CN114304532B - Method for making Yangzhou crab powder pork balls based on crab leftovers - Google Patents
Method for making Yangzhou crab powder pork balls based on crab leftovers Download PDFInfo
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- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims abstract description 55
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Abstract
The invention discloses a manufacturing method of Yangzhou crab powder pork balls based on crab leftovers, and belongs to the technical field of food processing. The invention adopts crab offal as raw material to prepare nano-scale crab offal powder, uses microwave pyrolysis method to prepare carbon quantum dots of the crab offal based on the nano-scale crab offal powder, and uses Zn 2+ The prepared carbon quantum dots are subjected to surface modification, and crab leftover nano powder, modified carbon quantum dots and compound phosphate are added into the Yangzhou crab powder lion head to improve nutrition and functionality of the crab powder lion head, so that formula improvement is realized. According to the invention, through adding the modified crab leftover carbon quantum dots, the antibacterial and antioxidant properties of the modified crab leftover carbon quantum dots can inhibit oxidation rancidity of crab powder lion head products, and the shelf life of the modified crab leftover carbon quantum dots can be prolonged; meanwhile, the problems of resource waste and environmental pollution caused by the existing crab leftover waste are solved, and the quality and function of the Yangzhou crab powder pork balls for industrial production are improved.
Description
Technical Field
The invention relates to a manufacturing method of Yangzhou crab powder pork balls based on crab leftovers, and belongs to the technical field of food processing.
Background
Crab meal pork balls are a traditional famous dish in Yangzhou area of China and are the most favorite famous dishes of people in Huaiyong area. Crab meal is a collective term of crab meat and crab spawn which are removed after crab is cooked. The traditional method of crab meal pork balls is to cut the pork streaky pork with a large amount of fat and thin and small amount into small particles, mix with a plurality of auxiliary materials such as crab meat, crab spawn and the like, prepare big meat balls with the size of fist and the weight of about 60g, and cook the big meat balls. The pork balls contain rich protein, fat and other nutrient substances, and the taste is very soft and tender after being steamed, so that the pork balls are the primary choice of banquet guests of consumers in Jiang Zhe provinces. However, the lion heads have the problems of high content of saturated fatty acid and cholesterol, and the like, and at present, students try to develop various functional lion heads at home and abroad, and the lion heads are not only remained in taste development.
Currently, researches on quality and function improvement technology of a lion head have disclosed a method for manufacturing a lion head and a central kitchen (application number CN 202011198854.7) based on water production leftovers, wherein the method comprises the following raw materials: the water production leftover enzymolysis liquid, pork streaky pork, chicken, soybean tissue protein, water chestnut and dried bamboo shoot, wherein the following auxiliary materials in parts by weight are also added into the raw materials: d-sodium erythorbate, I+G, edible salt, white granulated sugar, shallot powder, ginger powder and soy sauce are uniformly mixed with the enzymolysis liquid, and then the mixture is subjected to ultrasonic treatment, and then fried and shaped to obtain the product. In the patent, an aqueous leftover enzymolysis liquid is added in a formula, and the pork balls are required to be fried and shaped; the added crab leftover nano powder and the modified crab leftover carbon quantum dots have good antibacterial and antioxidant properties, and the invention is used for producing the boiled crab powder lion head. Wang Wei A process for preparing a pork ball (application No. CN 201210202145.0) comprises preparing fresh bean dregs with water content of 10-50%, wherein the weight ratio of lean meat to clean fat meat to fresh bean dregs is 1:0.3-1:0.3-1. According to the invention, the fresh bean dregs are added into the main material of the pork balls, so that a large amount of grease in clean fat meat can be absorbed, on one hand, the greasy taste is reduced, and on the other hand, the integral grease content is reduced in pork balls with the same weight. Zhao Yingong A lion head with stomach nourishing effect and its preparation method (application number CN 201710926557.1) comprise the following raw materials: streaky pork, ham, shark fin, fish maw, shelled shrimp, sea cucumber, flower mushroom, water chestnut, turtle skirt and traditional Chinese medicine stomach nourishing powder and the like. The invention improves the traditional lion head, adds a plurality of auxiliary materials, combines the Chinese herbal medicine with health care effect with the traditional dish, and cooks the lion head with stomach nourishing effect. The present invention discloses a frozen instant stewed pork balls and its preparation method (application number CN 202010052932.6), and its formula includes (by weight portion) 300-330 portions of pork streaky pork, 60-80 portions of peeled water chestnut, 10-15 portions of corn starch, 40-50 portions of egg, 8-10 portions of ginger, 13-16 portions of green onion, 3-5 portions of salt, 2-4 portions of monosodium glutamate, 2-4 portions of chicken powder, 4-6 portions of chicken juice and 80-110 portions of baby cabbage. Compared with the invention, the invention can inhibit the oxidation rancidity of crab powder lion head products and prolong the shelf life by adding the modified crab leftover carbon quantum dots with antibacterial and antioxygenic properties. The addition of the nano powder of the crab leftovers can realize the reutilization of the crab leftovers, change waste into valuable, reduce waste and environmental load, and the rich calcium, protein, chitin and the like contained in the nano powder can also enhance the nutrition and the functionality of the crab powder pork balls.
Crab shells are byproducts of the removal of edible parts of crabs, and under modern scientific research, the crab shells play a vital role in extracting proteins, calcium, chitin and derivatives thereof. However, at present, the byproduct of crabs in China is still treated according to waste materials, and the annual waste crab shells are estimated to be hundreds of thousands of tons, so that the waste of natural resources and the pollution to the environment are artificially caused. The use of carbon quantum dots as antibacterial agents is often limited by the low activity of the starting materials. In order to improve the antibacterial effect, special synthesis or modification after synthesis is required. The zinc ion has selective toxicity, good biocompatibility, high biological activity and antibacterial activity. The nano zinc oxide is selected to carry out surface modification on the carbon quantum dots, so that the antibacterial activity of the carbon quantum dots is improved.
Disclosure of Invention
The invention aims to provide a manufacturing method of a Yangzhou crab powder lion head based on crab leftovers, wherein nano powder and modified carbon quantum dots of the crab leftovers are added into the Yangzhou crab powder lion head to improve nutrition and functionality of the Yangzhou crab powder lion head and realize formula improvement. Meanwhile, the compound phosphate is added as the water-retaining agent, so that the water retention property and gel strength of the muscle protein are improved, the texture of the crab powder pork ball is improved, and the crab powder pork ball in Yangzhou is endowed with the proper characteristic taste.
The technical scheme of the invention is as follows:
a preparation method of a Yangzhou crab powder lion head based on crab leftovers comprises the following main steps of:
(1) Preparing nano powder of crab leftovers: cleaning crab leftovers by an ultrasonic cleaner, drying, primarily crushing, sieving and superfine crushing to obtain crab leftover nano powder;
(2) Preparing crab offal carbon quantum dots: uniformly mixing the crab leftover nano powder with deionized water, transferring the mixed solution into a microwave reactor, carrying out microwave treatment for 5-10 min, cooling to room temperature after the reaction is finished to obtain brown solution, centrifuging the brown solution, taking supernatant, filtering the supernatant by a filter membrane, dialyzing the obtained filtrate by a dialysis bag, and freeze-drying the liquid in the dialysis bag to obtain the crab leftover carbon quantum dots;
(3) Surface modification of crab offal carbon quantum dots: mixing crab offal carbon quantum dots and zinc nitrate together, dispersing the mixture into distilled water, stirring the mixture for 5 to 10 minutes at room temperature, carrying out ultrasonic treatment on the crab offal carbon quantum dots and zinc nitrate mixed solution, stirring the mixture at room temperature, centrifuging the mixture, taking supernatant, filtering the supernatant by a filter membrane, dialyzing the obtained filtrate by a dialysis bag, adding a certain proportion of acetone into the dialyzate, precipitating the Zn < 2+ > -carbon quantum dots, centrifuging the turbid solution after about 10 to 30 minutes of precipitation to obtain Zn < 2+ > -carbon quantum dot precipitate, drying the obtained precipitate in a drying box to obtain Zn < 2+ > -carbon quantum dot powder, dispersing the Zn < 2+ > -carbon quantum dot powder in 20 to 50mL deionized water, and obtaining the surface modified crab offal carbon quantum dot dispersion;
(4) Making of Yangzhou crab powder pork balls based on crab leftovers: and (3) dicing the pig backfat and the pig foreleg meat, uniformly mixing crab powder, the foreleg diced meat, backfat diced meat, salt, starch, compound phosphate, crab offal nano powder and modified crab offal carbon quantum dot dispersion liquid, adding seasonings such as pre-uniformly stirred onion powder, ginger powder, water, dark soy sauce, chicken essence, white granulated sugar and white spirit, uniformly stirring again, standing in a refrigerator at 4 ℃ after the process of rising force, preparing a green embryo by using a molding machine, boiling the green embryo in water boiling equipment, and cooling in the refrigerator.
Preferably, the ultrasonic cleaning conditions in the step (1) are as follows: ultrasonic power is 200-300W, and ultrasonic treatment time is 10-20 min; the drying temperature is 30-60 ℃ and the drying time is 24-48h; the primary crushing is carried out by a high-speed multifunctional crusher, and each crushing is carried out for no more than 30 seconds, and the total crushing is carried out for 3-5 times; the mesh number of the sieves used for sieving is 50-100 meshes; the superfine grinding is carried out by adopting a high-energy nanometer impact mill, 20-40 g of coarse powder is weighed each time, grinding balls prepared by taking zinc oxide as a raw material are added according to a ball ratio of 1:2-10 (omega: omega), and the mixture is placed in a ball milling container for grinding for 4-8 hours, so that crab leftover nanometer powder with the particle size of 10-400 nm is obtained.
Preferably, the feed liquid ratio of the crab leftover nano powder to the deionized water in the step (2) is 1:1-5; the microwave power is 500-900W; the centrifugation condition is that the rotation speed is 3000-6000 rpm, and the centrifugation is carried out for 10-20 min; the pore diameter of the filter membrane is 0.22-0.8 mu m; the aperture of the dialysis bag is 500-3500 Da, and the time is 24-48h; the freeze-drying condition is that the temperature of a heating plate is 40-60 ℃, the temperature of cold hydrazine is-40 ℃, and the system pressure is 80Pa.
Preferably, in the step (3), the crab leftover carbon quantum dots are as follows: zinc nitrate: the feed liquid ratio of distilled water is 1:1-5:1-5; the ultrasonic power is 200-300W; ultrasonic time is 5-10 h; stirring for 5-10 h at room temperature; the centrifugation condition is that the rotation speed is 8000-10000 rpm, and the centrifugation is carried out for 10-20 min; the pore diameter of the filter membrane is 0.22-0.8 mu m; the aperture of the dialysis bag is 1000-3500 Da, and the time is 24-48h; the ratio of the dialyzate to the acetone is 1:0.2-0.8; drying time is 5-10 h; the drying temperature is 40-80 ℃.
Preferably, the compound phosphate in the step (3) is at least two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate, and is added according to a ratio of 1:1.
Preferably, the preparation raw materials of the lion head in the step (4) are proportioned as follows in parts by weight: 10-100 parts of crab meal, 200-300 parts of backfat cubes, 150-250 parts of front leg diced meat, 20-30 parts of compound phosphate, 10-50 parts of crab offal nano powder, 10-50 parts of modified crab offal carbon quantum dot dispersion liquid, 25-50 parts of water, 25-50 parts of starch, 20-40 parts of onion powder, 10-20 parts of ginger powder, 20-30 parts of salt, 10-15 parts of dark soy sauce, 4-6 parts of chicken essence, 10-15 parts of white granulated sugar and 20-30 parts of white spirit.
The invention has the beneficial effects that:
(1) The invention adopts the high-energy nano impact mill to prepare the nano-scale crab waste powder, the diameter of the nano-particles is between 10 and 400nm, and the nano-powder is used for preparing the carbon quantum dots of the crab waste, so that the yield of the carbon quantum dots can be improved.
(2) The invention discloses a Zn 2+ The modified crab leftover carbon quantum dot with the surface modified has obviously improved antibacterial performance compared with the original carbon quantum dot. The prepared crab leftover nano powder and modified carbon quantum dots are added into the Yangzhou crab powder lion head, and the two cooperate to enhance the antibacterial and antioxidant properties of the lion head sample, prolong the shelf life of the lion head sample, improve the nutrition and the functionality of the lion head sample and realize the formula improvement.
(3) The invention provides a method for adding compound phosphate as a water-retaining agent, which improves the water retention and gel strength of muscle protein, improves the texture of crab powder pork balls and gives the crab powder pork balls the proper characteristic taste.
(4) The invention solves the problems of resource waste and environmental pollution caused by the current crab leftover waste and solves the problems of quality and function improvement of the Yangzhou crab powder pork balls for industrial production.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The technical scheme of the invention will be further described with reference to specific embodiments.
Example 1 preparation method of Yangzhou crab meat lion head based on crab leftovers
Placing crab scraps into an ultrasonic cleaner, and cleaning for 10min under the power of 200W; then put into 50 ℃ for bakingOven drying in the box for 36h; primarily crushing the crab offal to obtain coarse crab offal powder, and sieving the coarse crab offal powder with a 100-mesh sieve. Superfine pulverizing the sieved coarse powder of crab leftovers by using a high-energy nanometer impact mill, weighing 30g of coarse powder each time, and grinding for 4 hours according to a ball ratio of 1:5 (omega: omega) to obtain crab leftover powder with the particle size of 200-400 nm. Mixing 30g of crab leftover nano powder with 60mL of deionized water uniformly, transferring the mixed solution into a 100mL microwave reactor, and carrying out microwave treatment for 5min under 900W power. After the reaction was completed, the mixture was cooled to room temperature. The resulting solution was centrifuged at 4000rpm for 20min, the supernatant was taken, filtered through a 0.22 μm filter membrane and the filtrate was dialyzed against a 500Da dialysis bag. And freeze-drying the liquid in the dialysis bag to obtain the crab offal carbon quantum dot powder. Mixing crab offal carbon quantum dots with zinc nitrate, dispersing in distilled water, stirring for 5-10 min at room temperature, then carrying out ultrasonic treatment for 5h at 300W power, and stirring for 5h at room temperature. Then, the mixed solution was centrifuged at 10000rpm, and the supernatant was collected and filtered through a 0.22 μm filter membrane, and the obtained filtrate was dialyzed against a 1000Da dialysis bag. Adding acetone into the dialyzate, settling for 30min, centrifuging at 10000rpm to obtain Zn 2+ -carbon quantum dot precipitation. Drying the obtained precipitate in a drying oven at 80deg.C for 5 hr to obtain Zn 2+ -carbon quantum dot powder. Zn is added 2+ -carbon quantum dot powder dispersed in 20-50 mL deionized water.
The backfat and foreleg meat of the pigs were thawed and subsequently diced into chunks of 0.6 x 0.6cm and 0.4 x 0.4, respectively, using a dicer. 100g of crab meat, 150g of diced foreleg meat, 250g of backfat, 50g of starch, 25g of water, 20g of compound phosphate, 30g of crab offal nano powder and 20mL of modified carbon quantum dot dispersion liquid are uniformly mixed, and then 20g of green onion powder, 10g of ginger powder, 25g of salt, 10g of dark soy sauce, 6g of chicken essence, 10g of white granulated sugar, 20g of white wine and other seasonings which are uniformly stirred in advance are added, and the mixture is placed in a refrigerator at 4 ℃ for standing after being forced upwards. 60g of green embryos are prepared by a molding machine, and the green embryos are put into a water boiling device with the temperature of 95 ℃ to be boiled for 12min. And then cooling in a refrigerator and packaging. After the packed meat balls were stored in a refrigerator at 4℃for 15 days, the thiobarbituric acid (TBARS) and volatile basic nitrogen (TVB-N) contents were measured. Under the same conditions, the effect of independently adding the crab leftover nano powder and the modified carbon quantum dot dispersion liquid is also compared. The original crab meat pork balls are used as a control. The results are shown in Table 1.
Example 2 preparation method of Yangzhou crab spawn lion head based on crab leftovers
Placing crab scraps into an ultrasonic cleaner, and cleaning for 10min under the power of 200W; then putting the mixture into a baking oven at 50 ℃ for baking for 36 hours; primarily crushing the crab offal to obtain coarse crab offal powder, and sieving the coarse crab offal powder with a 100-mesh sieve. Superfine pulverizing the sieved coarse powder of crab leftovers by using a high-energy nanometer impact mill, weighing 30g of coarse powder each time, and grinding for 4 hours according to a ball ratio of 1:5 (omega: omega) to obtain crab leftover powder with the particle size of 200-400 nm. Mixing 30g of crab leftover nano powder with 60mL of deionized water uniformly, transferring the mixed solution into a 100mL microwave reactor, and carrying out microwave treatment for 5min under 900W power. After the reaction was completed, the reaction mixture was cooled to room temperature. The resulting solution was centrifuged at 4000rpm for 20min, the supernatant was taken, filtered through a 0.22 μm filter membrane and the filtrate was dialyzed against a 500Da dialysis bag. And freeze-drying the liquid in the dialysis bag to obtain the crab offal carbon quantum dot powder. Mixing crab offal carbon quantum dots with zinc nitrate, dispersing in distilled water, stirring for 5-10 min at room temperature, then carrying out ultrasonic treatment for 5h at 300W power, and stirring for 5h at room temperature. Then, the mixed solution was centrifuged at 10000rpm, and the supernatant was collected and filtered through a 0.22 μm filter membrane, and the obtained filtrate was dialyzed against a 1000Da dialysis bag. Adding acetone into the dialyzate, settling for 30min, centrifuging at 10000rpm to obtain Zn 2+ -carbon quantum dot precipitation. Drying the obtained precipitate in a drying oven at 80deg.C for 5 hr to obtain Zn 2+ -carbon quantum dot powder. Zn is added 2+ -carbon quantum dot powder dispersed in 20-50 mL deionized water.
The backfat and foreleg meat of the pigs were thawed and subsequently diced into chunks of 0.6 x 0.6cm and 0.4 x 0.4, respectively, using a dicer. 100g of crab cream, 150g of diced meat with front legs, 250g of backfat, 50g of starch, 25g of water, 20g of compound phosphate, 30g of crab offal nano powder and 20mL of modified carbon quantum dot dispersion liquid are uniformly mixed, and then 20g of green onion powder, 10g of ginger powder, 25g of salt, 10g of dark soy sauce, 6g of chicken essence, 10g of white granulated sugar, 20g of white wine and other seasonings which are uniformly stirred in advance are added, and the mixture is placed in a refrigerator at 4 ℃ for standing after being forced. 60g of green embryos are prepared by a molding machine, and the green embryos are put into a water boiling device with the temperature of 95 ℃ to be boiled for 12min. And then cooled in a refrigerator. After the packed meatballs were stored in a refrigerator at 4℃for 15 days, the contents of TBARS and TVB-N were measured. Under the same conditions, the effect of independently adding the crab leftover nano powder and the modified carbon quantum dot dispersion liquid is also compared. The original crab cream lion head is used as a control. The results are shown in Table 2.
Example 3 preparation method of Yangzhou crab meat-crab spawn Mixed lion head based on crab leftovers
Placing crab scraps into an ultrasonic cleaner, and cleaning for 10min under the power of 200W; then putting the mixture into a baking oven at 50 ℃ for baking for 36 hours; primarily crushing the crab offal to obtain coarse crab offal powder, and sieving the coarse crab offal powder with a 100-mesh sieve. Superfine pulverizing the sieved coarse powder of crab leftovers by using a high-energy nanometer impact mill, weighing 30g of coarse powder each time, and grinding for 4 hours according to a ball ratio of 1:5 (omega: omega) to obtain crab leftover powder with the particle size of 200-400 nm. Mixing 30g of crab leftover nano powder with 60mL of deionized water uniformly, transferring the mixed solution into a 100mL microwave reactor, and carrying out microwave treatment for 5min under 900W power. After the reaction was completed, the mixture was cooled to room temperature. The resulting solution was centrifuged at 4000rpm for 20min, the supernatant was taken, filtered through a 0.22 μm filter membrane and the filtrate was dialyzed against a 500Da dialysis bag. And freeze-drying the liquid in the dialysis bag to obtain the crab offal carbon quantum dot powder. Mixing crab offal carbon quantum dots with zinc nitrate, dispersing in distilled water, stirring for 5-10 min at room temperature, then carrying out ultrasonic treatment for 5h at 300W power, and stirring for 5h at room temperature. Then, the mixed solution was centrifuged at 10000rpm, and the supernatant was collected and filtered through a 0.22 μm filter membrane, and the obtained filtrate was dialyzed against a 1000Da dialysis bag. Adding acetone into the dialyzate, settling for 30min, centrifuging at 10000rpm to obtain Zn 2+ -carbon quantum dot precipitation. Drying the obtained precipitate in a drying oven at 80deg.C for 5 hr to obtain Zn 2+ -carbon quantum dot powder. Zn is added 2+ -carbon quantum dot powder dispersed in 20-50 mL deionized water.
The backfat and foreleg meat of the pigs were thawed and subsequently diced into chunks of 0.6 x 0.6cm and 0.4 x 0.4, respectively, using a dicer. 100g of crab meat, 50g of crab cream, 150g of front leg diced meat, 200g of backfat diced meat, 50g of starch, 25g of water, 20g of compound phosphate, 30g of crab leftover nano powder and 20mL of modified carbon quantum dot dispersion liquid are uniformly mixed, 20g of onion powder, 10g of ginger powder, 20-30g of salt, 10g of dark soy sauce, 6g of chicken essence, 10g of white granulated sugar, 20g of white spirit and the like which are uniformly stirred in advance are added, and the mixture is placed in a refrigerator at 4 ℃ for standing after being forced. 60g of green embryos are prepared by a molding machine, and the green embryos are put into a water boiling device with the temperature of 95 ℃ to be boiled for 12min. And then cooled in a refrigerator. After the packed meatballs were stored in a refrigerator at 4℃for 15 days, the contents of TBARS and TVB-N were measured. Under the same conditions, the effect of independently adding the crab leftover nano powder and the modified carbon quantum dot dispersion liquid is also compared. The original crab meal pork balls are used as a control. The results are shown in Table 3.
Table 1 is the minimum inhibitory concentration of the original and modified carbon quantum dots; as can be seen by combining tables 2, 3 and 4, the addition of the nano-powder of crab leftovers and the modified carbon quantum dots alone and in combination in the lion head sample can reduce the contents of TBARS and TVB-N in the lion head as compared with the control sample. The method shows that the crab leftover nano-powder and the modified carbon quantum dots can inhibit oxidation of a sample and propagation of microorganisms during storage, and the synergistic effect of the crab leftover nano-powder and the modified carbon quantum dots is optimal.
TABLE 1 minimum inhibitory concentration (mg/mL) of pristine and modified carbon Quantum dots
TABLE 2 variation of TBARS and TVB-N content in crab meat lion head after 15 days of storage
TABLE 3 variation of TBARS and TVB-N content in crab cream lion head after 15 days storage
TABLE 4 variation of TBARS and TVB-N content in crab meat-crab spawn mixing lion head after 15 days of storage
Claims (2)
1. A manufacturing method of a Yangzhou crab powder lion head based on crab leftovers is characterized in that the crab leftover nano powder and modified carbon quantum dots and compound phosphate are added into the Yangzhou crab powder lion head, and the manufacturing method mainly comprises the following steps:
(1) Preparing nano powder of crab leftovers: cleaning crab leftovers by an ultrasonic cleaner, drying, primarily crushing, sieving and superfine crushing to obtain crab leftover nano powder; the ultrasonic cleaning conditions are as follows: ultrasonic power is 200-300W, and ultrasonic treatment time is 10-20 min; the drying temperature is 30-60 ℃ and the drying time is 24-48h; the primary crushing is carried out by a high-speed multifunctional crusher, each time of crushing is not more than 30s, and the total crushing is carried out for 3-5 times, so as to obtain coarse powder of crab leftovers; the mesh number of the sieves used for sieving is 50-100 meshes; the superfine grinding is carried out by adopting a high-energy nanometer impact mill to impact, so as to obtain crab leftover nanometer powder; weighing 20-40 g of coarse powder each time when the crab leftover nano powder is prepared, adding grinding balls prepared by taking zinc oxide as a raw material according to a ball ratio of 1:2-10, placing the raw material into a ball milling container, and grinding for 4-8 hours to obtain the crab leftover nano powder with the particle size of 10-400 nm;
(2) Preparing crab offal carbon quantum dots: uniformly mixing the crab leftover nano powder with deionized water, transferring the mixed solution into a microwave reactor, carrying out microwave treatment for 5-10 min, cooling to room temperature after the reaction is finished to obtain brown solution, centrifuging the brown solution, taking supernatant, filtering the supernatant by a filter membrane, dialyzing the obtained filtrate by a dialysis bag, and freeze-drying the liquid in the dialysis bag to obtain the crab leftover carbon quantum dots; the feed liquid ratio of the crab leftover nano powder to deionized water is 1:1-5; the microwave power is 500-900W; the centrifugation condition is that the rotation speed is 3000-6000 rpm, and the centrifugation is carried out for 10-20 min; the pore diameter of the filter membrane is 0.22-0.8 mu m; the aperture of the dialysis bag is 500-3500 Da, and the time is 24-48h; the freeze-drying condition is that the temperature of a heating plate is 40-60 ℃, the temperature of cold hydrazine is-40 ℃, and the system pressure is 80Pa;
(3) Surface modification of crab offal carbon quantum dots: mixing crab leftover carbon quantum dots with zinc nitrate, dispersing in distilled water, stirring at room temperature for 5-10 min, ultrasonic treating the mixture of crab leftover carbon quantum dots and zinc nitrate, stirring at room temperature, centrifuging, collecting supernatant, filtering with a filter membrane, dialyzing the filtrate with a dialysis bag, adding acetone and Zn into the dialyzate 2+ The carbon quantum dots are precipitated, and after 10 to 30 minutes of precipitation, the turbid liquid is centrifuged to obtain Zn 2+ -carbon quantum dot precipitation, drying the obtained precipitate in a drying oven to obtain Zn 2+ Carbon quantum dot powder, zn 2+ Dispersing the carbon quantum dot powder in 20-50 mL of deionized water to obtain a surface modified crab leftover carbon quantum dot dispersion liquid; the crab offal carbon quantum dots: zinc nitrate: the feed liquid ratio of distilled water is 1:1-5:1-5; the ultrasonic power is 200-300W; ultrasonic time is 5-10 h; stirring for 5-10 h at room temperature; the centrifugation condition is that the rotation speed is 8000-10000 rpm, and the centrifugation is carried out for 10-20 min; the pore diameter of the filter membrane is 0.22-0.8 mu m; the aperture of the dialysis bag is 1000-3500 Da, and the time is 24-48h; the ratio of the dialyzate to the acetone is 1:0.2-0.8; drying time is 5-10 h; the drying temperature is 80 ℃;
(4) Making of Yangzhou crab powder pork balls based on crab leftovers: cutting pig backfat and pig foreleg meat into pieces, uniformly mixing crab powder, foreleg meat pieces, backfat pieces, salt, starch, compound phosphate, crab offal nano powder and modified crab offal carbon quantum dot dispersion liquid, adding seasonings comprising components of green onion powder, ginger powder, water, dark soy sauce, chicken essence, white granulated sugar and white spirit which are uniformly stirred in advance, uniformly stirring again, standing in a refrigerator at 4 ℃, preparing a green embryo by using a molding machine, placing the green embryo in water boiling equipment, and cooling in the refrigerator; the compound phosphate is two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate, and the two are added according to the proportion of 1:1.
2. The method for producing the Yangzhou crab powder lion head based on crab leftovers according to claim 1, wherein the size of the front leg diced meat in the step (4) is 0.4 x 0.4cm, and the size of the backfat diced meat is 0.6 x 0.6cm; the green embryo weighs 40-80 g and is boiled in water boiling equipment at 95-100 ℃ for 10-15 min.
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| KR20170089268A (en) * | 2016-01-26 | 2017-08-03 | 박연신 | Manufacturing method of crustacean powder |
| CN108163836A (en) * | 2018-02-12 | 2018-06-15 | 成都理工大学 | A kind of purifying technique of metal ion mixing carbon quantum dot |
| CN108713591A (en) * | 2018-06-03 | 2018-10-30 | 云南良旺生物科技有限公司 | A kind of zinc doping carbon quantum dot film fruit antistaling agent and its preparation and application |
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