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Processing method for normal-temperature storage of instant mussels

A technology of normal temperature storage and processing method, which is applied in the field of food processing, can solve the problems of soup color becoming mixed and spoiled, mussel meat shrinking and hardening, and the flavor is far away, so as to prolong the shelf life, maintain the flavor and color, and improve the flavor and taste Effect

Inactive Publication Date: 2013-06-05
FUZHOU JINFULIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, numerous mussel processing enterprises and food research units have been exploring continuously, trying to propose a kind of instant mussel products that can be stored for a long time at room temperature, and use high temperature sterilization, pasteurization or high-salt soup to inhibit bacteria, but Usually, the color of the soup will change and become corrupted in about 10 days, and the meat of the mussels sterilized by the long-term high-temperature method will shrink and harden, which is far from the original flavor.

Method used

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  • Processing method for normal-temperature storage of instant mussels

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Experimental program
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Effect test

Embodiment 1

[0027] 1) Acceptance of raw materials: select fat and healthy live mussels as raw materials, and remove broken shells and dead mussels;

[0028] 2) Cleaning: Clean the attached sediment, algae, etc., and soak the mussels in 2% saline solution to remove the fishy smell of the sea;

[0029] 3) Bacteria-reducing treatment: Drain the cleaned mussels for 2 minutes, and store them in a refrigerator at -1±0.5°C for 30 minutes at ice temperature;

[0030] 4) Boil and remove the meat: Fish the mussels after the sterilization treatment into a clean 300L sandwich pot, add about 150L of water to boil, add about 75-80kg of mussels, and heat until the mussel shells open , the meat has been shaped and easy to peel, take it out quickly, and recycle the mussel soup for later use. Use a knife to remove the mussel meat, including the adductor muscle, and then remove the silk, paying attention to maintaining the integrity of the mussel tissue and the beauty of the meat;

[0031] 5) Seasoning: A...

Embodiment 2

[0039] 1) Acceptance of raw materials: select fat and healthy live mussels as raw materials, and remove broken shells and dead mussels;

[0040] 2) Cleaning: Clean the attached sediment, algae, etc., and soak the mussels in 2% saline solution to remove the fishy smell of the sea;

[0041] 3) Bacteria-reducing treatment: Drain the cleaned mussels for 2 minutes, and store them in a refrigerator at -1±0.5°C for 35 minutes at ice temperature;

[0042] 4) Boil and remove the meat: Fish the mussels after the sterilization treatment into a clean 300L sandwich pot, add about 150L of water to boil, add about 85-90kg of mussels, and heat until the mussel shells open , the meat has been shaped and easy to peel, take it out quickly, and recycle the mussel soup for later use. Use a knife to remove the mussel meat, including the adductor muscle, and then remove the silk, paying attention to maintaining the integrity of the mussel tissue and the beauty of the meat;

[0043] 5) Seasoning: A...

Embodiment 3

[0051] 1) Acceptance of raw materials: select fat and healthy live mussels as raw materials, and remove broken shells and dead mussels;

[0052] 2) Cleaning: Clean the attached sediment, algae, etc., and soak the mussels in 2% saline solution to remove the fishy smell of the sea;

[0053] 3) Bacteria-reducing treatment: Drain the cleaned mussels for 2 minutes, and store them in a refrigerator at -1±0.5°C for 45 minutes at ice temperature;

[0054] 4) Boil and remove the meat: Fish the mussels after the sterilization treatment into a clean 300L sandwich pot, add about 150L of water to boil, add about 65-70kg of mussels, and heat until the mussel shells open , the meat has been shaped and easy to peel, take it out quickly, and recycle the mussel soup for later use. Use a knife to remove the mussel meat, including the adductor muscle, and then remove the silk, paying attention to maintaining the integrity of the mussel tissue and the beauty of the meat;

[0055] 5) Seasoning: A...

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Abstract

The invention discloses a processing method for normal-temperature storage of instant mussels. The method comprises the following steps of 1) mussel pretreatment; 2) sterilization treatment; 3) water boiling for meat taking; 4) seasoning; 5) can filling; 6) disinfection; and 7) cooling and storage. The mussel products prepared by the method can be stored for a long time at the normal temperature,in addition, the original flavor and nutrition cannot be damaged, and the mussels are delicious.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for storing instant mussels at room temperature. Background technique [0002] Mussels, also known as "shell vegetables" and "red", belong to the mollusc Phalabranchia Mytilidae, and are a common marine shellfish in the coastal areas of my country. The shell is triangular, the outer body is black, and the back has white-brown markings . According to analysis, every 100 grams of fresh shellfish meat contains 10.8 grams of protein, which contains 8 kinds of essential amino acids such as leucine. Mussels also contain a variety of vitamins and essential manganese, zinc, iodine and other trace elements. Mussels also have high medicinal value. On the one hand, because mussel culture is natural seeding, breeding is simple, growth is rapid, and the yield per mu can reach 6-10 tons. On the other hand, due to the concentrated harvesting time and short harve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 傅学霖
Owner FUZHOU JINFULIN FOOD
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