PROCESS OF MAKING STEAMED ADDUCTOR MUSCLE SAUSAGE FROM SCALLOPS (PLACOPECTEN MAGELLANICUS)

摘要

A process of making steamed adductor muscle from scallops (Piacopecten magellanicus) sausage comprising the following steps: cleaning a plurality of freshly harvested live scallops to remove mud and dirt;depurating said cleaned scallops in a depurating tank or container for 12-24 hours to reduce bacterial load and other contaminants; removing adductor muscle meat from the said scallop shells using sterile knife; grinding the adductor meat using a mechanical blender; transferring the ground meat into a mixing container; mixing the ground meat with flour, minced onion, carrots, eggs, table salt and pepper; wrapping said mixture in a sausage wrapper by placing the desired amount of mixture in the center of the wrapper to form a sausage; steaming said sausage for 50-60 minutes using a steamer; and packaging and labelling of steamed sausage.