CN102150896B - Processing method of instant smoked mussels - Google Patents

Abstract

The invention discloses a processing method of ready-to-eat smoked mussels, which is characterized in that the specific processing steps are as follows: cleaning and cooking the mussels → shelling and taking the meat and cooling → adding smoked soaking liquid to the mussel meat and soaking → Filter out the smoked soaking liquid and dry the mussel meat with low-temperature hot air→vacuum packaging→sterilize; the advantage is that the mussel meat can be inhibited from the growth of microorganisms due to soaking the mussel meat with the smoked soaking liquid containing the smoked liquid, so that the mussel meat can There is no need to add preservatives during processing, which increases the safety of instant mussels and prolongs the shelf life, and protease is added to mussel meat during processing, which increases the elasticity and chewiness of mussel meat and greatly improves the taste ; Moreover, the use of low-temperature hot air drying can prevent uneven texture caused by excessive local drying under high-temperature drying conditions, thereby further improving the taste of the product; in addition, it is also very convenient to eat.

Description

A kind of processing method of instant smoked mussels

technical field

The invention relates to a processing method of mussel food, in particular to a processing method of instant smoked mussel.

Background technique

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.

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 method can be stored for a long time, the taste is lacking, and the canned food is inconvenient to eat.

Contents of the invention

The technical problem to be solved by the present invention is to provide a processing method for instant smoked mussels that can ensure product quality, good taste and is convenient to eat.

The technical scheme adopted by the present invention to solve the above-mentioned technical problems is: a processing method of instant smoked mussels, and its specific processing steps are: cleaning and cooking mussels→shelling and taking meat and cooling→adding mussel meat Smoke the soaking liquid and soak → filter the smoked soaking liquid and dry the mussel meat with low-temperature hot air → vacuum pack → sterilize.

The processing technology for cleaning and cooking mussels is as follows: clean the mussels, and then put them into a cooking pot for cooking, wherein the weight ratio of water to mussels is controlled to be 1:2-3, and the cooking water temperature is 85-90 ℃, and the cooking time is 5-10 minutes.

The process of adding smoked soaking liquid to the mussel meat and soaking is as follows: put the mussel meat into a container, and then add a mixture of spices, protease, smoked liquid and water to the mussel meat. Smoked soaking liquid, wherein the content of spices is 0.5-2% of the weight of mussel meat, the content of protease is 0.5-4% of the weight of mussel meat, the content of smoked liquid is 1-2% of the weight of mussel meat, The water content is 30-50% of the weight of the mussel meat, and soaked at a temperature of 4-15°C for 2-5 hours.

The spices are prepared by mixing chili oil and prickly ash oil in a ratio of 2:1.

The protease is compound protease, neutral protease or transglutaminase.

During the process of soaking the mussel meat with the smoked soaking liquid, turn the mussel meat every 20-30 minutes.

The processing technology of filtering out the smoked soaking liquid and drying the mussel meat with low-temperature hot air is as follows: filtering out the smoked soaking liquid in the mussel meat, and then performing low-temperature hot-air drying at a temperature of 45-70°C for 20 ~50min, during the drying process, turn the mussel meat every 10~15min.

The sterilization process is as follows: the vacuum-packed mussel meat is sterilized at a temperature of 80-100° C. for 20-40 minutes.

The sterilization process is as follows: the vacuum-packed mussel meat is subjected to microwave sterilization for 40-240 seconds.

The sterilization process is as follows: the vacuum-packed mussel meat is irradiated and sterilized.

Compared with the prior art, the present invention has the advantages of soaking the mussel meat with the smoked soaking liquid containing the smoked liquid, which can inhibit the growth of microorganisms, so that the mussel meat does not need to add preservatives in the processing process, and increases the consumption of instant food. The safety of mussels extends the shelf life, and protease is added to the mussel meat during processing, which increases the elasticity and chewiness of the mussel meat, and greatly improves the taste; and the use of low-temperature hot air drying can prevent drying at high temperature Inhomogeneous texture caused by partial drying under certain conditions further improves the taste of the product; in addition, it is also very convenient to eat.

Detailed ways

The present invention is described in further detail below.

Embodiment one: a kind of processing method of instant smoked mussels, its concrete processing steps are:

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 0.5%, transglutaminase 1.5%, smoke liquid 1.5%, water 50%, soak at 4°C for 4 hours, turn the mussel meat 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 the drying is completed, divide the mussel meat Vacuum-packed in flexible packaging, and finally sterilized at 100°C for 30 minutes.

Embodiment two: a kind of processing method of instant smoked mussels, its concrete processing steps are:

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 mussel meat into soft packages for vacuum packaging , and finally sterilized for 90s in a microwave instrument at 1000w.

Embodiment three: a kind of processing method of instant smoked mussels, its specific processing steps are:

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, divide the mussel meat into soft packages for vacuum packaging , and finally sterilized for 120s in a 1000w microwave instrument.

Embodiment four: a kind of processing method of instant smoked mussels, its specific processing steps are:

Clean the mussels, put them into a cooking pot, control the weight ratio of water and mussels to 1:2, steam them at 90°C for 6 minutes, then remove them, shell them and take the meat and cool them. After cooling, mussels Put the meat into the container, and then add the smoked soaking liquid mixed with spices, compound protease, smoked liquid and water to the mussel meat, wherein the content of chili oil is 1% of the weight of mussel meat, and the pepper oil is 1%. 0.5%, 2% compound protease, 2% smoked liquid, 40% water, soak for 2 hours at 15°C, turn the mussel meat every 25 minutes during the soaking process, and then put the mussel meat Filter out the smoked soaking liquid, then dry it with low-temperature hot air at 55°C for 45 minutes, and turn the mussel meat every 15 minutes. After drying, divide the mussel meat into soft packages for vacuum packaging, and finally The vacuum-packed mussel meat is irradiated and sterilized at a dose of 8kGy.

In the above examples, the smoked liquid used was provided by Azelis International Trade (Shanghai) Co., Ltd., and the compound protease was provided by Guangxi Nanning Pangbo Bioengineering Co., Ltd. Other smoked liquids and proteases available in the market can also be used .

Claims (8)

1. A processing method for instant smoked mussels, characterized in that its specific processing steps are: cleaning and cooking mussels → shelling and taking the meat and cooling → adding smoked soaking liquid to the mussel meat and soaking → filtering Remove the smoked soaking liquid and dry the mussel meat with low-temperature hot air→vacuum packaging→sterilization; The process of adding smoked soaking liquid to the mussel meat and soaking is as follows: put the mussel meat into a container, and then add spices, transglutaminase, smoked liquid and water to the mussel meat. The mixed smoked soaking solution, wherein the content of spices is 0.5-2% of the weight of mussel meat, the content of transglutaminase is 0.5-4% of the weight of mussel meat, and the content of smoked liquid is 0.5-2% of the weight of mussel meat. 1-2% of the weight of the mussel meat, the water content is 30-50% of the weight of the mussel meat, and soaked at a temperature of 4-15°C for 2-5 hours. 2. a kind of processing method of instant smoked mussels as claimed in claim 1 is characterized in that the processing technology of described cleaning, cooking mussels is: mussels are cleaned, then put into cooking pot and cook , wherein the weight ratio of control water to mussels is 1:2-3, the cooking water temperature is 85-90°C, and the cooking time is 5-10 min. 3. A processing method of instant smoked mussels as claimed in claim 1, characterized in that said spices are prepared by mixing chili oil and prickly ash oil in a ratio of 2:1. 4. The processing method of a kind of instant smoked mussels as claimed in claim 1, characterized in that in the process of soaking the mussels in the smoked soaking liquid, the mussels are turned every 20 to 30 minutes. 5. The processing method of a kind of ready-to-eat smoked mussels as claimed in claim 1, characterized in that the processing technology of filtering out the smoked soaking liquid and carrying out low-temperature hot air drying of the mussel meat is as follows: Filter out the smoked soaking liquid, and then dry it with low-temperature hot air at a temperature of 45-70°C for 20-50 minutes. During the drying process, turn the mussel meat every 10-15 minutes. 6. A processing method of instant smoked mussels as claimed in claim 1, characterized in that the sterilization process is: put the vacuum-packed mussel meat at a temperature of 80-100°C for 20-20°C. 40min. 7. A processing method of instant smoked mussels according to claim 1, characterized in that said sterilization process is: subjecting vacuum-packed mussel meat to microwave sterilization for 40-240 seconds. 8. The processing method of a kind of instant smoked mussel as claimed in claim 1, characterized in that said sterilization process is: irradiating and sterilizing the vacuum-packed mussel meat.