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.

Active Publication Date: 2011-08-17
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing method of canned smoked mussels is to steam the mussels first, remove the meat and remove the shreds, then put the mussel meat flat on the conveyor belt and send it to the smoker for smoking and roasting, and finally inject a certain amount of heated vegetable oil. Timely sealing and back pressure sterilization; although the canned smoked mussels processed by this method can be stored for a long time, the taste is lacking, and the canned food is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a processing method of instant smoked mussels. The processing method is characterized by comprising the following specific processing steps: cleaning and stewing the mussels; shelling, taking meat and cooling; adding smoking and soaking solution into the meat of the mussels and soaking; filtering out the smoking and soaking solution, and performing low-temperature hot air drying on the meat of the mussels; performing vacuum-packaging; and sterilizing. The processing method has the advantages that the smoking and soaking solution containing smoking solution is used for soaking the meat of the mussels, thereby being capable of inhibiting growth of microbes, eliminating the need of adding a preservative during the processing process of the meat of the mussel, increasing the safety of the instant mussels and prolonging the shelf life; furthermore, a protease is added into the meat of the mussels during the processing process, thereby increasing the elasticity and the chewy property of the meat of the mussels, and greatly improving the mouthfeel; furthermore, the low-temperature hot air drying is adopted, thereby being capable of preventing non-uniform texture caused by too fast local drying under the high-temperature drying condition, and further improving the mouthfeel of products; and in addition, the instant smoke mussels are very convenient to take.

Description

technical field [0001] The invention relates to a processing method of mussel food, in particular to a processing method of instant smoked mussel. Background technique [0002] Mussels are commonly known as "sea red" and "mussels". It contains a variety of proteins, minerals and vitamins. It enjoys the reputation of "eggs in the sea" and is one of the most popular marine shellfish. At present, the processed products of mussels in the domestic and foreign markets are mainly frozen products, dry products and canned foods, and there are also a small number of smoked mussel foods. [0003] At present, the processing method of canned smoked mussels is to steam the mussels first, remove the meat and remove the shreds, then put the mussel meat flat on the conveyor belt and send it to the smoker for smoking and roasting, and finally inject a certain amount of heated vegetable oil. Timely sealing and anti-pressure sterilization; although the canned smoked mussels processed by this m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 徐嘉杰苏秀榕黄健章超桦秦小明裘迪红
Owner NINGBO UNIV
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