The dishes made of mussels are not only delicious and nutritious, but also have the effect of nourishing and health care. They are a kind of low-fat and nutritious aquatic products. According to the determination, every100g of clam meat contains 6.8g of protein, 0.6g of fat, 0.202mg of vitamin A, 0.0/3mg of vitamin B/kloc-0, 0.4mg of vitamin E/kloc-0, 39mg of calcium and 0.0mg of iron/kloc-0.
The mussel meat has a good health care effect on human body, and it has the functions of nourishing yin, calming the liver, improving eyesight and preventing eye diseases, etc. It is a good food and medicinal material. Using the soft part of mussel, many antiviral drugs such as vitamins, D meat powder, D oil agent, D3 crystal and B 12 preparation can be produced, which has great practical value in clinic.
Mussel meat contains protein, fat, sugar, calcium, phosphorus, iron, vitamins A, B 1, B2. Rich in protein, it can maintain the balance of potassium and sodium, eliminate edema, improve immunity, lower blood pressure and buffer anemia, which is beneficial to growth and development.
Rich in phosphorus, it can form bones and teeth, promote growth and repair body tissues and organs, supply energy and vitality, and participate in the adjustment of acid-base balance.
Rich in calcium, calcium is the basic raw material for bone development, which directly affects height; Regulating the activity of enzymes; Participate in nerve and muscle activities and the release of neurotransmitters; Regulating hormone secretion; Regulate heart rhythm and reduce cardiovascular permeability; Control inflammation and edema; Maintain acid-base balance, etc.
Pinnacle shell can be used to extract nacre powder and pearl core. The nacre powder contains 15 amino acids needed by human body, which is similar to the composition and function of pearl, and has the functions of clearing away heat and toxic materials, improving eyesight and benefiting yin, calming the mind, diminishing inflammation and promoting granulation, relieving cough and resolving phlegm, stopping dysentery and resolving food stagnation, etc. The low-cost animal high-protein feed can be made by processing mussel meat and mussel shell respectively, cooking and disinfection and mechanical crushing.
In Compendium of Materia Medica, it is said that mussel powder has the effects of relieving fever, eliminating dampness, resolving phlegm and resolving food stagnation. It can stop white turbidity, leukorrhagia, dysentery, dampness swelling, watery cough, improve eyesight, and wipe vulvar sores, wet sores and itching.
It is recorded in Yi Lin Zhuan Yao that mussel powder can cure stubborn phlegm, stop cough, clear heart and protect lung.
Edible mussels
Main ingredients of drunken mussel meat: live mussels in winter 1 piece, and proper amount of seasoning. Features: Production method: 1. Clean the live mussels, cut them into small pieces, put them in bowls, and pour them with sorghum wine, mix well and marinate slightly; 2. Mix the soy sauce, white sugar and sesame oil in a small bowl, add the seasoning, pour in the balsamic vinegar and clam pieces, stir fry and stir well, and serve after 3 hours of drunkenness. Stir-fried mussels: Ingredients: 500 grams of mussel meat, several dried red peppers, a large piece of ginger, 3 green garlic sticks, and a little seasoning of perilla leaves: 1 tablespoon of cooking wine, tea oil, salt, 1 tablespoon of starch water, 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce.
Practice: 1. First, sprinkle salt on the mussel and wash it several times to wash away the mucus, boil a pot of boiling water, blanch the mussel and wash it twice again; 2. Change the knife and obliquely cut the mussel meat into large pieces, and add chopped ginger, a little salt and cooking wine to marinate for 10 minute; 3. Cut the green garlic into granules for later use, and mix the starch water and oyster sauce into a sauce; 4. Stir-fry the dried red pepper in a pan with low fire, stir-fry the mussel meat quickly with the remaining oil, pour in the green garlic and fried dried red pepper and stir-fry, spray a little soy sauce for coloring, pour in the sauce, mix well and sprinkle with perilla leaves. Tip: 1, buy back the clam meat to remove its gills and mud intestines. 2. The speed of stir-frying must be fast, and the mussel meat will be crisp and tender. After a long time, it will be chewed when it is old, and the stir-frying time will not exceed one minute. 3, mussels are very fresh, do not add monosodium glutamate when cooking, and do not put more salt, so as not to lose the umami flavor. 4. Every 1 00g of mussel meat contains 54.00 kilocalories, protein10.90g, 0.80g of fat, 0.70g of carbohydrate, 243.00g of vitamin A, 0.36mg of vitamin E/kloc-0, 248.00mg of calcium and 305.00 mg of phosphorus. 7.40 mg, magnesium 16.00 mg, iron 26.60 mg, zinc 6.23 mg, selenium 20.24 μ g and manganese 59.6 1 mg. The practice of mussel bacon pot: 1, mussel should remove the gills after buying, and then squeeze out the sludge in the intestines. Attention, you must do it yourself to clean it. 2. Rub mussels repeatedly with salt and rinse to remove mucus. Rub mussels repeatedly with flour and white vinegar, and rinse to remove the earthy smell. 3. Use the back of a knife or other wooden handle to flatten the hard meat on the side of the mussel, which is easy to boil after the meat is crisp. (This cheat sheet has been circulated by Xiao S.) 4. Put the mussel slices into a boiling water pot and blanch them, then remove them for later use; Take a proper amount of bacon, that is, bacon, preferably pork belly, and wash and slice it for later use. 5. The mussels and bacon slices are transferred to a casserole with a small mouth and a big belly. Add ginger slices, shallots, star anise, white vinegar and cooking wine. 6. Add an appropriate amount of water to the casserole, boil it on the stove with medium fire, and then simmer it for more than an hour. Attention, it's not burning or boiling, it's stewing. 7. Sprinkle some chopped green onion, a little chicken essence and a few drops of sesame oil before starting the pot. 8. Enjoy the bowl. . . . . . The above program1~ 7 takes 2 hours, and program 8 takes 15 minutes! Precautions: 1, mussel meat is hard and tastes cold, and people with weak spleen and stomach, children and the elderly should not eat more. 2, mussels should be in the winter before Qingming