There are hundreds of seafood shellfish, and the main economic types used to be processed into dried products include scallops, mussels (dried mussels), dried husks (dried hairs), dry squid, dried squid and so on. Mussel processing technology is introduced as follows:
1 Selection of ingredients: In the harvest season of mussels, choose a large, fresh, and plump mussel as raw material.
2 Cleaning: When harvesting at sea, first coarsely wash it in seawater, transport it to land and then wash it with tap water 3 to 4 times to wash off the attached sediment and other debris.
3 cooking: use a continuous cooking machine or cauldron cooking, steam or water temperature 100 °C, the mussels on the cooking machine chain belt or boiling water pot, wait 15 to 20 minutes, so that the mussels are fully cooked to open the shells.
4 take the meat: the steamed shelled mussels with a knife to scrape the shellfish meat, take the meat when the action should be light to prevent shellfish broken. If there is full thread, the shell should be squeezed and the full thread should be removed. Do not remove the meat and then take the full thread to avoid tearing the shellfish.
5 Drying: Dry the mussel meat by drying or drying. Drying workshop or drying field must meet food hygiene requirements. After drying, the water content of shellfish should be below 30%.
The processing technology of mussel processing units successfully developed by Yantai Seawater Farm includes sizing, rolling, cooking, stripping meat, drying, etc. Each day 50 to 60 tons of fresh shellfish are processed, and the ergonomics is improved by 7 times, which is worthy of popularization and application.
6 Packing and Storage: Measure the mussels according to the user's requirements. Storage should be dry and ventilated to prevent return of moisture.
Grading: The first product is within 400 grains per kilogram; the second product is not more than 600 grains per kilogram; and the third product is not more than 800 grains per kilogram.
Quality requirements: Shell grain integrity, moderate dryness, no full silk, no impurities, no silt, no odor, no mildew, broken rate does not exceed 10%.
1 Selection of ingredients: In the harvest season of mussels, choose a large, fresh, and plump mussel as raw material.
2 Cleaning: When harvesting at sea, first coarsely wash it in seawater, transport it to land and then wash it with tap water 3 to 4 times to wash off the attached sediment and other debris.
3 cooking: use a continuous cooking machine or cauldron cooking, steam or water temperature 100 °C, the mussels on the cooking machine chain belt or boiling water pot, wait 15 to 20 minutes, so that the mussels are fully cooked to open the shells.
4 take the meat: the steamed shelled mussels with a knife to scrape the shellfish meat, take the meat when the action should be light to prevent shellfish broken. If there is full thread, the shell should be squeezed and the full thread should be removed. Do not remove the meat and then take the full thread to avoid tearing the shellfish.
5 Drying: Dry the mussel meat by drying or drying. Drying workshop or drying field must meet food hygiene requirements. After drying, the water content of shellfish should be below 30%.
The processing technology of mussel processing units successfully developed by Yantai Seawater Farm includes sizing, rolling, cooking, stripping meat, drying, etc. Each day 50 to 60 tons of fresh shellfish are processed, and the ergonomics is improved by 7 times, which is worthy of popularization and application.
6 Packing and Storage: Measure the mussels according to the user's requirements. Storage should be dry and ventilated to prevent return of moisture.
Grading: The first product is within 400 grains per kilogram; the second product is not more than 600 grains per kilogram; and the third product is not more than 800 grains per kilogram.
Quality requirements: Shell grain integrity, moderate dryness, no full silk, no impurities, no silt, no odor, no mildew, broken rate does not exceed 10%.