CN100486460C - Pot stewed mussel, and its making method - Google Patents
Pot stewed mussel, and its making method Download PDFInfo
- Publication number
- CN100486460C CN100486460C CNB2005100603014A CN200510060301A CN100486460C CN 100486460 C CN100486460 C CN 100486460C CN B2005100603014 A CNB2005100603014 A CN B2005100603014A CN 200510060301 A CN200510060301 A CN 200510060301A CN 100486460 C CN100486460 C CN 100486460C
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- mussel
- meat
- thick gravy
- condiment
- manufacture method
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
A stewed mussel packed in sealed mode is composed of the mussel meat and stewing soup. Its preparing process includes such steps as cooking mussel, taking its meat, mixing it with flavouring, and packing it along with the stewing soup. Its advantage is less loss of its nutrients.
Description
What technical field the present invention relates to is a kind of pot stewed mussel and manufacture method thereof, the method field that belongs to food and make food.
The background technology mussel is commonly called as " mussel ", is the marine products treasures, and according to one's analysis, every hectogram scallop meat contains protein 10.8 grams, comprising the amino acid of 8 kinds of needed by human such as valine, leucine.Mussel also contains various trace elements such as the manganese, zinc, selenium, iodine of multivitamin and needed by human.According to another research, also contain the necessary aliphatic acid of human body in the mussel fat, and the content of saturated fatty acid is lower, and the content of unrighted acid is higher relatively.Mussel also has very high medicinal and dietotherapy effect.At present, mussel is based on aquatic foods product and dry product, but the people that the chance eaten raw arranged is seldom, and dry product taste and nutritive value is impaired and its edible process trouble not only.Salt curing food and quick-frozen goods have been arranged for this reason on the market, and these goods is edible also inconvenient equally, and or nutrition is impaired or it is difficult to preserve.
Summary of the invention is at above-mentioned deficiency, the present invention will solve single, the inconvenient eating of mussel food taste exactly, and can not allow the non-mussel resident of production area enjoy the deliciousness of mussel and the technical problem of complete nutrition, good taste, mussel food with long preservation period, i.e. pot stewed mussel and manufacture method thereof have been designed.
Pot stewed mussel provided by the invention is with seal-packed ripe mussel meat, also have thick gravy in the packing, and the weight ratio of mussel meat and thick gravy is 1: 0.5-0.8.
Pot stewed mussel provided by the invention has white granulated sugar 4-10%, refined salt 2-6%, monosodium glutamate 0.5-1%, yellow rice wine 0.3-0.6%, cumin powder 0.2-0.4%, vanilla 0.1-0.2% in mussel meat in packing and the thick gravy gross weight.
The manufacture method of pot stewed mussel provided by the invention, elder generation extracts mussel meat after mussel is with the shell slaking, then mussel meat and condiment is mixed and stirred, and connects halogen at last and packs.
The manufacture method of pot stewed mussel provided by the invention is to carry out with the method for poach with the mussel slaking.
The manufacture method of pot stewed mussel provided by the invention, the soup juice of gained when adding the mussel slaking when mussel meat and condiment are mixed and stirred.
The manufacture method of pot stewed mussel provided by the invention adds water boiling in 120 ℃ before mussel meat and condiment mixed and stirred.
Pot stewed mussel provided by the invention and manufacture method thereof, but to people provide a kind of through the direct-edible long preservation of slaking, seasoning to transport to the edible mussel food in non-producing region, wherein manufacture method is simple, mussel nutrition is destroyed few.
The specific embodiment 1, a kind of pot stewed mussel, be with the ripe of bottle packing and through the mussel meat of seasoning, mussel meat 150 grams, thick gravy 100 grams are wherein arranged, said flavouring is mussel meat and thick gravy (percentage by weight): white granulated sugar 7%, refined salt 3%, monosodium glutamate 0.8%, yellow rice wine 0.35%, cumin powder 0.35%, vanilla 0.1%.
2, a kind of pot stewed mussel, be with the ripe of bag packing and through the mussel meat of seasoning, mussel meat 90 grams, thick gravy 47 grams are wherein arranged, said flavouring is mussel meat and thick gravy (percentage by weight): white granulated sugar 4%, refined salt 4%, monosodium glutamate 0.5%, yellow rice wine 0.3%, cumin powder 0.4%, vanilla 0.15%.
3, a kind of pot stewed mussel, be with the ripe of jar packing and through the mussel meat of seasoning, mussel meat 180 grams, thick gravy 140 grams are wherein arranged, said flavouring is mussel meat and thick gravy (percentage by weight): white granulated sugar 8%, refined salt 6%, monosodium glutamate 0.7%, yellow rice wine 0.6%, cumin powder 0.2%, vanilla 0.2%.
4, a kind of manufacture method of pot stewed mussel, extract mussel meat after earlier mussel being with the shell slaking, then mussel meat and condiment are mixed and stirred, connect halogen at last and pack, added flavouring is (percentage by weight) of mussel meat and thick gravy: white granulated sugar 6%, refined salt 5%, monosodium glutamate 0.6%, yellow rice wine 0.5%, cumin powder 0.3%, vanilla 0.12%.
5, a kind of manufacture method of pot stewed mussel, its processing step is: will adopt earlier mussel sort, wash and choose defective mussel and foreign material, and by size the classification; Peel off after being with shell to boil mussel then and get meat, choose simultaneously and remove damaged mussel meat; Again mussel meat is added water boiling in 120 ℃; Mussel meat and condiment are mixed and stirred, said flavouring is (percentage by weight) of mussel meat and thick gravy: white granulated sugar 10%, refined salt 2%, monosodium glutamate 1%, yellow rice wine 0.4%, cumin powder 0.25%, vanilla 0.18% again; After the sterilization encapsulation.
6, a kind of manufacture method of pot stewed mussel, not existing together of its processing step and example 5 is not boiling before the seasoning, and the soup juice of gained when adding the mussel slaking after seasoning.
Claims (4)
1, a kind of pot stewed mussel, be with seal-packed ripe mussel meat, it is characterized in that also having thick gravy in the packing, and the weight ratio of mussel meat and thick gravy is 1: 0.5～0.8, the composition of said thick gravy with the mussel meat in packing and thick gravy gross weight in respect of condiment: white granulated sugar 4～10%, refined salt 2～6%, monosodium glutamate 0.5～1%, yellow rice wine 0.3～0.6%, cumin powder 0.2～0.4%, the soup juice that adds water boiling gained before resulting soup juice or ripe mussel meat and aforementioned condiment mix and stir during the mussel slaking of vanilla 0.1～0.2% and its surplus.
2, a kind of manufacture method of pot stewed mussel as claimed in claim 1 is extracted mussel meat after it is characterized in that earlier mussel being with the shell slaking, then mussel meat and condiment is mixed and stirred, and adds said soup juice at last and packs.
3, the manufacture method of pot stewed mussel as claimed in claim 2 is characterized in that with the mussel slaking it being to carry out with the method for poach.
4, the manufacture method of pot stewed mussel as claimed in claim 2 adds water boiling in 120 ℃ before it is characterized in that mussel meat and condiment mixed and stirred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100603014A CN100486460C (en) | 2005-08-01 | 2005-08-01 | Pot stewed mussel, and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100603014A CN100486460C (en) | 2005-08-01 | 2005-08-01 | Pot stewed mussel, and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1751603A CN1751603A (en) | 2006-03-29 |
| CN100486460C true CN100486460C (en) | 2009-05-13 |
Family
ID=36678697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100603014A Expired - Fee Related CN100486460C (en) | 2005-08-01 | 2005-08-01 | Pot stewed mussel, and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100486460C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317674B (en) * | 2008-07-10 | 2012-01-11 | 陈传江 | Scallop instant foods and preparation thereof |
| CN101611896B (en) * | 2009-07-31 | 2011-08-17 | 大连海琳水产食品有限公司 | Method for processing spicy scallop meat |
| CN101803763A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Shellfish with pickled peppers |
| CN101972006A (en) * | 2010-11-26 | 2011-02-16 | 郑根仕 | Method for manufacturing instant mussel meat |
| CN102669745B (en) * | 2012-05-16 | 2013-06-05 | 福州金富琳食品有限公司 | Processing method for normal-temperature storage of instant mussels |
| CN104116092A (en) * | 2013-04-26 | 2014-10-29 | 山东省烟台市水产供销公司 | Making method for mussels with original juice |
-
2005
- 2005-08-01 CN CNB2005100603014A patent/CN100486460C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 贻贝养殖变革渔民生活. 李建.浙江经济报. 2002 |
| 贻贝养殖变革渔民生活. 李建.浙江经济报. 2002 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1751603A (en) | 2006-03-29 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090513 Termination date: 20110801 |