 parts of garlic, 75 parts of pepper, 22 parts of soy sauce, 35 parts of cooking wine, 18 parts of chicken essence, 17 parts of white granulated sugar, 24 parts of edible salt, 44 parts of soybean oil, 52 parts of starch and 22 parts of oyster sauce.
Example 4
Referring to fig. 1, embodiment 4 provides a method for processing mussel meat and mushroom sauce based on ultrahigh pressure treatment, which is applied to the processing of the mussel meat and mushroom sauce in any one of the above embodiments, and the processing method sequentially includes the following steps:
1) pretreatment of raw materials: removing viscera and dirt from Carnis Anodonta Seu Crislaria, cleaning, treating with ultrahigh pressure, and mashing;
cleaning part of herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, and Capsici fructus, and pulverizing into powder; peeling and cleaning peanuts and smashing the peanuts into peanut pieces;
adding chopped green onion, ginger, garlic, chili powder and chopped peanut into minced mussel meat, stirring, mixing, adding cooking wine, oil consumption, salt, etc., pickling, and mixing with starch to obtain minced meat material;
2) stir-frying: pouring soybean oil into a pot, heating to 185-195 ℃, cooling the oil temperature to 115-125 ℃, adding the meat material in a pasty state obtained after the treatment in the step 1) into the pot, and stir-frying the meat material in the pot to be half-cooked to obtain half-cooked meat material;
heating with hot oil, adding fructus Zanthoxyli and the rest Bulbus Allii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, adding semen glycines sauce, Lentinus Edodes sauce, semen Sesami sauce and fermented bean curd, parching, adding appropriate amount of water, and decocting for 8-12 min;
adding half cooked meat material into the pan, adding salt, sugar, light soy sauce, dark soy sauce, and oil, stirring, and stopping heating after 25-35min to obtain sauce;
3) and (3) finished product treatment: stirring the fried sauce uniformly, cooling, filling, exhausting, sealing, sterilizing, and refrigerating for storage.
In the step 1), BIOBASE ultrahigh pressure equipment can be adopted to carry out ultrahigh pressure treatment on the clam meat, a food processor can be adopted to smash the clam meat into a paste, the green onion, the ginger, the garlic and the hot pepper are smashed into powder, and the peanut is smashed into peanut powder.
In the step 2), the soybean oil is poured into the pot and is heated to 190 ℃, and the cooling temperature of the oil in the oil pot can be 120 ℃. Mixing fructus Zanthoxyli, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, soybean paste, Lentinus Edodes paste, sesame paste, fermented bean curd and appropriate amount of water, and decocting for 10 min. Mixing the half cooked meat material with salt, sugar, light soy sauce, dark soy sauce and oil in a pan for 30 min.
In the step 3), the sauce can be weighed by an electronic balance before canning, so that the sauce is more evenly packaged. And (3) sterilizing the canned sauce by adopting a vertical electrothermal pressure steam sterilizer, and putting the canned sauce into a refrigerator for cold storage after the temperature is reduced to normal temperature. The sauce prepared after frying can be stirred by a stirring device.
Please combine fig. 2 and fig. 3, the stirring apparatus includes a box 1, a stirring tank 2 for bearing the sauce is provided in the box 1, a stirring paddle 6 extending into the tank is suspended above the stirring tank 2, a first driving mechanism for guiding the stirring paddle 6 to rotate in a circumferential reciprocating manner and a second driving mechanism for guiding the stirring tank 2 to move horizontally in a reciprocating manner are provided on the box 1, so as to improve the stirring efficiency and the stirring effect of the sauce.
The first driving mechanism comprises a first suspender 7 and a first motor 16, and the first motor 16 can be a speed reducing motor in the embodiment. The top of the first suspender 7 is fixed on the inner wall of the box body 1, the bottom of the first suspender 7 is fixed with a sliding sleeve 8, the bottom of the sliding sleeve 8 is provided with a second suspender 9, the bottom of the second suspender 9 is provided with a cross arm 10, and the stirring paddle 6 is rotatably inserted on the cross arm 10. A rotary table 12 is fixed on the end part of the stirring paddle 6 above the cross arm 10, a slide rod 11 is inserted in the slide sleeve 8 in a sliding way, and one end of the slide rod 11 is rotationally connected with the eccentric part of the disc surface of the rotary table 12 through a pin shaft (not marked). In this embodiment, a loop groove (not shown) is formed in the axial direction of the wall of the sliding rod 11, and the pin is rotatably inserted into the loop groove. The other end of the sliding rod 11 is rotatably connected with a swing rod 15.
The first motor 16 is arranged at the top of the box body 1, an output shaft of the first motor 16 penetrates into the box body 1 and is fixedly provided with a crankshaft 13 vertical to the swing rod 15, and a crank 14 of the crankshaft 13 is rotatably connected with the other end of the swing rod 15.
The two ends of the stirring tank 2 are provided with support rods 18 and are supported in the box body 1 through the support rods 18. In this embodiment, through holes (not shown) for the support rods 18 to pass through are formed on both side walls of the box body 1, so that the stirring tank 2 can move horizontally in the box body 1 through the support rods 18.
The second driving mechanism comprises a supporting plate 19 fixed on one side of the box body 1, a second motor 21 is installed at the top of the supporting plate 19, a limiting groove 20 is formed in the top of the supporting plate 19 located on one side of the second motor 21, a vertical sliding groove 23 is arranged in the limiting groove 20 in a sliding mode, and one side, close to the box body 1, of the sliding groove 23 is connected with one end, far away from the stirring groove 2, of one supporting rod 18. A sliding block 24 is connected in the sliding groove 23 in a sliding manner, a rotating rod 22 perpendicular to the sliding groove is fixedly inserted into an output shaft of the second motor 21 in a penetrating manner, and the other end of the rotating rod 22 is connected with a block body of the sliding block 24 in a rotating manner.
The bottom of the stirring tank 2 is provided with a blanking valve 17, and the blanking valve 17 can be an electric control valve. The top of the box body 1 is provided with a feeding port 3, one side of the box body 1 is provided with a discharging port 4, the bottom in the box body 1 is obliquely provided with a guide seat 5, and the lower part of the guide seat 5 is flush with the feeding end of the discharging port 4.
The box body 1 is internally and obliquely provided with a material guide plate 25, the higher part of the material guide plate 25 is positioned at the material inlet 3, and the lower end of the material guide plate 25 is positioned above the notch of the stirring tank 2.
The operation principle of the stirring device in this embodiment is specifically that sauce prepared after frying is put into the box body 1 through the feeding port 3 and is guided into the stirring tank 2 through the material guide plate 25, the output shaft of the control motor i 16 drives the crankshaft 13 to rotate, the crankshaft 13 drives the swing rod 15 to swing through the crank 14, the swing rod 15 drives the slide rod 11 to horizontally slide in the sliding sleeve 8, the slide rod 11 drives the rotating disc 12 to rotate in a reciprocating manner in the circumferential direction through the pin shaft, and the rotating disc 12 drives the stirring paddle 6 to rotate in a reciprocating manner in the circumferential direction so as to stir the sauce in the stirring tank 2. Meanwhile, the output shaft of the second control motor 21 drives the rotating rod 22 to rotate, the driving slide block 24 of the rotating rod 22 vertically reciprocates in the sliding groove 23 and drives the sliding groove 23 to horizontally reciprocate in the limiting groove 20 through the slide block 24, so that the sliding groove 23 drives the stirring tank 2 to horizontally reciprocate through the support rod 18, and the contact area between the stirring paddle 6 and sauce in the stirring tank 2 is increased.
After the sauce is stirred, the blanking valve 17 is controlled to be opened, the sauce in the stirring tank 2 falls to the guide seat 5 and is moved to the discharge port 4 through the guide seat 5 to be collected, so that corresponding processing treatment can be carried out subsequently.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. The mussel meat and mushroom sauce based on ultrahigh pressure treatment is characterized by comprising the following raw materials in parts by weight:
80-120 parts of clam meat, 45-55 parts of mushroom sauce, 190-containing soybean sauce, 210 parts of red fermented bean curd, 40-60 parts of sesame sauce, 160 parts of 140-containing peanut sauce, 160 parts of 140-containing chili sauce, 8-12 parts of green onion, 65-75 parts of ginger, 75-85 parts of garlic, 65-75 parts of pepper, 18-22 parts of soy sauce, 25-35 parts of cooking wine, 12-18 parts of chicken essence, 13-17 parts of white granulated sugar, 16-24 parts of edible salt, 36-44 parts of soybean oil, 48-52 parts of starch and 18-22 parts of oyster sauce.
2. The mussel meat and mushroom sauce based on ultrahigh pressure treatment as claimed in claim 1, wherein the mussel meat and mushroom sauce comprises the following raw materials in parts by weight:
100 parts of clam meat, 50 parts of mushroom sauce, 200 parts of soybean sauce, 100 parts of red fermented bean curd, 50 parts of sesame sauce, 150 parts of peanuts, 150 parts of hot peppers, 10 parts of green onions, 70 parts of ginger, 80 parts of garlic, 70 parts of pepper, 20 parts of soy sauce, 30 parts of cooking wine, 15 parts of chicken essence, 15 parts of white granulated sugar, 20 parts of edible salt, 40 parts of soybean oil, 50 parts of starch and 20 parts of oyster sauce.
3. The method for processing the mussel meat and mushroom sauce based on ultra-high pressure treatment as claimed in any one of claims 1 to 2, comprising the steps of:
1) pretreatment of raw materials: removing viscera and dirt from Carnis Anodonta Seu Crislaria, cleaning, treating with ultrahigh pressure, and mashing;
cleaning part of herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, and Capsici fructus, and pulverizing into powder; peeling and cleaning peanuts and smashing the peanuts into peanut pieces;
adding chopped green onion, ginger, garlic, chili powder and chopped peanut into minced mussel meat, stirring, mixing, adding cooking wine, oil consumption, salt, etc., pickling, and mixing with starch to obtain minced meat material;
2) stir-frying: pouring soybean oil into a pot, heating to 185-195 ℃, cooling the oil temperature to 115-125 ℃, adding the meat material in a pasty state obtained after the treatment in the step 1) into the pot, and stir-frying the meat material in the pot to be half-cooked to obtain half-cooked meat material;
heating with hot oil, adding fructus Zanthoxyli and the rest Bulbus Allii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, adding semen glycines sauce, Lentinus Edodes sauce, semen Sesami sauce and fermented bean curd, parching, adding appropriate amount of water, and decocting for 8-12 min;
adding half cooked meat material into the pan, adding salt, sugar, light soy sauce, dark soy sauce, and oil, stirring, and stopping heating after 25-35min to obtain sauce;
3) and (3) finished product treatment: stirring the fried sauce uniformly, cooling, filling, exhausting, sealing, sterilizing, and refrigerating for storage.
4. The method for processing mussel meat and shiitake mushroom sauce based on ultra-high pressure treatment as claimed in claim 3, wherein the canned sauce is sterilized by a vertical electrothermal pressure steam sterilizer in step 3), and is stored in a refrigerator after the temperature is reduced to normal temperature.
5. The method for processing mussel meat and shiitake sauce based on ultra-high pressure treatment as claimed in claim 3, wherein in step 3), the sauce prepared after frying is stirred by a stirring device; agitating unit includes the box, be provided with in the box and be used for bearing the stirred tank of sauce material, the top of stirred tank hangs and is equipped with the stirring rake that stretches into its cell body, be provided with on the box and be used for the guide stirring rake circumference reciprocating motion's actuating mechanism one and be used for the guide the horizontal reciprocating motion's of stirred tank actuating mechanism two.
6. The method for processing the mussel meat and mushroom sauce based on the ultrahigh pressure treatment as claimed in claim 5, wherein the first driving mechanism comprises a first suspension rod and a first motor, the top of the first suspension rod is fixed on the inner wall of the box body, a sliding sleeve is fixed at the bottom of the first suspension rod, a second suspension rod is arranged at the bottom of the sliding sleeve, a cross arm is arranged at the bottom of the second suspension rod, and the stirring paddle is rotatably inserted into the cross arm; a rotary table is fixed on the end part of the stirring paddle above the cross arm, a sliding rod is inserted in the sliding sleeve in a sliding mode, one end of the sliding rod is rotatably connected with the eccentric position of the disc surface of the rotary table through a pin shaft, and the other end of the sliding rod is rotatably connected with a swing rod;
the first motor is installed at the top of the box body, an output shaft of the first motor penetrates into the box body and is fixedly provided with a crankshaft perpendicular to the oscillating rod, and the crankshaft of the crankshaft is rotatably connected with the other end of the oscillating rod.
7. The method for processing mussel meat and shiitake mushroom sauce based on ultra-high pressure treatment as claimed in claim 5, wherein support rods are provided at both ends of the agitation tank and supported in the case through the support rods; the driving mechanism II comprises a supporting plate fixed on one side of the box body, a motor II is installed at the top of the supporting plate, a limiting groove is formed in the top of the supporting plate located on one side of the motor II, a vertical sliding groove is arranged in the limiting groove in a sliding mode, and one side, close to the box body, of the sliding groove is connected with one end, far away from the stirring groove, of one supporting rod; the sliding block is connected in the sliding groove in a sliding mode, a rotating rod perpendicular to the sliding block is fixedly inserted into an output shaft of the motor II in a penetrating mode, and the other end of the rotating rod is connected with the block body of the sliding block in a rotating mode.
8. The method for processing the mussel meat and mushroom sauce based on ultrahigh pressure treatment as claimed in claim 5, wherein a blanking valve is installed at the bottom of the stirring tank, a feeding port is opened at the top of the tank body, a discharging port is opened at one side of the tank body, a guiding seat is obliquely arranged at the bottom in the tank body, and the lower part of the guiding seat is flush with the feeding end of the discharging port.
9. The method for processing mussel meat and shiitake sauce based on ultra-high pressure treatment as claimed in claim 8, wherein a material guide plate is obliquely arranged in the box body, the higher part of the material guide plate is positioned at the material inlet, and the lower end of the material guide plate is positioned above the notch of the stirring tank.
CN202110045765.7A 2021-01-14 2021-01-14 Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof Pending CN112753997A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104824623A (en) * 2015-04-14 2015-08-12 蚌埠市丰牧牛羊肉制品有限责任公司 Unionidae meat sauce production method
CN104855927A (en) * 2015-04-14 2015-08-26 蚌埠市丰牧牛羊肉制品有限责任公司 Freshwater mussel meat paste
CN105105219A (en) * 2015-09-23 2015-12-02 张斌 Method for tenderizing freshwater mussel meat on basis of ultrahigh-pressure conditions
CN107751959A (en) * 2017-11-03 2018-03-06 蚌埠学院 A kind of freshwater mussel sauce processing method
CN110477360A (en) * 2019-09-25 2019-11-22 蚌埠学院 Spicy clam sauce and production method
CN111165588A (en) * 2019-12-26 2020-05-19 盐城顶益食品有限公司 Cream processingequipment is used in cake production
CN210729200U (en) * 2019-09-20 2020-06-12 青岛翔龙食品有限公司 Stirring device for sauce processing

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104824623A (en) * 2015-04-14 2015-08-12 蚌埠市丰牧牛羊肉制品有限责任公司 Unionidae meat sauce production method
CN104855927A (en) * 2015-04-14 2015-08-26 蚌埠市丰牧牛羊肉制品有限责任公司 Freshwater mussel meat paste
CN105105219A (en) * 2015-09-23 2015-12-02 张斌 Method for tenderizing freshwater mussel meat on basis of ultrahigh-pressure conditions
CN107751959A (en) * 2017-11-03 2018-03-06 蚌埠学院 A kind of freshwater mussel sauce processing method
CN210729200U (en) * 2019-09-20 2020-06-12 青岛翔龙食品有限公司 Stirring device for sauce processing
CN110477360A (en) * 2019-09-25 2019-11-22 蚌埠学院 Spicy clam sauce and production method
CN111165588A (en) * 2019-12-26 2020-05-19 盐城顶益食品有限公司 Cream processingequipment is used in cake production

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