A kind of preparation method of canned mussel food

A technology of canned food and mussels, which is applied in the field of canned mussel food preparation, can solve the problems of purple mussels detached from the taste, the effect of removing fishy smell is not obvious enough, and strange smells, etc., so as to save processing time and improve production efficiency , reasonable process effect

Active Publication Date: 2021-04-27
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

[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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PUM

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Abstract

The invention discloses a method for preparing canned mussel food, which comprises the following steps: (1) providing fresh and alive purple mussels, removing the attached seaweed and sand, putting them into an ice bath to cool after steaming, removing the shells and feet; (2) soak the mussel meat obtained in step 1 in the first soaking liquid, and then drain the water; (3) add salt to the mussel meat obtained in step 2, and crush the ginger slurry , gentian powder, amomum powder and stir evenly; (4) inject high-temperature steam into the mussel meat obtained in step 3; (5) pack the mussel meat obtained in step 4 under vacuum aseptic condition. The canned mussel product obtained by the method of the invention has no obvious fishy smell, and has a unique fragrance of seafood. The method has reasonable process and advanced technology, and can be widely used in mussel processing and production.

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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Patent Type & Authority Patents(China)
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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