SEASONING MYTILUS EDULIS LINNE RETORT MANUFACTURING METHOD

摘要

PURPOSE: Seasoned mussel retort food, and a producing method thereof are provided to remove the unique bad smell of seashells, and to improve the taste of the food. CONSTITUTION: A producing method of seasoned mussel retort food comprises the following steps: inserting washed mussel into a retort container, and steaming at 105 deg. C for 5-10 minutes; cooling the steamed mussel until the central temperature of the mussel is lower than 10 deg. C within 1-2 minutes, and washing the mussel with clear water before dehydrating; removing shells from the cooled mussel, and removing the byssus without damaging the flesh; inserting the mussel into a washing container filled with a 1-3% saline solution or sea water, and blowing in air into the container for 1-2 minutes; dehydrating the mussel, and assorting the dehydrated mussel by size; filling the mussel by size into retort packs, and inserting a seasoning mixed solution before vacuum packaging; and sterilizing the retort pack at 115-121 deg. C for 30-60 minutes. [Reference numerals] (AA) Washing shell part(shells); (BB) Steaming shell part; (CC) Cooling; (DD) Removing shells; (EE) Washing and dehydrating; (FF) Assorting by size; (GG) (Seasoning and) filling; (HH) Injecting liquid; (II) Sealing; (JJ) Sterilizing; (KK) Cooling; (LL) Drying by blowing air