Normal juice freshwater mussel can and production method thereof

A technology for mussels and raw juice, which is applied in the field of canned mussels in raw juice and their production, can solve the problems of single eating method, slow development of deep processing, unable to meet people's diverse needs, etc., and achieve the effect of complete color, fragrance and taste

Inactive Publication Date: 2010-03-24
朱长满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] River mussels are freshwater shellfish molluscs, which are rich in nutrition and popular as edible aquatic products. However, because river mussels are delicate and tender molluscs, they cannot be preserved for a long time, and the development of deep processing is slow. Mussels are mostly fried or boiled, and the eating method is relatively simple, which cannot meet the diverse needs of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Prepare raw materials (jin) according to the following weight ratio:

[0022] Fresh mussels: 300, ingredients; 106, ingredients include the following components:

[0023] Water: 100, Salt: 2, Ginger Juice: 2, Rice Wine: 2;

[0024] The production steps of canned mussels in original juice:

[0025] ①Hungry raising: put fresh river mussels in water containing 0.5-1% salt (with appropriate amount of sesame oil) and starve them for 1-2 days.

[0026] ② Boil in water: Wash the mussels that have been starved to remove impurities such as dirt and sediment, heat and boil in a multi-layer pot for 2 to 3 minutes, and pick out the mussels one by one.

[0027] ③Visceral removal: tear off internal organs, brain, digestive system and other parts.

[0028] ④ Washing: further wash away the sediment and impurities of the mussel meat.

[0029] ⑤Salt and alkali rubbing: Add 5-8% coarse salt and 2-3% edible alkali of mussel meat weight, scrub for 5-10 minutes, and immediately wash away...

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Abstract

The invention relates to a normal juice freshwater mussel can and a production method thereof. The normal juice freshwater mussel can comprises the following components in parts by weight: fresh freshwater mussel 280-320 and soup bases 90-110, wherein the soup bases comprise the following components in parts by weight: water 90-105, common salt 1-3, ginger juice 1-3, and yellow rice (or millet) wine 1-3. The production method thereof comprises the following steps of (1) non-feeding fostering, (2) poaching, (3) gutting, (4) washing, (5) rubbing salt and alkali, (6) filling and (7) sterile cooling. The normal juice freshwater mussel can produced by the method is good in color, scent and taste, has strong fresh flavor of normal juice freshwater mussel, and is a good product for going with dishes and for ordinary eating.

Description

technical field [0001] The invention relates to a canned mussel in raw juice and a preparation method thereof, belonging to the field of food processing. Background technique [0002] River mussels are freshwater shellfish molluscs, which are rich in nutrition and popular as edible aquatic products. However, because river mussels are delicate and tender molluscs, they cannot be preserved for a long time, and the development of deep processing is slow. Mussels are mostly fried or boiled, and the way of eating is relatively simple, which cannot meet the diverse needs of people. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned problems, and provide a kind of raw juice mussel can and its preparation method. [0004] Canned mussel in raw juice of the present invention comprises following components (in parts by weight): [0005] Fresh mussels: 280-320, soup ingredients: 90-110; [0006] Preferably, the canned fresh mu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 朱长满
Owner 朱长满
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