The invention relates to a method for preparing canned
mactra veneriformis with primary taste, which comprises the steps of
material selection, acceptance, selection, sand
spitting, grading and selection, detection of mud clams, adding of concentrated clam soup and fine rice
wine, vacuum sealing, sterilization and cooling, inspection under a constant temperature, boxing up and the like, specifically, selecting the
mactra veneriformis of which heavy
metal content, microbial indicators,
saxitoxin and the like meeting relevant standards to carry out sand
spitting and purification: wherein the
water temperature is 20 DEG C to 30 DEG C, the
salinity is 1.5% to 3.5%, and the time for
spitting sand is 24 hours; then added 30g according to the proportion of 2:1 of the concentrated clam soup to the fine rice
wine; packaging and sealing at a 700mm Hg
vacuum level, wherein the sterilization formula is 5-5-5min / 125 DEG C;
cooling down to a
water temperature of 10 DEG C; and storing in a refrigerated warehouse after reaching commercial
sterility through inspection. According to the method provided by the invention, the
mactra veneriformis meat, not subjected to strong
flavor conditioning but added with the special fine rice
wine mixed with the primary taste soup, is processed into the special canned food with primary taste and has the advantages of simpleness in
processing, convenience for eating and delicious taste, which provide a reference for promoting the utility value of mactra veneriformis and other low-value conches.