Spicy clam crisp and processing method thereof
A processing method and a technology for spicy mussels, which are applied in the fields of spicy mussel crisps and their processing, and can solve problems such as difficulty in chewing
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[0024] A processing method of spicy clam meat crisps, comprising the following steps:
[0025] (1) clam meat cleaning;
[0026] (2) Softening: put the cleaned mussel meat into a container, add an equal amount of water, and add papain to soak and soften the mussel meat at the same time. The mass percentage concentration of papain in the added water is 0.12%. Softening temperature 40°C, softening time 30min;
[0027] (3) Cooking and seasoning: Based on 100g of processed mussel meat, the seasoning sauce is made of the following materials: ginger 0.05, Chinese prickly ash 0.025, pepper 0.025, star anise 0.05, cinnamon 0.011, cumin 0.025, grass fruit 0.055, smoked leaves 0.05, Cardamom 0.035, Angelica dahurica 0.035, Lemongrass 0.01, Oyster sauce 0.015, Dark soy sauce 0.025, Pumpkin leaves 15, Salt 0.45, Rhodiola rosea 0.15, Water 100, the above sauce ingredients, heat and boil in a cooking pot for 30 minutes and set aside;
[0028] Take out the softened mussel meat and place ...
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