The invention relates to the field of
seafood processing, and discloses a thick-shell
mussel quality maintaining method based on steam and vacuum synergistic heating, which comprises the following steps: S1, pretreatment: firstly selecting fresh thick-shell mussels with the same size, and then taking complete
mussel meat by using a meat taking tool; s2, vacuum sealing: putting the
shellfish meat taken out in the step S1 into a food-grade
retort pouch, and immersing in a steam water bath at 95-100 DEG C, and S3,
seasoning and packaging: firstly preparing
seasoning liquid, then mixing the
seasoning liquid with the
shellfish meat cured in the step S2, and soaking for 45-60 minutes, so that the
flavor is uniformly permeated; and S4, low-temperature storage and
shelf life prediction: establishing a suitable
cold chain storage environment by using a refrigerator, and putting the vacuum
shellfish meat prepared in the step S3 into the refrigerator for storage. Through a steam vacuum synergistic heating technology, the limitation of a traditional single hot
processing technology is effectively overcome, compared with traditional boiling
water heating (BH), the juice
loss rate is reduced by 30% or above, and the
structural integrity of
muscle fibers is remarkably improved.