Piquant freshwater mussel meat and production process thereof

Abstract

The invention discloses piquant freshwater mussel meat. The piquant freshwater mussel meat is prepared by using the following raw materials: freshwater mussel, papain, seasoning sauce, table salt, ginger, monosodium glutamate, cooking wine, pickled chili, chili infused oil and pepper powder. The invention further provides a production process of the piquant freshwater mussel meat, which comprises the following steps: unfreezing, agitation, vibration, slicing, bumbling, stir-frying, vacuum packaging and sterilization. The purpose of the invention is to provide piquant freshwater mussel meat and a production process thereof, the production efficiency is greatly improved by adopting a mechanized production process, the problems that the raw materials are difficult to cut and residues cannot be fully removed are solved, softening treatment is also performed, various seasonings are added, fishy smell is removed, the taste is improved and the loss of nutrients is effectively prevented.

Description

technical field [0001] The invention relates to the field of river fresh products, in particular to a spicy river mussel meat and a manufacturing process thereof. Background technique [0002] Mussels are widely found in fresh water bodies such as rivers and lakes. Mussel meat is a nutritious meat food, rich in protein, fat, sugar and minerals. The amino acids in mussel protein are glycine, leucine and isoleucine, serine, threonine, valine, glutamic acid, arginine, tyrosine, phenylalanine and histidine Wait. Moreover, the nutrients of clam meat also have the advantage of being easily dissolved in the juice. Easy to teach the body to digest and absorb. It is cold in nature, sweet in taste, clears heat and nourishes yin, improves eyesight and detoxifies. With the development of our economy, the living standards of the people are constantly improving, and people's awareness of health care is also constantly strengthening. The demand for health products such as mussels is c...

AI Technical Summary

Problems solved by technology

[0003] With the increasing demand for mussels, the traditional way of eating is obviously not enough. Now most of the mussel meat is made into dried mussels, which can be stored for a long time through vacuum packaging, and can be sold to inland areas without rivers. People who eat; most of the traditional dried mussels are made by hand. First, the shelled mussels are cut off one by one with a kitchen knife, and then cut manually. After cutting, they are kneaded and fried. Sterilization, using the above-mentioned traditional production process has the following problems: 1. The processing efficiency is low; 2. The excrement residue is not cleaned; 5. Mussel meat is easy to lose nutrients and water during processing, and has a strong fishy smell; 6. Incomplete sterilization and easy deterioration limit storage and transportation; 7. There is basically no seasoning added, and the taste is not good