Making method of instant corbicula fluminea

Abstract

The invention discloses a making method of instant corbicula fluminea. The making method is characterized by comprising the steps that pollution-free fresh corbicula fluminea is selected, cultured temporarily, cleaned, cooked and shelled, and complete corbicula fluminea meat is obtained; the corbicula fluminea meat serves as the raw material, and is finished, cleaned, drained, pickled to become tasty, dewatered, baked at a high temperature for sterilization, packaged and subjected to secondary sterilization, and the instant corbicula fluminea is obtained. The corbicula fluminea instant product maintains the integrity of the appearance and nutritional ingredients of corbicula fluminea meat and can be eaten as long as packages are opened; compared with the prior art, the method is easy to implement and reasonable in procedure, the processed corbicula fluminea product is free of nutrition losses, capable of being eaten as long as the packages are opened, good in color, delicious in taste and convenient to eat, and the eating convenience of corbicula fluminea is improved.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a preparation method of instant river clams. Background technique [0002] River clam is a small freshwater shellfish, which is omnivorous. It feeds on benthic algae, plankton and organic debris. Round-bottomed triangle, generally about 3 cm in length, the shell height is similar to the shell length, the two shells are inflated, the top of the shell is high, slightly forward, the shell surface is shiny, the color varies with the environment, often brownish yellow, yellowish green or black Brown, with rough ring ribs on the shell surface, short ligaments, protruding outside the shell, well-developed hinge, left shell with 3 main teeth, 1 front and rear teeth, right shell with 3 main teeth, front and rear teeth each 2 pieces, with small teeth on them, obvious adductor muscle scars, and deep and obvious mantle scars; because of the delicious meat and high nutritional value of ...

AI Technical Summary

Problems solved by technology

[0002] River clam is a small freshwater shellfish, which is omnivorous. It feeds on benthic algae, plankton and organic debris. Round-bottomed triangle, generally about 3 cm in length, the shell height is similar to the shell length, the two shells are inflated, the top of the shell is high, slightly forward, the shell surface is shiny, the color varies with the environment, often brownish yellow, yellowish green or black Brown, with rough ring ribs on the shell surface, short ligaments, protruding outside the shell, well-developed hinge, left shell with 3 main teeth, 1 front and rear teeth, right shell with 3 main teeth, front and rear teeth each 2, with small teeth on them, obvious adductor muscle scars, and deep and obvious mantle scars; because of the delicious taste and high nutritional value of the river clam, it is very popular among consumers and consumers; but the traditional processing of the river clam Most of the methods are cooked and eaten now, which is not convenient for storage and brings inconvenience to lovers of river clams