Making method of canned mussel foods

A technology of canned food and mussels, which is applied in the field of canned mussels food preparation, can solve the problems such as the effect of deodorization of purple mussels is not obvious enough, the taste of purple mussels is out of taste, and strange smell, etc., and achieves saving processing time, advanced technology, The effect of the reasonable process

Active Publication Date: 2018-04-13
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 n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and it is implemented from then on. Specifically, a preparation method of canned mussel food, it comprises the following steps:

[0025] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 4 minutes, put them in an ice bath to cool to 2 degrees Celsius, remove the shells and shreds, and obtain mussel meat;

[0026] (2) Soak the mussel meat obtained in step 1 in the first soaking solution at 4 degrees Celsius for 3 hours, and then drain the water. The first soaking solution includes 3.5% ethanol and 0.42% phosphoric acid by weight Sodium dihydrogen, 0.65% citric acid;

[0027] (3) Add 0.85% salt by weight to the mussel meat obtained in step 2, 0.80% ginger crushed slurry, 0.32% Gentiana powder, 0.32% Amomum powder and stir evenly;

[0028] (4) Introduce high-temperature water vapor at 140-160 degrees Celsius into the mussel meat obtained in step 3 for...

Embodiment 2

[0031] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and it is implemented from then on. Specifically, a preparation method of canned mussel food, it comprises the following steps:

[0032] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 3 minutes, put them in an ice bath to cool to 4 degrees Celsius, remove the shells and shreds, and obtain mussel meat;

[0033] (2) Soak the mussel meat obtained in step 1 in the first soaking solution at 0 degrees Celsius for 4 hours, and then drain the water. The first soaking solution includes 5% ethanol and 0.30% phosphoric acid by weight Sodium dihydrogen, 0.70% citric acid;

[0034] (3) Add 1.2% salt by weight to the mussel meat obtained in step 2, 0.40% ginger crushed slurry, 0.40% gentian powder, 0.20% amomum powder and stir evenly;

[0035] (4) Introduce high-temperature water vapor at 160 degrees Celsius into the mussel meat obtained in step 3 for 90 seco...

Embodiment 3

[0038] In the present embodiment, the weight of the mussel meat obtained in step 1 is 50 kilograms, and it is implemented from then on. Specifically, a preparation method of canned mussel food, it comprises the following steps:

[0039] (1) Provide fresh blue mussels, remove the attached seaweed and sand, cook for 5 minutes, put them in an ice bath to cool to 0 degrees Celsius, remove the shells and shreds, and obtain mussel meat;

[0040] (2) Soak the mussel meat obtained in step 1 in the first soaking solution at 6 degrees Celsius for 2 hours, and then drain the water. The first soaking solution includes 2.5% ethanol and 0.50% phosphoric acid by weight Sodium dihydrogen, 0.50% citric acid;

[0041] (3) Add 0.75% salt by weight to the mussel meat obtained in step 2, 1.20% ginger crushed slurry, 0.20% Gentiana powder, 0.40% Amomum powder and stir evenly;

[0042] (4) Introduce high-temperature water vapor at 140 degrees Celsius into the mussel meat obtained in step 3 for 90 ...

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Abstract

The invention discloses a making method of canned mussel foods. The making method comprises the following steps of (1) providing fresh and living common mussels, removing seaweed and sand attached tothe common mussels, performing cooking, then putting the cooked common mussels in ice bath for cooling, and removing shells and byssus, so that mussel meat is obtained; (2) soaking the mussel meat obtained in step 1 in a first soaking solution for soaking, and then performing draining to remove moisture; (3) adding table salt, fresh ginger powder broken pulp, radix gentianae powder and villous amomum fruit powder to the mussel meat obtained in step (2), and performing uniform stirring; (4) inflating high-temperature water vapor to the mussel meat obtained in step (3); and (5) packing the mussel meat obtained in step (4) under the vacuum aseptic condition. The products namely the canned mussel foods obtained by the method disclosed by the invention do not have apparent fishy smell, and haveunique delicate fragrance of seafoods. The method is reasonable in technology and advanced in technique, and can be widely applied to processing and production of the mussels.

Description

technical field [0001] The invention relates to the preparation of canned shellfish, in particular to a method for preparing canned 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. [0003] Mussels are generally sold as live seafood in coastal areas or as dried products after dry...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L17/40A23L5/20
CPCA23L5/20A23L17/40A23L17/50
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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