A method of processing dried mussels using concentrated brine

A technology of concentrated brine and dried mussels, which is applied in the field of processing dried mussels with concentrated brine, which can solve the problems of troublesome cleaning, high sediment content, and poor shelling effect, so as to reduce the difficulty of shelling and improve the efficiency of shelling Effect

Active Publication Date: 2022-02-18
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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  • A method of processing dried mussels using concentrated brine
  • A method of processing dried mussels using concentrated brine
  • A method of processing dried mussels using concentrated brine

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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 using concentrated brine, which comprises: washing freshly harvested mussels with sea water to remove the sediment on the surface; temporary cultivation: transferring the washed mussels into concentrated brine for temporary cultivation ;Steaming: Take out the temporarily raised mussels, put them in the boiler, boil them and then steam them; Separation of shell and meat: Use a vibrating sieve type shell and meat separator to remove the shells and get the meat; Drying: Use a dryer to dry the mussel meat; Packaging, finished product. The invention adopts the mode of temporary cultivation in concentrated brine, rationally utilizes the concentrated brine obtained in the seawater desalination process, and improves the shelling efficiency through a certain ratio, temperature and time, and removes the silt in viscera and gills, thereby improving product quality.

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 Patents(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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