Deodorization method for pearl mussel meat
A technology for pearl mussels and clam meat, which is applied in the processing field of pearl mussel meat to remove fishy smell, which can solve the problems of high cost and complicated fishy smell removal methods, and achieve the effects of low cost, good fishy smell removal effect, and simple fishy smell removal methods
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Embodiment 1
[0014] (1) Take out 10kg of clam meat after pearl extraction, and add 1g NaHCO to the clam meat 3 , after stirring evenly, beat each clam meat with a wooden stick 5 times continuously to make the clam meat expand and the skirt become soft, so that the clam meat tastes crisper and more elastic.
[0015] (2) Mix 0.1kg of wine, 50g of β-cyclodextrin, 100g of salt with mussel meat and marinate for 1 hour.
[0016] (3) While marinating, add 100 g of green tea to 10 liters of water, boil for 10 minutes and cool down to room temperature to make green tea water with a concentration of 1.0%. Dip in the prepared green tea water and steep for 30 minutes.
[0017] (4) After washing and draining the water, add 20g of freshly chopped perilla leaves, 10g of salt and mix well with the mussel meat, then marinate for 30 minutes, then steam on steam at 100°C for 30 minutes, and wash the perilla leaves with cold water Wash and drain before entering the subsequent processing process.
Embodiment 2
[0019] (1) Take out 10kg of clam meat after pearl extraction, and add 3g NaHCO to the clam meat 3 , After stirring evenly, beat the clam meat with a wooden stick 7 times, so that the clam meat expands and the skirt becomes soft, so that the clam meat tastes crisper and more elastic.
[0020] (2) Mix 0.3kg of wine, 30g of β-cyclodextrin, 80g of salt with mussel meat and marinate for 1.5 hours.
[0021] (3) While marinating, add 150 g of green tea to 10 liters of water, boil for 10 minutes and cool down to room temperature to make green tea water with a concentration of 1.5%. Dip in the prepared green tea water and steep for 20 minutes.
[0022] (4) After washing and draining the water, add 25g of freshly chopped perilla leaves, 10g of salt and mix well with the clam meat, then marinate for 20 minutes, then steam on steam at 100°C for 40 minutes, and use cold water to wash the perilla leaves Wash and drain before entering the subsequent processing process.
Embodiment 3
[0024] (1) Take out 10kg of mussel meat after extracting pearls, and add 2.5g NaHCO to the mussel meat 3 , After stirring evenly, beat the clam meat with a wooden stick 4 times, so that the clam meat expands and the skirt becomes soft, so that the clam meat tastes crisper and more elastic.
[0025] (2) Mix 0.2kg of wine, 50g of β-cyclodextrin, 70g of salt with mussel meat and marinate for 1.5 hours.
[0026] (3) While marinating, add 150 g of green tea to 10 liters of water, boil for 10 minutes and cool down to room temperature to make green tea water with a concentration of 1.5%. Dip in the prepared green tea water and steep for 15 minutes.
[0027] (4) After washing and draining the water, add 27g of freshly chopped perilla leaves, 10g of salt and mix well with mussel meat, then marinate for 25 minutes, then steam on steam at 100°C for 35 minutes, and wash the perilla leaves with cold water Wash and drain before entering the subsequent processing process.
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