Method of processing instant medicinal-diet mussel flesh product

A technology of mussel meat and products, applied in food preparation, food science, application, etc., to achieve the effect of increasing the health function of hypoglycemia

Inactive Publication Date: 2013-01-30
牛岷
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a method for processing ready-to-eat medicinal mussel meat products, which solves the problem of mussel meat with high toughness, poor chewiness, strong fishy smell, smooth and wrinkled surface defects, while increasing the hypoglycemic health function of mussel meat

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  • Method of processing instant medicinal-diet mussel flesh product

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Embodiment 1

[0028] Embodiment 1, river mussel meat product preparation experiment

[0029] Take 500g of mussels, remove the shells and wash to obtain 350g of mussel meat, put them in a 100ml beaker, add 350ml of water, add 4.2ml of papain solution, control the concentration of the enzyme solution to 0.12%, and add β-cyclodextrin at the same time, β- The dosage of cyclodextrin is 0.06%, and it is placed in a constant temperature water bath at 35°C for 40 minutes. After softening treatment, it can effectively degrade actomyosin and elastin in collagen fibers and connective tissue, and break the connection between some amino acids, so that mussel meat products have appropriate chewing force.

[0030] Preparation of health seasoning sauce: based on 350g of processed mussel meat, the health care sauce is composed of the following materials: 18g of corn silk, 0.4g of lotus leaf, 7g of onion, 0.018g of star anise, 0.04g of cinnamon, and 0.07g of cumin , Cao Guo 0.018g, Mint 0.011g, Cardamom 0.0...

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Abstract

The invention provides a method of processing instant medicinal-diet mussel flesh product. The method comprise firstly using a protease to soften the mussel meat; selecting a beta-cyclodextrin embedding method to embed fishy compositions of the mussel flesh,?so that the original earthy taste of the mussels can be effectively reduced; adding spices, white granulated sugar, soy sauce and the like in a proper ratio to flavor the mussel flesh for a better taste; and meanwhile adding a proper amount of medicinal and edible health-care Chinese medicinal herbs, so that the mussel flesh can obtain good taste and improved health-care function at the same time. The method overcomes the defects of too high toughness, poor chewing and strong fishy smell of the mussel flesh products prepared by the conventional process, has advantages of simple process, low cost and easy operation, and is added with the health-care function of reducing blood glucose.

Description

Technical field: [0001] The invention relates to a method for preparing aquatic products, in particular to a method for processing ready-to-eat medicinal mussel meat products. Background technique: [0002] Mussels are a common freshwater mollusc in my country. They are rich in nutrients, containing 56% protein, and the pattern of essential amino acids is relatively reasonable. They can be used as a high-quality protein source to provide nutrition for humans, and contain 28.2% carbohydrates. Mussels are also rich in minerals. The ratio of calcium to phosphorus in mussel meat is 1.25:1, which can be effectively absorbed by the human body. This is because it is also rich in potassium, magnesium, manganese, and sodium. Therefore, mussel meat can be developed as a dietary supplement for various minerals and trace elements. According to records, mussel meat has the effects of clearing heat and detoxification, improving eyesight and dampness, reducing phlegm and red eyes, astri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/29A23L17/50A23L33/00
Inventor 牛岷
Owner 牛岷
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