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CN-113317461-A - Preparation method of dried mussels

CN113317461ACN 113317461 ACN113317461 ACN 113317461ACN-113317461-A

Abstract

The invention relates to a preparation method of dried mussels, which comprises the following steps: after the fresh mussels are purified, the mussels need to be cleaned; under normal pressure, heating mussel and water to boil, removing shell, taking meat, placing meat in ice-water bath, soaking meat in coating solution, taking out, draining, and drying in a freeze dryer. Taking out the mussels after the mussels are dried and have constant weight; the dried mussels prepared by the freeze drying method can be directly eaten, or soaked in sauce with different tastes for a plurality of hours and then drained for eating, and have unique taste and fragrance.

Inventors

  • ZHU ZHENGHUA

Assignees

  • ZHEJIANG INST ECONOMICS & TRADE

Dates

Publication Date
20210831
Application Date
20210329
Priority Date
20210311

Claims (10)

  1. 1. A preparation method of dried mussels comprises the following steps: step 1, cleaning: purifying fresh mussels; step 2, cooking: cooking mussel, and taking out mussel meat; and step 3, drying: immediately immersing the mussel meat obtained in the step 2 in an ice water bath, taking out the mussel meat, draining the mussel meat in a relatively cold environment, and transferring the mussel meat to a vacuum freeze dryer for drying; and obtaining the mussel meat.
  2. 2. The method according to claim 1, wherein in step 3, the drained mussel meat after the ice-water bath is pre-frozen, and the pre-frozen mussel meat is then transferred to a vacuum freeze dryer for drying; and obtaining the mussel meat.
  3. 3. A method as claimed in claim 2 wherein the pre-freezing time is not more than 48 hours.
  4. 4. A method as claimed in claim 3 wherein the pre-freezing time is not more than 6 hours.
  5. 5. The method according to claim 1, wherein in step 3, the drained mussel meat after ice-water bath is soaked in the coating solution, and then the mussel meat with the coating solution is moved to a vacuum freeze dryer for drying; and obtaining the mussel meat.
  6. 6. The method of claim 5, wherein the coating solution is selected from silk fibroin solution or gelatin solution.
  7. 7. The method of claim 6, wherein the silk fibroin solution has a concentration of 0.3-0.5% (g/ml) and the gelatin solution has a concentration of 0.3-0.5% (g/ml).
  8. 8. The method of claim 1, wherein step 2 comprises: under normal pressure, heating the fresh mussels and water together until boiling for 1-2 minutes, fishing out the mussels, and taking out the meat.
  9. 9. The method of claim 1, wherein step 2 comprises: the fresh mussels are subjected to microwave heating treatment, and meat is taken.
  10. 10. The method of any one of claims 1 to 9, wherein the mussel meat treated in step 3 is soaked in sauce to obtain mussel food products of different tastes.

Description

Preparation method of dried mussels Technical Field The invention relates to a preparation method of extracted leisure food, in particular to a preparation method of dried mussels. Background Mussel is commonly called as "sea red" and shell vegetable, and its dried product is commonly called "mussel". Mussel is a good mussel variety with strong fecundity, fast growth and wide application range. Mussel is a marine product with high protein, low fat and rich nutrients. The shellfish meat contains protein 5.35%, fat 6.9%, and saccharide 12.7%, and is rich in inorganic salts such as calcium, phosphorus, and iron. The mussel contains 8 kinds of amino acids essential to human body in much higher content than milk, chicken, duck and livestock meat, and is a food integrating nutrition and health promotion effects. The fresh-keeping processing of mussels is very important in foreign countries. At present, shells in Spain, the Netherlands, the England, France, Canada and other countries mainly sell fresh oysters, and the sales are second to oysters. Spanish researchers have prolonged survival of mediterranean mussels by changing the oxygen concentration in the packaging. Greece researchers have added sodium lactate and potassium sorbate to aqueous packaging to improve the quality and shelf life of fresh mussel meat. In addition, mussel can be made into canned food, smoked food, instant dish, etc. At present, the processing of mussels in China is very weak. Because the mussels are inconvenient to store and transport, the mussels are difficult to keep alive and keep fresh, and are extremely easy to die and deteriorate if the mussels are not treated in time after being caught. The supply of the mussels is higher than the demand of coastal cities in China, but residents in China rarely eat fresh and live products, so the development of mussel culture industry is influenced to a great extent. The mussel products mainly take dry products, snack foods and frozen mussel meat as main forms, but the products have poor mouthfeel, serious loss of nutrient components and extremely limited sales. Disclosure of Invention The invention aims to provide a preparation method of dried mussels, which comprises the following steps: step 1, cleaning: purifying fresh mussels; step 2, cooking: cooking mussel, and taking out mussel meat; and step 3, drying: immediately immersing the mussel meat obtained in the step 2 in an ice water bath, taking out the mussel meat, draining the mussel meat in a relatively cold environment, and transferring the mussel meat to a vacuum freeze dryer for drying; and obtaining the mussel meat. Further, in the step 3, after the drained mussel meat is pre-frozen after being subjected to ice-water bath, the pre-frozen mussel meat is moved to a vacuum freeze dryer for drying; and obtaining the mussel meat. Further, the pre-freezing time is not more than 48 hours. Preferably, the pre-freezing time is not more than 6 hours Preferably, in the step 3, after the drained mussel meat after ice-water bath is soaked in the coating solution, the mussel meat with the coating solution is moved to a vacuum freeze dryer for drying; and obtaining the mussel meat. Further, the coating solution is selected from silk fibroin solution or gelatin solution. Further, the concentration of the silk fibroin solution is 0.3-0.5% (g/ml), and the concentration of the gelatin solution is 0.3-0.5% (g/ml). Further, the method of step 2 is that under normal pressure, the fresh mussels and water are heated together to boiling, boiling is carried out for 1-2 minutes, and then the mussels are fished out and meat is taken out. Further, the method of step 2 is: the fresh mussels are subjected to microwave heating treatment, and meat is taken. Preferably, the mussel meat treated in step 3 is soaked in the sauce to obtain mussel food with different tastes. The dried mussel meat obtained by the method for making the mussels into the food provided by the invention is complete in shape, good in color and luster, free of obvious fishy smell and capable of being directly eaten. The dried mussel meat prepared by the method has high rehydration rate, good meat quality chewing ability after rehydration and good freshness of the mussel meat. The ready-to-eat mussel meat prepared by the method is beneficial to solving the problem of mussel impoundment, realizes the comprehensive utilization of mussel resources and promotes the healthy and sustained development of mussel industry. Drawings Fig. 1 external surface of gelatin-coated mussel meat after freeze-drying: smooth and mellow, bright in color and uniform in coating. Scanning electron microscope: hitachi su1510 at 15.0KV, 50 times amplified. Fig. 2 external surface of silk fibroin coated mussels after freeze drying: smooth and mellow, bright in color and uniform in coating. Scanning electron microscope: hitachi su1510 at 15.0KV, 50 times amplified. Fig. 3 external appearance of uncoated mussel meat after freeze