Mussel processing method

A processing method and technology of mussels, applied in bivalves processing, meat/fish preservation through freezing/cooling, etc., can solve the problems of meat integrity damage, poor appearance, etc., and achieve the advantages of convenient storage and transportation, and good product image Effect

Inactive Publication Date: 2008-03-12
嵊泗县华利水产有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current frozen products are all meat granules removed from the shell, which has a poor appearance and damages the integrity of the meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] 1. The processing method of the mussels provided in this embodiment is to first clean the mussels on the outside, cook them in boiling water, open the shells after cooling, remove the tendons of the shells from one side of the shell, and remove the gills and silk , After closing the shells, clamp the two shells with stainless steel clips to fix their closed state. Then it is sent to the single freezer for quick freezing. The quick freezing temperature is -30°C. After coming out of the single freezer, the stainless steel clips are quickly removed and sent to the refrigerator for storage. The time is controlled within 3 minutes.

[0009] 2. The processing method of the mussels provided in this example is to clean the outer surface of the mussels first, then steam them with steam under the open mouth, open the shells after cooling, remove the tendons of the shells from one side of the shell, and remove the gills. , foot silk, and then close the shells and tie the two shell...

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Abstract

The present invention provides a processing method of mussel; the mussel is cleaned and cooked; the shell of cooked mussel is opened and the tendon which connects one side of the mussel meat and the shell is picked; the gill and byssus on the meat is removed and the shell is closed and fixed; a single frozen machine is used for fast freezing of the mussel and the fast freezing temperature is below minus 30 Celsius degrees; the mussel is delivered to the refrigerator for storage 2 to 3 minutes after the completion of fast freezing. With the present invention of a mussel processing method, the clean mussel meat is also connected with the shell on one side by tendon after being processed and two shells are also connected by back tendon; in this way, the product is characterized by the convenient storage and transportation of frozen product which meets the requirements that people can eat fresh mussel out of the production area, and the integral appearance of fresh mussel; with the protection of shells, the mussel meat can not be damaged by collision which has a better product image and enables people to cook the mussel with shell.

Description

technical field [0001] The invention relates to a mussel processing method, which is a food processing method. Background technique [0002] Mussels, commonly known as "mussels", are seafood treasures, and their meat is rich in protein, including a variety of essential amino acids. Mussels also contain a variety of vitamins and trace elements such as manganese, zinc, selenium, iodine and so on. Mussel fat also contains essential fatty acids for the human body, and the content of saturated fatty acids is low, while the content of unsaturated fatty acids is relatively high. Mussels are mainly fresh and dry products, but few people have the opportunity to eat them fresh, while the dry products are not only damaged in taste and nutritional value, but also have a troublesome eating process. The frozen products of mussels combine the advantages of long-term preservation, delicious taste and rich nutrition. However, the current frozen products are all meat grains taken out of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A22C29/04
Inventor 於定华
Owner 嵊泗县华利水产有限责任公司
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