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A kind of honey mussels and preparation method thereof

A technology of honey and mussels, applied in the field of honey mussels and its preparation, which can solve the problems of many additives, adding pigments, negative effects, etc., and achieve the effect of tender and crisp texture and sweet and sour taste

Active Publication Date: 2016-01-06
ZHEJIANG MOCCAS FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the difference in the ratio and production process of the mussels products currently on the market, the mussels products have many additives, soft texture, and many fibers.
Thus, it has a negative effect on the taste of mussels products and affects their edibility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of honey mussels, consisting of the following components and weight percentages:

[0026] Greengage: 85%; Honey: 2%

[0027] White sugar: 8%; Salt: 1%;

[0028] Citric Acid: 1%; Aspartame: 1%;

[0029] High fructose syrup: 1%; Potassium sorbate: 1%.

[0030] The preparation method of honey mussels, comprising the following steps:

[0031] A: Preparation of sugar solution: white sugar and water are added to the jacketed pot and boiled, and then the remaining ingredients are added to the sugar water and stirred evenly; about 500-650 kg per pool;

[0032] B: Desalination: Put the raw materials into the rinsing pool, 500-650kg per pool, and stir every hour to make the desalination evenly. The time is 16-22 hours, and it needs to be soaked overnight;

[0033] C: Seasoning: Drain the sterilized green plums, pour them into the prepared seasoning liquid, soak for 5 days, stir 3 times a day for the first 3 days, and once a day for the next 2 days;

[0034] D: Drying:...

Embodiment 2

[0037] A kind of honey mussels, consisting of the following components and weight percentages:

[0038] Greengage: 75%; Honey: 1%

[0039] White sugar: 16.7%; table salt: 5%;

[0040] Citric acid: 2%; Aspartame: 0.1%;

[0041] High fructose syrup: 0.1%; Potassium sorbate: 0.1%.

[0042] The preparation method of honey mussels, comprising the following steps:

[0043] A: Preparation of sugar solution: white sugar and water are added to the jacketed pot and boiled, and then the remaining ingredients are added to the sugar water and stirred evenly; about 500-650 kg per pool;

[0044] B: Desalination: Put the raw materials into the rinsing pool, 500-650kg per pool, and stir every hour to make the desalination evenly. The time is 16-22 hours, and it needs to be soaked overnight;

[0045] C: Seasoning: Drain the sterilized green plums, pour them into the prepared seasoning liquid, soak for 5 days, stir 3 times a day for the first 3 days, and once a day for the next 2 days;

[0...

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PUM

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Abstract

The invention belongs to the technical field of foods and particularly relates to a honey mussel plum and a preparation method thereof. The invention also discloses the honey mussel plum which is prepared from the following components in percentage by weight: 75-85% of green plums, 1-2% of honey, 8-20% of white granulated sugar, 1-5% of table salt, 1-2% of citric acid, 0.1-1% of aspartame, 0.1-1% of fructose-glucose syrup and 0.1-1% of potassium sorbate. The preparation method of the honey mussel plum comprises the following steps: A, preparing a sugaring solution; B, desalting; C, seasoning; D, drying; and E, finishing. The honey mussel plum prepared by the method disclosed by the invention has the advantages that the fresh green plums are purchased and stored in a salinized way and then are adopted for preparing the honey mussel plum which is sweet and sour in taste, tender and crispy in texture and free of pigments.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a honey mussel and a preparation method thereof. Background technique [0002] Mussel plum is a snack with sour and sweet taste. Generally speaking, the main processing process of mussels is to pick the ripe greengage, also known as yellow plum. After washing and cleaning, put it in a canned container to marinate for several months, then take it out and dry it in the sun, and use it again. Sugar and other auxiliary materials are processed, and then dried again and again, and finally become mussels. Green-mouthed plum is a food that is more popular among people at present. However, due to the difference in proportioning and production process of the mussels products on the market, the mussels products have many additives, soft texture, many fibers, and pigments are added. Thereby play negative effect to the taste of green mouth plum products, have influenced its edibil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 宋永良
Owner ZHEJIANG MOCCAS FOOD IND
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