PH22014000661Y1 - Process of making mussel sausage - Google Patents

Abstract

A process for making mussel sausage comprising the steps of: cleaning fresh mussels with tap water three (3) times, steaming mussels for 10 minutes at 100oC using a steamer, draining steamed mussels for 30 minutes using strainer, removing mussel meat from the said steamed mussels, chopping mussel meat into small pieces using a sharp knife, grinding chopped mussel meat using a meat grinder, mixing grinded mussel meat with a fish; salt, brown sugar, onion powder, com oil, gelatin, cornstarch, curing powder, chorizo mix, MSG, white pepper, nutmeg, phosphate accord powder, chicken flavor; cold water, corn oil, butter and oyster sauce in predetermined proportion to produce a mussel sausage mixture, chilling mixture to 6 to 10oC for 30 minutes, stuffing chilled mixture in a casing using a sausage stuffer to produce a mussel sausage, steaming said mussel sausage for 45 minutes at 100oC using a steamer and cooling under room temperature.