CN102919902A - Processing method of soft baked mussels - Google Patents
Processing method of soft baked mussels Download PDFInfo
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- CN102919902A CN102919902A CN2012104275589A CN201210427558A CN102919902A CN 102919902 A CN102919902 A CN 102919902A CN 2012104275589 A CN2012104275589 A CN 2012104275589A CN 201210427558 A CN201210427558 A CN 201210427558A CN 102919902 A CN102919902 A CN 102919902A
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Abstract
The invention provides a processing method of soft baked mussels. The processing method includes the following steps in sequence: 1, sorting; 2, cooking; 3, shelling; 4, soaking; 5, baking: a semi-finished product after being seasoned is baked at the temperature of 165-175 DEG C until moisture content is 40-45; a flavoring agent comprises, by weight, 25-35 parts of water, 6-10 parts of sugar, 1.8-2.0 parts of salt, 0.7-1.0 part of monosodium glutamate, 0.3-0.5 part of citric acid and 0.1-0.3 part of succinic acid; 6, packing; and 7, sterilizing. Compared with the prior art, temperature control of the whole machining process of the soft braked mussels is strict, loss of mussel nutritional ingredient is reduced, and original delicious taste of mussel meat is retained. Use of additive is controlled in the machining process, edible safety of food is guaranteed, the whole machining process is simple to operate, environment-friendly and free of pollution. The processing method of soft baked mussels well solves the problem that retention time of the mussels is short, and is worth popularizing.
Description
Technical field
The present invention relates to a kind of marine products processing method, especially refer to the processing method of a kind of soft roasting mussel.
Background technology
The shellfish meat of mussel claims again mussel, and the nutritive value of mussel is very high, and certain medical value is arranged, and it guarantees that the nutrition supply of brain and body movement has positive effect, so there is the people to claim that mussel is " marine egg " to enhancing metabolism.But being difficult for preserving after the mussel results, generally all is to be processed into dry product after it is boiled therefore.
Existing a kind of application number is 201110070214.2 and is called that the Chinese invention patent application of " processing method of a kind of instant sootiness mussel " discloses the processing method of a kind of instant sootiness mussel, and its concrete procedure of processing is: clean, meat is got in boiling mussel → shelling and cooling → add in the mussel meat also immersion → elimination sootiness soak and mussel meat carried out low temperature heated-air drying → vacuum packaging → sterilization of sootiness soak; The advantage of the method is owing to soaking mussel meat with the sootiness soak that contains smoke solution, can suppress microbial growth, make mussel meat in process, need not to add anticorrisive agent, increased the security of instant mussel, prolonged the shelf-life, and in process, in mussel meat, added protease, increased the elasticity of mussel meat and chewed strength, improved mouthfeel; And adopt the low temperature heated-air drying can prevent that the texture that causes because local desiccation is too fast is inhomogeneous under the high temperature drying condition, thereby also further improved the mouthfeel of product; In addition, edible also more convenient.But this invention utilizes sootiness spices fumersion food, and not only technique is complicated, and may have the health that is unfavorable for the eater, so its processing method is still waiting to improve.
Summary of the invention
Technical problem to be solved by this invention be a kind of easy to process, long shelf-life is provided for above-mentioned prior art problem, mouthfeel is good and the processing method of a kind of soft roasting mussel of instant.
The present invention solves the problems of the technologies described above the technical scheme that adopts: the processing method of a kind of soft roasting mussel is characterized in that may further comprise the steps successively:
One, selects materials: choose the mussel that needs processing;
Two, boiling: it is 90～100 ℃ water that mussel is placed temperature, boiling 5～8 minutes;
Three, shell: the mussel of boiling is shelled into semi-finished product in temperature is environment below 21 ℃;
Four, soak: semi-finished product were soaked 7～9 hours in temperature is 0～5 ℃ flavor enhancement;
Five, baking: be to be baked to moisture to 40～45% in 165～175 ℃ with the semi-finished product after the seasoning in temperature: the prescription of described flavor enhancement consists of: 25～35 parts in water, 6～10 parts of sugar, 1.8～2.0 parts of salt, 0.7～1.0 part of monosodium glutamate, 0.3～0.5 part of citric acid, 0.1～0.3 part of butanedioic acid, and described part is weight portion;
Six, packing: the product after will toasting carries out vacuum packaging;
Seven, sterilization: be to carry out sterilization in 90～95 ℃ with the package body after the vacuum packaging in temperature again; Take out after the sterilization and be finished product.
Above-mentioned percentage is mass percent.
As improvement, in the described step 2, the volume ratio of described mussel and water is: mussel: water=2: 1.
As improvement, package body is sterilization 55～65 minutes in 90～95 ℃ in temperature in the described step 7.
As improvement, in the described step 5: described baking is in the Far-infrared tunnel type baking box, and temperature is controlled at toasted in 165～175 ℃ 5～6 minutes, is controlled at 40～45% to the semi-finished product moisture, and described percentage is mass percent.
As improvement, in the described step 6, the described vacuum packing machine that is packaged in carries out vacuum packaging.
As improvement, the semi-finished product after soaking in described step 4 are cold air drying 7 hours in 20～25 ℃ in temperature first, and then enter step 5.
As improvement, the package body after the described sterilization is preserved in temperature is environment below 10 ℃.
Compared with prior art, the whole process of this soft roasting mussel is to the temperature and time of strict controlled working, thereby effectively reduces the loss of mussel nutritional labeling and kept the mouthfeel of shellfish meat deliciousness; The more important thing is, the present invention adopts homemade flavor enhancement prescription, has obtained the better mouthfeel of processed food, has to be with in salty sweetly, sweet middle band is sour, in the acid with crisp sensation, be well received by consumers, distributors strives and places an order; Also have, this processing method is adding preservative agent not, has further improved the edible security of mussel; And whole process is simple to operate, green non-pollution, and make the holding time of food longer by vacuum packaging, so be a kind of very practical mussel processing method.
The specific embodiment
The invention will be further described below in conjunction with the specific embodiment.
The processing method of embodiment one, a kind of soft roasting mussel, its concrete procedure of processing is:
Choose fresh mussel, mussel is washed with clear water, do the wash silt, put into digester and add entry, the volume ratio of water and mussel is 1: 2, the control temperature is at 95 ℃, boiling 8min, then pull out, the mussel of boiling is shelled, remove the bamboo silk, temperature is controlled at below 21 ℃, and then rinses the silt of mussel meat remained on surface well with clear water, and the control temperature is below 21 ℃, then in mussel meat, add white sugar, salt, monosodium glutamate, the soak that citric acid butanedioic acid and water mix, and under 0 ℃ of low temperature, soak infiltration 8 hours, wherein water is 30 parts, 8 parts of white sugar, 1.8 parts of salt, 0.8 part of monosodium glutamate, 0.3 part of citric acid, 0.2 part of butanedioic acid, described part is mass parts.After immersion is finished the soak in the mussel meat filtered and with 25 ℃ of cold air dryings of temperature 7 hours, then be positioned in the Far-infrared tunnel type baking box and set temperature at 165 ℃ of baking 5min, carry out vacuum packaging with continuous vacuum packaging machine after finishing, last 95 ℃ of sterilizations of carrying out 1 hour.The final finished moisture is controlled at storage below 40%, 10 ℃.
The processing method of embodiment two, a kind of soft roasting mussel, its concrete procedure of processing is:
Choose fresh mussel, mussel is washed with clear water, do the wash silt, put into digester and add entry, the volume ratio of water and mussel is 1: 2, the control temperature is at 100 ℃, boiling 5min, then pull out, the mussel of boiling is shelled, remove the bamboo silk, temperature is controlled at below 21 ℃, and then rinses the silt of mussel meat remained on surface well with clear water, and the control temperature is below 21 ℃, in mussel meat, add white sugar again, salt, monosodium glutamate, the soak that citric acid butanedioic acid and water mix, and under 2 ℃ of low temperature, soak infiltration 8 hours, wherein water is 25 parts, 6 parts of white sugar, 1.8 parts of salt, 1.0 parts of monosodium glutamates, 0.4 part of citric acid, 0.1 part of butanedioic acid, described part is mass parts.After immersion is finished the soak in the mussel meat filtered and in temperature 20 ℃ of cold air dryings 7 hours, then be positioned in the Far-infrared tunnel type baking box and set temperature at 170 ℃ of baking 6min, carry out vacuum packaging with continuous vacuum packaging machine after finishing, last 90 ℃ of sterilizations of carrying out 1 hour.The final finished moisture is controlled at storage below 40%, 10 ℃.
The processing method of embodiment three, a kind of soft roasting mussel, its concrete procedure of processing is:
Choose fresh mussel, mussel is washed with clear water, do the wash silt, put into digester and add entry, the volume ratio of water and mussel is 1: 2, the control temperature is at 100 ℃, boiling 5min, then pull out, the mussel of boiling is shelled, remove the bamboo silk, temperature is controlled at below 21 ℃, and then rinses the silt of mussel meat remained on surface well with clear water, and the control temperature is below 21 ℃, in mussel meat, add white sugar again, salt, monosodium glutamate, the soak that citric acid butanedioic acid and water mix, and under 5 ℃ of low temperature, soak infiltration 8 hours, wherein water is 35 parts, 10 parts of white sugar, 2.0 parts of salt, 1.0 parts of monosodium glutamates, 0.5 part of citric acid, 0.3 part of butanedioic acid, described part is mass parts.After immersion is finished the soak in the mussel meat filtered and in temperature 25 ℃ of cold air dryings 7 hours, then be positioned in the Far-infrared tunnel type baking box and set temperature at 175 ℃ of baking 6min, carry out vacuum packaging with continuous vacuum packaging machine after finishing, carry out 1 sterilization at 95 ℃ at last.The final finished moisture is controlled at storage below 45%, 10 ℃.
Claims (7)
1. the processing method of a soft roasting mussel is characterized in that may further comprise the steps successively:
One, selects materials: choose the mussel that needs processing;
Two, boiling: it is 90～100 ℃ water that mussel is placed temperature, boiling 5～8 minutes;
Three, shell: the mussel of boiling is shelled into semi-finished product in temperature is environment below 21 ℃;
Four, soak: semi-finished product were soaked 7～9 hours in temperature is 0～5 ℃ flavor enhancement;
Five, baking: be to be baked to moisture to 40～45 in 165～175 ℃ with the semi-finished product after the seasoning in temperature: the prescription of described flavor enhancement consists of: 25～35 parts in water, 6～10 parts of sugar, 1.8～2.0 parts of salt, 0.7～1.0 part of monosodium glutamate, 0.3～0.5 part of citric acid, 0.1～0.3 part of butanedioic acid, and described part is weight portion;
Six, packing: the product after will toasting carries out vacuum packaging;
Seven, sterilization: be to carry out sterilization in 90～95 ℃ with the package body after the vacuum packaging in temperature again; Take out after the sterilization and be finished product.
Above-mentioned percentage is mass percent.
2. processing method according to claim 1, it is characterized in that: in the described step 2, the volume ratio of described mussel and water is mussel: water=2: 1.
3. processing method according to claim 1 is characterized in that: package body is sterilization 55～65 minutes in 90～95 ℃ in temperature in the described step 7.
4. processing method according to claim 1, it is characterized in that: in the described step 5: described baking is in the Far-infrared tunnel type baking box, temperature is controlled at toasted in 165～175 ℃ 5～6 minutes, was controlled at 40～45% to the semi-finished product moisture, and described percentage is mass percent.
5. processing method according to claim 1, it is characterized in that: in the described step 6, the described vacuum packing machine that is packaged in carries out vacuum packaging.
6. processing method according to claim 1 is characterized in that: the semi-finished product after soaking in described step 4 are cold air drying 7 hours in 20～25 ℃ in temperature first, and then enter step 5.
7. arbitrary described processing method in 6 according to claim 1 is characterized in that: the package body after the described sterilization is preserved in temperature is environment below 10 ℃.
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| CN201210427558.9A CN102919902B (en) | 2012-10-22 | 2012-10-22 | Processing method of soft baked mussels |
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| CN201210427558.9A CN102919902B (en) | 2012-10-22 | 2012-10-22 | Processing method of soft baked mussels |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766978A (en) * | 2014-01-17 | 2014-05-07 | 福建中海烤鳗有限公司 | Making method of roasted mussel shashliks |
| CN105941583A (en) * | 2016-05-27 | 2016-09-21 | 湖南文理学院 | Rapid processing method for increasing snail dressing percentage |
| CN106262039A (en) * | 2016-08-22 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Vietnam white clam processing technique |
| CN106307193A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Processing method for clam |
| CN106307195A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Processing process of clams |
| CN106307194A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Flower clam processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766978A (en) * | 2014-01-17 | 2014-05-07 | 福建中海烤鳗有限公司 | Making method of roasted mussel shashliks |
| CN105941583A (en) * | 2016-05-27 | 2016-09-21 | 湖南文理学院 | Rapid processing method for increasing snail dressing percentage |
| CN106262039A (en) * | 2016-08-22 | 2017-01-04 | 北海金不换水产贸易有限公司 | A kind of Vietnam white clam processing technique |
| CN106307193A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Processing method for clam |
| CN106307195A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Processing process of clams |
| CN106307194A (en) * | 2016-08-22 | 2017-01-11 | 北海金不换水产贸易有限公司 | Flower clam processing technology |
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