Seasoning mussel crisp and preparation and freshness preservation method thereof

A preservation method and technology of mussels, which are applied in the direction of food ingredients as antimicrobial preservation, food ingredients as coating agent, meat/fish preservation with coating protection layer, etc. Short catching period and other problems, to achieve the effect of convenient eating, high nutritional value, and prolonging the fresh-keeping period

Inactive Publication Date: 2019-08-06
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some difficulties in the harvesting and processing of mussels, such as short harvesting period, inconvenient storage and transportation, difficulty in keeping alive and fresh, and easy death and deterioration if not handled in time after harvesting, so that mussels can only be made into frozen products and other primary processed products or dry products

Method used

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  • Seasoning mussel crisp and preparation and freshness preservation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0027] A method for making and preserving seasoned mussel crisps, comprising the following steps:

[0028] (1) Preparation of soybean protein isolate modified polysaccharide: dissolve soybean seed coat polysaccharide in 0.5mol / L phosphate buffer to prepare soybean seed coat polysaccharide phosphoric acid solution; then add soybean isolate to the soybean seed coat polysaccharide phosphoric acid solution Protein, and constantly stirring, fully mixed, then the mixture was placed in a 480W microwave field, and then cooled rapidly after intermittent treatment for 30 minutes, and obtained soybean protein isolate modified polysaccharide by freeze-drying; the addition amount of soybean protein isolate and soybean The mass ratio of the seed coat polysaccharide phosphate solution is 7:1.

[0029] (2) Preparation of modified polysaccharide composite fresh-keeping liquid: the soybean protein isolate modified polysaccharide is dissolved in sterile water, and it is mixed with a concentratio...

Embodiment 2

[0040] A method for making and preserving seasoned mussel crisps, comprising the following steps:

[0041] (1) Preparation of soybean protein isolate modified polysaccharide: dissolve soybean seed coat polysaccharide in 0.5mol / L phosphate buffer to prepare soybean seed coat polysaccharide phosphoric acid solution; then add soybean isolate to the soybean seed coat polysaccharide phosphoric acid solution Protein, and constantly stirring, fully mixed, and then the mixture was placed in a 480W microwave field, cooled rapidly after intermittent treatment for 30 minutes, and obtained soybean protein isolate modified polysaccharide by means of freeze-drying. The mass ratio of the added amount of soybean protein isolate to the phosphoric acid solution of soybean seed coat polysaccharide is 7:1.

[0042] (2) Preparation of modified polysaccharide composite preservative solution: dissolving soybean protein isolate modified polysaccharide in sterile water to prepare a solution with a conce...

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Abstract

The invention relates to a seasoning mussel crisp and a preparation and freshness preservation method thereof, and is characterized in that the preparation and freshness preservation method of the seasoning mussel crisp comprises the following steps: preparation of soybean protein isolate modified polysaccharide, preparation of a modified polysaccharide compound freshness preservation solution, selection of raw materials, temporary culture, cleaning and meat extraction, deodorization and dehydration, seasoning, drying and baking, vacuum freeze-drying, film coating and freshness preservation, and packaging. The beneficial effects comprise that the preparation and freshness preservation method of the seasoning mussel crisp deepens the processing form of shellfish meat, effectively improves the shellfish meat freshness preservation effect, prolongs the preservation period of the shellfish meat, and fully retains the nutritional value of mussel; the seasoning mussel crisp is rich in proteins, minerals, trace elements and the like; the prepared mussel seasoning crisp has quite high nutritional value, is easy to eat, belongs to healthy and convenient food, has high added value and huge market potential, and has considerable product value and benefits.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a seasoned mussel crisp and a method for making and preserving it. Background technique [0002] As a popular seafood, mussels are known as "eggs in the sea" because they are rich in protein and have medicinal value, and are very popular among consumers. However, there are some difficulties in the harvesting and processing of mussels, such as short harvesting period, inconvenient storage and transportation, difficulty in keeping alive and fresh, and easy death and deterioration if not handled in time after harvesting, so that mussels can only be made into frozen products Such as primary processed products or dry products. The modern fast-paced lifestyle makes the consumer market more and more popular for simple and convenient food, which puts forward higher requirements for the effective deep processing of mussels. Only through breakthroughs in deep processing technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23B4/10
CPCA23B4/10A23V2002/00A23L17/50A23V2200/10A23V2200/22A23V2250/046A23V2250/51A23V2250/5488A23V2300/10A23V2300/20
Inventor 刘贺杨立娜黄静航赵亚凡王胜男李学鹏何余堂康馨
Owner BOHAI UNIV
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