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Fast processing method of freshwater mussel meat

A processing method and shellfish technology, which is applied in the field of rapid processing of freshwater shellfish meat, can solve the problems of not being able to eat immediately, short shelf life, and poor taste, and achieve the effects of long shelf life, less nutritional loss, and improved efficiency

Inactive Publication Date: 2016-06-15
HUNAN UNIV OF ARTS & SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of shellfish meat is basically to kill the shellfish first and then freeze the meat. This method has a short shelf life and poor taste. instant

Method used

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  • Fast processing method of freshwater mussel meat

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Effect test

Embodiment 1

[0017] The fast processing method of this freshwater shellfish meat of the present invention comprises the following steps:

[0018] (1) Resting: Preliminary cleaning of the purchased freshwater shellfish and resting for about 24 hours;

[0019] (2) Warm water maintenance: transfer the shellfish to a warm water tank with a water temperature of 32°C and keep it for 1 hour;

[0020] (3) Steam cooking: Transfer the shellfish kept in warm water to the steam channel. The steam channel is divided into two sections, namely, the front steam channel 1.1 and the rear steam channel 1.2; the front steam channel 1.1 is 2 meters long, and the rear steam channel 1.2 2 meters long, the front and rear sections of the steam channel 1 are separated by a heat shield 2, and the front section steam channel 1.1 and the rear section steam channel 1.2 are respectively equipped with a front conveyor belt 3 and a rear conveyor belt 4, and the front section The conveyor belt 3 and the rear conveyor belt...

Embodiment 2

[0025] This fast processing method for freshwater shellfish meat comprises the following steps:

[0026] (1) Resting: Preliminary cleaning of the purchased freshwater shellfish and resting for about 24 hours;

[0027] (2) Warm water maintenance: transfer the shellfish to a warm water tank with a water temperature of 28°C and keep it for 2 hours;

[0028] (3) Steam cooking: Transfer the shellfish kept in warm water to the steam channel. The steam channel is divided into two sections, namely, the front steam channel 1.1 and the rear steam channel 1.2; the front steam channel 1.1 is 3 meters long, and the rear steam channel 1.2 1.5 meters long, the front and rear sections of the steam channel 1 are separated by a heat shield 2, and the front section steam channel 1.1 and the rear section steam channel 1.2 are respectively equipped with a front conveyor belt 3 and a rear conveyor belt 4, and the front The conveyor belt 3 and the rear conveyor belt 4 are connected up and down and ...

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Abstract

The invention discloses a fast processing method of freshwater mussel meat. The fast processing method of freshwater mussel meat comprises the following steps: tranquilly breeding the freshwater mussels, preserving the mussels in warm water, cooking the preserved mussels by steam, directly taking the cooked mussel meat, pickling the mussel meat, filtering the pickled mussel meat, and carrying out sterilizing, packing and so on. The mussel meat processed by the fast processing method disclosed by the invention is crispy, tender and soft in texture as well as free of the smell of mud; the mussel meat also preserves original flavor of the mussel meat, and is small in nutrition lose; moreover, the mussel meat has relatively long shelf life and shorter processing circle when compared with prior art, and is free of additional killing work, so that the fast processing method is improved in efficiency and reduced in cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fast processing method for freshwater shellfish. Background technique [0002] Shellfish meat is delicious, nutritious, high in protein, low in fat, and has the effect of lowering cholesterol and blood fat. At present, the processing of shellfish meat is basically to kill the shellfish first and then freeze the meat. This method has a short shelf life and poor taste. ready to eat. Contents of the invention [0003] In view of the deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a fast processing method for freshwater shellfish meat, and the processed shellfish meat has a good taste. [0004] The technical solution of the present invention: the fast processing method of freshwater shellfish meat is characterized in that it comprises the following steps: [0005] (1) Resting: Preliminary cleaning of the purchased fresh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/50
Inventor 杨品红
Owner HUNAN UNIV OF ARTS & SCI
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