SEASONING MYTILUS EDULIS LINNE RETORT MANUFACTURING METHOD

摘要

PURPOSE: seasoning mussel killed the food of bacterium and its manufacturing method provides unique shell removal fishy smell, and improved the food of taste. ;CONSTITUTION: the production method that mussel killed outside the food season of bacterium comprises the steps of: insertion cleaning mussel is retort container, steams 105 and waits 5-10 2 minutes; It is cooling to steam mussel until central temperature mussel is lower than 10 degrees Celsius in 1-2 minute, and mussel is dehydrated with clear water before; Mussel shell is removed from cooling, byssus is gone to damage flesh; Insertion mussel has 1-3% saline solutions or seawater to washing vessel filling, and is blown into air and enters container 1-2 2 minutes; It is dehydrated mussel, sorts out dehydration mussel by size; Filling mussel is divided into packet of answering back by size, and the mixed solution before seasoning is vacuum-packed; Sterilizing, which is answered back, wrapped with 115-121 degree as 30-60 minutes. ;The 2013 of copyright KIPO submissions;[Reference numerals] (AA) Washing housing parts (shell); (BB) casing part is steamed; (CC) cooling; (DD) shell is removed; Washing (EE) is dehydrated; Classify (FF) by size; (GG) (flavouring) is filled; (HH) injecting liquid; (II) it seals; (JJ) it sterilizes; (KK) cooling; By the way that air (LL) is dry