Smoked mussel can

A technology for canned mussels, applied in the field of canned smoked mussels, can solve the problem of single smoked mussels products, and achieve the effect of rich taste, good umami taste and light fishy smell

Inactive Publication Date: 2018-06-29
舟山市常青海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of canned smoked mussels in order to solve the single problem of current mussel smoked products

Method used

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  • Smoked mussel can
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of canned smoked mussels, comprising the following steps in sequence:

[0022] (1) Cleaning of raw materials;

[0023] (2) Cook the meat and remove the shreds; when cooking the meat and remove the shreds, cook the cleaned mussels at 100°C for 8-10 minutes. After cooling, manually remove the meat and remove the shreds. Before cooking, first Soak with a solution of ascorbic acid, sodium alginate and oxalic acid tetraacetic acid for 10-15 minutes, and the mass concentrations of the three are 0.5%, 2%, and 0.08%.

[0024] (3) rinsing; the rinsing solution used in rinsing is a mixed solution of 3% sodium chloride and 0.3% sodium bicarbonate.

[0025] (4) pickling; use pickling solution to pickle for 20-30min, and leave to stand for 0.5-1h after pickling; the pickling solution is: prepare 2% citric acid and 0.5% gluconic acid-δ - Lactone mixed solution, then add aspartic acid, sucrose, carboxypeptidase A, the ratio of each component to the original mixed solution is ...

Embodiment 2

[0033] A kind of canned smoked mussels, comprising the following steps in sequence:

[0034] (1) Cleaning of raw materials;

[0035] (2) Cook the meat and remove the shreds; when cooking the meat and remove the shreds, cook the cleaned mussels at 100°C for 8-10 minutes. After cooling, manually remove the meat and remove the shreds. Before cooking, first Soak with a solution of ascorbic acid, sodium alginate and oxalic acid tetraacetic acid for 10-15 minutes, and the mass concentrations of the three are 0.8%, 1%, and 0.1%.

[0036] (3) rinsing; the rinsing solution used in rinsing is a mixed solution of 3% sodium chloride and 0.5% sodium bicarbonate.

[0037] (4) pickling; use pickling solution to pickle for 20-30min, and leave to stand for 0.5-1h after pickling; the pickling solution is: prepare 1% citric acid and 0.7% gluconic acid-δ -Lactone mixed solution, then add aspartic acid, sucrose, carboxypeptidase A, the ratio of each component to the original mixed solution is 8:...

Embodiment 3

[0045] A kind of canned smoked mussels, comprising the following steps in sequence:

[0046] (1) Cleaning of raw materials;

[0047] (2) Cook the meat and remove the shreds; when cooking the meat and remove the shreds, cook the cleaned mussels at 100°C for 8-10 minutes. After cooling, manually remove the meat and remove the shreds. Before cooking, first Soak with a solution of ascorbic acid, sodium alginate and oxalic acid tetraacetic acid for 10-15 minutes, and the mass concentrations of the three are 0.6%, 1.5%, and 0.05%.

[0048] (3) rinsing; the rinsing solution used in rinsing is a mixed solution of 3% sodium chloride and 0.4% sodium bicarbonate.

[0049] (4) pickling; use pickling solution to pickle for 20-30min, and leave to stand for 0.5-1h after pickling; the pickling solution is: prepare 2% citric acid and 0.5% gluconic acid-δ -Lactone mixed solution, then add aspartic acid, sucrose, carboxypeptidase A, the ratio of each component to the original mixed solution is...

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Abstract

The invention relates to the technical field of processing of aquatic products and in particular relates to a smoked mussel can. The smoked mussel can is prepared through the following steps in sequence: washing raw materials; steaming, taking meat and removing byssus; rinsing; pickling; pre-boiling; smoking; filling into a can; pouring oil; sealing; sterilizing. In the step of steaming, taking the meat and removing the byssus, washed mussels are steamed at 100 DEG C for 8 to 10min; after the mussels are cooled, the meat is manually taken and the byssus is removed; before steaming, the meat isimmersed with a solution of ascorbic acid, sodium alginate and ethylenediaminetetraacetic acid for 10 to 15min, and the mass concentrations of the three components are 0.5 to 0.8 percent, 1 to 2 percent and 0.05 to 0.1 percent respectively. The product has an abundant mouthfeel and a unique taste, and subsequent seasoning treatment is not needed; the umami is kept relatively well, the fishy smellis relatively light and the smoked color and luster are bright; the color and taste of the mussel meat are not easily changed after the mussel meat is preserved for a long time; when the mussel meatis eaten, the color and luster are good, the softness is good, the taste is delicious and the quality is high.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a canned smoked mussel. Background technique [0002] Mussels, also called mussels, are bivalve molluscs with dark brown shells that live on seashore rocks. Distributed along the coasts of the Yellow Sea and the Bohai Sea in China. The mussel shell is wedge-shaped, with a tapered front end and a broad and round back end. Generally, the shell length is 6-8 cm, and the shell length is less than twice the shell height. The shell is thin. The top of the shell is near the front end of the shell. The two shells are equal, left and right symmetrical, the surface of the shell is purple-black, with luster, the growth lines are fine and obvious, and grow in a ring form from the top. Mussels can be eaten fresh or processed into mussels, and canned in various types. The broth from which mussels are processed can be made into delicious mussel oil. Mussels are also a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/044A23L3/3445
CPCA23B4/044A23L3/3445
Inventor 叶常青
Owner 舟山市常青海洋食品有限公司
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