Freshwater mussel making method
A production method and technology for mussels, which are applied in food preparation, application, food science and other directions, can solve the problems of losing interest in eating, destroying the nutritional components of meat, and single taste, and achieve the effects of easy grasp, easy digestion and good taste.
Inactive Publication Date: 2012-07-25
武杰
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Problems solved by technology
[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.
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[0014] 1. First prepare the seasoning liquid, wash and slice the scallions with a thickness of 1-2 mm, mix and cook the seasoning ingredients according to the weight ratio for 10-15 minutes, control the temperature at 95-100°C, and cool naturally for later use; the raw material of the seasoning liquid is soy sauce , granulated sugar, cooking wine, ginger, monosodium glutamate, pepper, green onions and water, the weight ratio of various raw materials is as follows:
[0015]
[0016] 2. After shelling the mussels, remove the gills and intestines; rub the mussel meat with coarse salt for a while, rub out the mucus and wash it; repeat 2 to 3 times until there is basically no mucus; wash and drain the mussels with water Blanch the clam slices for 30-50 seconds, remove and control the water, then cut the clam meat into 2-3 slices, and the larger ones can be cut into multiple slices, with a thickness of 5-10 mm;
[0017] 3. Mix and soak the sliced mussels and seasoning liquid fo...
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The invention discloses a food making method, and particularly relates to a freshwater mussel making method, which is characterized by including: preparing sauce; sorting materials, shelling freshwater mussel, removing gills and removing intestines; rubbing flesh of freshwater mussel with crude salt, and cleaning after mucus occurs; cleaning twice or for three times until basically no mucus occur; scalding the flesh for 30-50 minutes after cleaning and draining, taking out for draining, cutting each piece of the flesh into two to three slices, and cutting the large piece of the flesh into multiple slices 0.8-1.2mm in thickness; cleaning and cutting green Chinese onion into slices 1-2mm in thickness; mixing the green Chinese onion and the sauce and boiling for 10-15 minutes, controlling the temperature to be 95-100 DEG C, and allowing the mixture to naturally cool; mixing the sliced flesh with the sauce and soaking for 20-25 minutes, controlling the temperature to be 95-100 DEG C, and allowing the mixture to naturally cool; blending the finished product, bagging the naturally cooled flesh of freshwater mussel and the sauce according to the weight ratio of 2:1, and performing vacuum packaging; sterilizing at 95-100 DEG C for 5 minutes; and quickly cooling and vacuum-packaging. The freshwater mussel making method is easy to master, simple to operate and low in manufacturing cost, and the made mussel is unique in taste and convenient to eat and has unspoiled nutrients.
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...
Claims
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Inventor 武杰朱飞许晖张斌徐静
Owner 武杰