Method for processing instant mussel food

A processing method and food technology, applied in the direction of food science, etc., can solve the problems of purple mussel deodorization effect is not obvious enough, strange smell, purple mussel out of taste, etc., achieve low fishy smell, reasonable process, and broad market prospects Effect

Inactive Publication Date: 2018-04-10
荣成海锐芯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in practical application, it is found that the deodorization effect of the blue mussels prepared by this method is still not obvious enough, and it will also produce a certain strange smell, which makes the blue mussels break away from its original taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and the operation starts from then on. Specifically, a kind of processing method of instant mussel food, it comprises the following steps:

[0022] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 4 minutes, put them in an ice bath and cool them down to 2 degrees Celsius, remove the shells and shreds to obtain mussel meat, and freeze them at -80 degrees Celsius stand-by;

[0023] (2) Soak the mussel meat obtained in step 1 in the first deodorization liquid at 2 degrees Celsius for 3 hours, and drain the water, wherein 10000 parts by weight of the first deodorization liquid includes 5 parts by weight of theaflavins , 7.2 parts by weight of theanine, 14 parts by weight of thearubigin, and the rest are water;

[0024] (3) Soak the mussel meat obtained in step 2 in the second deodorizing liquid at 2 degrees Celsius for 3 hours, and drain the water, wh...

Embodiment 2

[0027] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and the operation starts from then on. Specifically, a kind of processing method of instant mussel food, it comprises the following steps:

[0028] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 5 minutes, put them in an ice bath and cool them down to 0 degrees Celsius, remove the shells and shreds to obtain mussel meat, and freeze them at -80 degrees Celsius stand-by;

[0029] (2) Soak the mussel meat obtained in step 1 in the first deodorization liquid at 4 degrees Celsius for 2 hours, and drain the water, wherein 10000 parts by weight of the first deodorization liquid includes 6 parts by weight of theaflavins , 6 parts by weight of theanine, 10 parts by weight of thearubigin, and the rest are water;

[0030] (3) Soak the mussel meat obtained in step 2 in the second deodorizing liquid at 0 degrees Celsius for 4 hours, and drain the water, wher...

Embodiment 3

[0033] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and the operation starts from then on. Specifically, a kind of processing method of instant mussel food, it comprises the following steps:

[0034] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 3 minutes, put them in an ice bath and cool them down to 4 degrees Celsius, remove the shells and shreds to obtain mussel meat, and freeze them at -80 degrees Celsius stand-by;

[0035] (2) Soak the mussel meat obtained in step 1 in the first deodorization liquid at 0 degrees Celsius for 4 hours, and drain the water, wherein 10000 parts by weight of the first deodorization liquid includes 4 parts by weight of theaflavins , 8 parts by weight of theanine, 20 parts by weight of thearubigin, and the rest are water;

[0036] (3) Soak the mussel meat obtained in step 2 in the second deodorizing liquid at 4 degrees Celsius for 2 hours, and drain the water, wher...

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PUM

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Abstract

The invention discloses a method for processing an instant mussel food. The method comprises (1) providing alive mussels, removing attached seaweeds and sandstones, boiling them, cooling them in an ice bath, removing shells and byssus to obtain mussel meat and freezing the mussel meat for next use, (2) soaking the mussel meat obtained in the step 1 in a first deodorizing solution and carrying outdrainage, (3) soaking the mussel meat obtained in the step 2 in a second deodorizing solution and carrying out drainage, and (4) spraying a dipping liquid to the surface of the mussel meat obtained inthe step 3 and carrying out baking in hot air. The mussel product produced by the method has a good taste and weak odor. The method has reasonable and advanced processes and can be widely used in theprocessing and production of mussel products.

Description

technical field [0001] The invention relates to the preparation of shellfish aquatic food products, in particular to a processing method of instant mussel food. Background technique [0002] Mussel belongs to the mollusk phylum, is a kind of bivalve mollusk that lives by clinging to silk, commonly known as "mussel", and is one of the important cultured shellfish in my country. Mussels have strong vitality, and there are many vast breeding sea areas in coastal provinces. Its meat is delicious, nutritious and rich in protein, known as "eggs in the sea". In 100 grams of fresh mussels, it contains an average of 15.8 grams of protein, 6.08 grams of fat, 3.34 grams of carbohydrates, 32 mg of calcium, 330 mg of phosphorus, 5.5 mg of iron, and 3 mg of zinc. And it is rich in unsaturated fatty acids, especially the content of EPA and DHA is as high as 31.65%, which is a beneficial aquatic resource. At present, mussels are generally sold as fresh seafood in coastal areas, or as dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/20
CPCA23L5/27A23L17/50
Inventor 宋方方宁建超
Owner 荣成海锐芯生物科技有限公司
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