CN112262882A

CN112262882A - Mussel processing method

Info

Publication number: CN112262882A
Application number: CN202011238372.XA
Authority: CN
Inventors: 彭存华; 孙雷军
Original assignee: Shunda Sea Food Co ltd
Current assignee: Shunda Sea Food Co ltd
Priority date: 2020-11-09
Filing date: 2020-11-09
Publication date: 2021-01-26

Abstract

The invention discloses a mussel processing method, which solves the problem that the shell of the existing fresh mussel is completely closed and raw meat is difficult to take out. The shell is cut open and is got meat and be directly gone on by fresh mussel, inserts the broach between two shells that are the thick tail end of circle from the mussel shell earlier during the operation, and the slope is hugged closely a slice shell inner wall when the broach inserts, shovels from this slice of shell from adductor muscle one end again, then breaks this slice of shell off with the fingers and thumb, shovels from another slice of shell from adductor muscle's the other end at last. The method is characterized in that a peeling knife is used for feeding at the adductor muscle in the middle of the wide and round tail part of the rear end of a single fresh live mussel shell, the peeling knife is obliquely attached to the inner wall of one mussel shell to be embedded, the adductor muscle of the mussel is removed, one shell is broken off, the foot silk on the front end of mussel meat is removed by the peeling knife, the adductor muscle on the other side is removed by the peeling knife, and then the egg-shaped granular raw meat can be easily taken out.

Description

Mussel processing method

Technical Field

The invention relates to the technical field of aquatic product processing, in particular to a mussel processing method.

Background

Mussels, commonly known as mussels, are seafood, and shellfish meat is rich in protein, including various amino acids essential to human body. Mussels also contain vitamins and essential spindle, zinc, selenium, iodine and other trace elements. Mussel fat also contains fatty acids necessary for human body, and has low content of saturated fatty acids and relatively high content of saturated fatty acids. Mussels are mainly fresh and dry, but few people have a chance to eat fresh mussels, and dry mussels are not only impaired in taste and nutritive value but also troublesome in eating process. The mussel frozen product integrates the advantages of long preservation time, rich nutrition and the like, but the current frozen product is generally cooked, then shelled and frozen, for example, the preparation method of the frozen boiled mussel meat disclosed by the patent number CN103040029A, the shell of the cooked mussel is opened, the original delicate flavor of the mussel meat is lost and the taste is reduced although the mussel meat is convenient to take; the raw meat of the fresh live mussels can be directly obtained to ensure the original delicate flavor of the mussel meat, but the shells of the fresh live mussels are completely closed, so that the raw meat is difficult to take out.

Disclosure of Invention

In order to overcome the defects of the background art, the invention provides a mussel processing method, which solves the problem that the shell of the existing fresh mussel is completely closed and raw meat is difficult to take out.

The technical scheme adopted by the invention is as follows:

a mussel processing method comprises the steps of cutting open shells to obtain meat, wherein the fresh mussels directly take the meat through the cutting open shells, a peeling knife is inserted between two shells at the round thick tail end of a mussel shell during operation, the peeling knife is inclined and tightly attached to the inner wall of one shell when being inserted, one end of an obturator muscle is shoveled from the one shell, the other end of the obturator muscle is shoveled from the other shell, and then the one shell is broken off and finally the other end of the obturator muscle is shoveled from the other shell.

The inclination of the peeling knife inserted between the two shells is 8-12 degrees.

And after the shells are opened, removing byssus at the front ends of the mussel meat.

The mussel shell is cut open and meat is taken in the former step and is washd for the mussel, cut open the shell and get meat back step and be raw meat rinsing, mussel washs and raw meat rinsing all through the sea water washing.

The raw meat rinsing is completed within 1-2 minutes and drained.

The latter step of rinsing the raw meat is quick freezing, wherein the quick freezing is firstly carried out at the temperature of-35 ℃ to-38 ℃ for quick freezing and shaping, and then is frozen at the temperature of-32 ℃ to-35 ℃ for 13-17 hours.

The latter step of quick freezing is vacuum packaging, which is carried out in a constant temperature aseptic workshop environment at 5-10 ℃.

The vacuum packaging is carried out in a refrigerating mode, and the time interval between the vacuum packaging and the refrigerating is less than 15 minutes.

An auxiliary material adding step is also arranged between the rinsing and the quick freezing of the raw meat.

The invention has the beneficial effects that:

the method is characterized in that a peeling knife is used for feeding at the adductor muscle in the middle of the wide and round tail part of the rear end of a single fresh live mussel shell, the peeling knife is obliquely attached to the inner wall of one mussel shell to be embedded, the adductor muscle of the mussel is removed, one side of the shell is broken off, the foot silk on the front end of the mussel meat is removed by the peeling knife in a handy way, the adductor muscle on the other side is removed by the peeling knife, egg-shaped granular raw meat can be easily taken out, the method is a mussel processing method which is worthy of being generally applied and popularized, and the market development prospect is wide.

Drawings

FIG. 1 is a schematic flow diagram of an embodiment of the present invention.

Fig. 2 is a detailed flow chart of an embodiment of the present invention.

Detailed Description

The invention will be further illustrated with reference to the following examples and drawings:

in the embodiment, as shown in fig. 1 and 2, the mussel processing method comprises the steps of cutting shells and taking meat, wherein the shell cutting and meat taking are directly performed by fresh mussels, a peeling knife is inserted between two shells at the tail end of the round thick mussel shell in operation, the peeling knife is inclined and clings to the inner wall of one shell when being inserted, then the one end of the adductor muscle is shoveled from the one shell, then the one shell is broken off, and finally the other end of the adductor muscle is shoveled from the other shell; the inclination of the peeling knife inserted between the two shells is 8-12 degrees; and after the shells are opened, removing byssus at the front ends of the mussel meat. Taking the standard mussel shell with the length of 10 cm and the width of 5.5 cm as an example, the mussel adductor is positioned about 2 cm above the lower middle of the tail shell which is wide and round from the rear end, the diameter of the adductor is about 1 cm, a peeling knife is used for feeding the adductor at the adductor lower middle of the tail part of the fresh single mussel shell, the peeling knife is inclined by 10 degrees and is embedded in the inner wall of the mussel shell on one side, the granular adductor with the diameter of about 1 cm is shoveled by the feeding knife about 3 cm, the shell on one side is broken off, sufficient silk on the front end of the mussel meat is removed by the manual knife, then the adductor reduction of the mussel shell on the other side is shoveled by the peeling knife, the egg-shaped raw meat can be easily taken out, the shell length (the width is increased or reduced according to the proportion), the position and the diameter of the adductor the.

In the embodiment, as shown in fig. 1 and fig. 2, it washs for the mussel to cut open the shell and get a step before the meat, it is the raw meat rinsing to cut open the shell and get a step after the meat, mussel washs and raw meat rinsing all washs through the sea water. The mussel and the mussel meat are cleaned in natural seawater environment, so that the mussel can be kept in a fresh and alive state and the original taste of the mussel meat is ensured.

In the examples, as shown in fig. 1 and 2, the raw meat rinsing was completed within 1 to 2 minutes and drained. Rinsing raw meat for 1-2 min, placing the raw meat into a hollow container, draining water in the container for 2-3 min, and quickly freezing and shaping by a single food freezer.

In the embodiment, as shown in fig. 1 and fig. 2, the latter step of the rinsing of the raw meat is quick freezing, wherein the quick freezing is firstly carried out at the temperature of-35 ℃ to-38 ℃ for quick freezing and shaping, and then is frozen at the temperature of-32 ℃ to-35 ℃ for 13-17 hours. The mussel raw meat monomer is frozen and shaped by a food single freezer with the length of 18m, the frequency of 42HZ and the freezing temperature of-35 ℃ to-38 ℃, and then is put into a quick freezing warehouse with the temperature of-32 ℃ to-35 ℃ for quick freezing for 15 hours.

In the embodiment, as shown in fig. 1 and 2, the last step of quick freezing is vacuum packaging, and the vacuum packaging is carried out in a constant-temperature sterile workshop environment at 5-10 ℃; the vacuum packaging is carried out in a refrigerating mode, and the time interval between the vacuum packaging and the refrigerating is less than 15 minutes. The processing quality of raw meat is guaranteed, and then the raw meat is conveyed to a refrigerator for storage, the cold storage temperature is below-20 ℃, the raw meat can be conveyed in an outer packaging box cold chain, and the raw meat can be stored in a cabinet at the normal temperature of 4-5 ℃ while keeping the original taste and flavor of the mussels.

In the embodiment, as shown in fig. 2, an auxiliary material adding step is also arranged between the rinsing and quick freezing of the raw meat. Auxiliary materials (salt, sugar and hot pepper) can be added according to the taste of customers, so that the raw meat has certain piquancy, saltiness or sweetness to meet the requirements of different customers.

In the embodiment, as shown in fig. 1, the mussel processing method comprises the following steps: (a) mussel cleaning, (b) shell cutting and meat taking, (c) raw meat rinsing, (d) quick freezing, (e) vacuum packaging, and (f) refrigerating.

It should be understood that the above-described embodiments of the present invention are merely examples for illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. There is no need or no way to give poor examples of all embodiments. And such obvious changes and modifications which are within the spirit of the invention are deemed to be covered by the present invention.

Claims

1. The mussel processing method comprises the steps of cutting shells and taking meat, and is characterized in that: the shell is cut open and is got meat and be directly gone on by fresh mussel, inserts the broach between two shells that are the thick tail end of circle from the mussel shell earlier during the operation, and the slope is hugged closely a slice shell inner wall when the broach inserts, shovels from this slice of shell from adductor muscle one end again, then breaks this slice of shell off with the fingers and thumb, shovels from another slice of shell from adductor muscle's the other end at last.

2. The mussel processing method of claim 1, wherein: the inclination of the peeling knife inserted between the two shells is 8-12 degrees.

3. The mussel processing method of claim 1, wherein: and after the shells are opened, removing byssus at the front ends of the mussel meat.

4. The mussel processing method of claim 1, wherein: the mussel shell is cut open and meat is taken in the former step and is washd for the mussel, cut open the shell and get meat back step and be raw meat rinsing, mussel washs and raw meat rinsing all through the sea water washing.

5. The mussel processing method of claim 4, wherein: the raw meat rinsing is completed within 1-2 minutes and drained.

6. The mussel processing method of claim 4, wherein: the latter step of rinsing the raw meat is quick freezing, wherein the quick freezing is firstly carried out at the temperature of-35 ℃ to-38 ℃ for quick freezing and shaping, and then is frozen at the temperature of-32 ℃ to-35 ℃ for 13-17 hours.

7. The mussel processing method of claim 6, wherein: the latter step of quick freezing is vacuum packaging, which is carried out in a constant temperature aseptic workshop environment at 5-10 ℃.

8. The mussel processing method of claim 7, wherein: the vacuum packaging is carried out in a refrigerating mode, and the time interval between the vacuum packaging and the refrigerating is less than 15 minutes.

9. The mussel processing method of claim 6, wherein: an auxiliary material adding step is also arranged between the rinsing and the quick freezing of the raw meat.