CN108753544A - A kind of snail drink, preparation method and the usage - Google Patents

Abstract

The invention discloses a snail drink, which comprises black wolfberry vinegar extract, Ganoderma lucidum vinegar extract, astragalus vinegar extract, snail meat paste and glutinous rice wine. The preparation method of the present invention is as follows: first crush the black fruit wolfberry, then soak it with rice vinegar, and obtain the black fruit wolfberry vinegar extract after soaking; use the same method to obtain the ganoderma lucidum vinegar extract and the astragalus vinegar extract; The washed snail meat is quick-frozen at -30--10°C, and then minced into meat paste; the above-mentioned three kinds of vinegar extracts are mixed with the snail meat paste, and the snail meat is obtained after standing still; the obtained meat paste is ground into meat juice, Add fermented fermented glutinous rice to the gravy and stir well to get the snail drink. Utilizing the preparation method of the present invention, the obtained snail drink has low processing cost, good deodorization effect, is suitable for any group of people, has a simple preparation process, reduces nutritional loss of nutrients in the processing process, has a delicate taste, is very refreshing, and has high nutritional value .

Description

A kind of snail drink, its preparation method and application

technical field

The invention belongs to the technical field of food, and in particular relates to a snail drink, its preparation method and application.

Background technique

In recent years, as people's awareness of nutrition and health care has gradually increased, they have paid more and more attention to seeking high-grade, high-nutrition products. Snail meat is tender, delicious, nutritious, high in protein, low in fat, and also contains a variety of amino acids and enzymes beneficial to the human body, as well as a variety of trace elements, so snail meat is regarded as a high-grade delicious food for strengthening the body. Snail meat also has medical functions, such as clearing away heat and detoxification, reducing swelling and diuresis, and can treat various diseases such as red and white dysentery, nocturia, asthma, boils and abscesses. In some areas of my country, snail meat has been used as a nourishing food for a long time. The quickening pace of life and work makes people who are busy with work reluctant to spend too much time on eating methods, such as cooking snails in an original way, which wastes time and energy, and brings great inconvenience to eating. . Therefore, the market urgently needs a new type of snail product to come out. This product not only has the characteristics of high nutritional value and strong health care function, but also innovates in aspects such as convenience to eat, and fundamentally solves and satisfies the taste and health care needs of consumers.

Patent application number CN200410021356.X discloses a snail egg drink and its production method. First, 1000 parts by weight of white jade snail eggs are soaked with 1500 parts by weight of 9-degree rice vinegar, and then 2300 parts by weight of egg liquid are filtered out; 2000 parts by weight of hawthorn and 1000 parts by weight of white chrysanthemum were decocted with 6000 parts by weight of water, and decocted for 30 minutes after boiling to obtain 2000 parts by weight of filtrate; adding 2000 parts by weight of water for the second time, decocting for 20 minutes after boiling, obtained 1000 parts by weight of the filtrate; then the two filtrates were mixed to obtain 3000 parts by weight of the filtrate. In this invention, snail eggs are selected as the main raw material, and the raw material cost is high, and the snail eggs itself has a bitter taste and an earthy smell, and the nutritional oral liquid made with it as a raw material has a poor mouthfeel and is not easily accepted by consumers; in addition, in this invention The snail egg liquid is used, and the nutrients in the snail eggs are not fully utilized; the traditional Chinese medicine substance in this invention is decocted with water, and high temperature conditions will cause the nutrients in it to be lost, reducing the nutritional value of the final drink.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art and provide a snail drink, its preparation method and application.

The invention provides a snail drink, which comprises the following components and their respective mass percentages: 17-30% black wolfberry vinegar extract, 12-23% ganoderma vinegar extract, 6-14% astragalus vinegar extract, snail Meat paste 39-45%, sweet wine 2-10%.

Preferably, it includes the following components and their respective mass percentages: 25% of black wolfberry extract, 17% of ganoderma lucidum extract, 9% of astragalus extract, 41% of snail meat paste, and 8% of fermented glutinous rice.

The present invention also provides a kind of preparation method of snail drink, comprises the following steps:

1) Grind black wolfberry and then soak it in rice vinegar. The mass ratio of black wolfberry to rice vinegar is 1:2-4. After soaking, filter to obtain the black wolfberry vinegar extract; The mass ratio of Radix Astragali to rice vinegar is 1:4-5, filtered after soaking to obtain Ganoderma lucidum vinegar extract; Astragalus is soaked in rice vinegar, the mass ratio of Astragalus to rice vinegar is 1:4-5, filtered after soaking to obtain Astragalus vinegar extract;

2) The washed snail meat is quick-frozen at -30～-10°C, and then minced into meat paste;

3) Mix the above-mentioned components, stir evenly, and obtain ground snail meat after standing;

4) Grinding the ground snail meat into gravy, adding 2-10% sweet fermented glutinous rice to the gravy, and stirring evenly to obtain the snail drink;

The above components and their respective mass percentages are: black fruit wolfberry vinegar extract 17-30%, ganoderma lucidum vinegar extract 12-23%, astragalus vinegar extract 6-14%, snail meat puree 39-45%, sweet wine fermented rice 2-10%.

Preferably, the rice vinegar described in step 1) is 9° rice vinegar.

Preferably, the snail meat described in step 2) is white jade snail meat.

Preferably, the quick freezing time in step 2) is 10-30min.

Preferably, the standing time in step 3) is 7-10 days.

The invention also provides the use of the snail drink in reducing blood fat.

The snail meat described in the present invention is obtained by washing live white jade snails with distilled water after shelling and viscera removal.

The black fruit wolfberry vinegar extract in the present invention is obtained by soaking black fruit wolfberry with rice vinegar for 10-15 days, the Ganoderma lucidum vinegar extract is obtained by soaking Ganoderma lucidum in rice vinegar for 25-30 days, and the astragalus vinegar extract is obtained by soaking Astragalus in rice vinegar 15-20 days to get.

Lycium barbarum, Ganoderma lucidum, and Astragalus membranaceus in the present invention are soaked in rice vinegar to obtain their respective vinegar extracts. Compared with the water decoction method in the prior art, the active ingredients of traditional Chinese medicine substances can be fully extracted by using this vinegar extraction method out, and avoid the loss of nutrients under high temperature conditions, improve the nutritional value of the final drink, through soaking in rice vinegar, make the microorganisms in an environment with a low pH value, beyond the range they can adapt to, and have a bactericidal effect; at the same time Rice vinegar makes the traditional Chinese medicine substances hydrolyzed by acid, and the active ingredients are fully extracted.

In the preparation method of the present invention, the cleaned snail meat is quickly frozen at -30 to -10°C for 10-30 minutes, so that the internal proteins, various amino acids, lipopolysaccharides, various vitamins, trace elements and enzymes beneficial to the human body, etc. Biologically active substances maintain their original activity without being destroyed. The snail meat is quick-frozen and quickly minced into meat paste, mixed with the above three kinds of vinegar extracts, left to stand to obtain ground snail meat, ground into meat juice, and then added with sweet wine to obtain the finished product. In the prior art, in the process of preparing snail drinks, in order to ensure the mouthfeel and uniformity of the final product, the snail meat or snail eggs are usually extracted and the filter residue is removed, which causes the effective ingredients and nutrients in the filter residue to be wasted. The present invention eliminates the fishy smell of snail meat through the above method, and solves the problem in the prior art that the drinks made of snail meat have a bad taste and are difficult to be accepted by consumers, and all the snail meat finally turns into gravy, which does not need to be filtered out. After the filter residue is removed, the nutrients in it are all in the final snail drink without loss. The prepared snail drink has a strong taste, a delicate taste, and is very refreshing, with high nutritional value and strong health care effects, especially in terms of lowering blood fat. Consumers love it.

After the snail meat paste is mixed with black fruit wolfberry vinegar extract, ganoderma lucidum vinegar extract and astragalus vinegar extract, the protein on the surface of the tiny fragments of the meat paste is acid-hydrolyzed, and a part of low-molecular-weight amino acids with biological activity is generated and a lot of amino acids are released. Nutrients, stimulate their nutritional function. The ground snail meat is ground to fully expose the protein and other components inside the cells. The rice vinegar can fully erode deeply and give full play to the acid hydrolysis effect, so that the nutrients contained in the snail meat are dissolved and the active structure is fully exposed, and more functional components are produced. And it is easy to absorb, and the function is stimulated.

The preparation method of the sweet fermented glutinous rice of the present invention is the prior art, and it is formed by adding wine yeast to steamed glutinous rice, wherein the weight ratio of glutinous rice to wine yeast is 1:0.01-0.03, and the wine yeast is distiller's yeast or yeast.

Sweet wine contains as many as 16 kinds of amino acids, and also contains a variety of vitamins, sugars, organic acids, proteins, phthalates, inorganic salts and other components, which are easily digested and absorbed by the human body and have high nutritional value. Adding sweet fermented glutinous rice in the final stage of the snail drink preparation not only has the effect of removing fishy smell and seasoning, but also can be fully mixed with the gravy, making the snail drink sweet and mellow. In addition, sweet wine contains more sugar, which is a substance with high energy supply, making snail drink an efficient nutritional supplement.

In the present invention, the final obtained snail drink is sealed and packaged, and stored at a temperature below 25°C.

The beneficial effects of the present invention are:

1. Lycium barbarum, Ganoderma lucidum and Radix Astragali in the present invention are soaked in rice vinegar to obtain respective vinegar extracts. Compared with the water decoction method of the prior art, the active ingredients of Chinese medicine substances can be made It is fully extracted, and the loss of nutrients is avoided, and the nutritional value of the final drink is improved.

2. Quickly freeze the snail meat and quickly mince it into a meat puree, mix with black fruit wolfberry vinegar extract, ganoderma lucidum vinegar extract and astragalus vinegar extract, after standing still to get snail meat mince, grind the obtained meat mince into meat juice, then add sweet wine to brew That is the finished product. This method eliminates the fishy smell of snail meat, solves the problem in the prior art that the drinks made of snail meat have a poor taste and are difficult to be accepted by consumers, and the snail meat finally becomes gravy, and there is no need to filter to remove the filter residue , the nutrients in it are all in the final snail drink, without loss, the prepared snail drink has a strong taste, a delicate taste, and is very refreshing, with high nutritional value and strong health care effects, especially in terms of reducing blood lipids, it is well received by consumers like.

3. The snail meat of the present invention is quick-frozen at -30～-10°C for 10-30 minutes, so that the internal proteins, various amino acids, lipopolysaccharides, multiple vitamins, trace elements and enzymes beneficial to the human body and other biologically active substances maintain their original activity , are not damaged.

4. Through the preparation method of the present invention, the obtained snail drink has low processing cost, good deodorization effect, is applicable to any group of people, has a simple preparation process, reduces the nutritional loss of nutrients during processing, and makes the raw materials interact, And keep intact nutritional ingredients, retain the original shape, color and structure, do not need to add any preservatives, fully guarantee the taste and nutritional value of the snail drink.

Detailed ways

In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with specific examples.

Example 1

1) Crush black wolfberry, then soak it in 9° rice vinegar for 15 days, wherein the mass ratio of black wolfberry to rice vinegar is 1:4, filter after soaking to obtain black wolfberry vinegar extract; soak Ganoderma lucidum in 9° rice vinegar For 30 days, the mass ratio of Ganoderma lucidum and rice vinegar was 1:5, and filtered to obtain Ganoderma lucidum vinegar extract after soaking; Astragalus was soaked in 9° rice vinegar for 20 days, and the mass ratio of Astragalus and rice vinegar was 1:5, and Astragalus was obtained by filtering after soaking vinegar extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and the washed white jade snail meat is quick-frozen at -30～-10°C for 10-30 minutes, and then minced into meat paste;

3) Weigh the 30% black fruit wolfberry vinegar extract, 23% Ganoderma lucidum vinegar extract, 6% astragalus vinegar extract and 39% snail meat puree, stir evenly, and statically After placing 7-10 days to obtain ground snail meat;

4) Grind the obtained minced meat into gravy, add 2% sweet wine glutinous rice into the gravy, stir evenly, and obtain the snail drink.

Example 2

1) Crush black wolfberry, then soak it in 9° rice vinegar for 10 days, wherein the mass ratio of black wolfberry to rice vinegar is 1:3, filter after soaking to obtain black wolfberry vinegar extract; soak Ganoderma lucidum in 9° rice vinegar For 30 days, the mass ratio of Ganoderma lucidum and rice vinegar was 1:4, and filtered to obtain Ganoderma lucidum vinegar extract after soaking; Astragalus was soaked in 9° rice vinegar for 15 days, and the mass ratio of Astragalus and rice vinegar was 1:4, and Astragalus membranaceus was obtained by filtering after soaking vinegar extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and the washed white jade snail meat is quick-frozen at -30～-10°C for 10-30 minutes, and then minced into meat paste;

3) Weigh the 25% black fruit wolfberry vinegar extract, 17% Ganoderma lucidum vinegar extract, 9% Astragalus vinegar extract and 41% snail meat puree, stir evenly, and statically After placing 7-10 days to obtain ground snail meat;

4) Grind the obtained minced meat into gravy, add 8% sweet wine glutinous rice into the gravy, stir evenly, and obtain the snail drink.

Example 3

1) Crush black wolfberry, then soak it in 9° rice vinegar for 12 days, wherein the mass ratio of black wolfberry to rice vinegar is 1:2, filter after soaking to obtain black wolfberry vinegar extract; soak Ganoderma lucidum in 9° rice vinegar For 25 days, the mass ratio of Ganoderma lucidum and rice vinegar was 1:4, and filtered to obtain Ganoderma lucidum vinegar extract after soaking; Astragalus was soaked in 9° rice vinegar for 18 days, the mass ratio of Astragalus and rice vinegar was 1:4, and Astragalus membranaceus was obtained by filtering after soaking vinegar extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and the washed white jade snail meat is quick-frozen at -30～-10°C for 10-30 minutes, and then minced into meat paste;

3) Weigh the 17% black fruit wolfberry vinegar extract, 12% Ganoderma lucidum vinegar extract, 14% Astragalus vinegar extract and 45% snail meat puree, stir evenly, and statically After placing 7-10 days to obtain ground snail meat;

4) Grind the obtained minced meat into gravy, add 12% sweet wine glutinous rice into the gravy, stir evenly, and obtain the snail drink.

Comparative example 1

1) Crush black wolfberry, then soak it in 9° rice vinegar for 10 days, wherein the mass ratio of black wolfberry to rice vinegar is 1:3, filter after soaking to obtain black wolfberry vinegar extract; soak Ganoderma lucidum in 9° rice vinegar For 30 days, the mass ratio of Ganoderma lucidum and rice vinegar was 1:4, and filtered to obtain Ganoderma lucidum vinegar extract after soaking; Astragalus was soaked in 9° rice vinegar for 15 days, and the mass ratio of Astragalus and rice vinegar was 1:4, and Astragalus membranaceus was obtained by filtering after soaking vinegar extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and grind the washed white jade snail meat into meat paste;

3) Weigh the 25% black fruit wolfberry vinegar extract, 17% Ganoderma lucidum vinegar extract, 9% Astragalus vinegar extract and 41% snail meat puree, stir evenly, and statically After placing 7-10 days to obtain ground snail meat;

4) Grind the obtained minced meat into gravy, add 8% sweet wine glutinous rice into the gravy, stir evenly, and obtain the snail drink.

Comparative example 2

1) Add 1.5 times of distilled water to the crushed black wolfberry and decoct. After boiling, decoct for 30 minutes, filter to obtain the filtrate for the first time, and then add water of the same quality as the filter residue to the filter residue for the second decoction. After boiling, decoct for 50 minutes, filter to obtain the second filtrate, mix the two filtrates to obtain the black fruit wolfberry water extract, and use the same method to obtain the ganoderma lucidum water extract and the astragalus root water extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and the washed white jade snail meat is quick-frozen at -30～-10°C for 10-30 minutes, and then minced into meat paste;

3) Weigh 13.5% of Lycium barbarum water extract, 9.2% of Ganoderma lucidum water extract, 4.8% of Astragalus membranaceus water extract, 24.7% of snail meat puree and 39.8% of 9° rice vinegar and mix, stir evenly, and let stand After 7-10 days, the ground snail meat is obtained;

4) Grind the obtained minced meat into gravy, add 8% sweet wine glutinous rice into the gravy, stir evenly, and obtain the snail drink.

Comparative example 3

1) Crush black wolfberry, then soak it in 9° rice vinegar for 10 days, wherein the mass ratio of black wolfberry to rice vinegar is 1:3, filter after soaking to obtain black wolfberry vinegar extract; soak Ganoderma lucidum in 9° rice vinegar For 30 days, the mass ratio of Ganoderma lucidum and rice vinegar was 1:4, and filtered to obtain Ganoderma lucidum vinegar extract after soaking; Astragalus was soaked in 9° rice vinegar for 15 days, and the mass ratio of Astragalus and rice vinegar was 1:4, and Astragalus membranaceus was obtained by filtering after soaking vinegar extract;

2) Wash the live white jade snails with distilled water after shelling and viscera removal, and the washed white jade snail meat is quick-frozen at -30～-10°C for 10-30 minutes, and then minced into meat paste;

3) Weigh the 25% black fruit wolfberry vinegar extract, 17% Ganoderma lucidum vinegar extract, 9% Astragalus vinegar extract and 41% snail meat puree, stir evenly, and statically After placing 7-10 days to obtain ground snail meat;

4) Grind the obtained minced meat into gravy, add 8% honey to the gravy, stir evenly, and obtain the snail drink.

Comparative example 4

Adopt the method in the patent application number CN200410021356.X to prepare the snail drink, but what the raw material adopts is the raw material among the present invention.

Comparative example 5

The snail egg drink is prepared by utilizing the raw materials and methods in the patent application number CN200410021356.X.

The snail drinks obtained in Examples 1-3 and Comparative Examples 1-4 were stored below 25° C. for 90 days, and the appearance of the food was observed. It is found that the snail drinks obtained in Examples 1-3 are homogeneous, without stratification, and there is no suspended matter or sediment at the bottom; the snail drinks obtained in Comparative Examples 1-4 have sediment at the bottom, especially the snail drinks obtained in Comparative Example 4 . It shows that each component of the snail drink obtained by adopting the raw material and method of the present invention is evenly mixed, has good uniformity, has a long shelf life and good taste.

The snail drinks and snail egg drinks obtained in Examples 1-3 and Comparative Examples 1-5 were subjected to animal experiments. SPF grade male SD rats, weighing 160-200g, blood was collected from the tail vein before the experiment, the serum was separated by centrifugation, and the normal serum cholesterol value was measured 15 hours after fasting (without water). Rats with serum cholesterol levels within the normal range were selected. Gavage gives high-fat feed (feed formula: 81.3% basal feed, 3% cholesterol, 5% sugar, 10% lard, 0.5% cholate, 0.2% propylthiouracil), dosage is 1ml/100g body weight, Oral gavage once a day in the morning, continuous gavage for 20 days to build the model. Rat basal feed was purchased from Beijing Keao Xieli Feed Co., Ltd.

90 rats successfully modeled were randomly divided into 9 groups with 10 rats in each group. The first group is given the snail drink of embodiment 1 by intragastric administration, and the single administration dose is 1ml/100g body weight; the second group is given the snail drink of embodiment 2 by intragastric administration, and the single administration dose is 1ml/100g body weight; The group is given the snail drink of embodiment 3 by intragastric administration, and the single administration dose is 1ml/100g body weight; The snail drink of Comparative Example 2 was given to the stomach, and the single dosage was 1ml/100g body weight; the sixth group was given the snail drink of Comparative Example 3 by intragastric administration, and the single dosage was 1ml/100g body weight; The snail drink of comparative example 4, the single administration dose is 1ml/100g body weight; Ionized water, a single dose of 1ml/100g body weight. Animals in each group were administered once every 3 days, and administered 3 times in a row. Rats were fed with basal diet (Beijing Keao Xieli Feed Co., Ltd.) during the administration period.

On the third day after the last administration, blood was collected from the tail of the rats, and the serum was separated by centrifugation. The serum cholesterol, triglyceride, high-density lipoprotein and Low-density lipoprotein values, the results are shown in the table below.

Table 1 Blood lipid levels of rats in each group on the 3rd day after the last administration

As can be seen from the data in Table 1, the serum cholesterol, serum triglyceride and serum low-density lipoprotein values of the rats in the embodiment 1-3 group were all significantly lower than the low-ratio 1-5 group, and the serum high-density lipoprotein was significantly higher Compared with the 1-5 group of comparative examples, the blood fat-lowering effect of the snail drink of the embodiment 1-3 is better than that of the comparative examples 1-5, and the snail drink obtained by using the raw materials and methods of the present invention reduces the nutritional content of the nutrient substances during processing. The loss makes the raw materials form an interaction and retains the intact nutritional ingredients, which fully guarantees the taste and nutritional value of the snail drink, and has an excellent effect of lowering blood fat.

Claims (8)

1. A snail drink, characterized in that it comprises the following components and their respective mass percentages: black fruit wolfberry vinegar extract 17-30%, ganoderma lucidum vinegar extract 12-23%, astragalus vinegar extract 6-14% , snail meat puree 39-45%, rum 2-10%. 2. The snail drink according to claim 1, characterized in that it comprises the following components and their respective mass percentages: 25% of Lycium barbarum extract, 17% of Ganoderma lucidum extract, 9% of Astragalus extract, snail meat puree 41%, sweet wine 8%. 3. a preparation method of snail drink, is characterized in that, comprises the following steps: 1) Grind black wolfberry and then soak it in rice vinegar. The mass ratio of black wolfberry to rice vinegar is 1:2-4. After soaking, filter to obtain the black wolfberry vinegar extract; The mass ratio of Radix Astragali to rice vinegar is 1:4-5, filtered after soaking to obtain Ganoderma lucidum vinegar extract; Astragalus is soaked in rice vinegar, the mass ratio of Astragalus to rice vinegar is 1:4-5, filtered after soaking to obtain Astragalus vinegar extract; 2) The washed snail meat is quick-frozen at -30～-10°C, and then minced into meat paste; 3) Mix the above-mentioned components, stir evenly, and obtain ground snail meat after standing; 4) Grinding the ground snail meat into gravy, adding 2-10% sweet fermented glutinous rice to the gravy, and stirring evenly to obtain the snail drink; The above components and their respective mass percentages are: black fruit wolfberry vinegar extract 17-30%, ganoderma lucidum vinegar extract 12-23%, astragalus vinegar extract 6-14%, snail meat puree 39-45%, sweet wine fermented rice 2-10%. 4. the preparation method of snail drink as claimed in claim 3 is characterized in that, the rice vinegar described in step 1) is 9 ° of rice vinegar. 5. The preparation method of the snail drink according to claim 3 or 4, characterized in that, the snail meat described in step 2) is white jade snail meat. 6. The preparation method of the snail drink according to claim 3 or 4, characterized in that, the quick freezing time in step 2) is 10-30min. 7. The method for preparing the snail drink according to claim 3 or 4, characterized in that the standing time in step 3) is 7-10 days. 8. A use of the snail drink as claimed in claim 1 or 2 in reducing blood fat.