Mashed dried scallop and production method thereof

A technology of scallops and traditional Chinese medicine, which is applied in the field of scallop slippery, can solve the problem of hard taste, and achieve the effect of unique flavor, rich nutrition, tender and delicious taste

Inactive Publication Date: 2016-07-27
MINGGUANG YONGYAN AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional minced fish and shrimp products are made by adding starch and cooking at high temperature, and usually have a hard taste.

Method used

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  • Mashed dried scallop and production method thereof
  • Mashed dried scallop and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of dried scallop smooth, composed of the following raw materials according to the mass ratio:

[0036] Salt 2.3%, garlic 1.4%, egg white 3.5%, monosodium glutamate 0.3%, phosphate 0.66%, TG enzyme 2.2%, sugar 1.5%, Yiwei fresh yeast extract 2%, white pepper 1.2%, sweet potato starch 3%, cassava Modified starch 0.48%, crushed ice 4.2%, traditional Chinese medicine extract 0.2%, and the balance is freshwater fish paste and scallops with a mass ratio of 3:2.

[0037] The traditional Chinese medicine extract is composed of the following raw materials in parts by weight: 5 parts of Gallinarum, 4 parts of Gynostemma, 2 parts of Evening Primrose, 6 parts of Rattan, 5 parts of Loulu, 4 parts of Coptis chinensis, 2 parts of Delphinium, 12 parts of persimmon leaves 2 parts, 2 parts, Brahma flower, 7 parts, and 7 parts.

[0038] The preparation method of Chinese medicine extract is as follows:

[0039] Crush the raw materials of traditional Chinese medicine into powder an...

Embodiment 2

[0048] A dried scallop smooth, composed of the following raw materials according to mass ratio:

[0049] Salt 1.6%, garlic 0.9%, egg white 3.9%, monosodium glutamate 0.26%, phosphate 0.66%, TG enzyme 1.26%, sugar 1-1.6%, Yiweixian yeast extract 2.35%, white pepper 1%, sweet potato starch 2.66% , 0.48% of cassava modified starch, 4% of crushed ice, 0.27% of traditional Chinese medicine extract, and the balance mass ratio is 3:2 for freshwater fish paste and scallops.

[0050]The traditional Chinese medicine extract is composed of the following raw materials in parts by weight: 4 parts of Gallina officinalis, 4 parts of Jiaogulan, 2 parts of Evening Primrose, 3 parts of Rattan, 8 parts of Loulu, 5 parts of Coptidis Rhizoma, 3 parts of Delphinium delphinium, 10 parts of persimmon leaves, 2 parts of Cynospermia, 4 parts of Brahma flower, and 6 parts of Guoshanqing.

[0051] The preparation method of the Chinese medicine extract and the production method of dried scallops are the ...

Embodiment 3

[0053] A dried scallop smooth, composed of the following raw materials according to mass ratio:

[0054] Salt 1.8%, garlic 0.8%, egg white 3.3%, monosodium glutamate 0.3%, phosphate 0.6%, TG enzyme 1.3%, sugar 1-1.6%, Yiweixian yeast extract 1.6%, white pepper 1.15%, sweet potato starch 2.4% , cassava modified starch 0.3%, crushed ice 3-5%, traditional Chinese medicine extract 0.23%, and the balance mass ratio is 3:2 freshwater fish paste and scallops.

[0055] The traditional Chinese medicine extract is composed of the following raw materials in parts by weight: 5 parts of Gallinarum, 6 parts of Gynostemma, 4 parts of Yuejian, 3 parts of Shengteng, 6 parts of Loulu, 2 parts of Coptidis Rhizoma, 2 parts of Delphinium delphinium, persimmon 18 parts of leaves, 3 parts of Cynospermia, 3 parts of Brahma flower, and 4 parts of Guoshanqing.

[0056] The preparation method of the Chinese medicine extract and the production method of dried scallops are the same as in Example 1.

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Abstract

The present invention discloses mashed dried scallop and a production method thereof. The mashed dried scallop consists of the following raw materials in mass ratios: 1-3% of edible salt, 0.8-1.5% of garlic bulbs, 3.2-4.5% of egg white, 0.2-0.5% of monosodium glutamate, 0.5-0.8% of phosphate, 1.2-2.8% of TG enzymes, 1-1.6% of sugar, 1.5-2.8% of Yiweixian yeast extract, 1-1.5% of white pepper, 2.3-3.2% of sweet potato starch, 0.2-0.8% of modified cassava starch, 3-5% of broken ice, 0.1-0.4% of traditional Chinese medicinal extract, and the balanced being a freshwater fish paste and dried scallops. The present invention also discloses a production method for the mashed dried scallop. The mashed dried scallop is unique in flavor, rich in nutrition, fragrant, tender and tasty in mouthfeel, safe and healthy, and easy to carry. Besides, a small amount of traditional Chinese medicine ingredients are added, so that the mashed dried scallop is delicious food to be enjoyed and at the same time has health-care functions of lowering cholesterol.

Description

technical field [0001] The invention relates to dried scallops and belongs to the field of aquatic product processing. Background technique [0002] Freshwater fish and shrimp mince has the characteristics of high protein and low fat, and the content and ratio of essential amino acids in protein are suitable for human body absorption. Therefore, freshwater fish and shrimp products have high nutritional value and are one of the important sources of nutrition for people. The development of convenient and nutritious fish fast food is an important research direction of aquatic product processing technology. Traditional minced fish and shrimp products are made by adding starch and cooking at high temperature, and usually have a hard taste. Therefore, the development of functional dried scallop slippery and its preparation method can not only meet the market demand, but also improve the added value of minced fish and shrimp products. Contents of the invention [0003] In order...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/10A23L27/10A23L15/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2250/21
Inventor 胡从玉钱长建余军李明惠钱永言
Owner MINGGUANG YONGYAN AQUATIC FOOD
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