CN103054091A - Preparation method of favor sauced fresh-water mussels - Google Patents
Preparation method of favor sauced fresh-water mussels Download PDFInfo
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- CN103054091A CN103054091A CN2013100451783A CN201310045178A CN103054091A CN 103054091 A CN103054091 A CN 103054091A CN 2013100451783 A CN2013100451783 A CN 2013100451783A CN 201310045178 A CN201310045178 A CN 201310045178A CN 103054091 A CN103054091 A CN 103054091A
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Abstract
The invention discloses a preparation method of favor sauced fresh-water mussels. The preparation method comprises the steps of washing fresh-water mussels, removing gills, removing mud intestines, washing, salting, first-time roasting, saucing, second-time roasting, vacuum packaging, sterilization, cooling, inspection, external packaging, generating finished products and the like. The flavor sauced fresh-water mussels prepared by the method integrate the processes of traditional preserved and cured products and sauce marinated products, and are subjected to the process steps of salting, roasting, saucing, vacuum packaging, sterilization and the like, thus obtaining the flavor sauced fresh-water mussel product which is golden yellow in color, rich in sauce fragrance, moderate in saline taste, fresh, sweet, palatable, compact in meat, crisp and pliable in mouthfeel, and long in storage period.
Description
Technical field
The present invention relates to food processing field, particularly be the preparation method of a kind of flavouring-soy-sauce freshwater mussel.
Background technology
The eating method of freshwater mussel is more, and prevailing method has stir-fry, stewes, explodes or be made into soup etc., and these methods are all relatively more traditional, taste is single, in the course of time can produce the sensation of general flavor, lose edible interest, in manufacturing process, can destroy to some extent the nutrition in the meat simultaneously.Take fresh freshwater mussel as raw material, integrate traditional salted and cured goods and jam product technique, through pickle, the operations such as baking, sauce system, vacuum packaging, sterilization, make a kind of golden yellow color, sauce aromatic strongly fragrant, moderately salted, fresh and sweet agreeable to the taste, meat is fine and close, crisp tough and the flavouring-soy-sauce freshwater mussel goods that preservation term is long of mouthfeel.
Summary of the invention
The preparation method of a kind of flavouring-soy-sauce freshwater mussel that the purpose of this invention is to provide is produced the sauce freshwater mussel and is had abundant nutrition, golden yellow color, sauce aromatic strongly fragrant, moderately salted, fresh and sweet agreeable to the taste, meat is fine and close, mouthfeel is crisp tough and preservation term is long.
The invention discloses the preparation method of flavouring-soy-sauce freshwater mussel, it comprises following step:
Technological process: freshwater mussel → wash → remove the cheek, remove vienna sausage → clean → pickle → once baking → sauce system → secondary baking → vacuum packaging → sterilization → cooling → inspection → external packing → finished product.
1, select materials: in the freshwater mussel harvest season, choosing large, fresh, a big and fleshy freshwater mussel is raw material.
2, clean: clean 3～4 times the silt that flush away adheres to and other foreign material with running water.
3, freshwater mussel is shelled after, remove the cheek, remove vienna sausage; Rub mussel meat for a moment with crude salt, rub the mucus afterwash; Repeat 2～3 times until substantially there is not mucus; Clean and to drain rear water and the freshwater mussel sheet is scalded pulled control water in 30～50 seconds out, clean drain after larger freshwater mussel can be cut into 2.
4, pickle: drain freshwater mussel moisture, with freshwater mussel weighing scale behind the draining, the salt of interpolation 6% is pickled, salt and freshwater mussel freshwater mussel body rubbing are even during operation, then the uniform freshwater mussel of rubbing is stacked in order into cylinder, bind to sprinkling a little salt near the cylinder mouth, add a cover at last the cylinder mouth is obturaged, pickle 14～20h under 2～4 ℃, during stirred up and down 1 time every 4 hours.
5, once baking: the freshwater mussel after pickling is taken out from cylinder, drains away the water; First the air flow dryer temperature is risen to about 50 ℃ during baking, again freshwater mussel is put into, then temperature is controlled at about 55 ℃, baking 8～10h, stiffening to mussel meat, appropriateness is dry, is down to about 30% with moisture and is advisable.
6, sauce system: by sauce 100kg freshwater mussel processed, its prescription is: salt 7kg, white sugar 1.5kg, soy sauce 4kg, monosodium glutamate 500g, yellow rice wine 2kg, ginger 2kg, chive 1kg, garlic (peeling) 2kg, chilli 250g, aniseed 250g, cassia bark 300g, Chinese prickly ash 250g, cloves 150g, dried orange peel 200g, little fennel 100g, root of Dahurain angelica 100g, mountain naphthalene 150g, fructus amomi 50g, nutmeg 50g, water 100kg; Aniseed, cassia bark, Chinese prickly ash, cloves, dried orange peel, little fennel, the root of Dahurain angelica, mountain naphthalene, fructus amomi, nutmeg are put into a bundle, and ginger, garlic are thinly sliced, and pack in another bundle with chive, capsicum; Then bundle is placed the halogen saucepan, add clear water and use big fire boiled, boil about 40min with little fire again.Add at last salt, sugar, monosodium glutamate, soy sauce, cooking wine and quantitative water, get final product after boiling; The freshwater mussel of oven dry is overlayed in the rustless steel container, pours cooled dip into, guarantee that dip liquid all floods freshwater mussel, sauce system 24～36h under 4～10 ℃ of conditions then, during turned over cylinder 1 time every 4 hours.
7, secondary baking: after the freshwater mussel that sauce makes drained away the water, hot-air seasoning toasted 12～15h under 50～60 ℃ temperature, dry by the fire to the freshwater mussel water content in 20%～25% scope.
8, vacuum packaging: the sauce freshwater mussel after the oven dry, in the Composite laminated food packaging bag of packing into, under the condition that vacuumizes, to seal, vacuum is 0.09MPa.
9, inspection, external packing, warehouse-in: the product of cooled and stored after several days need check the situations such as sealing, broken bag, swollen bag one by one.Qualified rear suit outer bag, then vanning warehouse-in.
The specific embodiment
Embodiment
Freshwater mussel is cleaned 3～4 times with running water, and the silt that flush away adheres to and other foreign material after freshwater mussel shelled, remove the cheek, remove vienna sausage; After cleaning up, get 1000kg, larger freshwater mussel can be cut into 2, the salt of interpolation 6% is pickled, and salt and freshwater mussel freshwater mussel body rubbing are even during operation, then the uniform freshwater mussel of rubbing are stacked in order into cylinder, bind to sprinkling a little salt near the cylinder mouth, add a cover at last the cylinder mouth obturaged, pickle 14～20h under 2～4 ℃, during stirred up and down 1 time every 4 hours; Freshwater mussel after pickling is taken out from cylinder, drains away the water; First the air flow dryer temperature is risen to about 50 ℃ during baking, again freshwater mussel is put into, then temperature is controlled at about 55 ℃, baking 8～10h, stiffening to mussel meat, appropriateness is dry, is down to about 30% with moisture and is advisable; The modulation sauce takes by weighing salt 7kg, white sugar 1.5kg, soy sauce 4kg, monosodium glutamate 500g, yellow rice wine 2kg, ginger 2kg, chive 1kg, garlic (peeling) 2kg, chilli 250g, aniseed 250g, cassia bark 300g, Chinese prickly ash 250g, cloves 150g, dried orange peel 200g, little fennel 100g, root of Dahurain angelica 100g, mountain naphthalene 150g, fructus amomi 50g, nutmeg 50g, water 100kg; Aniseed, cassia bark, Chinese prickly ash, cloves, dried orange peel, little fennel, the root of Dahurain angelica, mountain naphthalene, fructus amomi, nutmeg are put into a bundle, and ginger, garlic are thinly sliced, and pack in another bundle with chive, capsicum; Then bundle is placed the halogen saucepan, add clear water and use big fire boiled, boil about 40min with little fire again.Add at last salt, sugar, monosodium glutamate, soy sauce, cooking wine and quantitative water, get final product after boiling; The freshwater mussel of oven dry is overlayed in the rustless steel container, pours cooled dip into, guarantee that dip liquid all floods freshwater mussel, sauce system 24～36h under 4～10 ℃ of conditions then, during turned over cylinder 1 time every 4 hours; After the freshwater mussel that sauce makes drained away the water, hot-air seasoning toasted 12～15h under 50～60 ℃ temperature, dry by the fire to the freshwater mussel water content in 20%～25% scope; Sauce freshwater mussel after the oven dry in the Composite laminated food packaging bag of packing into, is sealed under the condition that vacuumizes, and vacuum is 0.09MPa; The product of cooled and stored after several days need check the situations such as sealing, broken bag, swollen bag one by one.Qualified rear suit outer bag, then vanning warehouse-in.
Claims (4)
1. the preparation method of a flavouring-soy-sauce freshwater mussel, it comprises following step:
A, select materials: in the freshwater mussel harvest season, choosing large, fresh, a big and fleshy freshwater mussel is raw material;
B, cleaning: clean 3～4 times the silt that flush away adheres to and other foreign material with running water;
C, freshwater mussel shelled after, remove the cheek, remove vienna sausage; Rub mussel meat for a moment with crude salt, rub the mucus afterwash; Repeat 2～3 times until substantially there is not mucus; Clean and to drain rear water and the freshwater mussel sheet is scalded pulled control water in 30～50 seconds out, clean drain after larger freshwater mussel can be cut into 2;
D, pickle: drain freshwater mussel moisture, with freshwater mussel weighing scale behind the draining, the salt of interpolation 6% is pickled, salt and freshwater mussel freshwater mussel body rubbing are even during operation, then the uniform freshwater mussel of rubbing is stacked in order into cylinder, bind to sprinkling a little salt near the cylinder mouth, add a cover at last the cylinder mouth is obturaged, pickle 14～20h under 2～4 ℃, during stirred up and down 1 time every 4 hours;
E, once baking: the freshwater mussel after pickling is taken out from cylinder, drains away the water; First the air flow dryer temperature is risen to about 50 ℃ during baking, again freshwater mussel is put into, then temperature is controlled at about 55 ℃, baking 8～10h, stiffening to mussel meat, appropriateness is dry, is down to about 30% with moisture and is advisable;
F, sauce system: by sauce 100kg freshwater mussel processed, its prescription is: salt 7kg, white sugar 1.5kg, soy sauce 4kg, monosodium glutamate 500g, yellow rice wine 2kg, ginger 2kg, chive 1kg, garlic (peeling) 2kg, chilli 250g, aniseed 250g, cassia bark 300g, Chinese prickly ash 250g, cloves 150g, dried orange peel 200g, little fennel 100g, root of Dahurain angelica 100g, mountain naphthalene 150g, fructus amomi 50g, nutmeg 50g, water 100kg; Aniseed, cassia bark, Chinese prickly ash, cloves, dried orange peel, little fennel, the root of Dahurain angelica, mountain naphthalene, fructus amomi, nutmeg are put into a bundle, and ginger, garlic are thinly sliced, and pack in another bundle with chive, capsicum; Then bundle is placed the halogen saucepan, add clear water and use big fire boiled, boil about 40min with little fire again; Add at last salt, sugar, monosodium glutamate, soy sauce, cooking wine and quantitative water, get final product after boiling; The freshwater mussel of oven dry is overlayed in the rustless steel container, pours cooled dip into, guarantee that dip liquid all floods freshwater mussel, sauce system 24～36h under 4～10 ℃ of conditions then, during turned over cylinder 1 time every 4 hours;
G, secondary baking: after the freshwater mussel that sauce makes drained away the water, hot-air seasoning toasted 12～15h under 50～60 ℃ temperature, dry by the fire to the freshwater mussel water content in 20%～25% scope;
H, vacuum packaging: the sauce freshwater mussel after the oven dry, in the Composite laminated food packaging bag of packing into, under the condition that vacuumizes, to seal, vacuum is 0.09MPa;
I, inspection, external packing, warehouse-in: the product of cooled and stored after several days need check the situations such as sealing, broken bag, swollen bag, qualified rear suit outer bag, then vanning warehouse-in one by one.
2. preparation method according to claim 1 is once toasted, and the freshwater mussel after pickling is taken out from cylinder, drains away the water; First the air flow dryer temperature is risen to about 50 ℃ during baking, again freshwater mussel is put into, then temperature is controlled at about 55 ℃, baking 8～10h, stiffening to mussel meat, appropriateness is dry, is down to about 30% with moisture and is advisable.
3. preparation method according to claim 1, by sauce 100kg freshwater mussel processed, its prescription is: salt 7kg, white sugar 1.5kg, soy sauce 4kg, monosodium glutamate 500g, yellow rice wine 2kg, ginger 2kg, chive 1kg, garlic (peeling) 2kg, chilli 250g, aniseed 250g, cassia bark 300g, Chinese prickly ash 250g, cloves 150g, dried orange peel 200g, little fennel 100g, root of Dahurain angelica 100g, mountain naphthalene 150g, fructus amomi 50g, nutmeg 50g, water 100kg; Aniseed, cassia bark, Chinese prickly ash, cloves, dried orange peel, little fennel, the root of Dahurain angelica, mountain naphthalene, fructus amomi, nutmeg are put into a bundle, and ginger, garlic are thinly sliced, and pack in another bundle with chive, capsicum; Then bundle is placed the halogen saucepan, add clear water and use big fire boiled, boil about 40min with little fire again; Add at last salt, sugar, monosodium glutamate, soy sauce, cooking wine and quantitative water, get final product after boiling; The freshwater mussel of oven dry is overlayed in the rustless steel container, pours cooled dip into, guarantee that dip liquid all floods freshwater mussel, sauce system 24～36h under 4～10 ℃ of conditions then, during turned over cylinder 1 time every 4 hours.
4. preparation method according to claim 1, secondary baking: after the freshwater mussel that sauce makes drained away the water, hot-air seasoning toasted 12～15h under 50～60 ℃ temperature, dry by the fire to the freshwater mussel water content in 20%～25% scope.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824623A (en) * | 2015-04-14 | 2015-08-12 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Unionidae meat sauce production method |
| CN105325903A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of fennel-flavored chicken feet |
| CN105325902A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of spiced chicken feet with lingering aftertaste |
| CN105325891A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Method for producing spicy and fragrant chicken feet |
| CN105380126A (en) * | 2015-11-19 | 2016-03-09 | 重庆市盛沿食品有限责任公司 | Preparation method for quietly elegant chicken claws |
| CN105455029A (en) * | 2015-11-19 | 2016-04-06 | 重庆市盛沿食品有限责任公司 | A preparing method of fresh-scent chicken feet |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| TWI626890B (en) * | 2016-11-04 | 2018-06-21 | 未來式企業有限公司 | Oyster sauce and method for making the same |
| CN111700237A (en) * | 2020-07-29 | 2020-09-25 | 贵州裕和蔬菜种植农民专业合作社 | Method for pickling carp and pickled fish meat pickled by same |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN104824623A (en) * | 2015-04-14 | 2015-08-12 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Unionidae meat sauce production method |
| CN105325903A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of fennel-flavored chicken feet |
| CN105325902A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Preparation method of spiced chicken feet with lingering aftertaste |
| CN105325891A (en) * | 2015-11-19 | 2016-02-17 | 重庆市盛沿食品有限责任公司 | Method for producing spicy and fragrant chicken feet |
| CN105380126A (en) * | 2015-11-19 | 2016-03-09 | 重庆市盛沿食品有限责任公司 | Preparation method for quietly elegant chicken claws |
| CN105455029A (en) * | 2015-11-19 | 2016-04-06 | 重庆市盛沿食品有限责任公司 | A preparing method of fresh-scent chicken feet |
| TWI626890B (en) * | 2016-11-04 | 2018-06-21 | 未來式企業有限公司 | Oyster sauce and method for making the same |
| CN111700237A (en) * | 2020-07-29 | 2020-09-25 | 贵州裕和蔬菜种植农民专业合作社 | Method for pickling carp and pickled fish meat pickled by same |
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Application publication date: 20130424 |