Method for making freshwater mussel

Abstract

The invention discloses a method for making a food, in particular a method for making a freshwater mussel, which is characterized by comprising the following steps: preparing sauce; clearing up raw materials, and removing shell, gill and sausage of the mussel; kneading the freshwater mussel flesh with crude salt and then cleaning mucus kneaded out; repeating kneading for 2 to 3 times until no mucus exist; blanching the freshwater mussel flesh for 30 to 50 seconds and taking the freshwater mussel flesh out after washing and draining, and then slicing the freshwater mussel flesh into 2 to 3 slices, wherein the larger mussel can be sliced into a plurality of slices and the thickness is between 0.8 and 1.2 mm; washing and slicing scallion into slices with a thickness of 1 to 2 mm; soaking the raw materials, mixing and boiling the scallion and the sauce for 10 to 15 minutes at the temperature of between 95 and 100 DEG C, separating the scallion from scallion juice and naturally cooling the scallion and the scallion juice for later use; mixing and soaking the sliced mussel and the scallion juice at the temperature of between 95 and 100 DEG C for 20 to 25 minutes, and naturally cooling the mixture; and mixing and preparing the finished product, namely mixing and preparing the naturally cooled mussel and scallion juice and boiled scallion, wherein the weight ratio of the mussel juice to the scallion to the mussel is 1: 1-1.5: 1.5-2; sterilizing, namely keeping the mixture at the temperature of between 95 and 100 DEG C for 5 minutes; rapidly cooling the mussel; and packaging the mussel in vacuum. The method for making the freshwater mussel has the advantages of simple operation steps, easy operation, low manufacturing cost, unique taste, no damage to nutritious ingredients and convenient eating.

Description

technical field

[0001] The invention relates to a food preparation method, in particular to a river mussel preparation method. Background technique

[0002] Mussels are rich in nutrients, have a good therapeutic effect, and have the effects of clearing away heat and detoxification, nourishing yin and improving eyesight; one of the aquatic products popular with consumers, there are many ways to eat mussels, the most common way There are stir-frying, stewing, deep-frying or making soup, etc. These methods are relatively traditional, and the taste is single. Over time, it will produce a feeling of pan-flavor and lose interest in eating. At the same time, the nutritional components in the meat will be destroyed to varying degrees during the production process. . Contents of the invention

[0003] The purpose of the present invention is to provide a method for making river mussels that is easy to grasp, simple to operate, low in production cost, unique in product taste, does n...