Processing method of instant smoked mussels
A processing method and technology for mussels are applied in the field of mussel food processing, can solve problems such as lack of taste and inconvenience in eating canned food, and achieve the effects of preventing uneven texture, inhibiting the growth of microorganisms, and being convenient to eat.
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Embodiment 1
[0017] Embodiment one: a kind of processing method of instant smoked mussels, its concrete processing steps are:
[0018] Clean the mussels, put them into a cooking pot, control the weight ratio of water and mussels to 1:3, steam them at 90°C for 5 minutes, then remove them, remove the shells, take the meat and cool them, after cooling the mussels Put the meat into the container, then add the smoked soaking liquid mixed by spices, transglutaminase, smoked liquid and water to the mussel meat, wherein the content of chili oil is 1% of the weight of the mussel meat, Zanthoxylum bungeanum oil is 0.5%, transglutaminase is 1.5%, smoked liquid is 1.5%, water is 50%, and soaked at a temperature of 4°C for 4 hours, and the mussel meat is turned every 30 minutes during the soaking process Once, then filter out the smoked soaking liquid in the mussel meat, then dry it with low-temperature hot air for 45 minutes at a temperature of 50°C, and turn the mussel meat every 15 minutes. After th...
Embodiment 2
[0019] Embodiment two: a kind of processing method of instant smoked mussels, its concrete processing steps are:
[0020] Clean the mussels, put them into a cooking pot, control the weight ratio of water and mussels to 1:2, steam them at 85°C for 7 minutes, then remove them, shell them and take the meat and cool them down. After cooling, mussels Put the meat into the container, and then add the smoked soaking liquid mixed with spices, neutral protease, smoked liquid and water to the mussel meat, wherein the content of chili oil is 0.6% of the weight of mussel meat, pepper oil 0.3% neutral protease, 1.0% neutral protease, 1.5% smoked liquid, 50% water, soak for 5 hours at a temperature of 4°C, turn the mussel meat every 20 minutes during the soaking process, and then put the mussel meat Filter out the smoked soaking liquid in the mussel meat, then dry it with low-temperature hot air at 60°C for 30 minutes, and turn the mussel meat every 10 minutes. After drying, divide the muss...
Embodiment 3
[0021] Embodiment three: a kind of processing method of instant smoked mussels, its specific processing steps are:
[0022] Clean the mussels, put them in a cooking pot, control the weight ratio of water and mussels to 1:2.5, steam them at 85°C for 10 minutes, then remove them, shell them and take the meat and cool them. After cooling, mussels Put the meat into a container, and then add a smoked soaking liquid mixed with spices, neutral protease, smoked liquid and water to the mussel meat, wherein the content of chili oil is 1% of the weight of the mussel meat, pepper oil 0.5% of dispase, 1.5% of neutral protease, 1.5% of smoked liquid, and 30% of water, and soaked for 3 hours at a temperature of 10°C. During the soaking process, the mussel meat was turned every 30 minutes, and then the mussel meat was Filter out the smoked soaking liquid in the mussel meat, then dry it with low-temperature hot air at 50°C for 45 minutes, and turn the mussel meat every 15 minutes. After drying...
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