Method for processing dried mussels by aid of strong brine

A technology of concentrated salt water and dried mussels, which is applied in the field of processing dried mussels with concentrated salt water, can solve the problems of poor shelling effect, inability to remove sediment, and high sediment content

Active Publication Date: 2019-01-04
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried mussels are one of the main processed products of mussels. After the mussels are harvested, they can be finished after the steps of cleaning, cooking, shelling, dehydration and packaging. During the processing of mussels, there are two problems: (1 ) Existing mussel cleaning is mainly to remove the silt on the surface, but cannot remove the silt in the viscera and gills, resulting in higher silt content in the product, and the cleaning before eating is more troublesome; (2) the closed shell of the mussel Mussels are muscular, and after cooking, the shelling effect is still not good, and a large number of mussels need to be shelled by hand

Method used

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  • Method for processing dried mussels by aid of strong brine
  • Method for processing dried mussels by aid of strong brine
  • Method for processing dried mussels by aid of strong brine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] This implementation case shows a method of processing dried mussels using concentrated brine according to the following steps:

[0046] 1. Harvesting: the mussels are harvested, washed with seawater to remove the sediment on the surface;

[0047] 2. Temporary cultivation: transfer the cleaned mussels to concentrated brine at 15°C for temporary cultivation for 10 hours. The volume of the concentrated brine is 1.5 times the volume of the mussels; the salt content of the concentrated brine is generally 1.5 times that of the feed seawater. ;

[0048] 3. Cooking: Take out the temporarily raised mussels, boil them in the boiler, and cook them for 5 minutes;

[0049] 4. Separation of shell and meat: use a vibrating sieve type shell and meat separator to remove the shell and take the meat;

[0050] 5. Drying: use a dryer to dry the mussel meat at 70°C until the water content is lower than 20%.

[0051] 6. Packaging and finished products.

Embodiment 2

[0053] This implementation case shows a method of processing dried mussels using concentrated brine according to the following steps:

[0054] 1. Harvesting: the mussels are harvested, washed with seawater to remove the sediment on the surface;

[0055] 2. Temporary cultivation: transfer the cleaned mussels to concentrated brine at 20°C for temporary cultivation for 11 hours. The volume of the concentrated brine is twice the volume of the mussels; the salt content of the concentrated brine is generally 1.8 times that of the feed seawater. ;

[0056] 3. Cooking: take out the temporarily raised mussels, boil them in the boiler, and cook them for 8 minutes;

[0057] 4. Separation of shell and meat: use a vibrating sieve type shell and meat separator to remove the shell and take the meat;

[0058] 5. Drying: use a dryer to dry the mussel meat at 70°C until the water content is lower than 20%.

[0059] 6. Packaging and finished products.

Embodiment 3

[0061] This implementation case shows a method of processing dried mussels using concentrated brine according to the following steps:

[0062] 1. Harvesting: the mussels are harvested, washed with seawater to remove the sediment on the surface;

[0063] 2. Temporary cultivation: Put the cleaned mussels into concentrated brine at 25°C for temporary cultivation for 12 hours. The volume of the concentrated brine is 2.5 times the volume of the mussels; the salt content of the concentrated brine is generally 2 times that of the feed seawater. ;

[0064] 3. Cooking: Take out the temporarily raised mussels, boil them in the boiler, and cook them for 10 minutes;

[0065] 4. Separation of shell and meat: use a vibrating sieve type shell and meat separator to remove the shell and take the meat;

[0066] 5. Drying: use a dryer to dry the mussel meat at 70°C until the water content is lower than 20%.

[0067] 6. Packaging and finished products.

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Abstract

The invention discloses a method for processing dried mussels by the aid of strong brine. The method includes rinsing freshly collected mussels by seawater and removing sediment on the surfaces of themussels; carrying out temporary raising, to be more specific, transferring the cleaned muscles into the strong brine and temporarily raising the cleaned mussels in the strong brine; carrying out cooking, to be more specific, taking out the temporarily raised mussels, boiling the mussels in boilers and then cooking the mussels; separating shells from flesh, to be more specific, removing the shellsby the aid of vibrating screen type shell and flesh separators and acquiring the flesh by the aid of the vibrating screen type shell and flesh separators; drying the mussel flesh by the aid of dryingmachines; carrying out packaging to obtain finished products. The method has the advantages that the mode for temporarily raising the mussels in the strong brine is adopted, the strong brine obtainedin seawater desalination procedures can be reasonably utilized, the shell removal efficiency can be enhanced by the aid of certain proportions, temperatures and time, the sediment in internal organsand gills can be removed, and accordingly the quality of the products can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing dried mussels with concentrated brine. Background technique [0002] my country is a water-scarce country, and about 100 cities are severely water-scarce cities. Seawater desalination is an important way to solve coastal and island water use. Seawater desalination is the technical process of separating salt and water in seawater. By removing most of the salt in seawater, the treated seawater can meet the standards of domestic and production water. In the process of seawater desalination, a large amount of concentrated brine will be produced. The salt content of concentrated brine is generally 1.5 to 2 times that of the feed seawater. How to effectively utilize it is an urgent problem to be solved in the seawater desalination industry. Mussels, commonly known as "sea red", "shell vegetables" and "mussels", are one of the important cultured shellfis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
CPCA23L17/50
Inventor 姜维刘宇胡世伟严小军
Owner ZHEJIANG OCEAN UNIV
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